In addition to theory there was also room for making liquor. I got a jerry can, yeast, a bag of sugar and a water lock . The intention was to ferment a sugar solution for 3 to 4 weeks and and distill the alcohol off.
|fermentation of sugar solution|
Here is the recipe for fermentation, including:
1 kg sugar in 1 liter water and simmer for 5 minutes
dissolve the sugar water to a total volume of 5 liters in a fermentation tank, then let coolTake about a half liter of solution and solve 1 gramof yeast and a crushed vitamin C tablet in it.
Bring this mixture back into the fermentation tank and end it with an airlock.
Shake the tank daily.
|equation for the fermentation|
A few weeks later the sugar solution, now about 10% fermented into alcohol, could be brought into the still. This is the smallest still Pieter has and is made from parts of a central heating boiler.
In the proces of distilling alcohol a good cooling and separation of water and alcohol is important. The separation of the alcohol and water is made possible by a vertical column filled with marbles.
|top of the still|
The essential oil in the peel with cinnamon and cloves maak sure we get a good taste of the liqueur. The sugar content of the liquor is achieved by 1 kg of sugar to 1 liter to resolve.