Making Maesil Cheong, Syrup Turned Cloudy

Hi, this is the first time I’ve tried making maesil cheong; two days ago I started getting a lot of foaminess and gas production in two of my three batches. I tried stirring them twice daily and added some white sugar on top to try and tamp down on the fermentation, but the syrup’s turned cloudy. I’m not sure whether the cloudiness is from the white sugar specifically (from other searches that can apparently happen from niter sedimentation) or from contamination and was hoping to get some advice on how to proceed. For comparison the one batch that hasn’t started fermenting was made with only cane sugar and the syrup is clear enough that I can read large print through it.

I have taste tested the two fermenting batches and I’m not detecting any off flavors or smells from them, and I’m not smelling any alcohol either.

Thanks for the help in advance!

submitted by /u/InterplanetaryCyborg
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