Ethanol or ethyl alcohol is also called wine or food alcohol. This transparent liquid has found wide application in the national economy. Wine alcohol is used in the manufacture of alcoholic beverages, medicines, for canning fruits in the household, etc. This miracle liquid can be made at home.
It is necessary
-
- Yeast
- starchy or sugar-containing foods
- water
- iodine or test paper
- charcoal
- potassium permanganate
- devices for determining the strength and temperature, apparatus for distillation.
Instructions
Step 1
First you need to prepare the malt. This is the longest and most important stage. To prepare malt, you need to select, clean and sort the grain (wheat, millet, rye, barley, oats). Then soak and grow the grain. The germination process lasts about 10 days, although rye and millet germinate for 4-6 days. Germination is considered a good result: if the grain has not changed its color, the sprouts are green, have the appearance of curls and are connected to each other, the malt has a pleasant cucumber smell. Malt can be dried and stored in a sealed container.
Step 2
The next step will be the processing of sugar or starchy raw materials (preparation of the main mash). When processing sugar-containing raw materials, for example, sugar beets, a sweet wort is obtained. The purpose of processing starch-containing raw materials (potatoes) is to extract starch from cells and dissolve it in water. It is easier to use fruit or berry juices. They must be pasteurized, filtered, cooled and left to ferment.
Step 3
The necessary component for the preparation of alcohol from starch-containing products is malt milk. It is necessary for saccharification of starch raw materials. Chop the malt and mix with water.
Step 4
To obtain the main mash, mix malt milk with water, starch mass and heat to 58 ° C, stirring continuously. Control the saccharification process with iodine test (in the presence of starch, the color of the mass changes). Check the sweet wort for acidity with indicator paper; it should be slightly acidic. Add yeast to the finished mash and leave to ferment.
Step 5
During fermentation, the taste of the mash changes from sweet to bitter-sour. The container with the mash does not need to be tightly closed. The process occurs with the release of temperature and the formation of foam. Fermentation is complete when the foam settles and a bitter-sour taste appears. On average, the process takes 6-7 days. The alcohol content must be at least 10%.
Step 6
A high concentration alcohol solution is obtained by distillation. This process is carried out several times, controlling the boiling point first of the mash, then the alcohol distillation (with further distillation).
Step 7
The final stage is rectification (purification). Before starting cleaning with crude alcohol, check the reaction of the medium and the alcohol content. If the medium is acidic, then it must be neutralized by adding calcium soda. Only after that, proceed to the purification of alcohol with an aqueous solution of potassium permanganate, i.e. potassium permanganate. After clarification, filter the solution and proceed to fractional distillation. The resulting second fraction (food alcohol) must be subjected to another cleaning with charcoal. After several filtrations, the alcohol is ready.
