Fermentation Skill

Zamiinal

Zamiinal

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Fermentation Skill - ​

Ideology -​

The fermentation of alcohols using ethanol production and fermentation, one being on a large scale using industrial equipment or just household equipment.​

Industrial Equipment -​

  1. Fermenters or bioreactors: These are large vessels where the fermentation process takes place. They are typically made of stainless steel and have a capacity of several hundred to several thousand litres.
  2. Agitator or mixer: A large agitator or mixer is used to mix the contents of the fermenter to ensure that the microorganisms and nutrients are evenly distributed.
  3. Heat exchanger: A heat exchanger is used to control the temperature of the fermentation process. Cooling or heating is necessary to maintain the optimal temperature range for the microorganisms.
  4. pH and dissolved oxygen sensors: These sensors are used to monitor the pH and dissolved oxygen levels in the fermentation vessel. This information is used to optimize the fermentation conditions.
  5. Air supply system: The fermentation process requires a constant supply of air or oxygen to keep the microorganisms alive. A compressor, air diffusers, and filters are typically used to provide the necessary air supply.
  6. Sterilization equipment: The fermenters, piping, and other equipment must be sterilized before use to prevent contamination. Autoclaves, steam generators, and chemical sterilization systems are commonly used.
  7. Harvesting equipment: After the fermentation process is complete, the microorganisms and the fermented product must be separated. Centrifuges, filters, and separators are used for this purpose.
  8. Storage tanks: The fermented product is typically stored in large tanks before it is bottled or further processed. These tanks must be cleaned and sterilized before use.
  9. Pumps and valves: Pumps and valves are used to control the flow of liquid and gases in the fermentation process.
  10. Computer control system: The fermentation process is typically controlled by a computer system that monitors the various sensors and controls the various pieces of equipment. This allows for precise control of the fermentation conditions and better quality control of the final product.

Fermentation Equipment (Household) -​

  1. Fermentation vessel: This can be a glass jar, a plastic bucket, or a stainless steel container. Make sure it has a lid that can be securely closed.
  2. Airlock: An airlock allows gas to escape from the fermentation vessel while preventing air and contaminants from entering. There are different types of airlocks, such as a bubbler airlock or a S-shaped airlock.
  3. Rubber stopper: A rubber stopper is used to seal the fermentation vessel and to hold the airlock in place.
  4. Hydrometer: A hydrometer is a tool used to measure the specific gravity of the liquid being fermented. This is important for determining the alcohol content and the progress of fermentation.
  5. Thermometer: A thermometer is used to monitor the temperature of the fermentation. Different types of fermentation require different temperature ranges.
  6. pH meter: A pH meter is used to measure the acidity of the fermenting liquid.
  7. Sanitizer: Sanitizing equipment and surfaces is crucial to prevent contamination and spoilage. There are many types of sanitizers, such as bleach, iodophor, or Star San.
  8. Strainer or sieve: A strainer or sieve is used to separate solids from the liquid after fermentation.
  9. Bottles or jars: Once the fermentation is complete, the liquid needs to be bottled or stored in jars. Make sure the containers are clean and sterile.
  10. Corks or caps: Corks or caps are used to seal the bottles or jars. Make sure they are airtight to prevent oxidation.
  11. Storage container: After bottling, the fermented product should be stored in a cool, dark place to slow down or stop the fermentation process.

58 Legal alcohols that could possibly go into the mix from level 1 to 100 (only around 10% < of these should be used) -​

  1. Light beer (2-4% ABV)
  2. Non-alcoholic beer (0% ABV)
  3. Hard seltzer (5-6% ABV)
  4. Cider (4-6% ABV)
  5. Low-alcohol beer (0.5-2.5% ABV)
  6. Wine coolers (4-7% ABV)
  7. Regular beer (4-6% ABV)
  8. Mead (8-14% ABV)
  9. Kombucha (0.5-3% ABV)
  10. Fruit beer (4-8% ABV)
  11. Shandy (2-3% ABV)
  12. Wine (8-15% ABV)
  13. Light mead (5-7% ABV)
  14. Ginger beer (4-6% ABV)
  15. Sangria (7-11% ABV)
  16. Perry (4-8% ABV)
  17. Sparkling wine (5-12% ABV)
  18. Lager (4-5% ABV)
  19. Pale ale (5-6% ABV)
  20. Cider with added alcohol (7-10% ABV)
  21. Irish cream liqueur (15-20% ABV)
  22. Rosé (11-14% ABV)
  23. Wheat beer (4-5% ABV)
  24. Brown ale (4-6% ABV)
  25. Mulled wine (8-10% ABV)
  26. Red wine (12-15% ABV)
  27. Brut champagne (11-13% ABV)
  28. Belgian ale (6-8% ABV)
  29. Strongbow (5-8% ABV)
  30. Port (18-20% ABV)
  31. Cognac (40-60% ABV)
  32. Rum (40-50% ABV)
  33. Scotch whisky (40-50% ABV)
  34. Brandy (35-60% ABV)
  35. Vodka (40-50% ABV)
  36. Gin (37.5-50% ABV)
  37. Tequila (40-50% ABV)
  38. Bourbon (40-50% ABV)
  39. Dark rum (40-50% ABV)
  40. Bailey's Irish Cream (17% ABV)
  41. Campari (20.5-28.5% ABV)
  42. Sweet vermouth (15-18% ABV)
  43. Absinthe (45-74% ABV)
  44. Grappa (35-60% ABV)
  45. Limoncello (25-30% ABV)
  46. Triple sec (15-40% ABV)
  47. Cointreau (40% ABV)
  48. Kahlua (20% ABV)
  49. Jägermeister (35% ABV)
  50. Chartreuse (55-60% ABV)
  51. Drambuie (40% ABV)
  52. Fernet (40-45% ABV)
  53. Crème de cassis (15-20% ABV)
  54. Crème de menthe (25-30% ABV)
  55. Crème de violette (16-21% ABV)
  56. Sambuca (38-42% ABV)
  57. Frangelico (20-24% ABV)
  58. Chambord (16.5-23% ABV

Illegal alcohols which could be spread out throughout the other legal alcohols. (sell for more) -​

  1. Moonshine (40% avg, 60 - 80% ABV)
  2. Absinthe (45 - 74% ABV)
  3. Methanol (96 + 5% ABV)
  4. Counterfeit alcohol (variety)
  5. Cocaine-infused alcohol

Id also like to state that cocaine infused alcohol should make ALOT of money due to the manufacturing of cocaine level 52, and the production of a minimum of level 75 alcohol, just to then mix again.

Products required for all fermentation -​

  1. Microorganisms: Microorganisms such as bacteria, yeast, and fungi.
  2. Nutrients: Fermentation microorganisms require nutrients such as carbohydrates, nitrogen, and minerals for growth and metabolism. These nutrients are often provided in the form of sugar, yeast extract, and other supplements.
  3. Water: Water is essential for maintaining the proper conditions for fermentation, including temperature and pH.
  4. Oxygen: Some fermentation processes require oxygen to support the growth and metabolism of the microorganisms. This can be achieved through aeration or other means.

Potential extra ideas (could be added overtime, if the idea is agreed with)
- A license to produce alcohols, and if you use the license whilst producing illegal alcohols you simply cant get this license back and will get fined, and go to prison.


I understand completely like an idea like this is simply too much hassle, it would be a lot of work, quite possibly not too compatible for gmod, others will probably disagree with the idea and there are already a few alcohols in cooking.

But I like the idea, and I believe that this could be one of the best next skills to add, so I'm just going to state it and the idea is always on the table :)

- Harry Belfort
 
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