Makgeolli DIY Kit - Korean Home Brew Kit - Makgeolli Rice Wine Brewing

?  Traditional Korean Liquor:  Homemade House Makgeolli (Rice Wine) 

?  KIT for Making 5 Bottles

?  Only water, rice flour, rice wine made only with oligosaccharides. 

?  Makgeolli made at home! It is Korean traditional liquor.

?  Just pour powders in water, let it ferment for one day, and you are finished !

?  Make your own drink easy and fun with whole grain rice brown rice wine !!!

?  Just mix powders with water to get the delicious rice wine.

?  Ingredient name and content: 

?     Makgeolli powder (500g, 100% Whole Grain Brown Rice), 

?     Active dry yeast (30g), 

?     Glucoamylase, 

?     Ructooligosaccharide

?  Kimchi Lactobacillus Probiotics is great for Gut Health 

?  Makes about 3 liters of fresh Makgeolli (6% Alcohol-by-Volume)

?  Perfect for beginners

?  Uses only seasonally-inspired, real ingredients

?  Make freshest and best-tasting rice wine.

?  Soft and smooth finish. 

?  Taste gets richer with time. 

?  Great for making refreshing cocktails. 

?   HIGH QUALITY INGREDIENTS: 

        ??  Probiotics for gut health, neutralizes toxins, boosts immune system, and no added artificial sweeteners such as aspartame.

?   PERFECT GIFT IDEA:    

        ??  This beautiful kit is a unique and experiential gift for home brewers and Korean culture enthusiasts.  

        ??  The ultimate gift for your friends and family. 

 

?   First First Korean Makgeolli (rice liquor) with Lactobacillus Kimchii probiotics 

        ??  Made with Korean rice containing generous amounts of Lactobacillus Kimchii to promote a healthy immune system.

        ??  Good for intestinal health. Good for maintaining regular bowel movements.

        ??  Rich in Lactobacillus Kimchii which is a natural probiotic, grown and cultivated in Kimchi.

?   Enjoy refreshing Makgeolli cocktails 

        ??  Fruit Makgeolli : Blend 9:1 ratio of Makgeolli and fruit.

        ??  Soda Makgeolli : Mix 5:1 ratio of Makgeolli and Sprite or 7-Up.

?   Fermentation and Alcohol 

        ??  24 hours : 0 ~ 2% alcohol, rich nutrients, yogurt consistency, and sweet. 

        ??  48 hours : 6 ~ 7% alcohol, rich lactobacillus, sweet and sour in taste.

?  Attention

       ??  Cover loosely and ferment in a warm place. (48 hours over 68°F / 20?).

       ??  Store the finished Makgeolli in the refrigerator (under 50°F / 10?).

       ??  Make sure that the container is not air tight as it will continue to ferment and release carbonic acid gas.