Fermented water: Difference between revisions

{{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.}}

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.

{{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.}}

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.