How to stop the fermentation of the mash. Determining the readiness of braga and the correction of evil
What is fermentation?
Even at the dawn of our era, man made one discovery: the juice left in the vessel for a long time, grows turbid, frothy, and acquires pleasant intoxicating properties. Scientists later called this process fermentation.
Simply put, fermentation is a process that takes place without the participation of oxygen. When the molecules of any nutrient, in this case sugar, are decomposed. A similar term is used to refer to the rapid growth of microorganisms in any environment. Nowadays, people often resort to fermentation in winemaking, cooking, as well as to extend the freshness of products.
History of the study of fermentation procedures.
The story of the discovery of alcoholic fermentation should begin with the founder of modern chemistry, the French scientist Antoine Lavoisier. He was one of the first to get interested in this question. At the end of the XVIII century, the scientist found that in the process of fermentation, sugar is divided into alcohol and carbon dioxide.
Later, another Frenchman, Joseph Gay-Lussac, revealed that the mass of split sugar is equal to the total mass of alcohol and carbon dioxide.
Simultaneously, the study of fermentation began the study of yeast. The pioneer of single-celled organisms, the Dutchman Anthony van Leeuwenhoek, in addition to the ciliates, described these smallest mushrooms. Then, around the thirties of the 19th century, the French Baron Charles Kanyar de La Tour and the German Theodore Schwann scientifically proved the fact that yeast is a living cell, and fermentation is 
This is the result of their livelihoods. However, other leading chemists of that time reacted to this statement with suspicion and refused to accept it.
It is difficult not to notice that the history of fermentation is full of French names. And that is not all. In the second half of the XIX century microbiologist Louis Pasteur took up a thorough study of this issue. He managed to convince contemporaries that fermentation is not a purely chemical process. It can occur only in the presence in the environment of living microorganisms.
The German biochemist Edward Buchner published in 1897 a paper entitled “On alcoholic fermentation without the participation of yeast cells”. The work of the scientist caused heated debates in the academic environment, because of this he had to spend a lot of time and effort to confirm his theory. The chemist was able to prove his case: in 1902 an article of 15 pages was published, in which he confirmed earlier discoveries. For him, the German scientist won the Nobel Prize.
What are the types of fermentation
· Alcohol,
· Lactic acid,
· Propionic acid,
· Formic acid,
· Butyrate,
· Acetic acid.
Propanoic acid - it is necessary to create the acid of the same name, which is used in the manufacture of medicines and plastics.
Formic acid is produced by bacteria of the intestinal group and is studied by physicians, particularly in the section on epidemiology.
Butyric acid - is the cause of food spoilage and the appearance of an unpleasant odor. It is because of him that the products are bitten. 
Lactic acid - the main process in the production of dairy products: cheese, kefir, yogurt and so on.
Alcoholic fermentation is a reaction, as a result of which glucose is split into its components (alcohol and carbon dioxide). Widely used in moonshine and winemaking. Although in fruit juice, in addition to alcohol, acetic fermentation can also occur. This happens if necessary bacteria and fungi get into the drink. As the name implies, this fermentation is used in the production of vinegar.
The only fermentation in winemaking is alcohol. Other types of alcohol production are undesirable because they lead to the deterioration of the drink.
Fermentation methods:
1. Periodic.
The capacity in which fermentation takes place is simultaneously filled with wort and yeast.
On the first or second day, there is often a spontaneous rise in temperature to 8–9 ° C, which must be maintained during the day, after which gradually cool the wort.
By the end of the fermentation procedure, the temperature in the tank should decrease to 4-5 ° C. It is regulated by supplying water to the coil. The process can be considered complete if within a day from 0.15 to 2% of the extract is fermented.
In many world factories this method of fermentation is still used.
2. Accelerated.
The speed of fermentation of the wort is affected by:
- the amount of yeast;
- the degree of saturation of the wort with oxygen;
- temperature;
- pressure.
Often, technologists increase speed by using process accelerating factors. For example, fermentation with an increased rate of introduction of yeast is combined with high temperature. However, this operation produces diacetyl and hydrogen sulfide, which then have to be removed.
The presence of suspensions slows down the process, and mixing speeds up, but the amount of diacetyl and hydrogen sulfide increases again.
How to speed up the fermentation process?
Lovers of high quality alcohol, own production often wonder how to speed up the fermentation process?
Sometimes activators are used to accelerate or as they are called “growth factors”. It is an active substance that provides more intensive fermentation. Creates optimal conditions for the propagation of yeast, so the process is accelerated as much as possible. The main thing is that this powder is harmless to people, it is extracted from natural malt, full of trace elements and vitamins.
Another way to make quick mash is to use enzymes. In this case, either a starch-containing product is used as a raw material, for example, corn or potatoes, rye or wheat. Starch is quickly converted into alcohol with the help of enzymes, so the mash is obtained in 5-7 days, and not in 2-3 weeks. Such a product not only ferments faster, but also turns out to be cheaper in terms of costs than cooked on sugar.
Braga for the day - fiction. Experienced winemakers know that those who are in a hurry will never get quality product. Mankind does not yet know how to accelerate fermentation, so much so that the final product would be of high quality in a day. No quick brag scrambled in a washing machine will not help make a decent drink with a pleasant taste.
How to stop the fermentation process?
There are some tips on how to stop fermentation: you need to add vegetable oil, cookies or melted lard.
But the easiest way is to lower the fermentation temperature. The favorable temperature for wine must is 21-24 ° C. Therefore, the process can be stopped by simply placing the container in a room where the temperature is 10 ° C or lower. After two or three days, when the peak of fermentation subsides, the vessel must be returned to the old place.
What is braga?
The brew is an alcoholic beverage, obtained as a result of fermentation and aging. Usually obtained by a fortress of 3-8 turns. Also, this term is used to refer to a liquid that is obtained using a fermentation process and is subsequently used to prepare various beverages, for example, moonshine.
The recipe for a quick bang?
Ingredients:
200 g sour cream;
2 kg peeled peas;
300 g of pressed yeast;
7 kg of sugar.
There are several reasons why the mash does not ferment: the tank is in an insufficiently warm place, there is not enough yeast in the liquid. To the question “what to do if the mash fell asleep?”, Experienced homebrewers usually answer: add dry, fast-acting yeast, previously diluted in water.
What to do if the beer is sweet - you can give a good or overtake, but taking into account the fact that the yield of alcohol will be less than usual. Read more about this in the article "Why does not the ferment roam?"
How long can the finished brew be stored?
How long can you keep the mash is a frequent question on the forums. Experienced experts advise to immediately overtake, but if this is not possible, then certain conditions should be provided for the fluid. With room temperature It can stand from 1 to 3 days.
If you put it in the fridge, then the drink will last up to several weeks - this is a sure way to keep the ripened mash.
Remember that the future of moonshine must settle (about 3 hours) to improve the color. To do this, it is recommended to maintain the temperature (27-30 ° C).
What is fermentation?
Even before our era, man discovered one phenomenon: if the juice is left in a vessel for a long time, the liquid becomes cloudy, frothy, and turns into an alcoholic beverage. This transformation of juice into wine was called fermentation.
In modern terms, fermentation is a process that takes place without oxygen, during which the breakdown of molecules of any nutrient takes place, in the case of winemaking, it is sugar. The term is also used to refer to the rapid growth of microorganisms in the appropriate environment. Nowadays, people often resort to fermentation in winemaking, cooking, as well as to extend the freshness of products.
History of the study of the fermentation process
The history of the discovery of alcoholic fermentation begins with the founder of modern chemistry, the French scientist Antoine Lavoisier. He was the first to become interested in this process. At the end of the 18th century, a Parisian found that during fermentation, sugar breaks down into alcohol and carbon dioxide.
Later, another Frenchman Joseph Gay-Lussac revealed that the mass of the split sugar is equal to the total mass of alcohol and carbon dioxide.
Simultaneously with the fermentation, the study of yeast began. The discoverer of unicellular organisms, the Dutchman Anthony van Leeuwenhoek, in addition to the ciliates, described these smallest fungi. Then, in the 1930s, the French Baron Charles Kanyar de La Tour and the German Theodor Schwann scientifically proved that the yeast is a living cell, and fermentation is nothing but the result of their vital activity. However, the leading chemists of the time were cold with this statement and denied it.
It is impossible not to notice that the history of fermentation is full of the names of French scientists. Thus, microbiologist Louis Pasteur took up a detailed study of the process in the second half of the XIX century. He managed to prove, convincing his contemporaries, that fermentation is not a purely chemical process that can occur exclusively in the presence of living microorganisms.
The German biochemist Edward Buchner published in 1897 a paper entitled “On alcoholic fermentation without the participation of yeast cells”. Labor caused controversy among scientists, so Buchner spent a lot of time and effort to confirm his theory. The chemist was able to prove his case: in 1902 an article of 15 pages was published, in which he confirmed earlier discoveries. Not surprisingly, the German scientist won the Nobel Prize.
Types and methods of the fermentation process (What is the fermentation?)
Fermentation types:
- propionic acid,
- formic acid,
- butyrate,
- acetic acid.
Propinobutyric fermentation is necessary to create propinic acid, which is used in the manufacture of medicines and plastics.
Formic acid is carried out by bacteria of the intestinal group and is studied by physicians, particularly in the section on epidemiology.
Oily fermentation is the cause of food spoilage (for example, cheese), the appearance of an unpleasant odor. It is because of him that the products are bitten.
Lactic fermentation is the main process in the production of fermented milk products: cheese, kefir, yogurt, and so on.
Alcoholic fermentation is a reaction in which glucose is split into alcohol and carbon dioxide. Widely used in moonshine and winemaking. However, in addition to alcoholic fruit juice, acetic fermentation can also occur. This happens if bacteria and fungi get into the drink. As the name suggests, this fermentation is used in the production of vinegar.
The most important fermentation in winemaking is alcohol. All other types in the production of alcohol are undesirable because they lead to the fact that the drink deteriorates.
Fermentation methods:
How long can the finished brew be stored?
How long can you keep the mash is a frequent question on the forums. Skilled craftsmen advise immediately to overtake, but if this is not possible, then certain conditions should be provided for the fluid. At room temperature, home brew can last from 1 to 3 days.
If you put it in the fridge, the drink will last up to several weeks - so much is prepared ready brew. Cold is a sure way to keep ripened braga.
Do not forget that the future of moonshine must stand (about 3 hours) to improve the color. How to keep ready mash at sludge? It is necessary to maintain the temperature (27-30 o C).
If you are interested in when the mash is sour on the moonshine, know that the product will deteriorate after 4 days in the heat. If the bottle is stored in the refrigerator, the product may deteriorate after 10 days of storage.
Braga is the core of any home brew. For its preparation uses a variety of ingredients. The quality of the home brew often determines what the end product will be. Experienced samogerschiki carefully select products for its preparation. Only high-quality raw materials are used.
The whole period of fermentation of raw materials for the preparation of home-made beverage should be in optimal conditions. The temperature in the room should not exceed fifty degrees. It is also not desirable that it fall to 17 degrees.
Checks check on readiness
To obtain high-quality home-brewed beverage, you must have ready-made mash. The fermentation process is not short term. It may last for several weeks. In about two weeks, the home brew is ready for further use in the preparation of homemade moonshine. Check braga for readiness in several ways. In order to determine the readiness of their own masters it is necessary to use them together. The main methods for checking readiness for readiness are:
1. Time cost.
All breeders for making homemade moonshine drinks use a variety of recipes. Today, sugar, starch and many other elements can serve as raw materials for the preparation of mash. The time spent on fermentation can vary based on what conditions are created in the room, where the mash stands and from the components used. If sugar was taken as the basis for making mash, then the rate of digestion will be quite slow. Braga can be checked for readiness after 5-14 days. If starch was used for its preparation, then the fermentation will last no more than a week. For the preparation of wine or other strong drinks at home on the basis of grapes used mash, which can be ready in a month or more. It takes a lot of time to ferment grapes without yeast. This should be considered. Drivers are not advised to rely only on this method of determining the readiness of the mash for the future strong homemade drinkbecause the time gap between the maturation of its different types is very large.
2. Taste qualities.
Many experienced bootleggers check the taste of the mash. On this basis, it follows that if the mash has a taste with a slight bitterness, then it is ready for further use. If there is a slightly sweet taste in braga, then it is not ready yet. This means that the yeast has not fully processed all the sugar. In addition, they during this period could not process and alcohol.
This method for determining readiness for brawl is one of the most sought-after, because it has a very high degree of efficiency. Thanks to it, thanks to it, it is possible to determine not only the readiness of home brew for home brewing, but also its taste qualities. The taste can determine whether this type of home brew for the preparation of a strong homemade drink.
Yeast is essential for most types of mash. Therefore, the choice of yeast should be approached responsibly. Because of them, it is necessary to maintain the optimum temperature in the room, so that they can process sugar and alcohol to the end. If the air temperature varies between 18-24 degrees, they will die, and the process of digestion will be disrupted.
3. External qualities.
In appearance, it is also possible to easily determine the level of readiness of the mash for making moonshine. Ready braga is suitable for further use when all fermentation processes are stopped in it. No foam forms on the surface and no carbon dioxide is released. Hiss, which appears from the interaction of all its components is almost inaudible. A sign that the mash is ready for further use is that its upper layer begins to acquire a lighter shade, and the remnants of all components sink to the bottom of the tank.
4. Match check.
Check braga match
At home, many moonshiners are not able to determine the readiness of home brew. The process of fermentation, as is known, is the release of carbon dioxide. He eventually displaces oxygen. To determine whether the mash is ready for further use or not, you can take a regular match and light it above the mash surface. If the match continues to burn, the mash is ready for further use. If it goes out, it will be an indication that Braga still needs time to infuse.
5. Professional method.
Areometer for sugar AC-3
In the modern world there is a considerable number of experienced moonshiners, who always seek to acquire specialized tools for making homemade spirits. To determine the readiness of the mash, there are also special devices. They are called areometers.
This device is a sugar level meter in Braga. For this you need to take a gauze and a small cup. Strain a small amount of mash into a cup and lower the hydrometer there. He will show what level of sugar remained in Braga. Distillation can be carried out only in the case when its value does not exceed 1 percent.
These methods for determining the readiness of the mash are among the most common. They are used and beginners and experienced breeders. In order not to use only high-quality and well-cooked brago for making moonshine, it is necessary to observe such items as:
- cooking technology. To prepare the home brew, it is best to take a well-cleaned container and make sure that the room is always comfortable for fermentation.
- recipe. There are a great many recipes for cooking home brew for moonshine. That is why every moonshiner has a wide selection. It is best to trust proven recipes. Thanks to him, not only the mash, but also the finished product will be obtained as needed. In the preparation of the home brew it is necessary to select the ingredients correctly. They must be of excellent quality.
- time. Fermentation time is different. No need to check her condition daily. You can wait a week or two and check for readiness.
Correction of Negate Braga
Even if you follow the recipe for the preparation of home brew and the temperature in the room, there is still a chance of obtaining a product unsuitable for distillation. This can happen with starchy mash and with sugarcane. It is impossible to prepare a truly high-quality home-brewed drink from homemade unbroken brago. As a method for determining the readiness of the mash, you can use an ordinary alcoholometer, which is available in the arsenal of any experienced moonshiner. For the experiment, you can pour a small part of the mash into a separate container and measure the level of alcohol. If it is more than ten percent, then the process of fermentation is not yet completed.
However, in this case, many breeders leave the braga for some time to complete the fermentation process. Therefore, in order not to wait in vain for the completion of the process, it is necessary to check whether the fermentation process has stopped at all. After all, at the same time, if the mash still stands, it will disappear and nothing more can be done with it.
How to bring the brag to the desired condition know almost all experienced samogshchiki. Many start-up manufacturers of moonshine drinks are beginning to add to the mash other yeast, different from those they used as part of the mash. In this case, there is no result. After all, they will begin to react with each other.
The preparation of high-quality home brew begins with the selection of ingredients. That is why it is best to immediately take high-quality yeast, sugar or starch, water. Many problems can be avoided if you initially choose the right yeast for future mash.
If, however, it so happens that the mash ceased to ferment in the very middle of its preparation, you can add yeast and warm water. The whole mass must be heated. In the process of heating the yeast that was used at the very beginning will serve as a feed for new ones. As a result, the mash will again begin to infuse and ferment. You need to wait a few days to complete its preparation.
Additional addition of ingredients in such situations will not adversely affect the taste of the finished alcoholic product.
Some experienced bootleggers insist braga directly in a cube. This method has its own characteristics, which allow to obtain high-quality raw materials for the preparation of moonshine:
- convenience. It is not necessary to use a large number of tar for brewing.
- The effectiveness of fermentation. In the cube, the fermentation process is carried out evenly and quickly.
- Ability to quickly fix the bad. In the cube it is very convenient to boil the braga together with top dressing to eliminate the situation with bad things.
Many experienced self-racers, if they have turned out the marsh shriveled, boil it for some time and cool it. After that, pour sugar into the container. It is necessary to use a sufficiently large volume of this product. About twenty five percent of sugar from the total volume of home brew is added to the bad food.
The moonshineers, who for a long time are engaged in home brewing, have a large number of recipes for bringing the mash to the necessary condition, so that the drink will turn out to be of high-quality, tasty and fragrant. In many cases, the following methods are used to correct the evil:
1. Adding feed in the form of wheat.
Everyone knows that the activity of yeast is manifested under the influence of vitamins of group B. They are found in large quantities in cereal products. In order to fix the bad wheat fits perfectly. After its addition fermentation begins with great intensity. In addition, in a short time, the mash is drawn and can be used to make moonshine. When using wheat as fertilizing, it is noted that the moonshine has a pleasant aftertaste.
2. Adding Yeast and Sugar Separately.
Many self-racers know that it is necessary to add sugar or yeast to continue the fermentation process. When none of the methods works, you can add both. To do this, add them separately. First you need to dilute the required amount of yeast in the tank with warm water. Dissolve sugar in another container. After that, connect them and wait for the reaction. After that, the mixture can be poured into a container with mash and wait for its full preparation. In this case, the fermentation process will be efficient and will allow to prepare the mash in a short time.
Braga is a source of quality home brew. For its preparation it is necessary to make the maximum amount of effort. Samplers have to incur high costs to get a quality product for making top-grade moonshine.
If she is not a virtue, do not despair and pour it. After all, with all this, the efforts and means will be lost. We must try to save her. There are many methods for this. They are aimed at ensuring that all the ingredients that are present in its composition, again began to interact with each other. There are a great many methods to combat unkind. Every self-rider today has the opportunity the most optimal way.