It is relatively easy as long as you use Bread with Non Processed flour, and NO preservatives. If you are going to try this stay away from white bread and go for Wholemeal. I was very surprised at how easy it was and how much alcohol was produced from 6 loaves of bread.
I now have proof that I am descended from a long line of Boozers……. “Man can not live by Bread alone”
Russian Bread to Vodka web site https://www.instructables.com/Vodka-From-Stale-Bread-Crusts/
Ninkasi Goddess of Beer https://en.wikipedia.org/wiki/Ninkasi
Hymn to Ninkasi https://vinepair.com/articles/hymn-to-ninkasi-infographic/
Understanding Diastatic ratings of Barley http://www.highwoodsbrewing.com/diastatic-power.php
Mikes Home Brewing web site https://www.mikesbrew.com.au/
• 2.5 kg Wholemeal bread with no preservatives (should be around 6 loaves of 800gm)
• 10 ltrs Water
• 500g Diastatic Malten Barley (ground to a powder)
• Emulsify Bread in water until all liquid
• Add Malten Barley and mix well
• Heat to 38 – 40 degrees C then turn off power and wait 30 minutes
• Heat to 50 – 55 degrees C then turn off power and wait 40 minutes
• Heat to 60 – 65 degrees C then turn off power and wait 40 minutes
• Heat to 72 – 78 degrees C then turn off power and let sit for 40 minutes
• Filter through Cheesecloth
• When at 30 degrees C add a heap teaspoon of yeast nutrient, half a teaspoon of Citric acid, 25mg Bakers Yeast, put on an air lock and wait until fermentation ends.
• Either use the end of the distillation as a Bread Beer, or distill to Bread Vodka and use your favorite mixer.
Background Music – I Need to Start Writing Things Down by Chris Zabriskie is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Disclosure – Be aware that in some Countries there may be restrictions prohibiting the General Public from Distilling Alcohol for private consumption.
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