Concept:

This artwork explores the material transformation and different effects imposed by various elements during the fermentation process of lemon wine. The brewing process of the wine mainly involves two stages: fermentation and aging. To be more specific, it entails the conversion of sugars into alcohol, changes in acidity, polymerization of phenolic compounds, complexification of aromatic substances, and clarification and stabilization of the liquid. These changes collectively determine the flavor, texture, and quality of the wine.

Procedure:

1. Firstly, prepare a large quantity of lemons and place them over a Duchamp bottle rack . Insert copper plates into each lemon to turn them into batteries, which will light up a small bulb. Once the electricity is depleted, extract juice from the used lemons.

2. Utilize a customized copper wine brewing apparatus to ferment the lemon juice along with other complementary fruit juices, producing lemon wine on-site.

3. Some of the wine turns into lemon brandy after undergoing a distillation process.

4. Shredded lemon peels will be treated with some base (such as sodium hydroxide) to remove the pectin, hemicellulose, and other non-cellulosic substances. Lemon peel fibers will be attained to produce handmade paper.