Rice wine tapuy making
Preparation
Fermentation
- Spread the cooked rice on a tray to cool it down to room temperature.
- Ensure that the rice is evenly spread and not clumped together.
- Prepare the yeast starter by combining yeast, water, and sugar in a separate container.
- Mix well until the yeast is fully dissolved in the mixture.
- Transfer the cooled rice to a larger fermentation container.
- Pour the yeast starter over the rice, ensuring it is evenly distributed.
- Gently mix the rice and yeast starter together using a clean utensil.
- Place a clean cloth or plastic wrap over the top of the fermentation container.
- Securely fasten the cloth or plastic wrap to prevent any contaminants from entering.
- Keep the covered container in a warm and dark area, maintaining a consistent temperature around 25-30°C (77-86°F).
- Allow fermentation to proceed for approximately 7-10 days.
- Every day, remove the cover and inspect the fermentation container.
- Look for signs of active fermentation, such as bubbling or a sweet aroma.
- If there are no signs of fermentation, continue checking daily until fermentation begins.
Use in Manifestly