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Alcoholic drinks from India

Sing sing (Indian barley drink)

Sing sing is listed as an alcoholic drink made from barley in India. The only description found is one sentence in FermDB, which cites two reviews; no process, starter or region is given.

A short entry: the sources we found record only what is said here about Sing sing itself. Its own sources do not record how it is made, so the steps and scenes below are those of Chhang (Ladakh barley beer) with phabs, the closest documented alcoholic drinks ferment, shown as a guide to the method, not as a record of Sing sing.

Short entryAlcoholic drinks

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
barley

Total time across the steps of Chhang (Ladakh barley beer) with phabs: 5.1 days – 15 days

Start
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pH 6.5

What changes: Barley boils on a low fire until it soaks up all the water

Step 1 of 5 · steps of Chhang (Ladakh barley beer) with phabs
Boil the barley
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
pH 6.5
Measured

Output: boiled grain (lhums).

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

At a glance

Sing sing is listed as an alcoholic drink made from barley in India. The only description found is one sentence in FermDB, which cites two reviews; no process, starter or region is given.

Related ferments

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [FERMDB] FermDB (Bokulich lab, ETH Zurich), FermDB_data.tsv, CC BY 4.0, row 'Sing sing', citing Tamang J.P. et al. 2020, Fermented foods in a global age: East meets West, Compr. Rev. Food Sci. Food Saf. 19:184–217, and Khadka D.B. and Lama J.P. 2020, Traditional fermented food of Nepal and their nutritional and nutraceutical potential (Academic Press)other