Fermented water

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This guide is provided for informational and educational purposes only. We do not encourage you to break the law and cannot claim any responsibility for your actions.

Fermented water
Chemical Nomenclature
Common names Alcohol, Booze, Liquor, Moonshine[1], Sauce, Juice, Bevvy
Substitutive name Ethyl alcohol, EtOH
Systematic name Ethanol
Class Membership
Psychoactive class Depressant
Chemical class Alcohol
Routes of Administration

WARNING: Always start with lower doses due to differences between individual body weight, tolerance, metabolism, and personal sensitivity. See responsible use section.

Threshold 10 g
Light 10 - 20 g
Common 20 - 30 g
Strong 30 - 40 g
Heavy 40+ g
Total 1.5 - 5 hours
Onset 2 - 5 minutes
Come up 15 - 45 minutes
Peak 30 - 90 minutes
Offset 45 - 120 minutes
After effects 6 - 48 hours

DISCLAIMER: PW's dosage information is gathered from users and resources for educational purposes only. It is not a recommendation and should be verified with other sources for accuracy.


Fermented water is a liquid containing exclusively water and approximately 15–17% ethanol. The ethanol fermentation is produced by a mixture of refined sugar dissolved in water, which yeast is added to. Fermented water is formed when the yeast have consumed all the sugar, so it does not contain a sweet reserve, which makes it taste completely dry. A refractometer can be used to control that it has zero must weight.

Fermented water ethanol fermentation is made by exclusively dissolving sugar, yeast, and water. Crude fermented water is formed when the yeast have consumed all the sugar, it should have zero must weight. Fermented water is finished after it has been clarified which will produce pure fermented water that is flax-colored with no discernible taste other than that of ethanol.

Distilled spirit like moonshine is often diluted with drink mixers. However, moonshine is illegal in most countries, and it may be contaminated with methanol.


An easy way to produce fermented water is to obtain turbo yeast kits (contains Saccharomyces cerevisiae yeast strain, enzymes, vitamins, and minerals) that instructs on the package the quantity of white sugar, and tap water needed.

  1. Mix the water and the sugar. Before next step, the sugar should be fully dissolved in water. Yeast requires oxygen rich water that do not exceed 25 degrees Celsius. A common manual way to dissolve refined sugar is to mix with water in a container which is half filled, and then sealed and shaken. However, a mixer or blender may be used to automatically dissolve the sugar, in turns, if necessary.
  2. Let the solution ferment for 10 days
  3. 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.
  4. Water is added to cut down the ABV if desired.

Mixed drinks

Fermented water can be used as an ethanol base for concentrated drink mixers.


  1. The fermented water is diluted with water until the ABV is 3–7%.
  2. The solution is then carbonated with a soda machine, and soft drink syrup is added. I recommend a stevia sweetened syrup to avoid sugars.

See also

External links