I bottled two batches today. One with champagne yeast and one with 누룩 only. For the champagne yeast barch, I did a 삼양주 inspired by a recipe by Jeff Rubidge. For the 누룩 only, I did a 이양주 with similar ratios. When I bottled it, I bottle-conditioned half with champagne yeast. I’ll wait a few days and see what happens with that. So far I enjoy the 누룩 only more. It’s very sweet and sour!