Alcohol

Alcohol (specifically Ethanol) is a volatile, flammable, colorless liquid with a slight characteristic odor. It is a psychoactive substance and is the principal type of alcohol found in alcoholic drinks.

Description of what it is like

A clear, colorless liquid that evaporates quickly at room temperature. It burns with a blue, smokeless flame.

Origin and where to find it

• Environments: Not found in pure form in nature. Found in small amounts in overripe, fermenting fruit.
• Signs: Smell of fermentation.
• It is a processed material.

Minimum processing required

• Fermentation: Yeast converts sugars into ethanol and CO2. This yields up to ~15% alcohol.
• Distillation: Heating the fermented liquid to separate alcohol (lower boiling point) from water. This yields higher concentrations (up to 95%).

Tools needed to work on it

• Fermentation Vessel: Airlocked container.
• Still (Alembic): For distillation (Pot, condenser, collection vessel).
• Thermometer: To monitor distillation temperatures.

Common forms of use

• Beverage: Beer, wine, spirits.
• Medical: Antiseptic for cleaning wounds and instruments (70% concentration is best).
• Fuel: Biofuel (bioethanol) for lamps, stoves, or engines.
• Solvent: Dissolving resins, oils, and tinctures.

Possible substitutes

• Vinegar: For cleaning (less effective disinfectant).
• Oil: For fuel (lamps).

Limitations and common failures

• Evaporation: Must be stored in sealed containers.
• Water Absorption: Pure alcohol absorbs moisture from the air (hygroscopic).
• Yeast Limits: Yeast dies at around 15% alcohol, stopping fermentation.

Risks and safety

• Flammability: Highly flammable vapor and liquid.
• Toxicity: Methanol (wood alcohol) can be produced if distilling wood/pectin-rich sources improperly, causing blindness or death.
• Health: Consumption can lead to addiction and organ damage.

Related materials

• Sugar: Raw material for fermentation.
• Yeast: The agent of fermentation.
• Rectified Spirits: High-purity ethanol for extraction and fuel.
• Vinegar: Produced if alcohol is exposed to acetobacter and oxygen.