How to Make Soju
Soju is a Korean rice wine that is made from rice and the Nuruk enzyme, which converts the rice to sugar so that when yeast is added, it becomes fermented. Soju can also be made from potato or barley, sweet potato, tapioca or wheat. This wine is clear and runs from 20% alcohol content to 45% alcohol content. Soju tastes much like vodka but sweeter. Its Korean meaning is "burned wine." Does this Spark an idea?
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Things You'll Need
- Korean white rice Rice steamer Water Nuruk enzyme Clean and sanitized air lock sealable container Wine or beer yeast Colander Cheesecloth bag Sugar
Instructions
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1
Rinse 2 cups of Korean white rice in cool water and then soak in cool water for one hour. This makes the rice brittle and will help the process. Now steam the rice in the rice steamer for an hour, which softens the rice, aiding in the conversion of the starches later.
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2
Remove the steamed rice and allow it to cool for five minutes, and then place it in the sanitized container.
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3
Add 4 cups of cold water to the air lock container and stir in 8 tablespoons of the Nuruk enzyme and stir. You can also boil a cup of water and add the enzyme prior to adding to this mixture to help it dissolve faster.
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4
Stir in the packet of beer or wine yeast, and allow the entire mixture to sit for five days, sealed in the container. Stir this once or twice a day during the first five days, and then for the next two weeks do not open the container. You should only open the container when the air lock stops bubbling, or the lid seems ready to pop off. This is the fermenting process, and can take up to two weeks, so check daily.
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5
Strain the liquor out of the rice by using a colander with a cheese cloth bag stretched over the top. Pour the rice through, and place a pot under the colander to catch the alcoholic beverage.
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6
Complete the distilling process by adding 4 tablespoons of sugar to the wine and stir. Add 2 more cups of water to the rice and mix, then strain it again and add this to the wine and stir.
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Tips & Warnings
This method will result in an average of 20% alcohol content. There is a weaker beverage called Makully, and is easy to make. Simply add 4 tablespoons of sugar in after straining and then adding another 2 cups of water and restraining. Korean white rice and Nuruk enzyme can usually be purchased at any Korean grocery store. If you can not find Nuruk in the store you can also make it at home. See the resources for a recipe.
References
Resources
Comments
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I, as a proud alcoholic, always wanted to make alcohol at home, like my mom used to make house wine when I was little. Today will be my first time making a soju from scratch, and I'm very excited~.
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your 'stage five' and 'stage six' wrongly describe the process being presented as distilling, when the process described is actually FILTERING. Distilling is very different- by definition it involves boiling a liquid and condensing the vapour in order to separate and purify a desired substance, in this case alcohol.
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your 'stage five' and 'stage six' wrongly describe the process being presented as distilling, when the process described is actually FILTERING. Distilling is very different- by definition it involves boiling a liquid and condensing the vapour in order to separate and purify a desired substance, in this case alcohol.
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your 'stage five' and 'stage six' wrongly describe the process being presented as distilling, when the process described is actually FILTERING. Distilling is very different- by definition it involves boiling a liquid and condensing the vapour in order to separate and purify a desired substance, in this case alcohol.
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your 'stage five' and 'stage six' wrongly describe the process being presented as distilling, when the process described is actually FILTERING. Distilling is very different- by definition it involves boiling a liquid and condensing the vapour in order to separate and purify a desired substance, in this case alcolhol.
