If making two batches, be sure to use twice as much yeast (two packets).
For a cleaner alcohol, use purified water.
It is not necessary to sterilize the sucrose solution before fermenting, but if desired this can be done by boiling the sucrose solution for fifteen to twenty minutes. Take into account that some of the water will evaporate, so add a little more water before boiling.
Use one packet of yeast. More yeast can speed up the process, but it will not lead to a better yield of alcohol. Do not put the yeast into the sugar water until it has cooled. If the water is too hot it will kill the yeast.
Fermentation is an anaerobic (lacking oxygen) process.
Use 0. 5 to 1. 0 gram of isinglass per 5 gallons (19 L) of batch.
Don’t store the alcoholic liquid in a carboy for more than a month as it can become oxidized over time. Filter through a carbon filter if desired. Use a food-grade carbon filter to remove unwanted volatiles to further purify the alcohol. If flavors were added before this point, don’t use the carbon filter because it will most likely strip out the flavors.
Reuse liquor bottles, wine bottles, and beer bottles, or use mason jars.
