In this Instructable I will be teaching you the different processes, and methods that are used to create different types of drinking alcohol (Beers, Hard Liquors, and Wines).
And now of course comes the boring part the...
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DISCLAIMER: The information provided in this Instructable is of intellectual value and if you choose to use this information and are some how:
A. Caught on fire.
B. Arrested.
C. Blinded.
D.Eaten by Rabid dogs.
Or
In some other way harmed by the use of the information provided by this Instructable.
I am not responsible.
I am also not responsible for you waking up next to an ugly chick/dude.
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Final note: I may make changes to this depending on the comments .etc
*EDIT* Celsius degrees have been added to the following sections: "Beer: The so called Blue Collar Beverage", and "Yeast: Our friend."
And now of course comes the boring part the...
********************************
DISCLAIMER: The information provided in this Instructable is of intellectual value and if you choose to use this information and are some how:
A. Caught on fire.
B. Arrested.
C. Blinded.
D.Eaten by Rabid dogs.
Or
In some other way harmed by the use of the information provided by this Instructable.
I am not responsible.
I am also not responsible for you waking up next to an ugly chick/dude.
********************************
Final note: I may make changes to this depending on the comments .etc
*EDIT* Celsius degrees have been added to the following sections: "Beer: The so called Blue Collar Beverage", and "Yeast: Our friend."
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Signing UpStep 1: Yeast: Our friend.
Before, we get to the different drinks created from yeast, lets get to know it a little bit.
Yeast is a fungus and belongs to the Fungi Family. It is used in a few things some being: baking, and making liquors.
In baking yeast is prized for its ability to eat sugar and create Co2 thus rising the bread and making it lighter and softer. Without yeast most breads would be about the size of a 10 yo's fore-arm and either as hard as a rock or really really tough.
In liquors yeast is prized in both its ability to make alcohol, and in some cases such as beer and wine Co2 as well. Without yeast beers, wines, and harder liquors would be flat, and taste like rotten fruit or malt.
Now that we know somethings that yeast is used for, lets learn some fun facts about it.
Yeast can be quite delicate, too much heat and it dies, too little heat, and it goes dormant. Most yeasts prefer temperatures between 100-120 'F (37-48 'C)
Yeast has different strands that have different effects on the finished product such as, higher alcohol content or, different tastes.
If exposed to its own byproduct, alcohol, in quantities greater than 13%-15% (varies on yeast strand) it dies which is why beers and wines don't get much higher than 30 proof.
Let's move on now to Wine.
Yeast is a fungus and belongs to the Fungi Family. It is used in a few things some being: baking, and making liquors.
In baking yeast is prized for its ability to eat sugar and create Co2 thus rising the bread and making it lighter and softer. Without yeast most breads would be about the size of a 10 yo's fore-arm and either as hard as a rock or really really tough.
In liquors yeast is prized in both its ability to make alcohol, and in some cases such as beer and wine Co2 as well. Without yeast beers, wines, and harder liquors would be flat, and taste like rotten fruit or malt.
Now that we know somethings that yeast is used for, lets learn some fun facts about it.
Yeast can be quite delicate, too much heat and it dies, too little heat, and it goes dormant. Most yeasts prefer temperatures between 100-120 'F (37-48 'C)
Yeast has different strands that have different effects on the finished product such as, higher alcohol content or, different tastes.
If exposed to its own byproduct, alcohol, in quantities greater than 13%-15% (varies on yeast strand) it dies which is why beers and wines don't get much higher than 30 proof.
Let's move on now to Wine.
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"You must be careful though too much heat and the water will boil also which makes it less alcoholic."
When ethanol and water are added together they actually form a whole new liquid that has its own set of laws governing it. The boiling point of the combined liquid will be different than either water or ethanol. Somewhere in between 78C(ethanol) and 100C(water). There is no way to overheat the liquid past its new boiling point, the temp of the vapor will hold at the new boiling point untill all the ethanol has left the wash leaving just water, at that point the vapor temp will hold at 100C untill all the water is gone. Your only limitation to heat input is your ability to condense the vapor back to a liquid at the top and the diameter of the reflux tower which allows the passage of more vapor without choking.
I have been distilling my own ethanol for burning in my truck. Its a great hobby and is very satisfying, just dont get caught without a permit. :) Good luck!
Bobbydog71
For bio-fuel usage you are virtually unrestrained as long as you do not produce it for commercial purposes. Or create a hazard by producing so much that create a potentially explosive hazard, It is for this reason that large alcohol stills ( ie commercial sized ) must be licensed ( not non commercial products ). Obviously for 2 reasons firstly public safety and second large distilling companies loathe competition from anyone whatsoever.
The same applies for distilling alcohol for human consumption, only with the emphasis ( politically correct one that is ) being placed on public health and safety. In this case the law stipulates that as long as it is not for commercial use and the still cannot produce commercial quantities no license is required.
That is why there is a limit on the capacity of the home distilling kits sold here in Australia through home brew shops. There are quite a few of these home brew shops (online and off) here in Australia. Ozbrew.com is the first one that comes to mind.
PS I live in Darwin Australia home of the worlds largest commercially produced stubbie ( Beer bottle) @ 2.25 litres . Darwin is also known for consuming more alcohol per capita than any other city in the world so they take their drinking seriously here.
Great info though and really ( really, really, really ) loved the fact that I don't have to go through another ible converting every single measurement !!!