Making alcohol from sucrose is a process that is easy and not at all costly. Basically, the process involves fermenting the sugar – preferably granulated – with a specific type of yeast. The resulting product will essentially consist of 20% alcohol. Plus, the base alcohol which will result from this procedure could be utilized to prepare various types of alcoholic beverage.

Remember that alcohol-making is an activity that requires a commercial license and so is illegal to produce and sell your own without the proper permits. Best to review the laws in your area prior to doing this procedure.

First things first, you have to have distillers yeast or super yeast as this is the only kind of yeast that will effectively brew table sugar, which will then produce as much as 20% alcohol. Super yeast also possess vitamins and minerals which supports yeast growth.

NOTE: Other sugar types do not have the same nutrients.

You also need to have a 7.5 gallon bucket and a 6.5 gallon glass carboy. It is necessary for these containers to have an airlock lid.

1. Before anything else, it is important to know the amount of table sugar you need to use. A lot of sugar will eventually result in a lot more alcohol. However, do remember that yeast could only ferment a specific quantity of sugar. Specifically, if you have 20 liters of alcohol, there should not be more sugar than 8 kg. These amounts will eventually produce 20% alcohol.

NOTE: Usually, the yeast packet contains directions on the amount of sugar to be used. But if you are to make two batches, make sure to use two packets of yeast.

2. Combine the sucrose with warm water inside a plastic bucket or a metal pot. It is okay to use bottled water or tap water. Fill approximately 5.5 gallons. Also the water needs to have a temperature of 32.2 degrees C. When the sucrose has dissolved, make sure to pour all the sucrose as well as water solution in the glass carboy.

NOTE: It is highly advisable to utilize a metal pot instead of a plastic bucket since scratches in plastic buckets are best places for bacteria to thrive.

*Besides glass carboys, one gallon jugs could also be used, especially when making small batches of alcohol. The jug or carboys also needs to have a rubber stopper which properly fits the airlock. Extra space must be reserved inside the jug to allow for foam or gases to appear during the process of fermentation.

3. Break the yeast packet open and dump it all in the water solution and sucrose. If you are using a plastic bucket, stir it well in order for the mixture to homogenize.

NOTE: A dry and clean funnel helps avoid any mess especially when the yeast is added in the carboy’s narrow opening.

4. Cover the bucket with a lid making sure to push the lid on tightly in order for an airtight seal. If you are utilizing a carboy, push the airlock onto a drilled rubber stopper. Then, add vodka or clean water inside the airlock in order for carbon dioxide to be released from the solution.

5. After which, allow the sucrose mixture to ferment with the air temperature kept at 70-80 degrees F as this produces optimal temperature for the yeast. Fermentation takes anywhere from 2 to 10 days – though the time depends much on the specific yeast type used as well as the amount of sucrose included.

6. After the process of fermentation has been completed, use an isinglass or a mixture of kieselsol as well as chitosan – both are fining agents – in order to take away suspended yeast. When the finings are added, reseal the fermenter using a stopper as well as the airlock and set it aside to clarify for 2 or 3 days.

7. Then, pour off the liquid to an airtight container or glass carboy making sure to leave any unnecessary sediment. A wine filter or stage pad could also be used to clarify the liquid and remove any remaining yeast. Make sure not to store the alcoholic liquid inside the carboy for more than one month. Bottle the wine in order to preserve it.