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Technology of making alcohol without the use of sugar

Technology of making alcohol without the use of sugar

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

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

Malt is obtained from wheat, rye or barley grain by germination in trays 5- 10 cm . Grain, preferably pre-treated with a solution of potassium permanganate (potassium permanganate), is poured into trays with a layer of 2- 3 cm and irrigated with water, but so that the grains do not float in the water. Trays are closed with film or glass and placed in a well-lit place. Grains must be irrigated periodically as water is absorbed. Malt is considered ready in about a week, i.e. when sprouts reach 2- 3 cm . For malt should take the grain with the highest possible percentage of germination.

The next stage of the technology is the dissolution in water of the starch contained in the product from which you are going to obtain alcohol. If this is a potato (not necessarily fresh - it can be rotten), then it needs to be cut (not necessarily finely), add on 1 kg potatoes liter of water and cook for 1.5-2 hours to a state of paste. If it is corn or corn, it is desirable to pre-grind it, but not necessarily to the state of flour, add on 1 kg grains of 2-2.5 liters of water and cook to a state of well boiled porridge.

The next crucial step is the splitting of starch. To do this, put the cooked paste to cool, and as soon as the temperature of the paste decreases to 60 degrees, pre-ground malt is added to it and stirred. Malt can be crushed in an ordinary meat grinder during the time that the paste is brewed. In order for the splitting process to complete, the 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 clothes or placed in a hot water bath.

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

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

The resulting brew is distilled through the distillation apparatus, obtaining natural wheat (rye, barley, corn, potato) alcohol, the strength of which you can adjust yourself during the distillation process. If the alcohol turns out to be slightly turbid, it is clarified with the help of potassium permanganate, a small amount of which is poured into alcohol, stirred and allowed to stand for a day, after which the dark precipitate is filtered off.

Unpleasant odor is removed using activated (charcoal) coal. To do this, coal is poured into the container with alcohol, stirred and allowed to stand for 10-15 days with occasional shaking, and then filtered.

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

It is necessary to germinize all the grain, but brew only 2/3 of the grains, and 1/3 to add as malt. To obtain alcohol from potatoes or corn, malt should be 1/4 of the weight of the original product. The quality of the alcohol produced will depend on the thoroughness of compliance with the technology, temperature regimes and starch content in the original products.

GOOD LUCK !