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Alcoholic Fermentation in Yeast Adapted from Alcoholic Fermentation in Yeast Investigation in the School District of Philadelphia Biology Core Curriculum 2011 by DRS. Jennifer Doherty and Ingrid Waldron,
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How to fill out adapted from alcoholic fermentation

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To fill out adapted from alcoholic fermentation, follow these steps:
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Start by sterilizing all the equipment and ingredients to avoid any contamination.
03
Choose a suitable container for fermentation, such as a glass or plastic fermenter.
04
Prepare the yeast by activating it in warm water according to the instructions.
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Mix the yeast with the selected sugar source, such as fruit juice or malt extract, in the fermenter.
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Seal the fermenter with an airlock to allow fermentation gases to escape without letting in oxygen.
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Place the fermenter in a dark and cool environment, ideally with a constant temperature.
08
Wait patiently for the yeast to convert the sugar into alcohol, which may take several weeks.
09
Monitor the fermentation process by checking the specific gravity with a hydrometer.
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Once fermentation is complete, siphon or transfer the liquid off the sediment into clean bottles or kegs.
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Allow the fermented liquid to age and carbonate if desired.

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