Making Your Own Coconut Palm Wine (Tuba)
making your own coconut palm wine (Tuba)
Ingredients
• 1 lb dried coconut
• 1 lb rice
• 1 lb pitted dates
• 1-3/4 lbs granulated sugar
• 1-1/4 tsp acid blend
• 1 tsp yeast nutrient
• 1 gallon water
• Sauterne wine yeast
Directions
Bring 1 quart water to boil and add rice; boil for 3 minutes. Meanwhile, chop the dates and mix them with the coconut in a boiler. Strain the rice, adding the water from it to the boiler containing the coconut and chopped dates. Bring to a boil and hold for 15 minutes.
Strain the water over the sugar, yeast nutrients and acid blend and stir until dissolved completely.
Allow to cool to room temperature, transfer to primary and add activated yeast. Cover and ferment until initially vigorous fermentation subsides, then transfer to secondary and attach an airlock. After 3 months, rack into clean secondary with crushed and dissolved Campden tablet, top up and refit airlock.
Wait 3 additional months and rack, top up and refit airlock again. After additional month, stabilize, sweeten if desired and rack into bottles.
Did you know that...
• Coconut Wine is common in various parts of Asia and Africa, where it is known by local names, including emu and oguro in Nigeria, nsamba in the Democratic Republic of the Congo, nsafufuo in Ghana, kallu in South India, tuak in North Sumatra, Indonesia, mnazi in Mijikenda, Kenya, goribon or Rungus in Sabah, Borneo, and tuba in the Philippines.
• In the Philippines, if you distill the coconut wine, the resulting spirit is called Lambanog and it has been described as having a taste somewhere between whisky and rum.
Source: winemaking.jackkeller.net, adapted from original recipe by C.J.J. Berry.