I know this is a bit off-topic for a forum about the travesty that is Korean beer, but I thought some folks might be interested in making their own Korean booze.



Maesil-ju is a Korean green plum beverage that has a sweet but not overpowering flavor, combined with a sweet but not overpowering alcohol content. It's easy to sip, and pretty easy to make. And with maesil season upon us, now is pretty much the only time to make it. A friend of mine used this recipe last year, and it was potent but tasty.



1.) Get a ton of maesil--like 5-10 kilos. (they can't be ripe yet, and you'll have to toss the imperfect fruits, so you might go through more than you imagine)

2.) Soak the maesil for about 3 hours to release the bitter stem.

3.) take off the bit of stem from Each maesil with a toothpick/fingernail (takes a while)

4.) dry all maesil off with a towel and let them sit overnight on your counter on top of more paper towels (all must be dry before making)

5.) Get a big container (5L at least) and sterilize it (lid too)

6.) Get brown sugar (actual brown sugar, not just the cheap white sugar with molases added). It should be about 1:1 weight ratio of maesil to sugar, but you can adjust for taste.

7.) Put in maesil til it fills your jar ~~1/2 full.

8.) Add brown sugar until it loosely covers the maesil ( give/take to your taste preference)

9.) Add about 1/4 cup honey

9.) Get 1-2 of those BIG Soju bottles, the ones so big they have a handle (25%-35%ABV)

10.) Add the Soju until the jar is about 4/5 full.

11.) Cover with plastic wrap, screw on the lid, and let it stand in a shady corner of your place for 2-3 months.

12.) Open and celebrate with gallons of tasty/potent Ju.



If it turns out too sour you can always add more brown sugar after opening. You can leave the liquor in the original jug for years, but it should be good to go in 3 months. And if you're feeling adventurous, stovetop stills are fairly simple and effective enough to make brandy.