Step-extraction of chhang and other homemade liquor: rediscovery of a traditional process

This might be one of my major achievements and understandings of my chhang making process.

I have rediscovered the step-extraction process of alcohol from rice and other alcoholic beverages that is commonly practiced in Nepal.

To do this you have to think of the rice-amylase-yeast mixture not as an ingredient that will lead you to the final outcome, alcohol, but treat it like a goose that lays golden eggs. Or alternatively, a cow that gives you milk as long as it's being fed.

The explanation itself is pretty simple. You let rice, amylase and yeast ferment for a couple of days, adding water to it according to your heart's desire. Once the liquid gets to the alcoholic level as desired, or other flavor profile however defined, the liquid part is taken out, with spoons and strained out, without putting in too much pressure, because remember, it's a cow, you want to squeeze out the milk, not the internal guts. Then, water is added to the original mixture, and the drink is let to sit out to ferment for some more, until it's again ready to be drunk. The second and third and fourth rounds are likely to take longer, and have different, possibly less-desirable texture and taste profiles, but that is not the point of the process, which again remains to be researched further. The point is to get as much liquor out of the starch as possible and turn it into alcohol, while using relatively low-abv yeast and less potent amylase, while maintaining acceptable texture and taste profile.

I think I've succeeded in doing that.

It's a work in progress, but it's looking good!