Without wine yeast, it is impossible to make wine either in a factory or at home. The raw materials for them are only natural berries and fruits: fresh grapes, raspberries, currants, gooseberries, apples, plums, as well as sun-dried raisins. Only those fruits are used that have not been treated with chemicals, and on the skin of which yeast microorganisms—wine fungi—live and multiply. On the surface of fruits and berries, their colonies form a whitish coating that is visible to the naked eye. This type of yeast, when processed into sugar alcohol, which is a nutrient medium for them, provides the strength of mash and wine up to 12% vol. At a higher alcohol content, wine yeast microorganisms can no longer survive.
After filtration, purification and blending, wines retain the aroma, taste and aftertaste of natural fruit or berry raw materials from which the yeast starter and wort were prepared.
All about wine yeast
Along with baker's, brewer's and spirit's yeast, wine fungi are industrial yeast microorganisms. Each race (species) of grape yeast has its own name depending on the area where the vineyard grows and the plant variety.
Depending on the properties of their races, they are divided into the following groups:
- high-fermentation - produce from sugar from 18 to 20% alcohol;
- heat-resistant - completely ferment the wort at a temperature of 35 to 42°C;
- cold-resistant - able to withstand low temperatures down to -15°C for a long time;
- alcohol-resistant - used in the production of champagne;
- sherry - capable of forming a film on wine at the end of fermentation with an alcohol content of 16-17% vol., giving the drink a special taste and smell.
Fermentation of grape, berry or fruit juice, or wort can begin even under the influence of yeast fungi present on the raw material, as soon as they begin to process the sugar in the wort into alcohol. Often in the process of winemaking at home, this stage ends with the transformation of the wort into vinegar, since the raw materials also contain yeast-like acetic acid (lactic acid) fungi.
To avoid spoilage of the wort, it is necessary to feed the wine material with wine yeast in the form of activated dry mixtures. They need to be added to suppress the activity of lactic acid microorganisms that can spoil the drink.
All types and groups of wine yeast for industrial and home production are widely represented in the catalog of the online store of the Best Group company, which specializes in the production and sale of dry wine yeast.
Varieties of wines
In the modern wine industry, the division of this drink into dry, sweet and fortified has been preserved. Dry, semi-dry and semi-sweet wines are table varieties and differ in sugar content.
Dry wines are obtained by completely processing sugar into alcohol in the must by yeast. The fermentation process must be stopped at this zero sugar stage. Dilution of yeast for fermentation of wort after clarification - 2-4% of its volume.
To obtain fortified wines, alcohol is added to the must. Such drinks include strong and dessert wines, which in turn are divided into semi-dessert and liqueur depending on the sugar and alcohol content.
Sweet wines are the result of a high level of alcohol content, exceeding that allowed for the life of wine yeast cultures, which is achieved during the fermentation of sugar.
Depending on the carbon dioxide content, wines are divided into still - without carbon dioxide, as well as sparkling, sparkling and champagne.
How to use wine yeast correctly
When preparing wine drinks, it is necessary to take into account the stages that yeast goes through:
- Lag stage. The period during which yeasts penetrate the grape juice. They increase in size but do not reproduce.
- Logarithmic stage. It is characterized by an increase in the numerical population of cells and is accompanied by alcohol fermentation.
- Stationary. Cell growth stops and the active process of alcohol fermentation begins.
- The final stage is the reduction of yeast growth.
Making wine yeast yourself at home
One way to get wild yeast is from the skins of berries and fruits: raisins, grapes, plums, currants, apples, raspberries.
To prepare, you need to place unwashed fruits (100-200 grams) in a glass container and mash to a porridge-like consistency. The next step is to add water, sugar (45-50 grams) and mix thoroughly. The resulting mixture is covered with gauze and stored for 3-4 days in a dark room at room temperature. After foam forms and a hissing sound appears, the fermentation process must be stopped and the mixture added to the wort.
Another way to prepare wine yeast is from fermenting wort.
It will require 40-50 ml of fermented wine, water, sugar.
The fermented wine is mixed in a glass container with sand and water, ground to a homogeneous consistency and stored for 3-4 days. Store in a glass container, covered with gauze, in a dark place at room temperature. Next, we clean this product from impurities using gauze. The mixture can be stored for no more than three weeks in an airtight container in a cool place.
What types of yeast are there?
As it turned out above, the type and quality of wine depends on the production method and the choice of group of yeast microorganisms.
There are many wine recipes for preparing a quality drink at home. If you are confident in the quality of the plant materials, you can prepare your own yeast starter to put it in the wort to activate the fermentation process. But in this case, it is difficult to calculate the proportions of yeast for a certain volume of wort to obtain the desired effect; you have to think about how to feed the mash if the fermentation process subsides untimely.
It is much easier to use ready-made dry yeast wine mixtures, suitable for both home and industrial winemaking.
The preparation instructions describe in detail how to dilute wine yeast, as well as how much diluted and activated mixture is required per liter of mash.
The winemaker can only decide what type of wine he is going to get. If the cooking instructions are followed exactly, the result will be excellent provided that the raw materials used to prepare the wort are of high quality.
If you are using pure yeast concentrate such as Primavera, Vinomax or the KV line from Lalvin, the procedure for preparing mash for making table white, red wines and champagne is as follows:
- dilute the required dose of concentrate in warm water (up to 40°C) - the proportions are calculated according to the instructions on the package;
- prepare wort from grape, fruit, berry or mixed juice;
- After the dry mixture diluted with warm water has settled for 20 minutes and the first signs of its activation appear, carefully and slowly add the yeast to the wort.
Blending mixtures are used to improve the quality, taste and aroma of red and white wines. In the online store they are represented by the EC line from the French manufacturer Lalvin. This mixture can be used to prepare fruit and berry white and sparkling wines from raspberries, currants, viburnum, hawthorn, apples, plums, etc.
During secondary fermentation, the proportion will be 2.5-3 grams of mixture per 10 liters of wort when fermentation stops.
Minimal foaming, the ability to suppress putrefactive and yeast-like microorganisms, high alcohol resistance, unpretentiousness to replenishment and temperature conditions make this product especially attractive to novice winemakers.
Preparation of dry wine yeast from lees
Wine lees contain fungi for fermentation, which are stored for a long time.
To prepare you will need
Cooking instructions:
- Extract the liquid from the sediment, leaving it as dry as possible.
- Spread the resulting sediment in a thin layer over the bottom of a plate or other container.
- Allow to dry naturally.
- Carefully remove dried sediment from the surface.
- Grind by hand to a powder consistency.
- Place in a bag for storage. Shelf life - up to two years.
How to activate dry yeast:
- To activate, pour the powder into sweetened warm water.
- Increase the nutrient medium by adding dried fruits steamed in boiling water.
- Close this mass with a water seal and leave for up to two days, until a sign of fermentation appears - the formation of foam. Next, add the mixture to the wort.
Home winemaking is not only (and not so much!) a way to obtain cheap, high-quality alcoholic products, but rather an exciting hobby in which everyone can realize the creative component of their personality. For many winemakers, it is the process of making wine, the complex path of the experimenter, that is decisive.
For preparing drinks based on natural raw materials: fruits, berries, etc. are suitable like no other
wine yeast.
1. The fermentation process lasts no more than 2 weeks
2. There is almost no smell during fermentation
3. Braga contains 12% alcohol when ready
4. The packaging is designed for 23 liters of wort, subject to 20% sugar content in the wort.
5. They leave virtually no traces behind and do not affect the taste of the final product.
6. The final product made with wine yeast, subject to production technology, is not subject to
additional cleaning.
7. Production - UK
To feed wine yeast you need to use 1 to 1 packet of nutrient salt
20% required for wine yeast, you need to use a saccharometer.
After the wort has been brought to the desired sugar content and volume, take a small container 2-3
liter, take the wort into it, stir in a packet of yeast and a packet of nutritious salt and wait half an hour.
The appearance of foam is an indicator that the yeast has begun to work. Pour the solution back into the container
for fermentation, stir and install a water seal. The fermentation container must not be filled
more than 80%; during active fermentation, foam may appear.
If you do not use a saccharometer, then there are 2 scenarios:
1. The percentage of sugar content will be less than 20, and with the same amount of juice and labor costs you will receive less volume
2. With an increased percentage of sugar content, the yeast may die without starting to work
Wine yeast is a type of yeast used in winemaking; is a colony of bacteria Saccharomyces cerevisiae, capable of converting simple and complex sugars into alcohol.
Wine yeast can be found on the surface of almost all grape varieties. Today, wine yeast refers not only to the bacteria Saccharomyces cerevisiae, but also to a number of other bacteria used in winemaking; however, it is Saccharomyces cerevisiae that has the greatest resistance to its own waste (i.e. alcohol), and it is this species that lives in wine the longest, and is responsible for the souring of wine.
Today, the use of wine yeast is typical not only for home winemakers, but also for large industrialists, large wine producers, both New and Old Worlds. The use of wine yeast allows you to obtain predictable and constant results. Although some critics blame the widespread use of wine yeast as the reason for the uniform taste of many wines, today almost everyone uses yeast, and the use of natural yeasts has been reduced to a minimum.
Often a situation arises when wine fermentation suddenly stops. This happens because the colony of microorganisms in the wine has won, which can no longer exist at the current strength of the drink; however, the amount of sugar is still sufficient to continue life activity. It is in this case that wine yeast is often used to “ferment” the wort and increase its strength to an acceptable level.
How does wine yeast differ from others?
There are 4 main types of yeast - baker's, wine, beer and spirits. Bakeries are used for baking and for producing low-quality alcohol and moonshine. Brewer's yeast is used for beer, alcohol yeast is used to obtain pure alcohol distillate.
As you might guess, wine yeast is used to make grape must and to produce wine. In some cases, it can be used to produce fruit and berry moonshine, however, even in this case, it is preferable to use alcohol yeast. In general, to produce moonshine and other distillates, it is better to use alcoholic yeast, which we wrote about in more detail in the corresponding article.
Baker's yeast cannot be used for winemaking. Firstly, they greatly spoil the taste of wine, making it more like kvass; secondly, the wort foams very strongly; thirdly, such mash “plays” very poorly. Bread, or baker's, yeast dies very quickly from an increase in the alcohol content in the wort, so the wine stops playing almost immediately.
Microbiology of wine yeast
The common name of wine yeast, as mentioned above, is Saccharomyces ellipsoideus, or Saccharomyces cerevisiae.
There are several types of such yeast, already specific microorganisms, in particular, there are:
- Saccharomyces chevalieri is the most commonly found yeast, most often the main one in the fermentation of red wine;
- Saccharomyces oviformis is an alcohol-resistant bacteria that allows you to obtain alcohol strength of up to 17-18%;
- Torulopsis stellata are round or oval microorganisms that are capable of organizing a ring or film on the surface of the wort.
There are many other strains of wine yeast, you can read about them in detail in another article.
How to choose and buy wine yeast?
The most common products on the domestic market are the products of JSC Yeast Plant.
The company produces products in packages of various weights, from 100 grams to 5 kilograms. Yeast is produced in Belarus. A 250 gram package is enough (according to the manufacturer) for 87 liters of mash (about four 21 liter bottles). According to consumer reviews, the strength of the wort can reach up to 20 degrees! With subsequent dilution with water, you can get more wine than there was in the mash. There are also reviews regarding the use of this wine yeast in moonshine brewing: with a wort strength of 20 degrees, the yield is around 2.5-2 liters of distillate per 10 liters of wort.
Another well-known manufacturer is LALVIN.
As in the previous case, everything is packed in bags of various capacities. The author of these terms has never personally used this brand, however, according to reviews, it turns out to be a very high-quality product. In some cases, judging by the reviews, additional feeding is required, however, if the technology is followed, LALVIN wine yeast shows a fairly high efficiency of alcohol formation. The product can begin to ferment at very low temperatures.
How to use wine yeast to make wine?
The process of using wine yeast is simple. Yeast is added to the prepared must (a mixture of grape pulp and a small amount of sweetened water) in accordance with the proportions indicated on the label. Fermentation begins and continues either until the sugar runs out or until the critical strength of the wort is reached.
If fermentation has stopped, it is necessary to determine whether the reason was low sugar levels or high alcohol levels. In the first case, it is enough to add sugar to continue distillation; in the second, it is worth adding water to reduce the strength of the drink and add yeast again. Of course, you should make sure that a temperature favorable for yeast development is maintained at 25-28 degrees. If the temperature is low, the yeast ferments slowly; if the temperature is high, about 29-30 degrees and above, then the yeast simply dies.
Use of wine yeast for other alcoholic beverages
Wine yeast can be used to produce not only wine, but also some other alcoholic beverages.
Moonshine with wine yeast
We have already said more than once that the most optimal choice of yeast for mash and moonshine is alcohol yeast. Wine yeast for moonshine is used quite rarely, since it ferments for quite a long time and does not give a very high yield of product. To prepare wine yeast, they are first diluted with sweetened warm water (to activate microorganisms), after which, after half an hour, they are poured into the finished mash. The mash should sit for about two weeks (long enough, I warned you!), after which it can be distilled.
Whiskey with wine yeast
Homemade preparation is also best done with alcohol yeast. We wrote in more detail about cooking at home here. In the recipe indicated in the link, it is enough to simply replace the yeast with wine yeast and be prepared for the fact that the wort will take much longer to reach a delicate strength for distillation.
Apple wine with wine yeast
First you need to take apple juice from 15 kilograms of apples (about 7-8 liters of juice will come out) and mix with 150 grams of wine yeast. It is also worth adding 5-6 kilograms of sugar (depending on the sweetness of the apples themselves), as well as 8 liters of warm water. The finished volume of about 15-16 liters of wort will just fit into a 21-liter bottle for purified drinking water and for coolers. The wort must be left for 10 days in a warm place away from children and sunlight, putting a water seal on the neck of the bottle. After this, apple wine made with wine yeast can be safely drained, filtered and, if necessary, pasteurized. After this, the wine is bottled and sent for storage.
How to make wine yeast at home?
You can make wine yeast yourself. Of course, in terms of quality they will be much inferior to industrial options, however, in the vast majority of cases this will be enough to obtain a small amount of homemade wine.
From berries
To prepare wine yeast, you will need to create a so-called wine starter. It is necessary to take grapes or raspberries, ripe, but not rotten, and, without washing them under running water, mix them with simple sugar and in warm water until it becomes a thick porridge. It is enough to take about 100 grams of berries, half a liter of water and two tablespoons of sugar. After 2-3 days, when the starter begins to sour and ferment, it can be used instead of purchased wine yeast. The use of such a starter can significantly reduce the fermentation period of wine. The starter itself must be added to the wort in a very small amount, literally half a glass. Using your own starter is very convenient when the volume of wine produced is quite large.
From raisins
As raw materials for creating a starter that will be used instead of wine yeast, you can use raspberries, strawberries, currants, cherries and cherries. However, the best substitute is raisins. It is better to collect berries for breeding yeast in dry and windless weather, preferably in the morning. There shouldn't be any rain before harvesting, so it's worth waiting out in wet weather. You should choose only those fruits that do not have visible mechanical damage, that are free from cobwebs, dirt, traces of mold and dust.
Old raisins, as well as raisins with traces of mold, cannot be used, as they will simply spoil the wort. It is enough to dip just one raisin into the sugar syrup, after which the ready-to-use starter instead of wine yeast will be ready in 2-4 days. Don't overdo it with sugar or your starter will be too sweet.
If you decide to use raisins, then in this case it is recommended to buy literally 20-50 grams of raisins in ten places, rather than just 200 grams in one place. This will allow you to avoid the unpleasant situation of buying either old raisins or raisins with dead yeast. In addition, raisins are often coated with pesticides and pasteurized to help them last longer. It is logical that this has a negative effect on the efficiency of subsequent cultivation of wine yeast.
From the sediment
If you already had wine grown with a cultured batch of yeast, then simply saving the sediment is enough. Wine sediment contains a large number of both dead and living microorganisms. Just pour the sediment into a plate, dry it in a warm place (never in the sun!), and put it in a plastic bag, so you will always have wine yeast on hand. Yeast is in suspended animation and can always wake up as soon as the temperature and sugar level are favorable. Remember. That at temperatures above 30 degrees the yeast begins to die, so you should not dry the wine lees on a radiator or in the sun.
Home and industrial winemaking is impossible without the fermentation process, because it is thanks to it that the wort turns into an aromatic and noble drink. And wine yeast is responsible for this important stage - microorganisms that process sugar into ethyl. The degree and taste of the future wine will depend on their variety and quality.
Peculiarities
Wine yeast is a miniature mushroom whose natural habitat is the skin of a wide variety of fruits and berries. In the winemaking community, they are called “wild”, and allow you to obtain drinks with a different taste and aromatic bouquet. To prepare wine, laboratory analogs are also used, which are called “cultured”. Unlike their “wild relatives”, they are more stable and always give intense and prolonged fermentation. The disadvantage of using “cultured” yeast is that the taste of the drink is identical, regardless of the region of harvest.
The food source of wine yeast is sugar, which is converted into alcohol during its life. To start this process, a temperature of at least +15 degrees is required, as well as the absence of direct sunlight. After all the sugar has been processed, the microorganisms sink to the bottom as sediment. Interestingly, the alcohol released by microorganisms has a detrimental effect on them. That is why the strength of most wines does not exceed 15%.
We invite you to familiarize yourself with a number of interesting facts about wine yeast:
- They were first discovered and bred only at the end of the nineteenth century. This became possible thanks to the invention of the microscope.
- Louis Pasteur made a significant contribution to the study and breeding of these fungi. He set to work after local winemakers came to him asking about the reason for turning wine into vinegar.
- The Saccharomyces beticus species has the highest alcohol resistance, thanks to which they can be used to produce wines with a strength of 24%. It was first found in Spain, but then discovered in Armenia, Crimea, and Georgia.
- In some wine-growing areas there are no natural fungi on the skins of the berries.
- Their use makes it possible to obtain drinks with a rich, multifaceted taste, while artificial analogues provide an identical taste.
- Due to the abundance of rain and spraying of berries with chemicals, the colonies of fungi on their peel are reduced. This causes worse fermentation or its absence.
- Microorganisms contain a large number of biologically active substances.
- During fermentation, fungi release esters, thanks to which the drink receives its inherent taste and aroma.
To obtain a drink with a unique flavor and aroma bouquet, winemakers prefer to combine “wild” and “cultivated” yeasts. This duet ensures a normal fermentation process and allows you to make alcohol stronger and more original.
Making wine yeast at home
You can prepare wine yeast yourself, and this process does not require special knowledge or skills. They can be made not only from grapes, but also from any other fruits, berries, as well as must and sediment. It is important to remember that baker’s or alcohol yeast is not suitable for creating a noble drink, as they will give it an unpleasant smell of mash.
We offer recipes for making homemade yeast from:
- Fruit or berry peel, because it contains the largest number of these microorganisms. Most often, a high-quality strain can be obtained from grapes, currants, raspberries, plums, strawberries, and apples. Harvesting should be done in dry weather, preferably without precipitation for several days. You need to choose ripe fruits, but without rot, mold, blackening, or visible signs of pest or disease damage. After collection you need:
— Place 100 g of unwashed fruits in a clean jar and mash.
— Add 0.6 liters of warm water (22-35 degrees) and two tablespoons of sugar. Mix everything thoroughly.
— Cover the jar with a piece of gauze and move it to a warm place with a minimum of light for three days.
The starter is considered ready after the appearance of hissing, a specific sour smell, and the formation of foam. If after 4 days such a reaction did not occur, and mold appeared on the surface, it means that there were chemicals or diseases in the berries.
- Raisins, because a large number of necessary strains are stored on its surface. To prepare the starter you need:
— Prepare a syrup from 0.1 kg g of sugar and 0.1 liters of water, and then dilute it with another 100 ml of cold water.
— Pour the raisins into a bottle, and then pour in warm forty-degree syrup, shake.
— Close the neck with gauze and move the container to a dark place with a temperature of +22-24 degrees. It will take about one week for the starter to mature, during which the liquid needs to be shaken several times a day.
— On the eighth day, the liquid is filtered and can be used for its intended purpose.
- Fermenting wort - the technique is most often used in the case of using cultural yeast.
— Approximately 30-40 ml of the top part of the fermenting wort is taken into a 0.5-liter jar.
— Add one and a half tablespoons of refined sugar and 0.35 liters of bottled water. It is strictly prohibited to use tap water!
— Cover with a thin cloth and take it to a dark room with a temperature of at least 20 degrees.
— After four days, the liquid is filtered using gauze and can be used to make alcohol. It can be stored for no more than two weeks in a tightly closed container in the refrigerator. From the remaining pulp you can try again to make a starter. To do this, they need to be filled with syrup again and the fermentation procedure is repeated.
- Sediment - you can get dry wine yeast, the advantage of which is long-term storage.
— The maximum amount of liquid is removed from the sediment, and the remainder is spread in a thin layer on the plate.
- Dry at a temperature not exceeding 35 degrees, otherwise the fungi will die.
— The dried mass is carefully removed from the surface and placed in a plastic bag. It can be stored in a dry, dark place for no more than two years.
To activate the yeast, you need to place the powder in a container with warm syrup, stir and place under a water seal for several days.
Properly made starter allows you to create an aromatic and rich wine with a unique taste. If you don’t want to spend time preparing it, then you can always purchase ready-made dry wine yeast, for example, the Lalvin brand. The company has developed several options designed to create light white and red wines, champagne, alcoholic drinks from cherries, raspberries and any other berries and fruits.
And autumn is on the horizon again. The grapes are ripening. With an experienced eye, winemakers estimate how much tasty intoxicating drink will come out of the bunches of the current harvest. Each of them has their own criterion for achieving success. Some people put the quality of the berries at the forefront, others rely on the correct proportion of sugar, while others consider temperature balance to be the main thing in the process of making wine.
However, almost all of them agree that the high quality of the drink will be ensured primarily by good wine yeast. The honor of discovering these single-celled fungi belongs to the famous naturalist Antonie van Leeuwenhoek from the Netherlands, who saw them using the microscopes he created (by the way, the best of his optical instruments provided a magnification of 500 times). And the no less famous French microbiologist Louis Pasteur described in detail the process of yeast fermentation that occurs during wine production. They say that he conducted such research at the request of the French authorities, interested in expanding the export of domestic wines.
Where can a winemaker get high-quality yeast? You can, of course, rely on a product developed in special laboratories. There is an alternative - make your own wine yeast.
Growing wine yeast from raisins at home
It turns out that this is not such a difficult procedure. We will visit any nearby market, where there are always sellers of sweets from Central Asia. There are up to a dozen varieties of raisins on the shelves, to which we will pay special attention. However, we do not trust our eyes, which are fixed on the amber full berries. Surely they were visited by some kind of chemical during ripening and certainly killed the wine yeast that had settled on the bunches. Instead, we buy lean, bluish raisins and always with tails.
Sourdough recipe
The following ingredients will be required:
- two handfuls of raisins purchased at the market;
- half a glass of granulated sugar;
- two glasses of water.
We also stock up on a liter bottle with a wide neck or a glass jar of the same volume. It is advisable to sterilize this container in order to ensure that it gets rid of the possible presence of foreign microorganisms in it. Next we work in the following sequence:
After a couple of days, the contents will actively ferment. By the fifth day, fermentation will have weakened, and after another day, the starter with yeast can be poured into the wort. If it is not ready yet, the product can be kept in the refrigerator, but not longer than a few days.
Note that raisins do not have a monopoly in the preparation of fermentation agents. Next, let's look at the alternatives.
How to make wine yeast at home from grapes
It is better to use ripe bunches of small varieties of berries. Let's find in the pantry a glass container for preparing the starter - a liter jar or a large milk bottle, wash it thoroughly and sterilize it. We carry out further steps in the following sequence:
The yeast starter is ready to be transferred to the wort.
What fruits can replace raisins and grapes when making wine yeast?
Wild wine yeast can be found on the surface of almost any fruit and berry. Therefore, almost all of them will be used to make a fermentation agent. First of all this:
- strawberries;
- white currant;
- gooseberry;
- raspberries;
- rose hip;
- plum;
- apples.
The creation procedure is similar to the process described above, where grapes are used. It is recommended to harvest raw materials in the morning or evening in calm, dry weather. It is advisable that there is no precipitation for a day or two before this.
Dose of yeast starter required to create wine
It depends on what kind of drink you want. To make dry wine, you need to add 200 grams of fermentation product per 10 liters of wort. If your goal is dessert wine, the amount of starter needs to be increased by one and a half times.
We hope that, having mastered the provisions of this article, the reader will not have any difficulties in how to make yeast at home. And as a result you will get a wonderful aromatic drink. Important nuance: Never use alcohol yeast to make wine.. They have a completely different purpose - to create strong drink. Such yeast will serve you if you decide to distill moonshine based on grape marc, which many winemakers throw in the trash. Especially for chacha lovers, we will present a few more recipes. As a rule, these are simple processes. And acquiring the necessary ingredients is not difficult.
DIY alcoholic yeast
- Place two hundred grams of hop cones in a saucepan, add three liters of water and boil for three hours, stirring from time to time. Cool to 40 degrees and strain. Pour two cups of rye malt and flour and half a cup of baker's yeast into the broth. Stir the mixture thoroughly and leave it in a warm place for a day. Distribute the resulting yeast mixture among the jars and close tightly.
- Dilute a glass of flour in a glass of heated water and place in a warm place. After six hours, pour a tablespoon of sugar into the mixture and pour in 250 grams of beer (preferably dark). Stir thoroughly. The yeast is ready.
- Grind half a kilo of rye bread with your hands. Pour two glasses of heated water over it, add a handful of raisins and three tablespoons of sugar. Place the mixture in a warm place for fermentation. After 24 hours, strain the liquid and squeeze out the bread. Pour flour into the resulting infusion in such an amount that the mixture resembles the consistency of sour cream. After two to three hours, the product is ready for use.
Good luck in your work in the field of winemaking! And remember what the Ministry of Health said about excessive drinking.
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