/diy/ - Do It Yourself

Mixing sodium bicarbonate (baking powder) and vinegar will yield a weak alcohol beverage. you'll have to drink a lot, so make sure to mix a lot

>>1285781
also, please don't drink the kind of alcohol in your image

>>1285781
This is what I make, yields about 1 gallon

>1.5kg of sugar
>yeast
>yeast energiser
>fill up to 1 gallon in water bottle, leave cap on but not screwed, will ferment for about 2 weeks depending on temp
>siphon into new bottle leaving sediment behind
>add activated charcoal and finings
>when liquid is clear siphon again into another container
At this stage you can drink it, should be 20-30% abv
However I usually also add some kind of flavouring and more sugar (all the sugar from the start is now alcohol so its no longer sweet)

>>1285781
Mix water, yeast and sugar. Wait

>>1285781
The common household bottle of brandy can be quickly fashioned into an alcohol with moderate effort.

>>1285802
>literally carbonated salt-and-vinegar flavouring

Easiest ever: Buy pure fruit juice (not concentrate, and must be 100% juice no preservatives. Get 4+ litre bottles.

Pour out 2 cups of the juice. Pour in 2 cups of sugar. Sprinkle some yeast into the bottle. Put an airlock on top (a baloon with a pin prick in it if you're super cheap).

Leave in a warm dark place for 2 weeks and let it fart.

Consume.

Simple.

>>1285998
This is the easiest way, the term you're looking for is homebrewing.

Don't bother with the balloon trick just get an airlock theyre like 3 bucks from ebay.

You need to clean all the equipment you'll be using. You're probably underage so I recommend using a baby bottle cleaning solution like Miltons, it wont affect the brew too much.

The cider is going to be about 12-15% if you use bakers yeast and it's going to taste like piss, alternatively you could just pay some adult to buy you booze.

Gonna dump some pics because fuck it why not.

>>1286051
1/???

>>1286052
2/???

>>1286054
3/???

>>1286055
4/4

>>1286054
>sugar in wine

>>1285879
>>>1285802
>>literally carbonated salt-and-vinegar flavouring


It's the ol' volcano trick

>>1286051
>You need to clean all the equipment you'll be using.

Not when you use the original juice bottle and you're just making basic hooch. The bottles already sterile and nothing else interacts to add bacteria/wild yeast.

Once you get into any more involved processes then sure you need to start cleaning and sterilising. But not for this super basic brew.

>>1285781
op you seem underage, that being said you should try going to an actual brewers store. chances are that they will sell the ingredients to you. if you want to make them like you even more, research what you want to brew and learn about it so you know what you need to get.

>>1285802
This is absolutely false

>>1285781
Corn
Sugar
Yeast

You can google your question. It’s a simple answer. Good luck.

>>1285802
thank you to all the autists who replied to this.

>>1287892
It's comfortably Dadist shitposting, I see no need to not recognise it as a legitimate reply to an OP that is a lower quality than the shitpost itself.

>>1285998
Would not use juice during the fermentation, it adds a bad taste. Just use sugar, yeast and water.

t. kilju pro

>>1287904
There's a reason people drink cider and wine instead of kilju.

>>1287904
Hmm never tried sugar water without a fruit base.

I would imagine you would need to add more sugar to compensate for excluding the sugars in the fruit juice itself.

>>1285827
Under rated post.

go buy a kit

but we both know you aren't going to do that because you're probably 16

>>1286056
Although I changed a lot of things I used this image to build my first still and it kicks ass. I tried to work out how much money I've saved on booze and it's tens of thousands of dollars now.

>>1285781
[1/2]
It's illegal to distill at home in a lot of places. At your own discretion, you can brew beer/mead/wine and then distill it. This is not difficult, but if you're retarded you'll poison yourself. All yeast produces some methanol, which is poisonous beyond that of ethanol (drinking alcohol). In beer and wine, this isn't of sufficient concentration to be a major concern unless you drink in massive quantities. In distillation, methanol boils earlier than ethanol. This is useful and dangerous—the methanol boils off first so you know to discard it, but if you're a greedy tard and think you're getting a shitton of hard booze then you well could die from drinking it.

But the long and short of it is this:

1. Check yo laws or check yourself. If you do something illegal and get caught, that's on you.
2. Brew some alcohol. Long and short of it, either get a copy of How to Brew (beer) and make the strongest beer (ABV wise, not darkest) you can, or else look into From Vines to Wines or Home Winemaking For Dummies (research what grapes/juice you'll need, and don't use grape juice from the store because it's full of preservatives and will produce violently unpleasant flavours). Where I live, there are quite the few contract wine makers you can get dozens of litres of wine from at about $8/L. Mead's an option too but I don't know anything about it.
2.1 Don't try to make your own vodka. Potatoes contain botulism. It's hard for a home brewer to control for, and you will die if you consume BTX in any significant quantity.
3. Basically you just need a device that will heat to a set temperature. A modified pressure cooker or a very accurate thermometer and hot plate will accomplish this. Just google "still design", and do your best to copy it. It's basically a funnel that seals a pot and allows the vapour to cool off in a long, tall, metal tube, then run off to be collected in a bottle or beaker.
[cont.]

>>1289107
[2/2]
4. Boil the methanol off at 65°C. Discard, it's literally poison.
5. Distill the ethanol at 79°C. This is the goodstuff. In theory if you just hold the vessel at 79°C for a long time you'll just boil off the ethanol and nothing else, save some aroma and flavour compounds. If you calculate the density of your distilled solution you can get a rough guess at your purity (density of ethanol is 0.79 g/cm^3, ie the target for pure ethanol).
6. Distill your distillation as per the above. Discard the methanol like before.
7. Let it fucking mellow out in a cask or a food grade pail or something. Pure, fresh ethanol, even at 25% ABV or so, is brutal and tastes like cleaner even when cold. You can speed it up by using vibrations to introduce energy, or you can rotate the vessel. Generally speaking you'll end up with something harsher than what the commercial guys can make; notice that a lot of the fine spirits like cognac or scotch are aged for four years. If your goal is to get hammered off this shit, then throw it in the freezer and mix it with something potent like undiluted cranberry juice.

>>1285781
>how can i make my own alcohol using household items?

Sugar + Water + Yeast + Time = Booze

>>1289131
oops, forgot pic...

>>1289110
>4. Boil the methanol off at 65°C. Discard, it's literally poison
>literally poison
>implying ethanol isn't

>>1289107
>2.1 Don't try to make your own vodka. Potatoes contain botulism.
Most vodka is made from grain, not potatoes. Besides, shouldn't the alcohol kill the Clostridium botulinum bacteria anyway?

>>1289133
So is water by that broadest definition, but it isn't a meaningful definition for exactly that reason.

>>1285781
Put sliced fruit into plastic bag, submerge mostly in water, add sugar and water, make sure water doesn't flood bag. Wait two weeks. Strain through coffee filter and boil

>>1289207
Doesn't work, also would probably kill you.

>>1289136
>Besides, shouldn't the alcohol kill the Clostridium botulinum bacteria anyway?

Botulinum bacteria are technically harmless on their own. However, the waste toxins they produce are literally the most human-deadly toxins known. It's unaffected by cooking or alcohol (even if the bacteria are), which is why botulism is such a concern when it's suspected.

>>1289506
>Botulinum bacteria are technically harmless on their own
All bacteria are, their waste products are what determines whether a bacterium is a pathogen or not.

>>1289110
Fun fact: one treatment for methanol poisoning is to stay drunk

>>1289133
Another fun fact: methanol isn't what causes blindness and neurological damage it's the formaldehyde produced when your liver breaks it down that does

Jizz in a bottle, wait ten years.

>>1289107
>It's illegal to distill at home in a lot of places.

*laughs in maori*

>>1289664
What a dumb thing to say
Might as well have said oh fun fact, poison isn't dangerous to eat, is only dangerous if it poisons you.
That wasn't a good example.
Electrocution doesn't kill you, its the nerve signals being disrupted that kills you or hanging someone isn't a problem but lack of blood and oxygen are.
Could easily say on your example the whatever it is produced isn't what kills you it's the reaction with your body or whatever that kills you.

>>1289709
>No, no he's got a point.gif
It's actually a little bit helpful to know that it's the byproduct that's dangerous. If there were a way to prevent the liver from breaking down the methanol (at least all at once) that would prevent you from getting poisoned. Whereas if methonol itself was the damaging compound that would make things worse.

>>1289790
>If there were a way to prevent the liver from breaking down the methanol
Which there is, making this a relevant distinction to make. I've heard stories where strong liquor was administered intravenously to treat methanol poisoning when there wasn't enough medical ethanol available.

>>1289843
The same "relevant distinction" could be made of electrocution and hanging, too.
It's not very relevant. Anon's comment about botulism WAS relevant, though: simply killing the bacteria before consumption is not enough.

>>1289195
no, water is not fucking poision.
drinking water will never kill you. or posion you. water is literally not even metabolised, it's only absorbed through osmosis. what the fuck are you talking about.

>>1289871
https://en.wikipedia.org/wiki/Water_intoxication

>>1289871
>less medical knowledge than a 16th century alchemist

>>1289854
It is relevant. If the methanol itself was toxic just by existing in your blood then you would be screwed and there probably would be no treatment for it, but since its breakdown in the liver is what causes the nasty breakdown product, all you need to do is decrease the rate at which it is broken down in the liver, i.e. diluting it with ethanol.

>>1289871
It is toxic in large enough quantities by the broadest definition. But by narrower definitions its the deficiencies in the salts and such you are displacing that actually kills you, though water is the initial cause.

>ctrl-f mead
>mfw no results

Once you have mead you can distill it to make a kind of brandy.

It takes honey and water and yeast. That's it.

>>1290261
Not at all cost effective though. Honey isn't cheap, and you want something like two pounds of it per gallon of water. I started my own mead last week and managed to find 5lbs for $15 and used 2.5 gallons of water for the must. Honey is also nutrient poor, so adding some sort of yeast nutrient helps a lot.
If you just want to get drunk I suppose it would do, but mead takes time to actually get good.
Adding distillation to it is a whole other rabbit hole.

Hey, anybody got a good filtering system they'd reccomend? Im looking for something that dont require any attention, but i dont really want a full scale system either. I got this idea about cutting two corks, carve a coffe filter adding it in the middle, and using TEC-20/silicone or some superglue to make a stable and upstanding filter system, with a bottle at the top carved to a funnel at the top and a regular one at the bottom. That way ill just have to unscrew the lower bottle and switch on a new one. How does that sound?

>>1290326
You can get water-bottle filters with a pump attached that are used to pump water from a river to get clean cholera-free water in the wilds, so if you remove the pump from one you might be able to find one that fits your system, perhaps with an adaptor.

When it comes to DIY filters, more surface area = more better, so watch that you're not reducing the flow rate too much.

>>1287904
No mitä vittua nyt taas?
Kilju tastes so shitty that anything is better.

>>1290422
Once I get another decent fermentation vessel I'm going to try kilju, and I'm going to try fractional freezing from there. I'll be sure to report on that.No matter how nasty it is, the concentrate could be mixed into something else.
If only I could get euroshopper energy stateside.

>>1289871
www.cbsnews.com/news/georgia-teen-dies-from-drinking-too-much-water-gatorade/

>>1290416
I live in a country with clean tap water, so its cholera is not a problem. As for surface area, isnt it better if it gets longer exposure to the charcoal?

>>1290696
Active coal, oops.

>>1285781

This is incredibly easy, but takes time. Home brewing good ole moonshine is actually tasty if you do it well, and the sugar formula they are giving here yeilds basic vodka. Filter the vodka through some activated carbon, and you can reproduce top shelf stuff. Yeast can be found in the grocery store. A hydrometer at an aquarium supply store. A home still is easy. google all this shit.

Mash / wort
home still
DIY distillery
white spirit at home
methyl ethyl alcohol (the stuff that makes you blind, usually the first 10%)
charcoal filtering
Corn alcohol brewing
thumper still

etc

>>1290696
You asked for a filter and I suggested using a water filter, I wasn't implying that you needed to filter drinking water with it at all. Activated carbon by itself isn't a filter, though I think you can buy/make a filter with it. But what you need is high surface area of the filter that's perpendicular to the flow, so you can pass a lot of liquid through the filter at once.

>>1285806
>20-30% abv
What yeast are you using? The most I've seen is like 20% max, and that ends up tasting pretty foul with all the sulphites and other unwanted shit unless I distill it

>>1286051
Do you honestly believe that Baker's yeast can yield 15% abv before dying?

>>1289207
That would produce a lot of methanol

>>1290462
Don't use fractional freezing, it's the shittiest kind of concentration. You're much better off making a small pot still

>>1291047
It can actually.

Reduce vinegar using red phosphorus and iodine. Just like making meth. You can use other methods of reduction like lithium, lah, etc. Then distill