Alcohol can be made from potato skins, molasses and yeast, using fermentation. This process does not require a still. It is not as potent as distilled alcohol, nor does it taste as good, but it is simple to do. This mixture is called a wash. The maker of the alcohol may need to experiment with different measurements to get the process right; as slight variations can distort the process. For example; fresh versus dry potato skins can alter the formula.
Prepare a 4-liter bucket. Clean the bucket with soap and water.
Fill the bucket with 2 liters of a liquid. Water works best, but different types of juices also work. The water or other liquid should not spoil if left out. For example; milk is a bad choice.
Add 1 lb. of potato skins to the bucket.
Add 1/2 lb. of molasses to the bucket.
Add 1/4 lb. of yeast to the bucket.
Mix with a large spoon.
Place a lid on the bucket. The lid may pop off during fermentation. This is fine; let it be.
Place the bucket in a cool, dry place.
Wait seven days, then check on the bucket. The potato skins should be gone. If they are not, wait some more until the yeast has eaten the potato skins.
Wait for the alcohol to kill the yeast. Once the potato skins are gone, the alcohol concentration will rise. Eventually it kills the yeast and the yeast is gone. The mixture is ready.
Pour the liquid through a fine sieve into a jug. Consume when ready.
- "The Alaskan Bootlegger's Bible"; Leon W. Kania; 2000
- "The Secret Art of Mead Making Revealed"; Will Kalif; 2011
- "Applied physiology: including the effects of alcohol and narcotics"; Frank Overton; 2009
Erick Kristian began writing professionally in 2008. He has a strong background in business and extensive experience writing fiction and articles related to spirituality and self improvement which are published on growingeveryday.com. Kristian has written several screenplays, produced numerous films, published books and written numerous articles on a variety of subjects. He holds a Bachelor of Business Administration from Schulich School of Business.