Aeration of sugar mash. How to speed up the fermentation of mash? Practical advice

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:

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.
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.
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.
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.
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:

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.
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.
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.
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.
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.

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.
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”.
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.
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.
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:

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 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 temperatures, 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.

(1 votes, average: 5,00 out of 5)

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.

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:

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.
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.
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.
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.
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.

Saturation of mash with oxygen

Temperature control

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

From the point of view of product quality, it is not advisable to accelerate fermentation. There is a possibility of incomplete ripening of the product, as a result of which the yield of moonshine and its taste will not be the best. But To save time, you can reduce fermentation by a few days using a few tricks.

Experienced moonshiners consider mash to be a living product, since yeast literally lives and works to break down sugar during fermentation. It is extremely unnatural to disrupt this process or make any adjustments to it, which is why the attitude towards any acceleration is negative. Whether or not to use these methods is entirely your choice.

Is it possible to force yeast to break down sugar into alcohol faster?

The more efficiently the yeast works, the faster fermentation occurs and sugar is broken down into alcohol. Turbo yeast is recognized as the fastest, capable of processing all the wort in a few days. The alcohol content of the wort is quite high - around 16–18%.

The undoubted disadvantage of this approach is the price of yeast, which is sometimes more expensive than sugar itself. However, you can overpay for such high-quality fermentation.

The optimal and most popular are turbo yeast C48, which are designed for 25 liters of mash and cost about 250 rubles.

Application of fertilizing (natural or chemical)

There are two types of fertilizers that have a positive effect on the functioning of fungal bacteria:

Superphosphate is used not only as a soil fertilizer, but also as a yeast feed.

Natural. This means raisins, jam, brown bread and other products that are saturated with wild yeast or react with existing ones. This approach is less efficient than the next one.
Chemical. In specialized stores, they sell various fertilizers in packs, the basis of which is nitrogen-phosphorus compounds and a number of other substances (diammonium phosphate, superphosphate, ammonium sulfate and others). A few grams and your mash will begin to sparkle. There is no harm to the quality of the product, but some kind of sediment remains in the soul from your actions.

There have never been any problems with feeding. It is almost impossible to spoil the mash by adding additional fertilizers.. But you still want to get a natural product, but in this case this is no longer possible.

If you dissolve sugar in hot water in advance, it will be easier for fungi to process it, and the process will go faster. This is precisely why it was invented, which consists in making the right sugar syrup with the addition of citric acid.

Fermentation will actually go faster. One of the advantages is also worth noting the more pleasant taste of moonshine (according to a number of experienced moonshiners).

Of the minuses, we note that the yield of mash will be several percent lower (literally a couple of glasses per barrel of mash).

Using inversion, you can save several days of fermentation and get a higher quality distillate.

Increasing fermentation temperature

The higher the temperature in the fermentation tank, the more intensively the yeast works. It is important to maintain a temperature range from 18 to 38 degrees, otherwise the fungi may freeze (in which case they can be restored) or cook (in which case they will no longer be saved).

We consider the optimal temperature to range from 23 to 27 degrees. If you need to speed up the process, raise the temperature to 30–32 degrees. This can be done using an aquarium heater, a battery, or a special foot warmer.

To measure temperature, use a probe thermometer.

Adding sugar in batches

The higher the sugar concentration in the wort, the more difficult it is for the yeast to work. They do not have time to break down such an amount of glucose, as a result they slow down and may die even before the raw materials are completely processed. Acceleration can be achieved by gradually adding sugar.

Example: add all the ingredients of the mash and only 50% of the total sugar. After a day, add another 25%. In another day - the remaining 25%. This tactic will allow the yeast to process the amount of glucose that they are able to process.

In general, it is better to maintain adequate amounts and not overdo it. If your yeast cannot ferment all the sweetness properly, then it is better to add less of it or choose stronger yeast.

Besides the standard white sugar, there are some interesting options. But all of them, one way or another, are inferior to beet sand.

Rehydration and yeast activation

To start fermentation as quickly as possible, you need to dilute them in advance in a glass of warm water with two tablespoons of sugar. After 15 minutes, a hiss will appear and foam will begin to emerge.

Activated yeast is added to the wort, after which it is intensively mixed.

You won’t be able to greatly speed up fermentation using this method, but you can save a few hours. In addition, you will have complete confidence that the yeast is started and ready to work.

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

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

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.

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

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.

Proper preparation of mash is the key to successful and tasty moonshine. Sugar is often used as a base raw material for making mash. It can mature for up to two months, so many lovers of strong drink have a logical question: how can you speed up the fermentation of sugar mash without harming the product and obtain high-quality raw materials? After all, any errors in proportions or non-compliance with the temperature conditions can lead to the unsuitability of the drink.

Sugar is obtained from many products, so there are different varieties on the shelves. It is the main source of nutrition for yeast, so its choice must be approached responsibly. The most common sugar is beet sugar; the cane analogue is used less frequently. However, it costs much more, so it is rarely used to create an alcoholic drink.

It is difficult to say unequivocally which of these two types is better. We recommend giving preference to granulated sugar, which has a brown tint. Since it is more sugary and aromatic, the fermentation of the wort will proceed faster. In addition to these two options, you can experiment with the following ingredients:

Molasses: extra sweetness speeds up the process, but it costs a lot more than beet sugar. Moonshiners do not recommend using it due to the fact that the product will not change the taste of the alcohol, but will significantly increase the cost.
Refined sugar: is in demand because its chemical composition contains virtually no impurities. The result will be clear moonshine with a mild aftertaste.
Invert sugar: in addition to granulated sugar itself, it contains water and citric acid. Microorganisms absorb and process such sugar much faster, so fermentation occurs in a shorter time.

Ingredient ratio

Correct calculation of ingredients is the main component of the mash preparation process. The selection directly depends on how much moonshine you want to get in the end. Take into account these proportions: one kilogram of granulated sugar will give about 1200 milliliters of forty-degree distillate. But in reality it turns out even less, so take the ingredients with a reserve.

For example, you need to make five liters of moonshine. To do this, prepare the ingredients in this size:

six kilograms of sugar;
120 grams of dry yeast;
18 liters of clean water.

Wort fermentation

The technology is considered simple if you carefully follow all the recommendations and do not ignore the sequence of steps. First of all, prepare warm water and dissolve all the sugar in it, then fill the contents with the entire specified amount of cold water.

The next stage, which influences how you can speed up the fermentation of the mash, is the preliminary dissolution of the yeast. If you are using compressed yeast, crumble it with your hands and pour it into the container. However, you will get quick results if you add compressed yeast with warm sugar syrup and leave for 15 minutes. After this, pour the mixture into the tank.

If dry yeast is used, leave it for half an hour. To ensure everything works correctly, follow the instructions on the package. When using baker's yeast, remember that strong foam is likely. Either get a big tank and leave it half empty, or use defoamers. The latter is ordinary black bread. You don’t have to be afraid to add it to the mash, it won’t affect the taste of the finished product.

All that's left to do is put the tank with mash in a warm place, cover it with towels or old jackets. The temperature should not be below 25 degrees.

Methods to speed up the process

If the mash ferments for too long, it may simply go sour. This is dangerous because an “overexposed” product contains harmful impurities. Accelerating fermentation is an important step that will help to obtain a quality product.

Nitrogen fertilization

Using the method is beneficial in everything - it is fast, easy and effective. The nitrogenous compounds in some foods will help yeast develop much faster. Three main ways to fertilize with nitrogen:

Considering the standard proportion, take two glasses of peas per 10 liters of product. Add it at the beginning or before the mash begins to ferment intensively. It will have a very unusual smell, but after distillation it will become unnoticeable and disappear completely.
You can also use dried crusts of black bread, which are a two-in-one option: they reduce foam and speed up the fermentation process. You will have to prepare about 500 grams of bread per 10 liters.
Stir about 80 grams of tomato paste in a glass and add to the tank. This combination will allow you to achieve the desired effect and make the liquid of an unusual shade.

Expert opinion

Levandovsky Dmitry

Moonshine expert

The first method is considered the most effective and cheapest. Peas will help improve the fermentation process by more than 30 percent.

Inverting sugar

The method of inverting sugar is quite labor-intensive and time-consuming, but as a result of correct actions, the quality of the future moonshine improves and the ripening of the mash is significantly accelerated. We will give the proportions of water, sugar and citric acid for 24 liters of mash.

Add six kilograms of sugar to three liters of boiling water and leave on the stove over medium heat.
For the first half hour, try not to leave the stove, constantly stirring the sugar liquid.
Add 25 grams of citric acid and reduce heat. Cook for about an hour.
Remove the sugar syrup from the stove and cool, then feel free to add it to the container.

Sugar mash temperature

Correct temperature conditions are one of the main conditions for yeast maturation. It also allows you to achieve brighter taste qualities. Remember that you cannot lower the temperature below 25 degrees. It is recommended to keep it at 26–28 degrees. When the temperature reaches 24 degrees, the fermentation process stops and it will be impossible to achieve a good product.

To maintain the container at optimal temperatures even in winter, follow these recommendations:

Place the fermentation container near the battery (if it is the autumn-winter period);
wrap the tank in a warm but unnecessary blanket, use down jackets and blankets;
place a thermostat inside to monitor temperature fluctuations;
If possible, use construction insulation and wrap the tank with it - the heat is guaranteed to be retained.

Before choosing one of the methods described above, remember the rule: if the thermostat rises above 29 degrees, take immediate action. Line the container with ice packs. Such a jump in temperature cannot be allowed!

Yeast activation

An insufficient amount of yeast can lead to an increase in fermentation time. Fix this using the following methods:

Activate the yeast before adding it to the mash. Pour in a liter of warm sugar syrup for 15–20 minutes.

Add additional yeast. For example, if you used 50, add another 25 grams.

Use nitrogen fertilization.

Shake the canister once a day without removing the water seal. Excess carbon dioxide will leave, which will benefit further fermentation.

Batch adding sugar

When you add several kilograms of granulated sugar at a time, you make it difficult for the yeast to work. You can speed up the process by adding only half the sugar at the very beginning. Add half of the remaining portion after 12 hours, and the last portion after 24 hours. Try to mix the consistency thoroughly.

Why doesn't it wander at all?

Very often, lovers of homemade strong drink are faced with a lack of fermentation. The main reasons for this phenomenon are the following:

Wrong amount of sugar.
Low quality yeast.
Tap water with impurities.
Failure to comply with temperature conditions.

So, there are several proven ways to speed up the fermentation process. By firmly following the chosen method, you will surely get excellent moonshine.