Discussion in 'COVID-19' started by btd, Apr 30, 2020.
I wonder how many Lambanog (coconut wine) poisonings will happen as a result of the liquor ban...
Lambanog is distilled coconut sap normally is 40 45 % by volume, and best kept away from it. Poisonous.
My bad. I might have made a hand sanitizer daiquiri by mistake.
...or with the famous words by CCR:
ECQ you never leave me blue, except for the alcohol ban, oh Suzie Q. what does alcohol have to do with the ECQ...
Rye, a suggestion please, you install a permanent site with the explanation of abbreviations, Thanks !
have you tried googling abbreviations/acronyms yourself? here a couple of links to get you started;
amazing, simply amazing...
Start with WTF?????
WTF = Where's The Food?
ITC= In the cupboard
Actually it's not poisonous if made properly. It only poisonous when a distiller adds methanol to increase the alcohol content. To your point, I would go buying some some guy in the mountains cooked up.
Methanol is added into lambanog to lower costs for producers. The FDA has repeatedly issued warnings to lambanog brewers over its high methanol content and stressed the importance of proper fermentation
and production of coconut liquor to prevent poisoning.
Edit add: Methanol is also byproduct of fermentation and will be distilled out first because of the lower boiling point than ethanol. If distillation is not done properly you will leave behind methanol which is poisonous.