They need sugar, water, mineral salts adapted, recipient then
what to distil.
First you have to find sugar, there are some who grow
in blocks or grains of different diameters in large areas.
It is the easiest to find.
There is also milk and honey (it would be a shame to make fuel)
Otherwise there is the sugar cane, the bretterave, the fruits, some
vegetables, etc. It is necessary to prepare the source of sugar before using it.
By rapping, pressing, shitting etc.
In addition complicated (and therefore more fun) there way to change
starch in sugars with enzymes. For starch, there are certain
vegetables (potato) and cereals (but, barley ..) which contain. For the enzyme it is necessary to roll up the sleeves
or so buy tot done.
Even more entertaining cellulite, among other content in the wood.
But it is frankly not easy to manage.N prevents it would be more fun to mow knowing that one will make it
fuel .
Once you find the sugar, you have to choose the yeast. There are some
The easiest to find are baker's yeast (baker's) and yeasts to make his homemade fruit wine.
The more effective the yeast is, the more sugar is processed into
alcohol will be fast and the more the meat can be rich in alcohol.
Once you have the sugar, the yeast and the water remain more than to mix. For the proportions of sugar it depends on the source of sugar, its richness and the variety of yeast chosen.
fermentation temperature depends on the yeast.
The trick is to make the yeast as happy as possible
and give them only the amount of sugar they are
able to dig. To give too much sugar would be wasteful, not
the same result because the mout will be less rich in sugar than it may have been. This will increase the energy consumption during the distillation.
It must also be avoided that the mace is contaminated by other yeasts
or bacteria. These are all more concurant, because they do not
will not produce alcohol, or worse yet will consume it.
It is sometimes necessary to modify the pH of the mole to protect it from the contaminant and at the same time to please the yeasts.
Mineral salts are added, always with the same intention
to contribute to the happiness of the yeasts.
Once the fermentation is finished. It is necessary to distil. This is not complicated.
but to be really effective it is more.
The alcohol alcohol obtained will be the 96% if all was well,
is more than removing the water that is still in excess, but it seems
that it is not indispensable.
Between us, it's easier to buy denatured alcohol and
to fete ca by tasting the extract of mout.
To turn the mower with, it will once again be necessary
roll up the sleeves to adapt the engine to alcohol.
But that's another story ...
NB I have deliberately simplified, so that you have an idea of the process
fermentation.
on the other hand, if there are buttons in the figure
