Alcohol is any drink that contains ethanol (the common name for alcohol). Alcohol is divided into three classes: beers, wines and spirits. Alcohol is the most popularly consumed drink in the world besides water. Alcohol is a psychoactive drug and is a depressant. Alcohol can be made from almost fruit available. In this guide we will learn how to make alcohol using sucrose. With this method alcohol of up to 20% (40 proof) can be produced.
Ingredients Required:
- Distillers yeast
- A large food grade bucket
- Airlock or rubber balloon
- Large spoon
- Bleach or iodophor or some sanitizer
- Sugar 8kg (or look for instructions on the packet of yeast)
- Water 22L
- isinglass or any other fining agent
- membrane filter or wine filter
Method:
First step is to sanitize all your equipment. To do this fill the large bucket with bleach water and wash it out. Alternatively you can use Iodophor, a solution of iodine with a polymer carrier, as it is very effective and wont leave a smell. Boil the water you are about to use. After letting it cool for a while add it to the bucket along with the sugar. Dissolve the sugar. The water should always be above 32C for the yeast to survive. Do not add more sugar than yeast can handle. Yeast does not survive well in over 40 proof alcohol and the fermenting will stop. Any leftover sugar will give the alcohol a sweet taste.
Add the yeast to the sucrose water solution. Stir the mixture. Affix the lid to the plastic bucket. Make sure the lid is sealed and air tight. This can be difficult so use cello tape or a glue if you like. (Although this will make opening it later quite a task). Poke a hole on the lid of the bucket. Attach an air lock here. An air lock is important as during the fermenting process the solution will release a lot of CO2. You want this CO2 to escape while not letting any fresh air in.
Let the bucket rest at room temperature. Do not disturb the fermenting process. This will ideally take about ten to twelve days. The air lock will bubble away madly when the fermenting is taking place. Once this process slows down or completely stop it means that all the sucrose has been fermented or all your yeast have died due to high alcoholic content. Either way its done. After the fermentation process is complete use a fining agent like isinglass to remove leftover yeast and other materials that could be left over. Fining agents might contain sulphites which could be allergic to some people although they will act as preservatives. Reseal with the cap and airlock and let the liquid rest for about two or three days.
Pour off the alcoholic liquid into air tight containers or old bottles you might have. Screen through using a membrane pad or a wine filter to further clarify the liquid. If desired add flavors to the alcohol or mix it with different flavors or juices before drinking.
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