Makgeolli (Korean Rice Wine)

Steps

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1. 1
   Rinse the white rice thoroughly under running water, stirring gently, until the water runs clear.
   ≈1:08
2. 2
   Soak the rinsed rice for 2 hours.
   ≈1:51
3. 3
   Rinse the rice once more and drain well. Place rice in a pot with 4 cups of water. Cover and bring to a medium boil for 15 minutes, then reduce heat to low and simmer for another 15 minutes until the rice is soft. Stir occasionally, especially the bottom, to prevent sticking.
   ≈2:05
4. 4
   Spread the cooked rice on a dehydrator or in sunlight to dry completely for about 3 hours. The outside should be dry while the inside remains slightly chewy. Once cooled, rinse gently with cold water and pat dry with paper towels.
   ≈2:54
5. 5
   In a clean container, combine 1 cup of nuruk powder and 1 pack of active dry yeast. Add 8 cups of cold water and stir well. Place the mixture in a traditional Korean ceramic pot (옹기) covered with cheesecloth to allow air circulation.
   ≈5:11
6. 6
   Allow to ferment for 8-9 days, stirring the mixture twice daily (morning and evening). The mixture will appear thick initially but gradually become thinner as fermentation progresses. Keep stirring to promote fermentation.
   ≈6:09
7. 7
   After 1 day of fermentation, bubbles will appear and an alcohol aroma will develop. Continue stirring multiple times daily. The mixture may feel slightly warm due to the fermentation process.
   ≈6:48
8. 8
   After 3-4 days, the makgeolli will separate into layers: clear liquid on top and milky white sediment below. The rice grains should be fully broken down. Continue fermenting until high alcohol content is reached (approximately 15%), which may require several more days. The mixture will develop a strong alcohol and beer aroma, and the color will turn dark brown or amber.
   ≈7:52
9. 9
   Strain the fermented mixture through fine cheesecloth or a strainer, allowing the clear liquid to flow through while the solids settle. Collect the filtered liquid in clean glass bottles. Allow 12 hours for complete drainage.
   ≈10:27
10. 10
    If the makgeolli is too strong in alcohol content (approximately 15%), dilute it with 8 cups of cold water. Optionally add 1 cup of sugar for sweetness, depending on preference. Mix well.
    ≈11:22
11. 11
    If desired, perform a second fine straining to remove any remaining sediment. Store the makgeolli in clean bottles and refrigerate. Before serving, stir well to redistribute the nutrients and ensure even mixing.
    ≈11:45