How to make Alcohol at Home (Ethanol)

Boring drugs

WOW!!!! The music & the image kick ass!!!! Thank you guys!!!

Дедовский способ. Дешевле конечно использовать зерно

I know this is kinda late but anyone know the step clarification? I'm trying to do it right now

It's actually forbidden in Germany, like WTF you can buy it at any grocery store. I don't get it.

Nile, could you teach how to make alcohol vinegar at home? As I use it a lot to clean, I would like to make my own. Tks in advance

And to think that in the past on USA this video would be as illegal as a video making meth

In 10 minutes mate! Or INSTANTLY. (Sell 2mixing pills powders liquids whatever).
Keep it INSTANT.
Otherwise - youll fail😂

so after drinking this - will i get drunk or will i get diabetes ?

i also like to point out that i dont need any devices to test the alcohol content, i do that with my mouth

Who turned off the lights bro ?

Prohibition here I come swinging

What is Luke warm in metric? 5 kilos? I don't use measurements compared to bricks of drugs so doing it your way would make moonshining that much harder.

Try honey instead of sugar next time. It makes a medicinal solution.

Alcohol kills 3 million people every year. That's a crime against humanity bigger than the Holocaust. The Alcoholocaust.

xD

HMF can form in sugar-containing food, particularly as a result of heating or cooking. Its formation has been the topic of significant study as HMF was regarded as being potentially carcinogenic to humans. However, so far in vivo genotoxicity was negative. ~ you may be safe it's amazing how many people heat honey to dissolve it every single day for mead! For a safer and absolutely chemical free method simply stir equal parts sugar to distilled water! Getting a lab to distill my own water!

Acrylamide is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking. Acrylamide in food forms from sugars and an amino acid that are naturally present in food; it does not come from food packaging or the environment. - also sugar creates another component when heated as a winemaker I have learned that we can not undergo pasteurization with sugars present (has to be dry) or you form multiple dangerous compounds. Hobbyists do it all the time but it is not a chemical free method I am sorry to inform you. The legalities of this entire process is a pain in the butt I have decided to do freeze distillation instead of stripping runs and just distill methanol since that is legal as long as you don't go near the ethanol boiling point! Legally I can not even start with Ethanol 40 and go to Ethanol 40 making essence oils !!

Sterilization is 100% unnecessary if you are making ethanol. You only need to sterilize if you are making beer and you don't want other yeast changing the flavor of your beer.

You are 100% wasting time and money if you are sterilizing for a simple sugar wash.

Should I check for other alcohols? I don’t even know if it is possible but the presence of methanol scares me.

Awesome now you do realize all that was good for a federal felony in the US!!!
Damn Canadians trying to get us Americans busted…

Recommended to me after 9 years lmao

lol some how it feels illegal to watch😂

It's a bimber in Poland and we used hard candy's instead of sugar and yeah we didn't care to sterilise anything before.

A pot still? For making solvent ethanol? 😬 yikes. That’s not only massively inefficient in energy and time inputs, it’s massively unsafe to re-boil high % alcohol in a pot still.
…Pot stills are only used to preserve the flavor congeners of potable alcohol like whisky, brandy, rum, etc.

If you seriously just want ethanol for fuel or as a lab solvent, you’re much better off building a simple refluxing column still — with a reflux condenser to purify the vapor in the column, and a product condenser to collect the purified distillate coming off the top of the column. All done in one single run of the column still, without multiple distillation runs using a highly inefficient pot still. It takes something like 6-8 pot still redistillations to reach above 90% Ethanol — and boiling high-proof ethanol in the pot on each subsequent redistillation is highly dangerous because it’s a highly flammable starting liquid to which you apply direct heat at or above its auto ignition temperature. It’s much, MUCH safer to have those redistillations take place in the vapor-phase of a reflux still’s column, thus avoiding flash ignition of the boiler’s contents.

Don’t forget about wild yeast, you just leave it open

Miss the taste of moonshine, tear drop in my eye 😢

So you really just showed us how to make moonshine?

This is so bulscheet ,watt planet you live man ????

high school flash backs

Can't believe NileRed would take credit for that yeast's hard work

Adding oxygen is a good thing early in the fermentation. It helps the yeast's metabolism and you get faster fermentation. It's only a problem later after the primary fermentation is done because it can spoil the flavor of the beverage (assuming a beverage is being made). When I brew beer I always add lots of air to the wort before pitching the yeast.

This guy is too OP

Very nice thanks Nigel!

@nilered can you make a video of making ethanol or everclear and converting to methanol! Thank you

Haha car go vroom

Is this legal?

Better show how to distille etanol after this :/

That cleaning everything... Sugar is antibacterical. When massive amount of yeast start growing in oxygen free sugar water solution, nothing else not survive. For taste, fresh water needed.

I don't need to create I can just buy it from bulk for near sugar factory, they did a good job during pendamic they disturbed sanitizers for free. I think that should start ethanol blending.

It will make alcohol it’s in an oxygenated environment we made it in prison in a trash bag

Super!

Can I put it in my car?

I’ve made alcohol out of candy in prison. This is the fancy way

Any follow up video with a still?

You also want to use a hydrometer to get your original gravity. Without taking an original gravity, there is no way of you to know what your potential abv will be. For your purposes and for the type of use that you're using.... You want your OG to be about 13 to 14%. You know your primary fermentation is done when the hydrometer has a final gravity reading of 1.0 or under. Giving it a stir everyday. This process can take between 5 and 14 days.

You should be fermenting your wash and a wide mouth or in a bucket rather than a carboy. This is because during the primary fermentation process YOU DO WANT AIR in the wash. Yeast needs oxygen to colonize.

You just don't want air in the wash after primary fermentation is done and alcohol is present. Air during the secondary fermentation process or after the primary fermentation process can turn air mixture into more of a vinegar

No, you do want to have air in it during its primary fermentation. In fact.... You should be stirring every single day until the airlock is dormant and fermentation is reading 1.0 and under on the hydrometer

Only use one packet of yeast