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

com June 22nd, 2011 -=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 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 expand this file a bit more for further education. Many things remain the same; the first "fermentation" recipe stays the same as in the July 19th 2008 file, but wi th 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: distilled alcohols. You will read how to build a basic distillation apparatus for distilli ng higher alcohols. Please take note, though, that while it is perfectly legal to brew your own alcohol, it is completely illegal to distill your own alcohol. This is a crime, no matter how you look at it. Now, as to whether or not that crime is enforced, or not, is another issue. But be aware that distilling alcohol is (for some reason), ill egal. This is not the case in New Zealand, as far as I am aware. 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 the "FIXEDSYS" font. If you transfer this file over to scribd (where I've seen q uite a few of my files land), or to any HTML website, be sure to change the font to "FI XEDSYS" to save the ASCII art rendering, and keep the file looking the same. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEGINNING -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= You should probably have a few things before you start. Through this doc ument I'll explain, as you need them, what you'll need. A few things that would be a g ood idea to have, though: *-Basic Mechanical Skills *-Food Grade Buckets and Containers *-Cleaning Supplies *-Sugars (can include fruits) *-Supply of Fresh Water Take note that if you are serious about making alcohol, you will read th is textfile, and then get on google and start searching. There are hundreds of book s and websites way better than this textfile that will give you way more in depth information. This textfile is legitimate, all of these things do work; but it is the bare-bone starter for someone who is just messing around. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 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 yeast, y ou 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. This may be suggested for those wanting to experiment. If you distill the brown sugar alcoho l, 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 clean it out using bleach and hot water; you are going to be fermenting sugar in here for a f ew days, so you definitely want to make for certain that you don't get any crap bac terial 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. They are typical w hite 5 gallon plastic pails that have a lid. This will be used for fermenting your alco hol instead of a 1 gallon plastic jug. They allow for more head space, better fermen tation, 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 airlo cks on Ebay, any brew shop, or any online brew shop for about $0.75 cents per 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, simply drill a hole in the lid of your container, and slide the air lock into the hole. When the air lock i s 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 sugar, an d 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 stir red 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 done. 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 inside your house, then stick the bucket in the coolest place in the house; like the 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 whether or not you can taste a sugary substance, or a bitter substance. If the liquid tastes su gary; then it did not work. If it tastes bitter; then you made alcohol. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEER RECIPE -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Beer can be somewhat more difficult to make; but it is not beyond your limitations. It requires a few more ingredients - all of which can be bought at a brew shop, at your local grocery store, or online. There are plenty of kits available online, or even at some grocery stores that will give you everything you need to make a fairly respectable beer. If you want to do this from scratch, though, then follo w this recipe. Note that this is the most simple recipe for beer I could come up with. It does not require buying any grains or doing anythign extensive; just a simple old sty le beer recipe. Enjoy this one. You will need: *-4lbs Sugar *-1 Packet of Beer Yeast (or 2 1/4 tsp of baker's bread yeast) *-2.2lb Can of Premier Malt Extract *-Fresh Water *-2 five gallon food grade buckets *-Airlock *-Bottles

First off, you want to build your fermentation bucket. This bucket is no thing special, just a typical food grade bucket. Drill a hole in the top of it big eno ugh to fit your air lock. What is an airlock? It is a device that allows air to escape, but does not allow ay air in. It's the same thing as the balloon method used in the simple recipe I gave earlier. It works like so: | | |~~~~~~~~| | <--------Water | || | | || | | || | <---Plastic Container \ || / \ || / \ || / \||/ || <---------Air Tube It is simply a small container that holds water. Inside the container is water, and a small tube. The small tube allows gas to pass through it, bubbling through the water and escaping; but not allowing any outside air to come into the tube. Geni us, right? Just google search "Airlock" in regards to fermentation, and buy one for $1. Anyway. Once that is built, begin making your beer mixture. Do this buy pouring your malt syrup, sugar, and 1-2 gallons of water inside a big crock pot on the s tove. Heat this to boiling until the syrup and sugar are completely dissolved. Once dissolved, pour the mixture into the five gallon bucket. Fill the bucket with co ld fresh water until it reaches near the top - leave about three inches from the to p. Once that is done, follow the instructions on the yeast packet, and add the yeast to your mixture. Attach the lid to your bucket, with the airlock attached to the lid. Wit hin an hour or two - or maybe a little more - you will notice the airlock bubbling. The fermentation has started, and you now wait about seven days. Keep the bucket awa y from light. After seven days, siphon the fermented contents of the bucket to a new cl ean 5 gallon bucket. Cover the bucket with the airlocked lid, again, and let it fermen t for another 7 days; or until the airlock gives 1 bubble every 2 minutes. Next, sterilize your bottles. Do this in the best way you know how; you want to

make sure they are clean inside and out. You can use plastic coke bottles to do this; there's nothing wrong with it. You can buy glass bottles and a bottle capper; bu t that costs money and you may not want to spend that money for this cheap of a beer. Next, make a mixture of 1-1/4 cup of sugar, and 4 cups of water. Clean a nd sterilize the first bucket you used, and siphon the beer from the second bucket back into the first. Add the water and sugar (this will prime it so it has carbonatio n). Make sure you mix the sugar-water and brew evenly! Once this is done, simply sip hon the beer from the bucket into your bottles; beer bottles or soda bottles, it doesn't matter. Wait 7 days for the beer to carbonate. The reason you added that last bi t of sugar and water to the brew is so the yeast could have a minimal amount of lefto ver sugar to eat at, and create carbon dioxide; which is what carbonates your beer. Waiting 7 days will allow carbonation to take place inside the bottles. After 7 days, yo u can chill the beer, and drink it. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DISTILLATION -=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Distillation is a semi-advanced process that is not unique to alcohol. I will explain it in as simple terms as I can. Lets talk about water, first. Water boil s at 100degC. When you boil water, what happens? It turns into steam. If you boil wat er in a pot, it creates a steam that goes all over. What if you were to close the top of the pot, and attach a tube to it? Then the steam would flow through the tube, right? Finally, what if you were to bend the tube, and you were to make it really cold but running cold water around it? Bingo! It would cool that steam back down while in side the tube, and it would flow out as water. This is called a condenser. The same goes for alcohol. When you make alcohol, you get all kinds of t hings out of it. You don't just get ethanol and water; you get all the byproducts, too . But lets just act like when you make alcohol, you get three things: Ethanol (drinkab le), methanol (poisonous), and water. Lets also act like 10% of your mixture is alcoh

ol, and the other 90% is water. All you have to do is separate that alcohol from the wat er; you do this through distillation. Heat the alcohol/water mixture, and since alcohol boils before water does, it will be the first thing to come through the condenser; the refor you collect a higher purity alcohol just by boiling it and routing that alcohol where you want it to go. Easy. Stills can be built out of anything. I am not going to give you step-bystep instructions on how to build one; just a basis for you to build one. First off, you need a metal container that you think is large enough for your needs. You will c hoose either a stainless steel, aluminum, or copper container. The requirements for th e container are as follows: it must be sterdy, it must be capable of accepting hea t, it must be water tight, it must not be corroded, and it must allow you to seal and alter the top of it. The container is simply a sealed pot that has a hole in the top. Easy enough. Next, you have to build your condenser. I suggest you google condenser d esigns because there are hundreds of them. Refer to the following ASCII art to see how a basic condenser works: IN OUT | | | | ,-----| |-------------| |-----, | Cold Water | ------------------------------------------------------------------------------| Cold water | '-----------------------------' The tube on the left side, that is where alcohol steam comes in. While i n the center of this tube, the alcohol steam is cooled from water surrounding the tube . On the right side of the tube is where alcohol liquid comes out. This design is til ted at about a 45 degree angle to allow gravity to work the alcohol down into it's coll ection container. Condensers are most easily built from copper. Go to the local plumbing s tore, and start playing with copper fittings until you come up with a design for a con denser. Also, since you are going to have to solder the copper together to get a perfect seal; you MUST use SILVER SOLDER only. Do not use any other solder besides plumber's S ILVER

SOLDER. Why? Because all other solder has lead in it, and will poison the alcoho l. The next step is assembling the still. It will look something similar to the ASCII art below: O | <--Thermometer | |________ /| ______ \ / / \ \/\========== Water Out | | \ \ |--| / \ / \ \ \ <--- Condenser / \ \ \ / \ \ \====== Water In | | "-||-" | | || | Fermented| <---Alcohol Out | Mash | | | (__________) <--Stainless Steel or Copper Boiler [+][+][+] Heat [+][+][+] You can see that the fermented mash goes into the large container. It is heated from the bottom, and then flows into the condenser. The alcohol is collected aft er the condenser. Take note, when you are distilling alcohol, you must discard the first 5 0ml of liquid; as this contains methanol. Methanol boils at a lower boiling point than ethanol, so it will distill first. This goes for all alcohol; methanol is always present no matter what; but it can be easily avoided as long as you simply disca rd the first 50ml! Will you go blind? No, just as long as you discard the first 50ml; real simple. Even if you didn't discard the first 50ml, you probably wouldn't go blind, you w ould just get a really bad hangover from drinking your high methanol content ethanol. Avoid methanol. To use your still, simply put in an alcohol mash you made. The recipes a bove will work for this still. If you want to make a vodka; then do the first recipe I gave you earlier. Distill it, and you will get a vodka from it. This textfile is just a starter. If you are genuinely serious about dist illing alcohol, I highly suggest googling it, as there are hundreds of books and websit

es that cover distillation in great detail.

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