127 lines
6.8 KiB
Plaintext
127 lines
6.8 KiB
Plaintext
HOMEMADE ALCOHOL
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By: Zero
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zerotextspy@yahoo.com
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July 12th, 2008
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INTRODUCTION
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In this file I am going to present to you the simple method(s) for making
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drinkable alcohol; this is so easy a kid could do it. There isn't much to introduce
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here, as everyone on Earth (well, almost everyone) knows what alcohol is, and the
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effects it has when it is consumed. So let's just get right to the alcohol production.
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FERMENTATION
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We make ethanol (drinkable alcohol) by the fermentation of sugar using yeast.
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In this recipe, you will need three basic ingredients:
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*-Sugar
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*-Water
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*-Yeast
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Lets start with the yeast. You will go to Wal-Mart, or wherever, and go to the
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flour/sugar/cake section to find typical Baker's Yeast. You will find two items, either
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the yeast in small packets (sold as three packets each), or a small container of yeast.
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I suggest buying the packets. If you would like, though, you can order yeast off of the
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internet that will be better. The thing about baker's yeast is the bread taste that it
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has with it (this stuff is used to make bread), but it is tolerable and will work. If
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you order the yeast off of the internet, search for any yeast used to make high
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concentrations of alcohol. Either will work.
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The sugar is easy; just get a cheap bag of sugar. You'll only need a few cups
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per gallon of alcohol you make, so just get a big bag and make a crapload of alcohol;
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simple as that.
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Water is not extraordinarily important. If you have decent tap water in your
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house, then this will due just fine. If your tap water is suspect, or if you would like
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a "cleaner" tasting alcohol, then just buy a few gallons of drinking water (these are
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like 80 cents each). Also, you will need the 1-gallon jugs anyway, so you may as well
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just buy the gallons of drinking water and use the water they have.
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For the materials, you will need only a pack of balloons, and the gallon size
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jug(s). I will explain in a minute. When it comes to the gallon size jugs, I suggest
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using the drinking water jugs of course, but if you are forced to use a milk jug, then
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be certain to clean it out using bleach and hot water; you are going to be fermenting
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sugar in here for a few days, so you definitely want to make for certain that you don't
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get any crap bacterial growth in them. Things must be clean; period!
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To start, add 3 1/2 cups of sugar to the gallon sized jug. Next, fill it with
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13 cups of luke-warm water. Now, in a sauce pan (pot), add 1 cup of luke-warm water,
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and dump a packet of yeast in it. Do not stir the yeast; it will disturb it. You want
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to activate the yeast, so just let it sit there for a little while to hydrate. You will
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begin to notice that the yeast is foaming and bubbling. Once the yeast has dissolved
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completely into the cup of water, you can stir it a little bit, and add it to the
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gallon jug with the sugar and water.
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Put the cap on the jug, and shake the living crap out of it to get all of the
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sugar and yeast dissolved completely in the water. You should notice immediate foaming
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action. Now take the cap off, and put a balloon over the top of the container; secure
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it with tape. Now poke about 5 very small pin holes in the top of the balloon. Now
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it's time to wait.
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When you are making alcohol, a by-product is carbon dioxide. This carbon
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dioxide needs to escape from the jug while also not letting oxygen in. Oxygen is
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damaging to the fermentation process, so the balloon protects everything from oxygen
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while also letting the carbon dioxide out safely. In a few hours, you will see the
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balloon inflate and hear the carbon dioxide coming out. Put the jug in a good place
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(like in your closet), and allow it to ferment for about 7 to 14 days. This time is
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not specific, but you can judge when the fermentation is done by viewing if the
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balloon has deflated. Once the balloon has deflated a lot, and is no longer putting
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off any gas, then your alcohol is ready.
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You should notice at the bottom of the container some sediment; this is just
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yeast leftovers that taste like bread and will make you fart (it's true). Simply pour
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the strange smelling sugar wine into a new container, and leave the yeast behind. If
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you want it to taste better, let it sit for about a month. It is perfectly fine to
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drink, though. The concentration of alcohol is low, but drinking it serves as no
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problem whatsoever.
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CONCENTRATION
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Your new alcohol isn't exactly that concentrated; it might have 9% alcohol by
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volume at best. If you want to take advantage of the alcohol content, you can
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concentrate it with varying methods. You may have heard of distillation, which requires
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that you heat the alcohol to a vapor, and recondense it by itself to yield more pure
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alcohol. There are many methods to do this, which I will not cover due to the fact
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that I am aiming for ease. Simply do an internet search for "alcohol distillation" to
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find out how this is done; it's not that hard.
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If you would like an easy way to concentrate your alcohol, though; simply put
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it in the freezer. That's right, putting your jug of alcohol in the freezer will allow
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you to freeze the water, leaving behind a more concentrated form of alcohol. Simply put
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the jug of sugar wine in your freezer for a while, allow a lot of the water to freeze,
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then pour off the liquid, which should be a higher concentration of alcohol. Discard
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the water, of course.
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Now for a practical concern; larger amounts. Due to freezer space, you can't
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throw a bunch of jugs in there at once. I suggest making 1 to 2 gallons of homemade
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alcohol every day for 7 days. Label them for each day that you make them, and stick
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them in your closet as you make them. After about 7 days or so, when the first batch
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is done, simply put it in your freezer for a while and pour off the more concentrated
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alcohol. The following day, do the same thing with the next batch. Once you have done
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all of the batches (7 to 14 gallons), you should be left with *at least* a gallon or
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two of more concentrated alcohol. Take the concentrated alcohol, and put it in the
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freezer one more time in a final attempt to remove some of the water. Pour off the
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alcohol leaving the ice, and you should have a very good amount of some fairly decent
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concentration of drinkable alcohol - maybe upwards of 25-30% alcohol if you have done
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everything right.
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If you would like, at this point you can add flavoring. Simply add any extract
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flavoring that you would like to add. Go to Wal-Mart, or wherever, and buy a small
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thing of rum extract, or whatever you want to add. Adding a bottle of this stuff to
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your alcohol will give it a better taste.
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Do not be confused; you're definitely not going to be making quality alcohol
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using any of method here, but this stuff is drinkable. |