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Also yeast definitely helps at warmer temperatures. However, in our most recent batch at lower temperatures, we found that the brew without yeast resulted in a sweeter brew with lower alcohol content. The one with yeast was drier and higher alcohol content (well it felt like it, I don’t have scientific proof yet) so your choice. When you open the crock, you'll see lots of bubbles rising to the top and a much thinner mixture than yesterday.
Follow it exactly or alter the general process for your brewery; makgeolli is rather forgiving. I have a love-hate relationship with fermenting and preserving food at home. Johnson adds that the spread of Korean culture in the U.S. is a major reason for the drink’s growing recognition.
How to Drink Makgeolli
Add nuruk, yeast, and 8 cups of water and mix well with a wooden spoon. To a medium pot over medium-high heat, add the drained rice and 2½ cups of cool water. Cover, bring to a boil, then cook for 8 minutes. Lower the heat to simmer and continue cooking for 10 minutes more.

The traditional method is to steam the rice first and then dehydrate it for a couple hours to remove excess water. If you’re a traditionalist, give it a shot. However, modern conveniences like rice cookers and pressure cookers can expediate the process. Note whilst the packet does not say what kind of water to use, traditionally people used spring water for fermentation.
Makgeolli (Korean Rice Wine)
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.
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...
Fermented
Make sure there is no soap in the container as this will prevent the fermentation process from going smoothly. Be sure to brew this rice wine in a cool, dark place. You can also make this popular Makgeolli rice wine at home. Try this drink that pairs perfectly with Korean food. How about a bowl of Traditional Korean Rice Wine?
During this time you can add the honey and keep mixing. Makgeolli is traditionally served as ladled from the casserole and placed in a large bowl or glass. To steam rice, use a bamboo steamer or rice cooker. Put the rice in the steamer and let it steam for forty minutes, at which point the steam coming out of the steamer should be barely visible. Drain the rice through a sieve or colander for minutes.
Food Blog
Makgeolli is a slightly fizzy, sweet and sour concoction. It’s important to note that the taste changes over time though and is different depending on whether or not aspartame is is used. For the makgeolli kit, you won’t be using this sweetener.
Homemade makgeolli is thicker, less sweet, and more filling than store sold makgeolli. The kit comes with great instructions and there’s really not much to do. When making makgeolli, having the proper and good quality ingredients is the key. I sort of love drinking alcohol in Korea because Koreans will often tell you that’s healthy.
It’s also a great thing to have at a party, and especially when you make it yourself, your family and friends will love to drink it and have a great time doing it. Making good makgeolli is not very difficult, it just takes a little time and there are a few pitfalls to avoid. Drain rice in a colander for 30 – 45 min. Just completely remove any excess water. Due to this change, the drink somewhat lost its popularity through the 60’s to 80’s.

The difference, really, is that makgeolli is thicker and sweeter than soju. Soju is very often described as a "dry wine," while makgeolli isn’t. Furthermore, makgeolli typically has a lower alcohol content; finished drinks are typically around 6-7%ABV.
The makgeolli will become more fragrant in tastier in the fridge. I'm really curious how the manufacturer of the kit expedites the fermentation- it reminds me of how box mix hotteok ferments instantly whilst made-from-scratch hotteok needs an hour or so. Makgeolli is cloudy/ milky, complex, fizzy, high in calories and sweet to taste. It goes very well with Korean food and has been making a comeback in recent years. Strain one more time, then jar, and drink chilled. Homemade makgeolli lasts in the refrigerator for 2 to 3 weeks.

Throughout decades of imperialism, poverty, and war in its country of origin, makgeolli continues to thrive as a drink of the people. Makgeolli(막걸리) (mahk-ah-lee) is a raw, minimally filtered rice-based alcohol. Our Make-Your-Own Makgeolli Kit™ is a modern approach to a millennium of homebrewed makgeolli (mahk-ah-lee) tradition.
Makgeolli can also be called nongju which meansfarmer’s alcohol/farmer’s wine. I’m a makgeolli brewer myself and you certainly know what you’re talking about. Have you ever considered making videos on this subject?