Sell Songhakgokja Korean Wheat Traditional Nuruk 1kg Makgeolli Homemade best price

Songhakgokja Korean Wheat Traditional Nuruk 1kg Makgeolli Homemade how to make *Preparation: 4 kg of rice, 1 kg of yeast, 8 liters of water (mineral water) 1. If the environment permits, the legal system is made a day before the use of koji. 2. Wash rice and soak for 2-3 hours. 3. Drain the washed rice for about 2 hours and make godubap. (When making godubap, if you use a steamed silicone sheet, it is convenient because the rice grains do not stick.) 4. Wash the container for makgeolli. 5. Put water in a bucket 2 hours before adding godubap and leave the koji. 6. Put godubap into the bucket. 7. To prevent insects or pests, install an airlock or cover it with cotton wool or mosquito nets if it is not available. 8. Keep the temperature inside the container at 20~25℃ and stir for 5~7 days. 9. After the alcohol is ripe, put it in a pretty bottle of wine or a PET bottle of makgeolli and give it to your loved ones. ※ If there is little malt, it will ferment abnormally, and if there is a lot of malt, the alcohol will taste bitter. ※ When there is little water, the fermentation time is longer and the taste of alcohol becomes sweet, and when there is too much water, the fermentation quickly becomes sour. ※Because tap water is treated with chemicals, it is recommended to boil it and cool it down, or let the tap water settle for about a day before using it. ※Makgeolli, wine, copper liquor, vinegar, enzymes, etc. have a variety of manufacturing methods depending on the person, region, and preference. It is most important to find a method that suits your preference, so try a variety of rice methods.