A worldwide community photographing and learning about wildlife
Project Noah Nature School
Cocos nucifera
alcoholic beverage made from a palm tree.
tropics
Palm wine is my favorite alcoholic drink. I went to a hot springs near Dumaguete in Negros and was pleasantly surprised to see some locals harvesting palm wine. They generously shared it with me. Ghana also has delicious palm wine. The small pool at the base of the last photo is a hot springs. Before and after drinking the palm wine, I relaxed in them. It was a perfect way to spend an afternoon.
I respect your understanding. But I am the opposite. Ashish this just a discussions and understanding. People from the other side of the world was just curious about this really amazing drinks! as much as I am curious about Guinness(malt beer of Ireland), Cherry Vodka(Finland) or San Miguel beer(Spain) its curiosity that keeps us on this discussions nothing else.
Gina this discussion is not related about real organism..and its totally usefull to Humans. In web of life Human has no place. So I believe this discussion must be related to Web of life not to be Human beneficial oriented... This thing I want to express.
I believe that used Palm wine tree looses its ability for producing fruits.
Gina..was it about helpful to tree..?
I wish we stop expecting much from trees.
Palm trees is there for us to enjoy! If not who will? I am proud about this discussion and so as the others who had tried it and really enjoy it. Ashish imagine if we never discover it? Can you imagine a life with out even knowing what that palm tree can offer. please do not accused our old as well as young people stealing from the palm tree, instead enjoy the discussion and let the citizens express their curiosity and appreciation about this very interesting tree. Palm tree just offer what the best it can offer.
Dan I think no more discussion required for it, it is what human steals from a Organism(tree) than these precious trees.
yes I have checked Borassus. I had toddy and jaggery from that palm in Myanmar actually. Very sweet stuff.
ohene10, I think there is no way you can transport a fresh tuba unless you just around the corner and drink as soon as you can. But by the process of distillation which is also 100% natural separating the acid from alcohol will cure the dilemma, plus an enjoyable palm wine!
This is indeed a long thread. I know nothing about the alcohol drink, but the series of pictures is great Dan. It's like a mini-Nat Geo article. Add the discussion points all the thread contributors made and it is a mini-article.
Hey Gina,
I see you enjoy palm wine as well :-). So my dilemma is finding away to slow down fermentation in order to bottle, ship and sell. As far as exploding bottles, i should have been more clear. It only happens when you attempt to transport palm wine via plane. Something about the pressure/altitude...in any case, if its in a bottle, I'll will def explode in your suitcase! I know for a fact it has happened to many people many times.
ohene10, Tuba' or palm wine fermentations kicks in 2hours, in that stage it has turned into a 4% alcohol wine. It takes only a day fermentation to achieved the best balance of acid, sour and strong alcohol taste. Ferment them longer will turn the drinks into a vinegar. On my family tradition, 1 and a half day is perfect! I never seen an exploded bottle though ohene10, I think its impossible to happen. They used a bottle yes, the bigger the
better:) but they cover it with a fine layer of cotton white cloth, or a cork. Then has to put in a dark place and a normal air temperature is just perfect.
Distilled product like "Lambanog" taste between whiskys and rum and has a 33% to 50% alcohol volume.
Dan, I know that their have been attempts to slow/halt the fermentation process (to keep the wine from progression to a vinegar like state and/or exploding in bottles) with various chemicals but the TASTE is always sacrificed. I wonder if the Palm Tree's in Florida and California can be tapped? Hmmm.
Have had Ghana's palm wine a few times.....really good stuff. If I could figure out how to grow and sell it in the U.S., I'd be a rich man!
Yes, Gina, thanks for the detailed explanation. This is becoming quite the long thread!
Emma, "Neera" is the sap itself, the fermentation has not started(unfermented), it is not wine yet but it is a delicious nutritious drink. Yes the flavor is really a hit for the young ones or ladies. Once fermented, neera gets converted to toddy (4% alcohol). Fermentation kicks-in in just a matter of ours. he chemical percentage composition of Neera varies, depending on various factors, namely, place, type of palm, mode and season of its collection. Hope this helps Emma.
that's tuba (stress on the last syllable) .. that's what the oldies in rural areas drink...
should "Neera" be categorized as "Wine" when it is non alcoholic?
I feel very fortunate to have drank Neera when I was a kid. Knowing my Dad ,I know that I would never be given anything alcoholic. Also I am allergic to the most minute amount of alcohol which are found in Medicines like Benadryl. So if Neera was an alcoholic drink ,then I would have known it for sure.
It is very tasty!!
Spotted on Feb 22, 2005
Submitted on May 22, 2011
+1
