So I read that warbreach shit a while ago and now I have a shit load of sugar wine.. If you saw how much I had you would lol@me and call me a faggot but I think it's pretty funny.

I'm obvisouly not going to drink sugar wine but I want to distill this bitch into some nice 99% alcohol.

This is what I'm thinking: (Nig rigged)

Find a hot plate that has a setting around 80C (as ethanol bp is 78C or something).

Put a wine bottle loaded w/ sugar wine on hot plate.

Insert tubing into hotplate.

Get one of those stryafoam coolers and put it on a stand.

Tubing enters a whole in one side and exits another side of the styrafoam cooler.

Tubing lands in another wine bottle/liquor bottle.

Ice is loaded into the cooler and covers the tubing.

Proceed to get drunk everyday.




Would this work? Tips and criticism please.

You will have a ghetto sherry with careful distillation, certainly. Don't think you'll get it straight to anhydrous lab-grade ethanol on the first shot the way you've got it, though. Of course, if you're just getting drunk, you could easily get it to 'more than good enough.'

If you're hell bent on purity, things to toss between the distilling flask and the condenser are : fractionating column, activated carbon, salt.

You most likely won't get anything over 40% like that on a first run, but cleaning up with activated charcoal can take a lot of the yeasty/shit taste out of the alcohol.

Have a peruse of www.homedistiller.org , but thats more pointed towards someone who wants a permanent still, and most would take quite some building.

It may also be simpler to look at building something like this this:

http://www.mediafire.com/?7isybeiw1em

One thing you MUST be totally aware of and ensure the removal of, is the first part which comes over this is methanol and is poisonous and will make you go blind eventually. However, Von Bass has posted a great link to the Homedistiller which should contain all the info you need.


Research is key to avoid any mishaps.

Be prepared for any potential hazards and buy one of those small fire extinguishers, if you ever have to use it, it will be the best money you ever spent!

40% is legit for me, I don't care.

I have read on distilling pages that methanol is produced... but I don't get this.

If I ferment my wine, I drink that w/ no problems (I hope) because there is no methanol in it (I think) but when someone distills their wine somehow methanol crosses over? I don't get this.

Wine and beer have methanol and do not need it to be removed due to low concentrations. Sugar itself doesn't produce enough methanol during fermentation to worry about.

Look up fractional distillation. Shit like this makes me happy I've got a vigreaux, vac, and formal teaching/job experience.

Ok, well if I make wine and distill it, it is not like any moar methanol can just randomly appear, so what do I have to worry about?

hmm, i was talking with Von Bass about this not to long ago, maybe someone can tell me if i am right or wrong.

Regular distillation set up (no vacuum but a fractionating column) + heated with a heating mantle.

Inside my distilation flask cheap regular vodka (40-50%)-------->*distill*-------->90-95% ethanol?

I know water and EtOH form an azeotrope, i am currently not at home so i do not have ref's or anything else, but would i get something of around 90-95%, oh and this is NOT for drinking, its for something a little for evil

Should i pack my column maybe? Temps? Anyone has any experience?

Because whilst in your 2L of sugar wine the methanol wasn't enough to cause problems, once you've removed most of the excess water, fusel oils, and other yukk stuff to leave you with a potable sherry, the methanol will have increased in the comparitive concentration. So (and I'm just making up numbers here, don't know the actual concs but the principle is still sound) if you have 1mL of methanol in 2000mL of sugar wine, in a 100mL glass of the wine you're only drinking about 0.05mL of methanol. However, with the other stuff removed, so, say, 800mL of sherry, if you then drink a 100mL glass of that, you're looking at 0.125mL of methanol per glass.

Even though there's no more methanol created, with less dilution it becomes toxic enough to cause damage.

Idk if it's been said yet, but couldn't you just freeze the wine and have almost pure alcohol?