About Lord Sigurd

[Lord Sigurd]

I'm 75+ years young in Phoenix, AZ USA planting zone 10a and retired electrician for over 40 years, Electronic tech. in the USCG in the early 1970's. I brew beer and Makgeolli. I also ferment my own Kimchi. If you have to use yeast in making Makgeolli, only use Angel Label Yeast (Yellow label version!). I have a 9L Kombucha jar and a 21L onggi. I signed up to Hobby Distillers Association, thank you ;<)
I needed something small to change my leftovers from my 6-gallon Korean Makgeolli into Korean Soju. I usually get about 2 gallons of the clearer Cheongju and carefully siphoned off the top and you only want to distill that! I just bought a Still Spirits Air Still Companion Pack and Still Spirits Air Still from Walmart, sold and shipped by Home Brew Ohio Pro Seller for a total of $395.86 including shipping using OnePay 6-month plan. I have had an 8-gallon Claw Hammer still for about 10 years, but it is way too big for this purpose. Mine came without a switch so I use the wall switch for the garbage disposal it also did NOT come with the Botanical Infusion lid basket. I hope this helps. Checkout my public playlist "The Still Spirits Air Still(s)" and Share it if you find helpful. My cleaning spirit run after 1 hour I was getting 50% ABV. After 3 hours I turned it off and was getting about 5% ABV. The total including 4 shots gave me 900ml at 20%. The was 4lb cane sugar, 4 gallons of 0 ppm water and 8oz can tomato paste and 1 packet of Safale s-04 yeast and fermented for 6 days then 3 leaders carbon filtered over night and added to the still the next morning.

 

[Lord Sigurd]

This is my last Makgeolli Log: 6 gal bucket Samyangju 3 stage Korean Makgeolli

Thank you for your time, I'm 75+ years young in Phoenix, AZ USA planting zone 10a. You may want to try this:

* If jar is size x in Leaders, use between x/4 and x/3 kg of rice. (Total Water = Total Rice in Letters) *
22.712/4=[5.678kg] to 22.712/3=[7.57kg] of rice so Water = 5.678L to 7.57L and Nuruk = 567.8g to 757g

Day 1 Monday: Juk 07/13/’26 @ 09:00hrs and 11:30hrs
1.5kg x2 sweet rice flour (Sifted 2 times)
2.5L x2 water, Stir on medium heat (about 5 to 10 min.) until thickened then cooled in chiller.
720g nuruk + in 2L worm water, Soaked for 45 minutes.
(2 tsp) Angel Label Yeast (Yellow label version!) (Optional) Note: Store sealed in FREEZER for years.
07/13/’26_@ 10:40hrs and 12:45 hrs (Temp. 86°F and 86°F)
Stir 2 times a day. (Kegerator Holding Temp.73°F to 77°F)
07/15/’26_19:15hrs and 19:30hrs (Rinse the Glutinous Chapssal Rice and soak overnight).

Day 4 Thursday: Godubap 07/16/’26 @ 07:15hrs. (Temp. 74°F to 77°F)
Drain for 30 minutes, steam for 4x10 minutes (I have a 4 tear steamer) and cool to room temp.
Filter Juk BEFORE adding cooled rice. Strained and put into 6gal container @ 08:00hrs
1.5kg x2 sweet rice
1.5L water
In container @ 08:35hrs and 09:00hrs 2x batches. (Temp. 82°F to 85°F)
07/17/’26 @ 19:20hrs. (Rinse the Glutinous Chapssal Rice and soak overnight).

Day 6 Saturday: 07/18/’26 @ 06:05hrs: Godubap (Temp. 82°F to 85°F)
07/18/’26 @ 06:hrs. Drain for 30 minutes, steam for 4 x15 minutes and cool to room temp:
3kg sweet rice (1.5kg x2)
300g nuruk + in 600mL 90°F water and 1 tsp Angel Label Yeast (Yellow label version!), (Optional).
Soaked for 45 minute. Filtered and added to the container. @ 10:15hrs Temp. 78°F
In container @ 2x batches @ 07:00hrs and 10:10hrs. 19:30hrs gave a 3rd stir today and sealed lid

Day 7 Sunday: 07/19/’26: Final Ferment: Temp. 75°F to 77°F) Day 14 Sunday: 07/26/’26 @ 19:25hrs: 75°F to 77°F. Sweet, not bubbling, No alcohol taste.
Day 16 Tuesday: 07/28/’26 @ 19:20hrs: 75°F. Sweet, No floating rice, No alcohol taste.
Day 17 Wednesday: 07/29/’26 @ 07:00hrs: 75°F. Match staid lit. Bottle, 08/01/’26
Day 20 Saturday: Bottle/Condition 08/01/’26 @ 09:40hrs. 76°F 31: 500ml (16oz) Bottles + 0
Revised Total: Rice = 9kg (7.57kg) Nuruk= 1.2kg (757g) Water = 9.1L (7.57L) Yeast = 3tsp

Final Ferment: No more than the 4 to 6 inch (10 to 15 cm) head space. Let it ferment for another 7–10 days. The fermentation will slow down and the mixture will separate into a clear, bright layer on top and sediment on the bottom.

Harvesting and Bottling:
Optionally, you can dilute the finished Makgeolli by mixing with water (1/2 amount of total wine) and added sugar (about 2 Tbs for 1 batch using 1 kg rice). This will produce a drink similar to ones sold at stores. Less thick and with similar alcohol content of 6% and sweeter flavor. I personally don't like to do it but you can try a little first and see if you want to do it.

• Bottle: Transfer to bottles. Do not fill to the top, as it will continue to carbonate.
• Refrigerate & "Burp": Store in the refrigerator. "Burp" (open) the bottles daily for the first few days to release pressure.

How to serve Makgeolli:
Makgeolli is best when served cold. Normally, you will see sediments at the bottom of the bottle and you can mix it before serving for a milky texture or you can just choose to drink the clearer Cheongju on top (which we kind of like to do - also less calories).

Note:
Making the Juk is just like making kimchi porridge, always mix the flour well with COLD water first to get all the lumps out then as it slowly heats up stirring constantly around the sides and a figure 8 through the center keep stirring until it starts bubbling and smush the lumps against the sides of the pot, should only take 5 to 8 minutes. I cool mine down in a big pot of water stirring it often then put it in the chiller on a rubber pot matt to cool to room temperature.

To make the traditional Korean Soju first make the traditional Korean Makgeolli then instead of bottling carefully siphon off the clearer Cheongju on top and only distill that! I hope this helps y'all. ;>)

I needed something small to change my leftovers from my 6-gallon Korean Makgeolli into Korean Soju. I usually get about 2 gallons of the clearer Cheongju and carefully siphoned off the top and you only want to distill that! I just bought a Still Spirits Air Still Companion Pack and Still Spirits Air Still from Walmart, sold and shipped by Home Brew Ohio Pro Seller for a total of $395.86 including shipping using OnePay 6-month plan. I have had an 8-gallon Claw Hammer still for about 10 years, but it is way too big for this purpose. Mine came without a switch so I use the wall switch for the garbage disposal it also did NOT come with the Botanical Infusion lid basket.

 

[BarbarianBrewer]

Had to look those up. I like sake so I'm sure I'd like Makgeolli and Soju. I'll have to keep an eye out for those in the liquor store.

 

[Donoroto]

Welcome to Brewer’s Friend.

We’re a pleasant bunch, always trying to be helpful (maybe too much!). Ask a question and any dozen of us will offer 16 answers. We also have a monthly meeting (on zoom) where everyone is welcome.

Yeah, I had to look up some of those words. I’m strictly a beer brewer, so far.

 

[Lord Sigurd]

Had to look those up. I like sake so I'm sure I'd like Makgeolli and Soju. I'll have to keep an eye out for those in the liquor store.

Had to look those up. I like sake so I'm sure I'd like Makgeolli and Soju. I'll have to keep an eye out for those in the liquor store.

You may find the Soju but not the Korean Makgeolly you will have to brew that yourself.

 

[Minbari]

I am sure there are different grades of soju, but the one i tried tasted like hot rubbing alcohol.

 

[Craigerrr]

Welcome to Brewers Friend

 

[Lord Sigurd]

I am sure there are different grades of soju, but the one i tried tasted like hot rubbing alcohol.

Well, you will have to make your own.

6 gal pail of Samyangju 3 stage Korean Makgeolli and make Korean Soju from it.​

Thank you for your time, I'm 75+ years young in Phoenix, AZ USA planting zone 10a. You may want to try this:

* If jar is size x in Leaders, use between x/4 and x/3 kg of rice. (Total Water = Total Rice in Letters) *
22.712/4=[5.678kg] to 22.712/3=[7.57kg] of rice so Water = 5.678L to 7.57L and Nuruk = 567.8g to 757g

Day 1 Friday: Juk 06/12/’26 [My 75th birthday] @ 06:30hrs
3kg sweet rice flour (Sifted 2 times)
5L water, stir on medium heat until thickened then cooled in chiller.
720g nuruk + in 2.16L worm water, Soaked for 45 minutes. (Next batch drop water to 2L)
2 tsp Angel Label Yeast (Yellow label version!) (Optional) Note: Store sealed in FREEZER for years.
06/12/’26_@ 08:05hrs and 08:50hrs (Temp.74°F to 77°F)
Stir 2 times a day. (Kegerator Holding Temp.74°F to 78°F)

06/14/’26_18:15hrs and 18:40hrs (Rinse the Glutinous Chapssal Rice and soak overnight).
Day 4 Monday: Godubap 06/15/’26 (Temp.75°F to 78°F)

06/15/’26 @ 04:30hrs. Drain for 30 minutes, steam for 4x15 minutes (I a 4-tear steamer) and cool to room temp:
Filter Juk BEFORE adding cooled rice. Strain and put into 6gal container @ 06:30hrs
2kg sweet rice
0.4L water
In container @ 09:15hrs and 10:55hrs 2x batches. (Temp.83°F to 85)

06/16/’26 @ 18:10hrs (Rinse the Glutinous Chapssal Rice and soak overnight).
Day 6 Wednesday 06/17/’26 @ 04:30hrs: Godubap (Temp. 79°F to 85°F)
06/17/’26 @ 04:30hrs. Drain for 30 minutes, steam for 4 x15 minutes and cool to room temp:
2.57kg sweet rice (1.285kg x2)
200g nuruk + in 600mL 90°F water and 1 tsp Angel Label Yeast (Yellow label version!) (Optional)
Soaked for 45 minutes. Filtered and added to the container. @ 07:40hrs
In container @ 2x batches @ 07:40hrs and 09:30hrs. 19:00hrs gave a 3rd stir today and sealed lid

Day 7 Thursday 06/18/’26: Final Ferment: Temp. 73°F to 80°F)

Day 14 Thursday: 06/24/’26 @10:15hrs: 79°F Match stayed lit. Sweet still bubbling.
Day 15 Friday: 06/26/’26 @ 15:50hrs: 76°F Sweet still bubbling.
Day 17 Sunday: 06/28/’26 @ 16:05hrs: 78°F Less sweet still bubbling. Dropping from 66 to67
Day 20 Wednesday: 07/01/’26 @ 16:05hrs: 75°F Less sweet still bubbling
Day 23 Saturday: 07/04/’26 @ 16:20hrs: 76°F Less sweet still bubbling
Day 25 Monday: 07/06/’26 @ 17:25hrs: 78°F Less sweet still bubbling
Day 27 Wednesday: Bottle/Conditioning 07/08/’26 @ 11:15hrs. 76°F 3 gal +20 oz glass

Revised total: Rice = 7.57kg (7.57kg) Nuruk= 920g (757g) Water = 8.16L (7.57L) Yeast = 3tsp

Final Ferment: Let it ferment for another 7–10 days. The fermentation will slow down, and the mixture will separate into a clear, bright layer on top and sediment on the bottom.

Harvesting and Bottling:
1. Optionally, you can dilute the finished Makgeolli by mixing with water (1/2 amount of total wine) and added sugar (about 2 Tbs for 1 batch using 1 kg rice). This will produce a drink similar to ones sold at stores. Less thick and with similar alcohol content of 6% and sweeter flavor. I personally don't like to do it but you can try a little first and see if you want to do it.
2. Bottle: Transfer to bottles. Do not fill to the top, as it will continue to carbonate.
3. Refrigerate & "Burp": Store in the refrigerator. "Burp" (open) the bottles daily for the first few days to release pressure.

How to serve Makgeolli:

Makgeolli is best when served cold. Normally, you will see sediments at the bottom of the bottle, and you can mix it before serving for a milky texture or you can just choose to drink the clearer Cheongju on top (which we kind of like to do - also less calories).

Note:
• Making the Juk is just like making kimchi porridge, always mix the flour well with COLD water first to get all the lumps out then as it slowly heats up stirring constantly around the sides and a figure 8 through the center keep stirring until it starts bubbling and smush the lumps against the sides of the pot, should only take 5 to 8 minutes. I cool mine down in a big pot of water stirring it often then put it in the chiller on a rubber pot matt to cool to room temperature.

• To make the traditional Korean Soju first make the traditional Korean Makgeolli then instead of bottling cold crash it for 2 or 3 days then carefully siphon off the clearer Cheongju on top and only distill that!

I needed something small to change my leftovers from my 6-gallon Korean Makgeolli into Korean Soju. I usually get about 2 gallons of the clearer Cheongju and carefully siphoned off the top and you only want to distill that!
I just bought a Still Spirits Air Still Companion Pack and Still Spirits Air Still from Walmart, sold and shipped by Home Brew Ohio Pro Seller for a total of $395.86 including shipping using OnePay 6-month plan. I have had an 8-gallon Claw Hammer still for about 10 years, but it is way too big for this purpose.

My Still Spirits Air Still came without a switch, so I use the wall switch for the garbage disposal it also did NOT come with the Botanical Infusion lid basket. I hope this helps.

Checkout my public playlist "The Still Spirits Air Still(s)" and share it if you find helpful.

My cleaning spirit run after 1 hour I was getting 50% ABV. After 3 hours I turned it off and was getting about 5% ABV. The total including 4 shots gave me 850ml at 20%.

To a 6 gallon pail I added 4lb cane sugar, 4 gallons of warm 000ppm water, 6oz can tomato paste, 1tbs yeast nutrient, 1tbs pure citric acid, 1tbs acid stirred vigorously to remove any lumps and oxygenate the wart then sprinkled in 1 packet of Safale s-04 yeast and steered and sealed, then fermented for 6 days then put in my 3 gallon carbon filter and filtered overnight then added 3 liters of wash, 60 g ceramic boil enhancers and 1 cap full of distilling conditioner into the still the next morning. I only run 3 leader batches to insure NO PUCKING.
After the first 48 minutes I have collected 50ml and put that in my charcoal lighter bottle. At the end of the 3-hour run I have 800ml of drinkable spirits at 20 ABV. After a 45-minute cool down I clean it out and repeat the process.

If I run 2 leaders wash and 1 leader of the spirits, I just made, at the end of that run I get 800ml of 30% ABV spirits.

I hope this is helpful.

 

[Lord Sigurd]

I'm 75+ years young in Phoenix, AZ USA planting zone 10a and retired electrician for over 40 years, electronic tech. in the USCG in the early 1970's. I brew beer and Makgeolli. I also ferment my own Kimchi. If you have to use yeast in making Makgeolli, only use Angel Label Yeast (Yellow label version!). I have a 9L Kombucha jar and a 21L onggi. I signed up to Hobby Distillers Association, thank you ;<)
I needed something small to change my leftovers from my 6-gallon Korean Makgeolli into Korean Soju. I usually get about 2 gallons of the clearer Cheongju and carefully siphoned off the top and you only want to distill that! I just bought a Still Spirits Air Still Companion Pack and Still Spirits Air Still from Walmart, sold and shipped by Home Brew Ohio Pro Seller for a total of $395.86 including shipping using OnePay 6-month plan. I have had an 8-gallon Claw Hammer still for about 10 years, but it is way too big for this purpose. Mine came without a switch, so I use the wall switch for the garbage disposal it also did NOT come with the Botanical Infusion lid basket. I hope this helps. Checkout my public playlist "The Still Spirits Air Still(s)" and share it if you find helpful. My cleaning spirit run after 1 hour I was getting 50% ABV. After 3 hours I turned it off and was getting about 5% ABV. The total including 4 shots gave me 900ml at 20%. The was 4lb cane sugar, 4 gallons of 0 ppm water and 8oz can tomato paste and 1 packet of Safale s-04 yeast and fermented for 6 days then 3 leaders carbon filtered overnight and added to the still the next morning.

I almost forgot to add that from 1981 to 1993 I lived in the Appalachian Mountains in Madison County North Carolina and that is where I started and learned brewing. ;>)