The production technology is so simple and affordable that anyone can easily master it and proudly put vodka and homemade tinctures on the table with pride.
A little intro for beginners
Corn contains starch in its composition, but, being essentially a carbohydrate, it does not undergo alcohol fermentation. For fermentation requires special enzymes that are contained in malt, which, in turn, can be obtained from such cereals as rye, barley, wheat. These grains are readily available and affordable.
For the preparation of malt need trays, for example, made of plastic or glass, their height can be up to ten centimeters. You will also need glass or plastic film to cover the trays.
Corn grains are pre-washed in boiled water, slightly stained with manganese potassium (in a solution of potassium permanganate). This is done in order to remove possible fungi and bacteria from the surface of the grains. The grains, washed in the potassium permanganate solution, are once again rinsed with fresh boiled water at room temperature and placed on the bottom of the trays with a layer of about two to three centimeters, after which they are moistened.
Notice: It is moistened, and not to the grains floating in the water. Then trays cover with film or glass and put in a place where there is a lot of light. As the water evaporates, it is added little by little.
When the corn germinates and its sprouts reach about three centimeters in length, the malt is ready. It usually takes about ten days.
Corn starch production
Now we need to get starch. To do this, grind corn grain. The easiest way to do this is an ordinary meat grinder. Then cook the crushed raw materials in water to the state of highly boiled porridge. This is all brewed in proportion: two liters of water per kilogram of crushed grain. After that, the welded paste must be allowed to cool to a temperature of about 60 degrees.
This is perhaps the most crucial moment in the whole process. After the paste has cooled to a 60-degree temperature, crushed malt is gradually added to it, carefully mixing with a wooden stick-stirrer. During the addition of malt, it is desirable to maintain the temperature of the paste at a level of 60 degrees for about 40−45 minutes. So the splitting process will be better.
Attention! You need to germinate all the grain, but only лишь to cook, and ¼ to use as malt.
After all the previous operations have been completed, the paste is allowed to cool to room temperature (about 20 degrees), the yeast is added and the container is placed in a warm place for fermentation. At a fermentation temperature of about 22 degrees, the brew is usually ready in three to five days, at a lower temperature it will take about a week.
Attention! Do not allow the temperature to drop below 15 degrees.
To obtain alcohol, the resulting brew is distilled through the distillation apparatus - they are commercially available in a large assortment and for any wallet. In the process of distillation, you get natural corn spirit, the strength of which you can adjust in the process of distillation itself.
To obtain 1 liter of alcohol with a strength of 60 degrees, you need about 2.5 kilograms of corn and 100 grams of yeast.
Typically, the alcohol after the distillation process is cloudy. To lighten it, it is necessary to add a little potassium permanganate to the dish with liquid, literally on the tip of the knife, let stand for a day, and then filter.
The unpleasant smell is eliminated with usual absorbent carbon. Coal is poured into a container with liquid and left for two weeks. During this time, alcohol with coal must be shaken several times and allowed to stand. At the end of the process the alcohol is filtered off and bottled.
The quality of the homemade alcohol obtained mainly depends on the compliance with temperature regimes and on the starch content in the raw materials.
Well, let's be healthy!