우정 막걸리 my latest brew. My intention was a non-flavored Makgeolli but tasting it on day three I knew it was going to be the perfect base for juicy, tart fresh Lemons. I have changed my process just slightly but I’ve found that it makes a big difference in the final product. When you watch the Ajumma’s making Makgeolli in their farm yards on YouTube videos, they without exception mix the Mitsool very very thoroughly in large basins to the point where most of the water has been absorbed before it’s placed in the fermentor. Doing this has created a definite flavor improvement. I believe that this helps to really oxygenate the mix to kick start the yeast. I call this my Friendship Makgeolli 우정 Yujeong as my city is slowly opening public Venues and neighbors are tentatively socializing again...and Makgeolli is being shared with all #drinkkoreawithme