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Slow Village Makgeolli Powder KOREAN Traditional Rice Liquor Wine Home Brewing DIY Kit 9.17 oz, 1L-size container, Rice flour is in a container, Malt and yeast are packaged separately.
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About the item
- The Slow Village is a specialty food brand of Bae Sang-myeon brewer, which makes y foods with the philosophy of ‘Aesthetics of Slowness..
- How to make : Day 1. Brewing Makgeolli - Pour Makgeolli powder and 500ml water into a container. Stir them until mixed well. Close the bottle cap slightly for the emission of carbon dioxide during the fermentation process. Store in a cool place. (Around 25℃, you would not feel warm when touching the container. Avoid direct sunlight..
- Day 2~4. Aging Makgeolli - After 2nd days, carbon dioxide is going up. Stir the content once a day. Store in a cool place and avoid direct sunlight..
- Day 5. Filtering Makgeolli. Smell the Makgeolli. Well, aged one smells life flowers of fruit. Stir the sunken materials. Filter the content using a sieve. It should contain 15% of alcohol content or higher. Pour 1L of drinking water to adjust the alcohol content about 6%. Add some honey or fruits according to your taste..
- Finishing Makgeolli - Wash the Makgeolli brewed bottle and pour the completed Makgeolli in it again. Close it with an additional bottle cap. Write the name and date on a label and attach it to the bottle. You can drink this finished Makgeolli immediately, or store it in a refrigerator. (When it is stored in a refrigerator, it should be drunk within a week.) ※ Watch out for carbon dioxide when you drink it because it is raw Makgeolli..
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