Manufacturing process
Manufacturing process of Turmeric Makgeoli Jeong, Makgeoli Jeong
Before entering
Youngdeok Brewery has separate lab to conduct liquor quality test and other Makgeoli condition related tests regularly.
1. Making Ipguk and Dutbab
First, scatter nuruk(white-koji mould) to hard boiled rice for Ipguk and incubate bacteria.
Nuruk is a white-koji mould generally used in making Makgeoli.
Next, make hard boiled rice for fermentation.
At rice soaking, about 25~28% of drainage absorption rate is proper. After soaking rice, drain water for 1~3 hours, and go to rice steaming process. It is the process of making hard boiled rice for better fermentation by steaming with steam hotter than 100 degrees. It takes about 40~45 minutes, and the volume of rice should increase 35~42%. The process is mechanized and washing, soaking, steaming,cooling of rice is all proceeded in a tank-size steamer. Making hard boiled rice for Ipguk is the same for making hard boiled rice for Dutbab.
Nuruk is a white-koji mould generally used in making Makgeoli.
Next, make hard boiled rice for fermentation.
At rice soaking, about 25~28% of drainage absorption rate is proper. After soaking rice, drain water for 1~3 hours, and go to rice steaming process. It is the process of making hard boiled rice for better fermentation by steaming with steam hotter than 100 degrees. It takes about 40~45 minutes, and the volume of rice should increase 35~42%. The process is mechanized and washing, soaking, steaming,cooling of rice is all proceeded in a tank-size steamer. Making hard boiled rice for Ipguk is the same for making hard boiled rice for Dutbab.
2. Incubating yeast
Next, make 'Jumo(Distiller's grains)'. Jumo is the base of brewing liquor. Ipguk and water from yeast is mixed in certain ratio and fermented to make Jumo.
To incubate good yeast, the contamination from various bacteria must be prevented as much as possible. So, there is a separate 'Jumo room' other than fermentation room.
To incubate good yeast, the contamination from various bacteria must be prevented as much as possible. So, there is a separate 'Jumo room' other than fermentation room.
3. Fermentation(Damgeum)
There are tens of fermentation container in fermentation room which ferment with air bubbles.
Inside the container, there is a mixture of Jumo, Ipguk and water. Youngdeok Brewery use 100% white rice based Dutbab for fermentation. The fermentation period takes 3 to 5 days in accordance with weather and temperature. Fermentation is faster during summer and slower during winter.
Inside the container, there is a mixture of Jumo, Ipguk and water. Youngdeok Brewery use 100% white rice based Dutbab for fermentation. The fermentation period takes 3 to 5 days in accordance with weather and temperature. Fermentation is faster during summer and slower during winter.
Makgeoli Jeong in fermentation
Turmeric Makgeoli Jeong
4. Filtering, Jeseong and bottling
After the fermentation, it is now filtering. The filtered liquor is mixed with water in different ratio in accordance with alcoholicity. This process is called 'Jeseong'.
After completing filtering and Jeseong, the liquor is bottled for the delivery.
After completing filtering and Jeseong, the liquor is bottled for the delivery.
Manufacturing process of Makgeoli
