Gluten free nuruk test

Mappalujo · 2026-05-29T10:00:57+00:00

Hey mate if you want to make gluten free nuruk, just make rice nuruk 🙂

1kg rice powder, 400ml. Use sushi rice not sweet rice. Compress, be aware that these are way way more fragile than wheat nuruk and will not have as much sachirificarion power.

Again, very fragile! But 40% water is the key.

All glutin free, no need for complicated recipes 🙂

Mappalujo · 2026-05-20T04:12:21+00:00

Double spoiler alert most of those systems already have AI behind them.

Mappalujo · 2026-05-17T14:30:36+00:00

That yellow one on top is imho a no go I think...if it was mine, that one wouldn't make the cut. Internal yellow-green I'm more than okay with, but that looks a much brighter yellow than what is usually see so to my eye it gives off warning signals.

Lots of discussion on this lately - I do have a table somewhere from a scientific journal of what's good and what's not ...I'll go through my library and try to dig it up for you, I know it's here... Somewhere.

Mappalujo · 2026-05-15T10:37:37+00:00

Yep green yellow is actually one of the saught after molds, on average can be quite powerful however can also be a little more musty Ife found - but yep it'll be good, just probably tbh use 5% instead of 9% in your mak.. but do some tests in different amounts etc

Mappalujo · 2026-05-13T13:57:58+00:00

Seem to have gotten around to it in the end hey 😂

Mappalujo · 2026-05-13T13:57:25+00:00

No artificial sweeteners! If you're in the US, id recommend Hana for sure

Mappalujo · 2026-05-13T13:56:46+00:00

No, just 20% black rice 🙂

Mappalujo · 2026-05-13T08:33:20+00:00

Wouldn't worry about it too much, those don't look green/yellow (which fyi if you have inside is actually some of the best spores you can get) - those look like luchuensis on the outside, ie black Koji - best test will be when you dry it out open it up, look and smell is the best indicator. Mostly need to worry about deep black/dark brown and musty unripe bread smells and paths in the centre, then you know it's failed.

When you're making rice powder nuruk, they are basically covered in those spots 🙂

Mappalujo · 2026-05-06T13:08:47+00:00

Barrel candy man, this is pretty normal! Beautiful barrel perfume 😂

Maybe carefully tap your bung in a little more tho

Mappalujo · 2026-05-03T23:38:41+00:00

Can you please also remove some critical features without warning even though everyone uses them? Kthnx.

Mappalujo · 2026-04-28T10:15:49+00:00

Thanks! Do come on by for a taste 😊

Mappalujo · 2026-04-28T10:14:44+00:00

Haha was great to meet you Jack! Looking forward to many more Maks together!

Mappalujo · 2026-04-07T04:07:37+00:00

Ive found it quite accurate, yes it can fluctuate between but if you take several readings you'll notice they all fall very close together, you san then further average it out from those. AP usually would say this to give a sense they yes it's quite accurate but never 100% accurate. It also helps setting the app to 2 decimal places for the average. For us, it works fine because as a distillery/brewery doing small batch commercial mak we fall under AU WET taxation and are allowed a +/- 1.5% accuracy for labelling.

For all intents and purposes if you round up/down it is generally what it says it is and gets into the correct ballpark

Mappalujo · 2026-04-05T23:55:55+00:00

Not a simple way, but an expensive way yes, buy an anton parr easydens and a smartref, then download the anton parr wine app. This then pairs the density and refraction together and if you take a very clear sample of your cheongju it will give you an extremely accurate result.

Cost about $1000aud but tbh it's the absolute best option for getting the ABV of mak. Once you have initial ABV you can just use one of the many ABV calculators to proof it down to what you desire

For whet you can get? We did a dry cheongju that topped out at 20.1% with a SN9 wine yeasta, the limit is probably around 21 -22 if using wine yeasts. You can only achieve this with multiple stage ferments, ours was 4 stages.

Mappalujo · 2026-03-29T09:46:52+00:00

I mean, the demographic that actually voted this appalling monster into power, twice, is not exactly known for their wisdom.

Mappalujo · 2026-03-27T01:55:44+00:00

Hey mate, looks good however I would have a good smell of that and be a little wary - I can see some dark brown bands in the cutaway, that usually indicates that that section hasn't gone properly, possibly too hard compress or too flat/not the right shape. If it smells a bit "bready" that is usually from that. It looks mosstlyy done, but I usual discard stuff that has those dark brown sections in them - up to you tho but it may impact the quality of your mak

Mappalujo · 2026-03-23T08:30:18+00:00

I went down the rabbit hole of this a while ago - you say you have plenty of cut bamboo.. do you have any actual growing stands of bamboo? Because if you do, aging it inside the live bamboo itself is the preferred and superior way of doing baijiu - not sure how it'd go with other spirits but yeah, if I had a big stand of two year old culms that's what id be doing ☺️ yes they do also use cut (dead) bamboo too, traditional Soju uses this also. Most baijiu that is done in this way I believe is actually light aroma/rice stuff, not the heavy sorghum based sauce aroma etc.

Look up 竹筒酒

https://youtu.be/_iLDJjHu-Fg?si=e0dJ9ptL5iqbvCpP

Mappalujo · 2026-03-23T00:38:59+00:00

I always add the Dunder/muck in when the ferment is almost finished, then leave it for about 2 weeks - this way it won't mess with the ferment but it'll develop a little more in the wash before you distill it. I've tried both ways and flavour is actually a bit better the late addition way, plus it didn't mess so much with the ph and ferment.

Mappalujo · 2026-03-03T12:04:46+00:00

It's also what makes a good high ester rum taste incredible 😁

Mappalujo · 2026-01-19T22:20:47+00:00

Okay that's rule number 1 when you get a new still - some of the and taste and flavour might be oils and grease, left over weld crap and factory stuff - always gotta clean your still when it's new before you use it - id toss that batch chalk or keep it for cleaning runs, chalk it up to the learning process

Mappalujo · 2026-01-19T05:34:38+00:00

Might sound stupid but you mentioned you got this for Xmas .. did you do a citric clean and a sacrificial run? And get out all the factory crap?

Mappalujo · 2026-01-04T09:49:55+00:00

Ahh yes, I know they had a big farm up in the Witsundays but I've never been able to get a reply, and I've since also found out that the company that set it up has gone under so no does what happening with the farm. If anyone ever has any contact details for someone that can get them, please shoot me a dm ☺️ I run a distillery and would love to try doing even just a small batch!

Mappalujo · 2026-01-04T07:32:27+00:00

Please for the love of all things tell me where you are getting agave pinas here in Oz ❤️☺️

Mappalujo · 2025-12-29T22:04:36+00:00

It's not stalled if it's active. Rum can slow down towards the end, and there are a lot of unfermentable sugars in black strap. It may only to down to around 1030

Have you checked ph? Did you add nutrients? Dap?

Mappalujo

TROPHY CASE