Far from always, the process of preparing mash for moonshine proceeds smoothly and flawlessly. This is especially true for novice distillers, who now and then wonder why the mash is foaming and how to get rid of this trouble. So, we find out the causes of foaming.
Main Causes of Excessive Foaming
The key factor that provokes intense foaming is, oddly enough, the yeast itself. More precisely, “wrong” or inappropriate yeast. As practice shows, the use of compressed yeast intended for baking bread most often leads to excessive foam formation. It should be noted that the use of dry or special alcohol yeast, which, if necessary, can be ordered through our , either completely eliminates the problem of foaming, or makes it less pronounced.
The method of introducing yeast is also of great importance. For example, if you add already working yeast (previously diluted in a small amount of warm and sweetened water) to the mash, then the likelihood of increased foaming will be much higher than when adding undiluted yeast to the mash.
If the yeast is already loaded into the fermentation tank, be sure to pay attention to the temperature at which the mash is infused. The optimal temperature for fermentation is considered to be from 18ºС to 24ºС. If the ambient conditions are more within the minimum values of this range, less foam will form. If the temperature is closer to 24ºС, unpleasant scenarios are likely to develop.
If you have done everything to ensure that the mash does not foam, but the results of your efforts leave much to be desired, you need to take drastic measures, which will be discussed later.
What to do so that the mash does not foam: emergency measures
The very first rule: never try to reduce foam by stirring the mash! As a rule, this approach activates the fermentation processes and only aggravates the situation.
Now about the main ways to deal with foam - in order.
Method One: Cookie Supplement
Ordinary biscuit cookies, which do not contain additives and dyes, well prevent increased foaming. In order for the mash not to foam, the cookie crumbs must be scattered evenly over the surface of the infused mash. In order to "save" 20 liters of mash, it is enough to pour out the crumbs from one crushed biscuit. After a few minutes, the foam will gradually begin to subside. When the foam disappears completely, it can be forgotten (its reappearance is unlikely).
Method two: volume reduction
If the raw material from which the mash is prepared is initially very prone to foaming (for example, it can be peas), then it is not recommended to fill the fermentation tank by more than 2/3 of the main volume. If this precaution does not help, the contents of one container should be divided into two tanks.
Method three: destruction of foam with vegetable oil, sour cream or kefir
Two teaspoons of ordinary vegetable oil can save 10 liters of strongly “played out” home brew from foam. So, if the mash is foaming, what to do in this case? Evenly distribute the indicated amount of vegetable oil over the surface of the foam cap. The effect will be the same as from cookies. Instead of vegetable oil, you can use thick sour cream (1 tablespoon per 10 liters of mash) or the same amount of kefir. As practice shows, the addition of the listed ingredients does not affect the quality of moonshine at all.
Method four: lowering the temperature below the optimal values
Another method can be used if the mash foams a lot, you don’t know what to do, and it’s reluctant to add foreign impurities to the composition. To reduce the intensity of foaming, it is enough to take the mash to a cool place with a temperature of 6ºС to 16ºС. Unfortunately, this action can only bring temporary results. The fermentation process in this case will stop and the foam will die out. But in order for the mash to be completely won, it must be brought back into heat. As a result, the formation of foam will repeat.
Method Five: Adding Baby Shampoo
If you are not embarrassed by the presence of foreign chemical impurities in homemade mash, you can remove excessive foaming with an ordinary shampoo. One tablespoon of shampoo (per 10 liters of mash) is diluted in cold water and poured into a fermentation tank. The foam will dissolve within a few minutes. It is best to use baby shampoo, because it is the least harmful to the body in terms of its chemical composition.
Quick navigation through the article
The mechanical methods are over, now you can proceed to the review of home suppressors. Each of them is an affordable product (remedy), which is either already at home or waiting for you in the nearest store.
Use sour cream (kefir) or vegetable oil
A liquid with astringent effect, evenly poured over the surface of the wort, is suitable. Added in a small amount, it will stop the growth of foam and at the same time will not affect the characteristics of the mash, and therefore will not worsen the taste or aroma of moonshine.
The proportions are shown in the table below:
Such suppressors are good for their versatility. Thanks to them, even a very original compote mash will transfer all its fruity notes to moonshine. And they are quite effective - they are able to remove foam even from a very actively playing alcohol-containing mass. Another plus is that the same sunflower or olive oil is a product that is literally always in the house, such an extinguisher will be at hand even in the most urgent case. Well, most of us buy sour cream with kefir regularly.
Crumble a cookie
The method is simple to disgrace - judge for yourself:
- grind cookies at the rate of "1 piece per 10-15 l";
- evenly scatter the resulting crumbs over the surface of the infused liquid (but do not mix!).
And that's all, it remains only to observe how quickly the foam disappears. The method works very simply: the crumbs create pressure and cause the bubbles to burst. Only cookies need to be taken the most common, not sweetened and not tinted, without any filler. It is clear why: any additives can affect the quality of the final product, but a neutral suppressor will not affect the organoleptic properties of alcohol in any way.
Did you know? As an alternative, you can use black bread, although it has a little less efficiency, but it's still good.
Pour in some baby shampoo
A gentle hair product will also help remove the foam. Take just one tablespoon of baby shampoo and dilute it in a glass (200 ml) of cool water. After that, you only need to carefully and slowly pour the resulting mixture onto the surface of the alcohol-containing mass, in no case stirring. In just 5 minutes, the bubbles will fall off.
The disadvantage of the method is that it is necessary to use a hair care product, which, with a high degree of probability, will worsen the organoleptic of the finished product. If you are planning to make moonshine with an original taste and aroma, and, for example, you have mash on tomato paste, you should refuse to infuse even delicate baby shampoo, not to mention an adult one, which usually contains relatively more chemical components.
We figured out the folk "helpers", now let's see how to extinguish the foam in the mash using factory suppressors. At the same time, we will find out why they are convenient, because their advantages are widely advertised by manufacturers.
Features of the use of industrial defoamers
The principle of their action is to accelerate the process of the disappearance of bubbles - when they are added, the cap simply does not have time to form. At the same time, high-quality factory suppressors are environmentally friendly and do not change the organoleptic properties of moonshine. Plus, they captivate with the following advantages:
- high profitability - they are usually sold in the form of a liquid, and only 2-3 ml of them is enough for 10-15 liters of wort;
- efficiency - they quickly and completely extinguish even raw materials prone to foaming, for example, from the already mentioned peaches or cereals, and will not even run away;
- ease of use - they are easy to dilute with water and spread evenly over the surface of the alcohol-containing mass without any problems;
- versatility - suppressors can be added both at the initial stage of yeast activation, and immediately before distillation.
Now that you know why the mash foams during fermentation, you just need to choose a method that will help you quickly remove it. Effectively control the "game" of the future drink in a format that is convenient for you, and you can make really cool alcohol, clean and tasty, without extraneous flavor.
Why does foam form?
The foam on the mash is so plentiful that it can squeeze out the cork with a water seal. It is formed due to the increased activity of yeast fungi. These microorganisms feed on sugars, and in their absence they break down starches. In the course of their vital activity, they emit carbon dioxide, which appears on the surface of the wort as a foamy cap.
Foam on mash
Pressed yeast is in a "sleeping" form. After entering a favorable environment, they are activated and begin to absorb sugar. If the conditions are not suitable, activation will not occur, or the process will be weakly expressed.
At the stage of fermentation, the appearance of foam is facilitated by:
- The presence in the wort of products that are prone to foaming. These include any legumes (especially peas), grains, and sweet fruits.
- Violation of the correct recipe. If you put more yeast in the drink than you need, abundant foam cannot be avoided.
- The quality of the ingredients. First of all, this concerns the yeast itself - if they are stale, the wort may not ferment at all, or, conversely, give too much foam.
During the distillation process, foam may appear due to insufficient volume of the cube or the specific composition of the raw material. At this stage, foaming is undesirable - it causes a strong turbidity of the drink.
Our clients often ask us: “How to cook mash?”. We will try to answer all the questions that you may have and help you understand the technology of preparation.
What to make mash from?
It is best to prepare mash from sugar, since this product has the highest concentration of sucrose. As alternative foods, you can try jam or very sweet fruits.
What water to use for mash?
Of course, it should be drinking water: bottled or spring. You should not use boiled, tap and distilled water, because the yeast does not ferment well in it and, as a rule, die.
Can I use any yeast?
With the choice of yeast, you need to be very careful. It is best to use compressed bread yeast, it is they who will give the fastest and most effective result. You can also pick up special dry yeast for alcohol, but they are not sold in all stores. Care must be taken with baker's dry yeast, as it will not give a high percentage of alcohol in the mash.
In what capacity to make mash?
By and large, any container can be used. Most often they make mash in glass three-liter bottles. You can also use food-grade plastic if it does not have a pronounced toxic odor.
Do I need to add anything else to the mash besides sugar, yeast and water?
Of course, you can make mash with these three ingredients, but the yeast will feel more comfortable if you add some mineral nutrients. For example, superphosphate (3-4 g per 1 kg of sugar) or ammonium sulfate (1.5-2 g per 1 kg of sugar).
Don't trust chemistry? You can add natural products: fruit juice or crushed fruits themselves, crackers are also suitable. But tomato paste is not worth adding. It contains many thickeners and emulsifiers that can stop yeast from growing.
Braga foams a lot, what should I do?
You can try the folk method - pour crushed cookies into a container or add a little dry yeast. They also extinguish the foam.
What is a water seal and why is it needed?
This is a special device that removes carbon dioxide, and also does not allow air to enter. The oxygen interacts with the yeast so that it decomposes the alcohol into water and carbon dioxide. Therefore, the need for a water seal is difficult to overestimate.
I do not have a water seal, how can I replace it?
You can use the folk method and install a medical glove on the neck of the bottle, after puncturing holes in the fingers with a needle. If the glove is puffed up, then the fermentation process is still going on. Opala - mash is ready.
At what temperature does mash ferment better?
The optimum room temperature should be 20-30°C. If the room is above 40 ° C, the yeast may die, if it is below 18 ° C, the fermentation process may simply not start.
Braga has stopped fermenting, but it still tastes sweet, what is the reason?
This could happen for several reasons. Either the proportions of sugar-yeast were violated, more sugar was added, or the yeast was not of the best quality. Of course, you can use such a mash, but the finished product will not be strong.
How long can I store ready-made mash?
We do not recommend storing ready-made mash, as it will form by-products. It is best to start distilling alcohol on the same day when the mash is ready, maximum the next day. If the deadlines are running out, you can store the finished mash for up to 1 week in a cold place, while the water seal must be left to prevent souring.
We hope that our answers will help you prepare the mash properly. If you have not found the answer to your question, ask it in the comments!
Excessive gas formation and foaming during home brewing can cause a lot of trouble. And if excessive gassing comes down to just an unpleasant smell, then excessive foaming can lead to the ejection of some of the mash outward, and the mash can stain walls, floors and, in some cases, even ceilings (when the lid is fired, if you seal the fermentation container tightly enough) .
You can't mix!
It should be said right away that it is impossible to get rid of active foaming simply by mixing the mash. The fact is that mixing only more activates the fermentation process, accelerates fermentation, and, therefore, enhances foaming. Therefore, the more thoroughly you mix the mash, the more you aggravate the situation, even if in the first seconds the foam settles on the mash.
Method 1. Cookies.
The easiest and most effective way to extinguish the foam in the mash is cookies. It is enough just to take the usual crumbly cookies, which do not have aromatic additives, and add it to the mash. Just one half of one cookie is enough to successfully extinguish the foam in 10 liters of mash. Cookies must be thoroughly crumbled and sprinkled over the entire surface of the foam. Literally in 2-3 minutes the foam will subside. The effect will last for several hours.
Cookies have no effect on the taste and aromatic properties of the future distillate.
The mechanism is simple: cookie crumbs mechanically press on gas bubbles, preventing them from forming. As a result, the bubbles burst, and the crumbs fall onto the lower, next layer of bubbles. As a result, in a minute there will be no trace of foam left.
Often, crackers or plain black bread are used instead of cookies. However, the effectiveness of this method is much more modest than when using cookies.
Method 2. Vegetable oil.
Significantly reduces the intensity of foaming and a thin layer of vegetable oil. It is enough to pour only 5-10 milliliters of vegetable oil on the surface of the mash, as the foam will completely subside. The effect will last longer, however, the method involves initial mixing. That is, you must first mix the mash, and then immediately pour a few tablespoons of oil.
Some moonshiners replace vegetable oil with thick sour cream or kefir. However, as practice shows, sour cream and kefir have little effect on the taste of moonshine itself.
Method 3. Lowering the temperature.
If you see that the foaming is much more active than planned, you can sharply lower the temperature, if possible (for example, take the mash to the balcony in winter). At a temperature of 8-15 degrees, the yeast stops working, as a result of which it is possible to temporarily slow down the fermentation processes and solve the problem with foam. That is, the algorithm of this method is simple: we transfer the container to a cold place, remove the mash in any way, seal the fermentation container again and again transfer the container to a place comfortable for fermentation and a suitable temperature. Recall that fermentation is most effective at a temperature of 22-24 degrees; at temperatures above 20 degrees, the yeast begins to die.
How to avoid excessive foaming of mash?
In fact, excessive foaming is a sign that you have poured too much mash for this container. Accordingly, you need to either pour less mash next time, or select a larger container for fermentation. Try not to fill the container more than 65-75% of the total container capacity. It is best to use 21-liter containers for drinking water - they can be filled with around 14-15 liters (three five-liter bottles) of mash, while foaming will not be so large as to create problems for you.
At the stage of preparing the mash, foam is always formed and is a natural process that is problematic to control. As a result of this, some of the product is lost, and in extreme cases, a split of the container or knocking out of the water seal is observed. To prevent such outcomes, you need to know how to quickly remove the foam from the mash, while not spoiling the drink.
Reasons affecting the amount of foam formation
Foaming occurs not only during fermentation, but also at the time of active boiling. Its level is influenced by many reasons, for example:
- Maintained room temperature.
- Carbon dioxide coming from the raw materials used.
- Excess yeast.
- Poor quality raw materials.
An analysis of the reasons allows you to determine the faster you can extinguish the foam in the mash, while not changing the taste properties of the drink.
Effective ways to get rid of foam
If the mash foams a lot and runs away, then it is recommended to use one of the following methods:
- Crush the cookies. This option requires regular crumbled cookies, without flavorings and fillers. The crumbs are scattered in a thin layer on the surface of the drink and after 1 - 1.5 minutes the following is observed:
- bursting of bubbles;
- decrease in 2 - 2.5 times the height of the "cap";
- further disappearance.
The cookies used do not adversely affect the taste of the drink, and also minimizes re-foaming.
- Change volume. The method is suitable when the question arose of how to quickly reduce strong foam in mash. In this case, it is recommended to take a clean container and carefully pour half of the drink into it.
- Add vegetable oil. It is necessary to carefully pour the oil (3-4 milliliters of oil is enough for 5 liters) onto the surface of the mash. The product blocks further foaming and reduces the existing head level by 2-3 times.
