HOMEMADE ALCOHOL -=-=-=-= By: Zero zerotextspy@yahoo.com July 12th, 2008 -=-=-=-= -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= INTRODUCTION -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= In this file I am going to present to you the simple method(s) for making drinkable alcohol; this is so easy a kid could do it. There isn't much to introduce here, as everyone on Earth (well, almost everyone) knows what alcohol is, and the effects it has when it is consumed. So let's just get right to the alcohol production. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FERMENTATION -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= We make ethanol (drinkable alcohol) by the fermentation of sugar using yeast. In this recipe, you will need three basic ingredients: *-Sugar *-Water *-Yeast Lets start with the yeast. You will go to Wal-Mart, or wherever, and go to the flour/sugar/cake section to find typical Baker's Yeast. You will find two items, either the yeast in small packets (sold as three packets each), or a small container of yeast. I suggest buying the packets. If you would like, though, you can order yeast off of the internet that will be better. The thing about baker's yeast is the bread taste that it has with it (this stuff is used to make bread), but it is tolerable and will work. If you order the yeast off of the internet, search for any yeast used to make high concentrations of alcohol. Either will work. The sugar is easy; just get a cheap bag of sugar. You'll only need a few cups per gallon of alcohol you make, so just get a big bag and make a crapload of alcohol; simple as that. Water is not extraordinarily important. If you have decent tap water in your house, then this will due just fine. If your tap water is suspect, or if you would like a "cleaner" tasting alcohol, then just buy a few gallons of drinking water (these are like 80 cents each). Also, you will need the 1-gallon jugs anyway, so you may as well just buy the gallons of drinking water and use the water they have. For the materials, you will need only a pack of balloons, and the gallon size jug(s). I will explain in a minute. When it comes to the gallon size jugs, I suggest using the drinking water jugs of course, but if you are forced to use a milk jug, then be certain to clean it out using bleach and hot water; you are going to be fermenting sugar in here for a few days, so you definitely want to make for certain that you don't get any crap bacterial growth in them. Things must be clean; period! To start, add 3 1/2 cups of sugar to the gallon sized jug. Next, fill it with 13 cups of luke-warm water. Now, in a sauce pan (pot), add 1 cup of luke-warm water, and dump a packet of yeast in it. Do not stir the yeast; it will disturb it. You want to activate the yeast, so just let it sit there for a little while to hydrate. You will begin to notice that the yeast is foaming and bubbling. Once the yeast has dissolved completely into the cup of water, you can stir it a little bit, and add it to the gallon jug with the sugar and water. Put the cap on the jug, and shake the living crap out of it to get all of the sugar and yeast dissolved completely in the water. You should notice immediate foaming action. Now take the cap off, and put a balloon over the top of the container; secure it with tape. Now poke about 5 very small pin holes in the top of the balloon. Now it's time to wait. When you are making alcohol, a by-product is carbon dioxide. This carbon dioxide needs to escape from the jug while also not letting oxygen in. Oxygen is damaging to the fermentation process, so the balloon protects everything from oxygen while also letting the carbon dioxide out safely. In a few hours, you will see the balloon inflate and hear the carbon dioxide coming out. Put the jug in a good place (like in your closet), and allow it to ferment for about 7 to 14 days. This time is not specific, but you can judge when the fermentation is done by viewing if the balloon has deflated. Once the balloon has deflated a lot, and is no longer putting off any gas, then your alcohol is ready. You should notice at the bottom of the container some sediment; this is just yeast leftovers that taste like bread and will make you fart (it's true). Simply pour the strange smelling sugar wine into a new container, and leave the yeast behind. If you want it to taste better, let it sit for about a month. It is perfectly fine to drink, though. The concentration of alcohol is low, but drinking it serves as no problem whatsoever. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CONCENTRATION -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Your new alcohol isn't exactly that concentrated; it might have 9% alcohol by volume at best. If you want to take advantage of the alcohol content, you can concentrate it with varying methods. You may have heard of distillation, which requires that you heat the alcohol to a vapor, and recondense it by itself to yield more pure alcohol. There are many methods to do this, which I will not cover due to the fact that I am aiming for ease. Simply do an internet search for "alcohol distillation" to find out how this is done; it's not that hard. If you would like an easy way to concentrate your alcohol, though; simply put it in the freezer. That's right, putting your jug of alcohol in the freezer will allow you to freeze the water, leaving behind a more concentrated form of alcohol. Simply put the jug of sugar wine in your freezer for a while, allow a lot of the water to freeze, then pour off the liquid, which should be a higher concentration of alcohol. Discard the water, of course. Now for a practical concern; larger amounts. Due to freezer space, you can't throw a bunch of jugs in there at once. I suggest making 1 to 2 gallons of homemade alcohol every day for 7 days. Label them for each day that you make them, and stick them in your closet as you make them. After about 7 days or so, when the first batch is done, simply put it in your freezer for a while and pour off the more concentrated alcohol. The following day, do the same thing with the next batch. Once you have done all of the batches (7 to 14 gallons), you should be left with *at least* a gallon or two of more concentrated alcohol. Take the concentrated alcohol, and put it in the freezer one more time in a final attempt to remove some of the water. Pour off the alcohol leaving the ice, and you should have a very good amount of some fairly decent concentration of drinkable alcohol - maybe upwards of 25-30% alcohol if you have done everything right. If you would like, at this point you can add flavoring. Simply add any extract flavoring that you would like to add. Go to Wal-Mart, or wherever, and buy a small thing of rum extract, or whatever you want to add. Adding a bottle of this stuff to your alcohol will give it a better taste. Do not be confused; you're definitely not going to be making quality alcohol using any of method here, but this stuff is drinkable.