What to do when mash turns sour. What to do with sour mash and can it be saved? Do you need a ph meter for mash?

Fermented mash tastes bitter. If you feel acid at the end of fermentation or during the fermentation process, this means that a mistake has been made somewhere. This problem can be corrected, but sometimes all the efforts made will be in vain. If such a problem arises and the mash has turned sour, what should you do next?

Signs of sour mash:

• Strong vinegar smell
• Sour taste
• Sudden cessation of fermentation

It is necessary to distinguish between slightly sour mash and complete vinegar sourness. In the first case, it can be easily reanimated, since the mash was in contact with air for a short time and the percentage of acid is still small. In the second case, it is impossible to correct the situation - the bacteria have converted almost all the alcohol into acid and water, and there is nothing left to save. The concentration of vinegar in such a mash can reach 7%, or even 12%. But complete souring rarely occurs, since for this the mash must sour for a long time.

If the completely sour mash was prepared with fruit, it is used for household purposes as vinegar. After fermentation has stopped, part of the mash must be passed through a cotton-gauze filter and poured into a glass container. This vinegar is suitable for marinating meat.

Reasons for souring

The main reason for the occurrence of acid in mash is the lack of a water seal. Fermentation must occur under anaerobic conditions, without oxygen. If oxygen penetrates into the fermentation tank, acetic bacteria come into play, converting the previously formed alcohol into water and acid. In order for the mash to completely sour, it takes from several days to several months.

The main reasons leading to souring:

• too frequent stirring resulting in contact with oxygen
• improper disinfection of the fermentation tank and instruments that came into contact with the mash during preparation
• infection with lactic acid bacteria
• direct access of oxygen when the mash ferments with the lid open
• temperature violation

How to fix?

If the taste of the mash does not reduce the cheekbones, but there is a slight sour smell, you can neutralize the acid by adding alkali (baking soda or chalk).

Acid extinguishing algorithm:

1. Before distillation, add baking soda or chalk at the rate of 1 tablespoon per 5 liters of mash, the dosage can be changed depending on the amount of acid.
   

   Pour in the soda carefully, otherwise everything will run over the edge because there is an active reaction with the release of foam.

2. When the reaction is over, measure the acidity of the mash with a pH meter, it should be 4 - 4.5 ph, if you don’t have a device, taste it
   
3. Distill the mash twice, the second time dividing into fractions

The more the mash was in contact with air, the greater the amount of alcohol was converted by bacteria into acid and the smaller the amount of the final product obtained at the output.

Mold on the mash

If the mash not only turns sour, but mold also appears on it, the situation becomes even more difficult to save. Mold is a colony of filmy fungi that infects the wort and converts sugar, acid and alcohol into substances that impair the taste of the final product. Such fungi most often appear on fruit and berry mashes. Mold can not only ruin the taste of an alcoholic drink, but also make it hazardous to human health.

As a rule, it is no longer possible to save a moldy product, but if the damage is minor, you should try to do so. If the layer of mold has darkened, become thick and wrinkled, it means that the fungi are already working at full capacity, dropping their spores to the bottom of the fermentation tank, this is a completely spoiled product.

And if there is a thin layer of mold on the mash, what should you do then?

1. First you need to remove fungal colonies by pouring the mash into a clean vessel. To do this, make a small hole in the mold film, through which one end of the hose is lowered into the middle of the container. Place the other end in a clean vessel located slightly lower than the first. Suck air from the hose with your mouth, and when the brew begins, quickly lower it into a clean container. It is necessary to monitor the process and prevent mold from entering a clean vessel
2. The second stage is sterilization. To do this, heat the already cleaned mash to a temperature of 70–75°C, boil for 2–3 minutes, then close the lid tightly and cool to a temperature of 25–30 degrees and add yeast

Prevention of souring

To prevent the mash from turning sour, you must:

• Install a water seal. If it is missing, it is recommended to use a rubber glove. It needs to be placed on the neck of the fermentation container so that it sits tightly and does not allow oxygen inside. To allow carbon dioxide to escape, make a small hole in one of the fingers with a needle.
• Observe the temperature regime
• Distill the mash immediately after fermentation is complete

To prevent souring and mold development, you can add tetracycline antibiotics (doxycycline) in a ratio of 100 mg per 10 liters or nisin - 100 mg per 1 liter.

Let's sum it up

It is difficult to achieve complete souring of the mash, but if this happens and the bacteria convert all the alcohol into acid and water, the product is already spoiled and it is better to throw it away. If the amount of alcohol remains large, you can easily neutralize the acid using simple products such as soda or chalk.

It happens that moonshine becomes sour. This is a problem that beginners in moonshine most often encounter, who do not take timely measures to prevent oxygen from getting into the mash. But, as it turns out, there are other reasons why wheat mash may be sour.

Can mash even be sour? If you check the taste of mash obtained from any grain under normal conditions, you will notice that there is a bitter aftertaste with the aroma of the original raw material and never tastes sour. This means that souring of the mash is still a phenomenon that should not occur under normal conditions. What can be done to prevent this from happening?

Why does the mash turn sour?

You should choose quality products as raw materials. In addition, observe their ratio and carry out the processes described in the recipe as accurately as possible.

What could be the reasons for the mash to turn sour?

In addition to the fermentation of alcohol, other processes and reactions occur in the mash that may not be related to moonshine brewing. Bacteria and microorganisms live in raw materials, on dishes or in the air. All of them are involved in reactions under certain conditions. Such reactions can cause souring, the appearance of odor, and the cessation of fermentation.

The main reasons why mash turns sour:

• Excess oxygen. Fermentation occurs anaerobically, which means that in order for the yeast to process sugar into alcohol, there must be a lack of oxygen. If you do not install a water seal or constantly remove it, for example, for mixing, the amount of oxygen increases. Although it does not prevent fermentation, it promotes the beginning of another process - the synthesis of acetic acid. As a result, the mash acquires a sour taste, and the concentration of ethyl alcohol is significantly reduced.
• Another cause may be lactic acid bacteria. If they become infected, fermentation will stop and the mash will spoil. It is useless to revive such a product; you just have to throw it away.
• Another reason may be a violation of the temperature regime. To prevent the mash from turning sour, it is necessary to maintain a stable temperature in the room. For fermentation it should be 25–28 degrees.
• The reason, as already mentioned, may be the lack of a water seal. A water seal is necessary for the release of carbon dioxide, and it also prevents the access of oxygen. An alternative would be a glove with a hole in one finger. In some recipes, a water seal is not specifically installed, and the acidity level must be carefully monitored.

Separately, it is necessary to say about infection by bacteria and fungi. Often, instead of the usual ones, wild yeast is used or they end up in the wort from natural raw materials. The waste products of such yeast are alcohol compounds. But not all types of microorganisms are suitable for this. In some cases, the mash may be infected with other pathogenic fungi, and it will be impossible to obtain a quality product. The concentration of harmful impurities in the mash will be too high, so much so that there will be no point in distilling it into moonshine.

When ingested by certain other bacteria, dimethyl sulfide may be formed. In this case, a sign of infection is the smell of corn. It also happens that the mash smells like rotten eggs. In this case, a lot of hydrogen sulfide was formed. At the same time, acidity, oddly enough, may be within acceptable limits. But it is also not recommended to distill the mash, because the moonshine will have the same taste.

Thus, sour mash can not only be of poor quality and give little yield, but also dangerous. Therefore, it is necessary to know the signs that the mash has gone sour. This is usually indicated by the following:

• incorrectly installed water seal, for example, with distortion;
• sudden cessation of fermentation;
• pungent vinegar smell;
• burning sour taste.

Prevention is the correct selection of ingredients, installation of a water seal of any design, the tightness of the fermentation container and its neutrality. In addition, you can protect the mash with some drugs, for example, antibiotics:

• In winemaking and moonshine brewing, tetracycline antibiotics are used to prevent mash from souring. For making wine, for example, most often it can be Doxycycline. It is commercially available, inexpensive, stable in an acidic environment, and does not affect the taste of wine and moonshine.
• Another safe food additive is nisin. Used in the production of food and beverages. It dissolves well in liquids, works well in acidic environments, and is inexpensive. However, it is quite difficult to obtain, and some types of bacteria are immune to it.
• Antibiotics of the penicillin group are also often used in the preparation of moonshine. Among them, the most widely used is Amoxicillin. This is a very effective antibiotic, but it has a significant drawback - its components often cause allergic reactions. Therefore, it can only be used for mash that will undergo distillation, since it completely disintegrates during heat treatment.

Antibiotics are most often used in combination because bacteria have the ability to develop resistance to certain species. Therefore, most often several of them are required. They are added before adding yeast, and if acid appears, the procedure is repeated after 3-5 days.

How to fix sour moonshine?

One way is to add baking soda and chalk. The effectiveness of this method depends on how much acetic acid appears in the mash. If it only has a pungent odor, and the taste of alcohol is not felt at all, then the easiest way is to simply pour out the mash, because the yield of moonshine will be low. If alcohol is still present in the mash, you can try to save it. The technology looks like this:

• First, we distill the mash, finishing the selection at a strength below 45%.
• We measure the total strength and determine the amount of alcohol.
• Dilute to 20% and add soda and chalk, at the rate of 25 g of substance per liter of pure alcohol.
• Mix and seal tightly. Leave for 3-4 hours.
• Next, we distill again, collect 15% separately and pour it out. We finish the selection at a strength below 45%. At the end, dilute the moonshine to the desired strength and leave for 3 days until it stabilizes.

There is another way to save sour mash. When fermentation stops, add sugar in the amount of 2 tablespoons per liter of substance. After 2-3 hours, signs of fermentation appear. In addition, you can add sourdough from fruits, berries or grains. If fermentation has not started, you can pour in rice at the rate of 0.5 cups per 10 liters of wort. After two days the taste becomes normal.

How to prepare mash so that it does not turn sour?

To begin with, when preparing wheat mash, do not forget that the grain does not contain sugar. It contains starch, which is a polysaccharide, therefore, in order for sugar to ferment into alcohol, it must be prepared - broken down.

For this, enzymes or malt are used. Malt contains natural enzymes. To prepare it, the grain is sprouted. If you are not confident in your abilities, then it is better to use ready-made malt or artificial enzymes. Because if the cooking technology is violated, the product may be spoiled.

Wild yeast does not require preparation, but may not be sufficient if the grain is not properly processed. For beginners, it is recommended to use artificial yeast. But they need preparation. To do this, dissolve a little sugar in warm water, then add the required amount of yeast in the correct proportion. The yeast solution is infused for about one and a half hours. After the appearance of abundant foam, transfer it to the mash.

When installing the mash for fermentation, you must remember to be completely sealed and observe the temperature regime. It is also very important not to stir the mash, especially in order to speed up the process, as this can lead to souring. Depending on the raw material, fermentation takes up to 2 weeks, after which distillation takes place.

Sour mash is considered an emergency situation. This is not the norm. When the mash turns sour, you must try to save it or simply pour it out, but you should not drink it or distill it in this form, although the presence of acetic acid itself is not harmful. If the mash has turned sour due to other bacteria, that is, infection has occurred, it is not recommended to use it further. Even if you managed to save the mash, you still shouldn’t drink it, just distill it.

The alchemical process of obtaining moonshine is divided into several stages. Each is important in its own way and requires a painstaking approach and attention to detail from the moonshiner. The last, final stage of distilling the elixir from the mash is the most important. Any, even the most insignificant mistake, will lead to a decrease in the taste of the final product, or even harm your health.

Moonshining is an art and a science rolled into one. Each discipline has its own rules and formulas that must be followed to get excellent results. By strictly following the postulates described below, the distiller will receive nectar that looks and tastes worthy.

A brew that has had a good time according to all the rules is not yet an indicator of its readiness for distillation. Preparatory activities for distillation must be carried out with special care. Color and taste are important, as well as the content of impurities in the finished wort. Below we will give special recommendations that will have a positive impact on the quality of the final fiery product.

Degassing, removing the acidity of the mash before starting the process

When components such as grain, fruit or sugar are used as a leaf base for mash, an increased content of carbon dioxide is formed in the infusion. Degassing is a set of actions aimed at eliminating effervescence. The fact is that yeast bacteria are involved in the molecular breakdown of glucose. As a result of this splitting, gas and ethyl alcohol are obtained.

To remove gas during the fermentation stage, potion masters install a water seal with an outlet or a medical glove on the fermentation tank. Thus, excess CO2 comes out, but not all. They are stored in large quantities in the wort itself in the form of effervescent bubbles.

The moonshiner’s task is to get rid of the “gassed” state of his mash.

Reference! If distillation is started without ridding the liquid of excess gas, the apparatus may begin to “choke” and spit out some of the mash into the distillate. Such “spitting” will make the nectar cloudy and will qualitatively reduce its taste.

Some winemakers leave the fermentation tank open for some time, but in this case, souring begins. If your task is to obtain a high-quality drink, then “acidification” will negate all the work.

The practice of home brewing distinguishes two ways to remove excess carbon dioxide: thermal and manual (mechanical).

According to the laws of physics, most gases rush upward when heated. You can pour the mash into a large container and heat it over low heat to a temperature of 45-55 degrees. At the same time, do not forget to constantly stir the liquid. When the hissing and rising of bubbles from the bottom stops, you can remove it from the stove. This method will save time and prevent the onset of “acidification.”

The manual method requires the “expulsion” of gases by prolonged stirring of the wort. Having a hammer drill with a clean mixing attachment will speed up the work. Five minutes of drilling and you're done!

Reference! With degassed leaf liquid, you can fill the distillation cube to 80% of the volume without fear of spitting into the distillate!

Lighting at home

Another important process before distilling moonshine is removing impurities from the mash and making it transparent. There are several ways to clarify wort. Over many years of practice, moonshiners have chosen the following products:

• tea rose (hibiscus)
• citric acid (lemon)
• food-grade cleanser designed for moonshiners (betonite)
• filter paper
• gelatin

All of the above methods are good for removing turbidity. Filter paper or gelatin will leave the aroma intact and will not affect the taste of the final product. Although hibiscus will cleanse the mash of impurities, it will take away all the aroma. Betonite is best suited for clarifying your wort. It is made from white clay and is an environmentally friendly product. Natural clarifier should be used at the rate of 1.5 tablespoons per 10-12 liters of mash.

First sublimation into raw alcohol

There is no clear method for carrying out the first distillation of moonshine. Each alchemist follows his own method depending on the raw materials and the desired quality of the final elixir. The purpose of the first distillation is to separate the alcohol from the insoluble components of the mash. Distillers were divided into two opposing camps. Some claim that the separation of the “tops” and tails during the first distillation is not necessary, while others insist on a factional division.

Important! The cleaner your product is from various impurities, the higher the taste it will have. If you want to get a high-quality distillate, then take the trouble to strictly follow the rules of “division into fractions” from the first distillation.

Rapid distillation without collecting heads and tails

With prolonged temperature exposure to yeast and impurities in the wort, the quality of the product falls like a snowball from a mountain. Therefore, it is recommended to carry out the first distillation at maximum power in a short period of time. During rapid distillation, the division into the three main components of moonshine (heads, body, tails) is not carried out.

Technology:

Place the distillation container on the fire and add water. The heating power should be maximum and not drop. After the mash boils, remove the distillate until it drops to 7-10 degrees in a stream.

Important! The degree of moonshine is measured at a temperature not exceeding 23 degrees. If the cooling system is working properly, then the distillate released in the stream will not exceed the threshold value of 25-30 Celsius.

By faction

This method will help you get higher quality moonshine.

Step by step

• Pour the clarified and filtered mash into a distillation container, close it and supply water to the coil.
• Heat the mash to 60 degrees and immediately reduce the power when the first stream appears.
• Separate the “heads” fraction.

For every kilogram of sugar, select 35 grams of “tops” (heads). If 4 kilos of sugar were used in the process of making the mash, then the selection of the first fraction is: 140 grams (4 kg x 35 = 140). These grams contain unusable and harmful substances. Continue collecting the “golden mean” until the drop reaches 40 degrees. Everything below is the “ends” (tails).

Reference! The popular name for moonshine of the first distillation is “Pervak” or “Pervach”. Although the drink, hellish in its composition, is glorified in legends, it cannot be consumed. The content of fusel oils will make the hangover unbearable.

The body obtained after collecting the “tops” is raw alcohol. Has a cloudy tint. You can use it, but the quality will be low. If you set out to obtain nectar, you should not be content with a surrogate.

How to properly perform the second distillation

The degree of the “golden ratio” (the collected body of moonshine) will be high. Therefore, you should dilute it with clean filtered or spring water to 25-35 strength. A necessary condition is also purification of the distillate.

Filtration

First oil cleansing

For each liter of raw alcohol, add 25 - 35 ml. refined oil. Shake well and leave to rest for 10-15 hours. After the specified time has passed, pass the liquid through a cotton or gauze filter.

Coal

Take a watering can and place a cosmetic cotton pad at the bottom. Pour a sufficient amount of any coal on top and pass the alcohol base through it.

If free time allows, you can alternately carry out oil and carbon filtration.

Experienced craftsmen suggest cleaning mash using baking soda. The process is incredibly simple and allows you to preserve the taste of the nectar. For 5 liters of distillate diluted to 30 degrees, you will need only 2 teaspoons without a slide of soda. After 10 hours of settling, the primary elixir is driven through a cotton pad and distillation begins.

Instructions: The instructions are practically no different from the initial distillation, with the exception of some features.

Steps:

• “The slower you drive, the tastier you’ll get.” The rate of displacement of the primary “tops” should be as low as possible. With this approach, the elixir will taste mild.
• For the second distillation, increase the volume of collected “heads” to 50 ml. for 1 kilo sugar.
• Replace the container and bring the heating temperature to 73-76 degrees.
• The “body” is selected up to a threshold strength of 43-46. The lower tails also contain a high concentration of toxic oils and should not be used for drinking.

At the exit, the nectar will delight you with a strength of 52-63. You can dilute it with well or spring water, or you can leave it as is.

Cleaning after distillation

The last stage of preparing an alchemical masterpiece. Moonshiners have not developed a unified methodology and there is room for imagination to run wild. By the way, mostly only low-quality moonshine is purified. If you were unable to obtain a decent looking and tasting drink even after repeated distillation, then the best recommendation would be to distill it a third time.

The 11th century Chinese alchemist became famous for his nine-fold method of repeated distillation. The result was a drink that people endowed with exceptional healing properties.

Important! If you distill with a steamer, you will have to spend much less effort on cleaning.

We also have a separate article where it is described in detail!
To rid the drink of excess impurities and unselected oils, current distillers use:

• egg white
• potassium permanganate (aka potassium permanganate)
• rye flour bread
• low temperature method. Freezing in a metal tank

Dilution with water

The process of adding water and bringing the drink to the desired degree should be approached very responsibly.

There are several most important rules to follow:

Moonshine is diluted only with clean, spring or well water. In extreme cases, bottled water will do. Under no circumstances should you use tap water or boiled water. In the first case, it is too contaminated, and the drink will become cloudy, and in the second, it is practically “dead”. A good solution would be to use liquid from a well drilled on your site.

Reference! If it is not possible to use any of the above liquids, then dilute it with tap water, but then be sure to pass it through a carbon filter.

• Reduce the degree only once. Do not add water “a little bit at a time.”
• Temperature matters. Too warm, as well as too cold, can spoil your nectar. 18-20 Celsius is considered optimal.

Important! There is a law of physics that says: Moonshine into water, and not vice versa! By observing it, the quality and taste of the product will be preserved.

By pouring the distillate into water, the mixing process occurs without thermal reaction and the formation of third-party formations. This results in a high-quality product. And if you pour water into alcohol, then H2O is destroyed by the molecular composition of ethanol, releasing a large amount of heat. At the same time, the remaining remains of essential oils find their way out, which ruins all the work done previously.

• It is necessary to give the drink a “vacation”. Freshly diluted distillate should not be consumed.
• The process of stirring and combining lasts from 4 to 7 days.
• Nectar is kept exclusively in glass.
• Plastic, even food grade, even with assurances from experts about safety, is toxic and will distort the bouquet of the distillate, adding several harmful chemical compounds to it.
• The drink should rest in a warm and dry room.

To avoid the formation of formic and acetic acid, nectar is poured “to the brim”. You cannot leave even a few millimeters of free space.

You can embellish the distillate you have learned by flavoring it with notes or aroma of rum. To do this, you can infuse it with aloe or add a pinch of spices at your discretion.

Application of heads and tails

The use of the initial and final fractions is contraindicated. But the ethyl alcohol content in them is very high and a real owner will be able to find use for them in everyday life.

The top can be used as an “anti-freeze agent” in car glass cleaning fluid. “Heads” perform well as solvents. Stubborn stains can now be easily removed without purchasing stain removers. The first fraction is perfect for lighting a fire or barbecue coals.

“Ends” or “tails” are suitable for various homemade tinctures for rubbing into the skin and all kinds of compresses. Many potion masters use the final fraction for re-distillation, adding it to a new brew. However, the quality of the product decreases, the taste becomes “cheaper”, and the color requires purification.

Now you know all the subtleties and nuances of moonshine brewing. Each skill requires regular repetition from the master. Only after doing the described procedure several times will you be able to “get your teeth into” and incorporate your own developments into the process. After all, the alchemy of moonshine also requires imagination.

You should not be limited by the rigidity of rules and dogmas in this science, because the basic alchemical law says: “Dilute and mix.”

Video: rectification step by step

Look at the instructions for proper distillation of mash:

In practice, mastering the technology of strong alcoholic drinks, as a rule, begins with the preparation of classic sugar mash. Indeed, due to the mixing of only 3 basic ingredients: water, sugar and yeast, its recipe remains the simplest of all types of mash.

During the manufacturing process, there may be “pitfalls” that are likely to negatively affect the organoleptic properties of the final product. To avoid this, let’s consider sugar mash from the point of view of food chemistry and further apply theoretical knowledge to the recipe.

Food chemistry of sugar mash

The technology for making mash is based on the process of alcoholic fermentation, which can be represented schematically in the form of a chemical equation:

C 6 H 12 O 6 => 2 CH 3 CH 2 OH + 2CO 2 +Q

glucose → ethyl alcohol + carbon dioxide + energy

During alcoholic fermentation, active yeast activity occurs. Yeast cells feed, grow, and reproduce.

In this case, fermentation products are formed:

Basic: ethyl alcohol and carbon dioxide;

Side effects: aldehydes, ketones, higher alcohols, etc.

By-products form the taste and aroma of the finished product, and here you need to understand that they can influence both positively and negatively.

Yeast nutrition

The most important factor for the normal functioning of yeast is nutrition. Without it, the yeast will feel stressed and this will certainly affect the final product.

Sources of yeast nutrition are:

1. main elements: C, H, O and N;
2. elements required in small quantities:

Macroelements (P, K, S, Mg);

Microelements: (Zn, Mn, Co, Ca, Fe, Cu, etc.);

Vitamins.

When preparing sugar mash, you must remember that the correct composition of the nutrient medium is a necessary condition for obtaining a good result. The need of yeast for nutritional components differs qualitatively and quantitatively depending on cultivation conditions, in particular with changes in temperature, pH and osmolality of the medium.

Sugar mash osmolality refers to the pressure difference between the yeast cell and the external environment. The external pressure will depend on the concentration of sugar in the mash. The more sugar, the more pressure is put on the cell and the more difficult it is for the cell to work. A sugar concentration above 30% has a detrimental effect on living microorganisms; from the high osmotic pressure in the mash, the yeast cell ruptures and dies.

Carbohydrate nutrition

At the stage of fermentation of sugar mash, one of the main elements for feeding the yeast is carbon (chemical designation “C”), which is used for the synthesis of cellular components, respiration, and the formation of main and by-products of fermentation.

If we talk about classic sugar mash, which includes granulated sugar, water and yeast, then the source of carbon in it is granulated sugar.

According to its chemical structure, granulated sugar is a carbohydrate “sucrose”, consisting of two simple carbohydrates “glucose” and “fructose”.

Yeast cells consume sucrose only after it has first been broken down into smaller parts - glucose and fructose. This process occurs under the action of the yeast’s own enzyme, “invertase.”

In the process of producing the enzyme, yeast expends energy to break the carbohydrate chain and consumes nutritional components to maintain its own body.

It is probably already becoming clear to you that if the medium is not enriched with nutritional components, then the yeast cell has nothing left to do except eat itself. And this is very harmful for our mash and, as a result, for the final product. The lack of nutritional components in the medium leads to weakening of yeast cells and further to:

- “unkindness”;

A large number of by-products;

The death of yeast cells, accompanied by autolysis (destruction of the cell).

A few words about the use of chemically pure substances - glucose and fructose. They are often used as a base for mash. They are available for purchase at most stores.

Using pure glucose and fructose for mash, distillers mistakenly believe that they give their drink better organoleptic properties than when using sucrose (granulated sugar). Do not forget that the organoleptic properties of the finished drink are formed not only during the process of yeast consuming pure sugars (glucose, fructose and sucrose) and processing them into alcohol, but also during the processing of accompanying components of the mash (amino acids, pectins, etc.).

In fact, the differences in organoleptic properties when fermenting chemically pure sugars (glucose, fructose or sucrose) will be insignificant. When consuming sucrose, yeast expends slightly more energy and nutritional components to form invertase. Otherwise, the process of fermenting sugars is no different. The difference will only be in the secondary products formed, which are almost imperceptible to humans.

In practice, under equal fermentation conditions: temperature, initial density, the difference will be in the rate of fermentation and the consumption of nutritional components, and this difference is not as great as the difference in the cost of granulated sugar relative to the cost of fructose or glucose.

Sucrose inversion

When fermenting sugar mash to produce easily digestible carbohydrates (glucose and fructose), sucrose inversion is often carried out.

This process is based on the hydrolytic breakdown of sucrose when heated with weak organic acids. As a result, the disaccharide molecule breaks down into 2 monosaccharides - glucose and fructose. As an organic acid, the most common use is citric acid.

Due to the inversion of sucrose, there is an increase in dry matter in the mash. Theoretically, with 100% inversion, 100 g of pure sucrose produces 105.26 g of invert sugar.

For clarity, here is the calculation:

C12H22O11 (sucrose) + H2O = C6H12O6 (glucose) + C6H12O6 (fructose)

M sucrose = 342.303 g/mol – molecular weight of sucrose

M water = 18.015 g/mol - molecular weight of water

M glucose/fructose =180.159 g/mol – molecular weight of glucose/fructose

(180,159+ 180,159)/ 342,303=105,26

Despite the fact that there is an increase in dry matter, the amount of carbon used to form an ethyl alcohol molecule C2H5OH , does not change. Consequently, the yield of alcohol during inversion will not be greater.

Then is it worth spending time on this process at all?

Let's look at sucrose inversion from one more angle.

In addition to the fact that the yield of alcohol does not increase during inversion, compounds that are toxic to the body - furfural and hydroxymethylfurfural - are formed to a greater or lesser extent. The degree of their formation depends on the correct conditions of the process ( pH and ambient temperature), as well as the correct calculation of ingredients (it is necessary to take into account the humidity of the sugar and citric acid used). But unfortunately, even with the most correct inversion, a small amount of furfural is still formed.

Ultimately, the inversion adds additional sweetness to drinks, but does not change their carbohydrate composition. Therefore, the process is commonly used in the soft drinks and confectionery industries, where manufacturers compete for more sweetness rather than more carbon. In production facilities that use inversion, the content of furfural and hydroxymethylfurfural in the finished product is determined each time and strict requirements are imposed on these values.

Many will say that there is nothing wrong with inversion and during subsequent fractional distillation/distillation, furfural can be easily removed. But in reality this is very difficult to do, because... P When the concentration of ethyl alcohol in the mixture is from 2 to 20%, furfural has a rectification coefficient close to 1; accordingly, it is difficult to separate from the “body” and in most cases goes into the final product.

Nutritional Components

Let's return to an important point for mash - the vital activity of yeast during fermentation, namely their nutrition.

The chemical composition of the nutrients entering the yeast cell must match the chemical composition of the yeast organism itself. Mineral components and vitamins are involved in the metabolism of yeast and affect their chemical composition, growth and reproduction. Their need can increase several times when the crop is under stress, for example, when the temperature during fermentation increases above the optimum.

Yeast accumulates nutrients during cultivation, but they are not enough for full development during the fermentation process. Usually, already on the second day of fermentation, yeast completely uses up its internal reserves of vitamins and minerals to form enzymes that make it possible to produce alcohol and maintain cell viability. So for the proper functioning of the microorganism and obtaining the result we need in the shortest possible time without compromising the quality of the mash, the yeast must be fed with everything necessary.

At the moment, responsible manufacturers, understanding the importance of mineral components for the life of yeast, develop and sell their yeast with additional nutrition. In the composition of fertilizing up to mg, every element that the yeast will need during its work is calculated.

Therefore, it is fundamentally wrong when distillers take only carbohydrates (sucrose, glucose or fructose), water and yeast, without adding any nutrients. For active growth and reproduction, yeast cells simply need mineral components and vitamins.

Choosing yeast for sugar mash

The choice of yeast must be approached very consciously and carefully. Theoretically, any strain of yeast, both baking, beer and wine, can be used to produce mash. This yeast will process the sugar and you will get alcohol. The issue is the by-products that are formed during the fermentation process. It has been scientifically proven that exposure to environments with large amounts of ethyl alcohol (more than 16%) is a great stress for the yeast body. Yeast experiences so-called “ethanol stress”, as a result of which the transport of nutrients to the yeast cell becomes difficult and the biomass yield decreases.

With an increase in ethanol in the medium, the number of yeast cells decreases and their growth slows down. Brewer's and, especially, baker's yeast are not able to survive in environments with impressive concentrations of alcohol. An exception is wine yeast, which is quite resistant to alcohol, but subject to properly selected and balanced nutrition of the yeast cell.

For the existence of yeast in environments with large amounts of ethanol, over many years, Swedish scientists have developed special strains of yeast. Due to its resistance to alcohol, such yeast not only does not become inactivated, but also grows and develops successfully, without forming substances harmful to health. Scientists paid special attention to the selection of nutrients for the normal functioning of yeast cells. Optimal composition of nutritional components included in alcohol Turbo yeast, allowed the company not only to gain a foothold in the yeast industry market, but also to take a leading position in the supply of yeast to large European distilleries. Turbo yeast has proven itself well on the Russian market. They found a high response among home distillers. The correct dosage and fermentation modes allow all carbohydrates in the medium to be converted into alcohol.

Water for making sugar mash

The basis of the mash is water, which means the presence of foreign odors and tastes in the water will certainly affect the organoleptic properties of your product. Therefore, when choosing water for making mash, it is necessary to take water that is similar in properties to ordinary drinking water: transparent, without foreign smell and taste. But the most important condition is that the water must be soft. Hardness up to 2 mg. eq./l.

Setting up sugar mash

The ingredients must be mixed in the correct ratio and the correct modes of fermentation must be applied, because The entire organoleptic quality of your final product depends on the setting of the mash. There are many recipes for sugar mash, so let’s pay special attention to this point.

First you need to dissolve sugar in water. To carry out this operation, the use of temperature is quite sufficient. 45 ℃ . Subsequently, cool the sugar solution to the temperature at which the yeast containing nutrient salt is added.

There are 2 main parameters that influence the fermentation process of sugar mash: density and temperature of the medium.

1. Optimal medium density to make sugar mash it must be within from 20 to 28%. This parameter depends on the yeast strain you choose. When using alcohol-resistant strains, yeast can easily process the maximum sugar content of 30%, but when choosing other strains, we recommend making the density no higher than 20%.
2. During fermentation, heat is released, which accordingly increases the temperature of the mash. Due to this, optimal temperature for fermentation should be 20-25 ℃ . At this temperature, uniform fermentation and the formation of a minimum amount of by-products are observed. At a temperature of ˂ 14℃ most likely sluggish or no fermentation at all. At temperature > 25℃ By-products are already beginning to be actively synthesized, which undoubtedly will not have a positive effect on the organoleptic properties of the finished product. At temperature >35℃ overheating of the mash is observed and, as a consequence, autolysis of yeast cells (their destruction), which will lead to many by-products.

Within the framework of our article, we will summarize some results regarding the preparation of sugar mash:

1. To make sugar mash, it is most reasonable to use ordinary household granulated sugar - sucrose. The difference in the final product compared to glucose and fructose will be insignificant. In financial terms, granulated sugar will cost you less.
2. It is not recommended to perform sucrose inversion because the amount of carbohydrates used by yeast during fermentation does not change, and therefore cannot in any way affect the yield of alcohol. In addition, during the inversion, substances toxic to health are formed - furfural and hydroxymethylfurfural;
3. The water for setting the mash must be soft and meet the hygienic requirements for drinking water;
4. For fermentation, it is better to use alcohol-resistant strains that are suitable for high-density mash and do not experience stress when exposed to ethanol;
5. To maintain the normal physiological state of yeast and, as a result, active fermentation, use nutritional components.The best yeast option would be alcohol-resistant yeast, which contains optimally selected nutritional components, for example, Turbo yeast (alcohol-resistant yeast + nutrient salt);
6. The optimal conditions for the fermentation process are: medium density 20-28% and fermentation temperature 20-25℃ .

Of all the possible problems with mash, souring is the most common among moonshiners. The wort develops a sharp and unpleasant odor of vinegar, hydrogen sulfide and rotten eggs. Many try to revive the mash using soda and chalk, but we are definitely convinced that It’s easier to just pour it out and not risk your health. The raw materials are not worth the risks you are taking.

However, we would like to consider reasons for increased acidity, preventive measures, and instructions for restoring mash after souring. If the mash has an unpleasant taste, then the moonshine will share its organoleptic properties with it. There are some methods that will improve the taste of the drink, but the quality will still leave much to be desired.

Grain and malt mash are most susceptible to souring, since it is very easy to spoil it without observing the temperature regime

Souring occurs as a result of contact of acetic bacteria and oxygen with alcohol. As a result of a chemical reaction, alcohol decomposes into water and acetic acid, which has such an unpleasant smell.

The store sells special plastic fermentation barrels with a water seal already installed

1. Oxygen entering the mash (lack of a water seal). If your fermentation occurs with the lid open and without a water seal, then the likelihood of increased acidity and the appearance of mold increases tenfold. This is the most popular reason why moonshiners lose tons of mash.
2. Dirty fermentation tank and contaminated raw materials. Unwashed containers, a rotten area on the fruit, or malt with bacteria can also lead to sourness. This happens quite rarely, but it is possible.
3. Increasing temperature and leaving the mash in the sun. The wort should be stored in a dark place. It has extremely negative contact with sunlight, so try not to remove this liquid from its storage location before distillation.

As a preventive measure, it is necessary to follow the basic rules of fermentation: install a water seal, maintain maximum equipment hygiene, use high-quality raw materials and store the fermentation container in the dark.

This is enough to virtually eliminate any possibility of abnormal chemical processes occurring in fermentation.

What can you do with sour mash?

The most correct and reliable solution would be pour out the mash and put in a new one. An overpayment of several hundred or thousand rubles is nothing compared to the harm it can cause.

If you are willing to take risks, then you can try to clean the wort from acetic acid and make moonshine of acceptable quality from it:

Don't be greedy and take away all the harmful fractions of your product

1. Distill the sour mash without dividing into fractions. When the strength in the stream drops to 30 degrees, stop distilling.
2. Dilute the resulting distillate with clean water to 20 degrees.
3. Add baking soda in proportions of 25 grams per 1 liter of pure alcohol.
4. Stir vigorously, seal tightly and let the mixture brew for 3-4 hours.
5. Carry out the second distillation, dividing the moonshine into fractions. Don’t spare the “heads”, select more and be honest.
6. If after these procedures the moonshine still has some smell, then run it through a water filter. The technology is presented here -.
7. If after this you still have any problems, then simply pour your product down the drain and forget about it.

In any case, sour mash is a wonderful experience that suggests mistakes that need to be corrected. The decisions you make can improve the quality of the product and give a higher “yield” of alcohol per kilogram of raw materials.

The problem described above is perfectly described in a popular video from Alexander Kuleshov on his Youtube channel Distillarus.

The author shares experience that is applicable to our situation with sour wort and further actions to eliminate it. We recommend viewing to anyone who has encountered or is afraid of encountering similar difficulties.