44 The Philippine Journal of Science 1922 
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Fic. 3. Spontaneous fermentation of the nipa palm sap. 
DISTILLERIES FOR NIPA TUBA 
Twelve provinces from time to time have been engaged in 
the industry of distilling nipa sap. The tendency has been 
toward a decrease in the number of distilleries operating, the 
primitive and inefficient distilleries being crowded out by more- 
modern and more-efficient plants, the production of alcohol in- 
creasing to some extent. In the nipa district bordering Manila 
Bay all the distilleries use continuous rectifying stills, producing 
either 100° to 120° proof alcohol or high-grade alcohol of 180° to 
190° proof. 
Fermentation.—The nipa tuba as received by the distilleries 
is already partly or wholly fermented. It contains, besides the 
desirable wild yeast, many undesirable organisms. The tuba 
is placed in wooden or concrete fermentation tanks and allowed 
to ferment. The fermentation is usually allowed to proceed un- 
til the foam subsides or the temperature of the ferment falls. 
