Brewing with dry yeast: how to choose and brew + nuances

Experienced moonshiners are familiar with various recipes for making brag. Among them there are both traditional (from grain, sugar, legumes) and exotic (from tomato paste, halva, bananas).

One of the classic options available to everyone is to prepare brews with dry yeast: wine, alcoholic, baker's, turbo. Sugar is usually used as a raw material.

What is good about dry yeast?

The advantages of a powdered product compared to a pressed mass:

1. Long term and easy storage.

2. Wide range and availability.

3. The absence of a pronounced yeast aroma and flavor in moonshine.

4. Possibility of obtaining high strength brag (up to 18-20°).

5. Presence in the composition of most products of fertilizers for high-quality fermentation and foaming agents to prevent the escape of liquid.

How to choose the best dry yeast for brewing?

Most professionals recommend brands:

1. Saf-Leviur

2. Bekmaya

3. Spirit

4. Saf-Moment

5. Bragman

6. Turbo-24

7. Turbo-48

They are considered to be the most productive, but others are also suitable. Separately, it is worth mentioning the English "Turbo-24", "Turbo-48", which cost a little more, but fully justify their price.

They are characterized by: accelerated fermentation of the product and excellent quality of the finished moonshine.

Baker's yeast

Baking yeast "Pakmaya Cristal", "Saf-Instant", products of the Minsk Yeast Plant are also used for the preparation of brew.

To obtain a quality drink, it is very important to observe the proportions.

How much dry yeast is needed per liter of brew

There is no strict dosage, it all depends on the brand.

The conditional norm is 20 g of yeast powder per 1 kg of sugar (moonshine yield is about 1.1 liters). But it is better to focus on the manufacturer's recommendations.

Almost all packages contain a recipe for cooking. Thus, the amount of Turbo yeast per 1 kg of sugar is 13-16 g, Belarusian yeast - 16 g, Saf-Levure - 20 g.

If there are no exact instructions, you should rely on the average dosage.

Activation of dry yeast

Most dry yeast requires activation before use. It involves diluting the granules in warm water (26-28°C).

To do this, pour the required amount of powder into a small container with liquid, add a little sugar, mix well and leave in a warm place (or wrap it up).

It takes about 15-20 minutes for the yeast to rise and foam, after which it can be added to the brew.

For turbo yeast, this stage is skipped (otherwise you can spoil it) and the granules are immediately scattered on the surface of the wort, for Belarusian yeast, the "awakening" time is increased to 2 hours, and the water temperature is increased to 30-35 °C.

How to brew with dry yeast?

The preparation process is quite simple and does not require any specific skills. The main thing is to stock up on quality ingredients, a water seal and a suitable container, which should be filled with wort no more than two-thirds of the way through.

You will need to:

1. Pure raw water. It can be filtered, settled or bottled. You do not need to boil the liquid!

2. Good sugar from a trusted manufacturer. If desired, it is pre-inverted by heating and citric acid, but this step is optional.

3. Yeast prepared according to the recommendations.

The best temperature for fermentation is between 20 and 35 °C. It must be observed in order not to spoil the product.

The higher the temperature, the faster the process and the less fusel oils and impurities are formed.

The simplest recipe looks like this.

How much mash to pour into the distillation cube?

It is best to fill the distillation flask to 70-75% of the nominal volume.

Recipe for sugar and dry yeast mash

Yeast is activated (if necessary) in 1 glass of warm water, adding 2 tbsp. sugar.

Ingredients

1. Water - 20 liters

2. Granulated sugar - 5 kg

3. Yeast - 100 g

The method of preparation

1. Mix sugar and water in a fermentation container.

2. Pour the prepared yeast into the mixture.

3. Put the shutter and take the vessel to a dark, warm place.

4. Wait about 1-1.5 weeks (until the fermentation processes stop).

5. Pass the mash through a cotton/gauze filter, clarify, use for distillation.

Update: 18.08.2020

Category: Vodka an Moonshine