| 摘要 |
Process of improving the production of Coconut Brandy is disclosed which results in a smoother, mellower distilled spirit than brandy produced by current methods. Specifically, the instant process replaces sulphur with calamansi juice and jackfruit meat and coconut juice for boiled spring water, adds yeast, ferments, strains and distills this mixture, producing a clear, colorless, fruity improved coconut brandy.
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