Saf levure yeast active mash. What yeast is better to use for mash saf-moment or saf-levure

All housewives are familiar with saf-moment and saf-levure dry baker's yeast, I must say that for beginner moonshiners this is the best option to start. This dry yeast is inexpensive, available in any supermarket, and quite predictable in terms of the result, the main thing is to know the proportions, that is, how much to dilute and how much mash.

Even a novice distiller knows that moonshine is obtained as a result of distillation (distillation) of mash, which is a fermentation product of sugar and yeast. Therefore, moonshine without yeast will not work, since it is the microorganisms contained in them that cause the fermentation process, which converts glucose into alcohol. There is an opinion that dry yeast mash is rarely possible. However, this opinion is erroneous, you just need to know some of the nuances and strictly follow the recipe and proportions.

Yeast is an element without which the process of producing alcohol is not possible in principle. In addition, they are living microorganisms that require careful handling. Especially when temperature conditions are observed. Low temperatures do not have a special effect, but high temperatures (above 35 degrees) can completely destroy them. This important point must be taken into account in the production cycle.

It is generally accepted that in the process of home brewing it is best to use special alcohol yeast. The use of alcoholic yeast usually does not cause difficulties, the manufacturer indicates the required amount of sugar on each pack. However, their use has its drawbacks. First, they can be hard to find. Secondly, they have a limited shelf life, and their price is quite high. A good alternative to alcohol yeast is dry baker's yeast.

Braga with dry yeast

When deciding which yeast is better to use for mash, you shouldn’t worry too much; on dry ones, its quality is in no way inferior to that cooked on raw ones. French Saf-Levure, in 100 gram packaging and Saf-Moment in bags of 11 grams, are perfect for this purpose. They are used for baking, so you can buy them in almost any store. When adjusting the moonshine recipe with dry yeast, you need to take into account their proportions to raw yeast, it is approximately one to five or six.

A distinctive feature of the technological process using dry yeast is abundant foaming. Therefore, the use of dry yeast requires a defoamer. As a defoamer, some use chemical or pharmaceutical preparations, as well as household chemicals, such as baby shampoo, the use of which we do not recommend. In no case do not try to eliminate the foam by stirring, this will only aggravate the situation.

You can use dry cookies or crackers.

Saf-Moment yeast can also act as an excellent defoamer. The packaging of Saf-Moment differs in quantity (the sachet contains 11 grams), so the ratio should be as follows: three packs of Saf-Moment are needed for one package of Saf-Levure.

Another feature of dry yeast is that it needs to be activated before being used, a process moonshiners call "fermentation". They are poured into 0.5 liters of warm water, allowed to stand for a while, and then gently stirred. The yeast revived in this way is left for an hour.

Braga manufacturing technology

Braga is the raw material for the subsequent production of a stronger drink - moonshine. In the manufacture of mash, you can use the following ingredients:

• sugar (making sugar mash is the easiest to make at home);
• berries and fruits;
• rye, wheat, potatoes (starchy raw materials, which malt enzymes help to process into sugar).

The classic recipe for sugar mash with yeast Saf-Levure and Saf-Moment

For every kilogram of sugar, the recipe calls for 5 liters of water and 20 grams of Saf-Levure yeast. That is, for a classic aluminum tank, the recipe should contain the following amount of ingredients:

• water at room temperature - 30 l;
• sugar - 6 kg;
• 1.5 packs of Saf-Levure (150 gr);
• 1 pack of Saf-Moment.

First, pour most of the water (about 25 liters) into the prepared can and pour out the sugar. It is important to stir the sugar well, otherwise it will settle to the bottom and will not take part in the fermentation process of the mash. We add pre-fermented Saf-Levure and pour out the remaining water, gently mixing, put in heat. The lid does not need to be tightly closed to avoid an explosion, it is better to just cover it.

The first few hours you need to carefully observe the process of foam formation. If the foam seems excessive to you, sprinkle it on top with Saf-Moment yeast, crushed biscuits or breadcrumbs. After such a procedure, the foam will be extinguished, and further fermentation will continue rapidly, but without the previous problems. Close the lid and continue to observe the fermentation process.

It is not necessary to put a water dispenser on sugar mash, but it can help if you are making moonshine in an apartment. In this case, the hydrodispenser hose can be diverted to the window, which will save you from an unpleasant odor.

How long it takes for fermentation depends on temperature, the quality of yeast and other mechanical factors also affect. The optimum temperature is 18 - 30 degrees. The lower the temperature, the slower the fermentation process will go. High temperatures will kill the yeast, preventing it from processing the sugar.

If you stir the mash, the fermentation will speed up, but this must be done carefully so that foam does not begin to form again. The mixing spoon must be clean, otherwise the mash will turn sour. If you did everything right and followed the recipe, then the mash will definitely work out.

Features of the manufacture of moonshine from starch raw materials

The most noble strong drink is grain moonshine. It is prepared much more complicated than sugar. But the result will be worth it. Grains are high in starch and require enzymes to convert it into sugar.

Sugar is obtained from starch using malt, or using ready-made enzymes:

• amylosubtilin - dilutes the wort;
• glucavamorin - promotes saccharification.

The technological process of saccharification must be approached carefully, following the recipe and temperature regime. At high temperatures, the enzymes are destroyed; at low temperatures, the saccharification process proceeds slowly and may not reach the end. After the fermentation is completed, it is better to cool the container quickly to prevent bacteria from multiplying in the warm, slowly cooling wort, this can lead to infection and lactic acid fermentation - the mash will simply turn sour. After cooling, the wort is fermented with Saf-Levure yeast, approximately 10 g per 10 liters of tank content.

In addition to the fact that enzymes are needed in the manufacture of grain moonshine, there is another feature in its distillation. It cannot be distilled on a classic moonshine still, since the grain must is very thick and can burn to the walls of the cube, which will eventually ruin both the finished product and the equipment. The distillation of the wort must be carried out with the help of steam, SWC (steam boiler) or in a water bath.

How to determine if the mash is ready for distillation

There are several methods for determining the readiness of mash for moonshine to get a more accurate result, you can use them all at once.

• by time. How long the fermentation process will take depends on many factors: the quality of the ingredients and water, external factors (temperature and humidity). On average, sugar mash ferments 5-14 days. The fermentation period of starch mash is much less - 3-5 days. The results of this method are very approximate, so you cannot rely on it completely.
• taste. This method is the most effective, in addition, it makes it possible to determine not only the readiness for distillation, but also to evaluate the quality of the resulting product. Braga, ready for distillation, will have a bitter taste. The sweetish taste of mash means that the yeast has not yet fully coped with its task and has not processed all the sugar into alcohol. It is necessary to put dobryvat. If the temperature regime was not respected, the yeast could die without producing all the sugar, and the fermentation process stopped. To resume the fermentation process, you need to add a new batch of yeast and place the container in a room with more suitable climatic conditions.
• by sight. In the finished mash, the formation of foam does not occur, the characteristic hiss and the release of carbon dioxide stop. The clarification of the mash begins due to the fact that the fermented yeast sinks to the bottom.
• with a burning match. During active fermentation, carbon dioxide is released. Bring a lit match to the container with mash. If it burns, then the fermentation process has ended and you can proceed to the subsequent distillation of the mash.
• using a hydrometer is the most professional and accurate method. If you are seriously engaged in home brewing, then this device is simply necessary for you.

Have a good moonshine!

Many housewives shy away from yeast baking recipes, citing the fact that the dough is too capricious and does not rise well. In practice, it turns out that the problem is in low-quality yeast, which is the basis for the splendor, softness and taste of the finished product.

Today, there are a lot of yeast from various manufacturers on store shelves, but not all of them are good in practice. We propose to consider a proven product - Saf-Moment yeast.

Principle of operation and causes of failure

Yeast is one of the oldest "tamed" microorganisms. They have come a long way, accompanying mankind at every stage of development. From the most primitive sourdough, which consisted of fermented unleavened dough, the yeast passed into a convenient dry form, which is perfectly stored and allows you to cook pastries in an ordinary home kitchen.

The principle of action of yeast is as follows - they are in a dormant state until they get into a humid environment. Some of them need to be "awakened" by placing them in water, while "Saf-Moment" instant yeast can be added to flour and immediately knead the dough - they will perfectly find all the water they need in the total mass.

In all recipes for yeast baking, sugar or its analogue is present, since it is the yeast that feeds on it, while releasing alcohol, and it is the latter that provides softness and airiness to the finished baking. Alcohol also should not be feared - during the heat treatment of the dough, it evaporates.

If the dough refuses to rise, then the main reason is the yeast. The main requirement for dry yeast is airtight packaging. From contact with the external environment, they "exhale". In order to test for viability, place them (1 teaspoon) in a glass, fill with warm water and add 1 tbsp. a spoonful of sugar. Cover the glass with a lid and let stand for 5-10 minutes. If a cap of foam has formed on the surface of the water, then the yeast is active and can be used. Next, we will look at how you can use Saf-Moment dry yeast. The recipes below are not difficult, but they can perfectly diversify the menu with minimal effort.

Bread is the head of everything

Beginners should start their victorious march on recipes for yeast baking of varying degrees of complexity with bread. There are a number of reasons for this:

• Simplicity. The basic bread dough consists of flour, yeast, sugar and salt. As you can see, it is more difficult to get lost in the three pines than to get lost in the grocery list.
• Composition transparency. Modern bread, which is offered in stores, often has a controversial composition, containing in abundance additives that cannot be called beneficial to the body. In the case of making homemade bread, you are always sure of the quality.

• Flexibility. Once you get your hands on the basic recipe, you can always change it by changing the flour or adding other products to taste. In this case, Saf-Moment yeast favors innovations, and the result will not let you down.

So, to make bread, take:

• warm water - 1 glass;
• dry yeast - 1 teaspoon;
• sugar - 1 tbsp. spoon
• salt - 1 teaspoon;
• flour - 3 cups;
• vegetable oil - 8 tbsp. spoons.

The volume of the glass indicated in the recipe is 200 ml.

Cooking

Mix water, yeast and sugar in a suitable container. Cover and wait for the foam cap to appear. If you are in a hurry, you can bypass this stage using Saf-Moment high-speed yeast - just mix all the products.

Add butter, salt and flour to the yeast mass. The latter should be filled in gradually, achieving a soft, elastic dough. Knead for 5-7 minutes. It’s not scary if there is excess flour left - it differs in its “strength”, some require more, and some require less. Focus on texture.

Put in a bowl, cover with a towel and let rise in a warm place for an hour. The dough will increase by about 2-2.5 times.

Divide the risen dough into two parts.

Roll each part into a rectangle, then roll into an even roll.

Place the rolls on a baking sheet lined with parchment paper or dusted with flour. Cover the blanks with a towel and let rise for an hour.

Preheat the oven to 220 C.

As soon as the rolls fit, make transverse shallow cuts on them with a sharp knife and bake for 25-30 minutes until golden brown.

Wrap in a kitchen towel and let cool completely.

If you plan to use either gluten-free flour, then it is worth using Saf-Moment dry yeast when baking, since they can provide a lush finished product even without the usual abundance of gluten.

Viva la Pizza!

This Italian "poor man's dish", beloved all over the world, did not bypass the tables of the inhabitants of Russia. In most cases, only the name remains of the pizza, as everyone prepares it based on their own vision of beauty. In most cases, "beautiful" lies on the finished puff pastry, which is also quite tasty, but does not convey the richness of the filling. The "correct" base is prepared from a dense one; it should be thin, but soft under the filling and with crispy edges.

For the preparation of such a dough, "Saf-Moment" (yeast) is perfect. Pizza recipes are endless and quite subjective at the same time, as everyone puts on the cake the products that they like. Therefore, to obtain an excellent result, you must adhere to the following recommendations:

• Proper dough! We give the recipe below.
• Quality products. Low-melting cheese and natural tomato sauce - no liters of mayonnaise and ketchup.
• Use a few - something that melts easily (like mozzarella) and stretches plus flavorful cheese (like parmesan).

Pizza dough

To prepare a delicious universal pizza base, take:

• flour - 500 grams;
• yeast "Saf-Moment" (they are ideal for pizza) - 5 grams;
• sugar - 1 teaspoon;
• salt - 1/2 teaspoon;
• warm water - 250 ml + 4 tbsp. spoons;
• olive oil to grease the bowl.

Mix yeast, sugar, 4 tbsp. spoons of water and 4 tbsp. tablespoons of flour (take it from the total). Knead a smooth dough. Cover the resulting dough with a towel and let stand in a warm place for half an hour.

Sift the remaining flour with a slide, add the approached dough, water and salt to it, knead for 10-15 minutes until a homogeneous, elastic and elastic mass is obtained. Despite the fact that the yeast dough "Saf-Moment" can come up without dough, you should still not neglect it in this recipe.

Grease a bowl with oil, put the dough into it and cover with a kitchen towel.

Let it brew for an hour, the mass will double.

Punch down the dough, divide it in half - two pizza blanks are ready.

Roll out thinly each of them individually, put on baking paper or in a pan sprinkled with flour. Do not form sides.

Lubricate the dough base with sauce, slightly retreating from the edges, lay out the filling to taste. Bake at 230 C until done.

Let's say a word about breakfast

This meal involves eating foods rich in complex carbohydrates and fiber, as they provide the necessary boost of energy. Pancakes stand apart among breakfasts - they are tasty, healthy with certain additives and cook much faster than the same pancakes. Housewives especially note pancakes with yeast, as they always turn out lush and porous.

Fritters with apples and hercules with yeast:

• water - 4 tbsp. spoons;
• dry yeast - 10 grams;
• honey - 1 tbsp. spoon;
• raisins - 2 tbsp. spoons;
• large green apple - 1 pc;
• hercules - 4 tbsp. spoons;
• milk - 100 grams;
• flour - 100 grams;
• salt - a pinch;
• eggs - 1 pc;
• vegetable oil - 30 ml.

Cooking

Dilute yeast and honey in water. Cover with a towel and place in a warm place.

Wait until the mass has doubled.

Mix all dry ingredients in a separate bowl.

Add yeast, egg, milk and oil to the same bowl. Mix until smooth and cover again with a towel.

The mass should again increase by 2 times.

Peel the apple from the skin and cut into small cubes.

Rinse and dry the raisins.

Add fruit to risen dough.

Fry the pancakes over medium heat until tender, brushing the skillet lightly with oil as you go.

Serve immediately.

It is worth noting how versatile Saf-Moment yeast is. The data we have above can be changed depending on your preferences. For example, you can add more milk to the pancake batter and make yeast pancakes.

For tea

We must not forget about the pies. Their variations are endless.

We will give a recipe that is suitable for portioned pies and buns, as well as for a large pie:

• flour - 700 grams;
• warm milk - 250 grams;
• melted butter - 60 grams;
• eggs - 2 pcs;
• salt - 2 pinches;
• sugar - 40 grams (if the filling is planned to be unsweetened, then reduce its amount by half);
• yeast "Saf-Moment" - 20 grams.

Knead a dough of 400 grams of flour, milk and yeast. You should get a cool homogeneous dough. Put it in a bowl, cover with a kitchen towel and put in a warm place. After an hour, cracks will appear on the surface of the dough, which means it's time to use it.

Mix eggs, salt, sugar, butter separately. Add to the batter and stir until smooth.

Sift the remaining flour onto the work surface, put the dough into it and knead an elastic, soft, homogeneous dough. It is recommended to stir for at least 5-7 minutes.

Put the mass back into the bowl, cover and let it double in size. This will take about 1-1.5 hours.

That's it, the dough is ready. Using yeast "Saf-Moment" for pies and pies, you can be sure that pastries will not fail and will not settle like a stone.

A little about alcohol

Of course, we will talk about Braga. Some general information: Braga is an alcoholic drink whose strength reaches an average of 15 degrees. It is obtained as a result of fermentation.

And what provides us with fermentation? That's right, yeast.

Basic sugar mash recipe:

• sugar - 1 kg;
• dry yeast - 20 grams;
• water - 5 l.

Heat water (4.5 l) and dissolve all the sugar in it. This is very important, because the sugar that settles to the bottom will not participate in the fermentation process.

Separately, dissolve the yeast in the remaining warm water, add 4 tbsp. spoons of sugar. Let the yeast come to life (this will take no more than an hour, provided that you use Saf-Moment yeast for mash).

Mix the sugar solution with the revived yeast and pour into containers of a suitable volume. Put in a warm place, while not tightly closed - otherwise the containers may explode from pressure.

The drink ripens for 7-10 days. After this period, carefully pour the mash into storage vessels, being careful not to touch the sediment.

Getting mash is a responsible process. Absolutely everything affects the final result, starting from the condition of the containers into which the wort is poured, and ending with the temperature regime, the quality of sugar, water and yeast.

If the technology is not followed and the attitude is disregard, you can get both a cheerful compote and a vigorous slurry that is impossible to drink.

And if everything is less clear with water and sugar, then non-viable yeast can ruin the process without starting it. Understanding this, lovers of moonshine want to be sure of the quality of the latter.

This request is satisfied by pro-French yeasts - "Saf-Levure" and "Saf-moment". The company that produces them is part of the Lesaffre group of companies, France, so the quality control there is appropriate.

Note: Why is yeast viability so important? The fact is that in the process of life, yeast fungi eat sugar and oxygen from water, processing them into by-products - ethanol and carbon dioxide.

At a certain concentration of alcohol in the wort - for each type of yeast this percentage is different - the yeast dies.

The meaning of the verified: to choose such a ratio of sugar and yeast so that they eat it all exactly at the time of their death, and at the same time it would be caused by such a degree of alcohol that the moonshiner expects, and nothing else.

Types of yeast used to produce sugar brew:

• Alcoholic: special yeast that can ferment ethanol up to 18%. They are hard to get. They spoil quickly.
• Pressed bakery products: they ferment up to 14%, but if there are 10% - 11% in the mash, it's already good. This yeast is sold live. Disadvantages: a large amount of moisture in the product - up to 70% of the weight of the bar. They need to breathe, so without access to oxygen and at normal temperatures they quickly deteriorate. Stored in the refrigerator longer - up to 10-12 days. They have a specific smell, while in sealed packages they quickly die.
• Dry yeast contains only 8% moisture. Because of this, they require 5 times less than fresh ones. They have a long shelf life of up to 2 years, are affordable and are sold in almost every grocery store.

Watch the dry yeast comparison video:

Dry yeast is divided into two types:

• dry active.

These are granules that are only covered with a shell from a dry culture on top, but inside they are alive. This type includes "Saf-Levure". The granules are fermented to activate the yeast culture before being added to the wort. The manufacturer allows their use for drinks, which is indicated on the packaging.

• dry instant.

They look like vermicelli and are a dried culture. Designed to be added to flour and recommended by the manufacturer in the bakery business. Known yeasts of this species are "Saf-moment" and "Pakmaya" (Pakmaya).

Upon receipt of the mash, they are used to extinguish the foam. The packages usually have the inscription "Just add to flour."

This means that in a liquid medium, in the presence of nutrients, yeast fungi will also be active, but initially they need flour for rapid growth, since other ingredients are already added to it during baking.

Moonshiners' comments boil down to the fact that "Saf-moment" is better to use as a defoamer: if you make them the main component of fermentation, then the use does not justify the expected yield of ethanol.

Activation

1. Thorough washing and drying of containers;
2. Preparation and settling of water to room temperature (20-25°C). It is better to use spring water - it does not contain salts that give hardness and chlorine. It is forbidden to boil water on the mash, as this deprives it of oxygen. Yeast needs oxygen.
3. Dry active yeast activation fermentation .

Important: the fermentation process brings yeast from suspended animation to fermentation mode. They "wake up" and prepare for division, getting used to the new nutrient medium.

Without activation, the wort will ferment very slowly. It would be a mistake to think that, as soon as they get into a sugar-containing environment, fungi immediately begin to absorb carbohydrates and divide.

Watch the video on how to activate yeast:

You will need:

• liter jar;
• the amount of "Saf-Levure" according to the prescription;
• half a liter of warm (up to 30 ° C) water;
• a couple tablespoons of sugar.

For breeding you need:

• pour water into a jar;
• add sugar and stir;
• add yeast, stir until the sediment disappears;
• put the jar for half an hour or an hour until foam appears on its surface.

Important: yeast is a living culture. Their favorite temperature is between 20 and 30°C. Lowering the temperature leads to hibernation - fungi "fall asleep", fermentation stops. An increase in temperature leads to their death.

While fermentation is taking place, you need to prepare a nutrient medium - mix the components of the wort: gradually pour sugar into warm water and stir, it is convenient to do this in packages.

Advice: Invert sugar syrup can be used instead of sugar. In it, sucrose, under the influence of citric acid, is broken down into monosaccharides, which the yeast converts into ethanol.

Mushrooms can do this themselves, but inversion greatly speeds up the process of getting mash. It usually takes a week. With a careful attitude to the yeast culture, you can keep within 3 days. The maximum period is 2 weeks.

Example:

• To invert sugar for each kg take 520 ml of water and 0.8 g of citric acid.
• Mix water with sugar, bring to a boil, add citric acid.
• Cook for 1.5-2 hours over low heat under the lid, without reducing the boil.

After dissolving the sugar, top dressing is added to the fermentation tank. It can be rye bread (half a loaf of 25 liters), juice, malt, steamed grain, as well as thiamine (vitamin B1) and nitrogenous fertilizers. And only then poured out the yeast that began to foam.

The choice of capacity, proportions

The fermentation tank must be chosen in such a way that after filling it with wort, one third of the volume remains free. This is an adjustment for expected foam rise.

Yeast "Saf-Levure" is quite reactive in work and forms a large amount of it in the first days. At this stage, the water seal can be omitted, since carbon dioxide is released very actively - the lid will simply be torn off.

As defoamers, it is good to use crushed biscuits, crackers or "Saf-moment" (in the proportion of 1 sachet to 3 sachets of "Saf-Levure"). After reducing foam activity, you need to install a cover with a water seal.

The high quality of dry French yeast, combined with the correct proportions of ingredients and temperature conditions, often leads to rapid maturation of the mash - in 72 hours.

Advice: if the room with the fermentation tanks is cool, wrap them up or use an aquarium heater.

Clarification and degassing

To improve the taste of the future moonshine, the finished mash is clarified, and carbon dioxide is also expelled from it - degassed.

Signs of the readiness of the mash:

• silence in the water seal, no gurgling and hissing;
• bitter taste, without sweetness;
• both the taste and the smell of the liquid are with notes of alcohol;
• the upper layer is light, the formation of sediment is noticeable below.

For degassing:

• After the end of fermentation, take the mash out to the cold, removing the insulation from the container, for a day. This will transfer the fungi that did not die into suspended animation. During this time, the liquid will brighten naturally.
• Drain the mash through a rubber tube. This is called decanting. The use of a tube allows you to take liquid from the sediment, and not pour it out along with the rest of the mash.
• Heat the drained wort to 50°C to remove carbon dioxide. Also, this temperature will finally kill the surviving yeast.

Braga clarification can occur naturally through precipitation. The downside is the long wait.

For artificial clarification of degassed wort, coagulates are used. Bentonite is most often used to clarify sugar mash.

Advice. Bentonite is a natural white clay known as cat litter. Carefully inspect it for impurities so that they do not spoil the drink.

Watch a video on how to properly degas the mash:

Sequencing

• For 20 liters of degassed wort, take 2-3 tbsp. spoons of pure bentonite and grind;
• Dilute in 1/4 l of warm water;
• Stir the clay to the consistency of sour cream;
• Pour the suspension into warm mash and stir vigorously for several minutes;
• Wait for clarification from 15 to 30 hours.

Attention: do not pour the sediment with white clay down the drain! It will harden in the pipes with a solid cork, which will have to be punched mechanically.

After processing with white clay, the mash becomes transparent without a sour yeast smell. Before starting the distillation, it is drained from the sediment and proceed to purification.

Fermenting sugar mash

An approximate calculation is as follows: 1 kg of sugar gives 1 liter of 40% moonshine, with some assumptions in both directions.

Advice. It is easy to remember this ratio - 5 to 1. This is the ratio of water and sugar, as well as pressed and dry yeast, if you want to put the wort on live fungi.

Ingredients:

• 1 kg of sugar;
• 5 liters of water;
• 20 g of active dry yeast of the Saf-Levure type (or 100 g of live slabs);
• "Saf-moment" for extinguishing foam - 1 sachet.

With an increase in the amount of sugar, the components in the recipe are subject to multiple multiplication.

There are recipes where 4 or 6 liters of water are taken for 1 kg of sugar. In fact, the volume of the mash does not affect the strength of moonshine, there is no need to “spring” it with water.

It is, in principle, impossible to make a good mash without yeast. After all, mash is the product of the metabolism of fungi, which convert food into alcohol. The waste product of their life is alcohol itself. Yeast is responsible for the quality of the end result, so the right choice of yeast is a guarantee of good moonshine.

What are yeast:

People have been using fungi since ancient times. Their selection has not stopped until now, the product is constantly being improved, new stamps and forms are being introduced. Yeast is very affordable and can be purchased at any grocery store. Their price is somewhat different from each other, and some contain additives. As a rule, they are presented in several forms:

There is an opinion that it is impossible to make good mash with dry yeast, but this is absolutely not the case. No moisture in the product does not interfere with fermentation at all. The nature of fungi is such that they do not die either in human gastric juice, or in alcohol, or in alkali. When breeding dry fungi in water, they instantly come to life and become vital.

Dry yeast for moonshine

In their production, the same technologies are used as in the manufacture of wet fungi, but with only one difference - they are subsequently subjected to dehydrogenation.

The quality of dry pressed yeast is undoubtedly higher than that of wet yeast. When making a wet product, manufacturers often add various types of microorganisms. Among them there are those that are capable of producing harmful substances. While in the production of dry - such cases are excluded. Due to wet yeast in moonshine, it turns out that there are a lot of fusel components that spoil not only the taste and smell of alcohol, but also harm health.

Even freezing and storage at temperatures below 1 degree does not kill harmful microorganisms.

How to cook mash with dry yeast

For cooking, you will need fresh dry mushrooms in bags of 0.1 kg. To prepare mash from eight kilograms of sugar, you need one bag. The powder is diluted in water at a temperature of thirty degrees. Usually half a liter of liquid is required. Stir until completely dissolved, for which the yeast is allowed to stand for about ten minutes.

The first day, raw mash may not ferment. This phenomenon sometimes happens with dry yeast. Most often, moonshiners complain about too rapid fermentation with the formation of abundant foam. In such cases, vegetable oil is added to the liquid. Sometimes re-oiling is required. In no case should such a mash be covered with a lid.

A week later, wort will be ready. Taste it. A good product should be slightly bitter, if sweetness is felt, then a quarter of water is added and the contents are allowed to stand for three days.

Saf-Levure for mash

Saf-Levure French yeast is excellent for making mash. They are sold in almost every store. They are used both for baking and for moonshine. Given the propensity of dry yeast to form foam, prepare a defoamer in advance. It can be vegetable oil, cookies or crackers. Do not mix the resulting foam.

As a remedy against foam formation Saf-Moment fungi may come out. To do this, three packages of Saf-Moment are taken for one package of Saf-Levure. The contents of the sachets are poured into warm water and stirred, kept in it until completely dissolved.

How many grams of powder is required for preparation?

The ratio of ingredients for the preparation of mash is calculated as follows: for 1 kg of sugar, five liters of pure water and fifty grams of dry Saf Levure are required. Cooking technology:

• Heated water is poured into the prepared container. Some water should be left.
• Thoroughly stir the sugar in the water.
• Dilute 0.05 kg of yeast and pour into a container.
• Cover a little with a lid. You can’t cover it tightly, as it can simply be torn off during fermentation.
• Now we monitor the foaming and, as abundant foam appears, we extinguish it with the help of crackers.
• We cover the container with a water seal and bring the hose out to the side of the open window so that the smell of mash spreads around the house as little as possible.

Stirring the composition is allowed only if fermentation process goes very slowly. It should be noted that when stirring, a lot of foam is formed, so if fermentation is normal, it is better not to disturb the mash. Mix only with a clean spoon.

A feature of French dry mushrooms is that they form too much foam. Sometimes it is very difficult to deal with it. It is recommended to take a container as large as possible, and pour less liquid. In this case, you can protect yourself from the release of foam.

Saf-Levure and Saf-Moment are very similar, but have significant differences. So, Saf-Moment is a yeast milk that has gone through a dehydrogenation process, while Saf-Levure is live fungi in a shell.

Pakmaya yeast

In addition to Saf-Levure, Turkish yeast, pakmaya, has also gained popularity recently. They are sold in bags weighing one hundred grams. There is a special brand of Pakmaya-Crystal for the preparation of alcoholic beverages. This dry alcohol yeast has a short fermentation period. Thanks to them, the process takes only four days.

Pakmaya Benefits:

How to use Pakmaya to get good moonshine

Pour a pack of Pakmaya powder into water heated to thirty-five degrees. Water should never contain chlorine. Chlorine kills the fungus, which means that fermentation in such water may not occur. Boiled water is also not suitable, it will not contain microorganisms with which the fungus comes into contact. It is good if the water is spring, but you can also buy store-bought bottled water.

Experienced moonshiners advise feed pressed yeast and before putting the mash. To do this, add a handful of dried fruits, bread or crushed dry peas to a container with dissolved yeast and sugar. You can add juice from fresh fruit or malt, but the amount should not be too much. So, for twenty-five liters of liquid, half a liter of freshly squeezed grape or apple juice is allowed.

For good fermentation, place the container in a dark place and ensure the temperature of the mash is not lower than twenty-seven degrees. The temperature should not rise above, otherwise the fungi may die. In the event that the temperature is low, the fungus will not be able to develop. Usually the container is covered with something to keep warm. For example, wrapped in paper or a blanket.

In order to start or activate the fermentation process, the composition is stirred with a slotted spoon. So, oxygen enters the mixture and the fungi come to life.

After four days, alcohol should be ready. It is heated to fifty degrees and sent to a cube at the moonshine still. If it turned out to be sweet, then it is first diluted with a small amount of water.

Sometimes inexperienced winemakers make a mistake and put less packages than required, in such cases fermentation cannot occur despite constant stirring. Braga is heated to thirty degrees and an additional portion of yeast is poured.

If more than is required, the taste and smell of alcohol can deteriorate significantly. The fact is that fungi consider sugar and additives as food, and if they are not enough, they begin to eat themselves or die.

Attention, only TODAY!

I decided to write this advice, since dry yeast is increasingly becoming part of the everyday life of home confectioners. And quite often in reviews of baked goods and bread there is such a phrase: “I did everything according to your recipe. But the dough didn't rise well. In such cases, the first thing you ask is: “What kind of yeast did you use?” And then it turns out that the yeast is used according to the principle "what is dry." And many are very surprised that not all dry yeast is the same. Moreover, it is necessary to be able to store them correctly. I ran into this problem myself when I started baking. For beginner confectioners, I have prepared a small selection of tips from a company that produces dry yeast.

What is the difference between dry and pressed yeast?
Dry active yeast "Saf-Levure" and dry fast-acting yeast "Saf-Moment" are yeast milk, from which conventional pressed yeast is also prepared, dried in a special way. Thus, dry yeast is the same pressed yeast, only a significant part of the moisture has been removed from them.
What types of dry yeast are most often sold?
Yeast active

Yeast

Yeast "for baking"

Yeast "for pizza"

What is the difference between fast acting yeast and dry active yeast?
Both yeasts are produced by drying yeast milk, but in different ways. Thus, the differences between them are as follows:
Appearance: dry active yeast "Saf-Levure" are granules of different diameters, that is, live yeast cells are covered with a shell of inactivated yeast cells; fast-acting yeast is similar to small "vermicelli" and is living yeast cells that retain their properties due to the unique vacuum packaging.
How to use: dry active yeast "Saf-Levur" must be dissolved in warm water before use, and fast-acting yeast "Saf-Moment" must be immediately poured into flour in a dry form.
What is the difference between yeast "Saf-Moment" and "Saf-Moment for baking", "Saf-Moment for pizza"?
Yeast "Saf-Moment" high-speed are considered classic, do not contain additives and are suitable for making all types of pastries. In particular for automatic bread machines, especially when using the “delayed baking” mode, fast-acting yeast is ideal, since it does not require pre-activation.
Yeast "Saf-Moment for baking" contains confectionery vanillin, natural beta-carotene (provitamin A) and special yeast for pastry. Yeast gives baked goods a delicate vanilla flavor and a golden color to the crumb.
Yeast "Saf-Moment for pizza" contains natural onion powder made from onion juice and special yeast for pizza. Baking takes on a spicy onion flavor.
How should yeast be stored?
Yeast "Saf-Moment", "Saf-Moment for baking" and "Saf-Moment for pizza", as well as yeast "Saf-Levur" do not require special storage conditions. They do not need to be stored in the refrigerator - just in a dry place at room temperature. The main thing is that moisture does not get into them.
Pressed yeast "Lux" must be stored in a refrigerator at a temperature of 0° to +4°C.