Novice winemakers often wonder how many liters of moonshine obtained from 20 liters of mash. In fact the key parameter in determining the quantity of the finished product is not the volume of wort, and the amount of raw materials.
How to prepare Braga
Alcohol is formed by chemical reactions when mixing the bacteria with sugar and water. These are the basic ingredients to improve taste you can add berries and fruit.
As a nutrient medium for bacteria in the wort, you can add sugar or starchy foods:
- fruits, berries;
- cereals (wheat, rye);
- potatoes, rice.
To prepare the wort is necessary only in a clean container. It must thoroughly wash. The presence on the inner surface of the cookware traces of any substance (food, dirt) will affect the quality of the brew. To use a galvanized container and a bowl made of plastic not designed for food storage impossible.
Braga is prepared as follows:
- in the capacity poured the required amount of water (about 300 C);
- is added sugar (be sure to stir);
- then the solution is sent to the yeast;
- the bottle or jar tightly closed (the use of water seal).
Suitable storage container with wort – a dark room in which the air temperature is not below 200 C to 280 C. a prerequisite, while Braga is suitable – the daily mixing of clean wooden stick until the end of the fermentation process. To determine the latter, the appearance of a precipitate and the solution brightened.
If the capacity is used the bottle, on the neck, you can wear a rubber glove, pierced in one place with a needle. While the fermentation process does not end, it will be swollen. As soon as it deflates, you can start the distillation.
The choice of yeast
To prepare the mash, you can use any yeast:
Each type of yeast on alcohol content in the fermentation liquid reacts differently. Alcohol “work” (processed sugars) even at 18 % alcohol solution. Their use increases the fortress of Braga. Baker’s yeast will be inactive at lower concentration of alcohol is 12 – 14 %.
Note! When using baking yeast in a Mead you need to add crushed shortbread cookies or 2 tbsp vegetable oil. This will help reduce the intense foaming.
If there are plenty to choose from, preference should be given to alcoholic yeast. When using the aroma and taste of the future of the beverage will be much better. Of dry you can select the “SAF-Levure”, “SAF-Moment”.
In the preparation of the wort it is important to observe the proportions of the ingredients used. Sugar you need to add a little more than the quantity that is specified in the recipes. It is spent on education:
- fusel oils;
- the reproduction of yeast.
For example, if a beer uses grains, fruits and berries, 1 kg of raw material, you can add 100 – 500 gr of sugar.
According to a traditional recipe 1 kg of sugar is necessary to take 100 g of compressed yeast, and 5 l of water.
The ratio of ingredients of the wort (sugar, water), depending on the yeast used:
- Baking – 1:5;
- Alcohol – 1:4;
- Turbo yeast is 1:3.
The ways to accelerate the process of fermentation mash
The speed of fermentation depends on the temperature of the solution and quality of basic ingredients:
One of the reasons that the solution wanders more than time, hard water. The other is the temperature of the liquid. When values less than 200 C, instead of 1 – 2 weeks the fermentation will last much longer or not start at all. The fermentation liquid prepared rapid method (less than a week), in any case will be inferior in quality.
Taking into account the reasons that affect the speed of fermentation, you can call the methods accelerate this process:
- Maintaining a solution temperature of about 250 C (aquarium heater, stove, wrap in a blanket).
- The use of products affecting the rate of chemical reactions (brown bread, tomato paste, fresh juice, milled malt).
- Pre-activated yeast.
Factors affecting the yield of moonshine
In an industrial environment to obtain the number of moonshine close to the theoretical values. But you need to consider all the factors:
- the alcohol content in Braga (fortress);
- the conditions of the entire process, from the selection of raw materials to the stage of distillation;
- type distiller.
So of the 20 liters of sugar mash the output of brew, if done correctly, is 4400 ml.
Output of brew from various compositions of Braga
The sugar content in different types of materials differently. When using the starchy foods, you can get the greatest amount of moonshine. But this is possible only under the condition that all the starch molecules will break up into simple sugars. To see how much of the mash turns out moonshine, do not need to calculate the sugar content in raw materials. Everything is designed and tested. Alcohol yield (ml) using:
- starch – 1520;
- rice – 1250;
- sugar – 1100;
- wheat – 920;
- potatoes – 350;
- grapes – 250.
Standards for home brewing
To create the ideal conditions in the home virtually impossible. As a result of the brew obtained by 10 – 15% less compared to theoretical values.
For example, to see how much of the brew obtained from 15 liters of sugar mash beer at home, you need to first find the table value (3300 ml). Next, find out how many ml is 10 % (165 ml), and subtract this number from the initial numbers (3300 – 165=3135).
The reasons for low yield of moonshine from mash
The volume of the resulting brew from the finished beer may be significantly less compared to tabulated values. Similar results lead to:
- an incorrect ratio of water and sugar in the preparation of the mash;
- a lack or excess of sugars;
- evaporation of the product in the stages of fermentation and distillation;
- the souring of the mash;
- use for the distillation of the fermented and not fermented solution;
- the failure temperature during the distillation.
If the container is stood in a cool place, before distillation, the liquid should be lower the alcoholometer. When readings less than 100 needed to resume fermentation. To do this, simply put the jar in a warm place. If the capacity during the whole time of fermentation was warm, and the alcoholometer, shows less than 110, you need to add sugar syrup.
Sour the weight does not fix it, so the lid for the capacity you need to choose such that it does not leak air.
To obtain specified in the tables, the amount of moonshine you can, but you need to adhere to all recommendations. Test measurements of sugar content and alcohol in Braga is a kind of test the readiness of the mash to distillation. If done correctly, be sure to get a drink of good quality and in sufficient quantity.