FERMENTED RICE ALCOHOL RECIPES

Steps:

• Wash and rinse rice and black raisins and keep it aside.
• Take a clean big ceramic jar or a glass jar. Add in all ingredients, rice, raisins, sugar followed by water. Stir it well with a wooden ladle.
• Next add in yeast and lemon juice and mix well.
• Cover the jar with its lid.
• Everyday stir it well for 2 minutes in morning and evening.
• Do it for the next eighteen days.
• On the 19th day open the jar and filter it (you can use a muslin cloth, I didn’t use) to a clean big bowl.
• Wash the jar and allow it for pat drying.
• Transfer the filtered content to the jar back and close the lid. Keep it for another week.
• You can see the colour changing from the next day onwards.
• After the said period, transfer it to clean bottles and you can start using it.
• The rice wine is ready to serve.

Steps:

• Soak the rice in one gallon of water overnight.
• Steam the soaked rice for 45 minutes and then cool to body temperature. Be careful the rice isn't too hot as heat can damage the starter culture.
• Sprinkle the Tape Starter on the rice and mix with a clean spoon for a minute to distribute evenly. Be sure to mix the starter and rice well to reduce the risk of spoilage and improve the amount of time needed for fermentation.
• Mix 1/2 cup of sugar with water. Pack the rice in layers into a jar. Sprinkle each layer with some sugar water, to help start the fermentation process.
• Ferment for 2-4 days. After 2 days you will likely see a bit of liquid in the bottom of the jar and the odor of the rice will change to the distinctive Tapai smell. At this point the fermentation process is complete but the taste of the Tapai will improve if kept in the refrigerator for a few days. The liquid which collects at the bottom of the container is a rice wine called brem. It normally has a very low alcohol content after only a few days but if fermented further, the alcohol content will increase.