Beginning moonshiners often face the problem of souring mash. Among colleagues in the "workshop" there are whole legends about how to prevent this and even about how to "revive" the product. I would like to dispel the myths and give some useful tips:
How to determine that the mash is sour?
1. Sour taste and smell. But you need to take into account the slight sour taste is always there. Its severity depends on the raw materials used for the preparation of alcoholic beverages. There is usually more acid in corn mash. Less sugar.
2. Stop fermentation. The main criterion is the absence of carbon dioxide emission.
Why is vinegar used instead of alcohol?
1. Contact of raw materials with oxygen or lack of a water seal. If, while stirring the mash, you suddenly forgot to put a water seal, then in best case fermentation will slow down, and most likely the mash will turn sour. As such, you can use a simple medical glove pierced with a needle. It is not recommended to tightly close the composition with a lid. Since forcing pressure is fraught with a small explosion. Once upon a time, at the beginning of my practice, tightly closed, eggplant from under mineral water from the accumulation of carbon dioxide was greatly swollen. When I tried to open the lid, I heard a loud pop of gas, felt a strong push (rather even a blow) of the lid in the hand, and almost all the liquid poured out of the 5-liter container under pressure like a fountain.
2. Infection with lactic acid bacteria. Possible when using contaminated water or insufficiently clean dishes.
3. It's cold in the room. At temperatures below 24°C, fermentation often stops, yeast dies, and sourness begins.
Is it possible to stop the "work" of acetic bacteria and start fermentation again?
In my practice, I came across “valuable” tips that supposedly allow you to start fermentation again. Some of them even tried. Didn't notice any benefit. And it couldn't be. For from vinegar alcohol will not work. In any case, such methods are unknown to modern science, just as ways to make a raw egg from a boiled egg are unknown.
To improve the quality of the final product, and free the mash from acidic impurities, and they are always in a small amount, you can use tetracycline antibiotics, as well as penicillin and nisin. IN industrial production means to protect the mash must be used. You should not be afraid of the presence of antibiotics in the distillate. This is completely out of the question.
It is not necessary to pour sour mash into the toilet. Usually, acid fermentation does not begin on day 1, but somewhat later, when the intensity of alcohol decreases. The carbon dioxide barrier that prevents the liquid from contacting oxygen almost disappears, and the acetic bacteria begin to do their dirty work. The output is vinegar or alcohol mixed with vinegar. In the latter case, distillation is possible, but the quality of the distillate will be low.
If, as a result of fermentation, pure vinegar is obtained, i.e. the fortress does not taste at all, it should not be poured out either. Such a composition can be used for its intended purpose, for example, for marinating meat.
Fermented mash is bitter in taste. If acidity is felt at the end of fermentation or during its process, this means that a mistake has been made somewhere. Such a problem can be corrected, but sometimes all the efforts made will be in vain. If such a nuisance arose and the mash turned sour, what should I do next?
Signs of souring mash:
- Strong vinegar smell
- Sour taste
- Sudden cessation of fermentation
It is necessary to distinguish between slightly sour mash and complete acetic souring. In the first case, it can be easily reanimated, since the mash has been in contact with air for a short time and the percentage of acid is still small. In the second case, it is impossible to correct the situation - the bacteria have processed almost all the alcohol into acid and water, and there is nothing to save. The concentration of vinegar in such a wash can reach 7%, or even 12%. But complete sourness rarely occurs, since for this the mash must sour for a long time.
If completely sour mash was cooked on fruit, it is used for domestic purposes like vinegar. After the cessation of fermentation, part of the mash must be passed through a cotton-gauze filter and poured into a glass container. This vinegar is suitable for marinating meat.
Causes of souring
The main reason for the occurrence of acid in Braga is the lack of a water seal. Fermentation must take place under anaerobic conditions, without access to oxygen. If oxygen enters the fermentation tank, acetic bacteria “turn on” to work, which process the previously formed alcohol into water and acid. In order for the mash to be completely sour, it takes from several days to several months.
The main reasons leading to souring:
- too frequent agitation as a result of contact with oxygen
- improper disinfection of the fermentation tank and tools that came into contact with the mash during cooking
- lactic acid bacteria infection
- direct access to oxygen when the brew ferments with the lid open
- temperature violation
How to fix?
If the taste of the mash does not reduce the cheekbones, but there is a slight sour smell, you can neutralize the acid by adding alkali (baking soda or chalk).
Acid quenching algorithm:
- Before distillation, add baking soda or chalk at the rate of 1 tablespoon per 5 liters of mash, the dosage may be changed depending on the amount of acid.
Pour the soda carefully, otherwise everything will run over the edge because there is an active reaction with the release of foam
- When the reaction is over, measure the acidity of the mash with a ph meter, it should be 4 - 4.5 ph, if there is no device, taste it
- Overtake the mash twice, the second time with separation into fractions
The more mash was in contact with air, the large quantity alcohol was processed by bacteria into acid and the smaller the amount of the final product is obtained at the output.
Mold on braga
If the mash is not only sour, but mold has also appeared on it, it becomes even more difficult to save the situation. Molds are colonies of membranous fungi that infect the wort and process sugar, acid and alcohol into substances that impair the taste of the final product. Such fungi most often appear on fruit and berry mash. Mold can not only spoil the taste of alcoholic beverages, but also make it dangerous to human health.
As a rule, it is already impossible to save a moldy product, but with a small lesion, you should try to do it. If the mold layer has darkened, become thick and wrinkled, it means that the fungi are already working at their best, lowering their spores to the bottom of the fermentation tank, this is a completely spoiled product.
And if there is a thin layer of mold on the mash, what should I do then?
- First you need to remove the colonies of fungi by pouring the mash into a clean vessel. To do this, make a small hole in the mold film, through which one end of the hose is lowered into the middle of the container. Place the other end in a clean vessel slightly below the first. Inhale air from the hose with your mouth, and when the mash comes out, quickly lower it into a clean container. It is necessary to monitor the process and prevent mold from entering a clean vessel.
- The second step is sterilization. To do this, heat the already cleaned mash to a temperature of 70-75 ° C, boil for 2-3 minutes, then close the lid tightly and cool to a temperature of 25-30 degrees and add yeast
Souring prevention
To prevent souring of the mash, you must:
- Install a water seal. If it is missing, it is recommended to use rubber glove. It must be placed on the neck of the fermentation tank so that it sits tightly and does not let oxygen in. To release carbon dioxide in one of the fingers, make a small hole with a needle
- Observe the temperature
- Distill the mash immediately after fermentation is complete
To prevent souring and mold development, tetracycline antibiotics (doxycycline) can be added in a ratio of 100 mg per 10 liters or nisin - 100 mg per 1 liter.
Summing up
It is difficult to achieve complete souring of the mash, but if this happened, and the bacteria processed all the alcohol into acid and water, the product is already spoiled and it is better to pour it out. If the amount of alcohol remains large, you can easily neutralize the acid with simple products such as baking soda or chalk.
Sour moonshine is a problem that novice distillers often face, who make mash using the peasant method - without a water seal. If you take action in time, you can try to save the drink using improvised means. Separately, we will consider the causes and measures to prevent souring of the mash.
During fermentation, the yeast produces organic acids, so do not panic ahead of time - there should be a slight sourness in the mash (the intensity depends on the raw materials). The main thing is to prevent acetic souring, which is easy to recognize by the characteristic features indicated below. In turn, the finished moonshine should not be sour, this indicates a violation of the technology.
Signs of sour mash:
- missing or incorrectly installed water seal;
- sudden cessation of fermentation;
- sharp, "beating in the nose", vinegar smell;
- burning sour taste, sometimes even reduces the cheekbones.
Why sour mash. It's all about acetic bacteria, which, when air enters the wash and a temperature of 6-45 ° C, begin to process the resulting alcohol into acid and water. At the beginning of fermentation, carbon dioxide pushes oxygen out of the tank, preventing souring. But when the rate of fermentation drops, there is not enough carbon dioxide, resulting in free oxygen contact with the surface. That is why the mash without a water seal turns sour only at the end or after the cessation of fermentation.
Depending on the raw material and temperature, complete souring takes from 3-4 days to several weeks. When the fortress falls below 0.2%, acetic bacteria fall into suspended animation. But even a slight souring (less than 24 hours) is enough for the distillate to have a sour taste, which will have to be eliminated, and not always successfully.
Prevention of sour moonshine. After laying the ingredients and yeast, it is enough to install a water seal of any design on the fermentation tank, for example, a medical glove with a hole in the finger (pierce with a needle).
Then be sure to check the tightness - blow in through the outlet pipe, with proper installation, the gas should not leave the tank.
The water seal releases carbon dioxide, releasing excess pressure, but prevents oxygen from entering the tank. Thanks to this, the mash does not sour even a couple of weeks after the complete stop of fermentation.
Two more rare reasons for the appearance of a sour taste in moonshine are the selection of distillate during distillation almost to water (minimum strength in the stream) and the wrong choice of moonshine still materials.
In the first case, a lot of organic acids released during the fermentation process get into the moonshine, which have a high boiling point (more typical for grain or fruit mash). In the second, the material is in contact with alcohol, as a result of these chemical reactions, various acids may appear.
Prevention - do not be greedy, finishing the distillation on time, and choose moonshine stills (including containers and connecting tubes) from materials inert to alcohol: copper, stainless steel, glass, etc.
How to fix sour moonshine
The effectiveness of the proposed method depends on the degree of souring of the mash. If acetic acid too much (a sharp smell, a burning taste and strength is not felt), it is easier to pour out the mash, since the yield of moonshine will be minimal - the bacteria have processed almost all the alcohol into acid and water. In other cases, you can try to improve the taste, but you will definitely need to re-distill.
Acid quenching technology:
1. Overtake the wash for the first time, finish the selection when the strength in the jet drops below 45%. Measure the total strength of moonshine, determine the amount of pure alcohol. For example, 2 liters of 55% contains 1.1 liters of pure alcohol (2 * 0.55 = 1.1).
2. Dilute the distillate with water up to 20%.
3. Add baking soda or chalk to the moonshine at the rate of 25 grams of the substance per 1 liter of pure alcohol.
3. Stir. Close hermetically. Leave for at least 3-4 hours.
4. Overtake again. During distillation, collect the first 15% of the yield from the amount of pure alcohol separately, pour it out or use it for technical needs. Stop product selection when yield drops below 45%.
5. Dilute moonshine with water to the desired strength, seal tightly and leave for 3 days to stabilize the taste.
Of all possible problems with mash, it is souring that is most common among moonshiners. The wort has a sharp and bad smell vinegar, hydrogen sulfide and rotten eggs. Many are trying to revive the mash using soda and chalk, but we are unequivocally convinced that it's easier to just pour it out and not risk your health. Raw materials are not worth the risks you are taking.
However, we would like to consider causes of acidity, preventive measures , and instructions for restoring mash after souring. If the braga will have bad taste, then moonshine will share its organoleptic properties with it. There are some methods to improve taste qualities drink, but the quality will still leave much to be desired.
Grain and malt mash is most susceptible to souring, since it is very easy to spoil it without observing the temperature regime.
Souring occurs as a result of the contact of acetic bacteria and oxygen with alcohol. As a result of a chemical reaction, alcohol decomposes into water and acetic acid, which has such an unpleasant smell.
The store sells special plastic fermentation barrels with a water seal already installed
- The ingress of oxygen into the mash (lack of a water seal). If your fermentation takes place with an open lid and without a water seal, then the likelihood of acidity and mold is increased tenfold. This is the most popular reason why moonshiners lose tons of mash.
- Dirty fermentation tank and contaminated raw material. Unwashed containers, a rotten area on fruit, or malt with bacteria can also lead to sourness. This happens quite rarely, but there is a possibility.
- Rise in temperature and taking out the mash in the sun. The must must be stored in a dark place. It has extremely negative contact with sunlight, so try not to pull this liquid out of storage at all before distillation.
As a preventive measure, it is required to follow the elementary rules of fermentation: install a water seal, keep the equipment as hygienic as possible, use high-quality raw materials and store the fermentation tank in the dark.
This is enough to virtually eliminate any possibility of the appearance of incorrect chemical processes in fermentation.
What can be done with sour mash
The most correct and reliable solution would be pour out the mash and put in a new one. An overpayment of several hundred or thousand rubles is nothing compared to the harm that it can bring.
If you are ready to take the risk, then you can try to clean the wort from acetic acid and make moonshine of acceptable quality out of it:
Do not be greedy and select all the harmful fractions of your product
- Distill sour mash without separation into fractions. When the strength in the jet drops to 30 degrees, stop distillation.
- Dilute the resulting distillate with clean water up to 20 degrees.
- Add baking soda in proportions of 25 grams per 1 liter of pure alcohol.
- Stir vigorously, seal tightly and let the mixture brew for 3-4 hours.
- Carry out the second distillation with the separation of moonshine into fractions. Do not feel sorry for the "head", select more and conscientiously.
- If after these procedures the moonshine still has some smell, then run it through the water filter. The technology is presented here -.
- If after that you still have any problems, then just pour your product down the drain and forget about it.
In any case, sour mash is a great experience, suggesting mistakes that need to be corrected. The decisions you make can improve the quality of the product and give a higher "yield" of alcohol per kilogram of raw materials.
The problem described above is well described in a popular video from Alexander Kuleshov on his Youtube channel. distillarus.
The author shares experience that is applicable to our situation with sour wort and further actions to eliminate it. We recommend viewing to anyone who has experienced or is afraid to face similar difficulties.
Sour mash is a problem that beginners in moonshine brewing often face. Moonshine, which is expelled from it, also acquires a sour taste. If you notice in time, you can try to save the product. Braga should have a slight sourness. There is no way without this, because yeast in the course of its activity produces a certain amount of organic acids. But if the technology is broken, then acetic souring can occur. It is fairly easy to identify and should not be allowed under any circumstances. Signs are the cessation of fermentation, a sharp vinegar smell and a burning sour taste. The main reason is the access of air to the mash, which appears if the water seal is not installed or installed incorrectly. In the presence of air access, acetic bacteria are activated and begin to process alcohol, releasing acid and water. During the active fermentation phase, carbon dioxide pushes oxygen out of the tank. But when the fermentation comes to an end, there is little carbon dioxide and oxygen is calmly in contact with the mash. This explains the souring of the mash, which occurs either at the end or after fermentation. Complete souring may take from several days to several weeks, it all depends on the temperature and raw materials. Acetic bacteria are active in the temperature range from 6°C to 45°C. But even if less than a day has passed and the souring is small, this may be enough to give the distillate a sour taste.
Prevention of this problem is quite simple. After placing all the ingredients in the fermentation tank, you need to install a water seal on it.
Its design can be any, the main thing is that it prevents air from entering the fermentation tank. The second point is that the container is hermetically sealed and the gas escapes only through the water seal. Thanks to the water seal, the mash will not turn sour even a few weeks after the end of fermentation.
There are two more reasons that give moonshine a sour taste. They are quite rare, but I will mention them anyway. Firstly, if the distillate is taken almost to the level of water, then a lot of organic acids will get into it. As already mentioned, they are released by yeast during fermentation and have a high boiling point. To prevent this from happening, it is necessary to stop the distillation in time, not to be greedy, because the so-called "tails" are not suitable for use. Secondly, the material from which it is made alcohol mashine, can come into contact with alcohol and, as a result of reactions, release acids. To avoid this, it is necessary to use devices made of materials inert to alcohol. These are copper, stainless steel, glass, etc.
If, nevertheless, the mash turned sour, then it is necessary to assess the degree of souring. If the bacteria have already managed to process all the alcohol, then the mash must be poured out, because there is no point in distilling it. In this case, the smell will be sharp, the taste will be burning sour, and the fortress will not be felt. If everything is not so bad, then we offer the following sequence of actions. Carry out the first run. The product is selected to a fortress of 45%. Now you need to determine the amount of alcohol. To do this, we need the total strength of the resulting moonshine and its volume. For example, one liter of 60% moonshine contains 0.6 liters of alcohol. Next, we need baking soda in the amount of 25g per 1 liter of pure alcohol. The distillate must be diluted to 20%, add soda to it, mix and close tightly. The resulting mixture should stand for at least 4 hours. After that, it must be re-distilled using fractional distillation.
