Fermented water: Difference between revisions

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~~Kilju ethanol fermentation is made by exclusively dissolving sugar, yeast, and water~~. ~~Crude kilju is formed when the yeast have consumed all the sugar~~, ~~it should have zero must weight. Kilju 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~~.

{{headerpanel|{{DepressantOD|alcohol}}}}

{{headerpanel|{{Template:Warning/Alcohol}}}}

{{mbox|type=notice|text=This recipe guide how to legally produce an alcohol base instead of using illegal moonshine. Also, alcohol may with caution be used as an anxiolytic agent to reduce a [[bad trip]] that has been induced by a substance that is not dangerous to combine with alcohol.}}

Distilled spirit like moonshine is often diluted with drink mixers~~. However, moonshine is illegal in most countries, and it may be [https://en.wikipedia.org/wiki/List_of_methanol_poisoning_incidents contaminated with methanol]~~.

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 has 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 has 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.

==Production==

An easy way to produce ~~kilju~~ 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.

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.

# Mix the water and the sugar. Before next step, the sugar should be fully dissolved in water. Yeast requires oxygen rich water that do not exceed 25 degrees Celsius. A common manual way to dissolve refined sugar is to mix with water in a container which is half filled, and then sealed and shaken. However, a mixer or blender may be used to automatically dissolve the sugar, in turns, if necessary.

# Let the solution ferment for 10 days

# 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.

# Water is added to cut down the ABV if desired.

==Usage==

===Mixed drinks===

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

====Alcopop====

# Gradually dilute the fermented water with water until the ABV is 3–7%.

# Add soft drink syrup and carbonate the solution with a soda machine.

# ~~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~~.

===Moonshine===

~~# Let the solution ferment for 10 days~~, ~~then clarified it to produce a tasteless 15% ABV water solution.~~

{{mbox|type=notice|text=[[#Moonshine|Moonshine]] ([https://en.wikipedia.org/wiki/Moonshine#Legality check legality]) can be produced in a few states in the US as an alternative to illegal and/or methanol contaminated moonshine to avoid [https://en.wikipedia.org/wiki/List_of_methanol_poisoning_incidents methanol poisoning incidents]; Although methanol is not produced in toxic amounts by fermentation of sugars from grain starches,<ref>{{Cite web|url=http://www.moonshine-still.com/page7.htm|title=Distillation: Some Purity Considerations|website=Moonshine Still|access-date=5 May 2015}}</ref> it is a major occurrence in fruit spirits.<ref>{{cite journal |last1=Blumenthal |first1=P |last2=Steger |first2=MC |last3=Einfalt |first3=D |last4=Rieke-Zapp |first4=J |last5=Quintanilla Bellucci |first5=A |last6=Sommerfeld |first6=K |last7=Schwarz |first7=S |last8=Lachenmeier |first8=DW |title=Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits. |journal=Molecules (Basel, Switzerland) |date=28 April 2021 |volume=26 |issue=9 |doi=10.3390/molecules26092585 |pmid=33925245 |pmc=8125215}}</ref> However, in modern times, reducing methanol with the absorption of a molecular sieve is a practical method for production.<ref>{{cite journal|url=http://www.spkx.net.cn/EN/abstract/abstract15544.shtml|title=Study on Method of Decreasing Methanol in Apple Pomace Spirit|journal=Food Science |author=Hui-Ling Ma |author2=Xiu-Ping Yang |author3=Ying Zuo |date=15 April 2006 |volume=27|issue=4|pages=138–142}}</ref> Also, contamination is possible by unscrupulous distillers using cheap methanol to increase the apparent strength of the product.}}

~~# An alcoholic hydrometer~~ is ~~used~~ to ~~determine~~ the ~~ABV, and water is added to cut down~~ the ~~ABV if desired~~.

~~==Mixed drinks==~~

Crude fermented water can be refined into modern moonshine by means of distillation to vodka, or rectified spirit, but it is [https://en.wikipedia.org/wiki/Moonshine#Legality illegal in most countries]. It is distinct from rum because it is typically made by molasses, a byproduct of the sugar refining process, or fresh sugar cane juice that has a discernible taste of its own.

~~Kilju~~ can be ~~used as an ethanol base for concentrated drink mixers~~.

~~===Alcopop===~~

Moonshine names, commonly distilled from fermented water:

~~# The yeast~~ fermented ~~spirit is diluted with~~ water ~~until the ABV is 3–7%.~~

* Cuba: Gualfarina

~~# The solution is then carbonated with a soda machine, and soft drink syrup is added.~~

* Finland: Pontikka

* Latvia: Kandža

* Nicaragua: Cususa

* Poland: Bimber

* Russia: Samogon

* Saudi Arabia: Aragh

* Sweden: Hembränt (HB)

==See also==

* [[Alcohol]]

* [[Pruno]]

==External links==

* [https://en.wikipedia.org/wiki/Kilju Kilju (Wikipedia)]

[[Category:~~Preparation~~]]

==References==

[[Category:Fermentation]]

@@ Line 1: / Line 1: @@
-Kilju ethanol fermentation is made by exclusively dissolving sugar, yeast, and water. Crude kilju is formed when the yeast have consumed all the sugar, it should have zero must weight. Kilju 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.
+{{headerpanel|{{DepressantOD|alcohol}}}}
+{{headerpanel|{{Template:Warning/Alcohol}}}}
+{{mbox|type=notice|text=This recipe guide how to legally produce an alcohol base instead of using illegal moonshine. Also, alcohol may with caution be used as an anxiolytic agent to reduce a [[bad trip]] that has been induced by a substance that is not dangerous to combine with alcohol.}}
+{{SubstanceBox/Alcohol}}
+{{Disclaimer}}
-Distilled spirit like moonshine is often diluted with drink mixers. However, moonshine is illegal in most countries, and it may be [https://en.wikipedia.org/wiki/List_of_methanol_poisoning_incidents contaminated with methanol].
+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 has 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 has 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.
 ==Production==
-An easy way to produce kilju 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.
+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.
+# Mix the water and the sugar. Before next step, the sugar should be fully dissolved in water. Yeast requires oxygen rich water that do not exceed 25 degrees Celsius. A common manual way to dissolve refined sugar is to mix with water in a container which is half filled, and then sealed and shaken. However, a mixer or blender may be used to automatically dissolve the sugar, in turns, if necessary.
+# Let the solution ferment for 10 days
+# 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.
+# Water is added to cut down the ABV if desired.
+==Usage==
+===Mixed drinks===
+Fermented water can be used as an ethanol base for concentrated drink mixers.
+====Alcopop====
+# Gradually dilute the fermented water with water until the ABV is 3–7%.
+# Add soft drink syrup and carbonate the solution with a soda machine.
-# 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.
+===Moonshine===
-# Let the solution ferment for 10 days, then clarified it to produce a tasteless 15% ABV water solution.
+{{mbox|type=notice|text=[[#Moonshine|Moonshine]] ([https://en.wikipedia.org/wiki/Moonshine#Legality check legality]) can be produced in a few states in the US as an alternative to illegal and/or methanol contaminated moonshine to avoid  [https://en.wikipedia.org/wiki/List_of_methanol_poisoning_incidents methanol poisoning incidents]; Although methanol is not produced in toxic amounts by fermentation of sugars from grain starches,<ref>{{Cite web|url=http://www.moonshine-still.com/page7.htm|title=Distillation: Some Purity Considerations|website=Moonshine Still|access-date=5 May 2015}}</ref> it is a major occurrence in fruit spirits.<ref>{{cite journal |last1=Blumenthal |first1=P |last2=Steger |first2=MC |last3=Einfalt |first3=D |last4=Rieke-Zapp |first4=J |last5=Quintanilla Bellucci |first5=A |last6=Sommerfeld |first6=K |last7=Schwarz |first7=S |last8=Lachenmeier |first8=DW |title=Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits. |journal=Molecules (Basel, Switzerland) |date=28 April 2021 |volume=26 |issue=9 |doi=10.3390/molecules26092585 |pmid=33925245 |pmc=8125215}}</ref> However, in modern times, reducing methanol with the absorption of a molecular sieve is a practical method for production.<ref>{{cite journal|url=http://www.spkx.net.cn/EN/abstract/abstract15544.shtml|title=Study on Method of Decreasing Methanol in Apple Pomace Spirit|journal=Food Science |author=Hui-Ling Ma |author2=Xiu-Ping Yang |author3=Ying Zuo |date=15 April 2006 |volume=27|issue=4|pages=138–142}}</ref> Also, contamination is possible by unscrupulous distillers using cheap methanol to increase the apparent strength of the product.}}
-# An alcoholic hydrometer is used to determine the ABV, and water is added to cut down the ABV if desired.
-==Mixed drinks==
+Crude fermented water can be refined into modern moonshine by means of distillation to vodka, or rectified spirit, but it is [https://en.wikipedia.org/wiki/Moonshine#Legality illegal in most countries]. It is distinct from rum because it is typically made by molasses, a byproduct of the sugar refining process, or fresh sugar cane juice that has a discernible taste of its own.
-Kilju can be used as an ethanol base for concentrated drink mixers.
-===Alcopop===
+Moonshine names, commonly distilled from fermented water:
-# The yeast fermented spirit is diluted with water until the ABV is 3–7%.
+* Cuba: Gualfarina
-# The solution is then carbonated with a soda machine, and soft drink syrup is added.
+* Finland: Pontikka
+* Latvia: Kandža
+* Nicaragua: Cususa
+* Poland: Bimber
+* Russia: Samogon
+* Saudi Arabia: Aragh
+* Sweden: Hembränt (HB)
 ==See also==
 * [[Alcohol]]
+* [[Pruno]]
 ==External links==
 * [https://en.wikipedia.org/wiki/Kilju Kilju (Wikipedia)]
-[[Category:Preparation]]
+==References==
+{{reflist|2}}
+[[Category:Fermentation]]
+{{#set:Featured=true}}