How long should the mash ferment and how to influence the process? What to add for better fermentation. Fermentation temperature of mash for moonshine

How long does the mash ferment and what does it depend on?

In my practice, the mash ripened over time intervals from 4-5 to 60-70 days. Yes, yes, don’t be surprised - this is a unique case when in the fall I collected plum carrion - about 40 kg, peeled it, mashed it, added a little water and forgot about it for 2 months. At the same time, she stood in the basement at a temperature of about +7 ... +12 C o. Many will now say - it’s nonsense, it’s lost! And I will say - the pipes, not only survived, but also magnificently fermented into alcohol due to natural yeast - I did not add them to this mash.

So what does the fermentation rate depend on? Let's look at all these factors point by point:

External conditions - temperature and rest. I never tire of repeating that mash is alive, and therefore it requires appropriate handling. Not only temperature, the optimal range of which is +22… +28 C o, affects the intensity and speed of fermentation, but also rest. Remember when mom or grandma sets the dough to rise, she puts it in a warm room and asks not to run there? Vibrations can “scare off” the yeast, and the dough may fall. So is the mash - ideally it should be in a quiet and dark place. That’s why in my basement, even at the lowest temperature, it completely fermented without adding yeast or sugar, albeit over a long period of time, like wine
Chemical composition - we are talking here about both the quality of water and the type of raw materials. For example, fruit mashes ferment faster than cereal mashes, since the sugars in them are more easily accessible to yeast. And to stimulate good fermentation of pure sugar mash, I use a little secret, which in the summer allows me to achieve optimal carbonation of homemade kvass, which I also desire myself. I add some raisins to it. For 20 liters of mash, 50 grams of raisins are enough. The microelements contained in it are a natural feed for yeast, so fermentation proceeds more actively
Type of container - remember - never, under any circumstances, use containers made of non-food metals to prepare mash! In such a container it does not turn sour, but is filled with metal oxide, acquiring a disgusting taste - this is my personal experience, and I did not even bother to distill such mash. The optimal types of containers are glass, food grade stainless steel, aluminum, copper. These types of metals interact very weakly, and glass does not interact with liquids at all. Food-grade plastic is also suitable, but is at least preferable to glass

How to achieve optimal results and what to focus on?

Optimal fermentation times for mash

If we do not take into account exceptional cases, my mash, regardless of its composition, ferments on average 8-10 days. Pure sugar mash ferments about the same amount at the proportions of 1 kg of sugar per 3 liters of water and 50 grams of live baker's yeast. In principle, it can be distilled (especially summer wine) already on the 7th or 8th day, but I try to achieve maximum yield. Most often I drive from what grows in the garden, and in my case it is plum, apple, quince, pear, apricot and grapes. Yes, yes, quince is added solely for the sake of flavor, since its yield is small. Most of all I have plums, so my mash is often made from it. I prepare mash as follows:

I collect carrion - fallen fruits
I clean the seeds (if I’m not too lazy)
I load it into a forty-liter aluminum flask (aka my still) and press it into a puree.
For 15-20 kg of pulp I add about 15 liters of water
I add to this volume 2 kg of sugar and 100 grams of baker's yeast
Mix well and place under a water seal
I let it ferment for 8-10 days - during this time the fermentation process at a temperature of +25 C o completely stops

And then, attention! I take out the silicone tube from the water bottle, which acts as a water seal, and place the flask on the gas burner. Yes, yes, no pulp separation, no clarification - just gas! And I connect the pipe to the refrigerator through my homemade steamer. Nothing burns for me, everything distills perfectly, and I talked in detail about how I distill mash into moonshine in another article.

When I make a whiskey mash, and the main component is corn grits, I let it ferment for at least 14 days! I will say more, you can safely leave it for 17-20 days - the main thing is that the water seal and container are airtight. Even after boiling into wort, corn starch is quite difficult to process by yeast (both baker's and wine-alcohol yeast). Therefore, 15 days is the optimal period during which the sugars will be completely processed and the aroma will be revealed properly.

Many people prepare alcohol at home. Making mash? an important matter that requires vigilance, attentiveness and scrupulousness. You will spend time and effort, but you will gain experience, an exciting activity and a finished, high-quality homemade product. It is important to observe the subtleties: fermentation temperature and recipe. The result will not be long in coming.

Yeast? These are microorganisms, or more precisely, fungi. They live in water and eat sugar. During the reproduction process, they release heat, carbon dioxide and alcohol. With their help, home craftsmen prepare moonshine.

Temperature indicators: the importance of following technological processes

Fermentation temperature? This is an indicator that must be followed with all rigor. By average standards, the norm is 24-30°C. But in this case, the need for yeast in future moonshine cannot be discounted. It should be noted at what temperature they will begin to ferment. Only in this case will they emit heat. And this? the determining factor in the preparation of mash.

As soon as the yeast starts working, the mash will heat itself. Overheat? an unacceptable oversight that would jeopardize the entire operation. It is important that during fermentation the temperature on the thermometer does not exceed 40°C. Once the temperature reaches a dangerous level, the yeast will die. There will be nothing to distill the moonshine from and everything will have to start all over again.

How to hurry? mash? Speeding up fermentation

Thermometer and thermostat. Features of operation in distillation

During the fermentation process, you need to prepare the necessary technological attributes that will help distill mash into moonshine. What is the temperature at this stage? the most important indicator that cannot be ignored. To maintain it, you will need a thermometer.

The thermometer measures the temperature inside the still cube. You need a mercury unit with a scale of up to 120 0 C. As a rule, we are talking about a glass device, with which you need to be extremely careful.

If it is logistically possible, you can mount a bimetallic thermometer. A multimeter will also be suitable for our purposes. These devices can be used to determine the exact temperature at the moonshine distillation stage. They make it possible to determine the exact time of collection of a high-quality product.

By thermostat we mean a unit that allows you to maintain a stable temperature in a container with mash. The power of this device directly depends on the volume of the vessel with mash. If the barrel contains up to 50 liters, buy a unit with a power of at least 100 W. The operation of this unit is cyclical, so it does not require a lot of electricity.

Please note that the feedstock is mostly heated from above. So that the temperature regime is uniform throughout the entire volume, the mash you need to stir from time to time.

The thermostat is easy to install. You don't need to make holes to attach it. Bend the wire over the edge so that the body of the device is dipped into the mash. There must only be a sensor on the surface so that the temperature can be monitored. Press the unit wire with the cover, but do it very carefully so as not to damage the wire. It is important not to twist the wire to avoid breaking it.

The importance of temperature

Each moonshine has a completely unique taste. The secret of this uniqueness lies in the original recipe of each individual mash.

In the classical sense, mash is prepared according to the following canons.

Distillation or cooking temperature

When the mash reaches a temperature of 65°C, light harmful fractions evaporate. The resulting moonshine is called “pervak”. Experts say that it’s a first? this is a dangerous poison. It must be collected in a separate container and disposed of or used for technical needs.

Until the temperature reaches 63°C, the future moonshine is heated and boiled over the highest heat. Then the heating speed is sharply reduced to slowly reach 65-68°C. If this is not done, the hot mash will flow into the refrigeration part of the unit. The color of the drink will be fusel. The quality will decrease. The situation can only be improved by re-distillation.

Gradually the distillation temperature of the mash will increase, and the intensity with which moonshine is distilled, ? fall. The collection of moonshine is stopped when the mixture heats up to 85°C. From this moment, fusel oils begin to evaporate, making the moonshine cloudy and deteriorating its quality.

When?first? comes out, you should substitute a container to collect the moonshine. Gradually increase the heater power. This is necessary for the mash to reach a new temperature - 78°C. After a while, the main product will begin to be released.

Once the temperature has reached 85°C, the distillate is collected in a new vessel. The so-called?tails? add to a new portion of mash to increase the strength.

The quality of moonshine depends more than half on water. Many beginners think that there is nothing complicated in choosing water; just pour in any available water. But experienced moonshiners approach this process with all responsibility, paying attention not only to temperature, but also to the quality of the water itself. Otherwise, the mash may not ferment or the taste of the finished moonshine will be unpleasantly surprising.

Water requirements for mash:

1. Hygienic standards. The water used for moonshine must be clear, without foreign odor (taste) and meet the standards for drinking water. This is a standard, but at the same time the most important requirement.

2. Stiffness. Water hardness is the totality of its physical and chemical properties associated with the content of alkaline earth metal salts (mainly potassium and magnesium). Too high hardness inhibits fermentation, while low hardness prevents yeast from developing normally, since soft water does not have a sufficient amount of microelements.

Unfortunately, it is not easy to find out the degree of water hardness, since this indicator is measured in a laboratory. For mash, you need water of medium hardness - 2-10°Zh according to the national standard of the Russian Federation (GOST R 52029-2003).

First, yeast bacteria actively multiply, and after oxygen is pumped in, they begin to process sugar into alcohol. In turn, distillation removes from the water almost all the necessary microelements, which, in addition to sugar, feed beneficial microorganisms.

Water for mash should be spring water (from a well) or tap water. Before preparing moonshine, I recommend letting the selected water sit for 12-24 hours so that all harmful impurities (primarily chlorine and heavy metals) sink to the bottom. Water can also be purified by passing it through special filters.

Tap water is fine too

Water temperature for mash

Yeast is added to water heated to 20-30°C. Considered optimal for mash temperature 23-28°C which should be constantly maintained. At lower values, fermentation slows down, and when it drops to 18°C and below, it may stop altogether. Therefore, in the cold season, it is often necessary to heat the mash with aquarium heaters or other devices.

In water that is too hot (above 30°C), most yeast bacteria die before they can do any good. During active fermentation, the temperature of the mash independently increases by several degrees (relevant for containers with a volume of 20 liters or more), so sometimes moonshiners have to cool the mash.

All of the above tips are relevant for any mash recipe, regardless of the raw materials and cooking technology. Poor quality water worsens the taste and reduces the yield of moonshine.

Yeast is a fairly popular product and is often used in a variety of products that people consume every day. Many probably believe that they are found only in bread, buns and other similar products. However, in fact, the range of their use is much wider than it seems to the average person; they can be: in wine, beer, alcohol, moonshine. But if the product is used incorrectly, namely if it is overheated, the yeast will die. At what temperature this happens, not every person knows.

bread yeast

There is a fairly large number of yeasts that are used for baking bread, they all differ in their structure and living conditions. In most cases, housewives use fresh or dry yeast, but there are also granular and fast-acting ones. They all have different effects on baking and there is a certain temperature, after which they stop working. Therefore, it is extremely important to know at what temperature yeast dies so that flour products are not spoiled.

Fresh yeast

This is the most popular type of product for baking bread. In most cases, they are sold in small cubes of 50 or 100 g. Thanks to this yeast, baked goods have the perfect color and have a pleasant texture.

It is believed that such a product causes the strongest fermentation, due to which the baked goods are fluffy and do not have a strong specific odor. The moisture content of this yeast is 70%.

This product is preserved quite well. It is worth noting that fresh yeast can be stored in the refrigerator for up to twelve days. Storage temperature should be no higher than 10 degrees, recommended 0...4 °C.

This good quality yeast should be creamy in color, and when you press on the product with your finger, it should break and crumble. If they just smear, then it is not real yeast, but simply a fake.

Living conditions of fresh yeast

This product is a living organism, and all living things must breathe. The same goes for yeast. Special attention is paid to packaging; it is strictly forbidden to close them in a sealed space. When air is not supplied to the product, it quickly begins to deteriorate; literally within a few hours it becomes unusable.

As already reported, yeast must be stored in the refrigerator at a fairly low temperature. But if this is not possible, then you can use a fairly good folk method: sprinkle the product with flour or fine salt, thanks to this the yeast will not spoil in a couple of days, but will live another 3-4 days longer.

As for the direct use of yeast, here you need to not overdo it and not overheat it, because high temperatures kill the yeast. At what temperature? The answer is quite simple - fresh yeast cannot be diluted in liquid heated to above 42 °C. Otherwise, the fermentation process of the dough will not be so effective, and if the temperature is greatly exceeded, there will be no effect at all.

Granulated yeast

This type of yeast is also intended for baking bread and other flour products, but their main difference is dehydration. During production, this product undergoes special processing, after which only 24% moisture remains. Due to this, it has the form of small granules. Many people do not know at what temperature granulated bread yeast dies. Everything is quite simple; in fact, it is still the same yeast, only dehydrated, so you should not expose it to temperatures exceeding 42 °C.

However, the shelf life of this product is much longer than the previous one. the same (not higher than 10 ° C), but the shelf life increases to six weeks.

The advantage of such yeast is that it does not need to be dissolved in water or other liquid. This product can be immediately mixed with flour, which ensures an even distribution of the product throughout the dough.

Dry yeast

This product is even more dehydrated, retaining only 8% moisture. It is recommended to use much less dry yeast for the same amount of flour than regular pressed yeast. It is worth noting that the packaging does not indicate at what temperature dry baker’s yeast dies. According to official data, such a product ceases to function at temperatures above 55 °C.

Dry yeast granules are very easy to store; they are already in vacuum packaging. The shelf life increases sharply to two years. At the same time, they need to be taken much less than conventional pressed ones. For 100 g of regular live yeast you only need 30 g of dry yeast.

It is worth noting separately that quite a large number of people confuse this product with rapid-acting yeast and mix it directly with flour, but this cannot be done. This product must be sprinkled on warm water (recommended temperature 30...45 degrees), then wait until bubbles appear on the surface of the liquid; this procedure usually takes 10 - 15 minutes. After this, you can knead the required dough. The main thing is to remember at what temperature the yeast dies.

Instant yeast

This type of product is the latest development in the industry. Their shape is quite unusual (small noodles). Instant yeast does not need to be diluted in water; it is better for it not to come into contact with liquid, sugar or other impurities at all. This product is added directly to the dough. Therefore, the question of temperature conditions disappears in itself.

At what temperature does wine yeast die?

It is worth noting that in this case this product is very different from ordinary bakery ones. Wine yeast is the smallest microorganisms that feed on sugar, and the alcohol released is a by-product of their vital activity.

In this case, the optimal temperature for their action is 26...30 degrees, in this state they can function normally. If the temperature is 30...34 degrees, then they simply stop and do not ferment, but if the temperature returns to normal, they again lead full life activities. When the temperature rises further, the yeast dies.

Yeast in mash

A very large number of people prefer to drink moonshine instead of store-bought alcohol. The process itself is quite interesting, but at the same time quite complex; it is necessary to take into account many different factors, for example at what temperature does the yeast die in the mash.

It is worth noting that when fermenting, the water temperature may be slightly higher than the fermentation process itself. The maximum permissible temperature is 40 degrees; if it is higher, the yeast will die. Almost every experienced brewer knows at what temperature the mash should be infused; it should be about 24...30 degrees. Much the same as in wine, if the temperature is slightly higher, the process simply stops; if it rises to 40 °C or higher, the product will be spoiled, and the fermentation process itself will not be completely completed, which will seriously affect the quality of the product.

Thermophilic yeast

Every year the industry invents more and more new products that have a lower cost and have nothing to do with the natural origin of the ingredients. Thermophilic yeast is a prime example of this. The technology for their production has nothing natural - it is a purely chemical mixture. Therefore, answering the question at what temperature thermophilic yeasts die, we can say that they are the most stable and carry out the fermentation process even at 95 ° C. However, they are very harmful to the human body.

At what temperature does yeast in bread die?

Carrying out many experiments, scientists have proven that when bread or other flour products are baked, the yeast is not destroyed, they remain in the product, only they are overgrown with gluten capsules.

It is worth noting that even at high temperatures, fungi cannot be completely destroyed; they can withstand up to 500 degrees. However, this only applies to thermophilic yeast. They also cause quite a lot of harm to the body. In the finished product, in 1 cubic centimeter there are more than 120 million yeast cells that survived after baking.

All of them negatively affect health; when fungi reach a person, they begin to actively develop. Due to this, active destruction of cells occurs, which leads to the fairly frequent formation of benign and sometimes malignant tumors.

As for ordinary live yeast, the situation here is completely different. When baking flour products, a temperature of approximately 95...98 degrees is formed inside the crumb. Ordinary yeast cannot withstand such temperatures and simply die, leaving only a small percentage of the fungus, which practically does not cause any harm to human health.

Brewer's yeast

The optimal temperature for yeast to function in beer is approximately 32 °C. But at what temperature does brewer's yeast die? In this case, they are very heat-resistant; they are completely destroyed when the degree in their habitat rises above 38 units.

It is worth separately noting the fact that brewers do not infuse their product at the optimal temperature for yeast, 32 degrees. The thing is that at 32 °C this product actively ferments, due to which a very large number of complex substances appear, and they have a very unpleasant odor. At the optimal temperature, a large amount of acetaldehyde is produced, due to which the beer becomes undrinkable (a very pungent and unpleasant odor).

Alcoholic yeast

This type of yeast is quite tenacious and has a very wide temperature range suitable for its life. Not everyone knows at what temperature alcohol yeasts die; it is about 50 degrees; only after this mark is passed, the production of alcohol becomes impossible.

For this product to function normally, the temperature of its environment should be about 29...30 degrees. This is considered the ideal temperature. However, they can also develop at temperatures from +5 to +38 °C. In the range between 38 and 50 degrees, the yeast is still alive, but it simply stops its activity; if the degree drops, it will become active again and will perform its function. Therefore, it is highly advisable to observe the temperature regime so that the quality of the alcohol is not extremely low.

Conclusion

A large number of people encounter products that would not be made if simple microorganisms such as yeast did not exist. Therefore, it is extremely important to know when yeast dies, at what temperature it can exist, and when it simply suspends its vital activity.

In most cases, baking yeast survives at a temperature of 42...48 degrees; if this indicator is exceeded, it does not continue to exist. If a person makes wine, then he should know that for normal fermentation the temperature should be 26...30 degrees, and when it goes beyond 34 degrees, the yeast dies.

The same applies to brewer's yeast, only in this case they survive at temperatures up to 38 degrees and are more stable.

It is worth mentioning thermophilic yeast separately; they are very harmful to the human body, so it is highly advisable to simply exclude products made with such an ingredient from your diet. In most cases, this product can be found in bread and pastries, which are produced industrially and have a very low cost compared to other products in the same category.

The quality of all drinks depends more than half on water. Many beginners think that there is nothing complicated in choosing water; just pour in any available water.

But experienced distillers approach this process with full responsibility, paying attention not only to temperature, but also to the quality of the water itself. Otherwise, the mash may not ferment or the taste of the finished drink will be unpleasantly surprising.

Water requirements for mash:

1. Hygienic standards. Water used for alcohol must be clear, without foreign odor (taste) and meet the standards for drinking water. This is a standard, but at the same time the most important requirement.

2. Stiffness. Water hardness is the totality of its physical and chemical properties associated with the content of alkaline earth metal salts (mainly potassium and magnesium). Too high water hardness inhibits fermentation, while low water hardness prevents yeast from developing normally, since soft water does not have a sufficient amount of microelements.

Water temperature for mash

Yeast is added to water heated to 20-30°C. The optimal temperature for mash is 23-28°C, which should be constantly maintained. At lower values, fermentation slows down, and when it drops to 18°C and below, it may stop altogether. Therefore, in the cold season, it is often necessary to heat the mash with aquarium heaters or other devices.

All of the above tips are relevant for any mash recipe, regardless of the raw materials and cooking technology. Poor quality water worsens the taste and reduces the yield of the product.

Alcoholic fermentation is the basis for the preparation of any alcoholic drink. This is the easiest and most affordable way to obtain ethyl alcohol. The second method, ethylene hydration, is synthetic and is rarely used and only in the production of vodka. We'll look at the specifics and conditions of fermentation to better understand how sugar turns into alcohol. From a practical point of view, this knowledge will help create an optimal environment for yeast - correctly placing mash, wine or beer.

Alcoholic fermentation is the process of yeast converting glucose into ethyl alcohol and carbon dioxide in an anaerobic (oxygen-free) environment. The equation is as follows:

C6H12O6 → 2C2H5OH + 2CO2.

As a result, one molecule of glucose is converted into 2 molecules of ethyl alcohol and 2 molecules of carbon dioxide. In this case, energy is released, which leads to a slight increase in the temperature of the environment. Also, during the fermentation process, fusel oils are formed: butyl, amyl, isoamyl, isobutyl and other alcohols, which are by-products of amino acid metabolism. In many ways, fusel oils form the aroma and taste of the drink, but most of them are harmful to the human body, so manufacturers try to remove harmful fusel oils from alcohol, but leave the beneficial ones.

Yeast are unicellular spherical fungi (about 1,500 species), actively developing in a liquid or semi-liquid medium rich in sugars: on the surface of fruits and leaves, in the nectar of flowers, dead phytomass and even soil.

Yeast cells under a microscope

These are one of the very first organisms “tamed” by humans; yeast is mainly used for baking bread and making alcoholic beverages. Archaeologists have established that the ancient Egyptians 6000 BC. e. learned to make beer, and by 1200 BC. e. mastered baking yeast bread.

Scientific research into the nature of fermentation began in the 19th century; J. Gay-Lussac and A. Lavoisier were the first to propose the chemical formula, but the essence of the process remained unclear, and two theories arose. The German scientist Justus von Liebig assumed that fermentation is of a mechanical nature - vibrations of the molecules of living organisms are transmitted to sugar, which is broken down into alcohol and carbon dioxide. In turn, Louis Pasteur believed that the fermentation process is based on biological nature - when certain conditions are reached, yeast begins to convert sugar into alcohol. Pasteur managed to prove his hypothesis experimentally; later other scientists confirmed the biological nature of fermentation.

The Russian word “yeast” comes from the Old Church Slavonic verb “drozgati”, which means “to press” or “to knead”, and there is a clear connection with bread baking. In turn, the English name for yeast “yeast” comes from the Old English words “gist” and “gyst”, which mean “foam”, “to produce gas” and “to boil”, which is closer to distillation.

The raw materials for alcohol are sugar, sugar-containing products (mainly fruits and berries), as well as starch-containing raw materials: grain and potatoes. The problem is that yeast cannot ferment starch, so you first need to break it down into simple sugars, this is done by the enzyme amylase. Amylase is found in malt, a sprouted grain, and is activated at high temperatures (usually 60-72 °C), and the process of converting starch to simple sugars is called “saccharification.” Saccharification with malt (“hot”) can be replaced by the addition of synthetic enzymes, in which there is no need to heat the wort, which is why the method is called “cold” saccharification.

Fermentation conditions

The development of yeast and the course of fermentation are influenced by the following factors: sugar concentration, temperature and light, acidity of the environment and the presence of trace elements, alcohol content, oxygen access.

1. Sugar concentration. For most yeast races, the optimal sugar content of the wort is 10-15%. At concentrations above 20%, fermentation weakens, and at 30-35% it is almost guaranteed to stop, since sugar becomes a preservative that prevents the yeast from working.

Interestingly, when the sugar content of the medium is below 10%, fermentation also proceeds weakly, but before sweetening the wort, you need to remember the maximum concentration of alcohol (4th point) obtained during fermentation.

2. Temperature and light. For most yeast strains, the optimal fermentation temperature is 20-26 °C (bottom-fermenting brewer's yeast requires 5-10 °C). The permissible range is 18-30 °C. At lower temperatures, fermentation slows down significantly, and at values below zero, the process stops and the yeast “falls asleep” - falls into suspended animation. To restart fermentation, it is enough to raise the temperature.

Too high a temperature kills the yeast. The stamina threshold depends on the strain. In general, values above 30-32 °C are considered dangerous (especially for wine and beer), however, there are certain races of alcohol yeast that can withstand wort temperatures up to 60 °C. If the yeast is “cooked”, you will have to add a new batch to the wort to resume fermentation.

The fermentation process itself causes an increase in temperature by several degrees - the larger the volume of wort and the more active the yeast is, the stronger the heating. In practice, temperature correction is done if the volume is more than 20 liters - it is enough to keep the temperature below 3-4 degrees from the upper limit.

The container is left in a dark place or covered with a thick cloth. The absence of direct sunlight allows you to avoid overheating and has a positive effect on the work of yeast - fungi do not like sunlight.

3. Acidity of the environment and the presence of trace elements. An acidic environment of 4.0-4.5 pH promotes alcoholic fermentation and suppresses the development of third-party microorganisms. In an alkaline environment, glycerol and acetic acid are released. In neutral wort, fermentation proceeds normally, but pathogenic bacteria actively develop. The acidity of the wort is adjusted before adding yeast. Often, amateur distillers increase the acidity with citric acid or any sour juice, and to reduce it, they quench the wort with chalk or dilute it with water.

In addition to sugar and water, yeast requires other substances - primarily nitrogen, phosphorus and vitamins. Yeast uses these microelements for the synthesis of amino acids that make up their protein, as well as for reproduction at the initial stage of fermentation. The problem is that at home it is impossible to accurately determine the concentration of substances, and exceeding the permissible values can negatively affect the taste of the drink (especially for wine). Therefore, it is assumed that starchy and fruit raw materials initially contain the required amount of vitamins, nitrogen and phosphorus. Usually only pure sugar mash is fed.

4. Alcohol content. On the one hand, ethyl alcohol is a waste product of yeast, on the other hand, it is a strong toxin for yeast fungi. When the alcohol concentration in the wort is 3-4%, fermentation slows down, ethanol begins to inhibit the development of yeast, at 7-8% the yeast no longer reproduces, and at 10-14% it stops processing sugar - fermentation stops. Only certain strains of cultured yeast, bred in laboratory conditions, are tolerant of alcohol concentrations above 14% (some continue to ferment even at 18% or higher). From 1% sugar in the wort, about 0.6% alcohol is obtained. This means that to obtain 12% alcohol, a solution containing 20% sugar is required (20 × 0.6 = 12).

5. Access to oxygen. In an anaerobic environment (no oxygen), yeast is focused on survival rather than reproduction. It is in this state that maximum alcohol is released, so in most cases it is necessary to protect the wort from access to air and at the same time organize the removal of carbon dioxide from the container in order to avoid increased pressure. This problem is solved by installing a water seal.

With constant contact of the wort with air, there is a danger of souring. At the very beginning, when fermentation is active, the released carbon dioxide pushes air away from the surface of the wort. But at the end, when fermentation weakens and less and less carbon dioxide appears, air enters an unclosed container with wort. Under the influence of oxygen, acetic acid bacteria are activated, which begin to process ethyl alcohol into acetic acid and water, which leads to spoilage of wine, a decrease in the yield of moonshine and the appearance of a sour taste in drinks. This is why it is so important to close the container with a water seal.

However, to multiply yeast (achieve its optimal quantity) oxygen is required. Usually, the concentration found in the water is sufficient, but for accelerated propagation, after adding the yeast, the mash is left open for several hours (with access to air) and stirred several times.

Temperature is the main factor affecting the rate of fermentation.

Temperature is energy, the higher it is, the faster the metabolism in yeast occurs, the molecules of sugar, glucose and the yeast themselves move faster in the mash, which means the yeast finds its food faster, and vice versa, the lower the temperature, the slower everything happens.

The optimal fermentation temperature is 30 - 35 degrees.

The dependence of fermentation rate on temperature can be seen on the graph.

The influence of mash temperature on the fermentation rate.

The schedule really works, I have checked it more than once.

At temperatures above 50 degrees, the yeast dies.

If we take the usual rate of yeast for mash with a hydromodulus of 1:5, this is 100 grams of pressed or 30 grams of dry baker’s yeast, then the mash at the peak of the graph of 34 degrees will ripen in 3 days.

If you add more yeast, then at this temperature the mash will ripen even faster.

At the red limit of the graph, about 30 degrees, the mash ripens in 4 days.

At around 25 degrees, the mash will be ready in 5 days.

At temperatures below 25 degrees there is a sharp drop in the fermentation rate.

We think that somehow the yeast is not working, but in fact the temperature of the mash has dropped, the yeast is eating sugar, but slowly.

To increase the temperature of the mash, aquarium heaters are used and fermentation containers are insulated.

What power aquarium heater should I choose for my fermentation tank?

On aquarium websites it is advised to take a minimum power heater if the fermentation tank is in the apartment, 1 Watt, per 1 liter of mash.

If the mash is in a cold room where the temperature drops to 0C, then we take a heater of 4 watts per 1 liter.

For 50 liters you will already need a 200 Watt heater.

Larger capacity heaters have a drawback: yeast can burn to the surface, since the temperature is all concentrated at one point.

The solution is to use several heaters of lower power or make a radiator for the heater.

If we have a 50-liter barrel, then we need a 50-watt heater. There are 24 hours in a day, so multiply 24 by 50 Watts, we get 1200 Watts per day.

Let's assume that the mash will ferment at 30 degrees, which means it will ripen in 4 days with the usual dose of yeast. This means we will spend on heating, multiply 1200 by 4, we get 4800 watts, round up to 5 kW.

One kW costs 5.38 rubles, which means we multiply 5.38 by 5 and get 26.9 rubles. Braga will rise in price by 27 rubles.

If the mash is kept in a cold place, you can double the dose of yeast, thereby reducing the fermentation time, and therefore the heating time.

Yeast, when eating sugar, will itself produce more heat in the mash.

Aquarium heaters can be ordered from AliExpress or JOOM.

Even distillers with sufficient experience in making strong alcohol cannot always say how much is fermenting and what influences it. It is still impossible to determine this with an accuracy of one day, since The fermentation process depends on many factors:

raw materials used for wort;
maintaining proportions when adding ingredients;
room temperature and humidity;
compliance with brewing technology;
Not the least of the reasons is water. Eg, boiled, deprived of oxygen, slows down this process.

In order to determine the fermentation time with the greatest probability (if all the above influence factors are correctly observed), first of all need to rely on the raw materials used.

The most popular - if the manufacturing technology is followed, the wort becomes ready for distillation within a period of time from 5 to 14 days. It is after five days that you need to look at it and check for readiness. Although, as a rule, the most optimal period is 7 – 10 days.
The mash, the basis for which is starch (its sources are grain, potatoes, ready-made starch), ferments much less - already from 3 – 5 days she is ready to be driven.
For fruit and grape mashes using yeast, it is required about two or even three weeks for maturation.
If yeast is not added specifically, but only wild yeast found on fruits (berries) is used, then fermentation may take longer up to 45 days. It's very It is important to use a water seal oh, otherwise the food may turn sour and you will end up with vinegar, which is also not bad, but our goal is completely different!

Peculiarities. The indicated time is relative, since much also depends on the temperature.

The process works best if the room temperature is between 20 - 22°C. It is acceptable from 18 to 28°C, but it is not advisable to go beyond these limits.

How long can you steep the mash?

A situation is possible when fermentation is already completed, and you do not have the opportunity in the coming days.

First of all, make sure that you have a truly finished product.

Fully ripened mash has strong alcohol smell, there is no release of carbon dioxide (no bubbles or hissing).

This can be checked with a lit match: if you bring it to the surface of the mash and it continues to burn, it means that carbon dioxide is not released and there is no fermentation.

And most importantly - the mash tastes bitter, without the slightest sweetness.

In order not to lose a valuable product, and fermented and acidified mash will produce moonshine with an unpleasant odor and taste, you need to take the container to the basement or just a cold room with a temperature of 10 to 0°C. This will prevent souring of the mash and besides, it takes 5 – 7 days. All that remains is to drain the sediment and distill. Most types of ready-made mash can be infused in “basement” conditions for up to a month or even more without loss of quality.

Attention! You cannot steep grain mash for a long time, even in the cold.

Acid inevitably accumulates in it (acetic acid fermentation begins) and as a result, instead of moonshine with a pleasant grainy taste, you get sour booze.

How to stop fermentation of mash?

It is possible that you will someday need to stop fermentation, because moonshine is needed urgently, and you see that the process is still ongoing. Can artificially stimulate its cessation.

Please note: if fermentation has not finished, during distillation you will get less strong moonshine than expected, since the yeast has not had time to process the sugar into alcohol.

The most suitable additive for stopping fermentation is leftover from previous distillations “tails” with a strength of about 25°. They will add alcohol to the wort and the yeast will die. In addition, this way you use the “waste” product to your advantage and will not lose in the amount of alcohol produced.

How to speed up fermentation?

But knowing in advance that you need fast-ripening sugar mash, resort to one of the suggested tricks (or even several at once).

So that if possible accelerate ripening, use these methods:

using only the freshest yeast. Under suitable conditions, they will act more actively and quickly complete their task of converting sugar into alcohol;
adding bread crusts to the wort accelerates ripening. You probably observed this yourself during cooking;
pre-diluted and added tomato paste: up to 100 g per 10 liters of wort;
peas or corn in the amount of 300 - 400 g per 10 l;

Please note. Peas, added after the fermentation process has begun, can produce a lot of foam, which is quite easily extinguished by the crumbled biscuits.

increasing the amount of water or decreasing the amount of sugar compared to what is specified in the recipe (no more than 20%) also speeds up ripening. But be prepared for the fact that you will get less strong alcohol during distillation;
adding unwashed raisins will speed up the process due to wild yeast on its surface;
stirring the wort daily (several times possible). When stirring, gas bubbles are intensely released, which also speeds up ripening.

A few questions about fermenting mash

Many (especially beginners) moonshiners have accumulated questions, which we will try to answer below.

Braga has not fermented, is it possible to drive it away?

Of course, it is not advisable to do this, but in case of emergency, it is possible. Take advantage tips for stopping fermentation. But a shortage of alcohol is almost certainly guaranteed. Incomplete fermentation means that the sugar has not yet been converted into alcohol.

Carefully. During distillation, foam may be released, which will affect the quality of the product. In this case, secondary distillation helps.

Why does mash ferment for a long time?

As already noted, there are many factors that influence the duration of ripening. In addition to the quality of the ingredients, it is imperative pay attention to the room temperature. If it is below 18°C, then the vital activity of the yeast is very weak, so the process is sluggish. Above 30°C, their vital energy also decreases, and at around 40°C they die completely.

In addition, the fermentation tank should not be placed on a cold floor (tile, porcelain tile, stone). There should be a warm base underneath. Otherwise, even if the room is 22°C, the mash may be 16 degrees, which is unacceptable.

What to do if the mash runs away?

The most common causes of increased foaming:

using baker's yeast instead of alcoholic yeast or accidentally exceeding its quantity;
adding honey to the wort instead of sugar;
malt and grain raw materials at the first stage of fermentation can also produce too much foam;
exceeding the permissible volume for wort.

note: should be filled with mash to a maximum of 2/3 of the volume. And when using products that can potentially produce a lot of foam - only half.

Exceeding it risks the fact that you will have to collect the wort on the floor, wash the containers, and in this case you will also lose some of the alcohol.

But it happens to many people that the wort foams, and something urgently needs to be done about it. Therefore, we offer several options:

The best way if foam suddenly appears is move the container to a colder room for a couple of days, and then return to comfortable conditions for mash. But do not overdo it, it is advisable that the temperature is not lower than 15°C.
There is no such possibility then divide the wort into two containers. After a couple of days, when the violent foaming stops, drain together again.
Crumble over the wort 1-2 cookies.
Pour into container vegetable oil, which also extinguishes foam quite well. A couple of tablespoons is enough.
Add some ice. This will help reduce the amount of foam, but will slow down the fermentation.

Braga has stopped fermenting, but is still sweet

Here are the main reasons:

Not enough yeast. This is easy to fix: add and the process will resume.
Too much sugar (the proportion is wrong: for 1 kg - 4 liters of water). Solved by adding water and yeast.
The room is cold (hot). Bring the temperature to optimal levels for yeast activity (22 – 28°C).

Also consider the possible reasons already listed above in this article.

Is it possible to put mash in an aluminum flask?

Many generations of moonshiners have used aluminum milk flasks for mash. However, research in this area does not confirm the safety of the material. According to the recommendations of scientists and doctors, even aluminum pans are not recommended for storing acidic foods: cabbage soup, borscht, solyanka.

The brew matures from several days to several weeks and also contains a certain amount of acid. This means that aluminum oxidation products easily pass into the mash.

Conclusion. The best dishes for mash - glass, which does not interact with an acidic environment, and also – stainless steel. The main thing is that it should be exactly food grade stainless steel.

Useful videos

Fermentation process of sugar mash for homemade alcoholic drinks:

What can be done to speed up the fermentation of mash, look:

Look at what to do in a situation where the mash does not ferment - the main reasons and solutions:

For the main mistakes and answers to frequently asked questions about setting up and fermenting mash, watch the video below:

Have you received comprehensive answers to your questions regarding the maturation of mash? Please note this in the comments. Share the article with your friends on social networks.