Restaurants›The Duchess›Hana Makgeolli, Sparkling Rice Wine Can 8oz Recipe

Hana Makgeolli, Sparkling Rice Wine Can 8oz Recipe

Name: The Duchess HANA MAKGEOLLI, SPARKLING RICE WINE CAN 8OZ Recipe
Cook time: 4 h 48 min
Total time: 4 h 48 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 1.5 cups short-grain white rice (uncooked); 0.5 cups nuruk (Korean fermentation starter) or makgeolli starter; 2 cups filtered water (for cooking rice); 6 cups filtered water (for fermentation additions); 2 tbs granulated sugar (optional, for secondary fermentation boost); 0.25 tsp kosher salt (optional, to taste for balance); 6 count sanitized flip-top or canning bottles (8 oz each) or clean 8 oz cans; 6 count bottle caps or seals (if using cans, appropriate lids); 0.5 tsp priming sugar (for controlled carbonation) or additional granulated sugar

Inspired by The Duchess

Time4h 48m

Serves6

unfiltered, effervescent Korean rice wine from Brooklyn

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Ingredients

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Makgeolli Base (unfiltered sparkling rice wine)

1 1/2 cups short-grain white rice (uncooked)1/2 cups nuruk (Korean fermentation starter) or makgeolli starter2 cups filtered water (for cooking rice)6 cups filtered water (for fermentation additions)2 tbs granulated sugar (optional, for secondary fermentation boost)1/4 tsp kosher salt (optional, to taste for balance)

Packaging and carbonation

6 count sanitized flip-top or canning bottles (8 oz each) or clean 8 oz cans6 count bottle caps or seals (if using cans, appropriate lids)1/2 tsp priming sugar (for controlled carbonation) or additional granulated sugar

Method

Makgeolli Base (unfiltered sparkling rice wine)

Rinse and soak rice

Rinse 1.5 cups short-grain white rice under cold water until the rinse water runs mostly clear (about 4–6 rinses). Drain and soak the rice in enough water to cover for 2–4 hours at room temperature to hydrate the grains.

Cook rice

Drain the soaked rice. Combine the soaked rice with 2 cups filtered water in a covered pot or rice cooker. Cook until tender: if using stovetop, bring to a boil, reduce to low, cover and simmer 12–15 minutes, then let rest covered 10 minutes. The rice should be soft and slightly sticky but not dry.

Cool rice

Spread the cooked rice on a clean shallow tray or leave in the pot and stir gently to release steam. Cool the rice to about 30–35°C (86–95°F). Use an instant-read thermometer if available. The rice must be warm but not hot to avoid killing the nuruk.

Make rice slurry

In a large sanitized fermentation vessel (2–4 L wide-mouth jar or food-grade bucket), mash the cooled rice slightly with the back of a spoon, leaving some whole grain texture. Add 6 cups filtered water to the mashed rice and stir until partially suspended — makgeolli is traditionally a milky, porridge-like slurry.

Add nuruk and mix

Measure 0.5 cup nuruk and sprinkle it evenly over the rice slurry. Stir thoroughly to incorporate so that the nuruk is evenly distributed. If using a commercial makgeolli starter, follow its dosing and substitute accordingly.

Optional: add a pinch of salt

Add 0.25 tsp kosher salt to balance flavor and stir to dissolve.

Primary fermentation

Cover the vessel with a breathable cloth or loose lid (to allow gas escape) and keep at a stable 18–22°C (64–72°F). Let ferment undisturbed for 3–5 days, stirring gently once or twice daily to re-suspend solids and check aroma. You should see mild bubbling and a sweet-cereal, tangy scent develop.

Optional: sweeten or adjust

On day 2–4, if you want a stronger secondary carbonation or sweeter finished flavor, dissolve 2 tbsp granulated sugar in a small amount of warm water and stir into the ferment. This adds fermentable sugar for more CO2 production. Taste to judge sweetness/acidity.

Packaging and carbonation

Prepare bottles/cans

Sanitize six 8 oz bottles or cans and caps. Ensure they are fully dry or minimally wet and at room temperature to avoid shocking the ferment.

Strain or not (traditional unfiltered)

For authentic Hana-style makgeolli, do not fully filter. Gently stir the fermentation vessel to homogenize. If you prefer fewer large solids, strain the slurry through a coarse sieve or cheesecloth into a sanitized jug, leaving some sediment for opacity. This product is traditionally unfiltered and effervescent, so retain fine suspended particles.

Dosage for bottling and priming

If the ferment still smells active and mildly sweet, add 0.5 tsp priming sugar total (dissolved in a tablespoon of warm water) to the strained liquid and mix gently. This small amount across 6 bottles will produce light, controlled carbonation similar to a sparkling rice wine. If you previously added 2 tbsp sugar, reduce priming accordingly or omit to avoid over-pressurization.

Fill bottles/cans

Using a sanitized funnel, fill each 8 oz bottle or can to about 0.5 inch (1 cm) headspace to allow gentle carbonation. Seal immediately with sanitized caps/lids to trap CO2.

Secondary conditioning (carbonation build)

Store the sealed bottles at 18–22°C (64–72°F) for 2–5 days to develop light effervescence. Check one bottle after 48 hours by chilling and opening carefully — pressure should be present but not excessive. If excessive pressure is detected, chill bottles immediately and consume or release pressure carefully.

Cold stabilization and serving

Once desired effervescence is reached, chill bottles in the refrigerator for at least 24 hours. Serve cold, gently invert once or roll to re-suspend some of the sediment if you prefer the traditional cloudy appearance. Pour into a wide cup, leaving some sediment if desired. Consume within 5–7 days for best freshness; the live culture will continue to slowly ferment in the fridge and increase carbonation over time.