Making My Own Makgeolli! – Starting Gwahaju!

I’m dividing my makgeolli into three versions:

1. Gwahaju in the style of Andong Soju
2. Gwahaju infused with Jandae-damgeumju
3. Samyangju Makgeolli

In fact, I’ve already separated some makgeolli and infused it with Jandae-damgeumju, letting it age for about two days.

Will it turn into yakju? How will the taste change? I’m excited to find out!

 

 

As the makgeolli ferments, bubbles rise—pop, pop!

It looks just like something out of a sci-fi movie!

And now, the grand finale—soju!

 

 

I got it cheaply from Sool Market, and my buying criteria were:

1. At least 20% ABV
2. Affordable (under 9,000 KRW per bottle)
3. Large volume

Total cost? Exactly 20,000 KRW for two bottles, including shipping!

Now, the soju is 40% ABV, 700ml in total, but I need to dilute it to about 25% ABV.

So, how much water should I add?!

 

 

If I add 210ml of water, it should lower the ABV to about 25%!

But… my Pyrex measuring cup only measures in 50ml increments!!! 

How should I do this?!

 

 

I decided to add 200ml of water per bottle, for a total of 400ml.

I just poured it in and gave it a gentle stir—done!

The container is way too big… I almost bought smaller glass bottles, but no overspending! 

Instead, I’ll just let it age for about two weeks and keep an eye on it.

Please turn out delicious~!~!