Coconut Wine History
Fresh Coconut
Coconut was found over much of the tropic and subtropical area, the coconut is known for its great versatility as seen in the many domestic, commercial, and industrial uses of its different parts. Coconuts are part of the daily diet of many people. Its endosperm is known as the edible "flesh" of the coconut; when dried it is called copra. The oil and milk derived from it are commonly used in cooking and frying; coconut oil is also widely used in soaps and cosmetics. The clear liquid coconut water within is a refreshing drink and can be processed to create alcohol.
Coconut wine
Coconut wine is a product from coconut. There are many methods to make coconut wine in South East Asia, such as in Visayas Islands at Philippines, Coconut Wine is called Tuba, Bahal or Bahalina. In Luzon it is mostly called Lambanog. The main difference is the mixture and color. Tuba or Lambanog in Luzon is the pure sap almost colorless or milky white in color sometimes referred to as Coconut Vodka. In Visayas, particularly in Leyte, Tuba is the product of mixing Barok ( a reddish color bark of mangrove tree) with the coconut sap, which in turn make Tuba red in color and sometimes called the Coconut Red Wine. To be next time, I will guide how to make Coconut Wine a step by step. Goodbye and see you later.
