Belarusian alcoholic yeast: instructions and references

Alcohol is an integral part of our culture. On the shelves of specialized stores, it is represented in the whole variety of species. The connoisseurs have ample opportunities to choose a drink according to their taste. Nevertheless, many prefer to make alcohol independently. In order to prepare the most popular popular hot drink - moonshine, it is necessary to know which components must necessarily participate in the fermentation process. One of the main ones is yeast. The product is a fungus that converts sugar into alcohol under the influence of enzymes. In creating quality alcohol, alcohol yeast for moonshine is indispensable . Belarusian producers have created a product that confidently leads the market of brewing.

What are the types of yeast?

Those who decided to join the glorious cohort of home-made home-brew producers should know that for the preparation of moonshine, in the recent past, yeast was used, among them: bakery, wine yeast, raisins, wild, beer, homemade, Levur ", spirit.

The latter product is a special alcoholic yeast, which is now increasingly used by domestic producers. Belarusian alcoholic yeast is one of the most popular species.

What are they?

Belarusian alcoholic yeast refers to products that are ideal for making moonshine. Their vital activity occurs at the temperature necessary for the production of braga.

Yeast is highly resistant to increased alcohol content, which supports their function. After reaching the fortress of the berg, some of the yeast (about 15%) dies. A pure yeast culture can not only be bought, but also taken out on its own. But many today this product is purchased in specialized stores. Mostly craftsmen prefer yeast of professional production.

Belarusian alcoholic yeast is very popular among home-brew lovers. Their use ensures achievement of 15-18% concentration of alcohol in the brew, which contributes to an increase in the volume of the finished product. In this indicator, they are ahead of all other yeast species. The alcohol kills weak strains. In the leaven remain the strongest, possessing high alcohol resistance. This eliminates the presence of yeast flavors.

In addition, according to numerous reviews, when using alcoholic yeast, fermentation braga will be uniform, the output of alcohol increases somewhat. Ready to distill the brag becomes after 6 days. In the moonshine there will be no harmful impurities: fusel oils, acetone, aldehydes, so there is no need for additional purification by filters from coal, manganese, and using other cleaning methods.

Belarusian alcoholic yeast for many are the best option for making moonshine. If they are not available, it is permissible to use beer or bread, rarely - wine yeast.

How to make braga?

The amount of yeast is calculated by the volume of the liquid: 10-40 liters and more. On 20 liters of filtered pure water, 65 g of yeast and 5.5-6 kg of sugar are sufficient. Sugar is added in several receptions. The composition of water is very important for obtaining high-quality brew. It is necessary to have filters for cleaning it. Water should not be chlorinated, contain impurities of metal salts. A significant role is played by its softness and oxygen saturation. Use boiled water is not recommended, since yeast bacteria need to breathe. If there are no filters for water purification, you can use bottled water. Applied also pure thawed or spring water.

Equipment

For brewing, you need a tank of 30 liters, a relatively cheap option is safe food plastic. Ceramic or glass tanks are also used.

The used utensils should be equipped from below with a tap for draining the berg. This eliminates the need to pour the contents of the container with the finished brew into the distillation apparatus through the top. The process of making brews requires the obligatory presence of a water seal, a lid for closing the container and a heater.

A hydraulic seal is needed to ensure the release of carbon dioxide produced during fermentation. It also prevents air from entering the container from the outside. It is attached to the lid of the container. You can use a special or self-made hydraulic seal - a medical rubber glove with a small hole in the little finger.

The heater is designed to maintain a constant temperature during fermentation. In the absence of her, an aquarium heater is used. The cord from it is carried through a hermetic hole, which does not allow moisture, is led out to the outlet.

Activation

Yeasts are living bacteria. Their comfortable development requires maintaining a constant temperature (up to 30 degrees). It is this heat balance that provides active absorption of sugar and alcohol production.

At the beginning of the process, yeast must be activated. To do this, clean water in a volume of 2 liters is heated to 30-35 degrees, after which it is poured into a small container. In the prepared water should be added 100 grams of sugar and diligently mix. After that, a pack of alcoholic yeast should be measured 65 g and poured into the resulting solution of sugar. Then, once again, thoroughly mix all the liquid, cover with a lid and leave "reach" in a warm place for 1-1.5 hours. After the yeast "wake up", the volume of the solution will increase, characteristic bubbles will appear or a slight foam may appear. This indicates that yeast has been activated, and they can already be used.

Fermentation

The filtered water in a volume of 20 liters is poured into the main tank, the heater is turned on. The water temperature is adjusted to 30-32 degrees.

An automatic heater maintains the necessary temperature balance throughout the process. Sugar dissolves much more quickly in warm water than in cold water. Add 3-3.5 kg of sugar to the main container with water and dilute it thoroughly until completely dissolved. The fermented yeast is poured into the main volume and thoroughly mixed again. The reservoir is left open for 6-7 hours. Then it should be tightly closed with a lid and install a water trap on it.

After a while there will be a characteristic gurgling - this is a sign that the yeast has started to work, and the CO _{^{2 that}} is formed comes out of the container. The reservoir is opened after two days, another 1 kg of sugar is added and dissolved, carefully stirring the mixture. In two days, the procedure should be repeated again. Usually fermentation takes 7-15 days. In this process, the quality of the ingredients and the observance of the temperature regime are of great importance. When the mixture stops gurgling, brague is considered ready.

Dried yeast (250 g)

Spirits Belarusian yeast enjoy the well-deserved attention of connoisseurs of domestic alcohol.

According to reviews, the product is ideal for fermentation of a variety of sugar and starch raw materials, ensures smooth and rapid fermentation.

Yeast Belarusian spirits (250 grams per pack) are very convenient for transportation. The manufacturer guarantees the duration of their storage. One teaspoon of product corresponds to 15 g of fresh pressed yeast.

Description

Belarusian alcoholic yeast is presented in vacuum packing. This ensures the possibility of keeping them unopened for at least a year.

Thanks to the tightness of the packaging, the yeast is easy to store, the stable quality of the product is guaranteed. One bundle is enough to produce up to 80 liters of braga (18-20 liters of 40-degree moonshine). Yeast alcohol Belarusian stored in a dry place (t to +15 ° C).

Manufacturer

The alcoholic dried product is produced at the yeast plant in Minsk (Belarus). When it is made use a specially developed strain, which helps to limit fermentation of sugar and increase the strength of alcohol.

Thanks to the use of yeast produced in Belarus, alcohol is of the highest quality. Such a result can not be achieved using a pressed or baked product. The level of product quality is guaranteed by the enterprise.

Characteristics

• Production: Minsk yeast plant (Belarus).
• Viability indicator: 84%.
• Humidity parameter: 7.5%.
• Weight of vacuum packaging: 250 g.
• Organoleptic: according to the norm.
• Shelf life from production date: not less than 12 months. Store in a cool, dry place (t to + 15 ° C).
• The storage time is indicated in accordance with the requirements of GOST of Belarus for food products.

Advantages

Yeast alcohol Belarusian (250 g) reviews on the Internet are called one of the best for obtaining quality moonshine. The advantage of the product over analogues is noted. Consumers note that the berg on the Belarusian alcoholic yeast has a pronounced flavor and full flavor. The specialists' assessments are the most favorable:

• The product is a unicellular fungus, excreted in special conditions. It is optimal for use in domestic production of alcohol.
• Yeast is absolutely safe to use.
• The raw materials in them invariably retain their qualities.
• By using alcoholic Belarusian yeast, the maximum yield of pure alcohol is ensured.
• The product is distinguished by a high rate of fermentation.
• These yeast is very easy to use. This is a force even for a beginner.
• The product suppresses the negative microflora in the breg.

Belarusian alcohol yeast: reviews

Users of networks call the quality of the product excellent, which is simply not equal. Yeast dry alcohol Belarusian, according to reviews, roam almost odorless. The price-quality ratio is ideally maintained in them. Users who are ideally suited for the production of quality moonshine are considered by users of Belarusian alcohol yeast.

Instructions

This product is referred to as specific, not subject to general requirements. Since the Belarusian alcohol yeast is presented in an inactive dry state and is clad in a double sealed package, in fact, their shelf life is longer than stated by the manufacturer: from 5 years. Yeast is used in two stages: activation (dilution) and fermentation. Next, we describe the process in more detail.

Recommendations for use: activation

Since yeast alcohol Belarusian is in a dry state, they, like any other yeast, need to be activated.

This is done as follows. Measure the required amount of yeast by calculating the planned volume of fermentation: 10-40 liters and more. For 30 liters of water, use at least 50 g of yeast (1/5 pack). To dilute the yeast should be used dishes of low volume (1-2 liters). In it pour pure warm water (t 32-35 ^o C) from the calculation: for 50 g of the product - 1 liter of water, add sugar or honey (50 g). Pose for 6 hours in a dark place without drafts.

Belarusian alcoholic yeast (the recipe made by users of networks, contains this recommendation) is also activated by the following rehydration method. The contents of the package authors of the recommendations are advised to dilute first in a small amount of drinking water with sugar dissolved in it (water - 0.5 l, sugar - 140 g). The water temperature should be, as in the previous recommendations, 30-35 ^o C. Then everything must be thoroughly mixed to make the mass uniform, and to stand for 30 minutes. After this time, the yeast is ready for use.

Recommendations for the fermentation process

In order to optimize the fermentation process, the recommendations recommend strictly adhering to the proportions of all the ingredients. This will ensure the best quality of the brag. In addition, you can minimize the time spent on the fermentation process.

While yeast dried spirits Belarusian are activated, should prepare the must. For this, sugar is grown (jam or honey) in water. The best way: put a large pot or a pot on the stove and, while warming up, gradually add sugar there. When the sugar ceases to dissolve, the water is poured into the main fermentation vessel and the process is repeated anew.

For 30 liters of water, sugar is added in two turns at a rate of not less than 6 kg: 3 kg is added immediately, the remaining 3 kg is added after 2 days. After a short time (usually after 6 hours), Belarusian alcohol yeast begins to come alive, rise, foam appears. This means that they are ready to be added to the main volume - 30 liters. Belarusian alcohol yeast (user reviews confirm this) do not give abundant foam. The optimum temperature of their work is 30-32 ^o C.

Users pay attention of beginners to the important point: adding yeast, it is necessary to monitor the temperature of the wort. The temperature above 35 degrees is disastrous for them.

With the help of Belarusian yeast, glucose, maltose, sucrose, galactose and raffinose are fermented (by 1/3). The fermentation time can be from 6 to 12 days, depending on the conditions created.

The fermentation process can be accelerated. Users recommend to increase the portion of yeast by 1.5-1.8 times. In addition, it is noted that at present the quality of sugar is quite different. It is known that there is a "sweet" and "not sweet" sugar. When working with yeast, users are advised to consider this circumstance. Achieve high (close to the maximum) strength of the berg at home can be, using Belarusian dry yeast along with another product. As a supplement, wine yeast is used.

Classical Sugar Braga

The crooks in the networks shared how they use the yeast alcohol dried Belarusian for preparing the classic sugar moonshine.

Bragg Recipe:

• At 40 liters of water should be used at least half a pack of yeast - about 120-130 g.
• In the container pour pure warm water (32-35 ^o C) in a ratio of 1:10, add sugar (per 1 liter - 50 g) and yeast (about 120-130 g). All diligently mix and sustain for half an hour.
• Yeast activation time should be used to prepare the wort: pour sugar (10 kg) into warm water (40 liters) and mix it thoroughly.
• After the yeast "fit" (this can be seen by the characteristic foam that appeared on the surface), they should be added to the bowl with the wort.
• To create for the yeast protein medium in the brew (40 liters) add dry crushed peas (400-500 g).
• The container is closed with a lid with a hydraulic seal and placed in a warm place for fermentation.
• The optimum temperature range for a tank with a brag is 27-32 degrees.

Another option

They are offering network users to those who appreciated the advantages of Belarusian products and wants to know how the bergs on alcoholic Belarusian yeast are done differently.

Recipe:

• To activate the product, pour into a pan with a volume of 3-4 liters to half the water.
• Sprinkle sugar (4 table spoons), yeast (80 g) and diligently mix everything.
• Mix again after 5 minutes.
• Prepare a container for fermentation.
• In it, fall asleep 5 kg of sugar, pour water (20 liters), heated to a temperature of 45 degrees. The container should not be filled to the brim: fermentation can cause foam.
• Stir the sugar in water until it dissolves completely.
• Add the activated yeast, stir and close with a dense lid. In the first three days, the brew should be mixed 1-3 times a day.

Maturation of brags occurs within 1-2 weeks. The ideal conditions for this are darkness and heat (t 25-30 degrees). You can accelerate the fermentation using a heater, for example, an aquarium heater. Or you can put the fermentation tank on the warm floor (to a warm battery). If there is no possibility to use a heat source, you can simply wrap the container with a blanket.

Conclusion

The ability to brew moonshine has come to people from ancient times. Since ancient times, the gifts of nature have been used to make bergs. Some ancient recipes are preserved to this day. They are successfully used by lovers of home-quality alcohol. In the arsenal of each moonshiner there is a proven recipe for preparing a hot drink.

The choice of yeast for use in the process is purely individual. Belarusian alcoholic yeast, valued by true craftsmen, occupy one of the leading places, according to experts.