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-   -   Thai style medicinal homebrew (http://www.homebrewtalk.com/f127/thai-style-medicinal-homebrew-361878/)

dad 10-18-2012 02:03 PM

Thai style medicinal homebrew
 
Came home to find the wife doing something rather exciting...

She's got these 10 liter bins from the market, a bunch of exotic fruits and herbs and is doing some homebrew to make Chinese medicine tonics.

http://imageshack.us/a/img706/7691/1001436g.jpg

The bins have screw-on lids but are not airtight, she's left them slightly loose.
Each bin has 5 liters of water and 1 kg of brown sugar.

She washed the fruit and herbs then dumped them with bottled water and brown sugar direct in the bins - no yeast was added.

The plan is to leave them for a year then mix them together to create the elixir. She is still missing three vital ingredients.

http://imageshack.us/a/img571/7214/1001437u.jpg
Bin 1 is 3 kg Thai red grapes.

http://imageshack.us/a/img443/4664/1001438t.jpg
Bin 2 is 3 kg boraphet (Giloya)
http://healthnbeauty.myworldmysite.c...enefits-giloya

http://imageshack.us/a/img203/6628/1001439w.jpg
Bin 3 is 3 kg makham pom (Emblica)
http://www.siamnatural.com/makhampom.htm

http://imageshack.us/a/img17/1636/1001440ja.jpg
Bin 4 is 3kg samor (Chebula)
http://www.ayurvista.net/herbs/?view...95c442636b55fb

http://imageshack.us/a/img685/2295/1001441n.jpg
Bin 5 is snow lotus extract (said to be from Tibet)
http://herbs-treatandtaste.blogspot....now-lotus.html

She plans to sell 700ml bottles for about 4 dollars locally. I sampled her friends medicines today, it is fairly low alcohol, very sweet, tastes a little bit like Korean traditional wines eg bokbunja. Not unpleasant but not something I would drink recreationally. One slight problem, alcohol brewing might be illegal I'm not sure. Also I have my doubts about the no yeast thing, and lack of airlock - which is why I'm posting in this subforum.

smooth 10-18-2012 04:15 PM

Very Interesting...


Sometime, I am going to look at adding tinctures or extracts of herbs to some of my brews.

ReverseApacheMaster 10-18-2012 07:05 PM

I assume with sugar it is going to ferment and there will be some alcohol. Not really sure what she is making there. Is it supposed to be medicine for something particular?

badlee 10-20-2012 08:21 AM

I can tell you thst it is indeed illegal mate, but the maximum fine is a few thousand baht, not enough to scare any of the homebrewthailand forum members off brewing.

dad 10-20-2012 11:14 AM

homebrewthailand that's just what I'm looking for!

The finished product is called nam mak and is a general heath tonic popular with ladies and the elderly (who cannot afford western pharmaceuticals). Each ingredient has a long list of claimed health benefits so when you put them all together it's a bit of a cure-all.

I'm still worried about the lack of airlock and yeast - the one time I didn't fix the lid properly on my fermenter I got fruit flies.

dad 10-20-2012 01:20 PM

http://imageshack.us/a/img138/6317/1001443g.jpg
Bin 6 is 3kg luk yaw (Thai Noni, Morinda citrifolia)
http://en.wikipedia.org/wiki/Morinda_citrifolia

ReverseApacheMaster 10-20-2012 10:03 PM

People fermented for thousands of years without airlocks. Once you have initial fermentation you can probably seal the lid and just vent once a week for a few weeks, unless the goal is to make more of a vinegary beverage. In that case, you need that oxygen exposure.

Revvy 10-20-2012 10:09 PM

Although the selling of this in America as "Alcohol" is probably illegal, and the AMA may have issues with folk medicine, especially for sale, this is fascinating to me. I've read about a lot of traditional healing rememdies and such in my life, but never heard about fermented ones. Do you have more information on these things? I'm fascinated.....

A lot of stuff used in healing, can actually be pleasant to imbibe in as well....So I'd love to know more about this stuff.....even just as a cook and a brewer to know about the flavors of these things.

dad 10-21-2012 05:00 AM

Quote:

Originally Posted by ReverseApacheMaster (Post 4517274)
People fermented for thousands of years without airlocks. Once you have initial fermentation you can probably seal the lid and just vent once a week for a few weeks, unless the goal is to make more of a vinegary beverage. In that case, you need that oxygen exposure.

Seal and vent is exactly the method she intends to use.
It's a bit different from my bacteria-phobic fermenting style.

badlee 10-22-2012 02:38 AM

You may want to get the jars stood in water to build a "moat" against food searching ants and so on. My wife's olds do that when they make the saa-toh for drinking at thai new year


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