Fermented water

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Fatal overdose may occur when alcohol is combined with other depressants such as opiates, benzodiazepines, barbiturates, gabapentinoids, thienodiazepines or other GABAergic substances.[1]

It is strongly discouraged to combine these substances, particularly in common to heavy doses.


Alcohol is among the most used drugs

Alcohol uniquely decreases suggestibility in a dose-dependent manner.[2][3] Its usage may be directly antithetical to the pursuit of psychonautics.

Alcohol is a neurotoxin and Group 1 carcinogen.[4][5] Alcohol is a teratogen and may cause fetal alcohol spectrum disorders (FASDs). The World Health Organization emphasizes, "there is no safe amount that does not affect health.". Alarmingly, the WHO also highlighted that nearly half of all alcohol-attributable cancers in the European Region are linked to consumption, even from "light" or "moderate" drinking.[6] Alcohol is a drug.

Fermented water
Chemical Nomenclature
Common names Alcohol, Booze, Liquor, Moonshine[1], Sauce, Juice, Bevvy
Substitutive name Ethyl alcohol, EtOH
Systematic name Ethanol
Class Membership
Psychoactive class Depressant
Chemical class Alcohol
Routes of Administration

WARNING: Always start with lower doses due to differences between individual body weight, tolerance, metabolism, and personal sensitivity. See responsible use section.

Threshold 10 g
Light 10 - 20 g
Common 20 - 30 g
Strong 30 - 40 g
Heavy 40+ g
Total 1.5 - 5 hours
Onset 2 - 5 minutes
Come up 15 - 45 minutes
Peak 30 - 90 minutes
Offset 45 - 120 minutes
After effects 6 - 48 hours

DISCLAIMER: PW's dosage information is gathered from users and resources for educational purposes only. It is not a recommendation and should be verified with other sources for accuracy.



This guide is provided for informational and educational purposes only. We do not encourage you to break the law and cannot claim any responsibility for your actions.

Fermented water is a liquid containing exclusively water and approximately 15–17% ethanol. The ethanol fermentation is produced by a mixture of refined sugar dissolved in water, which yeast is added to. Fermented water is formed when the yeast has consumed all the sugar, so it does not contain a sweet reserve, which makes it taste completely dry. A refractometer can be used to control that it has zero must weight.

Fermented water ethanol fermentation is made by exclusively dissolving sugar, yeast, and water. Crude fermented water is formed when the yeast has consumed all the sugar, it should have zero must weight. Fermented water is finished after it has been clarified, which will produce pure fermented water that is flax-colored with no discernible taste other than that of ethanol.

Distilled spirit like moonshine is often diluted with drink mixers.


An easy way to produce fermented water is to obtain turbo yeast kits (contains Saccharomyces cerevisiae yeast strain, enzymes, vitamins, and minerals) that instructs on the package the quantity of white sugar, and tap water needed.

  1. Mix the water and the sugar. Before next step, the sugar should be fully dissolved in water. Yeast requires oxygen rich water that do not exceed 25 degrees Celsius. A common manual way to dissolve refined sugar is to mix with water in a container which is half filled, and then sealed and shaken. However, a mixer or blender may be used to automatically dissolve the sugar, in turns, if necessary.
  2. Let the solution ferment for 10 days
  3. A fermentation lock should indicate zero bubbles per minute. Then the sugar reserve is measured with a must weight refractometer/hygrometer. If there's sugar left, then more yeast should be added to consume it, and this measurement process should be repeated. Only when the must weight is zero, and when the solution has been clarified (usually with a fining agent like bentonite), an alcoholic hydrometer may be used to measure the alcohol volume.
  4. Water is added to cut down the ABV if desired.


Mixed drinks

Fermented water can be used as an ethanol base for concentrated drink mixers.


  1. Gradually dilute the fermented water with water until the ABV is 3–7%.
  2. Add soft drink syrup and carbonate the solution with a soda machine.


Crude fermented water can be refined into modern moonshine by means of distillation to vodka, or rectified spirit, but it is illegal in most countries. It is distinct from rum because it is typically made by molasses, a byproduct of the sugar refining process, or fresh sugar cane juice that has a discernible taste of its own.

Moonshine names, commonly distilled from fermented water:

  • Cuba: Gualfarina
  • Finland: Pontikka
  • Latvia: Kandža
  • Nicaragua: Cususa
  • Poland: Bimber
  • Russia: Samogon
  • Saudi Arabia: Aragh
  • Sweden: Hembränt (HB)

See also

External links


  1. Risks of Combining Depressants - TripSit 
  2. Santtila, Pekka; Ekholm, Magnus; Niemi, Pekka (1998). "Factors moderating the effects of alcohol on interrogative suggestibility". Psychology, Crime & Law. 4 (2): 139–152. doi:10.1080/10683169808401754. ISSN 1068-316X. 
  3. Santtila, Pekka; Ekholm, Magnus; Niemi, Pekka (1999). "The effects of alcohol on interrogative suggestibility: The role of State-Anxiety and mood states as mediating factors". Legal and Criminological Psychology. 4 (1): 1–13. doi:10.1348/135532599167707. ISSN 1355-3259. 
  4. Brust, J. (4 April 2010). "Ethanol and Cognition: Indirect Effects, Neurotoxicity and Neuroprotection: A Review". International Journal of Environmental Research and Public Health. 7 (4): 1540–1557. doi:10.3390/ijerph7041540. ISSN 1660-4601. Retrieved 30 May 2024. 
  5. "Agents Classified by the IARC Monographs, Volumes 1–111" (PDF). Archived from the original (PDF) on 25 October 2011 – via monographs.iarc.fr. 
  6. "No level of alcohol consumption is safe for our health". World Health Organization. 4 January 2023. 
  7. "Distillation: Some Purity Considerations". Moonshine Still. Retrieved 5 May 2015. 
  8. Blumenthal, P; Steger, MC; Einfalt, D; Rieke-Zapp, J; Quintanilla Bellucci, A; Sommerfeld, K; Schwarz, S; Lachenmeier, DW (28 April 2021). "Methanol Mitigation during Manufacturing of Fruit Spirits with Special Consideration of Novel Coffee Cherry Spirits". Molecules (Basel, Switzerland). 26 (9). doi:10.3390/molecules26092585. PMC 8125215Freely accessible Check |pmc= value (help). PMID 33925245. 
  9. Hui-Ling Ma; Xiu-Ping Yang; Ying Zuo (15 April 2006). "Study on Method of Decreasing Methanol in Apple Pomace Spirit". Food Science. 27 (4): 138–142.