How much pressed yeast is needed for mash. How to put mash on moonshine from sugar and yeast? The correct proportions of sugar mash according to the recipe

Moonshine made on the basis of beet sugar - classic recipe proven over the years. In its preparation, the slightest nuances are important, including the proportional ratio of ingredients and the choice of dishes for mash. Only by observing the technology to the smallest detail, you can get alcoholic drink high quality, which will not be ashamed to serve guests at home. We propose to study in more detail all the intricacies of preparing mash from sugar and yeast, to analyze the proportions of the components in the manufacture of moonshine based on it.

Properly made moonshine is environmentally friendly pure product, the cost of which is lower than store-bought alcohol. A liter of drink is learned from one kilogram of sugar at a price of about 50 rubles. Ready alcohol can be ennobled, giving it a pleasant color and aroma. The production cycle begins with the manufacture of mash. For this you need to prepare:

• glass bottle or can of suitable volume;
• a heater used to maintain the temperature in an aquarium;
• products for making mash (water, yeast, sugar);
• water seal;
• a device for measuring the concentration of sugar.

The water seal allows the free exit of carbon dioxide, which is formed during fermentation, but at the same time prevents oxygen from entering the tank. Some amateur distillers successfully replace it with a regular rubber glove. A heater is also needed only in cases where it is not possible to place the mash for maturation in a warm place. A saccharometer is an optional device, but it greatly facilitates the organization of the process.

Before you put the wort for fermentation, you need to thoroughly wash the dishes in which it will ferment. Clean dishes are a guarantee that excess acid will not appear in the mash, which will spoil the organoleptic properties finished product. Before pouring, the fermentation container is raised about half a meter above the floor, so that it is more convenient to drain the fermented mash.

How to choose a container?

For the manufacture of mash, sealed dishes made of glass, aluminum or plastic are used. As a rule, bottles or cans with a volume of 25-30 liters are used, but the distiller can choose other containers. It all depends on the scale of home production. The main rule that must be observed: only three-quarters of the volume is filled with mash. It is most convenient to use flasks equipped with a tap located slightly above the bottom. With its help, it will be easy to drain the clarified mash without affecting the sediment.

If we talk about the most suitable material, then glass is considered the best in this regard. However, other utensils suitable for food contact can be used without concern. Taste finished moonshine it won't affect it at all. AT home production use aluminum milk cans, pots and vats with enamel coating. Suitable for keeping mash and utensils made of food-grade plastic.

How to calculate the amount of ingredients for a bookmark?

To make moonshine, three main components are used: water, yeast and sugar. The last two ingredients ensure the fermentation process, as a result of which alcohol is formed. It is preferable to use alcoholic yeast for preparation, they provide improved organoleptic properties of the finished product. The wort during their use is stronger, which means that the time for distillation is reduced.

When calculating the required amount of products, keep in mind that the liquid should fill the dishes by ¾ so that the fermented mash does not break the water seal. Sugar is taken in a ratio of 1:4 to water. A kilogram of "sand" will require 100 g of pressed or 20 g of dry yeast.

The average proportions are calculated for yeast of Russian or Belarusian production. Foreign analogues may differ slightly. Carefully read the instructions, which contain information about the required ratio of sugar and yeast. If you put them more than they should, the mash will ferment, and there will be too much fusel oil in the moonshine. And with a lack of yeast, the process will go too slowly.

Classic recipe

Using the proportions above, we calculate required amount products. For a 30 liter container you will need:

• beet sugar - 5 kg 600 grams;
• purified water - 22.5 liters;
• alcohol yeast - 120/560 (dry / pressed) grams.

This is what it looks like classic version mash recipe from beet sugar and yeast.

Water, bottled or filtered, is heated to 30 degrees and poured with sugar, previously poured into a container for making mash. If you are not sure about the quality of sugar or use fermented jam instead, for example, use an alcohol meter. For mash, density indicators should be in the range of 18–22%.

Yeast is pre-bred in a liter of syrup, left warm for ten minutes. This process is called rehydration or activation. Diluted yeast is added to sugar syrup. In order for the fermentation process to proceed more intensively, 20 pieces of grapes (raisins) or half a glass of strawberries and raspberries are placed in the must. In winter, the berries are replaced with half a loaf of rye bread.

The neck is wrapped with several layers of gauze or a water seal is installed and the container with the mash is placed in a warm place, wrapped with an opaque cloth. Please note that the temperature should be constant and not exceed 25-30 degrees, at a higher temperature yeast may die. An aquarium heater helps to maintain the set conditions.

How long is the fermentation period?

In the right conditions, yeast mushrooms begin to multiply rapidly. The result of their vital activity is the release of carbon dioxide and ethyl alcohol. As sugar is consumed, the intensity of the process decreases, and then stops altogether. Depending on the characteristics of the yeast strains and the temperature of the wort, the process takes from two days to two weeks, most often it is enough to withstand the brew for five to seven days.

How to determine the readiness of the wort?

Ripe mash ceases to emit carbon dioxide, bubbles and foam on the surface disappear. The liquid brightens, and a dense yeast sediment forms at the bottom. It has a strong alcoholic smell. The ripened mash should have a bitter taste, if the sweetness is still felt and foam forms on the surface, you can stand the wort for an additional two days. If the fermentation process is over, but the taste of the wort remains sweet, then there is excess sugar. This will not affect the taste of the final product, so you can safely proceed to the next step.

Preparation for distillation

Preparation of mash for processing into raw alcohol consists of two parts. First, the yeast sediment is separated from the wort. This can be done by simple filtering. To remove even the smallest particles, a teaspoon is first added to the wort. citric acid, then after a few minutes the same amount of soda. Each time the liquid is thoroughly mixed. After the sediment has been removed, degassing must be carried out to remove excess carbon dioxide. For this purpose, the mash is heated to 60 degrees, stirring vigorously. Preparation can be carried out in the reverse order, the essence of the process will not change from this.

When lightening mash, natural clay is often used. Concrete is preliminarily diluted in warm water (300 ml tablespoon) and allowed to swell. Then the mixture is added to the mash, stand for a day and the clarified liquid is carefully drained, and the sediment remains at the bottom of the dish.

Making moonshine

After degassing and clarification of the wort, it is poured into alembic. The first preliminary processing does not involve the selection of fractions. "Pervach" is subjected to repeated fractional distillation, and before that it is additionally cleaned of excess fusel oils and other harmful components. To ennoble the taste of strong alcohol, it is used Activated carbon(birch or coconut), at the rate of 10 grams per liter of drink. Several layers of gauze are placed in a large funnel, coal is poured in and the expelled moonshine is filtered through it.

After preliminary cleaning proceed to. Raw alcohol is diluted to 20% concentration, again poured into the working container and slowly heated. At this stage, “heads” are taken drop by drop in the amount of 50 ml per kilogram of sugar. The next fraction of moonshine, the "body", is collected to a strength of 45⁰ in a jet. Use new dishes for this purpose. "Tails" may not be collected, but the waste will also be useful in further production. They are added to mash in order to increase its strength.

The resulting drink contains 65% alcohol, you should not drink such alcohol inside, it is better to dilute it with water to the desired proportions. To soften the taste of moonshine, it can be heated to 70 degrees on the stove, while the remaining fusel oils will evaporate. In still hot drink add odorous herbs, citrus zest.

In the case of sugar mash, as in all others, it is important to follow the instructions and the proportions of the ingredients. And then everything will work out!

Sugar moonshine is a classic Russian distillery. She has won love among many lovers of homemade alcohol. There are a huge number of recipes for making sugar mash at home, in which the proportions sometimes differ, but the moonshine yield is always almost the same. Making homemade alcohol is justified for several reasons. The first is the environmental friendliness of raw materials, sugar is a pure product and properly prepared moonshine does not cause poisoning and a strong hangover. The second is the cost of the product, making moonshine at home is much cheaper than buying store-bought alcohol.

From 1 kg granulated sugar comes out about 1.1 liters. ready drink with a strength of 40 degrees.

As a result, you will get decent alcohol, and if it is refined by various methods, then it will not be inferior to expensive elite drinks. The easiest way for a beginner is to “ferment” to make mash from sugar, and then get a distillate. How to prepare intoxicating drinks correctly, what proportions to use, what dishes and how many ingredients to take, the entire cycle of obtaining moonshine is described in detail in this article.

To make mash you will need: fermentation utensils, water, sugar, yeast, water seal, saccharometer, aquarium heater. The last three devices are optional, it is quite possible to do without them.

Container for mash. The main indicators when choosing dishes for fermentation are: volume, material of manufacture, tightness. For some types of mash, a water seal is also needed, which performs two functions: it ensures the release of carbon dioxide and prevents oxygen from entering the mash.

Tank volume for fermentation depends entirely on your needs. Be sure to take into account that the mash should fill no more than ¾ of the volume of the fermentation tank. Otherwise, there is a risk of foam being thrown out during fermentation.

Material. The most preferred material for fermentation is glass. various bottles, glass jars. You can also use food grade stainless steel. Currently on sale plastic containers different sizes, the main thing is to make sure that it fits food products. Often at home, aluminum dishes, milk flasks, and pots are used. It is very convenient if the container has a drain valve, which will greatly facilitate the work.

1. Be sure to thoroughly rinse all dishes before use hot water with detergent, and then dry well with a clean towel. The cleaner the dishes, the less the risk of souring the mash, which can lead to an unpleasant taste of moonshine.
2. Before pouring water, place the fermentation tank on a stand 0.5 meters high. Firstly, this will improve heat exchange, and secondly, it will be easier to drain the fermented mash in the future.

Which yeast to choose. For the preparation of moonshine, it is advisable to take special alcohol yeast. The use of alcohol yeast gives a higher yield of alcohol during fermentation, better organoleptic. The instructions always say how much sugar a pack is designed for. The only disadvantage of alcoholic yeast is that it is difficult to find them and the price is quite high. But instead of alcohol, affordable dry or pressed, Belarusian ones are suitable. Dry yeast is taken from the calculation 20 grams per kilogram of sugar. Proportions for pressed: 100 grams per 1 kg of sugar.

The addition of dry yeast makes the mash in quality no worse, and sometimes even better. Raw pressed ones give the drink too fusel flavor, and the use of dry ones gives rapid fermentation and abundant foaming. Another plus of dry and alcoholic yeast is a long shelf life.

What kind of water to use. Good proper water is the basis of the taste of the final product. For cooking sugar mash water should be well purified, odorless, tasteless and without additives. The most suitable water is spring or bottled. If tap water is used, it is recommended to stand for 1-2 days before use, and then carefully drain it with a hose. Hydromodule: per 1 kg. sugar - 4 liters of water.

Classic sugar moonshine recipe

According to this recipe, mash is prepared from sugar and yeast. The yield of purified moonshine is approximately 5.5 liters after the second fractional distillation, the alcohol content of the drink is 45 percent.
Ingredients:

• Sugar - 5 kg;
• Dry yeast - 100 gr;
• Spring water - 20 liters.

Wort preparation:

1. Pour warm water at 25-30 ° into the container where fermentation will take place, add sugar. Stir the mixture thoroughly until the sugar is completely dissolved. Recently, complaints about sugar have often been received - it does not ferment well, it is not sweet, etc. To avoid embarrassment, you can use the device - saccharometer. The saccharometer shows the density of sugar in the wort. For normal mash, the saccharometer should show a density of 18-22%.
2. In a separate bowl, dilute, ferment the yeast. Pour 300 ml of water at 28°C, add a tablespoon of sugar, stir, add dry yeast, dilute, after about 10-15 minutes, when the yeast rises, add it to the fermentation tank. To reduce foaming during fermentation, it is recommended to add Saf-moment yeast - 11 gr. If you use pressed yeast in the recipe, then you need to take them 500 gr.
3. For normal operation of yeast, in addition to sugar and water top dressing is required . This is not a mandatory moment, but it is desirable, it allows you to speed up the process. There are chemical special top dressings with phosphorus and nitrogen, there are ordinary household ways to “cheer up” the mash. First of all, this is black bread, for 20 liters of mash, half a loaf will be enough. Also, as a top dressing, it is recommended to use grapes, raspberries, strawberries at the rate of 15-20 pieces per 20 liters.
4. It is not necessary to install a water seal for sugar mash, it is enough to loosely close the lid, and if the neck is small, then cover it with several layers of gauze.

Fermentation. In order for the wort to ferment well, it needs to provide a favorable temperature regime. The ideal temperature for fermentation is 28-31 °C. It can be slightly lower, but in no case higher than 35 °, at this temperature the yeast will die and the mash will not ferment.
A warm room or the use of an aquarium heater allows this mode to be provided. Heaters come in various capacities from 50 watts and more, which one to choose depends on the capacity of the container. For 40 liters of mash, 100 watts of power is enough, provided that it is indoors. The convenience of the heater is that it maintains a stable temperature with the built-in thermostat. Set on the regulator 28 ° and lower into the fermentation tank, connect to the power supply, the temperature will stand and be maintained automatically.
With proper temperature maintenance, the presence of top dressing, fermentation lasts 7-14 days. Once or twice a day, the sugar mash must be stirred well to remove carbon dioxide.

How to determine the readiness of mash

1. Carbon dioxide stopped emitting, the water seal calmed down, stopped gurgling. There are no rising bubbles on the surface. Light a match over the mash, if it burns, then no gas is released.
2. Stratification is present in the mash, the top layer has become light, the yeast has partially precipitated.
3. The taste of mash has become bitter, no sweetness is felt.
4. In the smell and taste of mash there is a clear aroma of alcohol.
5. The most accurate method is to use a sugar meter. If the wort has fermented, then the saccharometer will show “0”.

Clarification and cleaning of mash

Clarification and degassing should be done in order to improve the final taste of moonshine. Degassing is the process of removing residual carbon dioxide. To do this, the wort must be heated to 55 ° C, live yeast dies at this temperature. One of the easiest ways to lighten the mash with cold, if the temperature allows. Take Braga for a day or two in the cold -5 ° or + 5 ° and it will naturally lighten. The yeast will fall to the bottom, after which the mash must be decanted, that is, carefully drained from the sediment using a thin silicone or PVC hose.
You can speed up the process and lighten the mash with other more fast ways using bentonite, gelatin or protein. For sugar mash, it is most often preferred to use bentonite for clarification. Bentonite is a natural product, natural white clay. The Pi-Pi-Bent brand is suitable for cleaning, the main thing is that there are no flavors in it. For 20 liters of mash, 2-3 tablespoons of clay are enough. Before use, it must be dissolved in a glass of warm water and stirred thoroughly. Then pour the mixture into the mash and mix. After 12-24 hours, the mash becomes transparent, it remains only to drain it from the sediment.

Getting moonshine from mash

First race. Pour the clarified, purified mash into the cube of the moonshine still. And overtake at high power. Heads and tails do not need to be removed during the first distillation. The first time the raw material is taken almost to the water, so that there would be 5-7 degrees in the stream.
Intermediate cleaning. The resulting moonshine before the second fractional distillation must be cleaned of harmful impurities. There are many proven ways to do this. The most popular method among distillers is charcoal cleaning. There is a way to clean with oil and others.

1. Purification of moonshine with coal. You can clean the raw using a carbon filter or fill the coal with raw. For the first method, you need to make a filter from plastic bottle. Cut off the bottom of the bottle a, drill a few holes in the cork. Put a layer of cotton wool tightly into the cork, screw it onto the bottle. Pour BAU or KAU coal at the rate of 10-12 grams of coal per 1 liter of moonshine. Pass moonshine through the filter. In the second method, pour coal directly into raw alcohol. Grind coal beforehand, add 50 g per liter. Stir thoroughly, insist overnight. Then filter the moonshine. Coal absorbs up to 80% of fusel oil and various esters.
2. Purification of moonshine with sunflower oil. For cleaning, you need to take refined sunflower oil. Dilute moonshine to 15-20 degrees of strength, add 20 grams of oil per liter of raw alcohol. Stir well three times at intervals of 1-3 minutes. Leave for a day to settle, drain with a tube without touching the upper oily layer. Strain through a cotton filter. For cleaning efficiency, these two methods can be combined. First oil, then charcoal.

Fractional distillation. Pour purified, diluted moonshine from sugar up to 20 degrees into the distillation cube of the moonshine still. Proceed to the stage with the selection of fractions. Select the head fraction at low power. The heads are taken drop by drop, the selection rate is 1-2 drops per second, such a slow intake of liquid allows you to qualitatively get rid of the poisonous first fractions. The number of heads is taken 50 ml from each kilogram of sugar.
Then change the receiving container and select the drinking fraction "body". The body is taken up to 45-50 degrees in the jet. Then the tails will go, it's up to you to select them or not. Usually, the tail fraction is added to the mash before distillation in order to increase the yield of moonshine.

Refinement and refinement of moonshine

As a result, you will get moonshine from sugar with a strength of about 65 degrees. For drinking, such a fortress is too high, so it must be diluted with clean bottled water to 40-45 degrees. A special calculator will help to do this correctly. To soften the taste, moonshine can be heated on the stove to 70 degrees, while unnecessary substances will evaporate from it. Pour the diluted distillate into bottles, let it “rest in the glass” for 2-3 days, or better, let it stand for a week and you can start tasting.
Sugar moonshine has a more neutral taste compared to grain and fruit distillates. Therefore, at home, it is more used for the preparation of various liqueurs to insist berries and fruits on it. Making other delicious homemade alcohol.

If you plan to continue to drain the mash from sugar, it would be good equip the container with a drain valve and put the container on a rise of half a meter. In addition, this improves heat transfer, since the mash will not draw cold from the floor.

3. To make the mash for moonshine from sugar using yeast perfect, the choice of sugar is very important. Many, especially beginners, moonshiners believe that any sugar can be used and are very disappointed when they receive a shortage of strength in the future.

For some reason, this most often happens when buying sugar in large supermarkets, where a fake product is often sold. Home brewers are well aware that high-quality sugar is needed, so they buy it from a trusted network, choosing the right brand and never use a spoiled product.

The ideal proportion for obtaining moonshine with a strength of 40 ° and above: 1.1 liters per kilogram of sugar.

4. Yeast no less important than quality sugar. The best is sugar mash with alcoholic yeast, bakery mash can be used only if there are no others, since they do not provide the proper yield of high-grade alcohol.

A good alternative could be dry and here the majority are inclined to think that they are good for moonshine saflevure, which can be bought everywhere. They, in addition to providing a good yield of moonshine, also reduce foam formation during fermentation. It is necessary to know the proportions and, before making the mash, take them into account. For each kilogram of sugar, take 20 g of dry or 100 g of alcohol or pressed.

5. Water no less important, because it largely depends on what kind of moonshine you get. The best is considered spring, but you can also use filtered. Never try to make yeast using ordinary chlorinated water. So you can spoil the mash: it will quickly turn sour, and the final product will be spoiled.

Speaking of proportions, we note that for every kilogram of sugar, 4 liters of water are required.

Recipe classic

Consider classic cooking home brew made from sugar and yeast, proven by more than one generation of home brewers.

This recipe is for getting 5.5 liters drink with a strength of 45 ° after the second distillation with the selection of "heads" and "tails". You will need:

• 5 kg of good sugar;
• 100 g dry or 0.5 kg alcoholic pressed yeast;
• 20 l. spring or purified water.

In a container designed for fermentation, mix sugar thoroughly in warm water. To make sure you get the right sugar so you can kick good moonshine, check the future mash sugar meter. This rather simple device, which is easy to purchase via the Internet, shows the percentage of sugar in the solution.

If the sugar meter is in the range of 18 to 22%, then everything is in order, such a brew should give a good yield of moonshine.

Yeast must be bred separately, well warm water up to 30 ° C, add a pinch or two of sugar. Wait until the yeast rises with a cap and only then add it to the wort. And then sent to a warm place.

Fermentation period

Distillation

Now you know how to put mash on moonshine, but this is still not enough to get quality product which can be placed on the table. Need more correctly conduct the process of moonshine brewing. You can do this in two ways: distillation or rectification.

Applying distillation column, you will immediately receive high-quality moonshine, purified from harmful impurities. The use of mash for moonshine from sugar and yeast does not provide for the presence of any flavor in the final product, so rectification is an excellent solution.

If you use the usual one, then the masters recommend double distillation. The first distillation of sugar mash is carried out at high power, and, moreover, until the percentage of alcohol in the stream reaches 5-6 degrees.

Making moonshine is considered one of the most common ways to make alcohol at home. Moonshine from sugar and yeast is a classic recipe that was invented by our ancestors. This drink has an amazing taste and proper cooking, does not contain chemicals. A feature of sugar moonshine is the time of its preparation. In a short time, anyone can brew an amazing distillate that will appeal to all tasters.

Today, many people do not know how to make moonshine. Using the above sugar moonshine recipe, you yourself will make high-quality alcohol, which is different from the suspicious vodka sold in the nearest store. Most of the alcohol produced at the factory differs from the home-made drink in quality, color, and sometimes smell and taste. Strictly following our recommendations, you will get your own high-quality moonshine from sugar and yeast.

Home brew

Tank preparation.

Trying to brew an alcoholic product on their own, some people have a banal question: “How to make mash from sugar and yeast?”. We have carefully studied it and are ready to provide a detailed answer. To begin with, you need to take a plastic or porcelain container, or an aluminum can. Then rinse thoroughly warm water and wipe dry. Pay special attention to this, in order to avoid foreign taste and aroma.

Do not make brew for moonshine from sugar and yeast in a galvanized bowl. When oxidized, the mash will begin to combine with dangerous chemical elements that will cause irreparable harm to human health. It is important to note that making moonshine is not an easy task, so read the recommendations carefully and you will understand how to make mash.

The moonshine home brew recipe includes three main components: water, sugar and yeast. Yeast, under the influence of enzymes, release carbon dioxide and alcohol from sugar. After, you need to calculate the amount of moonshine that you need to get. The mash recipes below are considered traditional and have been used for hundreds of years to accurately calculate sugar content. If you need sugar mash with alcohol yeast to prepare 1.1 liters. moonshine, then the ingredients will be as follows:

• 4 l. water (additionally, you should take care of 500 ml. to use them when inverting);
• 1 kg. Sahara;
• 100 g pressed yeast (20 g dry);

If you need 5 liters of moonshine, then you will need sugar mash, the proportions of which include:

• 25 l. water;
• 6 kg. Sahara;
• 0.6 kg. pressed yeast (120 g dry);

Using this sugar and yeast home brew recipe, you will make a quality infusion that is guaranteed to please tasters.

Invert

Inverting is a cooking process sugar syrup with acid. By inverting, the yeast breaks off monosaccharides from sugar, which subsequently turn into alcohol. Heating destroys dangerous microorganisms that want to be in favorable conditions for reproduction when room temperature. It is undesirable for harmful substances to be activated, because this will affect the smell. In general, invert sugar mash has many advantages that true connoisseurs will love.

If you do not know about making moonshine from invert sugar, you can mix the sugar in warm water. We strongly recommend that you follow all the steps in order to protect yourself:

1. Pour 3 liters into a saucepan. water and heat up to 80 °;
2. Pour out 6 kg. granulated sugar and stir constantly;
3. Boil the resulting substance and boil for 10 minutes;
4. Then, add 25 g of citric acid and reduce the flame of the burner to the minimum;
5. Cover the pan and continue to cook for another 60 minutes;

Experienced moonshiners strongly recommend using the French yeast Saf-Levure and Saf-Moment. They are available in major stores. We recommend using them together, because Saf-Levure forms foam, and Saf-Moment extinguishes it. The use of dry yeast results in the need for activation.

Water treatment

An important step in home brewing is choosing the right water. The preparation of sugar mash is carried out using clean water that meets hygienic standards without suspicious taste, smell and color. We do not recommend taking boiled or distilled water, in which there are no oxygen molecules. To make moonshine from sugar, ordinary tap water is perfect, which should be defended for 2 days. Then, carefully drain the clean liquid so that the sediment does not get into the mash.

Mixing ingredients

The correct sequence of actions at this stage is the key to success when preparing sugar mash. Drain the boiled syrup into a prepared container and slowly pour in cold water. How much water you need - decide based on the desired amount of alcohol. It is worth considering that after a while, the starter will begin to foam, so do not fill the container to the limit. Pour 3⁄4 of the maximum volume into it.

Introduction of yeast

When preparing mash from sugar, an obligatory step is the addition of yeast. If we talk about pressed yeast, then it is easy to knead it in your hands, and then throw it into the prepared container. However, it is better to soak the briquette in a pre-prepared wort, cover it with a lid and wait for the foam. If everything is done correctly, then after 5-10 minutes the process will be completed.

Also, dry yeast mash requires activation. This is done quite in a simple way which is described on the package. It consists in cooling boiled water to 36 °, then, you need to pour the substance into the selected dish, cover with a lid, wrap it in a towel and put it in a warm place to maintain the process. Literally, after 30 minutes, foam will appear, signaling the successful activation of dry substances. Now, the resulting mixture can be added to the wort.

When using baker's yeast, it is worth knowing that it causes a lot of foam. To stop it, take one cookie and crush it, or pour in 20 ml. vegetable oil. These ingredients will not affect the classic moonshine.

Fermentation

Making mash from sugar and yeast requires special attention. Having reached this stage, it is worth allocating a room with a temperature of about 30 ° for the tank. Putting a bottle, pan or can there, you will feel a pleasant caramel smell emanating from sugar syrup. A mash that has not undergone the inversion process is characterized by a specific aroma that will be well felt in the room.

In order to properly make the mash, it is necessary to cover it with warm clothes or a fur coat in order to maintain constancy temperature regime. It is impossible to say exactly how much mash wanders, but usually, for 7, maximum, 10 days. It is important to shake the liquid every 12 hours for one minute without removing the water seal. Shaking helps remove excess carbon dioxide that interferes with fermentation.

At the end of the term, the prepared mixture must meet the following criteria:

• give alcohol aroma;
• a match brought to the mash continues to burn;
• the top layer is much lighter than the bottom;
• carbon dioxide is no longer emitted;
• hissing is not heard;
• bitter taste;

Also, do not forget about feeding sugar mash and make timely necessary ingredients to improve taste. It is the feeding of the mash that determines the final taste of your drink.

Guided by these points, you should understand that your liquid must meet 2-3 parameters, otherwise, you will use unprepared mash.

Degassing and clarification.

Sugar mash is characterized by a sediment, which can be removed by pouring pure alcohol into a saucepan through a tube, and then heating it to 50 ° C. Elevated temperature will destroy the particles of the remaining yeast and release carbon dioxide from the liquid. After that, boiled alcohol is poured into the original vessel and clarified with white clay contained in cat fillers.

Please note that the clay does not contain additives that will completely spoil the prepared liquid. Also, an important nuance is the complete fermentation, otherwise clarification will not work. So for example, for clarification of 20 liters. put 3 tablespoons of bentonite in a coffee grinder and grind thoroughly to form a powder. Dissolve in a glass of warm water, mix and wait until the clay becomes thick. This process will take about 15 minutes.

Pour bentonite into the mash, close, shake well and leave for 30 hours. It eliminates the yeast smell and impurities formed during fermentation. Next, distillation takes place.

Distillation

First distillation

The key goal is to separate alcohol from everything else. Giving an answer to the question “How to put mash on moonshine?”, It is worth saying that first, you need to drain the mash into a distillation cube. Some believe that after this action, the moonshine process ends. But it is these lazy tasters who will not be able to taste a quality product. Distillation is carried out on a small fire. The resulting liquid should be divided into fractions: "heads", "body" and "tails". The first moonshine should be separated from the rest in a ratio of 50 ml. for one kg. Sahara. In 300 ml. "Pervaka" - "head", contains many impurities that are extremely dangerous. They are recommended for household use.

After that, raw alcohol begins to flow, which is a safe and pleasant drink. It should be separated from the "pervak" and collected until the fortress drops below 40 °. Be sure to measure the resulting liquid with an alcohol meter.

"Tails" are also a dangerous part containing fusel oils. This liquid should be poured into a new mash in order to increase its strength, or stop collecting it by turning off the device.

cleansing

Before starting the second stage of distillation, the “body” should be cleaned of harmful impurities. There are many ways to do this. Each has its own advantages, but experienced moonshiners know that in a certain sequence, several methods can be used.

Second distillation

Properly diluted with pure water, raw alcohol should be poured into the distillation apparatus. To increase safety, we recommend diluting the middle fraction, otherwise a fire may occur. Also, as in the first stage, the first 50 ml. for one kg. sugar should be removed. After that, it is necessary to replace the steamer, if the apparatus allows this. Continue to drive moonshine until its strength drops below 40C.

Dilution

After carrying out all the procedures described above, it is necessary to dilute the prepared alcohol again to 40-45 °. Such a fortress is most suitable for consumption and is considered optimal. Then, pour the alcohol into bottles, tightly close the lids and put in a cool place for 4 days. During this period, the chemical reaction will finally come to an end. After, open the bottles and taste the prepared moonshine at home.

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

Preparing for the process

Braga is obtained by fermenting wort with yeast. Today there are many recipes for the preparation of this raw material. Subsequently, it is distilled through alcohol mashine and get high-quality home-made alcohol, which has its own flavors, due to the composition of the wort.

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

Experienced distillers strongly advise not to use containers and tools that can react and release harmful substances into the liquid at any of the stages of preparing home-made drinks. This applies to zinc or aluminum appliances and utensils. Also not the best choice would be plastic and PVC. It is best to choose dishes made of stainless medical steel or glass.

Choice of Ingredients

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

About to putmash from sugar and yeast, proportionswhich we will point out later, many are wondering which yeast to choose? This component is also of no less importance, because it is the yeast that, processing sugar, secrete ethanol. The best choice will become alcohol yeast, which can be purchased at a specialized store. If this is not possible, then you can use ordinary raw baker's yeast or dry quick Saf-Moment or Saf-Levure. Often they are used in tandem, since the latter give abundant foam, and the former extinguish it.

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

Braga from sugar and yeast: proportions

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

The last variety can be attributed to the classic. This is the easiest drink recipe that does not require a large number ingredients. Consider its proportions and the nuances of preparing raw materials for subsequent distillation into strong alcohol.

Compound:

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

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

Home brew

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

1. Sugar must be thoroughly dissolved in warm water. If the sugar crystals do not disperse completely, they will sink to the bottom and will not participate in the fermentation process. In this regard, the amount of alcohol at the output will drop sharply. Therefore, you need to make sure that there are no visible crystals left.
2. Yeast also requires preliminary preparation. They need to be revived in order to quickly start the fermentation process. The temperature of the water in which the yeast will walk should be no higher than 25-28 degrees. For the best effect, add 2-3 tablespoons of sugar and make sure that it dissolves. An hour is enough for yeast to activate. Then they can be poured into the main fermentation tank.
3. Once all the ingredients are ready, they can be mixed in a suitable container and placed in a warm dark place for fermentation. As for the temperature regime, the ideal indicator will be 20-22 degrees. Lower temperatures slow down the process, while higher temperatures kill the yeast and stop fermentation altogether. The container must be sealed with a water seal or a simple medical glove with a puncture on the finger to release carbon dioxide. Such a design releases the container from excess pressure and prevents the ingress of oxygen, the effect of which will spoil the taste of mash and moonshine in general.
4. The process of fermentation and maturation of the mash lasts about one to two weeks. It is important to determine the final in time and not let the mash stand. During this period, foreign substances begin to be released in it, which will spoil the taste and quality of alcohol. The fact that you can start distillation will be reported by a fallen glove and a calmed water seal. The mash itself will brighten and give a precipitate, from which it must be carefully drained. The taste of the drink will be bitter without a hint of sweetness, since all the sugar will be processed by the yeast.

You should not assume that more sugar in the mash will lead to an increase in the amount of alcohol in the output. Yeasts process the product and release ethyl alcohol into the liquid. As soon as the concentration of the latter reaches 12-14%, the yeast dies, as they are not able to survive in such conditions.

Ripe mash also does not tolerate long-term storage. If there is no opportunity to start distillation immediately after maturation, then it is better to put the liquid in a cold place in order to stop the ongoing fermentation process as much as possible.

People experienced in preparing homemade alcohol can give a lot of advice. Firstly, if ingredients containing starch are used in the composition, then the amount of yeast can be halved. Secondly, if the mash actively foams during the fermentation process, you should crumble some cookies into it or pour in half a bag of Saf-Moment yeast (it is this product that quenches foaming). In order to speed up the process, the yeast can be fed; for this, minerals with phosphorus and nitrogen are added to the must, but this method is not suitable for fruit mixtures.

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