Can You Make Alcohol At Home?

Can You Make Alcohol At Home
MAKING SPIRITS AND LIQUEURS AT HOME – OVERVIEW Home made are as easy to produce as any other home brewed drink. Using similar to wine making you can produce high quality, high alcohol drinks which are almost indistinguishable from their and at a fraction of the price.

The first hurdle to get over is the question of legitimacy. In the UK it is not legal to distil alcohol without a licence from Revenue and Customs and this includes alcohol for your own consumption. You are free to make naturally fermented alcohol for your own use and the development of special alcohol tolerant yeasts has made the production of ‘spirit and liqueur’ drinks from high alcohol washes (typically 20% abv), a practical proposition.

It is not unknown for some people prepared to take the risk, to make their own stills from information available on the internet. There are also some who make use of equipment intended for the purification of water or essential oils, but it must be stressed that this is illegal in the UK.

There are four stages in the production of spirits and liqueurs The fermentation process is similar to making 5 gallon and uses the same fermenting equipment together with a specialised mix to convert glucose or to a high strength alcohol and water mix known as a ‘Wash’. It’s important to realise that all fermentations produce unwanted by-products known as ‘congeners’ which add unpleasant flavours to the product.

These can be exacerbated by the use of high temperatures to speed the fermentation, or the wrong mix of nutrients and even the wrong types of yeast. It is therefore important to use a yeast and nutrient mix which minimizes the production of these congeners and to take time to make a quality wash suitable for further processing.

High speed fermentation and high alcohol yeasts often require further special treatment to reduce impurities and the consequential unpleasant tastes. In fermenting spirits and liqueurs an ordinary beer/wine hydrometer is useful. After distillation a special spirit hydrometer is necessary. Brew2Bottle Fermentation Bucket Bundle From £8.95 Alla Wine & Beer Hydrometer £3.25 In many countries other than the UK this is the stage where distillation of the spirit wash is carried out.

EASIEST way to make alcohol QUICKLY!

Distillation is a refining process designed to remove water and other by products from the wash so leaving the desired product (ethanol) in higher concentrations. This obviously reduces the quantity of liquid available by a considerable amount, but does leave a high quality spirit for,

In some countries the use of economically priced, low temperature, low volume ‘air’ stills intended for water or essential oil purification, can produce alcohol levels of around 60% abv. As mentioned above it is possible to strip out the colours and flavours from commercially available spirits, particularly the cheaper brands, using a two stage ceramic/carbon filter and then add flavouring to make genuine full strength spirits and liqueurs.

The main difference from making wine is carbon treatment which uses activated carbon to remove the impurities in the wash. Specially developed activated carbon contains pores designed to trap particles of specific sizes. Activated carbons are made with different sized pores for different applications so it is therefore very important to use activated carbon specifically designed for treating alcohol.

Spirit wash kits require the addition of carbon which can be either during fermentation or after stabilising the brew but before fining as a way to remove these impurities. This carbon is in the form of a liquid containing the activated carbon particles which is stirred into the wash to absorb the unwanted by-products.

In countries where distillation is legal, the passing of untreated washes through a still, will result in the concentration of the impurities to leave very noticeable and unpleasant tastes, so it is advisable to use carbon in the wash this stage. Carbon treatment is also necessary after distillation but it needs to be borne in mind that concentrated alcohol is a strong chemical solvent and can attack certain types of plastics unless it has been ‘cut’ to around 40% abv, before passing through a suitable purification filter.

  1. This type of filter is sometimes used to remove flavours and colours from commercial spirits prior to their re-use with spirit and liqueur flavourings.
  2. Making spirits simply involves adding a to the alcohol.
  3. Most flavours are made in countries where distillation for home brewers is legal so they are formulated to dissolve best in high levels of alcohol.

They are however perfectly suitable for use in Britain if more time is allowed for them to diffuse in our weaker ‘non-distilled’ alcohol mixes. There is a wide range of flavours available, some of which are intended to and do so quite successfully. Some and have to be mixed with glucose and/or cream solutions or with a pre-mixed ‘liqueur bases’ to truly capture the essence of your favourite drinks.

Is there a way to make your own alcohol?

How to make your own booze With no food miles, no additives and no duty involved, making your own alcohol saves both money and the planet. Hannah Corr explains how to get started Humans have been brewing for as long as hops and wheat have been around – in short, forever – and while the first alcoholic drink might have been the accidental result of soaking mashed barley for too long, it was a happy accident nonetheless.

The oldest brewing recipe is thought to be at least six thousand years old and was written by the Sumerian peoples of ancient Iraq. However, it was the Babylonians who truly turned it into a craft and produced no less than 20 different types of beer. The discovery that fermented grapes produced a delicious drink led to wine making becoming an obsession in ancient Egypt, Greece and eventually Rome.

So enamoured were the Greeks, they give wine its very own god, Dionysus (known as Bacchus in Rome), who, handily, was also the god of debauchery thus proving the two have gone hand-in-hand for a very long time. They also looked down their noses at beer, considering it to be the drink of the barbarians they were trying to conquer, including the Britons.

While beer drinking in the UK pre-dates the Romans, it was during the Middle Ages that it became a national pastime. Born out of necessity, beer became the beverage of choice because as the water so was impure and disease ridden that you risked death drinking it. It is estimated that mediaeval men, women and children drank around a litre and a half every day – a custom still enjoyed by many today.

The boozy Brits spend over 40 billion on beer, wine and spirits, although a third is guzzled up by excise duty and tax. What this means is that the government enjoys more profit than the manufacturers themselves and with the price of a pint set to rise next year, drinking is becoming increasingly expensive. Home brewing has benefits for the environment too, with fewer food miles and minimal use of pesticides among the main ones. No longer will you have to buy wine flown in from the Americas or South Africa, nor drink beer hauled over on massive lorries from the Continent.

You’ll know exactly what went into it and avoid any nasty chemicals and additives. What’s more, contrary to popular belief, home brew is dead easy. Take Andy Hamilton’s cider recipe for example: ‘Cut apples up and press into a demijohn. Attach airlock and leave until fermented.’ OK, you’ll produce a rough and cloudy affair but it’s cider nonetheless.

‘Some of the drinks I created were akin to something typically found flowing through drains’ remembers Andy. But don’t be disheartened: experimentation is key and since home brewing is a bit like alchemy; subtly tweaking ingredients can result in some strange and wonderful tastes. The standard recipe for making alcohol is to ferment your chosen berry, leaves, fruit or vegetable in a mixture of hot water and sugar. Allow the blend to cool, add your yeast and leave it for at least a week. Then, depending on what tipple you’re making, either transfer to a demijohn for further fermentation or siphon straight into a bottle where it can be aged or enjoyed immediately. One to try: Pumpkin Beer

Ingredients One 2kg pumpkin or squash1kg malt extract55g dried hops750g sugar750g light malt extract13 litres of waterAle yeast

Equipment Large saucepanMuslinFermentation binSiphoning tubeHydrometer (optional) • Chop the pumpkin, remove the seeds and roast at 200c/390c/Gas mark 6 for 20 minutes. Allow it to cool, then scoop the pulp out.• Bring seven litres of water to the boil, add the pulp and boil for 30 minutes.• Add the hops.• Pour the malt extract and sugar into the fermentation bin and stir.• Strain the pumpkin liquid in to the fermentation bin and stir until sugar has dissolved.• Pour in the remaining six litres of cold water and allow it to cool.

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How to make your own booze

How to make alcohol in 48 hours?

How to make DIY booze with a tasty kick – April 7, 2011 If making alcohol had been this easy during Prohibition, homemade hooch would have been everywhere. Recently, I began playing with a product called Spike Your Juice, which was advertised as a way to turn juice into alcohol in 48 hours. It works like this: Pick a juice with at least 20g of sugar per serving, add a packet of specially designed yeast, plug the bottle with an airlock, and wait 48 hours.

  1. Just like the fermentation process used in winemaking, the juice’s natural sugar is converted into ethanol, with a byproduct of carbon dioxide.
  2. The result is an alcoholic drink with a champagne-like effervescent fizz.
  3. I bought a box of these magic bacteria and started experimenting.
  4. The instructions recommend using filtered juices that don’t require refrigeration and aren’t artificially sweetened.

But I’m bad at following instructions, and I don’t trust a juice that doesn’t require refrigeration. I grabbed a bottle of pink lemonade, mango, blackberry, and sweet tea from Trader Joe’s. The pink lemonade worked well — after 48 hours, it was quite fizzy, though I couldn’t really taste the alcohol.

  • The sweet tea fizzed a bit, but also didn’t taste “spiked” — it just tasted awful.
  • The mango juice (which wasn’t fully filtered) formed big solid clumps during fermentation.
  • I’m not sure why, exactly, but they were gross, so I filtered them out with cheesecloth before drinking.
  • Again, some fizz, no buzz.

The blackberry juice was the winner by far. It also developed some solids (even though it was very clear juice to begin with), and you’d never mistake it for wine, but it was delicious. Think blackberry Lambic, but with an adjusted price of $1.75 per bottle (64 oz.

of juice at $3, $1.50 per packet of yeast, 25 oz. in a wine bottle). This is something I’d make again, and certainly something I’d serve to dinner guests or corruptible children. The instructions state that you can allow the fermentation to continue longer than 48 hours to achieve up to 14% ABV. It also recommends using Welch’s or Ocean Spray — I guess we’ll have to agree to disagree there.

To me, the best part of this product is that you’re free to choose great starting ingredients, like a locally produced cider, or raspberry juice from plants in your backyard. But for the fun of quick, easy DIY booze, I’ll raise my glass to this product! Spike Your Juice – $9.99 (or $20 for a 2-pack on Amazon) Scott Heimendinger is the man behind one of our go-to sites for obsessive-compulsive kitchen behavior, Seattle Food Geek, where this post originally appeared,

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How long does homemade alcohol take?

Download Article Download Article Many people are attracted to the idea of making their own alcoholic beverages. Luckily, it is straightforward and inexpensive to make alcohol from table sugar (sucrose). You need a fermentation vessel, sugar, and yeast for the fermentation process, and the ability to purify the alcohol you’ve made. Once you’ve produced the alcohol, you can use it to make liquors or mixed drinks.

  1. 1 Use materials safe for consumption. You should only use food grade plastic buckets or glass carboys as your fermentation vessel. Make sure that the lid is food grade as well. A 7.5 gallon (28 L) vessel will allow for 5.5 to 6 gallon (21 to 23 L) batches. Keep in mind that you may occasionally need to stir the batch, so containers such as buckets are often ideal.
  2. 2 Leave extra room. You need about 1.5 to 2 gallons (5.7 to 7.6 L) worth of space in a 7.5 gallon (28 L) vessel. This allows room for the foam and gases that form during fermentation. If you don’t leave enough room, the pressure can build and pop the lid on the vessel, leading to contamination. Advertisement
  3. 3 Prepare the lid. You need to make a hole in the lid that is the right size for a rubber grommet and airlock. Push the grommet into the hole. Then fit the airlock into the top of the grommet. Install a rubber gasket around the lip of the lid to form an airtight seal between the lid and the container.
  4. 4 Clean and/or sanitize the equipment. The fermentation vessel (and rubber stopper for glass vessels or lid for a plastic bucket), airlock, and a large spoon should be cleaned and sanitized. Fill the fermentation vessel to the brim with a sanitizer, such as iodophor, that is made for brewing and winemaking, All these items are available at homebrewing and wine-making shops.
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  1. 1 Determine how much sugar (sucrose) to use. More sugar will result in more alcohol as long as the yeast can process it all. If you want a weaker batch (less alcohol) you can use less sugar. As a general guide, each packet of yeast will have directions that indicate how much sugar can be used.
    • If making two batches, be sure to use twice as much yeast (two packets).
  2. 2 Dissolve the sugar. Mix the sugar into a pot of warm water to dissolve it. You can use tap water or bottled water. The water should be about 90 °F (32 °C). Use roughly 7 to 9 kilograms (15 to 20 lb) of sugar.
    • For a cleaner alcohol, use purified water.
  3. 3 Pour the sugar solution into the vessel. When all of the sugar has been dissolved, carefully pour the sugar and water solution into the plastic bucket or glass carboy that you are using as a fermentation vessel. For a 7.5 gallon (28 L) vessel, pour 1.5 to 2 gallons (5.7 to 7.6 L) of solution. This sugar will be broken down by the yeast to produce alcohol.
    • It is not necessary to sterilize the sucrose solution before fermenting, but if desired this can be done by boiling the sucrose solution for fifteen to twenty minutes. Take into account that some of the water will evaporate, so add a little more water before boiling.
  4. 4 Add the yeast. Open the yeast packet and dump the yeast into the sugar water solution. If using a plastic bucket, stir to get an even mixture. Use a sanitized, dry funnel to help prevent a mess when adding the yeast to the narrow opening of a carboy.
    • Use one packet of yeast. More yeast can speed up the process, but it will not lead to a better yield of alcohol.
    • Do not put the yeast into the sugar water until it has cooled. If the water is too hot it will kill the yeast.
  5. 5 Wait one day. In the first days of fermentation, the yeast will expend most of its energy multiplying itself. Since this process requires oxygen, leave the lid off for the first 24 hours. If you cut off oxygen to the yeast immediately, the fermentation process will take much longer and may proceed sluggishly.
  6. 6 Affix the lid to the bucket. If using a plastic bucket, tightly push the lid onto the bucket so that an airtight seal is formed. This may be somewhat difficult and may require some leverage. An airtight seal is necessary for proper fermentation.
    • Fermentation is an anaerobic (lacking oxygen) process.
  7. 7 Add water to the airlock. If you haven’t already, push the airlock into the lid if using a plastic bucket. If using a carboy, now is the time to push the airlock through a drilled rubber stopper and fit the stopper snugly in the mouth of the carboy. Add clean water or vodka to the inside of the airlock so that carbon dioxide can be released from the fermenting solution while air is kept out. The drop in available oxygen will cause the yeast to stop multiplying and start producing ethanol and carbon dioxide.
  8. 8 Let the mixture ferment. Keep the ambient temperature 70 to 80 °F (21 to 27 °C). This temperature will promote optimum performance from the yeast. It should take about two to ten days for the yeast to produce alcohol. The time required will vary depending on the type of yeast used, and on how much sugar was added. It will take longer to completely ferment more sucrose.
  9. 9 Stop the process. The airlock will bubble a lot during active fermentation. The bubbling will slow as fermentation slows, and stop completely when all or most of the sucrose has been fermented. If you are unsure, leave the batch for another day or two. Once the fermentation is over, it is time to purify the alcohol.
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  1. 1 Clarify the fermented alcoholic liquid. After fermentation is complete, use a fining agent such as isinglass to remove suspended yeast and other material that may be present. Try to find isinglass that doesn’t contain sulphites, as some people are allergic to sulphites.
    • Use 0.5 to 1.0 gram of isinglass per 5 gallons (19 L) of batch.
  2. 2 Siphon or pour off the alcoholic liquid. Siphon or carefully pour off the liquid into a glass carboy or other airtight container such as a cornelius keg. Leave the unwanted sediment behind in the fermentation vessel. You can also pour the liquid through a pad or membrane filter, such as a wine filter, to further clarify the liquid and remove residual yeast. Bottle the alcohol to preserve it.
    • Don’t store the alcoholic liquid in a carboy for more than a month as it can become oxidized over time.
    • Filter through a carbon filter if desired. Use a food-grade carbon filter to remove unwanted volatiles to further purify the alcohol. If flavors were added before this point, don’t use the carbon filter because it will most likely strip out the flavors.
  3. 3 Drink responsibly. Add your alcohol directly to jungle juice or add liqueur flavorings. You can also age the alcohol in sealed bottles to improve the flavor, especially if making liqueurs. New bottles can be found at home brewing shops.
    • Reuse liquor bottles, wine bottles, and beer bottles, or use mason jars.
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Add New Question

  • Question How can I add flavor to alcohol? Tom Blake manages the bartending blog, He has been a bartender since 2012 and has written a book named The Bartender’s Field Manual. Professional Bartender Expert Answer Infuse the resulting mix with any ingredients you like. Add sugar to make it a liqueur. For instance, add strawberries and extra sugar to the mix and let it ‘steep’ for a few days, similar to how you would with tea.
  • Question Is this legal? Would it be classified as moonshine? Anthony Kolka Community Answer It’s legal if you don’t sell it or distill it. it is illegal to distill alcohol without having either a “distilled spirits permit” or a “federal fuel alcohol permit” in the US.
  • Question Does it give off a smell while making it? It can give off a couple of smells. Sometimes, if the yeast isn’t wine yeast and it’s just regular bread yeast it can give off a rotten egg smell but that goes away when it’s done fermenting.

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  • If the fermenting bucket is sealed without an airlock to vent the fermentation gases, the bucket will explode and most likely make a huge mess.
  • You can substitute soda for fruit juice.
  • The optimum temperature of yeast cells to anaerobically respire at is actually 38C°.

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  • This crude type of alcohol will most likely taste awful if consumed without something else to mask the taste and if you drink too much it could give you a hangover you’ll never forget.
  • Only those of drinking age can legally make alcoholic beverages, and there are other laws regulating the production of alcohol, as well. Remember to drink responsibly,

Advertisement Article Summary X To make alcohol from common table sugar, you’ll need a carboy, an airlock, a pot, yeast, sugar, and water. Before you get started, sanitize all of your equipment so bacteria doesn’t ruin your batch. Then, measure out 1 ¼ cup (.25 kg) of granulated sugar for every 1 quart (1 liter) of water you want to use for your alcohol.

The more water and sugar you use, the more alcohol you’ll make. Fill the pot with your desired amount of distilled water, then heat the water on a stovetop until it’s hot. Gradually add the sugar to the water, stirring continuously until it’s all dissolved. Next, take the sugar water off of the heat and let it cool to room temperature.

Funnel the sugar water into the carboy. Now prepare the yeast by mixing it with warm water per the instructions on the packet. Use 1 packet of yeast for every 2 quarts (2 liters) of water you’re using. Funnel the activated yeast into the carboy and stir everything thoroughly.

Secure the carboy with your airlock. The airlock will allow CO2 to escape from the carboy while preventing oxygen from getting in and disrupting the fermentation process. Finally, store the carboy in a dark, cool place for about 1-2 weeks. You’ll know the fermentation process is finished when you no longer see movement inside of the airlock, meaning no more CO2 is being emitted.

If your alcohol is cloudy, you can add a clarifying agent to clear away the suspended yeast. Siphon or pour your alcohol into a sanitized glass container for storage, leaving behind any sediment. To learn how to purify your fermented alcohol, scroll down! Did this summary help you? Thanks to all authors for creating a page that has been read 1,827,048 times.

How long does it take to make homemade alcohol?

How long does it take to make each batch of spirits? 7 days (1 week) best case scenario using Turbo Yeasts, or 12 days using a slower cleaner yeast (Super 6 Ultra Pure). General rule of thumb, 5-10 days to ferment your wash (dependant on the type of yeast used).24hrs to clear your wash, 4-7 hours to distil (again dependant on the type of still unit used), and approx.24hrs to carbon treat your alcohol (using the modern carbon filters available).

Can alcohol be made from any fruit?

Ask a Scientist: What make grapes and apples better for the fermentation process to make alcohol over other types of fruit? It all comes down to sugar and acid. Any fruit can become wine, but grape juice (and, almost as good, apple juice) have the ideal concentrations to become a happy alcohol accident.

Type of sugar: glucose and fructose are easiest for wild yeast to digest. Amount of oxygen: too much and the yeast go crazy and produce acetic acid (vinegar), not alcohol. Acidity: yeast can thrive in a wide range of acidity. In high acidity yeast live, but bacteria and mold are preventing from spoiling the party.

Grapes have the highest concentration of glucose and fructose of any non-dried fruit. Thus, a long time ago, when someone left grape juice in a covered container, all conditions were naturally occurring to make wine: high concentrations of glucose and fructose, wild yeast from the grapes, the proper pH, limited oxygen, and a hardy flavor profile.

Wine was just *begging* to be made from grapes. Apples, cherries, and pears also have high concentrations of glucose, fructose, and acid – thus – as my dad can attest from his days of growing up on the farm – the apple cider at the bottom of the barrel had a nice “kick.” Bananas and mango have an overall high sugar content, but their sugars are not glucose and fructose.

With other fruit juices, there is a chance for alcohol, but also a higher chance for spoiled or not-tasty beverages. Alcohol from other fruits requires more active involvement, including extra sugar and sometimes specialized strains of yeast. All this is about fruit alcohol, which can be fermented directly from fruit juice. Can You Make Alcohol At Home Chart source: : Ask a Scientist: What make grapes and apples better for the fermentation process to make alcohol over other types of fruit?

Is it worth it to start drinking?

Alcohol use: Weighing risks and benefits – Moderate alcohol use has possible health benefits, but it’s not risk-free. By Mayo Clinic Staff Understanding the risks and any possible health benefits of alcohol often seems confusing; that’s understandable, because the evidence for moderate alcohol use in healthy adults isn’t certain.

  • Researchers know surprisingly little about the risks or benefits of moderate alcohol use in healthy adults.
  • Almost all studies of lifestyle, including diet, exercise, caffeine, and alcohol, rely on patient recall and truthful reporting of one’s habits over many years.
  • These studies may indicate that two things may be associated with one another, but not necessarily that one causes the other.

It may be that adults who are in good health engage in more social activities and enjoy moderate amounts of alcohol, but that the alcohol has nothing to do with making them healthier. Any potential benefits of alcohol are relatively small and may not apply to all individuals.

In fact, the latest dietary guidelines make it clear that no one should begin drinking alcohol or drink more often on the basis of potential health benefits. For many people, the possible benefits don’t outweigh the risks and avoiding alcohol is the best course. On the other hand, if you’re a light to moderate drinker and you’re healthy, you can probably continue to drink alcohol as long as you do so responsibly.

Here’s a closer look at alcohol and your health.

Why is alcohol free so expensive?

Anyone who has paid £26.50 for a bottle of Seedlip will have asked themselves why, when the duty on alcohol can represent as much as 40% of a drink’s cost, is the price so steep? The obvious answer would seem to be that the producers are building in brand value by setting a high price for their product, a price that replicates (and often exceeds) what a spirit would cost.

But there is more to it than that. Ethanol, the chemical constituent of alcohol, is an excellent base for extracting and carrying flavours. Water, the base of non-alcoholic drinks, is not. Makers of non-alcoholic spirits may have to use as much as ten times the quantity of herbs and other botanicals to achieve the same results.

They may have to employ the more expensive cone method of distillation to preserve the delicate flavour, and they often distil each herb, spice or other botanical separately to achieve a purity of flavour. Oils are soluble in alcohol; they are not in water.

If the producer wants to include, say, citrus flavours in the mix, the process of adding the oils into the drink is much more complicated. Some manufacturers use alcohol in the manufacturing process to infuse the flavours and then have to include the extra step of removing the alcohol; this, too, builds in additional costs.

Certain producers use expensive flavourings too. While essentially the dominant flavour in any alcoholic drink is the alcohol – made from relatively cheap ingredients (sugar, grapes, hops, grain) – non-alcoholic spirits rely on blending a range of flavours from botanicals, woods, herbs and spices.

These may not come cheap. Everleaf, for example, uses vanilla and saffron in their drinks, two of the world’s most expensive spices. And while the infrastructure for brewing and distilling has been understood for centuries, some of the processes for squeezing, macerating and infusing the ingredients for these drinks has to be developed from scratch, with new equipment to match.

Ben Branson, the CEO of Seedlip defended his prices in an interview in The Grocer explaining that it takes six weeks to make a bottle of Seedlip and that they distil every single-origin ingredient separately: ‘I can tell you that it costs more to make a bottle of Seedlip or Aecorn than most alcoholic products on the market’.

Another thing to consider is that alcohol is a preservative; there is no issue of anything going off in alcohol. That’s why you can buy wine in Vietnam with a snake dropped in it. Water is not self-sanitising (the snake would rot), and so the manufacture of non-alcoholic distilled drinks involves a lot more refrigeration, which again builds in higher costs.

Then there are the promotion costs: the world of non-alcoholic spirits is expanding exponentially; it is reckoned there are already over a hundred non-alcoholic spirits in the US, all desperate to build a market share and gain their piece of the growing but young market.

  • Building brand awareness doesn’t come cheap and educating punters to consider a non-alcoholic drink when they go out to a bar or restaurant takes a lot of careful work.
  • It’s going against centuries of drinking culture.
  • One way to add appeal is to put production costs into beautiful bottles and labels: Fluére’s elegant fluted pale blue glass, Clean G’s hexagonal green bottle.

More expense, compared to the classic straight-up-with-slim-neck of your average whiskey, gin, vodka or rum bottle. And finally, yes, there is the bit no business likes to admit: high prices, comparable to the cost of a spirit, make it clear that this is a drink to be taken seriously.

They confer brand dignitas and say that the producers have put in thought, time and work to create a proper drink. It’s perhaps no coincidence that Ben Branson, who established the original high price with Seedlip, was previously a luxury brand creator. For now, the high prices seem here to stay, at least in the niche brands which sell from their own websites or in specialist shops.

Most prices are in the £18 – £27 range. But Gordons 0% has bucked the trend by selling at £12-14 and Lidl has produced a distilled non-alcoholic drink called Cerocero that retails at £9.99. Many distilled non-alcoholic drinks promote offers with significant reduced costs: Clean G is currently offering its non-spirits at £16, reduced from its normal £19.

What is pure alcohol made of?

Alcohol in drinks – When we talk about alcohol, we usually mean the alcohol found in beer, wine and spirits. Alcohol is the ingredient in these drinks that makes you drunk. The alcohol in drinks is called ethanol (ethyl alcohol). It is made when yeast ferments the sugars in grains, fruits and vegetables.

Can you make alcohol without distilling it?

In countries where it is illegal to distil alcohol for consumption there is another option. You can ferment up to 20% ABV which is fine for many cocktails.Fermenting alcohol without distilling will leave behind some of the fermentation flavours which means you will produce a different flavour.

30 Litre fermenter with airlock, bung and tap. Steriliser Mixing spoon or paddle Still Spirits Turbo Yeast Turbo Carbon Turbo Clear 6kg sugar or 7 kg of Dextrose

INSTRUCTIONS 1. Add 20 litres water at 30°C to the fermenter, slowly pour in the dextrose or sugar while stirring. Stir well to make sure all the sugar is dissolved. ​ 2. Add the Turbo Carbon by carefully cutting off the top of the sachet near the seal and squeeze contents into the mix.

  1. Use a little water to rinse out the rest of the sachet.
  2. This carbon will be absorbing fermentation flavours during fermentation to make your fermented alcohol as clean as possible. ​ 3.
  3. Sprinkle Turbo yeast on top of the mix.
  4. Fit airlock and leave to ferment.
  5. This will take 7 to 10 days depending on the room temperature.

The ideal room temperature is 20- 24°C.Once the mix has finished fermenting. Indications that it has finished fermenting are the airlock has stopped bubbling, no small bubbles are rising through the brew and the mix will look less murky from the top working it’s was down the pail as the yeast and carbon start to settle out.

​ 4. Once all fermentation has ceased we take the unusual step of stirring the whole mix up to remove all the gas from the mix. This mixing should start slowly at first so the mix doesn’t froth over, but build to be very vigorous after 5 to 10 minutes to make sure we get all the gas out. If you don’t de-gas the mix you are likely to have problems getting the mix crystal clear during the next process.

​ 5. After all the gas has been removed, add Part A of the Turbo Clear pack and stir well. This needs to be mixed throughout the mix. One hour after adding Part A of the Turbo Clear we need to add Part B. Unlike Part A we want to try to add this to the top layer of the mix with as little disturbance as possible.

  1. Sprinkle it over the surface and try to gently stir it in to the first 25mm (1 inch) of the mix. ​ 6.
  2. After 24 hours the wash should be brilliantly clear.
  3. If it isn’t leave it for a little longer.
  4. Once it is clear then siphon or carefully pour the clear mix off the sediment in the bottom.The mix is now ready to be used to make liqueurs.

Remember that liqueur recipes are all designed for use with 40 or 50% alcohol, reduce any water from recipes, add the flavour and any base pack required and top up to 1.125L with fermented mix.