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Collection: Main
Recipe By: Moustachey
Makgeolli ( Rice Wine )
Ingredients
- SWEET WHEAT BLOCK
- 100 g white wheat
- 250 g + water
- 20 g koji
- MAKGEOLLI
- 360 g short grain rice
- 288 g water (80% of rice)
- 200 g koji ( crumbled )
- 3-4 g yeast
- 930 g water
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Directions
- SWEET WHEAT BLOCK
- Wash wheat until water is relatively clear
- Cook until tender
- Allow to cool to 38-40c
- Add in koji and mix thoroughly
- Spread onto a small tray, keep at 40-50c for 8hrs * should smell pleasant and taste sweet
- MAKGEOLLI
- Wash rice until water is clear
- Cook in 288g water (should still be slightly firm)
- Allow to cool to 30c and incorporate wheat block, koji and yeast
- Mix well
- Transfer to fermentation vessel
- Add in water and soju
- Mix with gloved hands until relatively homogenous
- Cover mouth of vessel with cloth and keep in at room temp
- Ferment for 4 days, stirring occasionally
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