Yeast is such a natural and indispensable product in the kitchen for any housewife. How many delicious breads, buns and pies can be baked from yeast bread. However, in order for baking from yeast dough to always be successful, you must follow a certain technology for using yeast. Any self-respecting cook knows at what temperature yeast dies, and what temperature will be optimal for its active work.
So, at what temperature does yeast die? Before preparing the dough, fresh yeast must be dissolved in water or milk at a temperature not exceeding 45 degrees. The ideal temperature for yeast to multiply or work is 27-35 degrees. To make sure you don’t make mistakes in the technology, before using water or milk, dip the tip of your little finger in it. If your sensations have not changed (there is no feeling of cold or burning), then the liquid is approximately your body temperature, and this, as we all know, is 36.6 degrees.
Fresh yeast consists of almost 66% protein, the denaturation of which occurs at a temperature of 60 degrees. Vitamins and microelements die at temperatures from 40 to 70 degrees. Hence the conclusion that the temperature of yeast death is in the range from 40 to 60 degrees.
However, not only high temperatures can have a detrimental effect on yeast. Some housewives buy yeast for future use and freeze it until better times. One-time freezing will not particularly affect the properties of the yeast, but you should not abuse it and repeat the procedure several times. In addition, defrosting the yeast should proceed smoothly. Yeast should move from the freezer to the refrigerator, and only then to room temperature. This is the only way you can maintain their viability.
Dry yeast dies at a temperature of 40-45 degrees, just like fresh yeast. But here the measurement is based on the temperature of the dough, since such yeast is usually added directly to the flour.
There is a theory according to which there is some kind of thermophilic yeast that can withstand temperatures (just imagine!) up to 500 degrees Celsius. However, today this is just a myth that has no scientific confirmation.
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In baking, yeast is used to create a porous dough structure. Yeast cells, in the process of their vital activity, use the nutrients contained in the flour and release carbon dioxide and some other metabolic products that loosen the dough and dough.
It is very important to provide conditions under which the yeast will “eat” less flour and release more carbon dioxide. Therefore, the main task of the baker is to create all the necessary conditions for the yeast to actively release carbon dioxide
To complete this task, you must have certain information about the vital functions of yeast.
In the baking industry, Saccharomycetes yeast is used to loosen the dough - sugar mushrooms ( Saccharomyces cerevisiae). In the form of pure cultures, the first Saccharomyces cerevisiae were isolated in the 70-80s of the 19th century by Hansen from the riding yeast of the Edinburgh brewery. Saccharomyces cerevisiae means Saccharomyces brewer's plant.
Currently the name Saccharomyces cerevisiae used to refer to various cultural forms of brewer's, baker's, spirit and wine yeast.
Saccharomyces are present in any natural starter culture used to make bread. Lactic acid bacteria are inseparable companions of Saccharomycetes. It is these microorganisms that form the basis of the normal fermentation microflora of bread dough. Complex symbiotic connections and relationships are established between Saccharomycetes and Lactobacilli in natural starters and fermented dough.
The main feature of Saccharomycetes is their ability to cause fermentation of foods containing simple sugars. Under the influence of yeast, ethyl alcohol (ethanol) and carbon dioxide are produced from fermented mono and disaccharides (glucose, fructose, galactose, sucrose, maltose and some others). Yeast S. serevisiae do not ferment and do not absorb lactose (milk sugar), starch, fiber, pentoses.
By-products of yeast fermentation are isoamyl, isobutyl and butyl alcohols, acetaldehyde, various organic acids (lactic, succinic, tartaric, oxalic) and other substances that take part in the formation of the characteristic taste and aroma of bread.
In addition to simple sugars, the normal development of yeast requires vitamins (especially biotin), mineral salts containing potassium, phosphorus, calcium, magnesium, sulfur, etc., as well as nitrogen compounds available for absorption. The main source of nitrogen for yeast is amino acids and ammonium salts.
With wheat and yeast
Recipes for mash for moonshine using pressed mushrooms vary. The alcoholic drink obtained from the use of grain has proven itself well. Very often, when preparing moonshine from sprouted wheat, the following proportions and products are used: for thirty-five liters of water you will need ten kilograms of granulated sugar, two hundred grams of pressed fungi and about two kilograms of pre-sprouted wheat. It should not contain foreign impurities, and it should also be clean and washed. The raw material germinates quite quickly. If you put it in a warm place, then forty-eight hours is usually enough for white sprouts to appear. Next, purified water is heated and sugar syrup is prepared.
As soon as the sweet mixture has cooled to thirty degrees, you can add the rest of the products to it. Fermentation of the wort sometimes lasts for two weeks. How long does the mash ferment? You can tell when it’s ready by the shutter, which first gains an impressive volume and then drops. An ordinary rubber medical glove is most often used as a shutter.
More about fermentation
By understanding the processes that begin to occur at the moment of mixing the components and until they are completely ready for distillation, it immediately becomes possible to correct errors along the way. After mixing yeast, water, and a source of carbohydrates in a fermentation tank, the following biochemical reactions and biological processes begin:
- When yeast fungi find themselves in warm, comfortable conditions, where there is enough moisture and nutrients, they begin to multiply intensively.
- Yeast intensively consumes dissolved sugar, releasing carbon dioxide and ethyl alcohol in return. But, after all the sugar is used up, their activity drops and fermentation stops.
- When the ethanol concentration exceeds the permissible value for the type of yeast used, the fermented yeast microorganisms die and precipitate.
The violence of such reactions manifests itself externally as follows:
- The released carbon dioxide, rising to the surface, foams the liquid.
- Bubbles begin to rise from the water seal tube, and if a punctured rubber glove placed over the neck is used as a seal, it inflates.
Factors on which the duration of the process depends
The duration of fermentation is influenced by many factors, although some of them can be adjusted, which is what experienced moonshiners do to reduce preparation time:
- A type of yeast that determines the alcohol level, after which the yeast microorganisms die. Spirit yeast, bred specifically for the production of alcohol, remains viable at ethanol concentrations of up to 18%. The baking variety will be able to work up to 14% alcohol content, while wild yeast is most sensitive and stops working at 11% ethanol content.
- Quality and quantity of yeast microorganisms. When using products of different brands, the cooking speed may differ, and if the products are of poor quality, fermentation sometimes does not begin at all. Mandatory control over the quality and freshness of yeast is necessary, and if its activity is low, it is recommended to add an additional portion of yeast raw materials.
- Temperature. Alcohol is produced at a temperature of 18−38⁰С with the greatest activity at 30−35 degrees. Although the optimal fermentation temperature is considered to be 26-28. If the liquid cools below 18 degrees, yeast activity drops sharply, and when the temperature is above +40⁰C or below +5⁰C, yeast microorganisms die.
- Nutrients. In addition to carbohydrates, yeast fungi also consume mineral and organic substances, so if fertilizing is desirable for sugar mash, it is not required for fruit or grain mash.
How long should the mash ferment for moonshine?
At the optimal fermentation temperature of the mash, you can count on the following terms of its readiness for pasture:
- Fermentation on sugar - 5−14 days.
- Starchy recipes (based on starch, potatoes or grains) - 4−7 days.
- Yeast-free recipes (plum, grape) - 30−40 days.
If errors are made in maintaining temperature conditions, proportions or recipes, fermentation will continue even after the above-mentioned periods have passed, yeast microorganisms may die, and the mash will not be preserved and will deteriorate.
If you use baker's yeast, the main purpose of which is to release carbon dioxide in large quantities to raise the dough, excessive foaming can cause you a lot of trouble. To avoid this, you need to add 1 tbsp to the fermentation container. l. vegetable oil or crumble one cookie. You can also use ice cubes to quench the foam, but cooling will slow down the fermentation.
Mash made from starch-containing components
We know that potatoes and grains contain starch. It is carbon, but it does not support fermentation without prior preparation. This means that the starch must first be saccharified. This requires enzymes found in malt. It turns out we need to make malt.
In order to prepare the mash correctly and end up with a high-quality product, a number of conditions must be met. The key issue in the cooking process is the required temperature. How to choose it correctly, and what does this choice depend on?
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Fermentation mechanism
To begin with, it’s worth remembering what mash is and what role the fermentation process plays in its production. Braga is a whole closed ecosystem. This is not just yeast, sugar and other components mixed together haphazardly, which create the necessary conditions for the development of organisms that provoke fermentation. Braga is a complete environment for the appearance of microorganisms such as fungi. Due to their reproduction in the structure of the mash, complex carbohydrates are converted into alcohol.
Such fermentation products obtain their energy in a simple “human” way - by processing oxygen obtained from the environment into carbon. But this process will occur correctly provided there is access to fresh air and sunlight. Then, due to the addition of more complex carbon compounds such as glucose or sucrose, the yeast structure changes its nutrition, producing energy from sugar. This provokes the release of carbon dioxide and, most importantly for us, ethyl alcohol into the drink.
The so-called “wild” yeast, which can cause this process to occur, is also available in its natural, original form. These include most fruits and leaves. Over the course of its existence, winemaking and the production of strong alcoholic beverages have managed to transform into something unlike the works of their ancestors, but the basic principles are still unchanged.
Creating ideal conditions for the right mash?
The process of preparing a truly high-quality base for any strong drink made from mash requires compliance with many nuances:
- The required amount of resulting mash. From this volume depends utensils used.
- Its material (most importantly - not aluminum).
- The percentage of sugar contained in the original volume of the mixture.
- Yeast used and its quantity.
- Presence of a water seal.
- The room temperature of the room where the mash will be stored.
- Compliance with the correct sequence of actions during manufacturing.
What temperature conditions are needed to make mash?
We won’t bore you with long introductions. The temperature required to obtain the output mash of the highest possible quality, provided that all other parameters are observed, is in the range from 20C to 28C. A decrease or increase in one direction or another is permissible by no more than 2C.
When crossing the lower temperature limit (18C is the limit), the yeast “dies”. This entails a total reduction in the quality level of the final product. If the operating temperature is higher than the maximum permissible 30 degrees, then this causes excessively rapid fermentation, and as a result, the mash will not work either. Very high temperatures cause the protein to coagulate and the inevitable death of the “yeast”. This is also due to the fact that during the fermentation process, the mash, due to the constant release of heat, sometimes heats up on its own. If the temperature is within the upper permissible limits, this is sometimes decisive.
What to do in case of violation of operating temperature ranges and influence?
When fermenting mash, the most important thing is to remember one simple thing. Keeping the temperature within the recommended temperature limits does not in any way affect the quality of the product. Those. there is a minimum limit of 18-20C and a maximum of 28-30C. Temperature fluctuations within these limits do not directly affect the quality of the mash. More than this range is not possible, less is also not possible. But there is no difference between 22C and 26C. The main thing is not to cross the boundaries of permissible temperature values.
If they decrease, an excellent way to eliminate this would be to purchase an aquarium-type water heater in advance. A special thermometer, which aquarists use in their work to most accurately determine the water temperature, will also be an invaluable assistant. If searching for this unit causes you inconvenience, you can also use a regular room “thermometer”.
If the temperature of the mash has exceeded the upper range of permissible temperature values, its forced reduction is required. In particular, this applies most strongly to those cases when large-volume dishes are used as a container for mash. This is directly related to the spontaneous increase in temperature of the mixture due to the activity of yeast. The easiest way to “bring down the temperature” will be the most ordinary ice cubes.
Is there any other way to influence the fermentation rate?
Fermentation can always be accelerated using available means, with a minimum of effort. Here, again, it is necessary to remember that all yeast are completely living microorganisms. Like everything else on our planet, they want to reproduce. But they do this only in conditions that are comfortable for themselves. And, in addition to the correct temperature regime, when creating them you need to be guided the following rules:
- The fresher the better. Old yeast greatly inhibits the fermentation process. Therefore, you should not skimp on the time it takes to find a high-quality, specialized product. Good yeast can then be used instead of sourdough.
- When adding, add. By adding a little more yeast than the required amount, you can also speed up the process. Or you can use the following method - pour in a little ammonia, based on the calculation of 10 drops per 1 liter. If you don’t like this kind of “chemistry” as an additive, then add some grains and mix them into the mash.
Conditions and terms of storage of the finished product and what to do if you do not have a specially designated room for this?
If you are preparing mash without the goal of large-scale production, then it is likely that you will have a question, where to put it when it is ready? After all, most of us hardly have a specially designated cellar or a separate room for this purpose, equipped with first-class refrigerators, thermometers, electronic devices, and so on. In such a situation, the first thing you need to do is decide how much time you need?
The main thing to remember is that the lower the ambient temperature in relation to the mash, the better. At average room temperatures - from 24 to 30 C - the shelf life of the drink is extremely short. Just a few hours. During this time, the drink loses its taste and acquires an unpleasant odor. Accordingly, you cannot leave a container with finished mash near the pipe and windows, through which the sun’s rays will additionally heat the mash.
If you need to preserve the drink for a longer period, the best option in the house would be a refrigerator or a cold basement (if, of course, you live in a private house and you have one). In this case, subject to maintaining a temperature of 2 C to 5 C, the “life” of the mash increases to several weeks. As a rule, the maximum period during which a drink will not significantly change its taste characteristics is 21 days. But it is still recommended to consume it within the first 7 days in order to enjoy its excellent taste to the maximum.
In conclusion, I would like to say that preparing mash in compliance with all recommendations and creating all the required conditions guarantees you a high-quality drink. You will always know how and what it is made of. And awareness of your work will also help you enjoy its amazing taste. Taking the first sip of freshly brewed mash, you will feel an incomparable taste, flavored with a pinch of pride for yourself.
Even distillers with sufficient experience in making strong alcohol cannot always say how much is fermenting and what influences it. It is still impossible to determine this with an accuracy of one day, since The fermentation process depends on many factors:
- raw materials used for wort;
- maintaining proportions when adding ingredients;
- room temperature and humidity;
- compliance with brewing technology;
- Not the least of the reasons is water. Eg, boiled, deprived of oxygen, slows down this process.
In order to determine the fermentation time with the greatest probability (if all the above influence factors are correctly observed), first of all need to rely on the raw materials used.
- The most popular - if the manufacturing technology is followed, the wort becomes ready for distillation in a time from 5 to 14 days. It is after five days that you need to look at it and check for readiness. Although, as a rule, the most optimal period is 7 – 10 days.
- The mash, the basis for which is starch (its sources are grain, potatoes, ready-made starch), ferments much less - already from 3 – 5 days she is ready to be driven.
- For fruit and grape mashes using yeast, it is required about two or even three weeks for maturation.
- If yeast is not added specifically, but only wild yeast found on fruits (berries) is used, then fermentation may take longer up to 45 days. It's very It is important to use a water seal oh, otherwise the food may turn sour and you will end up with vinegar, which is also not bad, but our goal is completely different!
Peculiarities. The indicated time is relative, since much also depends on the temperature.
The process works best if the room temperature is between 20 – 22°C. It is acceptable from 18 to 28°C, but it is not advisable to go beyond these limits.
How long can you steep the mash?
First of all, make sure that you have a truly finished product.
Fully ripened mash has strong alcohol smell, there is no release of carbon dioxide (no bubbles or hissing).
This can be checked with a lit match: if you bring it to the surface of the mash and it continues to burn, it means that carbon dioxide is not released and there is no fermentation.
And most importantly - the mash tastes bitter, without the slightest sweetness.
In order not to lose a valuable product, and fermented and acidified mash will produce moonshine with an unpleasant odor and taste, you need to take the container to the basement or just a cold room with a temperature of 10 to 0°C. This will prevent souring of the mash and besides, it takes 5 – 7 days. All that remains is to drain the sediment and distill. Most types of ready-made mash can be infused in “basement” conditions for up to a month or even more without loss of quality.
Attention! You cannot steep grain mash for a long time, even in the cold.
Acid inevitably accumulates in it (acetic acid fermentation begins) and as a result, instead of moonshine with a pleasant grainy taste, you get sour booze.
How to stop fermentation of mash?
It is possible that you will someday need to stop fermentation, because moonshine is needed urgently, and you see that the process is still ongoing. Can artificially stimulate its cessation.
Please note: if fermentation is not complete, during distillation you will get less strong moonshine than expected, since the yeast has not had time to process the sugar into alcohol.
The most suitable additive for stopping fermentation is leftover from previous distillations “tails” with a strength of about 25°. They will add alcohol to the wort and the yeast will die. In addition, this way you use the “waste” product to your advantage and will not lose in the amount of alcohol produced.
How to speed up fermentation?
But knowing in advance that you need fast-ripening sugar mash, resort to one of the suggested tricks (or even several at once).
So that if possible accelerate ripening, use these methods:
- using only the freshest yeast. Under suitable conditions, they will act more actively and quickly complete their task of converting sugar into alcohol;
- adding bread crusts to the wort accelerates ripening. You probably observed this yourself during cooking;
- pre-diluted and added tomato paste: up to 100 g per 10 liters of wort;
- peas or corn in the amount of 300 - 400 g per 10 l;
Please note. Peas, added after the fermentation process has begun, can produce a lot of foam, which is quite easily extinguished by the crumbled biscuits.
- increasing the amount of water or decreasing the amount of sugar compared to what is specified in the recipe (no more than 20%) also speeds up ripening. But be prepared for the fact that you will get less strong alcohol during distillation;
- adding unwashed raisins will speed up the process due to wild yeast on its surface;
- stirring the wort daily (several times possible). When stirring, gas bubbles are intensely released, which also speeds up ripening.
A few questions about fermenting mash
Many (especially beginners) moonshiners have accumulated questions, which we will try to answer below.
Braga has not fermented, is it possible to drive it away?
Of course, it is not advisable to do this, but in case of emergency, it is possible. Take advantage tips for stopping fermentation. But a shortage of alcohol is almost certainly guaranteed. Incomplete fermentation means that the sugar has not yet been converted into alcohol.
Carefully. During distillation, foam may be released, which will affect the quality of the product. In this case, secondary distillation helps.
Why does mash ferment for a long time?
As already noted, there are many factors that influence the duration of ripening. In addition to the quality of the ingredients, it is imperative pay attention to the room temperature. If it is below 18°C, then the vital activity of the yeast is very weak, so the process is sluggish. Above 30°C, their vital energy also decreases, and at around 40°C they die completely.
In addition, the fermentation tank should not be placed on a cold floor (tile, porcelain tile, stone). There should be a warm base underneath. Otherwise, even if the room is 22°C, the mash may be 16 degrees, which is unacceptable.
What to do if the mash runs away?
The most common causes of increased foaming:
- using baker's yeast instead of alcoholic yeast or accidentally exceeding its quantity;
- adding honey to the wort instead of sugar;
- malt and grain raw materials at the first stage of fermentation can also produce too much foam;
- exceeding the permissible volume for wort.
note: should be filled with mash to a maximum of 2/3 of the volume. And when using products that can potentially produce a lot of foam - only half.
Exceeding it risks the fact that you will have to collect the wort on the floor, wash the containers, and in this case you will also lose some of the alcohol.
But it happens to many people that the wort foams, and something urgently needs to be done about it. Therefore, we offer several options:
- The best way if foam suddenly appears is move the container to a colder room for a couple of days, and then return to comfortable conditions for mash. But do not overdo it, it is advisable that the temperature is not lower than 15°C.
- There is no such possibility then divide the wort into two containers. After a couple of days, when the violent foaming stops, pour it together again.
- Crumble over the wort 1-2 cookies.
- Pour into container vegetable oil, which also extinguishes foam quite well. A couple of tablespoons is enough.
- Add some ice. This will help reduce the amount of foam, but will slow down the fermentation.
Braga has stopped fermenting, but is still sweet
Here are the main reasons:
- Not enough yeast. This is easy to fix: add and the process will resume.
- Too much sugar (the proportion is wrong: for 1 kg - 4 liters of water). Solved by adding water and yeast.
- The room is cold (hot). Bring the temperature to optimal levels for yeast activity (22 – 28°C).
Also consider the possible reasons already listed above in this article.
Is it possible to put mash in an aluminum flask?
Many generations of moonshiners have used aluminum milk flasks for mash. However, research in this area does not confirm the safety of the material. According to the recommendations of scientists and doctors, even aluminum pans are not recommended for storing acidic foods: cabbage soup, borscht, solyanka.
For the main mistakes and answers to frequently asked questions about setting up and fermenting mash, watch the video below:
Have you received comprehensive answers to your questions regarding the maturation of mash? Please note this in the comments. Share the article with your friends on social networks.
Many people prepare alcohol at home. Making mash? an important matter that requires vigilance, attentiveness and scrupulousness. You will spend time and effort, but you will gain experience, an exciting activity and a finished, high-quality homemade product. It is important to observe the subtleties: fermentation temperature and recipe. The result will not be long in coming.
Yeast? These are microorganisms, or more precisely, fungi. They live in water and eat sugar. During the reproduction process, they release heat, carbon dioxide and alcohol. With their help, home craftsmen prepare moonshine.
Temperature indicators: the importance of following technological processes
Fermentation temperature? This is an indicator that must be followed with all rigor. By average standards, the norm is 24-30°C. But in this case, the need for yeast in future moonshine cannot be discounted. It should be noted at what temperature they will begin to ferment. Only in this case will they emit heat. And this? the determining factor in the preparation of mash.
As soon as the yeast starts working, the mash will heat itself. Overheat? an unacceptable oversight that would jeopardize the entire operation. It is important that during fermentation, the thermometer does not show a reading higher than 40°C. Once the temperature reaches a dangerous level, the yeast will die. There will be nothing to distill the moonshine from and everything will have to start all over again.
How to hurry? mash? Speeding up fermentation
Thermometer and thermostat. Features of operation in distillation
During the fermentation process, you need to prepare the necessary technological 
attributes that will help distill mash into moonshine. What is the temperature at this stage? the most important indicator that cannot be ignored. To maintain it, you will need a thermometer.
The thermometer measures the temperature inside the still cube. You need a mercury unit with a scale of up to 120 0 C. As a rule, we are talking about a glass device, with which you need to be extremely careful.
If it is logistically possible, you can mount a bimetallic thermometer. A multimeter will also be suitable for our purposes. These devices can be used to determine the exact temperature at the moonshine distillation stage. They make it possible to determine the exact time of collection of a high-quality product.
By thermostat we mean a unit that allows you to maintain a stable temperature in a container with mash. The power of this device directly depends on the volume of the vessel with mash. If the barrel contains up to 50 liters, buy a unit with a power of at least 100 W. The operation of this unit is cyclical, so it does not require a lot of electricity.
Please note that the feedstock is mostly heated from above. So that the temperature regime is uniform throughout the entire volume, the mash 
you need to stir from time to time.
The thermostat is easy to install. You don't need to make holes to attach it. Bend the wire over the edge so that the body of the device is dipped into the mash. There must only be a sensor on the surface so that the temperature can be monitored. Press the unit wire with the cover, but do it very carefully so as not to damage the wire. It is important not to twist the wire to avoid breaking it.
The importance of temperature
Each moonshine has a completely unique taste. The secret of this uniqueness lies in the original recipe of each individual mash.
In the classical sense, mash is prepared according to the following canons.
Distillation or cooking temperature
When the mash reaches a temperature of 65°C, light harmful fractions evaporate. The resulting moonshine is called “pervak”. Experts say that it’s a first? this is a dangerous poison. It must be collected in a separate container and disposed of or used for technical needs.
Until the temperature reaches 63°C, the future moonshine is heated and boiled over the highest heat. Then the heating speed is sharply reduced to slowly reach 65-68°C. If this is not done, the hot mash will flow into the refrigeration part of the unit. The color of the drink will be fusel. The quality will decrease. The situation can only be improved by re-distillation.
Gradually the distillation temperature of the mash will increase, and 
the intensity with which moonshine is distilled, ? fall. The collection of moonshine is stopped when the mixture heats up to 85°C. From this moment, fusel oils begin to evaporate, making the moonshine cloudy and deteriorating its quality.
When?first? comes out, you should substitute a container to collect the moonshine. Gradually increase the heater power. This is necessary for the mash to reach a new temperature - 78°C. After a while, the main product will begin to be released.
Once the temperature has reached 85°C, the distillate is collected in a new vessel. The so-called?tails? add to a new portion of mash to increase the strength.
