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[Tempatan]
Air 'tuak' popular di bulan puasa
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Cakkkk....aaaa posted on 28-7-2013 04:14 PM 
bukan utk bau... tapi utk tahan lama lebih lama supaya tak mudah masam...
tapi secara tak langs ... Tambah beliau, bagi menambah keenakan air nira yang dihasilkannya, dia menggunakan aroma kayu cengal yang diletakkan di dalam bekas plastik ketika proses tuaian dilakukan.
Pok Odd yg kata 
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Bedah.Cun posted on 28-7-2013 09:03 PM
Itu todi
apa rasa todi ni? kat mana nak dapat ya, port klang?
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Decaffeinated posted on 28-7-2013 10:05 PM
apa rasa todi ni? kat mana nak dapat ya, port klang?
katanya tak minum arak?
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DCrystal posted on 28-7-2013 06:11 PM
Teringat masa aku rasmikan majlis 'Ngiling Bidai' atau penutup Gawai kat Sarawak dulu. Masa mula2 ...
aku tak tau lah tuak iban ni mcm mana tapi kalau dah macam vodka agak mustahil hidung kawan ko tu tak detect....
another possibility, tuak tu memang tak kuat (tu pasal takder rasa) cuma kawan ko tu yang alah...
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Bedah.Cun posted on 28-7-2013 10:09 PM
Kau lalu kat lorong2 belakang yang ade kedai2 tertutup owner die keling tu ade la tu diorang pangg ...
samsu tu apa pulak, the same thing by a different name? arak tropika ni memang biasa dari nira kelapa sahaja ka?...
maaf Decaf mmg suka tanya Bedah sbb bnyk ilmu...
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lalanoi posted on 28-7-2013 09:23 PM
Ak amal minum apple cider vinegar tp xde tnda halal. Bleh ke ak consume..off topic jap . Tp minum ...
Dah nama pun vinegar kak, mmg lah halal.
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Omong posted on 28-7-2013 10:10 PM
tak tau pulok tuak diperam lama2 jadi cuka & halal
makin lama diperam, makin tinggi kandung ...
Tak tahu ke kak nak buat cuka kena peram dari jadi arak sampai bertukar jadi cuka?
untuk akak akak bimbo tak tahu process nak buat cuka.
Vinegar is made by the oxidation of alcohol, either directly or through the medium of a ferment, or by the distillation of wood; the latter is known as pyroligneous acid. Any substance capable of fermentation or any containing alcohol is suitable for making vinegar. It is made in the slow way from wine, cider, beer, sugar, or honey and water, whiskey and water juice of plants and vegetables; in the quick way from a spirit prepared for the purpose.
_Slow Method of Making Vinegar._
This is the process usually adopted in the small scale. The "wash," as any weak alcoholic liquor is called, should be weak, from 5 to 10 per cent. of alcohol is best; too strong a liquor will ferment very slowly; the strength is best judged by the taste. The temperature should be from 74 to 86 Fahr. Sour beer, wine, or cider are better than good liquors. Th e addition of sugar, honey, or other sweet matter with a view of strengthening the vinegar is not to be recommended, as it renders the vinegar liable to spoil. Ordinary fermented liquors are quite alcoholic enough.
The best ferment is vinegar, an old cask in which good vinegar has been kept is the best to ferment in. Other ferments are used, as bread soaked in brewer's yeast, sour dough, dough of wheat and rye flour soaked in cream of tartar and vinegar, all these are used in small quantity, a few ounces to a barrel of wash. Vinegar made with them is more apt to spoil. The more ferment present the quicker the process.
The wash is put into the cask, which is best painted black in order to absorb the sun's rays when the weather is cool; the bung is left out, the bung-hole covered with a piece of slate, and in about 4 weeks the acetification is complete. The lower the temperature the slower the change. Last edited by Vokuro on 28-7-2013 10:29 PM
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Bedah.Cun posted on 28-7-2013 10:19 PM
Yang itu tapai beras kau peram. Lebih kurang macam tapai kitorang je, kitorang belajar kat Cina le ...
tak beracun ka arak buat kat dapur ni? takutlah....
lainlah arak kilang Carlsberg tu katanya pelajar2 food science ka haper ntah pun datang nak belajar teknologi pembuatan yang katanya canggih manggih tu... dijamin selamat - just dont drink and drive sajork. katanyalah...
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lalanoi posted on 28-7-2013 09:23 PM
Ak amal minum apple cider vinegar tp xde tnda halal. Bleh ke ak consume..off topic jap . Tp minum ...
mcm pelik pulak minum vinegar?
pprt kah aku... cer tepek gambar sat...
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Muntz posted on 28-7-2013 10:25 PM
Kalau pure betul2 tu, kalah rasa Baccardi Lemon.
dari mana datang rasa lemon 
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Bedah.Cun posted on 28-7-2013 09:50 PM
Macam kitorang, kitorang buat air tapai beras tu kau peram lebih kurang dalam sebulan sampai setahun ...
Setahu saya sake ini buat dari beras jua.
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Post time 28-7-2013 10:01 PM
