Alcohol is an integral part of our culture. On the shelves of specialized stores, it is presented in all the variety of species. Connoisseurs have ample opportunity to choose a drink to their liking. Nevertheless, many prefer to make alcohol on their own. In order to prepare the most popular folk strong drink - moonshine, you need to know which components must be involved in the fermentation process. Among them, one of the main ones is yeast. The product is a fungus that converts sugar into alcohol under the influence of enzymes. In creating high-quality alcohol, alcohol yeast for moonshine is indispensable . Belarusian manufacturers have created a product that confidently leads the moonshine market.
What types of yeast are there?
Those who decided to join the glorious cohort of home-made moonshine producers should know that in the recent past, ordinary yeast was used to make moonshine, including baker's, wine yeast, raisins, “wild”, brewery, home-made “hop”, “Saf” Levure, alcohol.
The latter product is a special alcoholic yeast, which is now increasingly used by home producers. Belarusian alcoholic yeast is one of the most popular types.
What are they?
Belarusian alcoholic yeast is one of the products that are ideal for making moonshine. Their vital activity occurs at a temperature necessary for making mash.
Yeast is highly resistant to high levels of alcohol, which supports their functions. After reaching the fortress of mash, part of the yeast (about 15%) dies. Pure yeast culture can not only be bought, but also independently bred. But many today purchase this product in specialized stores. Mostly craftsmen prefer professional-made yeast.
Belarusian alcoholic yeast is very popular among lovers of homemade moonshine. Their use ensures the achievement of 15-18% alcohol concentration in the Braga, which helps to increase the volume of the finished product. In this indicator, they are ahead of all other types of yeast. Alcohol kills weak strains. The strongest ones with high alcohol resistance remain in the leaven. This eliminates the presence of yeast aromas.
In addition, according to numerous reviews, when using alcoholic yeast, the fermentation of mash will be uniform, the yield of alcohol increases slightly. Ready for distillation of the mash becomes after 6 days. In the moonshine there will be no harmful impurities: fusel oils, acetone, aldehydes, therefore, the need for its additional purification by filters from coal, potassium permanganate, as well as the use of other cleaning methods is eliminated.
Belarusian alcoholic yeast for many is the best option for making moonshine. If they are not available, the use of beer or bread, rarely wine yeast is acceptable.
How to make mash?
The amount of yeast is calculated by the volume of liquid: 10-40 liters or more. 65 g of yeast and 5.5-6 kg of sugar are enough for 20 liters of filtered pure water. Sugar is added in several stages. Of great importance for obtaining high-quality mash is the composition of water. It is necessary to have filters to clean it. Water should not be chlorinated, contain impurities of metal salts. A significant role is played by its softness and oxygen saturation. The use of boiled water is not recommended, since yeast bacteria need to breathe. In the absence of filters for bottled water, you can use bottled. Pure melt or spring water is also used.
Equipment
For self-brewing, a 30-liter tank is required, a relatively cheap material option is safe food grade plastic. Ceramic or glass tanks are also used.
Used dishes should be equipped with a bottom to drain the mash. This eliminates the need to pour the contents of the container with the ready-made brew into the distillation apparatus through the top. The process of making mash requires the presence of a water lock, a lid to close the tank and a heater.
A water trap is needed to ensure the release of carbon dioxide generated during fermentation. It also prevents outside air from entering the tank. It is mounted on the lid of the container. You can use a special or home-made water trap - a medical rubber glove with a small hole in the little finger.
The heater is designed to maintain a constant temperature during fermentation. In case of its absence, an aquarium heater is used. The cord from it is passed through a sealed hole that does not allow moisture to pass out to the outlet.
Activation
Yeast is a living bacteria. Their comfortable development requires maintaining a constant temperature (up to 30 degrees). It is this heat balance that ensures the active absorption of sugar and the production of alcohol.
At the beginning of the process, yeast must be activated. To do this, clean water in a volume of 2 l is heated to 30-35 degrees, after which it is poured into a small container. Add 100 g of sugar to the prepared water and mix thoroughly. After that, 65 g should be measured from a pack of alcoholic yeast and poured into the resulting sugar solution. Then, once again, thoroughly mix all the liquid, cover and leave for 1-1.5 hours to "reach" in a warm place. After the yeast “wakes up”, the volume of the solution will increase, characteristic vesicles will appear, or a slight foam may appear. This indicates that the yeast has activated and can already be used.
Fermentation
Filtered water in a volume of 20 l is poured into the main tank, turn on the heater. The water temperature is brought to 30-32 degrees.
The automatic heater maintains the necessary temperature balance throughout the process. Sugar dissolves much faster in warm water than in cold. 3-3.5 kg of sugar are added to the main container with water and carefully mixed until completely dissolved. Fermented yeast is poured into the main volume and thoroughly mixed again. The reservoir is left open for 6-7 hours. Then it should be tightly closed with a lid and install a water seal on it.
After a while, a characteristic gurgle will appear - this is a sign that the yeast has started working, and the resulting CO 2 is leaving the tank. After two days, the reservoir is opened, another 1 kg of sugar is added and dissolved, stirring the mixture thoroughly. After two days, the procedure should be repeated again. Usually, fermentation takes 7-15 days. In this process, the quality of the ingredients and compliance with the temperature regime are of great importance. When the gurgle stops in the mixture, the mash is considered ready.
Dried Yeast (250 g)
Belarusian alcoholic yeast enjoys well-deserved attention of home alcohol connoisseurs.
According to reviews, the product is ideal for fermentation of a variety of sugar-containing and starchy raw materials, provides smooth and fast fermentation.
Belarusian spirit yeast (250 grams per pack) is very convenient for transportation. The manufacturer guarantees the duration of their storage. One teaspoon of the product corresponds to 15 g of fresh pressed yeast.
Description
Belarusian alcoholic yeast is presented in vacuum packaging. This ensures that they can be stored unopened for at least a year.
Due to the tightness of the packaging, it is convenient to store the yeast, stable product quality is guaranteed. One pack is enough to get up to 80 liters of mash (18-20 liters of 40-degree moonshine). Belarusian spirit yeast is stored in a dry place (t up to +15 ° C).
Manufacturer
Dried alcohol product is produced at a yeast plant in Minsk (Belarus). In its manufacture, a specially developed strain is used, which contributes to the ultimate fermentation of sugar and an increase in alcohol strength.
Thanks to the use of yeast produced in Belarus, alcohol is obtained of the highest quality. This result cannot be achieved using a pressed or baked product. The level of product quality is guaranteed by the enterprise.
Characteristics
- Production: Minsk Yeast Plant (Belarus).
- Vitality Score: 84%.
- Humidity parameter: 7.5%.
- Vacuum package weight: 250 g.
- Organoleptic: in accordance with the norm.
- Shelf life from the date of production: at least 12 months. Store in a cool, dry place (t up to + 15 ° C).
- Storage time is indicated according to the requirements of GOST of Belarus for food products.
Advantages
Belarusian alcohol yeast (250 g) reviews on the Internet are called one of the best for obtaining high-quality moonshine. The advantage of the product over analogues is noted. Consumers note that mash on Belarusian spirit yeast has a pronounced aroma and full taste. The most favorable assessments of specialists:
- The product is a single - celled fungi bred in special conditions. It is optimal for use in the home production of alcohol.
- Yeast is absolutely safe to use.
- The feedstock in them invariably retains its qualities.
- The use of Belarusian alcoholic yeast provides the maximum yield of pure alcohol.
- Products are distinguished by a high fermentation rate.
- This yeast is very easy to use. Even a novice can do it.
- The product suppresses negative microflora in Braga.
Belarusian alcohol yeast: reviews
Network users call the quality of the product excellent, which simply has no equal. Dry Belarusian yeast , according to reviews, roam almost odorless. The ratio “price - quality” is perfectly maintained in them. The product, ideally suited for the production of high-quality moonshine, is considered by users of Belarusian spirit yeast.
Instruction manual
Reviewers call this product specific, not subject to general requirements. Since Belarusian alcoholic yeast is presented in an inactive dry state and is clad in double sealed packaging, in fact, their shelf life is longer than indicated by the manufacturer: from 5 years. Yeast is used in two stages: activation (breeding) and fermentation. Next, we describe the process in more detail.
Recommendations for use: activation
Since Belarusian spirit yeast is in a dry state, they, like any other yeast, must be activated.
This is as follows. The required amount of yeast is measured, calculating the planned volume of fermentation: 10–40 l and more. At least 30 g of yeast (1/5 pack) should be used in 30 liters of water. For breeding yeast should use dishes of small volume (1-2 l). Pure warm water (t 32-35 ) is poured into it at the rate of: 1 liter of water per 50 g of product, sugar or honey (50 g) is added. They put for 6 hours in a dark place without drafts.
Belarusian spirit yeast (a recipe compiled by users of the networks contains this recommendation) is also activated by the following rehydration method. The authors of the reviews recommend diluting the contents of the package first in a small amount of drinking water with sugar dissolved in it (water - 0.5 l, sugar - 140 g). The water temperature should be, as in the previous recommendations, 30-35 ° C. Then everything needs to be thoroughly mixed so that the mass becomes homogeneous, and can withstand 30 minutes. After this time, the yeast is ready for use.
Fermentation recommendations
In order to optimize the fermentation process, reviews recommend strictly adhering to the proportions of all ingredients. This will ensure the best quality mash. In addition, you can minimize the time spent on the fermentation process.
While dried Belarusian alcohol yeast is activated, wort should be prepared. To do this, sugar (jam or honey) is diluted in water. The best way: put a large pot or tank on the stove and, while heated, gradually add sugar there. When sugar ceases to dissolve, water is poured into the main fermentation tank and the process is repeated again.
At least 6 kg of sugar is added to 30 liters of water in two runs: 3 kg is added immediately, the remaining 3 kg - after 2 days. After a short time (usually after 6 hours), Belarusian alcoholic yeast begin to come to life, rise, foam appears. This means that they are ready to be added to the main volume - 30 liters. Belarusian alcoholic yeast (user reviews confirm this) do not give copious foam. The optimum temperature of their work is 30-32 o C.
Users pay attention of beginners to an important point: when adding yeast, it is necessary to monitor the temperature of the wort. Temperatures above 35 degrees are disastrous for them.
With the help of Belarusian yeast, glucose, maltose, sucrose, galactose and raffinose are fermented (1/3). The duration of fermentation can be from 6 to 12 days, depending on the conditions created.
The fermentation process can be accelerated. Users recommend increasing the serving of yeast by 1.5-1.8 times. In addition, it is noted that currently the quality of sugar is quite different. It is known that there is “sweet” and “not sweet” sugar. When working with yeast, users are advised to consider this fact. You can achieve increased (close to maximum) strength of mash at home using Belarusian dry yeast along with another product. Wine yeast is used as an adjunct.
Classic sugar mash
Craftsmen in the networks shared how they use dried Belarusian spirit yeast to make classic sugar moonshine.
Mash Recipe:
- At 40 liters of water should use at least half a pack of yeast - about 120-130 g.
- Pour clean warm water (32-35 ) in a ratio of 1:10 into the container, add sugar (per 1 liter - 50 g) and yeast (about 120-130 g). Thoroughly mix and stand for half an hour.
- The yeast activation time should be used to prepare the wort: pour sugar (10 kg) into warm water (40 l) and mix thoroughly.
- After the yeast “fits” (this can be seen by the characteristic foam appearing on the surface), they should be added to the container with must.
- To create a proteinaceous environment for the yeast, dry crushed peas (400-500 g) are added to the mash (40 L).
- The container is closed with a lid with a water seal and placed in a warm place for fermentation.
- The optimum temperature range for a tank with a brega is 27–32 degrees.
Another option
Network users suggest using it to those who appreciated the benefits of Belarusian products and want to know how the mash is made differently on Belarusian alcohol yeast.
Recipe:
- To activate the product, pour in a pan with a volume of 3-4 liters to half the water.
- Pour sugar there (4 tablespoons), yeast (80 g) and mix everything carefully.
- Stir again after 5 minutes.
- Prepare a fermentation tank.
- Pour 5 kg of sugar into it, pour water (20 l), heated to a temperature of 45 degrees. The container should not be filled to the brim: fermentation can cause foam.
- Stir sugar thoroughly into water until completely dissolved.
- Add activated yeast, mix and close with a tight lid. In the first three days, the mash should be mixed 1-3 times a day.
Mash maturation occurs within 1-2 weeks. Ideal conditions for this are darkness and heat (t 25-30 degrees). You can speed up the fermentation using a heater, such as an aquarium. Or you can put the fermentation tank on a warm floor (to a warm battery). If it is not possible to use a heat source, you can simply wrap the container with a blanket.
Conclusion
The ability to brew moonshine has come to people since ancient times. Since ancient times, the gifts of nature have been used to make mash. Some ancient recipes are preserved to this day. They are successfully used by lovers of home-made quality alcohol. The arsenal of each moonshiner has his own proven recipe for preparing a strong drink.
The choice of yeast for use in the process is purely individual. Alcoholic Belarusian yeast, appreciated by true craftsmen, occupy one of the leading places, according to experts.