Preparation of wort for moonshine based on sugar, ratio, preparation of yeast mash, fermentation, recipes for making mash for moonshine.

In the process of preparing wort for sugar-based moonshine, a certain proportion is adhered to: for 10 parts of sugar, 30 parts of water and 1 part of yeast. In order to determine whether the mash is ready, a match is lit near it. If the match is on, then you can start distillation, if the match goes out, the mug is not ready. 

Preparation of wort for moonshine based on sugar, ratio, preparation of yeast mash, fermentation, recipes for making mash for moonshine.

The readiness of the mash for distillation can be determined by trying it. If the mash has a bitter taste, then you can distill it if the sweet mash is not ready. Approximately the same proportion is maintained when using fruits and berries, however, the sugar content in each case must be taken into account..

sugar, dissolve the yeast and insist in a warm place before fermentation. Then finely chopped 80 g of fresh cabbage, pour it with 1 glass of water and boil for 1 hour.

The resulting broth is cooled to room temperature and fermented yeast is added. It should be noted that the use of yeast mash for moonshine instead of ordinary yeast accelerates the fermentation process and increases its effectiveness.

Fermentation.

The quality of the finished moonshine depends largely on fermentation. Therefore, it is necessary to pay attention to some practical aspects of this process. If the temperature is too low, the fermentation process may stop. In this case, it is necessary to raise the temperature to resume. The wort temperature should be at least 20 and no more than 25 degrees, because at too high a temperature the yeast can die.

In this case, the wort must be drained from dead yeast and put on new ones. Fermentation can be of several types: wavy, overflow, mixed, integumentary and foamy. For example, potato mash is not characterized by integumentary fermentation. It indicates that the yeast is weakened or completely dead. In this case, fresh yeast is added briskly..

With foamy fermentation, the wort splashes out of the container. In this case, in order to reduce the fermentation intensity, the wort must be transferred to a cooler place. After 2-3 days, the container can be moved to its original place. In addition, antifoaming agents are used, for example, vegetable oil, ghee, fermented yeast dough and pure malt.

The end of the fermentation process is determined by the cessation of the formation of foam and bubbles. Fermented mash for moonshine has a sweet and sour smell and a bitter taste. It should be noted that after the must reaches a fortress of 15 degrees, the yeast dies and the fermentation stops.

Recipes for making brew for moonshine.

Mash Recipe 1.

6 kg of sugar and 100 g of yeast are diluted in 20 liters of boiled water. The resulting mixture is infused in a warm place for 7-10 days, then distilled.

Mash Recipe 2.

6 liters of jam, 4 kg of sugar is poured with 20 liters of boiled water, mixing thoroughly. To the resulting mixture add 100 g of yeast and insist in a warm place for 7-14 days, then distill.

Mash Recipe 3.

1 kg of plum, 1 kg of sugar is poured with 3 liters of boiled water and insisted for 30 days, then distilled.

According to the book “Moonshine and recipes for the preparation of moonshine”.
I.A. Zaitseva.

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