Holly's Mandarin Makgeolli Recipe 만다린 오렌지 주황색 막걸리
621 بار بازدید -
8 سال پیش
-
I had to ask Holly
I had to ask Holly for the recipe because her brews were so tasty. Please thank her for sharing with everyone!
Here is Holly's original recipe:
"Here are the steps I took to make the mandarin makgeolli which I brought with me a couple weeks ago. First the recipe:
1000g chapssal
220g mandarin peel
233g mandarin
130g nuruk
1.5L water
I start with the basic 1000g, 90g, 1L recipe for danyangju. There is no science to how much mandarin I put in this batch. In a previous batch I put in approx 300g peel only so I wanted to see what would happen if I took the amount of peel down and added actual fruit. My thought process was let's peel some mandarins, weigh them, and throw 'em in. Both the fruit and the peel were run through the processor but a blender could be used.
I wash (numerous times) and steam my rice. I invested in a stainless steamer and 1000g of the rice fits nicely on one level. I think I could easily do 2000g in one batch - 1000g each on its own level of the steamer.
I run the nuruk through the processor to get the big lumps out. I saw someone do this on a YouTube video, and I think the nuruk gets mixed into the rice better once it has been powder-ized. My preference.
I increase the amount of nuruk based on the weight being added to the recipe. If I am adding 400g of fruit to the 1000g of rice, I add an additional 40% of nuruk for example. I increase the water in the same manner, so this batch got an extra .5L on the front end.
Everything went into the vessel at once and was mixed well. I stir mine 2x daily - morning and evening - during the entire process. I started this on Sunday, October 9th. Because I put this batch in the Onggi and there were so many fruit solids, I couldn't see what was going on. I can a pear batch going at the same time which was cruising along, but the mandarin batch seemed to stall. I thought it might have had something to do with the change in temperature/season, so I put it on a towel covered heating pad on low intermittently from Oct 12 or 13 until I bottled on Oct 18.
I had two full liters and some left over. The first liter I added 250ml to dilute. The other liter I left full strength. Into both bottles I added 2 tablespoons of simple syrup to take the edge off the bitterness from the peel. I bottled them in the 1.25L bottles which I brought with me.
That's exactly what I did. I'm starting a batch today which is going to be cranberry and I may do another one tomorrow which is going to be banana. Both batches will be single stage. I want to see if I continue to get the same fizziness. "
Here is Holly's original recipe:
"Here are the steps I took to make the mandarin makgeolli which I brought with me a couple weeks ago. First the recipe:
1000g chapssal
220g mandarin peel
233g mandarin
130g nuruk
1.5L water
I start with the basic 1000g, 90g, 1L recipe for danyangju. There is no science to how much mandarin I put in this batch. In a previous batch I put in approx 300g peel only so I wanted to see what would happen if I took the amount of peel down and added actual fruit. My thought process was let's peel some mandarins, weigh them, and throw 'em in. Both the fruit and the peel were run through the processor but a blender could be used.
I wash (numerous times) and steam my rice. I invested in a stainless steamer and 1000g of the rice fits nicely on one level. I think I could easily do 2000g in one batch - 1000g each on its own level of the steamer.
I run the nuruk through the processor to get the big lumps out. I saw someone do this on a YouTube video, and I think the nuruk gets mixed into the rice better once it has been powder-ized. My preference.
I increase the amount of nuruk based on the weight being added to the recipe. If I am adding 400g of fruit to the 1000g of rice, I add an additional 40% of nuruk for example. I increase the water in the same manner, so this batch got an extra .5L on the front end.
Everything went into the vessel at once and was mixed well. I stir mine 2x daily - morning and evening - during the entire process. I started this on Sunday, October 9th. Because I put this batch in the Onggi and there were so many fruit solids, I couldn't see what was going on. I can a pear batch going at the same time which was cruising along, but the mandarin batch seemed to stall. I thought it might have had something to do with the change in temperature/season, so I put it on a towel covered heating pad on low intermittently from Oct 12 or 13 until I bottled on Oct 18.
I had two full liters and some left over. The first liter I added 250ml to dilute. The other liter I left full strength. Into both bottles I added 2 tablespoons of simple syrup to take the edge off the bitterness from the peel. I bottled them in the 1.25L bottles which I brought with me.
That's exactly what I did. I'm starting a batch today which is going to be cranberry and I may do another one tomorrow which is going to be banana. Both batches will be single stage. I want to see if I continue to get the same fizziness. "
8 سال پیش
در تاریخ 1395/10/16 منتشر شده
است.
621
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