Flour mash on enzymes cold saccharification. Enzymes for home brewing, cooking hos and gos mash from wheat

Saccharification is the splitting of starch-containing raw materials into simple sugars using natural or artificial enzymes. It is usually much cheaper to make drinks from grain than from sugar, and it tastes even better. Therefore, saccharification of raw materials is carried out. The technology of the saccharification process is hot and cold. Let's talk about them in more detail.

In order to produce alcohol, yeast must come into contact with sugar. Cereals are enriched with starch, which replaces sugar. Starch is made up of glucose, fructose and sucrose molecules. Yeast requires only one molecule from the sugar chain of molecules. That is why, before the volume of wort is combined with starch, it must be divided into individual molecules.

Hot processing

The grain is placed in a humid environment in which it germinates. Enzymes that process starch begin to activate. Sprouted grain is called malt. It comes in green and white. Green malt used to saccharify raw materials immediately after the appearance of the desired sprouts. Its shelf life is only three days. After drying, the cereal acquires White color. It can be stored longer. Both green and white malt used for the saccharification process, as they act in the same way.

Advantages of the method

Sugaring with malt helps to get sugar very quickly, so the mash will win back faster. Artificial enzymes are much slower to cope with their task.

Cons of the method

Disadvantages of saccharification using malt:

1. It is important to maintain a high temperature. In this case, care should be taken that the raw material does not burn;
2. It is important to keep the temperature at around 60 - 72 degrees for a couple of hours. At home, such a condition is very difficult to observe;
3. The sugared volume of wort sours very quickly.

But despite these shortcomings, hot method saccharification is used frequently.

Hot saccharification process

Sugaring for starch-containing raw materials in a hot way is carried out as follows:

1. In a slow stream, enter water at a temperature of 50 degrees into cereals or flour. It is important to stir the mixture constantly to avoid lumps. One kilogram of raw materials will absorb about four to five liters of liquid. The container should have 25 percent of free space to the top;
2. Heat the temperature in the container to 60 degrees and try to keep it for fifteen minutes;
3. When the raw material boils, boil it for an hour or two. When you get a homogeneous mushy mass, then the product is ready for further action. It is important to take into account that cereals are cooked longer than flour;
4. Cool the porridge to a temperature of 65 degrees. Add finely chopped malt and stir. A kilogram of porridge will require 150 grams of malt;
5. Cover the container with a lid and wrap tightly with warm blankets to keep warm. The first two hours, the raw materials should be mixed every half hour. Then two hours let him stand in peace;
6. In order for the raw materials not to sour, lower the temperature to 25 degrees and add yeast. For each kilogram of raw materials, take 5 grams of dry or 25 grams of pressed yeast. After making them, install a water seal and ferment in the dark at room temperature.

After 2 - 6 days, the mash will be ready.

Cold working

Instead of malt, enzymes such as Amylosubtilin and Glucavamorin can be used. The first enzyme of the molecule partially breaks down, and the second one completely converts starch into sugar. cold process saccharification is easier and cheaper than hot. The result in both methods is almost the same. When preparing the wort, artificial enzymes are added to it, previously diluted in water. Starch turns into sugar almost simultaneously with the fermentation process.

Advantages of the method

The cold method of saccharification can be used even by those winemakers who take up the preparation for the first time. alcoholic beverages. However, it does not need to comply high temperatures. The processing of starch-containing raw materials does not require large labor costs.

Cons of the method

To get mash, you need to buy a special enzyme. Fermentation does not last 5 - 7 days, but longer - 10 - 20. Enzymes in the finished product leave a not very pleasant aftertaste. Even if you overtake it several times, the taste will not improve. Therefore, specialists who produce alcohol give their preference to natural malt, rather than artificial enzymes.

Cold saccharification process

Cold saccharification is carried out as follows:

• Place the raw materials in a large container. Fill it with water at a temperature of 30 degrees. For a kilogram of cereals, flour, starch or pasta, four liters of liquid will be required;
• Add for each kilogram of raw materials 4 grams of Amylosubtilin and Glucavamorin enzymes, as well as 5 grams of dry or 25 pressed yeast. Since there will be a lot of foam during the saccharification process, it is important that 30 percent of the capacity is free;
• Mix everything well and close with a water seal. Place the container in a dark place at room temperature;
• The duration of fermentation is from 7 to 25 days. If the wort is covered with a thin film, it should be urgently distilled, as the product has begun to turn sour;
• When the mash is ready, remove it from the sediment and distill.

Sometimes, in order to prevent the wort from souring, antibiotics are added to it, in order to speed up fermentation - the yeast is fed, to stabilize the acidity - a special acid is used. In what quantity and what kind of enzyme you need to take can be read on the manufacturer's packaging.

Saccharifying starch

Malt mixed with water is called malted milk. Such a solution allows the saccharification of starch. Malted milk is made up of an enzyme (diastase) that reacts with the starch in the wort.

Malted milk can be obtained from barley, rye and millet malt. They are mixed in a ratio of 2:1:1. Pour the resulting mass with water at a temperature of 60 degrees. Drain the liquid after 10 minutes. Grind the mass with a coffee grinder and fill with water at a temperature of 50 degrees. Mix well until a white homogeneous mass is obtained. For one kilogram of a starchy product, you need to take 70 grams of malt and half a liter of water.

Saccharification of starch is carried out as follows:

1. Received malted milk mix with starchy raw materials and water. Heat up to a temperature of 60 degrees;
2. If the saccharification process is carried out from flour, let the raw material stand for 8 hours, if the saccharification process comes from potatoes, it only takes a couple of hours to complete the process. It is important that the temperature of the wort does not exceed 65 degrees;
3. After the saccharification process is complete, it is important to check the concentration of sugars in the wort and whether there is any unsaccharified starch. The test is carried out using an iodine test;
4. The presence or absence of unsweetened starch is determined using a special sample. Take from the very top 10 milliliters finished product. Filter it well and add a couple of drops of iodine solution. It is prepared from half a gram of iodine crystals, one gram of potassium iodide and 125 milliliters of water. If the sample does not change color, then the saccharification process is completed. If the sample turns red, the process has not yet ended. The test may become purple. This means that the saccharification procedure is going very badly and a little more malted milk needs to be added;
5. The sugar concentration is checked like this. Drain the clarified mash layer, filter and pour 200 milliliters into a glass. Dip the sugar meter into it. quality product it is considered one that has a concentration of sugars above 16 percent and a sweetish taste.

The acidity of saccharified starch is checked with special paper indicator strips. When the wort is checked for saccharification and acidity, it is added right amount yeast and leave it to ferment. Now you know how the saccharification process takes place. In what ways it is carried out and with the help of what enzymes.

Even beginners understand that carbohydrates are needed to get alcohol at home. Ideally, simple sugars: sucrose, glucose or fructose. In grain crops, carbohydrates are present in enough, however, in the form of starch. Each starch molecule in turn consists of glucose fragments. When grain is taken as a raw material, before preparing the mash, the starch in it is saccharified: it is divided into glucose molecules, only then the fermentation process becomes possible. Saccharification of starch in cereals can be done by germinating a portion of the grains to produce malt. Sprouting produces enzymes that break down starch into simple sugars.

The use of grain (malt) for the preparation of mash significantly ennobles the final drink. Grain moonshine is more soft than regular sugar moonshine.

Malt can be replaced with enzymes - Amylosubtilin and Glukavamorin. The role of the first is to break down starch molecules into smaller fragments, and the second is responsible for processing these fragments into simple sugars.

Recipe cold mash on enzymes is much easier malt technology and this method is cheaper.

It is necessary to prepare:

• 3 kg of any raw material (any cereals, starch, flour, etc.);
• 10 liters of water room temperature;
• 12 g of Amilosubtilin and Glukavamorin;
• 75 g fresh yeast.

The capacity for fermentation must be taken large, given the possible foaming. At least a third must remain empty.

Enzyme mash recipe

Braga preparation:

• Bring water to a boil, stirring constantly in small portions add flour (cereals) and turn off the heat.
• When the mash has cooled to a temperature of 80°C, add enzyme A to it and mix thoroughly.
• Leave to cool to a temperature of 65 degrees.
• At a mash temperature of 65°C, add enzyme G and mix thoroughly.
• Cover the pan with a lid and leave for 3-4 hours to saccharify the starch.
• Then pour the mash at room temperature into a fermentation vessel, add activated yeast, close the lid, install a water seal and put the container in a warm, dark place.
• Estimated fermentation time is 7-10 days.

Enzymes provoke a rapid onset of fermentation, literally after 1-2 hours bubbles will already be noticeable. The entire duration of fermentation depends on the selected raw materials. It can vary from 1 to 3 weeks. When using the mash recipe on enzymes at home, it is important to track the readiness of the mash in time so that there is no souring. If a thin film appears on the mash, visible to the naked eye, it is urgent to start distillation. It is best to distill the mash twice.

It is desirable to clarify the mash before distillation. This can be done with bentonite or simply put it in the cold for a day.

Can be cooked without additional expenditure of effort and energy, as well as without temperature pauses. To do this, you just need to use enzymes in the process. Grain mash on enzymes, the cold saccharification of which takes place quickly and efficiently, turns into moonshine with good taste and softness.

Grain mash

Features of the technique

Hot saccharification takes place with the help of step-by-step cooking malt and wort, as well as mixing them at a certain temperature and infusing the liquid. This technique is labor intensive, which is why most moonshine makers using wheat or other grains use the cold saccharification process. It has a number of undeniable advantages:

• the process is quite simple;
• high temperatures are not needed;
• filtration before fermentation is not necessary;
• bacteria in such an environment multiply less or do not multiply at all due to the production carbon dioxide in progress;
• mash is distilled by direct heating;
• the technique is suitable for beginner distillers who have little equipment and little experience.

But among the minuses, the following features of the technique are distinguished:

• Necessary large quantity fermentation time is about 20-25 days, in some cases up to 27. But at the same time, the person who brews moonshine does nothing, he is free from constant stirring or surveillance of raw materials.
• If you do not follow the technology, then the mash will turn sour at the end of the process. Therefore, phased preparation and attentiveness of the distiller to the conditions are important.

In order to prepare mash first, and then moonshine in this way, you need ingredients and equipment:

Must have products such as:

• Raw material. This item is full of variety. As raw materials, you can use flour, starch, cereals, pasta, malt different types. whole grain it is better not to use, because the process will drag on for a long time.
• Water.
• Enzymes. For example, the common "Amilosubtilin" and "Glucavamorin". They can be supplemented with unfermented white malt. The first enzyme is responsible for the breakdown of molecules, and the second - for the processing of starch into sugar. The result of the action of enzymes is almost the same as with malt brewing. The technology is cheaper, therefore, enzymes are added to the raw materials with water at the stage of preparing the mash. The processes of fermentation and processing of starch into sugar occur almost simultaneously.
• Yeast dry or pressed.

Additionally, an antibiotic, an acidifier may be required ( lemon acid) and defoamer ("Sofexil"). As equipment you will need:

• fermentation tank;
• water seal;
• stirrer and aquarium heater - optional, their action can be replaced by creating conditions external environment for mash;
• Moonshine still for distillation of finished mash.

Selection of ingredients and proportions

According to the recipe, you need to determine the proportions of the ingredients. The perfect recipe does not exist, but the most popular version per kilogram of raw materials is:

• 3.5 liters of water at a temperature of 38 degrees Celsius, most importantly, not higher than this indicator.
• Enzymes: fresh - 3 grams of Amilosubtilin and Gluquamorin, old ones should be taken 4-5 grams each.
• Dry yeast - 20 grams or pressed - 50 grams. You can take wine yeast.
• "Doxycycline", an antibiotic - one capsule per 20 liters of mash.
• Defoamer ("Sofexil") - 10 milliliters per 20 liters.

The proportions are not final and may be supplemented by distillers based on personal experience. And for calculations, it is important to know that enzymes have such a parameter as activity. It is measured in units per gram of dry matter or per milliliter of liquid solution. Enzyme activity should be declared in the manufacturer's instructions. Each manufacturer has its own strains and, accordingly, its own indicators. For example, the metrics look like this:

• "Amylosubtilin G3x" - 1000 units per 1 gram of powder;
• "Glucavamorin G3x" - 1000 units per 1 gram;
• "Cellulox-A" - 2000 units per 1 gram;
• "Protosubtilin G3x" - 70 units per 1 gram.

At the same time, the instruction is not a guide to action and does not explain how much product should be put per kilogram of wheat, rice or other cereal. It specifies recommendations only for the amount of raw materials ready for processing, i.e. starch, cellulose or simple protein. Therefore, before using the product, you need to find out how much these simple substances are contained in the raw materials.

Enzymes for mash

The use of enzymes is not as common because many distillers consider them non-natural products. Accordingly, the drink also turns out to be unnatural and there is an aftertaste in it. The issue of the taste of enzymes is controversial, since some of the figures absolutely do not notice the taste even with a single distillation. This thesis can only be verified experimentally.

If you mess up with the amount of enzymes, then the drink can still be corrected. By putting more, the mash will saccharify faster, but the distiller will spend more money on saccharification. And if you put less enzyme, then the drink simply will not be saccharified or the process will slow down. The lack of the Gluquamorin enzyme especially slows down the fermentation process, the amount of foam decreases, and caps from cereal crops are not observed. Enzyme consumption can be halved if green malt is used.

The main choice of raw materials is made between products such as:

• Flour. This is a ground raw material that is sold in any grocery store. In terms of accessibility, flour ranks first. The raw material saccharifies faster and is not too difficult to work with. Grains of flour are small, so it is easier for enzymes to interact with them. But there are also disadvantages, for example, the tendency of flour to foam and “run away”. And mash from this type of raw material must be clarified and decanted, which leads to loss of alcohol. Groats are cheaper, but it takes longer to saccharify due to large particles. Sometimes the process stretches for 3-4 weeks. To speed up fermentation, you can use a stirrer, only without opening. The container itself can be rolled on the floor with an inclination.
• Malt is a raw material that is obtained from germinated grain. Malt itself has a lot of enzymes, but powdered enzymes are also added to it. The malt also acts as a flavor enhancer, as it is very fragrant. There is green and white malt. But this ingredient is also added to the mash in ground form.
• Exploded grain, or extruded in a vacuum-technical way. In appearance, these are porous grains with a small presence of enzymes in them. The technique for obtaining such raw materials is not yet popular.
• Products with starch. This is most often pasta, bread. If the distiller works in places where there are many such products, then they can be used as raw materials. But for serious people, who are engaged in distillation, these ingredients are more suitable for a one-time experiment.
• Regular grain.

Use of specific cereals varying degrees grinding will give different result. The cheapest raw material is wheat. But the way out pure alcohol relatively small. But the drink is soft and pleasant to taste. Rye, which has sharp drink characteristics, gives an even lower alcohol yield due to the fact that cereal crop forms a lot of foam and "runs away" during fermentation.

Corn - the least capricious to the conditions and gives a large yield of alcohol. But the drink has a specific taste. Barley is another cereal that not everyone likes when it comes out. Rice is the leading cereal in terms of alcohol output.

Rice is used for further preparation tinctures. The taste is very subtle, the drink is fragrant and easy to drink. Sometimes buckwheat is also tried as a raw material, but with a large yield, the taste is also an amateur.

When choosing ingredients, if it is difficult to decide, you can use a mixture of cereals. Usage tips are:

• Barley and rye can drown out the flavors of other grains. Therefore, when using a mixture, they should be added carefully, preferably up to 25%, while not focusing on these particular crops.
• Rice is a culture that does not tolerate being used in mixtures, as its taste will disappear, grain moonshine it will turn out without any special features.
• Bourbon mixes with corn and barley malt Not all tasters like it because of the specific taste.

You can also experiment with different percentage in grain mixtures. The result is unique in some cases and absolutely not tasty in others. You can also try combining grind levels, although you should be aware that adding whole grains will always lengthen the fermentation process.

For other ingredients, the selection criteria are simple. Water can be taken clean, with good palatability, it is not necessary to check the composition of its trace elements or other properties. Feeding is not required. Of the defoamers, Sofexil is recommended as the most effective in relation to this technique. You should not be afraid of getting an antibiotic into moonshine: usually the drug remains in the apparatus during distillation and does not enter the “body” of the drink.

The method of making mash

The technology of cold saccharification consists of the main stages, as a result of which grain mash is obtained with the addition of enzymes:

• Food is added to the container, as well as water when desired temperature along with enzymes and yeast. It should be noted that more than 70% of the volume of liquid cannot be poured into the container, since active foaming occurs and the mash can “escape”.
• The sugared raw materials are mixed and closed with a water seal.
• The liquid is placed in a dark place with a temperature of 24-28 degrees Celsius.
• Fermentation begins after 2 hours, and after 3 days it becomes active and lasts up to 25 days. It is important to prevent the formation of a film on the surface of the mash, as this is a sign of souring. Such a braga needs to be overtaken urgently.
• When ready, the drink is removed from the sediment and distilled.

Preparing a drink in this way has a number of advantages and disadvantages. Therefore, distillers should decide on their own, get rid of the influence of rumors and test the technique for themselves. Drink gets good qualities and fit for consumption.

We wrote about GOS, which means that it's time to write about cold saccharification. This process occurs without high temperatures under the action of enzymes.
In order to carry out the cold saccharification procedure, we need two enzymes: Amylosubtilin and Glukavamorin. This will replace the malt. The first enzyme partially breaks down the molecules, and the second converts starch into sugar. Cold saccharification is much simpler and cheaper than the malting process, and the result is the same.
These enzymes are added to the raw materials along with water. This happens at the stage of preparing the mash. Fermentation and conversion of starch into sugar occurs evenly and almost simultaneously.

Cold saccharification has clear advantages:

• The process is very simple and good for beginners
• No need to observe exact temperatures
• Low labor costs.

But cold saccharification also has disadvantages:

• It is required to find and buy enzymes;
• Increased fermentation time;
• Some people claim that enzymes leave an aftertaste.
• To be honest, we would still advise you to saccharify with malt.

How does cold saccharification take place?

1. The initial raw materials (cereals, flour, etc.) are poured into the fermentation tank, and poured there warm water 30-35 degrees (3 liters per 1 kg), enzymes A and G are also poured (3-5 grams per 1 kg) and we complete the filling of the tank with yeast. The tank must not be filled more than 70%, because there is a possibility of very abundant foaming.
2. The entire contents of the tank must be mixed and put under a water seal.
3. Put in a dark place with a temperature of 20-28 degrees.
4. Fermentation will begin literally within the first two hours. It will be very active the first days, and then it will gradually subside. The fermentation process itself will be long: 7-25 days.
5. If you see a thin film on the surface, immediately distill the mash! The film is a sign of souring.
6. When the mash is ready, remove it from the sediment and distill. Usually, if you are doing cold saccharification, clarification with bentonite gives a low effect.

Whether to add something else to the mash is only your decision. Cold saccharification often uses ingredients such as: antibiotics (eg doxycycline), yeast nutrition, acid, defoamers. Also, the proportions of enzymes depend on the data specified by the manufacturer.
We hope this article was helpful to you. Good luck with cold saccharification!

Enzymes came to home distilling from industry. Their use in industry is due to a decrease in complexity, an increase in stability technological processes, speeding up the production process and increasing the yield of alcohol compared to using traditional methods. The use of the full complex of enzyme preparations makes it possible to obtain maximum amount alcohol from raw materials, as well as reduce the content of foreign components in the wort, which has a positive effect on the organoleptic distillation product. Modern industry uses enzyme preparations to liquefy and saccharify raw materials:

• Amylosubtilin GZx (AmiloLux, "A") - to liquefy raw materials and prepare them for the action of other enzymes
• Glukavamorin GZh (GlukaLyuks-A, "G") - for starch saccharification
• CelloLux-A ("C") - for saccharification of non-starchy polysaccharides (xylans, β-glucan, cellulose, pectins) or preparing them for the action of the above enzymes.
• Protosubtilin ("P") - for the breakdown of plant proteins, which leads to more active yeast

Thus, the minimum necessary enzymes for saccharification are Amylosubtilin and Glukavamorin. CelloLux-A and Protosubtilin perform additional saccharification and preparation for fermentation.

Dosage of various enzymes

Many questions are raised by the calculation of the dosage of enzyme preparations. Typically, the manufacturer or retailer lists the activity of dry enzymes in active units per gram of enzyme. There are also recommendations from the manufacturer on the dosage of enzyme active units per gram of the substance being processed. And depending on those. process, the number of enzymes can vary from minimum to maximum. Using this number, as well as using tables for starch, protein and NPS (non-starchy polysaccharides), you can calculate the reference dose of each enzyme per kilogram of raw materials. The formula for calculating the amount of enzymes per kilogram of raw materials is as follows:

Dose of Enzyme (grams) = (P*R*10)/A

• P is the percentage of the substance being processed (for example, starch)
• R - recommended dosage of active units
• A is the activity of the drug in units per gram

It should be added that for some types of raw materials (rye) and enzymes with an expired or approaching expiration date, an increase in the dose of enzymes by 15-25% is required. Since there is practically no point in calculating the exact dosage of drugs at home, some simplifications in the calculation method can be made by taking the maximum recommended values. The table shows the calculation of the dosage of enzymes per 1 kg of raw materials:

Approximate content of starch, proteins, cellulose and fats in various types raw materials

Raw material	Starch	Protein	Cellulose	A-1500 units/g	G-3000 units/g	C-2000 units/g	P-120 units/g
Wheat	56	16	6	0,75	1,16	0,90	4,38
Barley (husked)	49	13	7	0,65	1,01	1,05	3,79
Corn	68	7	3	0,91	1,41	0,45	2,04
Rye	50	15	2	0,67	1,03	0,30	4,38
Triticale	53	13	2	0,71	1,10	0,30	3,79
Millet	51	13	8	0,68	1,05	1,20	3,79
Oats (husked)	37	13	10	0,49	0,76	1,50	3,79
Potato	18	2	2	0,24	0,37	0,30	0,58
Rice	73	8	n/a	0,97	1,51	-	2,33
Buckwheat	64	12	n/a	0,85	1,32	-	3,50
Peas	59	29	n/a	0,79	1,22	-	8,46

Violations in the dosage of drugs in the lower direction can affect the timing of the enzymes and the completeness of the processing of raw materials. At the same time, from a slight excess of dosage negative consequences not noticed (other than overspending). Thus, universal recipe will use for 1 kg of raw materials: ;

• 1 gram - Amilosubtilin GZx 1500
• 1.5-2 grams - Glukavamorin GZx 3000
• 1 gram - CelloLux-A 2000
• 4-5 grams - Protosubtilin 120

Types of saccharification, their advantages and disadvantages

Now two are popular in home distilling various technologies saccharification - hot and cold, so named because of the different temperatures at which starch hydrolysis occurs. During hot saccharification, the raw material is heated to temperatures of 50-70°C and in this state is exposed to enzymes for 10-20 hours. At the same time, the risk of contamination of the wort is minimal, enzymes are most effective, but this method requires a lot of effort. During cold saccharification using enzymes, the process proceeds at temperatures close to 30 ° C and with simultaneous fermentation. This method is less labor-intensive, but longer, and has a greater risk of souring the mash. The graphs show the dependence of enzyme activity on temperature over time:



The range of effective action of the Amylosubtilin enzyme corresponds to the pH range of 5.0-8.0 and the temperature of 50-75°C. For the enzyme Glucavamorin, the effective action lies within the following limits: pH 3.0-6.5 and temperatures 30-60 ° C. It should be added that there are many intermediate methods between hot and cold saccharification, the use of which in many cases can be justified by specific conditions , availability of components, time spent and other factors.

Hot saccharification (HSS)

The recipe for home brew using starch-containing raw materials and enzymes A and G:

1. It is desirable to crush the raw materials and be sure to clear the chaff, if any.
2. Prepare hot (boiling) water at the rate of ~ 6.5 liters of water per 1 kg of starch in raw materials (for cereals or crushed grains).
3. IN hot water raw materials are added constant stirring. For mixing, it is convenient to use a screwdriver or a low-speed drill with a nozzle for mixing building mixtures - a “mixer”. At the same time, in order to avoid lumps, it is best to pour directly onto the nozzle rotating in the water.
4. When the mixture cools down to 75°C, half the dose of Amylosubtilin enzyme is added. It can be dissolved with warm water before application. drinking water in relation to 1/10.
5. Next, the wort is mixed from mushy to liquid state or within about 30 minutes.
6. The wort is allowed to cool to 56-58°C and the rest of the Amylosubtilin enzyme and the Glukavamorin enzyme are added, then thoroughly mixed with a “mixer”. The time of the enzymes at this stage will be about 1.5-2 hours.
7. After the end of the saccharification process, the wort must be allowed to cool to a temperature of about 30 ° C. In order to prevent the wort from “infecting” during cooling, it is advisable to hermetically close the container with it.
8. The wort is poured into a fermentation tank (previously disinfected), and yeast is added to it at a dosage of 2-3 grams of dry or 10-15 grams of pressed per kilogram of raw materials. Fermentation takes place under a water seal.

The active phase of fermentation will last about 3-4 days, then the mash must be periodically shaken without opening the fermentation tank.

Cold saccharification (COS)

The recipe for home brew using starch-containing raw materials and enzymes A and G without brewing:

1. It is desirable to crush the raw materials and be sure to clean them; from the chaff, if any.
2. Prepare water at a temperature of about 35 ° C at the rate of ~ 6.5 liters of water per 1 kilogram of starch in the raw material (for cereals or crushed grains). It is worth considering that it is undesirable to fill the fermentation tank with mash more than 7/10 of the volume.
3. Half of the prepared water is poured into the fermentation tank.
4. To reduce the likelihood of contamination of the wort, it is definitely recommended to add an antibiotic to the water - doxycycline (1 capsule per 20 liters of mash).
5. Acidity is regulated within 5-5.5 pH by orthophosphoric, sulfuric or citric acids.
6. Next, the enzymes Amylosubtilin and Glukavamorin are introduced into the container, according to the dosage per kilogram of starch in the raw material.
7. If there is, then you can add the antifoam sofaxil - 1 ml per 20 liters of mash
8. Raw materials are brought in, then everything is mixed
9. Yeast is added in accordance with the manufacturer's recommendations (10 grams of dry yeast per 4-5 liters of mash).
10. The rest of the water is added.
11. Fermentation takes place under a water seal with periodic stirring - shake (without breaking the tightness). The fermentation process takes from one and a half to three weeks. Readiness for distillation is controlled by the appearance of a film on the surface of the mash. The appearance of a film is a sign that the mash is starting to turn sour and must be distilled immediately. Ideally, the mash should be distilled shortly before the appearance of the film.

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