Chemistry High School idea - Fermentation

AI Thread Summary
The discussion focuses on exploring research areas related to fermentation, specifically through the example of making mead. A participant shares their personal experience of brewing mead, emphasizing the importance of cleanliness and proper equipment handling during the fermentation process. They mention using champagne yeast and detail some steps taken, although they lack specific recollections of the entire procedure. The conversation also highlights safety precautions, particularly regarding temperature changes in glass containers. Overall, the thread seeks to identify ways to frame fermentation as a research topic suitable for high school students.
Arsh119
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I was wondering if anyone could help provide any research areas or research questions that consists of Fermentation
 
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Arsh119 said:
I was wondering if anyone could help provide any research areas or research questions that consists of Fermentation

Bystander said:
I am unsure how to turn something like it into "research" for a high school student, but I did make a batch of mead, many years ago. Strict care for cleanliness, I put into practice, as best I could. Rinses of equipment with bleach, and very hot water (from freshly boiled, then cooled slightly - without any forced cooling); the raw liquid was boiled briefly before using, and then I cannot remember if I did or did not try to force cool this once placed into the fermentation vessel. Some other details I do not remember well, such as exactly how I closed or covered the opening in the vessel. It was done in a 1-gallon glass jug. The final results, which were revealed at least, AT LEAST one year later, were excellent.

I believe I used champagne yeast. I cannot remember exactly what the procedure was.

NOTE: If anyone wants to try something like this, definitely be careful about sudden temperature changes to glass equipment to avoid cracking or braking.
 
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symbolipoint said:
I am unsure how to turn something like it into "research" for a high school student, but I did make a batch of mead, many years ago. Strict care for cleanliness, I put into practice, as best I could. Rinses of equipment with bleach, and very hot water (from freshly boiled, then cooled slightly - without any forced cooling); the raw liquid was boiled briefly before using, and then I cannot remember if I did or did not try to force cool this once placed into the fermentation vessel. Some other details I do not remember well, such as exactly how I closed or covered the opening in the vessel. It was done in a 1-gallon glass jug. The final results, which were revealed at least, AT LEAST one year later, were excellent.

I believe I used champagne yeast. I cannot remember exactly what the procedure was.

NOTE: If anyone wants to try something like this, definitely be careful about sudden temperature changes to glass equipment to avoid cracking or braking.
Use borosilicate if possible.
 
Mayhem said:
Use borosilicate if possible.
To fill-in the related detail from post #3, I had bought a one-gallon glass bottle packaged with, I guess, apple juice inside. Much later after I finished the apple juice, when I was preparing for making/starting the mead, I cleaned the bottle...
 
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