Lesson continues....
Airtight is better but not a requirement,another thing is temperature high fastens the process.Koroga kabisa only once and forget!
That said now you can taste this solution after about seven[7] days.
It should test a bit bitter & krest soda in colour if u used white sugar & brown if molasses.
If it tastes sugary then its NOT ready, another more days til bitter.
DISTILLING
Equipment required
1.One drum about 100 litres
2.One big jiko ya makaa & makaa
3.One sufuria a size that can enter in the drum and leave some space around it.
4.Three [3] pieces of mianzi half sticks 3/4 size of the drum
5.Metal basin sio karai ile ingine ya kuweka vikombe na birika gichagi.
6.Leso
7.Cold water 200 litres I suggest you set your lab in the shower!
Thats all for equip
Are stil there kusadikika?

Im not from the region but @mcdoba.. your ingredients are basically an improvisation so as not to waste maize for Ugali. Why waste good maize for food while any other condiment can do?... otherwise Busaa is a stage in making Changaa.. It needs good hybrid maize..

Stage Three:
1.Washa Moto kama ya shetani
2.Weka drum juu ya moto na mwaga the solution now called kangara ndani yake.
3.Ingiza the three miazi pieces in the drum from the centre outwards at 120 degrees apart.
4.Ingiza the sufuria to be held by the miazi at a distance of about 30-40 centimeters from the solution.The sufuria is empty!
5.Weka the metal basin juu ya mdomo ya drum.The bottom of this basin should be about 20 to 30 cm from the top of the sufuria which is inside the drum.
6.Put cold water in the basin.
7.Dip the leso in cold water and use it to seal any gap between the drum and the sufuria if any to avoid the vapour from escaping.kama mshipi!

Swali?

Ngong, hio ni chang'a yaa wapi.....your 1st instructions are off the mark.

@poundfoolish, they are not improvisation they are the best I tell!!

I knew you had something up your sleeve McDoba. Thanks a lot for the video.