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Technology of preparing alcohol without the use of sugar

Technology of preparing alcohol without the use of sugar

As you know, potatoes, corn, wheat, rye and barley contain starch, which is a carbohydrate, but does not undergo alcohol fermentation .

To starch " Sugar ", use the enzymes contained in the malt.

Malt is obtained from grain of wheat, rye or barley by germination in trays height of 5- 10 centimeters . Grain, preferably pretreated with a solution of potassium permanganate (potassium permanganate), is covered in trays with a layer of 2- 3 cm and watered, but so that the grains do not float in the water. Trays are closed with a film or glass and put in a well-lit place. The grain should be periodically irrigated as water is absorbed. Malt is considered ready in about a week, i.е. when the shoots reached 2- 3 cm . To obtain malt, grains should be taken with as much germination as possible.

The next stage of the technology is dissolving starch in the water contained in the product from which you are going to get alcohol. If it is potatoes (not necessarily fresh - you can rotted), then it must be cut (not necessarily finely), add to 1 kg potatoes a liter of water and cook for 1.5-2 hours until the condition of the paste. If it is grain or corn, it is desirable to grind it first, but not necessarily to the state of flour, add to 1 kg grains 2-2.5 liters of water and cook until well-boiled porridge.

The next crucial step is the cleavage of starch. To do this, cooked paste is put to cool, and as soon as the temperature of the paste drops to 60 degrees, it is added and premixed crushed malt is mixed into it. Malt can be grinded on an ordinary meat grinder during the time that the paste is brewed. In order for the splitting process to be complete, a temperature of 60 degrees must be maintained for 40-45 minutes. To do this, the container containing the mixed malt paste is covered with warm things or placed in a hot-water bath.

After this, the mixture is allowed to cool to room temperature (20-22 degrees), start the yeast and put in a warm place for fermentation.

The optimum temperature of fermentation is 20-22 degrees, but not lower than 15. At optimum temperature the brew will be ready in 3 days, at a lower temperature after 5-7 days.

The resulting barge is distilled through a distilling apparatus, obtaining natural wheat (rye, barley, corn, potato) alcohol, the strength of which you can regulate themselves during the distillation. If the alcohol turns slightly unclear, it is clarified with the help of potassium permanganate, a small amount of which is poured into alcohol, mixed and allowed to stand for 24 hours, after which the dark precipitate is filtered off.

The unpleasant odor is removed with activated charcoal. To do this, coal is poured into the container with alcohol, mixed and allowed to settle for 10-15 days with periodic shaking, after which it is filtered.

To obtain 1 liter of alcohol with a strength of 60 degrees, 2.33 kg wheat, rye, barley or other cereals and 100 grams of yeast.

Germinate all the grain, but only brew 2/3 grains, and add 1/3 as malt. To produce alcohol from potatoes or corn, malt should be 1/4 of the weight of the starting product. The quality of the alcohol obtained will depend on the thoroughness of the technology, temperature regimes and starch content in the raw materials.

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