How much raw yeast per 1 kg of sugar. Braga for moonshine with alcohol yeast

After all, you decided to put the mash on your own? Great, then we suggest you a step-by-step guide for beginners, which will help you deal with all the basic aspects of this case. The whole process will be divided into several stages, which you can familiarize yourself with in the content.

We will take as a basis classic mash on water, sugar and yeast, which has been chasing in moonshine stills and distillers all over the world for hundreds of years. It has an excellent "exhaust" of alcohol and a neutral taste, which is appreciated by experienced moonshiners. If this is your first time taking up this activity, then it is best to start with this mash.

From ordinary mash from water, sugar and yeast, you can get a transparent and very tasty moonshine. It is important to follow the recipe and observe the temperature during fermentation.

The classic proportions are as follows:

Water quality is highly dependent taste qualities the final product, so take a spring or purchased one.

• Sugar - 5 kg.
• Water - 20 liters (use the highest quality you can find).
• Alcoholic yeast - 100 grams (don't you know?).

Depending on the size of your fermentation tanks and the power of the moonshine still, you can change the amount of ingredients in one direction or another.

The hydromodule with yeast is 1: 4: 20. On 1 kg sugar take 4 liters of water and 20 grams of yeast.

For 1 kg of sugar, approximately 1 liter of 40% moonshine is obtained.

For clarity, a table was compiled, on the basis of which the volumes of the ideal fermentation tank were calculated. You need to prepare these proportions in advance before you start mixing the ingredients and making the mash.

Equipment for mash and distillation

Listed below are the things you will need in the moonshine brewing process. It is better to prepare them in advance so as not to look for them at the last moment.

Classic odor trap for fermentation. One hundred rubles and there are no problems with these gloves.

1. Clean fermentation tank ( perfect option we will discuss later).
2. Water trap ().
3. A tube or hose (for removing the wash from the sediment and pouring it over).
4. Cotton wool or gauze (for filtration).
5. Distiller (directly by itself alcohol mashine).
6. Alcohol meter (for measuring the strength of moonshine).
7. Container for collecting moonshine.

This kit is required for distillation. All consumables cost a penny and are sold in all specialized stores. Don't skimp on such things the first time.

In what container does the mash ripen best?

There aren't many options, so we'll list them all from best to worst:

Large assortment of plastic fermentation barrels with water seal

1. Tank out of stainless steel... Ideal and very expensive capacity. If you are ready to afford such a thing, there will never be any questions about braga.
2. Containers from food grade plastic... The most popular and very cheap containers used by 95% of all moonshiners. Washing them after all the work is not as pleasant as stainless steel, but the low price covers all the shortcomings headlong.
3. Vessels from glass... An excellent option that has been used for a long time in villages and towns. An important disadvantage is fragility, which can cause the entire technology to break in a second.
4. Oak barrels. A luxury item that absolutely does not justify its price. If you plan to insist alcohol in it, then this is one question, but you should not consider oak as a fermentation container.
5. Cans from aluminum... Harmful material that chemically reacts during fermentation. It is strongly not recommended to use any aluminum things for these procedures.

You can find out more information in the publication about. The most valuable thing that you can find there are photographs and conclusions that we came to after studying this issue.

Important: the container must be no more than 75% full. The remaining space is needed for the foam.

Tank with a water seal and a tap

Step-by-step instructions for making mash

If you have already prepared the necessary raw materials and equipment, then you can start fermentation. Braga ripens in a dark place for 4-6 days. The optimum temperature is considered to be from 25 to 30 degrees ().

Leave 25% of the space free to prevent foam from overflowing the banks.

1. Pour water into a fermentation vessel and add sugar. Stir the liquid vigorously until the sugar is completely dissolved in water. Some moonshiners prefer to do (turning into syrup), but we'll go the easy way.
2. At this time, we activate alcoholic yeast (following the instructions, we dilute them in a glass of warm water for 10 minutes), then add them to the wort and mix everything intensively again.
3. We put a water seal on the container, put it in a dark place for 4-6 days and maintain the temperature within 20-30 degrees.
4. determined by the absence of gurgling, clarification of the upper layer and precipitation. It tastes bitter (unripe mash tastes sweet).
5. When our wort "fits", it must be drained from the sediment (we lower the tube or hose into a container and pour it into another container using communicating vessels) through a cotton or gauze filter (just put more cotton in the funnel and everything will be fine). This procedure will relieve the mash from yeast, which usually burns in the moonshine still.
6. Pour the finished mash into distillation cube and start the distillation process.

Some moonshiners recommend doing the so-called. This procedure removes yeast particles from the liquid, resulting in better distillation. In our case, we used filtering, as a result of which the clarification has already occurred.

Distillation of mash into moonshine

We assume that you have fulfilled all the conditions described above and prepared a certain amount of finished mash for distillation. I suggest not to linger and immediately distill it into moonshine.

You can achieve perfect transparency by combining two methods: double distillation and division into fractions

1. The first distillation is carried out quite quickly, up to the drop in the strength of the dripping distillate below 30 degrees (here we just need an alcohol meter).
2. We dilute our product of the first distillation to a strength of 20 degrees.
3. We clean the moonshine from fusel oil and other harmful impurities. The most effective method is recognized, but you can choose any of the possible methods. For clarity, we have compiled.
4. We re-send the purified moonshine for distillation. This time we will divide the distillate into fractions "head (the first 50 ml of distillation per 1 kg of sugar are considered very harmful)", "body (after the separation of the head and before the strength falls below 40%)" and "tail (everything else)" ...
5. In our case, we separate the first 250 ml of moonshine if we initially took 5 kg of sugar. It can be used for technical purposes (for degreasing surfaces, for example).
6. After that, we collect good moonshine in another container, which will be served on the table. As soon as the fortress drops to 40%, we stop collecting our "body".
7. The remaining "tails" can be collected if you plan to add them to strengthen the strength of the next batch of moonshine. It is not necessary to do this, although you can slightly increase the "exhaust".
8. Experience suggests that it is best to infuse moonshine for 2-3 days to stabilize the taste. But practice shows that by the evening a significant part of the entire distillate is already drunk by the host and guests 🙂.

If double distillation is not so critical for the quality of the distillate, then the separation of the "head", "tail" and "body" fractions is extremely necessary. It will rid the moonshine of that pungent smell that many do not like in this drink, and also partially cleanse it of harmful impurities.

What else should a novice moonshiner know about?

Making moonshine is not a long process. All the steps have been studied for a long time, are well known and do not require any experienced actions, everything is done according to the instructions and is done well.

But from time to time there are some subtleties, because of which something or somewhere goes wrong. I suggest you read interesting materials on the above topic, which will help you make the right decision in complex issues of moonshine.

• ... Many people are worried about the question: “What to do if there is no way to immediately carry out distillation? How long can the mash stand and not spoil? " It is this issue that is discussed in the presented publication.
• ... Sometimes the fermentation process is not efficient enough, as a result of which natural and chemical feeding of the mash is used. We definitely do not recommend using them, as we believe that it is better to create quality conditions for fermentation, and not try to reinvent the wheel.
• ... Another "slippery" topic about which there is a debate. We give preference to alcoholic yeast, which gives more "exhaust" and ferments well without any additives.

Exists great amount recipes according to which you can make home brew for moonshine at home. Without doubt, the most popular of these is the one based on sugar and yeast. This is what millions of our compatriots use. Thus, sugar and yeast mash can really be recognized as folk.

Making such a mash is a fairly simple process. Nevertheless, there are nuances in it that you need to know about. After all correct preparation sugar mash is a guarantee of the taste and quality of the resulting moonshine.

It is necessary to monitor the cleanliness of the dishes used in this process. Remember, you cannot use a galvanized bucket as a fermentation tank. Otherwise, harmful substances formed as a result of the oxidation reaction will get into the wash.

Classic recipe

Composition and proportions:

• granulated sugar - 1.5 kg;
• clean water - 4.5 liters;
• dry yeast - 75 grams or pressed - 225 grams;
• citric acid - 15 grams.

Thus, we received an answer to the main question of a novice moonshiner: "How much sugar, water and yeast do you need to take to make high-quality mash?" Having these proportions, it is not difficult to calculate required amount ingredients for making the required amount of mash. In our example, we get 6 liters of product. If, for example, we need 20 liters of mash, then we need to take 5 kg of sugar and 15 liters of water. The main thing is to observe the correct hydronic module. It is understood as the ratio of sugar to water in proportions of 1: 3, respectively.

Although dry and pressed baker's yeast in our country, they are most often used to make wort for moonshine, they are not the best option... For everyone who wants to speed up the fermentation process, I recommend taking special alcohol yeast. They will allow you to get the final product ready for distillation as quickly as possible.

It should also be borne in mind that beer and wine yeast not suitable for making mash.

Step by step sequence of actions.

Making mash from sugar is a process that can be divided into successive stages. Its duration depends on many factors. In particular, the yeast chosen for the recipe is of great importance. Thus, the mash can be cooked from 3 to 15 days.

1. Inverting granulated sugar.

First of all, one should not be intimidated by such a tricky word. Underneath is the production of regular sugar syrup. Practicing distillers may be surprised, as they are used to making mash directly from sugar. However, if you just cook inverted sugar syrup and put a mash on its basis, then in the future you will always do this. This will have the best effect on the final quality of the moonshine.

The fact is that the use of sugar syrup will make the fermentation much more active. This is understandable, because when heated, sugar breaks down into its components: glucose and fructose. It is these components that will process yeast into ethyl alcohol.

Follow these instructions to make a citric acid syrup. It's easy to invert sugar. Put a saucepan on a lighted burner, pour 3 liters of clean water into it and bring the liquid to a temperature of 74-79 degrees Celsius.

Add sugar slowly to the water. Stir the liquid while doing this. Make sure that it completely dissolves. We wait until the syrup boils, reduce the heat a little and keep the pan on it for 8-9 minutes. If necessary, remove the white foam with a slotted spoon.

Then add to the syrup citric acid, make the fire as low as possible, cover the pan with a lid and keep it on the stove for 55-60 minutes. Then remove the syrup from the burner and cool to 27-29 degrees Celsius.

At the same time, if you are not ready to spend so much time, then I advise you to dissolve granulated sugar in warm water. This is not a complete substitute for inverting, but it will also have a positive effect.

2. Mixing.

First of all, a few words must be said about the colossal role of the water used. It is difficult to overestimate its importance. It is best to take spring water. If you do not have this opportunity, do not be discouraged. Pure drinking water sold in any grocery store is quite suitable for mash. But it is not worth using liquid from the water supply.

Pour the prepared inverted sugar syrup into the fermentation vessel of your choice. Add the remaining 1.5 liters of water to it and stir. It is correct that the temperature of the mixture is between 28 and 31 degrees Celsius.

In addition, you must always remember that there must be enough free space in the fermentation tank (30-40% of the volume) for normal fermentation.

3. Prepare the leaven.

This stage completely depends on what kind of yeast you have chosen for making the mash. The packaging always contains instructions for their correct dilution. It must be adhered to.

As an example, I'll take a look at the steps to follow if you've chosen dry baker's yeast. We open the packaging, pour them into a small saucepan and add water with a temperature of 28-30 degrees Celsius. Stir, close the saucepan with a lid and wrap it in a blanket to keep warm. Remember dry yeast forms a copious foam. This is a normal process.

It is advisable to feed the sugar syrup before adding the activated yeast to the fermentation tank. If you do this, then the mash will ferment better. Use some malt, black raisins, or rye bread and add the selected product to our container. Then pour the yeast solution, stir the liquid, install a water seal. The container should be transferred to a dark room with room temperature.

4. Fermentation.

The essence of this stage is simple. As a result of its normal functioning, yeast will process fructose and glucose into ethyl alcohol.

The chemical reaction of fermentation is always extremely violent. Its byproduct is the release of carbon dioxide. It is for its removal from the wash that you need to use a water seal.

As a rule, fermentation of the mash continues for 7-8 days. After this time, the processing of sugars into alcohol will be completed, carbon dioxide will cease to be released and the mash will become lighter.

To make sure that the mash is ready, I suggest you spend two simple test... First, light a match and hold it over the brew. If it burns quietly, then the first test is passed. Second, taste the mash. There should be no sweetness in it. On the contrary, a bitter alcoholic aftertaste with a slight sourness should prevail.

5. Degassing.

Drain the mash from the lees into a suitable sized saucepan. This is best done using a tube or hose. We put the pan on the stove and heat the liquid to 50-52 degrees Celsius. These actions allow you to simultaneously solve two problems: remove excess carbon dioxide and remove the remnants of the yeast culture from the wash.

6. Clarification.

White clay, also known as bentonite, will help us to carry out this stage. I recommend buying it in a specialized store. This is the only way we can be sure of the quality of the clay and its correct cleaning.

Take one tablespoon of bentonite and grind it. Fill in warm water and stir until a homogeneous viscous mass is formed. Add it to the cooked mash, mix and leave for a day.

Now we can proceed to distillation (distillation) of moonshine. Please note that the mash obtained according to the above recipe is not suitable for drinking.

In the comments, share your experience and ask questions.

The basic rule for making high-quality moonshine at home is a responsible approach to the preparation of home brew. The better the raw materials, the better the alcohol produced. In addition, no less attention should be paid to the preparation of the process and the choice of dishes. Today we will analyze in detail such a product asmash from sugar and yeast, proportions, preparation process and recipe variations.

Preparing for the process

Braga is obtained by fermenting wort with yeast. Today there are many recipes for the preparation of this raw material. In the future, it is distilled through a moonshine still and high-quality homemade alcohol is obtained, which has its own flavors due to the composition of the wort.

In order to get really excellent moonshine, absolutely everything is important. Including the choice of dishes and utensils that will be used in the cooking process.

Experienced distillers strongly advise not to use containers and tools that can react and release harmful substances into the liquid at any stage in the preparation of homemade drinks. This applies to zinc or aluminum appliances and cookware. Also, plastic and PVC are not the best choice. It is best to choose stainless steel or glassware.

Selection of ingredients

In addition to questions regarding dishes, the choice of ingredients from which the mash will be obtained is of great importance. Most of the liquid is water. All experienced moonshiners say in a voice that the result depends on its quality. The liquid must be damp, the boiled liquid is devoid of oxygen dissolved in it, and therefore the yeast has nothing to feed on and the fermentation process will not take place in full. It is best if you use spring or artesian water with a minimum content of calcium and magnesium salts. It can be filtered or simply defended.

Going to delivermash from sugar and yeast, proportionswhich we will point out later, many are wondering which yeast to choose? This component is also of no less importance, because it is yeast that, when processing sugar, releases ethyl alcohol. The best choice is distilled yeast, which can be purchased at a specialty store. If this is not possible, then you can use ordinary raw baking yeast or dry fast Saf-Moment or Saf-Levure. Often they are used in tandem, since the latter give abundant foam, while the former quench it.

Yeast should be activated in advance. To do this, they are bred in warm water with sugar and allowed to stand warm for a while. It is important not to overheat the solution and remember that yeast dies at temperatures above 30 degrees.

Braga from sugar and yeast: proportions

As already mentioned above, there are a lot of recipes for making mash, from which moonshine will be obtained in the future. Basically, several types can be distinguished: on fruits or berries, on starch (or potatoes) and simple mash on sugar.

The last variety can be classified as a classic one. This is the simplest recipe for making a drink that does not require a lot of ingredients. Consider its proportions and the nuances of preparing raw materials for subsequent distillation into strong alcohol.

Composition:

• sugar - 1 kg;
• water - 5 liters;
• yeast, raw - 100 gr, dry - 20 gr.

From the given composition, approximately 1 liter of high-quality moonshine of 50% strength is obtained. If you need to prepare more alcohol, then the composition must be increased while maintaining the current proportions.

Mash preparation

Cooking processmash from sugar and yeast in the indicated proportions has a lot of nuances. The fact that it is required to use containers of suitable materials and ingredients of appropriate quality has already been described in detail above. In addition, the process itself has many subtleties.

1. Sugar must be thoroughly dissolved in warm water. If the granulated sugar crystals do not completely disperse, they will sink to the bottom and will not participate in the fermentation process. In this regard, the amount of alcohol at the exit will be sharply reduced. Therefore, you need to make sure that there are no visible crystals left.
2. Yeast also requires preliminary preparation... They need to be revitalized in order to start the fermentation process as soon as possible. The temperature of the water in which the yeast will move should be no higher than 25-28 degrees. For the best effect, add 2-3 tablespoons of sugar and make sure it dissolves. An hour is enough for yeast to activate. They can then be poured into the main fermentation vessel.
3. Once all the ingredients are ready, they can be mixed in a suitable container and placed in a warm, dark place to ferment. As for the temperature regime, the ideal would be 20-22 degrees. More low temperature slows down the process, and in high yeast dies and fermentation stops altogether. The container must be sealed with a water seal or a simple medical glove with a puncture on the finger to release carbon dioxide. This design frees the container from excess pressure and prevents the ingress of oxygen, the effect of which will spoil the taste of the mash and moonshine as a whole.
4. The process of fermentation and maturation of the mash takes about one to two weeks. It is important to determine the ending in time and not let the mash stand still. During this period, foreign substances begin to be released in it, which will spoil the taste and quality of alcohol. The fact that you can start distillation will be informed by a fallen glove and a calmed water seal. The mash itself will brighten and give a sediment, from which it must be carefully drained. The taste of the drink will be bitter without a hint of sweetness, since all the sugar will be processed by the yeast.

Do not assume that more sugar in the mash will lead to an increase in the amount of alcohol in the output. Yeast processes the product and releases ethyl alcohol into the liquid. As soon as the concentration of the latter reaches 12-14%, the yeast dies, since it is not able to survive in such conditions.

Ripe mash also does not tolerate long-term storage. If it is not possible to start distillation immediately after maturation, then it is better to put the liquid in a cold place in order to stop the ongoing fermentation process as much as possible.

Experienced people in cooking homemade alcohol can give a lot of advice. First, if starchy ingredients are used in the composition, the amount of yeast can be cut in half. Secondly, if the mash actively foams during fermentation, you should crumble some cookies into it or add half a packet of Saf-Moment yeast (it is this product that extinguishes foaming). In order to speed up the process, yeast can be fed by adding minerals with phosphorus and nitrogen, but this method is impractical for fruit mixtures.

Braga from sugar and yeast, proportionswhich are presented to your attention above, gives the output moonshine with optimal indicators of taste and quality. If you need to diversify the product, you can add additional components to the mash, but in this case it will be a completely different recipe.

Dry yeast - dried cylindrical fungi that are used to ferment the mash. They differ from fresh (pressed) expiration date and the need for dilution before use... To make the mash, you need to know the proportions of the ingredients, as well as the important subtleties of fermentation that you will encounter in the process.

There are different opinions regarding: someone prefers pressed others add dry and still others use wild fungi from fruits and berries. Today we will get acquainted with dry yeast and figure out how to put the mash on it correctly.

Dry yeast - cylindrical granules.

There are many options, but they are all divided into budgetary and expensive:

1. From budget:,. For 20 liters of mash, about 100 grams is put. Fermentation lasts from 7 to 10 days.
2. Of the dear ones:. 20 liters of mash will take about 50 grams. Fermentation lasts 2-3 days.

Bekmaya.
Pakmaya.
Saf-Levure.
C 48 (Double Snake).

At firms with the "turbo" prefix, work is in progress more efficient and faster, since these fungi are able to withstand great alcoholism in the mash. But they cost several times more budget, so we are not talking about any savings.

If you need a cheaper one, then choose budget ones. If moonshine is just a hobby for you and the price does not matter, then take a turbo right away.

Proportions and ratio of ingredients

As a basis, we consider the classic:

1. Sugar - 5 kg.
2. Water - 20 liters.
3. Dry yeast - 100 grams.

Depending on the size of your fermentation tank, decrease or increase proportions... It is important to withstand, and only the amount of yeast insofar as.

Many people pour half as many dry fungi into the mash, since fermentation starts sooner or later anyway. But we see no reason to save and take risks, since yeast is really inexpensive.

With 1 kg of granulated sugar, a little more than 1 liter of 40-degree moonshine will suffer.

How to dilute dry yeast for mash (activation, rehydration)

In order for fermentation to start immediately efficiently, it is recommended that before adding them to the mash dilute in water:

1. Pour a glass of warm water, put 2 tablespoons of sugar there and stir vigorously.
2. Pour the required amount of yeast on top and mix again.
3. We are waiting for about 15 minutes.
4. When the liquid starts hiss and ooze profusely, pour the entire contents of the glass into a fermentation vessel.

If you don't want to do such things, then simply pour the entire contents of the yeast bag over the surface of the fermentation tank.

I prefer to stir everything vigorously after adding all the ingredients, although stirring or not stirring is up to you, experiment.

Mash setting

Braga requires compliance temperature and temporary regime, so strictly follow all the "golden" rules of moonshine and everything will be fine.

1. Mix water and sugar in a fermentation vessel. If you want to, do it (optional).
2. Activate the yeast and pour it into the mash.
3. Install a water seal and place the container in a dark, warm place on 7-10 days... The best fermentation takes place at a temperature from 20 to 35 degrees, therefore, carefully monitor the temperature and intensity of the yeast.
4. When the odor trap becomes silent and the liquid ceases to emit bubbles, it will be necessary to filter the mash through a layer of cotton wool or gauze... This is necessary in order to reduce the concentration of harmful products in the mash, which after a while will boil in the still.
5. Everything is ready, you can start distillation.

Moment filtration of mash is of the utmost importance. Fungi is a protein that, when cooked, releases a lot of unpleasant substances... It is better to get rid of it before distillation than to separate it from the finished distillate later.

Distillation into moonshine

So we come to the main point. The instruction is described only for.

1. Pour the mash into the distillation cube and turn on the stove at full power.
2. Take the entire product as quickly as possible (moonshiners use the term "dry").
3. Wash the moonshine still and pour your raw alcohol (product of the first distillation) back into the distillation still.
4. We begin the second distillation.
5. Heat the container intensively to about 80 degrees. As soon as the first drops are instilled, immediately reduce the heat and begin to select the harmful fraction " head»: About 50 ml from each 1 kg of sugar will need to be drained into a separate container. You will not be able to drink this liquid.
6. Change the receiving container and take away " body»: High-quality and pure moonshine will drip maximum until the temperature rises to 95–96 degrees Celsius.
7. When the strength in the stream falls below 40%, you can collect it in a third container " tails»: Moonshine with a low alcohol content, which can be distilled again next time.
8. Dilute the product to the desired strength, let it stand at least overnight and start tasting.

Try not to spare the distillate when.

The first drops are generally saturated acetone, which can cause a strong poisoning of the body(namely poisoning, not intoxication). That's why do not save on your health and select this faction longer.

Braga from sugar and yeast, the proportions of which are calculated depending on the timing of the fermentation process, is prepared in compliance with the technology. Cooking requires accurate calculation of ingredients, temperature compliance and constant control.

Water is a vital medium for their existence, therefore, its choice must be approached carefully. The quality of the water determines the taste of the drink. It should be transparent, clean, free from foreign taste and odor.

It is preferable to choose soft water, which contains minimal amounts of magnesium and calcium salts. Raw (unboiled) water from a spring or artesian well is suitable for making mash. In no case should you use boiled water.... It lacks the dissolved air bubbles necessary for the yeast to function.

This process, associated with the breakdown of sucrose into fructose and glucose, is accompanied by a fruity odor reminiscent of artificial honey. The use of inverted syrup increases the quality of fermentation and reduces the amount of waste from the distillation of mash.

Alcohol yeast

An important ingredient in the mash preparation process is yeast - unicellular fungi that live in liquid substrates rich in organic components. Their use for making moonshine is based on the characteristics of metabolism.

In a liquid medium, under the influence of enzymes, they can convert sugar into alcohol and carbon dioxide. They use organic compounds as a source of carbon and for energy production.

For the preparation of mash, it is better to use alcoholic yeast, the advantage of which is increased viability in an alcoholic environment. This type of yeast allows you to achieve the concentration of alcohol in the mash at the level of 15-18%.

Their use allows you to speed up the fermentation. In the ripened mash, the content of impurities decreases:

• fusel oils;
• acetone;
• aldehydes.

When using alcoholic yeast, the problem of cleaning the final product does not become the main one, and the fermentation process takes place without the formation of abundant foam.

Yeast producers offer special alcoholic yeast containing additives in the form of vitamins, trace elements, amino acids. Their presence allows you to accelerate fermentation due to additional nutrition of the yeast.

Step-by-step cooking instructions

The recipe for mash from sugar and yeast for 20 liters contains components in the following quantities:

• Yeast - 400 g;
• Sugar - 3.4 kg;
• Water - 16 liters.

Sugar is added to the water, the temperature of which for making the mash should not exceed 24 ° C. The solution is stirred until the crystals are completely dissolved. Next, yeast is added. All components are carefully connected. After that, the container is closed with a hydraulic seal.

If pressed, you can add dry yeast. They are taken at the rate of 150 g per 8 kg of granulated sugar. Before adding them to the solution, you need to dissolve them in water heated to a temperature of 32 ° C. For 150 g of yeast, 0.5 liters of water is required.

Capacity requirements

The taste of the final product directly depends on the material from which the container is made. When choosing it, you need to be guided by the criteria for assessing the quality of the material, volume, tightness of the container.

For an optimal fermentation process, you must strictly adhere to the cooking technology and observe the proportions of the components. As a result, the resulting moonshine will be of the highest quality.

Cooking technology

The starting material for the production of alcohol is a liquid formed as a result of fermentation of an aqueous solution of sugar with yeast. The process of their vital activity is accompanied by the formation of alcohol with the release of carbon dioxide.

1. Mash can be made from various raw materials which contains sugar. When making liquid for distillation from starch-containing ingredients, they are first saccharified (broken down to simple sugars) under the influence of synthetic or artificial enzymes.
2. Depending on the cleavage temperature, cold and hot method ... An important stage in the technological process is fermentation, which results in the decomposition of sugar into alcohol and carbon dioxide.
3. To make high-quality mash from sugar in the shortest possible time, you need to create the necessary conditions for fermentation, ensure the temperature for the process at the level of + 18-24 ° C.
4. Various ingredients can be used to make mash, but mainly yeast, sugar and water are used. The proportions, as evidenced by the practice of home brewing, are calculated individually, depending on the preferences of the manufacturer.
5. If the fermentation process needs to be accelerated, then the amount of yeast is increased. But their excess can negatively affect the quality of the final product.