How to get pure alcohol at home. Video: Getting alcohol at a home mini alcohol plant

To create tinctures, vodkas, liqueurs, the best alcoholic component is.

Moonshine, even purified, is not so suitable, purchased vodka is low-grade.

Consider how alcohol can be made at home and what raw materials are suitable for this.

However, we immediately note that only moonshine can be obtained on a conventional distiller, and for our purpose a distillation column is needed, which is not difficult to purchase.

It is impossible to obtain pure alcohol from impurities from poor raw materials. Therefore, immediately forget about processing rotten apples or moldy jam.

There will be a way out, but this product can hardly be called high-quality. And since we still drive for ourselves, we will not lose the mark.

How to do at home?

It's time to study popular recipes and strictly follow them.

Getting from wheat

You can find a lot of wheat recipes, but we will give a simple and effective one. To implement it, you will need:

• 10 kg of crushed wheat (cereals), for which you can use a crusher or other available method;
• 40 liters of water;
• dry yeast (preferably alcoholic) - 50 g or 750 g pressed;
• enzymes (can be bought in special stores, on the Internet) 25 g each of A-Amilosubtilin and G-Glucavamorin.

Peculiarities. Enzymes can be replaced with dry ground brewing malt. This amount of water and wheat will require 2.5 kg of malt.

Attention. If you use malt instead of enzymes, then skip step 2, immediately cool the wort to 63-65 ° C, and add malt.

Braga distilled twice:

• first time - in distillation mode, without separation into fractions, almost to the water. The total strength of the resulting distillate will not exceed 30-35 °;
• secondarily - using a distillation column, with obligatory separation into fractions to obtain alcohol.

Note. A pure product with a strength of 96 ° C at home can only be obtained in a column with a height of at least 120 cm (counting the height above the cube).

In ordinary household columns - 45-60 cm in height - the final fortress rarely exceeds 80 ° C.

From potatoes

A cheap and affordable raw material for the production of alcohol is the familiar potato, which contains a large amount of starch.

In turn, starch under the influence of enzymes and turns into sugar. You can achieve this with the help of malt which one to buy is not a problem.

You can grow green malt yourself. To do this, rinse and soak the wheat well. After three for, sprouts will appear, this is green malt.

To prepare the mash you will need:

• green malt - 150 g;
• peeled potatoes - 1 kg;
• pressed yeast (it is better to take alcohol) - 50 g;
• water - 2 liters.

Potatoes need to be rubbed on a fine grater, it is not a sin to also use a food processor.

We shift the grated potatoes into a saucepan and stir, pour hot water (80 ° C). In order not to be mistaken, it is easy to measure the temperature with a bimetallic, or even better, with an electronic thermometer that your moonshine is equipped with.

We pass the malt through a meat grinder or grind it in a blender bowl.

Cool the potato mixture to 62°C and add malt. Mix well again, cover with a lid and wrap in a blanket for 10 hours.

After infusion, we filter the resulting mixture, squeeze it and send it to the fermentation tank.

We dilute the yeast in a small amount of water and pour it into a fermentation container, on which we put on a glove or put a water seal.

Advice. Considering that the mash will turn out a little, you can use a plastic bottle of water with a volume of 6-9 liters as a fermentation tank.

Fermentation lasts 10 days (see:). The first 3-4 days it is stormy, then it gradually subsides and on the 10th day the glove is completely blown away, indicating that the mash is ripe. The remaining starch will settle to the bottom, the liquid will clear.

It must be removed from the sediment with a tube and poured into a distillation cube. Please note that potato mash has a sharp unpleasant odor, from which a slight aroma may remain after rectification.

As in the example with wheat mash, the distillation is done twice: the first one is in the distillation mode without fraction selection. It is better to select about 750 ml of raw alcohol. It will be above 40° fortress. You can take even higher, but the result of the second run can be a little disappointing, since the tails are subjected to worse cleaning.

We dilute the distillate with water up to 25-30 degrees and distill again in the rectification mode. We select 45 ml of heads, then we select the body. The result will be 250 ml of 75 degree alcohol.

To obtain potato vodka, alcohol can be diluted with water up to 40 ° and left for a couple of days so that the ingredients are qualitatively combined.

In the smell of vodka created from potato alcohol, a bready smell may be slightly felt due to the presence of wheat malt in the mash. The taste is not sharp, but peculiar, you cannot call it too refined. As they say - for an amateur. However, it is worth noting that in Belarus, potato moonshine is driven everywhere and drunk in villages and cities.

From an earthen pear

Jerusalem artichoke is almost a weed plant, it can grow without any care. With a large yield, part can be distilled into alcohol. Take:

• 10 kg of washed Jerusalem artichoke tubers;
• dry yeast - 25 g, if pressed - 300 g;
• optional - 1-2 kg of sugar. It is possible without it, but sugar will increase the yield;
• water 5-10 liters plus 4 liters for each kilogram of sugar. The juicier the ground pear, the less water is required, therefore the approximate amount is indicated;
• citric acid - 5 g for each liter of water added.

To prepare the wort, Jerusalem artichoke must be grated on a fine grater, put in a saucepan, pour in half the water and boil for an hour and a half, stirring occasionally. Ready porridge is thick, with the smell of baked apples. Water is added to it, sugar, citric acid are added.

When the temperature reaches 28-30°C, yeast is added. The must matures for 3-10 days under a water seal. The finished mash is distilled twice, as in previous recipes.

Carefully. There is a statement that alcohol from Jerusalem artichoke contains a lot of methylene.

Therefore, before ingestion, check its quality by Lang test(the method is described at the end of the article).

From flour

We have a popular budget method for distilling alcohol from flour. Take:

• 19 liters of water;
• 4 kg of rye, wheat (or mixed) flour;
• 100 g yeast.

Bring 8 liters of water to a boil and pour 2 liters of cold water into it. In this hot water with constant stirring, you need to dissolve the flour. Leave the "dough" for 1.5 hours, covering the pan. Then add 3 liters of cold water to the mixture.

Stir and let thicken for another 3 hours. Then add the remaining water, pour in the yeast diluted according to the instructions. You don’t need to put a water seal under it, just cover the container (you can with a cloth). After 4 days of being warm, the mash is ready for distillation.

From sugar beet

Raw materials for producing sugar are also suitable for making homemade alcohol. And in order to make it suitable for drinking, it is necessary to strictly follow the technology:

1. Grind 5 kg of sugar beets (other types are not suitable!) into puree in a way convenient for you. Can be grated, chopped and twisted into a meat grinder, etc.
2. Transfer to a large saucepan, finish off with 7 liters of water and cook for an hour.
3. Cover with a lid and wait for self-cooling.
4. Strain through cheesecloth, carefully squeeze out the sediment.
5. Put the resulting juice back on the fire and boil until the mass becomes thick.
6. When it cools down, pour into a fermentation tank and add the same amount of water, that is - 1: 1.
7. Dilute 50 g of dry yeast (250 g pressed) and add to the wort, mix.
8. A water seal is installed, left warm without sunlight for 7-10 days, until fermentation stops.

Attention. Water according to this recipe will need 10-15 liters.

Important. Beetroot mash has a sharp unpleasant odor. To completely get rid of it and not feel it in the final product, you need to clean moonshine after the first distillation with coal or milk, dilute with water 1:1, and only after that overtake through a distillation column with the selection of heads and tails.

From fruits and berries

From fruits - apples, plums, cherries, pears, cherry plums, etc., as well as grapes and berries, a pleasant-tasting moonshine is obtained while preserving the taste of fruits. But you can also make alcohol.

Often, even after rectification at home, a light aroma of the feedstock remains. Braga is put both with yeast and without it (using wild yeast on fruits). Distilled twice.

From bread

It can be prepared with yeast, using enzymes, and also with mold. Let's talk about the last option.

Take 2 loaves of bread and cut into cubes with a side of 1.5-2 cm. Fold in a plastic bag, tie and leave at room conditions. After a week or two (it is difficult to predict), the entire volume will be abundantly covered with mold.

The mass is transferred to a bottle, 7-8 liters of water are poured and under a water congestion (glove). After a week, you can overtake. Twice, with intermediate cleaning.

From sugar

We put the classic sugar mash: for 30 liters of water - 6 kg of sugar and 0.5 kg of pressed yeast, after ripening we rectify through a column.

From jam

Braga is not particularly different from the previous one, only you need to correctly calculate the amount of sugar in the jam. If it's not too sweet, add sugar.

from apples

You can put yeast mash with the addition of sugar and yeast for quick maturation. For homemade alcohol - that's it. For 15 kg of crushed apples, you need to take 10 liters of water, 2 kg of sugar and 20 g of dry yeast.

From dried fruits

Dried fruits are suitable for mash: apples, pears, plums, cherries. Proportions:

• 2 kg of dried fruits (one type or assorted);
• 2 kg of sugar;
• 10 liters of water;
• 40 g dry (350 g pressed) yeast.

Boil dried fruits, invert sugar, add diluted yeast to the mixture cooled to 28-30 ° C.

From plums

If you have enough ripe juicy sweet plums, you can make mash without sugar and yeast from them.

Do not wash the plums, mash them into a puree, add a little water so that the wort is quite liquid and put a water seal. After a week, you can overtake.

From wild pears

You will need:

• 12 kg of wild pears;
• 4 kg of sugar;
• 16 liters of soft water;
• 100 g pressed or 20 g dry active yeast.

Cut out seeds and stems from pears. We grind. Mix with sugar (you can - syrup), water, diluted yeast. We put under a water seal until ripening (about a week), distill twice.

Rules and shelf life

The resulting alcohol must be stored in a sealed container made of glass or food grade stainless steel not in the light, at a temperature not exceeding +20°C. Plastic bottles are a bad option. It happened that alcohol even burned through such containers, not to mention the chemical compounds that arise there.

Under favorable conditions, pure alcohol can be safely stored for up to 10 years, with additives - at least 3 years.

How to check the quality of alcohol at home?

Having received alcohol at home, you can check it for impurities by conducting a Lang test. Need:

• 3 fractions of one alcohol - heads, body and tails;
• 3 flasks (clean jars will also do);
• a strong solution of potassium permanganate (for 50 ml of distilled water - 0.1 g of potassium permanganate);
• graduated pipette (syringe).

It is done like this:

1. 0.4 ml of potassium permanganate is added to each of the three jars and 20 ml of alcohol fractions are added: heads in the first jar, bodies in the second, and tail fractions in the third.
2. Literally within a minute, reactions occur: the heads become light yellow, the body remains pink, the tails are brown.
3. Immediately after breeding, time is recorded and after what time the sample with the “body” will acquire the color of salmon:

• 10 minutes - alcohol of the first grade, not very high quality;
• 15 minutes - the highest grade;
• 20 - "Basis";
• 22 - "Lux".

If alcohol acquired the color of salmon earlier than after 10 minutes, it is dangerous to use it inside.

The easiest way is to put it on your hand and rub it. An unpleasant pungent odor indicates that alcohol is unsuitable for ingestion.

Vodka is constantly becoming more expensive, but nevertheless it does not become of high quality! How to make alcohol at home and based on it? Make your own home installation for obtaining quality alcohol for your needs! 🙂

We bring to your attention a sketch and description of the installation for the production of high-quality alcohol from mash made from sugar or various fruit raw materials.

The design of the plant is simple and does not require large investments. It is quite realistic to make it in a home workshop or garage for a person who knows how to hold a metalwork tool in his hands. The installation consists of stainless pipe cuts of various diameters, interconnected in a certain sequence by partitions using conventional soldering or welding and filled with filler.

Any room with a 220V power supply and running water for cooling is suitable for the operation of the unit. In addition to electricity, other heating sources can be used: a gas or electric stove, a cooking oven, hot steam, etc. The installation can be performed in several versions, everything will depend on the performance and power consumption, which is clearly seen from the table:

Drawing

Specification

Notes:

1. All dimensions are in millimeters.

2. Since the installation can be made of pipes of other diameters, it is necessary that the gap between the pipes (cylinders) pos. No. 5 and No. 8 must be at least 6 mm., Between pos. No. 4 and No. 5 at least 10 mm.

3. All parts of the installation are interconnected by soldering or welding.

4. The distillation column in the upper part has 4-8 holes d=8-10 mm. for the exit of alcohol vapors into the space between the cylinders pos. No. 4 and No. 5.

5. Deviations in linear dimensions during the assembly of the installation does not have a significant effect.

Attention! All the above dimensions correspond to installations with a capacity of 25-30 liters/day.

Ethyl drinking alcohol is widely used in the household; various home-made alcoholic drinks are made from it: vodka, cognac, tinctures, liqueurs, liqueurs and cocktails. Food wine alcohol is used in the preservation of juices, berries. On the basis of medicinal herbs and drinking alcohol, useful tinctures can be prepared for the treatment of various diseases. For home food purposes, only rectified alcohol made from sugar-containing raw materials or starch-containing raw materials is used, in no case should ethyl and methyl alcohol be confused. Methanol is a terrible poison derived from wood products.

From a chemical point of view, drinking ethyl alcohol is a colorless liquid, completely transparent with a sharp characteristic odor, burning in taste. Easily soluble in water. When ignited, it burns with a blue flame. The chemical formula of drinking alcohol is C2H5OH. Boils at - 78.3 degrees.

Attention: Solutions with a high alcohol content are flammable and require careful handling and fire safety regulations.

Ethyl alcohol can be made by yourself. Getting alcohol at home is a very real task. Having special equipment for the production of alcohol, you can easily get a product of a fairly high quality, in no way inferior to alcohol made at the factory.

Raw materials for alcohol. The main raw materials for the production of ethyl alcohol at factories are: grain, potatoes, sugar beets. At home, alcohol can be made from any product that contains sugar, starch. Wheat, corn, barley, sugar, jam, berries, fruits, the list is simply huge. The choice should be determined by the cost of raw materials and the yield of the finished product. Of course, sugar is the most common and easy to prepare, and cereals, beets, and potatoes can be considered cheap raw materials.

Elite varieties of alcohol, as a rule, are obtained on the basis of alcohol prepared from grain and fruit raw materials. Below is how to make alcohol from wheat. Based on this recipe, you can similarly prepare alcohol from other available raw materials, the technology is almost the same.

Alcohol production process preparation technology

The production of alcohol is a rather complex technological process that requires constant monitoring and compliance with all regimes at the rectification stage. The main stages of the process can be distinguished:

1. Braga making,
2. Obtaining raw alcohol,
3. Alcohol distillation.

Preparation of mash from wheat

Ingredients:

• Wheat - 10 kg;
• Water - 40 l;
• Enzymes:
• Amylosubtilin - 25 gr;
• Glukavamorin - 25 gr;
• Dry yeast - 50 gr.

How to cook mash.

1. Grind wheat on a special crusher, or grind it in another accessible way. It is desirable to grind not into flour, but the fraction should be like cereals, but not critical!
2. In a large 50-60 liter container, heat water to a boil, add wheat groats. During the introduction of cereals, the mash must be stirred to prevent the formation of lumps. Leave the porridge to steam for 3-6 hours.
3. At a mash temperature of 80C, add enzyme A-Amylosubtilin. Under the action of enzyme A, the thick porridge will become liquid and ready for saccharification.
4. At a temperature of 63-65C, add the enzyme G-Glucavamorin, which saccharifies starch. This temperature must be maintained for 2-3 hours. After this time, you can make an iodine test, making sure that the wort is saccharified. In the absence of enzymes, malt can be used. Take the usual ground brewing malt 2.5 kg, and make the same at 63-65C.
5. Sweet wort must be cooled as quickly as possible to the yeast introduction temperature of 25-28C in order to avoid unnecessary microbes entering it. This can be done using a special chiller, for cooling, or by placing a container of wort in an ice bath.
6. Pour the chilled wort into a fermentation tank, add the prepared yeast. Yeast can be used pressed, the dosage in this case increases. A water seal is installed on the fermentation tank, the mash roams for 5-6 days at a temperature of 25-30 degrees.

Obtaining raw alcohol.

1. If you have an ordinary moonshine, then thick mash must be filtered through a sieve or distilled in a special bag to avoid burning. If it is possible to overtake the mash by steam or on a steam boiler, then filtration is not needed. Another plus of ferrying is an increase in the yield of raw.
2. Braga is poured into the cube of the moonshine, chased to the water without the selection of head and tail fractions. As a result, with 10 kg of wheat, 11-13 liters of raw alcohol should be obtained, with a strength of 28-30 degrees. There is no need to clean moonshine before rectification.

Alcohol distillation.

To get pure ethyl alcohol at home with a strength of 96.6%, a conventional moonshine will not work. For its production, a stainless steel distillation column is needed, in which complex processes of heat and mass transfer take place.

The device of the column is in many ways similar to a moonshine still, but it allows you to get pure ethyl drinking alcohol without impurities. Many are interested in the question of how to purify alcohol at home, and so alcohol does not need additional purification. Alcohol purification takes place in the column itself. You can make such an apparatus for obtaining alcohol yourself, in more detail.

The column is installed on a distillation cube into which moonshine is poured. The device is connected to a special automation that controls the entire process of distillation, and the temperature and pressure in the cube, and also selects the head fraction and alcohol. After switching on, the column works for some time on itself, at this time the fractions are located along the column. Then drip selection of heads begins, followed by drinking alcohol and then tails. Everything is the same as in distillation, but processes are much more complicated in the column itself.

The production of alcohol can also be controlled manually, but this is a long and difficult process. As a result, 2.5 liters of pure drinking alcohol are obtained from raw alcohol. How to check the quality of alcohol at home? For this, a Lang test is done, which is well described on the net. For the Lang test, distilled water, potassium permanganate and the tested alcohol itself are needed.

Food alcohol is used to prepare various homemade drinks. An alcohol solution can be used to make vodka, and other high-quality alcohol can be prepared on its basis. It is necessary to store drinking alcohol in a closed container, the shelf life is not limited. Keep away from children and fire!

The quality of a homemade drink will directly depend on the purity and softness of the water. It is recommended to use bottled, for example, from the baby food line - then the base does not have to be further cleaned. However, alcohol must be prepared.

To clean, pour it into a clean glass jar and add pharmacy activated charcoal, powdered (15 tablets per 3 l). Stir the contents of the container and let stand. After a day, pour the alcohol into a clean dish through ironed gauze or white flannel.

Add purified alcohol to the water in small portions. To achieve the desired strength of the drink, use. If you do not have a special measuring device, stick to common proportions: 2 parts alcohol and 3 parts water.

Vodka does not have to be 40% ABV. According to the State Standard of the Russian Federation, alcohol in this drink can be from 40 (in European countries - from 37.5%) to 56%.

To give softness to vodka, it is desirable to add sugar syrup, which must be prepared from equal parts of water and granulated sugar. In 1 liter of home-made vodka, add 1 teaspoon of syrup, hermetically close the container with an alcoholic drink and let it stand for at least a day. Refrigerate vodka before drinking.

Alcohol tincture

Homemade alcohol tinctures are usually called a fortress from 18% to 60%. Fruits, berries, spices, spices and other additives are often infused in a cold way on diluted with water (45-50% home strength).

You will get wonderful fragrant. Grind a glass of pure berries with the same amount of granulated sugar, pour 0.5 liters of homemade vodka and insist from 2 weeks to a month. After aging, it can be diluted at will with clean water to the desired strength:

30 to 60% - bitter or semi-sweet drink;
- from 18 to 25% with a sugar content of up to 30 g per half glass - sweet tincture.

If in 0.5 cups of tincture there are from 30 to 40 g of sugar, then this is already considered a liqueur; even sweeter drinks (about 50 g of sugar per half glass) are called liquor.

It remains to strain the finished drink and place in the cold.

homemade liqueur

Liqueurs are usually based on fresh fruit and berry juices, which are fortified with purified alcohol and sweetened. In addition, you can insist fruits. You can add various aromatic essences to your taste.

A very fragrant liquor obtained from fresh strawberries. Pour 1 kg of berries into 1 liter of vodka and keep in a warm place in a hermetically sealed container for half a month. After that, strain the drink through cheesecloth. Boil syrup from 0.5 l of water and 1 kg of sugar, cool to room temperature. Mix the infusion of strawberries and put in a dark place for a week.

Cumin, mint, rose hips, marjoram, zest and other additives give a characteristic aroma to homemade liquors. Essences for an alcoholic drink can be made in advance by drying the plants. Grind them into powder, fill them with high concentration alcohol (at least 75% -90%) in a ratio of 1:10 and soak for a week. Using various essences, spices, spices, berries and fruits, you can create your own branded recipes.

Related article

Sources:

• homemade jam tincture
• Tinctures, liqueurs, vodkas

Homemade alcohol tinctures are used to treat many diseases, as well as for rubbing. For their preparation, ordinary medical alcohol, which can be bought at a pharmacy, and medicinal plants are used. Tinctures are used as an adjuvant in the treatment of diseases while taking medications.

Instruction

Pour 40-70% medical alcohol into a wide jar or bottle and add medicinal herbs. For convenience, first pour herbs, and already pour alcohol. If you are using a jar, then put the herbs in cheesecloth and tie it into a knot, then place it in a container.

Tincture is prepared for 7-10 days. Shake the container periodically, if not, then after reaching a certain concentration in the lower layers alcohol medicinal infusion, enrichment alcohol stop the herbs. Store the container with tincture in a dark place at room temperature with a tightly closed lid.

Sources:

• what can be made from alcohol

High-quality vodka is quite expensive in the store, however, you can purify the alcoholic product yourself, the quality of which you doubt. This can be done in various ways, for example, with coal. Moreover, there are several “coal” options for purifying vodka.

You will need

• Vodka, activated black carbon, gauze or paper napkins, optional carbon water filter, raisins, tricolor violet root.

Instruction

The most way to charcoal

We prepare alcohol without leaving home (not counting the trip to the shops, for the necessary components). We start the process.

Home production. Recipes.

IN from alcohol recipes:

1. Mature rowan berries (one kilogram) are crushed in a mortar using a pestle. Transfer the crushed berries to a bottle (made of glass). Pour, mountain ash, kvass (bread) in the amount of ten or twelve liters. Next - the addition of yeast (seventy grams). Braga should ferment at a temperature of sixteen degrees. At the end of the fermentation process, mix the mixture and pour it into the forcing machine. You need to distill alcohol several times.
2. Mash potatoes (one kilogram). Transfer it to a vat and pour boiling water over it. Then - a little straw and a kilogram of flour (rye). After a few hours, drain the liquid. Allow the residue to drain, and fill it with water (fifty degrees). Mixing everything, again, after a while, drain the liquid. She must wander. And, after that, you can observe, in front of you, twenty percent alcohol.
3. Fill the bag, without the slightest holes, with mash. Leave it in the refrigerator all night, or on the balcony if there is frost. In the morning, looking in the refrigerator, you will notice in the bag, a lump of waste and some liquid. This liquid is alcohol.
4. Dilute tomato paste in thirty liters of water. Add sugar (ten kilograms) and beer (half a liter). Infuse this mixture in a warm place until it is all fermented. Afterwards, overtake her. The output is seven to eight liters. The output is a forty percent alcohol-containing liquid.
5. Take five hundred grams of yeast, five kilograms of sugar, four loaves of bread, three cups of milk, twenty-five small potatoes (crushed). Pour it all with boiled warm water (twenty-five liters). Insist twenty-four hours and distill.
6. In thirty liters of water, mix six liters of syrup (any), add two hundred grams of yeast. Waiting time - a week. Output - seven liters. Is this option suitable? If not, there are other options below.

Making alcohol without sugar

Get malt. It is obtained from grains of rye, barley or wheat. How? By sprouting in trays (their height is from five to ten centimeters). Treat the grains with potassium permanganate. Fall asleep in trays (three centimeters) and irrigate them with water. Do this so that the grains float in the water. Cover the patches with cling film. Put in a place that is very lit. Grains, as water is absorbed, irrigate periodically. The malt will be ready in seven days. Peel the potatoes (one kilogram), cut them not very finely and boil for two hours. When the potatoes turn into a paste, leave it to cool. The temperature should drop to sixty degrees. Add malt to it (in crushed form). Leave to cool to twenty-two degrees. Now for the yeast addition. With yeast, put the mixture in a warm place. At a temperature of twenty to twenty-two, the mash will be considered cooked in three days. If the temperature is fifteen degrees - in a week. Distill Braga through a special distillation apparatus. You can adjust its strength yourself, in the process of distillation. If you see that the alcohol turns out to be cloudy, then by adding potassium permanganate, lighten it. How to do it? Pour, in a small amount, it into alcohol. Stir. Leave to infuse for twenty-four hours. In the morning, carry out the process of filtering the sediment. You, as you understand, do not need it. And with an unpleasant smell, now, we will also deal with it. Coal (charcoal) will help us in dismantling. Pour it into a bowl with alcohol, mix. Let it brew for fifteen days. During infusion, coal, sometimes, needs to be shaken. After fifteen days, infuse, a mixture of charcoal and alcohol, filtered.

Memo for the production of homemade alcohol

Yeast - one hundred grams. Wheat or grains of another crop (2.33 kg). With this amount listed, you will get one liter of alcohol, the strength of which will be sixty degrees. Remember that it is necessary to boil all the grains completely, but to brew - only two-thirds of the grains. One third should be added as malt. If you are making alcohol from corn or potatoes, the malt should be equal to one fourth of the entire mass of the original product.

How high-quality alcohol will turn out depends only on you. It is necessary to observe all temperature regimes, observe all technologies very correctly and control the content of starch and other "alcohol requirements".

More importantly, you will have to be patient as you should. I'm not setting you up for bad things. Simply, I want to say that the preparation of alcohol is not the preparation of ordinary porridge or ordinary soup. That is, the cooking technology is completely different, not as simple as it might seem at once.

The only one, but huge plus: home-made alcohol can take place right in your kitchen (at home). Many housewives and housewives are glad that there is such an opportunity. You will need to go to the store only for products that are useful for cooking. Well, alcohol is your invention. Unless, of course, you really need it.

Perhaps you want to try to open your own business for the manufacture of this product. Well, take a chance. What if things didn't turn out so bad? I can not say which recipe, of the above, is the best. I can say one thing for sure: no one forbids you to make a choice which of the recipes to try and which to ignore. The choice is entirely yours.

Pcontinuation of the production of alcoholicproducts:

Home production of vodka. -