Correct mash: temperature for fermentation.

The key point in moonshine is the preparation of mash. Its maturation can last from 2 days to 2 months. And in some cases, a reasonable question arises - how can you speed up the process of its fermentation without harming the quality of the final product.

The duration of fermentation depends on the type and quality of the yeast used, the ambient temperature, the amount of sugar in the initial wort. But the most important thing in the process of accelerated fermentation is the right choice of granulated sugar.

The main food for yeast in wort is sugar. At the moment when beneficial microorganisms begin to absorb it, alcohol is formed and the fermentation process begins.

Most often, ordinary white granulated sugar, which is obtained from beets, is used to make mash. In rare cases, cane sugar can also be used, but its price is several times higher than usual. If preference is given to that raw material, then it is better to choose sugar that has a brown tint. It is considered more fragrant and sweet. In addition to it, for the manufacture of mash can be used:

Important! If we are talking about the accelerated preparation of mash, then it is most reasonable to use standard granulated sugar or inverted sugar. The wort preparation time is reduced by 2 or even 3 times.

Methods for accelerating the maturation process at home

If the fermentation process is too long, the mash may simply turn sour, or too many harmful and foreign impurities may form in it. Therefore, in some cases, the acceleration of this process is simply extremely necessary.

There are several main ways to speed up the fermentation of mash. Their main advantage is that they do not worsen the quality of moonshine in the future and do not reduce the volume of its output.

Top dressing with nitrogen

This method of accelerating fermentation is considered the simplest and fastest. It is nitrogenous compounds that help yeast to grow and develop faster. There are three ways to carry out such top dressing:

1. For 10 liters of liquid, add 2 cups of ordinary unwashed peas. It is important to carry out such an addition before the start of intensive fermentation. It is better to do this at the time of setting the mash itself. The finished product will have a rather specific smell, which completely disappears after two distillations.
2. Dried black bread crusts will not only speed up this process, but also help to cope with increased foam formation. For 10 liters of mash, you need 500 g of dried and crushed rye bread crusts.
3. Mix 75 - 80 g of tomato paste with 200 ml of water and pour into a fermentation vessel. Such an additive will not only speed up fermentation, but also give the mash an unusual and interesting color.

The most effective nitrogen fertilization is considered to be the use of ordinary peas. The fermentation process is accelerated in this case by more than 30%.

The process of preparing a special inverted sugar syrup takes quite a long time. But as a result, it is not only possible to significantly accelerate the maturation of the mash, but also significantly improve the quality of the finished drink.

• Mix three liters of hot water with 6 kg of sugar and put the mixture to boil over medium heat.
• During the first 25 minutes, the mass must be constantly stirred and the top foam removed.
• After this time, a pinch should be added to the syrup 25 g of powdered citric acid.
• When all the acid is in the syrup, the fire must be reduced to a minimum, cover the container with a lid and cook for 1 hour.
• Then the syrup should be cooled to a warm state and added to the vessel.

These proportions for the preparation of syrup are designed for 24 liters of mash.

Sugar mash temperature

Compliance with the correct temperature regime not only makes it possible to accelerate the fermentation process, but also improves the taste of the finished alcoholic beverage. The optimum temperature is considered to be in the range from 26 to 28 degrees. When it drops below 24 degrees, the fermentation process stops.

There are several options for maintaining optimal temperature conditions:

• install a fermentation tank near the heating radiator;
• wrap her in an old warm blanket;
• you can put a thermostat for an aquarium in a vessel with mash;
• wrap the container with a special building insulation.

Reference! Choosing any of the methods, it is worth remembering about overheating of the mash. When the temperature rises more than 29 degrees, the vessel must be overlaid with ice packs.

In this video, you can clearly see how to speed up the fermentation process of mash:

Yeast activation

Too long fermentation of the mash may occur due to an insufficient amount of yeast. You can fix the situation in several ways:

1. Yeast pre-activation. Before adding them to the vessel with mash, they must be allowed to rise. To do this, you need to make a sweet solution of 1000 ml. water and 150 g of sugar. Add the entire volume of yeast to this mixture, mix and leave for 15 minutes. Then pour everything into a vessel.
2. You can simply add another portion of yeast to the vessel. If 30 g of yeast was used for 20 liters of mash, then when adding, it is better to use half of the bookmark rate.
3. The more oxygen in the liquid, the more active the fermentation process is. Therefore, you can install a special aerator from the aquarium into a vessel with mash.
4. Top dressing with nitrogen also allows you to significantly activate the work of yeast.

For even greater activation of the work of yeast fungi, it is necessary to shake the bottle with liquid twice a day. The water seal does not need to be removed. This will increase the concentration of oxygen in the liquid and get rid of excess carbon dioxide.

Batch addition of sugar

A single application is large, increases its density and significantly complicates the process of the work of beneficial microorganisms. As a result, the fermentation process is significantly delayed. This situation can be avoided by batch application of this product, which can be done in two ways:

1. Together with yeast, they immediately put half of the entire norm of sugar in the mash. the rest is divided into two more portions. The first of them is placed in Braga after 12 hours, and the second portion after another day.
2. The entire volume of sugar is divided in half and introduced in two stages.. The first portion when kneading the wort, and the second, after exactly a day

In both cases, the liquid should be thoroughly mixed until the sugar is completely dissolved.

Attention! Experienced moonshiners sometimes do things a little differently. After adding the first portion of sugar, the mash is thoroughly mixed until it is completely dissolved. Then the second part is immediately put into the container, but the liquid is not mixed after that. The sugar will dissolve on its own over time.

What to do if it does not wander at all?

Sometimes, especially novice moonshiners. are faced with the fact that the mash does not roam at all. The reasons for this may be:

1. Wrong calculation of sugar. The liquid itself in such cases is very sweet in taste, but there is no fermentation process in it. You just need to add water. New liquid must be added in a warm form and based on the initial sweetness of the wort, but not more than 2 liters per 10 liters of mash.
2. Use of poor quality or unsuitable yeast. Before purchasing this product, it is necessary to study the recommendations of experienced moonshiners. And be sure to check their freshness before adding to the mash. You need to use only special alcohol yeast with a good shelf life and in a whole package.
3. Poor quality tap water was used to make the mash. If you want to get a really high-quality drink, the water must be separated and filtered.
4. Non-compliance with the temperature regime. If the room is too hot or cold, then the fermentation process may not start at all. Therefore, it is very important, especially on the first day, to monitor the temperature.

Only the avoidance of these mistakes, as well as the correct choice of the mash acceleration method and the exact observance of all stages of its implementation will allow you to get a really high-quality mash of high quality quickly.

Additionally, a video that will help answer the remaining questions:

The maturation of the mash is a relatively lengthy process, usually taking a week or even two. But sometimes there is no time to wait, because there is a celebration on the nose, or for some other reason there is no desire to wait for the period set for home moonshine.

In such situations, it is possible to speed up the fermentation of the mash, although it should be noted right away that this can be fraught with a deterioration in the quality of the final alcoholic product.

The very process of making moonshine remains the same, regardless of whether the mash will stand for five or ten days. The following indicators influence the maturation of the mash: the quality and freshness of the yeast, the composition of the mash, the temperature conditions and the location in which the raw material will ferment - it needs to happen in the dark. Based on these four points, you can imagine how you can speed up the fermentation process.

In specialized stores today they sell ready-made dressings - the so-called activators, which increase the speed of the microorganisms in the mash. But the quality of the original product does not decrease from this.

However, since moonshine is a natural drink, then top dressing for it can also be prepared at home. As stimulants for accelerating the fermentation process of mash, you can easily use:

1. Crusts of black bread. It is known that they are added during the preparation of kvass, in which they just help to improve its fermentation. The same function will be carried out by adding a small amount of crusts to the mash.
2. Raisin. The surface of the dried berries contains wild yeast, which will speed up the fermentation of the mash without changing its taste. Raisins do not need to be washed.
3. Tomato paste. It is considered an unusual option, but still accelerates the fermentation of mash. To do this, for 15-20 liters it is supposed to add 100-200 gr. pastes.
4. Corn or peas. They are fraught with the formation of an excessive amount of foam that will need to be collected, but at the same time they really greatly accelerate the fermentation of the product. For 10-15 liters of mash, several glasses of these legumes are added.
5. oranges. The juice of one fruit is enough to speed up the fermentation process of 10 liters of mash. But you still need to mix it intensively and often for the first two days.

In general, the use of natural dressings can shorten the maturation process of the mash by several days, but the main thing in this matter is not to overdo it with their addition, otherwise not only the speed of home-brewed moonshine production will change, but also its taste.

Saturation of mash with oxygen

To provide microorganisms with conditions for normal life, it is important to arrange for them access to oxygen. This can be achieved by periodically shaking the container with mash or mixing it several times a day. The second option will be more effective, especially when it comes to speeding up the process.

To achieve this, you can use a mixer or a drill with a special nozzle.. But it is necessary to saturate the mash with oxygen together with the use of additional dressings, because in the absence of increased nutrition, there will be no rapid reproduction of microorganisms.

Temperature control

Every degree in the room, which contains a container with it, is capable of slowing down the fermentation process of the mash. In order for fermentation to take place around the clock, you need to arrange constant heat, while trying not to overheat the mash, as this can also be harmful.

For example, you can wrap a container with future moonshine with a blanket, exclude all drafts and place heat-insulating material under the bottom. This will not have a significant effect on the speed of the process, but the risk of stopping the work of microorganisms will decrease and only due to this the distillation solution will mature a few days earlier.

But no matter what tricks are used to speed up the fermentation process of the mash, nothing will work if high-quality yeast was not used initially. It is on them that the whole course of the process depends, it is they who determine its duration, and it is from them that the solution acquires a special smell.

Wine yeast is considered the highest quality and most suitable for success in the fermentation of mash, but you can use both regular and beer yeast.

To make high-quality, strong and tasty moonshine, you need to choose the right mash recipe, focusing on the dates originally indicated in it. Yes, they can be accelerated, but you should not be overly zealous with this, as this is fraught with a low concentration of alcohol and low nutritional value of the solution, which will necessarily affect the output of moonshine.

The process of maturation of mash for moonshine lasts on average 5-14 days. The time depends on the yeast used and what is present in the wort. If there is no time to wait, the process can be accelerated through a process such as feeding mash. This process can be carried out in a variety of ways, the main thing is that the overall quality is not damaged. It should be noted right away that it will not be possible to significantly reduce the time, it is important to know the measure and set the most realistic deadlines.

What determines the fermentation time

The procedure for making moonshine is characterized by a clear technology. When using one recipe, the mash will win back in 5 days, and the use of other methods implies an exposure of 10 days. There are priority indicators that affect the maturation time of the mash. Among them stand out:

1. Yeasts are characterized by different indicators of the activity of the constituent microorganisms. These parameters depend not only on the basic conditions for their development, but also on freshness and origin. For a perfect fermentation, wine yeast should be preferred, fresh and properly stored. If storage conditions have been violated, the vital activity of bacteria will be reduced, which will negatively affect their activity.
2. The mash recipe used and the correct proportions of the main ingredients are important. The composition of the wort determines not only the fermentation process itself, but also the main flavors and quality of the future drink. The total aging time of the mash is influenced by the amount of sugar and top dressing.
3. The aging temperature of the drink - affects the ripening time and the intensity of fermentation. For normal fermentation, you need to maintain a temperature of 18 to 30 degrees. A decrease will cause the yeast to "fall asleep" and an increase will cause it to die. The most dangerous is an elevated temperature, since in the first case the yeast can be “wakened up”, and if it is overheated, it will be impossible to return it to life.
4. Fermentation containers must be for food materials and not react with alcohol or acidic environments. Ideal containers made of stainless steel, glass or food-grade plastic.
5. It is necessary to exclude the ingress of sunlight or bright light on the mash. The place where the braga stands should be darkened or the container should not let light through.

These are the main points that must be taken into account in order to get a good home brew, and subsequently moonshine.

Important! If you have questions related to why it does not ferment or wanders poorly, first of all it is worth analyzing all the points listed above.

Popular dressing options

If fermentation is very slow, you need to know how to speed up the fermentation. The main thing is to first determine the cause. Sometimes it is quite enough to simply review and arrange more comfortable conditions for fermentation. It could be an increase in temperature. In special cases, it may be necessary to combine different methods, so you can significantly speed up the fermentation process, make it as fast as possible without causing damage to the overall quality of the future drink.

High-quality top dressing for sugar mash and any other can be made by hand or bought in a store. Consider simple, understandable and time-tested methods.

1. Black bread crusts. Recipes based on it have been known since ancient times, when black bread was used to make alcoholic beverages. Bread will saturate the mash with useful substances, which will accelerate the activity of yeast.
2. tomato paste. This is a rather unusual feeding option, but very effective. 150 grams of pasta is added to 20 liters of mash, thanks to which the drink quickly “enlivens”.
3. Dried fruits. Add a handful of raisins and dried apricots, dried fruits are not washed, as on their surface there are substances and bacteria that feed the yeast. On the basis of raisins, you can make a starter that is not inferior in quality to cultural yeast.
4. Peas or corn. If you add two or three glasses to 15 liters of mash, you can seriously speed up the fermentation reactions. The only drawback here is the excessive formation of foam. But this is not a problem, it is enough to put a small piece of biscuits or black bread on the surface of the mash, and fast fermentation will be ensured.
5. Ready top dressing. These are well-designed mixtures, which contain various vitamins, minerals and numerous enzymes. They saturate the mash with nutrients and accelerate fermentation.

Advice! When making mash for moonshine from sugar, be sure to feed it, without it it will be difficult for the yeast to quickly process sugar.

Proper feeding of yeast reduces the ripening time by a couple of days. The main thing is not to overdo it with the amount of additives, as there is a risk of spoiling the taste of the final drink. If the fermentation is too active, unwanted by-products of the vital activity of the yeast are released.

Summing up

Different methods of baiting will be effective only if only high-quality raw materials were used. Yeast is important for playing back the mash, since the course of the process depends on them, with the help of yeast it is possible to increase and decrease the total number of days of mash maturation and even give the drink an unpleasant smell. It is equally important to pay attention to the right brew recipe.

Trying to speed up fermentation, it is worth observing the measure. Excessive zeal will significantly degrade the overall quality of moonshine.

The process of making moonshine has a clear technology, but in one situation the mash costs 5 days, and in another more than 10, but the yield of the alcohol itself is the same. This is quite realistic if the main factors affecting the rate of maturation of the future distillation solution are known. If we consider the priority indicators that affect how many days the mash will be infused, then the following points can be distinguished:

• Yeast. The activity of peculiar microorganisms can be different, it depends not only on the conditions of their development, but also on the origin, freshness. It is better to choose fresh yeast, preferably wine yeast, which has been stored appropriately. Weak vital activity of bacteria will affect the formation of alcohol compounds, speed;
• , the proportions of the main ingredients. The composition of the wort determines not only the taste, the quality of the future moonshine, but also what the fermentation will be like. By choosing starch raw materials, fermentation can be greatly accelerated than using, for example, berries, fruits, jam. The content of sugar or “food” for yeast can also affect the aging time, which must be taken into account when determining a particular recipe, proportions, composition;
• temperature conditions. Temperature indicators affect how much it costs, the mash ripens, with what intensity the distillation of moonshine will take place, and the total yield of the product. If we consider the fermentation itself, then it is necessary to maintain an interval of 25-35 degrees, a decrease will lead to yeast “falling asleep”, and an increase will lead to death. If in the first case, the fungi can be reanimated, then when overheated, the microorganisms cannot be returned;
• Location, container. More often, the mash is placed in a dark place, the dishes are chosen mainly glass, it is better to use a water seal, devices for regulating the ripening process.

These four points are fundamental, which must be taken into account at the initial stage, in order to get a good solution in a short time, with the necessary strength for future moonshine.

If questions arise why the mixture does not “play”, does not ferment well, then first of all you need to analyze the above points.

Just following the technology is not enough to get the mash at the scheduled interval, and for such cases, all experienced winemakers have their own secrets.

Fermentation Acceleration Options

If it seems that the solution is not preparing fast enough, then you do not need to immediately try to use all kinds of methods, you first need to determine why this process occurs. Perhaps it will be enough to organize more comfortable conditions for the mash, for example, take care of the temperature, but this is the easiest way, more often fermentation is stimulated by one of the options:

1. top dressing;
2. Aeration or oxygen saturation;
3. Maintaining the temperature necessary for high-quality fermentation.

In especially neglected cases, when the mixture slowly ferments, several methods can be combined at once, which will only increase the efficiency of the entire process. At the same time, one should not forget about the measure, since excessive stimulation of the yeast will cause a deterioration in the quality of moonshine.

Fertilizing mash, some features

How many days fermentation will take place can be adjusted independently, even if the wort is already harvested. To do this, you can use top dressing, they can be natural, made from improvised products or purchased ready-made. Some do not trust the last option or activator, thinking that then the mash will contain harmful substances, but this is not so. An additive that activates the work of microorganisms can be a mixture of enzymes, vitamins, minerals and some other elements that increase the nutritional value of the solution, and hence the rate of yeast reproduction. An increase in the number of fungi, sufficient nutrition for it due to the must and the activator makes it possible for the mash to ferment faster. You can buy activators in specialized stores, including online resources. If, after feeding them, no significant changes have occurred and the reactions proceed in the same mode, then you still need to find the reason why this happens. It may be necessary to re-brew the wort or add better quality yeast.

Top dressing can also be prepared at home, since quite affordable products can act as a kind of stimulants, the necessary food for yeast:

• Black bread, crusts are better. The recipe has been known since ancient times, when black bread was used to make alcoholic beverages, kvass. The composition allows you to enhance the action of fungi and create a favorable nutrient medium;
• Tomato paste. Quite an unusual option, but effective. It is enough to add 100-200 grams per 15-20 liters of home brew, it can "perk up". There are even wort recipes with tomato paste, where the final yield does not differ from analogues with cereals;
• Dried fruits. Usually a handful of raisins is added, less often dried apricots. It is believed that grapes of certain varieties are indispensable not only for the preparation of low-alcohol drinks, but also for moonshine. You can even make your own sourdough starter from raisins, which will not yield to conventional yeast. An important feature of the use of such an additive is that there is no need to wash dried fruits, since their surface contains natural and necessary bacteria for brewing;
• Corn, peas. By adding a few cups of legumes to 10-15 liters of solution, the reactions can be greatly accelerated, but excessive foaming is possible. This does not need to be frightened, remove the foam, you should throw a little black bread into the container, a piece of biscuit.

The use of bait reduces the ripening period by several days, sometimes it even turns out to cook a mature mash in just 2-3 days.

The main thing is not to overdo it with additives, otherwise the taste will deteriorate along with the quick readiness. This is especially true for unusual ingredients, in particular ammonia, which is also sometimes added to speed up fermentation.

Aeration or oxygenation

For the normal functioning of fungi, oxygen access is necessary, the more yeast, the higher the need for this gas. You can ensure such conditions by periodically shaking the container, but thorough mixing several times a day will be more effective. Some use a mixer, others use a drill with a special nozzle, but all these actions are aimed at high-quality aeration of the solution. It is on the principle that the more oxygen, the less days it will take for fermentation, a recipe for mash for moonshine in a washing machine was invented. Exquisite alcohol cannot be obtained by this method, but after a few hours it will be obtained. Even an automatic machine is suitable for this, just you can not set the temperature above 40 degrees. Guarantees that the experiment will end successfully are not very high, but the reviews of strong alcohol manufacturers say that this method is the place to be.

Systematic mixing should take place in conjunction with additional feeding, since in the absence of nutrition, the reproduction of fungi will not take place. Sometimes it can be simple cereals, ready-made activators, legumes, and so on.

Maintaining the temperature, as an option to reduce the days of cooking mash

If the solution ferments at different rates, which may be due to temperature changes, then maintaining a constant parameter will help reduce the overall cooking time. For example, Braga stands in a dark place. The average room temperature is 25 ° C, this indicator may not be enough for the full activation of fungi, since every degree is important for this process. For various reasons, the temperature may change, for example, ventilation, draft, and so on. A decrease in indicators even by a few points “slows down” the reactions and the question arises why the product is not ready for so long. In order for fermentation to take place around the clock, it is necessary to organize constant heat, but at the same time, do not overheat the mash, since the yeast itself also emits heat. For these purposes, you can wrap the container with a blanket, put heat-insulating material under the bottom, eliminate constant drafts, and lower temperatures. It will not be possible to significantly change the readiness period, but for several days the distillation solution will mature faster, and the risk of “falling asleep” of microorganisms will decrease.

All these tricks will be effective if good yeast, high-quality raw materials were initially used. If you want to cook a decent strong drink at home, then excessive savings will only spoil all the labor costs. Yeast is very important for the future moonshine, it is they who can change the course of the process, increase or decrease the number of days of ripening, and give the solution a peculiar smell. For example, if raw or beer components are used, there will be a typical aroma that will be difficult to remove even with repeated distillation. To be sure of the effectiveness of fermentation, it is recommended to use special ones, they are quite affordable, they allow you to prepare a solution with a high alcohol concentration in a few days. If desired, you can prepare a starter, for example, using raisins, but technology and raw materials are also important in this matter.

For tasty, strong moonshine, at the initial stage, you need to choose the right brew recipe and focus on the specified dates. There is no need to hurry too much in this matter, since the low concentration of alcohol, associated with the weak work of yeast, the low nutritional value of the solution, will affect the output of moonshine.

This question is often generated by novice moonshiners who rely primarily on speed. Moonshine is a craft in which haste is simply inappropriate. I immediately want to ask a counter question - is it necessary to interfere with the mash during fermentation !? This is a process in which living microorganisms - yeast - work without human intervention, and I will tell you more from personal experience - the calmer the conditions for the mash, the better and more completely it will ferment without mixing! And now, in order and with detailed explanations.

Why is it not necessary to stir the mash during fermentation?

Braga is recommended to interfere with many resources on the Internet, and the authors give strict instructions to use alcohol yeast, and only “turbo”, and only sold in a particular store “with delivery at the best price”. Let's turn to physics - my favorite science, which is able to explain complex phenomena in a simple language. So, what is the fermentation process - what happens in the mash?

• Yeast - live fungi, begin to actively divide in favorable conditions, and in the absence of oxygen, they process sugar, releasing by-products - alcohol and carbon dioxide
• Yeast is evenly distributed throughout the mash due to boiling - carbon dioxide rises in small bubbles from the bottom and walls, like in a bottle of champagne or other carbonated drink, so the mixing process happens by itself. These bubbles carry the yeast particles from the lower layers to the upper layers.

• Gradually, the yeast begins to sink into the lower part, and the upper part of the mash becomes lighter - this is not just normal, but extremely necessary, and mixing the mash at this moment means slowing down the fermentation process

On the final point, for sure, additional clarification is needed. So, the density of alcohol is lower than the density of water, which means that in the total container in the mash it rises to the top, while the sugary liquid falls down. And we, experienced moonshiners, already know that yeast dies in an environment with a high alcohol content. Gradually, yeast also sinks to the bottom - that is why they eventually precipitate, as their activity in the mash already saturated with alcohol decreases, and they die. That is, by lifting the sugary liquid from the bottom of the fermentation tank and mixing it with the upper layers saturated with alcohol, you do not speed up, but rather slow down the process.

And why else shouldn't you interfere with the mash

Braga should not be interfered with for one more reason - for this you will at least have to periodically open the container. And it is impossible to let air into the fermentation tank, since the concentration of oxides, and, in other words, vinegar, increases in the mash. That is, believing that you are accelerating the fermentation process, you are simply killing it. Yes, it will end faster, because part of the mash due to such “aeration” will turn into acetic acid, and part into alcohol. But this acceleration will not give you more output. Therefore, the fact that stirring accelerates fermentation is a delusion. The duration of fermentation is reduced due to losses resulting from the processing of raw materials into vinegar. Some craftsmen put some special devices in the fermentation containers so as not to let air in. True, I have never seen in practice that this gives a greater yield or really reduces the fermentation period.

If you want to ensure a full yield and save time at the fermentation stage, then take better care of the optimal conditions for this process to take place, namely:

• Make sure that the container under the water seal is completely sealed.
• Try to keep the mash in a room with a temperature of +25 C o, in which there will be a minimum of vibrations
• Use proven yeast, do not violate the proportions at the preparation stage
• Do not drain the mash ahead of time - let it stand longer than less. Optimal - at least 7-8 days

And most importantly - do not interfere with Braga to “play” calmly - without your participation, it will ripen much better, and you can get a good yield of a quality product, in which the soul of a patient artisan will be invested, and not a hasty alcoholic. As a last resort, if the issue of time is very acute, just remove the braga earlier - I sometimes had to do this when I needed to send a package to friends or relatives in other regions. The output will be a little lower, but the quality is up to the mark.

Braga preparation? The process is simple and accessible to everyone. If you have the necessary tools and ingredients, it will not take much time.

Almost all vegetables, fruits, grains containing sugar and / or starch are suitable as the basis of the wort for mash. Old jam, honey will fit perfectly for grouting. Starch-containing products are first saccharified, then the mash is kneaded. Sugar? the main component in the must, since alcohol is formed precisely from the combination of yeast with sugar.

Preparation of mash from sugar and dry yeast

When mixing wort from fruits and vegetables, it is difficult for a beginner to determine the consumption of sugar, yeast and the volume of moonshine at the exit. But there is a simple, proven recipe with a guaranteed result. To implement it, you need to prepare the following products:

• water;
• sugar;
• yeast.

The number of ingredients is determined based on purely personal needs for moonshine.

The proportions of the classic recipe for obtaining 10 liters. moonshine:

• water? 30 l
• granulated sugar? 8 kg
• dry yeast? 150-200 gr.

It is believed that from 1 kg of granulated sugar 1.2 liters will be obtained. moonshine.

Some winemakers insist on the ?rule 10? (10 liters of 40-45 ° moonshine comes out of 10 kg of sugar):

• water? 40 l
• granulated sugar? 10 kg
• dry yeast? 300 gr.

The amount of yeast is always approximate, since their activity depends on the expiration date, on the manufacturer.

Sugar is added to the mash without further processing. There is no need to turn it into syrup. It dissolves well in warm water.

Water can be taken from the water supply, only it needs to be allowed to settle for half a day. Boiled water is unsuitable for fermentation. Yeast in such water will not work to its full potential.

According to the classic recipe, mash is prepared by simply mixing all the ingredients. Sugar is poured into the water, stirred, and diluted yeast is added.

Which yeast to use

Yeast is one of the main components in the preparation of the beer substrate. They are represented by different

• pressed;
• bakery;
• alcohol;
• beer;
• wine.

Wine yeast is very expensive and is used to ferment wine. Beer houses are more used in cosmetology and medicine. Pressed or live? the product is perishable, you can find them at bakeries, in specialized stores. For regular grocery stores? this is a rare product.

The most commonly used dry alcohol or baker's yeast, but marked "for baking and drinks". Such yeasts are more viable. But how they will behave is difficult to predict. It can be a rapid fermentation in 15-20 minutes, or their activity will manifest itself in a few hours.

How to cook mash for moonshine

Braga is prepared in food-grade plastic containers, aluminum flasks, and barrels. The main condition is that the material does not succumb to oxidation. Therefore, galvanized and copper dishes are not suitable. Is it desirable that the canisters be with a wide neck? they are easier to wash after distillation. The volume of the container depends on the desired amount of moonshine.

During violent fermentation, the foam rises with a cap, so the vessel must be filled so that a quarter of it remains free. When the foam breaks out of the container, the mash can be poured into another dish, and then drained back. After 2–3 days, active fermentation will end and pass into a passive stage, which will last another 8–10 days.

At this stage, a water seal is installed on the tank. The following facts speak in his favor:

• it is convenient to monitor the maturation of the mash by the emerging gas bubbles;
• the smell in the room becomes less;
• a water seal prevents souring.

Optimal temperature for fermentation

Temperature control? important condition for fermentation. The temperature range should
stay in the region of 20-28°. Will lowering the temperature slow down the yeast? high temperature is completely destructive for them.

It should be taken into account the fact that in the early days, during rapid fermentation, the temperature of the liquid rises, so there is no need to additionally warm the mash.

In the following days, at low room temperature, the container with mash can be wrapped up to keep warm. Old blankets, outerwear are suitable for this.

In the heating season, the vessel is placed on batteries or is it resorted to using a special device? thermostat. This device is used to heat water in aquariums. The alternating operation of the thermostat avoids the effect of boiling. Just keep in mind that if the mash is very steep, the must particles can stick to the walls of the device.

Is it worth stirring the mash during fermentation

At the first stage of fermentation, when the foam breaks out, it is not necessary to knock it down and mix the mash. This will only make the situation worse. It will be enough to pour out some of the liquid.

During the ?quiet? ripening sometimes requires heating. When using a thermostat, the mash must be stirred for uniform heating, since the device heats up and shows the temperature of the upper layer.

In general, there is no need to mix the mash. This will not speed up the maturation process and will not affect the strength. The natural fermentation process will do it all by itself. The spent yeast will settle to the bottom, and stirring will only excite them and interfere with determining the readiness of the drink.

How to determine the readiness of mash

It is important to determine the right moment for distillation. Premature forcing will reduce the yield of moonshine and lower its degree. Braga overexposed for more than two weeks can turn sour.

The readiness of the product for distillation is determined in several ways:

It is better if there are results on several indicators at once.

Do you need to remove sediment?

The opinions of winemakers are divided on the issue of whether to remove the mash from the sediment or not. In many ways, this depends on the device of the distillation cube of the moonshine still. In simple distillation devices, the container with mash is used as a cube. In this case, it is not necessary to remove it from the sediment. It is believed that from this the fortress of moonshine is lost.

For the preparation of alcohol in devices of a more complex design or industrial production, it would be better to get rid of the yeast sediment, since it can burn to the walls during the heating process.
distillation cube, especially if the wort was prepared from fruit raw materials.

You can remove the mash from the sediment using a flexible hose with a diameter of about 1 cm. It is not advisable to use a pipeline with a smaller diameter, because it will clog. The end of the hose is lowered into the wash and fixed 2–3 cm from the sediment. The mouth draws air from the hose to start the movement of the liquid.

Lightening is also optional. This procedure is carried out to free the mash from the remaining suspension. It is believed that this will improve the taste of moonshine and in the future it will take less time to clean it.

The most common method? clarification with white clay. Clay (1 tablespoon) is diluted in 500 gr. warm water and poured into the vessel. A day later, the mash is again removed from the resulting sediment.

Braga, mashed on fruit, is clarified with gelatin. A package of gelatin is poured overnight with water, then added to the drink. The flakes precipitate after 2-3 days. Braga is ready to move.

If Braga stopped playing: causes, solutions.

For the preparation of mash, a sweet solution is used (water with sugar, diluted jam, fruit juice, sugared malt ...) and yeast. Yeast is added to warm wort (25-30°C), normal fermentation temperature for most yeast is in the range of 20-30°C. A few hours after adding the yeast, it becomes noticeable that the mash has begun to play - foam appears, carbon dioxide begins to be released (this can be noticeable if fermentation is under a water seal or a medical glove).

Beginning moonshiners often face the fact that after 2-3 days all signs of fermentation disappear, but the mash remains sweetish in taste. Ready mash should not be sweet, because the yeast must process all the sugar into alcohol. How to restart the stopped fermentation?

We list the reasons why fermentation stops.

Wrong hydromodule selected (too much/too little sugar per volume of water).

The normal water ratio for yeast is about 4-5:1. This means that for 20-25 liters of water you need 5 kg of sugar. If there is too much sugar, the excess begins to make fermentation more difficult, and if there is not enough sugar, the yeast does not have enough food.

Solution: dilute the mash with drinking (non-boiled) water or add sugar to fix the water module.

Advice: use to quickly calculate the correct hydronic ratio.

Not enough yeast added.

As a rule, alcohol or ordinary baker's yeast is used to prepare ordinary sugar mash. Dry yeast per 4-5 liters requires 15-20 g, fresh - 70-100 g. See the instructions for the amount of turbo yeast or special wine yeast.

Solution: check if the right amount of yeast is added, adjust the proportions. Before adding, ferment the yeast in a small amount of warm water.

Poor quality yeast was used.

If the yeast is old, improperly stored, or simply bought from a dishonest manufacturer, it may not come to life even in a properly prepared sugar solution. It is often recommended to ferment the yeast before adding it to the wort. To do this, the yeast is dissolved in a small amount of warm water and wait half an hour or an hour. If the yeast is good, foam will form on the surface.
Fresh baker's yeast should not smell like mold, smear like plasticine, or crumble. Dry yeast must be checked for expiration date. It is better to buy special yeast from trusted manufacturers.

Solution: Check the expiration date, try fermenting the yeast you used. Add other yeast to the wort in the required proportions.

For fruit mash - too much acid in the raw material.

If you have made your brew based on fruit juice from apples or sour grapes, then the fermentation may be too weak due to the high amount of acid in the juice.

Solution: Add some sugar to the mash. Usually, 40-50 g of sugar is added to 1 liter of apple juice.

Advice: To prepare mash from apple or grape juice, use it - this yeast absorbs acid well.

Bacteria got into the wash.

Braga is a nutrient medium not only for yeast, but also for other microorganisms. If cleanliness was not observed during preparation, bacteria could get into the mash, which made the environment unsuitable for the yeast to live.

Solution: You can try to repopulate the flora with fresh yeast cultures. Add after fermenting them in a small amount of warm water. This yeast starts any mash well.

Advice: Use clean utensils and tools for making mash. Hermetically close the container with mash, use a water seal or a medical glove with punctures to remove carbon dioxide.

Wrong temperature for fermentation.

Most yeasts ferment well in the 20-30°C range. Some types of yeast are very sensitive to the correct temperature conditions, others can withstand rather sharp temperature fluctuations.

Solution: check the instructions for the used yeast to see what fermentation temperature is best for it. If there were sharp jumps in temperature and there are no signs of fermentation, then the yeast has died. Add a fresh batch of yeast and watch the temperature.

Advice: use to constantly control the temperature in the mash tank. If the room is cold, use an aquarium heater to keep warm.

Signs of fermentation are simply invisible.

Some types of yeast are characterized by slow and not violent fermentation. If you have met all the conditions for the successful preparation of the mash, but outwardly the fermentation has stopped, it is possible that you just need to wait.

Solution: To check, shake the container with the mash or try to mix it. If air bubbles rise up, then fermentation is in progress. Check your yeast instructions for how long to ferment.
If you can tell if fermentation is going on by looking at the bubbles in the water seal, make sure it is set correctly. If it is not installed tightly, carbon dioxide can escape through the cracks, and in this case there will be no bubbles.

The quality of the resulting moonshine and the speed of its preparation from the initial ingredients worries many moonshiners. Every question that even remotely concerns the possibility of improving these parameters is discussed on the forums with a large number of arguments for and against, and disputes sometimes reach conflicts. The same applies to stirring the mash, namely, is it necessary to stir the mash during fermentation?

Mixing mash

Since this issue is being discussed quite vigorously, on the forums of moonshiners you can find a lot of examples given when mixing the mash is still necessary. If you do not consider the process of elementary acceleration of fermentation, then you can hear the following arguments:

• In the manufacture of mash from fruit raw materials, mixing leads to greater fermentation, especially the dense part. When using flour (not cereals) for the manufacture of mash, it can also settle to the bottom, and then the yeast does not reach the lower layers. Sometimes you can solve this problem by simply shaking the container, but you will have to do this several times a day, which is quite difficult.
• Some moonshiners note the souring of yeast in the foam.
• In some cases agitation is required if, for example, pulp is floating on top of the foam.
• Another opinion regarding this is due to the fact that a certain amount of solid surfaces is necessary for the formation of gas bubbles, and if they are not enough, then the liquid can be oversaturated with CO2, which will inhibit the fermentation process.

The main problem in mixing the mash is the fact that it must be done without air access. Therefore, such a method as simply using a wooden spoon or stick for this when removing the water seal is not suitable.

1) Many use a magnetic stirrer for this purpose. Then, at the cooking stage, a magnetic stirrer anchor is placed in the wash, which looks like a small capsule. After the container is closed, it is placed on the stirrer platform and the mixing process is started. The advantage of such a stirrer is that you can adjust how long the process takes; as a rule, it is not too noisy and compact.

There are heated magnetic stirrers, this will be a very useful attribute when preparing mash, since at a temperature of 28-30 degrees the fermentation process is more efficient. But it will need to be regulated, and this requires additional installation of a thermometer. When using a magnetic stirrer, you should be very careful, as many of them are compact in size. This imposes certain restrictions on the weight that can be placed on them, because their main purpose is to mix reagents in small containers in a chemical laboratory.

In extreme cases, a magnetic stirrer can be made independently. But for this you need to have some knowledge in electronics.

2) Another quite affordable option is to buy a special water seal, which is designed in such a way that it allows you to mix the mash. The main disadvantage is that you have to do it manually.

3) The other is an aquarium pump. You need to use a more powerful one. She dives into herself. But there is an opinion that the aquarium pump cannot cope with mixing the mash, since it is designed for clean water.

As the experience of many moonshiners shows, this is not so. True, in this case, it is hardly suitable for pumping mash from container to container, but for this, many adapt the pump from the washing machine. The main problem with the aquarium pump is that if the solution is heated in parallel, and the pump suddenly turns on, then the mash can boil. To do this, you need to have a very powerful water seal.

4) Vibration unit for mixing mash. The principle of such an installation is similar to special machines that are used to shrink tiles or concrete. The principle of their work is that they make the bubbles move up. One of the options for such a stirrer is a design that mixes the mash in a small container, while rotating the entire container. But it is suitable only if the mash is in bottles or jars of no more than two liters, which is not always convenient.

Ultrasonic washing machines are also adapted for this purpose, special mixers are made with blades at the bottom of the fermentation vessel, and so on. Everyone chooses for himself the most successful design.

The main disadvantages of mixing mash

The question of whether it is necessary to interfere with the mash during fermentation is often asked by novice moonshiners. There are several arguments that are given as an argument "for", in particular, that the mixing process significantly speeds up the fermentation. Without additional devices, the mash is unlikely to stand for more than two weeks.

Most often, even with them, the gain will be insignificant - a day or two. Another thing is that some moonshiners on the Internet promise to speed up this process to a day or so. But think about it, will such a mash be done correctly? Wouldn't the output from it be too small? Many moonshiners come to the conclusion that moonshine is a process that does not tolerate haste.

Yeast, which are living microorganisms, takes part in the fermentation process. So they still need some time to do their job. Many moonshiners prove from their own experience that the process of mixing the mash in total does not affect the time of its readiness.

Why is it not necessary to interfere with the mash?

What happens in mash during fermentation:

1) The most favorable conditions are created, first of all, this means the absence of oxygen. And also the temperature regime and the presence of sucrose are very important. After all conditions are met, the process of processing sugar into alcohol and carbon dioxide begins.

2) Next, the yeast is distributed evenly throughout the container through a process similar to boiling. Small bubbles of carbon dioxide rise from the bottom and walls, similar to a bottle of champagne or other carbonated drink. The same process includes mixing: together with gas bubbles, yeast particles move from the lower level to the upper one.

3) Gradually, the yeast descends, and the upper part is deposited. This is because alcohol accumulates on top, and a sufficient amount of it leads to the fact that the yeast falls into suspended animation.

Why does alcohol get to the top of the vessel? From the school physics course, we know that its density is less than the density of water, the more sugary liquid that settles to the bottom of the tank. Next, the yeast is deposited naturally. Therefore, a natural thing happens, which is necessary, otherwise the yeast will then burn in the distillation vessel, thereby worsening the taste and smell of the product. It turns out the following: by lifting a sugary liquid from the bottom of the mash and mixing it with alcohol, we, on the contrary, slow down the fermentation process.

The process of degassing mash

Degassing is the process of mixing the mash at the end of the fermentation process. More precisely, this is a whole range of measures aimed at removing carbon dioxide from the mash before distillation.

Why is this needed? In the process of fermentation, yeast, as already mentioned, process sugar. Moreover, one molecule of glucose is converted into two molecules of ethanol and two molecules of carbon dioxide. Carbon dioxide creates excess pressure in the tank, and it must be removed. For this purpose, there is a water seal. It is a special water lock that releases carbon dioxide and prevents oxygen from getting inside.

As the process progresses, fermentation weakens, and the gas does not come out so much. At the very end, some of it remains in the inner layers of the liquid. Depending on the type of raw material, temperature and duration, some amount of carbon dioxide remains.

When making a carbonated alcoholic beverage, some carbon dioxide is a must. Sometimes, in order for gas to be present there, the fermentation process is restarted for a while. But usually in mash, gas is specially artificially removed.

They do this so that during the distillation there is no increased foaming, which in turn leads to flooding of the moonshine still and splashing. In the first case, the distillate goes into the receiving container with spitting, in the second it becomes cloudy due to the fact that part of the mash enters the coil.

Theoretically, if you leave the fermentation tank open for a few days, the gas will come out on its own. But with the access of air, the conversion of mash and alcohol into vinegar is activated, and the quality of the moonshine will deteriorate at the output and its quantity will decrease.

How is mash degassed?

After the end of fermentation, the mash must be drained from the sediment - its liquid part is poured through a tube into another container.

Next, the actual bubbles are removed. This can be done in two main ways: heating and stirring. In the first case, the mash is poured into a saucepan or into a bucket with a wide neck diameter. It is desirable that the container be made of stainless steel, but enameled is also suitable. Next, the mash is heated to 50 degrees at maximum heating power and periodically mixed. They wait until bubbles begin to rise from the bottom of the mash, and immediately remove it.

Since the process is fast, and the temperature to which the mash is heated is low, this prevents it from rotting. The disadvantage of this method is that it is rather cumbersome, since quite large batches of liquid have to be poured from vessel to vessel several times.

Mixing is usually done using a hammer drill, drill or aquarium pump. The first method is more reliable, as it is done faster. In order to mix the mash with a drill, you must have a construction nozzle, which is mainly intended for diluting plaster mixes. It, of course, must be new, since it is problematic to completely clean it.

We lower the drill into a container with mash and turn it on for five to seven minutes until the smell of carbon dioxide released from the vessel disappears. Important: to mix the mash with a drill, you must use only plastic barrels.

After degassing, you can use bentonite, gelatin or tea to clarify the mash. The distillation technique does not change when the mash is degassed, but in this case, 10% more raw materials can be poured into the distillation cube.

How else to speed up the fermentation process?

As you can see, there are arguments both for and against mixing mash. In any case, if you do not know how best to proceed, then you should not touch it. More experienced moonshiners can be advised: carefully monitor the technology of the mixing process and in no case allow the mash to be saturated with oxygen.

Some are trying to experiment: will the mash be ready earlier. To do this, it is worth recalling that the fermentation process depends on a large number of factors, only with the simultaneous observance of which it can be said that the mixing itself somehow affected.

If you still decide to resort to methods that speed up the fermentation process, then follow these basic recommendations that will help make the alcohol yield optimal:

• It is necessary to ensure the complete tightness of the container under the water seal.
• Keep the mash indoors, the temperature in which is about 25 degrees. In this case, it is necessary that the number of vibrations be minimal.
• Use only high-quality yeast, best tested in practice or recommended by friends. Try not to experiment with proportions.
• Do not drain the mash ahead of time, let it stand longer. It is optimal that this period exceeds a week.

And most importantly, do not interfere with Braga calmly “play”: it has been proven by many that she herself will ripen without your participation. Sometimes, if necessary, you can shake it up. As a last resort, if you need to get moonshine as soon as possible and at the same time you are ready to sacrifice its quantity, remove the mash earlier. But it is recommended to do this only as a last resort.

As you can see, the question of the need to mix the mash is quite difficult. Before making a decision, it is worth weighing all the pros and cons, it would also be useful to try this method on a small amount of raw materials. In most cases, mixing the mash is not required and can affect it for the worse. But in principle, mixing is not always superfluous, at least in situations in which it becomes necessary. But you need to do this wisely and prevent oxygen from entering the container with mash, violating its tightness.

Cooking mash is a simple process and accessible to everyone. If you have the necessary tools and ingredients, it will not take much time.

Almost all vegetables, fruits, grains containing sugar and / or starch are suitable as the basis of the wort for mash. Old jam, honey will fit perfectly for grouting. Starch-containing products are first saccharified, then the mash is kneaded. Sugar is the main component in beer wort, since alcohol is formed precisely from the combination of yeast with sugar.

Preparation of mash from sugar and dry yeast

When mixing wort from fruits and vegetables, it is difficult for a beginner to determine the consumption of sugar, yeast and the volume of moonshine at the exit. But there is a simple, proven recipe with a guaranteed result. To implement it, you need to prepare the following products:

• water;
• sugar;
• yeast.

The number of ingredients is determined based on purely personal needs for moonshine.

The proportions of the classic recipe for obtaining 10 liters. moonshine:

• water - 30 l
• granulated sugar - 8 kg
• dry yeast - 150-200 gr.

It is believed that from 1 kg of granulated sugar 1.2 liters will be obtained. moonshine.

Some winemakers insist on the “rule of 10” (10 liters of 40-45 ° moonshine comes out of 10 kg of sugar):

• water - 40 l
• granulated sugar - 10 kg
• dry yeast -300 gr.

The amount of yeast is always approximate, since their activity depends on the expiration date, on the manufacturer.

Sugar is added to the mash without further processing. There is no need to turn it into syrup. It dissolves well in warm water.

Water can be taken from the water supply, only it needs to be allowed to settle for half a day. Boiled water is unsuitable for fermentation. Yeast in such water will not work to its full potential.

According to the classic recipe, mash is prepared by simply mixing all the ingredients. Sugar is poured into the water, stirred, and diluted yeast is added.

Which yeast to use

Yeast is one of the main components in the preparation of the beer substrate. They are represented by different types:

• pressed;
• bakery;
• alcohol;
• beer;
• wine.

Wine yeast is very expensive and is used to ferment wine. Beer houses are more used in cosmetology and medicine. Pressed or live product is perishable, you can find them at bakeries, in specialized stores. For ordinary grocery stores, this is a rare product.

Most often, dry alcohol or baker's yeast is used, but marked "for baking and drinks." Such yeasts are more viable. But how they will behave is difficult to predict. It can be a rapid fermentation in 15-20 minutes, or their activity will manifest itself in a few hours.

How to cook mash for moonshine

Braga is prepared in food-grade plastic containers, aluminum flasks, and barrels. The main condition is that the material does not succumb to oxidation. Therefore, galvanized and copper dishes are not suitable. It is desirable that the canisters be with a wide mouth - they are easier to clean after distillation. The volume of the container depends on the desired amount of moonshine.

During violent fermentation, the foam rises with a cap, so the vessel must be filled so that a quarter of it remains free. When the foam breaks out of the container, the mash can be poured into another dish, and then drained back. After 2 3 days, active fermentation will end and pass into a passive stage, which will last another 8 10 days.

At this stage, a water seal is installed on the tank. The following facts speak in his favor:

• it is convenient to monitor the maturation of the mash by the emerging gas bubbles;
• the smell in the room becomes less;
• a water seal prevents souring.

Optimal temperature for fermentation

Compliance with the temperature regime is an important condition for fermentation. The temperature range should stay in the region of 20 28 °. Lowering the temperature will slow down the work of the yeast - high temperature is completely destructive for them.

It should be taken into account the fact that in the early days, during rapid fermentation, the temperature of the liquid rises, so there is no need to additionally warm the mash.

In the following days, at low room temperature, the container with mash can be wrapped up to keep warm. Old blankets, outerwear are suitable for this.

In the heating season, the vessel is placed on batteries or resorted to using a special device - a thermostat. This device is used to heat water in aquariums. The alternating operation of the thermostat avoids the effect of boiling. Just keep in mind that if the mash is very steep, the must particles can stick to the walls of the device.

Is it worth stirring the mash during fermentation

At the first stage of fermentation, when the foam breaks out, it is not necessary to knock it down and mix the mash. This will only make the situation worse. It will be enough to pour out some of the liquid.

During "quiet" maturation, heating is sometimes required. When using a thermostat, the mash must be stirred for uniform heating, since the device heats up and shows the temperature of the upper layer.

In general, there is no need to mix the mash. This will not speed up the maturation process and will not affect the strength. The natural fermentation process will do it all by itself. The spent yeast will settle to the bottom, and stirring will only excite them and interfere with determining the readiness of the drink.

How to determine the readiness of mash

It is important to determine the right moment for distillation. Premature forcing will reduce the yield of moonshine and lower its degree. Braga overexposed for more than two weeks can turn sour.

The readiness of the product for distillation is determined in several ways:

It is better if there are results on several indicators at once.

Do you need to remove sediment?

The opinions of winemakers are divided on the issue of whether to remove the mash from the sediment or not. In many respects it depends on the device of the distillation cube of the moonshine still. In simple distillation devices, the container with mash is used as a cube. In this case, it is not necessary to remove it from the sediment. It is believed that from this the fortress of moonshine is lost.

For the preparation of alcohol in devices of a more complex design or industrial production, it would be better to get rid of the yeast sediment, since it can burn to the walls during the heating process. distillation cube, especially if the wort was prepared from fruit raw materials.

You can remove the mash from the sediment using a flexible hose with a diameter of about 1 cm. It is not advisable to use a pipeline with a smaller diameter, because it will clog. The end of the hose is lowered into the wash and fixed 2-3 cm from the sediment. The mouth draws air from the hose to start the movement of the liquid.

Lightening is also optional. This procedure is carried out to free the mash from the remaining suspension. It is believed that this will improve the taste of moonshine and in the future it will take less time to clean it.

The most common method is clarification with white clay. Clay (1 tablespoon) is diluted in 500 gr. warm water and poured into the vessel. A day later, the mash is again removed from the resulting sediment.

Braga, mashed on fruit, is clarified with gelatin. A package of gelatin is poured overnight with water, then added to the drink. Flakes precipitate after 2-3 days. Braga is ready to move.

OTHER

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