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Open a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Chuwak / chuak (Tripuri rice beer and its distillate)
milky rice beer offered to elders and guests at every Tripuri ceremony [WP:Chuak]; distilled form also made. Made in 5 steps over 5 days. The longest step, solid-state ferment, takes 3 days (Nath N 2019).
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
rice
Starter: koji/qu/mold-starter (chuwan beleb cake; plant additives differ by tribe, e.g. Artocarpus heterophyllus for Kalai and Molsom, Allophylus serratus for Debbarma [NATH2019 Table 1])
Total time across the recorded steps: 5 days
Start
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What changes:Rice is cooked and spread on a mat to cool
Step 1 of 5
Cook rice and cool on a mat
Time
Not documented
Temperature
100 °C
Reported
Salt
None given
Acidity
Not documented
Output: cooled rice [NATH2019].
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Variants
Rakju (Molsom)starter with Artocarpus heterophyllus [NATH2019 Table 1]