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Origins:
o A wine made from coconut
o Well-known for its strength that ordinarily carries regarding 80 to 90 proof
alternatives
o It is mostly produced in the Quezon Province, Philippines
o Has certainly been passed down throughout generations of coconut
plantation farmer
Mostly in provincial areas (CALABARZON), consuming Lambanog wine is
normally a public thing men relax in a circle and tagayan will ensue. 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 industrialized and sold in
different flavours such as cherry, jack fruit, apple, orange, four periods, strawberry,
bubble gum, mint, etc.
Process of Making Lambanog:
1. Lambanog can be produced using the process of distillation. The freshly
gathered coconut tree sap is oyster white in color, has a nearly neutral pH,
and is already inherently sweet tasting by nature. Allowed to ferment further
if too sweet and less alcoholic.
2. Put desired amount of tuba or coconut sap in distillation chamber. Apply heat
until it evaporates.
3. Condensed the evaporated alcohol using flowing water at the top of the
distillation chamber to liquefy the alcohol in gaseous phase.
4. Set aside the first ten to 20 ounces of distillate because it contains high
concentration of methanol. This is locally called head or bating. Or do the
collection when temperature reaches 93C to 94C.
5. Continue distillation until 80 proof alcohol is gathered, determined using
alcohol hydrometer. Dont let alcohol concentration go below 80 proof. Below
80 proof is of low quality.
Traditional Way of Drinking Lambanog:
Drinking Lambanog is a social thing. Farmers often gather to unwind for their
hard days work. The first step after pouring Lambanog to a glass is to pour some to
the ground. This is often called as "offering to the devil". After this farmers pass
around shots of Lambanog while exchanging stories. Most of the times there is
someone who is singing or playing the guitar to make it more interesting as the
drinking goes on. In a formal situation Lambanog is drank like your usual wine.
10.Pour rice and bubod mixture into a plastic bag inside a container with cover.
Or, wrap the mixture in the wilted banana leaf and place inside a pot with lid.
The idea is to keep the air humid during fermentation.
11.Cover or seal the rice and bubod mixture and set aside in a cool, dry, and
dark place to ferment for 2 to 3 days. The freshly brewed wine from rice can
be served right after harvest. This is the stage when Tapuy rice wine tastes
sweet (or moderately sweet) but with biting alcohol flavour.
References:
http://lambanog.org/
http://indigoblueideas.hubpages.com/hub/Lambanog-The-Philippine-Vodka
http://foodrecap.net/manufacture/wine/lambanog-methanol/
http://queencleopatra.hubpages.com/hub/tapuy-filipino-rice-wine-how-to-make
http://dynamicliquor.blogspot.com/2013/02/basi-sugar-cane-wine.html
http://www.choosephilippines.com/eat/local-flavors/2256/tapuy-rice-wine-traditionalfilipino-rice-wine/
http://www.philrice.gov.ph/relaxing-rice-2/
http://en.wikipilipinas.org/index.php/Basi