Influence of fermentation temperature on the formation of harmful impurities in mash. At what temperature does the best fermentation of mash occur?

Hi all!

I often write about the need for yeast to create comfortable conditions for work. One of the most important of these conditions is the temperature of the mash during fermentation. Today I will show the results of laboratory studies of raw alcohol, proving that by heating the mash to the optimum fermentation temperature, you can reduce the content of fusel oil by 4 times!

Laboratory studies with explanations

Laboratory studies were carried out and posted on the Homedistiller forum by a user with the nickname Alexander956. Here link to that post. By the way, with his own research, I recently supplemented an article about cleaning moonshine with charcoal.

And so what was done:

At the same time, two containers with identical samples of mash were delivered. Proportions: 6 kilograms of sugar, 600 grams of pressed yeast, 24 liters of water. Containers with water seals.
The temperature regime of 30 degrees was maintained in the first container.
In the second - 20 degrees.
The end of fermentation was determined by taste and by the end of carbon dioxide production.

The results are summarized in the table (the concentration of impurities is given to anhydrous alcohol):

As can be seen from the table, a sample that fermented at a temperature of 30 degrees fermented in just 3 days and 4 times in it! less fuselage than in the second sample.

Yes, there are also disadvantages - alcohol deficiency of 13% and a higher concentration of acetaldehyde. But if you do not have a distillation column, then the loss of alcohol can be sacrificed for the sake of quality.

As for acetaldehydes, as we know from articles about evaporation and rectification coefficients, these are head fractions and can be removed by fractional distillation. But fusel oils are an intermediate impurity, which is extremely difficult to get rid of on a simple moonshine still.

I would also like to say something else. Fusel oils, as we remember from articles on impurities, is a group of higher alcohols, up to 90% of which are isoamyl alcohol. It is very toxic.

The lethal dose is only 10 grams. And we have here in moonshine 12 grams per liter. This is, of course, in terms of pure alcohol, but by taking 0.5 liters of such 40% moonshine, you can get a serious dose of poison. The first symptoms of isoamyl poisoning are rapid pulse and throbbing tinnitus, nausea.

Conclusion: To prevent the formation of an increased amount of fusel oils and obtain better moonshine, it is necessary to maintain the optimum temperature for the fermentation of mash - 30-32 degrees.

How to maintain the optimal temperature of the mash

There is one good, proven way - to immerse an aquarium water heater in the wash with the required temperature set. You can buy it at a pet store or online.

True, the price bites. In pet stores, I did not find cheaper than 1000 rubles, in online stores - 600 rubles. So I ordered it from Chinese (link to the product):

The heater cost only 360 rubles, including delivery. Power - 25 W (there are more). It is stated that it heats up to 30 liters of water. I didn’t check it on such a volume, but in 19 liter bottles it perfectly keeps the set temperature.

Range of the established temperature from 20 to 34 ºС.

At first I thought that the Chinese degrees would differ from ours, but the Chinese thermometer confirmed the correctness of the readings. The thermometer, in turn, was checked by me, which I wrote about here Here.

The body of the heater is made of glass. There were fears that it would break during shipment. And when I received the parcel, the box was badly dented. I started to get frustrated, but everything worked out. Thanks to the seller - well packed.

All in all, I highly recommend this heater. I also saw performances in a stainless steel case, you can look for such ones. True, they are more expensive.

Another original way from a blog visitor

Another interesting way to maintain the temperature was sent to my mail by a blog visitor named Alexander. For which many thanks to him. Here is his text and photo:

To heat the mash, I use a Pekatherm S30 heating pad for the lower back, I bought it in Ulmarte for 1000 rub.

The heating pad is put on over a can of any diameter, has a thermostat and automatically turns off after 2 hours of operation. Very comfortably.

That's actually all.

All for now.

It is the key moment of home brewing. In the process of preparing mash, it is necessary to take into account the ratio of components, aging conditions, temperature conditions, time and other factors that directly affect the quality of the product and its yield during distillation.

In this article, we will talk about how to better and correctly prepare the mash for pasture and speed up the fermentation process, having examined in detail the steps and ways to eliminate the main mistakes.

More about fermentation

By understanding the processes that begin to take place at the moment of mixing the components and until they are ready for distillation along the way, it immediately becomes possible to correct errors. After mixing yeast, water, carbohydrate source in the fermentation tank, the following biochemical reactions and biological processes begin:

The riot of such reactions manifests itself outwardly as follows:

The emitted carbon dioxide, rising to the surface, foams the liquid.
Bubbles begin to rise from the water seal tube, and if a punctured rubber glove worn on the neck is used as it, it inflates.

Factors on which the duration of the process depends

Many factors influence the duration of fermentation, although some of them can be adjusted, which is what experienced moonshiners do to reduce cooking times:

How much mash should roam for moonshine

At the optimum fermentation temperature mash can be counted on the following terms of its readiness for pasture:

Fermentation on sugar - 5-14 days.
Starch-containing recipes (on starch, potatoes or grains) - 4-7 days.
Yeast-free recipes (plum, grape) - 30-40 days.

If mistakes are made in maintaining the temperature, proportions or recipe, fermentation will continue even after the above periods have elapsed, yeast microorganisms may die, and the mash will not be preserved and deteriorate.

If you use baker's yeast, the main purpose of which is to release carbon dioxide in large quantities to raise the dough, excessive foaming can cause you a lot of trouble. To avoid this, you need to add 1 tbsp to the fermentation tank. l. vegetable oil or crumble one cookie. Ice cubes can also be used to extinguish the foam, but when cooled, the fermentation will slow down accordingly.

Ways to speed up the process

By reducing the cooking time of the mash, the goal is not only to quickly develop the fermentation process and obtain the finished product, but also to improve its quality, since a large amount of harmful impurities are formed during long fermentation. In addition, prolonged fermentation will contribute to the souring of the mash, and at the end, ethanol will begin to turn into acetic acid. The following ways to speed up fermentation will help to avoid this.

Sugar inversion

This procedure in a short time will "make" from sucrose - glucose monosaccharide, which is quickly absorbed by yeast fungi. This invert syrup will speed up fermentation and enhance the flavor of the final product.

To prepare it, you need to mix 3 liters of heated water and 6 kg of granulated sugar and mix until smooth. Boil the syrup over medium heat, removing the foam and gradually adding citric acid (25 gr.).

Then reduce the heat to a minimum, cover with a lid and cook for an hour, stirring occasionally.

The above quantity of ingredients implies mixing with a volume of 24 liters of water. In the case of other volumes, change the amount of invert syrup proportionally.

top dressing

It doesn’t take much effort to apply top dressing, but thanks to this, sugar-based mash will ferment much faster, and fruit and grain recipes do not need additional components. Source of additional minerals may include the following ingredients:

Fermentation temperature of mash for moonshine

One of the main tasks of home brewing is to ensure the optimal fermentation temperature (26−28 degrees). If the room temperature is below 24 degrees, then additional insulation of the fermentation tank will be required. To do this, use the following tips:

Wrap the container with old outerwear, a sleeping bag or a blanket.
You can use building thermal insulation materials.
Place a container with mash near the heating radiator.
Use an aquarium heater.

It is also necessary to monitor overheating and take into account the fact that the temperature of the mash during fermentation will increase due to its own heat production. In order to prevent overheating of large containers and the death of yeast cells, they sometimes have to be cooled. In the hot summer period, you need to constantly monitor the temperature of the mash, in order to avoid overheating. If it has reached 30 degrees, you need to overlay the waste container with bottles filled with ice.

Devices for maintaining the temperature regime

The optimum temperature during the preparation of mash can be maintained using the following devices:

Preparation of mash according to classical technology

To obtain a mash of this technology, you must adhere to the following sequence of actions:

Yeast preparation. For good fermentation, you need to ferment the yeast in advance: 100 gr. sugar is diluted in water with a temperature of 26-28 degrees, after which yeast is added there.
Introduction of yeast mass into the wort. When introducing yeast into the wort, you must observe the temperature difference between them. The difference between the temperature of the wort and yeast should be no more than 5-10 degrees, and the temperature of the wort itself should be 20-25⁰С.
The temperature of the mash during fermentation. After adding the yeast, it is necessary to leave the mash in a dark room with an optimal temperature for fermentation of 26-28 degrees. In case of force majeure, heating or cooling should be done.

What to do at low temperature

If the temperature drops below 15 degrees, it is necessary to use a thermostat, which will help to avoid hypothermia of the mash. It must be placed in a fermentation tank and set to the optimum temperature. In its absence, an ordinary aquarium heater, which performs the same functions, can easily cope with this task.

Actions at high temperature

If the temperature rises above 30 degrees, urgent cooling is necessary. To do this, a container with mash can be placed in cold water or overlaid with plastic bottles with ice. But this is only a temporary measure. If the temperature increase is influenced by the environment, it is necessary to isolate the container with the mash in the cellar or basement.

The reason for the long fermentation of the mash may be the lack of yeast in the solution. You can fix it like this:

Do I need to stir the mash during fermentation? This question interests many beginners. Agitation saturates the liquid with oxygen and removes carbon dioxide from it, thereby reducing fermentation. To speed up gas exchange, it is enough to do this 2 times a day in a container with mash, without removing the water seal.

Batch addition of sugar

In the process of fermentation, yeasts absorb minerals and carbohydrates, and remove carbon dioxide and ethanol to the outside. These reactions proceed faster if the density of the extracellular and internal fluid is the same. Sugar increases the density of the mash consistency, and the liquid from the cell tends to get out, thereby making it difficult for the yeast to feed. To avoid this, sugar must be added in several steps:

½ of the total amount of granulated sugar is added when mixing the wort, and the second half in a day.
The liquid is stirred until the sugar dissolves.

Although forgetful moonshiners have their own tricks. They mix the first half of the sugar with the wort until dissolved, and then immediately lay the second part, which sinks to the bottom, where it will dissolve gradually. This will keep you safe in case you forget to add the other half of the sugar.

If the mash consistency does not ferment, then you made a mistake. The main reason for the termination of fermentation is excess sugar. After all, it is not in vain that the ratio of water and sugar (hydraulic ratio) is calculated for various types of yeast. This allows the microorganisms to use up the carbohydrates completely before the alcohol degree kills them. If the beer consistency does not ferment, although it is sweet, you need to add water, thereby reducing its strength and allowing the yeast to complete its work.

Non-compliance with the temperature regime. Measure the temperature and, if necessary, insulate the container with mash. If the mash has not cooled down much before (below +5), then the process will resume with renewed vigor, since the yeast has not yet died.

If the mash has not fermented since the first day, you will have to replace the yeast. And to prevent this from happening, you need to initially check the purchased yeast raw materials for viability. This will require:

Water - 100 ml.
Sugar - ½ tbsp. l.

Yeast is added to a glass of water and sugar, after which the glass must stand in a warm place for 20 minutes so that carbon dioxide begins to be released, and, accordingly, the fermentation process begins.

Experienced moonshiners recommend speeding up the fermentation process in order to avoid the formation of a large amount of "fuel" or souring of the mash. Although, subject to the correct preparation technology and the use of high-quality raw materials, there are practically no problems with fermentation delay.

Attention, only TODAY!

It is impossible to imagine without mash - a raw material consisting of yeast, water and sugar. If you combine all these components and wait a few days, the yeast will begin to activate and ferment. After a certain time, you will get a mash, from which moonshine will be distilled. To carry out in moonshine, you should know how to heat the mash, because it consists of components that have different boiling points.

The essence of the process of heating the mash

The essence of the distillation of mash into moonshine is that this raw material gradually heats up and begins to boil. The process of boiling mash is interesting because all the components of this raw material for the manufacture of moonshine boil at different temperatures. The lowest boiling point has such components of the mash as methyl alcohol, acetaldehyde and acetone. For example, when the temperature reaches 20-25 degrees Celsius, acetaldehyde, a toxic substance contained in the mash, begins to evaporate.

Heated fermentation tank

allows the ethyl alcohol to evaporate. For the sake of obtaining it, the entire process of distilling moonshine is organized. Ideally, one liter of raw alcohol should contain 800 milliliters of ethyl. When distilling moonshine, or rather, when heating the mash, special attention should be paid to the process of temperature transition from 65-68 degrees to 78. The thing is that at this stage the temperature should increase gradually, and not sharply. A sharp increase in temperature will cause the mash to boil over and splash, which usually leads to clogging of the hoses of the moonshine still.

For distillation of ethyl alcohol, the temperature of the mash should increase from 78 to 84 degrees for some time. After a temperature of 84 degrees, the next critical distillation point will begin - the evaporation of heavy impurities, or fusel oils. At this stage, you should finish the distillation of moonshine and start collecting fusel oils, which evaporate at a temperature of 85-95 degrees.

How to track the heating of the mash?

In the moonshine still, the mash is heated in a distillation cube - a container made of stainless steel or copper with thin walls. Good models of home brewing equipment have a built-in bimetallic or electronic thermometer, which greatly simplifies the heating of the mash.

What to do if the moonshine is not equipped with a thermometer:

The boiling of light impurities in the form of methyl alcohol and other toxic additives is evidenced by the release of the first condensate during the distillation process. Such condensate has a sharp smell of acetone, so it cannot be confused with the smell of ethyl alcohol.
If the temperature goes beyond 85 degrees, you can determine this without a thermometer using a simple test. To do this, you need a piece of paper, which should be moistened with distillate, and then set on fire. If the paper burns with a blue flame, then the distillation can be continued. If the paper does not light up, then this indicates that fusel oils predominate in the tested liquid.
In the absence of a thermometer, you can use an alcohol meter to monitor the heating mode of the mash. For example, if the strength index of moonshine does not decrease to 30 degrees, the distillation process can be continued.

Warming up the mash

In order to understand the peculiarities of moonshine brewing, one should understand not only how the mash is heated during the distillation of moonshine, but also how to maintain the temperature of the liquid from which the mash should be made.

The process of mash fermentation is possible at a temperature of 24-28 degrees. Some yeast, which is added to future mash, is activated at a temperature of 30 degrees. Many distillers try to maintain such a temperature regime by wrapping dishes with mash with warm blankets. However, this method does not guarantee constant maintenance of the optimum temperature, so many moonshiners use a mash heating device equipped with a thermostat. You can buy such equipment in an aquarium store, since most aquarium heaters are used to heat the mash. If desired, the heater can be made by hand.

While maintaining the optimum fermentation temperature, the process of preparing mash takes 10-14 days. It is evidenced by its characteristics such as a bitter taste, the presence of a cloudy sediment in the form of yeast at the bottom, and the absence of carbon dioxide bubbles on the surface of the raw material. If you bring a lit match to a fermenting brew, then its flame will immediately go out, and all because carbon dioxide will act on the fire.

The process of maintaining and heating raw materials during the distillation of moonshine should be taken carefully. Not only its taste depends on compliance with the distillation technology of moonshine, but also its safety for human health. Therefore, each distiller should control the heating temperature of the mash using special devices, for example, using a thermometer.

What fermentation temperature for moonshine is considered optimal, and how does going beyond the permissible parameters affect the quality of the final product? In order to answer the question posed, it is necessary to understand in detail what processes occur in the mash during fermentation.

What is yeast in mash for?

Braga is not just a mixture of water, yeast and other ingredients used to provide a comfortable environment for developing organisms. It is a small, closed ecosystem that has created an optimal breeding ground for microscopic fungi that convert complex carbohydrates into alcohol and fermentation by-products.

Ethyl alcohol is released in the presence of sugar

Under normal conditions, with free access to air and sunlight, fermentation products prefer to receive energy through primitive respiration ─ processing oxygen and releasing carbon dioxide into the environment.

This method of development is considered more efficient, since it allows you to quickly increase the number of individuals in the population.

For the first time, the relationship between the concentration of oxygen in the experimental mixture and the rate of cell division of fungi was discovered by the world-famous scientist Louis Pasteur in 1857. The Pasteur effect partly explains the rapid adaptation of fungi to various conditions, and therefore they can survive in almost any environment. For more information about the fermentation of mash, see this video:

When significant impurities of glucose, sucrose or other carbohydrates appear in the habitat, the yeast dramatically changes its nutrition cycle, starting to process sugar and release ethyl alcohol and carbon dioxide.

At the same time, anaerobic conditions do not interfere with the development of unicellular organisms, which is another evolutionary advantage of yeast over other types of bacteria and fungi.

In nature, the most suitable habitats for wild yeasts are substrates with a high content of sugars ─ the surfaces of fruits and leaves, as well as soils within which carbohydrate-rich phytomass grows.

Over time, mankind has learned to use the unique properties of yeast for their own benefit. The first finds indicating that people used fermentation products for personal purposes (mainly plant and fruit juice, honey, rice and wheat) date back to the Neolithic era. In addition, the remains of vessels with the likeness of modern wine were found on the territory of Georgia ─ carbon analysis showed that the age of such finds is about 8 thousand years.

For the fastest maturation of mash, provide it with optimal conditions

Modern winemakers and distillers use the same ancient technologies, because yeast cannot be ordered to work faster ─ all that can be done is to provide optimal conditions for their proper development.

What temperature does yeast need?

The release of alcohol by yeast is nothing more than a simple chemical reaction aimed at converting one molecule of glucose into 2 molecules of ethyl alcohol and is accompanied by the release of two more molecules of carbon dioxide. In addition, during the course of the reaction, a rather active release of energy occurs - sometimes such a process (with insufficient free space and the absence of artificial or natural heat removal) leads to excessive heating of the mixture, which leads to the death of the entire population.

During fermentation, a large amount of gases is released

It is believed that the optimum temperature of the mash should be maintained at a level of 24 to 30 ° C. Too cold conditions entail the deactivation of the entire colony, as a result of which fermentation slows down to a complete stop. What threatens such a phenomenon?

First of all, Braga contains not only yeast, but also other microorganisms ─ lactic acid bacteria and fungi of various types, which, having felt the absence of natural competition, begin to actively multiply.

As a result, instead of alcohol, acetic and lactic acid are released into the environment, the presence of which has a sharply negative effect on the organoleptic properties of the final product. In addition, if the normal mixture is able to be completely processed for 5-6 days, then the supercooled mixture works from several weeks to months. Passive fermentation of the part is used in winemaking ─ in this case, the low rate of yeast metabolism avoids the increase in the concentration of foreign substances (fusel oils, esters, etc.), which give the mash a characteristic smell. To learn how to make the right sugar mash, see this video:

Overheating of the mixture poses a great danger for the mash - in this case, the yeast not only stops the processing of sugar, but also begins to actively die. Just a few hours of such a critical temperature regime is enough for the colony to completely cease to exist. That is why a particularly important task is the timely removal of heat from the container with mash and compliance with the mode of its preparation. On average, irreversible negative effects begin when the mixture reaches a temperature of about 40 °C.

How to provide optimal conditions for fermentation?

The temperature regime of fermentation is one of the stumbling blocks among experienced moonshiners. Dozens of articles, notes and even books are devoted to this issue, but there is still no universal solution to the problem.

Strictly monitor the concentration of sugar in the initial mixture

The thing is that in order to calculate the most acceptable parameters, many factors should be taken into account, the list of which includes:

the volume of mash;
container material and wall thickness;
the concentration of sugar in the initial mixture;
yeast type;
the presence or absence of a water seal;
the sequence of preparation of mash;
temperature in the room where the container is stored.

To maintain the temperature of the mash at an optimal level, additional devices are often used. The simplest and most accessible method for monitoring fermentation conditions is to install a remote electronic thermometer, the sensor of which is placed directly in the container, and the part with the display is taken out of it. In addition, in stores for aquarists you can buy a compact glass heater of low power - such a device is turned on as needed, while simultaneously controlling the degree of heating. It makes sense to provide the optimal amount of heat in the tank with mash in the cold season or in cases where the mixture for moonshine is stored in a cold room. About how much sugar you need for mash, see this video:

In order to prevent hypothermia of the mash, it is recommended to isolate the surface of the fermentation tank as much as possible from the influence of external factors. The available material used for insulation is foiled polypropylene ─ due to the optimal combination of insulating properties and cost, it is used not only to provide comfortable fermentation conditions, but also to speed up the distillation itself.

The walls of the distillation cube, improved by this method, store heat much better and speed up the process of obtaining a strong alcoholic drink by 1-2 hours.

Sheets of polypropylene with a thickness of 5 - 10 mm are wound in 1 or 2 layers, after which they are fixed with adhesive tape or household glue.

Temperature while cooking

In order for the fermentation to proceed in the normal mode and end on time, it is necessary, first of all, to properly prepare the initial mixture.

Initial cooking temperature 3 - - 40 degrees

Many novice moonshiners do not pay due attention to this issue, which leads to unforeseen results, or even complete spoilage of the entire product. What rules should be observed during the preparation of mash?

The initial water temperature for mash should be about 30 - 40 ° C. The thing is that the preparation of yeast for work does not occur instantly, and while the operations of stirring sugar, awakening dry or pressed yeast are taking place, the water will have time to cool to acceptable values (24 - 30 ° C).
During the dissolution of sugar in water, its crystal structure is destroyed with the simultaneous absorption of a significant amount of heat. It is not necessary to make accurate calculations based on the existence of this feature, but you should be aware that after adding sugar to the mixture, the temperature may drop by 1 - 2 ° C.
The utmost attention is paid to the state of the mash in the first few hours after the start of fermentation ─ during the activation of the yeast, a noticeable temperature jump occurs, and the voluminous cap of foam that forms on the surface plays the role of a kind of thermos.

After the mash has finished its fermentation, the container must be placed in the cold for several days ─ upon sensing a sharp change in temperature, the yeast will hibernate, and the liquid itself will noticeably lighten, which will allow it to be more effectively separated before distillation.

Is it possible to speed up fermentation by changing the temperature of the initial mixture?

All processes taking place in the fermentation tank are characterized by a high level of complexity and require additional control. Braga itself, being a relatively closed ecosystem, is quite capable of independently regulating its own temperature regime, taking into account the peculiarities of the fermentation process.

If the amount of heat released by the yeast exceeds the allowable parameters, the rate of reproduction of microorganisms gradually decreases, which entails cooling the mixture.

In order to accelerate the production of ethyl alcohol, it is necessary not to heat or cool the fermentation tank, but only to maintain its internal temperature within acceptable limits. For more information about the fermentation temperature of the mash, see this video:

In most cases, additional cooling of the mash becomes a necessary task. A good fermentation tank should be designed so that excess heat from its surface can be freely transferred to the environment. In industrial conditions, the mixture is often forcibly cooled by pumping the mash through a system of coils or immersing special refrigerators inside the tank.

Equipment used for home brewing can also be supplemented with similar devices, but the feasibility of such an upgrade remains in question.

Experience shows that a properly made mash ripens for 5-7 days, while not only the temperature regime is of great importance, but also the presence of top dressing, the tightness of the vessel and the type of yeast. Any manipulations with an increase or decrease in temperature without preliminary accurate calculations can lead to the fact that the mixture will become the optimal breeding ground for pathogenic bacteria, and all beneficial microorganisms that process sugar into alcohol will simply die.

Where and how to put the braga?

Fast and complete fermentation requires optimal conditions in the room where the mash container will be located. Considering the fact that the maximum temperature of the mixture should not exceed 30 °C, the place for its storage should be chosen based on these parameters. E

If in a private house the mash can be placed in a heated basement, the microclimate of which is maintained within relatively stable limits throughout the year, then such a way out of the situation is not possible for residents of city apartments.

Most often, the fermentation tank is installed near the radiators, which can lead to excessive heating of the mash. In order for the tank to receive the necessary amount of heat and at the same time not overheat, it is recommended to protect it from the battery with wooden shields, and wrap the container itself once a day with the reverse side.

As for the light regime, the optimal conditions for yeast propagation are almost complete darkness ─ in the absence of light, not only the activity of beneficial fungi increases, but also the risk of exposure to pathogenic microorganisms on the final product is minimized.

The fermentation temperature is one of the main parameters that determines not only the rate of ripening, but also the taste of moonshine. Too high a temperature has a sharp negative effect on the general condition of the yeast and can lead to their death. The reverse conditions are also unfavorable for fungi, since in cold mash their life processes slow down, and the aging period of the initial mixture increases markedly.

Sugar moonshine is a classic Russian distillery. She has won love among many lovers of homemade alcohol. There are a huge number of recipes for making sugar mash at home, in which the proportions sometimes differ, but the moonshine yield is always almost the same. Making homemade alcohol is justified for several reasons. The first is the environmental friendliness of raw materials, sugar is a pure product and properly prepared moonshine does not cause poisoning and a strong hangover. The second is the cost of the product, making moonshine at home is much cheaper than buying store-bought alcohol. Approximately 1.1 liters come out of 1 kg of granulated sugar. ready drink with a strength of 40 degrees.

As a result, you will get decent alcohol, and if it is refined by various methods, then it will not be inferior to expensive elite drinks. The easiest way for a beginner is to “ferment” to make mash from sugar, and then get a distillate. How to prepare intoxicating drinks correctly, what proportions to use, what dishes and how many ingredients to take, the entire cycle of obtaining moonshine is described in detail in this article.

To make a mash you will need: fermentation dishes, water, sugar, yeast, water seal, sugar meter, aquarium heater. The last three devices are optional, it is quite possible to do without them.

Container for mash. The main indicators when choosing dishes for fermentation are: volume, material of manufacture, tightness. For some types of mash, a water seal is also needed, which performs two functions: it ensures the release of carbon dioxide and prevents oxygen from entering the mash.

Tank volume for fermentation depends entirely on your needs. Be sure to take into account that the mash should fill no more than ¾ of the volume of the fermentation tank. Otherwise, there is a risk of foam being thrown out during fermentation.

Material. The most preferred material for fermentation is glass. Various bottles, glass jars. You can also use food grade stainless steel. Currently, plastic containers of various sizes are sold, the main thing is to make sure that it is suitable for food products. Often at home, aluminum dishes, milk flasks, and pots are used. It is very convenient if the container has a drain valve, which will greatly facilitate the work.

Attention!

1. Be sure to thoroughly wash all the dishes with hot water and detergent before use, and then dry well with a clean towel. The cleaner the dishes, the less the risk of souring the mash, which can lead to an unpleasant taste of moonshine.

2. Before pouring water, place the fermentation tank on a stand 0.5 meters high. Firstly, this will improve heat exchange, and secondly, it will be easier to drain the fermented mash in the future.

Which yeast to choose. For the preparation of moonshine, it is advisable to take special alcohol yeast. The use of alcohol yeast gives a higher yield of alcohol during fermentation, better organoleptic. The instructions always say how much sugar a pack is designed for. The only disadvantage of alcoholic yeast is that it is difficult to find them and the price is quite high. But instead of alcohol, affordable dry or pressed, Belarusian ones are suitable. Dry yeast is taken from the calculation 20 grams per kilogram of sugar. Proportions for pressed: 100 grams per 1 kg of sugar.

The addition of dry yeast makes the mash in quality no worse, and sometimes even better. Raw pressed ones give the drink too fusel flavor, and the use of dry ones gives rapid fermentation and abundant foaming. Another plus of dry and alcoholic yeast is a long shelf life.

What kind of water to use. Good proper water is the basis of the taste of the final product. For the preparation of sugar mash, well-purified water, odorless, tasteless and without additives, should be used. The most suitable water is spring or bottled. If tap water is used, it is recommended to stand for 1-2 days before use, and then carefully drain it with a hose. Hydromodule: per 1 kg. sugar - 4 liters of water.

Classic sugar moonshine recipe

According to this recipe, mash is prepared from sugar and yeast. The yield of purified moonshine is approximately 5.5 liters after the second fractional distillation, the alcohol content of the drink is 45 percent.

Ingredients:

Sugar - 5 kg;
Dry yeast - 100 gr;
Spring water - 20 liters.

Wort preparation:

Pour warm water at 25-30 ° into the container where fermentation will take place, add sugar. Stir the mixture thoroughly until the sugar is completely dissolved. Recently, complaints about sugar have often been received - it does not ferment well, it is not sweet, etc. To avoid embarrassment, you can use the device - saccharometer. The saccharometer shows the density of sugar in the wort. For normal mash, the saccharometer should show a density of 18-22%.
In a separate bowl, dilute, ferment the yeast. Pour 300 ml of water at 28°C, add a tablespoon of sugar, stir, add dry yeast, dilute, after about 10-15 minutes, when the yeast rises, add it to the fermentation tank. To reduce foaming during fermentation, it is recommended to add Saf-moment yeast - 11 gr. If you use pressed yeast in the recipe, then you need to take them 500 gr.
For normal operation of yeast, in addition to sugar and water top dressing is required . This is not a mandatory moment, but it is desirable, it allows you to speed up the process. There are chemical special top dressings with phosphorus and nitrogen, there are ordinary household ways to “cheer up” the mash. First of all, this is black bread, for 20 liters of mash, half a loaf will be enough. Also, as a top dressing, it is recommended to use grapes, raspberries, strawberries at the rate of 15-20 pieces per 20 liters.
It is not necessary to install a water seal for sugar mash, it is enough to loosely close the lid, and if the neck is small, then cover it with several layers of gauze.

Fermentation. In order for the wort to ferment well, it needs to provide a favorable temperature regime. The ideal temperature for fermentation is 28-31 °C. It can be slightly lower, but in no case higher than 35 °, at this temperature the yeast will die and the mash will not ferment.

A warm room or the use of an aquarium heater allows this mode to be provided. Heaters come in various capacities from 50 watts and more, which one to choose depends on the capacity of the container. For 40 liters of mash, 100 watts of power is enough, provided that it is indoors. The convenience of the heater is that it maintains a stable temperature with the built-in thermostat. Set on the regulator 28 ° and lower into the fermentation tank, connect to the power supply, the temperature will stand and be maintained automatically.

With proper temperature maintenance, the presence of top dressing, fermentation lasts 7-14 days. Once or twice a day, the sugar mash must be stirred well to remove carbon dioxide.

How to determine the readiness of the mash:

Carbon dioxide stopped emitting, the water seal calmed down, stopped gurgling. There are no rising bubbles on the surface. Light a match over the mash, if it burns, then no gas is released.
Stratification is present in the mash, the top layer has become light, the yeast has partially precipitated.
The taste of mash has become bitter, no sweetness is felt.
In the smell and taste of mash there is a clear aroma of alcohol.
The most accurate method is to use a sugar meter. If the wort has fermented, then the saccharometer will show “0”.

Clarification and cleaning of mash

Clarification and degassing should be done in order to improve the final taste of moonshine. Degassing is the process of removing residual carbon dioxide. To do this, the wort must be heated to 55 ° C, live yeast dies at this temperature. One of the easiest ways to lighten the mash with cold, if the temperature allows. Take Braga for a day or two in the cold -5 ° or + 5 ° and it will naturally lighten. The yeast will fall to the bottom, after which the mash must be decanted, that is, carefully drained from the sediment using a thin silicone or PVC hose.

You can also speed up the process and lighten the mash in other faster ways using bentonite, gelatin or protein. For sugar mash, it is most often preferred to use bentonite for clarification. Bentonite is a natural product, natural white clay. The Pi-Pi-Bent brand is suitable for cleaning, the main thing is that there are no flavors in it. For 20 liters of mash, 2-3 tablespoons of clay are enough. Before use, it must be dissolved in a glass of warm water and stirred thoroughly. Then pour the mixture into the mash and mix. After 12-24 hours, the mash becomes transparent, it remains only to drain it from the sediment.

Getting moonshine from mash

First race. Pour the clarified, purified mash into the cube of the moonshine still. And overtake at high power. Heads and tails do not need to be removed during the first distillation. The first time the raw material is taken almost to the water, so that there would be 5-7 degrees in the stream.

Intermediate cleaning. The resulting moonshine before the second fractional distillation must be cleaned of harmful impurities. There are many proven ways to do this. The most popular method among distillers is charcoal cleaning. There is a way to clean with oil and others.

. You can clean the raw using a carbon filter or fill the coal with raw. For the first method, you need to make a filter from a plastic bottle. Cut off the bottom of the bottle a, drill a few holes in the cork. Put a layer of cotton wool tightly into the cork, screw it onto the bottle. Pour BAU or KAU coal at the rate of 10-12 grams of coal per 1 liter of moonshine. Pass moonshine through the filter. In the second method, pour coal directly into raw alcohol. Grind coal beforehand, add 50 g per liter. Stir thoroughly, insist overnight. Then filter the moonshine. Coal absorbs up to 80% of fusel oil and various esters.
Purification of moonshine with sunflower oil. For cleaning, you need to take refined sunflower oil. Dilute moonshine to 15-20 degrees of strength, add 20 grams of oil per liter of raw alcohol. Stir well three times at intervals of 1-3 minutes. Leave for a day to settle, drain with a tube without touching the upper oily layer. Strain through a cotton filter. For cleaning efficiency, these two methods can be combined. First oil, then charcoal.

Fractional distillation. Pour purified, diluted moonshine from sugar up to 20 degrees into the distillation cube of the moonshine still. Proceed to the stage with the selection of fractions. Select the head fraction at low power. The heads are taken drop by drop, the selection rate is 1-2 drops per second, such a slow intake of liquid allows you to qualitatively get rid of the poisonous first fractions. The number of heads is taken 50 ml from each kilogram of sugar.

Then change the receiving container and select the drinking fraction "body". The body is taken up to 45-50 degrees in the jet. Then the tails will go, it's up to you to select them or not. Usually, the tail fraction is added to the mash before distillation in order to increase the yield of moonshine.

Refinement and refinement of moonshine

As a result, you will get moonshine from sugar with a strength of about 65 degrees. For drinking, such a fortress is too high, so it must be diluted with clean bottled water to 40-45 degrees. A special calculator will help to do this correctly. To soften the taste, moonshine can be heated on the stove to 70 degrees, while unnecessary substances will evaporate from it. Pour the diluted distillate into bottles, let it “rest in the glass” for 2-3 days, or better, let it stand for a week and you can start tasting.

Sugar moonshine has a more neutral taste compared to grain and fruit distillates. Therefore, at home, it is more used for the preparation of various liqueurs to insist berries and fruits on it. Making other delicious homemade alcohol.