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How do i make ethanol from sugar cane? Answered

Its cane harvest season and the railway pickup lines are littered with pre chopped sugar cane stalks that fell off the carts while loading, also every road side creek is surrounded by sugar cane which is unharvestable and for all intents and purposes, as useful as grass, so with either nobody will object to me taking them. Especially since its all on public property now anyway.

Now, i want to produce as much ethanol as i can from a single batch using a 20L pressure cooker,
the end use of the ethanol is for fuel, sterilization and cleaning, not drinking, infact i actually want it to produce more isopropinol alcohol if at all possible, iso is expensive and it would be fun to try to distill it out, or otherwise leave it in the end spirits.

Now, i have no idea on how i can cleanly ferment sugar cane. Im going to ferment it sealed inside the pressure cooker, but first sterilize it as i dont want any other smelly volatiles to grow. also in the pressure cooker i can hook the pressure releif valve directly to the condenser.

So, any idea on how i go about doing this?
am i ok to just crush and chop the stalks and turn them into a dense soup, or is there a reason as to why i should need to juice them?
Also do i need to add yest, and if so how much?

This is as an experiment, to do it because i can and nothing more, im well aware i can easily go out and buy methanol, ethanol and isopropyl alcohol and make them that way, but this is a DIY site, who the hell here goes and buys something when they can make it themselves.

So any suggestions would be well appreciated.


It is very simple.

Chop and crush up the cane.

Cook the cane boiling it a pot of water until it is soft works best however do not boil off the water and let it come to a syrup you need it on the watery side.

Don't worry about the fibres.

Add yeast when it cools to the right tempriture for the yeast.

In two weeks when it stops fermenting it is ready to distil.

Most of the time I distil it twice.

On the second distilling I stop collecting the drippings when they wont burn.


how much yeast? is there a difference between bakers yeast and brewing yeast? i have plenty of baking yeast for bread and stuff, and i dont care about contamination that would add nasties into the mix, im not drinking it as i said before.

To be truthful any mold will do some food molds can be faster with a higher alcohol content, however Champaign brewer’s yeast is the fastest and the highest alcohol content that you can buy.

cool ill try that yeast. also with the plovers, they just annoy him, they go swooping him on his own porch and do all their mating calls right outside his window, though we live on big properties its like all plovers just wanna annoy the hell out of him by going about their buisness in the most inconvenient places. they call each other all night which i am not bothered by, i cant see how, but for others apparently plover calls are irritating and annoying.
He probably doesnt eat them, but i think he does feed them to his dogs.

The Plovers here are called Killdeer there call sounds like they are saying in a high pitch killdeer.

They nest in gravel so they like gravel driveways and road sides and do a broken wing dance on your approach.

City folk have run off the road to avoid them.

Remember to fallow the directions on the yeast packets to the letter they are temperature sensitive.


You need brewer's yeast. Baker's yeast is chosen for its co2 producing ability whereas brewer's yeast is chosen for its alcohol producing ability. Citation needed.

You need to be quite careful about what you're proposing. Ethanol, besides being a fuel, is also vodka, Everclear, etc. It is distilled grain alcohol, and manufacturing it requires a license in most countries. Being caught making it without a license, in reasonably large quantities, is considered "moonshining" or "bootlegging", and is generally treated quite harshly by the government.

You don't make isopropyl from ethanol; you make it by reacting propane with water.

True. But after distillation the underlying alcohol is the same (ethanol). And the regulatory restrictions are the same.

Rum is made from molasses which is a byproduct of the sugar making process of sugar cane so technically it is made from sugar cane.


isopropyl and methanol are produced in small quanitities in sugar cane spirit batches as i learnt at the sugar cane factory, small, but present nonetheless, and there was something they had to do to avoid getting them which would wind up toxifying the alcohol. Also, over here in australia, the authorities wont care, especially where i live, i mean my neighboors grow weed around the side of the house within street view, the other neighboor openly shoots plovers from their front porch with a gun thats illegal to posses, another neighboor IS a cop, they dont care, or at least, they dont go poking their noses around and arresting people for every little minor thing that MIGHT be considered illegal, in short they are very understanding and respectable around here, so im pretty sure im fine, in any case, im doing it in my shed so nobody will know anyway, and what im making is gonna be fairly toxic, everyone around here knows that sugar cane has to be carefully fermented or else it sours or makes heaps of methanol.

You could distill it with solar energy where you are too.