H O M E M A D E A L C O H O L Version 2 -=-=-=-=-=-=-=-=-=-=-= By: Zero zerotextspy@yahoo.

com July 25th, 2009 -=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= INTRODUCTION -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= In this file I am going to present to you the simple method(s) for makin g drinkable alcohol; this is so easy a kid could do it. There isn't much to introd uce here, as everyone on Earth (well, almost everyone) knows what alcohol is, and th e effects it has when it is consumed. So let's just get right to the alcohol produ ction. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= INTRODUCTION TO VERSION 2 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= After researching the home production of alcohol quite a bit, I decided to expan d this file a bit more for further education. Many things remain the same; the f irst "fermentation" recipe stays the same as in the July 19th 2008 file, but wit h a few added twists to increase yields of alcohol, give more options, etc. What is primarily different is the recipes for Beer, and higher alcohols; ex: distil led alcohols. You will read how to build a basic distillation apparatus for dist illing higher alcohols. Please take note, though, that while it is perfectly legal to brew your own alco hol, it is completely illegal to distill your own alcohol. This is a crime, no m atter how you look at it. Now, as to whether or not that crime is enforced, or n ot, is another issue. But be aware that distilling alcohol is (for some reason), illegal. Thank you Jason Scott of textfiles.com for hosting all of my files. I'm glad to see that you are still keeping the spirit of textfiles alive. Take note that this file was written in Windows Notepad, and therefor is under t he "FIXEDSYS" font. If you transfer this file over to scribd (where I've seen qu ite a few of my files land), or to any HTML website, be sure to change the font to "FIXEDSYS" to save the ASCII art rendering, and keep the file looking the sam e. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEGINNING -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= You should probably have a few things before you start. Through this document I'

ll explain, as you need them, what you'll need. A few things that would be a goo d idea to have, though -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= A BASIC ALCOHOL RECIPE -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= We make ethanol (drinkable alcohol) by the fermentation of sugar using y east. In this recipe, you will need three basic ingredients: *-Sugar *-Water *-Yeast Lets start with the yeast. You will go to Wal-Mart, or wherever, and go to the flour/sugar/cake section to find typical Baker's Yeast. You will find two items, either the yeast in small packets (sold as three packets each), or a small container of yeast. I suggest buying the packets. If you would like, though, you can order yeast off of the internet that will be better. The thing about baker's yeast is the bread taste t hat it has with it (this stuff is used to make bread), but it is tolerable and will wor k. If you order the yeast off of the internet, search for any yeast used to make high concentrations of alcohol; this is called "Turbo Yeast." Turbo Yeast ordered onl ine is exceptionally cheap; a little over $1.00 per packet. When you use turbo y east, you can potentially produce 18% alcohol; thats 36 Proof alcohol. The sugar is easy; just get a cheap bag of sugar. You'll only need a few cups per gallon of alcohol you make, so just get a big bag and make a crapload of alc ohol; simple as that. You can substitute normal white sugar with brown sugar, as well. If you substitute with brown sugar, then you are adding a different flavor. Thi s may be suggested for those wanting to experiment. If you distill the brown sug ar alcohol, you will have a rum, of sorts. Water is not extraordinarily important. If you have decent tap water in your house, then this will due just fine. If your tap water is suspect, or if you wou ld like a "cleaner" tasting alcohol, then just buy a few gallons of drinking water (thes e are like 80 cents each). Also, you will need the 1-gallon jugs anyway, so you may as well just buy the gallons of drinking water and use the water they have. For the materials, you will need only a pack of balloons, and the gallon size jug(s). When it comes to the gallon size jugs, I suggest using the drinking wat er jugs of course, but if you are forced to use a milk jug, then be certain to c lean it out using bleach and hot water; you are going to be fermenting sugar in here for a few days, so you definitely want to make for certain that you don't g et any crap bacterial growth in them. Things must be clean; period! The materials can - and should - be altered. The above (the plastic gall

on jug, and balloons) are for the most basic thrown together setup. For someone wanting to have a little more success, I suggest buying a 5 gallon plastic pail - these can be bought at Wal-Mart, Lowes, Home Depot, or virtually anywhere. The y are typical white 5 gallon plastic pails that have a lid. This will be used fo r fermenting your alcohol instead of a 1 gallon plastic jug. They allow for more head space, better fermentation, and more control. The balloons are used to keep air from entering into the container; they are useful, but not the best. I suggest that you buy an Air Lock. You can find airlocks on Ebay, any brew shop, or any online brew shop for about $0.75 cents p er air lock. All they do is keep air from entering into the container by using a water barrier. I suggest you have one of these; they are worth it. To use it, s imply drill a hole in the lid of your container, and slide the air lock into the hole. When the air lock is filled with water, it will allow air to escape, but not allow air to come in. To start, add 3 1/2 cups of sugar to the gallon sized jug. Next, fill it with 13 cups of luke-warm water. Now, in a sauce pan (pot), add 1 cup of luke-warm wa ter, and dump a packet of yeast in it. Do not stir the yeast; it will disturb it. You want to activate the yeast, so just let it sit there for a little while to hydrate. Y ou will begin to notice that the yeast is foaming and bubbling. Once the yeast has disso lved completely into the cup of water, you can stir it a little bit, and add it to th e gallon jug with the sugar and water. Note that the above procedure is meant for the gallon sized jug. Scale t his up times 4 if you are using the plastic pail. So you would use 14 cups of su gar, and 3 1/4 gallons of water. Put the cap on the jug, and shake the living crap out of it to get all f the sugar and yeast dissolved completely in the water. You should notice immediate oaming action. Now take the cap off, and put a balloon over the top of the container; ecure it with tape. Now poke about 5 very small pin holes in the top of the balloon. ow it's time to wait. o f s N

If using the plastic pail, instead you should pour the yeast into it, th en stir it with a large wooden spoon to give it some air to work off of. Once it is stirred very well, put the lid on with the air lock, and let it work. When you are making alcohol, a by-product is carbon dioxide. This carbon dioxide needs to escape from the jug while also not letting oxygen in. Oxygen is damaging to the fermentation process, so the balloon protects everything from ox ygen while also letting the carbon dioxide out safely. In a few hours, you will see t he balloon inflate and hear the carbon dioxide coming out. Put the jug in a good pl ace (like in your closet), and allow it to ferment for about 7 to 10 days. This time is

not specific, but you can judge when the fermentation is done by viewing if the balloon has deflated. Once the balloon has deflated a lot, and is no longer putt ing off any gas, then your alcohol is ready. For the plastic pail, you can judge when it is done by how many bubbles come out of your air lock per minute. When it stops blowing bubbles out, it is d one. Remember that you do not want your ferment to be too hot, or too cold; this will kill the yeast. If it is really cold in your house, then insulate the jug, or bucket, with something to keep the warmth inside. If it is superiorly hot in side your house, then stick the bucket in the coolest place in the house; like t he kitchen. Do not refrigerate; this will stop the yeast's action. You should notice at the bottom of the container some sediment; this is just yeast leftovers that taste like bread and will make you fart (it's true). Simply pour the strange smelling sugar wine into a new container, and leave the yeast behind . If you want it to taste better, let it sit for about a month. It is perfectly fine to drink, though. The concentration of alcohol is low, but drinking it serves as no problem whatsoever. If you used the turbo yeast, then there will be no bread smell, or taste , at all. Remember that a good tell of whether or not the alcohol is done is whe ther or not you can taste a sugary substance, or a bitter substance. If the liqu id tastes sugary; then it did not work. If it tastes bitter; then you made alcoh ol. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEER RECIPE -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beer is somewhat more difficult to make; but it is not beyond your limit ations. It requires a few more ingredients - all of which can be bought at a bre w shop, at your local grocery store, or online. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CONCENTRATION -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Your new alcohol isn't exactly that concentrated; it might have 9% alcoh ol by volume at best. If you want to take advantage of the alcohol content, you can concentrate it with varying methods. You may have heard of distillation, which r equires that you heat the alcohol to a vapor, and recondense it by itself to yield more pure alcohol. There are many methods to do this, which I will not cover due to the fa ct that I am aiming for ease. Simply do an internet search for "alcohol distillatio n" to find out how this is done; it's not that hard. If you would like an easy way to concentrate your alcohol, though; simpl y put it in the freezer. That's right, putting your jug of alcohol in the freezer will allow you to freeze the water, leaving behind a more concentrated form of alcohol. Sim

ply put the jug of sugar wine in your freezer for a while, allow a lot of the water to f reeze, then pour off the liquid, which should be a higher concentration of alcohol. Dis card the water, of course. Now for a practical concern; larger amounts. Due to freezer space, you c an't throw a bunch of jugs in there at once. I suggest making 1 to 2 gallons of homem ade alcohol every day for 7 days. Label them for each day that you make them, and st ick them in your closet as you make them. After about 7 days or so, when the first b atch is done, simply put it in your freezer for a while and pour off the more concent rated alcohol. The following day, do the same thing with the next batch. Once you have done all of the batches (7 to 14 gallons), you should be left with *at least* a gallo n or two of more concentrated alcohol. Take the concentrated alcohol, and put it in t he freezer one more time in a final attempt to remove some of the water. Pour off t he alcohol leaving the ice, and you should have a very good amount of some fairly d ecent concentration of drinkable alcohol - maybe upwards of 25-30% alcohol if you have done everything right. If you would like, at this point you can add flavoring. Simply add any e xtract flavoring that you would like to add. Go to Wal-Mart, or wherever, and buy a sma ll thing of rum extract, or whatever you want to add. Adding a bottle of this stuff to your alcohol will give it a better taste. Do not be confused; you're definitely not going to be making quality alc ohol using any of method here, but this stuff is drinkable.

IN ,-----

OUT

------------- -----, Cold Water ------------------------------------------------------------------------------Cold water '-----------------------------'

<--Thermometer

________ / ______ \ / / \ \/\========== Water Out \ \ -/ \ / \ \ \ <--- Condenser / \ \ \ / \ \ \====== Water In "- -" Fermented Mash <---Alcohol Out

(__________) <--Stainless Steel or Copper Boiler [+][+][+] Heat [+][+][+]