Fermenting Coke

There appears to be a direct correlation between the consumption of gin & tonics and mortgage size.

To this effect I have decided to acquire a still and have more control over my alcoholic habits. Unlike most countries, alcohol distillation is legal in New Zealand, and it would appear that a low-end still can be purchased for around $300 or approximately the price of 10 cheap bottles of gin.

I still need to research what type of still will best suit my requirements. (I want to investigate the feasibility of producing alcohol from pumpkins because they’re cheap, sweet, easy to grow, and we can never seem to eat them as fast as they are offered to us from Kumeu Vege Supplies.)

In the meantime Beau has begun a chemistry experiment in our living room fermenting coke.

How To: Ferment Coke (in theory)

1) Reduce to alkaline.
Coke is acidic, and will kill off any yeast added to it. Adding a couple of teaspoons of baking soda should remove the acidity by creating a bubbly reaction. At this point coke tastes less like coke and more like liquefied asprins.

2) Add yeast.
Once the coke is sufficiently flat and alkaline, add a couple of teaspoons of Edmonds sure-bake yeast.

3) Allow yeast to multiply.
Cover the mixture, and place in a warm area, like behind the living room computer.

4) Examine mixture after a couple of days.
If yeast have been multiplying they will have produced CO2 and alcohol as a byproduct. The easiest way to determine this is to remove the cover and take a whiff; if you feel light-headed due to lack of oxygen, then fermentation has been taking place. Ideally, some potassium dichromate is required at this point to detect the presence of alcohol, but my domestic chemistry is a little rusty.

Currently this concoction smells and looks rather like a marmity mixture of Guinness, and neither of us are brave enough to taste it.

Alternatively, I guess we could just wait a few more days and then place the experiment into the tui-feeder and observe.

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