Many people are drawn to the idea of making alcoholic beverages themselves. Thankfully, it is quite simple and inexpensive to turn simple sugar (sucrose) into alcohol. You need to get a fermentation vessel, sugar, yeast and something to purify the resulting liquid. Once the alcohol has been produced, you can use it to prepare cocktails or liqueurs.
Steps
Part 1 of 3: Building the Fermentation Container
Step 1. Choose food safe materials
You should get plastic buckets that can come into contact with food or glass demijohns to use as fermentation containers; make sure that the cap respects the same characteristics. A 28 liter container allows you to prepare a batch of 21-23 liters. Remember that you need to stir the mixture from time to time, so buckets are usually a great solution.
Step 2. Leave some extra space
Do not fill the 28 liter container completely, but leave a volume of 5-7 liters empty which will contain the foam and gases produced during fermentation; if you omit this detail, the pressure builds up in the bucket causing the cap to pop off and consequently contaminating the mixture.
Step 3. Prepare the lid
You need to drill a hole of the right size to insert the sealing ring and the airlock valve. Insert the ring and then slide the valve inside it; put a rubber gasket around the edge of the lid to ensure an airtight seal.
Step 4. Clean and / or sanitize equipment
You should wash and sterilize the fermentation vessel (as well as the rubber stopper for the glass demijohns or the lid for the plastic buckets), the airlock valve and a large spoon. Fill the container to the brim with a disinfectant substance, such as an iodine-based product specifically for home brewing of beer and wine, which you can purchase at craft stores and online.
Part 2 of 3: Sugar Fermentation
Step 1. Evaluate the amount of sugar
The higher the dose, the more alcohol you can get, as long as the yeast is able to transform it; if you want to get a less strong product (with a lower alcohol percentage), you need to use less sugar. In general, each pack of yeast reports the dose of sucrose to use.
If you are making two batches, remember to double the dose of yeast (two packs)
Step 2. Dissolve the sucrose
Mix it in a pot of hot water (tap or bottled) to dissolve it; the liquid should have a temperature of 32 ° C and you should use about 13-17 kg of sugar.
Step 3. Pour the sugar solution into the bowl
Once all the sucrose has dissolved, carefully pour the mixture into the plastic bucket or glass demijohn you want to use for fermentation; in each 28-liter container add 6-8 liters of liquid. Sugar is metabolized by yeasts and turned into alcohol.
It is not necessary to sterilize the solution before fermentation, but if you wish, you can boil it for 15-20 minutes; remember that in this way some of the water evaporates, so add more before boiling
Step 4. Incorporate the yeast
Open a packet of yeast and pour it into the sugar solution. If you are using a plastic bucket, mix the ingredients evenly; if you have chosen a glass demijohn instead, take a sterilized, dry funnel to pass the yeast through the narrow opening without dropping it.
- Use a pack of yeast. A higher dose speeds up the process, but doesn't allow you to get more alcohol.
- Do not add the yeast until the solution is cold, otherwise the heat will kill it.
Step 5. Wait a day
During the first 24 hours of fermentation the yeast expends most of its energy to multiply. Since this feature requires oxygen, leave the lid open; if you immediately block the supply of this gas, fermentation is slower and slower.
Step 6. Put the lid on the bucket
If you have opted for this container, push the lid to create an airtight seal; it may be a bit difficult and you may need an object to leverage; however, it is necessary that the air does not reach the mixture to ensure perfect fermentation.
Fermentation is an anaerobic (oxygen-free) process
Step 7. Pour some water into the airlock valve
If you have not already done so, insert the valve into the lid of the bucket (if you have chosen this container); if you preferred to use the carboy, you have to push it through the hole you made in the rubber stopper and then use the latter to close the container tightly. Pour clean water or vodka into the valve so that the carbon dioxide produced by the process can escape from the bucket and the air cannot enter. The lack of available oxygen blocks the reproduction of the yeast, which instead begins to produce ethanol and carbon dioxide.
Step 8. Let the mixture ferment
Keep the room temperature between 20 and 27 ° C, this is the best condition to promote yeast activity. It should take two to ten days to get the alcohol, but the exact time varies based on the type of yeast and the amount of sugar. Fermentation takes longer to completely transform larger doses of sucrose.
Step 9. Stop the process
During fermentation you may notice that the production of bubbles from the airlock valve gradually slows down until it stops completely when all or most of the sugar has been metabolized. If in doubt, you can wait another day or two; when finished, you can move on to the liquid purification step.
Part 3 of 3: Purify the Alcohol
Step 1. Clarify the fermented alcohol
Once the transformation phase is complete, use a finishing product, such as isinglass, to eliminate suspended yeasts and any other debris present. Look for a product that does not contain sulphites, as some people are allergic to these substances. After adding the caking agent, reseal the container with the cap or lid, check that the airlock valve is always in place, and wait for the alcohol to purify for two or three days.
Use 0.5-1 g of isinglass for every 20 liters of alcohol solution
Step 2. Transfer the liquid or use a siphon
Carefully transfer the alcohol solution into a glass demijohn or other airtight container, such as a beverage keg, taking care to leave unwanted sediments in the fermentation container. You can also use a spongy membrane filter, such as a specific one for wines, to further clarify the liquid and remove residual yeast; finally, bottles the alcohol to preserve it.
- Do not leave it in the carboy for more than a month, otherwise it may oxidize over time.
- Choose an activated carbon filter. A model for food use allows to eliminate unwanted volatile substances and further purify alcohol; if you want to add aromas at this stage, do not use the charcoal filter because it also eliminates the flavors.
Step 3. Drink responsibly
Pour the alcohol directly into jungle juice or liquor flavorings. You can also choose to age it in sealed bottles to improve its flavor, especially if you plan on making liqueurs; you can buy new bottles at home improvement stores and online.
Reuse the bottles of spirits, wine, beer or get some jars for preserves
Advice
- If the fermentation pail is sealed and without an airlock valve that expels the gas, it could burst and create a lot of confusion.
- The optimal temperature for yeast cells to breathe anaerobically is 38 ° C.
- You could distill the final product to make vodka; However, be aware that it is a dangerous procedure, since the vapors are flammable, and in some countries it is even illegal.
- You can replace fruit juice with a soft drink.
- To improve the flavor, you can eliminate the yeast with an activated carbon filter.
Warnings
- This type of raw alcohol is likely to have an unpleasant taste if drunk without some other ingredient that masks its aroma; if you overdo it, you may have a hangover that you will never forget.
- Only people of legal age can produce alcoholic beverages in a legal manner, there are also other restrictions regarding this practice; remember to drink responsibly.
