How to choose yeast for moonshine, which is better. What yeast is best to use for mash?

Making moonshine is a delicate process, requiring careful attention to every detail. The strength of the final product, its quantity, and taste depend on how high-quality the mash is.

Types of yeast, choice for mash

The basis for making mash is the fermentation process. During this process, sugar from the product is converted into alcohols. In moonshine brewing, yeast cultures are used for this, namely:

Baker's yeast. They come dry and pressed. Baker's yeast - no the best option for making moonshine, they produce a lot of foam and a small yield of moonshine.
Wine and brewer's yeast, as the name implies, are suitable for wine and beer, and not for making strong drinks.
Alcoholic yeast is the best option for making mash. When using them, sugars are processed as much as possible, which gives excellent strength of the wort and a greater yield of high-quality moonshine.
Wild yeast is used if it is not possible to use other types. You can get them yourself, but the result is extremely unpredictable. Instead of moonshine, vinegar, acetone and their most varied combinations with alcohol can come out.

Let's take a closer look at the use of the listed types of yeast for making mash.

Bakery dry and pressed yeast

As the name suggests, this yeast is more suitable for baking, dough making and bakery products. But if there was nothing else at hand, then baker's yeast can be used for mash. You just need to prepare them first.

Take warm water and dissolve dry yeast powder or wet briquette in it. Approximately 2 tablespoons per 1 liter of water.
Add 2 tablespoons each of granulated sugar and flour.
Pour in a couple of glasses of vodka (100 milliliters).
Leave the mixture for 24 hours in a warm place, stirring the contents occasionally.

Experienced distillers thus carry out a kind of selection of yeast fungi, removing undesirable strains. The presence of vodka helps get rid of alcohol-phobic species, allowing the development of those yeasts that are resistant to alcohol. If this is neglected, then with a slight increase in the degree of alcohol in the mash, the fermentation process will stop and some of the sugars will not be used. As a result, low yield of moonshine with minimal strength and abundance fusel oils and residual fermentation products.

Wine yeast

Making moonshine using this type of yeast is gradually gaining popularity. Wine yeast lives on overripe grapes, ripe berries and fruits. Today you can purchase ready-made concentrates of these crops. For example, Belarusian wine yeast from the collection of our online store. According to reviews from experienced distillers, when using these yeast cultures, a good yield of a high-quality product is obtained. Moreover, it does not have a sharp fusel odor and does not require additional distillation and purification.

Brewer's yeast

Brewer's yeast is divided into strains for riding and bottom fermentation. They are not at all suitable for moonshine, but they have proven themselves to be excellent when brewing beer. Brewer's yeast does not produce a high degree of wort and dies as soon as it exceeds the 5-degree mark. But during fermentation, a lot of dense, elastic foam is released, which is especially appreciated by beer lovers.

Alcohol and turbo yeast

The best option for quickly producing high-quality moonshine. When using them, the mash rapidly gains strength, which allows you to get maximum yield finished product. And the price of alcoholic yeast is quite affordable even for beginner distillers. Alcoholic yeast allows you to avoid rich foam during fermentation, the strength of the wort can reach up to 20 degrees, and the moonshine turns out clean, without foreign impurities and unpleasant odors.

With turbo yeast, the mash ripening period ranges from 2 to 10 days, the duration depends only on the desire to obtain a stronger product. They do not require fermentation (activation) unlike ordinary alcoholic ones.

"Wild" yeast for moonshine

You can prepare yeast for mash yourself. There are many technologies for producing moonshine using “handicraft” starter cultures. They are also made on rye bread, and with old jam, and with hops, and with potatoes. The only advantage is low cost, but there are a whole bunch of disadvantages:

How do you find out which strains are multiplying in the sourdough starter, and what will they do in the mash?
How much of the “wild” mixture should be added and how much sugar, water, and fertilizer should be added to it?
How long will the fermentation take and what will be the yield of moonshine?

If you use “handicraft” starters, then it is impossible to know the answers to these questions in advance, just as it is impossible to predict what we will get at the end of the moonshine still. Manufacturers of ready-made yeast have already selected the most suitable strains and calculated the optimal recipe for the mash.

Which yeast is better to choose?

Distillers' opinions differ on the issue of choosing yeast for moonshine. Some people prefer bakery ones, but others will continue to use them the same way they put them on their great-grandfather’s old footcloth. For beginners, it is best to use alcohol-based ones. They will ensure consistent success and are easy to use.

Conditions for yeast to “work”

You shouldn’t think that it’s enough to pour water, add sugar and leaven, and you’ll immediately get moonshine that’s “clean as a tear.” For yeast cultures to work, it is necessary to create comfortable conditions, monitor their growth, development, and care for the mash.

Top dressing

Like all living organisms, yeast needs a balanced diet for full growth and active work. The basis of their diet is sugars, which are processed by yeast fungi into alcohol. But in addition they need:

Ammonia and its salts,
A set of microelements,
Complex of vitamins, especially B vitamins.

To do this, you need to prepare a special fertilizer. For it, you can use nettle (a valuable source of B vitamins), phosphates and ammonia salts, and microelement complexes. The most popular fertilizer that you can make yourself is made from a mixture rye flour, steamed peas, nettle leaves, malt and raisins. You can also buy ready mixture, which contains in the right proportions everything necessary for the growth and development of yeast.

Water and its temperature

Just as in the famous advertisement “not all yoghurts are equally healthy,” not every tap liquid is suitable for the life of yeast. Heavily chlorinated water will simply kill most yeast cultures, a lot of foam will form in soft water, and sugar will not be fully processed in hard water. It is optimal to use the “golden mean” - moderately hard water with a neutral reaction. In it, yeast fungi feel comfortable, actively feed and reproduce.

Yeast, like other fungi, does not like heat, cold, or light. Therefore, the mash should be kept in a warm, dark place. Optimal temperature water should be within 20-22 degrees, without sudden jumps. Any stress negatively affects the final product, reducing the strength, quantity and quality of the finished moonshine.

Fermentation container

To prepare mash, you need a clean container with a water seal, for example, like this one. Previously, milk flasks were especially popular, but today containers made of food-grade plastic or containers made of food-grade or medical steel, as well as glass, are increasingly used. Rubber, iron and galvanization are absolutely not suitable, and you should not take aluminum either.

Even completely new containers should be washed thoroughly hot water With detergent to avoid harmful substances and mold getting into the mash.

Moonshine brewing is a creative process: the distiller has the opportunity to experiment when preparing mash, in particular, accelerating the fermentation process. For this purpose, you can use sugar and yeast in larger quantities than provided for in the usual recipe, adjust temperature regime, reduction in water volume, etc. Modern industry offers a relatively new product, which many distillers have already appreciated - turbo yeast for moonshine, which allows you to speed up the fermentation process to 5-6 days.

Yeast turbo culture is a specially grown alcoholic strain that is capable of intensively processing the entire volume of sugar with a high yield of alcohol (up to 20%) in the shortest possible time. Compared to other types of yeast microorganisms, these strains have increased resistance to alcohol, which explains its increased yield during fermentation. For comparison: the yield of alcohol from bread yeasts reaches 12%, from wine yeasts it is less than 11%.

Turbo yeast is used in the production of any strong alcoholic drinks at home, including moonshine, moonshine tinctures and liqueurs, vodka, Calvados, fortified wines.

Instant yeast mixtures contain more than just turbo fungi. To speed up the fermentation process they are used various additives, which promote the reproduction and support the vital activity of yeast microorganisms - nutrients, trace elements, vitamins, etc. As a result, when making mash, you can limit yourself to yeast and sugar, without using special supplements that are already included in the mixture.

Recipes for preparing turbo mixtures from various manufacturers are varied and provide different fermentation rates. In this regard, it is necessary to carefully read the composition and instructions for use and storage on the packaging, and choose a mixture that meets your expectations.

Which yeast to choose

Moonshine with yeast is a classic of moonshine. The quality of the final product largely depends on the characteristics of the yeast mixture. This also applies to the turbo line. Only the consumer himself can determine which alcoholic turbo yeast is better, since the choice depends on the desired result.

When choosing a mixture, you must pay attention to the fermentation period indicated in the instructions. The shorter it is, the fewer harmful substances will be released during the processing of sugar into alcohol (acetone, aldehydes, etc.), therefore, in the finished moonshine after distillation of the mash there will be a minimum of them, and no thorough cleaning and filtration will be required.

The Best Group online store widely presents various proven brands that produce alcoholic yeast turbo mixtures, in particular, the well-proven brand from Alcotec (UK) - DoubleSnake extremely fast yeast mixture. All products are certified, you can buy them in two clicks at an affordable price.

How to store yeast

The instructions on the packaging guarantee a 2-year shelf life of the properties of the mixture, if the unopened packaging or container is stored at a temperature of 5 to 25 degrees. Typically, the container is designed for 20-25 liters of wort, and the mixture is consumed completely after opening.

General recipe for moonshine with turbo yeast

Each distiller has his own recipe for moonshine with quick yeast mixtures; the taste of the final product depends on the amount of sugar, temperature, composition of the mixture, etc. Manufacturers indicate in the instructions how to use turbo mixtures, but each manufacturer makes adjustments to suit their own taste.

General recipe preparing mash with alcoholic turbo yeast and sugar for subsequent distillation requires the following steps:

dissolve sugar in warm (30 °C) water at a ratio of 1:5 (it’s better to boil syrup);
prepare the yeast mixture by pouring it warm water with sugar (1 glass) and waiting for the foam to appear after 15-20 minutes;
pour the yeast into the syrup, stirring well;
measure the temperature of the mash - it should be from 30 to 35 °C (at a lower temperature the vital activity of microorganisms will slow down, at a higher temperature they will die);
cover the container with a cloth and a lid, leaving a gap sufficient for the fermentation process;
when the fermentation process slows down, the highest intensity of which will occur in the first hour, add sugar to resume fermentation;
after the end of the fermentation process (on the 2-3rd day) and self-clarification of the mash (on the 3-4th day), pour it into the distillation apparatus to obtain a distillate of the required strength.

The fermentation process using turbo yeast occurs in the absence of foaming, so there is no need to use defoamers or install a water seal. The wider the container, and therefore the surface of the mash, the more intense the fermentation will occur. The required temperature should be maintained using an aquarium heater.

In this article we will figure out what kind of beast turbo yeast (TD) is. Let's look at the composition, a little history, advantages, advantages and disadvantages, the technology for installing mash on a TD, and a few useful tips from experienced distillers.

So, let's go...

Turbo yeast are a mixture of alcohol-resistant yeast and complex nutrients (a mixture of amino acids, vitamins, macro- and microelements necessary for the full functioning of yeast), which accelerate the fermentation process. Roughly speaking, in a pack of TD we have 50% yeast and 50% complementary foods to ensure their active life.

The first manufacturer of TD is the English company Hambleton Bard Ltd.

Hambleton Bard Ltd is a world leader in the production of raw materials for the alcohol industry and home distillation. Was founded in 1976. Since 1990, it has been supplying the alcohol industry market with high-tech turbo yeast under the Alcotec brand, which to this day is of the highest quality and in demand not only among large distillate producers, but also among home distillers in near and far abroad countries.

What are the advantages and disadvantages of TD over conventional baking and alcohol...

Record alcohol resistance (the use of turbo yeast makes it possible to obtain a mash strength of up to 20%).
High fermentation rate (distillation can be started within 24-48 hours, but exact time still depends on compliance with the fermentation conditions).
They do not require fertilizing (all necessary nutrients are already added to the product).
The fermentation stage is also not needed (the yeast is poured directly into the wort and immediately begins to work).
Low foaming (allows efficient use of the volume of the fermentation container).
Temperature stability (yeast strains are adapted to higher temperatures (up to +35⁰С)).
Minimum amount of harmful impurities in the mash (due to rapid fermentation and balanced nutrition)
They don't change taste qualities ready drink(suitable for cereals and fruit mash)

Let's look at a classic production sugar mash on TD.

In the last article, we examined in detail the requirements for water and sugar... Today I would like to dwell on the selection and preparation of a container for fermentation.

Choosing a container for fermenting mash

In moonshine brewing, containers made of plastic and glass are used for fermentation; sometimes the mash is infused even in ordinary aluminum vessels.

What are the pros and cons of these materials?

Very often, craftsmen infuse mash in ordinary aluminum cans. It is not recommended to do this, since aluminum itself, although a harmless material, during fermentation the wort oxidizes the walls of the can, as a result of which the oxidation products end up in the mash. We also strongly do not recommend using the can as a distillation cube.

To infuse mash, experts recommend using special fermentation containers made from . Such containers are airtight, safe for health, and they do not interact with the fermenting wort. Plus, many of them are equipped with very convenient , which does not allow oxygen into the container and perfectly removes excess carbon dioxide formed during fermentation.

These containers (due to their tightness) are suitable for cooking as different types mash (sugar, fruit, grain) and for fermenting beer, wine or mead.

When choosing a container, you need to pay attention to its volume. The volume of the mash container depends on your needs and capacity. Personally, we recommend purchasing a container of at least 65 liters.

Cleanliness of containers is the first and main rule of a distiller.when setting the mash.

Briefly, a list of basic means for disinfecting containers and working tools

Soda
Laundry soap
Hydrogen peroxide
Chlorine tablets
Ammonia
Head fractions of moonshine
And of course, an easy-to-clean brush.

The container was thoroughly washed and dried... We put the mash on turbo yeast...

We will use classic yeast as yeast.

We will not go into details of the instructions on the pack, but will supply the mash based on experience and experiments with this type of yeast. We will use the hydromodulus (ratio of sugar to water by weight) 1 to 3.

This hydromodule (1 to 3) will ensure complete fermentation of sugar and the alcohol content of the mash in the region of 16-17% ... To obtain a mash with a strength of 21%, you need to add 9 kg of sugar to 20 liters of water and constantly maintain the temperature within 18-24°C. To ensure this condition, special cooling equipment is required, which is difficult to solve at home.

So, we need:

Sugar-7 kg

Water-21 l.

Alcotec 48-1 pack.

Dissolve sugar in a container with warm water (25-30 degrees C). Pour in the yeast, mix thoroughly...

We recommend not closing the container with mash at the stage of active and very vigorous fermentation tightly... A water seal is not required... at your discretion.. In the first hours, the temperature may rise... Our task is to prevent excessive overheating of the mash (38-40 degrees C). Some distillers place the mash on a TD in the bathroom and, in case of overheating, move the container into the bathtub and water it with cool water.

To speed up fermentation, you can use an aquarium heater (turned on on the second day of fermentation) and daily movement of the mash (manual or with an aquarium pump).

Some moonshiners practice fractional addition of sugar to the mash not only with baker's yeast, but also with turbo. Optimally, 50% sugar on the first day, 50% on the second...

The mash according to this recipe, provided the temperature is stable and stirred, will ferment in 2-3 days.

Since yeast tends to multiply while the alcohol content in the mash is not lethal for them, we offer you another option for weighing the components of the mash...

Sugar-15 kg

Water-60 liters

TD (Alcotec)-1 pack(!)
Yes, friends, only one pack for 15 kg of sugar...

The fermentation of this mash will be stable, even, but longer (5-6 days)…

Let's put an end to this. In the next article we will reveal to you the secrets of making grain mash using the cold saccharification method using Koji.

Everyone delicious drinks own production!

The choice of yeast for making mash is important. If you use the wrong low-quality product, the moonshine will be spoiled. Beginning distillers need to know which yeast to choose for moonshine in order to get an elite homemade drink.

What is yeast and its purpose

In biology, yeast is a type of unicellular fungus. But yeast mushrooms differ from their “relatives” because they require a liquid or semi-liquid habitat for development. Fungi feel comfortable in a solution of sugar and water. If you leave the sugar solution with fungi in a warm, dry room for 2-3 days, a characteristic alcoholic aroma will appear during fermentation. Foam will begin to appear on the surface of the sugar solution.

People have been using yeast to make alcohol for a long time. Braga is prepared from various products, to which fungi are added. Sugar, potatoes, berries, fruits, grains, jam and other ingredients are used. Yeast is also needed for baking baked goods.

To prepare homemade mash, you need to choose the right mushrooms, otherwise you may end up with cloudy moonshine, or the drink will be completely spoiled.

Variety of species

The yeast used to make mash comes in different types. Depending on the type, they affect the strength of the product, taste characteristics, and resistance to temperature changes.

Important! Yeasts are capricious, and under the influence of numerous factors they can stop functioning or “hibernate.” In this case, fermentation will be stopped.

There are main types:

bakery Preparing moonshine does not involve the use of baking type;
wine Used to prepare fruit and berry mash;
alcohol Suitable for home brewing, but you can only buy them in specialized stores;
pubs Used for cooking low alcohol drinks;
wild. Used to create chacha and similar drinks.

Many stores sell briquettes of baking products. Many distillers remain faithful to it for many years, despite the emergence of more advanced analogues. What are the advantages:

Baker's compressed yeast is sold in every supermarket at an affordable price.
Pressed and dry yeast are easy to use and do not require additional manipulation.
After adding briquettes, the reaction occurs instantly, no need to wait for a long time.
Fans of natural country moonshine believe that the unique taste and aroma is obtained thanks to this particular type.

Moonshine professionals are inclined to believe that it is extremely undesirable to use this product. The brew is of low quality, and not everyone is impressed by the characteristic smell and color of authentic moonshine.

Wine

Wine yeast is classified as an elite variety. Thanks to them, moonshine is obtained of the highest quality, provided that all the rules and recipes are followed. They are used to make grappa, chacha and other types of strong alcohol. Features of the wine product:

They do not contain foreign microorganisms that could negatively affect fermentation;
Using wine yeast and their analogues, the final product has a fairly high strength.
Moonshine is obtained without the characteristic fusel smell.
If grape raw materials are used, wine product favorably emphasizes the taste characteristics. That is why they like to use it in the production of cognac and chacha.
They are stored for a long time, regardless of temperature conditions.

On a note! This type is not used for making sugar mash.

The main disadvantage of this product is the inflated price.

Beer houses

They are used to make drinks with low alcohol content. The history of its origin begins in the 19th century, when people learned to obtain the product using an artificial method. Sometimes wild yeast for mash is replaced with beer yeast. The Carlsberg company is considered the founder of their mass production. Now pharmacies sell biological nutritional supplements with the same name, but they are not used for making mash. Some people make a beer analogue on their own at home, using beer, flour, sugar, and water.

Alcohol

Alcoholic and turbo yeast are considered suitable for making homemade alcohol. The advantages are obvious:

fungi are resistant to ethanol alcohol, so the final product is of high quality;
Fermentation takes a short time. The grain mash will be ready in a couple of days, the sugar mash in 4 days, the fruit mash in a week;
During fermentation, a lot of foam is not formed;
have a long shelf life and do not require special storage conditions;
absence of foreign impurities.

Flaws:

They are on sale only in specialized outlets. It is extremely difficult to find in small towns;
overcharge;
if you purchase a low-quality product, the final taste of the moonshine will suffer.

A type of alcohol product, improved and supplemented with the necessary characteristics to obtain high-quality mash. Why is this type considered the best for making moonshine:

thanks to the increased resistance to ethanol, you can get a brew with a strength of at least 20%;
increased fermentation rate. Manufacturers claim that after 2 days the fermentation process will be completed;
there is no need to add fertilizing, since all the necessary microelements and vitamins are already included in the composition;
ease of use. The product is simply added to the wort;
absence of harmful components.

On a note! Turbo yeast does not affect the final taste of the product, which is why they are used when making mash from fruits or grains.

What yeast is best to use for making moonshine?

Many novice distillers wonder what yeast is needed for moonshine. For moonshine you need proper yeast, otherwise you can spoil the mash and not get the desired drink. Which yeast is good for moonshine, and which is better not to use?

Experts do not recommend using a baking product for mash, as it affects the final taste, color and smell of the distillate.
The wine product is suitable for fruit and berry mash, and the main disadvantage is the inflated price.
The alcohol product helps to obtain an excellent mash, but it is sold only in specialized stores.
Brewer's yeast is used to create low-alcohol drinks.
Turbo is the most suitable option, but the high cost does not always allow you to use this product constantly.

How to properly prepare mash

In order for homemade alcohol to be of high quality, you must comply correct proportions when making mash. For 1 kg of sugar used you will need:

400 grams of raw baker's yeast;
from two to four grams of wine;
from 15 to 20 grams of dry alcohol.

On a note! For every kilogram of sugar, take 4 liters of clean water.

To prepare mash, you should use only high-quality products

Rules for preparing mash

First of all, you need to prepare suitable container with a tight-fitting lid. It is better to use plastic containers, avoiding the use of galvanized containers.
It is better to use well water, spring water, or melt water. IN as a last resort, you should pass it through the filter several times and let it sit for several days.
Almost all types of fungi need fermentation.
Almost all types are first diluted with water, and after they begin to foam, they can be added to the mash.

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

Do not panic if you find that the quantity of the product is not enough. Fungi can be grown from the remains that are available. Important terms must be available fresh air and maximum sterile conditions. Prepare 2 liters of wort, as for mash, boil, remove from the stove and immediately pour into a glass three liter jar. The neck of the jar should be covered with sterile gauze folded in several layers. When the contents of the jar have cooled, add the remaining yeast to it, tie it tightly and send it to a dark, warm room. Shake the jar constantly. After a few days, the contents of the jar can be used to prepare 30-40 liters of mash.

It can be sugar, fruit cereal, etc., but you need to know the rules for setting it.

Along with water and sugar (including sugars that need to be converted into simple shapes), in moonshine important role Yeast for the mash plays a role, the choice of which determines both the duration of fermentation and the choice of hydromodule (proportions between water and sugar).

How does alcohol occur? Microscopic yeast fungi absorb sugar, replacing them with alcohol and carbon dioxide. That is, without the work of yeast there will be no alcohol.

Crystalline granulated sugar, which distillers most often use in their practice, is first broken down by yeast into glucose and fructose, and then processed into alcohol. You can help them with this, speed up the ripening of the mash and reduce the amount of fusel oils (fermentation by-products) before adding it to the wort.

There are over a thousand species (races) of yeast fungi, but not all of them are suitable for making mash for moonshine. Mainly due to the fact that they have poor resistance in an alcoholic environment and die.

Some people use wild ones that live on fruits and berries to make fruit mashes. However, it is advisable to add at least a little fermented ( industrial production), since it is impossible to predict how wild races will behave.

Let's consider strains suitable for moonshine brewing.

Bakery

In the old days, this is what our grandmothers used. Capable of fermenting wort to a strength of no higher than 12°. At higher concentrations of alcohol they die. On the modern market there are:

Pressed (raw). They are convenient because they can be added directly to the mash without preliminary preparation. But they require a large hydraulic module. For a guaranteed result, take 1 to 5 (1 kg of sugar and 5 liters of water). This is inconvenient because it requires a large fermentation tank and there is not always a distillation cube to distill the entire mash at one time. In addition, moonshine made with raw baker's yeast often has bad smell and taste.
Dry. Good from an organoleptic point of view: the distillate will not have a pronounced yeasty taste or smell. The disadvantages are the same as those of raw ones.
Instant(fast-acting dry) have increased lifting force. Fermentation will take place vigorously and quickly. This term also includes the ability to ferment sucrose. Many types can be stored for up to two years in a sealed bag.

Wine

Among all strains - the best. , obtained with their help, is completely devoid of the specific smell of “collective farm” alcohol. In addition, they are required 10 times less than dry baking or alcoholic ones. But they are also not without their drawbacks:

high price;
long fermentation, up to a month;
You can’t buy it everywhere, although ordering through an online store is not a problem.

Beer houses

They are very rarely used in moonshine brewing, since they die when the mash reaches 4.5-5 degrees. All the sugar in the wort will not be processed, and you will not get the expected amount of moonshine.

Important. The sugar remaining in the mash negatively affects the organoleptic properties of the final product. That is, the taste and smell of moonshine will be unpleasant.

This is also explained by the fact that having brought the strength of the wort to its critical level, the yeast begins to “get sick”, while releasing more toxins (), and then completely die.

Brewer's yeast is used only for grain wort, which contains little sugar.

Turbo yeast

This species is supplied to the market in bags with dry granules inside. More often they are intended simultaneously for baking and moonshine. The resistance of races is not the same, so see the explanation on the packaging. Advantages:

Capable of fermenting wort up to 14-18°, and some types – up to 20°.
A hydromodule of 1:4 and even 1:3 is suitable for them (if indicated on the package).
There are types on which the numbers 24 or 48 are indicated - this is the time during which you can get the mash ready for distillation. But this is in ideal conditions by temperature, hydromodule, quality of ingredients. In real life you will get ready-made mash in 2-4 days.
They don’t require them, they are already included.

Therefore, the advantages include saving space and speed of fermentation, since it is not for nothing that they are called Turbo - fermentation proceeds intensively and quickly.

The downside is the price, although it is not exorbitant.

Alcohol

Moonshiners prefer them because they work quickly, fermenting up to 16-18° alcohol. They cost no more than bakery ones, and the quality of moonshine is significantly superior to this type. Can be pressed and dry.

To buy them, just visit the nearest market; there will definitely be a point specializing in yeast for baking and preparing alcoholic beverages.

Sourdough and required temperature

Yeast is most active at temperatures close to 30°C, so provide it with these conditions. Although an ambient temperature of 22-28°C is sufficient for fermentation, it is better to start the fermentation process at a higher temperature. That is, the temperature of the wort before adding yeast cultures should be 28-30°C.

Though raw species can be added directly to the wort (crush them and mix thoroughly to dissolve), but they may not start immediately, and infect the mash. Practice shows that it is better to activate them first.

To do this, pour warm water into a cup or deep plate, add a pinch (spoon) of sugar and “knead” the yeast substance as thick as kefir. Wait until it rises, then mix with the main wort.

Note. Dry yeast (bakery yeast, alcoholic yeast, Turbo) requires mandatory activation before adding. They need to be separated.

If they do not rise within 15-30 minutes, you cannot use them for mash, otherwise you will ruin the entire product.

Manufacturers rating

Saf-levure and Saf-moment. There are few to whom they are unknown. Suitable for both baking and mash. They are inexpensive and sold everywhere. The result is excellent.

Sometimes strong foaming is observed at the first stage. Therefore, fill the container only 2/3 full.

Advice. At home, you can extinguish the foam by crumbling 1-2 cookies onto the surface of the mash.

Belarusian. Many online stores offer them. The cost is moderate. Among the assortment there are wine ones - an excellent choice for fruit mash.

Peculiarities. While there are usually no complaints about raw Belarusian alcoholic yeast, many people complain about dry yeast. Don't rush to throw them away as they need to be activated. Moreover, the “launch” of capacity can last up to 1.5-2 hours; sometimes they are left in warm water all night. Then fermentation proceeds quickly and smoothly.

"Regional" spirits. Surely in every region there is a yeast factory that produces products for moonshine. Many people like Krasnodar hops, Puriferm Moscow, Voronezh, Derbenevskie, Mayskie, etc.
Turbo yeast. Among the brands that are popular with Russian distillers are English Alcotec, DoubleSnake, Bragman, and Turkish Pakmaya Cristal. The yeast is excellent, but we sent it to the fourth stage due to its rather high price.
Chinese are gaining popularity, but there are a lot of questions about them: they stink strongly during fermentation, trying the mash is strictly prohibited. But they have proven themselves excellent on grain mashes - they work without saccharification and malt, and produce a pure distillate.

Answers to frequently asked questions

— How much yeast do you need to take per 1 kg of sugar when making mash?

Proportions worked out over many years of practice: for every kilogram of sugar - 100 g of raw pressed sugar (it makes no difference - alcohol or baking sugar) or 20-25 g of dry sugar. Wine will require only 2-5 g per 10 liters of mash (not sugar). However, do not forget to read the recommendations on the yeast you purchased - although slightly, the proportions may differ.

— How to properly dilute yeast for mash?

Place the required amount of yeast in suitable dishes(deep plate, mug, etc.). add a spoon/pinch of sugar, a cup warm water(30°C) and wait until they form a foamy head. Then add it to the wort at a temperature not exceeding 30°C and mix thoroughly.

Important. Yeast is added to last resort, after the sugar has already been dissolved.

— How much yeast is needed for 40 liters of mash?

The question is posed incorrectly, since the calculation is made based on the amount of water not and sugar(see: ). Therefore, let’s calculate for various water seals:

1 to 3 (where 1 kg of sugar for every 3 liters of water). 40:3=13.3 kg of sugar. This means you will need 1.3 kg of raw yeast and 250-260 g of dry yeast. Wine - up to 20 g.
1 to 4 is the “golden” ratio. We count in the same way: 40:4=10. respectively, 1 kg pressed, 200 g dry.
1 to 5 – for fast fermentation. 40:5 = 8. So, 800 g raw or 160 g dry.

— What happens if you put more yeast in the mash than normal?

Significant excess will lead to more violent fermentation in the initial stage. This can lead to foam pouring over the top of the container, clogging the water seal and breaking it, tearing the glove with further spilling of the mash on the floor.

But if the overkill is moderate, then nothing special will happen, except that there will be more sediment at the end of fermentation.

Important. Strain the mash before distillation. This is a salvation from burning and the pungent smell of the distillate.

— What happens if there is not enough yeast in the mash?

In this case, fermentation may slow down. But also based on the amount of shortage. For example, on the forums, moonshiners using SEA or Pakmaya yeast add 80 g per 5 kg of sugar (although the norm is 100 g). And not because they like it that way, but this yeast is simply packaged in such a way. This does not affect the amount of fermented alcohol.

But the opinion that the fusel smell is weaker if you add less yeast is wrong. Significantly affects the “aroma” violation of technology, not less or large quantity yeast.

— Is it possible to reuse yeast from spent mash?

Many distillers conduct such experiments, but they are not always successful. Wild yeast (sediment) from fruit and berry raw materials, grapes, and honey works well. There is also such a technique:

When fermenting with imported alcoholic yeast, approximately in the middle of the process (while fermentation is vigorous), a liter or two of wort is poured.
Add 200 grams of sugar.
Place under a water seal in a warm place.
When fermentation becomes vigorous, a new mash is made using this starter.

According to reviews, this can be done 2-3 times. Then pathogenic fungi are “attached” to the yeast, which absorb the sugar but do not produce alcohol. As a result, fermentation was normal, but there was a large shortage of alcohol. Therefore, it is better to use new yeast each time.

— What happens if you use expired yeast?

Expiration date – the numbers are conditional. If the yeast was stored in unsuitable conditions, then even before the end of the specified period it will cease to be active. And in the freezer raw yeast can be stored for up to 2 years. Here they seem to fall asleep, and when thawed and activated they are reborn.

Therefore, if you want to brew with old yeast, try activating it as described above. If it works, and the head of foam is stable and growing, this yeast should not be thrown away; it will still serve the purpose of creating homemade alcohol. If fermentation has not started at all or is sluggish, even though the conditions are appropriate, throw it away and buy new ones.