Rice wine making
Vietnam is a country where people make their own wine and it's legal. Are you interested how to make this wine yourself? Cycle with us in Vietnam and the locals will show you.
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How To Make Vietnamese Rice Wine
Tour with a local producer of rice wine whose leg was amputated from a landline injury as a soldier of the Vietnam and Cambodia war. Your happy wine master show the step by step process of making traditional rice wine and his huge smile demonstrates how much he enjoys his passion!
Please email any inquiries to: ecoguidevietnam@gmail.com
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Vietnamese Rice Wine
Rice wine is the choice of drink for locals in Vietnam when celebrating, partying, or just enjoying a lazy Sunday lunch.
Making rice wine and the drunken pigs
This video shows the preparation of Cambodian rice wine. The process to obtain the precious liquid and how pigs benefit from it. This explains the dizzy pigs that we met in our bicycle tours in Cambodian country side. More Videos:
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How To Cook Traditional Vietnamese Wine | Vietnam Village
How To Cook Traditional Vietnamese Wine | Vietnam Village
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Making Primitive Smreka: a fermented Bosnian drink
While collecting juniper berries in the Mojave desert I came to realize how useful this tree is. I also learned that a popular Bosnian drink called Smreka is made by fermenting the berries (which are actually cones) in water. I love fermentation so I decided to try it.
I added approximately 1 cup of raw whole unwashed berries to my gourd (pumpo) and then approximately 2 quarts of water (make sure the water is safe to drink). I put a loose cork on the gourd so gases can still escape and then I'll let it ferment until the next full moon (about 1 month). I shake it about once a day and that is it. Simple, two ingredients and let nature do the rest. I will make another video when I taste it and link to that video at the end of this one.
1 cup juniper berries
2 quarts water
1 month of fermentation
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Camera: Nikon D7200
Audio: Zoom H4N
Editing: Final Cut Pro X
Location: Mojave Desert and the Hut
Music credit:
Drums of the Deep by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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How to Make Japanese Sake - the Old Fashioned Way
Travel to a remote corner of rural Japan, to one of the last Japanese family-owned breweries still making sake the traditional way.
It’s harder than it looks. You need exceptionally pure water, special sake rice, koji mold, yeast, and a secret ingredient. The technology is 2000 years old.
Here's how they do it:
• Wash rice, pour it into a bag, and soak it in cold filtered water.
• Drain it overnight
• Cook it in steamer under pressure (rice must be firm on the outside but soft in the center)
• Separate and cool rice, then spread it out and cover it with mold spores (Spores turn starch into fermentable sugars).
• 48 hours later koji – sweet rice – is ready.
• Mix steamed rice with koji, spring water, and yeast (Yeast consumes sugar and produces alcohol. This takes about three weeks).
• Pour it into cloth bags and press it. This squeezes liquid sake out of the bags.
• Sake is aged for up to 4 months.
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the making of rice wine, Sapa, Hanoi
There's ways and methods of making rice wine. Look at this; a traditional hill tribe ( Hmong ) style in Cat Cat village, Sapa, Hanoi. There's no GMP, but the end result is as good as ..... a five star factory!!!
It doesn't looks good but it taste excellent.
Rice wine distillery in Whisky village, Laos
Sticky rice being fermented in eartherware pots before distillation at Whiskey Village in Laos.
The Lao-Lao Fermentation & Distillation Process:
1. Soak sticky rice overnight or for at least five hours.
2. Steam it until cooked and firm.
3. Wash it in the river.
4. Combine with rice powder and yeast.
5. Place in open-air containers.
6. Add water.
7. Leave to ferment for five to ten days.
8. Transfer to a distiller known as a mo tom lao (effectively just an old metal drum).
9. A consistent temperature must be maintained by constantly adding wood to the fire beneath the mo, patching holes and wrapping it in banana fibre or cotton.
10. Extract alcohol vapour into a “recycled” bottle.
11. Replace with cold water every five to seven minutes.
12. When distillation is complete, mix all bottles together and stir to ensure an even alcohol content.
This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The collection comprises of 150, 000+ hours of high quality broadcast imagery, mostly shot on HDCAM / SR 1080i High Definition, Alexa, SR, XDCAM and 4K. Write to us for licensing this footage on a broadcast format, for use in your production! We are happy to be commissioned to film for you or else provide you with broadcast crewing and production solutions across South Asia. We pride ourselves in bringing the best of India and South Asia to the world...
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Primitive Life In Forest - Build A frame hut with grass and mud
Primitive Life In Forest - Build A frame hut with grass and mud
water rice mill Vietnam טוחן אורז בעזרת מים
Preparing RICE WHISKY LAO-LAO
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In this video I travel to a remove village in Northern Laos to try a local delicatessem: lao-lao rice whisky, probably one of the cheapest strong alcohol drinks in the world.
A family esplains how they prepare lao-lao wiskey and I dare to sample a glass of it.
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Whitest Island In Asia? #408
Whitest Island in Asia?
I’ve never seen anything like this. It seems like every Western tourist in the world comes to live in Bali. Why?
Now that I’m finally inside, I found the answer! ????
See you tomorrow!
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Seoul Challengers – Get Drunk on Rice Wine
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她居然还会用古老火镰！古村小溪边的小姐姐，用土豆当锅具炖鸡蛋
她居然还会用古老火镰！古村小溪边的小姐姐，用土豆当锅具炖鸡蛋
Old Technology | Make Rice Wine with Jackfruit Natural Method
Old Technology | Make Rice Wine with Jackfruit Natural Method.
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Preparing Traditional Rice Wine - Meitei tribe, Manipur
From time immemorial the people of Manipur use Yu for medicine, relaxant and offerings. It is a distilled product of the fermented local rice. The technology of the preparation of Yu is a traditional one and the product is a source of income generation to the poorer sections of people. The technology is amenable for upgradation in a scientific way. Yu is a strong solvent for many important active constituents of medicinal plants, whose actions play a potent role in the traditional medicine. The paper deals with the uses of 12 plant species belonging to 12 families, their mode of action and applications collected from traditional healers.
Vietnam, Black Hmong
Pelling rice with the help of waterpower
Nagaland Rice Beer
The Nagas drink rice beer, which is a drink common across Nagaland, and is made from fermented rice. An herbal root mixture ingredient acts as the fermenting agent in the beer-making process. The fermented juices are then diluted with drinking water to become the celebratored rice beer!
This footage is part of the professionally-shot stock footage archive of Wilderness Films India Ltd., the largest collection of imagery from South Asia. The Wilderness Films India collection comprises of thousands of hours of high quality broadcast imagery, mostly shot on HDCAM 1080i High Definition, HDV and Digital Betacam. Write to us for licensing this footage on a broadcast format, for use in your production! We pride ourselves in bringing the best of India and South Asia to the world... rupindang [at] gmail [dot] com and admin@wildfilmsindia.com.