How do I reconstitute vacuum sealed Tibetan Barley Wine?
I wonder whether something was lost in translation, as @Echerwal points out and also suggests that your packet may be yeast.

From a Tibetan friend in the US, here's how he makes dru-chhaang, the barley wine.

Briefly wash the barley before putting it in a large pot and adding twice the volume of water as you have barley. Simmer until the water is absorbed, stirring frequently. Remove from the heat and let cool for 30-45 minutes. 

Using a clean dish cloth (or plastic wrap)a, spread out the barley in a layer, and sprinkle evenly with distiller's yeast (also called wine yeast or phap). Mix gently with your hands. Put the mixture into a container with a lid. Wrap with a towel or cloth, and put in a warm, dark place. The barley will begin to ferment in several days, although it could take as long as 4-5 days. You'll know from the smell when fermentation has begun to take place, and the longer it goes, the stronger the wine. 

When ready to use, make a well in the center of the mash, scoop out the liquid the settles into the well and strain it through a cloth into a clean container. Add enough water to the mash to cover, let sit for another day, and repeat the process of scooping out the liquid and straining (add to the first batch). You might be able to get a third round. Store in the frig, but remember that it's alive and will continue to ferment and can erupt in some containers (like plastic).