eleilei

eleilei's comments

"Thanks for replying so quickly! Yes. I only put 10cups malty water when fermenting because my rice cooker could only hold 10cups. I added the rest of the water at the end right before boiling. Is there any way to revive this to be flavorful again? If not then I’ll try again next time."
in Rice punch (Sikhye: 식혜) — Nov/19

"Hello! I was excited to try this recipe. I think I did something wrong since it came out very bland and not very malty. Can you let me know what might have caused it? This is what I did differently (because I had to do it overnight): 1. I doubled the recipe 36 cups of water with 1lb malt barley flour. 2. I let the malty water sit for around 4-5 hours. 3. After the 2 cups of rice cooked, I added 10 cups of malty water on keep warm for 5-6 hours. 4. I strained the rice out. 5. And then boiled the rice water and remaining malty water on the stove. It took a long time to come to a boil. So I waited until the water was boiling and then waited 10 more minutes. My sikhye was clear but had a little yellow color. And did not smell as malty as when I first poured the water in. I will try to follow the recipe exactly next time but what do you think caused the sikhye to be bland? Thank you!"
in Rice punch (Sikhye: 식혜) — Nov/19