Makgeolli - Korea Traditional Raw Rice Wine is a lightly sweet alcoholic beverage native to Korea. It has a milky, off-white color and is about 6~8% alcohol by volume. Makgeolli is traditionally made from rice, although variations are made from wheat, and some brands are flavored with corn, chestnut, apple or other produce. It has recently become more popular in cities, especially with the younger generations. DIY Kit 1 Set : Popped Rice 500g : 1EA, Yeast50g :1EA, Lactic acid bacteria powder 0.5g : 1EA How To Make Makgeolli - Materials : DIY Kit 1 set(Popped Rice : 1EA, Yeast 1EA, Lactic acid bacteria powder 1EA), Water 1L, Bottle 3.6L over, stirrer, fine sieve 1. Clean bottle, then pour water 1L. 2. Add Yeast and Lactic acid bacteria powder into the water, and then mix. 3. Blend the popped rice with water preventing it from becoming chunky. 4. For air circulation, cover the lid slightly. 5. Ferment at room temperature(23 ~ 27℃) without direct sunlight for the next 3 ~ 4days. 6. Stir once a day. 7. Strain the Rice wine through a fine sieve. 8. Make sure to keep the Rice wine refrigerated and do not close the lid too tight. 9. You can diluted with water, juice, or soda based on your preference. Caution : The cap may burst due to the fermentation gas, do not close tightly. Reference Video : https://youtu.be/IKJPGmFGv0Yhttp://www.tagstory.com/video/100630147 Fermentation and Alcohol - 24 hours : 0 ~ 2 % alcohol, rich nutrients, soft states, and sweeter - 48 hours : 4 ~ 8% alcohol, rich lactobacillus, sweet and sour soft drink or Makgeolli - 72 hours : 10 ~ 14% alcohol, rich lactobacillus, sour and rich Makgeolli
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