This is an unofficial archive of PsychonautWiki as of 2025-08-11T15:14:44Z. Content on this page may be outdated, incomplete, or inaccurate. Please refer to the original page for the most up-to-date information.
Fermented water: Difference between revisions
>David Hedlund {{Disclaimer}} {{SubstanceBox/Alcohol}} |
>David Hedlund →Production: A fermentation lock should indicate zero bubbles per minute. |
||
| Line 12: | Line 12: | ||
# 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. | # 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. | ||
# Let the solution ferment for 10 days, then | # 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, an alcoholic hydrometer may be used to measure the alcohol volume. | |||
# Clarify the solution to produce a tasteless 15% ABV water solution. | |||
# An alcoholic hydrometer is used to determine the ABV, and water is added to cut down the ABV if desired. | # An alcoholic hydrometer is used to determine the ABV, and water is added to cut down the ABV if desired. | ||