Glutinous Rice Wine Makgoelli Recipe

  I've read some recipes and watched some tutorial videos about methods of cultivating glutinous rice wine, decided to pick up this skill of homemade rice wine, compiled from those I have learnt, lazy people always can find a better and simple ways, simplify most of complicated procedure, here is my way of preparing homemade glutinous rice wine - Makgoelli simple Recipe. 

Freshly Harvested

Little to know：

2 types of wine yeast.

You may get wine yeast Lazada or shopee, I got it from Chinese Herbal Shop

I used Thermomix to grind wine yeast，2 sec Turbo X 2 times

Floral Glutinous Rice just 1 kg one packet.

After grinding, added 400g water to stir in 37°C

Glutinous Rice Wine Makgoelli Recipe

糯米酒食谱

Ingredient A：

1kg Glutinous Rice 

660g Water 

Ingredient B：

3pcs Sweet wine yeast （Just tastes great）

1pc Spicy wine yeast

400g Filtered water （or boiled water; I am using Kangen pH9.5)

Ingredient C：

1 ltr Filtered water

200g Castor Sugar

Preparations：

1）Needless to pre-soak the rice, rinse 3 times，put ingredient A in electric rice cooker to cook. Do not have to fully cooked, hence only calls for 660g water in this recipe. 

2）Loosen cooked rice, and let it cool until temperature drops to 40°C.

3）Put ingredient B without water, grind only the yeast with 2 times x Turbo 2 seconds. Then Add 400g water to stir 

     2 min / 37°C / speed 3

4）When cooked rice reaches 40°C, pour mixture B into rice and mix evenly. Let it ferment 3 days.

After 3 days.

      *I don't really cook rice, I am using rice cooker for fermentation. 

5）After 3 days，add in ingredient C, stir and cover, you need to give it a stir every day for 20 days, that is why don't have to worry about the sugar if it is not melting thoroughly. Total fermenting duration is 30 days. 

6）Remember to jot down the date！After 30 days, the liquid appears to be clear golden in colour due to precipitated rice.

7）When time comes, using a filter bag to squeeze out milky rice wine, keep in a container. Allow to scope out clearer rice wine the next day. Repeat this procedure next couple of days in order to yearn a clear golden rice wine. 

8）I am the type of make-simple-person, I like to drink the rice wine as it is, like Korean Makgoelli, hence I will skip step 7, drink direct as it is. 

Rice wine after 30 days of fermentation.

Drink it with dinner.

Harvest three bottles of this, one bottle given to my brother.

Korean names for every part of Makgoelli. 

Short Clip of the making of Makgoelli