In many tropical regions of the world, people collect palm sap for natural fermentation to yield a 4-5% alcohols beverage. It is a very ancient beverage. No one really knows how old it is or the original founder was. I'm doubling the amount of sugar that most indigenous people would use in order to concentrate the flavor. I'm also using my tried and true nutrient schedule and yeast. Wild ferments are extremely variable. I like consistency.
This is an extremely tasty beverage with hints of coconut. It really takes you back to sitting on a beach listening to ocean waves. Requires a few months of aging, but very worth it.
Palm Sugar Island Brew - 1 gallon
1. Add 2 lbs palm sugar to carboy. Be sure to remove wax seal completely. I had to use hot water to fully dissolve the solid mass of sap.
2. Add 0.4 tsp Fermaid K and 1 tsp of Fermaid O.
3. Add 1/8 tsp KHCO3.
4. Add water to half gallon and swirl to mix.
5. Add water to 1/2 cup shy of one gallon.
6. After it cools, Pitch a smack pack of Wyeast 1388.
7. Ferment until 1.000; ~5 days.
8. Cold crash as soon as you hit 1.000.
SG - 1.084
FG - 1.000