Pol Ra (coconut toddy) morning fermentation: wild yeast kinetics and alcohol ABV curve?

Fresh coconut sap collected in untreated pots undergoes spontaneous wild fermentation driven by airborne yeasts and bacteria (principally Saccharomyces cerevisiae, Schizosaccharomyces pombe, and lactic acid bacteria). At 7:00 AM collection, sap is sweet (Brix 14-16%) with trace alcohol (under 1% ABV). Transported in wooden barrels under rising morning temperatures (28-32°C), yeast metabolic kinetics accelerate rapidly. By 9:30 AM delivery at local taverns, natural sugars ferment into ethanol, reaching 4.5% to 6.5% ABV with vigorous natural carbonation, ready for consumption as mildly effervescent Pol Ra.