Homemade Easy 3 Types of Rice Wine | Nepali Traditional Famous Drink in the Himalayan Kingdom 

Glad you liked it.

Glad you liked it.

❤

That's gr8 to know we have the same taste.

Same here. Sweet is the best. But sometimes the good is also good but I don't like the strong its for old people. Love from NORTHEAST INDIA.

When I watch the video I also feel like I like the sweet one cos there's no wastage. I wonder, though, can the leftover solids on the strainer after filtering the Jaad still be used to make the sweet one? In most videos I've seen for Nepali rice wine, the solids on the strainer after straining aren't used... In Sarawak we use the solids in cooking... But then maybe it's different cos ours is fermented for 3 weeks...

Glad you liked it.

Glad you liked it.

Dried yeast I think

Glutinous rice, tapioca, corn rice and sago are the best due to their high starch content.

May I use normal indian basmati??

@@sprit_psychic_path yes you can

Is jasmine a good rice or gluten free long grain rice

Nobody can tell you that. Because no Hydrometer was used in this video before and after fermentation. Hence the ABV cannot be calculated.

Half ball of Yeast is enough.

@@foodywithrt3676 use any type of yeast or only Chinese yeast balls

simply use baking yeast if yeast ball not available

@@tenpoll baking yeast is not the same. It will technically ferment and you can use it for other things like wine and mead but you need the "yeast ball" or koji for rice.

@@babaG819 I would like to invite you to drink my homemade rice wine and ginger beer using the same yeast I used for baking bread, except I already drank them, got nicely buzzed too.

@@tenpoll totally fair, I know it works and I've never tried it myself but I've heard mixed results from bread yeast with rice. I just saw a lot of people asking in the comments and wanted to share what I've heard.

It should work, give it a try..

It won't be good. Bread yeast works for wine and mead etc but not as much for rice

But yeah try it and see, worst case it's bad, best case it's good.

جو كامل (جو با پوست) بزار جوانه بزنه بزار جلو آفتاب دو روز بعد به مدت دو هفته با دمايِ خونه خشك بشه بعد آسياب كن برنج رو بپز جو جوونه زده رو كه اسياب كردي وقتي برنج ٣٠درجه شد داخل برنج بريز يك ليوان يا دو ليوان آب بريز تو دمايِ بيست درجه خوبه نهايت ٢٥درجه ده يا پونزده روز ديگه فيلترش كن يه هفته ديگه آماده س واسه خوردن اسمش مكگولي شراب برنج كره اي هست

I'll like to know

it alcohol. You decide.

not really

I mean you can't really make poison with rice,the worst thing that can happen is that you will have a diarhea...that't it... If you are afraid,drink a cup one day,if you are ok after that,you can drink the whole thing :))))

yes

Yes of course

Yes i drink it everyday u get no hangovers.

Amazon has them. Many Asian supermarkets carry them too. Just Google “ yeast balls.”

Yes, it is but its definitely tastes best of all. Most importantly traditional way to brew one.

Yeast ball எங்க வாங்குனிங்க

sir after 3-5 days pwede napo ba ihiwalay yung rice sa wine? tas yung wine nlang yung ifeferment o isstock pra mas tumapang ung alcohol?