Fermentation is a complex process of decomposition of organic substances, the stable course of which is impossible without a water seal. There are ready-made devices on the market, but they do not always fit the container used. Manufacturing a water seal from improvised means takes a few minutes, and the cost of the product is a penny.

The process of processing sugar into ethyl alcohol is accompanied by abundant release of carbon dioxide. Accumulating inside a hermetically sealed container, it creates high pressure, which will inevitably lead to its rupture. To avoid this, the gas must be vented, but simply opening the lid will not solve the problem.

While the container is hermetically sealed, the bacteria in the wash are not active. But as soon as oxygen gets inside, they begin to multiply and convert alcohol into acetic acid. The result is not wine, but an acidic, unusable liquid.

To prevent this from happening, a one-way valve is installed on the container, which is called a water seal - it removes carbon dioxide, but at the same time prevents the access of oxygen. In addition, the device allows you to control the fermentation process and determine the degree of readiness of the mash.

Watch a video that explains what a water seal is, why you need it, and how to make it yourself:

Making a device from improvised means

It is not difficult to make a water seal on your own, you do not need expensive tools and materials for this - you just need to choose the model that is most suitable in this situation. There are several popular designs that have been proven effective over time.

Classical

The most common design, characterized by simplicity and reliability.

To make it you will need:

• lid or stopper;
• flexible tube;
• glass jar with a capacity of 0.5 liters.

Manufacturing process:

1. A hole is made in the center of the lid along the diameter of the tube.
2. The tube is inserted into the hole.
3. The junction is sealed with plasticine, wax or silicone glue.
4. The lid with the tube is put on the container with the wash.
5. The other end of the tube is lowered into a jar of water, so that it does not rest against the bottom.

The disadvantage of such a device is the possibility of an unpleasant odor in the room. You can solve this problem by putting a two-hole lid on the jar. The tube from the fermentation tank is inserted into one and lowered into the water. Another tube is passed into the second hole so that its end is above the water level. The free end is displayed in a window or sewer, thereby ensuring the removal of carbon dioxide outside the room.

Attention! The classic odor trap is allowed with maximum precision determine the readiness of raw materials. If there is no bubbling in the liquid for a day, then the phase of active fermentation is over and the mash is ready for further processing.

For a classic water seal, it is advisable to use a silicone tube - when in contact with alcohol-containing liquids, it does not change its characteristics and does not emit an odor. The easiest option is to purchase a dropper at the pharmacy. It has a rubber tip at the end, which does not require sealing when installed in the hole in the cover.

Medical glove

The fastest and most affordable option, but not the best one.

This method is mainly used by women, since no male skills are required to make a water seal from a glove:

1. The glove is put on a container with a wash and tied at the base with a strong thread.
2. One or more fingers are punctured with a sewing needle to release gas.
3. The emitted carbon dioxide will inflate the glove. When the fermentation process is over, it will deflate and hang on the container.

The medical glove is suitable for use on containers with a wide mouth. It copes with the task no worse than more complex hydraulic locks, but it is advisable to use it on containers less than 20 liters - a large volume of emitted gas will simply rupture it. Another drawback is the unpleasant smell of mash in the room, and nothing can be done about it.

Attention! A condom or balloon can be used as a water seal for containers with a narrow neck.

Cotton plug

To block the access of oxygen to the wash, the neck of the container is plugged with a piece of cotton wool or other porous material. Not a very reliable method, but for emergency use when there are no other materials at hand, it is quite suitable.

The structure of the cotton wool allows carbon dioxide to escape, but does not provide complete tightness. Especially when the intensity of fermentation decreases and the gas pressure decreases, at this point oxygen gradually begins to penetrate into the bottle. The disadvantage of using cotton wool is also the inability to visually determine the degree of readiness of the mash and an unpleasant odor in the room.

"Quiet"

When using a classic water seal, the release of gases is accompanied by the sounds of gurgling. During the day it is practically not noticeable, but at night it causes irritation in some people.

A silent odor trap can be made from a transparent silicone tube with a diameter of 12-14 mm and a length of 40-60 cm:

1. One end of the tube is inserted into a hole on the bottle cap and sealed with a plastic material.
2. The tube is rolled up so that a loop is formed on it, and the other end is sticking up and fixed with tape.
3. A small amount of water is poured into the tube, which forms a water seal in the loop.

The carbon dioxide will pass through the water loop in small bubbles without making any sound. The disadvantage of this method is evaporation and splashing of liquid during strong fermentation. To eliminate it, a cap is inserted into the free end of the tube, which allows the gas to pass through, but retains the liquid.

From a syringe and dropper

It will take literally 5 minutes to make such a water seal. and a minimum of materials:

• 2 syringes of 10 ml and 50 ml;
• dropper;
• scotch tape or elastic band.

Manufacturing process:

1. The fittings are removed from the syringes.
2. A syringe with a smaller volume is hermetically fixed with the nose up in the opening of the lid of the fermentation tank.
3. The second syringe is fixed to it with tape or an elastic band with the nose down.
4. A tube of the required length is cut from the dropper and the internal filter is removed.
5. Connect the spouts of the syringes with a tube so that there are no kinks on it.

The result is a design in which a small syringe is used to collect gas, and a second, filled with water, prevents oxygen from entering the bottle.

Shop shutter for wine

Store locks, unlike home-made locks, are compact and do not require assembly.

There are two main types of devices commercially available:

• two-chamber shutter;
• the shutter of the glass type.

The two-chamber shutter is made of food grade plastic. It has a monolithic design and consists of two flasks connected in series. A similar device has a device made of two syringes and a dropper.

The tightness of the connection with the fermentation tank is ensured by a special rubber stopper, which is mainly sold separately. The device significantly increases the height of the container, which is not always convenient when stored in a cabinet.

Experienced moonshiners and home winemakers are well aware that the organization of a stable fermentation process is almost impossible without the use of a water seal. Although now stores offer a huge assortment of all kinds of models and modifications of such devices, it will still be much easier and cheaper to make such a design yourself.

Why do you need a water seal

The fact is that during the fermentation process there is an intense release of carbon dioxide, the accumulation of which contributes to an increase in pressure in the container, and this can provoke an explosion. Therefore, it is imperative to remove carbon dioxide, but to do this in such a way that oxygen does not penetrate into the fermentation tank. Otherwise, microorganisms are activated converting alcohol to acetic acid. Without oxygen, these bacteria are inactive.

Some experts believe that a water seal is by and large not needed in the manufacture of home brew, since the fermentation process of the moonshine base is quick and violent. However, most experts are of the opinion that such a design is still necessary, especially when fermenting beer or wine. And the oxygen that gets into the wash will provoke the multiplication of unwanted bacteria and the formation of unnecessary elements. In addition, the water seal protects the mash from the penetration of foreign microorganisms that will interfere with the fermentation process.

A water seal is essentially a valve that expels carbon dioxide and at the same time prevents oxygen from entering. Without this construction, the preparation of homemade alcoholic beverages is impossible, because instead of young wine, you run the risk of getting hollow vinegar.

Varieties of water locks

There are several specific types of closures.

Classic (can, tube, lid)

This is the most reliable and easy-to-manufacture option. A hole is made in the lid of the can, into which a tube is inserted, and already into it - a flexible hose of the same diameter. The junction is sealed with glue. The other end of the hose is lowered into a container of water. Design flaw: when using a small diameter tube, there is a possibility that the odor trap will become clogged with foam, therefore it is recommended to use a large diameter tube.

The design can be improved according to the principle a dry greenhouse, removing an unpleasant odor and gases directly into the sewer. To do this, a jar, 1/3 filled with water, must also be closed with a lid, in which two holes must be punched. In the first, you need to install a hose coming from the fermentation tank and drown it in water. Remove the hose from the second and take its end into the sewer pipe. He should not touch the water in the bank. Thus, a barrier has been created that prevents the penetration of unpleasant odors into the apartment.

From a medical glove

This design, in fact, is not a water seal, since water is not used here. However, this method is fully can be called folk.

An ordinary medical glove is put on the neck of the fermentation container, which is tightly fixed at the base (you can use electrical tape or an elastic band). A puncture is made in the finger (or several) with a needle, as a result of which the gas comes out of the can, but oxygen does not penetrate inside. Ideal container for the use of such a shutter there will be bottles or cans with a large neck with a volume of up to 15 liters.

It is believed that mainly women use the glove block, since this method does not require improvised tools and assembly. In addition, by the state of the glove, it is easy to determine the end of the fermentation process - it is deflated, which means that you can proceed to the distillation of the mash.

Cotton wool shutter

The water seal can be made from ordinary medical cotton wool. To do this, a cotton ball is tightly inserted into the neck of the fermentation tank. In the early stages of fermentation, the porous structure of the cotton wool prevents air from entering, but at the same time releases carbon dioxide. But this method cannot be called completely sealed. The main disadvantage is the difficulty in determining the end of the fermentation process. A small plus is the sterility of the material... In general, such a shutter is not popular and is used only in the absence of other means.

Using a syringe and dropper

A water seal for fermentation can be made from almost any materials at hand. Medical syringes and droppers are also widely used for this purpose. They are just as sterile as vata, but their mechanism of action is more efficient. For the manufacture of a reliable water seal you will need the following materials:

• syringe 15 ml;
• 10 ml syringe;
• dropper;
• fasteners (twine, elastic band, scotch tape).

We release all the devices from the packages, remove the fittings from the syringes, cut off a piece 3 cm long from the dropper. We also remove the internal filter of the dropper. The hydraulic seal is assembled according to the following scheme:

1. A 10 ml syringe must be inserted into the dropper with the nose down.
2. Attach the other syringe to the first in the opposite direction (nose up), using tape or an elastic band.
3. Connect both spouts with a cut piece of tube without kinks or creases.

It turned out a device where carbon dioxide is collected in a small syringe, and water is in a large one.

From the dropper

The odor trap for mash or wine can only be made from a dropper. Close the bottle with the mash with a plastic cap, in which to make a hole by sticking the needle from the dropper. Fasten the dropper to the lid, and lower the other end of the tube into a container of water... The principle of operation of such a shutter is similar classic version, using a plug and a hose. The stage of fermentation is determined by the behavior of the tube in the water, calmness or seething.

Purchased shutters differ from self-made ones in their compactness. There is no whole system of cans, hoses, pipes and other bells and whistles here. The main advantage is that this design does not require assembly. There are two types of factory seals:

Mash fermentation tanks

To prepare good foundation for the future moonshine, it is necessary to have not only high-quality ingredients (yeast, sugar, etc.), but also the appropriate capacity, the volume of which should be quite large. In addition, one should take into account the moment that the liquid inside will begin to ferment and release a lot of foam. Therefore, the fermentation barrel must be selected 30% larger in volume.

The type of material also affects the quality of the wort. At the hardware store, you can buy a special container for making mash. Such a container is equipped with a special device, that is, a water seal. You can also use the regular kitchen utensils made of stainless steel.

Choosing a fermentation vessel with a water seal is not an easy task, although at first glance it seems that nothing is easier. The main thing here is to understand how microorganisms convert sweet mash into alcohol, and in general, what kind of reactions take place under the lid. The cooking process for almost any alcoholic beverage implies fermentation, which takes place in a special jar. It can be made of different materials, differ in volume, and also have additional devices, for example, a water seal.

The following types of containers can be used for fermentation:

• homemade designs using improvised means;
• purchased models with an additional element that is attached to a special tank or is already built into the tank.

In the first case, strict adherence to the rules of assembly and operation is necessary, otherwise the process of correct and complete fermentation will be disrupted.

The main requirement for water is its suitability for drinking. Also, the fermentation process can be delayed due to the use of too hard water. The water for the mash should not be boiled, since in this case it loses oxygen, which is necessary for the life of the yeast. It is not recommended to prepare wort from very soft or distilled liquid, as it lacks trace elements necessary for yeast - this can slow down or hinder their development.

What yeast to take for cooking

This issue should be taken very seriously. Experienced moonshiners recommend using the following types of yeast:

• Dry yeast. Of the proven, well-proven, SAF-LEVURE can be distinguished.
• Pressed baker's yeast is often used to make mash, which has also shown excellent results.
• Special yeast for alcohol. If you can get your hands on them, that would be ideal.
• Fast dry yeast (for example, saf-moment) should be used with great care, since they often do not ferment and give a low percentage of alcohol in the brew.

If the mash gives a lot of foam, you can use the popular advice: pour crushed cookies into the fermentation tank or pour a bag of fast baking yeast, which for some reason can extinguish the foam.

Normal development of yeast in the mash

If the yeast in the mash feeds only on sugar, it does not feel very comfortable and will work poorly. In addition to sweetness and water, they need minerals. Without them, the fermentation process is also possible, however, there is an allocation a large number harmful impurities, That's why sugar mash it is recommended to feed. Basically, yeast needs elements such as phosphorus and nitrogen. Therefore, ideally, for each kilogram of granulated sugar, 3-4 g of superphosphate and 1.5-2 g of ammonium sulfate should be added. Instead, you can put a complex mineral fertilizer (1 teaspoon), such as nitrophoska, into the wash.

But you can do without chemical additives, using some food containing the required elements. For example, you can add crushed fruit-berries or freshly prepared fruit juice to the mash. Also, a good effect is given by bread (preferably black) or crackers. In addition, for feeding the yeast, you can use well-boiled grain raw materials in a proportion of 0.5-1 kg / 10-15 liters of mash.

Do not use for this purpose tomato paste as some specific manuals recommend. This method was used in the 70s of the last century, when all kinds of thickeners, dyes, emulsifiers, stabilizers, but most importantly, preservatives that inhibit the growth of yeast were added to the paste. The same applies to many canned fruits of the factory production.

Why does the braga wander badly

There are several factors that prevent normal fermentation. These could be the following reasons:

• little yeast added;
• the room is cool;
• lack of nutrients - feeding is needed;
• poor quality yeast.

Using the advice and recommendations of experienced moonshiners on the manufacture or purchase of ready-made fermentation tanks with a water seal and knowing how to make high-quality mash, you can provide yourself and your loved ones with strong home-made moonshine, which you will not be ashamed to put on the table on a holiday.

Attention, only TODAY!

What is a water seal and why is it needed? All recipes for the preparation of drinks in need of fermentation use a water seal. After all, the fermentation process is accompanied by the release of carbon dioxide. And the access of oxygen from the air leads to the fact that our drink is not fermented, but sour. This is where a water seal comes to our rescue. It is just designed to release carbon dioxide and prevent contact of the drink with air.

How to make a water seal for wine

There are a huge variety of types of water seals on the market, but often they either do not fit our packaging, or just when we need them, they are not on sale. However, you should not despair. After all, at home there are almost always several items that will help us make a water seal for the mash with our own hands.

How to make a water seal for wine with your own hands

This will be one of the easiest options. True, it is somewhat limited in use. It can be successfully installed on any glass jar... To do this, take an ordinary medical rubber glove. Its peculiarity is that it is very elastic and easily stretched.

• We pierce a hole in one of the fingers of the glove with a needle.
• We put the glove on the neck of the can and fix it tightly on the neck.

Such a shutter is sometimes called "Greetings to Gorbachev." During fermentation, gases fill the glove and it inflates. The hole in the pin is enlarged and excess gas is released through it. The end of the fermentation process is evidenced by the lowering of the glove.

• You can use a balloon instead of a bottle glove

Dripper water seal

For this hand-made water seal, we will use part of the dropper that serves to supply air to the bottle.

• We close the container with a plastic lid or cork.

• We pierce it using a dropper needle

• We lower the free end of the dropper tube into a container with water.

Now carbon dioxide will freely come out through the tube, and the water will prevent air from entering the can. The fermentation process is controlled by air bubbles that float up in a jar of water. The termination of the release of air indicates the termination of the fermentation process.

DIY wine odor trap

In the case of large containers - barrels, it becomes necessary to drain large quantities carbon dioxide. When using plastic barrels, we can use standard bronze inserts for plastic containers.

• bronze inset. It can be purchased at any hardware store.

• Drill a hole of a suitable diameter in the lid.

• We fasten the insert.

• We connect a flexible hose to the inset.
• We lower the other end of the hose into a container with water.

The fermentation process is considered complete when the release of gas bubbles from the hose stops.

Thus, we have considered the most simple options water locks that can be made with your own hands using improvised means.

The production of mash for moonshine is a scrupulous and lengthy process that does not tolerate mistakes and miscalculations. Only a correctly selected recipe and adherence to technology will allow you to get a product High Quality.

Let's start with the fact that the ingress of oxygen into the container with the wash leads to the formation of vinegar. It is impossible to prevent this process without using a water seal. This device can be purchased or made by hand.

Manufacturers of goods for home brewing offer ready-made mash tanks for sale, the design of which includes a plug-in or mounted water seal. In order not to disrupt the technical process, before sending the wash for processing, you should carefully study the description of the device in order to get a high quality finished product at the output. If the tank does not have a built-in hydraulic seal, or it is not possible to connect it, the locking mechanism can be easily created on your own, using available tools. Among the most common solutions is an elastic glove pulled over the neck of the container, or a thin tube thrown into a container with water.

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Why do you need a water seal

During the fermentation process, the yeast recycles sugar to form alcohol, water and carbon dioxide. The volume of emitted gas is quite large - when a liter of alcohol is formed, at least 4 cubic meters are released. If the container is hermetically sealed, pressure will build up inside. Of course, carbon dioxide in such quantities should be disposed of, but this must be done correctly, not allowing oxygen to enter the tank. In large enterprises, the emitted carbon dioxide is collected and processed into carbon dioxide, and at home it can be discharged into the atmosphere. This happens with the help of a hydraulic seal that allows gas to pass from the inside to the outside, but prevents oxygen from entering.

Note that the controversy between winemakers over the use of a check valve continues to this day. Some believe that the wash needs to breathe, and the use of a water seal is a dubious measure, since heavier carbon dioxide always accumulates above the surface of the wash, preventing contact with air containing oxygen. However, one can disagree with this, since in the after-fermentation phase the amount of carbon dioxide is sharply reduced, and oxygen can be included in the process, starting the formation of vinegar. From this it follows that at first, a novice moonshine manufacturer should strictly adhere to the traditional technology, leaving the experimental practice to more experienced comrades.

Selecting a water seal

Select a suitable design for a water seal locally. Factory valves do an excellent job. Often, home developments are used on containers, although they look artisanal, but they also do their job well. It is optimal to buy a tank in which a water seal is reliably built, although, of course, it will not be difficult for an experienced DIYer to create and install a device that is in no way inferior to factory samples.

Purchased odor trap

The industrial-made odor trap is reliable and affordable. This is the best solution in the case when a novice moonshine producer wants to pour the mash into the tank as soon as possible and start making a strong drink, without getting involved in the search for improvised means. The device is sold with all the necessary accessories - clamps, gaskets, sealing the connection. More expensive systems are also equipped with tools for cleaning them.

Factory valves have the following advantages:

• Resistance to mechanical stress;
• Reliability in work;
• Durability;
• Inert towards many media.

Usually on sale you can find glass air locks that allow you to visually control the fermentation process. Glass does not affect the taste and smell of the mash in any way. On purchased tanks, the device is fixed in a constructive socket. Guaranteed quality can be obtained only with the correct installation of the valve in place and correct operation. Usually, there are no problems during installation: only high-quality assembly and filling of the inner cavity with liquid according to the attached description are required.

Semi-industrial equipment greatly simplifies the mash production process. The fermentation tank has a hermetically sealed lid, and the water seal itself is built into the body at the most convenient place. This design has a number of advantages:

• Practicality;
• Ease of control of the fermentation process;
• Safety.

Fully stocked sealed tanks are very popular with home brewers as they eliminate overpressure problems that sometimes cause mash to be ejected. The tank has all the necessary seals and fixtures, due to which the output is of the highest quality.

On sale you can find containers for mash of different sizes. The buyer should have an approximate idea of ​​how fast he is going to produce moonshine in order to purchase equipment of the optimal size. It is worth paying attention to the material of the product, since it can be used different materials- food grade aluminum, stainless steel, plastic and glass. You can buy such a container in an online store or at a specialized outlet, which is easy to find in any large metropolis.

DIY odor trap

Often at home, homemade mash is prepared in an improvised container and using traditional locking devices, which completely eliminates unnecessary expenses. A classic of the genre is a rubber glove with a punctured hole on the neck of the bottle. Several turns of string - and the glove is securely fixed in place, preventing air from sucking in. This "device" works like this: the released gas inflates the glove, the puncture expands, relieving excess pressure.

It should be noted that such a "valve" requires careful attention. There are cases when the glove was torn to shreds by excessive pressure. In addition, the home foreman is deprived of the ability to control the intensity of the process, which makes it impossible to track the completion time. The glove is usually discarded after use as it sticks together inside.

The most common way to lock the container is to connect a hermetically sealed container with wash and a jar of water with an elastic tube. To do this, a tight lid with a small hole in the center is put on the neck of the bottle, in which one end of the tube is tightly fixed with the help of plasticine. The second end is thrown into a container with liquid. The method is very popular, since it allows you to control the intensity of the fermentation process of the mash at all stages, tracking the amount of bubbles released into the water.

To get rid of the characteristic smell of fermentation in the room, you can do the same with a jar of water, closing it with a tight lid with a threaded tube, the other end of which is led out into the street.

Fermentation tank

If you set yourself the goal of saving on equipment, reducing the cost of production to a minimum, you can use any suitable container as a fermentation tank - a barrel, canister, bottle, large can. For connoisseurs of the beauty of the process and industrial reliability, ready-made containers are produced that can immediately turn mash into moonshine, for which they have built-in water locks, thermometers and built-in heating elements.

Of course, when choosing equipment, you should focus on your own needs. If the drink is rarely prepared, it makes no sense to spend a significant amount on the purchase of a large-volume industrial tank, whose capabilities will remain unclaimed. It should be borne in mind that it is impossible to completely fill the tank with the wash, since the mixture may be ejected, therefore a double volume is needed.

Regarding the material, we can say the following: you need to choose a container, the walls of which do not in any way affect the taste and color of the mash. The ideal choice is glass and stainless steel.

Moonshine is a quality guarantee

Since the last century, a prejudice against moonshine has been firmly rooted in the minds of citizens. Meanwhile, these days a strong drink homemade can adequately compete with factory vodka for the simple reason that the quality of products on store shelves often leaves much to be desired. It is not a secret for anyone that illegal products that pose a health hazard to the trade enter the trade through the "left" channels.

When buying store brandy or vodka, you can never be sure that the holiday will not turn into a tragedy, as has happened more than once. In the case of homemade moonshine, the master is always confident in the quality, since he adheres to the technology and prepares a drink for himself, relatives and friends, while showing all kinds of caution and discretion.

One of the stages of preparation wine drink at home, there is a period of vigorous fermentation of the wort, that is, the original wine material. During this process, the enzymes that yeast secretes actively promote the conversion of sugar into alcohol. At the same time, there is a rapid release of a number of other substances, including aromatic ones. In order to prevent the ingress of oxygen into the wort, a water seal for wine is put on the neck of the vessel, which is one of the varieties of the fermentation dowel.

The need for application

Is it possible to do without this device? According to experts, in the initial stage of a heady wine, or, as it is sometimes called, a fermenting tongue, is not so necessary. At this stage, carbon dioxide, intensively released from actively fermenting wine material, simply does not allow air from the outside to reach the surface of the wort. The pressure that it creates at the outlet of the neck protects the product from the oxidative process, which, under unfavorable conditions, can easily cause the formation of acetic acid... However, in order to reduce the risk of a breach in the technology and make a truly high-quality wine, a water seal is best used from the first days of fermentation. This will save the wort from vinegar souring if, instead of pure yeast, wild yeast was used on the skin of the berries.

In order to build for wine, you can use a rubber tube about half a meter long and 0.5-0.8 cm in diameter.The first end is passed through a cork, wooden or rubber stopper so that it passes 10-15 mm into the bottle, and the second is placed in any vessel (for example, in an ordinary glass), into which it is poured cold water... The plug should fit snugly against the neck, and there should be no gaps between the tube and the hole. Melted wax or plasticine is usually used to make the structure tight. If the household cannot find a suitable tube and stopper, a blood transfusion system (available at any pharmacy) can also be used to make the water seal. A lid is pierced with a thick needle, which closes the container with wine material, and the opposite end is placed in a jar of water.

Alternative solution

If necessary, the water seal for wine can be replaced with improvised means. This is allowed when, instead of a weak table wine, a stronger dessert wine is prepared and at the same time pure wine yeast... So, a water seal for wine can be replaced with a cotton stopper tightly closing the neck, and if the fermentation process is in progress oak barrel, then the outlet is completely covered grape leaf... In addition, a flat glass plate is sometimes used at home. When the pressure of carbon dioxide becomes too strong, it rises, releasing the gas outside, and then descends again and prevents air from entering.