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Dry yeast alcohol. What yeast is needed for mash and moonshine? DIY Recipes

Making moonshine at home is a complex and exciting process. The taste and smell of the resulting drink depends on how high-quality raw materials are chosen. No one wants to spoil their tasting experience with unpleasant odors or yeasty taste. Therefore, it is necessary to pay great attention to the quality of the selected products.

To make a good mash, you need to pick up right yeast. This affects how much alcohol and for how long it will be obtained after fermentation, as well as how pure moonshine will come out. Therefore, many people who take their first steps in home brewing are wondering: what kind of yeast is best used for home brew? If in Soviet times there wasn’t much choice, they used ordinary bakeries, but today in stores there is big choice this product.

Why do we need yeast

Yeast itself is a fungus., which during reproduction process sugar and emit carbon dioxide and ethanol. This is the process of fermentation. Of course, these organisms need a suitable environment, a certain temperature. They can exist in a liquid that has ethanol but only up to a certain concentration. There are many types of yeast, but not all of them are suitable for making moonshine.

In order for yeast to begin to multiply and ferment, a number of conditions must be met. They can carry out their useful activities only in the temperature range from 22 to 28 degrees Celsius. On top of that, for better fermentation, jars of mash should be placed in a dark place. If, for example, you mix water and sugar, and then add yeast there, close the container with a glove or water seal, after a while the liquid will become lighter. When you open the jar, it will smell of alcohol. This will be the desired result of fermentation.

These fungi are very sensitive to water quality.. You can't use tap water here. Spring water is best, or in extreme cases, bottled water, which is sold in supermarkets.

Variety of varieties

The strains that are used for home brewing can be sold in pressed and dry form. The former are more used for baking. They have a limited lifespan, so before using them for mash, you should take a good look at the expiration date on the packaging.

Dry yeast is the spores of a fungus, which are just waiting to be placed in a favorable environment for reproduction. Many people think that they are not suitable for making mash, but this is far from the case. Supermarkets offer a wide range of these products.

Yeast itself is of different types:

  1. Bakery.
  2. Wine;
  3. beer;
  4. Turbo yeast;
  5. Alcoholic.

Not all of them are suitable for mash, give a different yield of ethanol, and so on. Therefore, it is better to study the issue thoroughly, and then decide which yeast is best for moonshine.

You can buy this product in supermarkets, specialized stores. There are sites that sell yeast specifically for making mash and moonshine. The quality of the resulting moonshine depends on this product no less than on moonshine still. Many do not take this moment into account, and then they are very surprised that the drink smells strongly of fuselage and it is impossible to drink it.

Bakery Strains

These strains are the most common. Previously, only they were used to make mash. But, it is worth noting that this is not the most better option. Brazhka on baker's yeast is done for a long time - up to two weeks. The output is a drink with a strength not exceeding 10 degrees. At the same time, the liquid accumulates a large number of fusel oils. As a result, moonshine from such mash is of poor quality, it must be distilled a lot to get rid of impurities and an unpleasant odor.

At the same time, the bakery variety has its advantages:

  1. They are sold in all grocery stores;
  2. They are very inexpensive;
  3. Long stored in the refrigerator;
  4. Easy to use.

Baker's yeast is sold dry and pressed. The latter, after opening the package and using it, should be put in the freezer so that they do not deteriorate. To prepare the mash, 100 grams of the product is taken per 1 kg of sugar.

This type is also good because it can be immediately added to the wort, and the fermentation itself begins quickly enough. Wherein This product also has disadvantages:

  1. With them, the mash turns out to be weak, 9-11 degrees.
  2. Moonshine has a characteristic smell that not everyone likes.
  3. If the product is stored incorrectly, it will quickly deteriorate.
  4. Need a feed.
  5. They give abundant foam, since these mushrooms emit a large amount of carbon dioxide.

Dry yeast can be used to make mash. They are quite suitable for moonshine, they are sold in small bags, they must be diluted in water before use. Famous brands include Saf Moment, Saf Levure and Pakmaya yeast.

Among their advantages are:

  1. Cheapness and availability;
  2. Ease of use;
  3. Long shelf life.

The proportions of mash on dry yeast are as follows: from 16 to 20 grams of the product is taken per 1 kilogram of sugar. Must be diluted with water before adding.

Braga on this product comes slowly, foam is likely to form. Here you will need a defoamer, which can be purchased at the store. Otherwise, you will have to regularly wash the floor around the place where the jar of mash stands.

The yeasty smell, although slight, is still present. The yield is also not very strong: mushrooms die at an ethanol concentration of 14 percent.

wine yeast

This product is suitable for to make moonshine, but with some restrictions. Wine yeast lives in the wild on grape berries and is used in Italy and the Caucasus for the preparation of strong alcoholic drinks: grappa and chacha. In fact, they are ideal for fermenting grape pomace that remains after wine production. Grape moonshine is made from this mash, which has an excellent taste and aroma.

For the production of mash from berry crops or fruits, this product is well suited. But for sugar mash it is not recommended to use it.

Sold in stores wine yeast dry. They have great advantages:

  1. With their help, you can get a drink with a strength of 17 degrees.
  2. They do not have a characteristic yeasty smell either in Braga or in moonshine.
  3. They are very unpretentious in storage.
  4. They do not contain foreign organisms, it is a dry, clean product.
  5. They give a special taste to drinks, especially on grape raw materials.

wild yeast you can do it yourself at home, for which there are many different recipes. But the quality of the purchased ones is also quite acceptable.

Brewer's yeast

This product is not suitable for mash and moonshine. By itself, it is indispensable during the preparation of beer. It will also be useful as a dietary supplement. Brewer's yeast was invented in Germany in the 19th century.

For moonshine, this strain is not suitable for two very important reasons. Firstly, during fermentation, they give a very large foam output, which is completely unacceptable. Secondly, as a result, too little ethanol is formed in the liquid. However, there are craftsmen who use brewer's yeast to make home brew and moonshine. Also, this product can be made at home on your own.

Turbo Yeast

This product occupies an intermediate position between baking and alcohol. His attitude is ambiguous. Some praise him, while others criticize him..

Producers promise record results, the fermentation process, according to them, takes no more than two days. The output should be a mash with a strength of about 20 degrees. Of course, this is a good result. In addition, turbo yeast has other advantages:

Some experts are critical of such statements. This compound is used in Food Industry. There is a high probability that the output will be strong, but tasteless mash. Therefore, to get good moonshine culture needs to be fed.

Turbo yeast is expensive, this is also a drawback. An ordinary pack of Turbo-24 should be enough for 40 liters of mash, but it’s not a fact that the costs will pay off. You can buy them on the websites of winemakers or in specialized stores.

Alcohol strains

Alcoholic yeast are considered the best option for the preparation of mash and moonshine. By themselves, they were created precisely to create alcoholic beverages. They are suitable for sugar mash. If moonshine is made from grain, then these strains will also be the best option. This is due to the following reasons:

  1. Great fermentation speed. 4 days is enough;
  2. The strains begin to die at an ethanol concentration of 18 degrees, therefore, you will get a mash with just such a strength.
  3. There is no smell left from this product, so a very high-quality drink is obtained;
  4. They don't foam. The container with mash can be filled almost completely. Defoamers are not needed.
  5. They are easy to store, easy to use, they do not contain unnecessary impurities, and so on.

Alcoholic yeast is sold in dry form. For the preparation of mash, strains are required in a ratio of 2.5 grams per 10 liters of wort.

You can buy the product in specialized stores and on the Internet.

How to cook sourdough

To create the most comfortable conditions for mushrooms, they need to be fed. This will increase the survival of the colony and the rate of fermentation. The culture will need vitamins, trace elements, ammonia and phosphorus salts. Fertilizers can be used as top dressing, they are usually available from cottage owners. We are talking about adding superphosphate, carbamide, ammophoska and so on to the liquid.

There are also folk ways of feeding. For better yeast growth, you can add to the mash:

  1. Raisin;
  2. Boiled peas;
  3. nettle leaves;
  4. Rye bread;
  5. Rye flour brewed with boiling water;
  6. Ground malt.

Feeding for the colony can also be bought in stores. They are specially produced industrially for home brewing. They already have all the necessary useful material. Often winemakers use a preparation made from brewer's yeast shells that have already been used and dried.

Terms of use

It is not enough to buy the right strains, it is necessary competently approach the cooking of the mash. There are a number of rules that will help create high-quality strong alcohol with good characteristics.

Which yeast is better for mash is impossible to say for sure. You can experiment with different types of them, but this is the lot of experienced moonshiners. For beginners, alcohol is most suitable. Thanks to them, you can create high-quality moonshine with a minimum of flaws.

Attention, only TODAY!

11.04.2018

Turbo yeast for moonshine and yeast

Turbo fruit yeast

Yeast rum turbo

Yeast turbo whiskey- yeast for the quick creation of mash from starch-containing raw materials. Considered the best for whiskey
have in their composition also special top dressings and nutrients that contribute to the rapid breakdown of starch. The term of readiness of mash is 6 - 9 days.

Turbo yeast instructionfor use and recommendations for the preparation of mash:

In general, the preparation of mash from any raw material is similar, the main differences are the ripening time and temperature requirements. environment. So first we need a fermenter or in simple terms



We all know that in order to create strong drinks, you first need to make mash. And the most popular and, accordingly, the easiest way is yeast-leavened sugar mash. The stereotypical format of mash is a very long fermentation process accompanied by unpleasant odors throughout the apartment or house and, accordingly, a rubber glove sticking up. If you look at a few decades ago, this is exactly what the preparation for the creation of your favorite drinks looked like. But time does not stand still, and now special yeast strains have come to replace them, capable of fermenting raw materials without extraneous unpleasant odors, and the most surprising thing is that the process has decreased up to several days.

What it is? Very often, our customers in retail stores and on the phone ask the question, what is so amazing and magical in this bag? Around the world, you can find more than a dozen yeast institutes that develop special top dressings, nutrients and select the right vitamins for each strain. More specifically, turbo yeast contains a set of amino acids, vitamins, trace elements and other nutrients that allow raw materials to naturally ferment. All components of such yeast are completely natural and do not contain harmful substances, just the very essence is aimed at the rapid processing of certain raw materials.

Turbo yeast for moonshineand their main varieties. The variety of turbo yeast in our time is very large, as they say for every taste, color and smell. Of course, yeast must be selected for the purpose. For example, the best yeast strains for sugar mash according to customer reviews - and yeast . Their main difference from their counterparts is a mild fermentation process: in the process they emit the smell of champagne, you can put it at home in the kitchen, for example. They always ferment stably, as stated by the manufacturer 77 - 3 days, 48 ​​- 2 days and always give an alcohol content of at least 14 revolutions in mash. Also, yeast is not whimsical, it can ferment in extreme situations, for example, at 10 degrees, the process will not stop, only the ripening period will increase. As a result, we get moonshine more fragrant, without pungent odors.

Turbo fruit yeast- yeast strain for effective fermentation of natural juices. rightfully are the leader in their field. This strain is endowed with a unique top dressing in the form of microorganisms that help gently ferment any fruit raw material, while not distorting the smell and taste of fruits. The fermentation time is 3 days.

Yeast rum turbo- there is also turbo yeast for fermenting cane molasses. Unique in its composition, the strain in its composition contains, in addition to nutrients and vitamins, glucoamylase, which very effectively breaks down the complex sugar of cane molasses. Fermentation time is approximately 7 days. , the container can be purchased immediately in a complete set ( thermometer, drain tap and even a heater), and you can also buy everything you need separately. Add raw materials and sugar to the container according to the instructions (the instruction is always on the back of the package), for fruit mash and it is best to first check the sugar content with and add, if necessary, dextrose to the mash. after thoroughly mixing the raw materials and adding a bag of yeast, you can simply sprinkle it on the surface. Close the lid tightly and pour water into the water seal. Then we just wait, the cessation of gas release in the water seal will show that the mash is ready.

Buy alcohol turbo yeastyou can in our online store site at prices from the manufacturer. You will also receive competent advice from our sales practitioners by phone. We work every day without days off and holidays from 09.00 to 21.00, delivery is carried out in all cities of Russia. Delivery across Moscow is possible in day of the order, Call!



240r. 210 rub.

We all know that in order to create strong drinks, you first need to make mash. And the most popular and, accordingly, the easiest way is yeast-leavened sugar mash. The stereotypical format of mash is a very long fermentation process accompanied by unpleasant odors throughout the apartment or house and, accordingly, a rubber glove sticking up. If you look at a few decades ago, this is exactly what the preparation for the creation of your favorite drinks looked like. But time does not stand still, and now special yeast strains have come to replace them, capable of fermenting raw materials without extraneous unpleasant odors, and the most surprising thing is that the process has decreased up to several days.

What it is? Very often, our customers in retail stores and on the phone ask the question, what is so amazing and magical in this bag? Around the world, you can find more than a dozen yeast institutes that develop special top dressings, nutrients and select the right vitamins for each strain. More specifically, turbo yeast contains a set of amino acids, vitamins, trace elements and other nutrients that allow raw materials to naturally ferment. All components of such yeast are completely natural and do not contain harmful substances, just the very essence is aimed at the rapid processing of certain raw materials.

Turbo yeast for moonshineand their main varieties. The variety of turbo yeast in our time is very large, as they say for every taste, color and smell. Of course, yeast must be selected for the purpose. For example, the best yeast strains for sugar mash according to customer reviews - and yeast . Their main difference from their counterparts is a mild fermentation process: in the process they emit the smell of champagne, you can put it at home in the kitchen, for example. They always ferment stably, as stated by the manufacturer 77 - 3 days, 48 ​​- 2 days and always give an alcohol content of at least 14 revolutions in mash. Also, yeast is not whimsical, it can ferment in extreme situations, for example, at 10 degrees, the process will not stop, only the ripening period will increase. As a result, we get moonshine more fragrant, without pungent odors.

Turbo fruit yeast- yeast strain for effective fermentation of natural juices. rightfully are the leader in their field. This strain is endowed with a unique top dressing in the form of microorganisms that help gently ferment any fruit raw material, while not distorting the smell and taste of fruits. The fermentation time is 3 days.

Yeast rum turbo- there is also turbo yeast for fermenting cane molasses. Unique in its composition, the strain in its composition contains, in addition to nutrients and vitamins, glucoamylase, which very effectively breaks down the complex sugar of cane molasses. Fermentation time is approximately 7 days. , the container can be purchased immediately in a complete set ( thermometer, drain tap and even a heater), and you can also buy everything you need separately. We add raw materials and sugar to the container according to the instructions (the instructions are always on the back of the package), for fruit mashes it is best to first check the sugar content using and add, if necessary, dextrose to the mash. after thoroughly mixing the raw materials and adding a bag of yeast, you can simply sprinkle it on the surface. Close the lid tightly and pour water into the water seal. Then we just wait, the cessation of gas release in the water seal will show that the mash is ready.

Buy alcohol turbo yeastyou can in our online store site at prices from the manufacturer. You will also receive competent advice from our sales practitioners by phone. We work every day without days off and holidays from 09.00 to 21.00, delivery is carried out in all cities of Russia. Delivery across Moscow is possible in day of the order, Call!



We all know that in order to create strong drinks, you first need to make mash. And the most popular and, accordingly, the easiest way is yeast-leavened sugar mash. The stereotypical format of mash is a very long fermentation process accompanied by unpleasant odors throughout the apartment or house and, accordingly, a rubber glove sticking up. If you look at a few decades ago, this is exactly what the preparation for the creation of your favorite drinks looked like. But time does not stand still, and now special yeast strains have come to replace them, capable of fermenting raw materials without extraneous unpleasant odors, and the most surprising thing is that the process has decreased up to several days.

What it is? Very often, our customers in retail stores and on the phone ask the question, what is so amazing and magical in this bag? Around the world, you can find more than a dozen yeast institutes that develop special top dressings, nutrients and select the right vitamins for each strain. More specifically, turbo yeast contains a set of amino acids, vitamins, trace elements and other nutrients that allow raw materials to naturally ferment. All components of such yeast are completely natural and do not contain harmful substances, just the very essence is aimed at the rapid processing of certain raw materials.

Turbo yeast for moonshineand their main varieties. The variety of turbo yeast in our time is very large, as they say for every taste, color and smell. Of course, yeast must be selected for the purpose. For example, the best yeast strains for sugar mash according to customer reviews - and yeast . Their main difference from their counterparts is a mild fermentation process: in the process they emit the smell of champagne, you can put it at home in the kitchen, for example. They always ferment stably, as stated by the manufacturer 77 - 3 days, 48 ​​- 2 days and always give an alcohol content of at least 14 revolutions in mash. Also, yeast is not whimsical, it can ferment in extreme situations, for example, at 10 degrees, the process will not stop, only the ripening period will increase. As a result, we get moonshine more fragrant, without pungent odors.

Turbo fruit yeast- yeast strain for effective fermentation of natural juices. rightfully are the leader in their field. This strain is endowed with a unique top dressing in the form of microorganisms that help gently ferment any fruit raw material, while not distorting the smell and taste of fruits. The fermentation time is 3 days.

Yeast rum turbo- there is also turbo yeast for fermenting cane molasses. Unique in its composition, the strain in its composition contains, in addition to nutrients and vitamins, glucoamylase, which very effectively breaks down the complex sugar of cane molasses. Fermentation time is approximately 7 days. , the container can be purchased immediately in a complete set ( thermometer, drain tap and even a heater), and you can also buy everything you need separately. We add raw materials and sugar to the container according to the instructions (the instructions are always on the back of the package), for fruit mashes it is best to first check the sugar content using and add, if necessary, dextrose to the mash. after thoroughly mixing the raw materials and adding a bag of yeast, you can simply sprinkle it on the surface. Close the lid tightly and pour water into the water seal. Then we just wait, the cessation of gas release in the water seal will show that the mash is ready.

Bestseller

We all know that in order to create strong drinks, you first need to make mash. And the most popular and, accordingly, the easiest way is yeast-leavened sugar mash. The stereotypical format of mash is a very long fermentation process accompanied by unpleasant odors throughout the apartment or house and, accordingly, a rubber glove sticking up. If you look at a few decades ago, this is exactly what the preparation for the creation of your favorite drinks looked like. But time does not stand still, and now special yeast strains have come to replace them, capable of fermenting raw materials without extraneous unpleasant odors, and the most surprising thing is that the process has decreased up to several days.

What it is? Very often, our customers in retail stores and on the phone ask the question, what is so amazing and magical in this bag? Around the world, you can find more than a dozen yeast institutes that develop special top dressings, nutrients and select the right vitamins for each strain. More specifically, turbo yeast contains a set of amino acids, vitamins, trace elements and other nutrients that allow raw materials to naturally ferment. All components of such yeast are completely natural and do not contain harmful substances, just the very essence is aimed at the rapid processing of certain raw materials.

Turbo yeast for moonshineand their main varieties. The variety of turbo yeast in our time is very large, as they say for every taste, color and smell. Of course, yeast must be selected for the purpose. For example, the best yeast strains for sugar mash according to customer reviews - and yeast . Their main difference from their counterparts is a mild fermentation process: in the process they emit the smell of champagne, you can put it at home in the kitchen, for example. They always ferment stably, as stated by the manufacturer 77 - 3 days, 48 ​​- 2 days and always give an alcohol content of at least 14 revolutions in mash. Also, yeast is not whimsical, it can ferment in extreme situations, for example, at 10 degrees, the process will not stop, only the ripening period will increase. As a result, we get moonshine more fragrant, without pungent odors.

Turbo fruit yeast- yeast strain for effective fermentation of natural juices. rightfully are the leader in their field. This strain is endowed with a unique top dressing in the form of microorganisms that help gently ferment any fruit raw material, while not distorting the smell and taste of fruits. The fermentation time is 3 days.

Yeast rum turbo- there is also turbo yeast for fermenting cane molasses. Unique in its composition, the strain in its composition contains, in addition to nutrients and vitamins, glucoamylase, which very effectively breaks down the complex sugar of cane molasses. Fermentation time is approximately 7 days. , the container can be purchased immediately in a complete set ( thermometer, drain tap and even a heater), and you can also buy everything you need separately. We add raw materials and sugar to the container according to the instructions (the instructions are always on the back of the package), for fruit mashes it is best to first check the sugar content using and add, if necessary, dextrose to the mash. after thoroughly mixing the raw materials and adding a bag of yeast, you can simply sprinkle it on the surface. Close the lid tightly and pour water into the water seal. Then we just wait, the cessation of gas release in the water seal will show that the mash is ready.

Buy alcohol turbo yeastyou can in our online store site at prices from the manufacturer. You will also receive competent advice from our sales practitioners by phone. We work every day without days off and holidays from 09.00 to 21.00, delivery is carried out in all cities of Russia. Delivery across Moscow is possible in day of the order, Call!



Moonshine is impossible without wild or artificial yeast. Thanks to these microorganisms, glucose is processed into alcohol. The following types of yeast are commonly used to produce mash:

  • dry;
  • alcohol;
  • pressed;
  • home cooking;
  • wine.

Each of these types has its own characteristics.

Pressed yeast

This type of yeast in the Russian Federation is considered a classic product. Initially, the yeast cells are cleared from the environment where they have multiplied. After that, the formation of briquettes of various dimensions takes place. Pressed yeast is almost 70% water. Most of them are sold in kilogram packs. Usually this amount is enough to cook large volumes of mash.

Advantages:

  • fast and high-quality fermentation;
  • low cost;
  • no harmful impurities;
  • publicity.

Flaws:

  • the output is a small amount of moonshine;
  • unpleasant pungent odor;
  • a lot of foam;
  • it is necessary to have a low temperature at the time of storage of the final product.

Composed of:

  • 3 pieces raw potatoes;
  • 30 liters of bottled water;
  • half a kilogram of pressed yeast;
  • 8 kg of granulated sugar.

Due to the presence of raw potatoes, fermentation is accelerated, since the vegetable contains trace elements necessary for yeast.

Recipe:

  1. Dilute dry yeast with water. Let it sit for a few minutes.
  2. Add chopped potatoes. Pour in sugar.
  3. Gently stir the resulting mixture.

Dry yeast

Many people think that it will not be possible to make high-quality mash on this type of yeast. However, in this case it is important to know the features of preparation and observe the necessary proportions. Dry yeast is excellent, which is packaged in bags and sold in 100 grams. These include:

  • Pakmaya;
  • Saf Moment;
  • Saf Levure.

Advantages:

  • dissolve without effort;
  • ease of use;
  • high yield of alcohol;
  • no specific smell;
  • little expense.

Of the shortcomings, only the duration of the process. Fermentation ends in 6-7 days.

Composed of:

  • one and a half packets of dry yeast;
  • half a liter of bottled water;
  • 8 kg of granulated sugar.

Cooking method:

  1. Dilute dry yeast with warm water.
  2. Add sugar. Let it brew for 4-7 minutes.
  3. Stir the resulting mass thoroughly.
  4. Place the container in heat for a week.

It happens that at first the mash does not ferment on this type of yeast. However, it gets even worse when strong foaming begins. To extinguish it, it is recommended to pour 60 grams into the container. vegetable oil. If by palatability sweetness is felt, then it is necessary to pour 2 liters of pure water into the contents, after which the resulting mixture is gently mixed and let it brew for another 3-4 days.

Dry yeast is produced by drying and dehydration. That is why only resistant strains are used in the creation process. Dry granulated yeast has gained popularity due to its small sachet packaging and low price. They are sold in bulk in the grocery department of any store.

Dear friends! In today's article, we will talk about the key ingredient for making any alcoholic drink about yeast! Here we will try to answer your most popular questions on this topic that come to our e-mail.

What is the difference between different types of yeast?

All yeast that you can find in stores belong to the same microbiological species, and differ mainly in size, sedimentation rate and are suitable for making moonshine from all types of raw materials. However, between them there are certain features to consider when choosing:

  • Brewer's yeast suitable for fermenting grain mash with a low sugar content. They quickly form a precipitate, but only 5-7% alcohol is added. They emit many harmful impurities at a high concentration of alcohol (“get sick”).
  • bakery are grown in a pure sugar medium and can be used for classic sugar mash, however, without additional additives, only 7-9% alcohol is fermented.
  • Alcoholic similar to bakery ones, but better suited for grain brews, the same 7-9% alcohol is released.
  • Wine excellent for fruit mash, some varieties can ferment up to 16% alcohol, however, the fermentation period is significantly increased.
  • wild yeast- are located on the surface (peel) of fruit, especially their number is increased on grapes, they produce 7-9% alcohol.

What yeast is better to use for making moonshine?

The ideal option for mash will always be special alcohol yeast, however, most winemakers opt for conventional bakery yeast (primarily due to unlimited availability), which almost always show nice results. Of the time-tested dry yeast for moonshine, we recommend using SAF-LEVUR. Use "quick" baker's dry yeast (e.g. "Saf Moment") with extreme caution, it often under-ferments.

What is “feeding” and how can it be replaced?

If the mash does not contain anything other than sugar and water, the yeast will not be very comfortable there, so it will be useful to add additional nutrients (“bait”) to the mash. As an option, add ammonium sulfate (1.5g) and superphosphate (3g) for every 1kg of sugar. Instead of "chemistry" you can use natural food products- fresh is suitable for top dressing fruit juice or the fruits themselves, crushed berries. Bread is also suitable (preferably black or crackers). The recommended amount of natural bait is (approximately) 0.5 - 1 kg per 10-15 liters of mash. Do not try to use canned fruit as a top dressing because of the high content of stabilizers and preservatives in them, which can slow down the growth of yeast!

Is there a way out if very little yeast is available?

Yes, there is always a way out!) Yeast for moonshine can be grown from a small amount available. For their cultivation, air and the most sterile conditions are required. Make 2 liters of wort as for mash, boil it for disinfection and pour boiling water into three-liter jar, the neck of which must be tied with several layers of sterile gauze. After cooling, put a little yeast in a jar, tie it again with gauze and leave to ferment in a warm place. Shake the jar periodically. After 2-3 days, there will already be enough yeast to prepare 40 liters of mash.

Is it worth it to insulate a container with mash to enhance the fermentation process?

It all depends on the temperature of the room in which the container with the mash is located. Usually, vigorously fermenting yeast themselves generate heat, and are able to heat a large container of mash even above 35 degrees. In this regard, on the contrary, it is necessary to control so that the mash does not overheat, because yeast microorganisms die at temperatures above 40 degrees. In a cool place, a container with mash, on the contrary, can be insulated, but periodically it is necessary to monitor the temperature.

Why ferment yeast and how to determine its fermentability?

Usually, the yeast for making moonshine is initially in a dormant state and is unable to immediately start the fermentation process, which can lead to infection of the mash. In addition, if the yeast has been stored for a very long time, then it is necessary to check it for fermentation. For fermentation, the yeast is diluted in 0.5 liters of tap water, 60-80 g of sugar are added and left in a warm place (about 30 * C) in an open container for about 1.5 hours (with frequent stirring). The main sign of yeast revival is active foaming. Therefore, if there is foam, the fermented yeast can be poured into a fermentation tank.

What is the best way to store moonshine yeast?

Usually, the conditions and periods of storage are indicated by the manufacturer on the packaging. For example, pressed are stored for 7-10 days at room temperature, and in the freezer compartment of the refrigerator - up to 1 year without loss of fermentation capacity.

Making homemade alcoholic beverages is a fun activity. The danger of being poisoned by counterfeit products is real even when buying expensive drinks in reputable stores. Self-made alcohol guarantees the absence of substances hazardous to human health in the final product. But the quality, taste variety, ensures the skill of the manufacturer, the choice of yeast for mash and other ingredients.

Why do we need yeast

In the process of making a strong drink, the quality of all components is important, but you should pay special attention to the choice of yeast. After all, ethyl alcohol, the main component of moonshine, is a waste product of yeast fungi that process the sugars contained in mash.

Yeast for moonshine differ among themselves in the degree of resistance to external influences, the habitat, the intensity of reproduction and the temperature at which particularly rapid growth occurs.

Types of yeast

Yeast is widely used in the food industry and homemade drinks or bread.

bakery

Baker's yeast is ideal for making bread, rolls, pies, but it is not recommended to use it for mash. Novice distillers choose baker's yeast for sugar mash and are disappointed in the quality of the final product. It’s impossible to say that it turns out just awful, but it’s better to use specialized strains.

Brewing

Special yeasts have been created for brewing, which are not quite suitable for making strong alcohol. The concentration of alcohol in beer is low, a maximum of 10-12 degrees, but too much foam is formed.

Wine

Wine yeast can be wild or cultivated specifically for winemaking. Wild ones are present on the surface of fruits, berries and grapes. A pure yeast culture is produced in special facilities and can be used to make moonshine with fruit or sugar, resulting in an excellent end product. The disadvantage is the high cost, but it is offset by low consumption, for example, for 10 liters of mash, you only need 2-4 g.

Alcoholic

Alcoholic yeast - the best choice in the production of moonshine. Specially grown strains are designed to quickly produce strong alcoholic beverages. There are both conventional and turbo, the latter differ in that they can withstand a high concentration of alcohol up to 20% and the content of special top dressing, which speeds up the fermentation process. But there is also a minus, during too active fermentation, a lot of side and unnecessary substances and alcohols are accumulated.

Special

There are also specialized yeasts for cereals, for malt brews and for specific drinks like whiskey, rum, etc. The disadvantage is again the price, but it's worth it. quality product if you are looking for the best best drink out, don't be sorry.

Benefits of alcohol yeast

When selecting yeast for mash, a distiller must take into account several particularly important parameters.

  1. The strength of the finished brew. If you use alcohol yeast for moonshine, this will provide a strength of mash up to 17 degrees.
  2. Minimum level of foaming. Such yeasts are distinguished by a small amount of foam during the fermentation process.
  3. Odor intensity. A low and not too unpleasant odor is guaranteed.
  4. A high fermentation rate is guaranteed if you put the mash on Turbo yeast, the presence of top dressing in them guarantees a high speed of work.

Pressed and dry yeast

What yeast is better to use for mash, pressed or dry? Each type has its own advantages and disadvantages.

Pressed yeast for the bakery industry is inexpensive and can be purchased anywhere. Pressed ones work a little faster and ferment up to 12% alcohol. However, their shelf life is limited. Without a refrigerator, they are stored for only one day, and when cooled, no more than 2 weeks. If stored incorrectly, they lose their working capacity, they may not rise. It is desirable to “feed” the wort for their more active work.

Dry yeast gives a stable result with a practically unlimited shelf life. They are easy to use, picking up by weight. The only thing is that it is recommended to “wake up” the yeast, that is, pour it with warm sweetened water, let it stand for about fifteen minutes, then put it into the must, but you can do without this procedure simply by scattering it over the surface. A raised head of foam indicates the activation of dry yeast. The quality of the mash turns out to be no worse than the one put on the pressed ones.

Even when working with special alcohol varieties of mash on sugar syrup, you should “feed” so that the yeast feels comfortable, actively multiplies. A good top dressing is rye baked bread, crushed fresh berries, dried fruits, potatoes. To get a quality result, you need natural products. Canned compotes, it is better not to use jam, as they contain stabilizers, preservatives that inhibit the activity of yeast

The container with mash should be kept in a calm and moderately warm place, without sudden changes in temperature and drafts. There is no need to specially heat the mash. On the contrary, it is necessary to ensure that the temperature does not rise above 35-40 degrees, since the yeast dies from overheating.

So what to choose?

We recommend using wine yeast for fruit mash, but it can also be used for sugar mash. For grains and malts, respectively, specialized varieties. Spirits are suitable for both moonshine and vodka, we recommend using bakery only for vodka i.e. for the mash, which will then go for rectification.