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Re: Distilling wine from uncooked rice

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  • waljaco
    See Bidayuh Cuisine http://ace.cdc.abu.com/~paular/cuisine.html tuak - rice wine Langkau - rice wine distillate wal ... the ... to take ... Bajau people ...
    Message 1 of 5 , Apr 4, 2004
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      See
      Bidayuh Cuisine
      http://ace.cdc.abu.com/~paular/cuisine.html
      tuak - rice wine
      Langkau - rice wine distillate

      wal
      --- In Distillers@yahoogroups.com, Derek Hamlet <derekhamlet@s...>
      wrote:
      > I've never heard of making alcohol from uncooked rice. I thought
      the
      > cooking was necessary to do the various starch conversions that had
      to take
      > place?
      > When I was a young man, I lived in the jungle on the east coast of
      > Borneo. There were five distinct populations. There were the
      Bajau people
      > who originally came from the southern Phillipines, the Chinese, the
      > Malaysians from West Malaysia, some Indians and the local Iban
      people who
      > had been there before all the rest. For the most part they engaged
      in
      > slash and burn agriculture and hunting. They made a rice wine from
      cooked
      > rice which was thrown in a large gourd with a yeast cake and left
      for a
      > couple of days. The gourds had a very narrow neck and opening.
      The rice
      > wine was sucked up through a bamboo straw. It didn't taste too
      bad, but,
      > as you can imagine we got some shocking hangovers. There was quite
      a
      > ritual in drinking the stuff.Always men, no women as I remember.
      > I never did discover any indigenous stills in their culture, but,
      who is to
      > say.
      > That was all a long time ago back in the late 60's. While I
      enjoyed the
      > opportunity to visit really remote villages and participate in
      their
      > cultural events, I much preferred to drink Suntori whiskey with the
      Chinese
      > shopkeepers. At least I didn't get violently ill in the name of
      cultural
      > sensitivity.
      > But, it was all fun.
      > At 07:37 PM 03/04/2004, you wrote:
      > >Hi all,
      > >
      > >Just about finished the stripping run from the first batch of an
      > >uncooked rice wine ferment. Disappointing wouldn't really come
      close to
      > >describing it -- approximately 300mls so far of 95% (including
      > >foreshots, etc) from 17 litres of liquid containing 10kgs of rice.
      The
      > >still's at 96 C r.n., so I doubt I'm likely to get much more
      useful out
      > >of it. All in all, an *incredibly* bad yield. I figure crushed /
      broken
      > >rice would fare better, but cooked rice appears to be a far better
      > >proposition judging by this test run.
      > >
      > >Have yet to strip the nuruk batch -- this was the batch with the
      Chinese
      > >rice wine cakes.
      > >
      > >Gah!! Ugh!
      > >Andrew
      > >
      > >
      > >
      > > Distillers list archives : http://archive.nnytech.net/
      > > FAQ and other information at http://homedistiller.org
      > >Yahoo! Groups Links
      > >
      > >
      > >
      > >
      >
      > Derek Hamlet
      > Victoria, B.C.
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