Brewing - making your own alcohol

Discussion in 'Alcohol' started by VIKETIME, Apr 4, 2005.

  1. VIKETIME

    VIKETIME Newbie

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    does anyone know a simple way to make your own alcohol, just not beer, mainly whiskey, butI will make wine if its easier.I aminterested in trying it ontheir own. maybe making a new flavor or something lol.
     
  2. PenguinPhreak

    PenguinPhreak Newbie

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    Ethyl Alcohol is a byproduct of anerobic respiration of yeast.
    Basically all you need to create alcohol is yeast and sugar. Different
    alcoholic beverages are usually only different in the source of the
    sugar (i.e. rum is honey, wine is fruit) You can find all the
    instructions you need to make various different alcoholic beverages by
    searching for a few minutes on Google.
    Edited by: PenguinPhreak
     
  3. VIKETIME

    VIKETIME Newbie

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    tried searching on google for a while, but the info sucks. need a simple explanation, basically what i need (ingredient wise), and the easiest way to ferment the shit or whatever. Edited by: VIKETIME
     
  4. Motorhead

    Motorhead Platinum Member & Advisor

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    Well the easiest way is to get a bucket, throw in some orange peels, apple cores, grapes , molasses whatever really if its got natural sugars, water , and yeast. Youll get some kind of yukky mess my great uncle calls 'Panther Piss'. Ex cons call it prison wine lol


    but if your serious about it go to some file sharing sites and put in alcohol or distillation in the search and ull get some info. Swim likes bearshare and limewire the best. Swim cant get imesh to work tho he hears thats a good one.
     
  5. VIKETIME

    VIKETIME Newbie

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    i have limewire, but what do i do a search for? cuz u can pick like what kinda media u want or w/e would it be documents?
     
  6. bman1

    bman1 Palladium Member

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    There are kits one can buy to make their own wine. There are many homebrew andwine shops. One needs a bucket to ferment in many corks and corker and a few other various supplies. And many pounds of grape or grape concentrae. Or other fruit if desired. There are yeast strains specific to wine. One needs a good yeast strain since wine reaches 14% alcoholThis is high enough to kill many yeast strains. If your looking just for cheap stuff through fruit and sugar in a bucket and seal it makeing sure there is an air lock. throw wine yeast in and a few days later you have alcohol. Yeat can be reused each times so onlyt have to buy once. To make Whiskey one needs a distiller. This gets complicated. You can buy ones made for alcohol but they make basiclly moonshine. Whiskey has to be aged in an Oak barrel for several years. This gives whiskey its color and flavor. The alcohol combines with wood sugar and other chemicals in the wood. Many liquirs are made this way.
     
  7. Motorhead

    Motorhead Platinum Member & Advisor

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    make it a documents search anytime u are looking for text based information.
     
  8. nEone

    nEone Gold Member

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    "Making alcohol" is kind of a confused idea.It's actually not hard to
    make alcohol....but making anything worth drinking (and safe to drink) is
    another story altogether.

    It would help if you actually understood where alcohol COMES from.

    Alcohol is a product of fermentation. When anything with sugar in it sits
    around for a while, bacteria in the air will cause it to start to degrade. the
    bacteria feeds off of the sugar and grows and emits both carbon-dioxide
    and alcohol.

    Over the years, people have isolated yeast that produces alcohol quickly
    enough that other contaminates don't grow and turn their brews into
    potentially dangerous funk.

    They've also played with a wide variety of sugary materials to make
    alcohol out of. From apples to barley (anything rich in carbohydrates is
    essentially rich in sugar - even though it's not "sweet" like we associate
    with sugar), to raw molasses.

    if you leave it at that, you have a sludge that has a slightly alcoholic
    content. If you filter that sludge - you have the beginnings of beer. If
    you manage to bottle that filtration before the yeast has finished eating
    all of the sugars - then the carbon-dioxide that is given out will cause the
    beer to be fizzy. (modern beer makers add CO2).

    But what if you want something stronger than 4-8% alcohol? WEll, then
    you need to distill the sludge. Distilling is the process of separating the
    alcohol from the sludge - thereby concentrating it.Alcohol has a lower
    boiling point than water - so if you put a water/alcohol mix over a heat
    source, the alcohol will evaporate before the water does. a simple pot-
    still is basically a pot for your sludge and a tube running out of the top of
    it and coiling back down. You heat up the liquid and the alcohol
    evaporates and travels up the tube as a vapor, and then cools down in the
    tube and turns back into a liquid that is caught in a second container. if
    you stop the process then, you have two pots of liquid...one with sludge
    that has had the alcohol removed from it, and one with pure alcohol in it.

    But don't go drinking the pure alcohol. That's a good way to get alcohol
    poisoning. First of all, not all "alcohol" is fit to drink...there are different
    types of alcohol, and it takes a good amount of knowledge to know
    what's drinkable and what will make you go blind.

    Also, 100% alcohol would just rip through your system. So once you've
    distilled pure alcohol, you need to water it down to a drinkable level.
    Most Vodka is watered down to about 40% alcohol.

    Sound easy? It's not. It's really hard to get a clean distillation - and
    harder still to make anything worth drinking.


    One way to get around this - if you're looking for a weekend project - is
    to exploit the differences between alcohol and water. We know that they
    have different boiling points - right? Well, they also have different
    FREEZING points. Water freezes at a higher temperature than alcohol.
    Meaning, it's easier to freeze water.

    Take a bottle of apple cider. OPEN the bottle and pour it into a
    tupperware tub (meaning, get rid of anything that's glass and that could
    break).Now put that in the freezer.The water/juice will freeze, but
    the alcohol will not. Strain off the liquid - there won't be much (since
    cider/beer tends to be 4-5% alcohol.) toss out half of the ice and then
    thaw the cider. Voila - you've "made" Applejack.

    The best part about this is that you don't have to worry about the kind of
    alcohol in the cider because someone else has already done that FOR you.

    Anyways, there's no easy way to make GOOD alcohol. You can do it, but
    it takes a fair amount of practice, equipment - and of course, quality
    ingredients.
     
    1. 4/5,
      nice breakdown of the needed info
      May 28, 2010
  9. DrugPhreak

    DrugPhreak Gold Member

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    You can make your own ethanol (grain alcohol) in a couple ofdays with turbo yeast and sugar, but I've only used it forlaboratory purposes. Ethanol production normallyproduces asmall amount of methanol also so keep that in mind.Edited by: DrugPhreak
     
  10. Turricaine

    Turricaine Newbie

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    www.homedistiller.org has all the juicy info you need.


    One thing I would recommend is you save your grains for beer production. Or if you are not at the stage of handling grains, buy a homebrew kit first.


    Attempting to distill anything other the broth obtained from fermenting sucrose & yeast extract (biological equivalent of 'yeast nutrient') gives yields too lousy to be worth theeffortIMO.


    Having said that, SWIM might try doing a finishing touch as follows:


    Dump 1kg sucrose in a pot of boiling water and add one tsp lemon juice. Boil for 1/2 hour to get invert syrup, which is said to have a pale golden color.


    This saves the yeast the effort of having to use the 'invertase' enzyme making the conversion (hydrolysing the saccharide linkage) a chemical step ie. not enzymatic. It is actual called invert syrup because it rotates plane-polarized light. Theoretically speaking this might increase yields of productand/or therate of fermentation. I have heard that it lightly caramalizes the sugar, thus it couldenhance the delicate smell/taste of the final product, maybe.


    Find the rest of my recipie in the 'moonshine' thread. BTW this is theoretical, dont walk away with the impression that I actually do this.Edited by: Turricaine
     
  11. VIKETIME

    VIKETIME Newbie

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    thanks nEone, drugphreak, and turricaine, your posts have been quite helping. looking to get started soon, i'll update how it goes.
     
  12. DrugPhreak

    DrugPhreak Gold Member

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  13. korky8097

    korky8097 Gold Member

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    I saw a wine making guide a while back. It really just produces
    some fermented grape concentrate that probably doesnt taste amazing,
    but will get you drunk. If you are interested in this let me
    know, ill try to dig it up.
     
  14. sg43

    sg43 Palladium Member

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    I attempted to brew alchoholone time, I used kyro syrup and yeast the only problem i ran into was distilling it, I used a tea kettle and coper tubing but had problems keeping the tubbing cold. I distilled probably only about 8 ounces of alchohol, next time I attempt this I plan to use a proper distill kit.
     
  15. Shocktherapy

    Shocktherapy Newbie

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    i use a 4-5 gallon bucket/container, 4 cans of apple juice concentrate, 4-8 cups of sugar and 4 packets of dry yeast, and then i fill it the rest of the way with water, give it a week or two and you'll have indiana hooch, made in quantity this shit will fuck you and all your friends up for a good night or two...the taste can be kinda harsh...like old sour apple cider...but it will get you drunk, and it's cheap...and, yeah give it a try.
     
  16. Muirner

    Muirner Gold Member

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    A friend of mine his dad makes hard cider. The way he does it is with 1gallon of Cider, and 1/2 a lb of sugar (i think). I believe that he has to have yeast in there to make a reaction begin. But he corks the top with a little cork with a tube running through it, at the end of the tube that is in the open air, he runs a small flexable tube from the end of the pipet (looking thing that goes through the cork) to a bucket of water and submerges it. When it stops bubbling then you know that you have fermented it. I have heard about this working in a horticulture class, but their was yeast involved


    Muirner
     
  17. transit

    transit Newbie

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    I started as simple as possible and
    bought a wine kit. </span>The basic ideas
    underlying the making of alcohol are incredibly simple. </span>It happened long before people got
    involved. </span>Having said that, when making
    it at home there are some basic principles that need to be learned. </span>While they are ultimately quite simple, using
    a kit is kind of like learning to paint using a paint by numbers approach – it is
    much harder to make any serious mistakes.
    </span>After using a kit approach a few times, one is much better prepared to
    get creative on one’s own.</span>
     
  18. Diphenhydramine

    Diphenhydramine Gold Member

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    I tried a few times to make boomshine. Only problems are
    temperature and amount of yeast. Here's directions that I used:

    -Take bottle of sugar water (bottle of water, dissolve as much sugar as possible into it)

    -Add yeast (still trying to figure out ratios)

    -Let ferment for a few days with the cap loose to discharge gas

    -Pour into a cappucino machine. This needs to be the type that is simple, and uses a stove (not elctric powered).

    -Heat at lowest setting, and aim tube into a glass bottle that is surrounded by ice (like in a bowl of ice).

    -Play with temperature. You want condensation to drip through the
    tube, but at the lowes temperature. This is what distilling is.



    The whole process follows like this. The yeast and sugar will
    produce ethanol, but one needs to distill it to get a high
    concentration. So, the water-yeast-sugar (by now fermented) needs
    to be heated at the boiling point of alcohol (which is lower than
    water). This means that the alcohol will evaporate, leaving water
    behind. You need to collect the evaporation. That's why I
    use an old cappucino (expresso?) machine.



    This is easy if you can figure out how to do it. It also takes a
    long time...like an couple hours for a shot or two. Any easier
    homemade recipes out there?
     
  19. Turricaine

    Turricaine Newbie

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    Diphenyl, good post except you are not stating the type of sugar used. It is good to calculate the carbohydrate content to 1kg in 5L solution. Only one tsp yeast is all that is required.


    My point is that a small amount of nitrogenous material and nutrients/trace elements are needed to promote the yeasts well-being. The yeast also perish in solutions that are too rich in sugar/alcohol.


    Failing this yeast will either churn out things such as aldehydes (partial fermentation of sugar), or their cells may even burst and die if they are stressed with excessive workloads.
     
  20. genaro

    genaro Iridium Member

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    Yeh that's a good thread: I would need to make BIG quantities of unflavoured 80% alcohol (96% would even be better). The purpose is to use this alcohol to make absinth liquor (which preparation requires 80 to 96% alcohol)...I would need to make some 10L 80-96% alcohol...at first[​IMG]


    Has anyone experience with making pure alcohol for preparing liquors with? How do you make it?


    I guess you may use some yeast (where do one get yeast suitable for alchol manufacture?) ...and macerate it with water and sugar for some time (how long should I allow it to macerate? weeks? months?). What would be the yeast/sugar/water ratio to produce 1L 80-96% pure alcohol? And then I guess I have to filter it and then distill right to obtain pure alcohol, right? Would the obtainedalcohol be around 80-96% ? Any important tips I should know before attempting this? For instance is there anything I should do so the fermentation doesn't produce any dangerous bacterias? How can I be sure there's no methanol produced during the process ?


    Or maybe I should make grain alcohol? Is it suitable for making liquors?


    And last question (yes one more!) : do you see any other way I could get 80 or 96% drinkable alcohol for cheap in great quantities (in some country there is some for sale, but not in my country, too bad)...and as I need great quantities I would need to get one very cheap.Edited by: genaro
     
    Last edited: Feb 22, 2007