I cooked about sixteen pounds of sweet gluttonous rice this morning, on the first of Jan. It took me three hours to cook and process everything, to make chhyang. It wasn't as bad as I had feared honestly, and if I'd known it'd be so manageable, I'd have scaled out the production process right from the start. Because traditionally storage has been a problem, but if I'm willing to compromise on storage by storing in soda bottles, it can go a long way.
The plan is to wait for five days until looking up the three gallon jars, then adding boiled degassed water into them, as has been the process this far. Then have AS, who'll be staying in my place, move them to the fridge 35 days from now. Because it's winter 35 days is probably going to be a good time for total fermentation to take place, if that's not enough we can always put it out in the room and let it work some more.
The great thing about starting on Jan 1 is that it's really easy to measure how old the drink is, and celebrating major milestones by drinking the batch that was brewed at the start of the year. Such exciting times!
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