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HOW TO PROCESS TRADITIONAL TAPUY RICE WINE?
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Step 5
Step 7
Cook the rice with water
Crush the Bubod
Step 6
Step 8
Sprinkle the powered budob all over the surface
Spread the rice on a dry and clean shallow tray or dish.
HOW TO PROCESS TRADITIONAL TAPUY RICE WINE?
Conclusion
In the traditional method of rice wine production often used by the natives, the glutinous rice is cooked and set aside for about 3 days while inside a closed vessel to get through an aerobic fermentation.
Step 9
Step 11
Mix the cooked rice and bubod powder.
Step 10
Step 1
Bottling
Step 3
Separating the chaffs from the rice grains.
Rice hull is separated from rice grain
Put in a plastic bag inside a container with a cover.
Step 2
The milling of rice:
- Through pounding the rice using large mortar and pestle.
Step 4
Rice is roasted
Main Ingredients for Tapuy Rice Wine
- Glutinous rice (colored or white) and starter culture (locally called ‘bubod’);
- 10 grams of bubod - for 1 kilogram of rice.
Introduction
11 Steps to process Traditional Filipino rice wine
The tapuy rice wine is considered as the ceremonial wine served during special occasions (such as weddings) and large celebrations like a bountiful harvest festival. Since the natives can produce tapuy rice wine inside their homes, the local wine is also imbibed by the locals on a daily basis.