What yeast to use when making whiskey at home. Classic whiskey production technology

Dear readers, we present to you the material that colleagues from Classcidramforum.com have kindly shared with us
This material is a very correct translation of an article from a well-known Western collection, made by a Forum participant under the nickname youngmann.

I will divide this material into 2 parts, tk. LJ does not let you skip the entire text at once.

So, actually the article itself:

This information, in contrast to the publicly available Russian language, is distinguished by a more detailed examination of all stages of production and is intended exclusively for curious and thoughtful whiskey lovers. For the rest, the information presented below may seem too deep and even confusing. And yet, the appearance of this kind of articles in Russian, I believe, will help many amateurs and professionals to improve their knowledge of whiskey.

1. Barley

Barley (Latin Hordeum vulgare) is the fourth most popular grain crop in the world, after wheat, corn and rice, and is one of the three ingredients required for the production of malt whiskey. The other two are water and yeast. Barley is cultivated all over the world and is used primarily for livestock feed and for the production of beer and spirits. The volume of barley production in 2009 in Scotland amounted to 1.9 million tons (of which about 80% - spring (spring) barley, and about 20% - winter (winter)). Scotch whiskey production uses approximately 500,000 tonnes of barley per year, most of which comes from Scottish farms. In 2005, the share of Scottish barley was 90%, but since then it has been decreasing due to increased imports from other countries such as Denmark, Germany, France, Australia and England.

There are 2 types of barley suitable for the production of beer and whiskey: 2-row and 6-row, depending on the location of the grains (see picture).

Two types of barley: spring and winter barley
In addition, barley can be divided into:
- spring barley (planted in spring and harvested in late summer or early autumn)
- winter barley (planted in autumn and harvested a year later)

Thanks to the constant development of the industry, there are currently about 100,000 varieties of barley.

The most common whiskey production is 2-row spring barley, which comes in many different variations to varying degrees. Since the beginning of the 19th century, producers have traditionally used the 6-row Bere barley variety, but later varieties with the best performance have been developed. Despite this, Bruichladdich and Springbank are experimenting with the use of this type of barley for the production of whiskey, however, with varying success.

Recently, new varieties have spread, such as Golden promise(in 1966). In the early 90s, it was replaced by varieties. Prisma and Chariot... Today the most popular species is the Optic, which was bred in 1995. At the peak of its popularity, it occupied 2/3 of all distilled barley, but now its volume is about 40%. Latest new varieties - Oxbridge, Belgravia and Publican.

Now research is underway to develop new varieties, by improving old ones, or by creating hybrids. Key factors to consider when creating new species:

Low protein content, resulting in a high percentage of starch, which will later become sugar and ultimately alcohol. This is determined by the spirit yield indicator (the volume of alcohol at the exit) - the ratio of alcohol in liters to a ton of barley. Good by today's standards is 405-420 liters per ton of barley, in the old days this figure was about 380 liters. It also depends, however, on whether the barley is peat-treated or not. For "peat" barley, these figures will be lower, especially if the malt was used instead of purchased from an independent malt.

Resistant to diseases such as mildew, brown rust and others.
- Good germination, which is necessary condition for malting barley
- High productivity. Golden promise yields 2 tonnes per acre and optic around 3 tonnes.

More recently, experiments have been carried out to develop a variety of barley without a shell. Usually, the grain is under the skin, which takes up about 10% of the total grain volume and consists mainly of cellulose and lignin. The lack of skin not only shortens the soaking time, but also the barley germination itself, which ultimately saves the costs of whiskey production. In addition, the new variety produces a higher alcohol output.

The harvested grain, arriving at the malting plant, is subjected to laboratory tests before it goes to the warehouse. It is then dried with warm air, after which it is cooled and sent to storage for several months before it is used. During storage, the barley is "dormant" and it takes several weeks for it to "wake up" and begin to germinate.

2. The state of affairs.

Whiskey malting process

Malting is the process during which the grain of barley is modified to produce the sugar needed for the next step, mashing the malt. This process is used in the production of both beer and whiskey, but the whiskey uses barley that is low in protein and high in starch, which then becomes sugar, which in turn becomes alcohol. Most of the world's malt is used for beer production and only 3% for whiskey production.

A barley grain consists of 3 parts: a skin, a layer of starch under it and a sprout (embryo) in the middle. By consuming starch, the embryo, if left unchecked, will develop, giving roots and shoots, into a new barley plant. This is why malting is all about controlled grain germination.

The harvested barley must be 6 to 16 weeks old before germinating. The readiness of the barley is checked by tests. When it is ready, it is sent for soaking, where it is immersed in water to increase the humidity, and then germination begins. Dry barley contains no more than 12% water. For the first soaking, water is used with a temperature of 14-17 degrees and after 8 hours the humidity of the barley is already 32-35%, at this moment the water is drained and the barley is left to rest for about 12 hours. Then water is added again, now for about 16 hours, after which the humidity rises to 46%.

Certain types of enzymes are activated during soaking. Cytase begins to destroy the walls of the grain, exposing the starch, Amylase acts on the starch, breaking it into smaller pieces. Further, wet barley is sent for germination by current or pneumatic method (which we will consider a little later).

The germination process takes approximately 7-10 days in a current malting and 2-4 days in a modern commercial (pneumatic) one. During germination, heat is generated and at this stage it is necessary to turn the barley so that the air can pass between the grains, thereby lowering its temperature, otherwise we will get a carpet of stuck together barley weighing about 500 tons.

During germination, the enzymes awakened when the barley is soaked continue their work, and the grain begins to feed on the modified starch. The starch content should be monitored, which should not fall too much. To do this, you should stop germination in time. This process is called drying (kilning from kiln). Sprouted malt is placed in an oven where it is dried at a high temperature.

At this point, we can consider two different types of malting. Traditional way current malation, consists in the fact that after soaking, the barley is scattered over a stone or concrete floor with a layer of 30 cm. Two or three times a day, for about a week, the sprouting barley is turned over with special wooden shovels. The malt is then sent to the oven, where it is scattered on the perforated floor. Here it is dried directly by the smoke from the oven passing through the malt, or indirectly when the air heated by the radiator dries the grain. The entire process takes approximately 24-48 hours, depending on the size of the oven and the amount of malt. Only a small handful of manufacturers use this traditional method, and even then, as a rule, only for a small fraction of the production.

Peat malt acquires its peaty character during the drying process. Peat is composed of the products of oxidation and decay of plants and the place from which it is mined plays a role in the final character of the whiskey. Some types of peat are more than 10,000 years old and occur at a depth of 10 meters. In the old days, peat was the main fuel in the highlands. Nowadays, it is only a supplement to the main types of fuel and is used only to convey the flavor to certain types of whiskeys. Peat smoke contains phenols, which are of various types; the most important of which are: cresol, xylenol and guaiacol.

Peat is used in the first part of the drying process when the sprouted barley contains about 40-45% moisture, and is discontinued when the moisture level drops to 18-20%. Drying ends when the moisture content of the malt drops to 4%. The phenol content of malt (or finished whiskey) is measured in ppm (parts per million) - phenolic particles per million parts. Commercial malts categorize peat malt by phenol content into low peat (1-5ppm), medium peat (5-15ppm), and high peat (15-50 + ppm). Large malt companies do not use solid peat, instead using a solution of phenols in water that is sprayed on the malt.

Commercial malting facilities use one of three methods - Saladin Box (Saladen's box), Drum malting (drum malting), SGKV (Steeping, Germination and Kilning Vessels) containers for steeping, germination and drying.

SGKV- the most modern method of malting - (see picture) appeared in the seventies, is the most in a modern way malting, yielding up to 500 tons of product at a time, and includes all the necessary stages of the process.

Saladen's boxes for barley production (see picture) can only be found at Tamdhu distillery, Baird's (in Inverness), and also at Crisp (in Alloa). They were invented by the Frenchman Charles Saladin in the late 19th century and can produce up to 200 tons of barley.

Drum malting method(see picture) appeared in the late 1960s. The drums are reliable and easy to use, but not convenient because they can hold only 30-50 tons of barley at a time.

In addition to the various types of peat and non-peat malts, some producers have recently begun experimenting with the types of malts commonly used in brewing - chocolate malt, roasted malt, crystal malt, which bring new flavors to whiskey. From 100 kilograms of barley, 80 kg of malt is obtained, and when the malting process is completed, the malt is sent for crushing, and then for mashing.

3. Mashing malt.

Before you can start extracting soluble sugars from malt, you need to grind it. Part of the malt, before entering the thresher, passes through a sieving machine to sift out unwanted particles, such as sprouts. There are several different types of threshers, but all of them are based on the fact that rotating mechanisms break the shells of the grains and grind the grains themselves into flour (grist).

The most common type is the Porteus with two or four roller crushers, but some manufacturers use a more modern model called Buhler-Miag with up to seven crushers. Several manufacturers still use the old but reliable Bobby mill. During grinding, it is important to ensure that the particle size is ideal for grouting.

Depending on the type of mash vat used in the distillery, the requirements for crushed malt differ. Optimum values ​​for a classic mash tub are 70% ground grain, 20% rind, 10% flour. Too much flour can clog the mash tun filter, and too much rind can cause water to pass through too quickly. If a full-cycle mash vat is used, the wort is made up of smaller particles, which allows for quick drainage and fine grinding.

The milled grain enters special storage tanks before entering the mash vat, which is a large round stainless steel or cast iron container. Only one distillery (Glenturret) still uses a mash vat made of wood. Most vats have a special closing dome, but some manufacturers use open ones. The size variability is great, from the Glenturret vat holding about a ton of ground grain to the giant mash vats on Glenfarclas, which are 10 meters in diameter and can hold up to 15 tons at a time.

The ground grain is filled with hot water in order to extract the sugar from the malt. The Amylase enzyme, awakened during malting of barley and stopped by drying, now converts starch into sugar. During mashing, there are two to five (most often three) water changes.

The "first" water (most often the third water from the previous grout) is heated to about 65 degrees. Temperature is very important and enzymes will die if the temperature is too high. During the process, it is important to remember that most of the enzymes are most active at a temperature of 50 degrees, while the rest are at higher values.

After that, you should mix the water with the ground grain to saturate it with sugars. Previously, this was done by hand using wooden shovels. This is now only done on Glenturret.

These days, when it comes to traditional mash vats, we mean mechanical vats with rotating steel rakes that mix grain with water. Many distilleries have switched to modern brewery mash tuns (Lauter Mash Tuns). In this version, the rotating handle is equipped with blades that pierce the grain. There are two types of such devices: semi-lauter and full-lauter. In the latter, the blades move not only in the horizontal plane, but also in the vertical one. After 30 minutes, the first batch of wort is drained through a special perforated bottom into the wort dispenser.

Next, the "second" water is poured into the vat, which is heated to a temperature of 70 to 85 degrees (the value differs for different manufacturers). The whole procedure is repeated and after 30 minutes the wort is drained again. At this point, 90% of the starch has been converted to soluble sugars, and "third" water is used to use the remaining starch to extract the sugar. The temperature of this water varies between 80-95 degrees and after 15 minutes it is drained. This water contains only about 1% sugar and is not mixed with the rest of the wort, it is placed in a hot water vat and further used as the "first" water for the next mashing.

The residues remaining in the mashing process, consisting of the peel of grains and pellets, are collected and used as livestock feed. Sometimes they are mixed with residues from the distillation process (pot ale), thus obtaining granules, which are called dark grains. Before sending the wort from the wort to fermentation, it is cooled to 18-20 degrees in order not to destroy the yeast. The entire mashing process takes about 3 hours in a modern equipped mash vat, in the case of Glenfarclas, a batch of 15 tons of ground grain yields about 75,000 liters of wort. It is also important to measure the original gravity of the wort before fermentation, or its sugar saturation. This will determine the amount of yeast that will be used in the next stage - fermentation. The density of water at 20 degrees is 1000 kg / m ^ 3, for the production of whiskey the density of the wort should be approximately equal to 1050 kg / m ^ 3.

4. Fermentation. (Fermentation)

The part of the whiskey making process that converts sugar into alcohol is called fermentation or fermentation. From the mash vat, in which the amylase enzyme has converted the starch into maltose sugar (about 50% of the wort), the wort is pumped through a temperature changer into the fermentation vats.

Fermentation vats, in which fermentation takes place, are large containers traditionally made of wood, although stainless steel vats have also appeared in our time. Wooden vats, usually made from larch or Oregon pine, are difficult to clean, but their owners claim that wood has a positive effect on the wash. Others say that the material of the fermentation tank is irrelevant and prefer to use the more efficient stainless steel vats. One thing is true: some manufacturers are afraid to change the material of their vats for fear of changing the character of their whiskey. Fermentation tanks range in size from 1,000 to 70,000 liters and are usually 2/3 full.

Yeast is added to the wort, which begins to convert sugar into alcohol. Usually this process is presented in the form of a desperate devouring of sugar by yeast cells, this is not entirely true. During the first (aerobic) phase, yeast cells multiply and, in order to do this, absorb oxygen molecules dissolved in the wort. When oxygen levels drop and carbon dioxide increases, the environment becomes anaerobic and harmful to the yeast. They need oxygen and now they have to get it from sugar molecules. As a result, even more carbon dioxide, alcohol and various compounds are released.

Unlike beer production, whiskey production is not a sterile process. The wort contains various wild yeast and other bacteria that affect the future flavor of the drink. The significance of this effect will depend on the time of fermentation, the type of yeast and the material of the fermentation tank. Wooden vats are almost impossible to get rid of bacteria 100%. All the sugar is consumed after about 48 hours and the yeast cells settle to the bottom. The third fermentation is caused by various bacteria, mainly fermented milk, which now do not meet the competition of yeast. The ph level drops, new compounds appear and their number increases. This is called malolactic fermentation. If it continues for too long, the ph level will drop dramatically, which will ruin the mash.

So, the end result, after 48-120 hours of fermentation, can be called ale (only without hops), with an alcohol content of 5 to 8 percent. Approximately 85% of the solids were converted to alcohol, and the remaining 15, along with the mash, are used in the first distillation.

Back in the early seventies, only one type of yeast was used, called Brewer's Yeast, which not only converted sugar into alcohol, but, being less effective, left some of the sugar and esters in the mash, which undoubtedly influenced the bouquet. whiskey.

To improve efficiency, namely to increase the alcohol content in the mash, some manufacturers have switched to using special distiller's yeast (Distiller's Yeast). They provide great commercial benefits, but there are concerns that such yeast affects the taste of whiskey too much. brewer's yeast is used only in the beer industry, and even if the whiskey producers want to, they cannot return it.That is why a lot of research is now aimed at finding a replacement for brewer's yeast, and if not for full use, then at least in order to mix them with alcoholic yeast The yeast is used dry, compressed and liquid (in the form of a solution), and most of it is supplied by two large food companies Kerry Group and AB Mauri.

Fermentation has a great influence on the nature of the alcohol produced. Some say that 55% of the character is obtained during fermentation and 45% during distillation. Please note that we are talking about the nature of the freshly discharged, un aged alcohol, since the influence of the barrel is more important. Factors to take into account: fermentation time, temperature and strength of the mash. Some manufacturers have used short fermentation for years, but shortening the fermentation time to speed up the production process can backfire. Malolactic fermentation plays a large role in the creation of new compounds and its reduction will also affect the nature of the alcohol obtained. Professionals believe that fermentation time should be around 60 hours for the best complexity.

Whiskey is a strong alcoholic drink with a recognizable aroma, which is obtained from various grains by fermentation, malting, distillation and long-term storage in oak barrels... But in our time, many manufacturers of the drink have moved away from the pristine image of whiskey. Now use alcohol yeast for whiskey, instead of smoking malt, liquid phenol is used, and traditional equipment can be forgotten altogether. To taste real whiskey, you can make it at home.

Whiskey Yeast Types

Fermentation, or fermentation, is the process by which yeast converts fructose, sucrose, and glucose into cellular energy, producing by-products such as ethanol and carbon dioxide. It is impossible to prepare any type of alcoholic product without yeast. When distilling grain, sugar or fruit mash, beverages such as vodka, cognac, and whiskey are obtained. So, what yeast is used to make whiskey in our time:

• Cook's or baker's yeast (Saf Levyur, Voronezhskie, Pakmaya) - they give a fast frothy fermentation in just three days and a good smell of bread. However, the quality of the resulting drink leaves much to be desired, as well as the yield of alcohol from the product.
• Wine yeast for whiskey ("Primavera", "Maltiflor" and others) - this type of yeast gives a slow foamy fermentation from seven to nine days, with a beer mash smell and excellent alcohol yield. In addition to the release of ethyl, they act in a fairly acidic environment, have a good effect on the combination of aromatic and taste qualities of the product and have a high resistance to sulfur dioxide.
• Brewer's yeast. In addition to making a frothy drink, they are used for whiskey mash. In essence, these are about the same baker's yeast, but they have more suitable strains. Thanks to the latter, fermentation lasts for six to eight days and there is a large yield of ethyl alcohol. This type of yeast gives good mash for a drink.
• And the last kind is alcoholic whiskey yeast, or turbo yeast. We will talk about all the intricacies of this product further.

Alcohol yeast - what is it?

Alcoholic yeast, or turbo yeast, is a mixture of nutrients and dry yeast to ferment mash more efficiently before distilling awaiting it. In such mixtures, very strong strains of yeast fungi, they have a high tolerance to ethyl, provide a guarantee of fast and stable fermentation and, subject to all conditions, give excellent organoleptic properties. There are also nutrients in the composition, they provide the necessary level of vitamins, trace elements and nitrogen in the mash to get the perfect drink with excellent taste and aroma.

In order to obtain a "clean wash", sorbents are included in the composition, which exclude a large formation of foam. There is also a special alcoholic yeast for making certain drinks - rum, vodka, calvados, cognac, whiskey. Such yeast is initially mixed with the taste and aroma of each of them.

Characteristics of alcohol yeast

1. Short fermentation time: if you follow all the fermentation rules, then you can get a mash for distilling the drink in two days. Turbo Yeast lets you do this in 24 hours.
2. Alcohol Tolerance: Due to the toxicity of ethanol, yeast in the mash "dies" when the desired alcohol level is reached. A large content of strains in this yeast can tolerate up to 20-23% alcohol, while in breweries and cookery it is only 12 to 14%, and as for wine - 15% alcohol. In addition, you can control the strength of alcohol yourself with the help of granulated sugar, yeast and temperature.
3. High fermentation of sugars: Dextrins are a type of sugar found in starchy raw materials and molasses, yeast cannot consume them. Therefore, they contain enzymes that can break down non-fermentable sugars, which are able to remove a large amount of by-product alcohol.
4. Correct organoleptic and clean drink: true masters of home brewing note that alcohol yeast, or turbo yeast, has a very bad effect on the taste and aroma of whiskey, killing the true organoleptic properties of the product. It is impossible not to agree with them, but the production does not stand still and constantly brings the yeast closer to the ideal.

Which Whiskey Yeast to Choose? It all depends on your taste preferences, the time to prepare the product, the desired strength of the drink, the temperature that you can create, and the way they are prepared. In order to get what you need, it is best to experiment with making your own whiskey and choose the best option.

Whiskey yeast - which is better?

Currently, the number one producer of alcoholic yeast is the United Kingdom, which is represented by three world-famous companies:

• Bragman brand.
• Pathfinder is a brand of the well-known company Young's Home Brew.
• And the most popular is Alcotec, which is a division of Hambleton Bard Ltd.

Among these three brands, experienced moonshiners prefer the Alcotec brand. Reviews of Alcotek Whiskey yeast are only positive, they are called the best yeast to prepare this drink. They contain a high amount of strains that improve and preserve the aroma and taste of the drink. This yeast is of excellent quality and has an affordable price - from 300 to 600 rubles.

Cooking features

To receive you need to delicious drink, you need to follow certain rules:

• First you need to choose the yeast for fermentation.
• Next, choose a fermentation vessel for fermenting malt wort - a container for this can be made of glass, metal, wood or plastic. The main thing is that you feel comfortable.
• Malt and grain mash, is a water seal required? The answer is unequivocal: no, because malt wort is an excellent medium for the growth and reproduction of yeast, which can release alcohol and carbon dioxide in a couple of hours. The most important thing is to practice good hygiene and chill the wort quickly to bring in the yeast.
• The correct taste and smell of mash - the taste of the correct mash should be bitter, sour and beer-beer. As for the smell, it is slightly bread and beer.
• Storage of brew before ferrying. Until the moment of distillation, it can be stored for two months in a cool dark place and always in a clean, sealed container.

• It is best to grind malt in a special grinder to avoid flour consistency.

• Someone insists malt in water at a temperature of 65 degrees, tightly wrapping the container, but it is better to boil it, because during this process the sugars and proteins necessary for yeast are released.
• It is important to observe the temperature regime in the flushing: the first time the water should be 72 degrees, the second flushing ten degrees more.
• For the fermentation process to go perfectly, the wort needs to be cooled to 35 degrees.
• Before adding yeast, be sure to saturate the wort with oxygen. Just pour it from a great height from one container to another.

Whiskey aging or aging

To do this, you can use:

• (it will give floral, caramel and vanilla flavors).
• Limousin oak gives a distinct vanilla flavor.
• Do you like chocolate, vanilla and pepper notes? Then use Hungarian oak.
• If you are a fan of cinnamon and light vanilla, then choose French oak.

There are a lot of varieties of oaks, you just need to choose the one that suits your taste.

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Delivery

Delivery methods in Moscow and Moscow region

Standard Shipping by courier in Moscow within the Moscow Ring Road:

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Delivery day to day in Moscow within the Moscow Ring Road is from 600 rubles, depending on the size and weight of the order.

Standard delivery by courier in the Moscow region:

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Pickup from retail stores site

After completing the order, the ShopBarn manager will contact you to confirm the availability of all ordered items and agree on the time for picking up the order. The order is processed during the working hours of the store, the assembly of the order takes from several hours to several days, depending on the availability of ordered items in the warehouse of the self-pickup store. After agreeing on the order, the order is placed in reserve for 3 days.

Expiration date: April 2018

This yeast is not intended for use with an aqueous solution of sugar, since the drink obtained from such raw materials will have nowhere to gain the necessary taste and aroma. They should be used to ferment grains and other starchy raw materials for subsequent distillation into whiskey. In addition to the yeast itself, the kit includes two bags of enzymes.

4 g of alpha-amylase and 4 g of glucoamylase are sufficient for about 4 kg of starch. For example, grain is 70% starch, potatoes 15-25%.

Instructions

• Pour a certain amount of ground grain, potatoes, flour or cereals with water in a ratio of 1 kg to 3 liters of water.
• Boil the mixture until a thick consistency is obtained.
• Add 1 tbsp. l. citric acid.
• When the temperature drops below 75 ° C, add 4 g of alpha-amylase. Maintain the temperature at 70-75 ° C and stir gently from time to time.
• When the mash temperature drops below 60 ° C, add 4 g of glucoamylase and continue stirring occasionally for 1 hour. The mash temperature can drop to 45 ° C.
• The wort prepared in this way must be cooled to 30 ° C and then, stirring vigorously for 2-3 minutes, add yeast to it.

The jam can be increased by adding to it for 4-5 days of fermentation sugar syrup(2 kg per 3 l of water) at a temperature of 30 ° C.

Attention: Do not rehydrate the yeast before use.

The maximum fermentation temperature is 34 ° C.

Tolerance of yeast to alcohol - up to 18%.

Note: The enzyme bag is located under the instruction label.

You may also need:

Specifications

Net weight 48 g Production Gozdawa Sp. z o. o., Poland

Equipment

Yeast bag, 40 g 1 PC. Alpha-Amylase Enzyme Sachet, 4 g 1 PC. Sachet with enzyme glucoamylase, 4 g 1 PC.

Yeast is the cornerstone of any alcoholic beverage. This is a complex world that can only be seen under a microscope, but the world is partly studied and adopted by all of humanity. Today, hundreds of yeast strains are used to make kvass, beer, fruit and berry wines and their distillation products: moonshine, vodka, whiskey, skate, Calvados, and hundreds of exotic distillates and rectifications. In this article, we will not dwell on microbiology, but will answer more pressing questions of a modern moonshiner. So, what is alcoholic yeast, for what purposes are they intended and how, in fact, can you choose them according to your needs?

Fermentation and yeast types

Fermentation or fermentation is a biological process whereby yeast converts sugars like glucose, fructose, and sucrose into cellular energy, producing alcohol (ethanol) and carbon dioxide as by-products. Without yeast, it is impossible to prepare any alcoholic drink known to mankind (with the exception of those obtained through mold fermentation, for example, sake). As a result of fermentation from fruit and berry juices, we get wine, including grape, from starch-containing raw materials (malt of various grain crops) - beer and kvass. By distilling fruit, grain or sugar mash, which are also the product of fermentation, produce strong alcoholic drinks such as vodka, whiskey, cognac, calvados, rum, etc.

There are many types of yeast that can produce alcohol as a by-product of anaerobic (oxygen-free) fermentation. However, today the most studied and widespread yeast is Saccharomyces cerevisiae, different strains of which are used by home brewers, winemakers and distillers to obtain alcoholic beverages... And although the yeast is the same, on the market today you can find several of their groups, which are usually divided into:

• Baker's yeast- usually used to prepare baked yeast bread and various baked goods as a baking powder. Here, too, fermentation appears, only the formed alcohol evaporates during heat treatment, and carbon dioxide provides bread with the spongy structure we are used to. This type of yeast is also used by moonshiners to ferment mash from sugar and other raw materials, but the quality of the resulting drink often leaves much to be desired, as does the yield of alcohol. However, even some eminent producers of Scotch whiskey do not deny that they use ordinary baker's yeast in the production of their product.
• Brewer's yeast- are used for making beer, as well as for making mash for whiskey and other grain mash. Often this is the same baker's yeast, only more suitable strains that provide slower fermentation and higher alcohol yield. In practice, brewer's yeast, if we talk about home brewing, allows you to get a good mash for whiskey, but with a noticeable loss of alcohol.
• Wine yeast- are used to obtain alcoholic beverages from fruit and berry juices. These are mainly various strains of Saccharomyces cerevisiae, occasionally mixed with yeast nutrients. Wine yeast provides a higher alcohol yield than baking yeast, has a high resistance to sulfur dioxide (a by-product of fermentation), works in a fairly acidic environment, and also has a positive effect on the organoleptic properties of the drink (a combination of taste and aromatic qualities). In home brewing, they are used for the production of sugar and fruit and berry distillates (cognac, calvados, grappa, etc.).

And, finally, the last group of yeast used for making moonshine is the so-called alcohol yeast or turbo yeast, the intricacies of the choice and use of which we are talking about in this material.

What is alcohol yeast?

Alcoholic yeast (turbo yeast) Is a ready-made mixture of dry yeast and nutrients designed for more efficient fermentation of the mash before further distillation. In such mixtures, the most powerful strains of yeast fungi are used, which have a high tolerance to alcohol, guarantee fast and stable fermentation, and, under certain conditions, provide better than usual baking yeast, organoleptic properties. The nutrients that are part of the turbo yeast serve to maintain the optimal level of nitrogen, vitamins and trace elements in the mash, which yeast needs at different stages of alcohol fermentation, contributing to the creation of the same ideal conditions to get drinks with good taste and aromatics.

In addition to yeast and nutrients, alcoholic yeast for moonshine often includes a pH regulator (the acidity of the wort), as well as a defoamer, which is indispensable for fast and intense fermentation, which is usually accompanied by abundant foaming. To obtain a cleaner mash, some turbo yeast contain sorbents. There are also specialized alcoholic yeast created to produce a certain class of beverages, in particular from cereals and fruit brews. They are known as yeast for whiskey, calvados, vodka, etc. The composition of such turbo-yeast is formulated in such a way as to ensure stable fermentation of this or that type of mash, as well as preserve the original organoleptic properties of the raw material. For example, rum yeast, in addition to proper nutrition, contains the enzyme glucoamylase, which is necessary for the breakdown of dextrins from molasses.

Comparing the above, we have the following characteristic of alcoholic yeast, which is not so much a list of their advantages as a description of the differences from other types of yeast:

1. Reduced fermentation time ... The average time for complete fermentation of the mash by bakery, beer and wine yeast is from 7 to 60 days or more (in practice, only bakers can provide a weekly fermentation period for sugar mash, cereals and fruit mash wander usually longer). Alcoholic yeast, subject to certain conditions, makes it possible to obtain mash for distillation in just 48 hours (there is a turbo yeast that will make it possible to obtain mash in an incredible 24 hours), more often in 3-7 days.
2. Increased alcohol tolerance ... When a certain level of alcohol in the mash is reached, the yeast dies due to the toxicity of ethanol. For bakery and brewer's yeast it is about 12-14% alcohol, for wine yeast - about 15%. Strains of alcoholic yeast are able to withstand up to 20% alcohol in the mash (today the maximum is 23%). At the same time, the distiller can independently influence the final strength of the mash by regulating the amount of yeast, sugars and temperature conditions.
3. High fermentation rate of sugars ... Yeast is not able to consume certain sugars, for example, the dextrins found in molasses and starchy raw materials. So, in beer there are always residual sugars, which affects its density and taste qualities... The composition of alcoholic yeast often contains enzymes that break down non-fermentable sugars, thereby providing a greater yield of alcohol. Alcohol tolerance also contributes to higher yields.
4. Acceptable organoleptic properties and "purity" of the drink ... Experienced moonshiners usually criticize alcohol yeast, operating on the fact that rapid fermentation completely "kills" the taste and aroma of the drink, and as a result, nutrients remain unclaimed and have a bad effect on the same organoleptic properties. This is partly true, but in recent years, manufacturers of alcoholic yeast have advanced far in this area and the composition of turbo yeast, especially specialized ones, is gradually approaching the ideal. In addition, today a distiller himself can influence the quality of his product obtained with the use of alcoholic yeast - reduce their concentration for a more restrained fermentation, maintain the correct temperature regime, wort pH and other parameters of the mash.

How to choose alcohol yeast

Before proceeding with the choice, it should be understood that yeast not only produces alcohol, but also affects the taste and aromatic qualities of the drink, because in addition to ethanol and carbon dioxide, they produce a whole range of by-products: esters, volatile acids, organic acids, higher alcohols and much more. It is these fermentation by-products that form the final beverage profile, flavor and aroma. This is important to consider when choosing yeast for a particular type of raw material for fermentation. Namely:

Fit: all universal alcoholic yeast Bragman, Still Spirits, Pathfinder, Alcotec, especially,

Fit: alcohol yeast