I was going to make Ethyl alcohol using this synth.

~1 gal water

~1 cup Sugar

~1 Tbl. Lemon Juice

2 packets dry active yeast

If I were to make this in a 5 galon bucket would the bucket bust open? How about reek up the area I'm doing it at? Do I need to distil it before drinking? How high is the proof?



Peace Out,

Evil_Tree

Evil Tree think molassass. Instead of sugar.

Fuck the lemon juice and if you are after moonshine/ethyl alcohol....then let me know.

I got an ATF(Alcohol Tobacco Firearms) liscense to brew 100 gallons of my rye-based-moonshine per year.

Don't think Americas all that bad folks!!

With proper permits(like conceal carry handguns) you can do more than you think.



Jam........------------>? !

Evil, that will not make ethyl alcohol

You can make Ethyl Alcohol simply by fermenting corn, potatoes, sugar cane, barley & hopps, grapes, etc and then distilling the

alcohol and purifying it.

http://www.textfiles.com/groups/METALCOMMUNICATIONS/beer.txt

And your beer thread will?!

Unless you got a still ain't no need to tell ho to distill grain alcohol.

Nor is it worth telling how cobusted ethyl can be renedered anhydrous with benzene.

Here is another fool who graced us with his having to speak behind me with nonsense.

Damn don't youhate that man?!



I will say that using an old radiator is a no-no as the lead will kill!!!



And if you live in the South to not drink any moonshine asalot of it is produced thisway.



An epidemic of blindness and deaths is currently sweeping through.

If its not done right it will be like drinking Isopropyl(rubbing alcohol) to the organs inside.



However, I will go tomy grave insisting that ethyl is superior in its utility of all the alcohols.

Jam.

SWIM has found that regular dry active yeast such as Flieshmann's does NOT produce high yields of alcohol. SWIM will get at most 13 percent with regular grocery-store yeast. SWIM has had good luck with "TURBO YEAST" and similar yeasts.

What type of yest do you recomend, Jam?

Also, how did you get that permit? SWIM thought a distillery permit was 10,000 dollars or more in my state? Or is this just a terrible rumor?

SWIM forgot to answer the rest of your questions. YES IT WILL STINK. It will stink alot less if you get a setup to release the C02. These can be found at brew supply stores.

If you simply cap the bucket, fermentation will commence and something has to give. SWIM does NOT recomend capping the bucket.

Regular sugar will work for making moonshine, and it works fairly well. There are better forms of sugar available at your brew supply store, though SWIM finds it to be overkill.

Distillation can be done with several different types of setups. It can be done with an "amazing still setup" which can be found here:

http://www.amazingstill.com/amazing_still_giveaway.htm

this is probably the least expensive still. One step up would be one that uses a crock-pot. A kenmore water distiller from Sears will work just fine for those who do not want to construct a still. These can be found used on ebay for 60-100 dollars.

Be sure to filter the final product through activated charcoal. You can find this at Wally-world in the fish section. Cut open a fish-bowl filter, and there you go!

The Bureau of Alcohol Tobacco and Firearms allows a citizen to brew 100 gallons per calender year of ethyl alcohol.

With no Federal Excise Tax. Provided you register and record your doing so with a Federal Permit. It's not considered a distillery since its not selling in priciple the ethyl alcohol produced.

It's a little unknown loophole of American Judicial law.

The applications of ethyl alcohol is recognized by the Federal Government and so it considers 100 gallons nothing to worry about.

In the wintertime I run about 67%/33%(high octane gasoline/ethyl).

And it seems to really work well for me.

Cold air is more dense and so the oxygen is more per cubic foot so the hotter combustion is easily compensated for carbon cleaned piston heads come Summertime!!



I never need ether to start my motors.

Ethyl alcohol is best in my book if produced from as sugary a precursor as possible like molasses if "industrial" applications are in mind.



And as to the yeast you asked about you need Distiller's yeast Bro. Its used to produce higher alcohol levels when feremting grains/starches and sugars. It produces higher levels of starch converting enzymes. It's well suited also for mashes that are going to be distilled.

I reccommend compliemting your yeast with any di-ammonium phosphate products sold for the purpose of assisting the yeast in producing a complete and rapid feremntation.

And finally buy some lipid. It is what makes up the outer wall of the yeast cell. Everytime a yeast cell reproduces itself(budding) a single yeast cell splits in half to form two cells and the amount of lipid is cut by half. So as available lipid is decreased through each generation, the ability to reproduce itself diminishes.

The di-ammonium phosphate and if you will B1's(I never use B1) are valuable sources of nitrogen.

Having sufficient nitrogen allows yeast to reproduce more rapidly.

Jam.