Makgeolli is a traditional Korean rice wine that many enjoy due to its refreshing taste. The idea of home brewed makgeolli is a growing passion by many out there, as the fermentation process is not as complicated and long as other alcohols.

We had a chance experience a hands-on lesson as well as understanding the fermentation culture by the experts from Yeonyojae School in Busan, Korea.

Before you start, please make sure all your equipment and tools are sanitized for it to work properly.

Steamed Rice prep:

1. Wash the rice until water runs clear.
2. Soak it in the water about two hours.
3. Drain the liquid and steam it for around 40 mins to an hour.

Makgeolli Ingredients:

1kg Steamed Rice (preferably Korean type)

200g Moolook (natural yeast)

1.5 litre Water

*Measurements above were what we did but you can measure it out and follow the same ratio.

Makgeolli pre-activation process:

1. Lay the steamed rice out on a table and spread them out to cool it.
2. Mix moolook and 1 litre water into a big mixing bowl with the rice. (Rice must be cool or it would kill the yeast)
3. Mix everything well before transferring the mixture into a container. (Glass or Tupperware works fine)
4. Cover the top with cheesecloth or paper towel.
5. Place the fermenter in a warm area with temperature around 22-25 degrees Celsius.
6. Wait for around 7 days to complete the Makgeolli fermentation.
7. Stir the mixture at least once a day to help with the fermentation process. (Remember to sanitize the mixing tool)
8. Once it’s ready, you can choose to drink your Makgeolli fresh or let it sit in your fridge for one week before consuming.

Yeonyojae

47-10, Munhyeon 2(i)-dong, Nam-gu, Busan.

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