Anyone making fuel @home?

[Piotrsko]

Here's where my theory goes bad: methyl and ethanol mixed is an alcohol but I'm not sure what that mix is called but it is still toxic, kills germs, and burns as fuel.

Root beer naturally fermented by the HIRES root beer home kit did contain yeast/alcohol. Not much and a specific specie since it had to be refrigerated or the bottle would explode after a couple weeks from the CO2 before the alcohol went above 2%. Below 40f the yeast goes mostly dormant, key word is mostly. Had bottle bombs set off a whole case which is an incredible mess.

Llemande manufactures a yeast strain that produces very little alcohol < 1%, but does do the esters and phenols flavorings, consuming the sugars. I was also contemplating Vacuum distillation. Heat distillation kills the yeast so no carbonation. Not an issue for manufacturing, they either carbonate with CO2 or nitrogen for the Craft beers.

My med issue is a biology problem. I don't react normally to drugs, so it is a trial and error process to find a working regimen without disabling side effects. I am "controlled", a major step, but that control has side effects: no beer, kinda like some alcohol recovery drugs.

[Logic]

Originally Posted by freebeard

I read your link. Thanks.

More OT:
With your interest in Buckminster Fuller you'll find the Buckminsterfullerene; C60 dissolved in Olive Oil (and other) very interesting.

It greatly increases intracellular energy production by the mitochondria and protects them. (they contain their own DNA)
That means left over energy for cell repair etc.
I have never experienced anything with such a powerful positive effect.

https://www.longecity.org/forum/forum/415-c60oil/
There's a somewhat hidden way to join the forum for free if you're interested.
Or perhaps The Lounge here is a good place for us to discus this a bit.

[Logic]

Originally Posted by Piotrsko

Thanks but isn't my particular issue. I stopped diy insulin,there is no recovery short of replacement cells being grown and injected. Perhaps 20 years on.

Well it cant hurt to try it. It's good stuff for a good many reasons.
IIRC the clinically effective dosage is over the 50mg.
ie: I worked out that I had to take 2 capsules at a time of the locally available very expensive 'Resveratrol" capsules that contained it.

(Clinically effective dosage is VERY NB as a lot of supp makers have just enough of a noteworthy molecule in them to be able to put it on the label, doing a great job of swaying public opinion towards: "It's all crap!")


Tuberculosis Inoculation for diabetes:
This is IIRC from way back and possibly Unicorn but IIRC there was talk of the Tuberculosis Inoculation we all get as babies being able to somehow (don't recall the details) discombobulate your immune system so that it stops attacking the pancreas.

As it also 'cant hurt' it's something I wanted to get (as a preventative) having worked out the dosage for an adult.
But I didn't take it far for some reason I no longer recall.
Probably the quack/s I spoke to wrote me off as a nutter. (Like that's something new.. )

Ah! here's the post:
https://www.longecity.org/forum/topi...pe-1-diabetes/

[freebeard]

Or perhaps The Lounge here is a good place for us to discus this a bit.

Like I need another rabbit hole. thesamba.com shall come first.

My interest in graphene runs more to as an amendment for concrete.

But turning 3D models into Buckytube objects would be cool. Maybe a Vector Equilibrium infill.

[cRiPpLe_rOoStEr]

Originally Posted by Piotrsko

Root beer naturally fermented by the HIRES root beer home kit did contain yeast/alcohol. Not much and a specific specie since it had to be refrigerated or the bottle would explode after a couple weeks from the CO2 before the alcohol went above 2%. Below 40f the yeast goes mostly dormant, key word is mostly. Had bottle bombs set off a whole case which is an incredible mess.

Not only root beer is mostly unheard of in my country, to the extent sometimes I was surprised to see mentions to it not being censored on cartoons or translated simply as beer, I only knew about low-volume imports of industrial root beer, and nothing about homebrewing root beer in Brazil.

Llemande manufactures a yeast strain that produces very little alcohol < 1%, but does do the esters and phenols flavorings, consuming the sugars. I was also contemplating Vacuum distillation. Heat distillation kills the yeast so no carbonation. Not an issue for manufacturing, they either carbonate with CO2 or nitrogen for the Craft beers.

Unless draught beer, AFAIK most of the regular beer is pasteurized anyway.

My med issue is a biology problem. I don't react normally to drugs, so it is a trial and error process to find a working regimen without disabling side effects.

Sometimes when my father gets an upset stomach, eating either peanuts or a small Bauducco panettone (even though he's diabetic) make him feel better when some meds fail...

[Piotrsko]

Key point is method of recarbonization. Technically, my homemade is boiled sterile and I put it in the fermenter above 90 C then add hops. Next morning with the temp still about 27C I add the yeast then monitor it for a week or so. I still have active yeast but no method for injection of gas, so I add a couple ounces of sugar to the batch and bottle. Let sit for a week, viola, fizz. If the bottle doesn't explode, it's pretty much sterile (yeast excepted). I have a couple of bottles aging for a year so far. Lots of things for microbiology to eat in a beer bottle and they outgass like yeast. The term for this is a Gorse beer which is sour from the microbiology.

Manufacturers may or may not reheat, but they also add carbonation just before sealing the container so theoretically they could cook their beer all they want and even can it hot... it does taste different.

[cRiPpLe_rOoStEr]

I never even tried brewing my own booze yet, but most likely I would try either distillates or wine anyway. At least homebrewing distillates, maybe even grappa which is made from grape pulp leftovers from the pressing to extract the juice used in wine brewing, would be easier to also use as a source of motor fuel.

[Piotrsko]

For distilled, a pound of table sugar is much cheaper and much more efficient. U.S.A.= buck and change. That however is above the current fuel price per gallon even before distilling. Everyone making "moonshine" wants the flavoring provided by the base grain or fruit since the distill process is a bit leaky for maximum extraction as you approach 100C corrected for altitude. Heads and hearts are 200 proof, tails arent.

My best cherry fruit wine came from a bottom of French champagne used as a starter.

[cRiPpLe_rOoStEr]

Originally Posted by Piotrsko

Everyone making "moonshine" wants the flavoring provided by the base grain or fruit

That's what I had in mind.

My best cherry fruit wine came from a bottom of French champagne used as a starter.

Sounds great.