How much does sugar mash cost on alcohol yeast? The best yeast for moonshine: saf moment, turbo or alcohol

In the food and alcohol industry, several types of yeast are used - baking, wine, beer and alcohol.

Previously, just ordinary ones were used to make moonshine. baker's yeast.
Nowadays, more and more people are switching to the use of special alcoholic yeast. Their advantage lies in their increased vitality in an alcoholic environment.

Alcoholic yeast allows you to reach an alcohol concentration in the mash up to 15-18%. According to this indicator, they are ahead of all other types of yeast, therefore, the production of the final finished product will be greater. The fermentation process is accelerated, the mash matures and becomes suitable for distillation in just 5-7 days. In addition, the proportion of harmful impurities decreases, since a longer fermentation of baker's yeast causes the accumulation of: acetone, fusel oils, aldehydes. As a result, it is necessary to clean the moonshine with filters of potassium permanganate, coal, and also use other cleaning methods. This problem does not become as acute when using alcoholic yeast. In addition, it does not generate as much foam.

To maintain an optimal fermentation process, it is necessary to strictly monitor the proportions of all ingredients. As a result, the mash is of the best quality and the time spent on the fermentation process itself will be minimal. Now it is not a problem to buy special alcoholic yeast in various online stores from various manufacturers, both domestic and foreign.

For example, the Swedish turbo yeast additionally contains additives in the form of amino acids, vitamins and microelements, which makes it possible to speed up the fermentation process of the wort due to additional feeding of the yeast bacteria. Usually sold dry or as they are called dried yeast. In this form this product convenient for transportation and storage duration. One teaspoon of such yeast corresponds to 15 grams of freshly pressed yeast. The instructions, as a rule, describe in detail the process of making the mash and how many ingredients are required.

Some manufacturers of distilled yeast

The amount of yeast is calculated on the volume of water that is planned to be used (10l, 20l, 30l, 40l and
etc.). For 20 liters of filtered pure water, 65 grams of Belarusian alcohol yeast and 5.5-6 kilograms of sugar are taken. Sugar must be added in several steps. Water quality plays a significant role in the entire production process of high-quality wash. It is necessary to have filters for water purification, since it should be non-chlorinated, soft, free from metal salts, saturated with oxygen. You shouldn't use boiled water because the yeast bacteria need to breathe. If there are no filters for water purification, bottled water is suitable. It is very good to use spring water or pure melt water.

The equipment will consist of a 30-liter tank, a relatively cheap option made from safe food grade plastic. Ceramic or glass tanks can be used. Well, if the dishes used are equipped at the bottom with a tap for draining the mash, then it will not be necessary to pour the entire contents of a 30-liter container with ready-made mash over the top at once into the distillation apparatus.

For the process of making mash, a water seal, a lid for closing the container and a heater are required.

A water trap is necessary to release carbon dioxide generated during fermentation and prevents air from entering the container from the outside. It is mounted on the lid of the container, there are specially made water locks for these purposes, you can also use the simplest option - this is a medical rubber glove with a small hole in the little finger.

The heater is designed to maintain a constant fermentation temperature. In the absence of one, you can use a heater for an aquarium. The cord from the heater should go out to the outlet through a sealed hole that does not allow moisture to pass through. Yeast is a living bacteria and for their comfortable development it is necessary to maintain a constant temperature of about 30 degrees. It is at With such a heat balance, they actively absorb sugar and produce alcohol.

First, you need to activate the yeast, while taking 2 liters of pure water, which is heated to 30-35 degrees and then poured into a small bowl. Add 100 grams of sugar to the prepared water and mix thoroughly. After that, opening a pack of special alcoholic yeast, measure 65 grams and pour them into the resulting sugar solution. Stir all the liquid thoroughly again, cover with a lid and leave for 1-1.5 hours in a warm place. When the yeast wakes up, the solution will increase in volume and characteristic bubbles or a slight foam will appear. This indicates that the yeast has activated and is ready for use. Then you need to pour 20 liters of filtered water into the main container, turn on the heater and bring the water temperature to 30-32 degrees.

An automatic heater will maintain the required temperature level during the entire time of mash production. And sugar in warm water dissolve much faster. Add 3-3.5 kg of sugar to the main volume with water and mix thoroughly until finally dissolved. Pour the fermented yeast into the main volume and mix thoroughly again, leave the reservoir open for 6-7 hours, and then close it tightly with a lid and install a water seal.

After a while, you will see and hear a characteristic gurgling - this means that the yeast has begun to work and the resulting carbon dioxide is escaping from the container. After two days, open the container, add 1 kg of sugar and, stirring the mixture, thoroughly dissolve. After another two days, repeat exactly the same procedure. Fermentation usually takes 7-15 days. This process depends on the quality of the ingredients and compliance with the temperature regime. Braga is considered ready when the mixture stops bubbling.

For quick receipt good moonshine use yeast. Buying yeast for mash is not a problem now, they are sold in any grocery store and are presented, as a rule, in two types - dry and pressed. If you use pressed ones, then keep in mind that they will need five times more, but the quality will be much higher.

If the yeast is dry, then it is fermented before use, that is, diluted in water with sugar, stirred until foam forms and poured into the prepared liquid.

There are several types yeast used: wine yeast, baker's, alcoholic and brewer's. As you might guess, alcohol yeast is best suited for making homemade alcohol, since this product was specially developed for intoxicating drinks. If fruit was used in the preparation of the mash, then wine yeast can be used.

Most often, ordinary baking fungi are used, which have a number of disadvantages, the main one of which is the sediment that falls to the bottom. Because of this, the mash has to be additionally cleaned, spending resources and time. Baker's yeast can only stimulate the fermentation process.

It should be remembered that different types of yeast cannot be mixed, since different methods were used in their manufacture. Often different yeasts in the same composition begin to antagonize each other and spoil the entire composition. Comes to that that for twenty days the home brew cannot ferment.

This yeast has a distinct advantage before the rest - the absence of harmful impurities. Opponents of their use in home cooking moonshine believe that alcoholic yeast is good only in industrial production... Nevertheless, after using these fungi, moonshine turns out to be stronger and of better quality. The following advantages of this product can be noted:

Sugar mash with alcohol yeast

The amount of yeast will depend on both the volume of water and the weight of the sugar. For example, if a kilogram of sugar is added to the mash, then twenty grams of yeast is required, and for ten liters of liquid, thirty-five are needed.

Take twenty liters of water and five kilograms of sugar. Yeast will take one hundred grams. Further, do according to the instructions:

To complete the fermentation process it will take up to two weeks, but usually eight days are enough. Everything will depend on the temperature. Readiness is determined by the following criteria:

Now we clarify the alcohol with bentonite and distill it on a moonshine still.

Best of all is the readiness of the mash determined using a sugar meter. This is a special device for home brewing. If the mash is ready, then the sugar meter will show the number "0".

You can lighten the mash in other ways. For example, there is such a method as lightening with cold. The container is taken out in the cold and left for about twenty hours.... Fungi precipitate, which is then drained using a tube.

The remaining gas that is still in the wort is removed by heating the liquid to sixty degrees. Fungi will die during heating.

If the mash is sugar, then bentonite is the best way to lighten it. This is white clay, which is a completely natural and safe product. Bentonite is dissolved in water and poured into alcohol, after a day the mash becomes light.

Now you can continue to make moonshine from the mash. To do this, it is poured into a prepared apparatus and distilled. After the second distillation, the moonshine is purified using coal.

There are many recipes for making a good home brew. There are also quick ones among them, the preparation of which takes only two days. Recipes sometimes include ingredients such as peas and sour cream.

Pea braga

This recipe uses peas and sour cream. The cooking method is simple.

For thirty-five liters of clean water take 0.2 kg of sour cream, 2 kg walnuts, peeled, 7 kg of granulated sugar and sixty grams of dry yeast.

Take a container with a volume of at least forty liters and pour water heated to thirty degrees into it. Pour in peas and diluted yeast. After waiting for about ten minutes, sugar and sour cream are added to the liquid. Mix well again and put in a warm place for fermentation. After three days, the mash is distilled and purified using coal.

Mash sugar is sometimes replaced with other products. These can be fruits such as apples, pears, or cherries. Of vegetables, beets or potatoes are used to create mash. But most often sugar is replaced with cereals: rye, rice, buckwheat and wheat.

Novice winemakers are often interested in: how much mash should be put to get a certain amount of moonshine? So, from thirty liters of liquid, you can get eight liters of alcohol.

How to make a quick mash

This recipe will require fifteen liters of purified water, three kilograms of sugar, and yeast. If you have them dry, then take sixty grams. Pressed will need at least three hundred. For fast food French or Belarusian yeast works well.

Heat the water in a container and add sugar to it. Stir well until completely dissolved. Dissolve the yeast and pour the solution into the liquid with sugar. It is very important to constantly maintain the temperature of the composition while it ferments. For this, a thermometer is attached, which is used for the aquarium. And also for heating the mash an aquarium water heater or any other device is used. The temperature should not drop below twenty-five degrees.

After three days, distillation is carried out using dry alcoholic yeast. Thus, about four liters of strong moonshine is obtained. If the quality of the resulting product or its strength does not suit you, you can distill the moonshine again.

Wine yeast hop drink

Such mash is rarely prepared, since wine fungi are more expensive than ordinary ones. Such mash will wander for only a week, which is a definite plus. Fast fermentation allows the drink to keep the aroma and taste intact. Most often, wine yeast is bought, but you can also make it yourself from raisins and sugar. The recipe is very simple: raisins with sugar are poured with warm water and placed in a warm place for fermentation. After a week, the fungi will be ready. Readiness can be seen by bubbles rising to the surface of the container.

Wine yeast are considered the most economical. So, for the preparation of ten liters of mash, only four grams of fungi are required. They are often used in the process of making low-alcohol home drinks. The main feature of wine fungi is that they do not withstand the high strength of the drink and die. Their limit is fourteen percent. The process of the delivered mash is slower than with alcohol yeast, but much smoother.

All types of yeast are stored for two years. Moreover, in the refrigerator, the preservation period is reduced to six months. If the packaging is vacuum packed, the lifespan of the fungi is significantly increased.

Braga on alcohol yeast, the recipe of which requires the use of exclusively high-quality raw materials, as well as the need to withstand special conditions, can turn out to be a good, high-quality and strong alcoholic product. Since ancient times, people have strived to create the perfect alcoholic beverage by testing many recipes.

There are many ways to create mash at home, but in any case, each of them is laborious and quite difficult process... Braga is the result of fermentation of ingredients, and in order to speed up the process, yeast is added to the composition.

Yeast for making alcohol

There are such types of yeast: bakery, beer, wine, alcohol. The latter are more resistant to alcoholic environment. Wine - used in mash from fruits and berries. Quite often, ordinary baker's yeast is added in the manufacture of a product, especially when sugar and water are included in the composition. In this case, it is only a stimulation of the fermentation process. It is worth noting that baking fungi in the manufacture create a significant sediment, and this contributes to the formation of harmful impurities. This wash requires additional cleaning.

There are both supporters and opponents of making mash using alcohol-resistant yeast. Some believe that professional ingredients are only acceptable in manufacturing and do not have any enhancing effect at home. But, on the other hand, there are adherents of using this particular type of yeast, who emphasize their advantages, for example, a minimum of harmful impurities.

So, the addition of alcoholic yeast creates a slightly different effect, since they do not so much speed up the process as make it better, that is, the product at the end will turn out to be stronger.

Also, due to alcohol stability, there will be less sediment and more alcohol.

Thus, cooking mash with alcohol yeast has a number of advantages:

• a smaller amount of sediment is released;
• the fermentation time is reduced;
• the final product will be of better quality.

The choice of yeast should be approached carefully, carefully maintaining all the necessary proportions of the selected ingredients.

Mash recipe

You can buy specialized yeast in specialized online stores.

It is necessary to consider a simple recipe for mash on alcoholic yeast with the amount of ingredients calculated for 30 liters.

Necessary ingredients for mash:

• pressed alcohol yeast 500 g;
• water - 23 l;
• sugar - 6 kg.

The steps for preparing a quality product should be as follows:

1. Heat purified water (filtered or purchased bottled) to + 30 ... + 32 ° С.
2. Combine water and sugar in a container for fermentation. It is important that the latter is completely dissolved and does not create sediment at the bottom.
3. Pour 1 liter of the prepared liquid into a separate bowl. and add alcohol yeast to it, mix everything. Leave in the room without light for about 1 hour until foam appears.
4. Combine yeast with the rest sugar syrup and stir thoroughly. Install the carbon dioxide pipe so that one end is in the container with the ingredients, and the other in the container with water to prevent air from entering. One of the most important conditions for successful fermentation is the lack of oxygen. For the release of gas, the people use an ordinary medical glove (1–2 punctures are made on 4 fingers with a thin needle and put on the neck of the container with the brew being prepared).
5. Cover the container with the workpiece from the light, leave in the room at the temperature specified in the instructions for the yeast. It is necessary to maintain a constant mode in the room, given that fermentation causes heat. If there is a high temperature in the container, the yeast will stop working. Fermentation lasts an average of 5-7 days.
6. Next, you need to determine the readiness. The liquid should not taste sweet, carbon dioxide should not be released, a small sediment forms at the bottom. The color of the substance will be more transparent and lighter. On this the brew is ready.
7. The resulting wash must be separated from the sediment and sent to alcohol mashine.

Important subtleties of making mash with alcohol yeast

There are many conditions to take into account in order to obtain a good alcoholic product. The main thing is to carefully study the instructions for preparing this yeast and clearly maintain the proportions. It is recommended to strictly follow the recipe for making mash. The vessel with the workpiece must be hermetically closed, it must not be moved or shaken, otherwise the process of alcohol production can be disrupted.

Only pure water is used for making alcohol (no tap liquid is taken). Sugar is of great importance: it is he who directly affects the taste of an alcoholic drink in the end. Sugar is the most important ingredient, the molecules of which divide and release alcohol during fermentation.

If there are doubts about the correctness of the mash preparation or its final form, if the taste does not meet the accepted standards, then in no case should the resulting product be consumed and passed through the moonshine still. Often there is a need to clarify the finished wash before processing, for this there are methods using bentonite or a filter press.

The prepared liquid cannot be stored for a long time.

It has its own expiration date: room temperature it can be kept for about 3 days. If you store it in a cool place, you can extend this period to a week. If this is not done, the mash will turn sour and become unusable. In addition, air should not be allowed to the liquid. It is necessary to use glass, aluminum, enameled, stainless steel containers. Plastic dishes are not suitable.

If you approach the matter with patience and diligence, you will definitely get a high-quality product, from which you can make as much moonshine as you need. But it is important to remember that excessive consumption of strong alcoholic beverages is harmful to human health.

If you use alcoholic yeast (it can be dry or pressed) and the technology for making moonshine is done correctly, you will get a high-quality distillate with a rich taste. The article will discuss in detail how to put sugar mash on alcohol yeast. The amount of ingredients indicated in the recipe for making mash can be changed based on your proportions.

Advantages

Alcoholic yeast is used to produce alcohol and alcoholic beverages, this is a suitable option for making high-quality moonshine.

There are a number of advantages:

• High fermentation rate
• Small amount of foam. For example, mash on Belarusian alcohol yeast practically does not foam with antifoam agents, you will not have to use
• Alcoholic yeast for moonshine is highly resistant to alcohol and dies at an alcohol concentration of more than 18%, which cannot be said about bakery or wine
• Good taste and aroma of the final product

Mash recipe

Alcohol yeast, and how much is needed for mash? The quantity is calculated on the basis of the planned volume of wort or per kilogram of sugar. For 10 liters, 30-35 grams are taken, and 15-20 grams are taken for a kilogram of sugar.

Ingredients:

• 100 grams of alcohol yeast
• 20 liters of water
• 5 kilograms of granulated sugar

Preparation:

1. Prepare a fermentation tank suitable for the planned volume of mash and fill it with water at a temperature of 30 degrees
   

   Use bottled, spring or filtered water to make the mash. Boiled, chlorinated, or tap water will not make a good mash

2. Make sugar syrup or add immediately and stir until dissolved
3. Prepare yeast take two or three-liter jar, pour in a liter of water and 200 grams of sugar, then mix thoroughly and leave for 30 minutes until a dense foam forms
4. Stir the yeast into a container with water and sugar, mix well
5. Close and fit the odor trap or glove with a small hole in one of your fingers
6. Leave to roam in a warm and dark place, protected from sunlight. Watch the temperature - it should be between 20 and 28 degrees. To maintain it, use a special heater or use an aquarium heater
7. The readiness of the mash depends on the raw materials used, their amount and fermentation temperature.

Watch the video how to put the mash on pressed alcoholic yeast.

Let's summarize

The article considered the benefits of alcoholic yeast for moonshine, recommendations for their use and a recipe for high-quality mash. Follow the proportions and tips for a smooth-tasting quality drink.