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Basi is a sugar cane wine made in the Philipppines by fermenting boiled, freshly extracted, sugar cane juice. A dried powdered starter is used to initiate the fermentation. The mixture is allowed to ferment for up to three months, and to age for up to one year. The final product is light brown in colour and has a sweet and a sour flavour. A similar product called shoto sake is made in Japan (Steinkraus, 1996).
Caution - Homemade coffees, wines and liqueurs do not have the shelf life of commercial brands! In many instances the use of extracts is preffered instead of cooking and breaking down fruits - to expedite the ageing process and prevent acidity or fruit sedimentation (this also sometimes prevents the natural flavours to permeate the liqueur)! Sugars, coffee, chocolates, and fruits added with water can introduce contaminants to liqueurs so refrigerate upon opening, serve and enjoy as soon as possible!