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Homemade Makgeolli Korean Rice Wine Kit (2 packs) | Makgeolli Damda

$19.90


Homemade Makgeolli Kit

Fell in love with the smooth and milky Korean rice wine, Makgeolli but find it too expensive to get in stores? You can easily brew your own healthy and rich-flavoured makgeolli with this kit in just 2 days and 1 night!

100% Natural Korean Ingredients

The kit contains only natural ingredients from Korea, with no additional chemical additives so you can have your healthy drink with no worries.

Contains:

  • 100% Korean rice (cultivated in Jangheung, Jeolla-do)
  • Natural handmade yeast
  • Stevia (natural alternative to sugar)
  • Fructooligosaccharides (high lactic acid content)

Benefits of Fructooligosaccharides

Helps reduce harmful bacteria and encourages the growth of good bacteria in our gut, which in turn improves our digestive system and bowel functions while facilitating calcium absorption.

Lactic Acid Content Comparison

What's in the Kit

Specialised Makgeolli-making Bottle (1L)

With volume markings added to aid the making process, while working well as a bottle to drink from after the makgeolli has been fermented. After wash, it can be used again semi-permanently to contain other liquid. The bottle does not contain heavy metals and release endocrine disruptors and is extremely safe for use.

2 packets of makgeolli powder each 160g

Each packet is sufficient to produce makgeolli with 1L of water.

Making Instructions

Step 1: Pour 1L of water (⅔ lukewarm water + ⅓ hot water) into the bottle and add in 1 packet of the makgeolli powder. 

The water’s temperature should be 27-30°C.

Step 2: Shake the bottle with the mixture about 5 times, making sure that the powder and water are well mixed. 

Even though the powder may cluster together, they melt naturally in water.

Step 3: After covering the bottle with a cling wrap with holes, leave the mixture to ferment for about 24-36hrs.

With 27°C taken as room temperature, how well the makgeolli ferments depends on weather conditions.

Note: There is no need to cover the bottle with a blanket unless in winter (so as to maintain the ideal temperature).

Step 4: Keep the makgeolli in the refrigerator and consume when it is sufficiently chilled.

The taste and fragrance of the makgeolli will improve with age when stored in the refrigerator.

*Refer to this video for a better illustration of the making process.

Certifications

  • Certified organic
  • Certified by the FDA for satisfactory and hygienic manufacturing facility

Safe & Environmentally Friendly Materials

Makgeolli Bottle:

  • Certified for non-release of endocrine disruptors
  • Certified environmentally safe

Ingredients Pouch:

  • Certified eco-friendly material
  • Protego certified

Storage Information

Keep the product in a cool and dry place without direct exposure to direct sunlight. Use the kit as soon as possible upon unsealing or store it in an air-tight container or storage bag.

Ingredients: Korean rice 95%, leaven 3%, enzyme 0.5%, yeast 0.5%, enzymatically-modified stevia 0.5%, fructooligosaccharides 0.5%

Weight: 160g x 2 packs

What type of water should I use?

You can use purified water, bottled water, or tap water, it doesn't really matter. Simply mix purified water with hot water.

What should the water's temperature be?

The ideal temperature is between 27 and 30°C.

I am not great at taking alcohol and would like my makgeolli to be less strong. How should I go about making it?

Simply add more water and shorten the fermentation period to reduce the alcohol content. Conversely, for a higher alcohol content, reduce the amount of water and leave it to ferment for a longer period of time.

I mixed the powder and shook it but they have clustered together. Is that alright?

Yes, it's alright. The clustered powder will separate on its own during the fermentation process.

Where should I leave it the ferment?

It doesn't matter as long as it's somewhere indoors without exposure to sunlight. The ideal temperature for fermentation is 27°C (TIP: cover it with a blanket during winter).

How long should I leave it to ferment?

About 24-36 hours in summer and 36-48 hours in winter would be ideal. The fragrance and taste improves with sufficient fermentation.

When I can drink it after leaving it to chill in the fridge after fermentation?

You can have it anytime as long as it's chilled enough for your liking. While it depends on how aged it is, drinking it 1-2 days after refrigeration would usually give you a great taste that most would enjoy.

There are grain-like substances at the bottom of my makgeolli, is it still safe to drink?

These are a result of the high nutritional and mineral content in the makgeolli and are safe to consume. However, if you dislike the texture, try straining the drink before consuming.

Homemade Makgeolli Korean Rice Wine Kit (2 packs) | Makgeolli Damda

$19.90
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