Hands off – no stirring, no touching – new recipe today! I’ve read recipes for Chinese rice wine that emphasize not touching the rice at all, and no stirring either. In contrast, in my usual makgeolli recipe, I mix everything at the beginning with my bare hands, and I stir regularly at the beginning as well. And when I brewed Chinese rice wine, I mixed by hand and did regular stirring too. So what will happen if I keep my hands off my brew completely? Will I be able to complete this brew?
This was my longest duration brew of all time, and the result was surprising to me!