Sugar and yeast mash proportions calculator. The correct technology for preparing sugar mash
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The quality of the prepared mash for moonshine depends entirely on adherence to technology.
Dishes
The fermentation container can be a glass jar, an aluminum can, a stainless steel or enamel pan, or a porcelain container.
Under no circumstances use a galvanized steel bucket for this purpose, because as a result of oxidation, toxins that are dangerous to human health will enter the wort.
The dishes must be washed well and dried so that the smell and taste of the future moonshine does not deteriorate.
Products
There are three main products - sugar, water and yeast.
Yeast is responsible for the fermentation process. Under the influence of the enzymes they contain, alcohol and carbon dioxide are released from sugar. Any yeast will do, as long as it doesn’t expire.
Braga made with dry yeast, pressed or alcoholic, turns out good.
The yeast Saf-Levyur, as well as Saf-Moment, are popular among moonshine producers. They are sold in any supermarket. They can be used together, because Saf-Levure forms a lot of foam, and Saf-Moment helps to extinguish it. When using dry yeast, activation or “fermentation” is required.
The yeast is poured into a glass with warm water, stirred after a little time, and left for another hour.
Water for mash must be raw, fresh, filtered, and meeting hygienic requirements.
Boiled water is not used because it does not contain dissolved air, which is necessary for the yeast to work.
It is advisable to choose softer water with a low content of calcium and magnesium. The quality of moonshine directly depends on the quality of water.
Recipes
Recipe 1. Sugar and yeast mash, proportions and preparation
Proportions: to make 1 liter of moonshine of 50% strength, you will need 3-4 liters of mash, a 40-proof drink will be made from 1.1 liters.
For 1 kg of sugar water you will need 4.5 - 5 liters, 1 tbsp. lie (25 g) yeast Saf-Levur and tea. lie Saf-Moment.
Preparation:
Pour most of the water into the container and add sugar. Mix well. Add fermented yeast and the rest of the water. Stir and leave in a warm place. Stirring speeds up the work of the mash and its maturation. Leave the lid slightly open. To avoid unpleasant odors, you can use a water dispenser and direct the hose out the window..
This is a classic mash recipe.
Recipe 2
Products: water – 3 l, sugar – 1 kg, 2 tbsp. spoons of dry yeast and a little citric acid.
Preparation
It will take three to five days to prepare excellent moonshine. Pour water into a small bowl, put it on the stove and heat it, add sugar. Boil the resulting sugar syrup for 10 minutes, add citric acid. Cook for another 30 minutes over low heat. When heated, sugar breaks down into fructose and glucose. You can make it simpler - pour sugar into hot water.
Pour the sugar syrup into a fermentation container and add water. The temperature of the liquid should not exceed 35 degrees so that the yeast does not die.
We revive the yeast by placing it in a deep bowl with warm water. Cover with a lid and place in a warm place.
The future mash can be additionally fed by adding malt, juice, compote, raisins, and jam to the recipe. This will add aroma and a pleasant flavor to the taste.
Add yeast, stir and ferment for 3-5 days. The temperature in the room should be 25-30 degrees. Do not close the lid tightly to allow carbon dioxide to escape. When the reaction is complete, the yeast will sink to the bottom and the contents will lighten. , bringing a burning match to its surface. The fire must not go out. The mash should have the taste of alcohol and be a little bitter.
To send it for moonshine production, the mash is poured into another vessel, leaving sediment in the fermentation tank.
You can subject the liquid to heat treatment, heat it to 50 degrees so that the remaining yeast and carbon dioxide leave.
To make the liquid lighter, you need to stir a few tablespoons of white clay or gelatin in water until you get a slurry, add to the mash.
That's it, the mash is ready for distillation and making moonshine.
Recipe 3
The simplest recipe for preparing mash for making moonshine.
Products: 1 kg of granulated sugar, 5 liters of heated water, 100 g of pressed raw yeast, dry - 25 g.
Preparation:
Pour granulated sugar into warm water and stir until it dissolves completely. Dry yeast will require pre-activation, which will take approximately one hour. The yeast is poured with slightly warmed water, two or three tablespoons of granulated sugar are added. Sugar water and yeast are mixed in a large flask or bottle. The solution is placed in a warm place, leaving the lid half-open so that the container does not explode under the pressure of carbon dioxide. Fermentation can continue for a week. Then the mash is poured into a clean container to remove sediment.
Recipe 4
Products: to prepare 10 liters of moonshine you will need sugar - 8 kg, pressed yeast - 0.5 kg, water - 25 liters, raw potatoes - 3 pcs.
Preparation:
Pour water into a saucepan, heat it to 30 degrees, stirring, pour sugar into it, add yeast, grated potatoes.
Cover the container with a lid, but not completely, so that the lid does not rip off under pressure. In a few days, the mash for moonshine will be ready.
This recipe can be used without potatoes.
Recipe 5
This recipe is for those who, for some reason, prefer yeast-free mash.
Products: 5 kg of sprouted grains, 17 liters of water, 6.5 kg of sugar.
Preparation:
Dry the grain in the oven and grind to the consistency of flour. Place flour in a tank, add water. To prevent the flour from clumping, you should mix it with sugar before adding water. Place the solution in a warm place for three to four days. It can then be purified and distilled.
Yeast is an important ingredient for making moonshine. They convert sugars into ethyl alcohol. To successfully supply the mash and obtain a high-quality and tasty product, it is important to use fresh “working” bacteria and correctly calculate their quantity. This article will help you figure out how much yeast is needed for mash in dry or pressed form.
Why is it so important to measure yeast correctly?
You can use any type of yeast: wine, dry, pressed baker's yeast. It is important that they are fresh and added in the right proportion. You also need to create the best conditions for the growth of yeast: put the moonshine in a clean container and a warm room, feed the microorganisms with nitrogen and suppress hostile microflora with the help of an antibiotic.
If there is not enough yeast
A sign that there is not enough yeast is considered to be weak fermentation in the first day after you put on the mash. A head of foam should form intensively. It can take up a third of the dishes or more. Therefore, it is so important to take a container for preparing mash with a large supply of volume. If no cap formation is observed, then the shutter needs to be heated and/or fresh yeast must be added.
If there is too much yeast
What happens if you put it in excess? Adding too much yeast for mash is also wrong. Bacteria eat sugars from the wort until the alcohol concentration in the mash is 12–15%. In such an environment they die. At this point, the mash is ready, and you need to start distilling it. If the microorganisms do not have enough food, then a lot of yeast will remain in the mash, which will have a bad effect on the smell, taste and quality of the moonshine.
Basic recipe for mash with pressed yeast
People often argue about how much yeast should be added to 20 liters of mash.
The answer is simple: For 20 liters of mash you need 4 kg. sugar in a ratio of 1 to 4 i.e. 1 kilogram of sugar and 4 liters of water, per 1 kg. sugar you need 70-100 grams of pressed yeast, it turns out that for 20 liters of mash according to the standard proportion you need 4 kg. sugar multiplied by 100 grams of yeast equals 400 grams.
Consider a recipe for 5 liters of mash:
- 1 kg sugar
- 4 liters of water
- 100 grams of alcoholic or baker's pressed yeast
- Take unboiled, clean, drinking water
- Dissolve sugar in it and mix vigorously
- Grind the yeast by hand and dissolve in a small amount of warm water
- Add to the wort, while the temperature of the medium for dissolution and subsequent fermentation should be 25-30°C
- Leave to ferment in a dark, warm place for 7-10 days.
Using dry yeast
The standard proportion for sugar mash is 15-20 grams of dry yeast per 1 kg. Sugar is the optimal amount. The best brands are considered to be SafMoment, SafLevure, Pakmaya, they work well and are inexpensive. For specialized yeasts, the proportions are indicated by the manufacturer, for example for some wine yeasts 4 grams per 10 liters of wort or 2 grams per 1 kg. Sahara.
Before adding dry yeast, it is necessary to perform the so-called “fermentation” or activation. In half a liter of warm water up to 30°C, add all the measured dry yeast and let it sit for ten minutes. Then you need to stir the yeast until dissolved and add it to the yeast.
Braga made with dry yeast (usually baker's yeast) often behaves capriciously in the first day of fermentation: it either does not rise or forms a “cap” too intensively. In this case, you may need to add 50 grams to the shutter. vegetable oil. Or you can use a defoamer, which is sold in specialized stores (Sofaxil, Bobotik). You can also crumble one plain cookie without additives onto the surface.
The mash ripening time is approximately 7 days. It should taste bitter and light in color. Foam ceases to form on the surface. If you can still feel the sweetness in the mash, then you should leave it to stand for another day or two.
Conclusion
Let's summarize:
- Pressed yeast per 1 kg. sugar 70-100 grams
- Dry yeast per 1 kg. sugar 15-20 grams
The classic moonshine recipe includes only 3 ingredients: water, sugar and yeast. Despite this, the question “How to make mash with sugar and yeast correctly?” even experienced moonshine lovers sometimes wonder. Let's consider the most popular recipe for mash made from sugar and yeast, and also pay attention to alternative methods of making mash.
Preparing mash from sugar and yeast for moonshine is a simple process, but very responsible. After all, the quality of the future drink, and therefore the health of its tasters, depends on how you treat the technology.
Particular attention should be paid to the fermentation tank. A plastic barrel or aluminum can is best. You can use glass or porcelain containers. But under no circumstances take galvanized buckets, because... During the oxidation process, toxic substances will enter the wort, which poses a health hazard.
All dishes must be washed and dried beforehand. Failure to comply with this rule can significantly spoil the taste and smell of future moonshine. If you follow all the steps strictly according to the instructions, the mash made from sugar and yeast should turn out just right. You can make mash from sugar using both dry and raw (pressed) yeast. The difference lies in the proportions of the products.
Mash made from sugar and yeast: proportions
So, how much sugar and dry yeast do you need for mash? How much moonshine will you get from such a mash? On average, 3 liters of mash produces 1 liter of moonshine. The proportions of the mash are as follows:
Mash made from sugar and dry yeast:
- 3 l. water
- 1 kg. Sahara
- 50g. dry yeast
- 10g. citric acid
Mash made from sugar and pressed yeast:
- 3 l. water
- 1 kg. Sahara
- 150g. fresh compressed yeast
Most often, dry yeast is used to prepare mash. The French yeast “Saf-levure” has proven itself well in moonshine brewing. Their purpose is not limited to baking. They are also intended for preparing alcoholic beverages. Also, sourdough with dry yeast is made much faster.
Sugar and yeast mash recipe
Be patient. Home brew 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. You will soon realize that making moonshine yourself at home is much more profitable than buying strong alcohol in a store.
Another unusual one grog recipe, which can be prepared at home. Cooking does not take much time. Grog is an alcoholic drink with a strength of 15-20%, produced
Can I use it? alcohol on the Dukan diet A? At what stages is this acceptable? What to do if you violated these prohibitions and allowed yourself too much? Read:
How to make mash from sugar and yeast? Technology:
- Inverting sugar. Don’t be afraid of the word “inversion” that you don’t know. The term refers to the banal preparation of sugar syrup. This step is not necessary in making mash, but we strongly recommend doing it anyway. The fermentation process will be more active, because When heated, sugar breaks down into simpler components: fructose and glucose. 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 syrup forms. Boil the sugar syrup for 10 minutes, add lemon, and then immediately reduce the heat to the lowest possible setting. In this state, cook the syrup for about another 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. To ensure that future moonshine does not have any 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 sit for a couple of days so that foreign substances precipitate. But under no circumstances boil water or 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 a fermentation container, mix water with the sugar syrup prepared earlier. The temperature of the liquid should be between 27-30 degrees. Do not fill the container to the top. During fermentation there will be a lot of foaming.
- Preparing sourdough. A very important step in preparing mash from sugar and yeast is the activation of the latter. You can use dry and compressed yeast. We'll stick to dry ones. According to the instructions on the back of the package, activate the yeast. 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 water will kill it. Baker's yeast foams a lot. You can use crackers, stale bread or cookies as a defoamer. 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 products, 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 the yeast and stir the mash.
To make high quality moonshine, it is advisable make mash without yeast. Exists . Read more
Get ready cranberry tincture using alcohol quite quickly, in two weeks you can get a completely finished drink. .
Homemade jam can be used not only for making moonshine, but also for drinking. A detailed recipe for moonshine from jam at home:
- Fermentation. The longest stage in making mash from sugar and yeast is fermentation. As a result of a chemical reaction, the alcohols, water and carbon dioxide we need are formed. To start this process, you need to place the fermentation container with all the ingredients in a warm room, wrap it in clothes (we use a towel, blanket, other warm things), providing the necessary temperature regime for the functioning of the yeast (27-30 degrees). During fermentation, carbon dioxide will be intensively released. Provide an outlet for it in the form of a slightly open lid. As a rule, mash made from sugar and yeast is not equipped with a water seal. But you can use it if the smell bothers you. If the fermentation tank is located in an 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 clarified. There are several ways to determine the readiness of the mash. If you hold a burning match over the surface of the mash, it should not go out. The yeast precipitates, and the top part becomes lighter. You can also taste it. It should not be 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 still needs to be drained from the sediment and, if desired, the mash must be degassed and additionally clarified.
- Degassing and clarification of mash. This stage is designed to improve the taste of the future drink. After fermentation is complete, 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 heat treatment will remove the remaining yeast. Clarification of the mash occurs independently over a long period of 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 slowly pour it into the mash, stirring. The lightening process using bentonite lasts about a day. As a result, we get the purest mash without foreign odors. Such mash made from sugar and yeast is, as a rule, not used for drinking. Its purpose is exclusively to distill 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 recipe for mash made from sugar and yeast 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 replacement for sugar, you can use fruit juices, missing jam, halva, honey, malt, etc. Store-bought yeast can be replaced with wild yeast from products used in making mash: unwashed raisins, prunes, sprouted grains,... In these cases, it is necessary to know exactly the proportions of the components.
Mash made from sugar and yeast: video
Sugar mash is not a particularly difficult drink to prepare. It can be easily prepared at home even by a beginner. It is only important to follow the sequence of actions and proportions of the components included in the recipe. If you have no experience in cooking, it is recommended to find a suitable sugar mash recipe and strictly adhere to it.
Follow a few simple rules, in this case you can get a good result, even if you have not prepared such drinks before. The first rule for obtaining quality products is cleanliness. Both the container in which the sugar mash will be made and the room where the process takes place must be clean. Another important point is the correct choice of yeast. The required temperature must be maintained in the room while the drink is maturing. If it is higher than 35 °C, the yeast will die and nothing will work.
How to put mash
It is worth carefully studying mash recipes before choosing one of them to use. There is nothing complicated in the process itself, but different opinions may arise regarding the proportions. The quality and taste of the drink will depend on them, and the preferences of those who are going for moonshine or for drinking may be different.
When making mash for moonshine from sugar using the accelerated method, the amount of yeast will need to be increased. But you should not abuse them - this may affect the quality of the product. If the mash is allowed to infuse for two weeks, with the usual amount of yeast you will get a fairly clear and clean drink. All you have to do is carefully pour the liquid into another container so as not to stir up the sediment and leave it in the container.
The simplest mash recipe for moonshine includes available ingredients. It is only important to maintain the proportions in order to obtain the desired composition. After you gain the necessary experience, you can change the amount of components in accordance with your own taste. While it is not there, it is better to use proven recipes.
The classic sugar mash recipe includes the following components:
- water;
- sugar;
- yeast.
Often a certain amount of raw potatoes is added to the composition.
The proportions for preparing the drink are determined depending on what you want to get in the end. If you are going to make mash for moonshine, the ratio will be one, if you are preparing drinking mash, it will be different. The components are calculated depending on the desired strength of the drink you are going to get.
For example, if you are going to make moonshine from sugar for 10 liters of the final drink with a strength of 45 °C, prepare the following products:
- sugar - 8 kg;
- raw potatoes - 3 pieces;
- raw pressed yeast - 0.5 kg;
- water - 20 l.
The composition can be changed depending on tastes. Many lovers of homemade moonshine choose the ratio of ingredients not 3: 1, but 4: 1, when for the same 8 kg of sugar they take 800 g of yeast and 32 liters of water. This does not make the preparation of sugar mash more complicated, and the quality of the drink does not decrease. But the specific volume of the product that will be distilled is increasing. Distilling sugar mash in such quantities at one time is impossible at home.
To prepare mash with yeast for drinking, you can use the following recipe:
- water - 16 l;
- yeast - 400 g;
- sugar - 3.4 kg.
The yield is 20 liters of drink.
To get high-quality sugar mash, follow the following rule: do not use boiled water, but at the same time it is necessary that it be clean.
Before preparing the drink, stock up on all the ingredients and measure them carefully. When adding sugar, stir the liquid continuously - this helps avoid crystallization. Yeast is added after sugar. Take water with a temperature of no more than 24 °C. Grate a couple of peeled raw potatoes and also add them to the mash preparation. But not everyone includes this component in their composition.
After completing all the steps, cover the container with the future mash with a lid. Its fit to the edge of the container should not be tight.
How to select yeast
Before you install the mash, you need to correctly select and prepare the components for it. Without good yeast, mash will not work. They are microorganisms that can live in water and use sugar for nutrition. As a result of their vital activity, carbon dioxide and alcohol are formed. To create favorable conditions for microorganisms to exist, you can feed sugar mash during the fermentation process.
It is better to use pressed raw yeast, but if you don’t have it, you can use dry yeast. But not everyone understands how to correctly calculate the proportions in this case. The amount of yeast is generally calculated as 1:5. Dry ones have a slightly longer shelf life than raw ones, and less quantity is required. If you use 8 kg of sugar to make mash, you will need approximately 150 g of dry yeast in powder form.
Before making mash, such yeast should be filled with lukewarm water. For 150 g of powder you will need 0.5 liters. Stir the resulting mixture until the granules are completely dissolved. Then the starter is infused for about an hour and then poured into a container where the mash is started.
The use of such yeast allows you to obtain a drink that is almost in no way inferior to that prepared according to the classic recipe. But when bringing it to readiness, incidents may occur that require immediate action.
How does the fermentation process work?
Proper preparation of all ingredients will ensure a good result. But you should not rely only on careful calculation - during preparation, mash can behave unpredictably, so careful control must be established over it.
If your mash begins to foam heavily, do not close the vessel with a lid under any circumstances - it will be blown off by the accumulated gases, and the drink may spoil. Keep milk or vegetable oil nearby for such cases. When foam appears, add 1 or 2 tablespoons of oil to the container. During fermentation, this operation will have to be performed more than once.
Watch the cooking process carefully. In most cases, foam begins to form about a day after mixing all the components in the vessel. There is no need to remove it manually. 3-4 days after mixing, the mash will calm down a little. Now you can pour more water into it and move it to a warmer place, where you need to maintain a temperature of 28–35 °C. The fermentation process will continue. At this stage, the container can be closed more tightly, but this no longer affects the quality of the product.
A week later, the process of clarifying the drink begins. The lighter it is, the greater the degree of readiness. You can taste it after a week or 10 days. If a sweetish taste is noted, everything is mixed and left for a few more days. The answer to the question of how long the mash ferments depends on the conditions in which the starter is contained. Fermentation can last 7–13 days. If the mash has acquired a bitter taste, this means that it is ready.
Containers for mash: which is better
To obtain a quality drink, the choice of container is also quite important. In former times, mash was often placed in large glass bottles and aluminum flasks. Today, many special containers of different sizes are offered for storing products.
Before purchasing a container, make sure it is suitable for storing food. If you are about to make your first distillation, but plan to do this constantly in the future, choose an aluminum container with a volume of 40 liters. Such a vessel is suitable for distilling 30 liters of mash.
Braga made from sugar can stand in such a container for a long time without turning sour.
Moonshine mash, made from sugar and yeast, can be made independently, since the whole process does not cause any particular difficulties. Follow a few simple rules, and you will get a very high-quality sugar mash. The proportions can be very different, it all depends on the tastes and preferences of the manufacturer himself.
Features of making sugar mash
To get good quality moonshine from sugar and yeast, you must adhere to purity when making it, and also choose the right yeast. In addition, in the room where the mash will be located, the temperature must be below 36 degrees, since otherwise the yeast, which is a living culture, will simply die.
If you need the final product to be ready within a few days, you can slightly change the sugar mash recipe and take the components in different proportions. To make 10 liters of high-quality moonshine, the strength of which is 40-45 degrees, you need to take the following components:
- sugar - 8 kg;
- water - 20-25 liters;
- yeast - 0.5 kg;
- raw potatoes - 8 pcs.
However, sugar mash can have different proportions per 10 liters, and the strength of the resulting product and its taste characteristics do not change at all. You can take 800 grams of yeast and 8 kg of sugar for 32 liters of water. The only drawback may be that it will be impossible to distill moonshine in one go.
Often the next sugar mash is being prepared. Proportions for 20 liters: you need to take 16 liters of distilled water, 400 grams of yeast and 3.4 kg of sugar. The water should not be boiled, but it should be clean, without foreign impurities. When adding sugar, you need to thoroughly mix the resulting solution to avoid crystallization. Then you need to add yeast. The container with the resulting mixture should be closed loosely with a lid and left in a warm room for 7-10 days. The first few days the mash foams a lot, but there is no need to remove this foam, as it will go away on its own within just 3-4 days.
During the preparation process, the drink gradually brightens. And the lighter and more transparent it becomes, the more ready it is. After about a week, you can taste the mash; if it has a sweetish aftertaste, then you need to leave it for a few more days, since the drink should turn out to be quite bitter.
How can you replace sugar?
The recipe for sugar mash can be completely different, and it may not even contain sugar itself, since to make the wort you can take other components that can perfectly replace it. In particular, it is worth highlighting such products as:
- apples;
- sugar beet;
- wheat;
- grape;
- rice and many others.
When preparing mash, you need to take a container whose volume will be 20-25 percent larger than the volume of the wort. This reserve of space is simply necessary, since quite intense processes occur during the fermentation process.
Preparing for moonshine
Before making moonshine from sugar and yeast, you need to prepare all the required ingredients and take care of the cleanliness of the equipment. That is why the fermentation container must be washed thoroughly with sufficiently hot water and dried. This is a very important process, since even the slightest impurities can spoil the taste of the resulting product.
Absolutely any container can be used as a fermentation container, except galvanized one, as it oxidizes, which can cause significant harm to health. Plastic milk cans with a volume of 25-38 liters are best suited. Absolutely any utensils made of glass, enameled metal, aluminum or stainless steel are also suitable.
How to make mash from sugar
To make a good sugar mash, it is not necessary to follow the exact proportions, however, it is important that there is a sufficient amount of yeast so that the fermentation process can be started. Initially, you need to calculate the ingredients. To get a fairly good mash and strong moonshine, it is recommended to take 4 liters of water and 100 grams of alcohol for every kilogram of sugar.
Initially, you need to prepare sugar syrup for the mash, since sugar can contain a lot of microbes, the penetration of which into the final product is extremely undesirable. To prepare it, you need to take distilled water and sugar in a 1:1 ratio, mix it all and bring to a boil. You need to cook the syrup at a temperature of 90 degrees for half an hour, constantly removing the resulting foam. Then you need to add citric acid to the resulting liquid. This must be done so that the fermentation process takes place much faster.
The water for preparing mash must be clean. It is better to take purified spring water, which should be given at least a couple of days to settle, and then filtered. Boiling water is strictly prohibited, as this reduces the amount of oxygen, which is simply necessary for normal fermentation.
You can use Belarusian yeast to make mash, as it is excellent for baking, and the alcohol produced is of high quality. Before adding to the mash, the yeast must be diluted with warm water and part of the sugar syrup.
The remaining sugar syrup for the mash should be filled with purified water, and then the diluted yeast should be added. Additionally, you can add finely grated potatoes and crumbled rye bread to the container. The wort will need to be transferred to a warm place so that the temperature is 28-31 degrees throughout the fermentation time. To do this, the container containing the wort must be wrapped in a blanket or special heat-insulating materials must be used.
The mash should ferment for 48-80 hours, and all this time you need to control the temperature of the wort, since the yeast also produces heat, and if it is above 35 degrees, then you need to cool the mixture a little. Every 12 hours, the mash must be stirred for 1 minute to remove carbon dioxide.
Clarification and degassing of mash
Before you start distilling the mash, you need to determine its readiness, as well as carry out degassing and clarification. There are certain indicators of product readiness, namely:
- carbon dioxide ceases to be released;
- the top layer began to lighten;
- yeast precipitates;
- the taste of the mash became bitterish-sour and the sugar ceased to be felt;
- Alcohol is felt in the wort.
The process of degassing the mash must be carried out so that the moonshine made from sugar and yeast has a very good taste. Initially, you need to remove the insulation and let the mash sit for 24 hours in the cold. Yeast during this time, after which the clarified mash must be drained through a rubber tube. White clay is suitable for clarification, but it must be cleaned and free of foreign odors. It needs to be mixed with water until it becomes mushy and added to the mash. Clarification occurs within 15-30 hours, after which the product becomes completely transparent and there is no unpleasant yeast odor. You need to drain the mash through a tube to separate the sediment, and you can immediately begin distillation.
Distillation of sugar mash
If the sugar mash was prepared correctly and all proportions were observed, then the result should be a good natural product without a sweetish aftertaste. When everything is ready, you can start distilling. To do this, you need to put the mash on low heat and wait until the first drops of the finished product flow. It is better to pour out the collected first 100-200 grams, as they can be hazardous to health.
After this, you need to collect the middle fraction of moonshine. This must be done until the strength of the product drops below 40%. Then you need to collect the remaining moonshine. You cannot drink it, as this product contains a lot of fusel oils, but it can be used when preparing the next batch of mash to increase the strength and improve the taste.
Moonshine made from sugar and dry yeast
To make a good sugar mash, the proportions must be observed very precisely. To make moonshine, you will need simple ingredients that are accessible to everyone. The classic proportions for preparing this drink are:
- sugar - 1 kg;
- dry baker's yeast - 50 g;
- prepared water - 3 l.
Many people with significant experience in moonshine brewing recommend adding an additional 10 grams of citric acid to this composition. The process of making moonshine mash consists of several stages. The yield of the final product depends on several different factors. In particular, this process is largely influenced by:
- moonshine still design;
- quality and composition of ingredients;
- the temperature at which fermentation took place.
The average yield of the finished product can be taken as a basis. In particular, to get a very high-quality sugar mash, the proportions should be as follows:
- sugar - 3 kg;
- dry yeast - 150 g;
- clean water - 9 l.
To prepare mash, you must first prepare sugar syrup and dilute the yeast with water to allow the quenching process to take place. Then you need to mix everything thoroughly and put it in a warm place for 1-2 weeks for fermentation. When the sugar mash has fermented and reached the required strength, you can immediately begin the distillation process. It is carried out in several stages, namely:
- first distillation;
- alcohol purification;
- second distillation;
- dilution and settling.
It is very important to follow the sequence of making and distilling moonshine so that you can get a truly high-quality product that meets all requirements.
Features of making sugar mash
Sugar mash is widely used to prepare good and high-quality moonshine. The table will help you calculate the proportions in accordance with the quantity of products produced.
Sugar, kg | Yeast, g | Container volume |
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To prepare mash, you can use large containers for food products. For more taste and aroma, you can add raisins. For 5 liters of water you need about a handful of product. To ensure good quality mash and long fermentation, it is best to use alcoholic yeast or you can replace it with dry yeast.
Wheat moonshine with added yeast
Many people are interested in how to make it and what taste the final product will have. Wheat moonshine is considered one of the most popular alcoholic drinks, as it has a different taste and the preparation process does not take much time.
It takes no more than 2 weeks to prepare, and the technology for its preparation is quite simple, and even a novice moonshiner can easily handle it. Moonshine from wheat is prepared very simply, and it is not at all necessary to germinate the grains and prepare the starter; you can simply add yeast.
To prepare the mash you will need the following ingredients:
- wheat grains - 8 kg;
- water - 35 l;
- sugar - 10 kg;
- yeast - 250 g.
Initially, you need to prepare the wheat, carefully sorting out the grains. If desired, they can be ground to flour. Prepared wheat needs to be filled with 5 liters of water, added 2 kg of sugar and 150-200 g of yeast. Close the container tightly and leave for 5 days in a dark place. After 5 days, add all the remaining ingredients, mix and leave for another 1 week. After the mash has lightened and the fermentation process has stopped, you need to drain it so that sediment forms at the bottom. Knowing how to make moonshine from wheat, you can get a strong and quite tasty alcoholic drink.
The mash needs to be distilled twice to get pure moonshine, ready for use.
Wheat moonshine without adding yeast
You can make moonshine from wheat without yeast, the taste of which is especially soft, despite the fact that this drink takes much longer to prepare. To prepare mash for a capacity of 38 liters, you need to use the following ingredients:
- water - 35 liters;
- wheat - 10 kg;
- sugar - 10 kg.
To make moonshine from wheat without yeast tasty, soft, without any foreign smell or taste, you need to take only pre-purified water, and the wheat must be of a high grade and not treated with chemicals.
Before preparing the wort, you need to sort through the wheat grains, removing husks and foreign objects, and then rinse them with running water. To get high-quality mash, wheat needs to be sprouted. As soon as the sprouts appear, you need to add 2 kg of sugar and mix everything well. Leave the mixture for several days.
When the starter is ready, you need to transfer it to a container, add the remaining sugar and water. Leave the mash for a week in a warm place. After preparing the product, you need to separate it from the sediment, as described above, and distill the moonshine.