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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Alcoholic drinks from West/Central/East Africa, South and Southeast Asia, Pacific, Latin America, North Africa
milky, effervescent, sweet-to-sour wine ~3–7 % ABV. Made in 5 steps over 29 days – 48 days. The longest step, acetic stage (if left), takes 28–42 days (Nyein Nyein Khaing 2020). Saccharomyces cerevisiae and Schizosaccharomyces pombe do most of the fermenting.
| Main step | 28–42 daysMeasured[nnk2020] | Acetic stage (if left) |
|---|---|---|
| Acidity | pH 5.5 → 3.93Measured[nnk2020] | Continued fermentation |
| palm sap: coconut, palmyra (Borassus), date, oil palm, raffia, kithul, nipa, kaong or Hyphaene |
| Starter: spontaneous (airborne and container-residue yeasts) — back-slop through reused containers |
Total time across the recorded steps: 29 days – 48 days
What changes: Sap drips from the cut flower stalk into a collecting pot
Output: fresh sweet sap.
Microbes at work in this step
fermentation starts in the collection pot
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Neera is sap kept unfermented by liming the collecting pot, so it has no alcohol. Bottled palm wine has been preserved by heating to 70 °C for 30 min with sodium metabisulphite; Byssochlamys moulds can spoil bottled raffia wine.
Every number is labelled with how it is known. How this atlas is made
In 1942 India, tari (palm toddy) came from coconut, sago, palmyra and date palms; Orissa drew it only from date palms (3,054 trees tapped), and Assam exempted unfermented tari from excise.
