Dive into the delightful world of homemade Korean rice wine with this recipe for Plum Makgeolli! Makgeolli, a beloved cloudy rice wine, takes on a vibrant new dimension when infused with the sweet and tart essence of plums. This recipe offers a unique twist on a traditional beverage, perfect for adventurous home brewers and those seeking a sophisticated yet approachable alcoholic drink. Imagine the satisfying aroma of fermenting rice mingling with the juicy fragrance of ripe plums – a truly sensory experience waiting to be crafted in your own kitchen. Forget mass-produced drinks; this recipe allows you to control the ingredients and create a truly personalized alcoholic experience.
This homemade Plum Makgeolli recipe is surprisingly simple, requiring readily available ingredients and straightforward techniques. Whether you're a seasoned homebrewer or a complete beginner, you'll find this process manageable and rewarding. Ready to transform simple ingredients into a delicious, fruity, and slightly fizzy alcoholic beverage? Let's get started with the step-by-step instructions below.
Tools Needed
- Fermentation jar
- Pot
- Strainer
Ingredients
- Frozen purple plums: 6
- Rice flour
- Water
- Nuruk (Korean rice malt)
- White wine yeast
- Rice
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Prepare rice flour porridge (jook) using less water than usual.
- Let the porridge cool to room temperature.
- Mix nuruk and white wine yeast with water.
- Wash the rice at least nine times and soak for at least three hours. Drain for 30 minutes.
- Simmer the frozen plums with a small amount of water until reduced by half.
- Cool the plum mixture to room temperature.
- Steam the rice for 40 minutes, then spread it out to cool.
Step 2. Combine and Ferment
- Combine the cooled porridge, nuruk mixture, and beat well. Ferment in a dark place.
- Stir the starter three times a day for the first two days.
- Once everything is cooled, mix the rice, go-to-bought (steamed rice), and plum mixture thoroughly.
- Place the mixture in the fermentation jar, close it loosely, and let it ferment.
- Stir the fermenting mixture once more if separation occurs.
Step 3. Strain and Bottle
- Plums are high in pectin, making this step slow.)
Step 4. Enjoy!
- Bottle the makgeolli. It will likely form layers.
Read more: Oksusu Cha (Korean Corn Tea): A Simple & Flavorful Recipe
Tips
- The makgeolli will taste sharper initially and mellow out after a few weeks in the fridge.
- Plums are high in pectin, which can make straining difficult and slow down the process.
Nutrition
- N/A
FAQs
1. How long does it take to make Plum Makgeolli?
The entire process, from prepping ingredients to enjoying your finished Makgeolli, takes about 2-3 weeks, including fermentation time.
2. Can I use other fruits instead of plums?
Yes! Other fruits like peaches, apricots, or even berries can be substituted, though the flavor profile will change.
3. What if my Makgeolli doesn't ferment properly?
Ensure your ingredients are fresh, the temperature is consistent (around room temperature), and that you've maintained proper hygiene. If fermentation is slow or doesn't start, check your yeast is viable and active.
Making your own Plum Makgeolli is a rewarding experience, allowing you to savor a unique and delicious alcoholic beverage crafted with your own hands. Enjoy the subtly sweet and tart flavors of this homemade Korean rice wine, perfect for sharing with friends or savoring on a quiet evening. Cheers to your successful brewing journey!