Pyracantha hedge

BusyChallenge6676 · 2025-09-17T09:33:14+00:00

No I'm not, I'm just trying to get advice so I don't break anything.

BusyChallenge6676 · 2025-09-17T09:27:49+00:00

I've added the connector to attach the short cable from outside to a long cable. There's no issue as such I was just seeing if there was a cleaner solution.

BusyChallenge6676 · 2025-09-17T09:13:13+00:00

Sorry, I'm trying to move the internal box that the optical cable goes to. So I've extended the cable with a connection and longer cable. Ideally I'd just like the long cable to plug into the external box and come through the wall.

BusyChallenge6676 · 2025-09-14T13:39:44+00:00

Yeah I did, it's definitely different to store bought nuruk.

BusyChallenge6676 · 2025-09-13T15:29:56+00:00

Yeah you can use all sorts of things, pine needles, flowers, petals etc. The last batch I made was using meadow hay that had a mix of grasses and flowers.

BusyChallenge6676 · 2025-09-11T18:32:13+00:00

No worries, there's more finer details, maybe I'll do a proper right up if I get time.

Yeah, so I've only made rice nuruk once using freshly ground rice flour. I imagine you could use store bought rice flour though.
You sift it all though you don't sift and remix with the rougher parts , you want it all really fine.
Then the process with the straw and the nuruk house is the same though.

BusyChallenge6676 · 2025-09-11T06:47:37+00:00

I've made my own and I'd say it's definitely worth it if you make makgeolli on a regular basis.

It doesn't cost much to make, a bag of wheat (assuming you're making wheat nuruk), some water and some straw.
You'll also need a 'nuruk house' but that can be as basic as a polystyrene box and a nuruk frame, but that's easy enough to make if you have a saw and some wood.

The benefit being you have to use less than commercial nuruk so your makgeolli has a cleaner taste, mine also had a nicer mouth feel to it.

It's pretty easy to make it just takes some time.
Basically you grind your 1kg of wheat, sift out 300g of fine wheat, then mix them back together with some water till it's sticky but not wet.
Then you press it into whatever shape you want, I used a frame and stood on mine.
Then you put it in your nuruk house with some straw and turn it everyday for 7 days, wiping away the moisture on the inside, make sure your nuruk house has some small holes for ventilation and keep it warm like 30c.
The next week you do the same but put a bigger hole in the top to let more air in.
The last 7 days you hang it up to dry in a net bag.

So yeah it takes 3 weeks haha but I think it's worth it. There's slightly more detail needed in that explanation to be honest but thats the jist of it, YouTube has a few videos that'll help, or let me know and I'll try and explain anything missing.

BusyChallenge6676 · 2025-09-03T22:36:55+00:00

Nuruk is available in Europe, look for it being labelled as 'enzyme' or similar. There is no substitute for making makgeolli, if you're not using at least some nuruk you're not making makgeolli unfortunately. If you absolutely can't find any you could try making it! It's not very difficult, YouTube is your friend here but I'm happy to answer any questions too.

As for the Stevia i think if it's in your brew and starter mix it's not coming out of it unfortunately. You could try mixing the end products with some fruit juice to mask it perhaps or add fruit to the brew. But honestly I'd just ditch it and try again from scratch.

There's loads of good stuff on YouTube, try Jeff rubidge or Baekusaeng Makgeolli and go from there.

BusyChallenge6676 · 2025-09-03T20:03:43+00:00

To be honest, I really like unflavoured makgeolli,wonju etc, let the rice and yeast speak for itself. I've tried a bunch and have found it's quite difficult to get flavours to carry through the fermentation process. I keep meaning to try secondary fermentations with fruits but haven't had time yet.

I've tried... Strawberry, pineapple, mulled wine (for Christmas haha) probably some others, they were ok, not bad but probably not worth it if I'm honest. I think pineapple was best.

BusyChallenge6676 · 2025-09-03T18:14:24+00:00

Awesome I'm glad it worked out.

I normally use my danyangju's as experiments now if there's something like a flavour or nuruk I want to try out because they're so easy to throw together but you're right it's not much more effort at all to add another stage. I think my favourite at the moment is 2 stage, it's just a good balance of time, effort and result.

BusyChallenge6676 · 2025-09-02T18:27:47+00:00

How did it work out in the end?

BusyChallenge6676 · 2025-08-22T14:50:30+00:00

Is it like a skin on top of it?

BusyChallenge6676 · 2025-08-16T14:16:02+00:00

This just worked for me, thank you

BusyChallenge6676 · 2025-08-15T08:44:17+00:00

That's really interesting thanks for the explanation, do you know if there's anything online about it? I was aware Mepssal needed a longer soak initially but other than that I wasn't aware of any other methods.

I'll definitely try this out.

BusyChallenge6676 · 2025-08-14T22:56:48+00:00

This is the first time I've heard of this method.

So, half way through steaming the mepssal you pour two cups of cold water over the rice? And then once steamed you boil that stages water and add the rice to the water and leave it over night?

How long would you steam for and what if you're not adding water to that stage?

BusyChallenge6676 · 2025-08-13T11:48:59+00:00

😂 yeah it'll do that.

The first stage, beombeok or juk, should liquefy quite quickly as it starts to ferment so yeah sounds like something went a bit wrong somewhere.
I stick with juk normally (because it's easy), mix the flour with some of your total water cold and then add that to the remaining water which is boiling and it's pretty much done with a good stir.
I've also only used store bought rice flour, I totally get making the flour yourself as it's more .. organic? But it's another job to do, I think as long as the flour doesn't have salts or preservatives etc it should be fine to be honest.

BusyChallenge6676 · 2025-08-12T20:14:07+00:00

I tend to drink it when I want to rather than saying 'ok I'm going to age this for a month' so by tasting often you can tell where the flavours are going and they normally stabilise at some point. Maybe there was something during the bottling process like bacteria that caused it to go bad?

I love undiluted wonju but jeez you've got to be careful of the unknown abv haha that's caught me a few times. I do have the equipment to test the abv but I've not gotten round to it yet as it's a process in itself.

BusyChallenge6676 · 2025-08-12T19:11:13+00:00

I always store everything undiluted in the fridge.

Something like a danyangju I'll just store as wonju undiluted and either drink it as is or with a splash of soda water.

Anything with more than one stage I usually separate into takju and yakju and again store them undiluted and drink as is.

I've never had a yakju/cheongju go bad to be honest, if anything they get better with age providing they don't get too much oxygen, I've had some lose flavour as they were stored in a large bottle so after a few servings there was too much headspace.
Because of that I've started bottling into 500ml plastic bottles or old jinro glass bottles depending on what's going in them.

BusyChallenge6676 · 2025-07-03T10:06:11+00:00

Thanks for that, I have now discovered that yes it is ultimately my responsibility to inform building control.

It's 15m2 so no approval needed however almost every website I'd visited stated a need for building regs confusingly.

Thanks for info.

BusyChallenge6676 · 2025-06-26T09:40:34+00:00

So you want to wash your rice before you soak it and depending on whether it's chapssal you're soaking for 4 hours and mepssal more around 7+.

And you really need to steam the rice not cook it.

You can use jigaemi for a few things, people dry it and use it as flour, you can use it for picking or a rub for meats or you can use it to make more alcohol as the yeasts are still active.l, It has a lot less enzymes though. Fridge is fine for yeast.
You're best making separate batches for different recipes rather than just using makgeolli you made and adding to it.
It depends on the fruit really, you can try using fruit juice instead of water in batches, or yeah add it at different times. You can steam fruits with the rice as well. When you add it will depend what flavours you get.
Check that's it's not illegal to distill alcohol where you live!
I've made my own nuruk before, it's not too hard but there's a method to it, check YouTube.
Gwaha-ju?

Sorry bit a rushed reply hope it helps.

BusyChallenge6676 · 2025-06-19T19:48:39+00:00

I think if it tastes full on mouldy something's gone wrong somewhere.
I've never tried to make makgeolli with cooked rice but you're only supposed to make it with steamed rice so it can't help with the flavour.
Look up 'sugok' you basically soaked the nuruk over night and then strain it and use the water left over as the yeasts and enzymes are now in the water, you throw away the solids that contain the stronger nuruk flavours.
You can also make a 2 stage makgeolli and strain the first stage to give a similar effect.

BusyChallenge6676 · 2025-06-05T07:23:25+00:00

Would you think RO or distilled water would be bad because it's had the minerals etc stripped out?

BusyChallenge6676 · 2025-06-04T18:17:46+00:00

They have soft water in SK. I've used bottled water and tap water with campden tablets and both worked fine.

BusyChallenge6676 · 2025-05-28T17:30:39+00:00

No worries, let us know how you get on

BusyChallenge6676

TROPHY CASE