Starch saccharification temperature. Cold saccharification

Liquefaction and saccharification of starch proceed under the influence of amylase.

The composition of malt amylase includes a-amylase and b-amylase as the main enzymes.

a-amylase forms dextrins and a small amount of glucose, and b-amylase cleaves two glucose residues from the non-reducing ends of the amylopectin and amylose molecules, to which one water molecule is attached, resulting in the formation of maltose.

Recent studies have shown that b-amylase acts only from the non-aldehyde end of the chain, and therefore its activity does not decrease in the case of oxidation of the aldehyde groups of the sugar.

In the process of liquefying starch with malt amylase containing a- and b-amylase, large molecules are first cleaved by a-amylase, which breaks the chains of amylose and amylopectin at the 1-4 bond, mainly in the middle of large chains, forming particles with a large molecular weight - dextrins, as well as a small amount of glucose. Under the influence of b-amylase, dextrins continue to break down, eventually forming products that do not stain with iodine solution.

The end products of the enzymatic hydrolysis of starch are mainly represented by maltose, but also include some glucose and, in addition, up to 6-8% of low molecular weight non-saccharifiable dextrins, formed mainly at the branch points of the amylopectin molecule.

The action of b-amylase does not cause a noticeable change in the viscosity of the starch solution.

It should be noted that b-amylase cleaves amylose completely, while amylopectin, which has a branched structure, is cleaved only by 50%.

Saccharification of amylopectin begins at the ends of the side chains and stops when it reaches branching. As a result of saccharification of amylopectin with b-amylase, the stem of the molecule, devoid of branches, remains.

Undegraded amylopectin, amylodextrin, is an amylopectin with shorter side chains.

The rate of enmentative hydrolysis of starch

The rate constants of the saccharification reaction are calculated using the monomolecular reaction equation.

The mathematical dependence of the rate constant on temperature satisfies the Arrhenius equation

You can cook without additional effort and energy, as well as without temperature pauses. To do this, you just need to use enzymes in the process. Enzymatic grain mash, cold saccharification of which takes place quickly and efficiently, turns into moonshine with good taste and softness.

Grain mash

Features of the technique

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

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

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

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

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

Must have products such as:

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

Additionally, an antibiotic, an acidifier (citric acid) and a defoamer (Sofaxil) may be required. As equipment you will need:

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

Selection of ingredients and proportions

According to the recipe, you need to determine the proportions of the ingredients. There is no perfect recipe, but the most popular version for one kilogram of raw materials is this:

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

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

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

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

Enzymes for mash

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

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

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

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

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

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

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

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

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

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

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

The method of making mash

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

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

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

The preparation of moonshine from starch-containing raw materials is a troublesome business, since it requires saccharification. Beginners bypass it for a long time, preferring a simple and understandable recipe for sugar mash. You should not deprive yourself of the pleasure of making real grain moonshine with your own hands, it is enough to study a clear description of the process, and feel free to get down to business.

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Saccharification: types and benefits

In grain products, the carbohydrates that yeast will turn into alcohol are in the form of starch. This polysaccharide is a chain of simple sugars - glucose, fructose and sucrose. In order for the yeast to start producing ethanol, it is necessary to divide the starch molecule into simple sugars, for which saccharification is used.

Cold saccharification

The hydrolysis of polysaccharides is accelerated by the addition of enzymes that are contained in malt or bought in specialized stores. Enzymes work gradually, so monosaccharides are obtained slowly and immediately processed into alcohol. Thus, saccharification takes place simultaneously with fermentation.

• Saving time and effort on setting up the mash.
• Does not require the use of special equipment.
• Braga is less susceptible to acid fermentation at the beginning of the process.
• There is no need to create and maintain a set temperature.
• Possibility of distillation by direct heating.

• Fermentation duration. Braga on enzymes by the method of cold saccharification will be ready in 2-3 weeks, but does not require special attention during this period.
• There is a high probability of souring at the stage of fermentation. This disadvantage is leveled by the addition of antibiotics.

Hot saccharification

photo from mirkateclapp.ru

The meaning of the technology is to accelerate the hydrolysis of starch into monosaccharides by maintaining certain temperatures. At the same time, splitting also occurs due to enzymes that are obtained from malt or artificial ones are introduced.

• High speed of the saccharification process.
• Fast fermentation.

• Raw materials are boiled at high temperature. If the mash burns, it is almost impossible to remove the smell of burning from moonshine, so you have to constantly mix the raw materials.
• Maintaining a temperature pause, during which it is necessary to maintain a temperature of 60-65⁰С. In industrial conditions, this is done by equipment, and at home you have to wrap the must with blankets.
• At the stage of saccharification, the probability of souring the wort is high.
• Before distillation, the mash must be filtered.

When fermented mash is prepared at home, cold saccharification is preferable due to the simplicity of the technology. But if you want to experiment, you can try the hot method.

What is fermented mash made of

photo from the site tonnasamogona.ru

The choice of ingredients does not depend on the technology, so it is not necessary to describe it separately for each method. General issues, such as the choice of water and yeast, each moonshiner decides on his own. Someone is satisfied with the result of pressed yeast and tap water, while someone uses only wine yeast and be sure to filter the water. There is no dispute about tastes, and if you are not the first day in moonshine, you have probably already made your choice.

Starch

In home brewing, an extensive group of products is called starch-containing raw materials. It includes all types of cereals, cereals, flour, legumes, starch, pasta and even bakery products. Sometimes everything that a moonshiner can profitably buy or get is used. But real gourmets prefer to use certain raw materials, getting the characteristic organoleptic properties of the finished drink:

• Wheat gives a mild, pleasant taste. A good yield of moonshine in 650 ml per kilogram of raw materials is complemented by the cheapness of grain.

• Rye gives moonshine a sharp, specific flavor that not everyone likes. A typical yield of moonshine is about 600 ml, and intense foaming, due to which rye flour brew on enzymes should not fill more than half of the container.

• Corn gives a characteristic pleasant aftertaste and a high yield in 800 ml. Despite the high cost, it is often used, because it is completely non-capricious in work.

• Barley is responsible for a bright, intense taste and allows you to get about 700 ml of drink at the exit.

• Rice with an indicator of almost 900 ml is the record holder for output. The smell of moonshine is very mild, and is easily clogged with any other raw materials.

photo from agro2b.ru

It is perfectly acceptable to use mixtures of different grains, just keep in mind that soft and unobtrusive aromas will be lost against the background of more intense ones. Braga from fermented corn, if ¼ barley malt is added to it, is close in composition to bourbon recipes, so there is room for imagination.

Cereals ferment more slowly than flour from them, which increases the likelihood of sour mash. You can speed up this process by grinding them or resins into flour. Unpolished cereals, from which the outer shell has not been removed, are not suitable for home brewing.

Enzymes

Adherents of organic products prefer to get enzymes from malt, arguing that artificial ones in the drink are noticeable even after triple distillation. Less demanding ones use ready-made enzymes, enjoy the convenience and cheapness, and do not notice differences in taste. Without trying both options in practice, it is impossible to decide which one is better.

Malt

Sprouted grains are used immediately after the sprouts are 2 cm long, and then it is called green malt. After germination, the malt can be dried for future use, and used as needed. Dried malt is called white malt and is sold ready-made, which saves some of the hassle.

photo from gotovimudoma.ru

artificial enzymes

• glucavamorin (G);
• amylosubtilin (A);
• cellulox (C);
• protosubtilin (P).

The last two are optional, but, according to reviews, slightly increase the yield of alcohol and reduce the amount of impurities.

Auxiliary components

When preparing grain mash on enzymes, it is advisable to use a number of other ingredients that are not included in the classic recipe, but simplify the work with mash and reduce the likelihood of acetic acid and lactic acid fermentation.

• The addition of acids shifts the pH of the medium to the acid side, which is unfavorable for bacteria. Orthophosphoric or citric acid is used.

• The antibiotic does not allow the bacterial flora to develop. Amoxiclav or other drugs with clavulonic acid work best.

• As a defoamer, "sofexil" or the children's drug "bobotik" is added - they work the same way, take what you can get.

photo from irecommend.ru

Enzymatic grain mash: cold saccharification

The preparation is quite simple, and even a beginner who has never put mash before will cope with it. Braga from flour and enzymes is cold-prepared according to one recipe, calculated per kilogram of raw materials.

Grain mash on enzymes: recipe

It does not matter the type of product, and you also use cereals, grains or flour - the ratio of components will be unchanged.

• 1 kg of raw materials (flour, corn, starch, etc.);
• 3.5 liters of water;
• 3 g of enzyme A and G;
• 20 g dry yeast (or 100 g pressed);
• 1 amoxiclav tablet per 20 liters;
• 1 ml defoamer per 20 l;
• 1-2 g of citric acid;

When using malt, keep in mind that its amount should be 150 g per kg of raw materials. If there is less malt in the mash, enzymes should be added.

photo from travelfotki.ru

Mixing components

• Ferment yeast in warm sweetened water until foamy. If fermentation has not started after an hour, the yeast cannot be used, it is inactive.

• If you plan to use an antibiotic, soak the tablet or capsule contents in water to dissolve.

• Prepare the fermentation tank, taking into account that 1/3 of the volume should be left empty for foaming.

• Pour warm (30-35⁰С) water into the container, add enzymes, antibiotic, defoamer and citric acid.

• Pour in grains or cereals, mix with a long-handled spatula. If a recipe for fermented flour mash is used, then a construction mixer is useful for mixing.

• Add yeast starter, mix again until smooth.

Since cold saccharification occurs simultaneously with fermentation, the duration of the process is quite long, and it is worth making every effort to speed it up. This reduces the likelihood of souring and the amount of impurities in the mash.

• Be sure to install a water seal on the container. In the early days, fermentation will be very intense, and if a glove is used, it can be torn off. Pierce the glove with medical needles and leave them, this will facilitate the release of carbon dioxide. When the gas formation decreases, the needles can be removed.

• Stir the brew. An aquarium pump does an excellent job, but if it is not available, shake the brew by hand daily. In the first 2 days, you can even remove the water seal, and after that just rotate the bottle for 3-4 minutes.

photo from sovetadieta.weebly.com

• The optimum temperature for fermentation is 26-28⁰С. An aquarium thermostat, underfloor heating film, placement near a heat source, or simply wrapping in warm clothes will help support it.

• Fermentation takes from 1 to 3 weeks, depending on the grain size of the raw materials, if large particles remain, the residual fermentation is extended for another week. Practice shows that after 3 weeks, the increase in the strength of the mash is quite insignificant 1-2%, given the likelihood of souring, it is not advisable to wait for the complete cessation of fermentation.

• Check your braga several times a day. The appearance of a film on the surface at any stage is a sign of souring. Such mash needs to be urgently distilled, because after a day all the alcohol will be oxidized to acetic acid, and there will be nothing to distill.

After fermentation is completed, flour-based mash should be taken out to the cold for clarification and drained from the sediment. Filter grain or cereals through a sieve and squeeze.

Enzymatic grain mash: hot saccharification

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A classic method that reduces the fermentation time, but is quite labor intensive in itself. Hot saccharification is carried out in a large heat-resistant dish, which is to be heated on a stove.

Ingredients

• 1 kg of starch-containing raw materials;
• 4.5 liters of water;
• 150 g of malt (or 3 g of enzymes G and A);
• 5 g dry yeast (or 20 g pressed).

Heating errors

If the recommendations for temperature pauses have not been observed, then saccharification will not occur at all or will be only partial. In this case, the enzymes will work according to the cold saccharification technology, and the fermentation will be delayed. Reheating the wort in an attempt to correct the mistake is useless.

Cooking

• Pour the raw materials into a container and, with constant stirring, pour hot (55⁰С) water. Remember to leave a third of the free space for foaming.

• Heat the mixture to 60⁰С and cook at this temperature for 15 minutes.

• Bring to a boil and cook for 1-2 hours until smooth. Flour will be ready faster, and cereals will have to be cooked for a long time. Stir regularly so the mixture doesn't burn.

• Cool the resulting porridge-like mass to 65⁰С and add ground malt, mix until smooth.

• Cover and leave to ferment for 3 hours at a temperature of 60-65⁰С. Stir the wort every 30 minutes for the first 1.5 hours.

• 40-50 minutes before the end of fermentation, dissolve the yeast in warm water to ferment.

• Quickly cool the wort to 26-30°C, for example, by placing a container in ice water.

• Add yeast and stir until smooth.

photo from doughpunching.blogspot.ru

Further recommendations for installing a water seal, maintaining the temperature, mixing and other practical tips are the same as for cold saccharification. The only difference will be in the timing of fermentation, which will take from 4 to 7 days.

Now you know exactly how mash is prepared from flour and enzymes using cold and hot methods. It remains only to overtake her, observing all the rules for the selection of heads and tails, so as not to spoil the aftertaste and morning well-being. Trying real grain moonshine is definitely worth it, because its characteristic taste and aroma can make you forever abandon sugar recipes in favor of an authentic drink.

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

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

Hot processing

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

Advantages of the method

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

Cons of the method

Disadvantages of saccharification using malt:

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

But, despite such shortcomings, the hot method of saccharification is often used.

Hot saccharification process

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

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

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

Cold working

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

Advantages of the method

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

Cons of the method

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

Cold saccharification process

Cold saccharification is carried out as follows:

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

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

Saccharifying starch

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

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

Saccharification of starch is carried out as follows:

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

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

A chemical reaction takes place in the mash: yeast processes and converts sugar into alcohol. An alternative to sugar can be starch, which is found in flour and cereals (wheat, barley, oats). But yeast cannot process starch just like that, so it must be pre-processed and broken down into monosaccharides. This process is called saccharification.

It is more profitable to use cereals as an alternative to sugar. In addition, grain moonshine has a higher quality and a pleasant taste. It is for this reason that people are looking for a way to break down the starch in the grains and get alcohol from it. You can do this in two ways: malt enzymes (hot) And artificial enzymes (cold).

Any starch-containing products are suitable as raw materials - cereals, grains, starch, etc.

This approach is classic in home brewing, as it has been used for more than one hundred years. It is quite difficult to implement it at home if there are no special equipment to maintain a certain temperature. However, the final distillate is amazing.

Hot saccharification technology is as follows:

The consistency of mash after saccharification of malt

1. Heat a large container with 5 liters of water to a temperature of 55 degrees.
2. Intensively mixing the mixture, pour out 1 kilogram of flour or grain.
3. Raise the temperature to 60 degrees and hold for 15 minutes.
4. Bring to a boil and cook for 1-2 hours until a homogeneous mass appears. Flour is cooked for about 75 minutes, and grain for about 115.
5. Cool the porridge to 67–68 degrees and add 150 grams of ground malt.
6. Lower the temperature to 62 degrees, maintain for 3 hours and stir occasionally.
7. Quickly cool to 25 degrees (you can put the container in an ice bath), add 5 grams of dry alcohol yeast, put a water seal and put it in a dark place with a temperature of about 20-26 degrees for 3-4 days.
8. When the mash stops gurgling and a precipitate forms, be sure to remove it from the sediment and filter through gauze.
9. We carry out the first distillation.
10. If for some reason you did not like the result, we re-distill the distillate with the separation of the “head”, “body” and “tails” fractions.
11. Let's taste and enjoy the wonderful moonshine!

In order not to germinate grains at home, you can purchase ready-made malt in a specialized store at a price of up to 50 rubles per kilogram. This will hit your pocket a little, but it will save a few days of your life.

A very useful video was recorded by professional moonshiners Antonych and Alexey Podolyak. The technology of making moonshine from rye flour starch using malt is described in detail. We recommend that everyone who is going to use the hot saccharification method take a look.

Cold saccharification with artificial enzymes (Amilosubtilin and Glukavamorin)

Definitely an easier way, which is great for newcomers to home brewing. There is practically no need to work with the temperature regime here, although the fermentation period is delayed several times.

The enzymes that help us break down starch are amylosubtilin And glucavamorin. In specialized stores, they are sold for about 150 rubles per 100 grams. For 1 kg of raw materials, we take 3-5 grams.

Enzymes A and G

1. We mix the following components in a fermentation tank: 1 kg of raw materials (flour, grain), 4 liters of water at 30 degrees, the above-described enzymes A and D, 3–5 grams each, and 5 grams of alcohol yeast.
2. We install a water seal, remove the container in a dark place with a temperature of 20-26 degrees.
3. Fermentation lasts 1-3 weeks, and the first 2-3 days the process is very intensive. It's better to underexpose the mash a little than let it sour, so focus on sediment and gurgling.
4. We drain the finished mash from the sediment, filter through cheesecloth and send it for distillation.
5. If desired, we distill a second time with separation into fractions, but then the yield will be less than after 1 distillation.

This approach was described in the video en Youtube Alkofan1984. The author describes in detail the technology of setting the mash, as well as the equipment for work. Recommended for those who will be engaged in cold saccharification for the first time.