At what temperature in the cube are tails. The fermentation temperature of home brew for moonshine

Braga is nothing but sugar-containing wort, which is processed by yeast.

The result of fermentation is the formation of ethyl alcohol, by-products and carbon dioxide. To prepare the home brew is always required:

Wort is a special liquid that contains sugar. It is pre-prepared for mixing with yeast. Each manufacturer of moonshine independently decides for itself what must be done. It may just be a mixture of water and sugar. If desired, you can make wort from berries, fruits and water. Wheat makes a good product. Cook it a little harder. Grain prepared in a special way will be required. Such wheat contains starch. It must be saccharified, and then mixed with water. In general, the wort can be made from any raw material that has sugar.
Yeast is an important component on which the quality of ready-made moonshine depends. The main task of yeast is to convert sugar directly into alcohol by fermentation. For the production of home brew, you can use different types of yeast. The most popular - baking. However, they only produce up to 10% alcohol and many by-products. You can use special alcohol. This braga produces up to 23% alcohol content. On the basis of grapes - an excellent option for fermenting fruit and berry wort. Only applying good yeast can one obtain a high-quality product.
Sugar or any raw material in which it is contained. You can ferment beet molasses. There is a variant of fermentation of grapes. The result in one and the other case will be different. But it is worth remembering that even if you take a fairly large amount of grapes, it is advisable to add some more sugar to produce a tasty and fragrant braga.
Water should be clean, drinking and tasty. Before use, it should not be boiled. Otherwise, all oxygen will disappear from it, which will negatively affect the finished alcoholic beverage.
Nutrients are important ingredients for getting mash. Just grapes, any other fruits and sugar will not be enough for active fermentation and get moonshine. It must be phosphorus and nitrogen. However, you can always do with natural products: black bread, berries and fruits (previously carefully pounded).

The recipe and temperature conditions are important.

Braga recipes have an incredible amount. The result is a unique moonshine.

However, many home drinkers adhere to the classic recipe. For its realization it is necessary to follow all the stages and nuances:

To begin, prepare the yeast. To do this, take half a liter of warm water (about 30-40 degrees, not more). 100 grams of sugar is added to it. Already in the resulting solution interfere with the yeast, based on the method of application. The resulting mixture is left for 2 hours in a warm place where the temperature is not less than 30 degrees. Periodically stir the product. As soon as the foam began to actively form, it is time to continue preparing the mash.
It is necessary to prepare the wort. To do this, it is required to dissolve a kilogram of sugar in 4 liters of water. The temperature should be at room temperature or slightly higher.
Yeast is poured into the wort. The ideal situation is when the temperature of both the yeast solution and the prepared wort is the same. In extreme cases, it may differ only by 1-2 degrees. Everything is thoroughly mixed and left to ferment. The optimum temperature at the same time - 20-35 degrees.

The temperature regime must be followed strictly. On average, it is about 24-30 degrees. However, each yeast has its own needs. Therefore, it is worth specifying at what temperature they begin to actively “work”. Only in this case, the yeast will produce heat, which is important for the mash. Indeed, in this case, it will be able to heat itself.

At the same time it is important to prevent overheating. Therefore, during fermentation, the temperature should not exceed 40 degrees. Then the yeast will simply die, and no moonshine will result in it. The process will just stop.

When is everything ready?

About evidence of such signs as:

Lack of carbon dioxide emissions, fermentation stops;
From above, the product becomes light, transparent, because “Spent” yeast begins to sink;
If you try Braga, it will be bitter and sour. There is no sweetness in it, and alcohol is present;
When measuring the level of sugar with a special device, the indicator will be at level 0.

Braga usually wanders 3-14 days. This period depends on the temperature and feedstock. The more time the company costs, the more harmful, absolutely foreign substances will be in it.

Fruit berry and sugar junk wanders about a week. If we make a mash from starch, it will ripen faster - in just 4 days.

Immediately after the end of fermentation, you need to leave the brew for a day in order for it to settle. And only then it can be drained from the sediment. For this, it is desirable and most convenient to use a special flexible tube.

Of course, you can start before its full maturation. Only then in the end, after the haul, there will be less moonshine than usual.

Important nuances

The temperature of the home brew should not be too low or high. If the room where it is placed is cool, then heating is required. For these purposes, you can always use an aquarium heater made of glass.

The power of such devices can be different, ranging from 50 watts. In order to warm up the capacity where fermentation takes place, a device with a power of 100 watts is sufficient. However, it is worth remembering that this parameter largely depends on the ambient temperature and the volume of the tank itself. Perhaps someone will be enough and a heater at 50 watts. Then why pay more.

You can buy temperature regulators in any pet store, where there is everything for aquariums or in socialized salons. You need to install it carefully, because the device itself is made of glass. On the device, you can independently adjust the temperature by setting the desired value. And then it always remains stable. It remains only to wait about 12 days before the end of the maturation of the mash.

Thermometer and thermostat - important components of the moonshine

While the fermentation process takes place, it is necessary to prepare the equipment that will be required to distill the resulting drink directly into the moonshine. And here the temperature regime plays a significant role. To maintain it will require several important devices:

Thermometer. It is required in order to measure the temperature directly in the cube of the moonshine. A mercury thermometer will do. The main thing is that its scale reaches 120 degrees. It is made of glass. Therefore, during use requires special care. You can, of course, install a bimetal thermometer or even a multimeter. All these devices are quite acceptable for measuring the exact temperature during the distillation of moonshine. This helps determine when to stop the process of collecting the highest quality product.
Thermostat - a device that is necessary to maintain a constant temperature in the tank where the mash is located. Depending on the volume of the container, it is necessary to choose the most suitable power of the device. If the barrel is about 50 liters, then the thermostat must have a power of at least 100 watts. This device always runs in cycles, so it does not consume a lot of electricity. In this case, it is worth remembering that the mash heats up to a greater degree precisely from above. Therefore, in order to have the same temperature throughout the volume, it is necessary to mix it from time to time. The thermostat is very easy to install. There is no need to make any holes. You just need to bend the wire over the edge so that the entire body of the entire regulator is in the barge. Only a sensor with a temperature scale should act. Then the top of the thermostat wire is pressed by the cover. You need to make sure that the cover does not damage this wire, you should not twist it either.

How to speed up fermentation?

If you wish, there is always an opportunity to accelerate the maturation process of the mash. The fact is that yeasts are living organisms. And so that they multiply quickly, it is necessary to create the best possible conditions for them. Here are just a few secrets that will help for moonshine:

The temperature of the mash is very important. Only warm microorganisms will feel great. Optimally - 25-35 degrees. But the more heated the mash is, the faster it will ripen. Do not forget that at a temperature of more than 40 degrees the protein coagulates, and the yeast dies.
The yeast used to make mash must only be fresh. If the fermentation process does not occur, then the yeast is too old. Experts advise to buy special high-quality breeding yeast. Subsequently, they do not even need to pour out, but can be used as a starter.
Fermentation speed can be increased by adding a little more yeast.
To accelerate the maturation of the mash is possible, making a small amount of nitrogenous minerals. It will be enough to mix 10 drops of ammonia (liquid ammonia) to 1 liter. Do not want to add chemical ingredients? Then steamed some peas or any grain. This interferes with the mash.
Another secret to speeding up the fermentation process is to make the braga slightly sour. If this is a recipe from grapes or other berries and fruits, without adding sugar, then the mash will be about 3-4 days, which is pretty fast. In other cases, you need to squeeze only one small piece of lemon into the container (they do not add all of it, since it will make the brago bitter).

Ready-made bread should not be stored for long. Maximum - 2 days at room temperature. Further, certain processes begin to occur in it, during which harmful substances are released. And if it is just necessary to store the mash for a longer time, then it is better at low temperature without access to the air tank.

From a kilogram of sugar and 4.5 liters of beer there is an opportunity to get a whole liter of moonshine, the strength of which will be about 40-50%. Independent preparation of moonshine is a guarantee of quality. In this case, you will be sure that you get a natural and good product. The main thing - to find your recipe, which you will get the best!

For many novice self-racers, the main problem is haste and impatience, so they try to speed up all the stages from preparing the raw materials to getting the final product by any means, and as a result they lose in quality. In this article I will consider the question - how much the mash wanders in time, but not from the point of view of theory - on the Internet you will find a bunch of slender tables and mathematical calculations, but from your own practical experience. I drive moonshine all year round, so my mash ripens in a variety of conditions, and sometimes even fantastic conditions for it, and I cook it with various types of raw materials.

How much does the mash ferment and what does it depend on?

In my practice, the mash ripened over time intervals from 4-5 to 60-70 days. Yes, yes, do not be surprised - this is a unique case, when in the fall I collected plum caddles - about 40 kg, cleaned, kneaded, added a little water and forgot about it for 2 months. At the same time, she stood in the basement at a temperature of about +7 ... +12 C o. Many will say now - yes, nonsense, died! And I will say - pipes, not only survived, but also elegantly fermented for alcohol due to natural yeasts - I did not add them to this brag.

So why does the fermentation rate depend? Let's look at all these factors point by point:

External conditions - temperature and peace. I do not get tired of repeating that Braga is alive, so it requires appropriate treatment. Not only the temperature, the optimum range of which is + 22 ... +28 C o, affects the intensity and speed of fermentation, but also rest. Remember when a mother or grandmother puts the dough to come, then puts him in a warm room and asks not to run there? Vibrations can “frighten” the yeast, and the dough may fall. So Braga - ideally, it should stand in a quiet and dark place. That is why in my cellar, even at the lowest temperature, it fermented completely without the addition of yeast and sugar, however, for a long period of time, like wine
Chemical composition - we are talking about water quality and the type of raw materials. For example, fruit moths roam faster than cereals, as the sugars in them are more readily available for yeast. And to stimulate good fermentation of pure sugar home brew, I use a little secret that in summer allows me to achieve the optimum aeration of home brew, which I also wish for myself. I add some raisins to it. For 20 liters of beer 50 grams of raisins are enough. The microelements contained in it are a natural nutrient for yeast, so fermentation is more active.
Type of container - remember - never, under any circumstances, do not use non-food metal containers for making mash! In such a container, it does not turn sour, but is filled with metal oxide, acquiring a disgusting taste - this is my personal experience, and I did not even bother to overtake such a brew. Optimal types of packaging - glass, stainless steel food, aluminum, copper. These types of metals very weakly interact, and glass does not interact at all with liquids. Food plastic is also good, but at least preferable to glass.

How to achieve optimal results and what to focus on?

Optimal fermentation time

If you do not take into account exceptional cases, the mash from me, regardless of its composition, wanders on average 8-10 days. Pure sugar mash ferments about the same with proportions of 1 kg of sugar per 3 liters of water and 50 grams of bakery live yeast. In principle, it is possible to overtake it (especially the summer one) on the 7th, 8th day, but I try to achieve the maximum output. Most often I drive from what grows in the garden plot, but in my case it is plum, apple, quince, pear, apricot and grapes. Yes, the quince is added solely for the sake of flavor, as it has a small output. Most of all I have plums, so the mash more often from it. I cook Braga as follows:

I am collecting a drop - fallen fruits
I cleaned the bones (if not laziness)
I load into a forty liter aluminum flask (it’s also my cube), press it in a mash
15-20 kg of pulp add about 15 liters of water
I add to this volume 2 kg of sugar and 100 grams of baking yeast
Mix well and put under the water seal.
I give fermentation for 8-10 days - during this time the fermentation process at a temperature of +25 C o completely stops

And then, attention! I take out the silicone tube from the water bottle that performs the function of the water seal and put the flask on the gas burner. Yes, yes, without the separation of the pulp, without clarification - just for gas! And I connect the nozzle to the refrigerator through my homemade sukhoparnik. I do not burn anything, everything is perfectly distilled, and I told in detail in another material about how I drive the brago to moonshine.

When I cook mash for whiskey, and its main component is corn grits, I give it a minimum of 14 days to ferment! I will say more, you can safely leave it for 17-20 days - the main thing is that the water seal and the container are tight. Even after digesting for wort, corn starch is rather difficult to be processed by yeast (both baking and wine - alcohol). Therefore, 15 days is the optimal time for which the sugars are completely processed and the flavor opens properly.

Yeast is quite a popular product, it is often used in various products that people consume every day. Many probably believe that they are only in bread, buns and other similar products. However, in reality, the range of their use is much wider than it seems to an ordinary person; they can be: in wine, beer, alcohol, moonshine. But with improper use of the product, namely with overheating, the yeast dies. At what temperature it happens, not everyone knows.

Bread Yeast

There is a fairly large amount of yeast, which is used for baking bread, they all differ in their structure and conditions of life. In most cases, housewives use fresh or dry yeast, but there is still granular and fast-acting. All of them affect baking in different ways and there is a certain temperature, after which they stop working. Therefore, it is extremely important to know at what temperature the yeast dies, so that the flour products are not spoiled.

Fresh Yeast

This is the most popular type of product for baking bread. In most cases, they are sold in small cubes of 50 or 100 g. Thanks to such yeast, baking turns out the perfect color and has a pleasant texture.

It is believed that such a product causes the strongest fermentation, due to which baking is lush and does not have a strong specific smell. The moisture content of this yeast is 70%.

This product is well preserved. It is worth noting that fresh yeast can be stored in the refrigerator for up to twelve days. Storage temperature should be no higher than 10 degrees, it is recommended to 0 ... 4 ° C.

These good quality yeasts should be cream colored, and when pressing a finger on a product, it should break and crumble. If they are simply smeared, then this is not real yeast, but simply their fake.

Life Conditions of Fresh Yeast

This product is a living organism, and all living things must breathe. The same goes for yeast. Special attention is paid to packaging, it is strictly forbidden to close them in a sealed space. When air does not reach the product, it quickly begins to deteriorate, in just a few hours it becomes unusable.

As previously reported, the yeast should be stored in the refrigerator at a sufficiently low temperature. But if this is not possible, then you can use a fairly good folk method: sprinkle the product with flour or fine salt, thanks to this, the yeast will not spoil in a couple of days, but will live another 3-4 days longer.

As for the direct use of yeast, then you need not to overdo it and not to overheat them, because from high temperatures the yeast dies. At what temperature? The answer is quite simple - fresh yeast can not be diluted in a liquid heated to above 42 ° C. Otherwise, the fermentation process of the dough will not be as effective, and if the temperature is much higher, then there will be no effect at all.

Granulated Yeast

This type of yeast is also intended for baking bread and other flour products, but their main difference is dehydration. In the manufacture of this product undergoes special treatment, after which only 24% of moisture remains. Due to this, it has the form of small granules. Many do not know at what temperature granulated type yeast dies. Everything is quite simple, in fact - it's all the same yeast, only dehydrated, so you should not expose them to a temperature of more than 42 ° C.

However, the shelf life of this product is much longer than the previous one. the same (not higher than 10 ° C), but the shelf life is increased to six weeks.

The advantage of such yeasts is that they do not need to be dissolved in water or another liquid. This product can be immediately mixed with flour, thanks to which a uniform distribution of the product throughout the dough is obtained.

Dry yeast

This product is even more dehydrated, leaving only 8% of moisture in it. It is recommended for the same amount of flour to put a lot less dry yeast than conventional pressed. It should be noted that the package does not indicate at what temperature dry-type baker's yeast dies. According to official data, such a product stops its activity at a temperature of more than 55 ° C.

Dry yeast granules are very unpretentious to storage, they are already in vacuum packages. Shelf life dramatically increases to two years. At the same time, they need to be taken significantly less than the usual pressed ones. Per 100 g of normal live yeast will need only 30 g of dry.

It should be noted separately that a sufficiently large number of people confuse this product with fast-acting yeast and mix them immediately with flour, but this cannot be done. This product should be sprinkled into warm water (the recommended temperature is 30 ... 45 degrees), then wait until bubbles appear on the surface of the liquid, this procedure basically takes 10 to 15 minutes. After that, you can knead the necessary dough. The main thing is to remember at what temperature the yeast dies.

High Speed Yeast

This type of product is the latest industry development. Their shape is quite unusual (small vermicelli). High-speed yeast does not need to be diluted in water, it is better not to contact them at all with liquid, sugar and other impurities. This product is added directly to the dough. Therefore, the question of the temperature regime disappears by itself.

At what temperature wine yeast dies

It should be noted that in this case, this product is very different from the usual baking. Wine yeast - the smallest microorganisms that feed on sugar, and the released alcohol is a by-product of their activity.

In this case, the optimum temperature of their action is 26 ... 30 degrees, in this state, they can function normally. If the temperature is 30 ... 34 degrees, then they just stop and do not ferment, but if the temperature returns to normal, they again lead a full-fledged livelihoods. When the temperature rises, the yeast dies.

Yeast in Braga

A very large number of people prefer to use moonshine instead of shop alcohol. The process itself is quite interesting, but at the same time and rather complicated, many different factors must be taken into account, for example, at what temperature the yeast dies in the mash.

It is worth noting that when fermenting, the water temperature may be slightly higher than the fermentation process itself. The maximum allowable temperature - 40 degrees, if it is higher - the yeast dies. At what temperature the mash should insist, practically every experienced variller knows, it should be about 24 ... 30 degrees. In the same way as in wine, if the temperature is slightly higher, the process simply stops, if it rises to 40 ° C and higher, the product will be spoiled and the fermentation process itself will not be fully completed, which will seriously affect the quality of the product.

Thermophilic Yeast

Every year the industry invents new products that have a lower cost and at the same time have nothing to do with the natural origin of the ingredients. Thermophilic yeast is a prime example. The technology of their manufacture has nothing natural - it is a purely chemical mixture. Therefore, answering the question of at what temperature thermophilic yeast dies, one can say that they are the most stable and produce a fermentation process even at 95 ° C. However, they are very harmful to the human body.

At what temperature do the yeast in bread die?

Conducting many experiments, scientists have proved that when bread or other flour products are baked, the yeast is not destroyed, they remain in the product, only they become overgrown with gluten capsules.

It should be noted that even at high temperatures, the fungi cannot be completely destroyed, they are able to withstand up to 500 degrees. However, this applies only to thermophilic yeast. They also cause quite a lot of damage to the body. In the finished product, in 1 cubic centimeter of it, there are more than 120 million yeast cells, which survived after baking.

All of them have a negative effect on health, when the fungi get to a person - they begin to actively develop. Due to this, there is an active destruction of cells, which leads to a fairly frequent formation of benign, and sometimes malignant tumors.

As for ordinary live yeast, the situation is completely different. When baking flour products inside the crumb, a temperature of about 95 ... 98 degrees is formed. Ordinary yeast does not withstand such a temperature and simply die; only a small percentage of the fungus remains, which causes almost no harm to human health.

Brewer's yeast

The optimal temperature for the life of yeast in beer is about 32 ° C. But at what temperature brewer's yeast die? In this case, they are very non-thermally, they are completely destroyed when the degree in their habitat rises more than 38 points.

It should be noted separately that the brewers do not insist on their product at the optimum temperature for yeast of 32 degrees. The thing is that at 32 ° C this product actively ferments, due to which a very large number of complex substances appear and they have a very unpleasant smell. At the optimum temperature, a large amount of acetaldehyde is produced, thanks to which beer becomes unsuitable for drinking (a very strong and unpleasant smell).

Alcohol yeast

This type of yeast is quite tenacious and has a very wide range of temperature suitable for their vital activity. At what temperature alcoholic yeast dies, not everyone knows, it is about 50 degrees, only after overcoming this mark the production of alcohol becomes impossible.

In order for this product to function properly, the temperature of its environment must be about 29 ... 30 degrees. This is considered an ideal temperature. However, they can also develop at temperatures from +5 to +38 ° C. In the range between 38 and 50 degrees, the yeast is still alive, but they just stop their activity, but if the degree falls, they will become active again and will perform their function. Therefore, it is highly desirable to observe the temperature regime so that the quality of the alcohol is not extremely low.

Conclusion

A large number of people are confronted with products that would not have been made if there were not such simple microorganisms as yeast. Therefore, it is extremely important to know when the yeast dies, at what temperature they can exist, and when they just suspend their livelihoods.

In most cases, baking yeast survives at a temperature of 42 ... 48 degrees; if this indicator is exceeded, they do not continue to exist. If a person makes wine, then he should know that for normal fermentation the temperature should be 26 ... 30 degrees, and when it goes beyond the mark of 34 degrees, the yeast dies.

The same applies to brewer's yeast, only in this case they survive at temperatures up to 38 degrees and are more stable.

We should also mention the thermophilic yeast, they are very harmful to the human body, so it is highly desirable to simply exclude from your diet products made with the use of such an ingredient. In most cases, this product can be found in bread and pastries, which are produced industrially and have a very low cost compared to other products of the same category.

What is braga?

Braga is a must containing sugar and yeast. When the yeast is fermented, sugar produces ethanol, carbon dioxide, and a small amount of foreign matter and impurities.

How to make mash from sugar?

There is a very simple way to make mash: 1kg of sugar should be dissolved in 4-5 liters of warm water, then in a small amount of warm water (approximately 30 * C), you need to dissolve 20g of dry yeast, or 100g of freshly pressed yeast and pour the yeast into sugar syrup . Stir well, leave to wander for several days.

Alcoholic fermentation is a process in which sugar is converted into ethyl alcohol and carbon dioxide by fermentation with yeast.

What should be the temperature for successful fermentation?

The optimum temperature is from 18 to 40 * C. If the temperature is below 18 degrees, the process can slow down dramatically, but if you overheat to a temperature of more than 40 ° C, the yeast bacteria will die.

How long does the mash last?

The readiness of the mash depends on two factors: the raw materials used and the temperature. Braga usually wanders from 3 to 14 days

How to determine whether the mash is ready?

The main criterion for readiness is taste. Braga should not be sweet (that is, all the sugar should fall apart). Carbon dioxide also ceases to be released, and the necessary fermentation time has passed. But all these signs need to look at the complex. For example, enough time passed and the mash no longer releases carbon dioxide, but the taste remained sweetish - this means that you made a mistake in the proportions between the ingredients or in the choice of yeast. In this case, it is necessary that the brag "virtue." If you do not want to lose some amount of product.

How much should get moonshine from my Braga?

Usually from 1kg of sugar from home brew there can be 1 liter of moonshine with a strength up to 50%. On an industrial scale, production is considered an excellent result of 1.28 liters of 50% of the fortress, 1.24 liters is a good result, and 1.2 is satisfactory. For accurate calculations, you can use the self-rider's calculator.

What to make a mash for moonshine?

Braga can be made in any container designed for food. The lid is better not to close tightly or have openings so that carbon dioxide can flow out unhindered. Fermentation usually takes place very rapidly and no additional protection against foreign bacteria is required.

What is moonshine?

Moonshine consists of ethyl alcohol, water and impurities formed during the life of the yeast, and their interaction with oxygen. In order to produce a high quality drink, one should strive to reduce the amount of impurities. This can be achieved using high-quality raw materials, precise adherence to fermentation technology.

Why when distillation from home brew turns out moonshine?

If all technology is observed, alcohol begins to boil already at a temperature of 77 degrees, and this is much earlier than water. When boiling mash (fermented mixture of alcohol and water) boils, the alcohol evaporates much more intensely than water. When this vapor is cooled, the alcohol content in the resulting liquid increases significantly. In addition, non-evaporating impurities (for example, salts) remain in the cube - this is the cleaning.

How to drive moonshine?

At the very beginning of the distillation, “heads” are going on, or, they say, “pervach” these impurities contain a large amount of harmful substances that have a lower boiling point than alcohol. This part is not used for consumption and is approximately 50 ml for every kilogram of sugar in Braga. Next comes the used part. And then - again the unusable part - the “tails”, which contains a very large amount of harmful and foul-smelling components that boil after alcohol. The beginning of the "tail" part is determined at the strength of moonshine at 40% - at this moment it stops boiling. The amount of such "tail" waste is about 100 ml per 1 kg of sugar in the mash.

PREPARATION AND PREPARATION OF THE BRAGA

№1 Water for home brew is important?

The main requirement - the water should be drinking. Do not use boiled or distilled water, as it may be too soft, do not have the necessary trace elements and enough oxygen to ensure good yeast fermentation.

№2 Which is better to take the yeast?

The choice of yeast must be approached seriously. Most often, fresh pressed bakery yeast is used in braga, they roam well and give excellent results. But it is best to get a special yeast for alcohol - this would be an ideal option.

№3 Why does braga ferment badly?

This can happen for several reasons: not enough heat, bad - not fresh or low-quality yeast, few poured yeast.

№4 Yeast love heat, whether to insulate the tank with brew?

Yes, the yeast should be warm, but whether to insulate them additionally depends on the room temperature. And it is worth remembering that during fermentation heat is also released. Well, in a cool room, you still need to wrap up a barrel of braga, but constantly monitor the temperature.

№5 Braga stopped wandering, but still sweet, why?

Most likely, the yeast has already allocated so much alcohol that it is no longer able to develop normally. Apparently, the proportions in the preparation of the mash were broken - a lot of sugar was added or inappropriate yeast was taken.

№6 Can you make moonshine fruit?

Sure you may. Moreover, such moonshine will be of better quality than sugar. But most likely, sugar will still have to be added, as fruits often do not have sufficient sugar content.

No. 7 Why do we need yeast stripping and how can we determine their ability to ferment the wort?

Usually, yeasts are sold in a depressed state and cannot immediately begin to ferment well, or they may be completely unviable. In order to verify the quality of the yeast, you need to put them in a preliminary fermentation. To do this, the yeast is diluted in 0.5 liters of boiled drinking water and add 70g of sugar. Then this mixture is placed in a warm place (ideally, the temperature should be 30 degrees) in an open container for 1-1.5 hours and often stirred to dissolve oxygen. The main sign of the activity of yeast is fluffy foam.

№8 Under what conditions to store the yeast?

All terms and conditions of storage of yeast are usually indicated on the package. But, despite the standard shelf life of pressed yeast for 7-10 days, they can be stored in the freezer for up to 1 year without the risk of loss of fermentation ability. Defrost such yeast should be in warm water and then, necessarily disassemble.

№9 How to close the tank with the sink?

There is an excellent folk method - a rubber glove is put on the tank with a broomstick, and a needle is made 1-3 punctures on the fingers for the release of carbon dioxide. In the people such hydrolock is called "Hi Gorbachev". This device helps to control the fermentation process. If the glove is inflated - the process is underway, the disgrace means that it has completely fermented, it is time for distillation. However, it should be borne in mind that with a sharp drop in temperature, the glove also falls, sometimes even sucked into the vessel.

DISTILLATION (DISTILLATION)

№1 How much should I pour the mash into the apparatus cube?

The cube is better not to fill more than 3/4 in height. This prevents the foam from splashing out, and also reduces the ingress of splashing into the cooler tube.

№2 With what speed to drive moonshine?

Only “heads” need to be selected at low speed, so it is easier to separate them from the food part. The speed of the distillation of the food part can be limited only by the design capabilities of the apparatus, the ability to effectively conduct and cool the steam. The quality of the moonshine body does not suffer at all from the high speed of distillation.

№3 Why does the rate of distillation drop and I have to increase the heat?

Since there is less and less alcohol remaining in the tank, more water evaporates accordingly, and more heat is needed to evaporate the water. And also with strong heating of the tank, the heat is more actively released into the environment.

№4 Why did I suddenly go muddy moonshine? And what to do?

Most often, muddy moonshine is obtained if the mash is thrown into the refrigerator (earlier this phenomenon was called - “epaulet”). Braga with a strong boil "runs away" like milk, and foam goes into the tube. It is necessary to reduce the heat. This muddy moonshine can be poured into the next batch of distillation.

No. 5 The distillation had to be unexpectedly interrupted. Then you can continue, and how?

You can simply heat and continue distillation. At the same time, “heads” are no longer necessary to select - they have already left for the first time.

CLEANING, IMPROVEMENT

№1 Why brew moonshine?

During the fermentation of yeast, harmful substances are released which enter the brew. They need to get rid of by cleaning. Many moonshiners also, encourages additional cleaning unpleasant smell and turbidity of the drink. But still, the main argument in favor of cleaning is considered to be a large amount of harmful impurities, which sometimes even have a very pleasant smell.

# 2 What cleaning methods are available at home?

It is possible to filter through the substances absorbing impurities - activated carbon. Multiple distillation with dilution may help. Even for cleaning moonshine, you can use products rich in protein, such as milk or eggs. The product is added to the moonshine, the protein collapses and precipitates over time. Protein retains harmful substances, which are then filtered along with it. Completely remove the unpleasant smell will only rectification.

№3 How to overtake moonshine 50% a second time, just pour into the machine, and the process has begun !?

Before the second sweep, moonshine must be diluted to at least 40, and preferably up to 10%. Repeated moonshine is carried out not only with the purpose of increasing the strength, but also for additional purification from harmful and foul-smelling impurities. Distillation of strong moonshine greatly complicates the separation of impurities.

There are many recipes for the preparation of mash, and its choice depends on the type of raw materials that we intend to use for the preparation of wort. Of course the classic recipe for moonshiners is: 3-4 liters of water, 1 kg of sugar and 100 g of yeast. If you keep this proportion, then ideally you get 0.51 liters of pure 96% alcohol. The estimated output is 1/1, i.e. 1 liter of moonshine with a strength of 40 ° of 1 kg of sugar. This is taking into account all the losses, when for various reasons it is impossible to strictly observe the whole process of both fermentation and distillation. The choice of all three main components of the wort is very important, from which the mash will eventually turn out: water, sugar and yeast, because the quality of the final product depends on them.

Yeast - For best results, it is best to use ready-made pressed yeast, alcohol or beer, but you should not use yeast for baking, there is no home brew, but the yield of the final product will be much less.

Sugar - What can be said about regular store sugar, “sugar is sugar in Africa,” the only thing that can distinguish it is what it is packaged in because it is more convenient to measure sugar in 1 or 5 kg bags than from a 50 kg bag.

Water - by and large water can be used any. But the main thing is that any water that comes from the water supply system, that from the “holy source” must be allowed to stand and pass through a household filter. Note: I have the opportunity to use water from a source not far from the city, they say there is healing water, and much more (people generally say a lot of things), but the moonshine is not bad, maybe for this reason, so the choice is yours.

Process

To prepare the mash, we need a fermentation tank. Naturally, we select its volume depending on the amount of wort that we want to put on fermentation. Glass cylinders (or cans), or plastic containers (labeled “for food”) are best for this, but iron or galvanized ones cannot be used at all. Note: I use only glass containers. I can’t say anything bad about plastic containers (for foodstuffs), but for me glass is more reliable (in terms of, at least, the theoretical possibility of separating foreign substances into the mash from plastic containers).

Wort

First of all, we need to dissolve the sugar and yeast in the water. We pour 4-5 liters of water into the pan and heat it to about 30 ° C (until accuracy is important), and pour 1 liter into a separate container (there we will dissolve the yeast), then heat the remaining water to 40-45 ° C. Dissolve 100 g of yeast in warm water (the temperature of which should not exceed 30 ° C (otherwise, the yeast will die). We interfere until they are completely dissolved, then they must stand for a while.

Heating the water in the pan to the temperature we need (40-45 ° C), and removing the water from the heat, add 1 kg of sugar in small portions (it is very important that all the sugar is dissolved). The water in the pan should cool to 20-25 ° C (during this time the yeast will do). Now the sugar solution is ready to be poured into fermentation tanks (for this we use two three-liter glass jars).

Add the yeast diluted in water in the tank. It is convenient to use measuring utensils for this.

The fermentation takes place in three stages: the initial, the main and the fermentation.

Initial fermentation

During the fermentation process, the yeast decomposes the sugar in the wort into alcohol and carbon dioxide. At the initial stage of fermentation, a violent reaction occurs with a large release of carbon dioxide, and the temperature of the wort rises by several degrees. Very important: to prevent the entry of air and the release of carbon dioxide, close the fermentation tank (in this case, the jar) with a special fermentation chamber.

As can be seen in the photo, carbon dioxide released during fermentation filled the rubber gloves put on the lids of the cans. Gloves are a “classic” version, it is more convenient to use a special cap with a water seal for this purpose.

Main fermentation

The main fermentation is also accompanied by copious foam. In order not to use various defoamers (for example, crushed cookies), they simply leave free space in the fermentation tanks. You need to be careful with the foam, because it can climb out, clog the shutter, and most of the wort will just disappear.

Fermentation

When fermentation foams settle, bubbles of carbon dioxide cease to appear, and the mash itself brightens and stratifies. Now it is important to correctly determine the moment when the mash is fully ripe. I must say that this skill is acquired only with experience. According to the technology, it takes 7-10 days.

All, we drain the mash from the sediment through the tube, and distils.

Many prepare alcohol at home. Cooking Braga? important thing requiring vigilance, attentiveness and scrupulousness. You will spend labor and time, but you will gain experience, an exciting experience and a ready-made high-quality home product. It is important to observe the subtleties: the fermentation temperature and the recipe. The result is not long in coming.

Yeast? these are microorganisms, more specifically, fungi. They live in water and eat sugar. In the process of reproduction, they release heat, carbon dioxide and alcohol. With their help, home craftsmen prepare home-brew.

Temperature indicators: the importance of compliance with technological processes

Temperature fermentation? This is the indicator that must be followed with all rigor. By averaged standards, the rate is 24-30 ° C. But in this case it is impossible to discount the needs of yeast in the future moonshine. It should be noted at what temperature they will begin to ferment. Only in this case, they will emit a fever. And this? determining factor in the preparation of the mash.

As soon as the yeast begins to work, the mash will warm itself. Overheat? unacceptable oversight that would jeopardize the entire operation. It is important that during fermentation, the thermometer does not have an indicator above 40 ° C. As soon as the temperature reaches a dangerous point, the yeast will die. Moonshine will not overtake anything and everything will have to start all over again.

How to hurry? Braga? Accelerate the fermentation

Thermometer and thermostat. Features of operation in distillation

In the process of fermentation, it is necessary to prepare the necessary technological attributes that will help to overtake the mash in the brew. At this stage, the temperature regime? The most important indicator that can not be ignored. To support it, you need a thermometer.

A thermometer measures the temperature inside a cube of moonshine. We need a mercury unit, whose scale is up to 120 0 C. As a rule, we are talking about a glass device with which you need to be extremely careful.

If there is material and technical capability, it is possible to mount a bimetallic thermometer. Also for our purposes suitable multimeter. These devices can be used to determine the exact temperature at the stage of distillation of moonshine. They provide an opportunity to identify the exact time of collecting high-quality product.

Under the thermostat, you need to understand the unit that allows you to maintain a stable temperature in the tank with burglar. The power of this device directly depends on the volume of the vessel with the brew. If the barrel up to 50 liters, buy a unit with a capacity of at least 100 watts. The operation of this unit is cyclical, so it does not require a lot of electricity.

Note that the raw material for the most part is heated from above. To temperature was uniform throughout the volume, need to stir from time to time.

Mount the thermostat is simple. To fix it, do not need to make holes. Fold the wire over the edge so that the housing of the device is dipped into the mash. The surface should be exclusively sensor, so that you can monitor the temperature. Press the unit's wire with the cap, but do it very carefully so as not to damage the wire. It is important not to twist the wire, in order to avoid its breaks.

The importance of temperature

Each moonshine has a completely unique taste. The secret of this uniqueness lies in the original recipe of each individual mash.

In the classical sense, home brew is prepared according to the following canons.

Distillation or boiling temperature

When the mash reaches a temperature of 65 ° C, light harmful fractions evaporate. The resulting moonshine is called? Pervak ?. Experts say pervak? it is a dangerous poison. It must be collected in a separate vessel and disposed of or used for technical needs.

Until the temperature reached 63 ° C, the future samogon is heated and boiled on the biggest fire. Then dramatically remove the heating rate to slowly reach 65-68 ° C. If this is not done, the hot brew will flow into the refrigeration part of the unit. Drink by color will be fused. Quality will decline. The situation can only be improved by repeated distillation.

Gradually, the temperature of distillation of the mash will increase, and the intensity with which they drive moonshine? fall. The collection of moonshine is stopped when the mixture is heated to 85 ° C. From that moment, fusel oils begin to evaporate, making the moonshine cloudy and degrading its quality.

When? Pervak? will come out, you should substitute a container for collecting moonshine. Gradually increase the power of the heater. It is necessary for the mash to reach a new temperature regime - 78 ° C. After a time, the output of the main product will begin.

As soon as the temperature has reached 85 ° C, the distillate is collected in a new vessel. The so-called? Tails? add to the new batch to increase the fortress.