chochu3
Hazard to Others
Posts: 185
Registered: 21-10-2003
Location: South Side Tejas [Cloverland]
Member Is Offline
Mood: Inside looking out
|
|
Jailhouse fermenting
I was talking to friend today and showed hime ferminting yeast. Then he told me in jail they take bread, fruit, and kolaid to make alcohol. Is this
really possible from bread even though has yeast it is still active after being baked.
|
|
|
12AX7
Post Harlot
Posts: 4803
Registered: 8-3-2005
Location: oscillating
Member Is Offline
Mood: informative
|
|
Well, I can tell you one thing. After a week on the countertop, a loaf of bread smells noticably alcoholic, where it was a mere bread odor before.
(Much longer and mold sets in, of course.)
Tim
|
|
|
chochu3
Hazard to Others
Posts: 185
Registered: 21-10-2003
Location: South Side Tejas [Cloverland]
Member Is Offline
Mood: Inside looking out
|
|
Well I decided to try and put these contents together to see if if the yeast is still active will get back later, whenever.
[Edited on 30-3-2005 by chochu3]
\"Abiding in the midst of ignorance, thinking themselves wise and learned, fools go aimlessly hither and thither, like blind led by the blind.\" -
Katha Upanishad
|
|
|
chochu3
Hazard to Others
Posts: 185
Registered: 21-10-2003
Location: South Side Tejas [Cloverland]
Member Is Offline
Mood: Inside looking out
|
|
Today I woke up and did my usaul. I started to wonder about the bag with contents mentioned above, I looked and to my wonder I saw the signs of
fermentation. The bag had grown in size so I decided to burp it and retie the bag. No smell of alcohol yet but I think it is possible.
\"Abiding in the midst of ignorance, thinking themselves wise and learned, fools go aimlessly hither and thither, like blind led by the blind.\" -
Katha Upanishad
|
|
|
Mr. Wizard
International Hazard
Posts: 1042
Registered: 30-3-2003
Member Is Offline
Mood: No Mood
|
|
I doubt the original yeast were still present in the bread. Yeast spores are floating all over the place, as are bacteria, and you can start a
fermentation with the 'wild' spores. The downside is you can also start a nasty bacterial colony as well, with no real alcohol production.
Often a batch of mash, beer, brew, pruno, or whatever will be completely ruined by the accidental growth of bacteria, which gain the upper hand over
the yeast. Think of it as weeds taking over the garden. Most brewers go through great pains to clean, and disinfect their equipment and boil the
ingredients to kill these other competitors. If you don't use a yeast culture to give the new mash a running head start, you take a big chance.
Keeping a culture of a successful brew is one way to insure success. All yeasts are not the same, and many are optimized to yield more alcohol, and
flavor with certain starting products. Certainly there is no EXACT way to do this.
|
|
|
Hermes_Trismegistus
National Hazard
Posts: 602
Registered: 27-11-2003
Location: Greece, Ancient
Member Is Offline
Mood: conformation:ga
|
|
Not just possible, but common
and a "source", of yeast is not really required, because we live in a floating sea of yeast. Saccomyces cer. is EVERYWHERE, and grows so
fast that it almost always dominates the competition in conditions that favour it's growth.
the bread is used as a form of starch, remember to keep the straw above the level of fluid in the bag and to try to keep air out, leave some of the
c02 above the liquid level.
be warned though, it tastes like CRAP.
If you want a really high alchohol content you have to use a lot of sugar, but unfortunately most fruit served in the joint is canned, and contains
added preservatives which inhibit yeast growth.
This is why the most commonly requested dessert in jail is RAISINS (dried and so don't require preservatives).
soak some of those up in boiling water (from the tea water on your tray) and then mash them up and add them to the mix with any extra sugar you can
get (from packets). and then add that to your mix
a common mistake is to be stingy on the sugar. SUGAR IS YEASTS BEST FRIEND. As long as it's not present in such a quantity that it's
crystallizing out, you're pretty much golden.
If you are having problems, some guys chew up the raisins and then spit the pulp into the mix to speed it up....(yeast lives in your mouth)....but I
guess it all comes down to how bad you need to get drunk...
I'll warn you again though...it's a slimy frickin concoction that you end up with, and if the bulls find your boozbag you are gonna get
written up for contraband.a
Good luck.
Arguing on the internet is like running in the special olympics; even if you win: you\'re still retarded.
|
|
|
chochu3
Hazard to Others
Posts: 185
Registered: 21-10-2003
Location: South Side Tejas [Cloverland]
Member Is Offline
Mood: Inside looking out
|
|
Ok Iv'e done a few fermentations and such, but the case here was to know if bread could ferment it. As said certain type of yeast can be floating
in air and contaminate reaction. When I picked a bread I read on ingredients it contained 2% yeast and enzyme active soy flour. Could the soy flour be
the culprit of fermentation activity? And I put a good amount of sugar, I don't like to starve my cells, I'd rather they become obese.
One more thing my brother in law whose always getting locked up, said this shit causes a bad ass hangover.
Could anybody tell me how its possible to make alcohol out of rice, what is the cell which brakes down the carbohydrates.
Another thing raisin wine tastes shitty, do not recommend to my worst enemies.
[Edited on 2-4-2005 by chochu3]
\"Abiding in the midst of ignorance, thinking themselves wise and learned, fools go aimlessly hither and thither, like blind led by the blind.\" -
Katha Upanishad
|
|
|
chochu3
Hazard to Others
Posts: 185
Registered: 21-10-2003
Location: South Side Tejas [Cloverland]
Member Is Offline
Mood: Inside looking out
|
|
thanks you for the help, had to give credit where credit is due , plus I accidently double posted.
Another thing my mixture is starting to smell like budwieser, but might just be the bread. I let it ferment for another week as advised by person who
told me this and I will post my results. Whats the easiest way to test for an alcohol, availibilty towards OTC chems.
[Edited on 2-4-2005 by chochu3]
\"Abiding in the midst of ignorance, thinking themselves wise and learned, fools go aimlessly hither and thither, like blind led by the blind.\" -
Katha Upanishad
|
|
|
Esplosivo
Hazard to Others
Posts: 491
Registered: 7-2-2004
Location: Mediterranean
Member Is Offline
Mood: Quantized
|
|
The yeast used in the bread (that 2% of yours) die during baking, only maybe a few spores survive. Besides, modern day biotech has 'created'
strains of yeasts which produce more CO2 so that the dough rises easily with less alcohol production. The yeast you probably have in there is some
naturally occuring yeast, which is found everywhere around us.
An easy but inaccurate test for alcohol could be carried out by obtaining potassium permanganate (from a pharmacy, or search around), acidifying this
with some sulfuric acid (do not use muriatic acid) and mix a small quantity of this purple soln to the alcohol. Decolourization could occur if the
mixture is warmed in a water bath at approx 60 deg (although temp is not really that imp, just warm it up).
Now for the rice I really wouldn't know, there are various enzymes which can 'split' up starch in the rice into various products
(mainly alpha-dextrins, maltose and maltotriose) which can be fermented by the yeast, such as salvary amylase present in saliva. Maybe chemoleo can
provide us with a little help here, he is quite the biotech expert around here.
Hope this helps.
Edit: Typo
[Edited on 2-4-2005 by Esplosivo]
Theory guides, experiment decides.
|
|
|
chochu3
Hazard to Others
Posts: 185
Registered: 21-10-2003
Location: South Side Tejas [Cloverland]
Member Is Offline
Mood: Inside looking out
|
|
Thanks for all the help, so there might be a chance that some of the spores used to cook bread were still alive. Mostly highly unlikely. Also
contamination with the natural yeast which are all around us could be making this thing run.
\"Abiding in the midst of ignorance, thinking themselves wise and learned, fools go aimlessly hither and thither, like blind led by the blind.\" -
Katha Upanishad
|
|
|
![[*]](images/xpblue/default_icon.gif){kind=icon}
