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  1. kwrheault

    Makgeolli Seoktanju, a Lavender-Lemon korean traditional Rice Wine

    Hi, I recently bottled my first Seoktanju Makgeolli. I did a Lavender-Lemon Mak Iyangju. MITSUL 500g Mepssal rice freshly wet milled which I steamed for 40 mins to create a rice cake 1250ml water 200g Nuruk Placed in a fermentor (Hangari) This fermented for 2 days with vigorous stirring twice...
  2. kwrheault

    Makgeolli brewing

    I am a Makgeolli home brewer. I began with a traditional recipe and have branched out into flavored Makgeolli. Flavored Makgeolli has become popular over the last few years and the flavors I have brewed include: Apricot, Sweet Potato, Chestnut, Hazelnut and Chocolate. Pine nut and White Pine...
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