King coconut wine is a light, fragrant homemade wine made by fermenting the sweet water of the king coconut. The process is simple as long as everything is kept clean and fermentation is allowed to happen naturally.

Ingredients (for about 3 liters of wine)

4 to 5 king coconuts (enough for about 2 liters of coconut water)
600 to 700 grams of sugar
Juice of 1 lemon or lime
Peel of 1 lemon or lime (only the yellow part, not the white)
1 small piece of ginger, lightly crushed
1 cinnamon stick (optional)
A handful of raisins
A quarter to half a teaspoon of wine yeast or baker’s yeast
Clean drinking water as needed

Preparation Steps

1. Extracting the coconut water
   Open each king coconut and strain the water through a clean cloth or fine strainer to remove any fibers. Pour the strained coconut water into a clean and sterilized glass or food grade plastic container.

2. Making the sugar syrup
   Heat one cup of water in a pot. Add the sugar and stir until it completely dissolves. Let the syrup cool to room temperature. Add this syrup to the coconut water and mix well. This provides the sugar the yeast needs to produce alcohol.

3. Adding the flavor ingredients
   Add the lemon or lime juice, the lemon peel, the crushed ginger, the cinnamon stick if you choose to use it, and the raisins. These ingredients give the wine a pleasant flavor and help develop body.

4. Adding the yeast
   Add the yeast directly into the mixture and stir gently with a clean spoon. Close the container with an airlock if you have one, or with a lid that is not fully tightened. The gas produced during fermentation must be able to escape.

5. Primary fermentation (7 to 14 days)
   Place the container in a warm and dark place. A temperature around 25 to 30 degrees Celsius works well. You will notice bubbling and foaming as fermentation begins. The raisins may float and later sink. This stage usually lasts one to two weeks. When the bubbling slows down, the primary fermentation is finished.

6. Straining and transferring
   Strain the liquid through a clean cloth into another sterilized container. Remove all the solids such as the peel, ginger, cinnamon, and raisins. Close the container again with an airlock or a loose lid.

7. Secondary fermentation (2 to 4 weeks)
   Leave the wine undisturbed for another two to four weeks. During this time the wine becomes clearer and sediment settles at the bottom. When no more bubbles appear, fermentation is complete.

8. Bottling
   Carefully pour or siphon the clear wine into clean bottles, leaving the sediment behind. Seal the bottles tightly. The wine will taste better after aging. Two weeks gives a mild flavor. One month or longer gives a smoother, clearer, and more aromatic wine.

Taste
The finished king coconut wine is usually light golden in color, slightly sweet or semi dry, and carries the aroma of coconut with hints of citrus and ginger. The alcohol content is usually between 8 and 12 percent depending on sugar and yeast.

Safety Notes
Always sterilize all equipment to prevent contamination. If you see any mold such as fuzzy white, green, or black growth, discard the batch. Do not distill the wine. Distillation is unsafe and often illegal without proper authorization.