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Re: [Distillers] Re: Andong Soju

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  • dearknarl
    or, maybe growing the starter on steamed wheat or barley would be closer to nuruk? Cheers, knarl.
    Message 1 of 13 , Oct 23, 2007
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      or, maybe growing the starter on steamed wheat or barley would be
      closer to nuruk?

      Cheers,
      knarl.

      On 10/24/07, dearknarl <dearknarl@...> wrote:
      > Thanks wal. Another thing... last time I tried using chinese yeast
      > balls I failed to convert many starches. I think it may be because I
      > didn't grow a starter with the yeast balls properly. Next time I plan
      > to try to propagate the yeast balls onto firm steamed rice in aerobic
      > conditions (I'll hang it in cheese cloth) in the style of what I have
      > read about making japanese koji-kome. Do you think that will increase
      > my chances of success?
      >
      > Cheers,
      > knarl.
      >
      > On 10/24/07, waljaco <waljaco@...> wrote:
      > > Yes. I made a rice distillate. I could not get nuruk so used Chinese
      > > rice yeast balls. They are very similar. I added extra wine yeast to
      > > make sure I got a good fermentation. The bacteria in the yeast balls
      > > produce an aromatic product. The rice is 80% starch which is
      > > completely converted giving an approx. 15% wash with little sediment
      > > if allowed to clear.
      > > wal
      > > --- In Distillers@yahoogroups.com, dearknarl <dearknarl@...> wrote:
      > > >
      > > > wal,
      > > >
      > > > I was wondering if you have tried this recipe, or at least distilling
      > > > some kind of rice wash? I seem to remember you mentioning that you
      > > > had.
      > > >
      > > > Any ideas how much liquid would be practicle to separate after that
      > > > recipe finishes fermenting?
      > > >
      > > > Does nuruk have similar microbes to chinese yeast balls?
      > > >
      > > > Cheers,
      > > > knarl.
      > > >
      > > > On 5/21/07, waljaco <waljaco@...> wrote:
      > > > > This is an edited version from a Korean site in which the traslation
      > > > > of the ingredients is not very clear.e.g. "malted wheat powder"
      > > > > actually refers to 'nuruk' the Korean wheat based starter culture.
      > > > > Malted barley (sprouted) is also used in Korea.
      > > > >
      > > > > ("Mak-kul-le Recipes" http://www.kimsoft.com/1997%5Cmakkul.htm)
      > > > >
      > > > > Andong Soju
      > > > >
      > > > > 2.25 kg (5 lbs) rice
      > > > > 450 g (1 lb) 'nuruk' (starter culture)
      > > > > 4 litres (1 US gallon) water
      > > > >
      > > > > Soak rice in water overnight. Drain. Steam in steaming basket for
      > > > > about 1 hour. Allow to cool
      > > > >
      > > > > Mix steamed rice, nuruk, water and ferment for 10-12 days.
      > > > >
      > > > > Distill wash (in a pot still).
      > > > >
      > > > > wal
      > > > >
      > > > >
      > > > >
      > > > >
      > > >
      > >
      > >
      > >
      >
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