It is very easy and inexpensive to make alcohol from sucrose. Such alcohol is made by fermenting granulated sugar with a certain kind of yeast, and up to 20 percent (40 proof) alcohol can be produced. Follow these steps to make a base alcohol that can be used to make a variety of alcoholic beverages, such as fancy liqueurs or cordials and jungle juice (hard liquor mixed with fruit juice).
Steps
- Obtain a packet of super yeast or distillers yeast. Only this type of yeast will be able to effectively and cleanly ferment table sugar and produce up to 20 percent alcohol. This kind of yeast also contains nutrients (such as vitamins and minerals) that will support the growth of the yeast and enable effective fermentation. Sucrose and some other kinds of sugars do not contain such nutrients.
- Choose the fermentation vessel. For 5.5 to 6 gallon (20-23 L) batches, a 7.5 gallon (28 L) food grade bucket and lid works very well because it is easy to pour the ingredients into the bucket and stir them, and because the bucket has a large capacity. Glass carboys can be used as well, and for smaller batches, use one gallon jugs. However, a drilled rubber stopper that fits the airlock will be needed that fits the carboy or jug. Leave a good amount of extra head space, equivalent to about 1.5 to 2 gallons, in the vessel for foam and gases that can form during fermentation. The lid for the plastic bucket should have a hole drilled in it and a rubber grommet that the airlock will fit in during fermentation. The lid should also have a rubber gasket in it that will create an airtight seal between the lid and the rim of the bucket.
- Clean and/or sanitize the equipment. The fermentation vessel (and rubber stopper for glass vessels or lid for a plastic bucket), airlock, and a large spoon should be clean and sanitized. Cleansers may not be needed if the equipment is new. Use a sanitizer such as iodophor[1] that is made for brewing and winemaking. All these items are available at homebrewing and winemaking shops. Fill the fermentation vessel to the brim with sanitizer.
- Sanitize the plastic bucket lid (or rubber stopper for a carboy) and airlock in a clean vessel. The plastic lid will won't fit in the plastic bucket, so sanitize it in a large pail or pot. The airlock and spoon can be sanitized in the bucket if desired.
- Sanitize the plastic bucket lid (or rubber stopper for a carboy) and airlock in a clean vessel. The plastic lid will won't fit in the plastic bucket, so sanitize it in a large pail or pot. The airlock and spoon can be sanitized in the bucket if desired.
- Determine how much sucrose (common table sugar) to use. More sucrose will result in more alcohol, but the yeast will only be able to ferment a certain amount of sucrose. When the total desired volume is 5.5 gallons (20 L), no more than 17.5 pounds (8 kg) of sucrose should be used, as this should achieve the maximum of 20 percent alcohol. Some kinds of yeast, however, will not be able to achieve 20 percent alcohol, so less sucrose must be used, resulting in a more dilute solution of sucrose and water. The packet of yeast that is used will have directions that indicate how much sucrose can be used. If making two batches, be sure to use twice as much yeast (two packets).
- Mix the sucrose and warm water in the plastic bucket or a sanitized metal pot to dissolve the sucrose. Tap water or bottled water can be used. Fill to about 5.5 gallons (20 L). The water should be about 90 degrees Fahrenheit (32.2 degrees C). The yeast is a living organism and requires a certain temperature to function properly. Use a metal pot to avoid scratching the inside of the plastic bucket, as scratches can harbor bacteria and make the bucket impossible to sanitize. When all the sucrose has been dissolved, carefully pour the sucrose and water solution into the plastic bucket or glass carboy.
- It is not necessary to sterilize the sucrose solution before fermenting, but if desired this can be done by boiling the sucrose solution for fifteen to twenty minutes. Take into account that some of the water will evaporate, so add a little more water before boiling. Cool the boiled mixture with a copper chiller that is designed for cooling homebrewed beer, and sanitize the chiller by boiling it in the sucrose mixture for fifteen to twenty minutes. When transferring the cooled solution to the plastic bucket, be sure to let the solution splash and pick up air, as it needs to be aerated to ferment properly. Boiling will remove oxygen, but tap water should be adequately aerated. When boiling the solution, ingredients such as herbs can be boiled with the mixture to imbue color as well as flavor, but the flavor will change when the sucrose solution is fermented by the yeast. This is because the yeast produces carbon dioxide that will strip out flavors.
- It is not necessary to sterilize the sucrose solution before fermenting, but if desired this can be done by boiling the sucrose solution for fifteen to twenty minutes. Take into account that some of the water will evaporate, so add a little more water before boiling. Cool the boiled mixture with a copper chiller that is designed for cooling homebrewed beer, and sanitize the chiller by boiling it in the sucrose mixture for fifteen to twenty minutes. When transferring the cooled solution to the plastic bucket, be sure to let the solution splash and pick up air, as it needs to be aerated to ferment properly. Boiling will remove oxygen, but tap water should be adequately aerated. When boiling the solution, ingredients such as herbs can be boiled with the mixture to imbue color as well as flavor, but the flavor will change when the sucrose solution is fermented by the yeast. This is because the yeast produces carbon dioxide that will strip out flavors.
- Add the yeast. Open the yeast packet and dump the yeast into the sucrose and water solution. If using a plastic bucket, stir somewhat if desired to homogenize the mixture. A sanitized, dry funnel can help to prevent a mess when adding the yeast to the narrow opening of a carboy.
- Affix the lid to the bucket. If using a plastic bucket, tightly push the lid onto the bucket so that an airtight seal is formed. This may be somewhat difficult, and may require some leverage.
- Affix the airlock to the lid or carboy. Push the airlock into the lid if using a plastic bucket. If using a carboy, push the airlock through a drilled rubber stopper and fit the stopper snugly in the mouth of the carboy. Add clean water or vodka to the inside of the airlock so that carbon dioxide can be released from the fermenting solution while air is kept out. There are two kinds of airlocks, bubbler and three-piece airlocks. Both work very well.
- Let the sucrose mixture ferment. Make sure that the ambient air temperature is 70 to 80 degrees F (21.1 to 26.6 degrees C), as this will result in the optimum temperature for the yeast. If the ambient air is cooler, use a device such as a BrewBelt to maintain the proper fermentation temperature. It should take about two to ten days for the yeast to ferment the sucrose and produce alcohol. The time required will vary depending on the type of yeast used, and on how much sucrose was added. It will take longer to completely ferment more sucrose. The airlock will bubble a lot during active fermentation. The bubbling will slow as fermentation slows, and stop completely when all or most of the sucrose has been fermented.
- Clarify the fermented alcoholic liquid. After fermentation is complete, use a fining agent such as isinglass or a combination of kieselsol and chitosan to remove suspended yeast and other material that may be present. Try to find isinglass that doesn't contain sulphites, as some people are allergic to sulphites. However, the sulphites may act to preserve the finished product, especially if it is aged in a carboy or other vessel. After adding the finings, reseal the fermenter with the lid or stopper and the airlock and allow the liquid to clarify for two or three days.
- Siphon or pour off the alcoholic liquid. Siphon or carefully pour off the liquid into a glass carboy or other airtight container such as a cornelius keg, leaving the unwanted sediment behind. At this stage a pad or membrane filter, such as a wine filter, can also be used to further clarify the liquid and remove residual yeast. Don't store the alcoholic liquid in a carboy for more than a month as it can become oxidized over time. Therefore, bottle it to preserve it.
- Filter through a carbon filter if desired. Use a food-grade carbon filter to remove unwanted volatiles to further purify the alcohol. If flavors were added before this point, don't use the carbon filter because it will most likely strip out the flavors.
- Use the alcohol as desired. Add directly to jungle juice or add liqueur flavorings. Age in sealed bottles if desired to improve the flavor, especially if making liqueurs. Reuse liquor bottles, wine bottles, and beer bottles, or use mason jars. New bottles can be found at home brewing shops. Mason jars will be easy to pour into and seal. Other types of bottles will require a bottling bucket and hose. Beer bottles will require caps and a capper, but twist-off beer bottles can't be recapped. For liquor bottles that have a stopper, simply reuse the stopper. Wine and champagne bottles can be re-corked with new corks or simply capped.
Tips
- If the fermenting bucket is sealed without an airlock to vent the fermentation gases, the bucket will explode and most likely make a huge mess.
- Do not put the yeast into the sugar water until it has cooled. If the water is too hot it will kill the yeast.
- You could distill the final product to make your own vodka. Be advised that this is a rather dangerous process, as the vapors are quite flammable and it is illegal to do this in most countries.
Warnings
- Only those of drinking age can legally make alcoholic beverages, and there are other laws regulating the production of alcohol, as well. Remember to drink responsibly.
- Due to the low purity, this crude type of alcohol will most likely taste awful if consumed without something else to mask the taste and if you drink too much it could give you a hangover you'll never forget.
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Sources and Citations
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