Coconut toddy wild yeast kinetics: sugar Brix drops and alcohol ABV curves after dark?

Fresh coconut inflorescence sap (Thelijja) begins at an unfermented sugar level of 14-16% Brix dominated by sucrose. The interior walls of unglazed collecting earthenware pots harbor dense biofilms of wild alcohol-tolerant yeasts (Saccharomyces cerevisiae and Hanseniaspora guilliermondii) alongside lactic acid bacteria. Once pots are gathered from palm fronds at dusk, fermentation kinetics accelerate exponentially under warm ambient night temperatures (28-31°C). Within six hours, yeasts invert sucrose and convert glucose into ethanol, dropping Brix down to 4-6% while alcohol climbs to 5.5% ABV with intense natural effervescence.