As I added in the notes, my original recipe will produce 1.3 litres or so. A gallon is about 3.7 liters so you should increase the recipe by 3 times to produce about a gallon. use the slide bar in my recipe card or just simply multiply every thing by 3. And yes, you def. need to increase rice and nuruk – everything should be in same proportion. Good luck.

Hi Ryan, it may take longer or shorter than the usual time. Sometimes for whatever reason, 3 layers may not always happen. What’s important is that you taste and see if it’s ready to be bottled or not. If the temperature is low, it may take longer and may sour too quickly if it’s too hot. If it tastes unpleasantly sour then it’s gone a little too far. But you can still bottle and refrigerate if it’s not gone too far, sometimes it gets a little better when refrigerated. Also note that it continues to ferment at a very slow pace inside the fridge so you could do that too even if you bottle too early so don’t worry if you think you did.
Fermenting Makgeolli can vary based on temperature or other factors and some like it more sour, some don’t.. so keep learning to taste, smell and look to see when is the right time for you. Hope it works out!

HI Rob, You can store your finished makgeolli in a bottle inside a refrigerator for weeks. It will continue to ferment slowly in the fridge so be sure to release the gas every couple days so it doesn’t build up too much. Looking forward to hearing from you about your Jejudo Makgeolli quest!

Hi Andreas, it looks like you waited too long and perhaps you stirred it too much? Did you stop stirring after day Day 3? Sometimes if you continue to stir too many days, the liquid can become too thick. Also, was the temperature too high? If it’s too thick, you can try using a filter but I’m afraid it’s hard to fix once this happens. Try again when the weather is not hot and also use yeast. Good luck!

Chestnut Makgeolli sounds fabulous!! I would love to hear how it turns out. Good luck!

I went ahead and bottled it pretty immediately after I saw your comment! The end product was still great, actually not too sour. I think because the temperatures were cooler when I made it, the fermentation process was just taking longer. I bottled it in swing tops and it became a little carbonated which was amazing! I think in my next batch I’m going to try making chestnut makgeolli because I tried some in Korea and it was really good.