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Looks like somebody has found a way already without rocket science. Fermentation on the tree, live! http://en.wikipedia.org/wiki/Palm_wine

Yeah, it is not mentioned on the package. Mostly likely the yeast is sweet yeast. The 'La' yeast can get high alcohol level, near 20%. So, the best way to know is the end result: the wine is 'dry' and not-sweet.

Just snatched a photo. The left is dry yeast, a little yellowish (called 辣酒饼 La Jiu Bing or 浓酒饼 Nong Jiu Bing, diff names for the same thing) and the right is sweet yeast (甜酒饼 Tian Jiu Bing). I don't have the red yeast which can...

there are few types of yeast and basically in 2 distinct types, (a) sweet and (b) dry. From what I read so far, rice ball used here seem to belong to the former. Please mention if there are other type of rice ball or wine biscuit. If they are Chinese, Sweet is called 'Tian Jiu Bing' and the...

bigger breast, haha, I have no ideal, have no direct experience. From what I know is glutinous rice wine is believed able to replenish (effectively) the loss blood during the baby delivery, increase blood circulation and prevent getting sick during the critical first 30 days of recovery...

Thanks. To get the clear wine and age in dark are very important. The sentiment could be the cause of sour taste. That's maybe why the Chinese use clay pot or anything opaque to age. I missed it in the previous post, after the harvest process, the wine should be heated up a little bit to kill...

This is the best rice wine making thread I have came across. I am curious why nobody talks about age the wine (I have read up to 90 pages so far, still progressing, sorry if I miss it). Apart from drinking it fresh, it is also quite common to age the wine in China. That's how we do it. But it...