update as of June 2016
If we spread our mind a little wider, we will realized there are several ways to accomplish this. The first one is stated below. It is by tapping young bamboo sap during rainy season.
When I think about it, accomplishing this is troublesome. Young bamboo shoot is short. Cutting it makes it shorter which makes very little room to position the collection container. It is expected close to ground which would gather so much contaminants. Rain fall adds to problem. Bins are likely to catch waterfall diluting the sap.
I imagined how the men are doing it, but I cannot picture how could they make it more sanitary to point acceptable to regulatory agencies.
The second is by using the bamboo shoot, instead of its sap. The shoot or ubod is regarded as delicious vegetable. There is a great possibility that it can be processed into wine too. See this post “The Sweetest Kawayan Ubod and Medicinal Bamboos“.
Bamboo shoot is sweet to some extent and there is a so called sweetest bamboo. It can be extracted by boiling and putting additional sugar in case not enough. Then, from here on, wine could be accomplished using the other popular methods.
The last one is somewhat a gamble. It entails cutting the internodes one by one until sufficient amount of water is collected. I said it is a gamble cause getting water in every segment is uncertain. You may not get any if unlucky. The price of wine produced is not likely to cover the several destroyed bamboo poles.
Ulanzi is a fermented bamboo sap obtained by tapping young bamboo shoots during the rainy season. It is a clear, whitish drink with a sweet and alcoholic flavour.
Preparation of raw materials
The bamboo shoots should be young in order to obtain a high yield of sap. The growing tip is removed and a container fixed in place to collect the sap. The container should be clean in order to prevent contamination of the fresh sap.
The raw material is an excellent substrate for microbial growth and fermentation begins immediately after collection. Fermentation takes between five and twelve hours depending on the strength of the final product desired.
Packaging and storage
Packaging is usually only required to keep the product for its relatively short shelf life.
by Mr. Mike Battcock and Dr. Sue Azam-Ali,(fao)
Please refer to Making of Mango Wine if you want to induce the fermentation process.
Measure the following physico-chemical properties and and adjust accordingly to your set standard. Properties should be uniform every batch.
a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Adjustment can be made by mixing different concentrations or addition of citric acid.
d. alcohol content. Adjustment can be made by mixing different concentrations.
Adjustments can be computed using Pearson’s Square formula.
e. See standards for wine here.