na_eun_ki's comments

"Hi Maangchi, I made this and the result looks really good, but I am a little nervous about drinking a full "glass" as I'm unsure about the methanol level. In the video you said the fermentation process makes the alcohol about 15%. For home brewed/ fermented alcohol as long as it stays under 10% during the fermentation process, the methanol level should be safe for consumption. But as it is higher than 10%, is there a way I can test for methanol or do you know the methanol level (before and after dilution)? Also what is the effect of nuruk on the production of methanol? And do you know how much methanol is produced in commercially produced makgeolli vs. home brewed? Sorry for so many questions, but I am having a party this weekend and (as Methanol poisoning is a very serious matter, especially when it comes to home-brew/fermentation f alcohol) I want to make sure this is safe for my guests and myself to drink. Thanks, Na Eun"
in Traditional Korean rice liquor (Makgeolli) — Aug/15