The rambutan (NeAteliuncppIaceum L.) peel extract has been reported to contain fermentation inhibitor components that inhibited alcoholic fermentation in cider, cassava tapai, and palm sugar sap. This research was aimed to investigate rambutan peel and rambutan peel encapsulated extract with tapioca starch as coating agent, and both packaged in a filter-nylon pouch to delay alcoholic fermentation of coconut sap for alcohol production; to examine whether the fermentation inhibition by rambutan peel can be stop at will where the pouched rambutan peel and the encapsulated extracts would be withdrawn before reaching the alcohol content peak. The rambutan peel used in this research was in the form of size-reduced rambutan peel with concentrations of 40, 45 and 50%, encapsulated ethyl-acetic peel extract with concentrations of 1, 2 and 3%, and encapsulated ethanolic peel extract with concentration of 2, 4, and 6%. These size-reduced rambutan peel or its encapsulated extracts were applied to coconut sap and observed for seven days. Physicochemical properties (pH, total titratable acidity, total dissolved solid, total reducing sugar, total sugar, and alcohol content) and microbiological enumeration were analyzed. Coconut sap with high alcohol content from each treatment was distilled into ethanol. The physiochemical properties (total dissolved solid, pH and alcohol content) of coconut sap incorporated with pouched rambutan peel or its encapsulated extracts that withdrawn at day 3 were observed for fourteen days. Size-reduced rambutan peel or its encapsulated peel extract was able to decrease the alcohol production in coconut sap. The bioethanol produced had alcohol content of 45-54% with alcohol yield ranged from 17-41%. The pouched rambutan peel or its encapsulated extract was withdrawn at day 3 and the result showed that alcoholic fermentation in coconut sap was resumed. Incorporation in, and withdrawal of the pouches from the coconut sap treated either with pouched size-reduced rambutan peel or pouched encapsulated extracts did shift the peak of alcohol formation at 7th or 8th day of fermentation as compared to control at the 4th day of fermentation. This means farmer/producer can collect, store, and distill the sap at later time.