How to make Makgeolli Korean Rice Wine

Table of Content

• Ingredients  1x2x3x
• Signs that Brewing is complete
• 📋 What Does the Kit Include?
• Beginning to Brew Makgeolli
• Meet the People: Ngametua Fatongiatau, Sydney Cider Cocktail…

I often failed to make a good batch during the summer because it went very close to 75℉ for some days and soured very quickly. The higher the temperature, the faster the brewing will occur which means it will start to sour too fast before it has the full fermented flavor. You need to keep a very close watch in warm temps.

Dongdongju is also known as "Young" makgeolli. Takju, on the other hand, has a higher alcohol content by volume. It is a slightly diluted version of the traditional makgeolli brewed drink. Line a fine mesh strainer with cheesecloth or a mesh bag and place into a large bowl.

Ingredients  1x2x3x

We’ve designed an easy-to-follow recipe and assembled all the hardware and hand-picked ingredients needed to produce two 750 mL bottles of fresh-brewedmakgeolliin less than 10 days. Keep the lid closed at all times from day four, but keep checking how much liquid is produced. At most temperatures, the brewing process should be completed in about ten days, although this time may vary depending on the temperature of the brewing room. When the rice is completely cooled, add it to the nuruk mixture. The rice should be dry enough for the grains to separate easily.

On day 8 or 9, there will hardly be any bubbles at all. The liquid on the top will be clearer and more amber. It’s now perfectly fermented and ready to drink. Drain the rice and put it into a heavy pot.

Signs that Brewing is complete

Dry for 3 hours with the cover on at 160° F, until the outside of each grain is hard but the interior is still moist. If you don't have an electric dehydrator, you can dry your rice in a shallow basket placed in a windy, sunny location for a number of hours. There’s an element of terroir, too, and the fermentation starter is vital to that. “The terroir is driven by the nuruk,” Jun says. When brewing a heritage-based style without recipes at the ready, as Jun says, mistakes happen.

Like, when you’re sick, old Korean men will tell you to go drink soju. It’s a bit humorous but there are some health benefits to drinking this farmer’s brew. Makgeolli is cholesterol-free, fat-free, and contains vitamin B. It’s high in calories but also has lactobacillus or lactic acid bacteria which is good for digestion and boosting the immune system… so maybe that’s why Koreans drink it on rainy wet days. Place your electric dehydrator's basket with the rice inside. As many baskets as you need can be filled by uniformly distributing the rice.

📋 What Does the Kit Include?

Korean hikers will pack some makgeolli and kimchi to enjoy when they reach the peak of a mountain. Various factors affect the brewing speed so it’s best to look for signs to see if the brew is ready instead of just blindly counting the days. Growing up, I heard many adults say – ‘술맛은 물맛이 좋아야..’ meaning that good wine or liquor comes from good water. I recommend filtered water or spring water. Don’t use tap water – chlorine can work against fermentation.

Lactobacillus is a kind of lactic acid bacteria that’s good for your stomach and digestion and can boost your immune system. It’s also found in yogurt, but in much higher quantities. You can drink makgeolli anytime but it is especially delightful on two occasions. Paired with vegetable pancakes , or bean sprout pancakes , makgeolli really stands out and Koreans will highly recommend this match up. A must-eat spot in Seoul on rainy days is definitely Jeon Town near Gongdeok Station. The second time makgeolli is almost a necessity is on a hiking trek up a nearby mountain.

Remove pot from the heat and let stand, covered, for 30 minutes. Use your hands to mix well well without breaking the rice . It imparts son mat which literally translates as “hand flavour”. The colour will slightly change as the rice breaks down and turns a little brown . Are you one of those who cannot start the day without coffee? Based on the recipe, nutrition information may vary.

But, that’s just me. 😝Everyone’s palate is different, so feel free to explore this option. Diluting with water does make it less thick and lowers the alcohol content – which you may prefer. Flavor – I find home-brewed has a lot more complex flavors and less sweet than the store-bought ones.

How to Drink Makgeolli

Break it up with your hands if you see big chunks of it. NOT a MUST but it helps to get a good start by activating the culture. Pretty similar to putting yeast in warm water first. Add water to your container that you will be brewing.

Pour just the top clearer liquid to enjoy Cheongju 청주 or shake + mix well to enjoy as Wonju 원주 . Believe it or not, this project has taken me more than 2 years . Since I started, I have taken 2 Makgeolli making classes (if you are ever in Seoul, I recommend the Sool Company’s class – very knowledgeable and passionate people) and made several brews. But I was never completely happy with the result until now. Sanitize 2 cloths large enough to fit over the top of 2 large bowls . Sangria is a type of alcoholic wine that is renowned in Portugal and Spain, and is...

The drink has a lactic flavour profile, slightly sweet and sour and is best enjoyed chilled with food. Makgeolli is a traditional Korean alcohol made with water and rice that are fermented with nuruk, a starter culture. After 7-10 days you can strain the rice and store it. Pour the makgeolli through a strainer into a large bowl while pressing down on the solids with the back of a wooden spoon to extract as much liquid as you can. These two drinks are similar in that they are both made from rice.

Wheat-based versions were less sweet and more sour than the traditional one made with all rice. To check if the brew is ready, strike a match and put it over the open jar. If the flame goes out, it means there’s limited CO2 and fermentation is complete. Another way is to put your ear to the brew.

These figures are not exact and should be considered as a guide. It's very obvious that the ferment failed as it is a brown-ish color, the powder doesn't dissolve into the water AND there are zero bubbles. Vintage-cover posters, coffee mugs, jigsaw puzzles, tote bags, and more. The video has been watched 839,709 times on YouTube & has been liked 17,875 times.