Braga from sugar and yeast, the proportions of which are calculated depending on the timing of the fermentation process, is prepared in compliance with the technology. Cooking requires an accurate calculation of the ingredients, compliance with the temperature and constant control.
Water is a vital medium for their existence, so its choice must be approached carefully. The quality of the water determines the taste of the drink. It should be transparent, clean, free of foreign taste and smell.
It is preferable to choose soft water, which contains minimal amounts of magnesium and calcium salts. Raw (non-boiled) water from a spring or artesian well is suitable for making mash. Never use boiled water. It lacks the dissolved air bubbles necessary for the activity of yeast fungi.
This process, associated with the breakdown of sucrose into fructose and glucose, is accompanied by a fruity odor reminiscent of artificial honey. The use of inverted syrup increases the quality of fermentation and reduces the amount of waste from the distillation of mash.
alcohol yeast
An important ingredient in the process of making mash is yeast - unicellular fungi that live in liquid substrates rich in organic components. Their use for making moonshine is based on the characteristics of metabolism.
In a liquid environment, under the influence of enzymes, they can process sugar into alcohol and carbon dioxide. They use organic compounds as a source of carbon and for energy.
For the preparation of mash, it is better to use alcoholic yeast, the advantage of which lies in increased viability in an alcoholic environment. This type of yeast allows you to reach the concentration of alcohol in the wash at the level of 15-18%.
Their use allows you to speed up fermentation. In mature mash, the content of impurities decreases:
- fusel oils;
- acetone;
- aldehydes.
When using alcoholic yeast, the problem of cleaning the final product does not become the main one, and the fermentation process occurs without the formation of abundant foam.
Yeast manufacturers offer special alcoholic yeast containing supplements in the form of vitamins, trace elements, and amino acids. Their presence allows you to speed up the fermentation due to the additional nutrition of the yeast.
Step by step cooking instructions
The recipe for sugar and yeast mash for 20 liters contains components in the following quantities:
- Yeast - 400 g;
- Sugar - 3.4 kg;
- Water - 16 liters.
Sugar is added to the water, the temperature of which for the preparation of mash should not exceed 24 ° C. The solution is stirred until the crystals are completely dissolved. Next, yeast is added. All components are carefully connected. After that, the container is closed with a hydraulic seal.
If you can not use pressed, then you can add dry yeast. They are taken at the rate of 150 g per 8 kg of granulated sugar. Before adding them to the solution, you need to dissolve them in water heated to a temperature of 32 ° C. 150 g of yeast will require 0.5 liters of water.
Capacity Requirements
The taste of the final product directly depends on the material from which the container is made. When choosing it, one must be guided by the criteria for assessing the quality of the material, volume, and tightness of the container.
For an optimal fermentation process, you must strictly adhere to the cooking technology and observe the proportions of the components. As a result, the resulting moonshine will be of the highest quality.
Cooking technology
The starting material for the production of alcohol is a liquid formed as a result of the fermentation of an aqueous solution of sugar with yeast. The process of their vital activity is accompanied by the formation of alcohol with the release of carbon dioxide. 
- Brazhka can be prepared from various raw materials which contains sugar. When making a distillation liquid from starch-containing ingredients, they are first saccharified (broken down to simple sugars) under the influence of synthetic or artificial enzymes.
- Depending on the splitting temperature, a distinction is made between cold and hot methods.. An important stage of the technological process is fermentation, which results in the decomposition of sugar into alcohol and carbon dioxide.
- In order to make high-quality mash from sugar in the shortest possible time, you need to create the necessary conditions for fermentation, provide a temperature for the process at a level of + 18-24 ° C.
- Various ingredients can be used to make mash, but yeast, sugar and water are mainly used. Proportions, as evidenced by the practice of home brewing, are calculated individually, depending on the preferences of the manufacturer.
- If the fermentation process needs to be accelerated, then the amount of yeast is increased. But their excess can adversely affect the quality of the final product.
Sugar moonshine is a classic of Russian moonshine. She has won love among many lovers of homemade alcohol. There are a huge number of recipes for making sugar mash at home, in which the proportions sometimes differ, but the moonshine yield is always almost the same. Making homemade alcohol is justified for several reasons. The first is the environmental friendliness of raw materials, sugar is a pure product and properly prepared moonshine does not cause poisoning and a strong hangover. The second is the cost of the product, making moonshine at home is much cheaper than buying store-bought alcohol.
Approximately 1.1 liters come out of 1 kg of granulated sugar. ready drink with a strength of 40 degrees.
As a result, you will get a decent drink, and if it is improved by various methods, then it will not be inferior to expensive elite drinks. The easiest way for a beginner is to make mash from sugar and then distillate. How to prepare a drink correctly, what proportions to use, what dishes and how many ingredients to take, the entire cycle of obtaining moonshine is described in detail in this article.
To make mash you will need: fermentation utensils, water, sugar, yeast, water seal, saccharometer, aquarium heater. The last three devices are optional, it is quite possible to do without them.
Container for mash. The main indicators when choosing dishes for fermentation are: volume, material of manufacture, tightness. For some types of mash, a water seal is also needed, which performs two functions: it ensures the release of carbon dioxide and prevents oxygen from entering the mash.
The volume of the fermentation tank depends entirely on your needs. Be sure to take into account that the mash should fill no more than ¾ of the volume of the fermentation tank. Otherwise, there is a risk of foam being thrown out during fermentation.
Material. The most preferred material for fermentation is glass. Various bottles, glass jars. You can also use food grade stainless steel. Currently, plastic containers of various sizes are sold, the main thing is to make sure that it is suitable for food products. Often at home, aluminum dishes, milk flasks, and pots are used. It is very convenient if the container has a drain valve, which will greatly facilitate the work.
1. Be sure to thoroughly rinse all dishes with hot water and detergent before use, and then dry well with a clean towel. The cleaner the dishes, the less the risk of souring the mash, which can lead to an unpleasant taste of moonshine.
2. Before pouring water, place the fermentation tank on a stand 0.5 meters high. Firstly, this will improve heat exchange, and secondly, it will be easier to drain the fermented mash in the future.
Which yeast to choose. For the preparation of moonshine, it is advisable to take special alcohol yeast. The use of alcohol yeast gives a higher yield of alcohol during fermentation, better organoleptic. The instructions always say how much sugar a pack is designed for. The only disadvantage of alcoholic yeast is that it is difficult to find them and the price is quite high. But instead of alcohol, available dry or pressed ones are suitable. Dry yeast is taken at the rate of 20 grams per kilogram of sugar. Proportions for pressed: 100 grams per 1 kg of sugar.
When using dry yeast, the mash turns out to be no worse in quality, and sometimes even better. Raw pressed ones give the drink too fusel flavor, and the use of dry ones gives rapid fermentation and abundant foaming. Another plus of dry and alcoholic yeast is a long shelf life.
What kind of water to use. Good proper water is the basis of the taste of the final product. For the preparation of sugar mash, well-purified water, odorless, tasteless and without additives, should be used. The most suitable water is spring or bottled. If tap water is used, it is recommended to stand for 1-2 days before use, and then carefully drain it with a hose. Hydromodule: per 1 kg. sugar - 4 liters of water.
Classic sugar moonshine recipe
According to this recipe, mash is prepared from sugar and yeast. The yield of purified moonshine is approximately 5.5 liters after the second fractional distillation, the alcohol content of the drink is 45 °.
- Sugar - 5 kg;
- Dry yeast - 100 gr;
- Spring water - 20 liters.
- Pour warm water at 25-30 ° into the container where fermentation will take place, add sugar. Stir the mixture thoroughly until the sugar is completely dissolved. Recently, complaints about sugar have often been received - it does not ferment well, it is not sweet, etc. To avoid embarrassment, you can use the device - saccharometer. The saccharometer shows the density of sugar in the wort. For normal mash, the saccharometer should show a density of 18-22%.
- In a separate bowl, ferment the yeast. Pour in 300 ml of water at 28°C, add a tablespoon of sugar, stir, add dry yeast, stir, after about 10-15 minutes, when the yeast has risen, add it to the fermentation tank. To reduce foaming during fermentation, it is recommended to add Saf-moment yeast - 11 gr. If you use pressed yeast in the recipe, then you need to take them 500 gr.
- For normal operation, yeast, in addition to sugar and water, requires top dressing. This is not a mandatory moment, but it is desirable, it allows you to speed up the process. There are chemical special top dressings with phosphorus and nitrogen, there are ordinary household methods of top dressing mash. First of all, this is black bread, for 20 liters of mash, half a loaf will be enough. Also, as a top dressing, it is recommended to use grapes, raspberries, strawberries at the rate of 15-20 pieces per 20 liters.
- It is not necessary to use a water seal for sugar mash, it is enough to loosely close the lid, and if the neck is small, then cover it with several layers of gauze.
Fermentation. In order for the wort to ferment well, it needs to provide a favorable temperature regime. The ideal temperature for fermentation is 28-31 °C. It can be slightly lower, but in no case higher than 35 °, at this temperature the yeast will die and the mash will not ferment.
A warm room or the use of an aquarium heater allows this mode to be provided. Heaters come in various capacities from 50 watts and more powerful. For 40 liters of mash, 100 watts of power is enough, provided that it is indoors. The convenience of the heater is that it maintains a stable temperature with the built-in thermostat. Set on the regulator 28 ° and lower into the fermentation tank, connect to the power supply.
With proper temperature maintenance, the presence of top dressing, fermentation lasts 7-14 days. Once or twice a day, the sugar mash must be stirred well to remove carbon dioxide.
How to determine the readiness of the mash:
- Carbon dioxide stopped emitting, the water seal calmed down, stopped gurgling. There are no rising bubbles on the surface. Light a match over the mash, if it burns, then no gas is released.
- Stratification is present in the mash, the top layer has become light, the yeast has partially precipitated.
- The taste of mash has become bitter, no sweetness is felt.
- The smell and taste of mash has the smell of alcohol.
- The most accurate method is to use a sugar meter. If the wort has fermented, then the saccharometer will show “0”.
Clarification and cleaning of mash
Clarification and degassing should be done in order to improve the final taste of moonshine. Degassing is the process of removing residual carbon dioxide. To do this, the wort must be heated to 55 ° C, live yeast dies at this temperature. One of the easiest ways to lighten the mash with cold, if the temperature allows. Take Braga for a day or two in the cold -5 ° or + 5 ° and it will naturally lighten. The yeast will settle, after which the mash must be decanted, that is, carefully drained from the sediment using a thin silicone or PVC hose.
You can also speed up the process and lighten the mash in other faster ways using bentonite, gelatin or protein. For sugar mash, it is most often preferred to use bentonite for clarification. Bentonite is a natural product, natural white clay. The Pi-Pi-Bent brand is suitable for cleaning, the main thing is that there are no flavors in it. For 20 liters of mash, 2-3 tablespoons of clay are enough. Before use, it must be dissolved in a glass of warm water and stirred thoroughly. Then pour the mixture into the mash and mix. After 12-24 hours, the mash becomes transparent, it remains only to drain it from the sediment.
Getting moonshine from mash
First race. Pour the clarified, purified mash into the cube of the moonshine still. And overtake at high power. Heads and tails do not need to be removed during the first distillation. The first time the raw material is taken almost to the water, so that there would be 5-7 degrees in the stream.
Intermediate cleaning. The resulting moonshine before the second fractional distillation must be cleaned of harmful impurities. There are many proven ways to do this. The most popular method among distillers is charcoal cleaning. There is a way to clean with oil and others.
- Purification of moonshine with coal. You can clean raw charcoal using a charcoal filter or pour charcoal with raw coal. For the first method, you need to make a filter from a plastic bottle. Cut off the bottom of the bottle a, drill a few holes in the cork. Put a layer of cotton wool tightly into the cork, screw it onto the bottle. Pour BAU or KAU coal at the rate of 10-12 grams of coal per 1 liter of moonshine. Pass moonshine through the filter. In the second method, pour coal directly into raw alcohol. Grind coal beforehand, add 50 g per liter. Stir thoroughly, insist overnight. Then filter the moonshine. Coal absorbs up to 80% of fusel oil and various esters.
- Purification of moonshine with sunflower oil. For cleaning, you need to take refined sunflower oil. Dilute moonshine to 15-20 degrees of strength, add 20 grams of oil per liter of raw alcohol. Stir well three times at intervals of 1-3 minutes. Leave for a day to settle, drain with a tube without touching the upper oily layer. Strain through a cotton filter. For cleaning efficiency, these two methods can be combined. First oil, then charcoal.
Fractional distillation. Purified, diluted moonshine from sugar up to 20 degrees, pour into the distillation cube of the moonshine still and proceed with the distillation with the selection of fractions. Select the head fraction at low power. The heads are selected drop by drop, the selection rate is 1-2 drops per second, such a slow selection allows you to qualitatively get rid of the poisonous first fractions. The number of heads is taken 50 ml from each kilogram of sugar.
Then change the receiving container and select the drinking fraction "body". The body is taken up to 45-50 degrees in the jet. Then the tails will go, it's up to you to select them or not. Usually, the tail fraction is added to the mash before distillation in order to increase the yield of moonshine.
Refinement and refinement of moonshine
As a result, you will get moonshine from sugar with a strength of about 65 degrees. For drinking, such a fortress is too high, so it must be diluted with clean bottled water to 40-45 degrees. A special calculator will help to do this correctly. To soften the taste, moonshine can be heated on the stove to 70 degrees, while unnecessary substances will evaporate from it. Pour the diluted distillate into bottles, let it “rest in the glass” for 2-3 days, and preferably a week, and you can start tasting.
Sugar moonshine has a more neutral taste compared to grain and fruit distillates. Therefore, at home, it is more used for preparing various tinctures and liqueurs and making other home-made alcohol.
6 liters of water
1.5 kg sugar
3 packs of Saf Moment
Water from the tap into a plastic bottle for a day for settling.
In the morning I got up, made syrup (5 liters of water and sugar, a little citric acid - half a teaspoon) - 1 hour over low heat.
I put it in a bowl of cold water and add the remaining liter of water to cool faster.
When it became less than 30 gr. pour a little into a bowl, dilute the yeast and back into the container. We mix and forget for a week under a water seal.
There is no foam, although for reinsurance I put the bottle in the basin.
I clean it with bentonite (wee-wee-bent), yes, I take it from the cat.
A day later - like a tear.
I ship and receive
700 ml 80 gr. moonshine is without heads and tails
Is it necessary to select the head and tails? Or is it very dangerous?
In practice, mastering the technology of strong alcoholic beverages, as a rule, begins with the preparation of classic sugar mash. Indeed, due to the mixing of only 3 basic ingredients: water, sugar and yeast, its recipe remains the simplest of all types of mash.
During the manufacturing process, there may be “pitfalls” that are likely to negatively affect the organoleptic of the final product. To avoid this, we will consider sugar mash from the point of view of food chemistry and in the future we will impose theoretical knowledge on the recipe.
Food chemistry of sugar mash
The technology for preparing mash is based on the process of alcoholic fermentation, which can be schematically represented in the form of a chemical equation:
C 6 H 12 O 6 \u003d\u003e 2 CH 3 CH 2 OH + 2CO 2 + Q
glucose → ethyl alcohol + carbon dioxide + energy
During alcoholic fermentation, active vital activity of yeast occurs. Yeast cells feed, grow and multiply.
In this case, fermentation products are formed:
Basic: ethyl alcohol and carbon dioxide;
Side effects: aldehydes, ketones, higher alcohols, etc.
By-products form the taste and aroma of the finished product, and here you need to understand that they can affect both positively and negatively.
Yeast Nutrition
The most important factor for the normal functioning of yeast is food. Without it, the yeast will feel stressed and this will certainly affect the final product.
Sources of yeast nutrition are:
- main elements: C, H, O and N;
- elements required in small quantities:
Macronutrients (P, K, S, Mg);
Trace elements: (Zn, Mn, Co, Ca, Fe, Cu, etc.);
Vitamins.
When preparing sugar mash, it must be remembered that the correct composition of the nutrient medium is a necessary condition for obtaining a good result. The need for yeast in nutrients varies qualitatively and quantitatively depending on the cultivation conditions, in particular, when the temperature, pH and osmolality of the medium change.
Under the osmolality of sugar mash is understood the pressure difference between the yeast cell and the external environment. The pressure of the external environment will depend on the concentration of sugar in the mash. The more sugar, the more pressure is on the cell and the harder it is for this cell to work. The concentration of sugar above 30% has a detrimental effect on living microorganisms, from the high osmotic pressure in the mash, the yeast cell breaks and dies.
carbohydrate nutrition
At the stage of sugar mash fermentation, one of the main elements for yeast nutrition is carbon (chemical designation “C”), which is used for the synthesis of cellular components, respiration, and the formation of the main and by-products of fermentation.
If we talk about classic sugar mash, which includes granulated sugar, water and yeast, then granulated sugar serves as a source of carbon in it.
According to its chemical structure, granulated sugar is a carbohydrate “sucrose”, consisting of two simple carbohydrates “glucose” and “fructose”.
Yeast cells consume sucrose only after its preliminary destruction into smaller parts - glucose and fructose. This process occurs under the action of the yeast's own enzyme "invertase".
In the process of producing the enzyme, the yeast expends energy on breaking the carbohydrate chain and consumes nutrients to maintain its own body.
It probably becomes clear to you that if the medium is not enriched with nutrients, then the yeast cell has nothing left to do but eat itself. And this is very harmful for our mash and, as a result, for the final product. The lack of nutrients in the medium leads to the weakening of yeast cells and further to:
- "unkind";
Lots of by-products
The death of yeast cells, accompanied by autolysis (destruction of the cell).
A few words about the use of chemically pure substances - glucose and fructose. Often they are used as the basis for mash. They are available in most stores for purchase.
Using pure glucose and fructose for mash, distillers mistakenly believe that they give their drink a better organoleptic quality than when using sucrose (granulated sugar). Do not forget that the organoleptic of the finished drink is formed not only during the consumption of pure sugars (glucose, fructose and sucrose) by yeast and their processing into alcohol, but also during the processing of the accompanying components of the mash (amino acids, pectins, etc.).
In fact, the differences in organoleptics when fermenting chemically pure sugars (glucose, fructose or sucrose) will be insignificant. When sucrose is consumed, yeast spends a little more energy and nutrients on the formation of invertase. Otherwise, the process of fermenting sugars is no different. The difference will be only in the resulting secondary products, which are practically imperceptible to humans.
In practice, under equal fermentation conditions: temperature, initial gravity - the difference will be in the speed of fermentation and the consumption of nutrients, and this difference is not as great as the difference in the cost of granulated sugar relative to the cost of fructose or glucose.
Sucrose inversion
When setting sugar mash for fermentation to obtain easily digestible carbohydrates (glucose and fructose), sucrose inversion is often carried out.
This process is based on the hydrolytic cleavage of sucrose when heated with weak organic acids. As a result, the disaccharide molecule breaks down into 2 monosaccharides - glucose and fructose. As an organic acid, citric acid is the most common use case.
Due to the inversion of sucrose, an increase in dry matter in the mash occurs. Theoretically, with 100% inversion, 100 g of pure sucrose yields 105.26 g of invert sugar.
For clarity, here is the calculation:
C12H22O11 (sucrose) + H2O = C6H12O6 (glucose) + C6H12O6 (fructose)
M sucrose \u003d 342.303 g / mol - molecular weight of sucrose
M water \u003d 18.015 g / mol - molecular weight of water
M glucose/fructose \u003d 180.159 g / mol - molecular weight of glucose / fructose
(180,159+ 180,159)/ 342,303=105,26
Despite the fact that there is an increase in solids, the amount of carbon used to form an ethanol molecule C2H5OH , does not change. Consequently, the yield of alcohol during the inversion will not be greater in any way.
Then is it worth spending time on this process at all?
Let's look at sucrose inversion from another angle.
In addition to the fact that the yield of alcohol does not increase during inversion, the formation of compounds toxic to the body - furfural and hydroxymethylfurfural - occurs to a greater or lesser extent. The degree of their formation depends on the correctness of the process conditions ( pH and ambient temperature), as well as the correctness of the calculation of the ingredients (it is necessary to take into account the humidity of the sugar and citric acid used). But unfortunately, even with the most correct inversion, a small amount of furfural is still formed.
Ultimately, inversion adds extra sweetness to drinks, but does not change their carbohydrate composition. Therefore, this process is commonly used in the non-alcoholic and confectionery industries, where producers are fighting for more sweetness, not for the amount of carbon. In industries using inversion, the content of furfural and hydroxymethylfurfural in the finished product is determined each time and imposes strict requirements on these values.
Many will say that there is nothing wrong with inversion, and furfural can be easily removed during subsequent fractional distillation / rectification. But in reality, this is very difficult to do, because. P When the concentration of ethyl alcohol in the mixture is from 2 to 20%, furfural has a rectification coefficient close to 1; accordingly, it is difficult to separate from the “body” and in most cases passes into the final product.
Nutrients
Let's return to an important moment for the mash - the vital activity of yeast during fermentation, namely their nutrition.
The chemical composition of nutrients entering the yeast cell must match the chemical composition of the yeast organism itself. Mineral components and vitamins are involved in the metabolism of yeast and affect their chemical composition, growth and reproduction. Their demand can increase several times when the culture is under stress, for example, when the temperature during fermentation rises above the optimum.
Yeast accumulate nutrients during cultivation, but they are not enough for full development during fermentation. Usually, already on the second day of fermentation, yeast completely consumes the internal reserves of vitamins and minerals for the formation of enzymes that allow you to get alcohol and maintain cell viability. So for the proper functioning of the microorganism and obtaining the result we need in the shortest possible time without compromising the quality of the mash, the yeast must be fed with everything necessary.
At the moment, responsible producers, understanding the importance of mineral components for the vital activity of yeast, develop and sell their yeast already with top dressing. In the composition of dressings up to mg, each element that the yeast will need in the course of their work is calculated.
Therefore, it is fundamentally wrong when distillers take only carbohydrates (sucrose, glucose or fructose), water and yeast, without adding any nutrients. For active growth and reproduction, yeast cells simply need mineral components and vitamins.
Choice of yeast for sugar mash
The choice of yeast must be approached very consciously and carefully. Theoretically, any strain of yeast, both bakery, beer, and wine, can be used to produce mash. This yeast will process sugar and you will get alcohol. The question is in the by-products that are formed during the fermentation process. It has been scientifically proven that exposure to environments with a large amount of ethyl alcohol (more than 16%) is a great stress for the yeast organism. Yeasts experience the so-called “ethanol stress”, as a result of which the transport of nutrients to the yeast cell becomes more difficult and the biomass yield decreases.
With an increase in ethanol in the medium, the number of yeast cells decreases and their growth slows down. Brewer's and, moreover, baker's yeast are not able to survive in environments with impressive concentrations of alcohol. An exception is wine yeast, which is quite resistant to alcohol, but provided that the yeast cell is properly selected and balanced.
For the existence of yeast in environments with a large amount of ethanol for many years, Swedish scientists have developed special strains of yeast. Due to its alcohol resistance, such yeast not only does not become inactivated, but also successfully grows and develops, while not forming substances harmful to health. Scientists paid special attention to the selection of nutrients for the normal functioning of yeast cells. The optimal composition of nutritional components included in alcohol turbo yeast, allowed the company not only to gain a foothold in the market of the yeast industry, but also to take a leading position in the supply of yeast to large European distilleries. Turbo yeast has proven itself well in the Russian market. They found a high response among home distillers. The correct dosage and fermentation modes allow you to process all carbohydrates in the medium into alcohol.
Water for making sugar mash
The basis of the mash is water, which means that the presence of foreign odors and tastes in the water will definitely affect the organoleptics of your product. Therefore, when choosing water for brewing, it is necessary to take water that is close in properties to ordinary drinking water: transparent, without foreign smell and taste. But the most important condition is that the water must be soft. Hardness up to 2 mg. equiv./L
Setting up sugar mash
The ingredients must be mixed in the correct ratio and the correct modes of fermentation must be applied, because. the whole organoleptic of your final product depends on the setting of the mash. There are many recipes for sugar mash, so we will pay special attention to this moment.
First you need to dissolve sugar in water. To carry out this operation, the use of temperature is sufficient. 45 ℃ . Subsequently, cool the sugar solution to the temperature of introducing yeast containing nutrient salt.
There are 2 main parameters that affect the fermentation process of sugar mash: density and temperature of the medium.
- Optimum medium density for setting sugar mash must be within from 20 to 28%. This parameter depends on the yeast strain you have chosen. When using alcohol-resistant strains, yeast may well process the sugar content to a maximum of 30%, but when choosing other strains, we recommend making the density no higher than 20%.
- During fermentation, heat is released, which accordingly increases the temperature of the mash. Concerning, optimum temperature for fermentation should be 20-25 ℃ . At this temperature, uniform fermentation and the formation of a minimum amount of by-products are observed. At a temperature of ˂ 14℃ most likely sluggish or no fermentation at all. At a temperature > 25℃ by-products are already beginning to be actively synthesized, which undoubtedly will not have the best effect on the organoleptic of the finished product. At a temperature >35℃ overheating of the mash is observed and, as a result, autolysis of yeast cells (their destruction), which will lead to many by-products.
As part of our article, we will summarize some results regarding the preparation of sugar mash:
- For the production of sugar mash, it is most reasonable to use ordinary household sugar - sucrose. The difference in the final product compared to glucose and fructose will be negligible. Financially, granulated sugar will cost you less.
- Inversion of sucrose is not recommended, because. the amount of carbohydrates used by yeast during fermentation does not change, which means it cannot affect the alcohol yield in any way. In addition, during the inversion, substances toxic to health are formed - furfural and hydroxymethylfurfural;
- Water for setting the mash must be soft and meet the hygienic requirements for drinking water;
- For fermentation, it is better to use alcohol-resistant strains that are suitable for high-density brews and are not stressed when exposed to ethanol;
- To maintain the normal physiological state of yeast and as a result of active fermentation, apply nutritional components.The best yeast option would be alcohol-resistant yeast, in which nutritional components are optimally selected, for example, Turbo yeast (alcohol-resistant yeast + nutrient salt);
- The optimal conditions for the fermentation process are: medium density 20-28% and fermentation temperature 20-25℃ .
Moonshine made on the basis of beet sugar is a classic recipe that has been tested over the years. In its preparation, the slightest nuances are important, including the proportional ratio of ingredients and the choice of dishes for mash. Only by following the technology to the smallest detail, you can get a high-quality alcoholic drink that will not be ashamed to be served to guests at home. We propose to study in more detail all the intricacies of preparing mash from sugar and yeast, to analyze the proportions of the components in the manufacture of moonshine based on it.
Moonshine, made correctly, is an environmentally friendly product, the cost of which is lower than store-bought alcohol. A liter of drink is learned from one kilogram of sugar at a price of about 50 rubles. Ready alcohol can be ennobled, giving it a pleasant color and aroma. The production cycle begins with the manufacture of mash. For this you need to prepare:
- glass bottle or can of suitable volume;
- a heater used to maintain the temperature in an aquarium;
- products for making mash (water, yeast, sugar);
- water seal;
- a device for measuring the concentration of sugar.
The water seal allows the free exit of carbon dioxide, which is formed during fermentation, but at the same time prevents oxygen from entering the tank. Some amateur distillers successfully replace it with a regular rubber glove. A heater is also needed only in cases where it is not possible to place the mash for maturation in a warm place. A saccharometer is an optional device, but it greatly facilitates the organization of the process.
Before you put the wort for fermentation, you need to thoroughly wash the dishes in which it will ferment. Clean dishes are a guarantee that excess acid will not appear in the wash, which will spoil the organoleptic properties of the finished product. Before pouring, the fermentation container is raised about half a meter above the floor, so that it is more convenient to drain the fermented mash.
How to choose a container?
For the manufacture of mash, sealed dishes made of glass, aluminum or plastic are used. As a rule, bottles or cans with a volume of 25-30 liters are used, but the distiller can choose other containers. It all depends on the scale of home production. The main rule that must be observed: only three-quarters of the volume is filled with mash. It is most convenient to use flasks equipped with a tap located slightly above the bottom. With its help, it will be easy to drain the clarified mash without affecting the sediment.
If we talk about the most suitable material, then glass is considered the best in this regard. However, other utensils suitable for food contact can be used without concern. This will not affect the taste of the finished moonshine. In home production, aluminum milk cans, pots and vats with enamel coating are used. Suitable for keeping mash and utensils made of food-grade plastic.
How to calculate the amount of ingredients for a bookmark?
To make moonshine, three main components are used: water, yeast and sugar. The last two ingredients ensure the fermentation process, as a result of which alcohol is formed. It is preferable to use alcoholic yeast for preparation, they provide improved organoleptic properties of the finished product. The wort during their use is stronger, which means that the time for distillation is reduced.
When calculating the required amount of products, keep in mind that the liquid should fill the dishes by ¾ so that the fermented mash does not break the water seal. Sugar is taken in a ratio of 1:4 to water. A kilogram of "sand" will require 100 g of pressed or 20 g of dry yeast.
The average proportions are calculated for yeast of Russian or Belarusian production. Foreign analogues may differ slightly. Carefully read the instructions, which contain information about the required ratio of sugar and yeast. If you put them more than they should, the mash will ferment, and there will be too much fusel oil in the moonshine. And with a lack of yeast, the process will go too slowly.
Classic recipe
Using the above proportions, we calculate the required amount of products. For a 30 liter container you will need:
- beet sugar - 5 kg 600 grams;
- purified water - 22.5 liters;
- alcohol yeast - 120/560 (dry / pressed) grams.
This is how the classic version of the mash recipe made from beet sugar and yeast looks like.
Water, bottled or filtered, is heated to 30 degrees and poured with sugar, previously poured into a container for making mash. If you are not sure about the quality of sugar or use fermented jam instead, for example, use an alcohol meter. For mash, density indicators should be in the range of 18–22%.
Yeast is pre-bred in a liter of syrup, left warm for ten minutes. This process is called rehydration or activation. Diluted yeast is added to sugar syrup. In order for the fermentation process to proceed more intensively, 20 pieces of grapes (raisins) or half a glass of strawberries and raspberries are placed in the must. In winter, the berries are replaced with half a loaf of rye bread.
The neck is wrapped with several layers of gauze or a water seal is installed and the container with the mash is placed in a warm place, wrapped with an opaque cloth. Please note that the temperature should be constant and not exceed 25-30 degrees, at a higher temperature yeast may die. An aquarium heater helps to maintain the set conditions.
How long is the fermentation period?
Once in suitable conditions, yeast fungi begin to multiply intensively. The result of their vital activity is the release of carbon dioxide and ethyl alcohol. As sugar is consumed, the intensity of the process decreases, and then stops altogether. Depending on the characteristics of the yeast strains and the temperature of the wort, the process takes from two days to two weeks, most often it is enough to withstand the brew for five to seven days.
How to determine the readiness of the wort?
Ripe mash ceases to emit carbon dioxide, bubbles and foam on the surface disappear. The liquid brightens, and a dense yeast sediment forms at the bottom. It has a strong alcoholic smell. The ripened mash should have a bitter taste, if the sweetness is still felt and foam forms on the surface, you can stand the wort for an additional two days. If the fermentation process is over, but the taste of the wort remains sweet, then there is excess sugar. This will not affect the taste of the final product, so you can safely proceed to the next step.
Preparation for distillation
Preparation of mash for processing into raw alcohol consists of two parts. First, the yeast sediment is separated from the wort. This can be done by simple filtering. To remove even the smallest particles, first a teaspoon of citric acid is added to the wort, then after a few minutes the same amount of soda. Each time the liquid is thoroughly mixed. After the sediment has been removed, degassing must be carried out to remove excess carbon dioxide. For this purpose, the mash is heated to 60 degrees, stirring vigorously. Preparation can be carried out in the reverse order, the essence of the process will not change from this.
When lightening mash, natural clay is often used. Concrete is preliminarily diluted in warm water (300 ml tablespoon) and allowed to swell. Then the mixture is added to the mash, stand for a day and the clarified liquid is carefully drained, and the sediment remains at the bottom of the dish.
Making moonshine
After degassing and clarification of the wort, it is poured into a still. The first preliminary processing does not involve the selection of fractions. "Pervach" is subjected to repeated fractional distillation, and before that it is additionally cleaned of excess fusel oils and other harmful components. To ennoble the taste of strong alcohol, activated charcoal (birch or coconut) is used, at the rate of 10 grams per liter of drink. Several layers of gauze are placed in a large funnel, coal is poured in and the expelled moonshine is filtered through it.
After preliminary cleaning proceed to. Raw alcohol is diluted to 20% concentration, again poured into the working container and slowly heated. At this stage, “heads” are taken drop by drop in the amount of 50 ml per kilogram of sugar. The next fraction of moonshine, the "body", is collected to a strength of 45⁰ in a jet. Use new dishes for this purpose. "Tails" may not be collected, but the waste will also be useful in further production. They are added to mash in order to increase its strength.
The resulting drink contains 65% alcohol, you should not drink such alcohol inside, it is better to dilute it with water to the desired proportions. To soften the taste of moonshine, it can be heated to 70 degrees on the stove, while the remaining fusel oils will evaporate. Fragrant herbs, citrus zest are added to the still hot drink.
In the case of sugar mash, as in all others, it is important to follow the instructions and the proportions of the ingredients. And then everything will work out!
The classic moonshine recipe includes only 3 ingredients: water, sugar and yeast. Despite this, the question "How to put the mash on sugar and yeast correctly?" sometimes even experienced lovers of moonshine are asked. Consider the most popular sugar and yeast mash recipe, and also pay attention to alternative ways to make mash.
Making mash from sugar and yeast for moonshine is a simple, but very responsible process. After all, the quality of the future drink, and consequently the health of its tasters, depends on how you treat technology.
Particular attention should be paid to the fermentation tank. A plastic barrel or an aluminum can is best. You can use glass or porcelain containers. But in no case do not take galvanized buckets, because. during the oxidation process, toxic substances will enter the wort, which is a health hazard.
All utensils must be pre-washed and dried. Failure to comply with this rule can pretty much spoil the taste and smell of future moonshine. If you follow all the steps strictly according to the instructions, the mash from sugar and yeast should turn out what you need. Braga can be made from sugar, both with the use of dry yeast and raw (pressed). The difference lies in the proportions of the products.
Braga from sugar and yeast: proportions
So, how much sugar and dry yeast do you need for mash? How much moonshine will turn out from such a mash? On average, 1 liter of moonshine is obtained from 3 liters of mash. The proportions of the mash are as follows:
Braga from sugar and dry yeast:
- 3 l. water
- 1 kg. Sahara
- 50g. dry yeast
- 10g. citric acid
Pressed sugar and yeast mash:
- 3 l. water
- 1 kg. Sahara
- 150g. fresh pressed yeast
More often, dry yeast is used to make mash. The French yeast "Saf-levure" has proven itself well in home brewing. Their purpose is not limited to baking. They are also intended for the preparation of alcoholic beverages. Also, sourdough with dry yeast is made much faster.
Sugar and yeast mash recipe
Stock up on patience. Braga for moonshine from sugar and yeast is not made in a day or two. To prepare good moonshine, you need to spend at least 3-5 days, and sometimes the whole week. But the result will exceed all expectations. Soon you will realize that making moonshine on your own at home is much more profitable than buying strong alcohol in a store.
How to make mash from sugar and yeast? Technology:
- Sugar inversion. Do not be afraid of the unknown word "invert". The term refers to the banal preparation of sugar syrup. This stage is not mandatory in the manufacture of mash, but we strongly recommend that you do it. The fermentation process will be more active, because. when heated, sugar breaks down into simpler components: fructose and glucose. Let's take some water (a couple of liters will be enough, regardless of the total volume), bring it to a low boil and dissolve all the sugar in it. Mix thoroughly until a syrup forms. Boil the sugar syrup for 10 minutes, add the lemon, and then immediately reduce the heat to the lowest possible. In this state, we cook the syrup for about an hour. You can make mash from sugar and yeast without inverting. To save time, you can simply dissolve the sugar in hot water.
- Water preparation and mixing. So that the future moonshine does not have foreign odors, you must initially take care of the quality of the water used to prepare the mash. It must be clean and not chlorinated. It is advisable to let the water stand for a couple of days so that foreign substances precipitate. But in no case do not boil water and do not use distilled water, because. this will lead to a decrease in the concentration of oxygen, which takes an active part in the fermentation process. In the fermentation tank, mix water with the sugar syrup prepared earlier. The temperature of the liquid should be in the range of 27-30 degrees. Do not fill the container to the top. During fermentation, abundant foaming will be observed.
- Sourdough preparation. A very important step in the preparation of mash from sugar and yeast is the activation of the latter. You can use dry and pressed yeast. We'll stick with dry ones. Activate the yeast according to the instructions on the back of the package. To do this, pour them into a deep bowl and fill with warm water (27-30 degrees). Cover with a lid and wrap well with a warm cloth to maintain the required temperature. Cool water will not activate the yeast, but too hot will kill it. Baker's yeast foams a lot. As a defoamer, you can use crackers, stale bread or cookies. Before adding activated yeast to the diluted syrup, we will take care of additional feeding of the mash. For these purposes, you can use bread, malt, wheat or barley grain, raisins, dried apricots, juices, compote or jam. Feel free to add these ingredients to the wort without fear of spoiling it. Add yeast and mix the mash.
- Fermentation. The longest stage in the manufacture of mash from sugar and yeast is fermentation. As a result of a chemical reaction, the alcohols we need, water and carbon dioxide are formed. To start this process, you need to place the fermentation container with all the ingredients in a warm room, wrap it with clothes (we use a towel, blanket, other warm clothes), providing the necessary temperature for the life of the yeast (27-30 degrees). During fermentation, carbon dioxide will be intensively released. Provide him with a tap in the form of a slightly ajar lid. As a rule, mash from sugar and yeast is not supplied with a water seal. But you can use it if the smell bothers you. If the fermentation tank is in the apartment, take the water seal tube out the window. Fermentation lasts 3-5 days. After this time, the chemical reaction will completely stop, as a result, carbon dioxide will no longer be released, and the mash will become lighter. There are several ways to determine the readiness of the mash. If you bring a burning match above the surface of the mash, it should not go out. Yeast precipitates, and the upper part becomes lighter. You can also taste it. It should not feel sugar, but alcohol. The taste is not sweet, but bitter with a slight sourness. If all these conditions are met, then the sugar and yeast mash for moonshine is almost ready. Why practically? Because it must also be drained from the sediment and, if desired, degassed and additionally clarified the mash.
- Degassing and clarification of mash. This stage is designed to improve the taste properties of the future drink. After the end of fermentation, we place the mash in a cool room and use a tube to decant it from the sediment in the form of yeast. To improve the quality of the mash, we remove carbon dioxide from its composition by heating the mash to a temperature of 50 degrees. Such a heat treatment will remove the rest of the yeast. The clarification of the mash occurs independently for a long time. You can speed up the result by adding bentonite (white clay) or gelatin. We dilute a few tablespoons of crushed white clay in a small cup of warm water until a viscous mass is obtained, and then pour it slowly into the mash, stirring. The process of clarification with the help of betonite lasts about a day. As a result, we get the purest home brew without foreign odors. Such a mash made from sugar and yeast is usually not used for drinking. Its purpose is exclusively the distillation of moonshine. You can see the recipe for making mash for drinking in another article, where jam is used as the main ingredient.
Braga without sugar and yeast
The sugar and yeast mash recipe is the most popular among others. Moonshine obtained from such raw materials can be called classic. However, you can make mash without using these two products. There are many alternative recipes with other ingredients.
As a substitute for sugar, you can use fruit juices, missing jam, halva, honey, malt, etc. Purchased yeast can be replaced with wild yeast products used in the preparation of mash: unwashed raisins, prunes, sprouted grains, ... In these cases, you need to know exactly the proportions of the components.
