Making wines from fruits, like grape wines, is essentially converting the sugars in the fruits to alcohol, mostly ethanol, through the process of fermentation. So rambutans should be a good candidate for making tapai.
First, we just need the sugar-full flesh. There:
Then we bring it to a slight boil with low heat. We need to do this to kill the unwanted micro organisms that can make the fruits go bad, like turn into sour acids. Tapi jangan lah sampai terbakar.
Ok, we have to let it cool to room temperature. We don’t want to kill the little bitty yeasts, do we? Now add the yeasts, about 2 sachets per kilogram of flesh, and do mix well. I used Brewer’s Yeast from Cons Food.
I would have loved to add a bit of ammonium phosphate [(NH4)3PO4] to the mix as fertiliser for the yeasts but I didn’t have a chance to source this. Second round brew, definitely.
And then, let’s be traditional, we put the whole mash inside a jar/tajau to ferment.
The plan is to let the mash-inside-a-tajau sit for 5 days open to the air so allowing oxygen to be accessible to the yeasts as they multiply, and for the next 3 weeks, close it to encourage anaerobic fermentation (the plastic seal just loose enough for carbon dioxide to be vented out as the pressure increases inside the tajau.
So, after 4 weeks, wala! we have alcohol as the yeasts ate the sugars and produce ethanol. Johnny, you’r listening? You know, the stuff you drink, and after a few glasses, bleary-eyed and frisky, you get into the mistaken belief that the hot babe with the bee-stung lips across the bar is actually ogling you?
So, did the brew come out well, and how did it taste? Haha, go to my Facebok.