fairfolio
Saved Projects

Ready... Set... Ferment!

CSEF · 2003 Chemistry

Lauren E. Feuerborn · St. Paul's Parish Day School, Ventura

Overview

Objectives/Goals My hypothesis is that there is a relationship between the initial sugar level of grapes and the ultimate alcohol level of wine. I believe the ratio of sugar percentage by volume to alcohol percentage by volume is around 2:1 (.50). To test my hypothesis I will replicate the fermentation process with yeast and sugar water. Methods/Materials I. Materials 1 hydrometer 1 thermometer 1 funnel 5 325 ml bottles 1 graduate 1 refracometer 1 vinometer 1,000 ml of water Fermentation yeast Graph paper 1 fish tank water heater Sugar Water II. Procedure 1) Created volume of sugar water with 32% sugar a. poured sugar into one gallon of water b. used refracometer to get to 32% sugar 2) Washed and dried five 250 ml bottles 3) Poured 200 ml sugar water with percentages at: 32%, 30%, 28%,26%,and 24% into bottles a. diluted sugar water by adding more water b. water brought down sugar level 4) Added ¼ tsp. yeast to each bottle of sugar water

Summary statement

My project is about sugar and alcohol and the relationship between them.

Help received

My mom and dad helped me type my report. I used wine equipment given to me by Royce Townsend to help me do my experiment

Competition history

  • CSEF 2003 Chemistry · Entry J0506

Resources

Related projects

Closest projects by meaning, across every fair and year in the corpus.

Browse more like this

Source: California Science & Engineering Fair public projects

Save projects to your library

Sign in with Google to keep track of projects you find interesting, organized into folders. An account also raises your daily allowance for “Has this been done?”, and lets you create a key for the MCP server with a much higher limit than anonymous use. Browsing stays public.

Continue with Google