this post was submitted on 29 Jun 2025
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Brewers out there, whats the over-under on me fucking up on this experiment (hexbear.net)
submitted 3 weeks ago* (last edited 3 weeks ago) by Alaskaball@hexbear.net to c/main@hexbear.net
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got a makgeolli making set, comes with a little bag filled with the yeast, rice shit, basically everything needed to make an an-home cup of makgeolli that actually tastes pretty good.

took my 3 gallon fermenting bottle and threw in the orange pack with like 4 pounds of honey and letting it sit for a while to see what happens.

anyone wanna place bets i'm gonna fuck up real bad and somehow poison myself with a bad batch?

personally I'm hoping it comes out really nice with that hint of orange complimenting the wildflower honey I shoved in but if it's faint enough I think I'll just cut up some limes and throw it in the mix somewhere down the line

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[–] tastemyglaive@lemmy.ml 7 points 3 weeks ago (1 children)

I didn't even know what makgeolli was until I saw this, I mostly make pickles, kimchi, or kombucha. Have not messed with koji or alcohol or anything. If you're worried about thoroughly sanitizing everything, I have to do the obligatory StarSan plug. If you find another no-rinse option that's better lmk

[–] YearOfTheCommieDesktop2@hexbear.net 4 points 3 weeks ago (1 children)

makgeolli is pretty good. I'm uncultured swine tho so I'd rather do soju bombs

[–] tastemyglaive@lemmy.ml 5 points 3 weeks ago (1 children)

[–] KuroXppi@hexbear.net 5 points 3 weeks ago* (last edited 3 weeks ago)

Me after one chamisul

[–] CPMSP@midwest.social 7 points 3 weeks ago (1 children)

Sanitary practices are key friend. As long as you follow the instructions and your equipment starts clean and sanitized you should be happy with the outcome.

I will state if you have a batch that ever just smells... Bad... Like death, or rotting in a bad way - just pitch the batch.

[–] Alaskaball@hexbear.net 3 points 3 weeks ago

Well i did the olde Sodium carbonate treatment and rubbed everything with love, so I guess all I gotta do is let time do its thing

[–] Llituro@hexbear.net 6 points 3 weeks ago

Sanitation sanitation sanitation. You can do almost everything else unoptimally, but as long as you introduce yeast to accessible sugars, it will make some alcohol.

[–] lemmyseizethemeans@lemmygrad.ml 6 points 3 weeks ago

Starsan sanitize everything and then sanitize everything

[–] Dimmer06@hexbear.net 5 points 3 weeks ago

Sanitation is key but it's surprisingly easy. The only sanitation issues I've ever had were from fermenting in places I definitely should not have had ferments going.

I'm not sure about makgeolli but a lot of commercial alcohol is treated and filtered to remove yeast and sediment which homebrewers usually aren't equipped to deal with as thoroughly. The yeast and sediment can severely worsen hangovers so be aware of that.

[–] Meltyheartlove@hexbear.net 5 points 3 weeks ago* (last edited 3 weeks ago)

I have made a lot of "prison hooch" with the bare minimum and never had a problem and the results were always surprisingly pleasant. It should be fine doggirl-thumbsup

[–] KuroXppi@hexbear.net 3 points 3 weeks ago* (last edited 3 weeks ago)

I have no advice apart from what avatar of vengeance said better below Interested to hear how it turns out tho cos makgeolli is yummy

[–] D61@hexbear.net 3 points 3 weeks ago (1 children)

If there's a layer of fuzz on the top... just scoop it off, you'll be fine (probably).

So far, we've only made wines out on the farm and the worst thing that's happened was trying a different recipe that asked for a ridiculously high amount of sugar, forgetting about the amount of sugar that was added, pouring off the results in 16 oz bottles, forgetting to burp them while they sat on a kitchen counter for 6 months, and them going off like grenade one night.

Literally had glass shards embedded in cabinets and a decent chunk was blown across the kitchen and broke a window.

[–] Alaskaball@hexbear.net 2 points 3 weeks ago

Lmao holy shit