| caption: |
method of making rice beer |
| text: |
I took the opportunity to inquire once again about the method of making rice beer where the question of the yeast is most unclear. Chinyang said that they let red rice soak for about two hours in water and then pounded it to a floury porridge. Then they take a bit of the old fermenting agent which is kept in a chunga and they mix that powder with the porridge. The latter is then wrapped up in leaves and is allowed to ferment in a chunga for about ten days when it is added to the madhu. |
