Coconut wine

Coconut wine

Making
There are two common ways coconut wine:
1. Fermentation of coconuts from the main raw material: Nectar coconut, coconut milk, and coconut. But this approach is not common for complex processes and materials not available.
2. Soak in coconut brewed from rice wine ingredients is normally present in high concentrations, from 48% to 60% Vol Vol. Alcohol is soaked in coconut hatched a technical process and certain period before release.
 
Taste
Coconut wine with pungent, sweet, fragrant smell of alcohol combined with the aroma of coconut make sense of comfort.
 
How to enjoy
One can drink coconut in three ways. Firstly: Drinking in normal conditions. Monday: Hot Drinks, by annealing heat in the microwave for three to five minutes or roast with fire. Third: Drink cold, by annealing cold before drinking.
 
Preservation
Coconut wine depends very much on the nature of the crust and the layer of natural coconut so inconvenient for long term storage. Depending on the storage temperature that coconuts can hold long or short. Hotter temperatures, coconut alcohol can lead to evaporation (Hao alcohol). Storage time from three months to one year, depending on the ambient temperature. It is best to be kept in temperature eight degrees C.