It is extremely simple and economical to make alcohol from sucrose.

Such alcohol is made by fermenting refined sugar with a firm kind of yeast, and up to 20 per cent (40 proof) alcohol be able to create. Go after these steps to make a base a lcohol that can be utilized to make a mixture of alcoholic drinks, such as fancy liquors or cordials and jungle juice (hard liquor mixed with fruit juice).

Instructions Things you will need: Yeast Gallon Glass Gallon Plastic Ising glass clarifier Metal pot Bubbler airlock Step 1 Get a small package of super yeast or distillers yeast. Just this kind of yeast will be able to efficiently and minimally ferment table sugar and create up to 2 0 percent alcohol. This sort of yeast also holds nutrients (such as vitamins and minerals) that will maintain the development of the yeast and allow effective f ermentation. Step 2 Select the fermentation vessel for 5.5 to 6 gallon (20-23 L) batches, a 7.5 gall on (28 L) food grade container and cover works very fine as it is easy to transf er the ingredients into the bucket and mix them, and because the bucket has a la rge capacity. Glass carboys can be used also, and for smaller batches, use one g allon jugs. On the other hand, a drilled rubber stopper that shapes the airlock will be considered necessary that fits the carboy or jug. Leave a good total of extra head space, equal to about 1.5 to 2 gallons, in the vessel for foam and ga ses that can form throughout the fermentation. The cover for the plastic bucket be supposed to have a gap drilled in it and a rubber grommet that the airlock wi ll fit in during fermentation. Step 3 Sanitize the equipment you are going to use. If it is a new, cleansers may not b e needed. Sanitize the things needed with iodophors Step 4 Settle on how much sucrose (common table sugar) to make use of. More sucrose wil l result in added alcohol, but the yeast will only be able to ferment a definite quantity of sucrose. Step 5

Blend the sucrose and lukewarm water in the plastic container or a sanitized met al pot to melt the sucrose. The yeast is a living organism and needs a definite warmth to function appropriately. Use a metal pot to keep away from scratching t he inside of the plastic bucket, as scratches can be a source of bacterial growt h and make the bucket impossible to sanitize. When all the sucrose has been diss olved, cautiously transfer the sucrose and water solution into the plastic conta iner or glass carboy. Step 6 Put in the yeast. Open the yeast packet and leave the yeast into the sucrose and water solution. Blend into he container to regulate the mixture. A cleaned, dry funnel can help to avoid untidiness when adding up the yeast to the narrow open ing of a carboy. Step 7 Attach the cover to the bucket. If using a plastic bucket, strongly push the lid onto the bucket so that an airtight seal is produced. This may be to some exten t difficult, and may need some leverage. Step 8 Let the mixture to ferment for two to ten days to produce alcohol. The time may vary depending on the kind of yeast you used Step 9 Use ising glass to clear the fermented alcohol and to remove the suspended yeast that are present in the container. Reseal the fermented alcohol after the proce dure Step 10 Make use of a wine filter to clear the liquid and other residual yeast and put i t in a bottle to preserve it Step 11 Use the alcohol to add in beverages. Airtight seal is desired to achieve and enh ance the flavor of the liquor Back when I was in high school, I developed a hobby of making various types of a lcoholic beverages from raw materials that I could actually buy legally. This is n t to say that what I did with them was legal, but I luckily made it to age 21 wi thout ever getting caught.

I started out by fermenting sugar water, which is ridiculously simple and is the epitome of frugality. Eventually, I advanced to making wine from frozen juice c oncentrates, following a similar process. I will describe both of these methods, providing a basic formula that can be used to make your own variations, if you choose to be creative. Just follow these simple steps, and you ll be well on your way to becoming a vintner (or to drunkenness). Materials Most importantly, you will need yeast, which is what actually produces the ethan ol. There are many types of yeasts, including those that are used specifically f or making alcoholic beverages, but they are somewhat difficult to find in most g rocery stores. It is much easier and cheaper to just use active dry baker s yeast if you re willing to sacrifice a bit of quality. The second thing you will need is sugar, which the yeast will convert into alcoh ol, once it is activated. You will also need some type of juice, unless you re in the mood for some thrifty s ugar wine, using water instead of juice. Whether you choose to use regular juice (one gallon) or the frozen concentrated kind (two cans), you should make sure th at it doesn t contain any artificial preservatives, which would prevent fermentati on. Finally you will need a gallon-sized jug or two and a balloon that can be pulled snugly around the mouth of the jug (I ll explain that later). Brewing Process First and foremost, you must make sure everything is sterile and squeaky clean t o avoid bacterial denaturization. If you bought a jug of juice or a gallon of wa ter, then it should already be sterile. Just be careful not to leave it exposed to the air for too long without the cap on. Next, the sugar must be dissolved. If you are using a gallon of juice, pour your self a glass to make room in the jug, and add about a cup of sugar to the jug. I f you bought the frozen concentrate, thaw it out and add it to a half gallon of hot water, along with two cups of sugar to your jug. If you re making sugar wine, use more water and about 3 cups of sugar. After this, the yeast must be activated and added to the mixture, once it has co oled down to about room temperature. You could always take your chances and simp ly add the yeast packet to the jug, but it would be smarter to follow the instru ctions on the packet to activate it first. If you don t know how to do this, just add the yeast to a few tablespoons of warm water and a teaspoon of sugar, and st ir it until everything dissolves. Let it sit for about 10 minutes until it start s to froth up, then add it to the rest of the jug mixture. Make sure the cap is screwed on tight, then shake it up until everything is thoroughly dissolved. Now, the balloon comes into play. Slightly unscrew the cap of the jug just enoug h to be able to let air out, then pull the mouth of the balloon down over the ca p and all. Then you will need to poke a tiny hole in the thickest part of the ba lloon with a needle or something that s equally thin. When the yeast begins to fer ment the concoction, it will start to bubble up with CO2 gas, which needs a way to escape the jug without exposing it s contents to the air, hence the ballon. Fermentation This is the waiting part. Store the jug in a dark place, preferably where it s odo r won t be an issue.

If you don t see bubbles rising in the jug by the end of the second day, then it s hould probably be thrown out. Instead, you should see a steady flow of carbonati on rising into the balloon for at least 3 days. This can last for up to two week s before the alcohol content finally kills off all the yeast. I would not recomm end letting it ferment for too long, however, since the yeast causes it to have a bad taste if it s in there too long. Once the jug stops bubbling and becomes more clear, or if you would like to stop the fermentation process, leave the jug in the fridge overnight to kill the res t of the yeast. After a night in the fridge, the jug should be more clear, with a visible layer of dregs (dead yeast) at the bottom. To protect the flavor of your beverage, pou r or siphon off the clear portion into another sterile container, leaving the dr egs at the bottom. If you want to improve the quality even more, leave it in the fridge another night or two, and repeat the process of separating the dregs fro m the mixture as many times as you want to. Secondary Fermentation (Optional) Now, your drink is officially ready to drink if you would like. Another option is to keep it sealed to let it age, which will give it a better q uality. You could even bottle your beverage and cork it to ensure it ages proper ly. Extra Information You can ferment almost anything, as long as it doesn t contain chemicals such as p reservatives that kill the yeast. Try experimenting with various juices to see h ow they turn out. Most fruits naturally have a thin layer of yeast covering thei r skin, usually visible as a fine white powdery substance. If you extract juice from fresh fruit, you might not even have to add any yeast. If you want your drink to have higher alcohol content, one simple method to do t his is freeze distilling. If you freeze the drink for awhile, the water in it fr eezes before the alcohol, and you can remove the ice portion to make it stronger . Enjoy! If there is anything else you would like to know about making alcohol, pl ease feel free to make a comment. This is my first article, but I would be happy to share more of my knowledge on this subject if people are interested. brewer's yeast. GO online and find turbo yeast