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How to Take Care of Your Makgeolli!

Congratulations on embarking on your first makgeolli brewing journey! It takes courage and curiosity to explore the world of homebrewing, and I am excited for you to discover the joy and satisfaction that comes with creating your own delicious beverage. We hope that those few tips can help you to take care of your brew at home.

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Temperature

– Keep your vessel in a room with a constant (if possible) ambient temperature between 18 and 26C
– Lower temperature will mean slower fermentation (and higher temperature means
faster fermentation).
– Keep your brew off the floor if you have the floor heating on!

Brewing Time

– During the first few days, the brew should be quite dry and progressively get
mushy.
– You can mix it with a clean hand once or twice a day for the first 3 days to help the
fermentation process get started.
– After 3 days, just leave the brew to ferment with the lid half turned to allow gas to
escape. You should see some separation into 3 layers and the consistency will
become liquidy.

Filtering Time

– Your brew should be ready after 7 days, but you can keep the fermentation going
longer if you want.
– Early filtering can have sweeter, fizzier and lower ABV%, while filtering later can
mean more complex, developed flavours with higher ABV%
– It’s up to you to choose when to filter!

Filtering Technique

– Stir your brew one last time before starting the filtering process.
– You want to find a filter bag that can let the liquid go through easily enough.
– A recommendation is “면주머니” in Daiso (see attached). Alternatively, a new
stocking is also a great option
– Squeeze the liquid through the bag until you have semi-dry leftover grains.

Bottling

– At this point, you now have “ready-to-drink” sool, and it needs to be kept in the
fridge.
– You can either bottle the result or just put it back in another vessel.
– The brew will last anywhere from 6 months to 1 year (if you can wait that long!) and
the flavours will continue to develop over time.