What You Need to Know
Basi production involves enzymatic conversion of sugarcane juice sucrose into glucose and fructose by invertase, followed by yeast fermentation into ethanol. The tree bark (often from 'samak' or 'duhat' species) contributes tannins and microbial communities. The earthen jar (burnay) provides micro-oxygenation and mineral exchange.
Used both as a beverage and cooking ingredient in Ilocano cuisine, with a tart, earthy profile balancing sweet dishes. Traditionally consumed during festivals, with aged varieties (5+ years) considered premium. Modern versions sometimes incorporate rice or fruit for complexity.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
10 days
7 days - 14 days
Equipment
Earthen jarsIndigenous tree barkCheesecloth or filter
Steps
- 1.
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- 2.
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- 3.
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The Science
Primary Reaction
Fermentation of sucrose to ethanol