Lambanog

Lambanog Philippines – Coconut Wine

Lambanog (Philippines Coconut Wine) is wine made from coconut. Lambanog is well-known for its strength that ordinarily carries regarding 80 to 90 proof alternatives. It is mostly produced in the Quezon Province, Philippines. It has certainly been passed down throughout generations of coconut plantation farmers. The procedure includes collecting the sap from the coconut flower, comparable to rubber tree tapping. The sap is then prepared and fermented to turn into tuba, a popular coconut toddy. The tuba is then distilled to make lambanog.

Lambanog as a Part of Philippine Custom

In Quezon, consuming lambanog wine is normally a public thing– men relax in a circle and tagayan will ensue. The men take turns drinking shots from a cup put in the middle of the group. Normally, there is additionally a person vocal singing and playing the guitar to include in the festivities; he takes his turn at drinking too, so the music and songs gets even more interesting as the consuming goes on. It was made an export product in 2001 and has definitely brought in foreign markets. To attract the youth and expand its advertising possibilities, it is now industried and sold in different flavors such as cherry, jack fruit, apple, orange, four periods, strawberry, bubble gum, mint, etc

Steps on How to Make Coconut Wine

The Preparation and the Collection of Coconut Sap

The Tuba gatherer cuts and prepares bamboo to make into a container for the coconut sap. It should be about a foot long or a little bit longer to accommodate about 1 liter of liquid.

Then he cuts a bigger bamboo area double in length to make an additional compartment for the sap to be transmitted to. He will then carry this bigger bamboo compartment on his shoulder when he climbs up the tree.

Then Barok is prepared by chopping it into tiny pieces and putting them in a little container that he attached to his waist when he goes up the tree.

The first climb – With his knife or sanggot attached to his waist the tuba gatherer climbs the coconut tree carrying the 1 foot bamboo compartment and seeks unopened flower. By cutting the idea of the flower it discharges a sap.

Then he connects the bamboo container filled by having a handful of Barok, to the flower to catch the liquid. He secures it properly so it will not fall down.

The excellent of Tuba depends on the Tuba gatherer. He who recognizes exactly how to mix the right amount of Barok to the coconut sap will produce a very good Coconut Wine.  Each tree have different quantity of liquid created, if the Tuba gatherer are able to master the correct blend then he will be known as an exceptional Tuba gatherer.

Every early morning, carrying the larger bamboo on his shoulder, he will definitely rise the tree to compile the juice and clean the bamboo container. One tree can produce a liter of Tuba per day, sometimes more.

In the afternoon the Mananguete will certainly rise the tree and cut the guideline of the flower once more and put some Barok into the bamboo container and attached it to the flower, fasten and secure it.

The Fermentation Sedimentation and Decantation Process of Coconut Wine

In the morning after all the coconut sap is gathered, fermentation begins.

• First, transfer Tuba into a plastic or glass compartment. A glass container is preferable. No chemical like plastic will certainly do. In olden days gallons made of glass were abundant. So you can easily see the sediments with glass. Now Tuba will certainly discharge some bubbles. Leave it in the compartment till the bubbles level off and while forming sediments for pertaining to 3 to 4 days. Note: You are able to consume Tuba in this stage or fresh from the tree.
• It has a kind of harsh sweetness taste in it or mapakla. After 3 or 4 days when bubbles declined distillation rather decantation or filtration process begins. In this red coconut wine-making, distillation procedure isn’t utilize although the term distill is frequently described in this process of sedimentation, decantation and filtration. You will definitely notice that the container has sediment on the bottom about 1 inch thick.
• Carefully transfer the Tuba to an additional container by utilizing a little hose pipe, ensuring not to move the container so the sediment will remain. After the Tuba is separated from the sediment you are able to throw the sediments away. Then it will certainly take one more 4 to 5 days for the next dacanting. Note: After every decantation/filtration procedure, the volume of liquid will come to be less and less, so it is important to have a Tuba reserve in an additional glass container to be utilized in filling up the fundamental container after the sediment is cleared away.
• Make sure the brand-new compartment is total to the neck so the Tuba will not turn sour. Then deal with it tightly.
• After 4 or 5 days, transferring from one container to yet another, the sediment now is almost gone. At this point you can easily cover the container remarkably securely however consistently make sure it’s full.
• Leave the compartment alone tightly dealt with. After a couple of weeks if you see some sediment you could separate liquid from sediment once more. The Tuba that undergoes a prolonged sedimentation procedure turns into more powerful and greater alcohol material. This is called Bahalina.
• Leave the compartment for months before you repeat the process if you watch a little sediment. Note: The longer the sedimentation process, the darker red it will become and when you tap the glass compartment it will make a high pitch echoing sound which indicates it is now Bahalina.

One year old coconut wine is currently really good, but those that are matured 3 to 5 years or even more have much smoother taste. When you tap the glass at this stage, it will create a much clearer, high pitch echoing sound. Coconut Wine Making I will say is a really good experience, enjoying Tuba turned into Bahalina in a few years and being able to taste a real Bahalina grown old over 3 years.