When to put the braga. Brazhka at home: cooking recipes

Have you decided to put the braga on your own? Great, then we offer you step by step guide for beginners which will help you deal with all the basic aspects of this case. The whole process will be divided into several stages, which you can find in the table of contents.

We will take as a basis classic mash on water, sugar and yeast, which has been chasing moonshine stills and distillers all over the world for hundreds of years. It has an excellent "exhaust" of alcohol and a neutral taste, which is appreciated among experienced moonshiners. If this is your first time doing this activity, then it is best to start with this mash.

From ordinary mash from water, sugar and yeast, you can get a transparent and very tasty moonshine. It is important to follow the recipe and observe the temperature regime during fermentation.

The classic proportions look like this:

The taste of the final product is highly dependent on the quality of water, so take spring or purchased water.

Sugar - 5 kg.
Water - 20 liters (use the highest quality you can find).
Alcoholic yeast - 100 grams (don't know?).

Depending on the size of your fermentation tanks and the power of the moonshine, you can change the amount of ingredients in one direction or another.

The hydromodule together with yeast turns out 1:4:20. On the 1 kg sugar take 4 liters of water and 20 grams of yeast.

For 1 kg of sugar, approximately 1 liter of moonshine 40% is obtained.

For clarity, a table was compiled, on the basis of which the volumes of an ideal fermentation tank were calculated. You need to prepare these proportions in advance before you start mixing the ingredients and preparing the mash.

Equipment for mash and distillation

Listed below are the things you will need in the moonshine brewing process. It is better to prepare them in advance so as not to look for at the last moment.

Classic water seal for fermentation. One hundred rubles and there are no problems with these gloves.

Clean fermentation tank (we will discuss the ideal option later).
Water seal ().
Tube or hose (for removing the mash from the sediment and transfusion).
Cotton wool or gauze (for filtering).
Distiller (directly the moonshine still).
Alcoholometer (for measuring the strength of moonshine).
Container for collecting moonshine.

This set is required for distillation. All consumables cost a penny and are sold in all specialized stores. Don't skimp on things like this the first time.

In what container does the mash ripen best?

There aren't many options, so we'll list them all from best to worst:

A wide range of plastic fermentation barrels with water trap

Buck out of stainless steel. Ideal and very expensive capacity. If you are ready to afford such a thing, there will never be any questions to Braga.
Containers from food grade plastic. The most popular and very cheap containers used by 95% of all moonshiners. Washing them after all the work is not as pleasant as stainless steel, but the low price covers all the shortcomings with his head.
Vessels from glass. An excellent option that has long been used in villages and villages. An important disadvantage is the fragility, due to which the entire technology can break in a second.
Oak barrels. A luxury item that absolutely does not justify its price. If you plan to infuse alcohol in it, then this is one question, but oak should not be considered as a fermentation container.
cans from aluminum. Harmful material that enters into a chemical reaction during fermentation. It is strongly not recommended to use any aluminum things for these procedures.

You can find more information in the publication about. The most valuable thing you can find there are photos and conclusions that we came to after studying this issue.

Important: The container must be filled no more than 75%. The remaining space is needed for the foam.

Tank with water seal and tap

Step-by-step instructions for making mash

If you have already prepared the necessary raw materials and equipment, then you can start fermentation. Braga ripens in a dark place for 4-6 days. The optimum temperature is considered to be from 25 to 30 degrees ().

To prevent foam from "overflowing" your container, leave 25% of the space free

Pour water into the fermentation tank and pour sugar. Stir vigorously until the sugar dissolves completely in the water. Some moonshiners prefer to do (turning into syrup), but we will go the easy way.
At this time, we activate alcohol yeast (following the instructions, dilute them in a glass of warm water for 10 minutes), after which we add them to the wort and mix everything again intensively.
We put a water seal on the container, put it in a dark place for 4–6 days and maintain the temperature within 20–30 degrees.
determined by the absence of gurgling, clarification of the upper layer and precipitation. It tastes bitter (unripe mash has a sweet taste).
When our wort “fits”, it must be drained from the sediment (we lower the tube or hose into a container and pour it into another container using communicating vessels) through a cotton or gauze filter (just put more cotton wool in the funnel and everything will be fine). This procedure will save the mash from the yeast, which usually burns in the moonshine still.
Pour the finished mash into a distillation cube and begin the distillation process.

Some moonshiners recommend doing the so-called. This procedure cleans the liquid of yeast particles, resulting in a better distillation. In our case, we used filtering, as a result of which clarification has already occurred.

Distillation of mash into moonshine

We proceed from the fact that you have fulfilled all the above conditions and prepared a certain amount of ready-made mash for distillation. I suggest not to linger and immediately distill it into moonshine.

To achieve perfect transparency, you can use a combination of two methods: double distillation and separation into fractions.

The first distillation is carried out quite quickly, until the strength of the dripping distillate falls below 30 degrees (this is where the alcohol meter comes in handy).
We dilute our product of the first distillation to a fortress of 20 degrees.
We clean moonshine from fusel oil and other harmful impurities. It is recognized as the most effective way, but you can choose any of the possible methods. For clarity, we have compiled .
Purified moonshine is re-sent for distillation. This time we will divide the distillate into fractions “head (the first 50 ml of distillation per 1 kg of sugar are considered very harmful)”, “body (after removing the head and before the strength falls below 40%)” and “tail (everything else)” .
In our case, we separate the first 250 ml of moonshine, if we initially took 5 kg of sugar. It can be used for technical purposes (for degreasing surfaces, for example).
After that, we collect good moonshine in another container, which will be served on the table. As soon as the fortress drops to 40%, we stop collecting our "body".
The remaining "tails" can be collected if you plan to add them to strengthen the fortress of the next batch of moonshine. It is not necessary to do this, although you can slightly increase the "exhaust".
Experience suggests that it is best to infuse moonshine for 2-3 days to stabilize the taste. But practice shows that by the evening a significant part of the entire distillate is already drunk by the owner and guests 🙂.

If double distillation is not so critical for the quality of the distillate, then the separation of the head, tail and body fractions is essential. It will relieve the moonshine of that pungent smell that many do not like in this drink, and also partially cleanse it of harmful impurities.

What else should a beginner moonshiner know about?

Making moonshine is not a long process. All steps have long been studied, are well known and do not require any experienced actions, everything is done according to the instructions and done well.

But periodically there are some subtleties, because of which something or somewhere is going wrong. I suggest you read interesting materials on the topic described above, which will help you make the right decision in complex issues of home brewing.

. Many are concerned about the question: “What to do if it is not possible to immediately carry out the distillation? How much mash can stand and not go bad? This is the issue addressed in this publication.
. Sometimes the fermentation process is not efficient enough, as a result of which natural and chemical fertilizing of the mash is used. We definitely do not recommend their use, as we believe that it is better to create high-quality conditions for fermentation, and not try to reinvent the wheel.
. Another "slippery" topic, about which there are disputes. We prefer alcoholic yeast, which gives more “exhaust” and ferments well without any additives.

Braga is an amazing drink that has a long history dating back to ancient times. She was "set" in Egypt, and in ancient Sumer, and in Babylon. The classic recipe for mash - water, sugar and yeast, each nation used with fiction, replaced some components with similar ones, experimented, tried, invented. So, in Russia, mash was put on berry juice or honey, instead of yeast they used peas or familiar hops. At princely feasts, the meal was completed precisely with honey brew, it is no coincidence that all fairy tales end with a saying - "I was there, I drank honey-beer (that is, brew)."

Brazhka can be used as an independent drink, but most often it is the basis for making moonshine or wine. The main process in any good mash recipe is fermentation. It is on the degree of its completeness that the taste of the resulting alcoholic beverages depends. For example, the correct mash recipe for a famous English ale or porter is based on a strong fermentation, but for many German beers, the fermentation time is greatly reduced.

In Russia, recipes for making mash for moonshine have always been popular. At the same time, the best recipes were passed down from generation to generation, and today we have the opportunity to take advantage of the advice of skilled craftsmen.

Cracker mash recipe

A fairly common option for making mash at home, which will require:

granulated sugar,
yeast,
crackers (it is best to take rye),
water.

Proportions are maintained taking into account the needs, first according to the recipe, and then, based on their own experience.

Alcohol mash recipes

As you know, in order to get pure alcohol, moonshine is first “driven”, for which mash is put. The classic recipe in this case will be the most suitable, namely: dry yeast, sugar, carefully settled or filtered clean water. Proportions: take 100 grams of yeast (if dry yeast is used, then the amount is reduced to 20 grams), one kilogram of sugar and 4-5 liters of water (water should be warm).

Braga from apples

To obtain apple mash, you need about 15 kg of fresh apples, about 1 kg of sugar and about 60 grams of pressed yeast. Apples must be peeled and seeds must be peeled, then the juice must be carefully squeezed out. Dissolve sugar in apple juice, add yeast there. Insist a lot of week.

To obtain apple mash, you need about 15 kg of fresh apples, about 1 kg of sugar and about 60 grams of pressed yeast.

Apples must be peeled and seeds must be peeled, then the juice must be carefully squeezed out. Dissolve sugar in apple juice, add yeast there. Insist a lot of week.

fast mash

As a rule, it takes time to get the mash - from about a week to 10 days. But true masters also have recipes for making quick home brew, when high-quality raw materials for distillation can be obtained in three days. This will require shelled peas, sugar, yeast and warm water.

Braga from jam

A very popular recipe for a good mash is when sugar is replaced with jam from berries or fruits - currant, raspberry or blueberry. By the way, here you can even take already fermented jam. For 30 liters of water, you will need about 5.5-6 kg of jam, as well as 200 grams of pressed yeast.

Braga for drinking

Braga is commonly used to distill moonshine. But there are recipes in our arsenal that allow you to enjoy mash as an independent alcoholic drink. To do this, you need jam (200-300 grams), pressed yeast - 100 grams, sugar - half a kilo and three liters of boiled water (necessarily warm).

Candy mash recipe

The original is the recipe for candy mash. To do this, you need to take not chocolate sweets, but the familiar caramel with fruit and berry filling. So, you will need 5 kg of caramel, 20 liters of water, 200 grams of raw yeast. Caramel should be thoroughly kneaded, mixed and dissolved in water, then yeast is added.

Potato mash

Recipes for potato mash are very diverse. This is explained, first of all, by the prevalence of this garden crop. For cooking you will need:

20 kg potatoes,
one and a half kilograms of rye flour (for lack of rye, you can take wheat flour),
400 grams of yeast.

The fermentation process is long, it will take at least two weeks.

Braga from cherry juice

Good mash is obtained from any fruit juice, for example, from cherry. We take 20 kg of cherries, peel the berries from the seeds, squeeze the juice. Then add sugar (2 kg) and yeast diluted in warm water (200 grams), mix everything and set for a week. In the early days, the mash must be gently stirred.

Braga from honey

A variety of recipes for making mash for moonshine necessarily include options with honey (medovuha). To do this, you need to prepare two liters of sugar syrup, add honey - 3 kg, dissolve everything in warm water (25 liters) and add 300 grams of raw yeast.

The time of fermentation and infusion of the mash is about a week.

A drink prepared in this way not only helps to relieve the symptoms of a hangover, but also treats a cold, and also cleanses the body. Contains minerals and vitamins. If you add mint to the drink, you will have a calm and healthy sleep.

An alcoholic drink made from honey has been used for hundreds or even thousands of years. On the excavated tombs, ancient people described the technology of making mead.

Braga from tomato paste

Another classic mash recipe is the recipe for making it from tomato paste. To do this, you need to take 10 kg of sugar, 1 kg of tomato paste, 30 liters of water and a bottle of any beer. All ingredients are thoroughly mixed and left in a warm place for 8-10 days for fermentation.

Preparation of beetroot mash

The composition of one of the most popular recipes for making mash for moonshine includes beets. But before using beets, they must be peeled, grated, boiled or baked. You will need:

8 kg beets,
500 grams of yeast
10 liters of water
about 5 kg of sugar.

The ingredients are mixed, insisted for four days, waiting for all the beetroot to settle to the bottom, then mixed and insisted again for two days.

watermelon mash

No less high-quality mash can be made from watermelon. To make a drink, you need to take the pulp of one watermelon (about 6 kg), a pound of sugar, 500 grams of yeast and a little warm water (200 ml). The crushed pulp is poured with warm sugar syrup, yeast is added and fermented in a warm place for a week.

Braga from dried fruits

Not always on hand there are fresh fruits in sufficient quantities. In this case, the recipe for making dried fruit mash will help. We will need:

10 liters of water
2 kg of any dried fruit,
3-4 kg of sugar,
300 grams of yeast.

Dried fruits need to be steamed in boiling water, then cool the whole mass a little, add sugar and yeast. Leave for about a week.

rice mash recipe

To prepare rice mash, you need to stock up not only on yeast (200 grams per 10 liters of water), but also on ground malt (2.5-3 cups). You will also need 3 kg of rice.

Rice should be boiled, cooled, add malt to it and let it stand for 12 hours. Then yeast diluted in water is added and allowed to brew for five days.

Recipe for homemade halva mash

Oriental delicacy - halva can also be used to make good home brew. Recipe includes:

20 liters of water
20 grams of mint (it is necessary in order to remove the smell of sunflower oil),
10 kg of halva.

The components are stirred in water, then infused for 8-9 days in a warm place.

Carrot mash

Good mash is obtained from carrots. It will take 10 kg of carrots (it is better to take juicy varieties), about one liter of warm water, 1 kg of wheat flour, 200 grams of yeast.

Wash carrots, boil and crush until gruel is obtained. Dilute flour in water, mix with carrots, add yeast. Insist for 7-8 days.

Apricot mash recipe

Not a bad mash is obtained from ripe apricots. To prepare it, we will need:

10 kg of apricots,
100 grams of yeast
10 kg sugar
three liters of water.

Apricots should be pitted, mashed, pour sugar syrup over them and add yeast. The mass must ferment. Insist before distillation for about 5-6 days.

Braga from cranberries

From the famous "northern" berry, you can also get excellent and strong mash. To do this, cranberries (about 2 kg) are ground, the juice is drained, and the squeezes are boiled. Add 1 kg of sugar to the broth, boil again, cool. Cranberry juice is added to the broth, everything is diluted with water (the total amount of water is 8 liters), then yeast is added and everything is mixed. Fermentation time - 6-7 days.

pumpkin mash

Pumpkin is a useful product containing trace elements such as iron, calcium, pectin, as well as vitamins of groups B, A and E.

To prepare a drink you will need:

pumpkin,
malt.

The proportions of the components are chosen based on the mass of the pumpkin - 1 part of water is taken for 2 parts of the vegetable, malt - 100 grams per 10 liters. You will also need 100 grams of yeast. The pumpkin is cut, cleaned of seeds, boiled or baked. Then the vegetable should be crushed to a gruel, mixed with warm water, preliminarily with ground malt, add yeast and ferment. Time is approximately 7-8 days.

Sugar mash

The most popular and easily calculated.
See in detail - an example of calculating sugar mash.

Fruity

Fruit is often used to make mash. They contain a large amount of sugar, which is necessary for the fermentation process to proceed. Are used:

Apples,
plums,
pears,
pineapples,
grape

and much more. Read more about fruit mash recipes.

In this section on our website, we tried to collect the best recipes that have been tried by many people in practice and received a good rating.

Experienced craftsmen have an accurate eye, and their hand is already “full”, because the process of preparing drinks, in addition to strictly following the recipe, also involves creativity. It is also important to remember that even the most correct and accurate recipe can be spoiled by taking low-quality ingredients, doing everything hastily, without diligence and patience.

At the same time, using our recipes, you can make good home brew, high-quality moonshine, and other wonderful drinks based on them - cognac, vodka, rum, sherry. Choose any option, the components that are suitable for you and try yourself as a master distiller - we assure you that you will like the process, and the result will please you!

Making spirits at home is an exciting activity, besides, using our equipment, as well as the best and correct mash recipes, knowing all the subtleties and details of distillation, you can be sure that you will get a real natural product!

The natural process of mash fermentation is approximately 10 days. If you maintain the optimal temperature of the drink, the time will be significantly reduced. Usually bread yeast is used in recipes for homemade moonshine. But alcohol-resistant yeast Turbo is far superior in its properties. The recipe for Turbo yeast mash improves the quality of fermentation due to its resistance to alcohol. Therefore, at the output, a stronger moonshine is obtained, [...]

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To prepare mash for the purpose of subsequent distillation and obtaining alcohol, at least three components are needed: water, yeast and sugar. Perhaps, without exception, all berries contain sugar in a greater or lesser percentage. Therefore, any berries are suitable for obtaining a strong drink, depending on the taste and olfactory preferences of the distiller. Even from a watermelon (albeit a very large one, […]

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Winter in our country is rich in cheap citrus fruits. Because where they ripen, at this time it is just summer. Tables during the New Year holidays are bursting with tangerines and oranges. And if you don’t have time to eat them, then a great option would be to prepare a recipe for orange mash at home! Braga is then distilled into a delicious and flavorful […]

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It is best to take drinking water: well or artesian. In tap water, yeast can ferment poorly or even die, because it contains a lot of salts and chlorine. Boiled water has little oxygen for yeast, while distilled water has no nutrients. Spirit yeast is best suited for mash, but you can also take baker's yeast.

You can put the mash in any food container. Particular attention should be paid to plastic utensils: they are safe only if they are made of high-quality material. It is better not to use food plastic from China to infuse mash, no one knows what is included in its composition. One of the signs of poor container quality is a pronounced odor. It can be transferred to the mash, which will make it impossible to use it in recipes for homemade moonshine tinctures.

To control the fermentation process, you will need a water seal that releases carbon dioxide without letting in oxygen. It is necessary because there can be bacteria in the air that can spoil the mash. Also, when exposed to air, yeast will break down alcohol into water and carbon dioxide. If it is not possible to buy a water seal, a proven folk method will come to the rescue - put a rubber glove pierced on your finger on a container with mash. In the process of fermentation, it inflates, as soon as it falls off - the mash is ready.

The ideal temperature for fermentation is 20-30°C. If the temperature is lower - the process may not start, higher - the yeast may die.

Braga preparation time is 3-14 days, depending on the selected raw materials, yeast and room temperature.
The readiness of the product according to the mash recipe for moonshine at home is determined by the water seal (the hissing stops) or by the glove (deflated).

A precipitate forms in the finished mash, approximately 5% of the total volume. These are the residual waste products of bacteria, they have almost no effect on the quality of moonshine, so removing or not removing the mash from the sediment is everyone's personal preference. But this is not a mandatory procedure.

Before distillation, the mash can be stored for about a week, in the cold and without removing the water seal. The best mash recipe is the simplest: you need 7 kg of granulated sugar, 24 liters of water and 1 kg of yeast. First, activate the yeast: add 100 g of sugar and a little water to it. After mixing, leave warm for 60 minutes.

In the fermentation tank, sugar is mixed with water, active yeast is added, and a water seal is installed. While the mash is infused, there is time to buy a moonshine still and start trying recipes for homemade moonshine.

As a fermentation tank, you can use any container designed for storing food products. It is desirable that it can be tightly closed with a lid, but at the same time be equipped with ventilation holes. The latter successfully replace rubber gloves or more modern water seals.

Many novice moonshiners neglect the cleanliness of containers for moonshine and brew. The flask must be thoroughly washed and wiped with a dry cloth. If the slightest foreign smell remains in it, it will be transferred to sugar and water, which will affect the taste of the final product.

It is not necessary to wash everything clean between distillations, but after the end and until the next time the still, all hoses and refrigerator should be clean and dry.

As a guide, consider the traditional set of components that will be required for mash and subsequent distillation of 5 liters of moonshine with a strength of 40 °.

The composition of the mash:

pressed ("wet") yeast - 600 gr. or 120 gr. granular dry;
drinking water - 24 l;
citric acid - 25 gr.;
granulated sugar - 6 kilograms.

This recipe for sugar and yeast mash allows you to get classic moonshine without any frills and specific flavors.

Correctly calculate products

To understand what proportions of sugar and yeast mash should be used, first of all, you need to decide how much moonshine you need to get as a result. Subject to the rules of preparation, approximately 1100 ml of an alcoholic beverage with a strength of 48-50 ° will come out of 1 kg of granulated sugar. But the following factors still influence the volume of the finished product:

quality of raw materials;
temperature regime of aging mash on sugar;
additional components, etc.

Theoretical calculations will always be 5-15% more than the real output.

For 1 kg of granulated sugar, 4 liters of purified water are used, in addition another 500 ml, if inversion is required, 20 gr. granulated yeast or 100 gr. "wet".

Invert sugar

The complex term refers to a fairly simple process of mixing sugar and lemon to make syrup. This is one of the main theses on how to properly put mash on moonshine. Pre-mixing the components will improve the taste of the product and speed up the fermentation process.

To make syrup, follow these steps:

pour 3 liters of clean water into the pan, put on fire and bring to a temperature of 70-80 ° C;
add granulated sugar, the proportions of sugar and liquid should be 2: 1;
stirring the contents, boil it for 10 minutes, while regularly removing the foam “cap”;
when a large amount of foam is formed, gradually pour out 25 gr. lemons and reduce the intensity of the fire to a minimum;
close the lid and cook for 1 hour.

As a result, you should get a viscous dark amber-colored syrup that looks like honey (by the way, unscrupulous sellers often sell invert sugar under the guise of honey).

VIDEO: How to properly invert sugar

We prepare water

Water is an important ingredient in the preparation of mash from sugar and yeast. It forms the taste of alcohol. The correct mash is prepared on a liquid that does not have a shade or taste, it must fully comply with hygienic standards.

Water for moonshine should be soft, purified - most of all, melt, spring and bottled water meet these requirements.

Before preparing the mash, it is recommended to stand the water for two days, this is if tap water is used. Due to long exposure, the composition loses its rigidity, all harmful components settle in the form of a precipitate. Next, you only need to carefully drain or pass through the filter.

Do not use boiled or distilled water. Both of them do not contain the air necessary for the growth of fungi and the active release of waste products - the very ones that make up the organoleptic of moonshine.

Which yeast to choose

Without going into too much detail, we note that the range as a whole is limited to two product groups:

bakery;
alcohol (wine, beer).

You can use both of them, but with some adjustments for the features of fermentation.

Bakery is less suitable than alcohol for the following reasons:

the maximum concentration of alcohol will not exceed 12 ° - anything higher is detrimental to the strain;
in the process of fermentation, a large foam cap will form - when pouring the wort into a container, one third of the volume must be left free;
the finished product will have a specific taste - on the one hand, such an authentic organoleptic is characteristic of moonshine, on the other hand, if you make drinks or tinctures from moonshine, a sharp aroma will be superfluous.

Bakers also have advantages:

price and availability - can be purchased at any grocery department;
fast fermentation - in general, the whole process takes from 8 to 12 days, depending on the composition of the must, while wine can take up to 3 weeks;
the same aroma and taste - for many moonshiners this is a fundamental point.

Spirits, as the name implies, are designed specifically for the preparation of alcoholic beverages. They ferment better - there is practically no residue, they survive even at high concentrations of alcohol, they give a milder taste to the finished drink, there is very little foam. At the same time, they are much more expensive than bakery ones - 100 gr. will cost an average of 140-170 rubles. - and they are sold only in specialized stores.

Mixing components

The second step in the manufacture of mash is to mix the ingredients. The syrup is placed in a fermentation tank, the required volume of water is added to it, in our case it is 24 liters. If a yeast mash recipe with inverted sugar was chosen, then it should first be dissolved. But in any case, you need to use a sweet liquid with a temperature of 26-30 °.

The tank is filled no more than ¾ of its dimensions. This eliminates the possibility of leakage of wort during the action of yeast and syrup. This factor should be taken into account before putting the must on fermentation.

When using bakery, you can only pour 2/3 of the mash into the container - the remaining volume will be filled with a foam cap

The pressed product is added directly to the wort container, but it is preliminarily crushed by hand. Experienced moonshiners dissolve the briquettes in sugar water before adding, after which they cover the consistency with a lid and wait for the formation of a “cap”. As a rule, this process takes 7-9 minutes, after which the mixture is added to the common tank.
Dry products are pre-activated according to the instructions. They are mixed with water 33-35 ° and put in a warm place to form a uniform foam. Next, the contents are mixed into the mash.

fermentation stage

You need to put the mash on sugar and yeast in a dark place with a constant temperature regime of 27-30 ° C. But before that, the container is hermetically sealed with a water seal. To speed up the fermentation, the wort is wrapped in heat-insulating material or an ordinary blanket.

Fermentation can last from 3 to 10 days. Throughout the entire time, you need to mix the mash daily without removing the water seal. Thus, excess carbon dioxide will be released from the mixture.

How to determine the readiness of mash from sugar and yeast:

the smell of alcohol;
bitter aftertaste;
cessation of carbon dioxide formation, hissing;
a lit match continues to burn when brought to the wort.

One match will not be enough, it is best that 2-3 signs are detected at the same time.

Clarification and degassing

Making moonshine from sugar and yeast without this step will be meaningless. Before you put the mash for distillation, you need to remove it from the yeast sediment. This is done with a hose. Next, the composition is heated to 50 ° to remove residual carbon dioxide.

The degassed mash is poured into a clean bottle and clarified. In this case, concrete will be required. It is difficult to find this ingredient in its pure form. But it is contained in the composition of cat litter. Moonshiners have identified several proven brands:

Kotyara;
PiPi Bent;
Closet WC Cat.

When buying a filler, it is important to study the composition, it should not include aromatic substances and dyes.

To lighten 20 liters of sugar and yeast mash, you need 3 tbsp. l. ground bentonite and previously dissolved in heated water with a volume of 0.25 liters. The composition is mixed with the mash and left until the powder settles at the bottom in the form of liquid sour cream. As a rule, it takes up to 20 minutes.

Stages of clarification:

betonite is ground, diluted in water;
the mixture is added to the mash, thoroughly mixed;
the container is closed with an airtight lid and left for 20 minutes;
the purified liquid is drained, and the sediment is disposed of.

Draining sedimentary components into the sewer is strictly prohibited. They form strong plugs in pipes, which are difficult to even mechanically clean.

This is the final stage in the preparation of sugar mash and its purification, followed by the distillation process.

The most popular question among novice distillers is how many times to distill. From experience, we will answer - 2 times, in order to get rid of fusel oils and other harmful components (isoamyl, formic and methyl alcohol, acetic acid, etc.), while correctly selecting heads and tails at each stage. Only in this case, the moonshine will really turn out to be clean and moderately picky.

VIDEO: The easiest and most correct sugar mash recipe

The end result of the distiller's efforts - moonshine that is pleasant to drink - depends entirely on the products used and the control over the process: from the preparation of ingredients to distillation in accordance with all the rules.

Everything starts with . You need to know how to put the mash in order to create ideal conditions for unicellular organisms - yeast, so that they transfer the sugars of the wort into ethyl alcohol. Fermenting at the same time as little by-products as possible - fusel oils.

A scrupulous approach to all stages of the journey from wort to distillate is indispensable. Compliance with the basic rules for preparing mash will ensure rapid fermentation and a good yield of raw alcohol.

Features of the choice of water

For mash, they take water that meets the hygienic requirements for drinking water:

from the tap, if it is soft in your area. To get rid of chlorine, water is left for a day or two in an open container;
with hard water, it needs to be filtered. A home filter (including a filter pitcher) does the job just fine. The main thing is that the filters are relatively new and have not yet exhausted their resource;
well water is not always a good choice. Often it exceeds the permissible sanitary standards both in terms of the content of trace elements and microorganisms. Therefore, it is worth asking about these parameters. Try it. If the water is sour, bitter, hard, you should not spoil the wort with it;
tasty spring water is an ideal choice, but you won’t drive fifty kilometers for it.

Important. Boiled and distilled water is not used for setting the mash.

These are dead liquids in which the yeast has nothing to eat and they will die, ruining your efforts and money.

Yeast selection

You can understand our grandmothers and mothers, who had no choice. It was possible to buy only baker's yeast, so they filled the mash. Today, the choice is incomparably greater. Here is what manufacturers offer us:

Bakery. They will go if there are no others in the nearest stores and markets. But keep in mind, they have two serious drawbacks. The first - mash, and then moonshine have a yeasty flavor. The second - are able to process sugar into alcohol only up to a fortress in the must of 12 °. Then they die.
Alcoholic. Like the previous type, they are dry and pressed (raw). Most people like it raw, although this does not mean that they are better. It's just that not everyone knows that dry yeast is needed. distance before applying: add a little sugar, dissolve with warm water and wait until they fit with a hat. With alcoholic yeast, get mash with a strength of 16 and even 18 °.
Turbo Yeast. Usually dry. Used for baking and mash. They die at a fortress in a brew of 20 °.
Wine. They give a soft distillate without the slightest yeast smell. But they are more expensive and tender - they won’t ferment more than 10-11 degrees in Braga.

Correct packaging

If in the last century an aluminum milk flask served as the main fermentation vessel, today it is realized that aluminum is not the best material. It is prone to oxidation and the formation of new compounds in the mash, which then pass into moonshine. What to choose from in this case?

Plastic. A popular material, they even produce special fermentation tanks equipped with water seals. Although safety is questionable. Chemists claim that high-quality plastic does not form harmful compounds. This is confirmed by quality certificates presented by conscientious manufacturers. But in no case do not use technical plastic for a container for mash. In addition to the fact that you are provided with a plastic aftertaste in moonshine, it is simply dangerous for your health.
Glass is inert, the processes occurring in the wort are visible through it. Even without a water seal, you can put on a medical glove, fix it on the neck, punch a hole in your finger with a needle, and no third-party microorganisms and oxygen will get into the container. In addition to fragility, glass has no flaws.
Stainless steel. The most reliable and safe material. We are, of course, talking about food grade stainless steel. Separate fermentation tanks are sold with a water seal, a tap for draining the mash ready for distillation, and even with a thermostat to maintain the optimum temperature of the wort. One downside is the price. But if you have a stainless steel still, make it a fermentation vessel. Moreover, a water seal can be installed on a cube.

Is a water seal necessary?

We have already mentioned this small detail, but is it really necessary? To understand, let's analyze the functions that the water seal performs:

It prevents oxygen from entering the fermentation tank, thanks to which acetic bacteria feel at ease, they can hopelessly spoil the mash.
It does not allow alcohol to evaporate, although its loss in a container covered with a lid is insignificant.
Informs about the end of fermentation, stopping gurgling. You will accurately determine the time of readiness for the haul.

That is, it performs the function of a check valve - it releases carbon dioxide, but does not let outside air into the container.

There are many objectors who claim that carbon dioxide already accumulates above the surface of the wort and does not allow oxygen to reach it.

This is true, but what happens when its allocation is stopped? Are you sure you will distill the mash on the same day? So don't be surprised if it sours. And this will not happen with a water seal.

Do I need to insulate the container?

If you have ideal conditions for fermentation, and the temperature in the room where the precious liquid is stored is 23-25 ° C, you can not insulate. But if you cannot provide such heat, then it is better to insulate. Home craftsmen even sew cute covers for bottles and other waste containers from building insulation materials.

The fact is that during fermentation, heat is released, albeit insignificant. What helps the mash to warm itself. Cooling occurs through the container. In order not to lose fermented warmth, use insulation - an old blanket, jacket, etc.

Attention. Even if you do not insulate the mash with anything, be sure to place it on a warm substrate so that the container does not draw cold from the floor.

Oxygen restriction

When using a water seal, the problem is solved elementarily. But other devices will take over its functions:

Put a medical glove on the neck of the bottle and secure with an elastic band so that the pressure does not release it. Immediately, or as you inflate the glove, pierce one or two holes with a needle.
Make a hole in the plastic lid on the jar, insert a rubber / silicone tube into it. Seal the junction with plasticine or sealant (do not use the dough, it dries, bursts and forms microcracks). Lower the tube into a jar of water, put the lid on the bottle.
Using a distillation cube, put a straw on the fitting of the lid and lower it into the water.

Craftsmen have come up with many other devices that act as a water seal - from droppers, syringes and other improvised materials.

Conditions for the right mash

In order for the mash to succeed, and the moonshine to turn out without a fusel smell, create conditions for the mash under which it quickly and violently ferments without the dominance of fusel oils. Let's talk about the main requirements for creating the basis for distillation.

Compliance with proportions

By adding ingredients “by eye”, you run a big risk, because the wort may not have enough yeast or sugar and you will get far from the amount of moonshine you expected. If there is an excess of components, then this also threatens with a shortage of distillate, moreover, it will have a strong yeasty smell.

For sugar mash, the proportions are considered optimal: for every kilogram of sugar - 4-5 liters of water and 100 g of raw (20 g of dry) yeast.

For other types of mash, it is important to know the initial density (sugar content). To do this, before adding yeast to the mash, measure its density with a saccharometer (vinomer). A good indicator is 20%. Gives the expected yield of strong distillate.

Hydromodule calculation

is the ratio between sugar and water in the wort. Hydromodules acceptable for mash - 1: 3; 1:3.5; 1:4;1:5. Where one is 1 kilogram of sugar, and the second digit is the amount of water in liters. Moreover, the choice of a hydromodule directly depends on the type of yeast used:

bakeries require a water ratio of 1:5;
alcohol -1:4;
turbo yeast 1:3.5, or even 1:3 if indicated by the manufacturer.

Carefully. Do not try to create a small water ratio (less than 1:4) with baker's yeast to save space.

They will die when the alcohol concentration is above 12% without converting all the sugar in the wort to alcohol.

Mixing components

There are many types of mash, so the mixing sequence check with the recipe. For example, grain requires the creation of a mash, fruit requires preliminary preparation of fruits, etc.

But there are also general rules. First, heat the water to 30 degrees and dissolve the sugar in it. And only then add yeast, preferably pre-distanced.

Ideal fermentation temperature

Yeast survives from 18 to 31°C. But this does not mean that you can keep the mash at critical temperatures. If you put it on water at room temperature, and indoors - 18 ° C, then you can not hope for a quick and violent fermentation.

Repeated experiments have shown that the best viability of yeast is 25 - 31 ° C, then the decline and death of yeast cells begins. Therefore, keep the mash warm, then it will ferment faster.

Yeast nutrition

In order to unanimously pounce on the processing of sugar into alcohol, yeast needs top dressing. They mainly draw it from water (which is why you can’t use boiled and distilled water). Without enough nitrogen and phosphorus, fermentation becomes sluggish, if not completely stopped.

There are special top dressings that are sold in specialized stores. But home inventors adapted for this purpose:

nitrogen-phosphorus mineral fertilizers (in microscopic doses!);
chicken manure diluted in water. A disgusting method, but there is no smell of litter in the finished moonshine;
a piece of black bread thrown into a container with mash will activate the yeast, and fermentation will accelerate.

Determining the readiness of the mash

There are several proven ways to determine the readiness of the mash for distillation:

Foaming and gurgling in the water seal completely stopped. If you use a glove, it will deflate.
A lit match brought to the surface of the mash does not go out. When carbon dioxide is still released, combustion stops even "on the way" to the surface.
The liquid self-clarifies: starting from the top, it becomes transparent, and a precipitate falls to the bottom.
Braga is bitter in taste. There should be no sweet taste.

Before draining the wort from the sediment and pouring it into the alembic, check it for readiness in several ways. Unfermented mash can be distilled, but the loss of alcohol is inevitable.

Preparation for distillation

After making sure that the mash is ripe, it is advisable to lighten it. By doing this, you will simultaneously get rid of some of the fusel oils that will not turn into moonshine, and from the sediment.

To do this, use one of the popular methods:

Add to the mash at the rate of 1 heaping tablespoon of bentonite (white clay) per 10 liters of wort. Grind bentonite with a coffee grinder and dissolve in water to make a kefir-like mass. Then mix with mash. After a couple of hours, the sediment will lie in a thick layer at the bottom.
Take 1 liter of milk (preferably skimmed) for the same amount of mash. Flakes will fall out in 1-2 days. First, drain the clarified mash through the filter, and then filter the remaining flakes.
Add a tablespoon of salt and soda, let stand. Filter carefully.

Important. Even if you do not perform clarification, be sure to strain the wort through a dense cloth so that the sediment does not burn in the cube and spoil your efforts.

What is the braga made of?

In addition to the most common type - sugar, there are other mashes:

Grain. The best organoleptic moonshine is obtained from it.
Fruit and berry. For the must take fruits, berries, grapes. They use both industrial yeast and wild ones that live on the skin of the fruit.
Potato. Schnapps, by the way, is made from potatoes.
Beet. The famous "buryachikha", which is not very pleasant to drink.

You can put the mash from Jerusalem artichoke, starch, cereals, honey, jam, sweets and other sugar-containing products. The scope for the imagination of the distiller is wide.

What can be made from mash besides moonshine?

At its core, homemade wine is the same mash, only it has a longer fermentation and it takes place on wild yeast.
Purified mash is used to create cakes, homemade pastries: buns, pies, pastries.
There are also drinking brews with a pleasant taste and a low percentage of alcohol.