What yeast is better to use for mash. alcohol turbo yeast

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

What is alcoholic yeast for?

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

Another popular question is “Do I need to feed turbo yeast?” Experts assure that all the necessary salts and trace elements are already included in their composition. Additionally, you do not need to fall asleep in the mash. All you need is sugar or jam and

There are people who prefer to do their own feeding. It will not interfere or harm the finished product. Here are the most famous ones:

Rye flour boiled in boiling water.
Peas, steamed and boiled.
Raisin.
(can be in the form of crackers).
Nettle.

But again, all these funds can be omitted, since turbo yeast already has a special fortified feed.

Another undoubted advantage of this product is that almost all sugar is consumed, a large amount of alcohol is obtained. This is not characteristic of wine and Their action is aimed at the production of low-grade drinks and the development of special flavor notes. In this regard, not all sugar will be fermented, and the amount of drink at the output will be much less than expected.

Understanding the composition

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

A complex of vitamins and microelements.
Amino acids that enrich and nourish the mash.
Salts used as a feed.
Yeast is alcohol resistant.

As you can see, the composition is as natural as possible. There are no prohibited items. At the output, the product turns out to be natural, because for the preparation of the wort you will not need anything other than water and sugar.

Those who have used ordinary baker's yeast before, probably remember the whole laborious process, which took from 2 to 3 weeks. In the case of turbo yeast, all the inconveniences go away, and you can enjoy the preparation of the drink.

Can they be used to make baked goods?

You can not use alcohol turbo yeast for making dough. Any specialist will tell you this. They are not designed to work with flour and other ingredients.

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

The main task of turbo yeast is the breakdown of sugar and, as a result, the production of wort. They are not meant for anything else.

detailed instructions

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

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

The process will be completed in 2-3 days.

It's time to make a choice

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

vodka;
whiskey;
gin.

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

Yeast quality is top notch. They have received many positive reviews. The average cost is 300-500 rubles per 1 pack.

What are the positive aspects of alcohol yeast?

There are many benefits that turbo yeast has:

The cooking time is 2-3 days, no more.
There is no foam that "climbs" through a closed bottle. No defoamer required.
Large yield of the finished product, sugar is completely processed. This cannot be said about other types of yeast: beer and wine.
Natural composition. There are no prohibited items.
Do not require preparation of top dressing. Salts and vitamins are already included.
Availability. Can be purchased at any store and supermarket.
Competitive pricing policy.

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

Turbo yeast is a mixture of highly alcohol-resistant yeast and complex nutrients (a mixture of amino acids, vitamins, macro- and microelements necessary for the full life of the yeast), accelerating the fermentation process.

Suitable for fortified wines, vodka and classic moonshine.

Intensive fermentation takes place at 25-30°C, the yeast ferments to an alcohol content of 16-18% in 24-48 hours. It is optimally suited for the production of alcohol by fermentation.

Dosage: one package is designed for 23 liters of wort, subject to 30% sugar content in the mash.

Tohow to make yeast?

The first is to stir (food glucose) or, in extreme cases, sugar in water, in a ratio of 7.5 kg of dextrose or 6.5 ru of sugar and 18.5 liters of water. Water should be in the temperature range from 25 to 30 degrees. If the water is cold, the yeast may take several days to start. Next, we take from the syrup in a separate bowl with a volume of 2 liters about half of the "syrup" obtained earlier and stir 1 sachet in it. The temperature of the syrup for activation should not be less than 25 degrees! After 15-30 minutes a layer of foam 3-5 cm will appear - the yeast is activated. Pour the yeast wiring back into the syrup, stir, close the lid tightly, set.

The fermentation process up to 16-18% alcohol content will last 5-7 days, depending on external factors. When fermenting Turbo yeast in large volumes of wort, it is desirable to maintain its constant temperature, since the process of intensive fermentation is accompanied by the release of heat and the temperature rises spontaneously.

After the water seal has stopped, fermentation has stopped, it is necessary to wait a day to clarify the mash. Yeast sediment will sink to the bottom. If you need to quickly lighten, use. It is better not to tilt the container, but carefully pour the mash with or.

BE SURE TO COVER THE FERMENTATION TANK TO MAINTAIN THE STABILITY OF THE TEMPERATURE OF THE FERMENTED WORT!!!

Making homemade alcoholic beverages is a fun activity. The danger of being poisoned by counterfeit products is real even when buying expensive drinks in reputable stores. Self-made alcohol guarantees the absence of substances hazardous to human health in the final product. But the quality, taste variety, ensures the skill of the manufacturer, the choice of yeast for mash and other ingredients.

Why do we need yeast

In the process of making a strong drink, the quality of all components is important, but you should pay special attention to the choice of yeast. After all, ethyl alcohol, the main component of moonshine, is a waste product of yeast fungi that process the sugars contained in mash.

Yeast for moonshine differ among themselves in the degree of resistance to external influences, the habitat, the intensity of reproduction and the temperature at which particularly rapid growth occurs.

Types of yeast

Yeast is actively used in the food industry and home-made drinks or bread.

bakery

Baker's yeast is ideal for making bread, rolls, pies, but it is not recommended to use it for mash. Novice distillers choose baker's yeast for sugar mash and are disappointed in the quality of the final product. It’s impossible to say that it turns out just awful, but it’s better to use specialized strains.

Brewing

Special yeasts have been created for brewing, which are not quite suitable for making strong alcohol. The concentration of alcohol in beer is low, a maximum of 10-12 degrees, but too much foam is formed.

Wine

Wine yeast can be wild or cultivated specifically for winemaking. Wild ones are present on the surface of fruits, berries and grapes. A pure yeast culture is produced in special facilities and can be used to make moonshine with fruit or sugar, resulting in an excellent end product. The disadvantage is the high cost, but it is offset by low consumption, for example, for 10 liters of mash, you only need 2-4 g.

Alcoholic

Alcoholic yeast is the best choice in the production of moonshine. Specially grown strains are designed to quickly produce strong alcoholic beverages. There are both conventional and turbo, the latter differ in that they can withstand a high concentration of alcohol up to 20% and the content of special top dressing, which speeds up the fermentation process. But there is also a minus, during too active fermentation, a lot of side and unnecessary substances and alcohols are accumulated.

Special

There are also specialized yeasts for cereals, for malt brews and for specific drinks like whiskey, rum, etc. The disadvantage is again the price, but it's worth it, the output will be a quality product, if you are striving to get the best drink at the output, then do not regret .

Benefits of alcohol yeast

When selecting yeast for mash, a distiller must take into account several particularly important parameters.

The strength of the finished mash. If you use alcohol yeast for moonshine, this will provide a strength of mash up to 17 degrees.
Minimum level of foaming. Such yeasts are distinguished by a small amount of foam during the fermentation process.
Odor intensity. A low and not too unpleasant odor is guaranteed.
A high fermentation rate is guaranteed if you put the mash on Turbo yeast, the presence of top dressing in them guarantees a high speed of work.

Pressed and dry yeast

What yeast is better to use for mash, pressed or dry? Each type has its own advantages and disadvantages.

Pressed yeast for the bakery industry is inexpensive and can be purchased anywhere. Pressed ones work a little faster and ferment up to 12% alcohol. However, their shelf life is limited. Without a refrigerator, they are stored for only one day, and when cooled, no more than 2 weeks. If stored incorrectly, they lose their working capacity, they may not rise. It is desirable to “feed” the wort for their more active work.

Dry yeast gives a stable result with a practically unlimited shelf life. They are easy to use, picking up by weight. The only thing is that it is recommended to “wake up” the yeast, that is, pour it with warm sweetened water, let it stand for about fifteen minutes and then put it into the must, but you can do without this procedure simply by scattering it over the surface. A raised head of foam indicates the activation of dry yeast. The quality of the mash turns out to be no worse than the one put on the pressed ones.

Even when working with special alcohol varieties of mash on sugar syrup, you should “feed” so that the yeast feels comfortable and actively multiplies. A good top dressing is baked rye bread, crushed fresh berries, dried fruits, potatoes. To get a quality result, you need natural products. It is better not to use canned compotes, jam, as they contain stabilizers, preservatives that inhibit the activity of yeast

The container with mash should be kept in a calm and moderately warm place, without sudden changes in temperature and drafts. There is no need to specially heat the mash. On the contrary, it is necessary to ensure that the temperature does not rise above 35-40 degrees, since the yeast dies from overheating.

So what to choose?

We recommend using wine yeast for fruit mash, but it can also be used for sugar mash. For grains and malts, respectively, specialized varieties. Spirits are suitable for both moonshine and vodka, we recommend using bakery only for vodka i.e. for the mash, which will then go for rectification.

Yeast are the main component. A novice winemaker can be confused by the variety of yeast types: bakery, beer, alcohol and wine. Some of them are better for making alcohol, others are worse. About which yeast for moonshine is better and how to use them correctly - we will tell further.

In general, yeasts are fungi that launch fermentation. How does this happen? In addition to the yeast base, granulated sugar is included. Yeast, getting into sugar, begin to multiply, emit carbon dioxide and ethanol. They are involved in the activation of the fermentation process. But, fermentation is carried out only in a certain environment and at a certain temperature.

How to start the process of yeast reproduction and fermentation of the drink? We do this:

set the temperature from 22 to 28 degrees Celsius;
We use only pure spring or bottled water;
mix water, granulated sugar, yeast in it, close the lid and pull on a punctured rubber glove;
put the jar in heat;
the liquid will be clear.
an open jar will smell of alcohol - this indicates the beginning of fermentation.

Variety of varieties

Yeast comes in pressed as well;

dry bakery;
turbo yeast;

What is the best yeast to use for? Each of the species has its own characteristics, therefore it is impossible to say for sure which ones are better to add to. You can buy yeast in a regular supermarket or a store specializing in the manufacture of alcoholic beverages. The choice of yeast should be approached with special attention.

Bakery Strains

These are the most popular yeast for. They are mainly used during baking or in the production of alcoholic beverages. But, they cannot be called the best: moonshine also needs to insist on them for a long time: from 2 or more weeks. The result is alcohol with a high content of fusel oils and a strength of less than 10 degrees. At the same time, the drink has a sharp, unpleasant odor and is of very low quality. Therefore, winemakers recommend overtaking it several times.

What are the benefits of baker's yeast?

purchased at any store;
have the best value;
long stored in the refrigerator;
easy to use;
getting into the dry must, they quickly activate the fermentation process.

Baker's yeast is sold dry and pressed. When using a pressed product, the package after opening is stored in the freezer, otherwise it will deteriorate. How much yeast is required for moonshine? They need very little: only 100 grams per 1 kg of granulated sugar.

What are the disadvantages of baker's yeast?

the finished drink has a strength of 9 to 11 degrees;
alcohol comes out with a pungent odor that not everyone will like;
if they are not properly stored, they quickly deteriorate;
when using yeast, top dressing is required;
Their use provokes a lot of foam, so you need to use a defoamer;
they emit a lot of carbon dioxide.

What brands of yeast for moonshine are there? For the preparation of alcohol use dry baker's yeast. The most popular brands are: Saf Moment, Saf Levure, Pakmaya.

Why are they popular with consumers?

cheap and easy to use;
are available in any store and are stored for a long time.

They are added like this: 1 kg of sugar and 16-20 grams of purchased yeast are taken. Before adding, they are diluted with water. During infusion, the yeasty smell is felt throughout the house and the finished alcohol has a rich yeasty taste, but the strength is only 9-14 degrees. Consumers often compare such drinks to ordinary light beer.

wine yeast

Some winemakers use wine yeast to make wine. But, the technology here is different from the classic recipe.

In nature, wine yeast is found on grapes. In Italy and the Caucasus, grappa and chacha are made from them. Such yeast is good for the fermentation of grape pomace obtained after making wine. Now in the store you can buy dry wine yeast. Drinks on them are light, pleasant, they have a pronounced grape taste and smell. Such alcohol is in special demand among women. Rarely winemakers use wine yeast for moonshine.

What are the benefits of dry wine yeast?

ready-made alcohol has a strength of more than 17 degrees;
the mash loses its sharp and unpleasant smell and taste;
they are easy to store;
it is a dry, clean product that does not contain harmful impurities;
infused with wine raw materials and wine yeast, the drink turns out to be very pleasant.

Of course, homemade wine yeast is of very good quality, but dry wine yeast is also very good. Which one to choose? Only the winemaker can decide.

Brewer's yeast

Brewer's yeast is not taken for moonshine or mash. They are used to make beer. It is also a dietary supplement that helps to get rid of many diseases. Yeast first appeared in the 19th century in Germany.

On what brewer's yeast to put Unfortunately, on any. Why?

they give a lot of foam;
the infused drink contains a lot of ethyl alcohol and fusel oils.

But, there are also winemakers who use beer and wine yeast to make mash and moonshine. And they prepare such yeast at home themselves. How about making them yourself? Easy: take an enamel pan, add 1 cup of boiled water and 1 cup of flour to it. The water should not be very hot or very cold, otherwise the yeast will not dissolve. Mix the mixture. Close the saucepan with a lid and put it in a warm place. We insist the composition of 5-6 hours. After 6 hours, put 1 tablespoon of sugar in a saucepan and pour in 1 glass of beer, mix and put in heat again. Drain the yeast into a bowl. They are stored in the freezer.

Turbo Yeast

They occupy a separate category among baker's and distiller's yeast. But, winemakers treat them differently. Some love and praise them, while others hate and scold them. They roam, when used in winemaking, for 2 days, the strength of the alcohol infused on them is 20 degrees. Of course, for making alcohol at home, this is very good.

What other benefits do they have?

do not form foam;
no need to feed, as top dressing is already in their composition;
practically do not emit harmful substances;
easy to apply.

What are their disadvantages?

produced by chemical means;
used in the production of strong alcoholic beverages with a specific taste;
have a high price. From an ordinary pack of Turbo-24 yeast, 40 liters of moonshine come out, but often one pack is not enough;
You can buy turbo yeast for it in a special store or on the Internet.

Having studied the pros and cons of Turbo Yeast, one can understand why winemakers rarely use it to make homemade alcohol and prefer natural ingredients.

Alcohol strains

Alcoholic yeast is most suitable for making alcohol. Using them, winemakers prepare or. Even manufacturers recommend using them for the preparation of alcoholic beverages. Especially if the drink will include cereals.

What yeast is best for moonshine and why is alcohol yeast in particular demand among many professionals?

fermentation time is only 4 days, so alcoholic yeast is the choice of many professionals;
yeast fungi die when the strength of ethyl alcohol is over 18 degrees. Therefore, the finished mash has a fortress of 18 degrees too;
ready-made alcohol does not have an unpleasant odor, has a good taste and excellent quality;
when added to the mash, alcohol yeast does not emit foam, so the barrel is filled with liquid as a whole and defoamers are not used;
they are easy to store, easy to use, they do not contain harmful impurities.

Alcohol dry yeast is often sold in stores. Spirit yeast for moonshine is sold in a special store or ordered online.

How many do you need to take? The number of packs depends on the amount of alcohol you want to get. For example: from 2.5 grams of dry yeast, 10 liters of mash are obtained.

Terms of use

Have you bought yeast for sugar mash and think that it will turn out delicious? It's not quite right.

A few tips on how to properly infuse mash at home:

Do not use plastic or aluminum containers for infusion. Better drink ferments in a glass container.
For better infusion, close the container with a water seal or a rubber glove.
Shake the liquid every day.
The drink ferments better when warm. For better heating, install a heater.
Add yeast strictly according to the instructions indicated on their packaging.
Dilute the yeast with water before adding to the jar.
Is there a lot of foam? Pour 2-3 crushed livers on top of the drink.
Are you using Saf Velor yeast and it produces a lot of foam? Sprinkle Saf Moment yeast on top of the drink.

What is the best yeast for? There is no single answer to this question. The right choice can only be made by the winemaker himself. The most experienced of them use different varieties of yeast for mash and only by trial and error find the best for themselves. If you are a beginner, then give preference to alcohol yeast. So you get really high-quality and tasty alcohol, which you can surprise yourself and your loved ones with. It can also be a great gift for a colleague or boss at work. Believe me, no one will remain indifferent.

Before everyone who decides to make moonshine at home, sooner or later the question arises: which yeast to choose? There are a wide variety of manufacturers and types of yeast, from bakery to beer, but to make the right choice, you need to understand the process of alcohol production.

Note! Yeast does not tolerate sunlight well, so the fermentation process is best done in dark dishes, observing the temperature regime.

Specialists of the Samogon-men Internet magazine have collected all the necessary information for you in order to understand the chemistry of the process and understand for yourself all the intricacies of the production of alcoholic beverages. By reading our articles, you will become an expert in home brewing.

Yeast for making moonshine is the most important component. And not all fit. If it is not possible to buy alcohol yeast, then you can cook at home.

Home winemaking is gaining momentum and becoming more and more popular. More and more people began to make their own moonshine. Once upon a time, mash could only be put on ordinary baker's yeast. Today, this situation has improved a lot and you can buy wine yeast for moonshine.

Without this component, moonshine will not work. This is the most important component due to which fermentation occurs. Alcoholic yeast for moonshine is the best option. But if there is no opportunity to purchase them, then you can use homemade or dry ones.

Varieties

They can be divided into several types:

bakery, which are used for the manufacture of bakery products both at home and in production. They are not the best suited for moonshine and reduce the quality of mash.
Vines are used in the production of wine. They are not used in moonshine because of their high cost and not the most suitable chemical properties.
Beer is produced artificially and used as food additives. They are categorically not suitable for the production of moonshine.
Alcoholic yeast for moonshine is the best option. Alcohol is obtained from them under industrial conditions.

Benefits of alcohol yeast

To the question of which yeast is best suited for moonshine, there is one answer - alcohol. They begin active life just at the temperature of the preparation of the mash. They also have better resistance to high concentrations of alcohol.

Benefits of alcohol yeast:

the shortest fermentation time. Braga can already be distilled in 5-6 days;
are highly durable. They are able to live in Braga at an alcohol concentration of up to 18%. It follows from this that using alcohol yeast for moonshine, its yield will be greater;
during fermentation there is no abundant foam. Therefore, no defoamer is needed.

Baker's yeast in the preparation of moonshine

If it is not possible to buy alcohol yeast for making moonshine, then you can use baking dry yeast. They show good results when used correctly.

The most suitable option is Saf Levure. But in order for them to work better, you need to change them a little, thereby eliminating some unnecessary strains.

You need to take the yeast and place it in water with a temperature of 30-35 degrees. After half an hour, you need to give them sugar to feed and add alcohol so that the total strength of the solution is 4-5%.

Let's look at a specific example to make it clearer. Dilute 2 tablespoons of yeast in a liter of warm water. Then add a couple of tablespoons of sugar, 2 teaspoons of flour and 100 ml of 40% vodka. Cover the container and leave, shaking it periodically, for a day.

Why is it necessary to do this?

Alcohol kills weak strains almost immediately. As a result, unwanted yeast aroma is excluded.
In this way, fermentation with a large foam can be avoided. Braga will ferment evenly.
The yield of moonshine is increased due to the fact that weak strains have been excluded. In the distillate, the amount of both tail and head impurities is significantly reduced.

How to cook yeast for moonshine

If there is no opportunity to buy alcohol yeast for moonshine, then you can cook them yourself at home.

To prepare rye yeast, you need 400 g of hops. It must be poured into a saucepan with the addition of 6 liters of water. Boil for three hours with the lid closed, stirring regularly. After let cool to a temperature of 35-40 degrees and strain. Add 4 cups of rye malt, 4 cups of wheat flour and 1 cup of baker's yeast to the solution. Mix everything thoroughly and leave in a warm place for 24 hours. After the lapse of time, pack in jars or bottles and cork tightly.

You can cook homemade yeast in other ways:

On beer. To do this, combine 1 cup of flour with 1 cup of warm water. Put the mixture in heat for 6 hours. Then add 1 tablespoon of granulated sugar and 250 grams of beer (preferably dark) to the mixture.
From bread. First you need to prepare the sourdough. To do this, 500 grams of rye bread should be chopped with your hands. To it add 2 cups of warm water, a handful of raisins and sugar without a slide 3 tablespoons. Leave for a day in heat for fermentation. After you need to strain. Squeeze out the bread properly. Based on the prepared infusion, you need to make a dough. To do this, add flour in such an amount that the consistency of the mixture is like sour cream. Wait another 2-3 hours.
From hops. Pour a glass of fresh hops with a couple of glasses of water. Insist 4 hours in warmth and strain. In a still warm infusion, mix flour and a couple of tablespoons of sugar. Flour should be poured in small portions, stirring constantly. The consistency of the mixture should be like thick sour cream. Cover and keep warm overnight.

The most important component

Yeast is the most important ingredient in the fermentation process. These very inconspicuous fungi are able to convert sugar into alcohol using enzymes. There are many types of yeast and they all differ from each other in a number of parameters. The taste of the final product depends on the correct choice of this component in moonshine brewing. If you do it right, then homemade alcohol will completely replace store-bought.

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Brewer's yeast

This yeast culture has no practical value for the production of moonshine. In the manufacture of mash, they give a low percentage of alcohol and provoke the formation of a large amount of foam.

Varieties of wine yeast and their use

The wild yeast population lives in the natural environment on bushes and grapes. It is used for the production of wine, the manufacture of mash. The raw material for the must can be not only grapes, but also various fruits, berries, fruits.

A feature of wild yeast is the spontaneity of alcoholic fermentation, which results in a variety of flavors. It is actively used in winemaking to produce various types of wines.
The disadvantage of fermentation on wild cultures is the risk of getting into the must of extraneous microflora that lives on grapes, which begins to multiply and compete with yeast.

The lucky ones who live in areas of abundant grape growth can indulge in moonshine made from grape pomace fermented with wild wine yeast. The result is a great chacha or grappa.

A pure culture of wine yeast is obtained in microbiological production by propagating offspring from a single cell. Unlike wild relatives from the surface of grapes, they have uniform properties and are free from impurities of foreign microorganisms.

Modern technologies make it possible to endow yeast races with the necessary characteristics:

alcohol resistance;
heat resistance;
cold resistance, etc.

Wine yeast is used in home brewing most often for the fermentation of raw materials based on grapes, in the manufacture of chacha, cognac. Good moonshine is obtained when they are used on grain mashes.

Not the best solution is to choose wine yeast cultures for making sugar moonshine. If on grapes and grain as a result of fermentation by this crop it is possible to achieve 17º alcohol strength of the finished must, then they “eat” sugar very reluctantly.

Why do you need top dressing mash

Like any living organism, the yeast population requires comfortable conditions for development. Efficiency, high fermentation rate are provided by the factors necessary for the growth of the colony:

salts of ammonia and phosphorus;
trace elements;
vitamins (mainly group B).

To add ammonia salts and phosphorus to the mash, mineral fertilizers are used, which gardeners usually use: urea (urea), ammonium sulfate, ammophoska, ammonium nitrate, superphosphate. Nitrogen application rate - 2 gr. for 5 liters of mash, phosphates - 4 gr. for the same volume.

Trace elements: zinc, iron, molybdenum, manganese, boron, magnesium, as a rule, are contained in tap water in sufficient quantities.

Feeds are produced industrially, which include the necessary amino acids and vitamins. One of the popular options is a preparation made from dried shells of used brewer's yeast.

What recipes for feeding mash are made from improvised means:

boiled rye flour;
boiled peas;
ground green malt;
dried grapes (raisins);
baked rye bread (such as Borodinsky);
nettle leaves.

A few secrets of using yeast:

Rapid foaming can be "extinguished" by crumbling 1-2 store-bought cookies on the surface of the mash;
When using Saf-Levure yeast, add 1 small bag of Saf-Moment to reduce the amount of foam;
Opened packs of dry yeast should be refrigerated;
It is better to prepare dried grapes (raisins) for feeding yeast yourself in order to be sure that there are no chemical treatments. Do not wash grapes before drying.

DIY yeast for moonshine

From potatoes: Grated potatoes (2 pieces of medium size) are combined with 1 tbsp. l. sugar, withstand 12 hours, use immediately, do not store.
From hops: Pour a glass of dry hop cones with two glasses of water. Boil until reduced by half. Add 1 tbsp. l. sugar, 3 tbsp. wheat flour. Stir close with a cloth, keep warm for 2-3 days. Pour into a glass dish, keep in the refrigerator.
From malt: Boil for 1 hour in 5 cups of water 3 tbsp. ground malt, 1 tbsp. flour, ½ tbsp. Sahara. Keep in covered bottles in a warm place for 2 days. Put away in the cold.
From berries: 1 tbsp. unwashed raspberries, 0.5 tbsp. unwashed wild rose, 1 tbsp. water, 0.5 tbsp. Sahara. Combine the ingredients, let ferment in the heat. After three days, it is ready to be added to the must.
From grapes: knead 1 liter of unwashed berries with your hands, add 3 tbsp. sugar, 1 tbsp. water. Allow to ferment for several days at tº20-22С, constantly stirring and protecting from mold. Store in the refrigerator for up to 10 days. For permanent cooking, you can freeze a supply of unwashed grapes or dry them directly in the brushes.

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homemade bread yeast

Ingredients: rye, barley, wheat, peas, corn, millet, water.

Cooking

All ingredients are germinated. To do this, soak them in warm water and spread out a two-centimeter layer. In this case, you need to ensure that the grain does not sour. When it sprouts, it is dried and ground into flour. Then the water is boiled and flour is added, stirring constantly. The mixture should be the consistency of liquid jelly. She is covered and insisted for twelve hours. Then the mass is poured into bowls and cooled, peas are added at the rate of a kilogram per twelve buckets of sourdough. Leave to ferment for ten days, after which you can cook moonshine.

Yeast from raisins

Ingredients: one spoonful of sugar, four hundred grams of water, one spoonful of raisins.

Cooking

Sugar is placed in a half-liter bottle, poured with boiling water, closed with a cotton plug and cooled to room temperature. Then raisins are placed in the container and again closed with a cork, left to ferment for seven days. It must be said that such yeast must be used immediately, since they are not stored for a long time.

"Wild" yeast for making moonshine

Ingredients: two glasses of pureed cherries or grapes, half a glass of sugar, one glass of water.

Cooking

To prepare yeast for moonshine, all the ingredients are mixed, placed in a glass container, corked and placed in a warm, dark place for four days. After a while, the mixture is filtered through cheesecloth and used instead of yeast. For ten liters of home brew, three hundred grams of such a starter is taken. This product is stored for no more than ten days.

Brewer's yeast

Such a product can be purchased as vitamin supplements, but it is not suitable for making moonshine, because it is able to withstand a small concentration of alcohol in mash. However, sometimes they are used in moonshine brewing. How to make them yourself, we will now consider.

Brewer's yeast at home

Ingredients: one glass of flour, one glass of water, one glass of sugar, one glass of beer.

Cooking

Considering which yeast is better for moonshine, we note that if alcohol is not available, then beer yeast is used. Of course, the alcoholic drink will turn out to be less strong.

So, warm water is poured into a bowl, flour is added and stirred so that there are no lumps, for this you can use a mixer. The bowl is put in a warm place, covered with a lid, for six hours. Then unsterilized beer and sugar are added to the dough, stirred well and put back into heat. After a while, homemade yeast is poured into a glass container and placed in a cold place for storage. Try

Homemade yeast from fresh hops

To make yeast for moonshine at home, you need to fill the pot with hops, pour hot water over it, cover with a lid and boil for one hour.
Then the broth is filtered, one glass of flour and sugar is added to two liters of it, stirred and put in a warm place for thirty-six hours.
After a while, two grated potatoes are put in the mixture, mixed and again put in heat for one day. The finished product is poured into glass bottles and used for its intended purpose.

Yeast liquid thick

Ingredients: two hundred and fifty grams of hops, two liters of warm water, five hundred grams of malt, one hundred and twenty grams of honey, fifty grams of old yeast (dry).

Cooking

Hops and malt are poured with boiling water and boiled for half an hour, covered with a lid and stirring occasionally. The mixture is then filtered through gauze or a sieve, honey is added and heated to a boil, after which it is cooled, covered with a towel. When the mass has cooled, old dry yeast for moonshine is added to it, after diluting it with warm water. The mixture is left for two and a half hours. During this time, the mass should rise. But when it begins to fall off, this will be a signal that the yeast is ready and can be used for its intended purpose, putting the leftovers in a cold place for storage.

Preparation of yeast based on "Saf Levure"

Ingredients: four hundred and fifty grams of water, fifty grams of vodka with a strength of forty degrees, one spoonful of flour, one spoonful of sugar and one spoonful of Saf Levure.

Cooking

To get high-quality yeast for home brewing, it is recommended to put Saf Levure in warm water for twenty-five minutes. Then add sugar and alcohol (so much so that the total strength of the mixture is five percent). This mixture is left for one day, covered with a lid and shaking occasionally.

What are the benefits of alcohol yeast?

Alcoholic yeast for moonshine is an indispensable component in the creation of high-quality alcohol. The alcohol immediately kills the weaker strains, leaving the stronger strains with high alcohol tolerance, so the yeast flavors will be eliminated. In addition, the mash will ferment evenly, the yield of alcohol will increase slightly. Fractional introduction of sugar contributes to the achievement of sixteen degrees in the wort. Braga itself will be ready for distillation in six days. Moonshine is obtained without harmful impurities, so its additional purification with potassium permanganate or other methods is not required.

It often happens that there is no yeast at hand, but the plans still remain to brew high-quality moonshine. In this case, mash for moonshine without yeast can be prepared.

moonshine wheat

Ingredients: five kilograms of grains of wheat, fifteen liters of water, six and a half kilograms of sugar.

Cooking

Wheat grains are washed and poured with a small amount of water. After a while, add one and a half kilograms of sugar and wait for the wheat to germinate. When this happens, add fifteen liters of water and the rest of the sugar, put the mass in a warm place for ten days, fixing a water seal on the container. As time passes, the mash is passed through a moonshine still.

Braga on rice

Ingredients: two glasses of peeled rice, three glasses of sugar, half a liter of beer.

Cooking

We already know how to make yeast for moonshine. But when there is no way to cook them, you can make mash based on rice.
To do this, all components are placed in a three-liter jar, closed with a lid with a water seal and left in a warm place for twelve days, periodically shaking the container.
If desired, dried apricots, raisins or prunes are added to the mash.

To obtain high-quality alcohol, the latter is purified during distillation, after the first pass through the apparatus. Many people use activated charcoal for this. So, charcoal tablets are ground into powder (fifty grams of powder are taken per liter of moonshine), combined with alcohol and put in a warm place for seven days. Then the liquid is filtered and again passed through the apparatus. .

Finally…

It should be noted that yeast is the most important component of the fermentation process. They are fungi that, under the influence of enzymes, convert sugar into carbon dioxide and ethyl alcohol. There are a lot of varieties of them that differ in breeding temperature, resistance to environmental influences, and so on. Speaking about which yeast is better for moonshine, it must be said that it is alcohol, since their vital activity takes place in the same temperature range in which the mash is prepared, therefore they are more resistant to the high content of alcohol in it. If alcohol yeast is not available, beer or bread yeast can be used, rarely wine yeast.

The ability to cook moonshine has come to us since ancient times. Then people used the gifts of nature to make mash. Some recipes have survived to this day and are widely used among lovers of home-made high-quality alcohol. Whatever it was, and every moonshiner has in his arsenal his own recipe for making a drink, which has already been tested. And what kind of yeast he uses for this depends on his personal preference.

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Conditions for the life of yeast

If you throw sugar and yeast into water, mix, close the container with a lid and forget about the brew for a week or two, then the fermentation process may not even begin. The life and reproduction of yeast begins at a temperature of 22 C and slows down when it reaches 28 0 C, and above it stops. In this temperature range, the sourdough should be kept throughout the entire fermentation period. Its termination is evidenced by the clarification of the liquid and a sharp alcohol smell after opening the lid.

It should be noted that for fermentation it is necessary to choose the right container. It must be made from:

glass;
stainless steel;
enamelled steel;
copper.

Glass jar - perhaps the most popular vessel

Do not use galvanization and polyethylene - containers made of these materials, even with a small amount of alcohol in the wash, form not very appetizing compounds with it, which can lead to poisoning even after distillation. Aluminum flasks and milk cans can be used with caution. There are still disputes about their harm (regarding contact with alcohol). If there is another option, then it is advisable to refuse aluminum, no matter how much you are convinced of its harmlessness.

Water quality

In addition to dishes, the quality of water greatly affects the life of yeast. Moonshine yeast does not like chlorinated water, distilled, carbonated, too hard (carbonate) and salty. Even if the water seems very tasty to you, the yeast may not like it. The best choice is spring or well water. But here it is better to experiment, if possible, with water from different sources.

Lighting should also be attributed to the conditions favorable for the reproduction of alcoholic yeast - the process goes better in the dark, at least so that direct sunlight does not fall on the mash. If glassware is used, then you need to close it in a dark closet, or cover it with an opaque cloth.

Braga must be stirred daily. Not too energetic, but to the bottom. Pressed yeast before being placed in the mash must be diluted in a small amount of warm water with sugar.

Choosing yeast for moonshine

The food industry produces various types of yeast that are suitable, conditionally suitable and completely unsuitable for home brewing.
They are sold in pressed or dried form (powder). At home, it is best to store them in the refrigerator for as long as you need to prepare the next serving of mash.
In fact, the yeast, before the fermentation process begins, are fungal spores that are in standby mode.
When they get into a favorable environment, they quickly begin to multiply. Disputes do not care what state they are in and the popular misconception that dry yeast is unsuitable for moonshine remains a 100% delusion.

Only the type of yeast is important, and of course the expiration date, it is written on the package. It is advisable to use pressed yeast well before its expiration, up to about ¾ of the indicated term. They could be stored in completely unsuitable conditions, and their margin of safety, like that of any living organism, is rather limited. Yeast can be bought:

bakery;
wine;
beer;
alcohol.

The first type works very well in the test, but it is only conditionally suitable for home brewing, if there are no alcohol and it will not be possible to get them in the near future. Why is that? Previously, mash was prepared exclusively on baker's yeast. The explanation is simple - a small yield of alcohol (about 10%) and a long fermentation period - 12-14 days. During this time, a lot of related substances are formed in the mash - fusel spirits, acetones, aldehydes.

Bread pressed and dry yeast

Bread pressed and dry yeast can be easily purchased at any grocery store.
With the accumulation of some experience, you can do without alcohol yeast, especially if you use the bakery in the turbo modification.
They are produced in a mixture with special dressings, which activate the enzymes of yeast fungi, and reduce the fermentation period to 5-6 days. Yeast can be stored in the refrigerator.

Wine yeast is a good material for a moonshiner, but it is very difficult to buy, and when ordered online, they are quite expensive. You should buy them only for the preparation of fruit and berry mash. But for this purpose, you can use homemade yeast. It is difficult to prepare alcohol yeast with your own hands, but you can make wine yeast. Of course, they will differ somewhat from the factory ones for the worse, but they will be able to work well.

Brewer's yeast is not suitable for moonshine. They can be used as a medicine or for making beer at home, but they are not suitable for hard liquor.

Alcohol dry yeast

Alcohol dry yeast is a special strain that is used only for the production of alcohol. You can buy them in specialized stores or on the Internet. They provide fermentation for 3-7 days and a large yield of alcohol (actually - 13-14%). Instructions for use are usually on the packaging.

When using alcoholic yeast, the vessel with the mash cannot be hermetically sealed, you can use a water seal or one of the popular methods - a rubber medical glove on the neck, simply effective. The glove swells during the fermentation process, so one of the fingers needs to be pierced with a needle. After the fermentation stops, the glove falls off and this signals the readiness of the mash.

Alcoholic yeast is included in the delivery of almost all industrial moonshine stills, but you should not buy an installation for the sake of yeast.
They can be ordered on any of the sites that sell products for home brewing. In addition to the formation of a high alcohol content, they are practically devoid of a characteristic odor and do not affect the taste of moonshine.
Even if distillation at home is done without a steamer or bubbler, the primary moonshine from alcohol yeast is very different from a drink made from baker's yeast.

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YEAST FOR MOONSHINE. THE MAGIC OF FERMENTATION.

When it comes to home brewing, we talk a lot about moonshine stills but pay criminally little attention to yeast. But yeast, for making moonshine, is much more important than a distiller. Why, you ask? You see, when we distill mash, we don't make alcohol.
We simply increase its concentration in our product, simultaneously purifying it from unwanted impurities. Alcohol and other magical substances responsible for the wonderful taste and smell of our potion are produced.
And these substances can be very much. Yeast makes up to five hundred organic compounds responsible for various tastes and smells. You can imagine how your drink changes depending on their work!

To give moonshine a special taste and aroma, the importance of yeast is enormous. But for those alcohol makers who are not gourmets, but simply want to make a solid, strong product, it is also useful to maintain an optimal environment for yeast to work. Indeed, according to microbiological laboratories, if you create good conditions for the yeast, then the yield of ethyl alcohol at the end of fermentation can rise by 12-14%, and the concentration of harmful fusel oils will fall.

WHICH YEAST IS BETTER TO CHOOSE FOR MOONSHINE

Strictly speaking, this is a topic for a separate discussion, and it will not even pull on a blog article, but on a full-fledged book. Professionals no joke select yeast, and good brewer's yeast can cost quite illusory money. Yes, and an experienced moonshiner will admit to you that he often saves the yeast culture after fermentation in order to use it next time.

Well, if we are going to drive for the first time, which culture should we prefer? Many distillers, seduced by the good yield of alcohol in mash, buy so-called "turbo" yeast. Do not do that!
As a result of “turbo fermentation”, you will most likely end up with a strong, tasteless bourda. The trick is here. Turbo yeast actually exists, costs about 5000 rubles per kilo and is used in the industrial production of strong alcohols.
In order to get high-quality mash from them, you need to supplement them with special additives, the cost of which is comparable to the cost of the yeast itself.
Buying all this in a retail store is almost impossible. The "Turbo yeast" that we are offered at retail is most likely of poor quality, and even if they are good, all the same, without special dressings, they will starve and produce a tasteless brew.

It is much better to wait a bit and get a really good result. Moreover, this result is quite achievable as with beer or wine yeast, and with ordinary, bakery. Domestic moonshiners fell in love with Saf-levure yeast, and with them I was able to achieve quite good results. I think that if you decide to use bread yeast, then chasing expensive strains does not make sense. Take Saf-Levure, get used to them and after a few ferments, you will make a truly unique drink.

Brewer's or wine yeast

The good thing about brewer's or wine yeast is that if you take it to the lab, you'll be given instructions on how to use it, and you'll be able to provide it with the most favorable environment right away. In addition, they give less foam than bread and are accustomed to alcohol, which means they will not die without eating the sugar in the mash.

And finally, let me tell you about "alcohol" yeast. Of course, you can buy them, you just need to keep in mind that in fact these are the same wine or beer strains, just more tolerant of the alcohol content in the solution where they live.
Simply put, they are able to work longer than regular yeast and make stronger mash. At first they were used to produce strong ales and wines, and then they began to be taken to make raw materials for distillation.
Microbiologists believe that the upper limit of alcohol concentration for any yeast is about fifteen revolutions, so I think that the inscriptions "18%", "21%" and so on, on the packages with them, are a publicity stunt. Be aware that this yeast needs more food.
If you underfeed them, the mash will come out tasteless and you will have to tinker a lot with distillate purification.

FEATURES OF ALCOHOLIC YEAST FOR MOONCHINING

Alcohol connoisseurs know that high-quality alcohol allows not only to enjoy the taste sensations, but also not to worry about its excessively harmful effects on health.
And the quality drinks that can be found on the shelves are sometimes expensive. And such a process as getting moonshine is becoming popular due to the ability to combine a fairly affordable cost and excellent taste.
However, here it is important to consider the question of which yeast is best for moonshine and what is the subtlety of their use to obtain tasty, transparent moonshine, which can pleasantly surprise lovers of this popular drink.