Ethanol can be made from many liquids that contain sugar, such as sugar cane juice. The ethanol content will be primarily determined by the sugar content of the sugar cane juice. The yeast you’ll add to the sugar cane juice will convert the sugar into ethanol. The resulting product is known as sugar wine, although it won’t have any flavor other than the ethanol.


Things You'll Need


Obtain at least 1 gallon of sugar cane juice. You may get sugar cane juice directly from a sugar cane plantation and from a grocery store. Make sure the sugar cane juice doesn’t have any preservatives that will prevent the yeast from growing. Sugar cane juice is essentially sugar water so you can also make it yourself.

Measure the concentration of sugar in the sugar cane juice with a saccharometer. Place the saccharometer in a sample of the sugar cane juice and read the value at the surface level of the juice.

Adjust the sugar content of the sugar cane juice so that it’s between 9 percent and 25 percent sugar. A sugar content below 9 percent may not age well or be stable. A sugar content greater than 25 percent may have sugar left over after the fermentation is complete, which may allow fermentation to begin again after the sugar wine is bottled. Add water to reduce the sugar content and add sugar to increase the sugar content.

Pour the sugar cane juice into a one gallon plastic jug and add a pinch of yeast. Punch a hole in the jug’s cap and place it on the jug. Allow the sugar cane juice to ferment in a cool place for 1-2 weeks until the all of the sugar has been converted into ethanol.

Siphon the top of the sugar wine into bottles but leave the dregs in the plastic jug. Sugar wine can be drunk immediately although it will continue to improve for at least a year. You can also increase the concentration of the ethanol in the sugar wine by distilling it.

References and Resources

WineMaker Magazine