![]() ![]() Throughout Nigeria, this is commonly called palm wine. ![]() Palm wine may be distilled to create a stronger drink, which goes by different names depending on the region (e.g., arrack, palm feni (liquor), sopi, village gin, charayam, and country whiskey). Longer fermentation produces vinegar instead of stronger wine. ![]() The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour and acidic taste, which some people prefer. Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly intoxicating and sweet. Palm sap begins fermenting immediately after collection, due to natural yeasts in the air (often spurred by residual yeast left in the collecting container). Where this is practised, a fire is sometimes lit at the cut end to facilitate the collection of sap. An alternative method is the felling of the entire tree. The white liquid that initially collects tends to be very sweet and non- alcoholic before it is fermented. A container is fastened to the flower stump to collect the sap. Typically the sap is collected from the cut flower of the palm tree. The sap is extracted and collected by a tapper. ![]()
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