Makgeolli - My Favorite Alcohol
Makgeolli (mak-o-lee) is a Korean alcohol that you can brew at home in one week with a few simple ingredients and very little effort. It’s packed with B vitamins and beneficial microbes, and it’s utterly delicious. In this post I’ll tell you how to make it.
This recipe will help ensure a quality brew, but the gist of it is this. Steam the rice, let cool, mix with nuruk, yeast, and water, then let sit for one week in a container not sealed tight, stirring once a day. Put it through a strainer or milk nut bag, dilute as desired, bottle, and refrigerate.
Recipe ingredients
1/2 Tbsp yeast
1/2 tsp sugar
1kg short grain rice
Water
100 grams nuruk (available at Korean supermarket)
Process
Mix yeast, sugar, and 1/4 cup water. Let sit for 6 hours (letting it sit 6 hours helps but if in a hurry it’s not necessary)
Rinse rice until the water is clear then soak for 2+ hours. Drain for 30 minutes.
Steam rice for 40 minutes on medium to high heat then 10 minutes on low heat.
Mix nuruk with 100 ml water.
Remove rice, spread out, and let cool to body temp (about 30 minutes).
Mix rice, nuruk, yeast, and 1 liter of water in a large bowl. Wash hands and mix well by hand.
Put in a container. Traditionally its a glazed ceramic container, but large a plastic or glass jar will work too. The container should let the carbon dioxide escape. I use a cheese cloth and rubber band to cover the container, or you could use a lid that is not tightened.
Store for 6-10 days in a dark place (for clear containers) at a temperature between 21 and 26 degrees Celsius (70-78 Fahrenheit) and stir once daily.
Strain, add 1 liter of water, bottle and refrigerate. It can be drank immediately, but it’s better after a few days in the fridge.
Notes
Bottling earlier (6 days) will yield a sweeter, fizzier drink. Bottling later (10 days) will result in a dryer, flatter, higher alcohol content makgeolli.
Some people prefer not to add water when bottling, drinking a thicker higher alcohol makgeolli on ice. Undiluted, the alcohol content is about that of wine. Diluted, it’s about that of beer.
If you don’t have access to nuruk, you can make it yourself from whole wheat. Find out how by searching the Internet.
Using a finer strainer like a milk nut bag produces a better result.
If your makgeolli smells or tastes like vinegar, it’s probably because the temperature was too hot. Discard and try again.
The original recipe recommends doubling this recipe for better results, but it makes a lot, and if you mess up, wastes a lot.
Happy brewing! I hope makgeolli brings you as much joy as it does me.
Recipe source:
https://youtu.be/u1m21zlfVLo
#makgeolli #brewing #alcohol #diy #recipe #korea
Homestead Fred /
npub1z4…l7fql
2023-02-19 02:03:17
Author Public Key
npub1z4hryjramyk86mc7st476aunavw4s56kvmnavq7npexadptmpp5srl7fqlPublished at
2023-02-19 02:03:17Event JSON
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"content": "Makgeolli - My Favorite Alcohol\n\nMakgeolli (mak-o-lee) is a Korean alcohol that you can brew at home in one week with a few simple ingredients and very little effort. It’s packed with B vitamins and beneficial microbes, and it’s utterly delicious. In this post I’ll tell you how to make it.\n\nThis recipe will help ensure a quality brew, but the gist of it is this. Steam the rice, let cool, mix with nuruk, yeast, and water, then let sit for one week in a container not sealed tight, stirring once a day. Put it through a strainer or milk nut bag, dilute as desired, bottle, and refrigerate.\n\nRecipe ingredients\n1/2 Tbsp yeast\n1/2 tsp sugar\n1kg short grain rice\nWater \n100 grams nuruk (available at Korean supermarket)\n\nProcess\nMix yeast, sugar, and 1/4 cup water. Let sit for 6 hours (letting it sit 6 hours helps but if in a hurry it’s not necessary)\nRinse rice until the water is clear then soak for 2+ hours. Drain for 30 minutes.\nSteam rice for 40 minutes on medium to high heat then 10 minutes on low heat.\nMix nuruk with 100 ml water.\nRemove rice, spread out, and let cool to body temp (about 30 minutes).\nMix rice, nuruk, yeast, and 1 liter of water in a large bowl. Wash hands and mix well by hand.\nPut in a container. Traditionally its a glazed ceramic container, but large a plastic or glass jar will work too. The container should let the carbon dioxide escape. I use a cheese cloth and rubber band to cover the container, or you could use a lid that is not tightened.\nStore for 6-10 days in a dark place (for clear containers) at a temperature between 21 and 26 degrees Celsius (70-78 Fahrenheit) and stir once daily.\nStrain, add 1 liter of water, bottle and refrigerate. It can be drank immediately, but it’s better after a few days in the fridge.\n\nNotes \nBottling earlier (6 days) will yield a sweeter, fizzier drink. Bottling later (10 days) will result in a dryer, flatter, higher alcohol content makgeolli.\nSome people prefer not to add water when bottling, drinking a thicker higher alcohol makgeolli on ice. Undiluted, the alcohol content is about that of wine. Diluted, it’s about that of beer.\nIf you don’t have access to nuruk, you can make it yourself from whole wheat. Find out how by searching the Internet.\nUsing a finer strainer like a milk nut bag produces a better result.\nIf your makgeolli smells or tastes like vinegar, it’s probably because the temperature was too hot. Discard and try again.\nThe original recipe recommends doubling this recipe for better results, but it makes a lot, and if you mess up, wastes a lot.\n\nHappy brewing! I hope makgeolli brings you as much joy as it does me.\n\nRecipe source:\nhttps://youtu.be/u1m21zlfVLo\n\n#makgeolli #brewing #alcohol #diy #recipe #korea",
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