I just got done bottling my Mak, and it came out great! Here's the breakdown:
4 lbs. of rice (I used half/half blend of 2lbs short grain glutinous and 2lbs of medium calrose)
1gal water
4tsp of amylase enzyme
1/4 cup wheat dme
3/4 cup lactose
Lalvin K1-V1116 yeast
Soaked the rice for about 2 hours, then dumped into my rice cooker with an additional cup of water, and let it cook. After cooked, I stuck in the refridgerator.
In the meantime, I boiled 1 cup of water and added my wheat dme and lactose and stirred until dissolved, then let cool to about 130 degrees. I dumped the syrup into a 2-gal bucket, and added the amylase enzyme. Once cooled, I added the rice and water, then stirred it all together with a power drill and stirrer attachment. Rehydrated yeast, then dumped into mixure. Cover with airlock, then let it ferment for 7 days (stirring about twice per day for the first four days, then once the fifth and sixth day). Congrats! You've just made Dong Dong Ju!
Make sure you have a good quality strainer, and above all else, sanitize sanitize sanitize. Hands, equipment, straining bag, etc.
Strain the rice wine through the strainer into a bottling bucket or another bucket, swirling in the strainer with your hand to get as much liquid loose as possible, then dump the leftover rice into a separate bucket. Continue process until you get to the yeast/rice sediment at the bottom (it will be the last 1/2 inch or so). Discard that portion.
Next, take the rice that was collected, and scoop into a straining bag (I used an extra muslin bag I had lying around). Squeeze the rice into the bottling bucket until no more liquid escapes, and repeat process until all rice is used. If you want to keep it at the strength it is (which will be around 15-16% alcohol), bottle as is. This is Dong Dong Ju. To make Makgeolli, read on.
After the first straining, mix the leftover rice with a little more water (to get it rehydrated) and repeat the straining process. You will do this about three times.
Once all the straining is done, discard all the rice. At this point, the makgeolli is done. You can use as is (it'll be somewhat sweet from the addition of the lactose), or sweeten it more with lactose or another unfermentable sugar at this point. Bottle, and stick in the fridge.
To serve, shake bottle up, pour, and enjoy!