Moonshine on live yeast proportions. The correct proportions for the hydromodule of home brew for moonshine

For experienced moonshiners, the preparation of high-quality mash from sugar and yeast for the subsequent manufacture of moonshine of the highest standard is considered a classic of domestic moonshine. Strong hot alcohol won the hearts of many lovers of good homemade alcohol. In the vastness of our country, many different recipes have been developed for making mash for moonshine from sugar and yeast with slightly changed proportions and different distillation methods. However, not every method gives really good results.

I propose to discuss together all the nuances of self-production of high-quality moonshine at home and find out how to make first-class mash for it from ordinary sugar and artificial yeast.

With strict adherence to technology, homemade alcohol is better than many branded strong alcoholic drinks. In addition, the cost of the finished product is so much lower than purchased alcohol that one can only wonder and ask myself why I did not make it before. From 1 kg of granulated sugar, approximately 1-1.2 liters of high-quality alcohol is obtained, the strength of which is about 40 revolutions. And if it is also “ennobled” by various methods, then in the end you will get a decent drink that is not inferior in quality to some expensive elite varieties of alcohol.

List of required components

Step by step cooking

Sugar inversion

1. Pour about 3 liters of water into a large enameled pan and heat it until a temperature of 75-80 degrees is reached.
2. Pour granulated sugar into the hot liquid in a thin stream, while slowly but intensively stirring the mass.
3. We wait until the syrup boils, after which we boil it for about 10-12 minutes, while constantly removing the resulting foam.
4. Gently and slowly pour in citric acid, as a lot of foam will appear.
5. Reduce the heat to a minimum, cover the pan with a lid and boil the mixture for another hour.

Yeast activation

1. Pour about 300 ml of water into a small saucepan and heat it to 26-28 degrees.
2. Pour the warm liquid into a deep bowl and add dry yeast to it.
3. Mix everything thoroughly, cover the container with a lid and wrap it with a warm towel to maintain a stable temperature.
4. After about 20-30 minutes, a uniform foam cap will appear on the surface of the liquid, which indicates that the yeast can be added to the wort.

Wort preparation

1. Pour sugar syrup into a fermentation vessel.
2. We pour in the remaining spring water there. It is important not to fill the container to the very neck, be sure to leave 20-30% free. Otherwise, normal fermentation will not work, because in the process of active foaming, the liquid can overflow over the edge of the vessel.
3. Lastly, add the yeast mixture and mix everything thoroughly.

fermentation process

1. We install a water seal on the neck of the fermentation vessel or pull on a medical glove, in which we make a small hole in advance on one of the fingers with a needle.
2. We transfer the bottle with the contents to a room in which a stable temperature is maintained from 27 to 31 degrees.
3. To keep warm, wrap the vessel with a warm blanket.
4. We leave the liquid to ferment for 5-7 days.
5. Every 13-15 hours we shake the mash for a minute, while not removing the water seal. This action will help to evaporate excess carbon dioxide that prevents the yeast from working properly.

Did you know? The end of fermentation can be determined by the following signs:

• the release of carbon dioxide stopped, and the water seal stopped gurgling;
• the top layer of the mash became noticeably lighter, and a yeast sediment formed at the bottom;
• the hissing stopped;
• there was a noticeable alcohol smell;
• the mash tasted bitter and not at all sweet.

Step-by-step preparation of moonshine

distillation process

1. Carefully drain the sugar mash from the sediment into a large saucepan using a short hose or tube.
   
   
2. We heat the drained liquid to 48-50 degrees - this action kills the remnants of yeast and completely removes the remaining carbon dioxide from the liquid.
3. Pour the degassed mixture back into the fermentation vessel and “lighten the mash”. I recommend to carry out — clarification of the mash with betonite —.
   
   
4. The clarified product is again drained from the sediment and poured into the distillation cube of the moonshine still.
5. The first distillation is carried out at high power without separation into fractions. We select the raw material practically “dry”, until the strength of the exit in the jet decreases to 4-6 revolutions.
   
   
6. The resulting raw alcohol is subjected to intermediate purification from harmful impurities. Distillers most often use coal or sunflower oil for this.
7. We dilute the purified alcohol with spring water to a strength of 20-22 turns, after which we pour it into the distillation cube again.
   
   
8. We carry out secondary distillation with the selection of fractions at low power.
9. In a separate vessel we collect "heads" in the amount of 45-50 ml from one kilogram of sugar.
   
   
10. We substitute another container and select the drinking fraction - the “body”. We stop collecting when the strength of the exit in the jet drops to 43-45 revolutions.
    
    
11. The last we collect are the "tails", which are usually added to the mash before the start of the distillation in order to increase the yield of the finished alcohol.

Refinement of moonshine

Subtleties of cooking

Video recipes for sugar mash for moonshine

After reviewing the presented video materials, you will learn from professional winemakers how to properly put mash on moonshine from sugar and yeast.

Video #1. In this video, the eminent moonshiner will teach you how to make high-quality homemade moonshine based on invert sugar mash, and also demonstrate his methods for clarifying and cleaning the finished product.

Video #2. This video provides step-by-step instructions for making sugar mash with a minimum amount of harmful impurities. The master winemaker will share his experience and tell you how to achieve a high result with a guarantee.

Sugar moonshine has a more neutral flavor compared to fruit or grain distillate. In this regard, the finished product is often used to make various liqueurs or tinctures.

Be sure to let us know in the comments what you think of the sugar moonshine prepared according to the recipe described above. Thank you for your attention and wish you great victories in the exciting field of home brewing!

The moonshine recipe from sugar and yeast is the easiest way to make mash for subsequent distillation at home. Moonshine is made from an alcohol-containing mass - mash, which is the result of fermentation of products containing sucrose or starchy compounds.

Moonshine includes the following steps:

1. Braga preparation.
2. Braga distillation. In fact, this is the distillation of alcohol from an alcohol-containing mass using a home-made or factory-made moonshine still.
3. Cleansing. In the production of ethyl alcohol on an industrial scale, instead of distillation, a rectification method is used to separate ethanol from fusel oils and aldehyde fractions; at home, even moonshine from sugar and yeast will have to be further cleaned of harmful components.

Braga, or mash, can be made from any starchy vegetables (potatoes, beets, peas), sugar-rich fruits and berries, cereals, ready-made jam or starch. The classic moonshine recipe involves the use of pure sugar. No less important components are yeast and water.

From each kilogram of sugar, you can get 1.1-1.2 liters of the finished drink. The yield of the final product is affected by compliance with the rules of distillation, in particular the temperature regime and the quality of the components used. For 1 kg of sugar, you need to take 3.5 liters of water and 100 g of pressed or 20 g of dry yeast.

On average, to get 5 liters of finished 400 moonshine you will need:

• 6 kg of sugar;
• 120 g dry or 600 g pressed yeast;
• 21 liters of water (3 liters will be spent on making syrup);
• 25 g citric acid.

Prepare clean dishes. It must first be poured over with boiling water and wiped dry. Thus, all the dishes necessary for creating and storing the finished drink are prepared. This will protect the final product from foreign smell and taste.

Various mash recipes differ in the way sugar is prepared for the fermentation process. It can simply be dissolved in hot water or the inversion process can be carried out - the splitting of sucrose molecules into separate molecules of fructose and glucose. The splitting reaction is carried out at a high temperature (not lower than 80 ° C) in the presence of a catalyst - citric acid. Inverted syrup is similar in consistency and carbohydrate composition to natural honey.

Brazhka from inverted sugar syrup, despite the additional costs of its preparation, has a number of advantages.

The fermentation process in it proceeds faster, which contributes to the accumulation in the final product of a smaller amount of undesirable impurities - by-products of the vital activity of yeast. The use of inverted syrup for saccharification of cereals or other products for wort improves the taste and other organoleptic qualities of moonshine obtained from them. The preparation of syrup at a high temperature helps to cleanse the raw materials from pathogenic microorganisms and fungi.

If mash recipes involve the use of chopped vegetables or fruits rich in polysaccharides, sugar inversion is carried out separately to avoid the formation of a toxic substance from hemicellulose - furfural, which irritates the skin and mucous membranes.

Prepare the syrup as follows:

1. 3 liters of water must be heated to a temperature of 80 ° C (it is advisable to use a thermometer for control).
2. Sugar must be added gradually, stirring constantly.
3. After the sugar is completely dissolved, the syrup is brought to a boil and boiled for 10 minutes.
4. Citric acid is added to the syrup. Cook over low heat for another 1 hour.

Water treatment

Water quality is of great importance for the organoleptic properties of the finished drink. It is best to use filtered water. The tap liquid must be allowed to preliminarily settle for 1-2 days to free it from residual chlorine and reduce the hardness index. Spring, well or melt water is well suited for home brewing.

Boiling water is strictly prohibited.. The fermentation process is caused by special cultures of fungi, unicellular organisms consume glucose and emit carbon dioxide, ethyl alcohol. Boiling destroys the oxygen in the water and the yeast cannot thrive in it.

Water is poured into the pan through a thin tube so as not to disturb the sediment.

Yeast preparation

Before adding to the mash, the yeast must be prepared. The pressed product is pre-kneaded by hand. It can be immediately placed in the finished liquid or first dissolved in a small amount of warm diluted syrup.

Dry yeast is activated by dissolving in a diluted syrup heated to a temperature of +33…+37°C. The container is wrapped and left in a warm room for 25-30 minutes until a uniform dense foam appears. After that, the mixture can be used.

The process of making sugar mash

Ready for moonshine has ° characteristic features, including:

1. The specific smell of alcohol.
2. Clarification due to precipitation.
3. Disappearance of signs of fermentation (gas bubbles no longer appear in the water seal).
4. Bitter taste (the process of converting sugar into alcohol is fully completed).
5. A burning match over an open mash does not die out.
6. The hydrometer index should not exceed 2.5%. Otherwise, it is necessary to continue fermentation, for which yeast is again added to the mixture.

The finished mash is drained through a tube so as not to disturb the sediment. Then heated to 50°C, then poured into a clean glass container. For additional clarification, you can use bentonite (clay mineral). For every 10 liters of finished mash, add 1-1.5 tbsp. l. bentonite. Clay must first be diluted in a glass of warm water and allowed to swell until a creamy mass is formed. Bentonite is poured into a container with mash, shaken vigorously and left for a day. After this procedure, moonshine can be carried out.

Some mash recipes provide for the addition of spices, herbs and other components to it before distillation to improve the taste and aroma of the finished drink. In addition, for additional cleaning, whole milk can be poured into the mash: 1 liter for every 5 liters of alcohol-containing mass. In this case, after the first distillation, the raw material may have a whitish tint.

Distillation

The classic recipe for moonshine involves double distillation.

First run

During the heating of the alcohol-containing mixture, the liquid evaporates. The various components of the mash have different boiling points, and therefore do not evaporate at the same time. Water and most harmful impurities are evaporated at temperatures of 100°C and above, while the distillation of alcohol begins already at 78.3°C. That is why it is so important to control the distillation temperature. The solution temperature must not exceed 98°C.

During distillation, the mixture is separated into fractions. The first and last portions contain such toxic substances as acetic and other aldehydes, formic ethyl and acetic methyl esters, methyl alcohol. In this regard, the first distillation is divided into 3 stages:

1. 1 fraction - "cutting off heads". The volume of the fraction is determined at the rate of 50 g per kilogram of sugar. In this case, it is 300 ml. This is the so-called industrial alcohol, it is dangerous to use it inside.
2. 2 fraction - "body". After collecting the first portion of moonshine, it is advisable to change the outlet tube, as well as the cooler and reservoir. At this stage of the process, it is important to strictly control the strength of the product. Immediately after the decrease in strength below 40% vol. you need to change the reservoir.
3. 3rd fraction - "tail". This portion of moonshine contains little alcohol, but many undesirable impurities, including fusel oil.

Cleaning procedure

After the first distillation, moonshine made from sugar and yeast, like any other, needs to be cleaned.

The most popular method. To do this, add potassium permanganate to moonshine until a slightly pink solution is obtained and leave it for several days until a black precipitate forms. The drink purified in this way must be filtered through several layers of cotton wool.

Another simple way to clean moonshine is to use activated carbon in the distillation process, for which it is placed in a funnel.

Prepare your funnel ahead of time:

1. Cover the drain hole with a layer of gauze, on which pour crushed activated carbon and place it under dripping moonshine.
2. After distillation, the drink can be filtered again through a layer of gauze with a sorbent.
3. Coal can be placed in a container with moonshine for several days at the rate of 50 g per 1 liter of drink and mixed daily, strain before use.

You can clean moonshine with milk. Many people like this method because of its simplicity and absolute naturalness. Any milk can be used: homemade, store-bought, even dry. The fat content of the product is more important, it should be minimal, otherwise the output will be the same cloudy moonshine that appears in jokes. Although if you plan to re-distill the drink, then this does not play a role, in the end it will be transparent. The cleaning is based on the ability of casein and albumin protein molecules to establish strong compounds with molecules of fusel oils and other impurities harmful to humans and precipitate.

For 10 liters of raw materials, 150-250 ml of milk will be required, the liquids are combined, mixed, the container is covered. Moonshine should settle for 7 days, the first five of which must be stirred or shaken daily. After the end of the cleaning period, the moonshine is carefully drained so as not to stir up the flakes at the bottom, and the remaining liquid is filtered through a layer of cotton

Second stage

Re-distillation allows you to get high-quality moonshine, cleaning it from fusel oils and harmful impurities. It turns out crystal clear and does not have an unpleasant smell characteristic of raw. It can be consumed neat or used to make homemade liqueurs, tinctures and other alcoholic "goodies".

Before the second distillation, the raw material is diluted with pure water to a strength of 20% by volume, placed in a cube and distilled in exactly the same way as for the first time.

It is necessary to dilute raw:

• Firstly, if you skip this step or pour little water, you can get an explosion and a fire in the room caused by the ignition of vapors.
• Secondly, the high strength of the liquid makes the molecular bond of ethyl alcohol and fusel oils more stable, and it is impossible to get a pure product at the output, the meaning of the whole procedure is lost.

For the second distillation, the order in which the liquids are combined is relevant. First, water should be poured into the container, and then alcohol, otherwise the final product will turn out to be cloudy. In fact, the process of secondary distillation is identical to the first, the difference is only in the amount of output, it will be significantly higher. There are three fractions in re-distilled moonshine:

1. Head. Saturated with methanol and vinegar, it is categorically not suitable for internal use, as it causes not intoxication, but poisoning. It can be used to light a fire or technical needs. It takes about 7-12% of the total output. It is easy to determine the head by smell, a drop of liquid is rubbed on the hands, if there is no more smell of acetone, you can collect what is suitable for drinking.
2. moonshine body, then for the sake of which everything happens, about 80% of the volume. It is verified by arson, the second fraction burns with a blue flame.
3. Tails. At this stage, the strength of alcohol decreases, and the content of fusel oils increases. It is undesirable to drink them, but you should not pour them out either. The third fraction can be added to Braga to increase the fortress. Cut off the tails at a strength of 45-40 ° and below.

Further distillations

There is no clear opinion about whether it is worth distilling moonshine for the third time. It is believed that if, after the second procedure, alcohol was purified with charcoal, then this is quite enough. But if vegetable oil or milk was used to remove harmful components, then the third cleaning will help get rid of impurities. The process repeats the sequence of the second distillation.

Here the heads will be about 3-4%, and the strength of the main fraction is 60-75 °, it should then be diluted to the desired alcohol content with water. In principle, the distillation procedure can be repeated an unlimited number of times, but after the third, little changes in the composition of the drink, it turns out to be quite clean and all the following times are almost meaningless.

Moonshine from sugar and yeast is sometimes mixed with whole milk instead of the second distillation at the rate of 100 g per 5 liters of raw milk. After the milk curdles, the drink is filtered and considered ready to drink. Nevertheless, the second distillation more reliably cleans moonshine from unwanted impurities and fusel oils than milk.

Distillate from grains or fruits does not need to be further purified, this will remove a pleasant aroma from them. But if you put herbs or citrus peels in a steamer, then on the contrary, it will ennoble the smell. Aromatization should be done only after the selection of the head is over and the main fraction goes.

Moonshine is completed by diluting the finished product with water to the desired strength. To improve the taste, it is recommended to infuse ready-made moonshine for 3 days in a dark, cool room before use.

Alcoholic products prepared at home according to instructions and recommendations are safer than some factory-made drinks. Braga with sugar and yeast - this recipe is often called a classic. Preparing this type of moonshine is easier compared to many other options, and all the ingredients can be bought at any store.

Dry yeast for mash

Moonshine without yeast will not work, because. they contain all those microorganisms that cause the fermentation process. The latter is necessary for the processing of glucose into alcohol. At the same time, it should be borne in mind that yeast fungi require careful treatment, especially in terms of observing the temperature regime. Low temperatures do not have a special effect on mushrooms, but high temperatures (from 35 degrees and above) can completely destroy them.

It is generally accepted that it is better to use special alcohol yeast for home brewing. The use of products of this type does not cause difficulties, because. The manufacturer indicates on each pack the optimal amount of sugar. The downside is that this type of yeast is hard to find and has a limited shelf life. An alternative for home brewing is dry yeast, but it needs to be activated.

Which ones to choose

Excellent for preparing mash with dry yeast, the French "Saf-Levure", which are found on sale in 100-gram packaging, is suitable. They are widely used for baking, so they are sold in almost every grocery store. A good defoamer is the Saf-Moment product, which contains only 11 grams in a sachet. Some moonshine gurus recommend choosing Pakmaya Crystal yeast for home brew. There is also an option in the form of Bekmaya, Saf Instant products.

Features of the technological process

A distinctive feature of home brewing using a dry yeast culture is abundant foaming, so in this case it is required to use defoamers. As the latter, some distillers use pharmaceutical or chemical preparations, household chemicals - but you should not resort to their use. In addition, no attempt should be made to eliminate foam by normal agitation. Use crackers or cookies.

Take care of the cleanliness of home brewing equipment in advance, especially the fermentation tank - rinse it thoroughly and dry it. It is very important to do this, because any slightest impurity can spoil the final product. As a fermentation container, you can use whatever you like, for example, a three-liter jar, a cistern. Most importantly, do not put the mash in a galvanized container, because. prolonged contact of the contents with the material will result in the oxidation of zinc, and the oxides of which are harmful.

It is also not recommended to use plastic containers without a mark confirming that they are intended for food products. It is easier to use plastic milk cans for 25-38 liters. Suitable and dishes made of stainless steel, aluminum, porcelain, glass, enameled metal. As for the process of preparing mash, technologically it can be divided into two main stages:

• yeast activation;
• preparation and inversion of sugar syrup.

dry yeast activation

First, prepare the water, which should be clear, odorless, tasteless. You can even use non-chlorinated tap water that meets food standards. If this is not the case, then be sure to let it stand for about 48 hours - the chlorine will evaporate during this time. A good choice would be spring water with its subsequent filtration, settling. Alternatively, you can choose bottled liquid. It is impossible to distill or boil water for mash. Instructions for activating dry products:

1. Pour the contents of the package into a small container and fill with boiled water, the temperature of which is 34-38 ° C. Pick up the container so that you can freely stir the resulting mass.
2. Stir everything and leave the composition for about 10-20 minutes. During this time, the yeast should swell - a cap forms on the surface. The first minutes it is very important to maintain the initial temperature. To do this, place the container in a warm place or wrap it in a blanket.
3. As soon as the contents of the container are swollen, mix everything thoroughly again.

Preparation and inversion of sugar syrup

To prepare regular sugar syrup, you will need to take water and raw sugar in a 1: 1 ratio. Mix both components and bring on the stove to a temperature of 90 ° C. It is necessary to boil the syrup at this indicator for about half an hour, not forgetting to constantly stir the mass and remove the foam. Ready-made sugar-based syrup can be added to mash, but the fermentation process will be lengthy.

As for inverting the syrup, the easiest way is to add citric acid to it 0.08% of the amount of sugar in the mixture. Other proportions are also used, for example, 520 ml of water is taken per 1 kg of raw sugar. This process will help break down the sugar into fructose and glucose as it mushrooms are subjected to the breakdown of sucrose into monosaccharides and only then they are processed into ethyl alcohol. So, by supplementing the composition with acid or an invertase enzyme, you will significantly speed up fermentation. Invert process:

1. Add 6 kg of sugar to 3.12 liters of water, bring to a boil.
2. Send 4.8 g of citric acid to the mixture.
3. Boil the syrup for 1.5-2 hours at a temperature in the range of 95-100 ° C under the lid.

Sugar and yeast mash recipe

Having prepared water, containers, first activate the yeast in the above way. Then you need to prepare sugar syrup and invert it. Braga with dry yeast - instructions:

1. Preparing the base for the mash. Pour inverted syrup with water. The initial mixture should have a temperature of 27-30 °C. Fill the fermentation container no more than 3/4 full. Before introducing prepared dry mushrooms, provide them with top dressing. Sometimes special enzymes are used for saccharification, for example, glucavamorin. After the fermentation of the wort is completed, it is necessary to prevent the possible multiplication of bacteria in the warm wort, which will lead to the death of yeast cultures.
2. Fermentation. Once the wort is ready, keep the mixture at a constant temperature between 28-31°C. For this purpose, wrap the fermentation container with a blanket, fur coat, coat, etc., or wrap it with special heat-insulating materials. If you did everything right, then the mixture will ferment for 48-80 hours, depending on the temperature regime, the type of top dressing. Every half a day, the wort must be intensively stirred for 1 minute. to remove excess carbon dioxide.
3. Lightening. This process is optional, but highly desirable, because with its help, dormant and dead yeast cultures can be removed from the mash mixture. If they are left, then moonshine products will smell worse and will contain much more harmful components than in a clarified counterpart. Alternatively, you can put the mash in a cold place under a water seal and wait until the yeast precipitates in 1-2 days. After that, it remains to carefully drain the liquid using a straw.
4. Distillation (fractional distillation). If the previous stages are completed completely, then you can immediately begin to select "heads" and "tails". Put the mixture on a small fire and wait for the first drops to appear - these are “heads” (“pervak”), which need to be collected about 50 ml for each kg of processed sugar. Pour the collected liquid somewhere, because. it is hazardous to health. Then assemble the "body", i.e. the middle fraction, which is the main one. It is necessary to select the liquid until the strength of the product drops below 40%. Then start collecting tails. This fraction has a lot of fusel oils, so it is not suitable for consumption.

Proportions of ingredients

It is important to observe the proportions of sugar and yeast for mash, otherwise the original product may not satisfy your taste needs. From 1 kg of sugar, you can get about 1.1 liters of moonshine with a strength of 40% with some error in both directions. The optimal ratio is as follows: for every 1 kg of raw sugar, 4 liters of water will be required (plus another 0.52 liters if the syrup is inverted), 20 g of dry yeast like Saf-Levure.

Yeast nutrition

To provide dry yeast with optimal working conditions, they will need top dressing. Among the options are malt, juices, steamed grains, bread and dried fruits (cleaned of grind, preservative, dirt). For 50 liters of wort, you need only 0.5-1 liter of juice with or without pulp or either 1/2 loaf of rye bread. You can use vitamin B1 - for each kg of sugar you will need 1-2 mg. From mineral dressings, nitrogenous agricultural fertilizers are used:

• Diammonium phosphate, diluted with warm water at the rate of 3.3 g per 1 kg of sugar.
• Ammonium sulfate at the rate of 1.2-2 g per 1 kg.
• Superphosphate Ca at the rate of 3-4 g per 1 kg.
• Urea (urea) at the rate of 0.8 g per 1 kg.

Wort fermentation

The container with the mash must not be tightly closed. It is better to take gauze and wrap the neck with it, then put the mash in a dark place. The temperature regime must be stable without sudden changes. If you are going to produce a lot of moonshine, then it is better to purchase an aquarium heater - you can set the thermostat to 30 ° C. The yeast culture also generates heat, so the temperature of the beer mixture must be constantly monitored - if it exceeds 35 ° C, it will need to be cooled.

It is not necessary to put a water seal on the sugar-based mash (the process is very violent and bacteria or oxygen will not get into the mash), just leave the lids on the fermentation tank a little ajar. A water seal can save only when fermentation is carried out in an apartment, because. dry yeast mash does not smell very good. The rate of fermentation depends not only on the temperature, but also on the correct proportions and the quality of the yeast.

Do not forget to mix the composition every half a day. If the container is small, then it is better to just shake it - this way you will get rid of carbon dioxide, which prevents yeast cultures from acting. The procedure is advisory, so you can do without it. Fermentation can take up to 10 days. Follow it in order to timely determine the readiness of several signs at once.

How to know if dry yeast sugar mash is ready

When preparing mash using dry yeast, it is necessary to constantly monitor the state of the base for moonshine. Otherwise, the mixture may ferment. You can find out the readiness of the mash with the help of a lit match. With active fermentation, the composition begins to release a large amount of carbon dioxide, which displaces oxygen. If you bring a lit match to the surface, and it will burn, then this indicates the cessation of the fermentation process. Attenuation indicates the continuation of the procedure. You can also find out the readiness of mash with dry yeast by other signs:

• time;
• taste;
• mind;
• using a hydrometer.

By time

Depending on the quality of raw materials and external conditions, the usual sugar-based mash ferments within 5-14 days. On average, this process takes 7-10 days, while for starch-containing mash (from grain) it is only 3-7 days. Brague without yeast based on berries, grapes need 20-60 days to ripen. Due to the large time scatter, this method is considered the most inaccurate.

Taste

This method of determining the end of fermentation is considered the most effective, especially since it can be used to assess the quality of products. Ready for further distillation, the mash has a bitter taste. If you feel sweet, then the yeast has not yet completed the processing of all sugar into raw alcohol. If the temperature regime is not observed (the minimum temperature should be about 18 ° C, and the maximum temperature should be 28 ° C), then the yeast culture will die prematurely. You can resume fermentation if you add a new portion of yeast and remove the container in a suitable place.

By type

In the finished mash with dry yeast, foaming does not occur. In addition, there is a cessation of the characteristic hiss and release of carbon dioxide. Pay attention to the top layer of the mash. If you notice that it began to gradually lighten up, then this indicates that the remains of yeast fungi and waste products have settled at the bottom, which also indicates the end of fermentation.

With a hydrometer

A professional and accurate way to check the end of fermentation is to use a special device called a hydrometer. If you are thoroughly engaged in moonshining and prepare homemade alcohol often, then it is better to purchase it. To determine the remaining sugar (i.e., non-fermented), filter 200 ml of mash through a dense cloth, pour into a measuring cup and lower the hydrometer there. If the value is below the level of 1.002, then you can start distillation.

Degassing and clarification of mash

Braga on dry yeast needs delegation and clarification to improve the taste of moonshine. To do this, remove the insulation and let the mash stand for a day in the cold. Yeast fungi should precipitate, then drain the clarified mixture from the sediment (decant) through a rubber tube. You can remove all carbon dioxide from it as follows: heat the decanted wort to 50 degrees - this will kill the remains of mushrooms that have not fallen into anabiosis with a wort strength of 12%.

For clarification, you can wait until all the yeast has precipitated, but this is a long time. Another (faster) way is to use gelatin, bentonite and other coagulants. It is better to choose bentonite (natural white clay), which should be clean and free of odors. The essence of the method:

1. Grind bentonite (2-3 tablespoons per 20 liters of mash).
2. Dissolve in 250 ml of warm water.
3. Stir until the clay becomes a homogeneous mass.
4. Pour the resulting suspension into the mash and mix everything intensively for several minutes.
5. The mash is clarified with bentonite for about 15-30 hours, after which it becomes almost transparent, then drain it from the sediment through a tube.

Video

Braga made from sugar and yeast - what could be simpler at first glance: I filled the base (fruits or berries) with water, added yeast, in some cases it is possible without yeast or without berries - just sugar and boom! - the drink is ready. Not so simple! We strongly recommend that you read about the dangers of such delicacies in our blog before preparing such a mash.

Braga is a noble cause, it came to us from the old days, when people didn’t really think about what to drink, if only it gave to the head!

Often, after preparing such a drink and using it for tomorrow, you will suffer from a headache, because the presence of processed yeast will make itself felt, fusel oils will leave the body not without an upset stomach or intestines. However, if everything is done correctly: to meet the deadlines, to make at least a small cleaning, the result will please anyone, the intoxicating substrate will reveal its rich taste in the mouth like a flower and delight with every glass.

By the way, the taste is what they love this drink for, if you drink it sparkling - like, the female sex will also like it because of the exotic taste. Many people make it without distillation and without the use of a berry or fruit base, a simple sugar syrup - mixed with water and with the addition of yeast. The drink is peculiar, quite tasty and not particularly harmful - if prepared according to all the rules and in compliance with the aging time. In a further article, we will present various options for preparing and aging mash.

In addition to sugar, the following substitutes can also be used to make mash

• Rice (0.59);
• Apples (0.06);
• Pears (0.07);
• Beets (sugar - 0.03-0.12);
• Cherry (0.05);
• Starch (0.72);
• Buckwheat (0.47);
• Wheat (0.43);
• Oats (90.36);
• Rye (0.41);
• Millet (0.41);
• Peas (0.4);
• Barley 90.34);
• Potato (0.11-0.18);

In parentheses, the specific yield of alcohol from one kilogram of the base is indicated. The yield of alcohol from sugar is 0.51. Looking at the above data, we can conclude that this is far from the highest figure.

Regarding the volume of the container, we can say that its volume should be 20-25 percent more than the volume of the workpiece. Such a safety margin of space is necessary so that in the event of excessively intense fermentation processes and, as a result, the appearance of foam, the mash could not crawl out of the container.

Today in stores and markets you can buy special barrels, the volume of which can be very diverse. Rectangular containers are ideal, as they take up much less space and are more convenient for storage. When buying a container, you should make sure in advance that it meets all the necessary requirements and that food products can be stored in it. If you plan to constantly engage in the distillation of mash, you should purchase containers for distillation and fermentation in advance. As the first, a flask made of aluminum, with a volume of about forty liters, is suitable. Such a flask is often called a cube. It is suitable for a one-time distillation of about thirty liters of mash, which is ¾ of the total volume. That is, the above-mentioned margin of space should be left here as well.

Source: alkosale.com

Criteria for obtaining quality:

• mash from sugar and yeast proportions
• quality yeast
• no impurities in water and sugar
• the ability to correctly determine the moment of maturation of mash

In home brewing, from sugar mash, we try to get - the maximum alcohol for the spent sugar!

Sugar mash proportions

*together with top dressing.
Water:Sugar:Yeast
300:100:1

Theoretical alcohol yield: 0.67 liters (0.538 kg)

Proportions may vary for yeast only. The ratio of sugar and water has been tested by theory and practice, change only at your own peril and risk.

Alcohol yield

Let us dwell on chemical calculations - we will consider this to be the ideal yield of alcohol.

Simplified formula for the fermentation of sugar into alcohol:
1 * Sugar + 1 * Water = 2 * Glucose = 4 * Alcohol + 4 * Carbon Dioxide. (molecules)
From one molecule of sugar we get four molecules of alcohol.

Substitute the atomic masses of the substance.
342 + 18 = 2 * 180 = 4 * 46 + 4 * 44. (g/mol)
With 342 g / mol of sugar, we get 184 g / mol of alcohol.

From the formulas we obtain the ratio of the yield of alcohol from sugar: 184/342 = 0.538
Alcohol is lighter than water, for calculation in liters: 0.538 divided by the density of alcohol 0.79 kg / l, we get 0.67 liters of alcohol per 1 kg of sugar.

In practice, we do not get the ideal solution. Fermentation does not occur immediately - some of the alcohol will be lost. In practice, 0.55-0.60 liters of alcohol are obtained from one kg of sugar.

Variants due to which losses of raw materials (sugar) and a lower coefficient of alcohol yield in mash for the spent raw materials are possible.

• The proportions of the composition of the must for mash are not observed. - Too much water: fermentation slows down, the risk of “weedy” fermentation-rotting increases. - Too much sugar: the yeast will convert only part of the sugar into alcohol and die. As a rule, yeast dies at 9-12 degrees of alcohol. If there is a lot of sugar in the wort - 40 percent or more, there will be no fermentation at all.
• Poor quality yeast.- Yeast lacks top dressing: fermentation slowdown or its complete absence.
• Failure to follow the rules for caring for the mash.- Temperature fluctuations, incorrect ripening temperature of the mash. Overexposure, underexposure of the mash.- Air access: They didn’t give air at the initial stage, the yeast will not be able to start developing. develop acetic fermentation. When the emerging alcohol will be processed into acetic acid.

Yeast for sugar mash

What yeast is better to use for mash? If you briefly answer this question then: ordinary, pressed, bakery.
Let's try to explain why.

Yeast converts sugar into alcohol. These are living organisms, and for their vital activity they require the fulfillment of a number of conditions.
In our case, this is:

• nutrient medium.
• temperature regime.
• necessary chemical elements for nutrition and reproduction.

Everything is clear with the nutrient medium, sugar and water.

Temperature regime.
For the initial stage of reproduction, the recommended temperature is 26-32 degrees.
When breeding begins, our mash will begin to ferment (foam, bubbles), the temperature must be lowered to 22-26. At temperatures above 28 degrees, “garbage” yeast bacteria multiply well (they will greatly harm us). Below 22 degrees, the activity of the yeast we need will slow down (fermentation will slow down). At below 10 degrees, extinction will begin - fermentation will stop, yeast will begin to die off and precipitate.

Necessary chemical elements for nutrition and reproduction.
The above formula for converting sugar into alcohol is very simplified and in nature everything is much more complicated. We will not clog the article with all the reactions of biochemical fermentation, but we will highlight that: in order to convert sugar into alcohol, yeast requires phosphorus in nutrition reactions, and nitrogen for reproduction. Many novice alcohol makers are beginning to be tricky with top dressing, everything has already been done in pressed yeast (read the GOST). The composition of pressed baker's yeast contains the necessary trace elements.

What are yeast?

• bakery. Their main purpose is to help the baker when baking bakery products. It is not suitable for making moonshine, as the alcoholic product is of poor quality. Although many are content with it;
• wine yeast. The high cost makes their use in moonshine brewing unprofitable. However, some moonshiners use it to enhance the fermentation of mash;
• Brewer's yeast. Often sold as vitamin supplements. For the preparation of mash and moonshine, this product is not suitable, since the alcohol is too weak. This is due to the fact that this type of yeast can withstand only a small concentration of alcohol and the final product also comes out the same. Although some fans appreciate him for this;
• alcohol yeast used in the industrial production of alcohol. The best option for making mash from sugar and homemade moonshine.

Benefits of alcohol yeast

Making mash based on alcohol yeast has a number of undeniable advantages. This variety of yeast was bred specifically for the production of alcoholic beverages. Over time, alcohol yeast ceased to be the property of industrial production. Once on store shelves, they became available for home-made mash and home brewing.

From sugar, among its ingredients, for a long time it contained ordinary baking yeast. Today, many replace them with alcohol yeast.

So, among the main advantages of this ingredient of mash are the following:

• Alcoholic yeast gives a reaction or starts its work precisely at the temperature of making homemade mash;
• They have a short fermentation period, which allows distillation after a week of infusion;
• Distinguishes alcohol yeast and a high level of vitality. They are able to live and actively react at 18% alcohol concentration;
• The output product has a larger volume and strength;
• Alcoholic yeast does not emit abundant foam during the fermentation process.

Due to these features, the sugar mash recipe, in which ordinary yeast is replaced with alcohol, is very popular today.

Special yeast for sugar mash

For home brewing, special ones are sold. They are not very convenient for sugar mash: they are much more expensive - pressed, require top dressing, the positive qualities of yeast in sugar mash are not realized.
Positive qualities of alcohol yeast:
- alcohol resistance - 16-18 against 9-12 bakery. Considering that we are going to distill the resulting mash, the initial strength is not very important.
- Additional tastes that give specials. on fruits or vegetables or grains are needed. But sugar, even "elite yeast" will not give special tastes or aromas.

Step by step making sugar mash

Below is a step-by-step description of how to make mash for moonshine from sugar.

1 Calculate how much moonshine we are going to get:
- 10 liters 50%.

2 Under the estimated amount of moonshine, we calculate the raw materials:

• 10 liters of 50% moonshine is 5 liters of alcohol. For 5 liters of alcohol, 8.5 kg of sugar is required. ( see section yield of alcohol from sugar)
• Under sugar we calculate (according to proportions) the rest of the raw materials.

Total: 25.5 liters of water: 8.5 kg of sugar: 85 g of baker's yeast.

3 For raw materials, select containers:
- In terms of volume, we need 27l + 20% reserve for foam = 33l containers.

), the most convenient containers for mash are 10-5 liter glass bottles. They are convenient to wash, they are optimal in terms of space occupied and easy to carry, they are neutral to mash - they do not give harmful impurities.
Total will need: three 10 liter and one 3 liter cans.

4 Take care of the closures on the banks
Choose from two options:

• water seal: plastic lid, insert the silicone tube into the lid, seal the entrance to the lid (you can use plasticine) the other end into a small jar of water.
• pierced glove impaled on the throat of the jar. ( water seal is preferable)

5 We buy raw materials:

• sugar - we take refined sugar without impurities.
• yeast - bakery-pressed according to GOST, we look at storage.
• water - you need clean, no need to boil, no bleach. An option will do: tap water, passed through a filter, stood for 4 hours - checked for smell.

6 Prepare the wort:

- We heat the water (, to the touch like bathing water), dissolve the sugar.
Pour over (get rid of solid sediment).
- In the cooled wort (30 degrees, warm to the touch), add and stir the yeast.

7 Beginning of mash fermentation:
Preparation of mash from sugar and yeast, this stage occupies a special place.

• The resulting wort is poured into clean containers, do not forget to leave an air gap (for 10 liter cans, two liters by volume).
• We cover the top with gauze (not much air is needed, but there is no garbage and insects).
• Braga put in a warm place (optimally 26-30 degrees). Without direct sunlight and temperature fluctuations.
• We look after the mash (we need to achieve full-fledged intensive fermentation).
• As a crust-film forms on top, mix the contents (every 2-6 hours)
• After about 16-48 hours, the wort begins to ferment intensively - carbon dioxide is released from the entire wort, and not from the crust or sediment. The ripening time depends on the purity of the yeast and the temperature regime ( the proportions are correct). Let's move on to the next step. Do not overexpose the initial fermentation, if two days have passed, and there is no intensity - a reason to sound the alarm.

To determine the moment of transition to the next stage, visual observation is sufficient. You can taste it - bittersweet. Rotten taste, not a pleasant smell - they made a mistake somewhere, don't expect good mash.

8 Fermentation of mash:

• we block the access of air into the container, put the shutters (gloves, water seal).
• lower the temperature to 22-25 degrees.
• we wait until the end of intensive fermentation - 5-10 days. Signs: foam settles, 1-2 bubbles are released in the water seal in 10 seconds (the glove falls off), sediment becomes noticeable at the bottom. Let's move on to the next step.

9 End of fermentation:
- completely, hermetically close the containers with mash and transfer to a cooler place with a temperature of 12-15 degrees.
Slow fermentation and precipitation of yeast will take place.
- we wait 2-3 days.
We get the answer to the question: how much sugar mash roams - a full fermentation cycle takes 6-14 days.

10 Preparation of mash for haul:
- carefully without shaking the sediment, pour into a container.
It is convenient to use silicone hoses:
We put the jar on a hill, pour it through the hose into a container. Leave the top and bottom of the mash sediment.

Braga from sugar for distillation for moonshine is ready!

Home brew recipes for moonshine made from sugar and yeast do not differ much from each other, they change: containers, the procedure for preparing the wort.

Moonshine on sugar has its own specific taste; it will have to be fought during distillation. It is convenient to make various drinks from sugar moonshine in recipes that clog the taste of mash, for example: tinctures, liqueurs. In its pure form, sugar moonshine loses its taste to cereals.

Source: samogonniyapparat.ru

First distillation

The first distillation will separate all insoluble impurities from our mash, including harmful ones. You can already drink it, but it is not recommended. There are two options: drive fast and hard, without crushing - this is important if you did not lighten the mash or did it poorly. If everything is done according to Feng Shui, I recommend immediately selecting the “heads” and “tails”. We put the mash on a small fire and wait until the first drops flow - these are “heads” or “pervak” and they need to be collected somewhere around 50 ml per kilogram of processed sugar (30 ml can be taken during the first distillation), in our case it is 300 ml.

After selecting the “heads”, we collect the “body”, the middle fraction, for the sake of which we started all this. We select the "body" until the strength of the moonshine drops below 40%. You can use the folk method: blot the distillate with a piece of newspaper and set it on fire - while the sam is burning, you can safely collect it. Having collected the “body”, we proceed to collect the “tails” - we drive to the last, while alcohol is felt in the distillate. The last fraction contains a lot of fusel oils, so you can’t drink it, but you can add it to the next mash to increase its strength, as well as improve the taste of the next batch of moonshine.

Intermediate cleaning

Before the second distillation, crude alcohol (CC) must be purified. This can be done in many proven ways, but the best and easiest way to do this is with oil and activated charcoal, while first cleaning with oil and then with charcoal.
Any moonshine requires cleaning, since, in addition to water and alcohol, it contains a number of foreign substances that degrade the quality of the drink, and can also be harmful to health. Their composition and boiling point are shown in the table below:

Various filters are used to remove harmful impurities. Cleaning moonshine with vegetable oil Fusel oils tend to dissolve in other oils. We'll take vegetable refined. We dilute the SS to 15% of the fortress (before the second distillation, the SS must be diluted to 15-20%) and pour it into a container with a tight lid.

Add 20 ml of oil for each liter of diluted CC and mix vigorously 3 times with an interval of 1-2 minutes. Then we let the SS stand for 12-24 hours and drain it through a straw to get rid of the oil layer that will collect on the surface. There will still be small particles in the purified SS oil, so our mixture should be filtered a couple more times through a dense gauze or cotton filter, and then cleaning moonshine with activated carbon We have already considered activated carbon in detail as a means for cleaning moonshine. Read this article and choose the most suitable method for yourself.

Second distillation

The principle is the same as in the first distillation - we separate the "heads" and "tails" from the main fraction. At the same time, we select the “heads” at the minimum temperature: first, we heat the SS to the first condensate, and then reduce the heat until the sam begins to drip at a speed of 2-3 drops per second. We select 50 ml for each processed 1 kg of sugar. We change the receiving capacity and select the "body". This time I recommend to select the "body" until its strength at 20 ° C reaches 45%. We select the tails to the victorious one and add them, it is possible with intermediate cleaning, to the next stage.

Source: suncluster.ru

Preparing and mixing ingredients

In order for the final product to have no foreign taste and smell, the dishes in which the mash is placed must be clean and chemically inert. Stainless steel, food-grade plastic or aluminum, glass are the most suitable materials.

Water

Water is prepared in advance: tap water is passed through a filter and allowed to stand for a couple of days so that it becomes softer and chlorine evaporates. Even spring water is recommended to defend and drain from the sediment through a straw.

Distilled and boiled water is not used to prepare mash - yeast does not live without oxygen.

Sugar

They take ordinary sugar, but to speed up the fermentation process, it is sometimes inverted, that is, turned into syrup. To do this, pour all the sugar into a saucepan, add the same amount of water, bring to a boil, add 5 g of citric acid and boil over low heat for 30–40 minutes.

Inverting makes it easier for the yeast to work, and the mash ripens a few days earlier. But most often, sugar is simply diluted in warm (27-30 °) water.

Yeast

You can simply crush the pressed yeast into a container with dissolved sugar, but it’s better to first check their quality and ““. To do this, take about a liter of water with sugar and dissolve the yeast in it. After 10 minutes, foam appears, the yeast can be poured into a container.

Dry yeast is diluted according to the instructions on the sachet. For 1 kg of sugar and 3 liters of water, 20 g of dry yeast is required. Most reviews on the Internet recommend SAF-LEVUR, in their absence, you can take others. Only the fermentation time of the mash will change.

The mash container is not completely filled, because a lot of foam is released during fermentation. Calculate the amount of ingredients so that the container is three-quarters full. At the same time, keep ordinary cookies in stock. Crumble a couple of pieces with your fingers and pour into the mash with very active fermentation - the foam will disappear.

Although yeast prefers sugar to other products, they also need other nutrients (feeding) to fully ferment sugar into ethyl alcohol and in order to ferment less other impurities. And this is also necessary so that the yeast multiplies as quickly as possible until the mash overcomes 5% alcohol content, since after the mash steps over it, they stop multiplying, and their number is directly proportional to the fermentation time.

top dressing

We can add top dressing from various sources, both chemical and biological. On moonshine forums, disputes still do not subside and spears are broken on the topic of which is better, chemistry or organics, but as for me, this is more a religious question than a technical one.

As a chemical source, fertilizers are mainly added - phosphates, sulfates, carbamides (by the way, carbamide, for those who do not know, this is urea, and urea you know what it is)) in certain proportions. I will not paint in detail, since I do not use chemistry, anyone who is interested can google, there is a lot of information on this subject.

I prefer to use organic supplements - rye bread, about the amount of a loaf or half in crumbled form per 30 liters of must, freshly squeezed fruit and berry juices with or without pulp (in this case, crushed fresh grapes), in about the same quantities.

They are also rich in essential phosphates, sulfates, and acids that yeast need for rapid growth. Yes, they are easier to buy.

Combination of ingredients and fermentation

So that sleepy yeast does not partially die from an excess of sugar at the initial stage, sugar is added fractionally to the mash. 20 to 50% first, and the rest the next day. Yeast, top dressing and water are applied one-time and immediately in full.

The working temperature range for adding yeast and fermentation itself is from 22-34°C. If the temperature is lower, the yeast will begin to work slowly, increasing the fermentation time, and if the temperature is higher, then abrupt self-heating of the mash over 40 ° C is possible, which will lead to the death of the yeast and a significant increase in time or, in general, to stop fermentation and loss of mash for evil. But self-heating is possible, in my experience, in the first 48 hours of fermentation, when there is an intensive reproduction of yeast, accompanied by the release of heat, later the temperature does not jump.

So, advice, control the temperature, at least at the initial stage of fermentation.

The higher the operating temperature, the faster the yeast will ferment and the faster your mash will win back. The operating temperature can be maintained artificially using, for example, an aquarium heater. The standard fermentation time with the right combination of ingredients and room temperature is 4-6 days. With artificial maintenance of the temperature regime of 32-34 ° C, it is possible to reduce the fermentation time to 2-3 days. The shorter the fermentation time, the less other impurities that we do not need will be fermented by yeast. So for some, fermentation time is a critical value. But from my own experience, that three days, that six - after a double fractional distillation, all impurities will go into the stillage (production waste remaining in the cube after distillation) and into “heads” with “tails”. So I don’t warm up the wash any more, because, firstly, there are less chances of self-heating, and secondly, stupidly, too lazy to fool around with it. But you can try for the sake of broadening your horizons and setting a record for the speed of fermentation.)

It is not necessary to put sugar mash under a water seal, since carbon dioxide, which is intensively released during sugar fermentation, forms a cap (it is heavier than air), which prevents the mash from becoming infected with harmful bacteria from the environment. However, in any case, it is convenient as an indicator of the readiness of the mash, since when fermentation stops, it stops bubbling. Water seals are necessary for long-playing brews, from 2 weeks or more (fruit and beer brews), where fermentation is not so intense, and the likelihood of souring when in contact with air is very high.

Classic recipe

Ingredients

I will give the proportions for 1 kg of sugar. And you yourself count on the amount you need.

• 1 kg sugar
• 100 grams of pressed yeast
• 5 liters of water
• Optional but not required
• 30-50 grams of rye bread or other top dressing

A few words about yeast

Pressed yeast requires strict storage conditions and has a very short shelf life. Therefore, when you buy them, be sure to pay attention to the date of manufacture and how they were stored.

Smell them - the aroma should be pleasant, without a sour smell. The color should be a uniform light brown (or light gray) as shown in the photo.

Recipe

We take water. An ordinary tap will do. Only it must be defended for at least 3-4 hours, so that the chlorine disappears. Boiling is not necessary, I would even say undesirable.

1. A couple of hours before the start of cooking, we take the yeast out of the refrigerator so that it reaches room temperature and begins to revive. You can’t get them too early, because. at room temperature, they can spoil quickly. Get a maximum of 2-3 hours.
2. Heat the water a little and stir the sugar in it. We color the bread there. The fermentation tank must be filled no more than ¾, otherwise, in the process of rapid fermentation, the mash may spill out of it.
3. We bring the water temperature to 28-32 ° C. We add yeast to it. They need to be stirred until completely dissolved. Leave the container open. A water seal is also not required.
4. We remove the container with the mash in a dark place. Storage temperature should be within 23-32 °C. Ideal is 28-32 ° C. There should be no sudden changes in temperature. If set at 28 degrees, then it should be like that all the time. It must be stirred 1-2 times a day.
5. The fermentation process usually lasts 5 to 10 days. The end will be indicated by the sediment that appears at the bottom and the cessation of carbon dioxide emission. Also, the mash will taste bitter, it should not have sugar. Moreover, all these three conditions must be met together. So, for example, sediment will begin to appear even before the end of fermentation, and the remaining gas may come out after it is completed.
6. Then the mash must be clarified. This is best. If it is not there, then you can put the container in a cold place, for example, on a balcony, if the temperature is below zero outside the window. When the yeast and other turbidity settle to the bottom of the fermentation tank, the liquid must be carefully drained from the sediment using a straw. Braga, of course, can not be clarified, but this will worsen the taste of moonshine.

Now you can start distillation. The process of proper distillation of moonshine is described in detail in the article.

Homemade alcoholic spirits are considered safer and more natural because you control the whole process and decide which ingredients to use and in what proportions.

Today I want to talk about one of the most important components, without which not a single recipe can do - I'm talking about yeast.

There are several varieties of them, ranging from alcohol to "wild", from which you can make a good-quality brew, and then distill it into a high-quality alcoholic drink, be it moonshine, whiskey, cognac, vodka or wine. It is thanks to this component that we cause the fermentation process.

Let's learn together how to calculate the correct proportions of yeast for sugar mash and consider the classic dry yeast moonshine recipe, which has proven itself very well among experienced moonshiners.

An ideal option for home brewing are alcohol types of yeast, designed specifically for this purpose.

Products of this type do not cause any difficulties with determining the proportions, since the manufacturer indicates on the packaging what is the optimal amount of granulated sugar for this volume.

However, the disadvantage of this product is that it is quite difficult to purchase this type of product and the shelf life is limited, and the cost is also not encouraging.

Did you know? Dry yeast has become a worthy alternative to alcohol types of yeast, but they must be activated.

Why is proportion important?

In order to make a really high-quality alcoholic drink that will fully satisfy your taste and aroma preferences, you must very clearly observe the proportions of the two main components of the mash: sugar and yeast. Let's take a quick look at the chain of events.

• Yeast needs a certain amount of sugar to feed and start fermentation.
• If there is not enough granulated sugar, then the yeast will die and the mash will turn sour.
• If there is an overabundance, the powder will remain after processing and, during the distillation process, will give the drink an unpleasant “sour” smell and a terrible unbearable aftertaste.

Proportions

A frequently and universally asked question: how much dry yeast is needed for 10, 20, 30, 40 liters of mash. I will give you the optimal ratio for 1 liter of good moonshine, the strength of which is 40 revolutions with a small error in both directions.

• 1 kg of granulated sugar;
• 4 liters of spring or well water (when inventing sugar syrup plus 0.53 liters);
• 20 g of dry yeast (Saf-Levure, Bekmaya, Saf Instant proved to be excellent).

Activation

Important! Before directly adding the yeast to the fermentation vessel, it is bred - this process is called "fermentation". And water plays an important role in this matter. Spring, well, or bottled liquid would be ideal, as it is colorless, odorless, and tasteless. In extreme cases, you can use tap water, but first it must be insisted for 2 days so that the bleach settles at the bottom of the vessel. In no case do not take distilled or boiled water - it is absolutely not suitable for mash.

1. Pour water into a small container and heat it over low heat to a temperature of 22-24 degrees.
2. Pour the powder there and, without stirring, let the mass brew for about 5 minutes.
3. Stir the ingredients until the grains are completely dissolved.
4. We cover the container with gauze and leave it in this form for 13-20 minutes. During the specified time, the powder will swell, and a foam cap will form on the surface of the liquid.
5. Before directly adding the dough to the fermentation vessel, mix it thoroughly.

Dried yeast moonshine recipe

List of required components

Step by step cooking

1. Pour about 2.5-3 liters of well water into a saucepan or pan with a thick bottom, after which we bring the liquid almost to a boil.
2. Pour sugar into the same place, reduce the heat to low and, with constant stirring, wait for the syrup to boil.
3. When the water boils, boil the syrup for about half an hour, constantly removing the resulting foam. If desired, you can add 5-8 g of citric acid - it will significantly speed up the fermentation. However, pour it in slowly as it creates a lot of foam.
4. As soon as the sugar is completely dissolved and the foam stops appearing, cover the saucepan with a lid and boil the syrup for about an hour and a half, stirring occasionally.

1. In a separate container, dilute the dry powder in warm water according to the instructions described earlier.
2. Pour the syrup into a fermentation vessel.
3. Pour the remaining well water over the syrup. The container should be filled no more than 70-75%, the rest of the free space will be needed for the normal release of carbon dioxide.
4. Add the brew to the same place and stir everything as thoroughly as possible.
5. We install a water seal on the neck of the fermentation vessel and transfer the container to a place hidden from sunlight, where a stable temperature is maintained from 24 to 29 degrees.
6. Without removing the water seal, shake the contents of the vessel for 30-40 seconds. Usually fermentation takes about 5-8 days.

Step-by-step preparation of moonshine

Dry yeast mash recipe video

On the proposed videos, professional moonshiners will reveal the secrets of branded recipes for making sugar mash with dry yeast. After reviewing them, you will be able to trace the sequence of making homemade alcohol, as well as learn about new variations of the components and their proportions.

Video #1.

In this video, the master of his craft will tell you how to put sugar mash on dry yeast at home.

Video #2.

This video demonstrates the testing of four types of dry yeast for home-made quality mash. Since this raw material plays one of the main roles in our process, I suppose this information will not be superfluous.

Video #3.

For those who better perceive information visually, I offer a step-by-step author's recipe from the eminent moonshiner San Sanych, who will tell and teach in great detail how to prepare sugar brew, and then distill it into high-quality home-made moonshine.
Part 1 "Cooking sugar mash":

Part 2 "Distillation into moonshine":

Helpful information

• A very important phase is to maintain the correct temperature of the fermentation of the mash, when all the sugar is used up, and the activity of the yeast drops and the bubbling stops. I think this information will be of interest to beginners in moonshine brewing.
• Today we have only partially touched. I recommend learning more about this stage.

I hope that now you will not have any difficulties with determining the proportions. You also know how to make good-quality moonshine from mash with dry yeast. Share your experience and tell us what kind of unpleasant cases you have had so that readers can avoid fatal mistakes. Good luck and success to you in the field of home brewing!