Unique craft of making super yeast wine of Thai people in Con Cuong

(Baonghean.vn)- For the Thai people in Don Phuc commune, Con Cuong district, the profession of making super yeast wine has been around for a long time, but to this day they still keep their own secrets to create a special flavor.

Mrs. Lang Thi Than, Phuc village, Don Phuc commune, cuts down forest trees to make yeast for wine.

To make a pot of yeast wine, the first and most important ingredient of all to create the characteristic flavor of the wine is yeast.

The yeast used to make wine by the Thai people here is made from forest plants such as: cardamom, monkey glue, motherwort, mimosa... The yeast making technique also requires a lot of effort. According to Mrs. Lang Thi Than in Phuc village, Don Phuc commune, who has many years of experience in making super yeast wine, each type of forest leaf used to make yeast is a medicinal herb with uses such as: detoxification, cooling.

Yeast is squeezed into dried balls.

After being collected, the leaves and stems will be separated. The leaves will be dried and crushed and mixed with sticky rice flour and unripe rice husks. The stems will be chopped, dried and distilled, the water will be mixed with the above mixture and squeezed into yeast balls. After 5-7 days, when the yeast balls are dry and light, they can be used.

The rice used to make rice wine and ferment yeast is glutinous rice, which is washed clean and put into a jar. After the jar is cooked, it is cooled, mixed with yeast, and put into a jar to ferment for 7-10 days. Then put into a jar and distilled into wine.

With a long and elaborate cooking process, the super wine of the Thai Don Phuc people has a warm, rich flavor and is fragrant with the scent of forest leaves, so it is very gentle and smooth, and does not cause headaches after drinking.

Super wine of Thai people in Phuc village, Don Phuc commune, Con Cuong district

To preserve and develop the traditional craft, currently in Don Phuc, 3 groups have been established to make super wine. Each group has 4 members, led by Ms. Lang Thi Than. Ms. Than said that with 10 kg of sticky rice, 13 liters of wine can be made. On average, each member of the group can make 150 kg of rice per month, the cost of yeast and rice is nearly 3 million VND. With an average selling price of 40,000 VND/liter, each member of the group can earn over 4 million VND per month.

However, what Ms. Than and the members here hope for is that the local government pays attention to maintaining and developing the traditional wine-making profession of the Thai people here.

Minh Hanh

(Con Cuong Radio)