Collective Ferment Shodoshima (Setouchi Triennale)
Materials: Perspex, two stainless steel holding tanks with pressure gauges (each tank can hold 600 litres of liquid)
Dimensions: Tank 1 fruit + 35% alcohol, 66 x 95 x 120cm Tank 2 plants + 20% salt, 66 x 95 x 120cm

Work in progress July 13 – November 4, 2016 Bottling and distribution workshop November 4-6, 2016
Part 1: installation, exhibition and fermentation. Materiality and spectacle - containing fruit and plants - of the holding tanks in the exhibition space.

Tank 1 contains fruit (80 melons + 11 lemons) fermenting in 200 litres of 35% proof alcohol.
Tank 2 contains plants (variety of plants) fermenting in 350 litres of 25% proof salted water. Fruit and plants are locally sourced and represent what are available and in season on the island of Shodoshima Island.

Part 2: Drunken Melon Workshop – bottling and distribution Workshop for consumption and contemplation The contents of the tanks change colour, position, form and texture as the fermentation process takes place during the exhibition period by the end of which they are ready to be bottled and distributed to the local community on Shodoshima as well as to art institutions and curators around the world.
The contents of one set of bottles – containing melon and lemon alcohol – are designed for consumption while the contents of another set of bottles – containing plants in salt water – are designed for contemplation

https://research.gold.ac.uk/id/eprint/26207