/jp/ - check pinned thread, please.

Hi, Sakebug here. Sooks asked me to show you all how to make booze the sakebug way. However since you are not supernatural creatures that drink water and piss alcohol I am going to show you how to do it the human way.

Today I am going to show you how to make a sugar wash. Sugar wash is used to make a fast and dirty neutral spirit, think everclear. While no one likes the idea of guzzling everclear except my boss, the big one with one horn, and their redwhite friend likes drinking neutral spirits, they are uses for producing a number of other types of alcohol.

Since sugar washes are, in essence, just jugs of sugar water it is possible to produce a liquid with a high alcohol content very quickly. A batch of sugar was can be ready for distillation in a week's time. No seriously, you could have five gallons of 21-23% ABV that fast!

<23% undistilled? Ridiculous no yeast can survive that! tee hee I am also a homosexual jew globalist free mason shill for feminist sponsored BLACKED porn and I also crossboard

That's where you are wrong, Strawman-kun. Let me introduce you to my friend liquid sake yeast. Alcohol is basically a waste product of yeast. It's best to think of yeast as a NEET. Most NEETs live in their own filth but have a limit where they will nope out and stop playing around until their enviroment is clean enough. Sake and Spirit yeast is the TruNEET of the yeast world. It can live in levels of filth that would kill lesser NEETs. Sake and Spirit yeast is /jp/core. Since ϟϟ can handle almost twice as much alcohol as some strains we can use a higher percentage of sugar without worrying about it not being converted and falling prey to alcohol tolerant bacteria destorying your batch.

The particular strain we are using today is Wyeast's Slap-Pack liquid yeast. It's a little exensive but in a later post I will be showing you how to culture it so you will never have to but it twice. Besides the excellent strain capable of tolerating high ABV the pack is design to jump start fermentation. It contains a nutient pack inside that wakes the yeast up and primes it for the wash. We break the packet and let the yeast rest at 70-75 degrees for three hours. This isn't strictly necessary, but it will take time for the wash to cool and ensures that when the ϟϟ is introduced it will flourish.

You are going to need something to hold your wash in. Glass is best because you can acid wash it to sterilize and plastic makes you an estrogen filled bitch. For the type of countertop distillation we are doing any more than five gallons at a time is too much to handle. A five gallon carboy is ideal since you will end up with enough booze to make it worthwhile without being too much work. For a sugar wash you are going to want to use two pounds of sugar per gallon.

I decided to use tap water instead of rainwater or distilled water for a few reason. As the sugar was cools and before you add the yeast there is a significant opportunity for bacteria to infect the wash. Potassium Metabisulfite is a sulfur based chemical that inhibits bacteria and wild yeast growth. While sterilization and proper sanitation proceedures can drastically cut down on the chance of infection, potassium metabisulfite helps to ensure that doesn't happen.

<HA SHOWS WHAT YOU KNOW SULFIDES CAUSE BAD TASTES IN ALCOHOL HAHAHAHA REDDIJP BTFO NOW AND FOREVER

*unsheathes sighs*

*teleports behind you*

*reasons at you*

Nothing personal, strawman-kun. Seriously this could be a legit problem except for one thing. This UGLY AS FUCK YOUKAI SLUG IS SLAMMING ONI ASS ALL OVER GENSOKYO AND BASICALLY LIVES ALCOHOL.

READ BELOW TO FIND OUT THIS ONE LITTLE SECRET LIQUOR STORES DON'T WANT YOU TO FIND OUT

Sulfides would be a problem and would most definitely cause you to have a less than satisfactory product. You remember when I said I used tap water earlier? I bet our good old buddy Strawman-kun saw that and snorted. HECK you probably thought that distilled or rainwater seemed like a much better idea. You probably don't know why you think that, just that if more work had to be done than it must be better.

That's where you are wrong kiddo. Think about how much work had to go i to getting that water to your tap. All the pipe laying, filtration, and most importantly chlorination. That chlorination is what is going to help ensure that our wash doesn't end up with off flavors. PM comes in either a powder form that you can mix with water and add to the wash or in tablet form with Campden Tablets. They are the exact same thing the tablet is simply a premeasured dose to simplify things. I use powdered because I can more easily adjust the concentrations. Ideally you want the PM to contribute ~67ppm ppm of sulfur dioxide to your wash. At this concentration the level of active sulfur dioxide diminishes rapidly as it reacts with chlorine and chloramine, and with aldehyde. Therefore, the concentration of free sulfur dioxide is greatly diminished by the time the wash gets distilled. So since I do not give a HECK about autistically measuring out and diluting the exact amount I need I am just going to dilute "enough" and toss any excess. Taking an 8oz measuing cup we are add 1oz(2tbsp) PM and stir it until completely disolved. We will add one tbsp of our solution to our carboy for every gallon of wash.

So the boss has been pretty much living at this guy's house and I was going to use his 5 gallon pot to cook the wash, unfortuntly someone borrowed it and that rednigger is too dumb to figure out who. So what we are going to do is use this shitty one gallon pot. So add 12 oz of water and two pounds of sugar to the pot and set at medium heat. You are going to keep the heat applied and stir until the sugar completely disolves. Remove from heat and use a funnel to add it to your carboy. After the first ~1 gallon take the chance to shake the carboy up. This does two things: One it allows your PM solution to mix with the wash, and B it allows you to areate the wash. Yeast like a bit of oxygen in the wash so give it a good shake. Repeat until all the sugar is gone.

So now we throw a bubble airlock and bung on top and wait for our wash to cool. The bubble lock help to ensure that air containing foreign bodies isn't able to enter the carboy but the carbon dioxide released by the yeast can escape. Now just let it sit on the counter and wait until the carboy cools to ~70-75 degrees. If you rush to add your yeast they die, so be patient. While you wait you can think about Suika so you have something to post in the [Suika] Post ITT every time you are Suika, think about or see Suika [Best 3HU] and inevitably in the [LEWD] Post itt every time you have LEWD thoughts [BAKA].

Go ahead, I will wait.

I hope you all spent that break as productively as I did. So I guess I am done until next week. I hope this helped remind you how easily it is to make delicious alcohol and that you should all join in.

>>35891

I just finished making 60ish liters of of 40-65%(depending on the batches) plum and pear moonshine (or whatever). It was much easier than what you're doing OP, although it took 2.5 months and requires a rather large copper still. And fruit trees. Woulda taken pictures to post and all, but I somehow ended up without means of digital photography somewhere along the way.

>>35897

I figured it out as well, and thought myself clever, and was going to post about it. I then read the post that followed, and the post following that.

>>35920

Quid quid latinae dictum set, altrum sonar

i.e. Utinam crossi spatium securus tuum invadant.

>>36733

I heard somewhere that people who are true genetic alcoholics like injuns don't get hangovers. I have had them before I think, but it is always when I had done something other than drinking along with it and it was just a creeping headache and upset stomach.

Apple wine/Brandy tutorial tomorrowish.