We started making Chhang at ED's like 2.5 weeks ago. due to various reasons I did not use the wine yeast that I always have. The lack of yeast, and the chilling temperatures inside ED's apartment created the perfect conditions for a very mellow ferment. It's the sweetest, most fragrant ferment I've ever made, there's very little booze in there and the fragrance of apples and other sweet fruits. Such an interesting taste and texture. The plan ahead for me is to try the technique at home, and use this sweet barely alcoholic liquid to back sweeten more strong booze.
Also N tried to make bharti using marcha, didn't add water and left the rice for like ten days and now she has rice mold from the starter growing. Which means I now have a confirmed process to regenerate marcha.
Two different locations, two uniquely new lessons, what a wild and productive journey this has been!
Tried the regular Chang, ten days of age, at PN's, and it was pretty good!
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