palm toddy

palm toddy is or , palm wine , be beverage that produce in the locality that has palm juice , palm wine production , initial from sugar saving from the coconut , or , palmyra , by use bamboo aluminium tube or , plastic , support the sugar that drop from the trunk that was sliced , palm storage juice this from , ( lose/go dead ) very fast , thus Thai intellect then have the way cherishes to heal , by using wood Payom , the wood ties up , or , the wood K , add appeared support the sugar , these wood believes in that , there is chemicals that stop the progression will of the bacteria to will make the sugar goes bad to ( lose/go dead ) , in Samut Songkhram border , Rajburi , at produce coconut-palm sugar very , there is wood Payom producer packs a bag sells to fruit gardeners , but , using wood will Payom make the sugar has bitter , however , these wood just help goingbad water (s lose/go dead ) to go out a little , and still have to lead the sugar comes to boil , for sterilize before pack a bottle sells fluently fresh palmyra

South way uses the wood K in fermenting palm juice for do liquor distills , if , use palm juice adds the wood K , like to to be born sour , in order that , because of , contaminated bacteria is in palm juice there , but , if , lead the sugar goes to boil before then , add the wood K the pair goes to , will born fermenting well , that we eradicate the bacteria with the deceit before , but , still have yeast is left over , and will do fermenting next when , cold sugar down , suppose salt wood or , the wood K , there is necessary nutrient with yeast , or , might possible at these wood fines fat [ P letter ] A is appropriate fermenting , because of , palm juice has sugar quantity is about 17 15 a degree tremblingly , thus palm juice will can ferment the alcohol just 6 9 % which , not enough to protect contaminatedding has of the bacteria , if , will produce palm toddy , then should take meet the chicken mite , but , if , want to do spirituous liquors distills , as a result , should protect don't give touch [ cheap ] the air will before , induce distill ,

when , get palm juice has already , palm wine producer will lead salt wood , come to roast the fire , sun drily , might sprinkle salt down go to a little , already bring add appeared the sugar , salt wood , will cause fermenting alcohol quickly , by now still don't know certain role of salt wood , from the education , do not meet that , salt wood , there is that make yeast is born fermenting anyhow , but , that yeast , will meet get in palm juice , as its nature may sure be , but , if , do not add salt wood , the bacteria that have in the sugar , grow up , until make the sugar goes bad to ( lose/go dead ) , before , be born fermenting , but , when , lead salt wood comes to check , as a result , do not meet that , can halt the bacteria , using yeast part is pure , add appeared palm juice replaces salt , as a result , do not give a result good equal to using wood salt

now the industrial factory , produce palm stump juice , use , K M S , (KMS) , replace Payom wood , before lead the sugar sends a factory for sterilizes and pack a bottle , clear sugar is or , palm juice has that from going up that palmyra , if , abandon keep long exceed ago 24 hour , will change to fluently vinegar orange , if , induce boil or , simmer , lest , go bad ( lose/go dead ) call that ,  , tears , besides , clear sugar still like to pretend kind beverage is preserved mix the alcohol , call that ,  , palm toddy , (Palm Wine) , or , palm wine , or , the beer is local , because , there is the degree is similar to , doing palm this toddy will add in kind utensils or , bob hand , which , there is capacity size about 2 - 3 the liter , call that ,  , " , that " , utensils part for drink the hand dips to like to use coconut coconut shell polishes until skin is glossy shine to call that ,  , " , handsome " , the way does the palm wine , must use wood root , or , kind wood salt branch , bring slice be , ++ , already roast until fire kisses , call that ,  , " , the sperm is " , when , order sperm order appeareds the utensils that reserves then , add clear sugar or , the sugar warms , give flood the sperm , abandon keep about 12 hour then drinkable , when , drink palm toddy has been finished already , must add clear sugar down go to instead originally of again , thus drinking palm wine then is during the time on in the morning with in the evening , the cause drinks the hand dips to don't be finished that and neglect keep 12 exceed hour , will make the palm wine changes the taste , become vinegar finally , that's why , like to drink palm toddy will must wait for to move or , the sperm in the high time , by lead take the shell or , salt antiques root goes out about the half , already lead of new part adds down go to is the same , the cause will move new might must take time to ferment the palm wine gave long more ago originally go up many again day , because of , doing verb of palm toddy will still enough [ when ] imperfect , unless , use salt adds to are the sperm has of the palm wine already , might use other herbs , ++ , get again , such as , the wood K , value wood , the root turns suddenly , the vine is oval , thorn carpet root , parasitic mango plant , but , like to prevent very salt root , because , have bitter persuade eat , that call that ,  , " , handsome bitter " , however , at first the palm wine or , palm very toddy is beverage that is illegal follow the act of legislation , kind drunk beverage , but , get develop go up until kind wine beverage that is legal , and popular goods in one one Tumbol products project as well ,

Thai Wine and Research Institute has conducted research and development in traditional alcoholic beverages. The results had been transferred to the producers but they were not confident in producing the products because of market competion. The institute has produced some prototype products to demonstrate the feasibility of these products.

Mathuros Palm WineProduced from palm and coconut nectar.  Alcohol content 9 %

Mathuros SuraDistilled spirits from rice, cane sugar and palm sugar. Alcohol content 40 %

spirituous liquors products distills from rice , sugarcane , and palm juice , use fermenting Technology by use the microorganism that chooses to come to especial for fermenting spirituous liquors , ferment get the alcohol about 10 % from that time induce to distill with pike system loudly like [ model ] ,  , rectification , spirituous liquors water that can distill still change the filtration for eradicates smell taste substance that is born from fermenting , (congeners) , go out , make drink already don't be born the symptoms has a headache , (hang-over) , and have taste smell that kiss joyful , like river sugarcane , take an interest spirituous sugarcane liquors , contact with the distributor , the hand comes to 01 921 6853 www.mathuros.com ,