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DIY Kit for Korean Traditional Rice Wine Makgeolli, manufactured by WinwinFarm & Co. which comes into the spotlight as one of selected HIT 500 as a prosperous Korean Company, cultivating, processing and distributing Premium Organic Rice goods. | |
Patent Number: 10-2010-001891 This items will be shipped by Registered Korea Post Pack from Manufactory, Sangju-si, Gyeongsangbuk-do, Korea. You can also find more about DIY KIT for Korean Traditional Rice Wine Makgoelli and How to make Real Home Brewed Korean Traditional Rice Wine, Makgoelli through Youtube Winwinchon vedio, which was broadcaseted on KBS, national TV Channel. | |
| Real Home Brewed Korean Traditional Rice Wine | made of 100% Preminum Organic Rice, malt and yeast, implemented the Makgoelli, Traditional Korean Rice Wine as it was, fermented hard-boiled rice with malt. |
| Easy to make Makgeolii, Korean Traditional Rice Wine | just add proper amount of water into the Makgoelli DIY KIT, composed with a piece of Rice Flour, malt and yeast each, at the room temperature 25~28℃ to keep till well-fermented, usually 3~4 days, whisking twice a day by day and night without container lidded tightly not to spilled over due to fermentation gases. |
| Real Well-being Makgeolli, Korean Traditional Rice Wine | No Artificial Sweeteners, No Preservatives, No Artificail Dyes, No Combined Congener added
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| Healthful Traditional Rice Wine with Latic Acid Bacterium and Enzyme | Unlike selling Makgoelli on the Market, Home-made Makgoelli available to enjoy the traditional tasty Makgoelli. |
| Easy to make Alcoholic Beverages | You want to enjoy public tasty of Makgoelli, just follow the indicated recipe. Unless, you can add more water to adjust alchol content, or just add your preferences such as honey, organic sugar, oligosaccharide, fruite juce or fruite enzyme to build various, tasty Cocktails. |
| For Making Makgoelli: 2L Container(a gloss bottle or plastic container), 1L Mineral water(in the case of tap water, please boil and sterize water and cool it down to use) Makgoelli Set (rice flour 200g, malt 4g, yeast 1g), a whisk, a sieve. Formula for making Makgoelli 1. Pour 1L of mineral water into the container and put Malt 4g and Yeast 1g into the water and dissolve them in water well. 2. After having malt dissolved, put the rice flour in it. (whisk them well til dissolved without mass) 3. Then cover it loosely, ferment it at 25~28℃(77~83Ｆ) at room temperature for 3~4 days. *Caution: Don't cover it tightly. The contents can be spilled over by the release of the fermentation gases. 4. During aging period for 3~4 days, stir it twice a day in the mornings and evenings. 5. after 3~4 days of aging period, Once Makgoelli has brewed, it seperated in layers. At this point, strain Malt through a sieve. 6. Place the sifted Makgoelli into the suitable container for keeping refrigerated and keep it refrigerated. (the Makgoelli is alive, thus fermentation can be going on. please cover it loosely to keep refrigerated.) 7. Since Homemade Makgoeli is not added artificial sweeteners at all, its taste can be sour. Whenever you drink it, you can add honey, sugar, oligosaccharide, fruit juice,or fruit enzyme to control the flavor and sugar content of Makgoli on your preference. then you can enjoy the healthy and delicious Homemade Makgoelli. |
