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Secrets Behind an Age-old Rice Wine Recipe😋｜Super Gulp S1 E1
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- čas přidán 9. 01. 2021
- Zhan Rongbin is a rice wine maker living in a beautiful village in east China.
To pass down the same old flavor and texture, he insists to keep the ancient craftsmanship.
With clear sweet stream, organic rice, and traditional skills, he carefully makes rice wine in every jar, aspiring to perfection.
He expects his family will inherit this craftsmanship from generation to generation.
#ChineseRiceWineMaking
We'd love to have you join us ❤️
SUBSCRIBE: / @beeep-stories
Great vid, I loved it. Thanks for sharing, from Aussie
Thanks for loving it😊
This video should get many many likes 👍
Amazing family, amazing craftsmanship, amazing video.
Nowadays, people are forgetting their tradition, craftsmanship, and all those things are sadly being made with maschine. Cheers up for hand making it. It's difficult. U mean 100days of fermentation? It becomes sweet or to much alkohol?
Wine
Allahumma sholli wa sallim wa baarikh ala Sayyidina Muhammadin wa'ala ali Sayyidina Muhammadin fil awwalin wal aakhirin wa fil mala'il a'laa ilaa Yaumiddin
did he put water when he steam the rice?
Nice Chinese food.
Nice
My Grand Dad is also a Craftman but For Liquer ....and my self i stop drinking years ago and just have it Occasionaly !!
Just happy to sell it ...because its a Family Bussines !!
Happy for you, too !!
Woah impressive 🤍
awesome..here in Malaysia we call it "Air Tapai"..water itself came from glutinous rice fermentation..the rice became very sweet..and the water become "Air Tapai"@ Fermentation Wine. We use to drink it at night of wedding ceremony..drink too much will get you drunk😅 and feel horny.
Nowdays it is not easy to get air tapai..and for my self love to eat tapai with vanilla flavour ice cream..or mixed tapai water with vanilla ice cream..ulalalala!!..should try it yourself!!❤..love this video..complimentary to editor for the last scene..when his son sitting beside his father (old timer) drinking wine with urban fashion..cool!
Sounds good!
In the Philippines we call it tapuy.
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I just wanted to know how other country make rice beer and it's the same except 1 or 2 steps. I am from northeast India. And here we have any different type of rice beer and wine. The white rice beer it call 'haaz' or 'suje' depending which community you belong.
My tribe follow the same way as shown in the video except we don't mix water. After fermentation. We scoup up some of the fermented rice and mix with water and let it settle for 10 minutes then strain it and drink. Or pour the rice wine from the vessel. I prefer sweet rice wine.
Another tribe follow the same technique as shown in the video.
Also we have here is called the back rice beer or 'Apong' the only difference is that while mixing the medicine ball powder it also mix husk ash and keep it for fermentation without mixing water.
I want to try the rice beer your tribe has been making. How does it taste 😋
@@beeep-stories sweet and for old people they prefer strong..
Ya i am from Northern India Himalayan state we have same method as shown in vedio but I think we don't use herbs .we also mix barnyard millet with rice and this type of drink is called chang
what is the brand of the rice win? can i get it online??
As I know, it is only sold in China now. The man makes the wine in a village of Wuyuan, Jiangxi.
Hello dear friend, how are you? Sorry, we do not have rice balls in Iran. Can we use bread yeast to make rice beer instead of lime balls? Thank you.
Thank u my friend. The yeast the man used is a traditional family recipe. Maybe other yeasts will work too, but the taste would be different ❤️
You can make it yourself. czcams.com/video/DPPLgP4fy8c/video.html
@@beeep-stories can you give the recipe for the yeast balls please!! Thanku
Я думаю это похоже на нашу брагу(правда я сама её не пробовала, а вот самогона знаю вкус) Это моё мнение, может и не так. 🇷🇺
1.Is it sour to taste .. 2.why don't u add sugar ... n 3. tell me rice with water ratio ... n 4.how long can I keep rice wine
1. None of the rice wines I have tasted or made myself has been sour (none more than ordinary wine). 2 Why add sugar? There are many varieties of rice wines and they can be sweet or dry according to style, just like grape wine can range from dry to very sweet. 3. If you want to make your own rice wine there are plenty of recipes on the internet. 4. If the rice wine is pasteurised it can keep for many years. Just like grape wine there are different styles of rice wines, japanese sake for example is meant to be consumed in one or two years, and there are chinese rice wines like shaoxing wich are stored 5, 8 or 20 years before consumption. Additional note: I think this video is about telling a little nice story, it doesn´t at all go into the details of how to actual make rice wine, but a quick search on youtube will provide you with all necessary details. Cheers!
Can you tell me how much water for ten kilo rice that good for fermentation, Thanks friend.
Hey There is really no answer. The man said it depends on his experience over the years.
1kg glutinous rice uses 8g wine yeast (angel yeast brand - rice wine yeast) & 300-350ml drinking water. While mixing the yeast into rice with 200ml water….add water gradually…during the mixing, when u feel the rice is kinda starchy/thick….that means water is sufficient…stop adding.
What is the name of those herbs for making that yeast
Buy from angel yeast rice wine yeast…8g for 1-kg gluti rice.
Whats is the water to rice ratio?
The master said it all depends on his experiences over decades.
what kind of herb for making that yeast?
Buddleia, Polygonum Nepalense, Verbena, etc.
@@beeep-stories thank you so much❤️
Could you tell the taste of the wine? Is it only sweet or sweet-sour?
It usually tastes sweet at first，but it can turn sour after months. 😁
@@beeep-stories thanks
Sweet from day 3 to day 5 of the fermentation. Strain n discard the rice. Liquid keep in fridge for as long as u want…..flavour will improved after day 13….
Day 0-3: make rice wine.
Day 3-5: strain n discard rice. Store liquid in a bottle n put inside fridge.
Day 6-12: residue form at the bottom. Choose to either discard the residue or leave it as is.
Day 13: very tasty rice wine.
God bless u.. pls give ur website i buy your wine 💘🙏
This man does not sell them overseas. But he’d be so happy if you come and taste it in the future!
What kind of herb used to make yeast ?
Buddleia , Polygonum Nepalense, Verbena, etc.
😃
@@beeep-stories why is verbena used to make yeast?
The longer you ferment, the better?
Nope ～ Timing is important~
Herbs name
Buddleia , Polygonum Nepalense, Verbena, etc.
without sugar?
Yep！
The herb its Gliricidia?
Buddleia , Polygonum Nepalense, Verbena, etc.😊
😂😂😅😅
JOSEPH J6
お酒かな？
Yep, but not strong. It's more like beverage.
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