This is a period of 2 to 3 hours where the yeast is multiplying through out the liquid. Reproduction stops at 50 million cells per milliliter. Any remaining oxygen in the mix will be carried away by the CO2 bubbles. Any oxygen introduced after fermentation begins will oxidize and leave a stale taste in the mix -- a ruined batch.
Cool mash down to 80 F (65F is most efficient) … you can add cold water and/or ice to speed cooling the mash if diluting is desired. Cool the mash as quickly as you can. Immerse bags of ice to help cool. By cooling the mash quickly, bacteria, yeast etc. which is all around us cannot get started in the batch.
The objective is to create a mixture where the yeast can get to sugars to convert them into alcohol. Even if you use sugar as an ingredient you must heat it to break down the cellulose pulp to make the sugars yeast-friendly.
The sugars in grains like corn and wheat must be broken down with a malt barley. You could instead use a processed amalyse solution, 1 teaspoon per 5 gallons.
Your objective is to heat the water to about 161F. This is the pasteurization temperature area. This will kill off any bacteria.
Test the PH of the water being used in the mix with a PH meter (or use PH test strips sold at a pharmacy).
Tap water is about 7.4. The PH scale goes from one to fourteen, 7 being in the middle and is the neutral point … Distilled water is 7 PH … anything below 7 is acidic … anything above 7 is alkaline.
The objective is to create a mixture where the yeast can get to sugars to convert them into alcohol.
The starches in grains like corn and wheat must be broken down with an enzyme in order for fermentation to take place. These starches need an enzyme to first break down the molecular chain that binds the starches together. Broken down it becomes a simple sugar. Once broken the yeast cells can eat these singular sugars and produce alcohol.
The most common enzyme is barley that has been malted.
Yes mouthwash also has alcohol in it .... a lot ..... as in 28%!!!! Go test it for alcohol content ....
You can use the distilling pots to also can food in mason jars.
Hand sanitizer is a liquid, gel, or foam generally used to decrease infectious agents on the hands. It is often used as an alternative to hand washing with soap and water, especially in situations where handwashing facilities are not readily available. Hand sanitizers are particularly useful in hospitals, schools, and public places to prevent the spread of bacteria and viruses.
Bourbon = Produced in the United States grain mixture that is at least 51% corn. distilled to no more than 160 (U.S.) proof (80% alcohol by volume). aged in new, charred oak barrels.
