Making mash with alcohol yeast. The theory of making sugar mash. Technology for producing moonshine from sugar

Mash made from sugar and yeast - what could be simpler at first glance: pour in the base (fruits or berries), fill it with water, add yeast, in some cases you can do it without yeast or without berries - just sugar and boom! - the drink is ready. Not so simple! Before preparing such a brew, we strongly recommend that you read about the dangers of such delicacies on our blog.

Braga is a noble cause, it came to us from the old days, when people didn’t really think about what to drink, as long as it gave them something to think about!

Often, after preparing such a drink and consuming it the next day, you will suffer from a headache, because the presence of processed yeast will make itself felt, fusel oils will leave the body, not without stomach or intestinal upset. However, if you do everything correctly: meet the deadlines, do at least a little cleaning, the result will please anyone, the hop substrate will, like a flower, reveal its rich taste in the mouth and delight with every glass.

By the way, the taste is what people love about this drink; if you drink it sparkling, like alcoholic lemonade, the female sex will also like it due to its exotic taste. Many people make something similar without distillation and without using a berry or fruit base, simple sugar syrup mixed with water and with the addition of yeast. The drink is unique, quite tasty and not particularly harmful - if prepared according to all the rules and in compliance with the aging period. In the following article we will present various options for preparing and aging mash.

In addition to sugar, you can also use the following substitutes for making mash:

• Rice (0.59);
• Apples (0.06);
• Pears (0.07);
• Beet (sugar – 0.03-0.12);
• Cherry (0.05);
• Starch (0.72);
• Buckwheat (0.47);
• Wheat (0.43);
• Oats (90.36);
• Rye (0.41);
• Millet (0.41);
• Peas (0.4);
• Barley 90.34);
• Potatoes (0.11-0.18);

The specific yield of alcohol from one kilogram of base is indicated in parentheses. The alcohol yield from sugar is 0.51. Looking at the above data, we can conclude that this is far from the highest figure.

Regarding the volume of the container, we can say that its volume should be 20-25 percent larger than the volume of the workpiece. Such a safety margin of space is necessary so that in the event of excessively intense fermentation processes and, as a result, the appearance of foam, the mash cannot crawl out of the container.

Today in stores and markets you can buy special barrels, the volume of which can be very diverse. Rectangular containers are an ideal option, as they take up much less space and are more convenient for storage. When purchasing a container, you should make sure in advance that it meets all the necessary requirements and can be used to store food products. If you plan to constantly distill mash, it is worth purchasing containers for distillation and fermentation in advance. The first option is an aluminum flask with a volume of about forty liters. This flask is more often called a cube. It is suitable for a one-time distillation of approximately thirty liters of mash, which is ¾ of the total volume. That is, the above reserve of space should be left here too.

Source: alkosale.com

Criteria for obtaining high-quality sugar mash:

• mash from sugar and yeast proportions
• quality yeast
• no impurities in water and sugar
• the ability to correctly determine the moment of mash ripening

In moonshine brewing, from sugar mash, we try to get maximum alcohol for the sugar consumed!

Sugar mash proportions

*together with feeding.
Water: Sugar: Yeast
300:100:1

Theoretical alcohol yield: 0.67 liters (0.538 kg)

Proportions may vary only for yeast. The ratio of sugar and water has been tested by theory and practice, change only at your own peril and risk.

Alcohol yield

Let's dwell on chemical calculations - we will consider this to be the ideal yield of alcohol.

Simplified formula for fermenting sugar into alcohol:
1 * Sugar + 1 * Water = 2 * Glucose = 4 * Alcohol + 4 * Carbon dioxide. (molecules)
From one molecule of sugar we get four molecules of alcohol.

We substitute the atomic masses of the substance.
342 + 18 = 2 * 180 = 4 * 46 + 4 * 44. (g/mol)
With 342 g/mol sugar we get 184 g/mol alcohol.

From the formulas we obtain the ratio of the yield of alcohol from sugar: 184/342 = 0.538
Alcohol is lighter than water, to calculate in liters: divide 0.538 by the density of alcohol 0.79 kg/l, we get 0.67 liters of alcohol per 1 kg of sugar.

In practice, we will not get an ideal solution. Fermentation does not occur immediately - some of the alcohol will be lost. In practice, 0.55-0.60 liters of alcohol are obtained from one kg of sugar.

Options that may result in losses of raw materials (sugar) and a lower yield of alcohol in the mash for the raw materials consumed.

• The proportions of the composition of the wort for the mash are not met. - Too much water: fermentation slows down, the risk of “weedy” fermentation-rotting increases. - Too much sugar: the yeast will convert only part of the sugar into alcohol and die. As a rule, yeast dies at 9-12 degrees of alcohol. If there is a lot of sugar in the wort - 40 percent or higher, there will be no fermentation at all.
• Poor quality yeast. - Yeast does not have enough nutrition: slowdown of fermentation or its complete absence. - Presence of junk yeast and impurities in the raw materials: The wort begins to ferment not according to the alcoholic version - to rot, lactic fermentation.
• Failure to follow the rules for caring for the mash. - Temperature fluctuations, incorrect maturation temperature of the mash. Overexposure, underexposure of the mash. - Air access: They did not provide air at the initial stage, the yeast will not be able to begin to develop. After the start of fermentation, they did not block the access of oxygen-air - it will acetic fermentation develops. When the resulting alcohol is converted into acetic acid.

Yeast for sugar mash

What yeast is best to use for mash? The short answer to this question is: ordinary, pressed, bakery.
Let's try to explain why.

The conversion of sugar into alcohol is carried out by yeast. These are living organisms, and for their life activity they require the fulfillment of a number of conditions.
In our case it is:

• nutrient medium.
• temperature regime.
• necessary chemical elements for nutrition and reproduction.

Everything is clear with the nutrient medium: sugar and water.

Temperature regime.
For the initial stage of reproduction, the recommended temperature is 26-32 degrees.
When reproduction begins, our mash begins to ferment (foam, bubbles), the temperature must be lowered to 22-26. At temperatures above 28 degrees, “garbage” yeast bacteria multiply well (they will greatly harm us). Below 22 degrees, the activity of the yeast we need will slow down (fermentation will slow down). Below 10 degrees, extinction will begin - fermentation will stop, the yeast will begin to die and precipitate.

Necessary chemical elements for nutrition and reproduction.
The above described formula for converting sugar into alcohol is very simplified and in nature everything is much more complicated. We will not fill the article with all the reactions of biochemical fermentation, but we will highlight that: to convert sugar into alcohol, yeast requires phosphorus in nutritional reactions, and nitrogen for reproduction. Many novice distillers begin to get tricky with feeding; everything has already been done in compressed yeast (read GOST). Pressed baker's yeast contains the necessary microelements.

What types of yeast are there?

• Bakery. Their main purpose is to help the baker when baking baked goods. It is not suitable for making moonshine, as the alcoholic product is of low quality. Although many are content with it;
• Wine yeast. The high cost makes their use in brewing moonshine unprofitable. However, some moonshiners use it to enhance the fermentation of their mash;
• Brewer's yeast. Often sold as vitamin supplements. This product is not suitable for making mash and moonshine, as the alcohol is too weak. This is due to the fact that this type of yeast can withstand only a small concentration of alcohol and the final product comes out the same. Although some fans appreciate him for this;
• Alcoholic yeast used in the industrial production of alcohol. The best option for making mash from sugar and homemade moonshine.

Benefits of alcoholic yeast

Making mash based on alcoholic yeast has a number of undeniable advantages. This variety of yeast was developed specifically for the production of alcoholic beverages. Over time, alcoholic yeast ceased to be a property of industrial production. Once on store shelves, they became available for home brewing and home brewing.

For a long time, the standard recipe for sugar mash contained regular baker's yeast among its ingredients. Today many people replace them with alcoholic yeast.

So, among the main advantages of this mash ingredient are the following:

• Alcohol yeast reacts or begins its work precisely at the temperature at which homemade mash is prepared;
• They have a short fermentation period, which allows distillation after a week of infusion;
• It is distinguished by alcoholic yeast and a high level of vitality. They are able to live and actively react at 18% alcohol concentration;
• The output product has greater volume and strength;
• Alcoholic yeast does not emit copious amounts of foam during the fermentation process.

Due to these features, the recipe for sugar mash, in which ordinary yeast is replaced with alcoholic yeast, is very popular today.

Special yeast for sugar mash

For moonshine brewing, special alcohol-wine yeast is sold. They are not very convenient for sugar mash: they are much more expensive - they are pressed, require additional feeding, and the positive qualities of yeast are not realized in sugar mash.
Positive qualities of alcohol yeast:

• alcohol resistance - 16-18 versus 9-12 for baking. Considering that we are going to distill the resulting mash, the initial strength is not very important.
• Additional flavors that the specials give. yeast is needed for fermentation on fruits or vegetables or grains. But sugar, and even “elite yeast” will not give special tastes or aromas.

Selection of capacity and components

There are no trifles in moonshine brewing. The strength of the final product depends on many factors: the choice of vessel in which fermentation will take place, the water used, yeast and the quality of sugar.

For sugar mash The choice of fermentation vessels is important, especially indicators of volume, material of manufacture and tightness. In addition, in many cases, a water seal will be needed to ensure the release of carbon dioxide generated during the fermentation process and at the same time prevent oxygen from entering the container, which may lead to sour mash.

1.Capacity volume must be selected taking into account that the mash is necessary fill to a maximum of ¾ of the volume. Otherwise, there is a risk that the foam that invariably appears on the surface will be ejected during fermentation.

2. Materials for containers can be different:

• most suitable - glass. These can be large-capacity bottles, usually starting from 10 liters, because usually the preparation of sugar mash starts from 6 - 7 liters;
• also a good option is to use various vats made from food grade stainless steel;
• Today there is a large selection on sale plastic containers of various volumes. But be sure to make sure that this utensil is intended for food products, which must be marked on the container;
• at home, mash for moonshine from sugar is often placed in aluminum cookware. This could be a milk flask, a saucepan;
• can be considered suitable enamel dishes.

Important! When using enamel cookware, make sure that there are no chips on it, otherwise the mash, and with it the finished product, may acquire an unpleasant metallic taste. In addition, the risk of souring increases.

If you plan to drain the sugar mash in the future, it would be good equip the container with a drain tap and place the container on a height of half a meter. In addition, this improves heat transfer, since the mash will not draw cold from the floor.

3. To make the mash for moonshine made from sugar using yeast ideal, The choice of sugar is very important. Many, especially beginner moonshiners, believe that any sugar can be used and are very disappointed when they later receive a lack of strength.

For some reason, this most often happens when buying sugar in large supermarkets, where counterfeit products are often sold. Moonshine brewers are well aware that high-quality sugar is needed, so they buy it from a trusted network, choosing the right brand, and never use a spoiled product.

The ideal proportion for producing moonshine with a strength of 40° and above: 1.1 liters per kilogram of sugar.

4. Yeast no less important than quality sugar. Sugar mash made with alcoholic yeast is the best; baker's yeast can only be used if there are no others, since they do not provide the proper yield of high-proof alcohol.

A good alternative could be dry and here the majority are inclined to think that they are good for moonshine safflower, which can be bought everywhere. In addition to providing a good yield of moonshine, they also reduce foam formation during fermentation. You need to know the proportions and take them into account before making mash. For every kilogram of sugar, take 20 g of dry or 100 g of alcoholic or pressed sugar.

5. Water no less important, since it largely determines what kind of moonshine you get. Considered the best spring, but can also be used filtered. Never try to make moonshine from sugar and yeast using regular chlorinated water. This way you can ruin the mash: it will quickly turn sour, and the final product will be spoiled.

Speaking of proportions, we note that for every kilogram of sugar, 4 liters of water are required.

Classic recipes

Let's consider the classic preparation of mash from sugar and yeast, tested by more than one generation of moonshine masters.

This recipe is designed for getting 5.5 liters drink with a strength of 45° after the second distillation with the selection of “heads” and “tails”. You will need:

• 5 kg of good sugar;
• 100 g of dry or 0.5 kg of pressed alcoholic yeast;
• 20 l. spring or purified water.

In a container intended for fermentation, thoroughly stir the sugar in warm water. To make sure that you have taken the right sugar and can distill good moonshine, check the future brew sugar meter. This fairly simple device, which can be easily purchased online, shows the percentage of sugar in the solution.

If the sugar meter readings are in the range from 18 to 22%, then everything is in order, such a brew should give a good yield of moonshine.

The yeast must be diluted separately, well with warm water up to 30°C, and a pinch or two of sugar is added. Wait until the yeast cap rises and only then add it to the wort. And then they are sent to a warm place.

Fermentation period

It is impossible to answer unequivocally how long the sugar mash ferments. This depends on many factors:

• temperature in the place of mash ripening;
• presence or absence additional heating. Many people use aquarium heaters to increase the temperature by setting them to 28°C.
• additional fertilizing. To the question of how to speed up fermentation, everyone has their own answer. You can use chemical fertilizers containing phosphorus and nitrogen. There are other ways. Sugar mash made with wine yeast is of good quality, and it matures faster.

Taking into account all the nuances, we can definitely say: maturation for sugar mash ranges from one to two weeks.

Determination of readiness

Regardless of whether you supplied quick mash for moonshine from sugar or regular one, you need to be able to determine it readiness. You need to carefully monitor the fermentation process, starting from the fifth day. Readiness indicators:

• The mash does not gurgle, does not foam, and no carbon dioxide is released. To avoid relying only on your own feelings, light a match over the mash. If it does not go out, then fermentation has really stopped.
• The top layer became lighter in color, and the yeast fell to the bottom and precipitated.
• To determine the end of ripening, it is important how many degrees there are in the mash, which can also be checked using a sugar meter. If the initial sugar concentration is about 20%, then when the mash is ready, this figure drops to zero.
• Alcohol is clearly felt in the smell and taste of the mash; it becomes bitter, without the sweet aftertaste that is present in the first stages of fermentation.

Lightening

In addition to knowing how to make mash, you also need to be able to lighten. Which, however, not everyone does, and some even consider this process not only unnecessary, but even harmful, since clarification involves further draining of the mash from the sediment.

When draining, a certain amount of alcohol will certainly remain in the sediment, which means you will not receive enough moonshine. Proponents of clarification are convinced that this procedure prevents the sediment from burning in the distillation cube, thereby ensuring the release of a cleaner and more pleasant to drink alcoholic beverage.

Help to isolate the sediment:

• heating to 55°C. In this case, the yeast dies and precipitates;
• cooling to a temperature from +5 to -5°C for a day or two;
• use of bentonite (white clay). It is enough to pour a few spoons of clay into the mash, and after 12 hours, a maximum of a day, you can drain it from the sediment.

To remove the mash from the sediment, you can use either a tap mounted in the fermentation container slightly above the bottom, or a long tube, with the help of which the wine is also removed from the sediment.

Distillation

Now you know how to put mash on moonshine, but this is still not enough to get a quality product that can be put on the table. More is needed carry out the moonshine process correctly. You can do this in two ways: distillation or rectification.

By using a distillation column, you will immediately receive high-quality moonshine, purified from harmful impurities. The use of mash for moonshine from sugar and yeast does not imply the presence of any flavor in the final product, so rectification is an excellent solution.

If you use a regular moonshine still, then the experts recommend double distillation. The first distillation of sugar mash is carried out at high power, and until the percentage of alcohol in the stream reaches 5 - 6 degrees.

For the second distillation, it is advisable to purify this weak in strength and rich in harmful substances moonshine using one of the methods known to moonshine masters:

1. Sunflower or any other refined vegetable oil. To do this, add oil at the rate of 20 ml per liter of liquid to 1 liter of the resulting low-alcohol drink up to 20 degrees of strength (if the strength is higher, it is better to dilute it with water). Stir very well three times at intervals of a couple of minutes. Leave for a day, then carefully drain with a straw, making sure that the top, oily layer is not touched.
2. Coal. You can simply pour moonshine over the coal and, after letting it sit for a day, carefully drain it. Or use a carbon filter. Already at this stage, most of the fusel oils will remain in the coal.
3. Can combine two ways: first - vegetable oil, and then coal.

The second distillation requires a very slow start to the process. The “heads” must be removed - at least 150 ml, or based on 50 ml from 1 kg of sugar, that is, 250 ml based on 20 liters of mash. The body is driven until the required strength of the drink is obtained. The tails are collected separately.

It is advisable not to pour out the “tails”, but to add them to the next mash that you will use. This will allow you to get the best yield of moonshine during distillation (read: online calculation of important parameters).

https://posamogonu.ru/braga/proportsii-iz-sahara-i-drozhzhej

Optimal fermentation capacity

It should be remembered that moonshine? it's always clean. Everything should just sparkle, as untidiness and dirt can greatly affect the fermentation process and the quality of the final product. All containers and tools must be thoroughly rinsed with hot water and dried.

Can you basically use everything that is suitable in the household as a container for fermentation? from a standard three-liter bottle to a five-liter plastic accessory in which purified water was purchased in the store. The classic container for home brewing is a 10 liter bottle. However, it is not recommended to place the mash in galvanized containers. With prolonged contact of galvanizing with raw materials, it is destroyed due to oxidation processes. And zinc oxides are bad for health. They are harmful, and in high concentrations they are dangerous. The optimal containers for moonshine brewing are those made from materials such as food-grade plastic, porcelain, glass, stainless steel and enameled metal. It's better to put the mash in it.

The right sugar mash recipe

Braga? This is the base material for distilling moonshine. If you follow all the technological nuances, then preparing it is not difficult. The main components of mash are water, yeast and sugar.

Some, like this recipe, call for inverting the sugar syrup. That is, the breakdown of sugar (sucrose) into fructose and glucose (monosaccharides). The fact is that yeast breaks down sucrose, which is a chemical element of a higher level, into monosaccharides (glucose and fructose) at the initial stage. They are converted into ethyl alcohol, as well as carbon dioxide (a by-product). Therefore, inversion makes the task easier for the yeast, speeding up fermentation and increasing the percentage of alcohol in the output. The organoleptic properties of the mash and the quality of the final product are also increasing.

Proportions and ingredients

The ideal result for a moonshiner is to obtain 1.2 liters of moonshine with a strength of 40-45° from 1 kg of sugar. Minor error is acceptable. Some experts recommend initially increasing the percentage of ingredients by 10-15%, because, in their opinion, the actual yield lags behind the basic well-known standards. However, meticulous adherence to technology guarantees the maximum possible result

The optimal ratio of ingredients is this. For 1 kg of sugar you need: water? 4 l (+ 0.5 l if the syrup is inverted) dry yeast? 20-30 g (raw? at least 100 g). Thus, for a ten-liter bottle of moonshine 40-45° you will need:

• Sugar in an amount of at least 2.5 kg;
• Water? 10 l;
• Alcoholic or baker's yeast at least 50 g (raw? 250 g).

This ratio should be taken into account in the future. The recipe is simple, but the proportions need to be followed as much as possible.

How to invert syrup

The optimal proportion of sugar syrup - sugar and water is 1:1. It needs to be heated to 90°C and cooked at this temperature for half an hour. The syrup should be stirred constantly and foam removed if necessary. Then cool and add to the wort.

To invert the syrup, you need to add citric acid in an amount of 0.08% of the sugar volume. The proportions are slightly different - 500-520 ml of water corresponds to 1 kg of sugar. Inversion occurs as follows. The syrup is brought to a boil. Citric acid is added to it. The syrup should be brought to a boil and simmer covered for about 2 hours over low heat. The optimal temperature is 90-100°C. A recipe with inverted syrup makes it possible to convert sugar more completely.

How to prepare water and activate yeast

This is not difficult to do. The ideal option involves the required volume of spring water from a good source. However, not everyone has such wealth. As a rule, you have to use ordinary chlorinated tap water. But we can’t find good water in our water pipes. Then you need to let it sit for several days. It would be a good idea to pass the prepared volume of tap water through a filter, if available. Boiling and distilling water for mash is highly not recommended for yeast cultures, as these processes greatly reduce the percentage of oxygen, which is vital for

Yeast

Almost any yeast can be used. Wine and beer wineries do not have the necessary qualities for this technology. Therefore, it is advisable not to use them. The yeast will require preliminary activation. We need to do this. Take 0.5-1 liters of water heated to a temperature of 27-30°C, add yeast to it, put the solution in a warm place and leave for 1-2 hours. Active foaming may occur. To prevent it, is a natural defoamer used? crushed bread crumbs or dry biscuits.

There are also chemical methods (household chemicals, medications, special means for extinguishing foam), but their use is not recommended. Does wine yeast have its own unique application? fruit-based wort.

How to make mash

This article will consider a version of mash using inverted syrup. It must be mixed with prepared water. The temperatures of the media should be approximately the same. The optimal option is 25-30°C. It is recommended to fill the fermentation container no more than 80-90%, since it is necessary to provide for the release of foam. This recipe implies just such a feature.

Yeast must be pre-prepared. They need to be provided with the optimal amount of elements that are required for normal life. For these purposes, fertilizing is added to the wort. Of the natural substances that perform this function, the following are known:

• Black bread;
• Malt;
• Berries and fruits;
• Berry and fruit juices;
• Boiled cereals.

Experts believe that for 45-50 liters of finished wort, feeding should be half a loaf of black bread (crumbed) or 1 liter of fruit or berry juice. Also, thiamine (vitamin B1) will not be superfluous in the composition. Dosage per 1 kg of sugar? 1-2 mg. Nitrogen-containing substances for agricultural purposes are also used as fertilizers: ammonium sulfate, urea and superphosphate in proportions of 1-4 g per 1 kg of sugar. However, their use is not recommended by experts. The recipe can be anything, but you can also saturate the yeast with nutrients using natural ingredients. It should be remembered that fertilizing is very important.

Fermentation

The finished wort requires a constant temperature range. Acceptable limits? 20-35°C. Optimal corridor? 24-31°C. If the room is cool, the container with mash will need to be insulated. That is, wrap it in foam rubber, blankets, surround it with coats and jackets, etc. But this is an option only for private and rare moonshine brewing. But it’s better to just put it in a warm place.

If?sam? If you plan to put it on stream, it is recommended to purchase an aquarium heater. The thermostat is set to 28-30°C and problems with maintaining the temperature regime disappear with spring ease. However, it should be understood that yeast, during its?work? release heat. The main thing is not to overdo it. Therefore, the temperature of the mash must be constantly monitored, and if it exceeds the optimal thresholds? needs to be cooled. Otherwise, the yeast will die.

Water seal

The water seal prevents oxygen from entering the mash and removes carbon dioxide. You can use a rubber glove or tube. The latter is very relevant for apartments in high-rise buildings. Braga during the fermentation process is not the most aromatic substance, and the pipe is very easily exposed to windows and vents. Some moonshiners even ended up in the sewer pipe.

Fermentation time

If everything was done correctly, the mash will ferment for 3-7 days. In some cases up to 14 days. It all depends on the raw materials, adherence to technology and temperature conditions. Stir the mash. Preferably once every 12 hours. Need regularly and well

Readiness

The first sign of raw material readiness? stopping the release of CO2. Is it easiest to determine this by looking at the water seal? the tube stops bubbling. If this device has not been used, it is recommended to bring a lit match to the surface of the mixture. If it goes out, the fermentation process is still ongoing and carbon dioxide is released. Another sign? mash clarification. Also, its smell should be alcoholic, and its taste should be bitter or bitter-sour. The sweetness should not be felt.

This recipe is as simple as possible and even beginners will not have any questions. Happy moonshining!

https://tonnasamogona.ru/braga/recept-saxarno-drozhzhevoj.html

Step-by-step making of sugar mash

Below is a step-by-step description of how to prepare mash for moonshine from sugar.

1 We calculate how much moonshine we are going to get:
- 10 liters 50%.

2 For the estimated amount of moonshine, we calculate the raw materials:

• 10 liters of 50% moonshine is 5 liters of alcohol. 5 liters of alcohol require 8.5 kg of sugar. ( see section yield of alcohol from sugar)
• For sugar we calculate (according to the proportions) the rest of the raw materials.

Total: 25.5 liters of water: 8.5 kg of sugar: 85 g of baker's yeast.

3 Select containers for raw materials:
- In terms of volume, we need 27 liters + 20% reserve for foam = 33 liters of containers.

At home (in small houses and apartments), the most convenient containers for mash are 10-5 liter glass cylinders. They are convenient to wash, they are optimal in terms of space occupied and ease of transportation, they are neutral to mash - they do not produce harmful impurities.
Total you will need: three 10 liter and one 3 liter jars.

4 Take care of the closures on the cans
Choose from two options:

• water seal: plastic lid, insert a silicone tube into the lid, seal the entrance to the lid (using plasticine) and seal the other end into a small jar of water.
• a pierced glove impaled on the neck of a can. ( a water seal is preferable)

5 We purchase raw materials:

• sugar - we take refined sugar without impurities.
• yeast - baker's yeast, pressed according to GOST, we look at storage.
• water – you need clean water, no need to boil, without chlorine. An option would work: tap water, put it through a filter, let it sit for 4 hours and check for smell.

6 Prepare the wort:

- Heat the water (40 degrees, feels like bathing water) and dissolve the sugar.
Pour over (get rid of solid sediment).
- Add the yeast to the cooled wort (30 degrees, warm to the touch) and stir.

7 Start of fermentation of the mash:
Making mash from sugar and yeast, this stage occupies a special place.

• Pour the resulting wort into clean containers, do not forget to leave an air gap (for 10 liter cans, two liters of volume).
• Cover the top with gauze (not much air access is needed, but there is no debris or insects).
• Place the mash in a warm place (optimally 26-30 degrees). Avoid direct sunlight and temperature fluctuations.
• We are keeping an eye on the mash (we need to achieve full intensive fermentation).
• As a crust-film forms on top, stir the contents (every 2-6 hours)
• After about 16-48 hours, the wort begins to ferment intensively - carbon dioxide is released from the entire wort, and not from the crust or sediment. The ripening time depends on the purity of the yeast and the temperature ( the proportions were correct). Let's move on to the next stage. Do not overexpose the initial fermentation; if two days have passed and there is no intensity, this is a reason to sound the alarm.

To determine the moment of transition to the next stage, visual observation is sufficient. You can taste it – it’s bittersweet. Rotten taste, not a pleasant smell - you made a mistake somewhere, don’t expect good mash.

8 Fermentation of mash:

• We block the access of air into the container and install seals (gloves, water seal).
• lower the temperature to 22-25 degrees.
• wait until the end of intensive fermentation - 5-10 days. Signs: foam settles, 1-2 bubbles are released in the water seal every 10 seconds (the glove falls off), sediment becomes noticeable at the bottom. Let's move on to the next stage.

9 End of fermentation:
- completely, hermetically close the containers with mash and transfer them to a cooler place with a temperature of 12-15 degrees.
There will be a slow fermentation and precipitation of yeast.
- we wait 2-3 days.
We get the answer to the question: how long does the mash ferment with sugar - the full fermentation cycle takes 6-14 days.

10 Preparing mash for distillation:
- carefully pour the sediment into a container without stirring it up.
It is convenient to use silicone hoses:
We put the jar on a hill and pour it through the hose into a container. We leave the top and bottom of the mash sediment.

The sugar mash for distilling into moonshine is ready!

Recipes for mash for moonshine made from sugar and yeast are not very different from each other; the container and the procedure for preparing the wort change.

Sugar-based moonshine has its own specific taste, and you will have to fight it during distillation. It is convenient to make various drinks from sugar moonshine in recipes in which the taste of mash is blocked, for example: tinctures, liqueurs. In its pure form, moonshine made from sugar is inferior in taste to grain.

Source: samogonniyapparat.ru

First distillation

The first distillation will separate all insoluble impurities, including harmful ones, from our mash. You can already drink it, but it is not recommended. There are two options: drive quickly and intensively, without crushing - this is important if you did not clarify the mash or did it poorly. If everything is done according to Feng Shui, I recommend immediately selecting the “heads” and “tails”. We put the mash on a small fire and wait until the first drops flow - these are “heads” or “pervak” and they need to be collected somewhere around 50 ml for each kilogram of processed sugar (during the first distillation you can take 30 ml), in our case this 300 ml.

After selecting the “heads,” we collect the “body,” the middle faction, for the sake of which we started all this. We select the “body” until the strength of the moonshine drops below 40%. You can use the folk method: blot the distillate with a piece of newspaper and set it on fire - while the sam is burning, you can safely collect it. Having collected the “body”, we begin to collect the “tails” - we drive until the last, until the alcohol is felt in the distillate. The last fraction contains a lot of fusel oils, so you can’t drink it, but you can add it to the next mash to increase its strength, as well as improve the taste of the next batch of moonshine.

Intermediate cleaning

Before the second distillation, the raw alcohol (SA) must be purified. This can be done in many proven ways, but the best and easiest way to do this is with oil and activated carbon, and you can first clean with oil and then with carbon.
Any moonshine requires cleaning, since, in addition to water and alcohol, it contains a number of foreign substances that impair the quality of the drink and can also be harmful to health. Their composition and boiling point are given in the table below:

Various filters are used to remove harmful impurities. Purifying moonshine with vegetable oil Fusel oils tend to dissolve in other oils. We will take refined vegetable. We dilute the SS to 15% strength (before the second distillation, the SS must be diluted to 15-20%) and pour it into a container with a tight lid.

Add 20 ml of oil for each liter of diluted SS and mix vigorously 3 times with an interval of 1-2 minutes. Then let the SS sit for 12-24 hours and drain it through a straw to get rid of the oil layer that will collect on the surface of the container. There will still be small particles in the purified SS oil, so our mixture should be filtered a couple more times through a thick gauze or cotton filter, and then cleaned with activated carbon. Cleaning moonshine with activated carbon We have already examined in detail activated carbon as a means for cleaning moonshine. Read this article and choose the most suitable method for yourself.

I recommend building a makeshift charcoal filter with BAU-A charcoal and running the SS through it a couple of times. On average, coal absorbs up to 90% of esters and about 80% of fusel oils.

Second distillation

The principle is the same as during the first distillation - we separate the “heads” and “tails” from the main fraction. In this case, we select the “heads” at a minimum temperature: first, we heat the SS until the first condensation, and then reduce the heat until the sam begins to drip at a speed of 2-3 drops per second. We select 50 ml for every 1 kg of sugar processed. We change the receiving container and select the “body”. This time I recommend selecting the “body” until its strength at 20°C reaches 45%. We select the tailings to the best of our ability and add them, possibly with intermediate cleaning, to the next stage.

Source: suncluster.ru

Preparation for the process

Braga is produced by fermenting wort with yeast. Today there are many recipes for preparing this raw material. Subsequently, it is distilled through a moonshine still and high-quality homemade alcohol is obtained, which has its own flavor shades, determined by the composition of the wort.

In order to get truly excellent moonshine, absolutely everything is important. Including the choice of utensils and equipment that will be used in the cooking process.

Experienced distillers strongly advise not to use containers and tools that can react and release harmful substances into the liquid at any stage of preparing homemade drinks. This applies to zinc or aluminum appliances and cookware. Plastic and PVC are also not the best choice. It is best to choose utensils made of stainless medical steel or glass.

Ingredient Selection

In addition to issues related to cookware, the choice of ingredients from which the mash will be made is very important. Most of the liquid is water. All experienced moonshiners loudly claim that the result depends on its quality. The liquid must be raw, the boiled liquid is deprived of oxygen dissolved in it, and therefore the yeast has nothing to feed on and the fermentation process will not fully take place. It is best if you use spring or artesian water with a minimum content of calcium and magnesium salts. It can be filtered or simply defended.

When planning to make a mash of sugar and yeast, the proportions of which we will indicate later, many people wonder what yeast to choose? This component is also no less important, because it is the yeast that, when processing sugar, releases ethyl alcohol. The best choice would be alcohol yeast, which can be purchased at a specialty store. If this is not possible, then you can use regular raw baker’s yeast or dry quick Saf-Moment or Saf-Levure. They are often used in tandem, since the latter produce abundant foam, and the former extinguish it.

Yeast should be activated in advance. To do this, they are diluted in warm water with sugar and allowed to stand in a warm place for some time. It is important not to overheat the solution and remember that yeast dies at temperatures above 30 degrees.

Mash made from sugar and yeast: proportions

As already mentioned above, there are a great many recipes for preparing mash, from which moonshine will later be obtained. Basically, several types can be distinguished: on fruits or berries, on starch (grain or potatoes) and simple mash on sugar.

The last variety can be classified as classic. This is the simplest recipe for making a drink that does not require a large number of ingredients. Let's consider its proportions and the nuances of preparing raw materials for subsequent distillation into strong alcohol.

• sugar – 1 kg;
• water – 5 liters;
• yeast, raw – 100 g, dry – 20 g.

From the above composition, approximately 1 liter of high-quality moonshine of 50% strength is obtained. If you need to prepare a larger amount of alcohol, then the composition must be increased while maintaining the current proportions.

Making mash

The process of preparing mash from sugar and yeast in the indicated proportions has many nuances. The need to use containers made of suitable materials and ingredients of the appropriate quality has already been discussed in detail above. In addition, the process itself has many subtleties.

1. Be sure to thoroughly dissolve the sugar in warm water. If the granulated sugar crystals do not disperse completely, they will sink to the bottom and will not participate in the fermentation process. In this regard, the amount of alcohol released will be sharply reduced. Therefore, you need to make sure that there are no visible crystals left.
2. Yeast also requires preliminary preparation. They need to be revived in order to quickly start the fermentation process. The temperature of the water in which the yeast will grow should be no higher than 25-28 degrees. For the best effect, add 2-3 tablespoons of sugar and make sure it dissolves. An hour is enough for yeast to activate. They can then be poured into the main fermentation container.
3. Once all the ingredients are ready, they can be mixed in a suitable container and placed in a warm, dark place to ferment. As for the temperature, the ideal would be 20-22 degrees. Lower temperatures slow down the process, and at higher temperatures the yeast dies and fermentation stops altogether. The container must be sealed with a water seal or a simple medical glove with a puncture on the finger to allow carbon dioxide to escape. This design frees the container from excess pressure and prevents the ingress of oxygen, the effect of which will spoil the taste of mash and moonshine in general.
4. The process of fermentation and ripening of the mash lasts about one to two weeks. It is important to determine the ending in time and not allow the mash to sit too long. During this period, foreign substances begin to be released in it, which will spoil the taste and quality of alcohol. A fallen glove and a calmed water seal will indicate that you can begin distillation. The mash itself will lighten and give a sediment, from which it must be carefully drained. The taste of the drink will be bitter without a hint of sweetness, since all the sugar will be processed by the yeast.

You should not assume that more sugar in the mash will lead to an increase in the amount of alcohol released. Yeast processes the product and releases ethyl alcohol into the liquid. As soon as the concentration of the latter reaches 12-14%, the yeast dies, as it is not able to survive in such conditions.

Ripe mash also does not tolerate long-term storage. If it is not possible to start distillation immediately after ripening, then it is better to put the liquid in a cold place to stop the ongoing fermentation process as much as possible.

People experienced in making homemade alcohol can give a lot of advice. Firstly, if ingredients containing starch are used in the composition, then the amount of yeast can be halved. Secondly, if the mash actively foams during the fermentation process, you should crumble some cookies into it or add half a packet of Saf-Moment yeast (this is the product that extinguishes foaming). In order to speed up the process, the yeast can be fed by adding minerals with phosphorus and nitrogen to the wort, but this method is not practical for fruit mixtures.

Home brew made from sugar and yeast, the proportions of which are presented to your attention above, produces moonshine with optimal taste and quality. If you need to diversify the product, you can add additional components to the mash, but in this case it will be a completely different recipe.

Preparing and mixing ingredients

To ensure that the final product does not have any foreign taste or odor, the container in which the mash is placed must be clean and chemically inert. Stainless steel, food grade plastic or aluminum, glass are the most suitable materials.

Water

The water is prepared in advance: tap water is passed through a filter and left for a couple of days so that it becomes softer and the chlorine evaporates. It is recommended to settle even spring water and drain it from the sediment through a straw.

To prepare mash, do not use distilled or boiled water - yeast cannot live without oxygen.

Sugar

They use ordinary sugar, but to speed up the fermentation process it is sometimes inverted, that is, turned into syrup. To do this, pour all the sugar into a saucepan, add the same amount of water, bring to a boil, add 5 g of citric acid and boil over low heat for 30–40 minutes.

Inverting makes the work of the yeast easier, and the mash ripens several days earlier. But most often, sugar is simply diluted in warm (27-30°) water.

Yeast

You can simply crumble the compressed yeast into a container with dissolved sugar, but it is better to first check its quality and “readiness for work.” To do this, take about a liter of water with sugar and dissolve the yeast in it. After 10 minutes foam appears, the yeast can be poured into a container.

Dry yeast is diluted according to the instructions on the bag. For 1 kg of sugar and 3 liters of water, 20 g of dry yeast is required. Most reviews on the Internet recommend SAF-LEVUR; in their absence, you can take others. Only the fermentation time of the mash will change.

The mash container is not completely filled, because a lot of foam is released during fermentation. Calculate the amount of ingredients so that the container is three-quarters full. At the same time, keep regular cookies in stock. Crumble a couple of pieces with your fingers and pour into the mash during very active fermentation - the foam will disappear.

Although yeast prefers sugar to other products, it also needs other nutrients (feeding) for the complete fermentation of sugar into ethyl alcohol and in order to ferment less other impurities. This is also necessary so that the yeast multiplies as quickly as possible before the mash exceeds 5% alcohol content, since after the mash passes it, they stop multiplying, and their number is directly proportional to the fermentation time.

Feeding

We can add fertilizing from different sources, both chemical and biological. On moonshine forums, debates are still raging and arguments are being made about which is better, chemistry or organics, but in my opinion this is more a religious question than a technical one.

As a chemical source, fertilizers are mainly added - phosphates, sulfates, carbomides (by the way, carbamide, for those who don’t know, is urea, and you know what urea is)) in certain proportions. I won’t go into detail, since I don’t use chemistry, anyone interested can Google it, there’s a lot of information on this matter.

I prefer to use organic supplements - rye bread, about the amount of a loaf or half in crumbled form per 30 liters of wort, freshly squeezed fruit and berry juices with or without pulp (in this case, crushed fresh grapes), in approximately the same quantities.

They are also rich in essential phosphates, sulfates and acids that yeast needs for rapid growth. Yes, and it’s easier to buy them.

Combining ingredients and fermentation

To prevent the sleepy yeast from partially dying from an excess of sugar at the initial stage, sugar is added to the mash in fractions. From 20 to 50% at first, and the rest the next day. Yeast, fertilizing and water are added once and immediately in full.

The working temperature range for adding yeast and fermentation itself is from 22-34°C. If the temperature is lower, the yeast will begin to work slowly, increasing the fermentation time, and if the temperature is higher, then abrupt self-heating of the mash above 40°C is possible, which will lead to the death of the yeast and a significant increase in time or, in general, to a stop of fermentation and loss of the mash for unkindness. But self-heating is possible, in my experience, in the first 48 hours of fermentation, when intensive reproduction of yeast occurs, accompanied by the release of heat; later the temperature does not change.

So, advice, control the temperature, at least at the initial stage of fermentation.

The higher the operating temperature, the faster the yeast will ferment and the faster your mash will ferment. The operating temperature can be maintained artificially using, for example, an aquarium heater. The standard fermentation time with the correct combination of ingredients and room temperature is 4-6 days. By artificially maintaining a temperature of 32-34°C, the fermentation time can be reduced to 2-3 days. The shorter the fermentation time, the less other impurities that we don’t need will be fermented by the yeast. So for some, the fermentation time is a critical value. But from my own experience, whether it’s three days or six, after a double fractional distillation, all the impurities will go into the stillage (production waste remaining in the cube after distillation) and into the “heads” with “tails.” So I don’t heat the mash additionally, because firstly there is less chance of self-heating, and secondly, it’s stupid, I’m too lazy to bother with it. But you can try it to broaden your horizons and set a record for fermentation speed.)

It is not necessary to place the sugar mash under a water seal, since carbon dioxide, which is intensely released during sugar fermentation, forms a cap (it is heavier than air) that prevents the mash from becoming infected with harmful bacteria from the environment. However, in any case, it is convenient as an indicator of the readiness of the mash, since when fermentation stops it stops bubbling. Water seals are necessary for long-lasting mashes, from 2 weeks or more (fruit and beer mashes), where fermentation is not so intense and the likelihood of souring when exposed to air is very high.

Classic recipe

Ingredients

I will give proportions for 1 kg of sugar. And you yourself recalculate the amount you need.

• 1 kg sugar
• 100 grams of compressed yeast
• 5 liters of water
• Optional, but not required
• 30-50 grams of rye bread or other top dressing

A few words about yeast

Pressed yeast requires strict storage conditions and has a very short shelf life. Therefore, when you buy them, be sure to pay attention to the date of manufacture and how they were stored.

Smell them - the aroma should be pleasant, without a sour smell. The color should be a uniform light brown (or light gray) as shown in the photo.

Recipe

Let's take water. Regular one from the tap will do. You just need to let it sit for at least 3-4 hours so that the chlorine disappears. There is no need to boil, I would even say it is undesirable.

1. A couple of hours before starting cooking, remove the yeast from the refrigerator so that it reaches room temperature and begins to revive. You can’t get them out too early, because... At room temperature they can quickly go bad. Take it out within 2-3 hours maximum.
2. Heat the water a little and stir the sugar in it. We paint the bread there too. The fermentation tank should be filled no more than ¾ full, otherwise during rapid fermentation the mash may splash out beyond its limits.
3. We bring the water temperature to 28-32°C. Add yeast to it. They need to be stirred until completely dissolved. Leave the container open. It is also not necessary to install a water seal.
4. We remove the container with mash in a dark place. Storage temperature should be within 23-32 oC. 28-32 °C is considered ideal. There should be no sudden changes in temperature. If you set it at 28 degrees, then it should stay that way all the time. It needs to be stirred 1-2 times a day.
5. The fermentation process usually lasts from 5 to 10 days. The end will be indicated by the sediment that appears at the bottom and the cessation of the release of carbon dioxide. Also, the mash will taste bitter; there should be no sugar in it. Moreover, all these three conditions must be met together. So, for example, sediment will begin to appear even before the end of fermentation, and the remaining gas may escape after its completion.
6. Then the mash must be lightened. The best way to do this is with bentonite. If it is not there, then you can put the container in a cold place, for example on a balcony, if the temperature outside is sub-zero. When yeast and other dregs settle to the bottom of the fermentation tank, the liquid must be carefully drained from the sediment using a straw. Of course, the mash can not be clarified, but this will worsen the taste of the moonshine.

Now you can start distilling. The process of proper distillation of moonshine is described in detail in the article.

Our compatriots enjoy making moonshine at home, as a result of which the question becomes quite logical. How to make mash for further distillation of moonshine? In fact, everything is simple, the mash is made from sugar and yeast. Below we will look at the main aspects, namely fermentation temperature, preparing mash from sugar and yeast, proportions and other important nuances.

Making mash for moonshine from sugar and yeast - preparation

To get 1-1.1 liters. final mash with a strength of about 40 degrees, you need to take 1 kg. granulated sugar.

No. 1. Dishes

Before you put out the mash of sugar and yeast, take care of the necessary utensils. When choosing, pay attention to the volume; the mash does not occupy the entire cavity, but only 75% of the container. If you fill the fermentation vat to a larger volume, then the foam cap will extend beyond the boundaries of the vessel.

No. 2. Material

The ideal vessel material for making mash is glass. These can be bottles or jars that you have on hand. Stainless steel, food-grade plastic, aluminum pan, etc. are also suitable. Try to choose a container that is equipped with a drain tap. This will make your task easier.

No. 3. Sterilization of containers

Be sure to sterilize the container by rinsing with boiling water and washing with soda. In the future, it is necessary to thoroughly dry all the equipment so that not a drop of moisture remains. If the mash turns sour, the moonshine will have an unpleasant aftertaste.

No. 4. Water

The taste of the final drink and the absence of unexpected results depend on water. Therefore, use bottled or spring water (ideal). It is allowed to prepare the mash in running tap water, but it must be left for two days without a lid. Now the hydromodule (proportions of sugar and water in the wort) is 4 liters. 1 kg of water is required. granulated sugar.

Choosing yeast for mash

Since you can make mash for moonshine using a traditional recipe from sugar, water and yeast, important attention is paid to the choice of the last component.

Buy alcohol yeast, read the instructions on the back of the package. It indicates the ratio of sugar and yeast for mash. The main disadvantage of such products is considered to be rarity and pricing.

If you can’t find alcohol ones, buy powdered (dry) ones. Then the proportions will be as follows: per 1 kg. granulated sugar is allocated 20 grams. dry yeast.

Pressed ones can also be used, for 1 kg. sugar is 100 grams. such yeast.

Mash recipe for moonshine made from sugar and yeast: “a classic of the genre”

With the traditional recipe you will get about 5.5 liters. purified moonshine when the second fractional distillation is carried out. The alcohol content is 45 degrees.

• water - 20 l.
• granulated sugar - 5 kg.
• dry yeast - 100 gr.

Before you properly make mash for moonshine, study the step-by-step instructions for preparing the “potion” from sugar and yeast.

Stage No. 1. Cooking the wort

1. Place the fermentation container on a stool to improve heat transfer. Pour water preheated to 28 degrees into the bowl, add granulated sugar in the amount according to the recipe. Start stirring until the granules dissolve. If you have a saccharometer, use it to measure the sugar concentration in the wort (a good indicator is 18-22%). If it is not there, skip this step and move on.

2. Now activate the yeast in a separate bowl. To do this, pour 0.3 liters into a bowl. water, warming it up to 28 degrees. Add 30 gr. granulated sugar, knead. Add dry yeast and leave for a quarter of an hour. When they rise, pour them into a fermentation container. If foaming is strong, you can reduce it by adding Saf-moment yeast in an amount of 11 g. If you decide to use compressed yeast, you need to take it in an amount of 0.5 kg.

3. In order for the yeast to work at full strength, it is advisable to “feed” it. An optional, but highly desirable point. From top dressing you can choose raspberries, grapes, strawberries (20 berries for the entire specified volume of mash). Brown bread (1/2 loaf) is also suitable.

4. We continue to tell you how to make mash for moonshine. When cooking with sugar and yeast, it is not necessary to use a water seal. Just screw the lid loosely or, if the neck is small, cover it with 3-5 layers of gauze.

Stage No. 2. Fermentation

1. In order for the wort to ferment properly, it is very important to ensure the correct temperature. The optimal indicator is considered to be within 27-30 degrees. Do not exceed the temperature under any circumstances, otherwise the yeast will disappear and fermentation will stop.

2. Not everyone has the ability to maintain the specified mode, so use an aquarium heater; they are available from 50 Watts and above. You need 20 liters of mash. A device with a power of about 50 watts is enough if the wort is in a warm room.

3. A positive feature of such a device is the stability of heating. It is enough to set the heater to 28 degrees and immerse it in the wort, then connect it to the network.

4. Many people are interested in how long the mash ferments with sugar and yeast. If all conditions are met, this process takes 1-2 weeks. It is imperative to stir the mash 1-2 times a day to eliminate carbon dioxide.

Stage No. 3. Determination of readiness

In the question of how to make mash for moonshine, it is very important to determine its readiness in a timely manner. In a recipe made from sugar and yeast, the following conditions must be met.

1. Carbon dioxide has stopped coming out, the water seal does not bubble. There are no bubbles on the surface of the brew. You need to light a match and hold it over the mash. If the light does not go out, it means that carbon dioxide is no longer being released.

2. When ready, the mash will layer, becoming lighter in the upper part. In this case, the yeast sinks to the bottom, forming sediment.

3. Another important condition that indicates readiness is taste. The mash becomes bitter and the sweetness is lost. The finished mash smells like alcohol.

4. To be sure that fermentation is complete, you need to use a saccharometer. After fermentation of the wort, the device will show the value “0”.

Stage No. 4. Cleaning and clarification of mash

1. This stage is carried out to improve the taste of moonshine. To remove the remaining carbon dioxide, place the mash on the stove and heat to 55 degrees.

2. To lighten the mash, leave it for 2 days at a temperature from -5 to +5. You will see that the yeast has formed a sediment. All that remains is to drain the composition from the sediment using a thin silicone hose.

3. Braga can be clarified and cleaned with bentonite. It refers to a completely natural composition, that is, white clay. Buy Pi-Pi-Bent products, add 3 tbsp. l. for 20 l. mash and wait a day. After this period, remove the final product from the sediment using a hose.

Now you know exactly how to make mash for moonshine. According to the recipe described above, it is prepared from sugar and yeast, which is considered a classic. So feel free to follow the instructions and everything will work out!

Braga is an alcohol-containing liquid obtained by fermentation of any carbohydrate-containing raw material ( we have sugar) with the addition of yeast and water, for further processing into moonshine.

Criteria for obtaining high-quality sugar mash:

• mash from sugar and yeast proportions
• quality yeast
• no impurities in water and sugar
• the ability to correctly determine the moment of mash ripening

In moonshine brewing, from sugar mash, we try to get maximum alcohol for the sugar consumed!

Sugar mash proportions

*together with feeding.
Water: Sugar: Yeast
300:100:1

Theoretical alcohol yield: 0.67 liters (0.538 kg)
Proportions may vary only for yeast. The ratio of sugar and water has been tested by theory and practice, change only at your own peril and risk.

Alcohol yield

Let's dwell on chemical calculations - we will consider this to be the ideal yield of alcohol.

Simplified formula for fermenting sugar into alcohol:
1 * Sugar + 1 * Water = 2 * Glucose = 4 * Alcohol + 4 * Carbon dioxide. (molecules)
From one molecule of sugar we get four molecules of alcohol.

We substitute the atomic masses of the substance.
342 + 18 = 2 * 180 = 4 * 46 + 4 * 44. (g/mol)
With 342 g/mol sugar we get 184 g/mol alcohol.

From the formulas we obtain the ratio of the yield of alcohol from sugar: 184/342 = 0.538
Alcohol is lighter than water, to calculate in liters: divide 0.538 by the density of alcohol 0.79 kg/l, we get 0.67 liters of alcohol per 1 kg of sugar.

In practice, we will not get an ideal solution. Fermentation does not occur immediately - some of the alcohol will be lost. In practice, 0.55-0.60 liters of alcohol are obtained from one kg of sugar.

Options that may result in losses of raw materials (sugar) and a lower yield of alcohol in the mash for the raw materials consumed.

• The proportions of the wort composition for the mash are not met.
  — Too much water:
  slowing down fermentation, increases the risk of “weedy” fermentation-rotting.
  - Too much sugar:
  the yeast will convert only part of the sugar into alcohol and die. As a rule, yeast dies at 9-12 degrees of alcohol. If there is a lot of sugar in the wort - 40 percent or higher, there will be no fermentation at all.
• Not high quality yeast.
  — Yeast does not have enough nutrition:
  slowing down fermentation or its complete absence.
  — Presence of junk yeast and impurities in raw materials:
  The wort begins to ferment in a way other than alcoholic - rotting, lactic fermentation.
• Failure to follow the rules for caring for mash.
  — Temperature fluctuations, incorrect mash maturation temperature.
  Overexposure, underexposure of mash.
  — Air access:
  If you didn’t give air at the initial stage, the yeast won’t be able to start developing.
  After the start of fermentation, do not block the access of oxygen-air - acetic fermentation will develop. When the resulting alcohol is converted into acetic acid.

Yeast for sugar mash

What yeast is best to use for mash? The short answer to this question is: ordinary, pressed, bakery.
Let's try to explain why.

The conversion of sugar into alcohol is carried out by yeast. These are living organisms, and for their life activity they require the fulfillment of a number of conditions.
In our case it is:

• nutrient medium.
• temperature regime.
• necessary chemical elements for nutrition and reproduction.

- Everything is clear with the nutrient medium, sugar and water.

— Temperature conditions.
For the initial stage of reproduction, the recommended temperature is 26-32 degrees.
When reproduction begins, our mash begins to ferment (foam, bubbles), the temperature must be lowered to 22-26. At temperatures above 28 degrees, “garbage” yeast bacteria multiply well (they will greatly harm us). Below 22 degrees, the activity of the yeast we need will slow down (fermentation will slow down). Below 10 degrees, extinction will begin - fermentation will stop, the yeast will begin to die and precipitate.

— Necessary chemical elements for nutrition and reproduction.
The above described formula for converting sugar into alcohol is very simplified and in nature everything is much more complicated. We will not fill the article with all the reactions of biochemical fermentation, but we will highlight that: to convert sugar into alcohol, yeast requires phosphorus in nutritional reactions, and nitrogen for reproduction. Many novice distillers begin to get tricky with feeding; everything has already been done in compressed yeast (read GOST). Pressed baker's yeast contains the necessary microelements.

Special yeast for sugar mash

For moonshine brewing, special alcohol-wine yeast is sold. They are not very convenient for sugar mash: they are much more expensive - they are pressed, require additional feeding, and the positive qualities of yeast are not realized in the sugar mash.
Positive qualities of alcohol yeast:
- alcohol resistance - 16-18 versus 9-12 for baking. Considering that we are going to distill the resulting mash, the initial strength is not very important.
— Additional flavors that special ones give. yeast is needed for fermentation on fruits or vegetables or grains. But sugar, and even “elite yeast” will not give special tastes or aromas.

Step-by-step making of sugar mash
(tested by practice)

Below is a step-by-step description of how to prepare mash for moonshine from sugar.

1 We calculate how much moonshine we are going to get:
— 10 liters 50%.

2 For the estimated amount of moonshine, we calculate the raw materials:
— 10 liters of 50% moonshine is 5 liters of alcohol. 5 liters of alcohol require 8.5 kg of sugar. ( see section yield of alcohol from sugar)
— For sugar, we calculate (according to the proportions) the rest of the raw materials.
Total: 25.5 liters of water: 8.5 kg of sugar: 85 g of baker's yeast.

3 Select containers for raw materials:
— In terms of volume, we need 27 liters + 20% reserve for foam = 33 liters of containers.
At home (in small houses and apartments), the most convenient containers for mash are 10-5 liter glass cylinders. They are convenient to wash, they are optimal in terms of space occupied and ease of transportation, they are neutral to mash - they do not produce harmful impurities.
Total you will need: three 10 liter and one 3 liter jars.

4 Take care of the closures on the cans
Choose from two options:
- water seal: plastic lid, insert a silicone tube into the lid, seal the entrance to the lid (using plasticine) and seal the other end into a small jar of water.
- a pierced glove placed on the neck of a can.
(a water seal is preferable)

5 We purchase raw materials:
- sugar - we take refined sugar without impurities.
- yeast - baker's yeast - pressed according to GOST, we look at storage.
- water - you need clean water, no need to boil, without chlorine. An option would work: tap water, put it through a filter, let it sit for 4 hours and check for smell.

6 Prepare the wort:
— Heat the water (40 degrees, it feels like bathing water) and dissolve the sugar.
Pour over (get rid of solid sediment).
— Add the yeast to the cooled wort (30 degrees, warm to the touch) and stir.

7 Start of fermentation of the mash:
Making mash from sugar and yeast, this stage occupies a special place.
— Pour the resulting wort into clean containers, do not forget to leave an air gap (for 10 liter cans, two liters of volume).
— We cover the top with gauze (not much air access is needed, but there is no debris or insects).
— Place the mash in a warm place (optimally 26-30 degrees). Avoid direct sunlight and temperature fluctuations.
— We are keeping an eye on the mash (we need to achieve full intensive fermentation).
As a crust-film forms on top, stir the contents (every 2-6 hours)
— After about 16-48 hours, the wort begins to ferment intensively - carbon dioxide is released from the entire wort, and not from the crust or sediment. The ripening time depends on the purity of the yeast and the temperature ( the proportions were correct). Let's move on to the next stage. Do not overexpose the initial fermentation; if two days have passed and there is no intensity, this is a reason to sound the alarm.
To determine the moment of transition to the next stage, visual observation is sufficient. You can taste it – it’s bittersweet. Rotten taste, unpleasant smell - you made a mistake somewhere, don’t expect good mash.

8 Fermentation of mash:
— we block the access of air into the container, install seals (gloves, water seal).
— lower the temperature to 22-25 degrees.
- wait until the end of intensive fermentation - 5-10 days. Signs: foam settles, 1-2 bubbles are released in the water seal every 10 seconds (the glove falls off), sediment becomes noticeable at the bottom. Let's move on to the next stage.

9 End of fermentation:
- completely, hermetically close the containers with mash and transfer them to a cooler place with a temperature of 12-15 degrees.
There will be a slow fermentation and precipitation of yeast.
— we wait 2-3 days.
We get the answer to the question: how long does the mash ferment with sugar - the full fermentation cycle takes 6-14 days.

10 Preparing mash for distillation:
- carefully pour the sediment into a container without stirring it up.
It is convenient to use silicone hoses:
We put the jar on a hill and pour it through the hose into a container. We leave the top and bottom of the mash sediment.

The sugar mash for distilling into moonshine is ready!
Recipes for mash for moonshine made from sugar and yeast are not very different from each other; the container and the procedure for preparing the wort change.

Sugar-based moonshine has its own specific taste, and you will have to fight it during distillation. It is convenient to make various drinks from sugar moonshine in recipes in which the taste of the mash is clogged, for example: tinctures, liqueurs. In its pure form, moonshine made from sugar is inferior in taste to grain.

If you plan to drain the sugar mash in the future, it would be good equip the container with a drain tap and place the container on a height of half a meter. In addition, this improves heat transfer, since the mash will not draw cold from the floor.

3. To make the mash for moonshine made from sugar using yeast ideal, The choice of sugar is very important. Many, especially beginner moonshiners, believe that any sugar can be used and are very disappointed when they later receive a lack of strength.

For some reason, this most often happens when buying sugar in large supermarkets, where counterfeit products are often sold. Moonshine brewers are well aware that high-quality sugar is needed, so they buy it from a trusted network, choosing the right brand, and never use a spoiled product.

The ideal proportion for producing moonshine with a strength of 40° and above: 1.1 liters per kilogram of sugar.

4. Yeast no less important than quality sugar. Sugar mash made with alcoholic yeast is the best; baker's yeast can only be used if there are no others, since they do not provide the proper yield of high-proof alcohol.

A good alternative could be dry and here the majority are inclined to think that they are good for moonshine safflower, which can be bought everywhere. In addition to providing a good yield of moonshine, they also reduce foam formation during fermentation. You need to know the proportions and take them into account before making mash. For every kilogram of sugar, take 20 g of dry or 100 g of alcoholic or pressed sugar.

5. Water no less important, since it largely determines what kind of moonshine you get. Considered the best spring, but can also be used filtered. Under no circumstances should you try to make yeast using regular chlorinated water. This way you can ruin the mash: it will quickly turn sour, and the final product will be spoiled.

Speaking of proportions, we note that for every kilogram of sugar, 4 liters of water are required.

Classic recipes

Let's consider the classic preparation of mash from sugar and yeast, tested by more than one generation of moonshine masters.

This recipe is designed for getting 5.5 liters drink with a strength of 45° after the second distillation with the selection of “heads” and “tails”. You will need:

• 5 kg of good sugar;
• 100 g of dry or 0.5 kg of pressed alcoholic yeast;
• 20 l. spring or purified water.

In a container intended for fermentation, thoroughly stir the sugar in warm water. To make sure that you have taken the right sugar and can distill good moonshine, check the future brew sugar meter. This fairly simple device, which can be easily purchased online, shows the percentage of sugar in the solution.

If the sugar meter readings are in the range from 18 to 22%, then everything is in order, such a brew should give a good yield of moonshine.

The yeast must be diluted separately, well with warm water up to 30°C, and a pinch or two of sugar is added. Wait until the yeast cap rises and only then add it to the wort. And then they are sent to a warm place.

Fermentation period

Distillation

Now you know how to put mash on moonshine, but this is still not enough to get a quality product that can be put on the table. More is needed carry out the moonshine process correctly. You can do this in two ways: distillation or rectification.

By using a distillation column, you will immediately receive high-quality moonshine, purified from harmful impurities. The use of mash for moonshine from sugar and yeast does not imply the presence of any flavor in the final product, so rectification is an excellent solution.

If you use a regular one, then the experts recommend double distillation. The first distillation of sugar mash is carried out at high power, and until the percentage of alcohol in the stream reaches 5 - 6 degrees.

Every winemaker knows well that the best yeast is those found in the air and on the surface of the fruit, which is why grapes intended for making wine are never washed. In mash, things are somewhat different, since here we are interested in speed, but from personal experience I can assure you that even without the use of additional yeast, mash also outperforms perfectly, only over a slightly longer period of time. What yeast for mash will be optimal, and in what proportions should it be used? First, let's understand their nature and varieties.

What yeast should I use for mash?

Conventionally, all yeasts are one class of fungi, but individual strains have slightly different properties. Conventionally, they are all divided into two main subtypes - baking and wine (alcohol).

• Baker's yeast is a special type of microorganisms called Saccharomycetes. This is a type of fungus that lives in a liquid environment, capable of processing sugar, releasing carbon dioxide and alcohol as byproducts. Carbon dioxide is interesting in baking, as it makes the dough “rise”, loosens it, and alcohol is useful in moonshine. There are liquid, live pressed or dry baker's yeast
• Wine (alcoholic) yeast is a conditional subspecies (strain) of yeast, characterized by higher resistance to the effects of alcohol. In nature, it is easiest to detect wine yeast on the surface of grape berries in the form of a light white coating. It is believed that the use of alcoholic yeast can ensure more complete and rapid ripening of the mash

So, it’s worth starting with what kind of yeast to use.

I’m sharing my personal experience - in 99% of cases I myself use pressed, live baker’s yeast for several reasons:

• They are available - you can buy them at any grocery store, they cost pennies
• I know what to expect from them - they are predictable, provide stable fermentation
• They have a pleasant smell, which is partly imparted to the mash

I also tried making mash with brewer’s yeast, which is distributed free of charge to everyone at a nearby brewery. I was dissatisfied with the result, since the mash acquired an overly bitter taste - this type of yeast tastes very bitter, and you can’t keep it for a long time - even in the refrigerator it divides very quickly. As for wine or alcohol yeast, I don’t use them for one simple reason - they are more expensive, but the result is the same. I didn’t notice the savings of 2 days - perhaps a more complete solution, but perhaps someone’s experience of using them was crowned with great success. But for myself, I choose pressed baker’s yeast as a standard, so I’ll start describing the proportions with them.

How much yeast do you need for your mash?

We take pressed baker's yeast at the rate of 50 grams per 1 kg of sugar. Since it is very difficult to guess the sugar content of fruit mash, I simply take 50 grams of yeast per 10 liters of mash volume + 50 grams for each kilogram of added sugar. But on average, this is no more than 200 grams of yeast per 20 liters of mash (often 100 grams is enough - they still divide themselves quite well). I don't want it to boil too quickly - it needs to be a gradual process, so I'm not a fan of turbo mixtures.

With dry yeast it is more difficult, regardless of whether it is baking yeast, alcoholic yeast or turbo yeast - here you need to rely only on the manufacturer’s recommendations. True, I had a case when I used them to make kvass. I diluted it into 6 liters of drink according to the instructions, added it, but there was no fermentation. Well, I freaked out, sealed it in a plastic water flask, and put it in the refrigerator on the bottom shelf in the hope that it would sting my tongue at least a little. It’s good that a day later I noticed the strange shape of the flask - I pulled it out, put it on the table, I felt it was very hard. I think I’ll do half a turn of the lid to slowly release the gases... Yeah... The cork shot into the ceiling, followed by a fountain of white foam from the flask. I’m standing, a half-empty flask on the table, and my favorite kvass is dripping from the ceiling on me... Since then, I’ve been kind of on board with dry yeast and in a whisper, preferring exclusively pressed ones. In general, their norm for mash is 15-20 grams (this is, as a rule, the contents of one sachet) per 1 kg of sugar and 3-4 liters of water.