Fermented water: Difference between revisions

Line 13:

# 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

# 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.

# 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.

# ~~Clarify the solution to produce a tasteless 15% ABV water solution.~~

# 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.

==Mixed drinks==

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 # 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
-# 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.
+# 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.
-# Clarify the solution to produce a tasteless 15% ABV water solution.
+# 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.
 ==Mixed drinks==