How Do You Ferment Or Make Your Own Alcohol?

The chemical name of Alcohol is Ethyl Alcohol or Ethanol, chemically represented as C2H5OH. Ethanol can both be manufactured petro-chemically through the elimination of water from ethylene, and biologically, by fermenting sugars with yeast  that  is called fermentation process. However a simpler process,fermentation,is illustrated below:
In fermentation Alcohol is manufactured from starchy materials such as potatoes, barley, maize, rice, wheat etc. Potatoes are generally used for this purpose. The process involves the following steps:
Step1)
          Starch is liberated from potatoes and then, malt is then added to it. Malt contains the enzyme diastase that converts the starch to maltose. Its chemical representation is as follows:
       2(C6 H10 O5)n + n h2o     Diastase             n C12 H22 O11

Step 2)
           To the Maltose solution yeast is added. The yeast contains the enzymes Maltase and Zymase.The enzyme Maltase coverts Maltose to Glucose.                                                                           
                                                    
        C12 H12 O11   + h2O      Maltase               2 C6 H12 O6
                                                   (Yeast)
        Zymase is a group of 14 enzymes that convert Glucose to Ethyl Alcohol

        C6 H12 O6                 Zymase          2C2 H5 OH  +  2 CO2
                                                (Yeast)
Step3)
           Ethyl Alcohol is then separated from water by distillation. The Alcohol obtained in this way is 95% and is called Rectified Spirit.Fractional distillation is unable to give 100% Alcohol that's why some other method. Alcohol then obtained is called Spectroscopic Alcohol

The kind of reaction the word 'alcohol' receives needs a severe turnaround. Alcohol is commonly associated with an intoxicant that confuses and disturbs normal body co-ordination. However, the alcohol content of an extract can vary and is subject to the method and period of fermentation resorted to. In some countries, it part of the local culture and tradition to distill alcohol at home.

In order to start the process of creating alcohol at home, you need to first select a base. The base could either be a vegetable, fruit or cereal. The ones commonly opted for in a home-based attempt are grapes and beet-root. Once the base is selected the fruit, vegetable or grain is washed and set aside, till the base softens and secretes its natural juices. The base becomes saturated in its natural sugar and water content and is reduced to a pulp. For fermentation, yeast or certain commercially marketed bacteria are used. Both these are readily available in the market. Once the fermenting agent is added to the base, the agent breaks down the natural sugars into ethyl alcohol and carbon dioxide. The time span for which the base is then allowed to 'stand' determines the alcohol content.

In many cases, people who attempt to make alcohol at home add to the existent sugar content and do not allow the base to stand long, so that the resultant drink can be consumed at family functions too.