The Compleat Distiller

THE COMPLEAT DISTILLER 16
• We have 10 kg of sugar, and a 35-liter fermenter. What % alcohol will we get?
(This time we know weight of sugar and volume. Re-arrange the equation again to get
g/l sugar = weight sugar ÷ volume x factor
= 10 kg ÷ 35 liters x 1000 = 28.6 % sugar
(now, calculate % alcohol from g/l sugar, by dividing by 17)
% ethanol = g/l sugar ÷ 1.7
286 g/l sugar ÷ 17 = 16.8 % ethanol
Dr. Cone's methods for high alcohol fermentation
Method #1
This method uses a lot of yeast, because about 80 % of it will die during the first day or so of
fermentation due to the high sugar content.
• Start with sugar concentration of 400 grams per liter of solution.
• Add 1/2 gram Fermaid K® (or equivalent) per liter (2 grams per US gallon).
• Add at least 2 grams properly re-hydrated yeast per liter (8 grams per US gallon).
• Add 1/8 gram potassium or calcium carbonate per liter ( 1/2 gram per US gallon) initially.
• Add 1 gram DAP per liter (4 grams per US gallon) divided into at least three doses, spread out
over the first half of the fermentation.
• Ferment between 21º and 26.5º C (70 – 80º F).
• Aerate, stir or pump around for the first 48 hours.
• Monitor the pH carefully, keeping it between 3.4 and 4.0. Add potassium or calcium carbonate as
needed to keep in this range.
• Stir occasionally after fermentation slows down to keep the yeast suspended.