What kind of yeast for moonshine to choose?

Alcohol is an integral part todayour culture. On the shelves of shops, he is exposed in all its diversity, as they say, for every taste and color. However, many prefer to manufacture it themselves. And to prepare, for example, moonshine, you need to have some components. One of the main participants in the fermentation process is yeast, which are irreplaceable fungi that convert sugar into alcohol under the influence of enzymes. Today yeast for moonshine also has many varieties, differing among themselves with resistance to the external environment, the temperature of reproduction, the habitat and so on.

Let us consider them in more detail.

Bakery yeast

This product is usually used for bakingbuns, for moonshine it is a bad option, because the quality of the drink is very low. However, in the old days, bread brew was in great demand. It was prepared from barley, millet, wheat and other. Consider what yeast for moonshine used in ancient times.

Homemade Bread Yeast

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

Preparation

All ingredients are germinated. To do this, it is necessary to soak them in warm water and spread out with a two-centimeter layer. In this case, you need to ensure that the grain does not become sour. When it sprouts, it is dried and smeared into flour. Then the water is boiled and added, stirring constantly, flour. The mixture should be a consistency of liquid jelly. She is hiding and insisting for twelve hours. Then the mass is poured on bowls and cooled, add peas from the calculation of a kilogram to twelve buckets of leaven. Leave to roam for ten days, after which you can make moonshine.

Wine Yeast

Special yeast for winemaking, called wine, in brewing is not used, because it is very expensive. However, they are sometimes used to enhance the fermentation of moonshine.

To prepare them yourself, you needtake five kilograms of fermented wines wet, add two kilos of sugar and ten liters of water. This mixture is left to ferment, then break into distillation.

Let's consider one more recipe of how to make wine yeast for making moonshine alone.

Yeast from raisins

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

Preparation

In a half-liter bottle put sugar, pour itboiling water, cover with a cotton plug and cool to room temperature. Then raisins are put in a container and again close with a cork, leave to wander for seven days. I must say that such yeast should be used immediately, because they are not stored for a long time.

Wild yeast for making moonshine

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

Preparation

To make yeast for moonshine, allingredients are mixed, put in glass containers, clogged and put in a warm dark place for four days. After a while, the mixture is filtered through gauze and used instead of yeast. For ten liters, bergs take three hundred grams of this starter. This product lasts no more than ten days.

Brewer's yeast

Such a product can be purchased as a vitaminadditives, but for cooking moonshine it is not suitable, because it is able to withstand a small concentration of alcohol in the barge. However, sometimes they are used in 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.

Preparation

Considering which yeast is better for moonshine, we note that if there is no alcohol available, then beer is used. Of course, an alcoholic drink will turn out to be less than a fortress.

So, in the bowl pour warm water, addflour and stir 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 spoon, stir well and again put in heat. After a while, the yeast is poured into glass containers and placed in a cold storage area.

Homemade yeast from fresh hops

To make yeast for home brewing,it is necessary to fill the pan with hop, pour it with hot water, cover and cook for one hour. Then decoct the decoction, add two liters of it to one glass of flour and sugar, stir and place for thirty-six hours in a warm place. After a lapse of time, two grated potatoes are put in the mixture, mixed and again put in heat for one day. The finished product is poured over glass bottles and used for the intended purpose.

Yeast is dense

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

Preparation

Hops and malt are poured boiling water and boiledhalf an hour, covered with a lid and stirring occasionally. The mixture is then filtered through cheesecloth or sieve, honey is added and heated to a boil, after which it is cooled with a towel. When the mass cools, add to it old dry yeast for moonshine, previously diluted with warm water. The mixture is left for two and a half hours. During this time, the mass must rise. But when it falls off, this will signal that the yeast is ready and they can be used for their intended purpose, putting the leftovers in a cold storage place.

Alcohol yeast (upper and lower fermentation)

This product helps to get alcohol.For this yeast alcohol for moonshine is best suited. This is due to the fact that their vital activity passes at the same temperature at which brags are prepared. Moreover, they have high resistance to increased alcohol content.

Alcohol supports all the functions of yeast, butWhen the fortress of the Braga reaches more than fifteen percent, many of them die. Alcoholic yeast is obtained from one cell, only it is capable of giving a pure race of yeast, on which the quality of fermentation depends and the quality and quantity of the final product. It is interesting that a pure culture can not only be bought, but also brought out on its own. However, many now purchase such a product in specialized stores, trusting professionals. At the same time, yeast is very popular for moonshine "Safeu Levur".

Preparation of yeast based on "Saf Levier"

Ingredients: four hundred and fifty grams of water, fifty grams of vodka Fortress at forty degrees, one spoonful of flour, one spoonful of sugar and one spoonful of "Safeu Lewur."

Preparation

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

What is the advantage of alcohol yeast?

Alcohol yeast for moonshine arean indispensable component in creating quality alcohol. Alcohol immediately kills weak strains, leaving representatives of stronger, with high alcohol resistance, so yeast flavors will be eliminated. In addition, the mare will wander evenly, the yield of alcohol increases somewhat. Fractional sugars contribute to achieving sixteen degrees in wort. Braga itself in six days will be ready for distillation. Moonshine is obtained without harmful impurities, so its additional purification by potassium permanganate or other methods is not required.

It often happens that there are not any yeast at hand, but in plans it still remains to cook quality moonshine. In this case, berg can be prepared for brewing without yeast.

Wheat wheat

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

Preparation

Wheat grains are washed and poured into smallamount of water. After a while, add a half kilogram of sugar and wait until the wheat germinates. 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 the water seal on the tank. After a while, the brag is passed through the moonshine.

Braga on rice

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

Preparation

We already know how to make yeast for moonshine.But when they can not be cooked, you can make a rice-based brew. For this, all the components are placed in a three-liter jar, covered with a lid with a hydraulic seal and left in a warm place for twelve days, periodically shaking the container. If desired, add dried apricots, raisins or prunes to the brew.

To get high-quality alcohol, the last onepurify during distillation, after the first pass through the apparatus. For this, many people use activated carbon. So, coal tablets are ground into a powder (one liter of moonshine takes fifty grams of powder), connect it with alcohol and put it for seven days in a warm place. Then the liquid is filtered and again passed through the apparatus.

Finally ...

It should be noted that yeast is the most importantcomponent of the fermentation process. They are fungi, which under the influence of enzymes convert sugar into carbon dioxide and ethyl alcohol. There are many varieties of them, which differ from each other in the temperature of reproduction, resistance to environmental influences, and so on. Talking about what kind of yeast is better for moonshine, it must be said that these are alcoholic, since their vital activity proceeds in the same temperature range, in which bregs are prepared, so they are more resistant to high content of alcohol in it. If alcohol yeast is not available, you can use beer or bread, rarely - wine.

The ability to brew moonshine came to us from a long time agotime. Then people used the gifts of nature to cook the braga. Some recipes have survived to this day and are widely used among lovers of home-quality alcohol. Anyway, every moonshiner has his own recipe for making a drink in his arsenal, which has already been tested. And what kind of yeast he uses for this depends on his personal preference.

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