Ethanol: Difference between revisions
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By now, you should have a weak solution of ethanol, [[Methanol|methanol]] and other fermentation byproducts. How much of methanol you get will depend on the levels of pectin in your source mix. To get to concentrations useful outside of intoxication, a [[Distillation|distillation]] step is required. Be aware that simply distilling this solution will also concentrate the methanol. To separate it, take note of your distillation temperature and swap your target vessel at around 78°C. Keep your temperature below 90°C to avoid large amounts of water in your distillation product. | By now, you should have a weak solution of ethanol, [[Methanol|methanol]] and other fermentation byproducts. How much of methanol you get will depend on the levels of pectin in your source mix. To get to concentrations useful outside of intoxication, a [[Distillation|distillation]] step is required. Be aware that simply distilling this solution will also concentrate the methanol. To separate it, take note of your distillation temperature and swap your target vessel at around 78°C. Keep your temperature below 90°C to avoid large amounts of water in your distillation product. | ||
You can quickly detect high levels of methanol by lighting a bit of your product on fire: While Ethanol should burn blue, Methanol will burn yellow. | You can quickly detect high levels of methanol by lighting a bit of your product on fire: While Ethanol should burn blue, Methanol will burn yellow. For a more precise test, mix a [[Sodium Dichromate|sodium dicromate]] solution into your product. If it smells pungent and irritating, methanol is present. <ref name="www.sciencing.com">https://www.sciencing.com/test-alcohol-methanol-8714279/</ref> | ||
== Dependencies == | == Dependencies == | ||
Revision as of 22:34, 8 May 2025
Ethanol is an organic compound. It is an alcohol with the chemical formula C2H6O. Ethanol is a volatile, flammable, colorless liquid with a characteristic wine-like odor and pungent taste. It is a psychoactive recreational drug, the active ingredient in alcoholic drinks.
Ethanol is naturally produced by the fermentation process of sugars by yeasts or via petrochemical processes such as ethylene hydration. Historically it was used as a general anesthetic, and has modern medical applications as an antiseptic, disinfectant, solvent for some medications, and antidote for methanol poisoning and ethylene glycol poisoning. It is used as a chemical solvent and in the synthesis of organic compounds, and as a fuel source. Ethanol also can be dehydrated to make ethylene, an important chemical feedstock.
Crafting instructions
The simplest way to get ethanol is by fermentation:
- Take a vessel and fill it with a mixture of sugars and water
- Add yeasts or yeast-rich substances (like unwashed fruit or vegetables)
- Close up the vessel while making sure air can escape since the metabolism of yeast produces gases like CO2
- Wait for a few weeks
By now, you should have a weak solution of ethanol, methanol and other fermentation byproducts. How much of methanol you get will depend on the levels of pectin in your source mix. To get to concentrations useful outside of intoxication, a distillation step is required. Be aware that simply distilling this solution will also concentrate the methanol. To separate it, take note of your distillation temperature and swap your target vessel at around 78°C. Keep your temperature below 90°C to avoid large amounts of water in your distillation product.
You can quickly detect high levels of methanol by lighting a bit of your product on fire: While Ethanol should burn blue, Methanol will burn yellow. For a more precise test, mix a sodium dicromate solution into your product. If it smells pungent and irritating, methanol is present. [1]
Dependencies
See also
References
| This article uses material from the Wikipedia article Ethanol, which is released under the Creative Commons Attribution-ShareAlike 3.0 Unported License (view authors). | 
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