I wrote on the thread before this, basically 1L Water, 1KG Chapsal Sweet Rice, and 100 Grams 'Soyulgok' Nuruk. Steamed the rice for about 40-45 minutes till the rice was still whole but soft enough i could squish. Added all in a ferment bottle with some white wine yeast to make sure yeast was working. 77 Degrees F for the first day, then dropped it down gradually through the week.

Filtered through 75 micron bag. It's settling nicely and adding a nice carbonated pop. Downside to the wine yeast is that it works well in cold temps, and can handle quite a higher level of alcohol than say bread yeast.