Ginger beer -temperature vs. alcohol content

Aim: To shift the azeotrope of the ethanol and water mixture in ginger beer in order to produce more potent alcohol using thermodynamics. Hypothesis: Different temperature states during the fermentation process will produce a variety of alcohol percentages in ginger beer. Background Research: In the modern beer brewing process, four basic ingredients--water, malt, hops (flowers of the Humulus lupulus plant), and brewing yeast (Saccharomyces cerevisiae)--initiate myriad biological and chemical processes, including enzymatic digestion, fermentation, …showed first 75 words of 2653 total…

…showed last 75 words of 2653 total…experiment for things such as cloudiness and clarity that could be later compared. The outcome of the experiment poses new ideas into what future investigations might be useful. Such as ¾ what else is strongly related to temperature conditions? Or ¾ what else is linked with the rise or fall of the alcohol content? Or ¾ is 31°C the optimum temperature for any other alcoholic beverages?