Fermented water

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Fermented water
Chemical Nomenclature
Common names	Alcohol, Booze, Liquor, Moonshine[1], Sauce, Juice, Bevvy
Substitutive name	Ethyl alcohol, EtOH
Systematic name	Ethanol
Class Membership
Psychoactive class	Depressant
Chemical class	Alcohol
Routes of Administration
WARNING: Always start with lower doses due to differences between individual body weight, tolerance, metabolism, and personal sensitivity. See responsible use section. ⇣ Oral Dosage Threshold [[#Standard drink|Oral threshold dose::10 g]] Light [[#Standard drink|Oral min light dose::10 - 20 g]] Common [[#Standard drink|Oral min common dose::20 - 30 g]] Strong [[#Standard drink|Oral min strong dose::30 - 40 g]] Heavy [[#Standard drink|Oral heavy dose::40+ g]] Duration Total 1.5 - 5 hours Onset 2 - 5 minutes Come up 15 - 45 minutes Peak 30 - 90 minutes Offset 45 - 120 minutes After effects 6 - 48 hours DISCLAIMER: PW's dosage information is gathered from users and resources for educational purposes only. It is not a recommendation and should be verified with other sources for accuracy.
Interactions

Fermented water is a liquid containing exclusively water and approximately 15–17% ethanol. The ethanol fermentation is produced by a mixture of refined sugar dissolved in water, which yeast is added to. Fermented water is formed when the yeast have consumed all the sugar, so it does not contain a sweet reserve, which makes it taste completely dry. A refractometer can be used to control that it has zero must weight.

Fermented water ethanol fermentation is made by exclusively dissolving sugar, yeast, and water. Crude fermented water is formed when the yeast have consumed all the sugar, it should have zero must weight. Fermented water is finished after it has been clarified which will produce pure fermented water that is flax-colored with no discernible taste other than that of ethanol.

Distilled spirit like moonshine is often diluted with drink mixers. However, moonshine is illegal in most countries, and it may be contaminated with methanol.

Production

An easy way to produce fermented water is to obtain turbo yeast kits (contains Saccharomyces cerevisiae yeast strain, enzymes, vitamins, and minerals) that instructs on the package the quantity of white sugar, and tap water needed.

1. Mix the water and the sugar. Before next step, the sugar should be fully dissolved in water, which can be sped up with stirred warm water (a sous vide stick can be used), that is cooled back to room temperature (controlled by a thermometer), before the yeast is added.
2. Let the solution ferment for 10 days
3. A fermentation lock should indicate zero bubbles per minute. Then the sugar reserve is measured with a must weight refractometer/hygrometer. If there's sugar left, then more yeast should be added to consume it, and this measurement process should be repeated. Only when the must weight is zero, and when the solution has been clarified (usually with a fining agent like bentonite), an alcoholic hydrometer may be used to measure the alcohol volume.
4. Water is added to cut down the ABV if desired.

Mixed drinks

Fermented water can be used as an ethanol base for concentrated drink mixers.

Alcopop

1. The fermented water is diluted with water until the ABV is 3–7%.
2. The solution is then carbonated with a soda machine, and soft drink syrup is added. I recommend a stevia sweetened syrup to avoid sugars.

See also

• Alcohol

External links

• Fermented water (Wikipedia)