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After going to Assam and learning a lot about their cusiuine, I fell in love with a Judima a surrisingly complex (in both flavor and preparation) rice wine, and yet no matter how many people I asked, no one would tell me how to make it. I found a general process on this article...

Ulanzi is a thick bamboo wine created from bamboo sap that is popular in Africa and Asia. I was wondering if anyone has tried it before I consider making it for myself.

Well if you want to be extra adventurous you could make bamboo sap wine by cutting of the growing tip and collecting the sap

I have a very challenged friend who still think that pabs blue ribbon is a good beer and it really pisses me off another thing he does that makes me want to drive him off a cliff is that he thinks that beer, wine, and liqueur are the only type of alcohol. He also bugs me because well I'm not...

Thanks for the advice I will let you know how it goes

Hello community I have a interesting idea I would like to get advice on. After reading the book the Art of Fermentation I recalled reading a section about creating a ginger starter for kumbucha in a similar way to cider starter I.e. you simply mash up organic ginger and let the surface yeast and...

Well besides sake and rice wine you can use the balls one many starchy vegetables to produce alcohol, one of my favorite things to make with them is tongba.

Its kind of hard to see in the photo but here it is.

I think I might have a problem with mine it has been fermenting it for 4 days and while there is alcohol being created there is also a white mold like substance growing on the rice should I be worried.