Originally Posted by hong
Can someone give me a recipe for a strong rice wine? I have wanted to make a batch of rice wine for ages now, but just cannot seem to get a decent recipe.
Thanks for any help
Here is simple recipe to make rice wine.
1. Wash short or medium rice and boil.(hard-boiled rice)
2. Cool it and add 100-150% water with small amount of yeast.
(You can purchase yeast called Noo-rook in Korean language at a Korean supermarket that will cost 2-4 dollars/lb.)
3. Let it ferment for a week at a warm place (about 25 dgree C).
4. You can enjoy its whispering, drizzling, streaming sound while fermenting.
5. But avoid the mash's temperature over 32 degree in Celcius. Best is under
30 degree. If over 32 or 33 degree, it will be sour.
6. After about 7-10 days the fermenting will be done. Its alcohol content will be around 15-16%. Filter it and enjoy....
7. If you let it settle down for more days, you can see its upper clean but yellowsh transparent liquid. That part will be so called DONG DONG JOO, and the fitered and squeezed liquid from the remain is called MACKOLY . You can add water to the initial Mackoly to make mild drink.
For your reference, Dong Dong Joo is of about 15% alcohol content and Mackoly is of about 8-10% alcohol content. Mackoly is well known for its numerous healthful advanages...
help digestion, easy sleep, anti-cancer, protect liver, etc, etc....
Soju distilled from Mackoly is genuine and known very effective in preventing and dissolving thrombus to revitalize blood. (different from commercial Soju or Shochu)
Most imported rice wine products are heat treated to prolong shelf life and engymes in it are considered dead and not effective.
If you are interested in making the yeast(Noo-Rook) for rice wine, let me know.