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The Effect of Initial Sugar to Final Alcoholic Content Levels

The Effect of Initial Sugar to Final Alcoholic Content Levels. Sawyer French. Why Do They Differ?. How Do Sugar Levels Affect Alcohol?. Hypothesis:. If more Sugar is added to the initial juice, the resulting wine will have a higher percent alcohol . Vocabulary. Fermentation Initial

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The Effect of Initial Sugar to Final Alcoholic Content Levels

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  1. The Effect of Initial Sugar to Final Alcoholic Content Levels Sawyer French

  2. Why Do They Differ?

  3. How Do Sugar Levels Affect Alcohol? Hypothesis: If more Sugar is added to the initial juice, the resulting wine will have a higher percent alcohol

  4. Vocabulary • Fermentation • Initial • Secondary • Potential/Realistic Alcohol Percentage

  5. Concepts • More sugar means more possible fermentation • Different yeast creates different percentages of alcohol

  6. Procedure • Fill bottle’s with juice • Add sugar • Test for Potential Alcohol • Add yeast • Seal with stopper and airlock

  7. Procedure-1 Month Later • Unplug the bottles • Test for percent potential alcohol • Subtract from original • Evaluate Data

  8. Design Diagram

  9. Results

  10. Revisiting Concepts • More sugar means more possible fermentation • Different yeast creates different percentages of alcohol

  11. Analysis

  12. Conclusions • Rejected Hypothesis • Yeast and Alcohol • Limits to Fermentation • Distillation

  13. Error • Measuring – Gradated Cylinder/Measuring Cup • Temperature – Controlled Insulation • Living Yeast – Too Bad

  14. Extensions • Varying Yeast • Less Sugar • Temperature Variance • Distillation – If it was legal

  15. Thanks 309 Liquor Store Mrs. Pietrangelo My Parents

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