Tolerance baking yeast. The optimal fermentation temperature of home brew for home brew

What is the optimum fermentation temperature of home brew for moonshine, and how does the output outside the permissible parameters affect the quality of the final product? In order to answer the question posed, it is necessary to sort out in detail what processes occur in the brew during fermentation.

What are yeast in bragie for?

Braga is not just a mixture of water, yeast and other components used to provide comfortable conditions for developing organisms. It is a small closed ecosystem in which an optimal environment is created for the reproduction of microscopic fungi that convert complex carbohydrates into alcohol and fermentation by-products.

Ethyl alcohol is released in the presence of sugar

Under normal conditions, with free access of air and sunlight, fermentation products prefer to receive energy through primitive respiration ─ by processing oxygen and releasing carbon dioxide into the environment.

This way of development is considered more efficient because it allows you to quickly increase the number of individuals in the population.

For the first time, the dependence between the oxygen concentration in the experimental mixture and the speed of fungal cell division was discovered by the world-famous scientist Louis Pasteur in 1857. The Pasteur effect partially explains the rapid adaptation of fungi to different conditions, in connection with which they can survive in almost any environment. Read more about the fermentation of home brew in this video:

When large amounts of glucose, sucrose or other carbohydrates appear in the habitat, the yeast abruptly changes its nutrition cycle, starting to process sugar and release ethanol and carbon dioxide.

Anaerobic conditions do not interfere with the development of unicellular organisms, which is another evolutionary advantage of yeast over other types of bacteria and fungi.

In nature, the most suitable habitats for wild yeast are substrates with a high content of sugars ─ the surface of fruits and leaves, as well as soils, within which the phytomass rich in carbohydrates grows.

Over time, humanity has learned to apply the unique properties of yeast for its own benefit. The first finds, indicating that people used the products of fermentation for personal purposes (mainly ─ sap of plants and fruits, honey, rice and wheat), belong to the Neolithic era. In addition, the remains of vessels with the likeness of modern wine were found on the territory of Georgia ─ carbon analysis showed that the age of such finds is about 8 thousand years.

For the fastest maturation of the mash, provide it with optimal conditions.

Modern winemakers and producers of strong alcoholic beverages use all the same ancient technologies, because yeast cannot be ordered to work faster ─ all that can be done is to provide optimal conditions for their proper development.

What temperature is necessary for yeast?

The release of alcohol by yeast ─ is nothing more than a normal chemical reaction aimed at transforming one molecule of glucose into 2 molecules of ethyl alcohol and accompanied by the release of two more molecules of carbon dioxide. In addition, a sufficiently active release of energy occurs during the course of the reaction — sometimes such a process (with an insufficient amount of free space and the absence of artificial or natural heat removal) leads to excessive heating of the mixture, which leads to the death of the entire population.

During fermentation, a large amount of gases is released.

It is believed that the optimum temperature of the mash must be maintained at from 24 to 30 ° C. Too cold conditions entail the deactivation of the entire colony, with the result that fermentation slows to a full stop. What threatens this phenomenon?

First of all, Braga contains not only yeast, but also other microorganisms ─ lactic acid bacteria and fungi of various species, which, having felt the absence of natural competition, begin to actively proliferate.

As a result, instead of alcohol, acetic and lactic acid is released into the environment, the presence of which has a drastic negative effect on the organoleptic properties of the final product. In addition, if the normal is able to completely recycle within 5-6 days, then the supercooled mixture works from several weeks to months. Passive fermentation of the part is used in winemaking ─ in this case, the low metabolic rate of yeast allows you to avoid an increase in the concentration of foreign substances (fusel oils, esters, etc.), which give the braga a characteristic odor. For information on how to make the right sugar margarine, see this video:

The danger for the mash is fraught with overheating of the mixture - in this case, the yeast not only stops the processing of sugar, but also begins to actively die. Just a few hours of such a critical temperature regime is enough for the colony to completely stop its livelihoods. That is why a particularly important task is the timely removal of heat from the tank with home brew and compliance with the mode of its preparation. On average, the irreversible negative effects begin when the mixture reaches a temperature of about 40 ° C.

How to provide optimal conditions for fermentation?

Temperature fermentation ─ it is one of the stumbling blocks among experienced moonshiners. Dozens of articles, notes and even books are devoted to this issue, but there is still no universal solution to the problem.

Strictly monitor the sugar concentration in the initial mixture.

The fact is that in order to calculate the most acceptable parameters, many factors should be considered, the list of which includes:

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volume of home brew;
the material of the container and the thickness of its walls;
sugar concentration in the initial mixture;
type of yeast;
the presence or absence of a hydraulic lock;
the sequence of preparation of the mash;
temperature in the room where the container is stored.

To maintain the temperature of the mash at an optimal level, additional devices are often used. The simplest and most accessible method of controlling fermentation conditions is the installation of a remote electronic thermometer, the sensor of which is placed directly in the container, and the part with the display is taken out of its limits. In addition, in stores for aquarists, you can purchase a compact glass heater of small capacity - such a device is turned on as needed, at the same time controlling the degree of heating. It makes sense to provide the optimal amount of heat in the tank with braga during the cold season or in cases when the mixture is stored in a cold room for moonshine. To learn how much sugar you need to brag, see in this video:

In order to avoid overcooling of the mash, it is recommended to maximally isolate the surface of the fermentation tank from external factors. Foil polypropylene is an available material used for insulation, thanks to the optimal combination of insulating properties and cost, it is used not only to provide comfortable fermentation conditions, but also to accelerate the distillation itself.

The walls of the distillation cube, improved by this method, store heat much better and speed up the process of obtaining a strong alcoholic beverage for 1–2 hours.

Sheets of polypropylene 5-10 mm thick are wound in 1 or 2 layers, after which they are fixed with adhesive tape or household glue.

The temperature during cooking

In order for the fermentation to proceed in a regular mode and to end on time, it is necessary, first of all, to correctly prepare the initial mixture.

Initial cooking temperature 3- - 40 degrees

Many novice self-racers do not pay enough attention to this issue, which entails obtaining unexpected results, and even complete damage to the entire product. What rules should be followed during the preparation of the mash?

The initial water temperature for the mash must be about 30 - 40 ° C. The fact is that the preparation of yeast for work does not happen instantly, and while the operations of stirring sugar and the awakening of dry or compressed yeast will take place, the water will have time to cool to acceptable values (24 - 30 ° C).
During the dissolution of sugar in water, its crystal structure is destroyed with simultaneous absorption of a significant amount of heat. It is not necessary to make accurate calculations, based on the existence of this feature, but you should be aware that after adding sugar to the mixture, the temperature may drop by 1 - 2 ° C.
Extreme attention is paid to the state of the mash in the first few hours after the start of fermentation ─ during the activation of the yeast, a significant temperature jump occurs, and the volumetric cap of the foam that forms on the surface plays the role of a thermos.

After the ferment has completed its fermentation, the tank needs to be placed in the cold for a few days ─ having experienced a sharp change in temperature, the yeast will hibernate and the liquid itself will lighten noticeably, which will allow it to be more effectively separated before distillation.

Can fermentation be accelerated by changing the temperature of the initial mixture?

All processes occurring in the fermentation tanks are distinguished by a high level of complexity and require additional control. Braga itself, being a relatively closed ecosystem, is fully capable of independently regulating its own temperature regime, taking into account the peculiarities of fermentation.

If the amount of heat generated by the yeast exceeds the permissible parameters, the rate of microorganism multiplication gradually decreases, which leads to a cooling of the mixture.

In order to accelerate the production of ethyl alcohol, it is necessary not to heat or cool the fermentation tank, but only to maintain its internal temperature within acceptable limits. Read more about the fermentation temperature of the mash in this video:

In most cases, additional cooling of the mash becomes a necessary task. A good fermentation tank should be designed so that excess heat from its surface is freely transferred to the environment. In industrial conditions, the mixture is often forced to cool by transferring brew through a system of coils or immersing special refrigerators inside the tank.

The equipment used for home brewing can also be supplemented with similar devices, however the expediency of such an upgrade remains in question.

Experience shows that a correctly made brew matures over a period of 5 to 7 days, and not only the temperature regime, but also the availability of top dressing, the tightness of the vessel, and the type of yeast are of great importance. Any manipulations with an increase or decrease in temperature without carrying out preliminary accurate calculations can lead to the fact that the mixture becomes the optimal medium for the reproduction of pathogenic bacteria, and all useful microorganisms that process sugar into alcohol will simply die.

Where and how to put the braga?

Fast and complete fermentation requires providing optimal conditions in the room where the tank will be located with the sink. Considering the fact that the maximum temperature of the mixture should not exceed 30 ° C, the place for its storage should be chosen based on these parameters. E

if in a private house the house manages to be placed in a heated basement, the microclimate of which is maintained within relatively stable limits throughout the year, then such an exit from the situation is not possible for residents of city apartments.

Most often, the fermentation tank is installed near the radiators, which may result in excessive warming of the mash. To ensure that the tank receives the required amount of heat and does not overheat, it is recommended to protect it from the battery with wooden boards, and wrap the container 1 time per day.

As for the light regime, the optimal conditions for the reproduction of yeast is almost complete darkness ─ in the absence of light, not only increases the activity of beneficial fungi, but also minimizes the risk of exposure to the final product of pathogenic microorganisms.

Fermentation temperature ─ this is one of the main parameters, which depends not only on the rate of ripening, but also on the taste qualities of moonshine. Too high a temperature severely affects the general condition of the yeast and can lead to their death. Reverse conditions are also unfavorable for fungi, since in cold brag the processes of their vital activity slow down and the maturation period of the initial mixture increases markedly.

The disadvantages of conventional yeast (which were forcibly introduced since 1947), distributed in the trading system (and usually used by enterprises in the manufacture of bread):

yeasts create the most fertile environment for a cancer cell, a cancer cell multiplies in these yeasts 2-2.5 times faster than usual (a cancer cell in a yeast solution increases its volume 2-3 times in 1 week).
there is a process of fermentation and accumulation of alcohols (and, as you know, alcohol is a protoplasmic drug) in the body.
the growth of viruses and microbes increases thousands and thousands of times, that is, it is a pathogenic environment for our body.

An alternative to yeast is sourdough: make bread on hop alum, or use bread sourdough.

Thermophilic yeast is so reactive and tenacious that with 3-4 times the use of their activity only increases. It is known that when baking bread, yeast is not destroyed, but stored in capsules of gluten. Once in the body, they begin their destructive activities. During the reproduction of yeast, ascospores are formed, which, appearing in our digestive tract, and then, getting into the bloodstream, destroy cell membranes, contributing to oncological diseases. When baking, fungi do not die completely, because able to withstand 500-degree load and, entering the body, multiply and attack the intestinal flora, destroying it.

Scientists have found that the main property of yeast is fermentation. With yeast, this property is transmitted through bread (in one cubic centimeter of mature dough, there are 120 million yeast cells) in the blood, and it begins to ferment. The resulting fusel gas flows primarily into the brain, disrupting its function. Sharply worsened memory, ability to logical thinking, creative work. Acting at the cellular level, the yeast causes the formation of benign and cancerous tumors in the body. There is an impact on the cell, depriving it of the ability to divide, that is, to generate healthy cells.

Yeast multiplies in the conditions of the organism in a geometrical progression and allows the pathogenic microflora to actively live and multiply, inhibiting the normal microflora. During fermentation, which is caused by thermophilic yeast, there are not only negative physiological changes, but even anatomical ones. During yeast fermentation, the diaphragm does not perform oscillatory movements, takes a forced position, the heart is horizontal (in relative rest), it is often rotated (that is, rotated relative to its axis), the lower lobes of the lungs are squeezed, all digestive organs are clamped by extremely distended intestinal deformed gases , often gallbladder leaves his bed, changing even the shape.

Yeast is such a natural and indispensable product in the kitchen for any housewife. How many tasty breads, buns and pies can be baked from yeast bread. However, in order to always succeed in baking yeast dough, you should follow a certain technology of using yeast. Any self-respecting culinary specialist knows about the temperature at which the yeast dies, and what temperature will be optimal for their active work.

So, at what temperature does the yeast die? Before preparing the dough, fresh yeast must be dissolved in water or milk, at a temperature not exceeding 45 degrees. The ideal temperature for breeding or working yeast is a temperature of 27-35 degrees. In order not to make a mistake in technology, before using water or milk, dip the tip of your little finger in them. If your feelings did not change (the feeling of cold or burning did not appear), then the liquid is about your body temperature, and this, as we all know, is 36.6 degrees.

Fresh yeast consists of almost 66% of protein, the denaturation of which occurs at a temperature of 60 degrees. Vitamins and minerals die at a temperature of from 40 to 70 degrees. Hence the conclusion that the death temperature of the yeast is in the range from 40 to 60 degrees.

However, not only high temperatures can have a detrimental effect on yeast. Some housewives buy yeast for the future and freeze them until better times. One-time freezing does not particularly affect the properties of the yeast, but do not abuse it and do the procedure several times. In addition, the defrosting of the yeast should proceed smoothly. Yeast from the freezer should migrate to the refrigerator, and only then to the conditions room temperature. This is the only way you can maintain their vitality.

Dry yeast dies at a temperature of 40-45 degrees, as well as fresh ones. But here the dough temperature is taken as the basis for the measurement, since it is customary to add such yeast directly to the flour.

There is a theory that there are some thermophilic yeast that can withstand temperatures (just imagine!) Up to 500 degrees Celsius. However, today, this is just a myth that does not have scientific evidence.