I bought some makgeolli from the local Korean market and like it a lot. There have been a couple of threads here on making homemade makgeolli with varying levels of success. So I thought I'd give it a try and chronicle my experiences as I go along.
Makgeolli is made like a beer, and there are arguments as whether it is a rice wine or rice beer. Since most of the Makgeolli threads are here in the winemaking section, I decided to post this thread in the winemaking section.
Now from reading everything I could on the net about homemade makgeolli (a contradiction in terms since makeolli is really a homemade beverage), I know that what I make isn't gonna taste exactly like the commercial stuff. Im expecting it to be more sour. But I can counteract this by back sweetening after fermentation.
Also after scouring this forum, other forums and the web, I've found that there isn't really a universal recipe for this stuff. Proportions of the main ingredients vary widely, and often proportions are calculated by "feel". However, I wanted to try to nail down a recipe with proportions of ingredients that I can reproduce and tweak from batch to batch.
I want to thank SteveHoward
who has an excellent thread on Makgeolli on this forum.
Reading his posts made me want to try this. My recipe is different than his, but my methods will be closely based on (stolen from) his experiences.
So here is my great makgeolli experiment...