Charms Tapuy | Home Made Rice Wine

I got a message on Facebook. The message came from Charming, a friend and a big time tapuy maker from Mindoro. I met her last CvSU-AFNR training. Ohh! I mean she want to be a big time tapuy maker. Supply the whole Philippine archiepelago and perhaps conquer foreign market too. She said she sent me a tapuy. Pick it up at Cavite State University. I must taste it, then made critisims and suggestions.

The tapuy is now on all around table. It is crudely wrapped with old newspaper.

I removed the newspaper and save it for wrapping some tinapa. Also saving papers to prepare for the incoming plastic ban. Papers will serve as not so nice replacement.

wrapped with old newspaper

Time to made some observations.

Most tapuy I personally saw and those I saw on web are are colorless. This has a golden brown shade. She is using brown sugar so the golden brown shade is expected.

home made tapuy

Packed in a 375 ml bottle with a plastic screw cap.
It was obviously underfilled. The 375 ml mark should be just beneath the shrink wrap.

A white shrink wrap serves as tamper proof seal. Golden is recommended to match the wine color. A slight error was evident during shrink wrapping. The top portion has wrinkles. No cork found. Having cork makes the wine looks more delectable, elegant and expensive.

screw cap with shrink wrap

The label looks good. Neat. Calm. Very relaxing.

Why declared expiry date? Wine is aged for years to develop delicate flavors. Longer aging equals better quality and higher price.

No alcohol content declaration. Please ask the help of University laboratory or other institutions for alcohol content analysis. Follow procedure for a simple alcohol analysis to save on cost of repeated analysis.

Before tasting, I place the tapuy in refrigerator. Wine is best served when cold.

glass of tapuy rice wine

Just one word for her wine, “Great!”

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Update : Making My Own Bubod [For Tapuy Making]

I never know how long I have stored my two pieces of bubod. It is the starter for tapuy making. Probably a mixture of several microorganisms for lactic acid and alcohol fermentation. Charming Christy gave it to us, to me and to Bong. I grabbed them both though.

I want to make some tapuy. I want to use the bread-like wine starter. However, Chisty lives in Mindoro. Getting there is a hassle and very costly. Making my own starter would be a wise idea.

I went to plaza and bought 1/4 kg of giniling na bigas. I only needed 100 grams but the seller have pre-packed ground rice, 1/4 kg for 30 pesos each. I set aside the unused material for our toddler’s rice milk.

I gathered 0.5 gram fresh ginger then chopped it thinly. I never sure what its real purpose, it might be to prevent the growth of invading microorganisms.

All materials set. I pound the three grams of bubod and mixed it thoroughly with other two ingredients. Then added water gradually until I formed the dough. I molded it like the shape of palutang and placed in a tray lined with paper.

making bubod ingredients

mixing bubod dough

fresh bubod on trays

I needed to wait 24 hours before drying.

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update as of july 16, 2011

The 24 hours period have passed. I will start drying tomorrow. I have no oven so I will use the roof drying method.

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update as of july 18, 2011

I think my first experiment was a failure. I repeated it from the start.

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update as of july 19, 2011

This is the picture of my first attempt. It has a brown and black filamentous mold.

trying to make bubod

I tried searching for picture of koji – a material used for making sake or rice wine. The mold growth is similar to koji as shown in sake-world. Then my mistake was,” I never dried it immediately after the 24 hours of incubation. The extension period allowed the mold to grow to filamentous form.

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update as of july 21, 2011

I said before that I have no oven and must resort to roof drying. Our house second flour has no roof yet. Staying day during day time is not comfortable, very hot. I covered the tray with clean piece of cloth and place it just beneath the steel roof. I leaved it there for two days.

Now I have more bubod to try making tapuy.  These are the result of second trial.

freshly made bubod

 

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.