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Final Report - The Physics of Brewing Cider

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his topic is interesting to me as I occasionally brew my own cider. Being able to accurately determine when to bottle it and at what point the bottled cider has the best amount of fizz would be useful. Measuring these quantities is related to measuring densities and the buoyancy force and also to the ideal gas law.

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5 Pages Essays / Projects 1-2 Years old
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Final Report - The Physics of Brewing Cider
Topics this document covers:
Food and drink Physics Cider Physical quantities Fluid mechanics Fermented drinks Alcohol Apple cider Specific gravity Apple juice Buoyancy Pressure
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Topics this document covers:
Food and drink Physics Cider Physical quantities Fluid mechanics Fermented drinks Alcohol Apple cider Specific gravity Apple juice Buoyancy Pressure
Sample Text:
There are two steps in producing cider from apple juice. Firstly the apple juice has to ferment, in this process yeast eats the sugars in the apple producing alcohol (that’s chemistry and biology though). When the alcohol concentration is correct, measured through the specific gravity of the cider (physics!) then the cider is bottled. At this point it continues to ferment, producing CO 2 gas but the increased pressure stops the CO 2 escaping. This topic is interesting to me as I occasionally brew my own cider. Being able to accurately determine when to bottle it and at what point the bottled cider has the best amount of fizz would be useful. Measuring these quantities is related to m...
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