CLEAN : Tofu for thought: Singapore startup makes 'wine' from soy

The video tutorial discusses the process of upcycling underutilized liquid waste into a product called soy wine. The process is similar to traditional wine-making, involving pasteurization and fermentation. A key challenge is the short time frame before the product turns sour, necessitating quick processing. The taste of soy wine is likened to dessert wines, with fruity and berry notes. It is emphasized that soy wine is unique and should not be compared directly to traditional wines. The speaker shares personal experiences, noting that while soy wine is not their first choice, it is an interesting alternative.

What is the recommended time frame for processing the soy wine before it turns bad?

What are the speaker's personal feelings about soy wine?