Kaong and Coconut Wine
Posted by admin on July 19th, 2010One of the common products of coconut and kaong a juice or juice. Sap is processed in accordance with the vinegar and lambanog but processing it is often called the wine or punch can be neglected. Sweet juice with the original sugar content of 20%. Juice microflora spontaneously ferment their wines and vinegar. Toddy processing is successful arrest of natural fermentation.
Wine term coconut or kaong wine should not be confused with lambanog or vodka. The wine contains 9-18% alcohol, vodka contains 35-50%. Typical alcohol content for lambanog is proof of 80 or 40%. Wine is the process of distillation for the production of vodka 80 proof.
Wild yeast responsible for fermentation of sugar into alcohol. I do not require oxygen during the process. Then, acetic acid bacteria that are naturally present in the juice ferment alcohol vinegar. It requires oxygen to the action. We’re going to kill the vinegar bacteria in winemaking process.
1. Clean all equipment that will be used to collect the juice. This will help reduce microbial contamination. Sap collected from the closed flower of coconut and palm sugar (kaong) male inflorescence. Mixing two liquids are allowed
2. Collecting sap every 5 hours. A collection interval allows acetic acid bacteria convert it into vinegar. Verjuice not suitable for the punch.
3. Transfer to a container for fermentation. A narrow mountain jar with a cotton plug will do. Leave enough space to accommodate the head rising bubbles. Fermentation occurs when the boiling stops. Alcoholic fermentation is an anaerobic condition, while vinegar transition occurs only in the presence of oxygen. Avoid exposure to air to prevent the acidic juice.
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