🥥Making Coconut Palm Sugar Rum! Traditional Filipino LAMBANÓG!🌴
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- čas přidán 17. 09. 2021
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Today I’m using coconut palm sugar to make traditional Filipino rum called Lambanog. This stuff is delicious!
Footage of Coconut Sap Harvesting - • TUBA IN PALAWAN (Cocon...
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Bearded’s Lambanog Recipe:
10 pounds (4.5Kg) Olive Nation Coconut Sugar - bit.ly/33cdUqn Coupon Code BB20
2 pound (454g) Olive Nation Coconut Chunks
½ tsp Olive Nation Coconut Extract per 750ml finished spirit
1 Gallon (4L) Coconut Water
4 Gallons (16L) water
Yeast Nutrient - amzn.to/3hNSeId
Distillers Active Dry Yeast - amzn.to/2Z1H3VO
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1. Save a few ounces of Coconut Sugar for flavoring the rum later, but combine the rest with 1 gallon (4L) coconut water, and 4 gallons (16L) water, then stir to make sure the sugar is completely dissolved. Add the yeast and yeast nutrient, then aerate the wash and ferment for at least 1 week, or until you hit 1.000 or lower on your hydrometer.
2. This coconut wine could hypothetically be distilled in a single pot still run. If you were to use a thumper, it would theoretically be possible to add 1L of coconut wine and 1 pound of coconut chunks in thumper for extra flavor.
3. If you did hypothetically distill the wash and make lambanog, you could flavor the finished product by adding 1/2tsp of Olive Nation coconut extract per 750ml of spirit, a handful of coconut chunks and 1-2 tablespoons of coconut sugar for a big flavor boost. If you’d like a more clear finished product, let that macerate for 1 week, then chill overnight and filter cold to strain out the coconut chunks and coconut oil.
Disclaimer: This video may contain a simulation of the process of distillation filmed for entertainment and educational purposes only. The equipment depicted is solely for the production of distilled water, essential oils, and brewing. The information on the process is provided for its entertainment and educational value only. Distillation of alcohol is currently illegal at the U.S. Federal level if done without a license, even for the sole purpose of personal consumption. Understand and follow Federal and State laws when making alcoholic beverages. If you attempt this project, you assume all risk. Please drink responsibly.
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I've been looking forward to this man!
Me too!
Jesse, you're more active on B&Bs comment section than your own 😂
charter it with the palm sugar i like it
Aw man I haven't had or thought about lambanog in like 3 decades. The stuff I had was fermented under a bush, we had to pick out the bugs before we "made it stronger" which we did in batches one canteen cup at a time using our MRE heaters. We only got about a pint and a half or so of the stuff but it was more than enough to get a couple of us buzzed. The guy that taught us we called coconut joe. He was like 60 or 70, skinny as a rail but for a couple bucks he'd shinny up a tree with a machete in his mouth and come back down with a fresh coconut for you. I think our endeavor cost us around $20 US to get enough "juice" to fill a jerry can. Best/worst couple weeks we spent in the field out there. It wasn't really coco-nutty at all just stiff and burny and the thing you looked forward to after standing in the rain for 8 hours in your rubber duckies in 10 foot visibility rains.
Glad I could help dredge up some good/bad memories for you;-)
@@BeardedBored all good memories, even any bad stuff gets me to where I am now. No regerts "hypothetically"
@@SyBernot Agreed. No ragrets.
Thank you for your service! God bless you
Heard of Arrak? :) @@BeardedBored
Every time i back sweeten with original ingredients the flavor just pops. Always a good idea.
It really is magical:-)
Amazing work. Definitely I am going to try this one.
Sounds amazing, going to have to give this a try
Great stuff, Bearded! There is great joy in creating something new and amazing, the look on your face said it all. Thanks Brother, always look forward to seeing where the mind of Bearded will take us next.
Thanks Scott!
Loved watching your process man. Well done on the recipe build
Thanks!
Love this video! I always get great inspiration from your stuff. In the end you made what looks like a tasty cocktail!
Thanks brother!
Looks awesome. Well done!
Thanks!
Love Olive Nation's product line.
Another one for me to try, thanks for all the great videos and recipes
Thanks Bryan!
Did this last year and it was very good.
Great video as always. Thank you!
Glad you enjoyed it!
That's a fantastic video. I'm definitely gonna give this a crack. Thank you.
looks like my next recipe - thanks BB, great video
👍😎
Love the idea of a coconut thumper. Another great video. Cheers!
Thanks brother!
Can't wait to try this one!
Have fun;-)
Oh man I'm salivating!
That's a nice idea. Thanks.
Thanks Robert:-)
Thank you so much sir! As always amazing content that makes me laugh out loud
My pleasure!
Alright, that one is going in the recipe book. Thank you much!
Awesome:-)
Sounds tasty! Seems olive Nation has various products!
Great video, I never new coconut sugar ever existed. More recipes like this Please. Thanks 😁😁👍👍
More to come!
I loved watching you taste the coconut spirits wishing I was there
Great video my friend glad to see some one else try this I live in the Philippines and have been experimenting on making some rums. I like using the muscovado sugar and straight coconut water to ferment with also add some smoked coconut meat to the mash to give it a hint of aged flavor. I add buko pandant and vanilla flavor at the end along with the coconut sugar it is amazing in the process of starting up a business making and selling it here
Awesome!!!
great recipe , Starting rum wash today.
Wild I first heard about lambanog years ago on a show called Three Sheets. I always wondered about it.
looks good thanks for video Cheers!!
Thanks brother!
Your getting a lot better at describing taste and smell 👍🏻🥃
Thanks! Been practicing a lot:-)
Just a suggestion, try putting in a little of the left overs after your first racking into your thumper... to add flavour.
(The juices left at the end of your wine)- usually I got to wait a few hours or put it in the fridge for the lees to drop out.
I bought stuff to try this about a year ago and it's finally in the fermenter!
Congrats!
making apple brandy apple pie moonshine today, after cooking that mix up I need to wait 20min according to your video recipe... very nice this video is 20min :)
thanks again for the inspiration!
Good luck on the apple pie;-)
Fun fact: in the early years of the Galleon Trade, Filipinos and Spaniards from the Philippines introduced tuba- and lambanog-making to Mexico. They planted coconut plantations and built stills for liquor production. Tuba and lambanog soon became popular among Mexicans. However, because they started to compete with European wines, the industry was ordered to be shut down and the plantations destroyed. However, tuba survived in its non-alcoholic form and is still sold in Mexico today. The Mexicans also managed to salvage the stills, and their experience with making lambanog became the basis for the development of mezcal and tequila.
This sounds like it would be absolutely delicious. I love your humor and everything on your channel. My one complaint though however, Not Enough Content lol because I can't get enough of your videos haha. I'm actually heading to the store in the morning to try to find some grapenuts to try your recipe.
Thanks brother! Good luck on the vodka...hypothetically;-)
Yes, "hypothetically" speaking, of course, seeing as I'm in California lol
@@mR_LoPeZ86 It all just theoretical discussion:-)
Dude killer recipe
Thanks so much!
Coconut is great.. I added almond flour also
Nice!
Wow wow wow, this sounds fantastic, eye contact while spraying hahaha.
😳💦😜
Great video! My wife is from the Philippines. I spent 6 months over there on the island of Leyte and my wife’s Aunt had a coconut farm and was given Tuba daily 😍😍 I definitely try this recipe.
Thanks! I can’t wait to try it.
Hope your wife likes it:-)
I make it here in the Philippines its an amazing drink
Very good!!!
Thanks!!
@@BeardedBored this is one I'm totally going to try. I'm also building me one of these corn malting robots too 😜
@@lancesbackwoodsspeedshop3261 Good luck on the malt robot:-)
Thanks for another great video Bearded! Question for you on the sugar. Was the oil film from the sugar itself or from the coconut you added? Id like to try the sugar as a back sweatner in my wine but dont want the oil residue. Thanks!!
The coconut chunks I added to the jar had oil on them, but I don't think the sugar actually had any. It tasted buttery, but when the tuba wine was finished fermenting, there was no oil floating on it. I think coconut sugar would be an excellent backsweetener. Thanks for the idea;-)
There is more than one type of Palm used. I’m pretty sure in India they have toddy palm as well as coconut palm to make sugar. I’ve seen one lot that is very dark ( from Indonesia ) and one from Thailand which was very pale colour like creamed honey. Both types taste very different to each other.
That Palm Sugar could make some outstanding candy or even chocolate, I might have to try it.
It's delicious in coffee too;-)
@@BeardedBored it's sooo good in coffee
@@BeardedBored or tea
@@DarkR0ze Especially Chai;-)
I love me some tuba man thanks for the information my brother !!!!
👍👍😎
I wish your Fairy could do a complete walk through of his setup that would be awesome!
My, what big hands you have! lol
There are far better rigs out there than what my fairy uses. You've seen my soldering;-)
9:00 This is the content we subscribe for.
Hahaha!
wish we could get stuff like this in Australia
Wait a minute... They have Tim Hortons down there?
Great video as always. I'm definitely gonna try making some. That cooked sugar smell/taste probably comes from a compound called sotolone.
Tim Hortons got bought by Wendy's I thinks so it's going everywhere
@@DanielJAudette bought by Burger King
It’s sad. Tim’s isn’t the same. :-(
We've been to Canada;-)
They even have Tim Hortons in the UK.
Seems like you could do a simple sugar wash with cane sugar and just add the coconut chunks and sugar later for the taste.
Made this banana honey like syrup from Day One Recipe twice. The second time I made it I had added one cup of bourbon to the banana stock i made from eight banana skins. Then added one pound of coconut sugar, two filters of coconut water, juice/zest of one lemon and a pound of wild flower honey. The slowly simmered this down until I had around two cups of an amazing syrup. If something like this was used to make a bochet mead man...
Interesting post. The look on your face towards the end says the result was great.
I'm trying not to drink anymore until it sits for a week to get the full flavor. Tough job;-)
Sounds like this is very similar to pitorro except palm sugar instead of sugar cane. I have a Puerto rican friend who knows a liquor fairy and the almond pitorro is amazing. Would love to see a video on pitorro
I'll look into it. Thanks for the idea!
Im making some coconut "rum" right now. I did not proof it down before putting the Coconut in there. I put in 94% alcohol and gonna let it sit for a couple days, then im gonna proof it down. And am gonna ad a little bit of vanilla and sugar.
Nice!
We have the sap here its readily available
I come from the Maldives and Alcohol is illegal
But we do get the sap just not fermented
Finally! I wasn’t able to get any when I was there
Saved you a long trip back;-)
I would suggest toasting your coconut usually toasting nuts brings out their flavor just toast it until you can smell it cooking
nice work Bro
Thanks brother!
Hey thanks! :)
Sure thing!
Dude. Thats killer. My wifey loves Malibu and I tried to make a version of it. And yea it got that damn oily film on top but I will for sure have to try this.
Good luck on the next run, Rand!
hi just ordered some palm suger to have a bash at this great looking fairy liquid, am i correct that you did not heat up any water for the purpose of disolving the sugar , room temp ok ?
Room temp worked for me, but if you want to heat it up you can. Just make sure it cools off before pitching the yeast:-)
"Makes Malibu rum taste like garbage"
As somebody that already doesn't like Malibu... 😂
Of course I don't like coconut rum period anyway, at least for drinking purposes... Rum CAKE made with coconut Bicardi is absolutely amazing, especially if you let it sit for a few days, the sugar crystalizes on the top half and the bottom half is all moist with rum+sugar glaze
Now I'm hungry!
I can only imagine the smell and taste of that. I am currently waiting to see when the liquor fairy will show up at my house and if they have a way of adding a thumper to their Anvil Foundry.
You had me at Malibu rum 😂...usta LOVE that stuff....this will be fun to try
Awesome username:-)
@@BeardedBored hahhh made it up on the fly
hello Bored :)
don't know if you will see this? as this video is a year old now.
I've like making fruit wines and what I have done is make 25 Litres of wine, made 10 bottles and gave the rest to the liqueur fairy and when I got it back I added some of the fruit I made the wine with and it has always turned out very nice? BUT I found out that if I don't like the fruit wine the liqueur fair does not do a good job :)
Thanks for the info Roy:-)
If you don’t have a thumper how would you infuse the coconut chunks. (I have a t500 alembic top)
Just add some to the finished product like I did and you'll still get a good flavor;-)
Bought a bottle of Malibu last year 20 yo behind the counter said have you tried it in milk ? ......needless to say that night i did , bloody amazing lol
When you talk about filtering it to remove the oil, what are you using as a filter? Coffee filter, brita pitcher?
Regular coffee filter will work great:-)
What did you spray in the airlock ?
Funny I decided to make my own rum whisky hybrid...I was going call it rumsky
For a 10 gallon or 50L wash I used.
1x malt extract pouch from a beer kit
4kg of molasses
3kg of coconut sugar
1.8kg of dextrose
1kg of honey
I started the mash with sn9 wine yeast and apricots apples and blueberrys rescued from a batch of mead.
Hahaha your "roughly half" ....like the way you measure man😂😂
I'm all about precision;-)
@@BeardedBored rofl that you are
Bearded I saw your thumper build vid, so I know you have copper in the vapor path is there a reason you put a copper scrubber in the thumper for the liquor ferry?
The scrubber helps to make finer bubbles to get more interaction between the vapor and the liquid;-)
@@BeardedBored ok. I asked because I haven't had the chance to try thumper yet and anything I can do to make it work better I'm gonna try.
@@rayfox212 Good luck!
I currently have 20 kilos of dried coconut flakes (no sugar) sitting in my kitchen and can easily get local palm sugar :) I think I might try something
Do it:-)
@@BeardedBored right after I'm done with this rice fermentation
Awesome, Bearded! Are you still Bored😉
Always;-)
"I gotta stop drinking this, I got a video to edit" :)
Hey, Amazing video. Would love to try making that sometime !! Bet it's a big hit with the lady's ? Right now the plum fairy is here "hypothetically" that is :-) of course :-) ! The Slivovitz are coming of at 70-75 %. Great smell and wow the prune plum taste comes through on the backend taste. And it's going on Birch for aging like Bearded did ! Stay safe and: HAPPY DISTILLING .
Funny you should mention plums. I've got a batch fermenting right now, too;-)
@@BeardedBored I'll be looking very much forward to that 😎 I ended up with just under 2 gal. to keep. 😁 but I have to wait until the last weekend of the month to blend all the jars 😥 I'm on call duty 24/7 till monday .
Love your vids,,,,,BTW do you know if George is well? I watch both your channels and I enjoy you guys very much
George is doing fine, just taking a much needed break:-)
👍
You’re videos ALWAYS have me thinking
what else!?
Not sure if the coconut meat was fresh, dried or ??
But I’m always thinking toasting or roasting brings out flavors. What if you toasted regular grocery store dried coconut to add to the distillate?
Perhaps even added then performed a little Nuclear Aging?
One last- if you’re having problems with the oil, stick it in the FREEZER until it hardens pre-freeze OR one round of jacking to clear.
Great ideas:-)
Love the tshirt m8 , here's one for you , you can use bread to soak oil off the top of a liquid , had a m8 in the Australian army he recons they used to spread boot polish on bread and leave it in the sun for the alcohol to be absorbed then scrap the boot polish off and eat the bread to get pizzed lol ye i have not and am never trying that lol ... but then again i had a Scottish friend that said if you putt a funnel down your throat and pour old spice aftershave down it you can get drunk without the bad taste ..... and aftershave is smaller to shop lift than booze .... got to love the Scottish !!!
Woof, not sure I've ever been that hard up for a buzz, LoL:-)
I don't know if anyone has suggested coconut husk. I'm not sure if it would enhance the flavour if you aged it toasted or not.
You should make pitorro ,,Puerto Rican moonshine 💪💪
I will:-)
Wonder what a pint would do on light toasted Aburana wood? Thinking coconut macaroon rum.
Hmmm, now you've got me reconsidering my decision to not age it🤔😉
@@BeardedBored Oh no! You were on point. I just wonder what the cookie flavor of that wood would do. I bought some on your recommendation and it is absolutely fantastic. Christmas Cookies is the right word for it.
@@TheGrainBench That stuff is amazing! Might have to do one jar with it;-)
what are you spraying into the air lock?
A sanitizer called StarSan.
I’m surprised you didn’t toast some coconut and try that. 🥥🌴
Next time!
I have a question about reusing the dead yeast. You said you used the yeast cake by that do you mean what's left in the bottom after fermentation? Or when you start the fermentation and scoop it off the top?
The sludge in the bottom of the fermenter is what I used for nutrient, but this has been cooked to kill the yeast so it will feed the live yeast I added;-)
@@BeardedBored ok thank you it's cool that we can reuse the trash so to speak lol. I love your videos I've learned so much from you and barley and hops and still it all you guys are the best!!!
@@dustinhigdon6508 Glad to help. Thanks!
I wonder if you could do anything with the coconut chunks in the bottom of the jar when all of the liquid is gone. Grind it up, cover in chocolate & make alcoholic Mounds bar!
My wife just screamed, "PLEASE DO THAT!" LOLOL! So I think I'll make a quick video for that. Thanks for the amazing idea:-)
Hi ,
Long time watcher, always enjoy the way your mind works, like mine. By the way, where is George, is he well? No videos for months. God bless and stay safe. Russ
George is fine, just taking a well deserved break;-)
Interesting. Hypothetically.
From now on, I will fill my air locks the same way you did here 🤣
The less you blink, the better the air lock works;-)
Yum xxxx
Definitely yum!
Giddyup! And dead yeast as nutrient.... Wow. Thanks for this 🍻
Yeah, they were talking about it in a few forums and on CitySteading.
Wonderful idea. I have access to fresh coconuts of all stages of ripeness, including the jelly flesh in the very young nuts, suitable for candy making. Will let you know method of incorporating same into your recipe. Currently have pineapple/mango wash using raw cane sugar and Lalvin K1 1116 yeast slurry in ferment, awaiting "liquor fairy" visit. Good visiting with you.
Sounds great! Hope it turns out delicious!
Let us know, how it goes. Cheers dude
Try aging it on some toasted coconut. Toasted the coconut with a touch and put it in a jar. Hypothetically haha.
Good idea!
I'm curious if toasting the coconut chunks would have made a difference?
Yes, definitely. If I make it again I'll do it.
@@BeardedBored salavting at the thought.
The next time you have any kind of super fine mush like your pineapple soup that you need to strain out, goto a restaurant supply and pick up a chinois. If you don't know what this is, it is a special kind of strainer created by France that pastry chefs and normal chefs use daily... I could not live without mine.
Can you do a peach Brandy
Jesse did one on his Still It channel, but I have a plum brandy coming up next month. My method is a little different than his, but his'll get you a nice product, too.
Hmmm.... I have an idea....i learned of a coconut sugar type syrup made with a banana flavored broth using boiled banana peels....equal amounts of this banana peel flavored water with equal amount of coconut sugar cooked for 20 minutes makes the syrup.
Might make a really good rum by making the banana broth with coconut water instead of regular water then making the syrup with coconut sugar....with more coconut water and banana broth.....
Just tossing it out there...cant distill here...
Really awesome idea! Thanks!
@@BeardedBored your welcome, I have also thought fresh pressed sugar cane juice might also be good if coconut water is too hard to come by.
I was thinking….is it possible to keep back some of the backset or leftover wash, after it’s been distilled…& keep it as an essence for your coconut spirit PLUS some of your coconut sugar, JUST like you would, when you make UJSSM generational rum-essence… (& whiskeys)
I wonder, if the “backset” would give the coconut rum an extra boost of flavour that you were missing….maybe????
Similar to making a backset addition to traditional rum. Great idea!
Make Tepache…from Pineapple please
Will do:-)
Can I use coconut chips or shredded coconut?
Sure:-)
@@BeardedBored how much yeast?
@@lanceking9288 2 tablespoons
Mate..... besides being funny as hell, i think you have some awesome awesome awesome content! I've been after a "malbu" recipe for a while but forgot about the coconut palm sugar which I learnt about with a sage burning, ferral cat saving vegan ex of mine..... so..... gonna adopt thing but use coconut cream and coconut milk in the fermentation as well! keep up the great work man! BTW, drunk as hell at the moment after dong a sorghum whisky run and checking the "tails" extensively.....not hypothetically cos we're legal here.....
Thanks man. Have fun with the coconut sugar. I like the idea of adding the coconut milk and cream. Let me know how it turns out:-)