What dry yeast to use for home winemaking. Wine yeast: what are there, how to use

Home and industrial winemaking is impossible without the fermentation process, because it is thanks to it that the wort turns into an aromatic and noble drink. Wine yeast is responsible for this important stage - microorganisms that process sugar into ethyl. The degree and taste of the future wine will depend on their variety and quality.

Peculiarities

Yeast for wine is a miniature mushroom whose natural habitat is the skin of a wide variety of fruits and berries. In the winemaking environment, they are called "wild", and allow you to get drinks with a variety of flavors and aromas. For the preparation of wine, laboratory analogs are also used, which are called "cultural". Unlike their "wild relatives", they are more stable, always give intense and long fermentation. The disadvantage of using "cultured" yeast is the identical taste of the drink, regardless of the region of harvest.

The food source of wine yeast is sugar, which in the course of their life turns into alcohol. To start this process, a temperature of at least +15 degrees is required, as well as the absence of direct sunlight. After all the sugar has been processed, the microorganisms sink to the bottom as a sludge. It is interesting that the alcohol secreted by microorganisms has a detrimental effect on them. That is why the strength of most wines does not exceed 15%.

We offer you to familiarize yourself with a number of interesting facts about wine yeast:

• They were first discovered and bred only at the end of the nineteenth century. This became possible thanks to the invention of the microscope.
• Louis Pasteur made a significant contribution to the study and elimination of these fungi. He set to work after local winemakers approached him with a question about the reason for the transformation of wine into vinegar.
• The species Saccharomyces beticus has the highest alcohol resistance, thanks to which they can be used to obtain wines with a strength of 24%. At first it was found in Spain, but then found in Armenia, Crimea, Georgia.
• In some wine-growing areas, there are no naturally occurring fungi on the skins of the berries.
• Their use makes it possible to obtain drinks with a rich multifaceted taste, while artificial analogs give an identical taste.
• Due to the abundance of rains and the spraying of chemicals on the berries, the colonies of fungi on their skin are shrinking. This becomes the reason for the worst fermentation or lack of it.
• Microorganisms contain a large amount of biologically active substances.
• During fermentation, the fungi release esters, thanks to which the drink gets its inherent taste and aroma.

To obtain a drink with a unique flavor and aroma bouquet, winemakers prefer to combine "wild" and "cultured" yeast. Such a duet provides a normal fermentation process, allows you to make alcohol stronger and more original.

Making wine yeast at home

You can make wine yeast yourself, and this process does not require special knowledge or skills. They can be made not only from grapes, but also from any other fruits, berries, as well as must, sediment. It is important to remember that bakery or alcohol yeast, as they will give it an unpleasant smell of mash.

We offer recipes for making homemade yeast from:

• Fruit or berry peel, because it contains the largest amount of these microorganisms. Most often, a high-quality strain is obtained from grapes, currants, raspberries, plums, strawberries, apples. Harvesting should be done in dry weather, preferably without rain for several days. You need to choose ripe fruits, but without rot, mold, blackening, visible signs of damage by pests or diseases. After collecting you need:

- Put 100 g of unwashed fruits in a clean jar, mash.

- Add 0.6 liters of warm water (22-35 degrees) and two tablespoons of sugar. Mix everything thoroughly.

- Cover the jar with a gauze cut and transfer to a warm place with a minimum of light for three days.

The sourdough is considered ready after the appearance of hissing, specific sour odor, and foam formation. If after 4 days such a reaction did not follow, and mold appeared on the surface, it means that there were chemicals or diseases in the berries.

• Raisins, because a large number of necessary strains are stored on its surface. To prepare the starter culture, you must:

- Prepare syrup from 0.1 kg g of sugar and 0.1 l of water, and then dilute it with another 100 ml cold water.

- Pour raisins into a bottle, and then pour warm syrup of forty degrees, shake.

- Close the neck with gauze and move the container to a dark place with a temperature of + 22-24 degrees. It will take about one week for the starter culture to ripen, during which the liquid must be shaken several times a day.

- On the eighth day, the liquid is filtered and can be used as directed.

• Fermenting wort - the technique is most often used in the case of using cultured yeast.

- Approximately 30-40 ml of the upper part of the fermenting wort is taken into a 0.5 liter jar.

- Add one and a half tablespoons of refined sugar and 0.35 liters of bottled water. It is strictly forbidden to use tap water!

- Cover with a thin cloth and take to a dark room with a temperature of at least 20 degrees.

- After four days, the liquid is filtered with gauze and can be used to prepare alcohol. It can be stored for up to two weeks in a tightly closed container in the refrigerator. From the leftover pulp, you can try again to get the sourdough. To do this, they need to be filled with syrup again and the fermentation procedure repeated.

• Sediment - you can get dry wine yeast, the advantage of which is long-term storage.

- The maximum amount of liquid is removed from the sediment, and the remainder is spread in a thin layer on a plate.

- Dry at a temperature not exceeding 35 degrees, because otherwise the fungi will die.

- The dried mass is carefully removed from the surface and folded into a plastic bag. You can store it in a dry, dark place for no more than two years.

To activate the yeast, you need to place the powder in a container with warm syrup, stir it and put it under a water seal for several days.

A properly made sourdough allows you to create an aromatic and rich wine with a unique taste. If you do not want to spend time preparing it, then you can always purchase ready-made dry wine yeast, for example, the Lalvin brand. The company has developed several options designed to create light white and red wines, champagne, alcoholic beverages from cherries, raspberries and any other berries and fruits.

For the preparation of drinks based on natural raw materials: fruits, berries, etc., like no others are suitable

wine yeast.

1. The fermentation process lasts no more than 2 weeks

2. There is almost no smell during fermentation

3. Braga, when ready, contains 12% alcohol

4. The packaging is designed for 23 liters of wort, provided that the sugar content in the wort is 20%.

5. They leave practically no traces after themselves, do not affect taste qualities final product

6. The final product made on wine yeast, subject to the production technology, is not subject to

additional cleaning.

7. Production - Great Britain

To nourish wine yeast, use 1 to 1 sachet of nutritional salt

required for wine yeast 20%, you need to use a sugar meter.

After the wort is brought to the desired sugar content and volume, take a small container for filling 2-3

liter, fill it with wort, stir in a bag of yeast and a bag of nutritious salt and wait half an hour.

The appearance of foam is an indicator that the yeast has begun to work. Pour the solution back into the container

to ferment, stir and install a water seal. Fermentation tank should not be full

more than 80%, with active fermentation, foam may appear.

If you do not use a sugar meter, then there are 2 options for the development of events:

1. The percentage of sugar content will be less than 20, and with the same amount of juice and labor you will get a smaller volume

2. With an increased percentage of sugar content, the yeast may die without starting to work

Yeast for wine is used when the action of a natural fungus alone is not enough to activate and maintain fermentation. As a rule, they are rarely used in the production of grape wines. The concentration of wild yeast cultures covering the grapes is optimal and ensures a full reaction.

At the same time, not all fruits contain them in sufficient quantities. It is when working with them that special wine yeast for homemade wine is added to the wort, without which fermentation simply cannot begin.

Fermentation process and features of wine yeast

Making wine by traditional technology does not imply the addition of additional yeast, since there is already enough of this fungus on the surface of the berries. Under its influence, the grape must begins to ferment intensively. Restricting the flow of air into the container leads to the complete processing of sugar and the production of alcohol. If the tightness of the container is broken and oxygen enters the wort, the sugar is completely oxidized and carbon dioxide is produced.

At the initial stages of fermentation, the reaction proceeds most intensively, due to the presence of a large amount of fungus in the upper layers of the wort. Gradually, it sinks to the bottom of the container, where it begins processing sugar into alcohol. This process is the norm and ensures the production of quality grape wine.

Homemade wine made from most fruits is made using additional yeast. This feature is due to the absence of wild yeast cultures on their surface. This raises the question of which yeast is better to add. The answer to it is unambiguous and categorical.

Important! To obtain wine, exclusively special wine yeast is used. No other varieties of fungal crops like Saf Levure or other bakery analogs can be used to make wine. They can only be used to make mash. Hit baker's yeast in wine will inevitably lead to spoilage of the drink.

Wine yeast brands and their characteristics

Today there is great amount producers and types of wine yeast. Each of them has its own characteristics and guarantees a good wine. At the same time, the most popular and affordable among them are:

• Lalvin KV-1118;

Let's take a closer look at both brands.

Lalvin KV-1118

Wine yeast Lalvin KV-1118 is a pure, highly active yeast concentrate. It is used to make light red and white wines, as well as champagne. In addition, with its help, you can easily restore the fermentation process. Due to its composition, Lalvin KV-1118 perfectly suppresses pathogenic microflora, ensuring the normalization of the reaction. However, the question arises of how much to add yeast to the wort, the answer to which lies in the instructions for their use.

1. Yeast with the KV mark provides aromas of rosé, white and red grape wines.

2. Based on the type and purity of raw materials, as well as the conditions and duration of its fermentation, the dosage of yeast cultures is calculated. They need to be laid in strict accordance with the instructions.

3. In the composition of yeast there are no foreign impurities, but only pure grape fungus. Moreover, its moisture content is only 5–6%.

4. Dry yeast cultures are bred in water heated to 35–39 degrees Celsius. You should not deviate from such values, since this will inevitably affect the activity of the fungus.

5. The mixture is thoroughly mixed and kept for 15–20 minutes to completely dissolve the yeast. After this time, the solution is mixed again and poured into the wort in a thin stream. Such an introduction scheme allows wine yeast to acclimatize and not lose its activity when added to a cool wort.

6. Closed packaging Lalvin KV-1118 is stored in a dark dry place for up to 2-3 years. Once opened, it should be used within 6-7 months.

Wine yeast of the Lalvin EC brand provides detailing of the taste of red and white wines, as well as gives them purity and clarity. They roam pretty well at low temperatures, forming a minimum amount of sediment. Thanks to their use, re-fermentation can be started quickly and easily.

Yeast cultures of this brand are recommended for making apple, cherry, viburnum and other wines. The EC mark in the product labeling means that the product is characterized by low foaming, perfectly clarifies the finished drink and compactly collects sediment from it. Instructions for using such a yeast culture are as follows.

1. Take 100 grams of dry yeast, which is diluted in 1.5–2 liters of water heated to 35–39 degrees Celsius. The solution is mixed well until a homogeneous mass is obtained.

2. After the mixture reaches the 34-35-degree mark, another 100 grams of dry yeast is poured onto its surface. In this position, the solution settles for 20-25 minutes and is re-mixed.

3. The resulting liquid is poured into the wort in a thin stream, and then it is thoroughly mixed.

4. Store closed yeast in a dry place for no more than 2-3 years, and when opened, the shelf life is only 6 months.

Remember, in most cases, adding additional yeast to the wort is not required. However, in a situation where it is impossible to do without this, it is necessary to use exclusively specialized wine cultures.

Wine is one of the most popular and widespread alcoholic beverages. It is cooked practically on all continents. Every winemaker knows what taste is and largely depends on the quality of the yeast used.

Description

Wine yeast for wine is a mass of berries mixed with sugar and fermented for several days. In this case, alcohol is released, which will be responsible for the strength of the final product. To obtain high quality wine, it is necessary to use wine yeast from strong, elite cultures. When making alcoholic beverage with an alcohol content of up to 18 degrees, just such materials are used.

Obtaining the so-called wild yeast is an easy process, but as a result, the amount of alcohols in the resulting product will not exceed 14 degrees. In this case, not only grapes, but also gooseberries, currants, raspberries, strawberries and others can serve as the source material.

If the berry season has already passed, and it is necessary to prepare a drink, the leftover materials from the wine making process in the early period of the same year can be used as yeast. Novice winemakers often make the mistake of using brewer's yeast or any other yeast to make wine, this is a mistake and as a result, the quality of the finished product will be low.

Main types and characteristics

Wine yeast can be purchased in special shops, where you can also buy equipment and containers for making wine. There are several types of cooking material different varieties drinks.

Yeast also differs in types, and certain types of ingredients exist for making elite wines of different brands. Each type of wine needs its own fermentation process, duration and temperature. There are more than 30 types of yeast that can be found in the wort, the surface film of a sour product, in the liquid itself, and so on.

Depending on the film that forms during the preparation of wine, professionals determine the quality and duration of the product's aging. This is due to the fact that during fermentation cells are formed, the rate of reproduction of which depends on the temperature and quality of the raw material.

Raisin preparation

For lovers of wine and the preparation of alcoholic beverages on their own, it is necessary to constantly have homemade wine yeast. Where can you buy such an ingredient so that it is of the quality you require? In order not to constantly ask such a question, you can learn how to cook such yeast at home.

Ingredients

Usually the fermentation material is made from fresh grapes. You can also make wine yeast from raisins, you need to take 2 good handfuls of it. You will also need half a glass of sugar and about 2 glasses of water.

Raisins are not suitable for any, you need to choose a high-quality one to get good wine yeast. Where to buy and how to identify a quality ingredient? The raisins should be well dried, firm, colored in a bluish-purple tone, matte, the presence of tails is also encouraged.

Cooking method

Heat half of the required water and dissolve sugar in it until it completely disappears. Cold liquid is poured into the finished solution to such an extent that the syrup becomes warm. Glassware must be taken, it is washed well and poured over with boiling water. Large-necked bottles work well.

The raisins cannot be washed and cleaned, as all bacteria necessary for the process will be removed. Pour it into a glass container and pour a warm water-sugar solution there. The bottle is covered with a cloth or cotton stopper, the capacity of the container should be 2/3. Place it in a warm place, you can expose it to the sun to enhance the fermentation process. The solution is shaken periodically.

After a couple of days, an active process will begin, wine yeast from raisins will be ready in 6-7 days. Store them in the refrigerator for 10 days. At the end of this period, you can begin to prepare new raw materials, since the old one has become unusable.

Preparation from figs

According to the same recipe, you can make wine yeast, where to buy it, it is difficult to find it in the winter season, using figs. For this, high quality dried figs are purchased, since fruits treated with special means for long-term storage will not ferment.

The use of such yeast in the manufacture of an alcoholic beverage will give it an unusual and pleasant aftertaste that will differ from ordinary wine. Many professionals experiment with making yeast from different berries resulting in unusual tastes finished product.

Making yeast from grapes

Wine yeast from grapes is prepared 10 days before the preparation of an alcoholic beverage is planned. A ripe bunch with large poured berries is selected on the bush. They are collected, removed from the brush, but not washed. As in other cases, there are microorganisms on the surface of the berries that are responsible for the process of creating the necessary material.

For 2 servings of ripe and mashed berries, you will need half a serving of sugar and a serving of water. Mix everything well in a glass container and cover it with a cotton or cloth stopper so that air passes through. After 4 days, the wine yeast from the grapes will be ready, you just have to strain it.

Preparation from berries

Wine yeast can be made using any bush berries available during this period of the year. It can be red, white or black currants, raspberries, gooseberries or strawberries are good. The main condition after picking berries is not to wash them. Since the microorganisms responsible for obtaining the necessary yeast are located just on the surface.

The main ingredients for cooking include 2 cups of ripe berries, 1 cup of water, and half a cup of sugar. You must first prepare a container for the fermentation process; any glassware of large volumes will do. You can take a jar into which water is poured and sugar is stirred in it until it is completely dissolved.

The berries must be kneaded and mixed in a jar with the resulting sweet solution. The container is closed with a cotton stopper. If the neck has a large diameter, this procedure is also carried out with the help of a bandage. The jar is placed in a warm room for 4 days. When the berries are completely fermented, the liquid must be drained; this will be the ready-made homemade wine yeast. It is clear how to use this material, the main thing is that they are valid for only 10 days.

Usage

Wine yeast prepared at home according to all the rules can accumulate 18 degrees in wine. Also, this ingredient contributes to the creation of a pleasant aroma, which is so appreciated among winemakers. To prepare sweet wine, only 150 grams of wine yeast are added to 5 liters of raw materials. For dry - 100 grams.

Making alcoholic beverages at home is an interesting and exciting business. Wine yeast, the use of which facilitates the process of making a good wine, must be harvested 10 days before the start of the process. In order for the drink to have a rich taste and aroma, the fermentation process is extended to 2 weeks. The room should have a stable warm temperature and regular ventilation.

When sugar is added during the active fermentation of the wort, the strength of the wine will increase, but its quality taste will decrease. Therefore, to get a pleasant and good drink you need to spend 1.5-2 months to enjoy a pleasant drink later.

Braga with wine yeast is rarely prepared. Due to their high cost, they are more often used for making wine, but such mash ferments faster than in bakeries. Accelerated fermentation, which takes only 8–20 days, allows you to preserve its aroma and taste in its original state, not altered by the addition of yeast. The yeast used in winemaking can be purchased at the store or you can create your own.

Wine yeast

How to make yeast?

For the preparation of wine yeast, raisins are bought. Raisin yeast is prepared according to the following recipe:

• 1 tablespoon sugar
• 1 tablespoon raisins
• 0.4 liters of water.

Sugar is poured into a glass bottle, poured with boiled water, shaken, allowed to cool to a temperature of 30 degrees, raisins are added. The resulting mixture is shaken again and placed in a warm place for fermentation. The degree of readiness of the yeast is checked after 5-6 days. Yeast is recognized as ready-made in the absence of rising gas bubbles in it. Wine yeast home production use as directed immediately after preparation. Such a product is not stored for long.

In some cases, wild yeast can be used as wine yeast. To prepare these, use the following recipe:

• 2 cups grated grapes (fresh);
• 0.5 cups of sugar;
• 1 glass of water.

The ingredients are mixed, placed in a jar, covered with a lid and left in a shaded, warm place for 4 days. The finished yeast is filtered through cheesecloth, the resulting liquid is used to ferment the mash. You can store such yeast for no more than 10 days, they quickly turn sour and can spoil the taste of the product. For 10 liters of mash, take at least 0.3 liters of such a leaven.

The bacteria necessary for the fermentation are also present on the white-coated raisins. To achieve this effect, a slightly caked raisin is bought, placed in a warm place for 2-3 days and used as yeast for making mash.

Features of use

Wine yeast is characterized by an optimal fermentation temperature, multiplies quickly, is immune to the effects of alcohol, and allows you to preserve the aroma of the mash. The features of using this type of yeast are:

• obtaining an excellent distillate, regardless of the components on the basis of which the brew is prepared;
• high organoleptic characteristics in the finished product;
• the possibility of preparing a low-alcohol drink, the use of which will not have any health consequences;
• minimum consumption of yeast: to obtain 10 liters of mash, no more than 4 grams of mixture is required.

At the same time, there are negative aspects in using wine yeast:

1. The fermentation process starts slower than usual, it is smooth. Sugar mash on wine yeast it takes longer to stand, but it is devoid of impurities that are formed in it as a result of using any other yeast.
2. Sugar types of mash on wine yeast require additional feeding. Top dressing is necessary to start fermentation processes.
3. The fermentation of wine yeast takes place under the condition that the brew reaches a fortress of no more than 11-14%. The high strength of the drink leads to the death of the yeast.

Wine yeast of artificial origin (French, Belarusian, Polish) is stored longer than homemade yeast. Such yeast is stored in the refrigerator.

When planning long-term storage, they care, first of all, about maintaining the required temperature level. Long-term storage of yeast for over 2 years is possible at a temperature of at least 10 degrees. Lowering the temperature to 20 degrees leads to a halving of the shelf life, at such a low temperature the product can be used for its intended purpose for no more than 1 year. Placing the yeast in the freezer shortens its shelf life to 6 months. Vacuum packing will save the day. Wine bacteria can live for more than 2-3 years without oxygen.

Mash preparation and distillation of moonshine

Yeast plays a significant role in the preparation of mash and distillation of moonshine. To get a quality drink ready for distillation, do the following:

• yeast is diluted in warm water at the rate of 1:10, diluted with sugar;
• the resulting mixture is stirred with a wooden spoon and infused for half an hour;
• the prepared yeast solution is poured into the wort (a mixture of fruits, water and sugar);
• the container where the mash is prepared is covered with a water seal (does not let oxygen into the mash, does not allow it to sour, removes gases that can cause damage to the product);
• fermentation begins at temperatures above 15 degrees;
• the speed of fermentation depends on the amount of sugar and the quality of the yeast and does not take more than 20 days;
• the finished mash is filtered through cheesecloth, poured into a distillation apparatus, distilled 2 times until a moonshine with a strength of 45 degrees is obtained.

When starting distillation, it is important to understand that the strength of the moonshine depends on the correctness of the actions performed. So, after the first distillation, all the resulting moonshine is poured into a separate container and diluted to a strength of 30 degrees. The resulting liquid is poured into alcohol mashine, set the appropriate temperature, distil until the strength of the drink falls below 40 degrees. In the process of the second distillation of moonshine on wine yeast, the first 10-11% of the liquid flowing out of the cube is selected and destroyed. The content of harmful impurities in them is greater than in the rest of the obtained alcohol, the liquid is distinguished by its strength, but unsuitable for drinking. This part of the alcohol is for technical purposes and is dangerous to drink.

Wine yeast for moonshine converts sugar into carbon dioxide and ethyl alcohol faster and softer, accelerates the fermentation process.

Moonshine with wine yeast has a pleasant smell and taste, does not lose its fruity aroma. This type of yeast is of particular value for mash lovers.