In order to get an excellent drink after brewing, you must adhere to the correct technology for preparing mash. The duration of its maturation can stretch from 2 days to 2 months. Moonshiners are often tormented by the question of what needs to be added to the mash for better fermentation, because the time for making the wort directly depends on the ingredients, temperature, and volume of sugar.

How to prepare mash for moonshine

To prepare the mash you will need: water, yeast and granulated sugar, an aluminum can. For 25 l. 6 kg of water are introduced. sugar and 0.5 kg of pressed alcoholic yeast. When mixing the ingredients you will get 6 liters. moonshine, which will have a strength of 45 0.

Water is introduced into the can. It is not recommended to fill it completely - there must be room for fermentation. Otherwise, the resulting foam will gradually leak out, reducing the quality of the output product and its volume. Experienced moonshiners pour in 22-25 liters. water.

Pour granulated sugar into the prepared liquid, stirring it thoroughly. A small volume of the resulting syrup is poured into a separate container, into which the yeast is poured. Over the next 5 minutes the mass will foam. The resulting main ingredient is returned back to the can.

The container is tightly closed and placed in a room where it is warm and dark. They are kept in this state for 10 days.

Ingredient Selection

To make mash, you need to choose the best ingredients.

Important! It is not recommended to use heated tap water. The liquid usually includes bleach. Therefore, if tap water is used, it should only be cold and left standing for 48 hours. If the liquid is taken from a reservoir, it is first filtered.

Usually in stores, sugar is a pure product. But there may be microorganisms on its surface. The latter begin to reproduce under favorable conditions. In order not to provoke the influence of bacteria, sugar should be introduced into the wort only in a pre-dissolved form.

In addition to sugar and water, yeast is used to produce wort. The following types of product are suitable for making mash:

• Dry - diluted in sugar syrup in proportions of 1 to 3. Then you need to wait 5-10 minutes until foam forms. Then the mass is poured into the wort.
• Pressed - for 1 kg of sugar - 100 g. product. They do not require preliminary dilution and produce less foam.
• Alcohol - have a distinctive feature due to which they ferment a smaller volume of fusel, while increasing the degree of the product - 15-17%.

Types of yeast

Factors affecting fermentation rate

For successful moonshine brewing, a special technology for preparing the product has been developed. But under different conditions, the mass ferments for 5-10 days. The resulting alcoholic drink is obtained in an identical volume. To speed up the fermentation process, you need to know the main factors that have a positive effect on the rate of ripening:

1. Yeast - it is recommended to give preference to fresh product. The reduction in fermentation rate is facilitated by the low vital activity of the product.
2. Temperature conditions - room degrees directly affect the duration of the wort fermentation process.
3. The selected cooking recipe - the ingredients determine not only the taste, but also the duration of fermentation.
4. Container and location of the container - select dark glassware, a warm room with minimal exposure to sunlight.

Based on these parameters, you can significantly speed up the technology for preparing moonshine. But at the same time, if the process is delayed, under these conditions one should also look for the cause of the problem.

How to speed up fermentation

The optimal period of time for fermentation is up to 14 days. If the process is delayed or stagnant, the wort will turn sour or foreign or harmful impurities will form in it. In certain situations, accelerating the fermentation process is extremely necessary.

There are several methods that can stimulate the fermentation of the mass. The main advantage of such methods is that they do not contribute to the deterioration of the quality of the final product.

Top dressing

Brown bread can be used to feed the mash

To adjust the duration of mash preparation, you can use special fertilizers. They can be purchased at a specialized store or made independently at home. Some people don’t trust store-bought ones, considering them to be full of harmful substances, and use only homemade ones. Each moonshiner chooses the best option for himself. There are the following products that can be used to feed the mash:

• crusts of black bread;
• tomato paste – for 15-20 l. 150-200 gr is enough. product;
• legumes or corn - 2-3 machines per 15 liters. wort;
• dried fruits (raisins, dried apricots) – it is strictly forbidden to wash them before adding them to the mass.

Correct and timely feeding of yeast in the mash allows you to get the finished product several days earlier. In some situations, when fertilizing is introduced immediately, the fermentation period is no more than 2-4 days.

Aeration or oxygenation

In order for the fermentation procedure to proceed successfully, more oxygen is needed. To carry out aeration, you will need to shake the container daily, but the best option to obtain the desired result is thorough, long-term mixing of the contents in the container several times a day.

An ordinary ladle is not enough to carry out the event. Some use a drill for this purpose, others use a mixer.

This method is carried out on the principle that the more oxygen is introduced, the faster the mash will be suitable for moonshine. But to better speed up the process, many factors will be required: additional fertilizing is introduced, and the temperature and conditions of detention are clearly established.

To saturate the mash with oxygen, it should be constantly stirred

Temperature maintenance

If, throughout the entire period of wort preparation, the mass ferments all the time with varying intensity, then it is necessary to look for the reasons in the conditions of detention. First of all, the process is affected by temperature.

The optimal fermentation temperature for mash is +25..+35 0 C. As the degrees decrease, fermentation “falls asleep”, and as it grows, the product dies. Therefore, it is recommended to choose the best option so that the mash is suitable in an accelerated time, but without compromising quality.

On a note! In the room where the container with the wort is kept, a constant temperature is established, but at the same time make sure not to overheat the mass. This is due to the fact that shivering produces heat on its own. Therefore, for thermal insulation, the container is wrapped in a blanket or other devices.

Using this method it is not possible to significantly change the fermentation rate. But there is a possibility that the wort will arrive on time, without deviating from the schedule.

How to understand that the mash is ready for distillation

If a match brought to the mash continues to burn, then gas formation has stopped and the mash is ready

If the moonshiner does not have a special device in his arsenal to check the readiness of the wort, it is necessary to use the following folk remedies:

1. Determine by time: on sugar - 6-14 days, on raw materials with starch included in the composition - up to 7 days, on grapes - up to 2 months;
2. According to taste characteristics - loss of weakness, acquisition of a bitter aftertaste with a characteristic aftertaste of alcohol;
3. In appearance, the process of foam formation stops, the upper layers of the mass begin to lighten, and a characteristic sediment appears at the bottom;
4. No gas formation - when there is a water seal, air stops coming out of the tubes; if a glove is used, then it stops “standing”; with a match, the lit flame goes out with further fermentation, and in its absence it burns evenly.

Thanks to simple determination methods, you can easily determine the readiness of the aged mash. The main thing is to meet the deadlines and monitor the conditions of the wort.

Thus, to accelerate the fermentation of the mash, it is necessary to adhere to optimal conditions. To prepare the mass, you must use only high-quality ingredients. But when fermentation slows down, introduce fertilizing or use other methods to activate the process.

The maturation of the mash can last from 3-14 days, it all depends on the composition of the wort and yeast, but very often you want to speed up this process. This can be done in different ways, it is important not to the detriment of quality, but specifically the yield and quality of moonshine. Naturally, you need to understand that you can slightly reduce the time for fermentation, but you need to know the measures, set realistic deadlines, otherwise preparing alcohol at home will not be so successful.

What affects the speed of fermentation

The process of preparing moonshine has a clear technology, but in one situation it takes 5 days, and in another more than 10, but the yield of the alcohol itself is the same. This is quite realistic if the main factors influencing the rate of maturation of the future distillation solution are known. If we consider the priority indicators that affect how many days it will be infused, we can highlight the following points:

• Yeast. The activity of peculiar microorganisms can be different; it depends not only on the conditions of their development, but also on their origin and freshness. It is better to choose fresh yeast, preferably wine yeast, which has been stored appropriately. Weak activity of bacteria will affect the formation of alcohol compounds and speed;
• Mash recipe, proportions of main ingredients. The composition of the wort determines not only the flavor shades and quality of the future moonshine, but also what the fermentation will be like. By choosing starch raw materials, you can significantly speed up fermentation than using, for example, berries, fruits, jam. The aging time can also be affected by the sugar content or “food” for the yeast, which is necessarily taken into account when determining a particular recipe, proportions, composition;
• Temperature conditions. Temperature indicators affect how much it costs, ripens, with what intensity the distillation of moonshine will take place, and the overall yield of the product. If we consider the fermentation itself, then it is necessary to maintain an interval of 25-35 degrees; a decrease will lead to “falling asleep” of the yeast, and an increase will lead to death. If in the first case the fungi can be revived, then if overheated, the microorganisms cannot be returned;
• Location, container. More often, the mash is placed in a dark place, the dishes chosen are predominantly glass, it is better to use a water seal, devices for regulating the ripening process.

These four points are fundamental that must be taken into account at the initial stage in order to obtain a good solution in a short time, with the necessary strength for future moonshine.

If questions arise about why the mixture does not “play” or ferments poorly, then first of all you need to analyze the above points.

Just following the technology is not enough to obtain mash at the planned interval, and for such cases, all experienced winemakers have their own secrets.

Options for accelerating fermentation

If it seems that the solution is not being prepared quickly enough, then you do not need to immediately try to use all sorts of methods; you first need to determine why this process is happening. It may be enough to organize more comfortable conditions for the mash, for example, take care of the temperature, but this is the simplest way; more often, fermentation is stimulated by one of the options:

• Feeding;
• Aeration or oxygenation;
• Maintaining the temperature necessary for high-quality fermentation.

In particularly advanced cases, when the mixture ferments slowly, you can combine several methods at once, which will only increase the efficiency of the entire process. At the same time, one should not forget about the measure, since excessive stimulation of yeast will cause a deterioration in the quality of moonshine.

Feeding mash, some features

How many days fermentation will take can be adjusted independently, even if the wort has already been prepared. To do this, you can use fertilizers; they can be natural, made from available products, or purchased ready-made. Some do not trust the last option or activator, thinking that then the mash will contain harmful substances, but this is not so. An additive that activates the work of microorganisms can be a mixture of enzymes, vitamins, minerals and some other elements that increase the nutritional value of the solution, and therefore the rate of yeast reproduction. An increase in the number of fungi and sufficient nutrition for it due to the wort and activator allows the mash to ferment faster. You can purchase activators in specialized stores, including online resources. If after feeding them no significant changes have occurred and the reactions proceed in the same mode, then you still need to find the reason why this happens. It may be necessary to re-prepare the wort or add better yeast.

Fertilizers can also be prepared at home, since quite accessible products can act as a kind of stimulants and necessary food for yeast:

• Brown bread, better crust. The recipe has been known since ancient times, when black bread was used to prepare alcoholic beverages and kvass. The composition allows you to enhance the effect of fungi and create a favorable nutrient environment;
• Tomato paste. Quite an unusual option, but effective. It is enough to add 100-200 grams per 15-20 liters of mash, it can “perk up”. There are even recipes for wort with tomato paste, where the final yield is no different from analogues with grain crops;
• Dried fruits. Usually a handful of raisins is added, less often dried apricots. It is believed that certain grape varieties are indispensable not only for preparing low-alcohol drinks, but also for moonshine. You can even make your own starter from raisins, which will not be inferior to conventional yeast. An important feature of using such an additive is that there is no need to wash dried fruits, since their surface contains natural bacteria necessary for fermentation;
• Corn, peas. By adding several glasses of legumes to 10-15 liters of solution, you can significantly speed up the reaction, but excessive foam formation is possible. There is no need to be afraid of this; skim off the foam; you should throw some black bread or a piece of cookies into the container.

The use of bait shortens the ripening period by several days, sometimes it is even possible to prepare a mature mash in just 2-3 days. The main thing is not to overdo it with additives, otherwise the taste will deteriorate along with the rapid readiness. This is especially true for unusual ingredients, in particular ammonia, which is also sometimes added to speed up fermentation. Aeration or oxygenation

For the normal functioning of fungi, access to oxygen is necessary; the more yeast, the higher the need for this gas. Such conditions can be ensured by periodically shaking the container, but thorough stirring several times a day will be more effective. Some use a mixer, others use a drill with a special attachment, but all these actions are aimed at high-quality aeration of the solution. It is on the principle that the more oxygen, the fewer days it will take for fermentation, a recipe for mash for moonshine in a washing machine was invented. Fine alcohol cannot be produced using this method, but within a few hours you will get a brew for moonshine. Even an automatic machine is suitable for this, but you cannot set the temperature above 40 degrees. The guarantees that the experiment will end successfully are not very high, but reviews from manufacturers of strong alcohol say that this method has a place to be.

Systematic mixing should take place together with additional fertilizing, since in the absence of nutrition, fungi will not multiply. Sometimes it can be simple cereals, ready-made activators, legumes, and so on.

Maintaining temperature as an option to reduce the days of mash preparation

If the solution ferments at different rates, which may be due to temperature changes, then maintaining a constant parameter will help shorten the overall preparation period. For example, the mash is in a dark place. The average room temperature is 25 °C, this indicator may not be sufficient to fully activate fungi, since every degree is important for this process. For various reasons, the temperature may change, for example, ventilation, draft, and so on. A decrease in indicators even by a few points “slows down” the reactions and the question arises why it takes so long for the product to be ready. In order for fermentation to take place around the clock, it is necessary to organize constant heat, but at the same time, not to overheat the mash, since the yeast itself also produces heat. For these purposes, you can wrap the container with a blanket, place heat-insulating material under the bottom, to eliminate constant drafts and low temperatures. It is not possible to significantly change the readiness period, but the distillation solution will mature faster for a few days, and the risk of microorganisms “falling asleep” will be reduced.

All these tricks will be effective if good yeast and high-quality raw materials were initially used. If you want to prepare a decent strong drink at home, then excessive savings will only ruin all the labor costs. Yeast is very important for the future of moonshine; it is they that can change the course of the process, increase or decrease the number of days of ripening, and give the solution a peculiar smell. For example, if you use raw or beer ingredients, there will be a typical aroma that will be difficult to remove even with repeated distillation. To be sure of the effectiveness of fermentation, it is recommended to use special wine yeast; they are quite affordable and allow you to prepare a solution with high alcohol concentrations in a few days. If desired, you can prepare sourdough, for example, using raisins, but technology and raw materials are also important in this matter.

For tasty, strong moonshine, you need to choose the right mash recipe at the initial stage and focus on the specified time frame. There is no need to rush too much in this matter, since the low concentration of alcohol, associated with the weak functioning of the yeast and the low nutritional value of the solution, will affect the yield of moonshine.

Wort maturation is a process that takes a long period of time. Not in all cases it is possible to wait until the mash reaches the required state. In such cases, you can speed up the fermentation of sugar mash, but almost always this threatens to deteriorate the quality of the finished alcoholic product.

Wort is a living environment in which special fungal cultures called yeast work tirelessly throughout the entire ripening period. Maintaining optimal living conditions is very important for them, since at the slightest disturbance, fungal cultures can simply die. The by-products of their vital activity are alcohol and carbon dioxide produced from sugar. In some cases, the wort may stop fermenting. We need to figure out what could be causing this problem.

• Most often, a mistake in making sugar mash is made at the initial stage. Namely at the stage of calculating the amount of sugar mass. Since alcohol is created through the active activity of yeast, which processes sugar into the substance you need, a lack of the sweet component can cause the activity in the wort to slow down or stop. Fermenting 100 g of sugar results in approximately 60 ml of alcohol. To avoid errors in such calculations, you should use special tables.
• Another common mistake that leads to slowing down or stopping the fermentation of sugar wort is the incorrect selection of yeast cultures. Often, many people choose the most affordable and easy-to-use baker's yeast, which has a number of significant disadvantages. This affects the rate of wort ripening and the flavor and aromatic components of the final product. To protect yourself from possible problems during fermentation, it is best to use alcohol types intended for this purpose. Such fungal cultures have high vitality and activity, which shortens the fermentation period, and their activity is accompanied by a minimal amount of foam.

• One of the important components is. Due to poor quality liquid, wort fermentation may also slow down or even stop altogether. Tap water is the worst option for adding to a living fermenting medium, as it contains chlorine and impurities that can not only spoil the taste of the final product, but also ruin the process as a whole. Boiled water is also not suitable, since its environment is deprived of the nutritious oxygen necessary for the normal functioning of fungi. To avoid problems, water should be taken either filtered or spring, or well. This liquid is saturated with oxygen, which helps to activate the vital activity of yeast.
• Incorrectly selected temperature conditions can also be a factor in which the sugar mass slows down fermentation. Neither a room temperature that is too high nor a room temperature that is too low will improve wort fermentation. The room temperature should be from 18 to 24 °C. If the temperature is too low, the yeast simply stops activity. The situation can be corrected by placing it in a warm place and mixing it well. High temperatures can kill the yeast completely, so keep an eye on it.
• It is also important to remember that light harms the activity of processes in the same way as excessive air flow. So place the container in a dark place and be sure to use a water seal.

How to speed up the fermentation of sugar mash

Top dressing

In most cases, the yeast you use requires feeding, including in order to speed up ripening. So-called yeast activators can be purchased in specialized stores, and they do not in any way affect the quality of the original product. But since you are preparing natural alcohol, you can prepare organic fertilizer for it at home.

Most often, the following stimulants are used to speed up the fermentation of sugar mass:

• Crusts of black bread. A small amount of crusts can speed up the fermentation of the wort quite well.

• Raisin. Dried berries, just like fresh ones, contain wild yeast cultures on their surface, which help speed up the fermentation of sugar mash. This does not affect the taste of the final product. Do not wash raisins before adding them;

• Tomato paste. A rather non-standard ingredient, but it can also speed up the fermentation process of sugar mash. First, it should be mixed with water so that it is not so concentrated, and then the resulting liquid should be poured directly into the fermentation container. Ten liters of mash require about 50 g of tomato paste.

• Corn. A really powerful remedy to speed up the fermentation of sugar mass. The disadvantage of this fertilizer is strong foaming. You need to add several glasses of corn per 10-15 liters of fermented product.

• Oranges are great for accelerating fermentation. In this case, there are several nuances - the first two days the wort should be stirred intensively and often, and the juice of the citrus fruit can affect the “acidity of the mash.” Add the juice of one fruit to 10 liters.

• Peas. Fermentation time using a natural catalyst for the pea process is reduced by 20-30%. It can be added immediately or during fermentation. If you choose the second option, remember that this will cause violent foaming, which you need to be prepared for. And also when washing the container it will have a very unpleasant odor. Usually add 2-3 cups of peas per 10 liters of fermenting mass.

Oxygen saturation

This method perfectly helps speed up the fermentation process of sugar mash, but only if it is used in conjunction with fertilizing. Otherwise, you will not get any special effect, since there will be no breeding ground for microorganisms.

For active activity of yeast microorganisms, access to oxygen or aeration is required. Yeast requires oxygen for the active synthesis of unsaturated fatty acids and ergosterol and, accordingly, accelerating the fermentation process. To ensure its availability, the container with the mass should be shaken or stirred periodically several times a day. It is better, of course, to choose stirring; it will be more effective in speeding up the fermentation process.

Important! Aeration can be done either using devices - a hand blender, an aquarium compressor, a drill with a special attachment, or simply by mixing it by hand.

How to speed up the fermentation process of moonshine mash by inverting sugar

The process involves a special treatment in which all pathogenic microorganisms are destroyed. Essentially, it is turning sugar into syrup by adding water. How does this procedure happen?

1. You should take a large capacity container or pan.
2. Pour three liters of water and heat it to 80 °C.
3. Then pour sugar into the water and stir it thoroughly.
4. The next step is to bring the mixture to a boil and boil for 10 minutes.
5. Add citric acid in the required proportions and mix again.
6. Next, cover the container tightly and continue to cook for an hour over low heat.
7. The finished syrup is cooled to 30 °C and added to the fermenting mass.

Using turbo yeast

Perhaps the most effective way to speed up the fermentation of sugar mash. Although using turbo yeast is not a cheap pleasure, the result and quality of the finished product are worth it. Unlike all other types of yeast and acceleration methods, this particular one helps the wort to ripen within two to three days without loss of quality or side effects. Using turbo yeast, you will quickly get a mass ready for distillation, which will give a high degree - 18-20°, they also do not require separate feeding, and fermentation occurs practically without foam.

Of course, to make an excellent, tasty and, most importantly, high-quality drink, you first need to choose the right recipe for the mash itself. If it already turns out that its fermentation should be accelerated, you need to remember that in any task you should not be overzealous, otherwise you will get the opposite result to the desired one. And the best thing, of course, is not to rush and let natural processes do their job.

The main strong factors influencing the fermentation rate are the amount of yeast in the mash and temperature.

Acceleration of fermentation by adding additional yeast.

The fermentation process looks like this: we pour water into a container, let the yeast live there and feed it sugar.

If we put more yeast into the container, it will eat the sugar faster.

The more yeast in the mash, the faster it will ripen.

The fermentation rate is not entirely directly proportional to the amount of yeast; it is slightly less, since alcohol interferes at the end.

If our mash at the usual dose of 100 grams of pressed or 30 grams of dry baker’s yeast per 1 kilogram of sugar will be ready in 5 days, at a temperature of 25 degrees, then with a double dose of 200 grams of pressed or 60 grams of dry, the mash will ripen in 3 days for sure, but more likely 2 days, since the yeast will raise the temperature in the container to 30 degrees.

If you increase the amount of yeast in the mash to 150 grams of pressed yeast or up to 45 grams of dry yeast per 1 kg of sugar, the mash will ripen a day or two earlier, depending on the fermentation temperature, the higher the earlier.

Another way to reduce the fermentation time of mash is to use fertilizing.

Feeding is a building material for yeast, using it we will thereby increase the amount of yeast due to their reproduction.

Top dressing should not be more expensive than yeast, otherwise the meaning of its use is lost.

Read about yeast nutrition.

Accelerating fermentation by maintaining the optimal temperature of the mash.

Temperature is energy, the higher it is, the faster the yeast will find glucose and eat it.

The temperature of the mash greatly affects the rate of fermentation.

The optimal temperature for fermentation is 30-35 degrees.

If it is smaller, then fermentation occurs more slowly.

There is also no need to keep the temperature above 35 degrees, the yeast is stressed and does not eat sugar.

At temperatures above 50 degrees, the yeast dies.

Read about the optimal mash temperature

Maturing the mash is a relatively long process, usually taking a week or even two. But sometimes there is no time to wait, because a celebration is approaching or for some other reason there is no desire to wait the deadline for homemade moonshine.

In such situations, it is possible to speed up the fermentation of the mash, although it is immediately worth noting that this can lead to a deterioration in the quality of the final alcoholic product.

The process of making moonshine itself remains the same, regardless of whether the mash sits for five or ten days. The ripening of mash is influenced by the following indicators: the quality and freshness of the yeast, the composition of the mash, temperature conditions and the location in which the raw materials will ferment - this needs to happen in the dark. Based on these four points, you can imagine how you can speed up the fermentation process.

Specialized stores today sell ready-made fertilizers - so-called activators, which increase the speed of microorganisms in the mash. But this does not reduce the quality of the original product.

However, since moonshine is a natural drink, supplements for it can also be prepared at home. The following can easily be used as stimulants for accelerating the fermentation process:

1. Crusts of black bread. It is known that they are added during the preparation of kvass, in which they help improve its fermentation. The same function will be carried out when adding a small amount of crusts to the mash.
2. Raisin. The surface of the dried berries contains wild yeast, which will speed up the fermentation of the mash without changing its taste. There is no need to wash raisins.
3. Tomato paste. It is considered an unusual option, but still speeds up the fermentation process of the mash. To do this, add 100-200 grams per 15-20 liters. pasta.
4. Corn or peas. They are fraught with the formation of an excessive amount of foam, which will need to be collected, but at the same time they really greatly accelerate the fermentation of the product. For 10-15 liters of mash, add several glasses of these legumes.
5. Oranges. The juice of one fruit is enough to speed up the fermentation process of 10 liters of mash. But you still need to stir it intensively and often for the first two days.

In general, the use of natural fertilizers can shorten the ripening process of mash by several days, but the main thing in this matter is not to overdo it with their addition, otherwise not only the speed of production of homemade moonshine will change, but also its taste.

Saturation of mash with oxygen

To provide microorganisms with conditions for normal life, it is important to provide them with access to oxygen. This can be achieved by periodically shaking the container with mash or stirring it several times a day. The second option will be more effective, especially if we are talking about speeding up the process.

To achieve this, you can use a mixer or a drill with a special attachment.. But it is necessary to saturate the mash with oxygen together with the use of additional fertilizing, because in the absence of increased nutrition, there will be no rapid proliferation of microorganisms.

Temperature control

Every degree in the room that contains the container with it can slow down the fermentation process of the mash. In order for fermentation to occur around the clock, you need to provide constant heat, while trying not to overheat the mash, as this can also be harmful.

For example, you can wrap a container with future moonshine in a blanket, eliminate all drafts and place thermal insulation material under the bottom. This will not have a significant impact on the speed of the process, but the risk of stopping the work of microorganisms will be reduced and only due to this will the distillation solution mature several days earlier.

But no matter what tricks are used to speed up the fermentation process of the mash, nothing will work if high-quality yeast was not initially used. The entire course of the process depends on them, it is they who determine its duration, and it is from them that the solution acquires a special smell.

Wine yeast is considered the highest quality and most suitable for success in fermenting mash, but you can use both regular and beer yeast.

To make high-quality, strong and tasty moonshine, you need to choose the right mash recipe, focusing on the terms originally indicated in it. Yes, they can be accelerated, but you should not be overly zealous with this, as this is fraught with a low alcohol concentration and low nutritional value of the solution, which will certainly affect the yield of moonshine.

The ripening process of mash for moonshine lasts on average 5-14 days. The time depends on the yeast used and the wort present in the composition. If there is no time to wait, the process can be accelerated through a process such as feeding mash. This process can be carried out in a variety of ways, the main thing is that there is no damage to the overall quality. It is worth noting right away that it will not be possible to significantly reduce the time frame; it is important to know when to stop and set the most realistic deadlines.

What determines the fermentation time?

The procedure for preparing moonshine is characterized by precise technology. When using one recipe, the mash will finish in 5 days, and using other methods requires aging for 10 days. There are priority indicators that influence the maturation time of the mash. Among them are:

1. Yeast is characterized by different indicators of the activity of its microorganisms. These parameters depend not only on the basic conditions of their development, but also on freshness and characteristics of origin. For ideal fermentation, you should give preference to wine yeast, fresh and properly stored. If storage conditions are violated, the vital activity of bacteria will be reduced, which will negatively affect their activity.
2. The mash recipe used and the correct proportions of the main ingredients are important. The composition of the wort determines not only the fermentation process itself, but also the main flavors and quality of the future drink. The total aging time of the mash is influenced by the amount of sugar and fertilizing.
3. The aging temperature of the drink affects the ripening time and the intensity of fermentation. For normal fermentation, you need to maintain a temperature of 18 to 30 degrees. A decrease will cause the yeast to “go to sleep”, and an increase will cause them to die. The most dangerous is elevated temperature, since in the first case the yeast can be “awakened”, but if overheated it will be impossible to bring them back to life.
4. Fermentation containers must be for food materials and not react with alcohol or acidic environment. Containers made of stainless steel, glass or food-grade plastic are ideal.
5. It is necessary to prevent exposure of the mash to sunlight or bright light. The place where the mash stands should be darkened or the container should not allow light to pass through.

These are the main points that must be taken into account in order to obtain good mash, and subsequently moonshine.

Important! If questions arise regarding why it does not ferment or ferments poorly, first of all it is worth analyzing all the points listed above.

Popular feeding options

If fermentation is very slow, you need to know methods to speed up fermentation. The main thing is to first determine the cause. Sometimes it is quite enough to simply reconsider and arrange more comfortable conditions for fermentation. This could be an increase in temperature. In special cases, it may be necessary to combine different methods, in this way you can significantly speed up the fermentation process, making it as fast as possible without causing damage to the overall quality of the future drink.

High-quality fertilizer for sugar mash and any other can be made with your own hands or purchased in a store. Let's look at simple, understandable and time-tested methods.

1. Brown bread crusts. Recipes based on it have been known since ancient times, when black bread was used to prepare alcoholic beverages. The bread will saturate the mash with useful substances, which will accelerate the activity of yeast.
2. Tomato paste. This is a rather unusual feeding option, but very effective. For 20 liters of mash, add 150 grams of paste, thanks to which the drink quickly “comes to life”.
3. Dried fruits. Add a handful of raisins and dried apricots; dried fruits cannot be washed, since on their surface there are substances and bacteria that feed the yeast. Based on raisins, you can make a leaven that is not inferior in quality to cultivated yeast.
4. Peas or corn. If you add two or three glasses of mash to 15 liters of mash, you can seriously speed up the fermentation reactions. The only drawback here is the excessive formation of foam. But this is not a problem; it is enough to place a small piece of cookies or black bread on the surface of the mash, and rapid fermentation will be ensured.
5. Ready-made fertilizers. These are well-developed mixtures that contain various vitamins, minerals and numerous enzymes. They saturate the mash with nutrients and speed up fermentation.

Advice! When making mash for moonshine from sugar, be sure to add fertilizing, without it it will be difficult for the yeast to quickly process the sugar.

Proper feeding of yeast reduces the ripening time by a couple of days. The main thing is not to overdo it with the amount of additives, as there is a risk of ruining the taste of the final drink. If fermentation is too active, unnecessary yeast by-products are released.

Summing up

Different methods of baiting will be effective only if only high-quality raw materials were used. Yeast is important for refining the mash, since the course of the process depends on it; with the help of yeast, you can increase and decrease the total number of days of ripening of the mash and even give the drink an unpleasant odor. It is equally important to pay attention to the correctly selected mash recipe.

When trying to speed up fermentation, you should follow moderation. Excessive zeal will significantly deteriorate the overall quality of moonshine.

The process of making moonshine has a clear technology, but in one situation the mash costs 5 days, and in another more than 10, but the yield of the alcohol itself is the same. This is quite realistic if the main factors influencing the rate of maturation of the future distillation solution are known. If we consider the priority indicators that affect how many days the mash will be infused, we can highlight the following points:

• Yeast. The activity of peculiar microorganisms can be different; it depends not only on the conditions of their development, but also on their origin and freshness. It is better to choose fresh yeast, preferably wine yeast, which has been stored appropriately. Weak activity of bacteria will affect the formation of alcohol compounds and speed;
• , proportions of the main ingredients. The composition of the wort determines not only the flavor shades and quality of the future moonshine, but also what the fermentation will be like. By choosing starch raw materials, you can significantly speed up fermentation than using, for example, berries, fruits, jam. The aging time can also be affected by the sugar content or “food” for the yeast, which is necessarily taken into account when determining a particular recipe, proportions, composition;
• Temperature conditions. Temperature indicators affect how much the mash costs and matures, with what intensity the moonshine will be distilled, and the overall yield of the product. If we consider the fermentation itself, then it is necessary to maintain an interval of 25-35 degrees; a decrease will lead to “falling asleep” of the yeast, and an increase will lead to death. If in the first case the fungi can be revived, then if overheated, the microorganisms cannot be returned;
• Location, container. More often, the mash is placed in a dark place, the dishes chosen are predominantly glass, it is better to use a water seal, devices for regulating the ripening process.

These four points are fundamental, which must be taken into account at the initial stage in order to obtain a good solution in a short time, with the necessary strength for future moonshine.

If questions arise about why the mixture does not “play” or ferments poorly, then first of all you need to analyze the above points.

Just following the technology is not enough to obtain mash at the planned interval, and for such cases, all experienced winemakers have their own secrets.

Options for accelerating fermentation

If it seems that the solution is not being prepared quickly enough, then you do not need to immediately try to use all sorts of methods; you first need to determine why this process is happening. It may be enough to organize more comfortable conditions for the mash, for example, take care of the temperature, but this is the simplest way; more often, fermentation is stimulated by one of the options:

1. Feeding;
2. Aeration or oxygenation;
3. Maintaining the temperature necessary for high-quality fermentation.

In particularly advanced cases, when the mixture ferments slowly, you can combine several methods at once, which will only increase the efficiency of the entire process. At the same time, one should not forget about the measure, since excessive stimulation of yeast will cause a deterioration in the quality of moonshine.

Feeding mash, some features

How many days fermentation will take can be adjusted independently, even if the wort has already been prepared. To do this, you can use fertilizers; they can be natural, made from available products, or purchased ready-made. Some do not trust the last option or activator, thinking that then the mash will contain harmful substances, but this is not the case. An additive that activates the work of microorganisms can be a mixture of enzymes, vitamins, minerals and some other elements that increase the nutritional value of the solution, and therefore the rate of yeast reproduction. An increase in the number of fungi and sufficient nutrition for it due to the wort and activator allows the mash to ferment faster. You can purchase activators in specialized stores, including online resources. If after feeding them no significant changes have occurred and the reactions proceed in the same mode, then you still need to find the reason why this happens. It may be necessary to re-prepare the wort or add better yeast.

Fertilizers can also be prepared at home, since quite accessible products can act as a kind of stimulants and necessary food for yeast:

• Brown bread, better crust. The recipe has been known since ancient times, when black bread was used to prepare alcoholic beverages and kvass. The composition allows you to enhance the effect of fungi and create a favorable nutrient environment;
• Tomato paste. Quite an unusual option, but effective. It is enough to add 100-200 grams per 15-20 liters of mash, it can “perk up”. There are even recipes for wort with tomato paste, where the final yield is no different from analogues with grain crops;
• Dried fruits. Usually a handful of raisins is added, less often dried apricots. It is believed that certain grape varieties are indispensable not only for preparing low-alcohol drinks, but also for moonshine. You can even make your own starter from raisins, which will not be inferior to conventional yeast. An important feature of using such an additive is that there is no need to wash dried fruits, since their surface contains natural bacteria necessary for fermentation;
• Corn, peas. By adding several glasses of legumes to 10-15 liters of solution, you can significantly speed up the reaction, but excessive foam formation is possible. There is no need to be afraid of this; skim off the foam; you should throw some black bread or a piece of cookies into the container.

The use of bait shortens the ripening period by several days, sometimes it is even possible to prepare a mature mash in just 2-3 days.

The main thing is not to overdo it with additives, otherwise the taste will deteriorate along with the rapid readiness. This is especially true for unusual ingredients, in particular ammonia, which is also sometimes added to speed up fermentation.

Aeration or oxygenation

For the normal functioning of fungi, access to oxygen is necessary; the more yeast, the higher the need for this gas. Such conditions can be ensured by periodically shaking the container, but thorough stirring several times a day will be more effective. Some use a mixer, others use a drill with a special attachment, but all these actions are aimed at high-quality aeration of the solution. It is on the principle that the more oxygen, the fewer days it will take for fermentation, a recipe for mash for moonshine in a washing machine was invented. Fine alcohol cannot be obtained using this method, but within a few hours it will be obtained. Even an automatic machine is suitable for this, but you cannot set the temperature above 40 degrees. The guarantees that the experiment will end successfully are not very high, but reviews from manufacturers of strong alcohol say that this method has a place to be.

Systematic mixing should take place together with additional fertilizing, since in the absence of nutrition, fungi will not multiply. Sometimes it can be simple cereals, ready-made activators, legumes, and so on.

Maintaining temperature as an option to reduce the days of mash preparation

If the solution ferments at different rates, which may be due to temperature changes, then maintaining a constant parameter will help shorten the overall preparation period. For example, the mash is in a dark place. The average room temperature is 25 °C, this indicator may not be sufficient to fully activate fungi, since every degree is important for this process. For various reasons, the temperature may change, for example, ventilation, draft, and so on. A decrease in indicators even by a few points “slows down” the reactions and the question arises why it takes so long for the product to be ready. In order for fermentation to take place around the clock, it is necessary to organize constant heat, but at the same time, not to overheat the mash, since the yeast itself also produces heat. For these purposes, you can wrap the container with a blanket, place heat-insulating material under the bottom, to eliminate constant drafts and low temperatures. It is not possible to significantly change the readiness period, but the distillation solution will mature faster for a few days, and the risk of microorganisms “falling asleep” will be reduced.

All these tricks will be effective if good yeast and high-quality raw materials were initially used. If you want to prepare a decent strong drink at home, then excessive savings will only ruin all the labor costs. Yeast is very important for the future of moonshine; it is they that can change the course of the process, increase or decrease the number of days of ripening, and give the solution a peculiar smell. For example, if you use raw or beer ingredients, there will be a typical aroma that will be difficult to remove even with repeated distillation. To be sure of the effectiveness of fermentation, it is recommended to use special ones; they are quite affordable and allow you to prepare a solution with high alcohol concentrations in a few days. If desired, you can prepare sourdough, for example, using raisins, but technology and raw materials are also important in this matter.

For tasty, strong moonshine, you need to choose the right mash recipe at the initial stage and focus on the specified time frame. There is no need to rush too much in this matter, since the low concentration of alcohol, associated with the weak functioning of the yeast and the low nutritional value of the solution, will affect the yield of moonshine.

This question is often raised by novice moonshiners who rely primarily on speed. Moonshining is a craft in which haste is simply inappropriate. I immediately want to ask a counter question - is it necessary to stir the mash during fermentation!? This is a process in which living microorganisms - yeast - work without human intervention, and I can tell you more from personal experience - the calmer the conditions the mash sits, the better and more completely it will ferment without stirring! And now, in order and with detailed explanations.

Why is it not necessary to stir the mash during fermentation?

It is recommended to stir mash on many resources on the Internet, and the authors give strict instructions to use alcoholic yeast, and only “turbo”, and only those sold in a specific store “with delivery at the best price.” Let's turn to physics - my favorite science, which is able to explain complex phenomena in simple language. So, what is the fermentation process - what happens in the mash?

• Yeast is a living fungus that begins to actively divide in favorable conditions, and in the absence of oxygen, it processes sugar, releasing byproducts - alcohol and carbon dioxide
• The yeast is evenly distributed throughout the mash due to boiling - carbon dioxide rises in small bubbles from the bottom and walls, as in a bottle of champagne or other carbonated drink, so the mixing process occurs by itself. These bubbles carry yeast particles from the lower layers to the upper layers

• Gradually, the yeast begins to sink to the lower part, and the upper part of the mash becomes lightened - this is not just normal, but extremely necessary, and stirring the mash at this moment means slowing down the fermentation process

The final point probably needs further clarification. So, the density of alcohol is lower than the density of water, which means that in the common container in the mash it rises to the top, while the sugary liquid goes down. And we, experienced moonshiners, already know that yeast dies in an environment with a high alcohol content. Gradually, the yeast also sinks to the bottom - which is why they eventually precipitate, since their activity in the mash already saturated with alcohol decreases, and they die. That is, by lifting sugary liquid from the bottom of the fermentation tank and mixing it with the upper layers saturated with alcohol, you do not speed up, but on the contrary, slow down the process.

And why shouldn’t you stir the mash?

You shouldn’t stir the mash for one more reason - to do this you will at least have to open the container periodically. But you cannot let air into the fermentation tank, since this increases the concentration of oxides in the mash, or, more simply, vinegar. That is, by believing that you are speeding up the fermentation process, you are simply killing it. Yes, it will end faster, because part of the mash, due to such “aeration,” will turn into acetic acid, and part into alcohol. But this acceleration will not give you more output. Therefore, the fact that stirring speeds up fermentation is a misconception. The duration of fermentation is reduced due to losses resulting from the processing of raw materials into vinegar. Some craftsmen place some special devices in fermentation tanks to keep air out. True, I have never seen in practice that this gives a greater yield or actually shortens the fermentation period.

If you want to ensure complete yield and save time during the fermentation stage, then take better care of the optimal conditions for this process, namely:

• Ensure that the container is completely sealed under the water seal.
• Try to keep the mash in a room with a temperature of +25 C o, in which there will be a minimum of vibrations
• Use practice-tested yeast, do not violate the proportions at the preparation stage
• Do not drain the mash ahead of time - it is better to let it sit longer than less. Optimally - at least 7-8 days

And most importantly, do not interfere with the mash “playing” calmly - without your participation it will ripen much better, and you will be able to get a good yield of a high-quality product, into which the soul of a patient artisan, and not a hasty alcoholic, will be invested. As a last resort, if the issue of time is very acute, simply remove the mash earlier - I sometimes had to do this when I needed to deliver a parcel to friends or relatives in other regions. The output will be slightly lower, but the quality will be at the proper level.

Making mash? The process is simple and accessible to everyone. If you have the necessary tools and ingredients, it won't take much time.

Almost all vegetables, fruits, and grains containing sugar and/or starch are suitable as a base for mash. Old jam and honey are perfect for grouting. Starchy products are first saccharified, then the mash is mixed. Sugar? the main component in mash wort, since alcohol is formed precisely from the combination of yeast and sugar.

Making mash from sugar and dry yeast

When mixing wort from fruits and vegetables, it is difficult for a beginner to determine the consumption of sugar, yeast and the volume of moonshine at the exit. But there is a simple, proven recipe with guaranteed results. To implement it, you need to prepare the following products:

• water;
• sugar;
• yeast.

The amount of ingredients is determined based on purely personal needs for moonshine.

Proportions of the classic recipe to obtain 10 liters. moonshine:

• water? 30 l
• granulated sugar? 8 kg
• dry yeast? 150-200 gr.

It is believed that 1 kg of granulated sugar will yield 1.2 liters. moonshine.

Some winemakers insist on the ?rule of 10? (10 kg of sugar yields 10 liters of 40-45° moonshine):

• water? 40 l
• granulated sugar? 10 kg
• dry yeast?300 gr.

The amount of yeast is always approximate, since its activity depends on the expiration date and the manufacturer.

Sugar is added to the mash without additional processing. There is no need to turn it into syrup. It will dissolve well in warm water.

Water can be taken from the tap, but it needs to be allowed to stand for half a day. Boiled water is unsuitable for fermentation. Yeast in such water will not work at full strength.

According to the classic recipe, mash is prepared by simply mixing all the ingredients. Sugar is poured into the water, stirred, and diluted yeast is added.

What yeast to use

Yeast is one of the main components in the preparation of mash substrate. They are presented in different

• pressed;
• bakery;
• alcohol;
• pubs;
• wine

Wine yeast is very expensive and is used to ferment wine. Beer houses are used more in cosmetology and medicine. Pressed or live? The product is perishable, you can find them at bakeries and in specialized stores. For regular grocery stores? this is a rare product.

Most often, dry alcoholic or baker's yeast is used, but labeled “for baking and drinks?”. Such yeast is more viable. But it’s difficult to predict how they will behave. This may be a violent fermentation within 15-20 minutes, or their activity will manifest itself after a few hours.

How to prepare mash for moonshine

The mash is prepared in food-grade plastic containers, aluminum flasks, and barrels. The main condition is that the material does not succumb to oxidation. Therefore, galvanized and copper utensils are not suitable. Would it be desirable for the canisters to have a wide neck? they are easier to clean after distillation. The volume of the container depends on the desired amount of moonshine.

During vigorous fermentation, the foam rises head-on, so the vessel must be filled so that a quarter of it remains free. When the foam escapes from the container, the mash can be poured into another container and then drained back. After 2–3 days, active fermentation will end and go into a passive stage, which will last another 8–10 days.

At this stage, a water seal is installed on the container. The following facts speak in its favor:

• it is convenient to monitor the maturation of the mash by the gas bubbles released;
• the smell in the room becomes less;
• a water seal prevents souring.

Optimal temperature for fermentation

Temperature compliance? an important condition for fermentation. Temperature range should
stay around 20?28°. Will lowering the temperature slow down the yeast? high temperatures are completely detrimental to them.

It should be taken into account that in the first days, during rapid fermentation, the temperature of the liquid rises, so there is no need to additionally insulate the mash.

In subsequent days at low room temperature, the container with mash can be wrapped to keep warm. Old blankets and outerwear are suitable for this.

During the heating season, do they place the vessel near the radiators or resort to using a special device? thermostat. This device is used to heat water in aquariums. Alternating operation of the thermostat avoids the boiling effect. You just need to take into account that if the mash is very steep, particles of wort can burn to the walls of the device.

Is it worth stirring the mash during fermentation?

At the first stage of fermentation, when the foam bursts out, there is no need to knock it down and stir the mash. This will only make the situation worse. It will be enough to pour out some of the liquid.

During?quiet? Maturation sometimes requires heating. When using a thermostat, the mash must be stirred for uniform heating, since the device heats and displays the temperature of the top layer.

In general, there is no need to stir the mash. This will not speed up the ripening process and will not affect the strength. The natural fermentation process will do everything itself. The spent yeast will settle to the bottom, and stirring will only disturb it and interfere with determining the readiness of the drink.

How to determine the readiness of mash

It is important to determine the right moment for distillation. Premature distillation will reduce the yield of moonshine and lower its strength. The mash left over for more than two weeks may turn sour.

The readiness of the product for distillation is determined in several ways:

It would be better if there were results for several indicators at once.

Is it necessary to remove sediment?

Opinions among winemakers are divided on the issue of removing the mash from the sediment or not. This largely depends on the design of the distillation cube of the moonshine still. In simple distillation devices, the container with mash itself is used as a cube. In this case, it is not necessary to remove it from the sediment. It is believed that this causes the moonshine to lose its strength.

To prepare alcohol in devices of a more complex design or industrial production, it would be better to get rid of the yeast sediment, since it can burn to the walls during the heating process
distillation cube, especially if the wort was prepared from fruit raw materials.

You can remove the mash from the sediment using a flexible hose with a diameter of about 1 cm. It is not advisable to use a pipeline with a smaller diameter, as it will become clogged. The end of the hose is lowered into the mash and secured 2–3 cm from the sediment. The mouth draws air from the hose to start the movement of the liquid.

Lightening is also an optional step. This procedure is carried out to free the mash from the remaining suspension. It is believed that this will improve the taste of moonshine and in the future it will take less time to clean it.

Most common method? clarification with white clay. Clay (1 tbsp) is diluted in 500 g. warm water and pours into the vessel. A day later, the mash is again removed from the resulting sediment.

The mash mashed with fruit is clarified with gelatin. The gelatin packet is poured with water overnight, then added to the drink. The flakes precipitate after 2–3 days. Braga is ready for distillation.