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What yeast is needed for mash. What kind of yeast for moonshine to choose? Using baker's yeast for home brew

Those who are engaged in moonshine brewing, albeit occasionally, but know perfectly well that for staging mash you need to take alcohol yeast, which will give a higher yield of the finished product and ferment faster. And what exactly is this species and how does it differ from bakery?

Yeast is a special fungus called Saccharomyces cerevisiae, the strains of which are used in baking, brewing, winemaking and our favorite pastime -.

Reference. The strains are a pure culture of yeast, specially processed so that pathogenic organisms, which also like to settle on them in nature, do not infect the product and do not get into our food, spoiling the final product.

The type of yeast is one, but there are many subspecies. This allows them to be divided according to their purpose:

  • bakery... Designed for baking bread, as evidenced by the name itself. Distillers also use them for lack of the best, but the yield of moonshine is less, and its quality leaves much to be desired;

Peculiarities. Nevertheless, some suppliers of famous brands of whiskey admitted that they use baker's yeast, since they give the drink a certain organoleptic feature, appreciated by connoisseurs.

  • wine... They are rarely used by moonshiners due to their high cost. Although this type provides both a good yield and excellent aromatic and taste qualities. Especially good for fruit, berry and sugar home distillates;
  • beer... Used for cereal wash. Whiskey on them turns out to be excellent, but with a lower yield of strong distillate than on alcohol;
  • alcohol, about which we intend to tell in more detail.


What is the difference between alcoholic yeast and ordinary yeast?

The difference compared to other types is simple and consists in the use of special, strongest and most viable yeast strains, as well as in additives to them. In addition, alcohol is added:

  1. Enhancers of the reproduction of the fungus (those same turbo additives).
  2. Defoamers, so that the mash itself does not climb out of the container, and, having already fermented, does not go through the tubes in the apparatus.
  3. Substances (feeding) to maintain the optimal level of nitrogen, trace elements and vitamins in the wash, which are necessary at different stages during fermentation (conversion of sugar into alcohol).
  4. Wort acid regulators (pH).
  5. Sorbents are also sometimes included in the composition in order to clarify the wash faster.
  6. In specialized alcohol add substances that are needed precisely for the fermentation of certain raw materials (grain, fruit, molasses, etc.). And they are called, respectively, "For whiskey", "For Calvados", "For rum", etc.

Advantages and disadvantages

Having analyzed the additives included in alcohol yeast, we can determine what they affect, what are their advantages and weaknesses.

Strong characteristics

1. Reducing the fermentation period... This parameter affects not only the ability to quickly receive homemade alcohol but also on its quality.

The longer the mash wanders, the worse the product is in terms of organoleptic properties and the presence of harmful impurities. An exception is fruit mash, and even then, if their ripening occurs on "wild" yeast that lives on the skin of the fruit.

Attention. The average indicator of the readiness of the wort for distillation in spirits is 48 hours - 3-5 days. Special Turbo can "complete the process" in 24 hours, subject to certain conditions. Braga ripens for 7-14 days on bakery, on beer - up to a month, on wine - up to 2 months (sometimes longer).

2. High alcoholism. Only alcoholic yeast provides the strength of the ready-to-distillation wort at 16-18 °, Turbo - up to 20 ° (maximum possible up to 23 °). This allows the distiller to successfully manipulate the amount of water and sugars. All other species cease their vital activity when the strength of the mash reaches 12 ° in bakery and beer, 15 ° - in wine.

3. "Consumption" of non-fermentable sugars. Only alcoholic ones contain enzymes capable of breaking down the so-called "non-fermentable" sugars - dextrins of molasses and starchy raw materials. That, undoubtedly, has a positive effect on the final yield of strong alcohol.

4. Purity of moonshine. The amount of fusel oils and other unnecessary impurities is much lower in alcohol obtained from mash on alcohol yeast.

disadvantages

Experienced moonshiners argue that due to the speed of ripening, the wort does not have time to "ferment" the taste of the product from which it is prepared, therefore homemade moonshine distilled through a distiller turns out as if from rectification column- devoid of the expected aroma and taste.

This is partly true, but it is still important to do right choice, because modern manufacturers are doing everything to ensure that the resulting product meets the expectations of the distiller.


How do they do it?

The method of production of alcoholic yeast differs little from bakery. Here are only intended for the production of alcohol strains of race XII(yeasts are divided into races). Their cells are round and ovoid.

For them, a nutrient medium is created on which they are grown. The necessary substances are added to them, which then play their role in the wort for homemade alcohol. We will not go deep into the process - this is the business of chemists. Ready-to-eat as intended, pressed or dried.

Application

Having bought an alcoholic yeast with which you are not yet familiar, take the trouble to read the instructions. The fact is that for many types of foreign production, our proportions are not suitable. For example, you need more or less water per sugar, or a different fermentation temperature. Sometimes it is not recommended to use a water seal. There are many nuances.

And for most of the alcoholic yeast of Russian and Belarusian production (the most popular in our country), the following proportions are required for 10-12 liters of water:

  • sugar - 3 kg;
  • yeast - 250 g pressed or 50 g dry.

This amount ensures that the mash reaches a strength of 16-18 °.


Storage conditions

For raw yeast optimal storage location - fridge... Here they will not lose their activity for about two weeks, especially if they are wrapped in foil. But what if you bought a one-kilogram pack, and you only need a quarter, and you don't know the rest when you will recycle?

Divide the rest into separate packages (one time) and send to the freezer. As a rule, all yeast can be stored there for up to six months, except for brewer's yeast - a freezer is contraindicated for them.

Important. Before you put the starter culture, you need to check if they have lost activity.

Transfer the yeast from the freezer to the refrigerator for several hours, then separate the piece, add a pinch of sugar to it and dilute with lukewarm (30 degrees) water. If fermentation starts quickly, then they can be used without a doubt.

For dry the most suitable conditions are dryness, darkness and temperature + 10-15 ° С. In an unopened pack, they are usually stored for six months to a year (depending on the manufacturer's instructions). Opened have a short shelf life. Therefore, it is more profitable to buy dry alcohol packaged at one time. As a last resort, they can also be packaged in portions and frozen.

Popular manufacturers

Consider the yeast that is most in demand among the Russian moonshiner.

  1. The Krasnoyarsk Yeast Plant produces Krasnoyarsk Khmelnye. Dry. They have a democratic price. They are especially convenient because they have small packaging - 100 g sachets (based on 10-20 liters of water and 4-5 kg ​​of sugar).
  2. From the concern "Belgospischeprom" (Minsk) - Belarusian alcohol yeast, dry. Packing - 250 g. For 20 liters of water, 65 g of yeast and 5.5-6 kg of sugar are required. A special feature is the need for preliminary activation of yeast. There are also additives - mint, St. John's wort.
  3. Alcotec is an English brand. The most popular types are turbo 24 and 48 Turbo, which do not require preliminary parsing. Subject to the recipe and temperature conditions, the wash is ready in a day or two. The wort is fermented to 18 °. They are very popular with distillers all over the world.
  4. The Voronezh Yeast Plant produces alcoholic dry Bekmaya, capable of bringing the mash up to 17 °. For 25 liters of water and 5 kg of sugar, one package (100 g) is needed. There are also pressed "Extra" in packs of 0.5 - 1 kg, suitable for both baking and moonshine.
  5. Ryazan Yeast Plant produces compressed and dry yeast "Gradus", which users also like.


Of course, our rating is far from complete. Search, try, find the best option for yourself. And share your impressions in the comments. We are waiting for reviews and likes.

(1 votes, average: 5,00 out of 5)

The choice of yeast for the production of mash is a serious matter. Why is homemade alcohol tasty and aromatic? Because he's alive. Yeast, microscopic unicellular fungi capable of fermenting, took part in its preparation.

Braga is a product of yeast metabolism. Yeast is responsible for the taste and quality of the drink, which requires water and sugar. Other raw materials are added to their solution. After fermentation and distillation, the mash becomes the basis for the production of spirits.

Humanity has been using yeast for a long time to make beer and wine, to bake bread. In the process of breeding and research of yeast cultures, new strains are obtained for applied problems. The main types of yeast:

  1. breweries - they require a little sugar, but alcohol after fermentation is only 5-7%;
  2. bakery - develop on a medium from sugar with the formation of alcohol 7-9%;
  3. alcohol - work on starch-containing raw materials, alcohol concentration 17-18%;
  4. wine - when using fruit raw materials, the amount of alcohol is up to 16% with a long fermentation period;
  5. wild, live on the skin of fruits, in particular on grapes - fruits and berries become raw materials, 7-9% of alcohol is formed.

All yeast that can be found in stores belong to the same microbiological species. The difference between them is in availability, price, specialization features, presence or absence of catalyst additives.

The variety of types of packaging and packaging is a guarantee that the buyer will choose the yeast that suits him. To get a quality product, it is better to take into account all the features when choosing.

When obtaining mash, yeast of the following types is usually used:

  1. alcohol;
  2. wine;
  3. pressed;
  4. dry bakery;
  5. home made.

Each type of yeast has its own characteristics.


At homemade mash is better to use this yeast. They are inactive, sold as powder or granules.

Advantages:

  1. short fermentation period, no more than 6 days;
  2. persistence: they die when the alcohol concentration reaches 18%, providing a higher yield of the product;
  3. they have almost no harmful impurities that require additional cleaning;
  4. reduced foaming.

What are the disadvantages of alcoholic yeast? Only more high price than bakeries.

Wine yeast

There are many strains bred by laboratories and winemakers. Used to create fruit mash. Disadvantages: chemical properties that limit the scope of application and high cost.


This type of yeast is a traditional end product in Russia. Yeast cells cleaned from the environment in which they multiplied. Then briquettes of different sizes are formed. Two-thirds of the weight of the compressed yeast is water. This yeast is active.

Advantages:

  1. economic benefit due to the low price;
  2. widespread availability;
  3. efficient and short-term fermentation;
  4. absence of impurities.

However, compressed yeast has disadvantages:

  1. copious foaming, especially if the proportions are not observed;
  2. a small volume of moonshine when distilling the mash obtained with the help of pressed yeast;
  3. need to maintain low temperature for storage;
  4. a specific smell, which many refer to as unpleasant.

Dry yeast

Dry granular yeast is produced by dehydration and drying with extreme stress, so only resistant strains are used. As an attribute homemade baked goods, dry yeast is sold in every grocery department... They gained popularity due to the small (one-time) packaging and flowability.

Advantages:

  1. low consumption;
  2. ease of use: easy to measure the required dose;
  3. no effort is needed to dissolve;
  4. an unpleasant odor is not formed, which can harm the quality of alcohol;
  5. a good alcohol yield is obtained.

The disadvantages include the duration of fermentation. The process ends in about a week.

It should be noted that dry yeast from different brands can act in different ways. For example, SAF-Levure is better for mash than SAF-Moment, which makes the fermentation slow and incomplete..

Homemade yeast

Homemade yeast is sometimes used in making homemade alcohol. For this, different natural ingredients are used: hops, potatoes, flour. The classic way homemade yeast preparation - sourdough rye flour... It is also the most effective.

To do this, mix flour and water at room temperature, equally and in small quantities. The mixture is placed in a warm place for about a day. Then add flour and water of the same volume and again stand for a day. The process is repeated within a week. The leaven is ready.

Why is homemade sourdough good? Advantages:

  1. completely natural composition;
  2. availability;
  3. profitability;
  4. no harmful additives.

Outcomes

Ideal for mash is alcohol yeast. The time when they were in short supply is over. Specialized stores sell yeast produced in Russia, Belarus, France, Germany, Poland, Sweden, and England.

There are also activators on the market that will help the yeast develop better. The addition of amino acids, trace elements and vitamins accelerates the fermentation process. Additional feeding of the yeast takes place.

Alcohol yeast will help you prepare a strong, tasty, aromatic drink.

Comprehending the science of home brewing, sooner or later you begin to decide which yeast is best to use for mash. This is a fundamental question for the distillery because yeast is at the heart of the entire process. The main raw material for the production of homemade alcohol is mash or wort. The latter is a product of yeast metabolism. It is thanks to the processes that occur under the influence of these microscopic fungi that alcohol is formed in the mash as a product of their vital activity. These microscopic living organisms feed on sugar, decomposing it into alcohol and carbon dioxide. And like all living organisms, they live in certain conditions, so you definitely need to know how to put the mash correctly, how to choose yeast for moonshine, how much you need and what proportions are the best to obtain a quality product.

What kinds of yeast are there? The options are as follows:

  1. Alcohol. The best option for making sugar-based wort. Yeast needs warmth for normal life. But as the concentration of alcohol in the mash increases, they begin to die. The maximum percentage of alcohol concentration that the wort can reach with a regular sourdough is 12%. Special yeast for mash (they are called alcohol-resistant) can raise its concentration in mash up to 17%. And also the advantage is that the wort has a very fast fermentation period: 3-6 days instead of the usual 7-12. Due to this, significantly less various harmful impurities are formed in the wash, which have to be disposed of during the ferry. The end product will be cleaner and more in quantity. This is a special yeast for moonshine. Their disadvantages are the price and the need to purchase them only in specialized stores.
  2. Bakery, raw pressed. The most common and most unfortunate option. Can be purchased at any grocery store, the price is low. The unused residue should be stored in the freezer, then they retain almost all their qualities for up to 6 months. But when adding frozen yeast to the wort, it should be remembered that after freezing, they lose some of their properties, so they need a little more and they will need additional feeding. This means that they must be diluted in warm water and add some flour and sugar. 10-15 minutes after the start of the reaction, you can add to the mash. The disadvantage of this starter is its short shelf life, so it is better to buy them exactly as much as you need. And check the release date when purchasing. Expired yeast cannot be used: the reaction will not reach the end and the mash will be unusable.
  3. Bakery dry. The advantage over raw materials is the absence of harmful impurities and a long shelf life. Manufacturers of raw yeast use them primarily for bakeries, so they do not particularly monitor the chemical and biological purity of the product. There are many yeast fungi, and not all of them produce alcohol in the process of life, there are also those due to which they appear in the mash fusel oils, acetone, methyl alcohol and other unnecessary impurities that have to be disposed of during the distillation process. In dry yeast, the amount of these impurities is less than in raw yeast, but for the preparation of homemade alcohol, it is better to use special alcoholic ones.
  4. Wine. Used to make fruit and berry wort. Due to the high price in the production of sugar moonshine, they are practically not used, since they mainly feed on fruit sugar - in the usual process of fermentation is slow and, as a rule, the wort is not fermented to the end, therefore the product yield is low. But for making fruit mash, this yeast - best option... On fructose, they give the best quality and quantity of wine alcohol.
  5. Wild. This is the most natural type of yeast, it is found on the surface of berries such as grapes or currants. Thanks to them, the mash can be placed without additional addition of the factory sourdough. But in practice, this recipe works only with large quantities of berry raw materials, in most cases, wine yeast is needed to make fruit and berry moonshine.

Can I mix different types yeast? It is believed that this gives a good result. Theoretically, this is possible, but practically, it is possible to say for sure whether it can be done and what proportions will be optimal for different types of fungi, it is possible only by trial and error. Whether it will give a good result or end up in wasted time and products for mash is up to you.

Wort making technology

Proportions

How much yeast and other ingredients do you need? Standard proportions for sugar mash the following:

  1. Sugar - 1 kg. There is no difference between cane and beet sugar for the production of moonshine. It is better to take cleaned so that there are no foreign impurities.
  2. Water - 4 liters and 0.5 liters additionally, if you use inverted sugar syrup... Water should be soft, clean, drinking, best of all, well-settled spring or well. Can I use purchased purified drinking water? Yes. It's just filtered, it has all the microorganisms that yeast needs, and it's soft. But in no case use boiled and distilled.
  3. Yeast - 20 g dry or 100 g pressed.

Standard proportions may vary depending on the type of yeast you are using. Always read the instructions on the packaging. The amount of yeast for mash, depending on the type you purchased, may differ. There are different types fast yeast, the technology of which differs from the standard. The preparation procedure for adding yeast to the wort may also differ depending on the type.

Requirements for equipment and utensils

Before talking about the process of making mash itself, it is necessary to say a few words about your equipment. All utensils used to make homemade alcohol must be clean. Any impurities will negatively affect the quality of the final product, since distillation is an active chemical process. For the same reason, plastic should not be used as fermentation utensils, as well as for storing the finished product. Both the mash and moonshine actively dissolve the plastic and all of its harmful ingredients will get into the drink. Therefore, only stainless steel, glass and silicone are needed.

Mash preparation

For mash, first prepare inverted sugar syrup.

  • For 1 kg of sugar, take 0.5 liters of water, the latter is heated to 70 ° C, sugar is poured, the solution is brought to a boil.
  • Then add citric acid at the rate of 25 g per 6 kg of sugar.
  • The resulting syrup is simmered for 1 hour.
  • The syrup used is poured into a fermentation vessel, water is added, the temperature should be 27 ° C.
  • Before adding the yeast, it should be diluted in a small amount of water and placed in a warm place.
  • The optimum temperature is 20–25 ° C.

When a firm head of foam appears above them, the yeast is ready to pitch. Using baker's yeast strong foaming is possible in the mash. To extinguish it, you can add to the liquid the usual purchased cookies... After adding yeast, the mash must be placed under a water seal and kept at a temperature of 25–30 ° C. Must be avoided sharp jumps temperature, from this the fermentation process may stop. It will not be possible to start it again, the mash can be thrown away.

Even adding new yeast solution will not fix the situation.

The fermentation process can take from 3 to 12 days, depending on the yeast used. When carbon dioxide ceases to be released, the mash will brighten, an alcoholic smell will appear, and it will taste bitter and sour. You can start the process of distilling it into alcohol.

Dear friends! Today's article will focus on the key ingredient for cooking any alcoholic beverage about yeast! Here we will try to answer your most popular questions on this topic that come to our e-mail.

How do different types of yeast differ from each other?

All yeasts that you can find in stores belong to the same microbiological species, and differ mainly in size, speed of precipitation and are suitable for making moonshine from all types of raw materials. However, between them there are certain features that must be considered when choosing:

  • Brewer's yeast suitable for fermentation grain mash low in sugar. They quickly form a precipitate, but only 5-7% alcohol is loaded. Allocate many harmful impurities at a high concentration of alcohol ("get sick").
  • Bakery grown in an environment of pure sugar and can be used for classic sugar mash, however, without additional additives, only 7-9% alcohol is fermented.
  • Alcohol are similar to bakery, but are better suited for grain mash, the same 7-9% alcohol is released.
  • Wine perfect for fruit mash, some varieties can be loaded up to 16% alcohol, however, the fermentation period is significantly increased.
  • Wild yeast - are located on the surface (peel) of fruits, especially their number is increased on grapes, they are loaded with 7-9% alcohol.

What is the best yeast to use for making moonshine?

The ideal option for mash will always be special alcoholic yeast, however, most winemakers opt for conventional bakeries (primarily due to unlimited availability), which almost always show good results. Of the time-tested dry yeast for moonshine, we recommend using SAF-LEVURE. Use "fast" baking dry yeast (for example, "Saf-moment") with extreme caution, they often underperform.

What is "top dressing" and what can be used to replace it?

If the mash does not contain anything other than sugar and water, the yeast will not be very comfortable there, so it will be useful to add additional nutrients ("bait") to the mash. Alternatively, add ammonium sulfate (1.5 g) and superphosphate (3 g) for each 1 kg of sugar. Instead of "chemistry" you can use natural foodstuffs- fresh is suitable for feeding fruit juice or the fruits themselves, berries in a crushed form. Bread is also suitable (preferably black or crackers). The recommended amount of natural groundbait (approximately) is 0.5 - 1kg for 10-15 liters of mash. Do not try to use canned fruit preserves as a top dressing because of the high content of stabilizers and preservatives in them, which can slow down the growth of yeast!

Is there a way out if there is very little yeast available?

Yes, there is always a way out!) Yeast for moonshine can be grown from the small amount available. For their cultivation, air and the most sterile conditions are required. Make 2 liters of wort as for mash, boil it for disinfection and pour boiling water into three-liter jar, the neck of which must be tied with several layers of sterile gauze. After cooling, put a little yeast in a jar, tie it with gauze again and ferment in a warm place. Shake the jar periodically. After 2-3 days, there will already be enough yeast to prepare 40 liters of mash.

Is it worth insulating a container with mash to enhance the fermentation process?

It all depends on the temperature of the room in which the container with the wash is located. Usually, violently fermenting yeast itself generates heat, and is able to heat a large container with mash even above 35 degrees. In this regard, it is necessary, on the contrary, to control so that the mash does not overheat, because yeast microorganisms die at temperatures above 40 degrees. In a cool place, the container with home brew, on the contrary, can be insulated, but periodically be sure to monitor the temperature.

Why ferment yeast and how to determine fermentability?

Usually, the yeast for making moonshine is initially in a calm state and is unable to immediately start the fermentation process, which can lead to infection of the mash. In addition, if the yeast has been stored for a very long time, then it is necessary to check it for fermentation. For fermentation, the yeast is diluted in 0.5 liters of tap water, 60-80 g of sugar is added and left in a warm place (about 30 * C) in an open container for about 1.5 hours (with frequent stirring). The main sign of yeast revitalization is active foaming. Therefore, if there is foam, the fermented yeast can be poured into the fermentation tank.

What's the best way to store moonshine yeast?

Usually, storage conditions and periods are indicated by the manufacturer on the packaging. For example, pressed ones are stored for 7-10 days at room temperature, and in the freezer compartment of the refrigerator - up to 1 year without loss of fermentation capacity.

The natural process of mash fermentation takes about 10 days. If you maintain the optimal temperature of the drink, then the time will be significantly reduced. Commonly used bread yeast... But Turbo's alcohol-resistant yeast is far superior in its properties. Turbo yeast mash recipe improves fermentation quality due to its alcohol resistance. Therefore, at the output, it turns out more strong moonshine, which is great for an alcoholic base c.

Turbo yeast is enriched with the nutrients these microorganisms need to function well. The temperature comfortable for the active life of the yeast is from 29o to 34o C. If you maintain it constantly, then after 2 days of intensive fermentation, the process of self-clarification will begin. And on the third or fourth day, it will already be possible to carry out distillation.

Braga does not have to be placed under a water seal. It is enough to cover with a tea towel and cover with a lid. The larger the surface area of ​​the container, the faster the fermentation process will go.

Stock up on a large container (over 27 liters) - a saucepan, can or bottle. Also prepare a long-handled spoon or spatula, preferably a wooden one, a thermometer (for water) and an aquarium heater to maintain the desired temperature.

Turbo yeast mash recipe at home

Ingredients:

  • water - 25 l;
  • sugar - 7 kg;
  • Turbo yeast - 90 gr (1 pack).
  1. heat the water to 33oC;
  2. dissolve 5 kg of sugar in it and mix well;
  3. pour about a liter of liquid into another container and add turbo yeast there. Stir and let stand for 15-20 minutes;
  4. after twenty minutes, pour the yeast into the main syrup and mix again;
  5. measure the temperature - it should not exceed 35 ° C, but it is also not recommended to lower it below 30 ° C. In the first case, the yeast will die, and in the second, their vital activity will slow down and the fermentation process will drag on for a long time. Braga will turn out to be “wrong”;
  6. cover the container with a tea towel and a lid;
  7. there should be enough space between the mash and the neck of the container for fermentation;
  8. intensive fermentation will begin in the first hour. As soon as the fermentation process slows down noticeably, add the remaining two kilograms of sugar to the mash and mix well;
  9. fermentation will resume due to the nutrient sugar medium;

You can determine the readiness of the drink by the cessation of foaming and gurgling. Braga according to the recipe from Turbo yeast will have a strength of about 12%.

Leave the liquid for one day in the cold for clarification, or use bentonite for the same purposes. For the distillation of mash, it would be good (we recommend choosing an apparatus with a distillation column of the brand). So that the process does not bring unpleasant surprises and the drink at the exit turns out to be of good quality, you need to choose the right distillation device, here they will come to the rescue