Materials:
- Water
- Sugar (granulated)
- Yeast
Process:
- On Monday, 10th July 2023, 250ml water was boiled and then ~4oz (~110g) granulated muscovado (desi khand) sugar was added a little at a time and dissolved. The wash was allowed to cool a little bit, and then transferred into the airtight fermentation container
- Another 300ml of room temperature water was added, then ~200ml of the total wash was removed for volume adjustment. ~50ml hot water was added for temperature adjustment. Total volume of wash is now ~400ml
- Yeast was added to make a thin layer on top of the wash at ~15:09. The lid was loosely closed at 15:09
- Wash was sealed at ~16:10
- Today is 11th July, Tuesday. Upon pressing the lid of the fermentation container bubbles were observed escaping from the airlock
- Today is 26th July 2023, 16 days after the sealing of the mash. The mash was taken to school today where it was distilled. The boiling was very irregular, with big bubbles rising from the bottom in an explosive way. The rhythm as well as the positions of the bubbles was very irregular, and even convection currents were irregular. The distilled ethanol will be collected from the school lab tomorrow
- Today is 27th July 2023, 17 days after sealing of mash. Ethanol was distilled yesterday. Ethanol was collected by me today, and minor impurities were observed floating on the surface. I plan to filter it once. Also planning on conducting burn and evaporation tests
- Conducted burn test at 16:36, 27th July 2023. Did not burn, confirmed to be very dilute ethanol.
