You guys crack me up. I need the alcohol for a resin printer to clean parts. People went stupid and hoarded all the alcohol so this is all I can do. Do you need a license to make rubbing alcohol? Hmmm.
I made alcohol when I was 17. I used a pressure cooker that I converted into a still. I kept it under my bed while it would ferment and when my parents went to work I would set up the still on the stove. Funny thing is, I did this during a time when I wasn't into drinking alcohol at all. I let my friends have it.
This is called kilju in Finland and became a big thing during their prohibition era where alcohol was illegal but sugar and yeast rations were available. It was also further distilled into a moonshine called pontikka.
@@aaaaagggggggghhhhhh the only way to distill it wrong is by not removing the foreshots that contain the nasty stuff. If you drink the foreshots it's very bad but it doesn't mean you distilled it wrong.
Just for scientific purposes, you can get extraordinary results if you make your resultant stinky ethanol slightly alkaline with some bicarbonate of soda, then add a small amount of potassium permanganate. When mixed and left for a while the fusels clump allowing the mixture to be filtered nearly clear through a coffee filter. Redistillation then results in a near odourless and tasteless ethanol. I'm not sure the exact science involved, or if it has a bad effect on the chemical purity of the ethanol.
2014: "Here's how to make 15% ethanol. with distilled water, yeast, and known home brewing methods." 2020: "F**k it, I'm making moonshine from toilet paper."
@@receptayyip1410 In the start of the pandemic, everyone randomly decided that toilet paper was a necessity and everyone rushed to the stores trying to stock on toilet paper. There were even outages of toilet papers in many major stores around the world. Good times, I tell you.
I made strawberry moonshine with a copper still once, and distilled it to about 68% alcohol. It was fun and really cool to make your own alcohol, but so much easier to go to the local liquor store and just buy w/e you want.
@@smartspy007 It's for distillation. Here where I live we use it (but we call alambique) to make rum. Using regular steel can mess with the flavor and glass is quite expensive to do this.
Glen, nor do I. South Africans could have made a fortune, if we knew there was going to be a ban on alcohol for so long during this Lockdown. It's ridiculous......
As a kid i tryed making alcohol and put the solution in sealed bottles in the attic- around a week into the project i was watching TV with my family when i heard bombs going off, needless to say i was grounded for a month
@@mitchell3593 There are several different recipes online. Pawpaw’s recipes is a good place to start. I don’t remember the exact measurements, but I believe it to be around 1 cup of sugar and 1/4 of a teaspoon bakers yeast(Bakers yeast leaves a bad taste in your final product and alcohol content usually only goes 5-15% ABV so try to use wine yeast it you can) in a standard 2 liter juice bottle. Don’t take my word for it though, you should probably look it up as incorrect measurements can be dangerous. Remember to pour out about 2 cups of juice so the sugar has space and overflow isn’t a concern. Poke a hole in a balloon and wrap it around the cap. There is always a risk in home brewing and if you’re fermenting in something else you need to sanitize it, same goes for distilling. If you’re extra cautious for things like botulism, boil your wine for 5 minutes above 85C and that should kill it. Do your own research and if you go ahead with it happy drinking!
@@MackieLars Yeah, I have seen this video, but the process was exhausting ;) The lesson is, apparently, everything that is sugar will work with a little processing. Cellulose is a kind of sugar but has to be broken down with enzymes. Some sugars will also produce toxic methanol, so keep an eye on that ;)
The best filtering system you can use for alcohol is a Zero water filter. Tried it with distilled spirits and it was a huge difference for the better. Checled the alcohol content with my proof meter and it still read around 15%.
@Dennis Young *...I bet you can sing ?* *We were just having a discussion about Angela Lansbury. They never let her sing in big MGM musicals. She was always "dubbed". She still probably had to take singing lessons at the studio anyway. They let her do a little singing in films and then she went to Broadway and sang ("Sweeney Todd").* *Just don't smoke and don't drink the rubbing alcohol. ;-)>*
4 года назад
@Dennis Young *...You could be the Alpha male in "West Side Story". ;-).* *If you write lyrics again, you could be like "funny-sad" like Lorenz Hart (Rodgers & Hart) "The broken dates, the endless waits, The lovely loving and the hateful hates The conversations with flying plates, I wish I were in love again." *Or you could be double entendre funny dirty like Cole Porter.* "If my wife has a bag of gold, Do I care if the bag be old." *And* "Lovely Lisa, Where are you Li-hi-hi-sa, You gave a new meaning to the Leaning Tower of Pi-hi-hi-sa." *:-D>*
If you can't get the specialty yeast for whatever reason, bread yeast from the grocery store will work, just might have a lower alcohol content. DoingItCheap makes a cheap and simple wine using store bottled fruit juice, sugar, and bread yeast. Tried a batch and it worked out fine and made some remarkably strong wine.
Yeah, can't forget the old video someone made like a decade ago on just straight up throwing a packet of bread yeast, a cup of sugar, and nothing more into a bottle of juice, and like 2 weeks later having wine.
I have been making my batches with bread yeast. I tried bread yeast and juice and it did NOT turn out well. This time I used coca cola and it tastes just fine. Although the carbonation made it flow over lol. It still turned out okay.
true for the most part! some people that in which have started in their chemistry major are try to do things like this; at least thats what I've heard.. its extremely dangerous.
Yeast colonies grow exponentially so the difference between a half pack and a full pack of yeast is like one days worth of fermenting and once the colony is grown fully it’s like 100x the size of a packet. Only thing adding more yeast will do is make sure your colony starts off strong.
I've been making ethanol for drinking for years. Sterilization is not overly important because you are boiling it in the distilling process anyway. Just be clean not necessarily sterile. Also try not to leave dead yeast cells in your wash because when you boil them they breakdown introducing an unpleasant taste to the ethanol.
I clicked on this video and thought "oh cool I can make my own alcohol at home" then I remembered I'm 22 and can just drive to a liquor store and buy alcohol that doesnt taste like old gasoline
I'm a homebrewer and years ago I saw a recipe similar to this. Apparently it was a favorite among ”punk” youth in Finland in the 80s. It was called Kilju if I remember. Just sugar water and yeast. Once it was finished fermenting they'd mix it with fruit juice and drink it as a mixed drink. At least that's what I can recall.
This is a very old comment, but the history of kilju goes way back! It was at first used a way to make drinking water safer, since the fermentation would also kill of some harmful bacteria. It was also very popular during prohibition and depression era's. There's also records of troops traveling with canisters of fermenting kilju during the second world war. It was also illegal to make kilju up until very recently, so homebrewers would often add a packet or so of raisins into the mix, and say that they were actually making wine (Which was legal). It's still popular among Finnish students to this day, as a cheap way to get drunk. It's not an uncommon sight to see partying students with a "mehukatti"-bottle tied around their neck, containing kilju, which some say is so that they "Don't lose it when they eventually pass out in a bush"
Using table sugar will kill your efficiency. The yeast has to break down the sucrose into glucose and fructose, then it can make ethanol. Best to use dextrose. Plus, you won't get any off flavors.
@@patricksarama4963 I left 2 oranges in my backpack in 7th grade and I smelled like an alcoholic for the rest of the school year... they were in there for about a month or 2 good times
@@patricksarama4963 I can assure you it's true bc one time I've left a pear in my backpack back in 2 grade of primary school And it smelled like sord of alcohol
Tip: alternatives to an airlock include: Balloon, Lid with a tiny hole, Or cold weather. Fermenting in cold weather makes yeast less aerobic, this is how sake is traditionally fermented. When cold fermenting, make sure your lid will let air out- put it on loose or use a cloth and string.
The reason ylu want the lid isnt just to keep out oxygen, but also to keep out stray bacteria that could turn the ethanol into acids. No one wants to waste a month brewing vinegar.
If you want anything but the quickest of drinks, you should definitely invest the few $/€ into an airlock. The listed alternatives will be... Fine, for the first week or so of fermentation, but after that, the CO2 produced won't be enough to keep air out, and you'll likely end up with either mold or vinegar- Either way, a ruined fermentation. Although, let's be honest, while no one is gonna be drinking this for the taste, an airlock will also allow you to do a "secondary fermentation", which will make it taste enormously better, and give you a bit more alcohol as well.
There's some misleading information in here. You need yeast nutrient precisely because you're just fermenting sugar. Yeast, like people, find it difficult to survive on energy alone. They also need nutrients for their metabolic pathways to function correctly. In the case of yeast it's mainly calcium, zinc, oxygen and free amino nitrogen that's needed. The only reason why you're getting it to work is because your dry yeast is packed full of various nutrients during manufacture. But as soon as it starts multiplying, that source begins to run out. If you added yeast nutrient for successive generations to utilise you'd get a quicker, more efficient and more complete fermentation with (probably more importantly for you), far fewer cogeners such as higher alcohols, aldehydes, esters, etc which can distil over. Also you don't need distilled water. You're heating it anyway so there's no need to worry about microbial contamination from it and you're just further reducing the amount of nutrients available for the yeast. Finally you're using enough yeast for 100 litres
Can we use rock sugar as it uas many nutrients for the yeast and is not like table sugar which is completely concentrated , rock sugar has magnesium and zinc in it but has low gi index so plz educate me on this as u seem to have the appropriate knoledge and experience
You sound like a fellow homebrewer. I would add to your comment by suggesting dextrose be used rather than sucrose - to avoid those cogeners (I've always just called them 'exotics').
@@shashankkapur8926 I realize you're being sarcastic but yes that might be better than table sugar. I've never heard of rock sugar but as long as it's not some kind of candy with preservatives in it it should work. the reason nile red is using so much yeast is because with a simple sugar wash the yeast is not going to reproduce very much if at all. with a healthy corn and/or grain Mash (wash) you can use just a teaspoon of yeast in a 5 gallon mash and at the end of a two-week fermentation there will be 2 to 3 inches of yeast at the bottom of your 5-gallon container. some Moonshiners even keep that yeast to make their next mash. some distilleries have done this reusing the same spent yeast over 100 yrs eventually coming up with their own strain of yeast that produces a particular flavor. bottom line is yes yeast need nutrient to produce a tasty drink. there's an old saying "if you piss on your yeast they will shit in your drink". so to answer your question, yes. what mike marcus said was legit.
FAHIM YTC Stop promoting your channel and trying to farm subs in someone else’s comment section dude. It just makes you look like a tool and takes away from any good content you might have. Not to mention it throws your viewer/sub ratio way out of wack, making RUclips not recommend your channel anyway. You want subs? Get them legitimately instead of using reverse psychology to trick people into subscribing to your small channel.
I love your videos. As a kid i wasent interested in my education. Dropped out of highschool. By 20 I became interested in my education got my GED and went to colledge for geography. Wrong choice. Few years later I realized it's science that I truely love.
I recommend using corn sugar (dextrose) as yeast can't "digest' disaccharides. Dextrose will result if fewer of the 'exotic' alcohols being formed. The same is true for adding yeast nutrients. Also, making a cooling coil (coiled up copper tubing through which you run cool water) will not only let you cool that syrup faster but will also provide some pasteurization. I also recommend starting the fermentation in a bucket to allow more head space for the foam of early fermentation. Use a tight fitting lid with a hole plugged by an airlock. When the foam subsides, transfer to a bottle style carboy like in the video.
@Traphouse Nurseries I don't know - never tried it. Powdered dextrose is widely available at brew shops, many ship online. That's what I know, and it's not expensive, so that's why I stick with it.
Here's a few tips: you use far more yeast than necessary. This won't give a bad result but just end up being a waste of resources. I've introduced a single pack to a 5gallon batch in an even more stark environment for the yeast and felt no repercussions. It's helpful to aerate the mixture some, either by sloshing, whisking, or stirring. This gets oxygen dissolved in the water which is needed by the yeast in small quantities to reproduce. Only do this in the initial couple days as beyond that there's already enough oxygen in circulation for an anaerobic fungus like yeast. siphoning off the fermented liquid after the yeast settles to the bottom is an effective and easy way to clean the mixture without need for activated charcoal or forced filtration methods. I find no more than 3 repetitions necessary most of the time If you really want to clear it up simple bentonite clay and siphoning will have it looking crystal clear Always leave a healthy gap of air at the top of the jug. Otherwise the C02 foam bubbles travel up into the airlock and can clog up the one way valve. This will probably lead to a sticky explosion as pressure builds up in the jug and releases when the stopper can no longer resist There are many methods to make the mixture tasty, but this basic recipe surely tastes horrendous.
Great video. We bought a ranch a year ago with nearly 200 fruit trees. We found that the commercial avenues to sell fruit are too full of corrupt bureaucracies for us. Therefore, we use the fruit, give it away, and now I am going to start making alcohol fuel with whatever remains. It seems like a good way to make use of excess fruit/sugar. I am going to try the easy way, using active yeast from a lemonade/wine yeast formula that I have been using for nearly a year with great results. We'll see how it goes.
Because you are fermenting sugar only, you WILL need some yeast nutrient. Sugar washes by nature have none of the nutrients you may find in fruit washes or grain mashes.
@Danijelovski Kanal You'd still need some nutrients. Brown sugar will give you more of a rum profile, infact there are French rums made entirely from brown sugar (as opposed to molasses) called agrisols (spelling?)
Check out Craig Tube here on RUclips. He has a great vid on making inmate brew. I've beeb making wine since before i was old enough to drink it. Made concord wibe, Chablis, hard cider, and even pineapple wine. Two i wanted to make was Mead, and Sake.
Correction: Yeasts need nutrients, actually: nitrate and some other minerals (potassiium, sodium, calcium, etc). Nitrate is their source to make amino acids (to grow and make enzymes). You can just add a bit of plant fertilizer. Instead of distilled water, use autoclaved spring water - it balances some of the minerals. Else: you can add some natural, autoclaved juices or meat broth (low sodium). Yeasts grow longer if not just grown on sucrose: on sucrose only, they only can metabolize but not grow.
I've been brewing for many years. A lot of the steps shown here aren't as important as implied. Local tap water is fine as long as it's not overly chlorinated. When using a turbo yeast use about 2 1/2 lbs of sugar per gallon. Dissolve the sugar into hot water, it doesn't need to be close to boiling. Cool down to less than 100 degrees and pitch your yeast. You can stretch turbo yeasts out further than they suggest, I can get (2) 5 gallon batches out of one packet. Closely monitor your wash for the first couple hours as turbo yeasts are explosive and will foam up heavily. After that seal up and add the airlock. He also doesn't mention that you need to aerate the wash as the yeast need that oxygen in the wash especially during the first 24 hrs. Some use aquarium pumps, I simply use my faucet's spray nozzle to fill my bucket. After 5-7 days you have up to a 20% wash. For making pure ethanol turbos are ideal but not recommended for grains or fruit. After distilling I add extracts and sugar to make my cordials and have had great success. Been offered $50 for a 750ml bottle but I don't make to sell, I simply give bottles away to family/friends. Homemade stills work but I've discovered the 6 gallon stainless steel rigs you can buy online are perfect and work beautifully. I got mine for about $350 shipped. It is a wonderful hobby.
Methanol has a lower boiling point than ethanol. Using that fact means the first distillate that comes off is tossed. To be safe the first 10 mm for every gallon of wash. Assuming your still has an accurate thermometer the foreshots can begin at 140 degrees. Anything boiling/condensing off before 173 degrees isn't considered ethanol and contains not only methanol but acetone as well as other nasties. Even if distilling a sugar wash you should toss this amount for safety. Especially when distilling a grain wash. The tails should be collected but not consumed because of the fusel oils it contains. You'll use that in future runs as it still contains good alcohol. There are several good methods in determining when your distillate is crossing over into the tails but I'll end my input here. Some feel my responses are long winded and unwarranted. Cheers.
I did this. Before distillation I added a couple of grams of potassium permanganate to the wash. According to some sources, this oxidizes a lot of the badly tasting impurities that you get in the distillate (I think the english term is "heads". It's other alcohols, esters and oils with similar boiling point as the ethanol) and gives them a higher boiling point, making them easier to separate through distillation. I think it also oxidizes some of the ethanol, so you'll lose some in the process. But that's ok for me. And my alcohol actually tasted quite ok in the first run! Since I'm planning on using it for lab work, I will purify it further with activated charcoal and further distillation until it is perfectly tasteless.
Many years ago, I made some strawberry wine. I used a gallon jug with a sealing cap for the wine. For the gas lock, I drilled a hole through the cap, pushed a piece of hose through, put the outside end of the hose in a cup of water and sealed the bottle cap and the hose with melted wax. It worked. The cup of water allowed the CO2 to escape without allowing outside air into the bottle.
you don't really need an airlock. it slows down your fermentation. As someone who makes red wine i can assure you that you get quicker and better fermentations with an simple 5 gallon bucket and a lid which you remove every few hours to stir. I've made strawberry wine both ways (in a 1 gallon carboy with an airlock and another time in a 5 gallon bucket), the one hat had more alcohol was in the bucket. it also didn't have the bitter characteristics of the other one.
The airlock is not to keep oxygen away from the yeast, yeast needs/loves oxygen, especially in the first 24-48 hours of fermentation when the yeast is multiplying (the aerobic stage). The airlock prevents external oxygen reacting with the ethanol/wash making vinegar and keeps external bugs like wild yeast and lactobasilicus coming in.
If anyone is looking to make a palatable drink, you can substitute the water and a small amount of sugar with shelf stable fruit juice. Another thing you can do is ferment faster with a strain of Norwegian Kviek yeast at higher temperatures. It has high flocculation and very little undesirable fusel production even at 80° farenheit
Ive done this more times than i can count. I got to the point where i didnt even wash anything, used tap water even right out of the faucet. the best yeast to use is turbo distillers yeast with an enzyme call AG. good video though
Not a good idea. You should add a campden tablet to sterelize any wild yeast After 24 hours add the yeast. Yeast will process up to 5 gallons of must. Not the two liters this person says.
There are several ways to fudge on an airlock. Some use a baloon or cobdom with pin hole to let the pressure out. Mr beer has teo notches above the threads to allow pressure our but nothing inside. saran wrap over The cover with pinholes.or get a real airlock with stopper.
Best way to sanitize everything is to use 1 campden tablet per gallon of must. Wait 24 hours add your yeast abd install an airlock abd you're off to the races.
Have to watch this, since, Alcohol is out of stock at any market or shops in the Philippines due to the Panic buying of people concerning the Coronavirus situation... This is actually really helpful. I'll buy and make the recipes tomorrow.
Dude I made wine 🍷 by your method... Amazing 😍 bro.. since lockdown we have no alcohol in Mumbai, India... It's so damn cheap and strong... Love you bro ❣️
Fun fact you don’t have to be 21 to buy all of the ingredients and tools to make beer like this. My local brewing store never said anything to 17 year old me at the time as I bought beer kits.
Or you can use turbo yeast and make 35 liters of 16+ ABV solution in a couple of days. And if you want to use it for drinking, use a couple of liters of 100% apple juice added to the batch before adding the yeast, then use stopping and clearing agents after fermentation to give you fully clear very drinkable apple wine-like in just a few extra days of clearing! These examples are what I do in a regular basis :) And it is so easy to try other fruit/berry juices also, to vary the taste, just remember to use "pure" ones that do not have any preservatives because preservatives can stop or kill the yeast!
Use to make ethanol, 20,000 gallons at a time. Used corn, yeast, water, boil it to get the sugar out of the corn then added the yeast and lastly distilled it in a 40ft. tower. Usually came out 80 to 110%. Final step was to ship it off to be put into gasoline. It tastes terrible, but you can run it thru a loaf of bread. Pour it over the bread in a plastic bag and let it run thru a small hole at bottom of bag.
The air will be pushed out by the CO2 once fermentation begins. It's alright if there's air when you start the process, in fact for the first 24 hours it's actually recommended to leave the container covered but not sealed, so that the yeast can focus on multiplying at first. That way once you do seal it and the fermentation fully begins, you get more alcohol faster. Essentially more bang for your buck, as if you seal it immediately the yeast won't multiply nearly as much.
@@Beanpolr While I can’t remember what I was thinking when I wrote this, it was 6 years ago after all, I don’t remember ever believing anything other than what you just said. Which leads me to think I was probably referring more to airborne contamination, with a larger volume of air leading to more possible contamination. Though, when I think about that now, while it would certainly have some effect, I’m really not sure how much impact there would really be (After all, if you’re working in a clean environment, how much more sterile does the air really need to be? They’re not mushrooms). I suppose I could also have been referring to oxidation after the fermentation process has already finished? The wording seems a bit off for that though, since I cautioned against air during the brewing process as a whole. I could also have just been wrong and somehow learned later on and forgot not knowing. Who knows? Wild how little you remember 6 years ago.
I recommend a bit of cling wrap over the top of your fermenter held on by an elastic band. It will still allow Co2 to escape and prevent microbes and air from entering and then you don't need to clean or buy an airlock. To help get the yeast to settle (flocculate) once fermentation is finished, I recommend chilling the fermenter in the fridge.
You might want to revisit this one bud.. Heck, you could even branch it off and show how drinkable alcohol is made as well. You wouldn't be the first one to show this, but I guarantee your viewers will appreciate your version of things. Love your channel !!!
I know all this because my grandfather has been teaching me to cook since I was 10 years old. Now I make moonshine all the time as a by-product of the process of obtaining co2 gas for my underwater garden. If you distill it well, it's even suitable for sanitizing the toilet.
Marta goodday. May i ask u something mam. What are the alternative yeast f the said yeast on the video is not available here in the philippines? And regarding to the sugar, do we need to buy like on the video o just a white one here in the philippines?
@@normasamatra8153 Hi :) As well as dry yeast you can use fresh (the one selled in cubes and used for baking bread), if you have no access to any of those there is also wild yeast naturally occurring on fruit peels (but then the fermentation process usually is a bit longer due to small amounts, and a lot of stuff contaminates your final product). White sugar is the most pure, so no matter the brand any white one will be fine.
I got to know this sugar wine, called 'Kilju' in Finland, in a game called 'My Summer Car'. I bought some yeast a few days ago and finally made this for the first time this morning. I made a 600ml portion just in case it didn't taste good or failed, and now all I have to do is wait 2-3 weeks. What if you add a small amount of honey to this? I added 20g of honey after hearing advice on the web that it is difficult to produce alcohol with just sugar. Whether for a science experiment or just to get drunk on the cheap, this is definitely a fun drink!
I've been making alcohol for consumption via the sugar wash method for years. If you use good quality activated charcoal filtration filtration it tastes better than shop bought alcohol. Perhaps brewing yeasts and filtration has come a little further since this video, i do know other people that brew with sugar washes, and they taste quite bad. However i've found once distilled, watered down to 40-42% and filtered 5 times, it's great!
Nice vid, but you know there are turbo yeasts available now that get to 20% alcohol in 5 days? Champagne yeast is fine, but if you're just going to maximum alcohol it is probably worth spending the $6 bucks. Also, you don't need that much yeast. Those wine yeast packs are good for 6 gallons each and more if you make a starter. And you really don't need distilled water either. True that there are some bacteria on your tap water, but it is quite low if it is meeting drinking standards. If you're worried about bacteria, just use some sulfites on the water, cap it with cloth or a fermentation lock, and give it time to dissipate. I think the old fashioned method was one campden tablet (sodium metabisulfate) per gallon, with a waiting period of 24 hours for it to dissipate. The yeast are fine with room temp must as well. Do you think vintners heat their musts to add yeast (no). But nice vid!
During the 2 lockdowns last year here in South Africa, alcohol sale was banned. I made several 25 litre batches of "brew", one pineapple, one apple and one peach. All only used 40 grams of bakers yeast (all other yeast was pulled off the shelves) with 4kg sugar, and produced a very drinkable (if slightly rough and bitter) and potent product. Decanted and sealed in a 2 litre Coke bottle, yielded a pleasant fizzy drink. Max time to end of brewing was 6 days. Enough alcohol for all the parties at home when most people were on short time or unempolyed, tough but happy times.
As a home wine,mead and beer maker for over 30 years, ALWAYS use yeast nutrient, its even more important to use it with plain white sugar as it has no actual nutrition for the yeast. Also you are better of to use boiled Spring water over distilled, at least it has some minerals for the yeast to use. Not sure if you Mixed the K1-V1116 and the EC-1118 but if you did, the K1-V1116 likely killed off the EC-1118 as it is a killer factor yeast, which does not play well with other yeast strains. K1-V1116 is one of my fav strains of yeast. Another trick for you, fill your air lock with vegetable glycerin it doesnt evaporate so if you forget to check it for a few months it will still be safe under the air lock lol.
If you do this and then distill the product drinking it can be very dangerous. Yeast produces methanol in addition to ethanol. While drinking the diluted solution would not be dangerous the distilled and more concentrated solution can cause some serious risks including blindness. Distillers throw away the methanol during distillation which renders ethanol but if you don't know how to do this you could be causing yourself some serious harm by drinking it.
@@joshuatremper5026 You're partially correct. Activated charcoal will remove the feusel oils and organic compounds but it will not remove the methanol. The methanol and ethanol form a bond that can broken by heat.
I've been subscribed since 2012 to this channel... I love what you've done Nile. This video comes in clutch in a time like this. I've adapted your method and use sous vide to avoid any open flames near the distillation apparatus.
Hi nice video , I will say a very inexpensive way to distill without building a still is to buy a water distiller that makes distilled water ,they hold a gallon of wash and roughly you will get a quart of alcohol , taking a liquid shot out at first or the bad alcohol and fill your quart jar 80% , so no need to worry about the heads or bad stuff in the begining or at the end weak alcohol the tails. Also using this type of distiller you dont have to worry about running out of water as they can doing the water , and cracking the bottom of the distiller machine , something to think about takes around 28 minutes or so per gallon of wash to get the quart of good stuff , have a nice day frank
I never had any issues making the biggest mobs of pure ethanol 20 years ago. 10Kg sugar made into a sugar syrup, chuck that into a 40L fermenter, top up with tap water (in my case bore water). Living in the tropics I had to use a temp tollerent yeast and threw that in there as well, gave it a mix with the broom handle and put the lid on. would start bubbling thru the water trap in a few hours and complete fermentation in less than 6 days 35L at approx 12 - 15%. I made a reflux still from an old 20L tea urn 1m tall 50mm copper pipe for the column with stainless steel scourers and a Nelson head with 2 copper condensors in the vapour trail. This made me 4L of the closest thing you can get to pure ethanol there is in open air. Diluted by 50% transfered to 2.5L juice bottles and added some chipped used bourbon barrels available from the home brew shop (mail order), leave it for a week. Cheapest 8L of Bourbon after 2 weeks from pitching the yeast, very drinkable and got better the longer you let it in contact with the wood chips.
Jakub Mareda The cheapest clearing agent is gelantin (best you google your self how to use it). Work great! If you have time, just let it clean it self, takes about a week up to a month, depends on your wash. This way is much more efficient and works better!
Not a bad video, but a few notes that may hopefully help you in future fermentation endeavors: Yeast need oxygen in order to thrive. They die in anaerobic environments. That’s why it’s important to aerate the wort/must/wash when pitching the yeast. However, you want to minimize exposure to oxygen once fermentation has begun, as this could possibly introduce airborne bacteria, which could lead to infection. Sanitizing should be sufficient for everything pre-fermentation. Sterilizing is overkill and harder to maintain. Star San is a wonderful product. However, any food-grade sanitizer should work, provided you follow the mfg. instructions. When rehydrating the yeast, it’s a good idea to boil the water first, as this can kill any bacteria, and then cool it before adding yeast. Keep it covered with sanitized tin foil. Sanitize the yeast packets and scissors (if using). Mineral water is better than distilled water, as yeast also need certain minerals to thrive and produce a healthy fermentation. You can chill your metal boil pot in a sink of cool water if you don’t want to wait forever for the temp to drop.
I found that to get the yeast to all fall at the end is i put my wash in the fridge for a few days after it was done and the yeast fell out better and gave me a clearer solution.
Since there's no yeast nutrients, the sugar is all going to the metabolism, and not to procreation. So you don't have the advantage of the yeast concentration going up as the liquid ferments. Further, he's not worried about the taste of the solution, as you would be when brewing beverages.
but there's no need for extra waste product to have to isolate- you could just let a smaller yeast colony ferment longer to get to the toxicity point for the yeast
I have made Manny liters of homemade vodka during my younger years, it's basically a craft were I'm from. The process is realy simple and depending on your knowledge and setup you can get a much better product than the one sold in the liquor stores.
Using a (portable) electric induction heater, instead open flame around VOC's like ethanol, would be wiser. Especially if people wish to avoid burning down their neighborhood.
To the person questioning " brewing store comnents. You're trolling for errors Find something else to do. Don't make this because you'll criticise yourself out of making it
Most Finnish supermarkets have a small home brewing section. You can get the required bits and bobs and yeasts and chemicals. They also have various essences to turn cheap vodka into a faux gin or something with liquorice flavour. In countries where home brewing is legal you should find such a shop in large cities. These days you can get almost all of the required from the net.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
People say making alcohol that way (from table sugar) ends up tasting like gas; Having tasted both I can say that gasoline tastes better. ;)
After distillation it's ok
+Cody'sLab How does Gas taste?
Ah right.
Hey Cody!
cody you are my hero
"I only use alcohol as a solvent" so do I, it solvents all my problems
Is it good for perfumes?
And they say alcohol is never a solution. ;)
At yeast I tried
I wanna get drunk 😞
You guys crack me up. I need the alcohol for a resin printer to clean parts. People went stupid and hoarded all the alcohol so this is all I can do. Do you need a license to make rubbing alcohol? Hmmm.
I made alcohol when I was 17. I used a pressure cooker that I converted into a still. I kept it under my bed while it would ferment and when my parents went to work I would set up the still on the stove. Funny thing is, I did this during a time when I wasn't into drinking alcohol at all. I let my friends have it.
Teach me how to make some lmao
That's a true friend👍👍👍
Did yours explode? Because you might be my uncle.
@@Evan-hq5dt Yes mine did
@@Evan-hq5dt didn't
This is called kilju in Finland and became a big thing during their prohibition era where alcohol was illegal but sugar and yeast rations were available. It was also further distilled into a moonshine called pontikka.
Might I add, "kilju" is pronounced "kill-you" which was what would happen if you distilled it wrong
I love moonshine mixed with honey and different herbs and fruits 😍😍🥰👍
@@aaaaagggggggghhhhhh the only way to distill it wrong is by not removing the foreshots that contain the nasty stuff. If you drink the foreshots it's very bad but it doesn't mean you distilled it wrong.
@@martink9785 and the foreshots are methanol which are useful for other things, but not for drinking.
@@lughnacide9778 I use mine for firelighting
Just for scientific purposes, you can get extraordinary results if you make your resultant stinky ethanol slightly alkaline with some bicarbonate of soda, then add a small amount of potassium permanganate. When mixed and left for a while the fusels clump allowing the mixture to be filtered nearly clear through a coffee filter. Redistillation then results in a near odourless and tasteless ethanol. I'm not sure the exact science involved, or if it has a bad effect on the chemical purity of the ethanol.
I didn’t know big clive also watches Nile red!!
Surprised to see you here bigclive, especially on a 6 year old video! I love your
channel as well
Nice big Clive.
Give 2 packs of beer and I give you 5 litres of pee in half hour.
What he said was use water purifier and baking soda wait for it clump up filter distillet it again and drink tasteless with no smell
2014: "Here's how to make 15% ethanol. with distilled water, yeast, and known home brewing methods."
2020: "F**k it, I'm making moonshine from toilet paper."
lol
if you use used toilet paper it will raise the grades
Whoa, if you were making shine from TP in 2020 that's the equivalent of that rich guy lighting his cigar with a fist full of burning hundreds.
@@stevejackson9952 I don't get the point...
@@receptayyip1410 In the start of the pandemic, everyone randomly decided that toilet paper was a necessity and everyone rushed to the stores trying to stock on toilet paper. There were even outages of toilet papers in many major stores around the world. Good times, I tell you.
thank you, i will now use my knowledge in chemistry to pursue teen drinking.
teen drinking, is, very bad...
@@JonahWoods 1. ok fun police
2. ok joke police
@@jamesfunnymorrison8305 yo I got a fake Id tho
@@jamesfunnymorrison8305 ruclips.net/video/VwXeN2FsE7w/видео.html
@@jamesfunnymorrison8305 lmao ur the one who didn't get the joke hun
I made strawberry moonshine with a copper still once, and distilled it to about 68% alcohol. It was fun and really cool to make your own alcohol, but so much easier to go to the local liquor store and just buy w/e you want.
whats a copper still?
Hell no, Sweden taxes it way too much.
@@smartspy007 It's for distillation. Here where I live we use it (but we call alambique) to make rum. Using regular steel can mess with the flavor and glass is quite expensive to do this.
@@talkysassis ayyy, tuga?
@@Fred_the_1996 I'm not from Portugal, dude
I don't know about you guys, but I definitely don't have a "local brewing store".
There are multiple where I live... the grocery store even has a "brew your own beer" section
Graham White where the heck do you live
Glen, nor do I. South Africans could have made a fortune, if we knew there was going to be a ban on alcohol for so long during this Lockdown. It's ridiculous......
@@mercury2632 the US...
isohyde not you, and duh, but where in the US
As a kid i tryed making alcohol and put the solution in sealed bottles in the attic- around a week into the project i was watching TV with my family when i heard bombs going off, needless to say i was grounded for a month
For pure *curiosity* do you remember the formula
@@mitchell3593 There are several different recipes online. Pawpaw’s recipes is a good place to start. I don’t remember the exact measurements, but I believe it to be around 1 cup of sugar and 1/4 of a teaspoon bakers yeast(Bakers yeast leaves a bad taste in your final product and alcohol content usually only goes 5-15% ABV so try to use wine yeast it you can) in a standard 2 liter juice bottle. Don’t take my word for it though, you should probably look it up as incorrect measurements can be dangerous. Remember to pour out about 2 cups of juice so the sugar has space and overflow isn’t a concern. Poke a hole in a balloon and wrap it around the cap. There is always a risk in home brewing and if you’re fermenting in something else you need to sanitize it, same goes for distilling. If you’re extra cautious for things like botulism, boil your wine for 5 minutes above 85C and that should kill it. Do your own research and if you go ahead with it happy drinking!
@@themanwithallthewrongopini3551 umm I was hoping for a more *exciting* recipe for a more *vigorous* reaction if you get my drift
Lol if you had burped the bottles they wouldn't have exploded
@@andrewgarcia3136 Wow youre a genius
5 years later...
"Making toilet paper moonshine"
Unmmmmmmmm
@@georgecuddy354 what?
TP contraband ;) TP! TP! TP! Who wants some TP?
he did actually make alcohol out of tp
@@MackieLars Yeah, I have seen this video, but the process was exhausting ;) The lesson is, apparently, everything that is sugar will work with a little processing. Cellulose is a kind of sugar but has to be broken down with enzymes. Some sugars will also produce toxic methanol, so keep an eye on that ;)
I never realized you could hear Nile hitting the spacebar whenever he recorded a sound clip. I can never unhear it
Why did you tell me haha
Fuck you
Lmao
dear god
DAMN IT THAT'S SO ANNOYING WHY'D YOU SAY IT-
You could never learn the things on this youtube channel from television, I am never turning my tv on again.
Rodrigo F or just visit school once in a while :D
Zonkory You assume I did not go ? I have a degree in Computer Engineering, they do not teach chemistry there.
Rodrigo F I are you using your computer engineering degree?
Rodrigo F wtf we learned it in the a levels ?
David Ledesma Yep, I like to watch youtube videos about other subjects, other than computers and circuits.
The best filtering system you can use for alcohol is a Zero water filter. Tried it with distilled spirits and it was a huge difference for the better. Checled the alcohol content with my proof meter and it still read around 15%.
Yes, yes. My interest in the ethanol is as a "solvent", as well.
*Why not just buy "paint thinner", "varnish remover", "turpentine", etc. ???*
I use it as a solver. My GF not laughing at my jokes ? Add ethanol. Problem solved.
MrSting17 because he’s a chemist
@Dennis Young *...I bet you can sing ?*
*We were just having a discussion about Angela Lansbury. They never let her sing in big MGM musicals. She was always "dubbed". She still probably had to take singing lessons at the studio anyway. They let her do a little singing in films and then she went to Broadway and sang ("Sweeney Todd").*
*Just don't smoke and don't drink the rubbing alcohol. ;-)>*
@Dennis Young *...You could be the Alpha male in "West Side Story". ;-).*
*If you write lyrics again, you could be like "funny-sad" like Lorenz Hart (Rodgers & Hart)
"The broken dates, the endless waits,
The lovely loving and the hateful hates
The conversations with flying plates,
I wish I were in love again."
*Or you could be double entendre funny dirty like Cole Porter.*
"If my wife has a bag of gold,
Do I care if the bag be old."
*And*
"Lovely Lisa,
Where are you Li-hi-hi-sa,
You gave a new meaning
to the Leaning Tower of Pi-hi-hi-sa." *:-D>*
Mom: so why do you need all this sugar?
Child: because science.
If you can't get the specialty yeast for whatever reason, bread yeast from the grocery store will work, just might have a lower alcohol content. DoingItCheap makes a cheap and simple wine using store bottled fruit juice, sugar, and bread yeast. Tried a batch and it worked out fine and made some remarkably strong wine.
Yeah, can't forget the old video someone made like a decade ago on just straight up throwing a packet of bread yeast, a cup of sugar, and nothing more into a bottle of juice, and like 2 weeks later having wine.
I have been making my batches with bread yeast. I tried bread yeast and juice and it did NOT turn out well. This time I used coca cola and it tastes just fine. Although the carbonation made it flow over lol. It still turned out okay.
next video how to make LSD?
Too complicated probably. You need at least a bachelor's in chemistry and high end lab equipment to make it.
true for the most part! some people that in which have started in their chemistry major are try to do things like this; at least thats what I've heard.. its extremely dangerous.
Jose Penuelas
First you'll need ergot of rye,
Which can be purchased at your local highly dangerous and illegal precursor store...
Nile Red propably could make it, but it's illegal you know...
Yakui Can’t I find it via looking through fields of rye and looking for mould?
Thank you, selling this to freshman
Straw Berry gotta make that money!
Omg
@John Taylor At least he'll be a rich stupid, unlike you who will only be stupid.
Is that drinkable or any risk in that
@@gokulnavilavanyan he said is drinkable but tastes like shit
Wow! That’s a lot of yeast! 1 packet of yeast for up to 5 gallons, plus ec-1118 is a very vigorous yeast used to restart a stuck ferment
Yeast colonies grow exponentially so the difference between a half pack and a full pack of yeast is like one days worth of fermenting and once the colony is grown fully it’s like 100x the size of a packet. Only thing adding more yeast will do is make sure your colony starts off strong.
I've been making ethanol for drinking for years. Sterilization is not overly important because you are boiling it in the distilling process anyway. Just be clean not necessarily sterile. Also try not to leave dead yeast cells in your wash because when you boil them they breakdown introducing an unpleasant taste to the ethanol.
My grandad used a lemonade jar with a tap at the bottom, so you can pour most of the final product without the yeast.
@@lefu7812 that's pretty clever
Why just make ethanol at that point? Add a few fruits to the mix and make wine
so this stuff is safe to drink as long as you dilute it?
I clicked on this video and thought "oh cool I can make my own alcohol at home" then I remembered I'm 22 and can just drive to a liquor store and buy alcohol that doesnt taste like old gasoline
☭_DRINK_CCCP_420_☭ it does it is food grade
They may not sell you the food-grade 96% aseotropic alcohol at your liquor store, making which is the goal of this video.
Lol that's the attitude of the new generation. Home made brew taste great and is cheaper if you know what your doing. I call mine panty dropper ;)
Yeah! I want my alcohol to taste like fresh gasoline!
Lol i can by wine and i'm 16.
I'm a homebrewer and years ago I saw a recipe similar to this. Apparently it was a favorite among ”punk” youth in Finland in the 80s. It was called Kilju if I remember. Just sugar water and yeast. Once it was finished fermenting they'd mix it with fruit juice and drink it as a mixed drink. At least that's what I can recall.
My summer car which is a finish survival simulator yes one of those exist you can actually make that stuff and sell it to someone
This is a very old comment, but the history of kilju goes way back! It was at first used a way to make drinking water safer, since the fermentation would also kill of some harmful bacteria. It was also very popular during prohibition and depression era's. There's also records of troops traveling with canisters of fermenting kilju during the second world war.
It was also illegal to make kilju up until very recently, so homebrewers would often add a packet or so of raisins into the mix, and say that they were actually making wine (Which was legal). It's still popular among Finnish students to this day, as a cheap way to get drunk. It's not an uncommon sight to see partying students with a "mehukatti"-bottle tied around their neck, containing kilju, which some say is so that they "Don't lose it when they eventually pass out in a bush"
As someone who has been involved in a couple of home brewing projects I love this type of chemists' perspective into the matter :D
Using table sugar will kill your efficiency. The yeast has to break down the sucrose into glucose and fructose, then it can make ethanol. Best to use dextrose. Plus, you won't get any off flavors.
I made my own wine like this in my room when I was 13 years old. Good times
I once left a mandarin in a plastic bag for a few weeks in my backpack
@@karolus28 haven’t we all?
@@patricksarama4963 I left 2 oranges in my backpack in 7th grade and I smelled like an alcoholic for the rest of the school year...
they were in there for about a month or 2
good times
@@karolus28 I've left 4 sandwiches in my school backpack one time for whole summer my backpack smelled like a very not good mushroom
@@patricksarama4963 I can assure you it's true bc one time I've left a pear in my backpack back in 2 grade of primary school
And it smelled like sord of alcohol
Tip: alternatives to an airlock include:
Balloon,
Lid with a tiny hole,
Or cold weather.
Fermenting in cold weather makes yeast less aerobic, this is how sake is traditionally fermented. When cold fermenting, make sure your lid will let air out- put it on loose or use a cloth and string.
Can you use a normal soda bottle with a hole in the lid? Or a Balloon with a small hole
@@heine1717 the balloon method works quite well
The reason ylu want the lid isnt just to keep out oxygen, but also to keep out stray bacteria that could turn the ethanol into acids. No one wants to waste a month brewing vinegar.
If you want anything but the quickest of drinks, you should definitely invest the few $/€ into an airlock. The listed alternatives will be... Fine, for the first week or so of fermentation, but after that, the CO2 produced won't be enough to keep air out, and you'll likely end up with either mold or vinegar- Either way, a ruined fermentation.
Although, let's be honest, while no one is gonna be drinking this for the taste, an airlock will also allow you to do a "secondary fermentation", which will make it taste enormously better, and give you a bit more alcohol as well.
Thanking you
this guy should start a chemistry youtube channel
Thats what I was thinking!
Isnt this what this channel literally is?
@@humanwithaplaylist that was the joke my guy
yap yap yap
There's some misleading information in here. You need yeast nutrient precisely because you're just fermenting sugar.
Yeast, like people, find it difficult to survive on energy alone. They also need nutrients for their metabolic pathways to function correctly. In the case of yeast it's mainly calcium, zinc, oxygen and free amino nitrogen that's needed.
The only reason why you're getting it to work is because your dry yeast is packed full of various nutrients during manufacture. But as soon as it starts multiplying, that source begins to run out. If you added yeast nutrient for successive generations to utilise you'd get a quicker, more efficient and more complete fermentation with (probably more importantly for you), far fewer cogeners such as higher alcohols, aldehydes, esters, etc which can distil over.
Also you don't need distilled water. You're heating it anyway so there's no need to worry about microbial contamination from it and you're just further reducing the amount of nutrients available for the yeast.
Finally you're using enough yeast for 100 litres
Bro are u cent per cent sure wht u are saying is legit???
Can we use rock sugar as it uas many nutrients for the yeast and is not like table sugar which is completely concentrated , rock sugar has magnesium and zinc in it but has low gi index so plz educate me on this as u seem to have the appropriate knoledge and experience
You sound like a fellow homebrewer. I would add to your comment by suggesting dextrose be used rather than sucrose - to avoid those cogeners (I've always just called them 'exotics').
@@shashankkapur8926 I realize you're being sarcastic but yes that might be better than table sugar. I've never heard of rock sugar but as long as it's not some kind of candy with preservatives in it it should work. the reason nile red is using so much yeast is because with a simple sugar wash the yeast is not going to reproduce very much if at all. with a healthy corn and/or grain Mash (wash) you can use just a teaspoon of yeast in a 5 gallon mash and at the end of a two-week fermentation there will be 2 to 3 inches of yeast at the bottom of your 5-gallon container. some Moonshiners even keep that yeast to make their next mash. some distilleries have done this reusing the same spent yeast over 100 yrs eventually coming up with their own strain of yeast that produces a particular flavor. bottom line is yes yeast need nutrient to produce a tasty drink. there's an old saying "if you piss on your yeast they will shit in your drink". so to answer your question, yes. what mike marcus said was legit.
What do you mean by nutrients ?
People in the store: *Is confused of why I'm buying lots of sugar instead of the rubbing alcohol nearby
Me: my goals are beyond your understanding
Your store still has rubbing alcohol?!?
Will you ship me some? Lol
I am deciding whether to distill vodka to replace rubbing alcohol...
doing the same... bought a buttload of sugar and brewing yeast to do this.
@@ke6gwf sorry it's been sold out
ke6gwf Alcohol must be 60% (120 proof) in order to disinfect. That’s not vodka.
Use an original comment format or just comment straight up dont comment the same shit everyone does..
Oh so that's why all the yeast is missing from the stores .
@TheWallachianBard Dont click here: ruclips.net/channel/UCE1ozUWIXxKAS25RPvEsZHA
The_Lonely_Boy [Fahim], Ok i wont.
FAHIM YTC Stop promoting your channel and trying to farm subs in someone else’s comment section dude. It just makes you look like a tool and takes away from any good content you might have. Not to mention it throws your viewer/sub ratio way out of wack, making RUclips not recommend your channel anyway. You want subs? Get them legitimately instead of using reverse psychology to trick people into subscribing to your small channel.
@ fuck ur channel
Order it online or get from a homebrew shop.
Better quality yeast and higher alcohol production than baker's yeast.
I’m 16 and this saved my quarantine
I love your videos. As a kid i wasent interested in my education. Dropped out of highschool. By 20 I became interested in my education got my GED and went to colledge for geography. Wrong choice. Few years later I realized it's science that I truely love.
NileRed: I wouldn't suggest drinking this.
Finland: *does it anyway*
Who would turn down some good old fashioned kilju?
@@foxyfox8745 People who don't need to forget that they're in Finland.
DocIncredible 😂💀
they do something similar in brazil , is sugar cane juice fermented and distilled
from what i heard it taste awful
Moskva gopniks ain't got nothing on the Finns
I recommend using corn sugar (dextrose) as yeast can't "digest' disaccharides. Dextrose will result if fewer of the 'exotic' alcohols being formed. The same is true for adding yeast nutrients. Also, making a cooling coil (coiled up copper tubing through which you run cool water) will not only let you cool that syrup faster but will also provide some pasteurization. I also recommend starting the fermentation in a bucket to allow more head space for the foam of early fermentation. Use a tight fitting lid with a hole plugged by an airlock. When the foam subsides, transfer to a bottle style carboy like in the video.
@Traphouse Nurseries I don't know - never tried it. Powdered dextrose is widely available at brew shops, many ship online. That's what I know, and it's not expensive, so that's why I stick with it.
@@HeatherSpoonheim will corn starch work
@@layalsaif2018 no, and corn sugar is cheap.
@@HeatherSpoonheim i thought u wouldnt reply cuz that was a year ago lmao
@@HeatherSpoonheim also is corn sugar itself halal? just wondering cuz i wont be able to buy it if it isnt since like my parents would see
When someone tells me alcohol is a problem I break out the periodic table of elements and show them that it’s a solution
Ok this cracked me up-
you should show them a chemistry book, tho. alcohol is a compound
@@skrgrnd 😐
Boom boom! 🥁
Where do find alcohol on periodic table? 🤨
"Be prepared for a nice sticky, sugar mess."
Do you want ants? Because that's how you get ants!
Crystal the Glaceon archer refrence, nice
You are going to eat so many spiderwebs, Woodhouse!
Archer?
Nanakiyami yes
+Nanakiyami lmao fuck yes
Here's a few tips:
you use far more yeast than necessary. This won't give a bad result but just end up being a waste of resources. I've introduced a single pack to a 5gallon batch in an even more stark environment for the yeast and felt no repercussions.
It's helpful to aerate the mixture some, either by sloshing, whisking, or stirring. This gets oxygen dissolved in the water which is needed by the yeast in small quantities to reproduce. Only do this in the initial couple days as beyond that there's already enough oxygen in circulation for an anaerobic fungus like yeast.
siphoning off the fermented liquid after the yeast settles to the bottom is an effective and easy way to clean the mixture without need for activated charcoal or forced filtration methods. I find no more than 3 repetitions necessary most of the time
If you really want to clear it up simple bentonite clay and siphoning will have it looking crystal clear
Always leave a healthy gap of air at the top of the jug. Otherwise the C02 foam bubbles travel up into the airlock and can clog up the one way valve. This will probably lead to a sticky explosion as pressure builds up in the jug and releases when the stopper can no longer resist
There are many methods to make the mixture tasty, but this basic recipe surely tastes horrendous.
"local brewing store" yeah, good luck. - Utah resident.
they illegal in utah?
Jake Evans mormons
Amazon exists
They exist in UT. There's one on State in SLC. Used them several times.
If CodyDon Reeder can do it, you have no excuse.
Great video. We bought a ranch a year ago with nearly 200 fruit trees. We found that the commercial avenues to sell fruit are too full of corrupt bureaucracies for us. Therefore, we use the fruit, give it away, and now I am going to start making alcohol fuel with whatever remains. It seems like a good way to make use of excess fruit/sugar. I am going to try the easy way, using active yeast from a lemonade/wine yeast formula that I have been using for nearly a year with great results. We'll see how it goes.
Because you are fermenting sugar only, you WILL need some yeast nutrient.
Sugar washes by nature have none of the nutrients you may find in fruit washes or grain mashes.
toss some yeast ghosts in there and you're fine. it will also increase alcohol production slightly.
@Danijelovski Kanal
You'd still need some nutrients.
Brown sugar will give you more of a rum profile, infact there are French rums made entirely from brown sugar (as opposed to molasses) called agrisols (spelling?)
I didnt use any nutrient and was able to get drunk just fine. It didn't taste that great but was better than drinking hand sanitizer or mouthwash.
Cap
I wonder if there's a video which teaches you how to make toilet wine in a sober and serious tone of voice.
ancilodon I'm going to just steal that idea.
Robert Florida Please, steal away, I'd like to see it!
ancilodon Check out afterprision shows video on it
Check out Craig Tube here on RUclips. He has a great vid on making inmate brew.
I've beeb making wine since before i was old enough to drink it.
Made concord wibe, Chablis, hard cider, and even pineapple wine.
Two i wanted to make was Mead, and Sake.
MatoNupai Mn
Correction: Yeasts need nutrients, actually: nitrate and some other minerals (potassiium, sodium, calcium, etc). Nitrate is their source to make amino acids (to grow and make enzymes). You can just add a bit of plant fertilizer. Instead of distilled water, use autoclaved spring water - it balances some of the minerals. Else: you can add some natural, autoclaved juices or meat broth (low sodium).
Yeasts grow longer if not just grown on sucrose: on sucrose only, they only can metabolize but not grow.
Ikr? He's talking how it's almost impossible to get 18% abv. Lime bro your starving your yeast
@@keegentilley578 as a cheap brewer i just boil the life out of some yeast, and then feed it to other yeast
I don't have activated charcoal
So can I use activated almonds instead?
awesomefacepalm 😂😂
Yes
This ACTIVATED MY ALMODS
This comment russels my jimmies
Or some old socks
I've been brewing for many years. A lot of the steps shown here aren't as important as implied. Local tap water is fine as long as it's not overly chlorinated. When using a turbo yeast use about 2 1/2 lbs of sugar per gallon. Dissolve the sugar into hot water, it doesn't need to be close to boiling. Cool down to less than 100 degrees and pitch your yeast. You can stretch turbo yeasts out further than they suggest, I can get (2) 5 gallon batches out of one packet. Closely monitor your wash for the first couple hours as turbo yeasts are explosive and will foam up heavily. After that seal up and add the airlock. He also doesn't mention that you need to aerate the wash as the yeast need that oxygen in the wash especially during the first 24 hrs. Some use aquarium pumps, I simply use my faucet's spray nozzle to fill my bucket. After 5-7 days you have up to a 20% wash. For making pure ethanol turbos are ideal but not recommended for grains or fruit. After distilling I add extracts and sugar to make my cordials and have had great success. Been offered $50 for a 750ml bottle but I don't make to sell, I simply give bottles away to family/friends. Homemade stills work but I've discovered the 6 gallon stainless steel rigs you can buy online are perfect and work beautifully. I got mine for about $350 shipped. It is a wonderful hobby.
Of yoy let it sit 24 hours before adding the yeast
Ohey, another "expert" hopping in to give their spiel. Even when it's mostly irrelevant masturbatory bullshit,
Just adding my input that may help another viewer. Not like some trolling their hate. Go back to your video games.
Methanol has a lower boiling point than ethanol. Using that fact means the first distillate that comes off is tossed. To be safe the first 10 mm for every gallon of wash. Assuming your still has an accurate thermometer the foreshots can begin at 140 degrees. Anything boiling/condensing off before 173 degrees isn't considered ethanol and contains not only methanol but acetone as well as other nasties. Even if distilling a sugar wash you should toss this amount for safety. Especially when distilling a grain wash. The tails should be collected but not consumed because of the fusel oils it contains. You'll use that in future runs as it still contains good alcohol. There are several good methods in determining when your distillate is crossing over into the tails but I'll end my input here. Some feel my responses are long winded and unwarranted. Cheers.
wingmanalive thanks for the answer, i will come back with more questions, if anything pops up.
I did this. Before distillation I added a couple of grams of potassium permanganate to the wash. According to some sources, this oxidizes a lot of the badly tasting impurities that you get in the distillate (I think the english term is "heads". It's other alcohols, esters and oils with similar boiling point as the ethanol) and gives them a higher boiling point, making them easier to separate through distillation.
I think it also oxidizes some of the ethanol, so you'll lose some in the process. But that's ok for me.
And my alcohol actually tasted quite ok in the first run!
Since I'm planning on using it for lab work, I will purify it further with activated charcoal and further distillation until it is perfectly tasteless.
Many years ago, I made some strawberry wine. I used a gallon jug with a sealing cap for the wine. For the gas lock, I drilled a hole through the cap, pushed a piece of hose through, put the outside end of the hose in a cup of water and sealed the bottle cap and the hose with melted wax. It worked. The cup of water allowed the CO2 to escape without allowing outside air into the bottle.
you don't really need an airlock. it slows down your fermentation. As someone who makes red wine i can assure you that you get quicker and better fermentations with an simple 5 gallon bucket and a lid which you remove every few hours to stir. I've made strawberry wine both ways (in a 1 gallon carboy with an airlock and another time in a 5 gallon bucket), the one hat had more alcohol was in the bucket. it also didn't have the bitter characteristics of the other one.
Stores: *run out of 70% alcohol*
Me: Fine, I’ll do it myself
this is more like 12 percent
The airlock is not to keep oxygen away from the yeast, yeast needs/loves oxygen, especially in the first 24-48 hours of fermentation when the yeast is multiplying (the aerobic stage). The airlock prevents external oxygen reacting with the ethanol/wash making vinegar and keeps external bugs like wild yeast and lactobasilicus coming in.
As a winemaker for over 25 years, I am absolutely LOL at this video! 😂
Yeah 90% of the steps in this video are useless lol
@@unoriginal_guy6021but wouldnt doing it the "easy" way produce methanol?
@@unoriginal_guy6021 Like what? I've been making mead for years and his steps are extremely basic.
If anyone is looking to make a palatable drink, you can substitute the water and a small amount of sugar with shelf stable fruit juice. Another thing you can do is ferment faster with a strain of Norwegian Kviek yeast at higher temperatures. It has high flocculation and very little undesirable fusel production even at 80° farenheit
Ive done this more times than i can count. I got to the point where i didnt even wash anything, used tap water even right out of the faucet. the best yeast to use is turbo distillers yeast with an enzyme call AG. good video though
+dlee92991 you are right. I just wanted to show how things were "supposed to be done" but with just sugar water, there isnt much that can go wrong.
Not a good idea. You should add a campden tablet to sterelize any wild yeast
After 24 hours add the yeast.
Yeast will process up to 5 gallons of must. Not the two liters this person says.
+Psychotic Rainbowz what did u use as an airlock ?
There are several ways to fudge on an airlock.
Some use a baloon or cobdom with pin hole to let the pressure out.
Mr beer has teo notches above the threads to allow pressure our but nothing inside.
saran wrap over The cover with pinholes.or get a real airlock with stopper.
I've done this more times than I can count as well. Ive done this more times than i can count
“Using sodium metabisulfitate which is readily available at your local brewing store”
Yeah.. as if I had one
*metabisulfite
Bonide Stump Out at your local hardware store is 100% Sodium Metabisulfite per the SDS
can you just use dish soap
If you're boiling the water there's no need to sanitize the pot beforehand. Same with buying distilled water.
Best way to sanitize everything is to use 1 campden tablet per gallon of must. Wait 24 hours add your yeast abd install an airlock abd you're off to the races.
You can't brew with distilled water it will never ferment.
@@MatoNupai
Way too long iodine takes 30 min.
eh wont kill you to sanitize it before
@@StanSwan err why exactly is that?
our boy NileRed teaching us how to get hammered 🔥 🔥
Have to watch this, since, Alcohol is out of stock at any market or shops in the Philippines due to the Panic buying of people concerning the Coronavirus situation... This is actually really helpful. I'll buy and make the recipes tomorrow.
Just remember that you need to get the alcohol concentration pretty high to be effective as a disenfectant.
@@ke6gwf you think this man out here going to disinfect stuff
nah man, hes gonna make high qualllity vodka obviously
Dude I made wine 🍷 by your method... Amazing 😍 bro.. since lockdown we have no alcohol in Mumbai, India... It's so damn cheap and strong... Love you bro ❣️
Didn’t u die from poisoning
@@learnit465 he didn't reply
@@justanerwinwhoisdioforfun6847 then he died ?
Rip bro 😂
that's a sugar water wash you have to distill it bruh do you even lab?
Thanks, I'm into prepping and I needed to know how to make this in the case of treating wounds, sanitation,or bartering.
Same. It to learn chemistry and engineering. Ideas for any other projects?
With the way prices are rising these kind of videos are looking more and more gooder
Fun fact you don’t have to be 21 to buy all of the ingredients and tools to make beer like this. My local brewing store never said anything to 17 year old me at the time as I bought beer kits.
Did similar in my HS dorm
Or you can use turbo yeast and make 35 liters of 16+ ABV solution in a couple of days. And if you want to use it for drinking, use a couple of liters of 100% apple juice added to the batch before adding the yeast, then use stopping and clearing agents after fermentation to give you fully clear very drinkable apple wine-like in just a few extra days of clearing! These examples are what I do in a regular basis :) And it is so easy to try other fruit/berry juices also, to vary the taste, just remember to use "pure" ones that do not have any preservatives because preservatives can stop or kill the yeast!
i wouldn't brew in a carboy, for whatever reason when i brew in buckets with a lid (no airlock) i get more abv
I'm watching this due to the outbreak of the covid-19
Lol same
Hahahahaha
Same!
Up
Great .. what concentration could I have from this method ?!
And are the produced ethanol flammable or not ?!
Use to make ethanol, 20,000 gallons at a time. Used corn, yeast, water, boil it to get the sugar out of the corn then added the yeast and lastly distilled it in a 40ft. tower. Usually came out 80
to 110%. Final step was to ship it off to be put into gasoline. It tastes terrible, but you can run it thru a loaf of bread. Pour it over the bread in a plastic bag and let it run thru a small hole
at bottom of bag.
Another thing to note, when brewing alcohol, you don't want much air in the containers. It can cause a higher chance of ruining your batch
The air will be pushed out by the CO2 once fermentation begins. It's alright if there's air when you start the process, in fact for the first 24 hours it's actually recommended to leave the container covered but not sealed, so that the yeast can focus on multiplying at first. That way once you do seal it and the fermentation fully begins, you get more alcohol faster. Essentially more bang for your buck, as if you seal it immediately the yeast won't multiply nearly as much.
@@Beanpolr While I can’t remember what I was thinking when I wrote this, it was 6 years ago after all, I don’t remember ever believing anything other than what you just said. Which leads me to think I was probably referring more to airborne contamination, with a larger volume of air leading to more possible contamination. Though, when I think about that now, while it would certainly have some effect, I’m really not sure how much impact there would really be (After all, if you’re working in a clean environment, how much more sterile does the air really need to be? They’re not mushrooms). I suppose I could also have been referring to oxidation after the fermentation process has already finished? The wording seems a bit off for that though, since I cautioned against air during the brewing process as a whole. I could also have just been wrong and somehow learned later on and forgot not knowing. Who knows? Wild how little you remember 6 years ago.
Who is here in April 2020 making hand sanitizer.
You're breaking my heart, John.
I’m on the N.Y./N.J. Border and making it is the only way. I thinking I may need moonshine videos! Stay safe.
I was wondering if you can use E 85 but you would have to burn or distilled the 15% gasoline so you get 100% ethanol
@ He did already, ruclips.net/video/m2DfCr2Qsx0/видео.html
@ really only 96 grades kill coronavirus
I recommend a bit of cling wrap over the top of your fermenter held on by an elastic band. It will still allow Co2 to escape and prevent microbes and air from entering and then you don't need to clean or buy an airlock.
To help get the yeast to settle (flocculate) once fermentation is finished, I recommend chilling the fermenter in the fridge.
Or add bentonite clay.
That's what home brewers, vintners and mazers use to get it to settle quicker.
You might want to revisit this one bud.. Heck, you could even branch it off and show how drinkable alcohol is made as well. You wouldn't be the first one to show this, but I guarantee your viewers will appreciate your version of things. Love your channel !!!
Holy crap who knew how relevant this would be in 2020
0:47 Dangers and myths surrounding home distillation of alcohol .. Did not find in your video uploads.
I know all this because my grandfather has been teaching me to cook since I was 10 years old.
Now I make moonshine all the time as a by-product of the process of obtaining co2 gas for my underwater garden. If you distill it well, it's even suitable for sanitizing the toilet.
Marta goodday. May i ask u something mam. What are the alternative yeast f the said yeast on the video is not available here in the philippines? And regarding to the sugar, do we need to buy like on the video o just a white one here in the philippines?
@@normasamatra8153 Hi :) As well as dry yeast you can use fresh (the one selled in cubes and used for baking bread), if you have no access to any of those there is also wild yeast naturally occurring on fruit peels (but then the fermentation process usually is a bit longer due to small amounts, and a lot of stuff contaminates your final product). White sugar is the most pure, so no matter the brand any white one will be fine.
Most important video for the lockdown
6:11 bro you have some maddd stirring skillzzz
It’s crazy how easy it is to make alcohol! Thanks for the video.
Yeah, pretty much just patience.
see i dont know where you live but to me saying "your local brewing store" sounds like "your local rocket science store"
@FRIENDLY JAPANESE BUSINESSMAN we dont have something like that around here
Where are you from brew stores are like all over America
I've yet to find sodium metabisulfite at my local brewing store
LOL, for real...
Eccomi I’m with you. Idk where the local brewing store is and I live in downtown in one of the 15th largest cities in America.
I got to know this sugar wine, called 'Kilju' in Finland, in a game called 'My Summer Car'.
I bought some yeast a few days ago and finally made this for the first time this morning.
I made a 600ml portion just in case it didn't taste good or failed, and now all I have to do is wait 2-3 weeks.
What if you add a small amount of honey to this? I added 20g of honey after hearing advice on the web that it is difficult to produce alcohol with just sugar.
Whether for a science experiment or just to get drunk on the cheap, this is definitely a fun drink!
After watching this, I thought I could make alcohol at home with minimal effort or resources. Thanks for the vdo tips.
I've been making alcohol for consumption via the sugar wash method for years. If you use good quality activated charcoal filtration filtration it tastes better than shop bought alcohol. Perhaps brewing yeasts and filtration has come a little further since this video, i do know other people that brew with sugar washes, and they taste quite bad. However i've found once distilled, watered down to 40-42% and filtered 5 times, it's great!
Nice vid, but you know there are turbo yeasts available now that get to 20% alcohol in 5 days? Champagne yeast is fine, but if you're just going to maximum alcohol it is probably worth spending the $6 bucks. Also, you don't need that much yeast. Those wine yeast packs are good for 6 gallons each and more if you make a starter. And you really don't need distilled water either. True that there are some bacteria on your tap water, but it is quite low if it is meeting drinking standards. If you're worried about bacteria, just use some sulfites on the water, cap it with cloth or a fermentation lock, and give it time to dissipate. I think the old fashioned method was one campden tablet (sodium metabisulfate) per gallon, with a waiting period of 24 hours for it to dissipate. The yeast are fine with room temp must as well. Do you think vintners heat their musts to add yeast (no). But nice vid!
Turbo yeast is garbage. It makes the final product taste like crap.
During the 2 lockdowns last year here in South Africa, alcohol sale was banned. I made several 25 litre batches of "brew", one pineapple, one apple and one peach. All only used 40 grams of bakers yeast (all other yeast was pulled off the shelves) with 4kg sugar, and produced a very drinkable (if slightly rough and bitter) and potent product. Decanted and sealed in a 2 litre Coke bottle, yielded a pleasant fizzy drink. Max time to end of brewing was 6 days. Enough alcohol for all the parties at home when most people were on short time or unempolyed, tough but happy times.
As a home wine,mead and beer maker for over 30 years, ALWAYS use yeast nutrient, its even more important to use it with plain white sugar as it has no actual nutrition for the yeast. Also you are better of to use boiled Spring water over distilled, at least it has some minerals for the yeast to use.
Not sure if you Mixed the K1-V1116 and the EC-1118 but if you did, the K1-V1116 likely killed off the EC-1118 as it is a killer factor yeast, which does not play well with other yeast strains. K1-V1116 is one of my fav strains of yeast. Another trick for you, fill your air lock with vegetable glycerin it doesnt evaporate so if you forget to check it for a few months it will still be safe under the air lock lol.
whoa !!!!! so many walter whites in comment section. !!!!
You're God damn right!
Abdoh Ash
Walter White is the protagonist of Breaking Bad, a chemistry teacher...
Abdoh Ash wtf😂
If you do this and then distill the product drinking it can be very dangerous. Yeast produces methanol in addition to ethanol. While drinking the diluted solution would not be dangerous the distilled and more concentrated solution can cause some serious risks including blindness. Distillers throw away the methanol during distillation which renders ethanol but if you don't know how to do this you could be causing yourself some serious harm by drinking it.
If you run it through charcoal it removes that trash like methanol and fuesel oils.
@@joshuatremper5026 You're partially correct. Activated charcoal will remove the feusel oils and organic compounds but it will not remove the methanol. The methanol and ethanol form a bond that can broken by heat.
I've been subscribed since 2012 to this channel... I love what you've done Nile. This video comes in clutch in a time like this. I've adapted your method and use sous vide to avoid any open flames near the distillation apparatus.
NileRed wasn't made in 2012.
Hi nice video , I will say a very inexpensive way to distill without building a still is to buy a water distiller that makes distilled water ,they hold a gallon of wash and roughly you will get a quart of alcohol , taking a liquid shot out at first or the bad alcohol and fill your quart jar 80% , so no need to worry about the heads or bad stuff in the begining or at the end weak alcohol the tails. Also using this type of distiller you dont have to worry about running out of water as they can doing the water , and cracking the bottom of the distiller machine , something to think about takes around 28 minutes or so per gallon of wash to get the quart of good stuff , have a nice day frank
OK, Heisenberg.
next week huhahahhaa
Okay boomer
But isnt hank the one who brewed beer?
As a chemist I think you should avoid turning food into solvent and insteadd use hydrated PE (depolymerized).
Who’s here from Corona Virus Era?
Me because all alcohol in our city are already exhausted😭
;)
Me .. But what the concentration could I have from this method ?!
here i am. desperate from Croatia.
No alcohol anywhere
I never had any issues making the biggest mobs of pure ethanol 20 years ago. 10Kg sugar made into a sugar syrup, chuck that into a 40L fermenter, top up with tap water (in my case bore water). Living in the tropics I had to use a temp tollerent yeast and threw that in there as well, gave it a mix with the broom handle and put the lid on. would start bubbling thru the water trap in a few hours and complete fermentation in less than 6 days 35L at approx 12 - 15%. I made a reflux still from an old 20L tea urn 1m tall 50mm copper pipe for the column with stainless steel scourers and a Nelson head with 2 copper condensors in the vapour trail. This made me 4L of the closest thing you can get to pure ethanol there is in open air. Diluted by 50% transfered to 2.5L juice bottles and added some chipped used bourbon barrels available from the home brew shop (mail order), leave it for a week. Cheapest 8L of Bourbon after 2 weeks from pitching the yeast, very drinkable and got better the longer you let it in contact with the wood chips.
This video has really good commentary. It's rare to hear such a clear commentary, good job.
But what did you exactly mean be "clearing agent"?
Jakub Mareda something to make the yeast settle at the bottom, perhaps?
Ville Ruokonen
Like diametacious clay or something like that?
Dude if you love his commentary so much why dont you marry it?
GAy
Jakub Mareda The cheapest clearing agent is gelantin (best you google your self how to use it). Work great!
If you have time, just let it clean it self, takes about a week up to a month, depends on your wash. This way is much more efficient and works better!
You are an actual legend for showing your experimental technique. Thank you.
I'm a brewer at a large brewery in oregon, you nailed this! Hahaha fun to see your side of things.
Not a bad video, but a few notes that may hopefully help you in future fermentation endeavors:
Yeast need oxygen in order to thrive. They die in anaerobic environments. That’s why it’s important to aerate the wort/must/wash when pitching the yeast. However, you want to minimize exposure to oxygen once fermentation has begun, as this could possibly introduce airborne bacteria, which could lead to infection.
Sanitizing should be sufficient for everything pre-fermentation. Sterilizing is overkill and harder to maintain. Star San is a wonderful product. However, any food-grade sanitizer should work, provided you follow the mfg. instructions.
When rehydrating the yeast, it’s a good idea to boil the water first, as this can kill any bacteria, and then cool it before adding yeast. Keep it covered with sanitized tin foil. Sanitize the yeast packets and scissors (if using).
Mineral water is better than distilled water, as yeast also need certain minerals to thrive and produce a healthy fermentation.
You can chill your metal boil pot in a sink of cool water if you don’t want to wait forever for the temp to drop.
I found that to get the yeast to all fall at the end is i put my wash in the fridge for a few days after it was done and the yeast fell out better and gave me a clearer solution.
Holy FUCK, four packs of yeast? One pack is meant for 5 gallons!
He said he was making the highest concentration as possible.
I don't think you understand how the process works...
Yeah I've made wine and beer when I was 16. My wine never made it past 11%. I'm talking 1 packet in 5gallons.
Since there's no yeast nutrients, the sugar is all going to the metabolism, and not to procreation.
So you don't have the advantage of the yeast concentration going up as the liquid ferments.
Further, he's not worried about the taste of the solution, as you would be when brewing beverages.
but there's no need for extra waste product to have to isolate- you could just let a smaller yeast colony ferment longer to get to the toxicity point for the yeast
Am dtunk now
hahhaha
highihigh too drunk to be here.. either do idiotic shit with friends or sleep at this point
So you made the alchol and then came back to the video weeks afterwards? god i swear youtube is filled with kids these days.
Your but drink I'm funk
Hey Kenny I think you missed the joke
Or I did I'm not smart
Nile it says on the packet 1 packet for every 5 gallons... Not 2 liters. Damn bro.
It's a bit wasteful but considering he's not using any yeast nutrient its probably for the best, as 1 packet worth of yeast would take ages to ferment
Thank you ... I was like wow lol
I have made Manny liters of homemade vodka during my younger years, it's basically a craft were I'm from. The process is realy simple and depending on your knowledge and setup you can get a much better product than the one sold in the liquor stores.
Using a (portable) electric induction heater, instead open flame around VOC's like ethanol, would be wiser.
Especially if people wish to avoid burning down their neighborhood.
"local brewing store" well i've never seen a brewing store in my life
When was the last time you looked for one though?
To the person questioning " brewing store comnents.
You're trolling for errors
Find something else to do. Don't make this because you'll criticise yourself out of making it
That's weird.
Most Finnish supermarkets have a small home brewing section. You can get the required bits and bobs and yeasts and chemicals. They also have various essences to turn cheap vodka into a faux gin or something with liquorice flavour.
In countries where home brewing is legal you should find such a shop in large cities. These days you can get almost all of the required from the net.
Have you noticed a spike in views since the coronavirus pandemic?
I'm sure it doesn't matter but I appreciate the description in your video as well.