The longer it sits the more flavorful it will be. How to Ferment Sugar Wash to Make Vodka - Part 1. Allow the solution to cool to 40c or 104f, then add the turbo yeast. Use a silicon elastic band to strap a skewer onto one end of the pipe so that just a half inch of the skewer protrudes past the end of the pipe. After 20-40 minutes you’ll see a layer of flat foam on its surface. Rack this off again, and you're ready to distill the wash. I suggest immediately fractionalizing the yield: heads, hearts, and tails. Adding these products won’t affect the quality of your moonshine even a tiny bit. Warning! Add sugar (6 kilos) and slowly stir the mixture until it becomes homogenous. Keep gathering the main product until ABV drops below 40%. Pour the degassed wash back into the bottle and clarify it with bentonite (preferably)—natural pipeclay sold in small packages as part of cat litter. This will give every different type of pot stilled vodka its own distinctive taste and aroma. Add cool water and/or ice until you’re at a volume of about 6.6 gallons, cooling the “sugar water” mixture so that it reaches 100° F. Take a hydrometer reading to find out your specific gravity (and write it down! Dissolve sugar, adding more hot water if necessary. Reduce the heat to 30c or 86f, place the lid on the pot and allow this to ferment for 48 hours. Cake-flavored vodka just may be the best thing in a bottle; it tastes great mixed with just about anything. Don’t boil or distill the water for moonshine because this will cause deoxygenation. After this time, notice how much clearer the wash is. We are going to make a fermented sugar wash which ideal for producing vodka. Due to the anti-foaming agent, this fermentation will only show a thin film of bubbles on the surface, but you will certainly be able hear the bubbles in the pot. Allow the solution to cool to 40c or 104f, then add the turbo yeast. Potato Vodka / Moonshine Step 1: What You Will Need. Bring the syrup to boiling, cook for 10 minutes, skimming off the foam. We want to clear most of this before distilling. ). After that, you can start distillation. Using bentonite eliminates foreign substances which haven’t precipitated out during fermentation. This yummy cocktail combines the flavored vodka with pineapple juice for a sweet treat. Also in order for this method to work wait until fermentation is fully stopped before starting clarification process. Don’t pour off the sediment into drains as this might cause the formation of cement plugs, which are very hard to eliminate. When choosing pipeclay keep an eye out for flavor additives which will irreversibly spoil your homemade moonshine. Mine is ready, and it is ready to rack, or syphon off the wash. Take a food grade container and a length of polyethylene pipe. Fresh pineapple also makes a great garnish. After this decant the water through a thin tube. Fermentation lasts for 3-10 days (usually 4-7 days). This episode is Part 1 where we're going to ferment a high alcohol sugar wash. Once again, notice the precipitated yeast at the bottom. Moonshine made from inverted sugars ferments faster and has a better taste. Fill the vessel up to ¾ of its volume. Give it a taste to see if the flavor is where you want it. Shaking allows excessive carbon dioxide elimination. Warning! Warm 3 liters of water to 70-80°C in a large cooking pot. You can use a coffee filter, cheesecloth-lined sieve or muslin to strain back into the original vodka bottle or another storage contain… Here is the racked, fermented sugar wash. You will notice how cloudy it is. Please stay tuned for tomorrow's episode where we will distill this using a stock pot distiller. Add sugar (6 kilos) and slowly stir the mixture until it becomes homogenous. Right after gathering the first fraction it’s better to change the steam dome if there is one. Then stir it and wait until pipeclay transforms into a viscous mass resembling creamy sour cream. When vodka is distilled using a pot still, or in this case a stock pot still, a portion of the aroma and flavor of the fermented liquid does pass on to the distilled product. Bitter taste (all sugars are converted into ethanol), Carbon dioxide is no longer produced (the airlock is not bubbling), Top layers of the wash are lighter, there’s sediment at the bottom, A lighted match keeps burning when set to the wash. Otherwise, making a mistake is very easy. Alternatively, you can skip gathering this fractions altogether—just shut the distillation still after gathering the hearts. Doing this decreases water hardness and lets the sediment layer settle. Ingredients: 7 kg White Sugar 200 g Yeast Nutrients 1 Pack Turbo Yeast Clearing agent ( Optional) Carbon dioxide interferes with yeast growth. Heat the water and stir the solution until the sugar has totally dissolved. According to our proportions, these 300 ml are the “head” fraction, which can be used only for technical purposes because they are high in harmful substances. Just make sure to decrease ABV to 15-20% by diluting the distillate with water in order to weaken molecular linkage. To clarify 20 liters of wash, grind 2-3 tbsp of bentonite in a coffee-grinder and dissolve it in 250 ml of warm water. Gather the last third fraction (tails) in a separate container. This takes about 10-15 minutes. Let the infusion sit for 3-4 days. Step 2: Preparing the Potatoes. Usually, it has to do with cooling boiled water to 32-36°C, pouring in a certain amount of yeast, closing the vessel, and covering it in thick fabric or placing it in a warm place with a stable temperature. This distillate can be poured in the next wash (after decanting) to increase ABV. Stir this in briefly. Close the cooking pot and cook for 60 minutes. In order to invert sugars for wash you’ll need to do the following: Before making sugar syrup I suggest settling tap water for 1-2 days. Otherwise, during active fermentation, the wash might overflow and you’ll have to wipe the oddly smelling product off the floor. It is the perfect wash for beginner distillers, and especially when using a stock pot still where it is really inconvenient trying to remove heads and tails during the process. You can also install fish tank heaters with a thermal regulation system. Distilling the moonshine will also be much simpler because pipeclay removes most hazardous substances. Vodka is by definition pure ethanol in water... it has not distinctive smell or flavor. The main signs that the sugar wash is ready for distillation: Be cautious, as at least 2-3 of these signs have to appear to make sure that fermentation has stopped. It contains a lot of fusil oil. Sugar wash has become increasingly popular with distillers as it produces no methanol, and insignificant quantities of fusel oils. Gather the middle run until ABV goes below 40%. Distillation is carried out on a low heat. Collect the first 50 ml per 1 kilo of sugar in a separate container. Although the inverting stage is considered optional as most recipes suggest simply dissolving sugar in warm water, I recommend cooking syrup. Leave it alone for 15-30 hours. Using baker’s yeast causes active overflowing foaming. Making sugar moonshine is a traditional moonshining recipe. However, this only true for vodkas that have been distilled using refraction, or column stills. Put the cap on the bottle and place the wash in your refrigerator for 2 to 3 days. This keeps the end of the pipe clear of the precipitated dead yeast at the bottom of the pot. Clarifying sugar moonshine with carbon is very natural but if handled properly manganese solution and baking soda also work well. To achieve the relatively high alcohol content of between 14 and 19%, we are using specially formulated yeast called Turbo yeast. Place the skewered end of the pipe in the fermented wash, get the syphon going. The next middle fraction (hearts) is also called raw alcohol. Let’s learn all of the nuances in full detail. Greatest recipes on how to make homemade spirit drinks! After the sugar has completely dissolved and you are waiting for the mixture to reach temperature (70F), re-hydrate your yeast by following the instructions on the back of the yeast package. To make 5 liters of 40% ABV moonshine you’ll need: Per 1 kilo of sugar, you should add 4 liters of water (and another 0.5 liters if you perform inverting) and 100 grams of pressed yeast or 20 grams of dry yeast. This is a quick look at the precipitate at the bottom of the fermentation vessel. Many novice moonshiners neglect sterility and then complain about odd smell and flavor. In order to maintain temperature conditions cover the vessel with warm blankets or fur coats, provide heat insulation with construction thermal insulating materials. As a result, the wash won’t have an unpleasant yeast odor. Place other end of the pipe in the bottle and run the fermented liquid into the bottle. In a 10 gallon (38 l) metal pot with lid, heat 6 gallons (23 l) of water to about 165° F (74° C). First, make sure that all of the containers and vessels used are squeaky clean.