As part of my elaborate procrastination routine, I decided tonight would be a great time to start another danyangju instead of working on what I should be working on. My first try went really well (I guess-- I liked drinking it, at least!) so I'm excited to try again. This time I think I'll skip the yeast and just use straight nuruk. When I dilute some for makgeolli I'm thinking I might use a tea of some kind (hibiscus?) instead of straight water. I know usually people add additional ingredients at the beginning, but since this is only my second try I didn't want to introduce too many variables at once.