So I was thinking about making about a gallong of alchoholic liquid that I would then try to distill. I am going to be using sugar, water, and bread rolls because I do not have any yeast around. I know some of you may say just go buy a packet of yeast, but I am just going to use the rolls because I am not going to taste in the first step.

I already looked at the ingrediants and yeast is in there, I was wondering how much bread I should put in there? Also amound of sugar would help, I am going for the highest alcoholic conent possible in the first product. I am just doing this as a test run so if anyone could help me out it would be appreciated.

I know this isn't quite the answer you're after but seriously go buy yeast. The amount remaining in baked bread, if any, would be impossible to predict - besides baker's yeast is quite cheap, packets of the stuff around here cost approximately $0.35 each so it's not exactly a high expense. You'll probably find enough for several packets under the couch cushions.

Ok then ill see what I can do thanks. I just wasnt sure how much yeast bread contained anyways so ill take your advice.

6 should do

Prison hooch recipe calls for 6 slices of moldy bread. It can be placed in a sock so that it is kept separate from the resulting product.

isnt the yeast in bread dead?

and if you use moldy bread, wouldnt that give it a funky flavour?

seriously, just buy your yeast. its like, 50c per packet, more reliable, and would tend to have a neutral flavour

6 should do

Prison hooch recipe calls for 6 slices of moldy bread. It can be placed in a sock so that it is kept separate from the resulting product.

Fuck that. You only use that shit in jail because that is all that is available. Unless you know the specifics of the mold growing on the bread, it's best to just go with the more cost-effective and consistent method of storebought yeast.



As far as I know, adding more yeast doesn't make stronger alcohol. It's more about quality. Higher-quality brewers yeasts produce a purer product. Yeast are essentially sugar-eating microbes which shit out alcohol.

When they can no longer survive floating around in their shit, that is when the fermentation stops, and it's time to distill the drink.


Also, fuck 1 gallon. Figure after you distill the wine/mash into moonshine, you will have roughly 10%-15% of the original volume. Keep in mind 1 or 2 shots in a short duration is enough to knock most people on their ass. Methanol will blind you, but you've got a lot higher chances of getting alcohol poisoning from drinking it. If you're worried about the product being dangerous, offer it to some homeless people. Voluntary human test subjects.

I wouldn't ferment a batch less than 5 gallons. It just isn't worth your time to set up an effective still for smaller batches, imo. Distilled, that 5 gallons will yield around 2 or 3 liters of pure alcohol. That is going to be enough to get about 15-40 average people sloppy drunk through one night. Mix the shit in about 50/50 with pineapple juice or whatever mixer you prefer and you've got a deceptively intoxicating beverage.


Or you can go the gentleman's route, and age the stuff in charred wooden barrels with some various herbs/spices/fruits.

Then there is the "green dragon" route, which I've personally never done. It is a marijuana concoction which supposedly gives you a nice buzz. The rule of thumb for that is 1 gram of good weed to 1 fluid ounce of ethanol. You basically just soak the stuff, shake it up a few times a day for a couple weeks, then strain the liquid through a cheesecloth.

A few comments:

1) yeast is cheap. Buy it. Prison brew is for prisoners

2) ^^ is right. If you want to distill it, brew 5 gallons. 5 gallon buckets are about $2 at home depot

3) ^^ is wrong about methanol. Don't worry too much about it. Just throw away the first bit and last bit that comes off when you distill. If you are just using sugar, very little methanol will be formed

4) for all your homebrew needs, check out this website: http://www.homedistiller.org/ it has a LOT of good info

5) The amount of yeast you add does not matter (to a point). Yeast is alive; it reproduces. So you could (in theory...) add just a few grains of yeast to a huge tub of mash. But of course, in the real world, time is money, so I'm sure there is an optimal amount to add. Again, check the website in #4

^Aye, you're right about throwing away the first and last ounce or so. Good thing you mentioned that.

Warweed's e-book section on alcohol (http://www.warweed.com/download.php?list.39)

Gin and Vodka Making (http://slingadeski.shaigar.net/eBooks/Making%20Gin%20&%20Vodka%20-%20A%20Professional%20Guide%20for%20Amateur%20Dist illers.pdf)

So I know the theory behing distilling alcohol. But I do not yet know the one I may be using. I was just wanting to make a little bit to test it out you know. But thanks for all the advice I was reading up on stills and saw one that looked pretty simple it looked kind of like this

U*****U The first U being the alcohol with heat under it and the second one being the collector and the * being the steel tubes. Oh and it called for the collector to be in ice. Now I know at a certain temperature only the alcohol will evaporate out. But would it go through the tube to the collector?

Such a shame copper has gone up so much.

If you want it to taste better... after fermenting you should let the majority of dead yeast fall out of the solution (theres a method using bentonite clay that speeds this up), then siphon off most of the clear liquid... Then pass this through a porus carbon filter... THEN distill...

The mentioned website goes over all this and REALLY is worth the read.

Just find a local homebrew supply. They will probably have distillers yeast and carbon filter snakes. Though distilling is technically not legal without license, etc...
But its legal to brew high alcohol beer/wine/etc. So... If asked say you want to brew a low flavor high alcohol base to flavor later with whatever.


Slightly related:
Heat pasturized apple cider that has all the pulp floating around in it and comes in gallon glass (sometimes plastic) jugs is excellent for making hard cider... Open. Drink a cup or 2. Add some yeast. Attach an airlock. Wait until the fermentation is done and the solution is clear. Siphon off clear cider. Bottle if desired. Carbonate in the bottles with priming sugar/tabs if desired... THEN open another gallon jug, pour most of it into the first jug over the dead yeast leaving room for foam, and repeat. Since the future times around you are starting with a massive and healthy yeast colony, the fermentation will go much faster. Plus the dead yeast act as a nutrient for the alive yeast providing complex B vitamins, etc. You could also just pour a bit of the remaining liquid from the first batch into the next jug, but whatever. Basically you win.

Ahh....how does that apple cider thing work, what with it being pasteurized and all? Does the heat destroy it?

Also, you should REALLY use copper...but again, as has been said, it's $$$ these days.

And no, the ice does not go IN the collection container, it goes around it. Some designs cool the condensing tube (the **** in your picture) with cold water, but this is not necessary. A roll of copper plumbing tube isn't that expensive these days, and you can use kitchen pots for boiling and collection. Just cut an O-shaped gasket from gasket rubber (sold at your local hardware store) and clamp the lids down. Cut a hole in the lids and put copper tubing going from one to the other. Short sections of copper pipe aren't that expensive.

Heat pasturized just means that all bacteria and shit has been killed with heat rather than chemicals like benzoates or sorbates which seriously hamper yeast.

ahh yes. Not sure what I was thinking there. I must have confused "pasteurized" with "preservatives."

yeah my girlfriend has a fucki yeast infection right now i mean whats the point of being so hot if you're having rthatttt