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And even featured a very nice screw on lid that could easily be ported for an air pump, lock or vapor outlet; with
your condenser possibly being as simple as a roll of PB / PEX plastic plumbing pipe, secured to the lid using a push fit cold header tank connector
(they sell them specifically for this pipe and they feature a rubber gasket). I just loosely put the lid on and let it go. It was so tough I could
kick it around the floor and barely scratch it. It all cost next to nothing and took next to no effort. I 'sterilized' with a quick rinse of boiling
water. I rolled the culture up in a 15l container before hand, using more clean methods (e.g. boiled water), then inoculated the 210l of water at 50%
of the recommended sugar concentration, so as to avoid thermal death. Then poured in the remaining 50% once it had calmed down a little. I was using
25kg sacks of sugar from a bakery supplier (real, real cheap). The water in the bulk drum was straight from the tap. The rate of fermentation was
hilarious. You can also yield other useful building blocks, solvents and reagents from the process. It's like a total synthesis, but without the total
overkill. The appeal of going from something as simple as sugar, water and yeast is high for myself. In addition, yeasts can perform other interesting
feats of biochemical manipulation. And the raw product of this method is a highly valued resource for those who enjoy getting very drunk, very
quickly, very cheaply. Might I suggest sampling some 100% ethanol, or buying a nebulizer and blowing O2 through it at the same time (you could use the
pump that comes will a full kit for aerating the fermentation, not that it really needs it, but it might help churn up the mix). Caution, ethanol +
pure O2 + drunk people = extreme fire hazard. These methods would also be very easy to lay down at the small scale, starting from some off the shelf
alcoholics grade, no name vodka. The fermentation is bulletproof, it's about the oldest, most well studied biochemical method committed to text. You'd
yield around 40 liters of 100% ethanol from a 210l drum fermentation. And foaming isn't an issue at all given how simple the sugar supply is; it
doesn't foam. I also doubt you'll get into that much trouble, if any, distilling your own alcohol if you can demonstrate that it's not intended for
consumption (which is what the tax is there for). When it comes to chemicals, the law is more concerned with why you have it and how safely you can
handle it rather than the fact you have it in the first place.Quote: Originally posted by Ephoton ![]() |

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) are both
harmful and toxic at levels that are used everyday by vast numbers of people. They are also both flammable, alcohol for obvious reasons and cigarettes
because they contain burn enhancers. They are responsible for hundreds of millions of deaths and they lack all three labels. As is table salt lacking
it's harmful / toxic sticker due to the heart disease it causes when exposure is at realistically prominent, everyday excesses.| Quote: |
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you
will get either a yellow solution with and acrid smell or an orange sticky polymer with an apple like smell, depending on the pH that you disturb poor
little CH3CHO molecule
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