Thanks for loving it😊

Happy for you, too !!

Sounds good!

In the Philippines we call it tapuy.

As I know, it is only sold in China now. The man makes the wine in a village of Wuyuan, Jiangxi.

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. kzfaq.info/get/bejne/eraAf8qBmczdaJc.html

@@beeep-stories can you give the recipe for the yeast balls please!! Thanku

Buy from angel yeast rice wine yeast…8g for 1-kg gluti rice.

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.

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!

The master said it all depends on his experiences over decades.

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

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.

Buddleia, Polygonum Nepalense, Verbena, etc.

@@beeep-stories thank you so much❤️

Nope ～ Timing is important~

Buddleia , Polygonum Nepalense, Verbena, etc. 😃

@@beeep-stories why is verbena used to make yeast?

This man does not sell them overseas. But he’d be so happy if you come and taste it in the future!

Buddleia , Polygonum Nepalense, Verbena, etc.😊

Yep！

Buddleia , Polygonum Nepalense, Verbena, etc.

Yep, but not strong. It's more like beverage.