AN OFFBEAT APPROACH TO ALCOHOL PRODUCTION

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What's Important, though, is that although Jim might be "just foolin' around" he is helping to demonstrate that we don't have to depend upon imported, nonrenewable sources to meet our liquid fuel needs.

Of course, Langley's design may well be too crude-and too dependent upon uninterrupted sunshine-to be considered a reliable source of backyard power. (it was such problems that led MOTHER's researchers to develop a more efficient and productive type of still.) But-with the need for a gasoline substitute growing more and more desperate by the day-those of us who are experimenting with home-produced ethanol can't afford to discount any ideas that might help make agriculturally produced fuel more available.

COOKING UP MOTHER'S MASH

All successful ethanol production begins with a starch-rich concoction which converts, easily and thoroughly, to a yeast culture's favorite food: fermentable sugars. And-when the fungi find a generous supply of their preferred fare-they reward the distiller with a high rate of alcohol yield. MOTHER included several of these mashing recipes in Issue No. 57 . .. all of them adapted from beverage "alky" formulas. Since then, our researchers have been busy mashing, fermenting, and distilling. Their recent experience-combined with some expert advice on fuel-grade alcohol preparation-has resulted in the following technique ... one which returns a maximum volume of flame-grade juice.

Start with a bushel (56 pounds) of well-milled corn and 30 gallons of water adjusted to a pH factor of 7. (Measure the pH with litmus paper and adjust the factor by adding agricultural lime to raise the number or citric acid to reduce the figure.) Slowly add the water to the corneal ... stirring constantly to prevent lumping. Then-once the solution is well mixed-add two ounces of Taka-Therm enzyme (available from MOTHER) and heat the mash slowly (with continuous agitation) from room temperature to about 160°F in one hour, (Taka-Therm helps keep the starches from gelling, but-if you heat the mash too quickly-the enzyme won't get a chance to work. If you do make this error, stop agitating and let the goo cool until it reliquefies.) Continue to heat the concoction to boiling point . . . then shut off the heat. Stir the mixture occasionally while it cools.

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