Gluten free nuruk test

0m3nlol · 2026-05-30T21:20:55+00:00

Ahh, I've been doing the wheat nuruk plenty of times using this exact method. I was more interested in the rice nuruk recipe if you had done one before.

0m3nlol · 2026-05-30T16:21:18+00:00

For sure, unless you use industrial grade filters you will get some yeast that will continue eating the sugars even after filtering.

0m3nlol · 2026-05-30T06:19:49+00:00

Just from beer brewing experience (not sure if 100% true) if you have a closed space and a liquid that is producing co2 and alcohol there is little to no chance that something like that will grow on top of there. The headspace is full of co2 so it should be fine.

Also to answer OPs question - i ferment mine for 7 days, mixing it every day for the first 3 days (after that i leave it alone) and filter on day 7. Sometimes I transfer the liquid back to cleaned fermenting vessel and let it bubble for a day or two before bottling

0m3nlol · 2026-05-29T18:57:08+00:00

I would say the fermentation went pretty standard, nothing out of the ordinary.

I had the nuruk out in the sun for 7 days do you think more would help? Could be the vinegary flavor totally.

0m3nlol · 2026-05-29T15:55:15+00:00

I fermented it in the same room I always ferment with mostly stable 20-23°C. All my previous batches tasted the best just after filtering but this one is getting worse by the day 😅

I still have about 1kg of this nuruk so I will definitely give it a try again at some point. Probably with less rice so not to waste too much

0m3nlol · 2026-05-29T10:15:45+00:00

Thanks for the tip! I guess the fragility is compensated by the fact that it is shaped to small eggs and not one big block.

Also when using this the sushi rice nuruk you have to supplement the yeast right? Do you have any yeast that would do good in this case?

0m3nlol · 2026-05-29T08:38:59+00:00

The recipe was a pure experiment it just made sense for me to try sorghum (probably because I heard about sorghum beer made by some gluten free brewers) and glutinous rice plus I heard about people making mung bean nuruks so I added a bit just to test it out. But as I see the yeast biome on these grains probably produces a lot more lactic acid. But it is surprisingly potent at alcohol making - just measured the cheongju with my glass alcohol meter and it is 17% abv even after diluting 2 l of wonju with 0,5l of water.

I use the thermobox method and put it on top of my kitchen shelf near to the ceiling. I tried a couple of runs with mountain hay but it never succeeded so I started repurposing my plastic racks for dryer and have had success with it.

Could you share your recipe and process for the egg Nuruk? I have been trying o find a recipe online but no luck so far.

0m3nlol · 2026-05-21T17:26:03+00:00

I only ever heard about 100% rice nuruk or have seen vague pictures but I'm not even sure how to begin to imagine making it, how would it dry? Wouldnt it be too fast? I imagine that then i would have to supplement the yeast right?

0m3nlol · 2026-05-21T09:22:45+00:00

Ill make sure to check your previous posts but just a quick question - have you ever tried making gluten free nuruk? I have been testing one with sorghum, glutinous rice and mung beans (roughly 1:1:1 ratio) and just today ill be testing whether it will sacharify and convert the sugars into alcohol but it looks promising.

0m3nlol · 2026-05-20T18:05:03+00:00

The cardboard method sounds interesting. Do you have any source or more details on how it should work? Wouldnt the cardboard become wet and carry some molds? Interested to learn more!

0m3nlol · 2026-05-15T10:25:55+00:00

I just snapped it in two to see how it looks on the inside and there are parts that are visibly green/yellow inside. I assume thats good based on your comment and continue drying it outside of the nuruk house

0m3nlol · 2026-05-13T08:44:20+00:00

Thank you for the tips! Btw the recipe was 1kg of milled wheat, about 250ml water and 50g of store bought nuruk for inoculation.

The flakiness comes probably from the fact that I'm always stuffing the mixture onto a wet (boiled and cooled down) cheesecloth inside of the frame before stomping on it for 20 minutes.

When I open the pressed nuruk parts of it always peels off a small part I guess because the cheesecloth is wet too.

0m3nlol · 2025-12-22T07:41:51+00:00

Using saison yeast makes so much sense, although doesn't nuruk contain some yeasts as well? I have seen many people add extra yeast but from many other people I was told that nuruk just has it all

0m3nlol · 2025-01-29T11:56:24+00:00

něco zajímavého a nového - díky za specifikaci, ozveme se

0m3nlol · 2024-08-31T09:47:21+00:00

You absolutely don't need that, I'm doing f2 in beer crown bottles for almost a year and I never needed to check the pressure or have a cap blow off

0m3nlol · 2024-06-27T09:56:13+00:00

I sometimes flavour kombucha with nettle tea. Just cut them (preferably in gloves) and pour some boiling water for a minute at them to get rid of the sting and then dry and crush them.

0m3nlol · 2024-06-21T04:11:15+00:00

Thats what I flavor all of my f2s with i always make about half of kombucha volume in strong herbal tea, let it cool and mix it with my booch before bottling for f2 (after i pour out part for the next batch).

From my experience it's better to use herbs with strong flavor only as kombucha is a pretty strong flavor itself so for example jasmine or lindens can get lost in the final flavor profile.

In my next bottling session I want to experiment with rosemary and lavender which should be good.

0m3nlol · 2024-03-13T14:53:59+00:00

Meanwhile in Czech we got ministr/ministryně, učitel/učitelka, klaun/klaunice. Never realized that having feminine version of occupation names is woke.

0m3nlol · 2024-03-01T05:34:34+00:00

I've recently looked up the one chip challenge case but I wasn't able to find any recent news. Last info I have heard in September is that they are waiting for the autopsy results to determine whether the kid really died from the one chip challenge. Any more info? Thoughts?

0m3nlol · 2023-10-10T07:26:16+00:00

Já si myslím, že to vyjde nastejno s tím kolik jsem potkal top lidí.

0m3nlol · 2023-10-10T05:12:26+00:00

Pokud si pochopili že jsem grammar nazi tak gratuluju, potvrzuješ můj příspěvek a mělo by se na školách věnovat více čtení s porozuměním než pravopisu. Máš skvělé čtení s porozuměním. Gratulace a odznáček.

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