For those who like to make alcoholic drinks at home, it is no secret that yeast must be used for a tasty mash. Recently, many of their varieties have appeared: alcohol, wine, beer. Turbo yeast is very popular. Their secret lies in the fermentation time (3-4 days). They are suitable for making strong ones. What else are their advantages and are there any disadvantages, we will understand in the article.

What is alcohol yeast for?

Many people ask the question: "What is turbo yeast?" In their composition, they completely resemble alcohol, the only difference is in the fermentation time of the mash. The terms are reduced to 2-3 days. This is very convenient, as it used to take 2-3 weeks to prepare the wort. In addition, there is no unpleasant smell that spreads throughout the apartment.

Another popular question: "Do you need a turbo yeast top dressing?" Experts assure that all the necessary salts and trace elements are already included in their composition. In addition, you do not need to add anything to the mash. All you need is sugar or jam and

There are people who prefer to feed themselves. It will not interfere with or harm the finished product. Here are the most famous remedies:

1. Rye flour, which is brewed in boiling water.
2. Peas, steamed and boiled.
3. Raisin.
4. (can be in the form of crackers).
5. Nettle.

But again, all these funds can not be used, since turbo-yeast already has a special fortified supplement.

Another undoubted advantage of this product is that almost all sugar is consumed, and a large amount of alcohol is obtained. This is not typical of wines and their action is aimed at making low-grade drinks and developing special flavor notes. As a result, not all of the sugar will be fermented, and the yield will be much less than expected.

We understand the composition

Turbo alcohol yeast has a unique composition, due to which the fermentation process is reduced to 2-3 days:

1. A complex of vitamins and minerals.
2. Amino acids that enrich and nourish the wash.
3. Salts used as makeup.
4. Alcohol-resistant yeast.

As you can see, the composition is as natural as possible. There are no prohibited items. At the exit, the product turns out to be natural, because you don't need anything but water and sugar to make the wort.

Those who have previously used ordinary baker's yeast will probably remember the whole laborious process, which took 2 to 3 weeks. In the case of turbo yeast, all the inconvenience goes away and you can enjoy making the drink.

Can they be used to make baked goods?

You cannot use alcohol turbo yeast to prepare the dough. Any specialist will tell you about this. They are not designed to work with flour or other ingredients.

Do you want to know what happens to the dough if you put alcohol yeast in it? Absolutely nothing. It will not rise, and the food will have to be thrown away.

The main task of turbo yeast is to break down the sugar and, as a result, get the wort. They are not intended for anything else.

detailed instructions

Recently, turbo yeast has been chosen for the preparation of alcoholic beverages. The instructions for their use are quite simple:

• First you need to prepare a container in which the fermentation process will take place. It must be clean and tightly closed.
• Boiled water is poured into the container, the temperature of which should be about 30 degrees. Sugar is poured there, mixed until completely dissolved. It is not recommended to use it, it will affect the taste of the drink.
• About 1 liter of liquid is poured from the container, and a pack of yeast is added there. For the fermentation process to begin, the water must be at least 30 degrees.
• After the foam appears, the liquid with yeast must be poured into a common container.
• Then close the lid tightly and install the odor trap. This is necessary to remove excess carbon dioxide.
• Turn on the heating or provide the required temperature regime.

The process will be completed in 2-3 days.

It's time to make a choice

There are many brands of turbo yeast. But many advise using Alcotec products. Their advantages are that they have a whole chain of flavors:

• vodka;
• whiskey;
• gin.

In addition, there is a series of products that prepares mash in 24 hours.

The quality of the yeast is excellent. They received a lot of positive feedback. The average cost is 300-500 rubles for 1 package.

What are the positive aspects of alcohol yeast?

There are many benefits that turbo yeast has:

1. The cooking speed is 2-3 days, no more.
2. There is no foam that "climbs" through a closed bottle. There is no need to purchase an antifoam agent.
3. Large yield of the finished product, sugar is fully processed. The same cannot be said about other types of yeast: brewer's and wine.
4. Natural composition. There are no prohibited items.
5. Does not require preparation of top dressing. Salts and vitamins are already included in the composition.
6. Availability. Can be purchased at any store and supermarket.
7. Competitive pricing policy.

That is why most people prefer to use this product for making alcoholic drinks at home.

In the household, different types of yeast are used to make mash - alcoholic, beer, ordinary bakery and wine. Each type of such a product is characterized by special qualities and properties, it is worth familiarizing yourself with them in more detail. The article describes the characteristics of each species, this will help to make the most informed choice.

Using baker's yeast

High-quality baker's yeast is used almost everywhere in home brewing. The product is widely used for quick and effective fermentation of must based on sugar, grains, grapes and other berries.

The advantages of this type of yeast:

• Affordable cost;
• It is possible to buy at any supermarket;
• Comfort during use;
• The ability to store for a long time.

To make moonshine, you will need to take pressed, that is, raw yeast of the baker's category, add to the wort in a percentage ratio of 100 grams per kilogram of sugar. The rest of the yeast should be stored in the freezer, so it will not lose its qualities.

Baker's yeast for moonshine is sold in the form of a powder made from small granules. The product is packaged in sealed packages with a volume of 7 to 100 grams. This form of yeast is consumed at the rate of 15-20 grams per kilogram of sugar.

Important! If you need to quickly ferment sugar for moonshine, you should purchase special turbo yeast. In fact, it is a mixture of active and dry yeast, to which various nutritional supplements are added.

Alcoholic yeast for moonshine

At the moment, special alcoholic yeast for moonshine is becoming more and more popular. Many DIYers decide to add a product that is produced by Russian and foreign companies. These are special bred races that are indispensable in the process of obtaining alcoholic beverages, to which they need to be added in the right amount. Unlike baker's yeast, alcoholic yeast is characterized by a higher strength. Moonshine with them should be strong enough - up to 17 degrees.

Benefits of distilled yeast:

• The minimum level of foaming.
• Weak and more pleasant mash smell.
• Homemade moonshine ferments much faster.

The consumption of this yeast for moonshine is quite economical. As the instruction notes, approximately 2.5 grams of product should be added to a container for 10 liters of wort.

Brewer's yeast

The use of such yeast for making home brew at home is not recommended. Yeast gives a very low percentage of alcohol, contributes to the formation of a large amount of beer foam. This fact is confirmed by users who left reviews about the product.

Wine yeast for moonshine

If you need a higher quality moonshine starter, you should use special wine yeast. This is a special yeast population that is found on bushes and grapes. This type of yeast is a unique product that is used for making homemade wine or for the production of mash and moonshine. Wort can be made from a variety of raw materials. It can be a kilogram of grapes, berries or different fruits. The peculiarity of such yeast is based on the spontaneity of the fermentation produced. This feature allows you to get a variety of flavors of moonshine. It is wine yeast, the amount of which can be different, that is used to prepare a wide variety of wines.

Important! In the process of using such yeast, you need to carefully monitor the purification of the product. Neglect of this rule can lead to the ingress of extraneous microflora into the future drink.

The process of obtaining pure wine yeast is carried out in a special microbiological production. This is a special place where the method of reproduction of offspring from one cell is used. So you can get a product completely free from various impurities. Moonshine from it will be characterized by a unique quality.

Benefits of wine yeast:

• Alcohol resistance;
• Heat resistance;
• Cold resistance.

Very often yeast is used in the process of home brewing, carried out on the basis of grapes, as well as for the production of cognac or chacha.

Important! There is no need to choose wine yeast for the production of sugar moonshine. If a product of 17-degree strength is formed, then the sugar will not be absorbed very actively by the yeast and the fermentation process may stop.

Regardless of what product will be used for moonshine - bakery, wine, or where alcohol is based on, it is important after adding to ensure that the product is provided with optimal fermentation conditions. Otherwise, you will not be able to make the mash and the drink itself.

Condition for the life of yeast

If you just toss one kilogram of sugar and selected yeast into a container, stir and seal tightly for two weeks, the process may not even start. Repeating this process several times will not help either. To prepare a quality drink, it is important to follow the rules of life and yeast propagation.

Rules for storing and using yeast:

• Activation starts if the temperature is 22-28 degrees. A similar warm regime should be maintained throughout the entire cooking time, that is, more than one hour. The complete cessation of fermentation will be indicated by a sharp alcoholic smell that appears immediately after opening the lid.
• It is worth making the right choice of capacity. It is desirable that it be made of copper, glass, steel and stainless steel. The most correct option is to use glass containers, since all the others give a certain oxide, the wine drink acquires an unpleasant taste.
• The correct recipe for preparing alcohol involves the use of pure water. It should not be chlorinated, salty, hard, carbonated, or distilled. Even if the taste of the water is quite normal, it is not a fact that the moonshine will be prepared correctly. Braga works well if cooking took place in well or spring water. In this case, you need to use it on the day of collection.
• If the body of the fermentation vessel allows light to pass through, it should not be exposed to direct sunlight. Otherwise, fermentation will be impaired. To prevent this, the container must be very well closed with a cloth.
• It is equally important to install a high-quality water seal to remove carbon dioxide and to prevent air from entering the container with moonshine.

To make a quality product, the yeast drink must be thoroughly mixed. This should be done as carefully as possible, slowly, but reaching with a spoon to the bottom.

Ideal yeast feed

It is impossible to make a good product without providing special conditions for the yeast population in the drink. A high fermentation rate can be achieved by providing the following components.

Yeast feed:

• Phosphorus and ammonia salts.
• Microelements are needed all the time.
• B vitamins help well.

In order to obtain a large yield of moonshine with ideal taste as a result, it is worth using such a type of feeding as mineral fertilizers. Components such as ammonium sulfate, carbamide, ammofoska, superphosphate and saltpeter work well on the drink. Components such as magnesium, iron, zinc, boron and manganese act no less well on fermentation. These components are present in sufficient quantities in ordinary tap water.

Top dressing, which contains various vitamins and microelements, are made strictly in an industrial environment. One of the most popular options for high-quality feeding is a preparation made on the basis of dried casings of previously used brewer's yeast. No less effective are recipes made from various means at hand. These can be products such as:

What to make top dressing from:

• Boiled rye flour;
• The peas are very well boiled;
• Ground green malt;
• Raisins or dry grapes;
• Plain rye bread;
• Nettle leaves.

To get the most out of it, there are a few secrets to keep in mind. If a large amount of foam forms, it can be extinguished quickly and without problems by means of cookies crumbled on the surface of the drink. Just two pieces of regular store-bought cookies are enough. If a Saf-Levure product has been used, a small Saf-Moment sachet can be used to reduce a large amount of foam. All opened packages should always be kept in the refrigerator. You can use regular homemade raisins, as it will have a minimum amount of chemicals, unlike store-bought ones.

DIY yeast

Yeast can be bought ready-made, or you can do it yourself. There are many recipes for preparing the product.

Popular recipes:

• Potato... The product in the amount of two pieces must be grated. Everything is mixed with one tablespoon of sugar and aged for 12 hours. You need to use them right away, you cannot store them;
• Hop-based... A glass of dry product - hop cones - must be filled with two glasses of water. The composition must be boiled until the volume of the product is halved. Add a spoonful of sugar and three tablespoons of flour to the solution. Everything is thoroughly mixed and covered with a cloth until the product is aged for 2-3 days. After that, the composition is poured into ordinary glass dishes and placed in the refrigerator;
• Malt... Three cups of ground malt should be boiled for an hour in five cups of water. After that, you need to add a glass of flour and half a glass of sugar. The composition is kept in tightly closed bottles in a warm place for at least two days. Then everything is put away in a cool place;
• Berry... You will need to take a glass of unwashed raspberries, half a glass of unwashed rose hips, half a glass of sugar and a glass of water. All components must be combined and allowed to ferment in a warm place. After about three days, the wort will be ready;
• Grape... You will need to take a liter of unwashed berries, knead everything thoroughly with your hands and then add three tablespoons of sugar and one glass of water. The mixture should be allowed to ferment at a temperature of 20-22 degrees. the composition must be constantly stirred to prevent the formation of mold. It is advisable to store the composition in the refrigerator for 10 days, no more.

The consumption of homemade yeast for home brew needs to be slightly increased. The percentage should be 1 liter per 5 liters of wort.

Video about the choice of yeast for mash.

Yeast, regardless of the type, is the most important component of the fermentation process. This is a product that fills the drink with useful components, and not only starts the fermentation process. It is for this reason that it is so important to approach the choice of a product as competently as possible. If you make your own yeast, it is very important to carefully follow the basic manufacturing instructions.

Having high-quality yeast in your arsenal, you can proceed to the production of mash. are very diverse, you can surprise your friends and make moonshine with banana flavor. Also by clicking on the link you will find recipes: watermelon, grape, orange mash.

Alcohol is an integral part of our culture. On the shelves, it is presented in all its variety of types. Connoisseurs have ample opportunity to choose a drink to their liking. However, many people choose to make their own alcohol. In order to prepare the most popular folk strong drink - moonshine, you need to know which components must be involved in the fermentation process. Among them, one of the main ones is yeast. The product is a fungus that converts sugar into alcohol under the influence of enzymes. In the creation of high-quality alcohol, alcoholic beverages are indispensable. Belarusian producers have created a product that confidently leads the home brewing market.

What types of yeast are there?

Those who decided to join the glorious cohort of home-brewed moonshine producers should know that in the recent past, ordinary yeast was used to make moonshine, among which: baker's, wine yeast, from raisins, "wild", brewed, home-made "hoppy", "Saf Levure ", alcohol.

The latter product is a special alcoholic yeast, which is now increasingly used by home producers. Alcoholic Belarusian yeast is one of the most popular types.

What are they?

Alcoholic Belarusian yeast belongs to the products that are ideal for making moonshine. Their vital activity takes place at the temperature required for the manufacture of mash.

Yeast is highly resistant to high alcohol content, which supports its function. After reaching the strength of the mash, part of the yeast (about 15%) dies. You can not only buy a pure yeast culture, but also withdraw it yourself. But many people today buy this product in specialized stores. Mostly craftsmen prefer professional production of yeast.

Alcoholic Belarusian yeast is very popular among lovers of homemade moonshine. Their use ensures the achievement of 15-18% alcohol concentration in the wash, which contributes to an increase in the volume of the finished product. In this indicator, they are ahead of all other types of yeast. Weak strains are killed with alcohol. The sourdough contains the strongest, highly alcohol-resistant. This eliminates the presence of yeast aromas.

In addition, according to numerous reviews, when using alcohol yeast, the fermentation of the mash will be uniform, the alcohol yield increases slightly. The mash becomes ready for distillation after 6 days. The moonshine will be free of harmful impurities: acetone, aldehydes, therefore, it eliminates the need for additional purification with filters made of coal, potassium permanganate, as well as the use of other purification methods.

Alcoholic Belarusian yeast for many is the best option for making moonshine. If they are not available, it is permissible to use brewer's or bread, rarely wine yeast.

How is mash made?

The amount of yeast is calculated by the volume of liquid: 10-40 liters or more. For 20 liters of filtered pure water, 65 g of yeast and 5.5-6 kg of sugar are enough. Sugar is added in several steps. The composition of the water is of great importance for obtaining high-quality wash. It is necessary to have filters for cleaning it. Water should not be chlorinated, contain impurities of metal salts. Its softness and oxygen saturation play a significant role. It is not recommended to use boiled water, as the yeast bacteria need to breathe. In the absence of filters for water purification, you can use bottled water. Pure melt or spring water is also used.

Equipment

For moonshine, a 30-liter tank is required; safe food grade plastic is a relatively cheap material option. Ceramic or glass tanks are also used.

The dishes used must be equipped with a tap to drain the mash underneath. This will eliminate the need to pour the contents of the container with the finished wash into the distillation apparatus through the top. The process of making mash requires the mandatory presence of a water seal, a lid for closing the container and a heater.

A water seal is needed to ensure the release of carbon dioxide formed during fermentation. It also prevents outside air from entering the container. It is attached to the lid of the container. You can use a special or homemade water seal - a medical rubber glove with a small hole in the little finger.

The heater is designed to maintain a constant temperature during fermentation. If it is absent, use an aquarium heater. The cord from it is passed through a sealed hole that does not allow moisture to pass through, taken out to the outlet.

Activation

Yeast is a living bacteria. Their comfortable development requires maintaining a constant temperature (up to 30 degrees). It is this heat balance that ensures the active absorption of sugar and the production of alcohol.

At the beginning of the process, be sure to activate the yeast. To do this, clean water in a volume of 2 liters is heated to 30-35 degrees, after which it is poured into a small container. Add 100 g of sugar to the prepared water and mix carefully. After that, 65 g should be measured from a pack of alcoholic yeast and poured into the resulting sugar solution. Then you should once again thoroughly mix all the liquid, cover with a lid and leave to "reach" in a warm place for 1-1.5 hours. After the yeast "wakes up", the volume of the solution will increase, characteristic bubbles will appear, or a slight foam may appear. This indicates that the yeast has activated and can already be used.

Fermentation

Filtered water in a volume of 20 liters is poured into the main container, the heater is turned on. The water temperature is brought to 30-32 degrees.

An automatic heater maintains the required temperature balance throughout the entire process. Sugar dissolves much faster in warm water than in cold water. Add 3-3.5 kg of sugar to the main container with water and mix diligently until complete dissolution. Pour the fermented yeast into the main volume and mix thoroughly again. The reservoir is left open for 6-7 hours. Then it should be tightly closed with a lid and a water seal should be installed on it.

After a while, a characteristic gurgling will appear - this is a sign that the yeast has begun to work, and the resulting CO 2 is coming out of the container. After two days, open the reservoir, add another 1 kg of sugar and dissolve, stirring the mixture thoroughly. After two days, the procedure should be repeated again. Fermentation usually takes 7-15 days. In this process, the quality of the ingredients and the observance of the temperature regime are of great importance. When the gurgling stops in the mixture, the mash is considered ready.

Dried yeast (250 g)

Alcoholic Belarusian yeast enjoys well-deserved attention of connoisseurs of homemade alcohol.

According to reviews, the product is ideal for fermenting a variety of sugar-containing and starchy raw materials, ensures smooth and fast fermentation.

Belarusian alcohol yeast (250 grams per pack) is very convenient for transportation. The manufacturer guarantees the duration of their storage. One teaspoon of the product corresponds to 15 g of fresh

Description

Alcoholic Belarusian yeast is presented in vacuum packaging. This ensures that they can be stored unopened for at least a year.

Thanks to the tightness of the package, the yeast is conveniently stored, and the stable quality of the product is guaranteed. One pack is enough to get up to 80 liters of home brew (18-20 liters of 40-degree moonshine). Belarusian alcohol yeast is stored in a dry place (t up to +15 ° C).

Manufacturer

Dried alcoholic product is produced at a yeast plant in Minsk (Belarus). In its manufacture, a specially developed strain is used, which contributes to the maximum fermentation of sugar and an increase in the strength of alcohol.

Thanks to the use of Belarusian-made yeast, the alcohol is of the highest quality. This result cannot be achieved using a pressed or baked product. The level of product quality is guaranteed by the enterprise.

Specifications

• Production: Minsk Yeast Plant (Belarus).
• Vitality rate: 84%.
• Humidity parameter: 7.5%.
• Vacuum package weight: 250 g.
• Organoleptic: in accordance with the norm.
• Shelf life from the date of production: at least 12 months. Store in a cool dry place (t up to + 15 ° C).
• The storage time is indicated in accordance with the requirements of GOST Belarus for food products.

Dignity

Belarusian alcohol yeast (250 g) reviews on the Internet are called one of the best for obtaining high-quality moonshine. The advantage of the product over analogues is noted. Consumers note that mash based on Belarusian alcohol yeast has a pronounced aroma and full taste. The experts' assessments are the most favorable:

• The product is bred under special conditions. It is optimal for use in home alcohol production.
• Yeast is completely safe to use.
• The raw materials in them invariably retain their qualities.
• The use of alcoholic Belarusian yeast ensures the maximum yield of pure alcohol.
• The products are distinguished by a high fermentation rate.
• This yeast is very easy to use. Even a beginner can do it.
• The product suppresses negative microflora in the mash.

Belarusian alcohol yeast: reviews

Netizens describe the product quality as excellent, which simply has no equal. alcoholic Belarusian, according to reviews, ferment almost odorless. They perfectly maintain the price-quality ratio. According to users, Belarusian alcohol yeast is the product that is ideally suited for the production of high-quality moonshine.

Instructions

The reviewers call this product specific, not subject to general requirements. Since Belarusian alcohol yeast is presented in an inactive dry state and is clothed in a double sealed package, in fact, their shelf life is longer than indicated by the manufacturer: from 5 years. Yeast is used in two stages: activation (dilution) and fermentation. We will describe the process in more detail below.

Since alcoholic Belarusian yeast is in a dry state, it, like any other yeast, must be activated.

This is done as follows. Measure the required amount of yeast, calculating the planned volume of fermentation: 10-40 liters or more. For 30 liters of water, you need to use at least 50 g of yeast (1/5 of a pack). To dilute the yeast, use small dishes (1-2 liters). Pure warm water (t 32-35 o C) is poured into it at the rate of: 50 g of product - 1 liter of water, add sugar or honey (50 g). Set for 6 o'clock in a dark place without drafts.

Belarusian alcohol yeast (a recipe compiled by network users contains this recommendation) is also activated by the following method of rehydration. The authors of the reviews advise to dilute the contents of the package first in a small amount of drinking water with sugar dissolved in it (water - 0.5 l, sugar - 140 g). The water temperature should be, as in the previous recommendations, 30-35 o C. Then everything must be thoroughly mixed so that the mass becomes homogeneous and kept for 30 minutes. After this time, the yeast is ready for use.

In order to optimize the fermentation process, reviews recommend strictly adhering to the proportions of all ingredients. This will ensure that the best mash quality is obtained. In addition, the time spent on the fermentation process can be minimized.

While the alcoholic dried Belarusian yeast is activated, the wort should be prepared. For this, sugar (jam or honey) is diluted in water. The best way is to put a large saucepan or pot on the stove and gradually add sugar while it is heating. When the sugar stops dissolving, the water is poured into the main fermentation vessel and the process is repeated again.

For 30 liters of water, sugar is added in two passes in an amount of at least 6 kg: 3 kg are added immediately, the remaining 3 kg - after 2 days. After a short time (usually after 6 hours), Belarusian alcohol yeast begins to revive, rise, and foam appears. This means that they are ready to be added to the main volume - 30 liters. Belarusian alcohol yeast (user reviews confirm this) do not produce abundant foam. The optimum temperature for their work is 30-32 o C.

Users draw the attention of beginners to an important point: when adding yeast, it is necessary to monitor the temperature of the wort. Temperatures above 35 degrees are fatal for them.

With the help of Belarusian yeast, glucose, maltose, sucrose, galactose and raffinose are fermented (by 1/3). The duration of fermentation can be from 6 to 12 days, depending on the conditions created.

The fermentation process can be accelerated. Users recommend increasing the yeast portion by 1.5-1.8 times for this. In addition, it is noted that the quality of sugar is currently quite different. It is known that there are "sweet" and "non-sweet" sugar. When working with yeast, users are advised to take this circumstance into account. It is possible to achieve an increased (close to maximum) strength by using Belarusian dry yeast together with another product. Wine yeast is used as a supplement.

Classic sugar mash

Craftsmen in the networks shared how they use dried Belarusian alcohol yeast for the preparation of classic sugar moonshine.

Mash recipe:

• For 40 liters of water, at least half a pack of yeast should be used - about 120-130 g.
• Pour clean warm water (32-35 о С) into a container in a ratio of 1:10, add sugar (for 1 liter - 50 g) and yeast (about 120-130 g). Mix everything carefully and let stand for half an hour.
• The yeast activation time should be used to prepare the wort: pour sugar (10 kg) into warm water (40 l) and stir it thoroughly.
• After the yeast "fits" (this can be seen by the characteristic foam that appears on the surface), they should be added to the container with the wort.
• To create a protein environment for yeast, dry crushed peas (400-500 g) are added to the wash (40 l).
• The container is closed with a lid with a water seal and placed in a warm place for fermentation.
• The optimum temperature range for a container with home brew is 27-32 degrees.

Another option

Users of the networks offer them to take advantage of those who have appreciated the advantages of Belarusian products and want to know how mash is made differently using Belarusian alcohol yeast.

• To activate the product, pour half the water into a 3-4 liter saucepan.
• Pour sugar (4 tablespoons), yeast (80 g) there and mix everything carefully.
• Stir again after 5 minutes.
• Prepare a fermentation vessel.
• Pour 5 kg of sugar into it, pour water (20 liters) heated to a temperature of 45 degrees. Do not fill the container to the brim: fermentation may cause foam.
• Stir sugar in water vigorously until completely dissolved
• Add activated yeast, stir and close with a tight lid. In the first three days, the mash should be stirred 1-3 times a day.

The mash ripens within 1-2 weeks. The ideal conditions for this are darkness and warmth (t 25-30 degrees). You can speed up fermentation using a heater, for example, an aquarium. Alternatively, you can put the fermentation tank on a warm floor (to a warm radiator). If it is not possible to use a heat source, you can simply wrap the container with a blanket.

Conclusion

The ability to brew moonshine has come to people since ancient times. Since ancient times, the gifts of nature have been used to make home brew. Some ancient recipes have survived to this day. They are successfully used by lovers of home quality alcohol. In the arsenal of each moonshiner there is his own proven recipe for making a strong drink.

The choice of yeast for use in the process is highly individual. Alcoholic Belarusian yeast, appreciated by true craftsmen, occupies one of the leading places, according to experts.

Let's figure out how to put the mash using different types of yeast.

In principle, any of the listed types are used in brews, although it is better to give preference to alcoholic ones. Regardless of the species, it is important to use them fresh and in the right proportion. The main thing in this business is to observe the exact ratio of ingredients. So, for the required amount, you need to be able to calculate yourself.

So, how much yeast is used per 1 kg of sugar:

• Raw (meaning alcoholic or bakery) will need 100 g.
• Wine yeast is required least of all - only 2 - 4 grams.
• It is necessary to use alcoholic yeast, based on the type. For example, dry will need 15 -20 g.

This difference is explained by the composition of the pressed (raw) yeast: it consists of 75% water and 25% of the yeast itself (approximately).

It should also be noted that for every kilogram of sugar, 4 liters of water are required. If you ignore this proportion and do everything "by eye", a quality product will not work.

Mash preparation rules

First, let's note the general rules for making mash. Would need:

• the required volume with a lid, so that it is filled by two-thirds of the volume, since the mash will certainly foam and rise during the fermentation process, so it needs a supply;

The best are plastic containers for food purposes, which are gradually replacing even popular ones in the recent past.

Under no circumstances use galvanized containers that will fill moonshine and compounds that are more hazardous to health!

• to make mash from sugar, it is better to take a small-sized product in a cellophane package for 1, 3 or 5 kg. Here, the weight is accurate (as opposed to large bags, from which craftsmen "grind" sugar in kilograms), and it is convenient - the right amount is poured right away;
• they take clean and warm water, 28 - 30 degrees, no longer needed;
• mandatory is fermentation of yeast... This procedure performs two functions at the same time: firstly, this way you make sure that the product works, and secondly, further fermentation will go faster.

It is necessary to breed all types with warm water, wait until they come up with a hat and only then add to the mash.

Some species, even properly bred, do not ferment well, they need additional activation. What to do in this case?

Suitable for activation additives, both purchased and those that are at home at hand - candied or unsuccessful jam, boiled peas, bread, old cookies. All this is processed by yeast and maturation is more intense.

The calculation of how much sugar and yeast is needed is made according to the above proportions.

On wine

Many distillers liked wine yeast because it gives a product that is least filled with harmful impurities: moonshine turns out to be pure even from one distillation, does not stink at all and has no aftertaste, which is especially noticeable when using baker's.

Using wine, make mash with inverted sugar... You also need “ lure". For example - a little sugared jam (a proven option), or even a piece of bread, crumbled cookies, dried fruits or raisins - steamed and twisted in a meat grinder.

The cheapest option is Zimasil Swedish or Italian production. 10 grams, according to the manufacturer's recommendation, is enough for 45-50 liters of mash. But, if you believe the practices of home brewing, then the amount of yeast for a mash of 50 liters should be twice as much, that is, 20 g.

The small amount is also a huge advantage. When using wine yeast, it is enough to select 5% of the heads, and this is still with a margin. Body output will also be greater before the tails are cut off than with other species.

On dry

Turbo or active (we are talking specifically about alcohol, such as pacmaya yeast) provide good organoleptic properties... The resulting moonshine can by no means be called smelly (as is often the case if raw are used). But they also fall short of the quality of wines. This is a kind of "golden mean".

Opinions differ regarding mash made from Belarusian alcohol yeast (dry). Some people like them, others consider them disgusting: they wander too long (three weeks, or even longer), the mash does not gain above 12 °, the yield of moonshine is lower than usual.

And the main complaint is that it is impossible to dilute the yeast, since it does not dissolve well, even if it stands all night in warm water. The topic is discussed on the forums. But, apparently, the main thing here is personal experience, and adherence to the recipe plays an important role.

There is a suggestion that has been proven in practice - after soaking, turn on the blender (if it is with a bowl, stir it right in it) and beat the yeast for a couple of minutes. After that, the process goes on intensively.

On raw (pressed)

Raw alcoholic Belarusian yeast (as opposed to dry) has a positive rating, they are famous everywhere, there are also excellent domestic brands: Voronezh, Record, Standard other. Their advantages:

• low price and cost of the finished product;
• the amount of alcohol in the mash can reach 18 or even 20%. At bakeries - maximum 12%!
• not strong foaming, which allows you to fill the container with mash not by 2/3 of the volume, but by ¾;
• moonshine with alcohol yeast is guaranteed to have only a faint smell;
• if you need to quickly get a distillation product, it is better to use those labeled Active or Turbo and additionally feed them.

The simplest recipe for 20 liters of water will look like this:

• sugar in the mash (based on the required proportions) should be 4 kg;
• raw yeast - 400g.

Based on the indicated amount of ingredients, you can get about 2200 ml of moonshine with a strength of 45 ° for alcohol and about 2000 ml for bakery.

Optimal amount

Both the lack and the overconsumption of yeast negatively affect the quantitative and qualitative indicators of moonshine.

1. An insufficient amount provokes weak fermentation. As a result, the home brew is gaining strength and the final product will be much less than expected. If at the end of the first day after the mash has been delivered, there is no foam head, then there can be two reasons: low temperature of the wort and / or lack of yeast. Remedy: warm up and add!
2. Overabundance- also bad. Yeast is needed to process sugar into alcohol. They work (depending on the species) until the alcohol level in the brew is 12 - 18%. Then they die, but leave behind a sediment and a persistent unpleasant smell, which will certainly be transferred to the moonshine.

Limit the consumption of yeast strictly, only in this case you will get the correct and optimal organoleptic raw alcohol.

Yeast largely determines the technology and quality of the product produced. There are a great variety of them, for different requirements and technologies. Currently, about 1500 yeast strains are known. Many of them have unique properties, but the information below applies to yeast used in home brewing. The purpose of this page is to help you figure out which yeast for mash is best in relation to your conditions.

WHAT YEAST IS BETTER FOR THE BRAND

You can slightly reduce costs by reducing the amount of yeast, but you need to remember that yeast has a life time of about 10 days under optimal conditions (temperature, nutrition), this time cannot be exceeded. With a decrease in temperature and lack of nutrition, the life of the yeast increases.
Under mash conditions (temperature of about 30 degrees, the presence of sugar, lack of oxygen) yeast cells do not multiply, but begin to fight for life, with maximum intensity converting sugar into alcohol and carbon dioxide.
This is exactly what we need.

GENERAL INFORMATION

The end of fermentation is possible for two reasons:
The first- all the sugar is processed, the yeast is left without nutrition and dies. Such a wash can be distilled, but the possible yield of moonshine will be reduced, since the alcohol content is not maximum.
The second- the percentage of alcohol in the mash has reached the maximum possible for a given yeast strain (usually about 12%), the yeast dies, and fermentation stops. This is just the maximum yield of alcohol from the mash, but the amount of sugar should be optimal. That is, by the time the yeast begins to die from alcohol, the sugar must be all fermented.
This is the optimal proportion of mash - see the Sugar mash page.

PRESSED YEAST FOR THE BRANCH

It is imperative to try and evaluate the suitability for the wash, much depends on the specific manufacturer.
Such yeast can be used without fermentation, that is, grind and pour into the mash (then stir). But to assess their quality, it is recommended to break them, as described on the Sugar Braga page. By doing so, you can evaluate the quality of the yeast and avoid losses if the yeast does not work (storage conditions, shelf life).
It is quite possible to use, the technology is debugged, no problems. The main disadvantage is that it must be stored in the refrigerator, and even then the shelf life is very limited.

DRY YEAST FOR MERRY

IMPORTANT! Don't try Saf-Moment. This yeast is only for baking, it does not work in the mash.

ALCOHOL YEAST FOR BRANCH

TURBO - YEAST FOR BRANCH

CONCLUSION

Advantages of alcohol yeast:
First... They are characterized by increased resistance of yeast to ethyl alcohol. They work in mash up to 18% alcohol content. This means that we will get more moonshine from one batch.
Second. Less harmful impurities in the wash, you can apply a simpler cleaning.
Disadvantages of alcohol yeast:
First. Less availability. Can only be purchased in specialized stores or online stores.
Second. The price is much higher.
Third. When settling the wash with bentonite, more bentonite is required.
In many cases, this yeast is preferred. They are not so expensive, and you can buy in advance, they are stored for a long time.
But if we consider it in relation to my technology, then it is not necessary to use this yeast.
First. A larger yield of moonshine is not needed. Now I get 3 liters of moonshine from a batch with a strength of 40 ... 45 degrees. It is convenient to store and make tinctures - in three-liter jars. There is no need to split the parties.
Second. With the purification technology available, I did not feel the difference in quality depending on the yeast. That is, the available technology removes all harmful impurities.
Therefore, to use them or not - you need to decide individually.
Below is a photo of one type of alcoholic yeast.