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About 15%. He didn't get it from a book, he got it from the net...presumably google.nosadness said:what book u got the structure from?
and also, what is the yield of ethanol form fermentation?
yep 14-15%nosadness said:what book u got the structure from?
and also, what is the yield of ethanol form fermentation?
No, I'm making it up to doom your HSC.nosadness said:are u sure its that low?
can the stuff be reused?
if its any higher, the yeast will die.taxman said:No, I'm making it up to doom your HSC.
The resulting mixture after fermentation is only 15% ethanol (or 14 - 15 as Lace said.) Hence the need for distillation afterwards.
EDIT: By 'stuff' I'll assume you mean the reactants (that is, the remaining glucose and stuff that's left over from fermentation. Taking this definition of 'stuff,' I'm basing this on common sense, but I would say no. The yeast would be effectively dead at this stage and the loss of carbon dioxide and ethanol produced would mean only a very, very, very small amount of glucose would be remaining. It would be much more effective to just start over if you're going to make more ethanol, since extracting anything useful from the resulting solution aside from ethanol would be long-winded and unneccessary.