1) Disolve the bread in water, 2 parts water to 1 part bread ( by volume, not weight )
2) Bring to a full boil
3) Let stand until its temperature has lowered to 150°F
a. Cool it to near room temperature.
b. Test that its pH and adjust it between 4 and 5
c. To lower it: Add Muriatic acid, Citric acid or Sulphuric acid.
d. To raise it : Add Lime, Bicarbonate of soda or Calcium carbonate .
e. Do the above very sparingly as a little goes a long way.
4) Heat back up to 150°F when pH has been corrected.
5) Add enzymes to the rate of:
a. 35 Grams of Alpha amylase per 100 Lbs of dry bread
b. 35 Grams of Gluco amylase per 100 Lbs of dry bread
c. Both being Added at the same time together
6) Stir and let stand until it has cooled to 100°F
7) Add distillers yeast ( brewers yeast ) to the rate of: 2.5 Oz per gallon of mash
8) The fermantation process is slower than usual due to the nature of the beast.
9) Ferment in an airtight tank fitted with an air lock that will let the CO² escape but will prevent air from reaching the mash.
*Fermentation is the chemical reaction in which the yeast consumes the
sugar contained in the mash producing Ethanol and CO²
When the water trap stops bubbling, fermentation has stopped.
i. Fermentation will take from
ii. This may be shortened to
iii. If using turbo yeast use 1 packet per 25 Gallon of mash.
Note: * 20 Lbs of dry bread will yield around 1 Gallon of 180 Proof Ethanol
* The proof of the beer will be from 6 to 9 % ( up to 10% in some cases)
See below for the long format
Bread is a simple product to use as a feedstock for alcohol production because most of the processing has already been done for you. The primary concern is the mold and wild yeast that are present in bread after it becomes a few days old.
Bread just like grain has unconverted starches that must be converted into sugar so that the brewers yeast can use them for food. Enzymes are used for this conversion but unlike grain the process can be handled in a one step process.
Start by dissolving the bread in water and bring to a boil in order to kill the mold and yeast.
Then while the boiled mash is cooling down take a sample of about 2 or 3 ounces and cool it in a double boiler of ice cold water in order to bring it down to room temperature.
Test the pH of the mash and if necessary adjust it to between 4.5 and 5.0 (the pH is critical for the enzymes to work properly). You can use Citric acid or Sulfuric acid to bring the pH down, OR Bicarbonate of soda or Calcium Carbonate to bring the pH up.
Be careful, a little bit can take your pH to far.
After you have adjusted your pH watch the dropping temperature and you can even use a copper cooling coil if desired to bring the temp down but you are looking for 150 degrees Fahrenheit. (130-160 are the maximum ranges so you have some leeway there.)
Add equal amounts of Alpha amylase and Glucoamylase at a rate of 35 to 45 grams of each per 100 pounds of bread, stir in well and let sit until temperature naturally drops to under 100 degrees Fahrenheit. After the temperature is below 100F you can add your yeast.
If using brewers or distillers yeast you add approximately 2.5 grams per gallon.
If using turbo yeast you might want to start out with 1 packet per 25 gallons and wait 3 to 4 times the recommended time due to the fact that this is a conversion process and not just readily available sugars that turbo yeast are designed for.
Please report back to the forum your progress, how well this recipe works for you and if you have any suggestions as to how we can make the recipe better, this is an interactive forum and requires your input to let us all know what and how well things work.
Donald Franson ( From Alcohol fuel forum )