The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Tuak-malaysian rice wine

Reply
 
LinkBack Thread Tools
Old 06-26-2010, 06:36 PM   #1
copper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Arlington, TX
Posts: 113
Liked 1 Times on 1 Posts

Default Tuak-malaysian rice wine

I want to share a great rice wine that I have had the pleasure of experiencing.

Tuak is a wine made in Malaysia brewed from glutinous rice, sugar, and a blend of yeasts they call 'ragi'. It is typically made a few months prior to the Gawai festival and other special occasions. Traditionally it is consumed only a few weeks after fermentation, and the first quaff I had of this was <i>harsh</i>! However I was able to smuggle a couple liters back home which I set aside and forgot about for almost 2 years.

I turned the bottles up early this year and cracked the bottles. I had not really stored them properly so the corks were dried out. I strained the cork from the wine and a few friends of mine finished what was left. Let me tell you that wine was smooOOooth and sweet! I didn't take any gravity readings then, but I'm fortunate enough to have another liter and a half aging in some screwcap bottles that I got back in February.

I'm attempting to get some more detailed brewing information through family in Malaysia, but if anyone in shouting distance knows anything more about tuak, please share!

__________________
copper is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2010, 08:25 PM   #2
Pilgarlic
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Tampa Bay, Florida
Posts: 1,292
Liked 120 Times on 95 Posts
Likes Given: 34

Default

http://thirstyblogger.my/2009/05/11/diy-tuak/

Found this. Looks worth a try.
__________________
Pilgarlic is offline
 
Reply With Quote Quick reply to this message
Old 06-26-2010, 09:47 PM   #3
copper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Arlington, TX
Posts: 113
Liked 1 Times on 1 Posts

Default

Thanks pilgarlic! That looks about right with a couple of clarifications.

Step 2 states that the powdered yeast should be added to the cooked and cooled rice. This may go without saying, but any excess water from the rice cooking should be strained off. I recommend using a rice cooker; it doesn't leave any extra moisture in the pot. I say this because I can't cook rice. It comes out more like porridge which isn't what you're going for here. The rice should be al-dente.

I am also trying to nail down if any particular type of sugar is used that would impart a characteristic flavor to the wine. Most recipes just say sugar, or fine sugar so I'm guessing refined white cane sugar from the supermarket would be most commonly used because it's cheap and accessible. Palm sugar is also used quite often in some Asian countries and could also be an alternative. I'm sure any of the various sugar sources for brewing could be used as well. Some experimentation could be in order!

__________________
copper is offline
 
Reply With Quote Quick reply to this message
Old 10-21-2010, 04:21 AM   #4
Gabriel_ong
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Malaysia
Posts: 6
Liked 1 Times on 1 Posts

Default

Hi there,

Just a little pointer here. i would really recommend that you steam the glutinous rice rather than use a rice cooker. steaming the grains yeilds a more accurate aldante rice. where i come from we soak the rice for about a day then we use a narrow pot and a steaming basket.

Yes when they say sugar.....what they really mean is what is available to them at the time. Palm, sugarcane are all available to us. but now we find that commercial castor sugar is cheapest. so we use that.

seriously u can put anything inside it to add a variation and flavour. fruits are good, so are raisins.

So really, you are just limited by your imagination.

Give it a go. it's quite powerful too.

Chicks dig the drink. hint hint

__________________
Gabriel_ong is offline
athhsan Likes This 
Reply With Quote Quick reply to this message
Old 08-18-2013, 09:19 AM   #5
athhsan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 12
Likes Given: 6

Default

Wee, my home town's brew made its way here. I've used thirstyblogger's blog recipe for my 1st homebrew and it turns out great...Asians got their rice to ferment!!

__________________
athhsan is offline
 
Reply With Quote Quick reply to this message
Old 08-19-2013, 09:43 AM   #6
Descender
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Location: Fresno, California
Posts: 237
Liked 34 Times on 20 Posts
Likes Given: 2

Default

read the traditional rice wine thread in the sake forum. Some of those guys arenailing it down to a science.

__________________

Currently brewing: Rhino Farts

In Stasis: Rocket fuel

Descender is online now
 
Reply With Quote Quick reply to this message
Old 04-25-2014, 07:55 AM   #7
AlexSmith
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2014
Posts: 2
Default

Rice wine smooth and sweet? I think that you ended up being very lucky. I have had only bitter rice wine.

----------------------
Wine bars in Singapore

__________________
AlexSmith is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
SaTho - Thai traditional rice wine arachnyd Wine Making Forum 5 05-31-2014 11:01 AM
BEK SE JU Korean Rice/Ginseng Wine. Revvy Wine Making Forum 9 07-13-2012 10:41 AM
For Goodness' Sake! I need rice wine recipe! Cap'n Jewbeard Wine Making Forum 4 04-11-2011 04:30 PM
Rice Wine? hong Wine Making Forum 22 03-02-2011 08:27 PM
RIP Midnight, my Malaysian Wondermutt ajmartinez General Chit Chat 13 01-09-2010 04:20 AM