Living In The Philippines Forum

Getting Prepared For The Philippines => Hobbies and Interests => Topic started by: RUFUS on March 21, 2008, 10:26:30 AM

Title: Moonshine
Post by: RUFUS on March 21, 2008, 10:26:30 AM
Anybody got a still workin, or even thoght about mixin up a batch of mountain dew?

RUFUS
Title: Re: Moonshine
Post by: RUFUS on March 21, 2008, 10:27:22 AM
Nice spelling...
LOL too much sugar from the Easter candy.

RUFUS
Title: Re: Moonshine
Post by: on March 21, 2008, 10:42:52 AM
Nice spelling...
LOL too much sugar from the Easter candy.

RUFUS

Rufus,

I hear it can have some unexpected side effects  :o I will stick to my whiskey I think  ;D

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Title: Re: Moonshine
Post by: RUFUS on March 21, 2008, 10:59:09 AM
i think turnin out a lil 80 proof tuba would be just what the doctor ordered.

RUFUS
Title: Re: Moonshine
Post by: fred on March 21, 2008, 11:17:14 AM
Quote
i think turnin out a lil 80 proof tuba would be just what the doctor ordered.

Yeah..Its called Lambanog.
Title: Re: Moonshine
Post by: RUFUS on April 02, 2008, 03:40:36 PM
Lambanog... sounds yummy.
here is a link to a solar still website.
It is for water but I think this could be used for alcohol as well.
might not be too tasty for drinking, but may work well for a fuel alcohol..
Title: Re: Moonshine
Post by: RUSTYWATTS on April 02, 2008, 05:04:26 PM
i have it on good authority  theres one of the finest dew drippers in the phils operating on bohol can even be burned in ye old multicab in cases of emergency......  wasteful  in my opinion but works......rusty in bohol/    prev.tenn/arkansas/missippee
Title: Re: Moonshine
Post by: Gray Wolf on April 03, 2008, 06:19:32 AM
Rusty!

Glad to see you made it to the forum! 

Jack
Title: Re: Moonshine
Post by: Ted on April 03, 2008, 11:18:09 AM
I brewed some beer with grain I brought from the states. I brought the live yeast also, in a cooler.

It turned out pretty good but it wasn’t a hit with the locals. They are not used to a well hopped IPA. I greatly enjoyed it.

I had a lot of help brewing and bottling.  The picture (if it shows up) is the ice water cooling the wort (unfermented beer) prior to fermentation. Lots of fun.

I couldn’t find malted barley while I was there.  Nobody knew what it was.  Homebrewing (beer) is nonexistent as far as I can tell.  If anyone figures out a supplier for malted barley, let me know.


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Title: Re: Moonshine
Post by: RUFUS on April 04, 2008, 12:14:36 AM
Yes...
I don\'t see foreign beers being much of a hit in the provinces, but in the bigger cities it could be a little more \"trendy\" to give it a try...
I am not looking to make a business brewing or distilling. I am thinking along the lines of a time killing hobby  :).
But who knows, some tasty micro brew might be a good profit maker selling to eateries that cater to foreign tastes
Title: Re: Moonshine
Post by: coutts00 on April 04, 2008, 03:37:46 AM
I had a co-worker who like to home brew, he used to mix dark roasted espresso into his brew, bottle it and drink later. It was like drinking Guiness and 20 minutes later getting hit up the side of the head with a 2x4.

Wayne
Title: Re: Moonshine
Post by: on April 04, 2008, 06:52:43 AM
I had a co-worker who like to home brew, he used to mix dark roasted espresso into his brew, bottle it and drink later. It was like drinking Guiness and 20 minutes later getting hit up the side of the head with a 2x4.

Wayne

Many years ago, I used to make wine but also made a few batches of beer from kits. The quantities were too great just for me so I only made it for parties. I had a neighbour who was a regular heavy drinker and after just a few pints, after he went home he fell in his bath and spent the rest of the night there. After making beer I found that pub beer was week and gassy. Perhaps someone could find a way of importing a few kits here, it would be a lot easier than trying to source all the ingredients locally.

Colin
Title: Re: Moonshine
Post by: Ted on April 04, 2008, 12:53:33 PM
I didn’t try to sell any; I gave it away when the neighbors finished final exams.  When I was in college I’d drink what was available (nothing much has changed).  But the neighbor kids didn’t really like it. It was too strong and bitter.  I gave it away at my friend’s reception. It was popular but anything would have been popular that night.

San Mig is not much of a beer but it fits the climate. Downing beer is just too easy and a heavy beer like a 5.X or 6.x is just too much in the Philippines.  Especially when you start at noon.
Title: Re: Moonshine
Post by: on April 04, 2008, 02:14:40 PM
i have it on good authority  theres one of the finest dew drippers in the phils operating on bohol can even be burned in ye old multicab in cases of emergency......  wasteful  in my opinion but works......rusty in bohol/    prev.tenn/arkansas/missippee

Welcome Rusty.....see you in a few weeks in Tagb  :)
Title: Re: Moonshine
Post by: RUFUS on April 19, 2008, 12:45:52 AM
Fish
Not sure where to get malt over there but I did find a site that tells how to make small batches...
Try this...

http://byo.com/feature/284.html

i think one could substitute rice for the grains without any problems... just would give a different taste to the final product.
Title: Re: Moonshine
Post by: on April 19, 2008, 01:12:42 AM
Fish
Not sure where to get malt over there but I did find a site that tells how to make small batches...
Try this...

[url]http://byo.com/feature/284.html[/url]

i think one could substitute rice for the grains without any problems... just would give a different taste to the final product.


Most Japanes beers are rice beers

\"Now, there is a process for brewing rice beer. First, rice is milled in order to remove the oils and protein from the rice. This leaves behind only the starch. The more thorough the milling process is, the more desirable the final product will be.

The reaming starch is then converted into sugar by enzymes, and the sugar is converted into alcohol using yeast. The two different fermentation processes involved in the rice beer brewing process mean that multiple fermentation is used in the brewing of rice beer.

Better Than Beer?

How is rice beer better than or different than regular beer? One of the main differences is where the enzymes that convert starch to sugar come from. When brewing rice beer, these enzymes come form a mold called koji. However, when brewing regular beer, these enzymes come from malt. While both rice beer brewing and regular beer brewing involve multiple fermentation, it is only in the brewing of rice beer brewing that these processes can occur simultaneously.\"

- http://www.beermakingsupplies.co.uk (http://www.beermakingsupplies.co.uk)
Title: Re: Moonshine
Post by: RUFUS on April 19, 2008, 01:29:15 AM
I really enjoyed Taiwan Beer.
Not sure what it was made out of, but it was probably rice since that is the predominant grain in the region.
Verrry tasty with some wasabi snacks

(http://i266.photobucket.com/albums/ii269/rufusoffroad/th_100_0806.jpg) (http://i266.photobucket.com/albums/ii269/rufusoffroad/100_0806.jpg)
Title: Re: Moonshine
Post by: BigBird on April 19, 2008, 04:18:55 AM
Makkoli

Drink a pot of this stuff and get up and walk away (if you can).

Those old popposon men in Korea introduced me to this home brew potion! 



Title: Re: Moonshine
Post by: BigBird on April 19, 2008, 04:22:31 AM
Maybe spelled like makgeolli too.


Title: Re: Moonshine
Post by: captmel on April 25, 2008, 02:55:33 PM
You can substitute rice for barley, just makes the beer thinner, which is perfect for a hot climate.
Title: Re: Moonshine
Post by: captmel on April 25, 2008, 03:03:23 PM
Check out www.morebeer.com  They ship international.  Dry yeast is the way to go for the long shipment. 
Title: Re: Moonshine
Post by: RUFUS on April 25, 2008, 11:47:36 PM
Thanks captmel, I\'ll check it out...
Good to hear from ya... keep posting
Title: Re: Moonshine
Post by: le0n on June 23, 2008, 07:54:42 AM
Hi Rufas,

New to this forum but been distilling hooch for years. Easy enougth to do the fermenting there in the Phils, all you need is a plastic fermenter which can hold about 30 litres ( 9 US gals or 7Imp gals )  No need for expensive ingredients. I always use for a 94% ABV neutral tasting Vodka. When diluted back to 40% it\'s about 8 litres of drinkable ready to be flavoured or added to say Coke.

5 Kilos white sugar.
1 cup tomato paste ( for yeast nutrients )
juice of 1 lemon and 2 desert spoons of bakers yeast

All of which would be freely available there. Only problem I can see is building a still but hey if you know how I\'m sure some of the shops would have the bits and pieces needed.

If your at all interested to learn the basics go to  www.homedistillers.org   and read, read and then read again. It\'s all there including plans to build your own still. My still at present is a Nixon Stone Offset Head Valved Reflux design.

Cheers and best Regards   Leon.   ;D

Title: Re: Moonshine
Post by: Gray Wolf on June 23, 2008, 08:29:22 AM
Leon,

Welcome to the group and Thank You for the \'shine tips.   ;D   I\'m sure many of us will give it a try.  I know I will!   ;D ;D ;D ;D

I can hardly wait to set up my still as soon as we relocate.  My father in law is good at making lambonog so I\'m certain he can help me set up a good still.  Who knows, we might \"invent\" a new brand of liquor.   :o

Title: Re: Moonshine
Post by: on June 23, 2008, 08:54:21 AM
Leon,

Welcome to the group and Thank You for the \'shine tips.   ;D   I\'m sure many of us will give it a try.  I know I will!   ;D ;D ;D ;D

I can hardly wait to set up my still as soon as we relocate.  My father in law is good at making lambonog so I\'m certain he can help me set up a good still.  Who knows, we might \"invent\" a new brand of liquor.   :o



I used to make home made wine, and a friend froze a bucket full in his freezer and as it thawed he got liqueur from the bottom up to fruit juice at the top. ;D

Colin
Title: Re: Moonshine
Post by: le0n on June 24, 2008, 05:42:50 PM
Hi Guys,

Made a small mistake on the stilling web site.  one s too many

http://www.homedistiller.org/

Cheers   Leon    ;D
Title: Re: Moonshine
Post by: Gray Wolf on June 25, 2008, 12:24:25 AM
Hi Guys,

Made a small mistake on the stilling web site.  one s too many

[url]http://www.homedistiller.org/[/url]

Cheers   Leon    ;D



Leon,
 
Thanks for the correction  I wondered where I was when I visited the site.   ;D
Title: Re: Moonshine
Post by: pollaccia on May 18, 2009, 01:52:29 AM
Is any of the American brands available there in the Philippines?  Such as budweiser and my favorite michelob!  If so what is the cost?
Title: Re: Moonshine
Post by: Gray Wolf on May 18, 2009, 09:04:20 AM
Is any of the American brands available there in the Philippines?  Such as budweiser and my favorite michelob!  If so what is the cost?

You can sometimes find them in the larger cities, but be prepared to pay twice as much as you would in the US.  Remember, in the RP they would be the \"imported\" brands.   ;)   ;D ;D

A much better option for you would be to find a local beer you like.  Try San Miguel Light, or maybe Colt 45. 
Title: Re: Moonshine
Post by: RUFUS on May 18, 2009, 11:09:01 AM
COLT 45...
EEEEEWWWWW!
You trying to kill the man, Jack?
Title: Re: Moonshine
Post by: Gray Wolf on May 19, 2009, 11:49:58 PM
Hey, he\'s the one who doesn\'t like Red Horse!    ;D ;D
Title: Re: Moonshine
Post by: grizzi on May 23, 2009, 09:41:58 PM
Hey, you guys are making me thirsty!  Afghanistan is a bit dry (especially for those of us working here...lol).  Guess I will have to wait for my R&R to get back to some Redhorse and fresh grilled fish!   ;D
Title: Re: Moonshine
Post by: Steve & Myrlita on May 23, 2009, 10:59:10 PM
My drink is Coke Light Wala Ice!

God Bless...
Title: Re: Moonshine
Post by: OldManBill on October 28, 2011, 09:12:01 PM
New poster here. Love this topic. Im an old shiner from a long line of shiners. This will not work for traditional shine, but you can \"distill\" wine in a freezer. You just need to keep removing the slush that forms and use a food safe container that can handle the expansion of the liquid. Reduce by 35%-40% and you have a nice brandy.
Title: Re: Moonshine
Post by: RUFUS on October 29, 2011, 12:30:44 AM
Welcome to the forum OldManBill
Ah yes... Freezer wine!
Have done it many times in my youth.
Cheese cloth works great to filter off the ice.
You end up with something that tastes like MD 20/20 or Night Train.
Title: Re: Moonshine
Post by: OldManBill on October 29, 2011, 09:02:08 PM
Start a beer group. Everyone makes their own and you take turns throwing a beer tasting with with some good eats. You have a good time and thumb your noses at the local beer mafia.  ;)
Title: Re: Moonshine
Post by: le0n on October 30, 2011, 07:15:02 AM
Hi, Been lurking for a while down here in peaceful Davao.

Lived in the Philippines for over 2 years and have decided it wouldn\'t be worth the effort to make a still and brew your own hooch.

Used to cost me between AUD10 & AUD12 to distill and flavour 700mls a good Jack Daniels & here I can buy Tanduay 750mls for about AUD1.60.

San Mig Pale Pilson costs me P19.2 per bottle by the crate of 24.

Too much work when it\'s so cheap here & good stuff as well.

Now my efforts are put into trying to grow decent sized Tomatoes useing Hydroponics. Not easy here in this hot, humid climate but We\'re getting close.

Cheers  Leon...
Title: Re: Moonshine
Post by: OldManBill on October 30, 2011, 03:51:35 PM
To me, it isnt just about cost. Its about doing it yourself and doing it well. When you buy something, you really dont know what is in it. If you do it yourself, you do.
Title: Re: Moonshine
Post by: Gray Wolf on November 30, 2011, 09:11:49 AM
OldManBill,

A lot can be said for doing it yourself, if for no other reason than to say \"I done it!\".   ;D

The locals know a lot about distilling their own.  My father in law and his barkada make lambanog, the local spirit of choice for most in the islands.  It\'s made from the sap of coconut palms and sometimes from the sugar palm.  Sap is tapped from the top of the trees where the fresh young fruit and leaf stem grows.  They tap the juice, cook it off and let it ferment naturally.  Usually takes only a couple of days in that heat.  What they have then is called tuba, or palm wine.  Quite often this name sticks after distilling even though it\'s no longer wine, but more like brandy or even closer to moonshine.

The tuba is then distilled in wooden stills, the runoff being lambanog.  It usually takes only one run to get stuff strong enough to peel paint.   ;D

I brought back two 750ml bottles (we drank 3 while there).  Both run about 165 proof and have a slightly \"jungle\" bite.  Good stuff!  You can bet I\'ll try my hand at it, just because.   ;)  ;D
Title: Re: Moonshine
Post by: richardsinger on December 01, 2011, 06:17:04 AM
Lat week I tried lambanog for the first time. I found it far too rough and with a chemical smell, totally unenjoyable for me. Maybe the quality varies depending on where you buy it? Anyway 4 of us (3 Philipinos and myself) could not get very far down the bottle before giving up. Maybe I\'ll use the remainder for thinning paint!

Richard
Title: Re: Moonshine
Post by: Gray Wolf on December 01, 2011, 07:37:34 AM
Lat week I tried lambanog for the first time. I found it far too rough and with a chemical smell, totally unenjoyable for me. Maybe the quality varies depending on where you buy it? Anyway 4 of us (3 Philipinos and myself) could not get very far down the bottle before giving up. Maybe I\'ll use the remainder for thinning paint!

Richard

Works great for paint removal, too!   ;D
Title: Re: Moonshine
Post by: OldManBill on December 01, 2011, 02:08:36 PM
Lat week I tried lambanog for the first time. I found it far too rough and with a chemical smell, totally unenjoyable for me. Maybe the quality varies depending on where you buy it? Anyway 4 of us (3 Philipinos and myself) could not get very far down the bottle before giving up. Maybe I\'ll use the remainder for thinning paint!

Richard

Sounds like it is the same difference between \"rot gut\" and \"sippin\' liqour\". The moonshine that is made to be sold is normally called rot gut and has earned its name. Anyone who has made \'shine knows that when you cook, the first run is best, the second isnt. Then you clean your still an start over. Sippin liqour is made the same way, except that your \"beer\" includes fruits and flavorings. You also clean the still after each run. What you get is pure alcohol which you have to filter and cut. Most people just use water, but juice can be used.
Title: Re: Moonshine
Post by: OldManBill on December 01, 2011, 02:16:25 PM
OldManBill,

A lot can be said for doing it yourself, if for no other reason than to say \"I done it!\".   ;D

The locals know a lot about distilling their own.  My father in law and his barkada make lambanog, the local spirit of choice for most in the islands.  It\'s made from the sap of coconut palms and sometimes from the sugar palm.  Sap is tapped from the top of the trees where the fresh young fruit and leaf stem grows.  They tap the juice, cook it off and let it ferment naturally.  Usually takes only a couple of days in that heat.  What they have then is called tuba, or palm wine.  Quite often this name sticks after distilling even though it\'s no longer wine, but more like brandy or even closer to moonshine.

The tuba is then distilled in wooden stills, the runoff being lambanog.  It usually takes only one run to get stuff strong enough to peel paint.   ;D

I brought back two 750ml bottles (we drank 3 while there).  Both run about 165 proof and have a slightly \"jungle\" bite.  Good stuff!  You can bet I\'ll try my hand at it, just because.   ;)  ;D

For me, it is a do-it-yourself thing and a long, very long, family tradition. My family moved into Applachia in the 1790\'s and after building a place to live and planting and harvesting crops, began running off moonshine. They had been making their own \"booze\" long before they left Europe in the 16th and 17th centuries.
Title: Re: Moonshine
Post by: Gray Wolf on December 01, 2011, 10:40:08 PM
For me, it is a do-it-yourself thing and a long, very long, family tradition. My family moved into Applachia in the 1790\'s and after building a place to live and planting and harvesting crops, began running off moonshine. They had been making their own \"booze\" long before they left Europe in the 16th and 17th centuries.


Whiskey Rebellion!   ;D  ;D  ;D

http://en.wikipedia.org/wiki/Whiskey_Rebellion (http://en.wikipedia.org/wiki/Whiskey_Rebellion)
Title: Re: Moonshine
Post by: Metz on December 17, 2011, 12:06:27 AM
Lambanog works as a great chicken marinade to kill off the bugs.  really paranoid about food safety, especially when we throw big bbq party.

It is also good to give your cocktails a cheap kick.  Make cocktail as usual, then toss in a shot of unflavored Orgy.  Works best when you got a house full of thirsty guests and only a couple bottles of the good stuff to stretch it out. 

Banana wine is pretty easy to make from what I hear although it supposedly takes a year or more of aging to be drinkable.

Did date wine awhile back.  drank some after 3 weeks, tasted horrible but it was the only booze available in dry country.  After a couple months aging in the back of the closet it came out quite tasty.

Title: Re: Moonshine
Post by: Murphy on April 14, 2012, 09:51:29 PM
When I was in Dipolog at my wifes family house...she has 6 brothers. I mentioned I wanted Tuba....wow..what a reaction. They all were surprised I knew what it was...and I was a close member of the family after that. They rushed out to get some...but all the woman were warning me....youll be in the comfort house if you drink too much...and everyone thought that was funny....it worked...i was careful and only drank a glass.
Red Horse is good also....her family loaded up with bottles of it for our beach picnic...beer...or booze...we unite around it...lol.
Title: Re: Moonshine
Post by: BingColin on April 15, 2012, 07:10:56 AM
I was into making home made wine very many years ago, I preferred the soft fruits, gooseberries being my favourite. I would add some bananas to give it more body. I tried vegetables and grains, but was often not too happy with them. I would think that Mangoes would make a good wine here, it wont taste like Mango if done properly.

If you want to distill it, put a container of it in a freezer until it is all ice. As it thaws, the top will be almost pure alcohol progressing down to almost fruit juice at the bottom ;D

Home made beer is also very quick and easy to make; it can be far better than anything you can buy anywhere. I used to make it for parties and it went down very well.
Title: Re: Moonshine
Post by: fred on April 15, 2012, 08:47:28 PM
I make Mango,papaya and banana wine in 5 gallon water containers here.. Im pretty lucky as I have stock of champagne yeast although I have used bread yeast as well.. Alcohol content much lower though..
All perfectly acceptable white wine produced.. A few expats here are asking me to bottle it and sell it to them but think I`ll keep it for myself!
Title: Re: Moonshine
Post by: Gray Wolf on April 16, 2012, 09:44:28 PM
During our road trip to Ilocos Sur and Ilocos Norte we discovered Basi wine made from sugar cane.  The vendor we bought ours from had at least three variants, one for lalaki, one for babae and one that was aged 3 years for \"lolos\".  It was my favorite.   ;D

They ran about 85Php per bottle but we got a discount for buying in quantity (1 case)  Ceap, strong, definitely not for the faint of heart.   ;)
Title: Re: Moonshine
Post by: OldManBill on April 17, 2012, 12:40:56 AM
My grandfather made something he called Red Dog. I know how to make it, but there isnt enough money in the world to get me to make a run. It was a mixed...beverage. First, you make some moonshine, then you add a few \"secret\" ingredients, like wheat poppies, then after mixing, you add to some crushed pitted cherries, some yeast, then ferment again. The juice from the cherries cuts the alcohol. Strain and age it in an oak barrel. I tried some...once. Never again! I couldnt feel my skin or much of anything else. Im a fairly big guy, and one good sized shot glass knocked me on my...


I gave him the last of it when he was dying of prostate cancer in 1996. That stuff worked better than morphine.
Title: Re: Moonshine
Post by: Murphy on April 17, 2012, 04:05:22 AM
Man!....dont your wives get on you guys about your livers?
My wife reminds me every time I drink..or even talk about drinking ;D
Title: Re: Moonshine
Post by: Gray Wolf on April 17, 2012, 07:28:05 AM
Man!....dont your wives get on you guys about your livers?
My wife reminds me every time I drink..or even talk about drinking ;D

I get a blood test every 6 months due to diabetes.  If you looked at my blood chemistry you\'d think I was only 35!  If anything starts to show signs of wear, I\'ll cut back more than I have.  But for now I\'m happy, and she\'s happy that I\'m happy... and healthy!   ;D 

In everything, moderation is the key    ;) 
Title: Re: Moonshine
Post by: oneiloilokano on April 17, 2012, 02:35:27 PM
My wife only gets on me if I overdo it (more than 3 days in a row) which is just an occasional thing, like when the holidays and birthdays intersect. Besides my adult beverage of choice is and always will be pale pilsen. Not as hard on the liver as some other cheap choices here like Tanduay rum or Emperador brandy  ;D
Title: Re: Moonshine
Post by: fred on April 17, 2012, 05:02:31 PM
My wife only gets on me if I overdo it (more than 3 days in a row) which is just an occasional thing, like when the holidays and birthdays intersect. Besides my adult beverage of choice is and always will be pale pilsen. Not as hard on the live as some other cheap choices here like tanduay rum or emperordor brandy  ;D

Emperador light is not too bad..About 25% volume and costs 70.00PHP..
Its those expensive imported brands that you need to watch IMO!!
Title: Re: Moonshine
Post by: OldManBill on April 17, 2012, 05:12:46 PM
LOL Murphy. Im not married...yet. Believe it or not, I havent had a drink in years, aside from an occasional beer or small glass of wine. Even that is only about once or twice a year. I learned young that alcohol and I didnt get along very well. If I mix beer and liquor, I turn extremely mean and nasty. The only thing that saved me from jail, on several occasions, was the fact that they had weapons and I had witnesses. I had to quit drinking to the point of intoxication. I dont know why I react that way, and the only other person I know that had the same reaction was my grandfather. I stopped drinking heavily in my early 20\'s.

My liver could fill a book. Actually, it was part of an article in a medical journal in the early 70\'s. My sister, brother, and I were born with a rare condition where we could not process milk sugar (lactose). This condition killed my sister at the age of 6 weeks. There are several variants, but we had one that had been fatal in every recorded case. It is extraordinarily rare. The last recorded case of the variant we had, in the state of North Carolina before we were born, was in the first decade of the 1900\'s. Our livers could not break down the lactose. Our livers then stored it as crystals. We found this out in my sister\'s autopsy. Before the age of 3, I had no milk or milk byproducts. Even now, blood tests show abnormal enzymes levels. There is only one nice result of having had this condition, besides actually being alive. Tests have shown that we seem to be immune to certain illnesses, like hepatitis, and we also seem to process out medications very quickly. Ok, thats my personal freaky story for the day.  ;D
Title: Tuba
Post by: coleman2347 on June 23, 2013, 11:34:29 AM
This section is a little old, but, somethings I have found out about Tuba..
First, its cheap here.  1 gal. = 100p, most of the quality where I live is about the same..I have got some thats watered down especially on holidays where its in demand. 
How to make it much better...I buy it by the five gallon container and transfer it to the standard one liter or bigger coke bottles.
I place them in a dark closet and leave them for a month.  I use a small hose and siphoning to do the transfer.
I then transfer them to another container (coke bottle) making sure that the hose does not reach the bottom of the original container.

The red mango bark used to turn the naturally white tuba to a red color settles in the bottom of the bottle. This bark is what normally gives the slightly bitter taste to the tuba. The object here is to remove as much of the bark sediment as possible.   And from my understanding is used mostly in the tuba from Leyte.

Every month I repeat the first step...I try to do this for up to a year depending on how many times I need tuba (more on holidays)
Note: Fill bottles to the top leaving no space for air, If you don't you will end up with nothing but coconut vinegar.

The stuff that is a year old is bahalina and is considered the best..strongest and smoothest
The stuff that is less than 6 months is called bahal and depending on how much you recycle it to get the bark out can be good also.

It seems the key to getting smooth, sweet tuba is how much you recycle it to get the bark out...I'm lucky as one of my brothers in law helps with the recycling as sometimes there is up to thirty litters to be recycled.

Drinking the stuff...most locals here (I can not speak for anywhere else) usually either drink the tuba straight and chase it with coke/pepsi or mix it about 75% tuba to 25% coke/pepsi.  If your drinking with Filipinos there will usually be one that's the "ganner" or the one that pours...its an act of politeness..I really haven't determined if there is a age based thing associated with that or what.  It seems to me that when drinking with Malines family the younger brother is usually the ganner, however on occasion I am.

My method must work as many of the locals have commented on the tuba I have here at the house...

When I first got here and had a party at the house I did like I use to do in the States, just go the the store and buy liquor.  Now I just serve Tuba and Beer....Its a lot cheaper and I find that most prefer it.  I prefer to mix it with Pepsi as it seems sweeter than Coke.

Just a little warning, I have also found that if you over do it, you will not have to worry about being constipated for a few days  :) :o :-[