mjfxd

mjfxd's comments

"it's bubbling? when it stops bubbling it's done. nature will advise"
in Traditional Korean rice liquor (Makgeolli) — Dec/21

"the nuruk ia needed at the beginning. starch in the rice cannot forment, it needs to be converted ti sugar by the maylase in the nuruk. yeast eats sugar to make alcohol"
in Traditional Korean rice liquor (Makgeolli) — Dec/21

"on the outside of the naruk packet it only lists amylase. thos it is obvious other 'stuff' is present. if this is correct, amylase is available almost everywhere and on amazn."
in Traditional Korean rice liquor (Makgeolli) — Dec/21