Traditional toddy is made by collecting the fresh palm tree sap and has a very short shelf life. Finding trees in cities and skilled manpower who can tap the tree without drying it out is becoming rarer. Hence this recipe is switching to green tender coconut, which is ubiquitously available in most cities.
Palm Toddy: Urban Sparkling Wines
- Large knife
- Filter cloth mesh
- 4 pieces Tender Coconut
- 10 tbsp Sugar
- 5 gm sparkling wine yeast can use baking yeast as well
- Step 1: Get a small sized tender coconut. The mature ones tend to have higher fatty acid content and gives the characteristic coconut oil (rancid) smell that is not appreciated by first timers.
- Step 2: Cut open the coconut without losing your digits. I have seen people using wood saws, drill machine, mechanized cutter and machete for it. If you have never performed this task, request your store or a neighbor to help you out.
- Step 3: Empty your coconut water (Neer) in your fermenter (filter it to get rid of any murk or wood from shell). If you can get kegs nothing like this, otherwise 2.5Liter soda bottles are also good.
- Step 4: Add 2.5 table spoon of sugar per coconut (approx. 250ml), add some turbo yeast and allow it to ferment at 10- 25 degree Celsius. Some people also mix equal parts of coconut water and sugarcane juice. (makes it hazy and brown)
- Step 5: If you are using corny kegs, wait for pressure to build up to 20psi. Open the tap, pour some till pressure drop to 4psi (or flow rate becomes slow) and enjoy. Otherwise if you are doing in a bottle, wait for 12 hours or till bottle is tight and start serving.
- Step 6: Bleed out some CO2 every 4 hours after that for safety. One of the best way to bleed out CO2 is to pour yourself a drink.
- Step 7: Best served in traditional terracotta cups (khullad) or empty coconut shells. (No need for champagne flutes). Add some ginger, mint or lemon to taste.