Lavender Makgeolli 라벤더 막걸리

I brewed makgeolli with lavender! The result is like a liquid dessert -- sweet, tangy, and floral. Since the lavender brewed with the makgeolli for 6 days, the flavor and aroma is very strong, and the lavender dominates the aftertaste as well. Three other new things in this video: * mix of sweet rice flour and regular rice flour! * reusable glass bottles! * I typed in the CC (English) Recipe: Day 0 (juk): - Add 125g sweet rice flour and 75g rice flour, 1L water to to pot on medium-high heat, stirring constantly until it thickens. - Cool pot in ice bath, stirring occasionally, until room temperature. - Mix 90g nuruk, 1/2 package wine yeast (2.5g), pinch of sugar, and 200ml water. - Pour cooled juk into fermentation jar and add nuruk mixture. Stir well. - Leave fermentation jar partially unscrewed and ferment for 48 hours. Day 2 (godubap): - Wash 800g sweet rice (chapssal) -- this will take at least 20 minutes. - Soak for 2 hours. - Drain for 30 minutes. - Measure 30g culinary lavender, which is about 1 1/4 cups. (Important to use culinary lavender!) - Place half of rice into steamer, then lavender, then rest of rice. - Steam for 40 minutes. - Spread out to cool to room temperature. - Add to jar, stir by hand. Leave jar partially unscrewed as it continues to ferment. Should be ready to bottle around day 7. I used Choripdong nuruk from H-Mart and Red Star Pasteur Blanc yeast. Environmental temperature ranged from 18.7 to 24.3 C. ...