Fig. 1 : Alchemical glyph of Fermentation
"The Serpeant climbing to the Heavens "
Fig 1. Is the yeast in analogy, the Serpeant of Wisdom that rises through the strata of all kingdoms to be elevated in spirit.
Fermenting yeast also rises to form a kraussen. This is a bioactive layer of conglomerated yeast cells during fermentation. From here the gasses of reproduction and digestion are expelled , rising up through the air lock. The yeast free the spirit of alcohol by digesting the sugar to help in enzyme conversion.
FERMENTATION
fer·men·ta·tion
/ˌfərmənˈtāSHən/
noun
- the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
PURPOSE AND SCOPE
The purpose and scope of this lab is to create a viable and as pure as possible supply of Ethanol at ROYAL 5 in order to complete a customer request and to establish a protocol for how reports are to be written for the Radiorgonomy Commission of Canada, hereafter referred to as RCC.
MATERIALS AND PROCEDURES
The materials needed to conduct this Lab are as follows:
x 2 food grade 5Gal buckets.
x 1 bucket lid for covering said bucket.
water (as stipulated)
sugar (as stipulated)
refractometer (dual scale with brix and S.G. measurements)
calibration kit for refractometer
thermometer
turbo yeast
graduated cylinder
clarifying agent
cleaning agent (food friendly) (as stipulated)
For full list of materials please see the attached Video from the Radionika YouTube Channel for further reference.
PROCEDURES
CALIBRATION SETTINGS
Calibration for Fermentor-Heating Device (FHD).
1. heating jacket bucket filled halfway with water from the tap.
2. temperature taken of initial temperature.
3. fermentation bucket (used as control for this calibration) filled with water to capacity used during the operation of fermentation.
4. temperature taken of initial temperature for 3.
5. Initial temperature setting for heating device should be on the lowest setting so that temperature fluctuations can be monitored for viability of the heating device.
6. 35 Degrees Centigrade is the initial temperature setting.
7. temperatures to be recorded and monitored for the next 24 hours.
8. Optimal temperature for yeast fermentation is between 26 degrees centigrade and 30 degrees centigrade.
9. Make adjustments to heating device allowing for 2-4 hours between to monitor for temperature fluctuations.
10 Note optimal temperature for batch size and set device accordingly for when wort is dispensed into holding vessel on actual run.
SANITIZING AND CLEANING PROCEDURES
1. All Materials to follow the "Wash, Rinse, and Sanitize" procedure including buckets (both), stirring materials, sampling devices, pots for cooking and dissolving sugar into wort material.
WORT FOMULA AND PROCEDURE
1. 13.50 Liters of Water to 12 Cups of Sugar with 20.25G of Turbo Yeast.
2. Sanitize all materials prior to starting.
3. Add appropriate volume of water to a large stock/cooking pot.
4. Boil the water for at least 10 minutes.
5. Slowly dissolve sugar into the water.
6. Allow the sugar to dissolve while stirring with a sterilized spoon (wooden).
7. Dissolve all sugar.
8. Add the water/sugar (now wort) into the primary containment vessel (the one used to actually hold the ferment).
9. Take SG/Brix measurement of initial wort and record in this report under FERMENTATION OBSERVATIONS.
10. Follow all directives from manufacturer of yeast for remaining treatment options for wort. Record in FERMENTATION OBSERVATIONS.
ROYAL-L001: R.O.Y.A.L. 5: SEPTEMBER 4, 2023.
Fermentation Observations
1. Fermentation procedure to be initiated on September 5, 2023.
2. Calibration for Fermentation Heating Device completed over September 3-4, 2023. Optimal temperature determined to be 40 Degrees Centigrade for heating unit.
3. Observations and tools/materials made available to public here:
4. Lab to be updated as procedures are carried out and observations to be noted in this log.
Corresponding You Tube Companion Video
SEPT 5,2023 Update
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