Performance on Exhibition set of "Kapitän Biopunk : Fermentation Madness" / IBSC at Festival For Applied Acoustic, Köln, Germany.
The project focuses on the experimentation of yeast (Sacchromyces Cerevisiae) in fruit fermentation and alcohol related issues in the society of Indonesia. The project started since the announcement of the new regulation from the Ministry of Finance (PMK) NO. 62 about the increased excise duty (tax) on alcoholic products on the 17th of March 2010. This regulation directly triggered expensive prices in retail selling of alcohol drinks in early April 2010.
As a result of this “vexation”, we started to develop this project with the intention to make a safe and cheap alcoholic beverage, using local fruit from Indonesia as the main material. The new regulation from the government indirectly created negativity of alcohol consumption. Various news articles, police and hospital statements have reported that there are many alcohol related fatalities and accidents since the regulation came into place. Some of the reports state that the alcohol consumed by the victims is due to the methanol present. In some cases, it has also been reported that some consumers mix in mosquito repellent and any other chemical compound into their drink to get the same effects as they are used to. With this in consideration, we begin to educate people on how to make safe and cheap fermented alcohol beverages, through a series of workshops and through an artistic approach in the format of an installation. The workshop format is hands on DIY practice inspired by indigenous methods fusing scientific disciplinary. Starting from the process of inoculating the yeast culture taken from natural environment, until the process of brewing. This method also aims to democratize the laboratory and liberate knowledge for wider society. The sound installation dematerializes the work of the yeast on changing the sugar into ethanol and CO2. The sounds of which change dependent on many circumstances, such as: life cycle; temperature; sugar level; types of fruit; quantity of yeast, light intensity and container volume. The audience can physically listen to the sound of fermentation thus enabling understanding of the whole process. This installation reflects the whole fringe of our imagination into the manifestation of education.