The taste of homemade moonshine is largely determined by the quality of the ingredients from which it was made. Yes, a lot depends on water and raw materials. However, we should not forget about yeast, this engine of the fermentation process. The right yeast for moonshine is the key to preparing a tasty and high-quality alcoholic drink.

In the not so distant Soviet past, people knew well what a deficit was. The word choice in those days was largely theoretical. So, in order to make moonshine, they used what could be bought in the store - pressed or dry baker's yeast. Looking ahead, I will note that this is not the best choice for moonshine.

Today there is a problem of a different nature. Now in specialized stores or websites on the Internet you can buy several strains of yeast, which are called for use in making moonshine. However, not every variety will achieve the desired result.

Many practicing distillers ask the question: “How to choose the best yeast for making moonshine at home?” Let's figure it out.

Existing varieties

The modern range of yeast is truly amazing. Even if you don’t go into details of specific brands. So, yeast is:

• bakery;
• pubs;
• wine;
• alcohol

Even from the name it is clear that better results can be achieved with the last named product. Nevertheless, let us give a brief description of all these types.

Baker's yeast

Traditionally in our country they are used in home brewing. Their obvious advantages are:

• availability, can be bought in every grocery store;
• low cost;
• ease of use;
• long shelf life.

Baker's yeast can be pressed (raw) or dry. Each type has its own specific use.

If you are going to use pressed yeast for moonshine, then for every kilogram of sugar you need to add 100 grams of the product. Don't worry if you weren't able to use up everything you bought at the store at once. Pressed yeast is perfectly preserved in a regular freezer. At the same time, their properties are not lost.

If you are going to make mash for moonshine based on dry active baker's yeast, then you should add 16-20 grams of product per 1 kilogram of granulated sugar. Today the most famous brands are Saf-Levur and Bekmaya. Besides them, there are many domestic, Belarusian and other brands.

However, in reality, any baker's yeast is the worst option that you can choose for making moonshine. They significantly reduce the quality of the mash and do not allow sugar (starch) to be completely processed into alcohol. I recommend taking them only when you simply cannot buy a yeast culture more suitable for moonshine smoking.

Brewer's yeast

They were first obtained at the end of the 19th century by Danish brewers. They are indispensable in the brewing of beer. They can also be used as good biologically active food additives. However, it is not possible to make good moonshine with their help.

If you still try to make mash with their help, you will encounter two problems. Firstly, brewer's yeast provokes the formation of a huge amount of foam. Secondly, the prepared mash will not be strong enough.

Wine yeast

It is impossible to say for sure whether it is worth using wine yeast to make mash. In this case, an individual approach works well. Wine yeast is good for fermenting grape marc, a by-product of wine production. From the mash resulting from this process, you can make excellent grape moonshine. In the Caucasus it is known as chacha, and in Italy it is known as grappa.

You can also experiment with using them to make mash from other berries and fruits. At the same time, I do not recommend using wine yeast for any other raw material.

Alcoholic yeast

Finally, we have arrived at the best product available for making homemade moonshine. In the case when you make mash from sugar or any grain crops, it is definitely worth buying alcoholic yeast for these purposes. This yeast culture has a number of undeniable advantages.

1. Short fermentation time. As a rule, the entire process takes 4-6 days.

2. Powerful vitality. Alcohol yeast begins to die when the ethyl alcohol content in the mash reaches 16-18 degrees. Consequently, it is this yeast culture that makes it possible to process sugar (starch) into alcohol as completely as possible.

3. The result of using alcoholic yeast is mash with a minimum content of harmful substances and impurities. This sets them apart from baking strains, which during fermentation provoke the formation of large amounts of fusel oils and aldehydes.

4. Virtually no foam is emitted.

Also, a new product is currently being actively promoted on the market - specialized turbo yeast for moonshine. Their feature is an even faster fermentation reaction. Otherwise, turbo yeast meets all the properties described above.

There is a short set of important rules, the observance of which will make the work of yeast in the mash as efficient as possible.

1. Regardless of the chosen type and brand of product, before starting use, you must carefully read the instructions, which are always on the packaging.

2. Poor quality water can ruin any recipe and even the best yeast. Ideally, you should use spring water for moonshine. If this is not possible, then buy bottled at the store.

3. Once fermentation has begun, it is prohibited to move the fermentation container between rooms with different temperatures.

4. The fermentation container must be tightly closed with a lid. It is also necessary to install a water seal on it. This simple device allows you to remove carbon dioxide from the mash as efficiently as possible.

5. The mash should be stirred once a day.

6. Fermentation proceeds best in a dark room.

7. Using any heater (an aquarium will do), you should maintain the temperature of the mash from 23 to 28 degrees Celsius.

8. First of all, dissolve the yeast in a separate bowl and only then pour it into the fermentation container.

Share your own experiences and ask questions in the comments.

Making moonshine at home is a complex and exciting process. The taste and smell of the resulting drink depends on how high-quality the raw materials are chosen. No one wants to spoil their tasting experience with unpleasant odors or yeast flavors. Therefore, you need to pay great attention to the quality of the selected products.

To make a good mash, you need to choose the right yeast. This affects how much alcohol and over what period of time will be obtained after fermentation, as well as how pure the moonshine will be. Therefore, many people taking their first steps in moonshine brewing are wondering: what yeast is best to use for mash? If in Soviet times there was no special choice, they used ordinary bakeries, but today stores offer a large selection of this product.

Why is yeast needed?

Yeast itself is a mushroom, which, when reproducing, process sugar and release carbon dioxide and ethanol. This is the fermentation process. Of course, these organisms need a suitable environment, a certain temperature. They can exist in a liquid that contains ethyl alcohol, but only to a certain concentration. There are many types of yeast, but not all of them are suitable for making moonshine.

In order for yeast to begin to multiply and ferment, a number of conditions must be met. They can carry out their useful activities only in the temperature range from 22 to 28 degrees Celsius. On top of that, for better fermentation, jars of mash should be placed in a dark place. If, for example, you mix water and sugar, and then add yeast, cover the container with a glove or a water seal, after a while the liquid will become lighter. When opening the can there will be a smell of alcohol. This will be the desired result of fermentation.

These mushrooms are very sensitive to water quality. You cannot use tap water here. Spring water is best, or at least bottled water sold in supermarkets.

Variety of varieties

Strains that are used for moonshine can be sold in pressed and dry form. The former are more used for baking. They have a limited lifespan, so before using them for mash, you should carefully inquire about the expiration date on the packaging.

Dry yeast is a fungal spore, which are just waiting to be placed in a favorable environment for reproduction. Many people think that they are not suitable for making mash, but this is far from the case. Supermarkets offer a large selection of these products.

Yeast itself comes in different types:

1. Bakery.
2. Wine;
3. Beer houses;
4. Turbo yeast;
5. Alcohol.

Not all of them are suitable for mash, they give different ethanol yields, and so on. Therefore, it is better to study the issue thoroughly, and then decide which yeast is best for moonshine.

You can purchase this product in supermarkets and specialty stores. There are websites that sell yeast specifically for making mash and moonshine. The quality of the resulting moonshine depends on this product no less than on the moonshine still. Many people do not take this point into account, and then are very surprised that the drink smells strongly of fusel and is impossible to drink.

Bakery strains

These strains are the most common. Previously, they were the only ones used to make mash. But it is worth noting that this is not the best option. Making mash with baker's yeast takes a long time - up to two weeks. The result is a drink with a strength not exceeding 10 degrees. At the same time, a large amount of fusel oils accumulates in the liquid. As a result, moonshine from such mash is of low quality; it needs to be distilled a lot to get rid of impurities and unpleasant odors.

At the same time, the baking variety has its advantages:

1. They are sold in all grocery stores;
2. They are very inexpensive;
3. Can be stored for a long time in the refrigerator;
4. Easy to use.

Baker's yeast is sold in dry and compressed form. After opening the package and using the latter, they must be placed in the freezer so that they do not spoil. To prepare mash, take 100 grams of product per 1 kg of sugar.

This type is also good because it can be immediately added to the wort, and the fermentation itself begins quite quickly. Wherein This product also has disadvantages:

1. With them, the mash turns out to be weak, 9-11 degrees.
2. Moonshine has a characteristic smell that not everyone likes.
3. If the product is stored incorrectly, it will quickly deteriorate.
4. Needs feeding.
5. They produce abundant foam, since these mushrooms produce large amounts of carbon dioxide.

Dry yeast can be used to make mash. They are quite suitable for moonshine; they are sold in small bags and must be diluted in water before use. Famous brands include Saf Moment, Saf Levure and Pakmaya yeast.

Among their advantages are:

1. Cheapness and availability;
2. Ease of use;
3. Long shelf life.

The proportions of dry yeast mash are as follows: for 1 kilogram of sugar, take from 16 to 20 grams of product. Before adding it must be diluted in water.

The mash on this product arrives slowly, there is a high probability of foam formation. Here you will need a defoamer, which can be purchased at the store. Otherwise, you will have to regularly wash the floor around the place where the jar of mash stands.

The yeast smell, although slight, is still present. The yield is also not very strong: the mushrooms die at an ethanol concentration of 14 percent.

Wine yeast

This product is suitable for to make moonshine, but with some restrictions. Wine yeast lives in the wild on grape berries and is used in Italy and the Caucasus to prepare strong alcoholic drinks: grappa and chacha. In fact, they are ideal for fermenting grape marc that remains after wine production. Grape moonshine is made from this mash, which has an excellent taste and aroma.

This product is well suited for the production of mash from berries or fruits. But it is not recommended to use it for sugar mash.

Dry wine yeast is sold in stores.. They have great advantages:

1. With their help you can get a drink with a strength of 17 degrees.
2. They do not have the characteristic yeasty smell in either mash or moonshine.
3. They are very unpretentious in storage.
4. There are no foreign organisms in them; it is a dry, clean product.
5. They add a special taste to drinks, especially those made from grapes.

You can make your own wild yeast at home, and there are many different recipes for it. But the quality of purchased ones is also quite acceptable.

Brewer's yeast

This product is not suitable for mash and moonshine.. In itself, it is indispensable when making beer. It will also be useful as a dietary supplement. Brewer's yeast was invented in Germany in the 19th century.

This strain is not suitable for moonshine for two very important reasons. Firstly, during fermentation they produce a very large foam output, which is completely unacceptable. Secondly, as a result, too little ethyl alcohol is formed in the liquid. However, there are craftsmen who use brewer's yeast to prepare mash and moonshine. You can also make this product yourself at home.

Turbo yeast

This product occupies an intermediate position between bakery and alcohol products. The attitude towards him is ambiguous. Some praise him, others, on the contrary, criticize him.

Manufacturers promise record results; the fermentation process, according to them, takes no more than two days. The output should be a mash with a strength of about 20 degrees. Of course, this is a good result. In addition, turbo yeast has other advantages:

Some experts are critical of such statements. This composition is used in the food industry. There is a high probability that the result will be a strong, but tasteless mash. Therefore, to obtain good moonshine, it is worth feeding the crop.

Turbo yeast is not cheap, this is also a drawback. An ordinary pack of Turbo-24 should be enough for 40 liters of mash, but it is not a fact that the costs will be recouped. You can purchase them on the websites of winemakers or in specialized stores.

Alcohol strains

Alcoholic yeast is considered the best option for making mash and moonshine. They themselves were created specifically for the creation of alcoholic beverages. They are suitable for sugar mash. If moonshine is made from grains, then these strains will also be the best option. This is due to the following reasons:

1. High fermentation speed. 4 days is enough;
2. Strains begin to die at an ethanol concentration of 18 degrees, therefore, the result will be a mash with exactly this strength.
3. There is no smell left from this product, so it turns out to be a very high-quality drink;
4. They do not produce foam. The container with mash can be filled almost completely. Defoamers will not be needed.
5. They are easy to store, easy to use, do not contain unnecessary impurities, and so on.

Alcoholic yeast is sold in dry form. To prepare mash, strains are required in a ratio of 2.5 grams per 10 liters of wort.

You can buy the product in specialized stores and on the Internet.

How to properly prepare sourdough

To create the most comfortable conditions for the mushrooms, they need to be fed. This will increase colony survival and fermentation rate. The culture will need vitamins, microelements, ammonia and phosphorus salts. Fertilizers can be used as fertilizing; garden owners usually have them. We are talking about adding superphosphate, urea, ammophosphate, and so on to the liquid.

There are also traditional methods of feeding. For better yeast growth, you can add to the mash:

1. Raisin;
2. Boiled peas;
3. Nettle leaves;
4. Rye bread;
5. Rye flour, brewed with boiling water;
6. Ground malt.

Feeding for the colony can also be bought in stores. They are specially produced industrially for moonshine brewing. They already have all the necessary nutrients. Often winemakers use a preparation from the shells of brewer's yeast, which have already been used and dried.

Terms of use

It’s not enough to buy the right strains, you need approach the preparation of the mash correctly. There are a number of rules that will help create high-quality strong alcohol with good characteristics.

It is impossible to say for sure which yeast is best for mash. You can experiment with different types of them, but this is the lot of experienced moonshiners. For beginners, alcohol-based ones are most suitable. Thanks to them, you can create high-quality moonshine with a minimum of disadvantages.

Attention, TODAY only!

Yeast largely determines the technology and quality of the product produced. There are a great variety of them, for different requirements and technologies. Currently, about 1,500 yeast strains are known. Many of them have unique properties, but the information given below applies to yeast used in moonshine brewing. The purpose of this page is to help you figure out which yeast is best for mash based on your conditions.

WHAT IS THE BEST YEAST FOR MARSH?

You can reduce costs somewhat by reducing the amount of yeast, but you need to remember that yeast has a lifespan - about 10 days under optimal conditions (temperature, nutrition), this time cannot be exceeded. With a decrease in temperature and lack of nutrition, the lifespan of yeast increases.
In mash conditions (temperature about 30 degrees, presence of sugar, lack of oxygen), yeast cells do not multiply, but begin to fight for life, converting sugar into alcohol and carbon dioxide with maximum intensity.
This is exactly what we need.

GENERAL INFORMATION

Yeasts are single-celled fungi that reproduce vegetatively, that is, by budding.
One yeast cell is capable of doubling every 90 minutes in the presence of good external conditions - a temperature of about 30 degrees, the presence of food (carbohydrates), the presence of oxygen.
In our conditions - mash under a water seal, yeast cells do not multiply. This must be firmly understood.
If, when starting the mash, you reduce the amount of yeast from the nominal value, you will increase the fermentation time, since fewer yeast cells will process sugar longer. If you increase the amount of yeast from the nominal value, fermentation will go faster, but you will get more harmful substances in the mash. Therefore, the amount of yeast is strictly proportional to the amount of sugar.

The end of fermentation is possible for two reasons:
First- all the sugar is processed, the yeast is left without nutrition and dies. Such mash can be distilled, but the possible yield of moonshine will be reduced, since the alcohol content is not maximum.
Second- the percentage of alcohol in the mash has reached the maximum possible for a given yeast strain (usually about 12%), the yeast dies, and fermentation stops. This is exactly the maximum yield of alcohol from the mash, but the amount of sugar should be optimal. That is, by the time the yeast begins to die from alcohol, all the sugar should be fermented.
This is the optimal proportion of mash - see page Sugar mash.

PRESSED YEAST FOR MAIN

This is traditional yeast, sold in packages of different types and weights, manufacturers are usually local. Produced by placing a quantity of starter yeast in a growing medium. If you maintain the optimal temperature and blow air through this mixture, the amount of yeast will begin to grow. It is necessary to constantly maintain the temperature and the amount of nutrients. After some time, the process stops, the yeast is separated from the water, pressed and placed in the refrigerator. In this form, yeast contains 68 percent water and 32 percent yeast cells.
It should be noted that even in the refrigerator the yeast continues to live, that is, it does not fall asleep.
The packaging and quantity of yeast in the package, of course, may vary. A photo of one of the options is shown below.

You should definitely try it and evaluate its suitability for mash; a lot depends on the specific manufacturer.
Such yeast can be used without fermentation, that is, crushed and poured into the mash (then stirred). But to assess their quality, it is recommended to ferment, as described on the Sugar Braga page. By acting in this way, you can evaluate the quality of the yeast and avoid losses if the yeast does not work (storage conditions, expiration date).
It is quite usable, the technology is debugged, no problems. The main disadvantage is that it needs to be stored in the refrigerator, and even then the shelf life is very limited.

DRY YEAST FOR MAIN

A relatively new type of yeast.
Produced from pressed yeast. The compressed yeast is placed in an extruder, the “noodles” are squeezed out, which are then cut into pieces and dried with hot air. We get dry yeast granules.
An important feature of dry yeast is that a yeast strain is used that can withstand high temperatures during drying.
In this way, so-called “active” dry yeast is obtained (examples are Saf-Levur and Pakmaya).
There is also instant dry yeast. The latest strain of yeast and a different drying technology are used (example - Saf-Moment). This yeast does not require fermentation, which is quite convenient. But according to numerous reviews, they don’t work in the brew. Therefore, be careful.
Probably the most common dry yeasts are Saf-Levur and Pakmaya.
They work about the same. I prefer Pakmaya - maybe a subjective opinion, but the taste of the final product seems better. But if I don’t have Pakmaya, I don’t hesitate to use Saf-Levure.

IMPORTANT! Don't try Saf-Moment. This yeast is only for baking, it does not work in mash.

ALCOHOL YEAST FOR MAIN

Such yeast is designed specifically for the production of strong alcoholic beverages. Photo for example.

TURBO - YEAST FOR MARSH

They are characterized by an increased fermentation rate. Braga ripens not in 5...6 days, but in 3..4 days. Very often, alcoholic yeast is also a turbo yeast.
And their price is correspondingly higher.
The use of this yeast is a very individual matter. Let me explain with an example.
Many people make moonshine at their dachas in the summer.
If you start the mash with regular yeast on Sunday, then by Friday it will have fermented, and you can continue to work with it.
There is simply no need to use turbo yeast.
It’s the same in a city apartment - there’s simply no time during the work week, so you have to stick to weekends.
So the use of turbo yeast is a very individual matter.

CONCLUSION

All the yeasts listed above can be successfully used for the production of moonshine. You just need to choose the specific type of yeast that best suits your conditions.
And then debug the technology, since they differ in the subtleties of their work. Switching from one yeast to another is not always a simple operation, and it must be justified.

And getting a stable result, in our case high-quality moonshine, is a sign of professionalism.

Advantages of alcohol yeast:
First. They are characterized by increased yeast resistance to ethyl alcohol. They work in mash up to 18% alcohol content. This means that we will get more moonshine from one batch.
Second. There are fewer harmful impurities in the mash; simpler cleaning can be used.
Disadvantages of alcohol yeast:
First. Less availability. Can only be purchased in specialized stores or online stores.
Second. Significantly higher price.
Third. When settling mash with bentonite, more bentonite is required.
In many cases this yeast is preferable. They are not that expensive, and you can buy them in advance; they last a long time.
But if we consider it in relation to my technology, then There is no need to use this yeast.
First. A larger yield of moonshine is not needed. Now I get 3 liters of moonshine from a batch with a strength of 40...45 degrees. It is convenient to store and make tinctures - in three-liter jars. No need to split batches.
Second. With the purification technology available, I felt no difference in quality depending on the yeast. That is, the existing technology removes all harmful impurities.
Therefore, whether to use them or not - you need to decide individually.
Below is a photograph of one type of alcohol yeast.

In households, different types of yeast are used to prepare mash - alcohol, beer, ordinary baker's and wine. Each type of such product is characterized by special qualities and properties, it is worth familiarizing yourself with them in more detail. The article describes the characteristics of each type, this will help you make the most informed choice.

Use of baker's yeast

High-quality baker's yeast is used almost everywhere in home brewing. The product is widely used for the quick and effective fermentation of wort based on sugar, grain, grapes and other berries.

Advantages of this type of yeast:

• Affordable price;
• You can buy it at any supermarket;
• Comfort during use;
• Possibility to store for quite a long time.

To prepare moonshine, you will need to take pressed, that is, raw yeast of the baking category, add 100 grams per kilogram of sugar to the wort. The remaining yeast should be stored in the freezer, so it will not lose its qualities.

Baker's yeast for moonshine is sold in the form of a powder made from small granules. The product is packaged in sealed packages ranging from 7 to 100 grams. This form of yeast is consumed at the rate of 15-20 grams per kilogram of sugar.

Important! If you need to quickly ferment sugar for moonshine, you should purchase special turbo yeast. Essentially, it is a mixture of active and dry yeast, to which various nutritional supplements have been added.

Alcoholic yeast for moonshine

Special alcoholic yeast for moonshine is becoming increasingly popular at the moment. Many home craftsmen decide to add a product that is produced by Russian and foreign companies. These are special bred races that are indispensable in the process of producing alcoholic beverages, to which they must be added in the right quantity. Unlike baker's yeast, alcohol yeast is characterized by a higher strength. Moonshine with them should be quite strong - up to 17 degrees.

Benefits of alcohol yeast:

• Minimum level of foaming.
• A weaker and more pleasant smell of mash.
• Homemade moonshine ferments much faster.

The consumption of this yeast for moonshine is quite economical. As the instructions note, approximately 2.5 grams of product should be added to a 10-liter container of wort.

Brewer's yeast

The use of such yeast for making moonshine mash at home is not recommended. Yeast produces a very low percentage of alcohol and contributes to the formation of a large amount of mash foam. This fact is confirmed by users who left reviews about the product.

Wine yeast for moonshine

If you need a starter for moonshine, the quality of which is higher, you should use special wine yeast. This is a special population of yeast that is found on the bushes and fruits of grapes. This type of yeast is a unique product that is used to make homemade wine or to produce mash and moonshine. Wort can be made from different raw materials. This could be a kilogram of grapes, berries or various fruits. The peculiarity of such yeast is based on the spontaneity of the fermentation produced. This feature allows you to get a variety of flavors of moonshine. It is wine yeast, the amount of which can vary, that is used to prepare a wide variety of wines.

Important! When using such yeast, you must carefully monitor the purification of the product. Neglecting this rule can lead to foreign microflora getting into the future drink.

The process of obtaining pure wine yeast is carried out in a special microbiological production facility. This is a special place where the method of reproduction of offspring from a single cell is used. This way you can get a product completely free of various impurities. Moonshine made from it will be characterized by unique quality.

Benefits of wine yeast:

• Alcohol resistance;
• Heat resistance;
• Cold resistance.

Very often, yeast is used in the process of moonshine brewing, which is based on grapes, as well as for the production of cognac or chacha.

Important! There is no need to select wine yeast to produce sugar moonshine. If a product of 17 degrees strength is formed, then the yeast will not absorb sugar very actively and the fermentation process may stop.

Regardless of what product will be used for moonshine - baking, wine, or where the base is alcohol, it is important, after adding, to ensure that the product is provided with optimal fermentation conditions. Otherwise, preparing the mash and the drink itself will not work.

Conditions for yeast to live

If you simply throw one kilogram of sugar and selected yeast into a container, mix and seal tightly for two weeks, the process may not even start. Repeating this process several times will not help either. To prepare a quality drink, it is important to follow the rules of life and reproduction of yeast.

Rules for storing and using yeast:

• Activation begins if the temperature is 22-28 degrees. Such a warm mode should be maintained throughout the entire cooking time, that is, more than one hour. The complete cessation of fermentation will be indicated by a sharp alcoholic smell that appears immediately after opening the lid.
• It is worth making the right choice of container. It is desirable that it be made of copper, glass, steel and stainless steel. The most correct option is to use glass containers, since all others give a certain oxide, the wine drink acquires an unpleasant taste.
• The correct recipe for preparing alcohol involves using clean water. It should not be chlorinated, salted, hard, carbonated or distilled. Even if the taste of the water is quite normal, it is not a fact that the moonshine will be prepared correctly. Braga turns out well if it was prepared using well or spring water. However, it must be used on the day of collection.
• If the body of the fermentation container allows light to pass through, then it should not be exposed to direct sunlight. Otherwise, fermentation will be disrupted. To prevent this, the container must be covered very well with a cloth.
• It is equally important to install a high-quality water seal to remove carbon dioxide and prevent air from entering the container with moonshine.

To make a high-quality product, the yeast drink must be thoroughly mixed. This should be done as carefully as possible, slowly, but reaching the bottom with a spoon.

Ideal nutrition for yeast

It is impossible to make a good product without providing special conditions for the yeast population in the drink. A high fermentation rate can be achieved by providing the following components.

Yeast feed:

• Salts of phosphorus and ammonia.
• Microelements are needed all the time.
• B vitamins help a lot.

To ensure that the result is a large yield of moonshine with ideal taste, it is worth using a type of fertilizing such as mineral fertilizers. Components such as ammonium sulfate, urea, ammophosphate, superphosphate and saltpeter have a good effect on the drink. Components such as magnesium, iron, zinc, boron and manganese have an equally good effect on fermentation. These components are present in sufficient quantities in ordinary tap water.

Supplements, which contain various vitamins and microelements, are produced strictly in industrial conditions. One of the most popular options for high-quality nutrition is a preparation made on the basis of dried shells of previously used brewer's yeast. No less effective are recipes made from various means at hand. These could be products such as:

What to make the dressing from:

• Rye flour, brewed with boiling water;
• The peas are very well boiled;
• Ground green malt;
• Raisins or dry grapes;
• Regular rye bread;
• Nettle leaves.

To get the maximum effect, you should follow a few secrets. If a large amount of foam forms, it can be quickly and easily extinguished by crumbling cookies over the surface of the drink. Just two pieces of regular store-bought cookies are enough. If a Saf-Levure brand product was used, a small Saf-Moment sachet can be used to reduce a large amount of foam. All opened packages should always be stored in the refrigerator. You can use regular homemade raisins, so there will be a minimal amount of chemicals on them, unlike store-bought ones.

DIY yeast

Yeast can be bought ready-made, or you can make it yourself. There are quite a lot of recipes for preparing the product.

Popular recipes:

• Potato. The product in the amount of two pieces must be grated. Everything is mixed with one tablespoon of sugar and aged for 12 hours. They must be used immediately and cannot be stored;
• Hops based. A glass of dry product - hop cones - needs to be filled with two glasses of water. The composition must be boiled until the volume of the product is reduced by half. You need to add a spoonful of sugar and three tablespoons of flour to the solution. Everything is thoroughly mixed and covered with a cloth until the product is aged for 2-3 days. After this, the composition is poured into ordinary glass containers and placed in the refrigerator;
• From malt. Three glasses of ground malt should be boiled for an hour in five glasses of water. After this you need to add a glass of flour and half a glass of sugar. The composition is aged in tightly closed bottles in a warm place for at least two days. Then everything is put away in a cool place;
• Berry. You will need to take a glass of unwashed raspberries, half a glass of unwashed rose hips, half a glass of sugar and a glass of water. All components must be combined and allowed to ferment in a warm place. In about three days the wort will be ready;
• Grape. You will need to take a liter of unwashed berries, knead everything thoroughly with your hands and then add three tablespoons of sugar and one glass of water. The mixture should be allowed to ferment at a temperature of 20-22 degrees. The composition must be constantly stirred to prevent the formation of mold. It is advisable to store the composition in the refrigerator for 10 days, no more.

The consumption of homemade yeast for homemade moonshine needs to be slightly increased. The percentage should be 1 liter per 5 liters of wort.

Video about choosing yeast for mash.

Yeast, regardless of type, is the most important component of the fermentation process. This is a product that fills the drink with useful components, and not only starts the fermentation process. It is for this reason that it is so important to approach the choice of product as competently as possible. If you are making your own yeast, it is very important to carefully follow the basic manufacturing instructions.

Having high-quality yeast in your arsenal, you can proceed to the production of mash. very diverse, you can surprise your friends and make moonshine with banana flavor. Also by following the link you will find recipes: watermelon, grape, orange mash.

The quality of moonshine directly depends on the quality of the components. When choosing water, sugar, yeast and other ingredients, it is worth keeping in mind that the quality of the alcohol that you plan to produce will depend on these products. There are several types of yeast, and which yeast is best to use for mash, each distiller decides independently, based on his own experience.

Yeast for making mash

Alcohol is a waste product of yeast microorganisms that process sugar. Every little detail is important for moonshine brewing, which is why distillers pay so much attention to the choice of yeast, selection of water and other ingredients.

Varieties

Yeast for mash comes in different varieties. Some of them can affect the quality of the mash, making it stronger and more resistant to temperature changes. However, fungi are quite capricious; they are susceptible to temperature changes and, under certain circumstances, can die or “hibernate.” This will cause fermentation to stop.

Which fungi are better and what are the differences:

• Baker's yeast - it can be considered the worst option for home brewing. This product is great for baking buns and bread, but it is not recommended to use such microorganisms in the production of alcohol, since they can reduce the quality of the distillate and affect its taste.
• Wine yeast can be used, but the disadvantage of such a product, without a doubt, is the price. In addition, such yeast has a specific composition; in terms of chemistry, this product is not suitable for all types of distillate. As a rule, wine yeast is used when it is necessary to create a mash from fruits, berries, etc.
• The mash made with alcoholic yeast turns out excellent. It is resistant to temperature changes, due to which the fermentation process does not stop. But finding such a product can be difficult: yeast intended for the production of moonshine is almost impossible to find in a regular store.
• Brewer's yeast is needed to create low-alcohol drinks. For the first time such a product was obtained artificially at the end of the 19th century. Brewer's yeast is often replaced with wild yeast. The founder of the production and production of brewer's yeast was the Carlsberg company. You can find an additive of the same name in the pharmacy, but brewer's yeast, which is sold in the pharmacy, is not suitable for the production of alcohol. They are a source of B vitamins and help with hair and nail problems.
• Wild yeast gets into the mash by accident and is used to create chacha or other drinks made from grape mash. The disadvantage of using such a product is considered to be too long a fermentation period (50–60 days).

In many ways, the choice of yeast depends on the wort on which you plan to brew the mash. Moonshiners consider alcohol yeast to be a universal option, as it has a number of advantages.

Advantages and disadvantages

Braga has a capricious character. In the process of its production, it is worth paying attention to the little things and constantly monitoring the process. To reduce problems with distillate production, distillers recommend giving preference to alcoholic yeast. Their advantages:

1. They shorten the ripening process of the mash; it will be ready for distillation in 3–5 days, while when using other microorganisms the product will be ready for distillation in at least a week.
2. Helps increase the yield of moonshine. This happens due to the high vitality of alcohol yeast. They die at an alcohol concentration of 17–18%, provided that the mash is made in compliance with all the rules. With an equal number of components, the distillate yield will be greater.
3. If you use alcoholic yeast, you can do without foam, since microorganisms do not form abundant foam and do not need to be quenched.
4. Helps reduce the concentration of harmful substances. During long-term fermentation, various impurities accumulate in the mash: acetone, fusel oils, etc. Since the fermentation process occurs quickly when using alcoholic yeast, the concentration of impurities in the mash is not so high. This can be noticed after distilling the moonshine. Its quality will be higher, and the smell will not be called pungent or unpleasant.

Even when using such raw materials, moonshiners recommend following certain recommendations; they will help improve the quality of moonshine and bring the matter to its logical conclusion.

• It is worth maintaining the temperature in the room where the mash will be stored. The indicator should not rise above 28 degrees. It is advisable to place the container in a dark place where the rays of the sun do not penetrate - this is necessary so that the light does not disturb the fermentation process.
• It is worth sealing the container; for this purpose it is recommended to use a water seal. You can put a rubber glove on the bottle, after making a hole in one of the fingers to allow the gas to escape.
• The mash will have to be stirred every day - this will help saturate it with oxygen, which is so necessary during the fermentation process.
• The first component that is added to the mash should be yeast. They are dissolved in water and then sent to a fermentation container.

In order for the moonshine to be of high quality, strong and pleasant to the taste, it is worth paying attention to the quality of the water. It is recommended to give preference to spring or bottled water intended for feeding children.

Recipes for good mash

Despite the fact that moonshiners most often prefer alcoholic yeast, there are two recipes that will help you create a good quality product using yeast for baking.

Recipe based on pressed yeast:

1. Sugar - 8 kg.
2. 2-3 large potatoes.
3. Spring water - 32 liters.
4. Raw yeast in a briquette - 500 grams.

These products will help you get about 10 liters of high-quality, high-strength moonshine.

Potatoes are peeled and passed through a meat grinder or crushed in a blender. Tubers are rich in sugar and starch; they will help speed up the fermentation process and give the alcohol a unique aroma.

If desired, you can increase the amount of water; many who like to make distillate at home do so. But practice shows that water does not have a special effect on the amount of moonshine that can be obtained at the output.

Potatoes will speed up the fermentation process, but only slightly; the mash will be ready for processing in about 7–10 days.

Ingredients for a recipe using dry baker's yeast:

1. 8 kg sugar.
2. 32 liters of water.
3. 150 grams of dry yeast.
4. You can add potatoes, or you can do without them.

Many fans of making moonshine at home claim that it is impossible to make mash from dry yeast. The quality of alcohol will invariably suffer if this product is used. In reality, the situation looks different. If the raw materials undergo preparation before they end up in the wort with other components, then the quality of the mash will be high.

You need special knowledge in the business of moonshine brewing, which will help turn high-quality raw materials into strong alcohol.

If we talk about proportions, then you will need less dry yeast compared to compressed yeast: one part of dry yeast replaces 5-6 parts of pressed yeast.

The product is first diluted in 0.5 liters of warm water, the temperature of which is 30 degrees. The powder is poured slowly into the container, remembering to stir the liquid with a spoon or spatula. The product should stand for a while - about 5 minutes, then everything is mixed again and added to the mash. If yeast is not the first component in the container, then the temperature of the solution into which they are introduced should not exceed 25 degrees.

It is worth noting that mash made with dry yeast has a capricious character. In the first few hours after production, the product may behave unpredictably. If after some time the mash does not ferment and no signs of fermentation are observed, then you should not despair - after a few hours the situation should change.

If there are no signs of fermentation even after several hours, then you should add a little more yeast to the container and mix everything with a spoon or spatula.

If, after adding powder to the wort, the fermentation process proceeds with abundant foam formation, then there is nothing to worry about. You can remove the foam or extinguish it with 50 grams of vegetable oil. It happens that you have to extinguish the foam several times. If this is not done or the lid is closed, an explosion may occur in the apartment. To avoid this, you should control the fermentation process and monitor the foam.

If during the process of making the distillate any questions arise about the readiness of the mash, then you should try it to taste. If the mash is sweet, it is recommended to dilute it with 25% of the total volume of liquid, mix and leave for several days in a cool place.

Naturally, to create a high-quality drink, it is recommended to give preference to a specialized product. For this reason, distillers advise using alcohol yeast, but if you couldn’t get it, you can use what you have on hand.