High-quality fermented brew for moonshine is the main component for making this alcoholic drink at home. The recipe for moonshine must be followed exactly, since the quality and quantity of the drink at the outlet depends on it. If the recipe is proven, the fulfillment of all its conditions will end with the production of a quality drink.
Yeast plays an important role in the preparation of mash. In order for yeast to begin the process of alcohol synthesis, they need carbohydrates found in starch. When starch, which is a polysaccharide, is broken down into monosaccharides such as glucose, fructose and sucrose, saccharification occurs.
Saccharification can be cold or hot, depending on the temperatures at which the starch is broken down.
With the cold method, the hydrolysis of starch occurs with the help of enzymes. Saccharification takes place simultaneously with fermentation, monosaccharides are processed into alcohol. The process is quite long, it takes 2-3 weeks.
During hot saccharification, starch is split into monosaccharides due to high, up to 65ºС, temperature. Here, too, the splitting process occurs due to enzymes that are heated together with raw materials and infused for up to 20 hours.
Advantages
Enzymes for mash were previously used in the industrial production of alcohol. In home distilling, you can’t do without them; you can get the maximum amount of alcohol with them. Enzymes are biological catalysts of protein nature. They activate and accelerate chemical reactions in grains at a certain temperature. The optimal temperature and ph for each type of enzyme are individual.
They are divided into natural and artificial.
The most preferred in home distillation are natural organic products - enzymes from malt (sprouted grain). Some connoisseurs claim that artificial substances are felt in the drink even after several distillations. Those who are less demanding in the manufacture of moonshine are satisfied with the low cost of ready-made (artificial) enzymes and the convenience in making home brew.
Attention! Enzymes are proteinaceous in nature and should be stored in a cool place. Can be stored in the refrigerator at 0 to 15ºC.
Malt
Natural enzymes from malt are used in the form of sprouted grains. The sprouts, about 2 cm long, are called green malt. Drying them produces white malt. It can be used as needed.
Green malt keeps for a maximum of 3 days, while white malt lasts much longer. Saccharification with malt has its advantages, as the mash cooks faster than with artificial catalysts.
Malt analogues
Artificial malt substitutes:
- glucavamorin, which saccharifies starch;
- amylosubtilin, which liquefies the raw material and prepares it for the action of enzymes;
- cellolux, saccharifying complex non-starchy sugars;
- protosubtilin, which breaks down plant proteins and activates yeast.
Protosubtilin and Cellolux help reduce impurities and increase total alcohol output. There are also liquid enzymes for moonshine: amylolux-A and glucolux-A. They further break down the starch chains.
Additional enzymes are also used - protease and cellulase. Protease promotes deep processing of raw materials, destroys proteins in grain, and cellulase destroys fiber. The yield of alcohol due to this is more.
Number of enzymes for the fermentation process
Dosage becomes important when it comes to speeding up the fermentation process. It depends on the dosage whether enzymes will be fermentation catalysts or not. Each substance has its own dosage, it depends on the quantity and quality of the raw materials used in the moonshine brewing process.
The required amount of enzymes can be calculated using formulas and tables, or use the following scheme.
For 1 kg of raw materials you need:
- amylosubtilin - 1 g;
- glucavamorin - 2 g;
- cellolux - 1 g;
- protosubtilin - 4g.
If you take less enzymes than required, the fermentation process will slow down. Exceeding their dosage will not lead to any change in the process of preparing the drink.
Important! You need to be careful when working with enzymes. Avoid direct contact with the respiratory tract and skin, so as not to cause an allergic reaction.
It can be cooked on grain without additional expenditure of effort and energy, as well as without temperature pauses. To do this, you just need to use enzymes in the process. Grain on enzymes, the cold saccharification of which takes place quickly and efficiently, turns into a good taste and softness.
Features of the technique
Hot saccharification occurs with the help of phased preparation of malt and wort, as well as mixing them at a certain temperature and infusing the liquid. This technique is labor intensive, so most who brew with wheat or other grains use the cold saccharification process. It has a number of undeniable advantages:
- the process is quite simple;
- high temperatures are not needed;
- filtration before fermentation is not necessary;
- bacteria in such an environment multiply less or do not multiply at all due to the production of carbon dioxide in the process;
- distilled by direct heating;
- the technique is suitable for beginner distillers who have little equipment and little experience.
But among the minuses, the following features of the technique are distinguished:
- More time is needed for fermentation - this is about 20-25 days, in some cases up to 27. But at the same time, the person who brews moonshine does nothing, he is free from constant stirring or surveillance of raw materials.
- If you do not follow the technology, it will turn sour at the end of the process. Therefore, phased preparation and attentiveness of the distiller to the conditions are important.
In order to prepare mash first, and then moonshine in this way, you need ingredients and equipment:
Must have products such as:
- Raw material. This item is full of variety. As raw materials, you can use flour, starch, cereals, pasta, malt of various types. It is better not to use whole grains, as the process will drag on for a long time.
- Water.
- Enzymes. For example, the common "Amilosubtilin" and "Glucavamorin". They can be supplemented with unfermented white malt. The first enzyme is responsible for the breakdown of molecules, and the second - for the processing of starch into sugar. The result of the action of enzymes is almost the same as with malt brewing. The technology is cheaper, therefore, enzymes are added to the raw materials with water at the stage of preparing the mash. The processes of fermentation and processing of starch into sugar occur almost simultaneously.
- Yeast dry or pressed.
Additionally, an antibiotic, an acidifier (citric acid) and a defoamer (Sofaxil) may be required. As equipment you will need:
- fermentation tank;
- water seal;
- stirrer and aquarium heater - optional, their action can be replaced by creating environmental conditions for mash;
- Moonshine still for distillation of finished mash.
Selection of ingredients and proportions
According to the recipe, you need to determine the proportions of the ingredients. There is no perfect recipe, but the most popular version for one kilogram of raw materials is this:
- 3.5 liters of water at a temperature of 38 degrees Celsius, most importantly, not higher than this indicator.
- Enzymes: fresh - 3 grams of Amilosubtilin and Gluquamorin, old ones should be taken 4-5 grams each.
- Dry yeast - 20 grams or pressed - 50 grams. You can take wine yeast.
- "Doxycycline", an antibiotic - one capsule per 20 liters of mash.
- Defoamer ("Sofexil") - 10 milliliters per 20 liters.
The proportions are not final and may be supplemented by distillers based on personal experience. And for calculations, it is important to know that enzymes have such a parameter as activity. It is measured in units per gram of dry matter or per milliliter of liquid solution. Enzyme activity should be declared in the manufacturer's instructions. Each manufacturer has its own strains and, accordingly, its own indicators. For example, the metrics look like this:
- "Amylosubtilin G3x" - 1000 units per 1 gram of powder;
- "Glucavamorin G3x" - 1000 units per 1 gram;
- "Cellulox-A" - 2000 units per 1 gram;
- "Protosubtilin G3x" - 70 units per 1 gram.
At the same time, the instruction is not a guide to action and does not explain how much product should be put per kilogram of wheat, rice or other cereal. It specifies recommendations only for the amount of raw materials ready for processing, i.e. starch, cellulose or simple protein. Therefore, before using the product, you need to find out how much these simple substances are contained in the raw materials.
Enzymes for mash
The use of enzymes is not as common because many distillers consider them to be non-natural products. Accordingly, the drink also turns out to be unnatural and there is an aftertaste in it. The issue of the taste of enzymes is controversial, since some of the figures absolutely do not notice the taste even with a single distillation. This thesis can only be verified experimentally.
If you mess up with the amount of enzymes, then the drink can still be corrected. By putting more, the mash will saccharify faster, but the distiller will spend more money on saccharification. And if you put less enzyme, then the drink simply will not be saccharified or the process will slow down. The lack of the Gluquamorin enzyme especially slows down the fermentation process, the amount of foam decreases, and caps from cereal crops are not observed. Enzyme consumption can be halved if green malt is used.
The main choice of raw materials is made between products such as:
- Flour. This is a ground raw material that is sold in any grocery store. In terms of accessibility, flour ranks first. The raw material saccharifies faster and is not too difficult to work with. Grains of flour are small, so it is easier for enzymes to interact with them. But there are also disadvantages, for example, the tendency of flour to foam and “run away”. And mash from this type of raw material must be clarified and decanted, which leads to loss of alcohol. Groats are cheaper, but it takes longer to saccharify due to large particles. Sometimes the process stretches for 3-4 weeks. To speed up fermentation, you can use a stirrer, only without opening the container with mash. The container itself can be rolled on the floor with an inclination.
- Malt is a raw material that is obtained from germinated grain. Malt itself has a lot of enzymes, but powdered enzymes are also added to it. The malt also acts as a flavor enhancer, as it is very fragrant. There is green and white malt. But this ingredient is also added to the mash in ground form.
- Exploded grain, or extruded in a vacuum-technical way. In appearance, these are porous grains with a small presence of enzymes in them. The technique for obtaining such raw materials is not yet popular.
- Products with starch. This is most often pasta, bread. If the distiller works in places where there are many such products, then they can be used as raw materials. But for serious distillers, these ingredients are more suitable for a one-time experiment.
- Regular grain.
The use of specific cereals of varying degrees of grinding will give different results. The cheapest raw material is wheat. But the yield of pure alcohol from it is relatively small. But the drink is soft and pleasant to taste. Rye, which has sharp drink characteristics, gives an even lower alcohol yield due to the fact that the cereal crop forms a lot of foam and “runs away” during fermentation.
Corn - the least capricious to the conditions and gives a large yield of alcohol. But the drink has a specific taste. Barley is another cereal that not everyone likes when it comes out. Rice is the leading cereal in terms of alcohol output.
It is rice that is used for the further preparation of tinctures. The taste is very subtle, the drink is fragrant and easy to drink. Sometimes buckwheat is also tried as a raw material, but with a large yield, the taste is also an amateur.
When choosing ingredients, if it is difficult to decide, you can use a mixture of cereals. Usage tips are:
- Barley and rye can drown out the flavors of other grains. Therefore, when using a mixture, they should be added carefully, preferably up to 25%, while not focusing on these particular crops.
- Rice is a culture that does not tolerate use in mixtures, since its taste will disappear, grain moonshine will turn out without features.
- Bourbon mixes with corn and barley malt are not liked by all tasters because of the specific taste.
You can also experiment with different percentages in grain mixtures. The result is unique in some cases and absolutely not tasty in others. You can also try combining grind levels, although you should be aware that adding whole grains will always lengthen the fermentation process.
For other ingredients, the selection criteria are simple. Water can be taken clean, with good taste, it is not necessary to check the composition of its trace elements or other properties. Feeding is not required. Of the defoamers, Sofexil is recommended as the most effective in relation to this technique. You should not be afraid of getting an antibiotic into moonshine: usually the drug remains in the apparatus during distillation and does not enter the “body” of the drink.
The method of making mash
The technology of cold saccharification consists of the main stages, as a result of which grain mash is obtained with the addition of enzymes:
- Products are added to the container, as well as water at the right temperature, along with enzymes and yeast. It should be noted that more than 70% of the volume of liquid cannot be poured into the container, since active foaming occurs and the mash can “escape”.
- The sugared raw materials are mixed and closed with a water seal.
- The liquid is placed in a dark place with a temperature of 24-28 degrees Celsius.
- Fermentation begins after 2 hours, and after 3 days it becomes active and lasts up to 25 days. It is important to prevent the formation of a film on the surface of the mash, as this is a sign of souring. Such a braga needs to be overtaken urgently.
- When ready, the drink is removed from the sediment and distilled.
Preparing a drink in this way has a number of advantages and disadvantages. Therefore, distillers should decide on their own, get rid of the influence of rumors and test the technique for themselves. The drink gets good qualities and is suitable for drinking.
The preparation of moonshine from starch-containing raw materials is a troublesome business, since it requires saccharification. Beginners bypass it for a long time, preferring a simple and understandable recipe for sugar mash. You should not deprive yourself of the pleasure of making real grain moonshine with your own hands, it is enough to study a clear description of the process, and feel free to get down to business.
photo from www.youtube.com
Saccharification: types and benefits
In grain products, the carbohydrates that yeast will turn into alcohol are in the form of starch. This polysaccharide is a chain of simple sugars - glucose, fructose and sucrose. In order for the yeast to start producing ethanol, it is necessary to divide the starch molecule into simple sugars, for which saccharification is used.
Cold saccharification
The hydrolysis of polysaccharides is accelerated by the addition of enzymes that are contained in malt or bought in specialized stores. Enzymes work gradually, so monosaccharides are obtained slowly and immediately processed into alcohol. Thus, saccharification takes place simultaneously with fermentation.
- Saving time and effort on setting up the mash.
- Does not require the use of special equipment.
- Braga is less susceptible to acid fermentation at the beginning of the process.
- There is no need to create and maintain a set temperature.
- Possibility of distillation by direct heating.
- Fermentation duration. Braga on enzymes by the method of cold saccharification will be ready in 2-3 weeks, but does not require special attention during this period.
- There is a high probability of souring at the stage of fermentation. This disadvantage is leveled by the addition of antibiotics.
Hot saccharification
photo from mirkateclapp.ru
The meaning of the technology is to accelerate the hydrolysis of starch into monosaccharides by maintaining certain temperatures. At the same time, splitting also occurs due to enzymes that are obtained from malt or artificial ones are introduced.
- High speed of the saccharification process.
- Fast fermentation.
- Raw materials are boiled at high temperature. If the mash burns, it is almost impossible to remove the smell of burning from moonshine, so you have to constantly mix the raw materials.
- Maintaining a temperature pause, during which it is necessary to maintain a temperature of 60-65⁰С. In industrial conditions, this is done by equipment, and at home you have to wrap the must with blankets.
- At the stage of saccharification, the probability of souring the wort is high.
- Before distillation, the mash must be filtered.
When fermented mash is prepared at home, cold saccharification is preferable due to the simplicity of the technology. But if you want to experiment, you can try the hot method.
What is fermented mash made of
photo from the site tonnasamogona.ru
The choice of ingredients does not depend on the technology, so it is not necessary to describe it separately for each method. General issues, such as the choice of water and yeast, each moonshiner decides on his own. Someone is satisfied with the result of pressed yeast and tap water, while someone uses only wine yeast and be sure to filter the water. There is no dispute about tastes, and if you are not the first day in moonshine, you have probably already made your choice.
Starch
In home brewing, an extensive group of products is called starch-containing raw materials. It includes all types of cereals, cereals, flour, legumes, starch, pasta and even bakery products. Sometimes everything that a moonshiner can profitably buy or get is used. But real gourmets prefer to use certain raw materials, getting the characteristic organoleptic properties of the finished drink:
- Wheat gives a mild, pleasant taste. A good yield of moonshine in 650 ml per kilogram of raw materials is complemented by the cheapness of grain.
- Rye gives moonshine a sharp, specific flavor that not everyone likes. A typical yield of moonshine is about 600 ml, and intense foaming, due to which rye flour brew on enzymes should not fill more than half of the container.
- Corn gives a characteristic pleasant aftertaste and a high yield in 800 ml. Despite the high cost, it is often used, because it is completely non-capricious in work.
- Barley is responsible for a bright, intense taste and allows you to get about 700 ml of drink at the exit.
- Rice with an indicator of almost 900 ml is the record holder for output. The smell of moonshine is very mild, and is easily clogged with any other raw materials.
photo from agro2b.ru
It is perfectly acceptable to use mixtures of different grains, just keep in mind that soft and unobtrusive aromas will be lost against the background of more intense ones. Braga from fermented corn, if ¼ barley malt is added to it, is close in composition to bourbon recipes, so there is room for imagination.
Cereals ferment more slowly than flour from them, which increases the likelihood of sour mash. You can speed up this process by grinding them or resins into flour. Unpolished cereals, from which the outer shell has not been removed, are not suitable for home brewing.
Enzymes
Adherents of organic products prefer to get enzymes from malt, arguing that artificial ones in the drink are noticeable even after triple distillation. Less demanding ones use ready-made enzymes, enjoy the convenience and cheapness, and do not notice differences in taste. Without trying both options in practice, it is impossible to decide which one is better.
Malt
Sprouted grains are used immediately after the sprouts are 2 cm long, and then it is called green malt. After germination, the malt can be dried for future use, and consumed as needed. Dried malt is called white malt and is sold ready-made, which saves some of the hassle.
photo from gotovimudoma.ru
artificial enzymes
- glucavamorin (G);
- amylosubtilin (A);
- cellulox (C);
- protosubtilin (P).
The last two are optional, but, according to reviews, slightly increase the yield of alcohol and reduce the amount of impurities.
Auxiliary components
When preparing grain mash on enzymes, it is advisable to use a number of other ingredients that are not included in the classic recipe, but simplify the work with mash and reduce the likelihood of acetic acid and lactic acid fermentation.
- The addition of acids shifts the pH of the medium to the acid side, which is unfavorable for bacteria. Orthophosphoric or citric acid is used.
- The antibiotic does not allow the bacterial flora to develop. Amoxiclav or other drugs with clavulonic acid work best.
- As a defoamer, "sofexil" or the children's drug "bobotik" is added - they work the same way, take what you can get.
photo from irecommend.ru
Enzymatic grain mash: cold saccharification
The preparation is quite simple, and even a beginner who has never put mash before will cope with it. Braga from flour and enzymes is cold-prepared according to one recipe, calculated per kilogram of raw materials.
Grain mash on enzymes: recipe
It does not matter the type of product, and you also use cereals, grains or flour - the ratio of components will be unchanged.
- 1 kg of raw materials (flour, corn, starch, etc.);
- 3.5 liters of water;
- 3 g of enzyme A and G;
- 20 g dry yeast (or 100 g pressed);
- 1 amoxiclav tablet per 20 liters;
- 1 ml defoamer per 20 l;
- 1-2 g of citric acid;
When using malt, keep in mind that its amount should be 150 g per kg of raw materials. If there is less malt in the mash, enzymes should be added.
photo from travelfotki.ru
Mixing components
- Ferment yeast in warm sweetened water until frothy. If fermentation has not started after an hour, the yeast cannot be used, it is inactive.
- If you plan to use an antibiotic, soak the tablet or capsule contents in water to dissolve.
- Prepare the fermentation container, taking into account that 1/3 of the volume should be left empty for foaming.
- Pour warm (30-35⁰С) water into the container, add enzymes, antibiotic, defoamer and citric acid.
- Pour in grains or cereals, mix with a long-handled spatula. If a recipe for fermented flour mash is used, then a construction mixer is useful for mixing.
- Add yeast starter, mix again until smooth.
Since cold saccharification occurs simultaneously with fermentation, the duration of the process is quite long, and it is worth making every effort to speed it up. This reduces the likelihood of souring and the amount of impurities in the mash.
- Be sure to install a water seal on the container. In the early days, fermentation will be very intense, and if a glove is used, it can be torn off. Pierce the glove with medical needles and leave them, this will facilitate the release of carbon dioxide. When the gas formation decreases, the needles can be removed.
- Stir the brew. An aquarium pump does an excellent job, but if it is not available, shake the brew by hand daily. In the first 2 days, you can even remove the water seal, and after that just rotate the bottle for 3-4 minutes.
photo from sovetadieta.weebly.com
- The optimum temperature for fermentation is 26-28⁰С. An aquarium thermostat, underfloor heating film, placement near a heat source, or simply wrapping in warm clothes will help support it.
- Fermentation takes from 1 to 3 weeks, depending on the grain size of the raw materials, if large particles remain, the residual fermentation is extended for another week. Practice shows that after 3 weeks, the increase in the strength of the mash is quite insignificant 1-2%, given the likelihood of souring, it is not advisable to wait for the complete cessation of fermentation.
- Check your braga several times a day. The appearance of a film on the surface at any stage is a sign of souring. Such mash needs to be urgently distilled, because after a day all the alcohol will be oxidized to acetic acid, and there will be nothing to distill.
After fermentation is completed, the flour-based mash should be taken out to the cold for clarification and drained from the sediment. Filter grain or cereals through a sieve and squeeze.
Enzymatic grain mash: hot saccharification
photo from playerist.ru
A classic method that reduces the fermentation time, but is quite labor intensive in itself. Hot saccharification is carried out in a large heat-resistant dish, which is to be heated on a stove.
Ingredients
- 1 kg of starch-containing raw materials;
- 4.5 liters of water;
- 150 g of malt (or 3 g of enzymes G and A);
- 5 g dry yeast (or 20 g pressed).
Heating errors
If the recommendations for temperature pauses have not been observed, then saccharification will not occur at all or will be only partial. In this case, the enzymes will work according to the cold saccharification technology, and the fermentation will be delayed. Reheating the wort in an attempt to correct the mistake is useless.
Cooking
- Pour the raw materials into a container and, with constant stirring, pour hot (55⁰С) water. Remember to leave a third of the free space for foaming.
- Heat the mixture to 60⁰С and cook at this temperature for 15 minutes.
- Bring to a boil and cook for 1-2 hours until smooth. Flour will be ready faster, and cereals will have to be cooked for a long time. Stir regularly so the mixture doesn't burn.
- Cool the resulting porridge-like mass to 65⁰С and add ground malt, mix until smooth.
- Cover and leave to ferment for 3 hours at a temperature of 60-65⁰С. Stir the wort every 30 minutes for the first 1.5 hours.
- 40-50 minutes before the end of fermentation, dissolve the yeast in warm water to ferment.
- Quickly cool the wort to 26-30°C, for example, by placing a container in ice water.
- Add yeast and stir until smooth.
photo from doughpunching.blogspot.ru
Further recommendations for installing a water seal, maintaining the temperature, mixing and other practical tips are the same as for cold saccharification. The only difference will be in the timing of fermentation, which will take from 4 to 7 days.
Now you know exactly how mash is prepared from flour and enzymes using cold and hot methods. It remains only to overtake her, observing all the rules for the selection of heads and tails, so as not to spoil the aftertaste and morning well-being. Trying real grain moonshine is definitely worth it, because its characteristic taste and aroma can make you forever abandon sugar recipes in favor of an authentic drink.
Enzymes came to home distilling from industry. Their use in industry is due to a reduction in complexity, an increase in the stability of technological processes, an acceleration of the production process and an increase in the yield of alcohol compared to using traditional methods. The use of a full range of enzyme preparations makes it possible to obtain the maximum amount of alcohol from raw materials, as well as to reduce the content of foreign components in the wort, which has a positive effect on the organoleptic distillation product. Modern industry uses enzyme preparations to liquefy and saccharify raw materials:- Amylosubtilin GZx (AmiloLux, "A") - to liquefy raw materials and prepare them for the action of other enzymes
- Glukavamorin GZh (GlukaLyuks-A, "G") - for starch saccharification
- CelloLux-A ("C") - for saccharification of non-starchy polysaccharides (xylans, β-glucan, cellulose, pectins) or preparing them for the action of the above enzymes.
- Protosubtilin ("P") - for the breakdown of plant proteins, which leads to more active yeast
Dosage of various enzymes
Many questions are raised by the calculation of the dosage of enzyme preparations. Typically, the manufacturer or retailer lists the activity of dry enzymes in active units per gram of enzyme. There are also recommendations from the manufacturer on the dosage of enzyme active units per gram of the substance being processed. And depending on those. process, the number of enzymes can vary from minimum to maximum. Using this number, as well as using tables for starch, protein and NPS (non-starch polysaccharides), you can calculate the reference dose of each enzyme per kilogram of raw materials. The formula for calculating the amount of enzymes per kilogram of raw materials is as follows:Dose of Enzyme (grams) = (P*R*10)/A
- P is the percentage of the substance being processed (for example, starch)
- R - recommended dosage of active units
- A is the activity of the drug in units per gram
| Raw material | Starch | Protein | Cellulose | A-1500 units/g | G-3000 units/g | C-2000 units/g | P-120 units/g |
| Wheat | 56 | 16 | 6 | 0,75 | 1,16 | 0,90 | 4,38 |
| Barley (husked) | 49 | 13 | 7 | 0,65 | 1,01 | 1,05 | 3,79 |
| Corn | 68 | 7 | 3 | 0,91 | 1,41 | 0,45 | 2,04 |
| Rye | 50 | 15 | 2 | 0,67 | 1,03 | 0,30 | 4,38 |
| Triticale | 53 | 13 | 2 | 0,71 | 1,10 | 0,30 | 3,79 |
| Millet | 51 | 13 | 8 | 0,68 | 1,05 | 1,20 | 3,79 |
| Oats (husked) | 37 | 13 | 10 | 0,49 | 0,76 | 1,50 | 3,79 |
| Potato | 18 | 2 | 2 | 0,24 | 0,37 | 0,30 | 0,58 |
| Rice | 73 | 8 | n/a | 0,97 | 1,51 | - | 2,33 |
| Buckwheat | 64 | 12 | n/a | 0,85 | 1,32 | - | 3,50 |
| Peas | 59 | 29 | n/a | 0,79 | 1,22 | - | 8,46 |
- 1 gram - Amylosubtilin GZh 1500
- 1.5-2 grams - Glukavamorin GZx 3000
- 1 gram - CelloLux-A 2000
- 4-5 grams - Protosubtilin 120
Types of saccharification, their advantages and disadvantages
Now in home distillation, two different saccharification technologies are popular - hot and cold, so named because of the different temperatures at which starch hydrolysis occurs. During hot saccharification, the raw material is heated to temperatures of 50-70°C and in this state is exposed to enzymes for 10-20 hours. At the same time, the risk of contamination of the wort is minimal, enzymes are most effective, but this method requires a lot of effort. During cold saccharification using enzymes, the process proceeds at temperatures close to 30 ° C and with simultaneous fermentation. This method is less labor-intensive, but longer, and has a greater risk of souring the mash. The graphs show the dependence of enzyme activity on temperature over time:
The range of effective action of the Amylosubtilin enzyme corresponds to the pH range of 5.0-8.0 and the temperature of 50-75°C. For the enzyme Glucavamorin, the effective action lies within the following limits: pH 3.0-6.5 and temperatures 30-60 ° C. It should be added that there are many intermediate methods between hot and cold saccharification, the use of which in many cases can be justified by specific conditions , availability of components, time spent and other factors.
Hot saccharification (HSS)
The recipe for home brew using starch-containing raw materials and enzymes A and G: - It is desirable to crush the raw materials and be sure to clear the chaff, if any.
- Prepare hot (boiling) water at the rate of ~ 6.5 liters of water per 1 kg of starch in the raw material (for cereals or crushed grains).
- Raw materials are added to hot water with constant stirring. For mixing, it is convenient to use a screwdriver or a low-speed drill with a nozzle for mixing building mixtures - a “mixer”. At the same time, in order to avoid lumps, it is best to pour directly onto the nozzle rotating in the water.
- When the mixture cools down to 75°C, half the dose of Amylosubtilin enzyme is added. Before making it can be dissolved with warm drinking water in a ratio of 1/10.
- Next, the wort is mixed from a mushy to a liquid state or for about 30 minutes.
- The wort is allowed to cool to 56-58°C and the rest of the Amylosubtilin enzyme and the Glukavamorin enzyme are added, then thoroughly mixed with a “mixer”. The time of the enzymes at this stage will be about 1.5-2 hours.
- After the end of the saccharification process, the wort must be allowed to cool to a temperature of about 30 ° C. In order to prevent the wort from “infecting” during cooling, it is advisable to hermetically close the container with it.
- The wort is poured into a fermentation tank (previously disinfected), and yeast is added to it at a dosage of 2-3 grams of dry or 10-15 grams of pressed per kilogram of raw materials. Fermentation takes place under a water seal.
Cold saccharification (COS)
The recipe for home brew using starch-containing raw materials and enzymes A and G without brewing:- It is desirable to crush the raw materials and be sure to clean them; from the chaff, if any.
- Prepare water at a temperature of about 35 ° C at the rate of ~ 6.5 liters of water per 1 kilogram of starch in the raw material (for cereals or crushed grains). It is worth considering that it is undesirable to fill the fermentation tank with mash more than 7/10 of the volume.
- Half of the prepared water is poured into the fermentation tank.
- To reduce the likelihood of contamination of the wort, it is definitely recommended to add an antibiotic to the water - doxycycline (1 capsule per 20 liters of mash).
- Acidity is regulated within 5-5.5 pH by orthophosphoric, sulfuric or citric acids.
- Next, the enzymes Amylosubtilin and Glukavamorin are introduced into the container, according to the dosage per kilogram of starch in the raw material.
- If there is, then you can add the antifoam sofaxil - 1 ml per 20 liters of mash
- Raw materials are brought in, then everything is mixed
- Yeast is added in accordance with the manufacturer's recommendations (10 grams of dry yeast per 4-5 liters of mash).
- The rest of the water is added.
- Fermentation takes place under a water seal with periodic stirring - shake (without breaking the tightness). The fermentation process takes from one and a half to three weeks. Readiness for distillation is controlled by the appearance of a film on the surface of the mash. The appearance of a film is a sign that the mash is starting to turn sour and must be distilled immediately. Ideally, the mash should be distilled shortly before the appearance of the film.
18.07.2018
Dry or liquid enzymes for the preparation of grain mash - what to choose?
Even a beginner can prepare a grain distillate. It's all about special enzymes - amylosubtilin and glucavamorin. Their action is similar to the action of malt during gradual heating, or temperature regimes.
The role of enzymes for grain raw materials
Crushed malt, in other words grain, releases amylase only when it reaches 61-72°C. This temperature must be maintained for two hours. At this time, complex carbohydrate compounds break down into simple ones - saccharification occurs.
The resulting fractions will be food for the yeast. Ethyl alcohol is a by-product of their diet. This is how hot saccharification takes place.
You can also get glucose and maltose through cold saccharification: for this, grain mash is cooked on enzymes. Add to hot water:
- grains, pasta, flour or other starchy foods,
- preparations containing enzymes,
- yeast.
The whole mass is mixed. After that, they are cleaned in a dark place for fermentation. The raw material is prepared for distillation within 1-3 weeks.
Preparations that contain microbiological enzymes distribute the roles as follows:
- "Amilosubtilin", "AmiloLux-A" contain the enzyme alpha-amylase. This substance crushes large starch compounds into small fragments, dextrins. The viscosity of the solution decreases as a result of the action of the drug.
- "Glucavamarin", "GlucoLux-A" contain glucoamylase. It separates glucose from broken down starch molecules, dextrins.
Both of these groups of drugs are added to the mash together. The main thing is to comply with the manufacturer's requirements for heating the raw materials during their application. "Protosubtilin" and "CelloLux-A" help the described drugs in the breakdown of long starch chains. Their participation in saccharification is optional.
Benefits of using amylosubtilin and glucavamorin
Grain mash, prepared with the involvement of malt, requires a long preparation:
- germinate the grain;
- grind the malt properly;
- adhere to temperature regimes during saccharification;
- wash the grain.
