Stir in some mash. brodinnya
Brodinnya is the main technological stage of the process through the preparation of moonshine. In addition, as you see it, lay down and see the finished product, and its quality. The process of ferrying is a folding chemical reaction of the distribution of cakes for diyu drіzhіv for ethyl alcohol, water and carbon dioxide,
yaka vimagak with high temperature conditions and singing con-centration of the Ingredients. However, zukor is not easy to transform into ethyl alcohol, water and carbon dioxide. The order of three values is set forth and by-products: lactic and burshtinic acids, glucerin, fusel oils. As a result, the fermenting of food products turns into an industrial wash product. Brodinnya є with a little step in the removal of moonshine. Vinyatok to become deprived of express-methods for accelerated wanderings for the additional non-interruption-free mixing-bath - for example, in pralny machines.
Cleansing The depo-dance is not cleansing, it means that the stench of meaning is, і. Zukor is finished, foaming is not tricky, and the beer is too little "hot". The literature describes the addition of ½ to 1 teaspoon of tsukru per dance.
Tse bouly b dances from zakrittyam klipu. However, the stench is less accessible and more important than cleaning. In addition, it is necessary to know how to get rid of the decals, so that you will not be able to get rid of the food. At the end of the hour, the second fermentation takes place, and at the bottom of the dance there is a speech. As soon as the beer was poured, there was a lot of fermenting candies, the dance could grow up for an hour after the second fermentation. That bazhano zberigaty dances, but in such a fall, without suffering from the fragments of the rock, the whole room was not sprinkled with beer, and the fragments of the dance did not spoil the dances.
The main warehouses for the wandering process: dripping and water
Drizhdzhi is the main ruinous power for the wandering process. Drizhdzhi are microscopic
Fungi, in the process of living of such (and at the same time, fermentation), alcohol is formed. From the point of view of microbiology, all others, which are being put on sale, can be classified as one type and only in size and quickly set up a siege and come to prepare self-distillation from be-me-sins. However, all the stinks have their own specialties.
Through a circle of tizhn_v, a good half-siege was formed. Pristіy for presuvannya cork crown. Perevaga crown the pole in the fact that the stench is hopeful and even more important to seal the dance. However, you will need new plugs for crowns and prisrіy, schob natisnut on the dance.
Cheaper alternativeMore than all in 5 estimates and corrections 14. The label can be glued to the dance floor with some kind of glue. It’s just for a friend to vikoristovutsya inkjet printer, the jarlik is not guilty of buty 26. Get wet, so the ink for the printer is not waterproof.
Beer brews are more suitable for brewing a grain of new brew with a low volume of sugars, they smell like sieges, and they take a little alcohol - 5-7%. With great concentrations of alcohol, the stench fixes "ailments" і vі-dіlyachi bogato domіshok.
bakeries Go for mash on sugar-containing syruin and add 7-9% alcohol. While others are found available, some of them are most often offered for sale (the smell is pressed and dry). Not so long ago, vvazhalosya, for the preparation of home brew is more beautiful to live with a press owl drіzhі. But in our hour, the quality of dry drіzhіv is the same as it is possible to vikoristovuvaty vikoristovuvaty with them. Especially good are recommended for themselves French dry drіzhі "Saf-LEVURE". With the help of others, you can make moonshine of good quality without an unpleasant smell and relish. On the other hand, it’s a bit of a pamyatati, but bakeries can fix their ginut when the alcohol content is 9-12%.
In such a rank, the beer of the skin dance is brought from the “glybin” of the fermentation tank. For a reason, as well as through a variety of additives, it is possible to ochikuvati, so the skin dance is individual. Protest, you can make a lot of fun from the tasting of winter dances. Pina Foaming even grows. Beer with half a teaspoon of tsukru on a dance to finish for the middle sp_nyuvannya. Sered beer with one or 1 ½ teaspoons of added zukru - beer with good and borderline drinks.
The stability of the beer - like a wheat beer - is infinitely better. Tsukor, which is just one teaspoon of table tsukru for 5 liters of beer, is perfect. Oskilki zmіst extract was known in the upper boundary, you could easily pick up three more brewer's water for more beer. Kolir Beer last demonstration of acceptance, yaskraviy wheat zhovty kolir. For sedimentation, the beer cleared up in the porous wort, for the addition of others, and now it’s bad.
alcoholic others They are similar to bakery, but it is more beautiful to be found in Braga cereals, filling up to 7-9% alcohol. Winnie drіzhі (cultural) garnі for mash from fruit and berry syruvina, moreover, the kind of sorts should be taken up to 16% alcohol, with the whole term wandering off.
Winnie others, as they save life with alcohol up to 18%, can be victorious for increasing the meznosti mash. Wild others are found on the surface of berries, especially those rich in grapes. You can vikoristovuvati for home brew from fruit-berry syruvin.
It is important to fall off the dance floor. 28 Beer zazvychay no worse than girke, which is also good for this type of beer. It's not marvelous, є okremі dances, like big girky, nіzh іnshi. Acid. Troja beer is sour. Brewing water is very strong for the reason. If the hardness of the water changes 14 dN °, the mash becomes luscious, so you can make extraordinary big words, tanin and talkin, as you can make it easier to cook on eggs, like malt and hops.
It takes a lot of time to get water from a hot water, and the dosage is foldable, then it would be easier to break the brewery just one more time, but the brewery is still hard, but it’s hard water with demineralized water until it reaches the level of hardness. Дріжі Beer does not swell with relish or the smell of drіzhіv, as can be found in mother beer drіzhdzhiv beer. Tse, shvidshe for everything, is tied to the vicars of the wrong friends. 16 Correct wheat breweries, ymovіrno, get lost in a shorter price and add more characteristic taste of others.
Wild others pick up 7-9% alcohol. However, vrahovuvati, when the broodzhuvanny sirovini go to the other wild dwellers in the braga, there will be a greater number of wicked houses.
The water for making the mash is guilty of being drinkable and because of the magic water is given to all the gigiєnich requirements - it’s clear-sighted, barless, not to smell, and a third-party taste. the process of wandering. at the same hour, the water can make it difficult to improve and improve the development of wandering, because in some of the few necessary other microelements. water for the request of mash is also not cooked - in the process of boiling, it will take a sip, which is used for activating the life of others.
Fruit flavors All dances may have little fruit flavors for wheat beer. Khmіl Wheat beer is only lightly streamed and does not smell intense hopu. Qia typical specialty also showcases my beer. Licorice. Beer є has a small excess of liquor. Dances from the addition of large quantities of tsukru trocha malodshe, ale in a pleasant setting.
Malt Emphasis on malt relish, ideal; wheat malt is good. Carbonova kislota15 Krim dances without zukru, added for the secondary ferment, for coking beer, and beer is accepted. Low-carbon beer is tasty and uncouth. First vidminnistu є colir: Franziskaner Hefe-Weissbier darker, I want others. 16. Smak shirshe і bagato "drіzhdzhovyh"; to be built as more lively. The food is fine, but the smell is more fruity and intense. Yak і ochіkuvalosya, the same beer is not more balanced; recipe for viroblyaє bіlsh zrіle vrazhennya.
cooking mash
If the syruin, others and water have been cooked, you can repair the mash. For those who need to know the fermenting їm-kistka of the necessary debriefing. A lot of things, like a trilithrovian jar, so whether it’s an amnest (a bottle, a bottle, a jar), is prepared for the material attached to the sourcing of food products - plastic, polyethylene, flask, metal (EMA-stainless steel). Most often, especially at the stage of brewing moonshine, mash is cooked from zukru. And rightly so, there is a very simple way of preparing mash, which can help you touch the basics of moonshine right.
Ale tse freshening up іdpovіda - also from the point of view of alcohol - in the main my idea about wheat beer. Schab beer is beer, people were brought to settle and farm. Throughout the history of beer brewing, a great number of grain crops has been growing. The stinks were preparing alcoholic drinks from leaked baked pies, as the stinks were vykoristovuyu for the sacrifice of religious ceremonies. The Babylonians took up the mystery of the brewery to blame the Sumerian empire of the Babylonians. Babylonian and Egyptian beer gained great popularity and was used as a hlib for the main products.
BRAGA Z TSUKRU
The distribution of warehouse candied mash is approximately the same: for 1 kg of sugar - 5 liters of water and 100 g of pressed milk or 18 grams of sugar. A handful of needs are active in a warm red rose. It is not less than 2 liters (per 1 sachet of dry drinks in a container of 100 g). Hang in a bowl of dry water and fill it up to half with warm water (not more than 28-30 ° C, if you can screw it up) and add a spoonful of zukru. If you want to mix it up and let it stand, the stench on the booze is pressed together for 3-5 minutes, and the dry three is more. While others are active, you can start before the fermentation tank is filled with water and sugar. With a handful of mnіst, half fill it with warm, ale not hot water, warm with parts the tsukor, send the skin at once to the smallest. For that, in the process of mixing up, the tsukor razchinit, I will come to the port. Drizhdzhi may need to change an hour or so before the first time. As soon as it becomes, others pour into the fermenting unit, for which the level of age is brought to the required level, topping up the required amount of warm water. Єmnіst There will be a lot of space for the pina, which was established during the wanderings. It’s like a fermenting place. I zakryvayut fallen asleep from the throat of the utensils of liquid locks, a gum mitten, punctured with a cold one in 1-3 months, or a crumb, unbaked pipe, dipped into a bowl of water. Such a brew to wander close for 7 days, for whom they are angry with another siege and overcame.
There are a few types of beer, like boules, served at different levels of quality. All beer was not brewed directly from malted grain, but from a small baked bread cake. This tradition has been preserved in Egypt until today. Hamurabi17 accepted the laws, it’s good for them. 17. The brewery has low beer and sales at enviable prices. Greeks and Romans The Greeks knew Egyptian beer for hundreds of years before the people of Christ and brewed things from them. From them the Romans added the mystery of the brewery.
However, both the Greeks and the Romans esteemed wine for the beautiful, and the beer was boiled with a head rank, reminiscent of the lower class. Nіmtsі Teutonsі, іmovіrno, threw up the brewery early and right away. The very early grave was found close to 800 years before our era. On the day of the Egyptians, the Teutons were marked for an early stage, so that it is possible to brew beer from the sprouted grain without the need for a second, and then go through the bread and take it.
Uwaga! A water seal (hydraulic seal), between the access steps before the hour of wandering, is not only consumed in the wash of non-demanded microflora, but it is allowed to significantly reduce the products oxidized in the wash, but in the finished product itself. In addition, for the bulb of gas, which goes from the tube through the water, one can judge the intensity of the wandering process.
Roman Campaigns Bring Nimetske Brewery Art to Great Britain, de vono bulo rozvinene. The brewery was widened wider in Nimechchin and there was - like a vipichka hlib - to the house of a housewife. In such a rank, it is baked, when the wort is boiled and the hops are added to the hops, the beer will be more trivatible. Oskilki Chentsi demanded beer in Pershu Cherga in the form of a dietary supplement before the hour of Great Lent, the smell of live beer, like other wheat beer, was consumed. The oldest and the earliest active brewery is the Weihenstephan Monastery, who will stay for hours.
BRAGA Z starchy SIROVINI
It’s a big folding process, some of which can be used for saccharification of starch, for whatever enzyme is needed to be found in malt. Yaksho mash is cooked with starch To scrub it, dilute it with water, dilute it with starchy milk. Then pour the starchy milk into the boiling water and shake it, not allowing the paste to be set. It is necessary to feed the whole hour and add starchy milk on a step-by-step basis. Cool down quickly to a temperature of 60-65 ° C. Add malt milk to the size of the starch; To add a tiny amount of malt milk to the smallest size of malt milk, go to the top of the prozora ridina. Tsei rozchin zalishayut at a temperature of 60-65 ° C for 3 years, by stretching out the saccharification with starch to end. Rozchin vikoristovuyu to prepare mash.
For a long time, it wasn’t victorious for the brewery, fermentation was carried out by wild drinks, and it was not even transferred. In fact, the price of alcoholic drinks, grains from diluted, fermented honey. Zustrich Bula is highly rated by nimtsy and beer. Promislova revolution Until then, all beer was brewed before fermentation, the bottom of the brewery was only charged, for good reason, and hardly broader.
Tse allowed vikoristovuvati the same way with the same characteristics and, even more, the brewing of the same beer. The infrastructure of a brewery is necessary for brewing and sourcing of finely brewed beer, which is magnificent and superbly expensive.
When cooking mash from wheat or other grain Once again, soak the grain for a few days, then germinate for 3 days in a warm month and dry it for 12-14 years. For sprouting grain, crush coarsely with a pusher and add water in the ratio 1: 3. Then, in a different way, add sugar in a rosette of 200 g per 1 kg of grain; (preparation of div. Vishche) in spіvvіdnoshennі: for 1 liter of water and 2 kg of wheat, or 0.16 kg of malt milk is taken. Otriman sumysh insist on a stretch of 10-15 days in a warm place, periodically crushing and vividly settling on the surface of the pin. The dishes with the braga should be covered with cloth or gauze, so that the smell of the combs will come.
Pislyamova beer is a mysterious beer. A spate of birth, sacrificed to the gods, and then even more vividly, as in the bagatokh variaatsiyah sp'yaniv masi. The first function saved the beer with a stretch of thousands of years, until the present day! It was only in the crying part of the great majestic hour for the life of the people, and it became clear to the people, for the rest of the 150 years, that it’s right for us to brew beer. For brewing beer, you need only water, sprouted grain, hops and others, and not all.
With a variety of Ingredients you can grow a great number of different types of beer, depending on whether you are using them. In any case, the beer supra-juvenile the whole genesis of human civilization and became a small part of it until the whole day. Recipe for preparing 10 liters of wheat beer. First wort: close to 13%. Warehouse: brewery water, wheat malt, barley malt, hop, fermented beer and beer.
When preparing mash from cartoons They re-bathe them - add, add 1 liter of water to 1 kg of cartopl, and cook it for 1.5-2 years to the paste (the process of reworking cartopli of descriptions of food). They are added to the starch before the process of splitting. For the whole complexion, the paste will cool down, as only the temperature of the paste will drop to 60-65 ° C, in the new addition and soften before refining the malt. Malt can be prepared for a special meat grinder in an hour, while the paste is cooked. In order to process the splitting process, the temperature of 60-65 ° C must be vitrimuated with a stretch of 40-45 quills. For a whole container, in which there is a paste with a mixture of ice, it is crooked with warm speeches, or it is displaced near the bath with hot water. The same rite can be used to prepare a mash from grain or corn.Oh, add, if not necessary, until it is fermented, add 2-2.5 liters of water to 1 kg of grain and boil it with good brewed porridge.
Pom'yakshennya vodi Viznachte zhorstkist vodi. If the temperature is 10 daN °, brewer's water is guilty of buty rozm'yakshena up to 5-8 daN °, either with calcium oxide, or diluted with demineralized water. Peeled Vikoristovuchi kivsh, filter the mash through cheesecloth and into the opener. Visnachte vm_st extract. Mark is now in gauze. Wipe the empty puree and puree, add the filtered wort in the puree and puree.
Repeat the process until quietly, as long as all 9 liters of water will not be successful or if the extract is not in stock at all 1%. Livar infusion for the purpose of the concentration of wort is guilty of stockpiling close to 13%. give. Seasoning kip'atiti yakomoga shvidshe, kip'atiti. Cook 90 chilin, vіdkrivati and gotuvati energіyno. Put the casserole in a well and add ethanol-cooled cooling elements to the wort. The wort is brought to the fermentation temperature of yakomog shvidshe. Filter the wort through sterile gauze in a fermentation tank purified from ethanol.
Organization of the wandering process
Dotrimannya temperature regime є head wash і continued wandering. Practice has shown that the temperature is 20-23 ° C is the most friendly for alcohol fermentation. If you cook the mash in a cold season, then there is a lot of trimati in an opalized environment. At any hour of fate, it is necessary to have a unique stretch of sleepy light. At the same time, it was established that the temperature should be the same, both day and night, without any needles. So, as soon as it gets cold in the cob wandering period, you can increase your zupinite, do not marvel at those that are not all vibrated. At low temperatures, there is no way to dry out, the stench "sizzle", I want to feel alive, but alcohol is not vyrobok-yut. At the same time, the temperature changes. The price can be revived by changing the space with the brago in a greater warmth of the place, or a little bit of food, but before the braga, it is necessary to “revive” the change by the way. It is easier to get the wash for the help of a sklya aquarium heating, bridging it into the compartment with a beer (the whole attachment can be used to adjust the temperature of the wash during the wandering process). While the temperature of the wandering is not safe, so as it may so weaken the life of others, as soon as the robot is not aware of it. In general, it is recommended to take a rubber pipe wort from others, to add new ones and to put the wort at a temperature of 20 ° C.
Special energetic changes or airs of squeezed food are sour. Give the fermentation suspension, mix the disinfectant with a spatula. Cover it with a sterile kitchen towel or with a scrubber. Instead of the extract, use the extra beer spindle. Drink beer in a dark place and take close to 4 days. Yaksho beer was poured into dances early, the dances can vibrate through the overworld.
District newspapers are trying to slow down self-revision: a beer brewery cannot be so harsh, why is it wrong? Mix it in a wooden vat with a spoon, drink the song and, vividly, have your beer broadly - yak idea! What do we have of old photographs of Chents. First of all: you can make yourself more beautiful, but not all breweries with beer in the police supermarket.
The process of wandering, beckon to fix it in 2-3 years or after preparing the mash, it is cleverly possible to divide it into three parts. There are a lot of ways to grow older and easier to grow. The temperature of the wash trocha is moving, the carbon dioxide is growing in the very beginning, and it is only faintly visible along the edges of the court. For a whole hour, a number of others grow 5-6 times. At the other stage, the stage of the head fermentation, the multiplication of others is reduced, then the others are repaired as hard as possible to transform the sugar into alcohol, at the same time you see a lot of acid and the whole surface is covered with pe-ny. The temperature of the home brew quickly shifts to 28-30 ° С, and the amount of zukru changes greatly. If the tsukor mayzhe zvsim razkadetsya, the third stage is the quiet wandering, so called post-fermentation. The first stage (zbrodzhuvannya) is 18-26 years old, the other (burhlive brodinnya) is 12-16 years old, the third (additional fermentation) is 15-30 years old, and in case of vicorian buryak-vichny tsukru, fermentation is 90-120 years old. Wandering for a period of 7 to 12 days in the fallowness from the quality of others, the temperature regime and the warehouse of the mash. Chim is more trivial, burhlive brodinnya, tim is more spir-that will be in the mash, so it’s just like the hour before it’s converted into alcohol and carbon dioxide gas. At the same time, in a boisterous wandering, there are two periods: a wily wandering wandering and a smudging wandering. With a boisterous wandering, it’s trivial to ring for 3-5 days, the mash is strong, to drink, to blow up, and to remember the hour, when it’s overflowing in the dishes above the river, there’s a space that might not just vibrate and the stopper. Tse first wandering is called also one of the top ones, so as others at all hours are the head rank at the top balls of the mash.
Uwaga! In some way, through the over-active wandering, it forms a lot of pins, as they wiggle to be called. That is necessary for the process of wandering trochas to extinguish. For the sake of it, you can rearrange the unit in a colder place, and after 2-3 days, as soon as you wander through, turn to a colder place. It is also possible to vikoristovuvati one of the so-called defoamers: add 50 g of roselinnogo butter, or add a packet of dry dirzhiv "Saf-moment", or add a crumbled oven to the menu.
Then the wash will calm down, the vision of the gas bulbs decreases, and when you fix it, settle the dishes to the bottom. Tse means that the boisterous wandering has ended and the wandering smut has grown older, also called the lower one. It’s trivial until it’s quiet, as long as the fungi are not broken down into alcohol, all the tsukor, or if you don’t drink the alcohol, you can’t drink it in any way. 11when the head of the brodinny home does not drink too much, the bulbs of gas from the skin day are seen all the way up and down. Until a single hour at the bottom of the Vipadaє to endure the great siege, to become the head rank of the others. The color of the braga grows old. At the stage of the stage it is necessary to get involved, so the wandering has ended and it is possible to start before the ferry. At the end of the hour, for the savor of the mash, it stops being liquorice and becomes slightly girkuvatiem. The smell of brew takes away its dignity, and it’s a bit of liquorice, ale sourness in new, all one is guilty of seeing. In order for the wash to light up and sink to the bottom of the container, it is necessary to gently pour the wash with the help of a hose, not to make a mess. Bring the mash on the whole siege, so as at the bottom of the bottom, a lot of this ball of fluffy siege is laid down by the head rank from the dead others and it can be quickly lost and rotted, with the whole mash to convey inappropriate relish and warmth. Before the distillation, it is recommended to use the Trovan mash through a paper filter, or put it in gauze, to see sieges and an excess of others, when you see a bit of others, you see an uncommon smell, you might see something like it.
For the value of the step of readiness of the wash in the world of maturity, there are so many titles of unkind - a surplus concentration of zukru. For the whole, take a sample of the mash in a 200 ml bottle and filter through a linen fabric. After the filtered wash, turn the bottle and lower it there. Show the attachment not guilty of perevischuvati 1 002 - the price of a concentration of zukru 1%. On the relish of the liquor of the BRAZH-ki, as a rule, do not go into it.
Uwaga! Not to be admitted, yet the wash has “stopped” and the quality of the final product is lost. Ale and kvapiti-sya vikoristovuvati mash before term may not be varto. You can see only a few moonshine - it’s not enough.
Uwaga! For an hour wandering, when alcohol is rejected, alcohol is added to oxidized, as a result of which a lot of oxidized products are established, which can be consumed in self-goning, for example, alcohol aldehyde, which is used to create alcohol. Also not safe are oxidized products: ethanol, methane, octic acid.
Brodinnya is to achieve a foldable chemical reaction, before the hour when the sugar is converted into ethyl alcohol. The result of the whole process will be successful if you get rid of the extremely high temperature conditions and correct norms of the products.
The temperature during the wandering is not lower than 18 ° C and not 24 ° C. At higher low temperatures, especially on the cob, the process can become salty, so as the cold gives life to others. It’s hard to wander, I want the whole tsukor not to vibrate yet, it’s necessary to “wake up” others by mixing the wort, and then bring the temperature back to normal.
Visoka temperature is not safe for wort; To increase the reduction until the norms do not renew the process of wandering.
In order to correct the camp, it is necessary to take the wort, the vicorist gum tube, in order to introduce it into the new one. The temperature of the food in the surrounding area is not guilty but 20 ° C.
As far as all technological vicinities are concerned, the speed of the wanderings will be directly proportional to the concentration in the braga zukru. With a great need for the nobility, when alcohol is approved, more than 10% vol. wandering around. Tse means that when there is no tsukru, it’s easy to get along, and when there’s an excess in the wash, there will be non-vibrating excess.
When preparing moonshine from fruits and berries for the purpose of concentration of all ingredients, it is necessary to take as a basis the production of products, as vicorious to prepare moonshine from fruit: -your sirovini, altogether, at the same time, there is an indicator of fruitiness and instead of a vology in this chi іnshіy sum.
The technology of preparing moonshine from grain crops is easy to see. Tsukor slid brothers with 200 g per 1 kg of grain, others are taken with a rozrakhunka 50 g per 1 kg of grain. Malt milk is required 160 g per 1 liter of water and 2 kg of wheat for a living. All the Ingredients are re-stirring, and I am sure, if they do not wander around, cover them with gauze or maternal servetka. If you don’t hit the wort, you’ll smell coma. Stretching for 10-45 days, while the home brew insists on warm contemplation, it is necessary for an hour from the hour to strike and to know to appear at the top of the pin.
To prepare potato moonshine, you need 6-8 kg of potato for 10 liters of water, 200 g of malt sum, 300 g of sugar and 150 g of others.
For pea moonshine, 2 kg of peas per 7 liters of water, 200 g of malt, 250 g of zukru and 100 g of others are required.
The fermentation was carried out correctly, it is important not only to precisely adjust the recipe and the temperature regime, but it is correct because the hour of completion of the fermentation process is correct. At the end of the brew dosage, add a sweet and sour-liquor aroma, which comes at the change of a pungent smell. In addition, the mash is ready with a special lightly girkuvatiy slick. If you want to gas until the moment and end, when you shake the court with a brago on the surface, you will start to see a spout of bulbs.
If the moment of completion of the process of wandering was not indicated accurately, and the braga was over-ripe, then the quality of the ferry would be insufficiently good. The turn of a dairy product into such a drop will significantly speed up.
Visually, the moment of the dosage of the mash can be finished smoothly, so as the signs of readiness in case of victorian growth can be slow. There are several types of wanderings: cover, pint, change, overflow and hvilyaste. So, for cartoplian mash, it is not typical for wandering around, but if everything has appeared, it means that the process of drifting for the reason has weakened. In general, it is necessary to introduce new wort into the wort. With a pinty fermented wort, you can pour the edge of the dish, in which it can be found, until the end of the siruin is consumed. You can find such inappropriateness to help the so-called foaming cattle, to which to bring olia, melted bacon, fermented pastry and malt. Zupiniti piniste wandering is possible if you transfer the dishes with the wort to a colder place. After 2 or 3 days, during normal fermentation, the wort can be turned in the warm place.
The wanderings were successful, good others are needed. As moonshine is prepared from berries or fruits, you can vikoristovuvati so called wild others. To remove it, it is necessary to pick up the berries in dry weather, pick them up with unclean trees and put them in a botel, adding the sugar and water. For 2 bottles of berries, 1 glass of water and 0.5 bottles of zukru are required. Then the bottle needs to be scared, once it has been mixed well, it is corked with a cotton crust and put in a warm dark place for 3 days for infusion. If a sik appears, you need to anger and filter through cheesecloth. The process of siq is a tse and є sourdough, so that the substitution of breeders becomes stagnant. To prepare 10 liters of mash, 300 g of sourdough is required. Wild others do not tolerate trivial gains, their powers are saved for no more than 10 days.
In addition to the savory dirges, in the quality of the sourdough it is also possible to mix the hops or tomato paste (її maє buti in 2-3 times more, nіzh dіzhdzhіv).
For an hour, fermentation, crimson ethyl alcohol, is established і oxidized products: methane, ethanol, acetaldehyde and octovic acid. I’ll drink it and drink it for my health. It is possible to change the amount of food in the brew and moonshine if you have access to the food in the wandering hour. For a complete increase, the amount of zukru introduced into the wort is approximately 15-20%, or a water seal, which is installed on the dishes with a wash.