When making vodka from grains and potatoes, a mash must be made that contains active enzymes that break down the starches from the grains or potatoes and makes fermentable sugars. Fruit juice already contains sugars so starch-degrading enzymes are not needed. As with fruit juice, vodka made from store-bought sugars need only be fermented, thus bypassing the need for a mash. When already fermented mediums such as wine are used, the medium can be distilled right away into vodka.
If you’re using malted whole grains, you do not need additional enzymes. Malted whole grains, like malted barley or malted wheat, are rich in natural enzymes that break down starches into fermentable sugars. If you’re using refined sugar and molasses, you do not need additional enzymes because the sugar is already present.
For enzymes to be able to break down starches, the starches must first be gelatinized. Flaked (rolled) grains are often already gelatinized. Un-gelatinized ingredients such as potatoes and unrolled or malted grains are heated in water to the gelatinization temperature of the particular starch that is used. Potatoes usually gelatinize at about 150° F (66° C), and barley and wheat gelatinize at about the same temperature. Theoretically, a potato mash should only need to be heated to 150° F (66° C). If a low temperature is used with potatoes, the potatoes should be finely shredded before adding them to the water. Starch-degrading enzymes only work at specific temperatures and are destroyed at high temperatures. A temperature of 150° F (66° C) is common, but temperatures above 158° F (70° C) will result in the destruction of the enzymes. The absolute maximum temperature is 165° F (74° C).
The starches should convert into fermentable sugars during this time, and the mixture should become much less viscous. After 90 minutes to 2 hours, cool the mixture to 80° to 85° F (27° to 29° C). Use an immersion chiller for rapid cooling or just let it cool overnight, but don’t let it get much below 80° F (27° C).
Add 2 pounds (0. 91 kg) of crushed, malted barley or wheat and stir well. Cover and stir periodically over the course of 2 hours. Let it cool overnight to 80° to 85° F (27° to 29° C). Letting it cool for a long period of time also gives the barley malt enzymes more time to break down the potato starch.
The sprouted corn will contain enzymes that were formed during the germination (sprouting) process.
Fermentation is also possible in vessels that haven’t been cleaned or sanitized, and the distilled product will yield drinkable alcohol, but the fermentation may result in a high level of unwanted flavor compounds and higher alcohols due to the action of unwanted yeast stains and bacteria. Oxidative cleaners such as B-Brite are available at homebrew shops, as are sanitizers such as iodophor.
Always affix an airlock to lids and drilled rubber stoppers to prevent explosive pressure from building. When fermentation is conducted in open vessels, put a cheesecloth over the vessel to keep out bugs and other undesirable things.
Yeast needs air (oxygen) initially to grow and start a quality fermentation. This is because yeast makes cellular material in the form of lipids from oxygen. However, oxygen is not desired after this initial growth stage, as yeast produces alcohol in the absence of oxygen. You may want to add a sugar solution at this time. Aerate the sugar solution by pouring it from a distance into the fermentation vessel. If juice is to be fermented, aerate by pouring from a height through a sieve or strainer into the fermentation vessel.
Keep the fermenting liquid in a room that is about 80° to 85° F (27° to 29° C) to facilitate good, efficient fermentation. Alternately, use a heating belt in cold areas. Distillers yeast will ferment cleanly, produce a high amount of alcohol (ethanol), and produce a relatively low amount of unwanted compounds such as alcohols other than ethanol. The amount of yeast used will depend on the specific brand or type of yeast used. Nutrients may be included with the yeast in the yeast packet. Yeast nutrients are needed when fermenting a medium that is low in nutrients, such as sugar solutions, but they can also improve fermentations when used with nutrient-rich mediums such as those made from grains.
Cooling water is usually circulated through a sealed compartment in the distillation column, causing the vaporized alcohol and other substances to condense in the column. This means that such a still must be attached directly to a faucet or a mechanical pump to move water from a supply into the still. If not recirculating water from a single supply, thousands of gallons of water may need to be used to make a small batch of vodka. If water is recirculated from a central reservoir using a pump, about 50 gallons (189 L) of water can be used, but the water will heat up and become less effective.
External cooling in the form of cold water is applied to the column, pipe, or tubing, causing the vaporized alcohol to cool and condense back into liquid. This alcoholic liquid is collected and becomes vodka.
As the wash becomes heated, alcohol and other substances vaporize and condense in the water-cooled area of the still.
It is extremely important that you do not drink this distilled liquid!
It is extremely important that you do not drink this distilled liquid!
Aim for 2 to 3 teaspoons (9. 8 to 14. 8 mL) of distillate per minute. Increased distillate output results in decreased purity.
Always make sure to throw out the tails, as they should not be consumed!
Vodka is usually diluted before bottling, so the distillate may have a very high alcohol content. The distillate may also be too flavorful and aromatic and require additional distillations or carbon filtering.
Keep in mind that the heads and tails need to be discarded each time you distill the vodka! Premium brands of vodka go through 4 or 5 distillates, and most other brands go through 3 before the vodka is diluted and bottled.
