My first batch turned out great, but slightly "alcoholic" and "acetone" due to the high temps of summer.
I kept the second batch submerged in a water bath, and placed it in a cooler spot on the floor of my bedroom. I made these changes after reading the 64-page Makgeolli primer written by the Korean RDA-National Academy of Agriculture! I loved Chem class at Uni--where I majored in Biology-- so the scientific aspect of this research pamphlet got my geek going! If you enjoy making any type of fermented food in your kitchen, I recommend this read! https://mmpkorea.files.wordpress.com/2012/09/141222-eba789eab1b8eba6ac-ec9881ebacb8ed8c90eb82b4eca780_ecb59ceca2851.pdf. Many people refer to makgeolli as Korean rice wine, but it's not, although one of the products of this process is rice wine, if you siphon of the clear wine portion.
What I've discovered so far is that I can make the brew sweeter and less "acetone" flavored with the addition of extra dry yeast. I've also experimented with adding a few tablespoons of sugar toward the last few days of fermentation. Both of these increase alcohol content and make the brew just slightly sweeter, but not "sweet". I still add water to the final strained liquid, otherwise it's very strong and thick--too filling.
My most current batch, started last weekend, will ferment a little longer than 7-10 days, because I'm curious to see if I get a richer flavor profile.
My dang web host won't upload my photos in order, so all the photos are not in sequence unfortunately!
PS, believe or not Trader Joe's has pajeon 파전 in their frozen section, and it tastes like pajeon flown in straight from Busan! So make thee some makgeolli and eat it with some pajeon from TJs!