Step-by-Step Guide to make Makgeolli Alcoholic Beverage at Home

Posted by sulssi on October 28th, 2014

Korean alcoholic beverages find its roots to the Goguryeo culture between the 3^rd and 7^th century. Archaeological evidence reveals that the Goguryeo culture practiced traditions of fermenting drinks and foods. Since then, the process of fermentation has been consistent and till today, it is considered to be the basics of wine making. makgeolli is a popular Korean alcoholic beverage, which is basically made out of rice. Sometimes, wheat is also used in the process; and naruk, a kind of fermentation starter is used in it to agitate its subtle flavour. In simple words, makgeolli is a kind of sweet wine that is milky and off-white in colour that brings with it many positive effects.

Today, you will find a number of makgeolli mix manufacturers through lengths and breadths of Korea. Su Mi Ji In is a leading makgeolli mix manufacturer in Korea that is engaged in natural farm production and using the same to produce sulssi wine seeds in Korea. Today, the company is catering Sulssi, Soonja Cookies and Soonja Sunsik powder to the sumptuous taste buds of customers spread far and wide. Now, you can make your own wine with Sulssi pack or prepare your own breakfast with Soonja powder by mixing it with soyabean milk and just milk.

if there  is an upcoming family ritual or you want your guests to taste the flavours of Korea, then you can now do so by using the makgeolli mix pack and preparing wine by following the below process:

• Mix Sulssi with water keeping the percentage correct according to instructions on the pack. For instance, you can add 500 grams of sulssi to 1.5 litres of water. Pour this content in a plastic bottle, stir the content well and close the lid of the bottle slightly. Store it in a room where the temperature is at its usual 20 degree celcius

• For two days, stir every morning and evening. Yeast proliferates when it comes in contact to oxygen. This is the Saccharification process wherein starch changes into glucose

• Then, is the most crucial step, which is the fermentation process. After the initial two days, stop the stirring process and you can obtain liquor after five days of fermentation

• Next, is the ripening process, which means adding medicinal ingredients or fruits like plum to it. Stir properly.

• Next, is the filtering process, i.e., making the alcoholic drink or you may call it makgeolli.

The wine becomes tastier if it is refrigerated for more than a day. You may refrigerate it for more than a month, to shake up its taste. Traditionally, makgeolli was served in wooden bowl or large metal bowl. A ladle was used to fill in individual cups from the bowls. The specialty of makgeolli is that it tastes even better when it is stirred and shaken. Today, you can find makgeolli in aseptic box containers and plastic bottles.

Now, it is easy to follow a few simple steps and make wine at home. Enjoy the traditional richness of Korean wine at home by following the instructions on the mix pack as available from different Korean companies.