How to make pure alcohol. Moonshine made from tomato paste, sugar and beer

Many home-made alcoholic beverages require alcohol to make. You can try making this product at home. Now we will figure out how to do this.

The basis will be contained in foods such as wheat, potatoes and the "queen of the fields" - corn starch. From a chemical point of view, starch is a carbohydrate. But this carbohydrate is not subjected to alcoholic fermentation. You need to sugar it up. What is needed for this? You need certain enzymes that are in the malt.

And malt, in turn, can be obtained from sprouted cereal grains. Grains such as wheat, traditional barley, or rye will do.

How to make alcohol: malt

Grains of cereals are germinated in shallow containers, where they are scattered in a layer of several - no more than three - centimeters, having previously been treated with a manganese-potassium solution. Processed grains placed in containers for germination should be moistened with water and placed in the sun. or just to a place where there is enough light. From above, containers with moistened cereal grains are closed with a transparent material: this can be glass or plastic wrap. When water is absorbed, it must be added. That is, make sure that the germinated cereals are constantly moist.

When the sprouts that appear are about three centimeters tall, this means that the malt is ready. It takes about seven to nine days to germinate to the desired size.

How to make alcohol: starch

Now you need to dissolve the starch in water. But first, this starch must be obtained from the product that you have chosen for your alcohol experiments. For example, potatoes.

By the way, to make alcohol, you can dispose of potatoes slightly spoiled by moisture. Root vegetables should be cut into not very large pieces, pour water in a ratio of 1: 1 (that is, a liter of water per kilogram of potatoes) and cook for a long time - up to two hours until you get a kind of glue-like composition - a paste.

If it is supposed to use corn or wheat, then their grains also need to be grinded and grinded first. The resulting mass does not have to be fine flour, it is enough just to crush the shell of the grains. In this case, more water is needed, somewhere in a 1: 2 ratio, or even more. You need to cook until we get a boiled thick, but not dense porridge.

To make alcohol, you need not just get this brew, but break down the starch contained in it. First, they wait for the potato paste or boiled cereals to cool down to a temperature of about sixty degrees. And while they wait, they grind the malt. This can be done either manually, which is quite tedious, or using a conventional meat grinder or blender.

Mix the two components. Now the main task is to support the starch breakdown process, for which it is necessary to maintain the specified temperature at sixty degrees. For about an hour, put a vessel with malt and porridge (well, or paste) combined together in a container of hot water. You can just wrap it up in a warm blanket - like boiled potatoes. After an hour, take out the mixture and leave at room temperature for final cooling.

How to make alcohol: fermentation

When the mixture has cooled down, yeast is added. I hope that the room temperature of home alcohol manufacturers does not drop below fifteen degrees, since fermentation will not occur under these conditions. The optimal temperature is twenty degrees, maybe a little higher. The higher it is in the specified range, the faster fermentation will occur - about three days will be enough. If the ambient temperature is below eighteen degrees, then it will take a week to receive the mash.

How to make alcohol: distillation

It is clear that mash is an alcoholic liquid, but it cannot be called an alcoholic drink. So now, in order to make alcohol, the resulting mash should be distilled. This is done with the help of a distillation apparatus, and what will be the strength of the product obtained at the outlet depends only on the distillation itself. You just need to know that to get one liter of homemade alcohol, the strength of which will be minimal - sixty degrees - you will need about one hundred grams of yeast for two and a half kilograms of cereals. If not only cereals are taken, but also potatoes or corn, then their volume is three quarters of the total mass. Yes, I almost forgot: when using wheat, it must be germinated first, just like to get malt.

How to make rubbing alcohol: cleaning

Well, we got the alcohol. True, he, as a rule, is more or less unclear and does not cause delight from his appearance. This means that the resulting liquid needs to be clarified. To do this, pour a little potassium permanganate into it and, after mixing, leave it alone for a day. Then the liquid is drained, being careful not to shake up the precipitate, and it is filtered. So that not a single drop of the resulting "fire water" is lost, the precipitate is also filtered.

Perhaps you will not like not only the degree of transparency of the resulting product, but also its smell. Then they get rid of this annoying circumstance like this: they pour activated carbon into a vessel with alcohol and leave it for two weeks. Do not forget to shake the vessel from time to time. And then, of course, the liquid needs to be filtered again.

Ethyl drinking alcohol has become widespread in the household; various homemade alcoholic beverages are made from it: vodka, cognac, liqueurs, liqueurs, liqueurs and cocktails. Wine alcohol is used for preserving juices and berries. On the basis of medicinal herbs and drinking alcohol, useful tinctures can be prepared for the treatment of various diseases. For home food purposes, only rectified alcohol is used, made from sugar-containing raw materials or starch-containing ones, in no case should ethyl and methyl alcohol be confused. Methanol is a terrible poison derived from wood products.

From a chemical point of view, drinking ethyl alcohol is a colorless liquid, completely transparent with a pungent characteristic odor, and a burning taste. Easily soluble in water. When set on fire, it burns with a blue flame. The chemical formula of drinking alcohol is C2H5OH... Boils at - 78.3 degrees.

Attention: Solutions with a high alcohol content are flammable and require careful handling and adherence to fire safety regulations.

You can make ethyl alcohol yourself. Getting alcohol at home is a real challenge. Having special equipment for the production of alcohol, you can easily get a product of a fairly high quality, which is in no way inferior to alcohol made in production.

Raw materials for alcohol. The main raw materials for the production of ethyl alcohol at the factories are: grain, potatoes, sugar beets. At home, alcohol can be made from any product that contains sugar, starch. Wheat, corn, barley, sugar, jam, berries, fruits, the list is huge. The choice should be determined by the cost of raw materials and the output of the finished product. The most common and easy to prepare, of course, sugar, and the cheapest raw materials can be considered grain, beets, potatoes.

Elite sorts of alcohol, as a rule, are obtained on the basis of alcohol prepared from grain and semi-berry raw materials. Here's how to make wheat alcohol. Based on this recipe, you can similarly prepare alcohol from other available raw materials, the technology is almost the same.

Alcohol production process technology of preparation

The production of alcohol is a rather complex technological process that requires constant monitoring and compliance with all modes at the rectification stage. The main stages of the process can be distinguished:

Making mash,
Obtaining raw alcohol,
Alcohol rectification.

Making mash from wheat

Ingredients:

Wheat - 10 kg;
Water - 40 l;
Enzymes:
Amylosubtilin - 25 g;
Glucavamorin - 25 g;
Dry yeast - 50 gr.

How to cook mash.

Grind wheat in a special grinder, or grind it in another available way. It is advisable to grind not into flour, but the fraction should be like cereal, but not critical!
In a large 50-60 liter container, heat the water to a boil, add wheat grits. During the introduction of cereals, the mash must be stirred in order to exclude the formation of lumps. Leave the porridge to steam for 3-6 hours.
At a mash temperature of 80C, add the enzyme A-Amylosubtilin. Under the action of enzyme A, the thick porridge will become liquid and ready for saccharification.
At a temperature of 63-65C, add the enzyme G-Glucavamorin, which saccharides starch. This temperature must be maintained for 2-3 hours. After this time, you can make an iodine test, making sure that the wort is saccharified. In the absence of enzymes, malt can be used. Take ordinary ground brewing malt 2.5 kg, and add the same at 63-65C.
The sweet wort must be cooled as quickly as possible to the temperature of adding the yeast to 25-28C, in order to avoid the ingress of unnecessary microbes into it. This can be done using a special chiller for cooling, or put a container with wort in a bath with ice.
Pour the cooled wort into a fermentation vessel, add prepared yeast. You can use pressed yeast, the dosage in this case is increased. A water seal is installed on the fermentation tank, the mash ferments for 5-6 days at a temperature of 25-30 degrees.

Getting raw alcohol.

If you have a regular moonshine still, then the thick wash must be filtered through a sieve or distilled in a special bag to avoid burning. If it is possible to distill the mash with steam or on a steam-water boiler, then filtration is not needed. Another plus of ferrying is an increase in the yield of raw material.
Braga is poured into the cube of the moonshine still, driven to water without taking the head and tail fractions. As a result, 10 kg of wheat should yield 11-13 liters of raw alcohol, strength 28-30 degrees. There is no need to clean the moonshine before rectification.

Alcohol rectification.

To get pure ethyl alcohol at home with a strength of 96.6%, a regular moonshine will not work. For its production, a stainless steel rectification column is needed, in which complex heat and mass transfer processes take place.

The device of the column is in many ways similar to a moonshine still, but it allows you to obtain pure ethyl alcohol without impurities. Many people are interested in the question of how to clean alcohol at home, so alcohol does not need additional cleaning. The purification of alcohol takes place in the column itself. You can make such an apparatus for producing alcohol yourself, in more detail.

The column is installed on a distillation cube in which moonshine is poured. The device is connected to a special automation that controls the entire rectification process, both the temperature and pressure in the cube, and also selects the head fractions and the selection of alcohol. After switching on, the column works for itself for some time, at which time the fractions are arranged along the column. Then, drop-by-drop selection of heads begins, followed by drinking alcohol, followed by tails. Everything is the same as in distillation, but in the column itself, the processes are much more complicated.

Alcohol production can also be controlled manually, but this is a long and difficult process. As a result, 2.5 liters of pure drinking alcohol is obtained from raw alcohol. How to check the quality of alcohol at home? For this, a Lang test is done, which is well documented on the net. For the Lang test, distilled water, potassium permanganate, and the tested alcohol itself are needed.

Edible alcohol is used to prepare various homemade drinks. An alcoholic solution can be used to make vodka, and on its basis other high-quality alcohol can be prepared. It is necessary to store drinking alcohol in a sealed container, the shelf life is not limited. Keep away from children and fire!

We prepare alcohol without leaving home (not counting the shopping trip for the necessary ingredients). We start the process.

Home production. Recipes.

V from recipes for making alcohol:

Crush ripe rowan berries (one kilogram) in a mortar using a pestle. Transfer the crushed berries to a bottle (made of glass). Pour, rowan, kvass (bread) in the amount of ten or twelve liters. Next is the addition of yeast (seventy grams). Braga should ferment at a temperature of sixteen degrees. At the end of the fermentation process, stir the mixture and pour it into the distillation apparatus. You need to distill alcohol several times.
Mash the potatoes (one kilogram). Transfer it to a vat and pour boiling water over it. Then - a little straw and a kilogram of flour (rye). After a few hours, drain the liquid. Allow the remainder to drain, and fill it with water (fifty degrees). Stirring everything, again, after a while, drain the liquid. She must ferment. And, after that, you can observe, in front of you, twenty percent alcohol.
Fill the bag, without the slightest holes, with mash. Leave it in the refrigerator overnight, or on the balcony if frost is present. In the morning, looking into the refrigerator, you will notice in the bag, a lump of waste and a little liquid. This liquid is alcohol.
Dissolve the tomato paste in thirty liters of water. Add sugar (ten kilograms) and beer (half a liter). Insist this mixture, in a warm place, until it ferments all over. After - distill it. The output is seven to eight liters. The output is a forty percent alcohol-containing liquid.
Take five hundred grams of yeast, five kilograms of sugar, four loaves of bread, three cups of milk, twenty-five small potatoes (crushed). Pour all this with boiled warm water (twenty-five liters). Insist twenty-four hours and distill.
In thirty liters of water, mix six liters of syrup (any), add two hundred grams of yeast. The infusion time is a week. The output is seven liters. Is such a variant suitable? If not, there are more options below.

Making alcohol without sugar

Get malt. It is obtained from grains of rye, barley, or wheat. How? By germinating in trays (their height is from five to ten centimeters). Process the grains with potassium permanganate. Pour into trays (three centimeters) and sprinkle them with water. Do this so that the grains float in the water. Cover the spatulas with foil. Place in a place that is very lit. Irrigate the seeds periodically as they absorb water. The malt will be ready in seven days. Peel a potato (one kilogram), chop it not very finely and boil it for two hours. When the potato turns into a paste, leave it to cool. The temperature should drop to sixty degrees. Add malt (chopped) to it. Leave to cool to twenty-two degrees. Now - yeast addition. With yeast, put the mixture in a warm place. At a temperature of twenty - twenty two, the mash will be considered cooked in three days. If the temperature is fifteen degrees - in a week. Distil the braga through a special distillation apparatus. You can adjust its strength yourself during the distillation process. If you see that the alcohol turns out to be unclear, then, by adding potassium permanganate, lighten it. How to do it? Add a small amount of it to alcohol. Stir. Leave to infuse for twenty-four hours. In the morning, carry out the process of filtering out the precipitate. You, as you understand, do not need it. And with an unpleasant smell, now, we'll figure it out too. Charcoal (charcoal) will help us in disassembly. Pour it into a bowl with alcohol, stir. Let it brew for fifteen days. During infusion, charcoal sometimes needs to be shaken. After fifteen days, attach, a mixture of charcoal and alcohol, filtered.

Memo for the production of homemade alcohol

Yeast - one hundred grams. Wheat or grains of another crop (2, 33 kg). With so much of the above, you will get one liter of alcohol, the strength of which will be sixty degrees. Remember that it is necessary to boil the whole grain completely, but to brew - only two-thirds of the grains. One third should be added as malt. If you are making alcohol from corn or potatoes, the malt should be equal to one fourth of the total mass of the original product.

How high-quality alcohol will turn out depends only on you. It is necessary to observe all temperature conditions, to follow all technologies very correctly and to control the starch content and other "alcohol needs".

Also, importantly, you will have to be patient enough. I'm not setting you up for bad things. Simply, I want to say that the preparation of alcohol is not the preparation of ordinary porridge or ordinary soup. That is, the cooking technology is completely different, not as simple as it might seem right away.

The only one but huge plus: homemade alcohol can be made right in your kitchen (at home). Many housewives and hostesses are glad that there is such an opportunity. You will only need to go to the store for products that are useful for cooking. Well, alcohol is your invention. If, of course, you really need it.

Perhaps you want to try to open your own business for the manufacture of this product. Well, take a chance. What if it doesn't turn out so badly? I can't say which recipe is the best of the above. I can say one thing for sure: no one forbids you to make a choice which recipe to try and which one to ignore. The choice is entirely yours.

NScontinued production of alcoholicproducts:

Homemade vodka production. -

How to make moonshine at home?

Homemade cognac production. -

It is a clear (colorless) liquid with a pungent odor. Alcohol at home finds its use as a cleaning, disinfectant, degreasing agent, diluted alcohol is used as an alcoholic drink, and is also used as a basis for obtaining tinctures, liqueurs, cognacs, alcohol is also added to confectionery and is used for flaming. For food purposes, only highly purified alcohol made from food raw materials can be used. Under no circumstances should you use technical alcohol!

Making alcohol at home

To be sure of the quality of the alcohol and the degree of its purification, you can prepare it yourself. Alcohol at home is produced by distilling mash. Braga is made from sugar-containing products with the addition of water and yeast. Yeast, in the course of its life, "eats" glucose and produces alcohol. This process is called fermentation. It is important to remember that fermentation should be carried out under anaerobic conditions, that is, without air access, since as a result of aerobic (air access) fermentation, not ethyl alcohol is formed, but acetic acid. The distillation yield of alcohol is approximately 12%. To prepare mash for five kilograms of sugar, take twenty liters of water and two hundred grams of dry yeast. At the flask or barrel, where the mash will be prepared, a hole is made in the lid for the gases to escape. This hole is connected with a flexible hose to a container filled with water so that air does not get inside the flask. Such a device is called a water seal. Fermentation takes place with the release of carbon dioxide. The bubbles passing through the odor trap will show whether fermentation is still ongoing or whether the process has already been completed. The process will take place more intensively in a warm place, so it is better to put the flask near the battery. It will take about 3-5 days for the mash to mature. After this, it is necessary to carry out the distillation process. To do this, the mash is placed in a distillation flask, which is equipped with a "refrigerator" and heated. Alcohol evaporates when heated, and then, cooling in a coil, alcohol vapors condense (and drain into the receiving flask).

Cleaning and refining

Alcohol at home is obtained with a strength of about 50 degrees. To increase the strength and additional purification, it is subjected to repeated distillation. Also, to purify the resulting alcohol, it is passed through finely dispersed activated carbon. The side-formed aldehydes and ketones are removed by precipitation with potassium permanganate. Alcohol at home can be infused on various components, while getting more sophisticated drinks. So, insisting it on lemon zest for two to three months, and then adding sugar syrup to it, get Limoncello liqueur. You can turn alcohol at home into a noble cognac, for this you need to keep it on a mixture of oak bark, tea, bay leaves, cloves and cinnamon for ten days. Thus, having received homemade alcohol, you can prepare a wide variety of alcoholic drinks from it, which in their qualities will be no worse than store-bought ones.

Not so long ago, the production of alcohol was in the absolute monopoly of the state, and its production by citizens was considered a violation of the law. However, the situation has now changed. Practically anyone can engage in activities related to the production and sale of alcohol products.

Subject to all norms and requirements of the law, of course. This opens up wide opportunities for conducting such a specific business, which in reality can turn out to be very profitable, promising and, of course, profitable business.

Overview of the main issues related to the start of alcohol production

But, before taking any concrete steps and starting to build your own production associated with such a difficult task as the manufacture of alcohol, you need to get answers to a number of important questions. They relate to the following topics:

supply of their production (sources);
sales of finished products (channels and end users);
the method by which the ethanol production will be carried out;
the type of alcohol that is planned to be produced (drinking or technical);
equipping your workshop or plant (equipment);
the possibility of obtaining a license (collection of the necessary documents).

Only after clear and detailed answers to all of the above questions are received, you can start organizing the production itself. Namely: buy / rent a workshop or plant, purchase equipment for the production of alcohol and raw materials, start making trial batches, etc. In this article, we will try to analyze the main points associated with starting an alcohol business. They will form the basis of your business plan, without which it is impossible to start an entrepreneurial activity (and even more so such a specific one) and make it a truly successful and well-functioning production.

Selection of the type of alcohol produced and distribution channels: to whom, how, for what purposes

Alcohol is used in a wide variety of industries: both food enterprises (for the production of alcoholic beverages and not only), and pharmaceutical, chemical and other factories. Manufacturers of cosmetics, perfumery and other things also need it. The demand for this product is high, and therefore you can choose the direction that is more interesting to you.

In addition, when deciding which type of alcohol to produce - technical or drinking, you should analyze this market in your region. Do not be surprised if there are major competitors: the business is still profitable. Therefore, make a qualitative overview of the main distribution channels and compare the planned production volumes with the existing demand. You may have to export your products to other nearby regions, and this is already additional costs (in particular, transport) and new competitors.

It is also possible that in the future you yourself will want to expand your business, and the production of alcohol will grow into something more, for example, into a wine and vodka factory. This is a completely feasible and promising idea, since the final product (alcoholic beverages) is much more expensive than the cost of pure alcohol. And subject to the proper level of production and quality of the product, there will always be a consumer.

After evaluating all the main points (competitors, distribution channels, development prospects), decide on the type of alcohol that you will produce and move on to the next question. And it is connected with the choice of raw materials and the search for sources of supply.

Selection of raw materials and sources of their supply

Another, no less important, smoothly follows from the previous question - the choice of the types of raw materials used for production and the sources of their receipt.

The manufacture of alcohol by distilling mash can be carried out on the basis of a variety of raw materials. First of all, it is sugar. Its productivity is maximum: 10 kg of such raw material gives about 5-5.5 kg of the finished product, that is, pure alcohol.

However, it is also the most expensive. In addition to sugar, you can use various starchy foods: cereals (rice, corn), as well as sugar beets and fruits (apples, grapes, plums, etc.). Alcohol production from potatoes is also possible. Up to 3 liters of alcohol can be obtained from wheat, and only about a liter from beets / potatoes and fruits.

In any case, the choice is large enough. In addition, you can use several different sources at once, as well as mix the mash obtained from different components. This is irrelevant if you are producing industrial alcohol. But in the manufacture of drinking alcohol, and even more of a high quality (extra category and higher), such mixing is unacceptable. Raw materials should be of high quality (not rotten or frozen fruits, beets, etc.) and one-piece.

Assessment of the capabilities of suppliers of raw materials

What kind of raw materials will be used depends on the possibilities of its uninterrupted receipt in the required quantities (it is not difficult to calculate them based on the above data and the planned production volumes). Analyze the situation with suppliers of raw materials in your region.

It can be a sugar factory located nearby, or a state farm that will be able to supply you with fruits, beets, or others. Estimate the volume of possible supplies. A rash approach to this issue may not play in your favor, as a result, the production capacity of the workshop or plant will be idle. Find out in advance about the terms of cooperation with potential suppliers.

Production planning: premises, equipment, technology

After all the main issues have been resolved: the type of alcohol and possible sources of its production have been selected, marketing methods have been determined, competitors have been analyzed, you can proceed to the most important thing. These are questions about where (premises) and what (equipment) to produce alcohol, as well as how to do it (technology). Let's dwell on them in more detail.

Choosing a room

As for the premises, then its choice must be approached with all responsibility. Let's take a look at the main parameters that it must correspond to. We hope you are not planning on making alcohol at home? This option is quite acceptable if we make it for personal needs, but we are going to do business. But here everything is already serious, and an appropriate room is required in order to organize a fully functioning workshop in it.

Criteria for choosing production areas:

Dimensions - Your workshop should be two or even three times larger than the area occupied by all the equipment for the production of alcohol (in particular, fermentation tanks). The same applies to the height of the ceilings.
Temperature - the room where the production is planned to be organized should be warm enough. That is, there are two options - a well-organized heating system or good thermal insulation. This is imperative to keep the fermentation processes running on a continuous basis.
Ventilation is also very important. It can be either forced or natural (only if a water seal is used).
A separate room should be designated for the installation of distillation equipment (rectification part).
Other important parameters. In the workshop itself, there must be a sewerage system, floors with equipped ladders for drainage, and also necessarily running water.

As you can see, it is important to take into account various nuances before deciding whether a room is suitable for organizing a distillery in it. Keep in mind that the larger production volumes you plan, the larger the equipment dimensions (as well as its quantity) will be, and the more area will be required for the workshop or plant.

We buy equipment

Before proceeding to the selection of equipment and the search for sellers from whom the purchase will be carried out, you need to understand the production process itself. The technology for the production of alcohol is not very complex. However, it is important to have a complete understanding of all stages of manufacturing and the equipment required for each of them. This is necessary in order to understand what equipment to buy for the production of alcohol, what sizes / volumes and in what quantity. This section of the article is devoted to this issue.

The most important components are two - a mash tank and a distillation unit:

The first component is a so-called technical bath - a container made of stainless material, into which raw materials are loaded at the first stage of processing. The mash tank must necessarily have a drain valve and a hatch for a water seal, since carbon dioxide is released during the fermentation process.
The second (distillation unit) consists of two parts: mash (here the mash distillation process takes place) and rectification (here the resulting ethanol is purified).

In addition to the main equipment, you will need various additional devices and components: refrigerators, thermoelectric heaters, separators, alcohol meters, etc.

Make a detailed list of what equipment for the production of alcohol you need, in what quantity, with what physical and technical characteristics. It is best to determine the complete set of production equipment and its specific characteristics with the chief technologist of your future workshop.

As for the cost, you need to calculate it in advance (at least approximately) and include it in your business plan. The price largely depends on the planned capacity.

So, a rectification plant for the production of alcohol for a small shop (capacity of about 12 l / h) will cost about 150 thousand rubles. If we talk about a large plant, then the prices here are much higher - from 1 to 3 million rubles for just one column. But the power is several times more.

Perhaps it is worth starting with a small workshop, and with a favorable development of production, expand and develop into a larger factory production. It all depends on your desires and capabilities at the moment, especially financial ones.

Drinking and technical alcohol: production

The process of making alcohol itself is practically the same regardless of what raw materials are used and for what purposes the final product is intended. However, there are still differences and they are associated with the preparatory (or initial) stage of production.

If you describe the technology of how to make alcohol from apples, oats or sugar, then they will be different. The fact is that starchy products undergo preliminary processing - sugaring. The result is a sugar wort, which is then fermented. That is why it is easiest to make alcohol from sugar, but not cheaper. Let's consider how to prepare plant materials for the main stage of production.

Grain processing

For production, you can use rye, wheat, rice. First, the grain is cleaned of impurities and passed through an air sieve apparatus. It is dried and ground before use. Wort is prepared from the resulting flour: flour is combined with water in a special container, where they are mixed. Then the batch is heated with steam to 75 degrees and fed into the contact hole of the installation. Here the mixture heats up to 100 degrees.

Then the grain slurry is sent to the cooker, where it is boiled for several minutes at a high temperature (up to 172 degrees). The result is a rupture of the cell walls of the grain. Malt milk is added to the already cooled mass to break down the starch. As a result of this saccharification process, sugar wort is obtained, which is used for the further production of alcohol.

Fruit processing

Making wort from apples and other fruits is somewhat easier than from grains. The fruits are crushed and wort is introduced into them (in a proportion of about 5% of the fruit mass). Further, the same thing happens as with cereals. Water is added, everything is mixed and heated in the cooker. Then the resulting homogeneous mass is cooled, ground and fermented.

Alcohol production technology: main stages

Raw materials (sugar or sugar wort obtained from other products) and yeast are loaded into a special mash tank. Mash is prepared within a week, as a result of which the process of alcohol content in it should reach 15% (if there is more, the fermentation process will stop).
Next, the finished mash is sent to the distillation apparatus. In the first part, its actual distillation takes place: heating (ethanol evaporates) and cooling of the vapors (condensation).
In the second part, ethanol is purified from fusel oils. The process is called fractional distillation. As a result, the very finished product is obtained - pure ethyl alcohol.

Since the mash is cooked for 7 days, a weekly rate of raw materials is loaded into the distillation apparatus. This must be taken into account to ensure the continuity of the production process. Thus, the containers will need about 7 times more than the capacity of the rectifier.

In general, we can say that the technology is quite simple and straightforward. Everyone can understand the process of making ethyl. This is not the production of methyl alcohol, which requires serious knowledge of chemistry and can be very dangerous if not properly organized. However, joking in both cases is not worth it, in this process, compliance with all standards, technology and safety measures is the key to successful production and the absence of accidents. By the way, you still need to get the appropriate license. More on this later.

Legal production of alcohol . Obtaining a license

After you have figured out all the intricacies and nuances of your future business, learned how to produce alcohol and what is needed for this, you can proceed to one of the most crucial stages - obtaining a license. Without this document, no matter what knowledge you have and no matter how much money you have, it will not work to implement plans for building and launching production. So, what documents are required to obtain the coveted permission? Let's review them:

Constituent documents (memorandum of association, articles of association, etc.) - the original or copies certified by a notary.
Registration documents (certificate of state registration) - original or notarized copies.
Tax registration certificate - original / copy.
Payment order for payment of the fee for granting a license (must be marked with the bank's mark).
Certificate of absence of tax arrears.
A document on the availability of premises suitable for organizing the production of ethyl alcohol (on the basis of ownership or lease).
Conclusion on the compliance of the premises with sanitary and epidemiological standards.
Conclusion on the compliance of the premises with fire safety requirements.
Conclusion on the compliance of their environmental standards.
Documents confirming the availability of certified equipment (for the production and storage of alcohol products, control over production volumes).
Certificate of technical competence (it must contain a list of the analyzed equipment, raw materials and finished products and their compliance with state standards).
A document confirming the availability of sufficient authorized capital.
Extract from the Unified State Register of Legal Entities.
Goskomstat codes.

Before collecting a complete set of documents, you will have to run around. However, the availability of all the required certificates, conclusions and certificates is a guarantee that you will receive the coveted license and will be able to start legal activities for the production of ethyl alcohol.

It would seem that there are no longer any obstacles for the long-awaited start of your activity - you can safely launch the production process. This is indeed the case. But it is very important to always be on the alert in this matter, especially with regard to maintaining the quality of finished products and compliance with excise legislation.

Prospects for the development of alcohol production

In the process of developing your business, delving into this field of activity, you can find a number of tempting prospects for yourself. In particular, the reorganization of production in order to increase its scale and expand the specifics.

It can be its own perfumery and cosmetic or food production related to alcohol, chemical or pharmacological activities. The choice is large enough. Of course, these enterprises require additional costs, capital investments and time. However, they will be able to take your business to a new level, including in terms of making a profit.

In addition, you can expand your production without major investment. In parallel with the production of alcohol, to engage in the manufacture of feed for agricultural animals. When ethanol is produced, a light brown waste is formed, called vinasse. It is a very valuable secondary raw material due to the content of protein, carbohydrates and fiber, and therefore can be used to feed cows, pigs and other animals. And its output is no less than 13 liters for every liter of alcohol. A very profitable business that does not require large expenses.

Conclusion

In this article, we tried to highlight for you all the main points related to the organization of such a specific type of business as the production of ethanol or, more simply, alcohol. We have considered issues related to the choice of raw materials for the manufacture of alcohol and the search for its sources; ways of selling finished products; features of the premises for the workshop required for the production of equipment. And also the technology of obtaining alcohol from various raw materials was described.

We did not disregard the legal issue, presenting a list of necessary documents for obtaining a license to carry out this type of business. In conclusion, we briefly dwelled on the prospects and opportunities for obtaining additional profit in the production of alcohol. We hope this information will help you create your own business plan and start this profitable activity soon.