How to Make Makgeolli

Опубликовал Admin
26-09-2016, 20:15
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Makgeolli is a traditional Korean fermented (alcoholic) drink make from rice. It has been enjoyed for centuries and can be made in a short period of time compared to wine and beer. This guide will show you the basics of how to make makgeolli in your own home.

Steps

  1. Sterilize everything thoroughly. Throughout the process of making the makgeolli, ensure that every utensil and container is properly sterilized. Also see Warnings below.

Preparing the rice

  1. Wash the rice.You will need to go beyond standard rice washing, continuously filling up the bowl with water, stirring with your hand, and dumping out the dirty water. For best results, do this for up to 30 times.
  2. Note that the water should remain clear even if you stir the rice. Let it sit for about an hour.
  3. Make sugar water for yeast starter. Add a cup of sugar to 3 cups of water, bring to a boil and stir until the sugar is dissolved. Put this aside and let it cool to the required temperature for whatever yeast you choose.
  4. Steam the rice. There are multiple methods to use for steaming rice. You can use a steamer and cheesecloth, or you can use a bamboo basket. Be sure to boil the cloth or the basket in water to sterilize it either one.
    • Steam until rice is slightly yellow.
    • Stir the rice every so often, to cook it evenly.
  5. Remove the rice and allow to cool. You can do this two ways:
    • Leave in the bowl and let cool. This will take a longer time and the internal temperature will be higher than the outer sections.
    • Spread over a clean surface and allow it to cool evenly. Make sure that the surface is sterilized and cleaned very well, otherwise it will be contaminated.

Fermentation

  1. Fill a sterile fermentation vessel up with clean water. Use purified water for the best taste. Tap water can be used, but it is not recommended. You can also boil the water before adding it if you are unsure of its quality.
    • If you choose to boil the water, make sure it is the right temperature before adding the yeast and rice, otherwise you will kill the yeast and ruin the batch.
  2. Add nuruk or amylase enzyme powder to the prepared rice. The following will explain the two methods:
    • For nuruk, moisten with water and create a paste, add in the yeast and mix well. Add the paste to the rice and mix well.
    • For amylase enzyme powder, mix with the rice and work in thoroughly. You can add yeast now, or later, it does not matter for this method.
  3. Combine the rice mixture with the water and stir. Be sure to stir it well.
  4. Cover the top of the vessel with a paper towel and store it in a dark place with a stable temperature. Take note of the temperature requirement for the yeast you are using. Avoid exposure to light, especially UV radiation. The paper towel will prevent insects from flying in and dying, but also allow for the mixture to breathe.
  5. Leave the mixture to sit for at least 4 days. Stir at least once a day with a sterilized spoon.

After fermentation

  1. Strain the contents through cheesecloth. You can also use a white t-shirt. Be sure to boil your choice of cloth before using and that it is clean and free of harmful chemicals.
  2. Add water to your mixture. Usually, adding 3 parts water to 2 parts makgeolli is necessary. (This is optional.)
  3. Store the mixture in the refrigerator. You will need to keep the makgeolli cold and covered. You may bottle it if you like, or "back-sweeten" it to your taste.
    • When bottling, make sure you leave the cap slightly unscrewed in order to prevent it from exploding when you open it. Soda bottles or makgeolli bottles (the ones in which the commercial version is sold) can be used because they are built for pressure.
  4. After shaking up the settled particles at the bottom, the makgeolli is ready. The traditional method of drinking it is from a bowl.
  5. Finished.

Ingredients

  • Rice, Korean sweet rice or glutinous rice
  • Nuruk, or amylase enzyme
  • Yeast
  • Filtered water
  • Sugar

Tips

  • For best results, do not use a commercial rice cooker.
  • Korean sweet rice is recommended.
  • Make sure your recipe is balanced: for every gallon of water, use one pound of rice, for every pound of rice, use three ounces of yeast, and steam for 30 to 45 minutes.
  • There are many methods, just like making beer and wine, so it is best to experiment and try different quantities and methods until you arrive at something well done.
  • Using an infrared thermometer will allow you to take thermal readings of multiple spots when you check the rice. This prevents you from having inconsistently cooled rice.

Warnings

  • This is an alcoholic beverage and if you are under the legal drinking age, then you should not make this beverage.
  • The most important rule for fermenting beverages is to make sure everything is absolutely clean. Whatever sterilizing agent you decide to use, follow the instructions. If you make a mistake here, it will ruin your batch and may cause sickness.
  • Avoid using soapy products as your final sterilization method as soap does not sterilize well and can leave behind residue that may affect the final product.

Things You'll Need

  • Steamer
  • Fermentation vessel bowl
  • cheesecloth or other type of fabric for straining
  • Thermometer
  • Sterilization tablets
  • Paper towels
  • Rubber bands
  • Stainless steel spoons
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