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-
The next step 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
The next crucial step is the cleavage of starch. To do this, cooked paste is set 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 that, the mixture is allowed to cool to room temperature (20-22 degrees), start the yeast and put in a warm place for fermentation.
The optimal 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, stirred 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, it is necessary
Germinate all the grain, but brew only 2/3 of the grains, and 1/3 add as malt. To produce alcohol from potatoes or corn, malt should be 1/4 of the mass 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 starting products.
WE WISH SUCCESS !
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