Today my physics teacher was telling the class how to ferment mountain dew by letting it sit in a warm room for 3 or so days, then cooling it.
It's a good thing that your physics teacher isn't teaching chem or biology.the guy said it would ferment in a sealed can
Fermentation is a metabolic process in which microorganisms, such as yeast or bacteria, convert sugars into alcohol and carbon dioxide. This process is commonly used to produce alcoholic beverages such as beer, wine, and cider.
Yeast is a type of fungi that is responsible for the fermentation process. It feeds on sugars and produces alcohol and carbon dioxide as byproducts. Different strains of yeast are used for different types of drinks, resulting in varying flavors and alcohol levels.
The main ingredients needed for fermenting drinks are sugar, water, and yeast. In addition, fruits, grains, or other sources of fermentable sugar can be added for flavor and complexity. Some recipes may also call for additives such as hops, herbs, or spices.
The fermentation process can be controlled by monitoring and adjusting factors such as temperature, pH levels, and oxygen levels. Different types of yeast and bacteria thrive in different conditions, so it is important to closely follow a recipe and make any necessary adjustments to achieve the desired results.
Some common mistakes to avoid when fermenting drinks include using contaminated equipment or ingredients, not properly sanitizing equipment, and not following proper temperature or timing guidelines. It is also important to carefully measure and monitor ingredients to ensure the correct balance of sugars and yeast for successful fermentation.