How To Make Sugar Cane Alcohol?

If producing alcohol had been as simple during Prohibition, there would have been no shortage of homemade booze. I just started experimenting with a product called Spike Your Juice, which promised to convert juice to alcohol in 48 hours. This is how it works: Choose a juice that has at least 20 grams of sugar per serving, mix in a package of specially developed yeast, seal the bottle with an airlock, and wait 48 hours. The natural sugar in the juice is transformed to ethanol, with carbon dioxide as a byproduct, similar to the fermentation process used in winemaking. As a result, an alcoholic beverage with a champagne-like effervescent fizz has been created.

I acquired a box of these magical microorganisms and began testing them. Filtered juices that don’t need to be refrigerated and aren’t artificially sweetened are recommended in the directions. But I’m terrible at following directions, and I’m wary of a drink that doesn’t need to be refrigerated. I went to Trader Joe’s and bought a bottle of pink lemonade, mango, blackberry, and sweet tea. The pink lemonade worked nicely; it was quite effervescent after 48 hours, however I couldn’t detect any alcohol. The sweet tea fizzed a little but didn’t taste “spiked” at all; it just tasted bad. During fermentation, the mango juice (which had not been properly filtered) produced large solid clumps. I’m not sure why they were so bad, but I filtered them out with cheesecloth before drinking them. Again, there’s some fizz but no buzz.

The blackberry juice came out on top by a long shot. It also developed some solids (despite the fact that it started out as clear juice), and while you wouldn’t mistake it for wine, it was tasty. Consider a blackberry Lambic, but for $1.75 per bottle (64 oz. juice at $3, $1.50 per packet of yeast, 25 oz. in a wine bottle). This is something I’d make again, and certainly something I’d offer to corruptible children or dinner guests.

According to the directions, you can leave the fermentation running for up to 48 hours to obtain a 14 percent ABV. It also suggests Welch’s or Ocean Spray – I guess we’ll just have to agree to disagree on that one. The nicest part of this product, in my opinion, is that you may use whatever fantastic starting ingredients you like, such as locally produced cider or raspberry juice from your own trees. But I’ll raise my glass to this product for the fun of quick, uncomplicated DIY booze!

Scott Heimendinger is the man behind Seattle Food Geek, one of our favorite blogs for obsessive-compulsive kitchen activity, where this story first appeared.

Cachaça vs. Rum vs. Rhum Agricole

Sugarcane is used to make cachaça, rum, and even rhum agricole. However, each spirit is made in a somewhat different way. Cachaça can only be manufactured in Brazil from fresh cane juice that has been fermented and distilled once. Rum, on the other hand, can be made anywhere and is often prepared from molasses, a cooked byproduct of sugar manufacturing that is distilled to significantly higher alcohol-by-volume percentages.

Can you make vodka from sugar cane?

Vodka manufactured from sugar cane is known as sugar vodka. Sugar vodka is a way of producing a neutral spirit (vodka is a neutral spirit) by fermenting cane sugar, water, and yeast. The fermenting liquid is subsequently distilled to a high alcohol content (about 95% alcohol by volume or “ABV”). It is a substance that is legally classified as colorless, odorless, and tasteless. It is also known as neutral spirit, rectified spirit, or ethyl alcohol.

How do you ferment sugar cane at home?


  • If the flavor is right (alcohol, acidity, and sweetness), add some wine stabilizer and refrigerate it.

What is the easiest alcohol to make?

So, how do you manufacture various types of alcohol? Change the source of sugar. Honey, fruits, flowers (such as dandelion), and carbs (such as potatoes) all alter the character of the resulting alcohol.

Most people say that mead is the simplest alcoholic beverage to create because it requires very little equipment and ingredients. You may easily obtain the things at the grocery store if you don’t already have them in your cupboard.

For 1 gallon/3.78 liter of water, you’ll need roughly 2-3 pounds of honey. The yeast is added after the mixture has been stirred. Put the lid on the container. Wait a few weeks and see what happens. Your mead will be ready to drink after that.

Can you make alcohol with just sugar and yeast?

Using a basic sugar wash method to make moonshine Sugar wash is a mixture of water, sugar, and yeast that is used in the fermentation of alcohol before it is distilled in a moonshine still. A sugar wash is one of the most cost-effective and simple ways to make a fermentation wash. It can be made with inexpensive table sugar or dextrose, or with brown sugar for a rum-like wash. Use our easy sugar wash recipe.

When a sugar wash comes into touch with a yeast strain, the yeast begins to feed on the sugars and multiply over time. Sugars will be converted to ethanol and carbon dioxide as the plant grows. When yeast initially comes into touch with sugar, it should be dormant for about 60 minutes. As the yeast colony grows, it will soon begin to feed on the sugars at a rapid rate. The fermentation process will come to an end when the yeast runs out of nutrients and carbohydrates, and the alcohol percentage rises.

  • Because the yeast is still adjusting to its new surroundings, it will experience some lag in reproduction throughout this cycle. A one-to-two-hour period will pass with minimal activity. Give it time and patience.
  • After this cycle is completed, the yeast will begin “feeding” on the sugars in order to survive in the absence of oxygen. The yeast will eat quickly, and most of the sugars will be gone within the first three days or so. As carbon dioxide escapes from the bucket, you’ll see your airlock bubbling often at this point.

The majority of yeast strains will require 5-7 days to make moonshine. Although our popular 48-Hour yeast can produce 20% in 5 days, it’s best to wait a full 7 days for all yeast to settle or use Turbo Clear for faster cleaning.

Fruits are another fantastic alternative to normal sugar for making moonshine. Because you may experiment with different fruits to get natural flavors in your completed product, this is a pleasant procedure to accomplish. The use of potatoes to manufacture vodka is a good illustration of this. Apples, plums, pears, and a variety of berries can also be used to prepare that liquor using a blender.

Is fermented cane sugar alcohol?

Cuttings are used to grow sugar cane. The canes are chopped into parts and buried, each with two or three buds. Harvesting begins right before the cane flowers, at the peak of the sugar content. The bottom stalks are trimmed flush with the ground as the sugar accumulates. The stalks are then broken into bits and passed through a succession of mills multiple times. They’re watered while they’re crushed because soaking the fibers dissolves the leftover sugar, allowing more sugar to be recovered. The resulting cane juice is known as’vesou,’ and the thick liquid that remains is used to make molasses. Yeast breaks down sugar in sugar cane juice or molasses diluted with water during fermentation, making alcohol (ethanol). When this process is finished, the cane wine has a 5 percent (10 proof) alcohol concentration, whereas when molasses is utilized, the alcohol percentage can approach 10%. (20 proof). The water is subsequently separated from the alcohol and aromatic compounds by distillation. After that, the rum is titrated to 70% alcohol (140 proof) and spring water is added to reduce the alcohol concentration.

How do you make sugarcane rum?

According to Difford’s Guide For Discerning Drinkers, rum is a beverage produced from sugarcane byproducts – often sugarcane juice, sugarcane syrup, or molasses. Slaves were the primary consumers of the molasses produced during the sugar production process after Christopher Columbus introduced sugar cane to the Caribbean. Even back then, there was so much garbage that no one knew what to do with it until someone had the brilliant idea of making alcohol.

Modern rum is created in one of three ways: directly fermenting sugar cane juice, making a concentrated syrup from sugar cane juice and fermenting it, or turning the juice into molasses and fermenting it. The temperature and soil have an affect on the final rum flavor, which is why rum made from Barbados molasses would taste different than rum made from Dominican molasses, even if they were distilled in the same spot and using the same process. Molasses is used by the vast majority of rum distillers, however not all molasses is made equal.

“The first distillation is known as light molasses in the United Kingdom and former British colonies, the second is known as dark treacle or dark molasses, and the third is known as blackstrap molasses,” said Richard Floss in Rum: A Global History. “All of them can be used to make rum of variable quality, though the liquor made from the poorer grades of syrup is frequently redistilled to remove the harsh aromas.”

Distilleries can then take one of two approaches when it comes to fermentation. If natural fermentation is chosen, the sugar product will be stored in open vats, allowing natural yeasts in the air to perform their work and convert sugar to alcohol. Another alternative, which is used by most larger organizations, is to introduce pre-determined yeast strains and then regulate the fermentation from start to finish.

Distillers are left with a low-alcohol product when fermentation is finished (sometimes called the low wines). It isn’t rum yet, but it will be after distillation, which separates the alcohols from the fermented liquid.