Makgeolli – Thick Rice Wine – Modern

Alternate spellings: Mokkoli, makoli, mukkoli, mockolee, mokkoly

막걸리

Servings: 10

Ingredients

1	pound	sticky (sweet) rice (glutinous)
1	pound	white rice
1/2	pound	whole wheat
1/2	pound	barley
1	package	dry active yeast
2	cups	water
Equipment Needed:
		Rice steamer
		Earthenware jar with lid
		Strainer

Procedure

Cover the rice and grains in cold water, place in refrigerator or other cool place and soak overnight (12 hours).

Pour off the soak water and rinse well in cold water.

Place the mixture into a steamer, level it and use a spoon handle or chopsticks to make several holes (this allows the steam to cook the rice more evenly), then steam for about 20 minutes

Remove the steamed mixture from the steamer and let cool, then rinse in cold water, breaking up any clumps that have formed.

Drain the excess water.

Place the mixture into an earthenware jar (at least 1 gallon capacity) and add 2 cups water.

Add 2/3 of the yeast to the mixture and mix well. (Reserve the remaining yeast)

Sprinkle the rest of the yeast on top of the mixture.

Cover the jar and store in a dry, warm place for 72 hours.

After 72 hours the liquid in the container should be a milky color (tilt the jar so you can see the liquid).

Strain the wine into a clean bottle or container and refrigerate.

Tips

For a stronger alcohol content, let the fermentation go for a couple more days.