The challenge of choosing the right yeast? one of the first problems that a home craftsman has to solve when learning the secrets of moonshine brewing. It doesn’t matter what raw materials you use to produce moonshine: sugar, grain or grapes, you will need yeast to produce alcohol from it.

Ethyl alcohol is a product of complex multi-stage processing of sugars contained in mash. It is carried out by yeast using special enzymes. To put it simply, what is alcohol? a product of the vital activity of these simple unicellular fungi. In the process of centuries-old use of yeast cultures in baking, winemaking, brewing, production of moonshine and other strong drinks, their selection and selection took place, the necessary qualities were identified and secured.

Yeasts for home use are distinguished:

• baking, including pressed, dry active, turbo and others;
• alcohol;
• pubs;
• wine (wild and cultivated).

Using baker's yeast for homemade moonshine

Baker's yeast is used everywhere in moonshine. They are used to ferment mash from sugar, grapes, grain, and other fruits and berries. Their undoubted advantages include:

• availability, can be purchased in almost any store;
• low price;
• ease of use;
• long shelf life.

Pressed (raw) baker's yeast is added to the wort at the rate of 100 g. for 1 kg of sugar.
The unused remainder is better stored in the freezer without losing its properties.

Active dry yeast is a powder of small granules, packaged for sale in sealed packaging from 7 to 100 g. The best known brands are Saf-Levure and Pakmaya; there is a large selection of other domestic and imported brands. Consumption rate? 15-20 gr. for 1 kg of sugar.

Turbo yeast? a variety known for its high rate of sugar fermentation. It is a mixture of active dry yeast with nutritional supplements.

Alcoholic yeast

Yeasts with the word “alcohol” in their name are gaining more and more popularity.
Moonshiners have plenty to choose from among a variety of Russian and foreign brands. According to manufacturers, these are specially bred races intended for the production of alcoholic beverages. Their advantage over bakery ones:

• high strength of the finished mash (up to 17?);
• low foaming;
• better and weaker smell of mash;
• higher fermentation rate.

Is the consumption indicated by the manufacturer in the instructions for use for most brands of alcohol? 2.5 gr. for 10 liters of wort.

Brewer's yeast

This yeast culture has no practical significance for the production of moonshine. When making mash, they produce a low percentage of alcohol and provoke the formation of a large amount of foam.

Types of wine yeast and their uses

The wild yeast population lives in the natural environment on grape bushes and fruits. Used for wine production and mash making. The raw material for wort can be not only grapes, but also various fruits, berries, and fruits.

What's special about wild yeast? spontaneity of alcoholic fermentation, which results in a variety of flavors. This is actively used in winemaking to produce various types of wine.
The disadvantage of fermentation with wild crops is the danger of foreign microflora living on the grapes getting into the wort, which begins to multiply and compete with the yeast.

The lucky ones who live in areas where grapes grow in abundance can treat themselves to moonshine made from grape marc fermented with wild wine yeast. The result will be excellent chacha or grappa.

A pure culture of wine yeast is obtained in microbiological production by multiplying the progeny from a single cell. Unlike wild relatives from the surface of grapes, they have uniform properties and are free from impurities of foreign microorganisms.

Modern technologies make it possible to endow yeast races with the necessary characteristics:

Wine yeast is used in moonshine brewing most often for fermenting grape-based raw materials in the production of chacha and cognac. Good moonshine is obtained when used on grain mashes.

It is not the best solution to choose wine yeast cultures for making sugar moonshine. If on grapes and grain as a result of fermentation with this crop it is possible to achieve 17? alcohol strength of the finished wort, then they?eat sugar? very reluctantly.

Why do you need fertilizing mash?

Like any living organism, the yeast population requires comfortable conditions to develop. Efficiency and high fermentation speed are provided by the factors necessary for colony growth:

• ammonia and phosphorus salts;
• microelements;
• vitamins (mainly group B).

To add ammonia salts and phosphorus to the mash, mineral fertilizers are used, which are usually used by gardeners: carbamide (urea), ammonium sulfate, ammophosphate, ammonium nitrate, superphosphate. Nitrogen application rate? 2 gr. for 5 liters of mash, phosphates? 4 gr. for the same volume.

Microelements: zinc, iron, molybdenum, manganese, boron, magnesium, as a rule, are contained in tap water in sufficient quantities.

Fertilizers are produced industrially and contain essential amino acids and vitamins. One of the popular options? preparation from dried shells of used brewer's yeast.

What recipes for fertilizing mash are made from improvised means:

A few secrets of using yeast:

• Violent foaming can be extinguished by crumbling 1-2 store-bought cookies over the surface of the mash;
• When using Saf-Levur yeast, add 1 small packet of Saf-Moment to reduce the amount of foam;
• Opened packages of dry yeast should be stored in the refrigerator;
• It is better to prepare dried grapes (raisins) for feeding yeast yourself to be sure that there are no chemical treatments. Do not wash grapes before drying.

DIY yeast for moonshine

• From potatoes: Combine finely grated potatoes (2 medium-sized pieces) with 1 tbsp. l. sugar, stand for 12 hours, use immediately, do not store.
• From hops: Pour a glass of dry hop cones into two glasses of water. Boil until the volume is reduced by half. Add 1 tbsp. l. sugar, 3 tbsp. wheat flour. Stir, cover with a cloth, keep warm for 2-3 days. Pour into a glass container and keep in the refrigerator.
• From malt: Boil for 1 hour in 5 glasses of water 3 tbsp. ground malt, 1 tbsp. flour, ? Art. Sahara. Store in covered bottles in a warm place for 2 days. Refrigerate.
• From berries: 1 tbsp. unwashed raspberries, 0.5 tbsp. unwashed rose hips, 1 tbsp. water, 0.5 tbsp. Sahara. Combine the ingredients and let them ferment in a warm place. After three days it is ready to be added to the wort.
• From grapes: mash 1 liter of unwashed berries with your hands, add 3 tbsp. sugar, 1 tbsp. water. Let it ferment for several days at t? 20-22C, constantly stirring and protecting it from mold. Store in the refrigerator for no more than 10 days. For continuous cooking, you can freeze a supply of unwashed grapes or dry them directly in the brushes.

The consumption of self-made yeast for making moonshine must be increased: for 5 liters of wort you should take 0.5 liters.

Hi all!

One day I came across an interesting article with a long title, “Intensification of alcoholic fermentation through forced adaptation of yeast to alcohol.” Its authors are employees of the Department of Fermentation and Winemaking of the Moscow State Technical University. I will give their names, as well as the full text of the article, below. Now I want to say that with the help of this article you can train ordinary baker’s yeast ( Saf-Levure, Pakmaya etc.) to a level close to special alcohol strains.

Theory

Actually, here she is (pictures) clickable):

Continuation:

What does this give us?

What does this yeast training give us?

• Under the influence of alcohol, weak strains of yeast are inactivated and only their alcohol-resistant representatives work in the mash.
• The ability to obtain stronger mash (up to 16%), and therefore use a lower hydraulic module.
• Reduction in moonshine.
• A slight increase in the yield of the finished product.

Practical use

In the practice of home distillation, training yeast with alcohol is reduced to just one stage (in contrast to the 3 indicated in the article by MGTA employees).

1. We rehydrate dry yeast - fill it with water at a temperature of 35-38oC. Proportions - 400-500 ml of water per 10 grams (about 1 tablespoon).
2. After 20 minutes, add sugar (in the amount of 1 tablespoon per 10 grams of yeast) and alcohol based on the final strength of the solution - 4%. It is highly advisable to fertilize. In this case, flour is often added at a rate of 1 teaspoon per 10 grams. yeast.
3. Stir everything well and leave for a day. Don't forget to leave room in the fermentation tank for foam.
4. After a day, mix everything again and add it to the main wort.

Calculation example:

To prepare mash from 1 kg of sugar:

Take 20 gr. dry yeast. Activate in 900 ml warm water, add 2 tbsp. spoons of sugar and 2 teaspoons of flour and add 100 ml of vodka (40% moonshine). Stir and after a day pour into the wort.

Conclusion

After reading the MGTA article, I began to look for additional information, ask friends, Google, etc. I found a lot of things and wanted to try them all for a long time. But I honestly admit that I have never tried this method on myself.

This is probably the only article in which I describe something other than my own experience. This was done for several reasons - the topic turned out to be quite popular and well studied by moonshiners, but now I don’t have time for my own experiment. And, since over the past few months I have often been asked about such yeast training, I decided to post the collected material on the blog.

If any of the visitors decide to test the method on themselves and write in the comments, I will be very grateful.

Bye everyone,

Yeast is a living single-celled organism, during the life of which ethyl alcohol, carbon dioxide and many related substances are produced, which, dissolving in water, form mash - the main raw material for moonshine and alcohol production in general. There is a misconception that alcohol is the main purpose of yeast activity. This is not entirely true. Like other chemical compounds, alcohol is a by-product that is (not always) more beneficial to humans than to the yeast itself.

Another thing is that there are many strains of yeast, the percentage of alcohol after fermentation of which is very different.

Alcoholic yeast is a specially bred variety in which the alcohol content in the mash is the highest - about 13% of the volume of the mash; theoretically, it is possible to obtain a mash with a strength of 15-18%, but for this it is necessary to create ideal conditions.

Living conditions for yeast

If you throw sugar and yeast into water, stir, close the container with a lid and forget about the mash for a week or two, then the fermentation process may not even begin. The life and reproduction of yeast begins at a temperature of 22 C and slows down when it reaches 28 0 C, and above that it stops. The starter should be kept in this temperature range throughout the entire fermentation period. Its cessation is indicated by the clearing of the liquid and a sharp alcohol smell after opening the lid.

It should be noted that for fermentation it is necessary to choose the right container. It must be made from:

• glass;
• stainless steel;
• enameled steel;
• copper

Glass jar - perhaps the most popular vessel

You cannot use galvanized steel and polyethylene - containers made of these materials, even with a small amount of alcohol in the mash, form unappetizing compounds with it, which can lead to poisoning even after distillation. Aluminum flasks and milk cans can be used with caution. There are still debates about their dangers (regarding contact with alcohol). If there is another option, then it is advisable to abandon aluminum, no matter how much you are convinced of its harmlessness.

In addition to dishes, the life of yeast is greatly influenced by the quality of water. Yeast for moonshine does not like chlorinated water, distilled, carbonated, too hard (carbonate) and salty. Even if the water seems very tasty to you, the yeast may not like it. The best choice is spring or well water. But even here it is better to experiment, if possible, with water from different sources.

Conditions favorable for the propagation of alcoholic yeast include lighting - the process works better in the dark, at least so that direct sunlight does not fall on the mash. If glassware is used, it should be locked in a dark closet or covered with a light-proof cloth.

The mash must be stirred daily. Not too vigorously, but to the bottom. Before placing in mash, pressed yeast must be diluted in a small amount of warm water with sugar.

Choosing yeast for moonshine

The food industry produces various types of yeast that are suitable, conditionally suitable and absolutely unsuitable for moonshine brewing. They are sold in pressed or dried form (powder). At home, it is best to store them in the refrigerator as long as needed to prepare the next batch of mash.

Essentially, before the fermentation process begins, yeast are fungal spores that are in a standby mode. When placed in a favorable environment, they quickly begin to multiply. The debate doesn’t care what state it is in, and the popular misconception that dry yeast is unsuitable for moonshine remains a complete misconception.

The only thing that matters is the type of yeast, and of course the expiration date, it is written on the package. It is advisable to use compressed yeast long before its expiration date, approximately until ¾ of the indicated period. They could be stored in completely unsuitable conditions, and their safety margin, like that of any living organism, is quite limited. Yeast can be bought:

• bakery;
• wine;
• pubs;
• alcohol

The first type works very well in dough, but for moonshine making it is purely conditionally suitable if there are no alcoholic ones and it will not be possible to get them in the near future. Why is that? Previously, mash was prepared exclusively with baker's yeast. The explanation is simple - a small alcohol yield (about 10%) and a long fermentation period - 12-14 days. During this time, many accompanying substances are formed in the mash - fusel, acetone, aldehydes.

Pressed and dry bread yeast can be easily purchased at any grocery store. Once you gain some experience, you can do without alcoholic yeast, especially if you use baker’s yeast in the “turbo” modification. They are produced in a mixture with special fertilizers, which activate the enzymes of yeast fungi and reduce the fermentation period to 5-6 days. Yeast can be stored in the refrigerator.

Wine yeast is a good material for a moonshiner, but it is very difficult to buy, and when ordering on the Internet, it is quite expensive. You should buy them only for making fruit and berry mash. But for this purpose, you can also use homemade yeast. It’s difficult to make alcoholic yeast with your own hands, but you can make wine yeast. Of course, they will differ somewhat from the factory ones for the worse, but they will be able to work well.

Brewer's yeast is not suitable for moonshine. They can be used as medicine or for making beer at home, but they are not suitable for strong alcohol.

Alcohol dry yeast is a special strain that is used only for the production of alcohol. You can buy them in specialized stores or on the Internet. They provide fermentation for 3-7 days and a high yield of alcohol (actually 13-14%). Instructions for use are usually on the packaging.

When using alcoholic yeast, the vessel with the mash cannot be hermetically sealed; you can use a water seal or one of the traditional methods - a rubber medical glove on the neck, it is simply effective. The glove swells during fermentation, so one of the fingers needs to be pierced with a needle. After fermentation stops, the glove falls off and this signals that the mash is ready.

Alcoholic yeast is included in the delivery package of almost all industrial moonshine stills, but it’s not worth buying a unit for the sake of yeast. They can be ordered on any of the sites selling goods for home brewing. In addition to the formation of a high alcohol content, they are practically devoid of the characteristic beer smell and do not affect the taste of moonshine. Even if distillation at home is carried out without a steamer or bubbler, the primary moonshine made from alcoholic yeast is very different from a drink made with baker’s yeast

Homemade yeast

Buying alcohol yeast is the best way out. But it’s much more pleasant to distill moonshine from your own yeast. If you are preparing fruit mash, then you can prepare wine yeast yourself. To do this, you need to collect 1 kg of berries or grapes, which must be sweet, and pour them with warm (up to 25 C) syrup from 1 liter of water and 0.25 kg of sugar. Do not wash the berries. Place the workpiece in a warm, dark place and wait 2-3 days.

Wild yeast living on berries (raspberries, grapes) begin to multiply intensively and at this moment they need to be placed in a vessel with mash. This amount of yeast is enough for 20-25 liters of fruit mash, but they are not suitable for sugar mash - it will ferment, but very slowly.

Potato yeast has also proven itself well in practice. You need to grate 2-3 potatoes on a fine grater and add a tablespoon of sugar to them, mix and leave in a warm place for 12 hours. Should be used immediately after this period has expired. For 10 liters of mash (sugar) you will need 1 liter of potato preparation (15 medium potatoes and 200 grams of sugar).

After the start of fermentation in the mash, it doesn’t hurt to add a little boiled peas, green malt or raisins; steamed rye flour gives a good effect. These supplements are rich in microelements that activate yeast activity.

Yeast is the main component of mash. By saving on them, you will not achieve the desired result even on the most “advanced” device. You can make good moonshine only from high-quality raw materials.

Yeast from bran

Pour four cups of wheat bran into a saucepan and add boiling water until it barely covers the bran and a thick porridge forms. While vigorously stirring, add a large handful of bran. Then cover with a napkin and leave for five minutes. Add boiling water again and stir the bran. Add more bran and cover with a napkin for five minutes to cool. Add more boiling water until a medium thick dough forms. Then cool, stirring constantly. Drain the water, squeeze the bran through a napkin, pour in 1/2 cup of hops (pour 25 g of hops with a glass of boiling water, cover with a saucer, let sit, strain). When it cools down, add 3-4 tbsp. l. old yeast.

After this, pour the mixture into bottles, filling them 1/2 full, seal them and place in a dark place for six hours. When the yeast has risen, place the bottles in a cool place. This yeast does not last long.

Rye yeast

Put it in a saucepan

400 g of hops, pour 6 liters of water, cover and simmer for three hours over low heat. Then cool the water to the temperature of fresh milk, add 4 cups of wheat flour and 4 cups of rye malt, carefully pour in the hop water, stirring constantly. After this, pour in a glass of yeast, stir and place in a warm place to rise. Pour into bottles, seal carefully and store on ice. Yeast prepared this way is very strong.

Barley yeast

Pour 2 cups of barley malt, 25 g (or 3 handfuls) of hops with 8 cups of boiling water, cover and cook for half an hour, stirring. Strain through a linen bag and squeeze out. Add full (with top) 1 tbsp. l. honey, boil again. When it cools down, pour in 1/2 cup of yeast and place in a warm place, covered with a towel. The yeast begins to ferment after a few hours. They are ready when they begin to fall off and no more foam appears.

Pour the yeast into bottles and put it in the cold, where it does not sour, but does not freeze. This is a very strong yeast.

Foam yeast

Boil, peel and grind 8 pcs. large potatoes or 13 medium-sized ones, dilute with warm water to the concentration of liquid jelly. Put 1 tsp. good yeast, a glass of wine or beer, put in a warm place. When the yeast rises, shake it, pour it into bottles and put it in a cool place.

Yeast from fresh hops

Fill an enamel pan fairly tightly with fresh hops, add hot water and cook for 1 hour, covered.

Add 1 glass (of thin glass) granulated sugar and 2 full glasses of wheat flour to a strained warm hop decoction (2 liters). Stir the mass well, put it in a warm place for 1.5 days, then add 2 grated potatoes, mix the mass again and put it in a warm place for one day. Pour the prepared yeast into bottles, seal tightly and keep in a cool place.

Yeast from malt

Mix a glass of flour and 1/2 glass of granulated sugar with 5 glasses of water and 3 glasses of malt and cook for about an hour.

Pour the lukewarm composition into bottles, cap loosely and place in a warm place for one day, then transfer to a cold place.

Yeast on beer

Mix 1 glass of flour with 1 glass of warm water, put in a warm place for 5-6 hours, then add 1 glass of any beer and 1 tbsp. l. granulated sugar. Stir well and put in a warm place. This yeast can be stored in the cellar for a long time.

Rye bread sourdough

Grind 500 g of rye bread, add 500 ml of warm water, 2-3 tbsp. l. granulated sugar, a handful of raisins and leave for fermentation for a day. Then strain the mixture through a sieve and squeeze out the bread.

Using the resulting infusion, prepare a dough (flour mash) with the consistency of sour cream, put it in a warm place for 2-3 hours - and the starter is ready.

Homegrown yeast

Yeast can be prepared as follows: pour dry hops (or malt) with double the volume of hot water and boil until the volume of liquid is reduced by half. Strain the warm broth and add 1 tbsp to each glass while stirring. l. sugar and 1/2 cup wheat flour. Cover the resulting mass with a clean cloth and place in a warm place for 1.5-2 days. Pour the prepared yeast into bottles, seal and keep in a cool place.

You can also use this method: rinse 100-200 g of raisins with warm water, put in a milk bottle (with a medium-sized neck), add warm boiled water, like yeast is diluted, add a little sugar, tie with gauze in 4 layers and put in a warm place. On the 4th-5th day, when fermentation begins, the yeast is ready.

If the yeast is old, it can be renewed. To do this, you need to grind the yeast with 1 tbsp. l. warm water and add 1 tsp. Sahara. If they start to bubble after 10 minutes, it means they have come to life. Dark pieces of yeast should be selected and discarded.

If you don't have yeast on hand, you can replace it with 1/2 cup of beer.

Yeast from hops No. 1

Pour double the volume of hot water over the hops and boil, often dipping the floating hops into the water with a spoon until the volume of water is reduced by half.

Dissolve sugar in a warm, strained hop decoction (1 tbsp per glass of decoction) and add wheat flour (1/2 cup per glass of decoction) while stirring with a wooden paddle (spatula). Place the resulting mass in a container covered with a clean cloth in a warm place for 1.5 days.

Pour the finished yeast into bottles, seal and store in a cool place.

Yeast from hops No. 2

Pour a glass of hops into 2 glasses of warm water and let it sit for four hours. Then strain through a cloth and let cool to the temperature of fresh milk. Put 2 tbsp in this decoction. l. granulated sugar, stir well and add enough flour to get a mass similar to thick sour cream. Stir, cover warmly and place in a warm place until the next morning.

Yeast from flour

Mix well-sifted flour (100 g) in 1 glass of water and leave for 5-6 hours. Then add 1/4 cup of malt wort, grind 1 tsp in it. baker's or brewer's yeast. After this, put it in a warm place. In a day the yeast will be ready.

Potato yeast

Boil 10 medium-sized potatoes, drain. Rub the hot potatoes through a thick sieve, add 1.5 cups of wheat flour, 2 tbsp. l. yeast, mix well. Place in a warm place until the fermentation process begins, then remove to a cool place. In the future, some of this yeast will need to be added to a new portion and the process repeated.

Glossary:

• Yeast From Bran And Hops
• Yeast From Wheat Bran

Dry hops are poured with double the amount of water and boiled until the amount of liquid is reduced by half.

The warm broth is filtered and one tablespoon of sugar, half a glass of malt or flour and one teaspoon of yeast are added to each glass, stirred and placed in a warm place. The mass is periodically poured through a sieve to saturate it with air, since yeast reproduces only if there is a sufficient amount of air.

After 2 days, the yeast is bottled and stored in a cool place. To obtain yeast fermentation, air is supplied to the wort that has just begun to ferment using an aquarium compressor or other means.

Alcoholic fermentation stops, and the yeast mass begins to increase due to the sugars in the wort.

A day later the wiring is ready.

Wheat seeds – 1800 g, hops – 120 g, dry yeast – 25 g.

1000 g of seedings are placed in a container, poured with boiling water so that the water covers the seedings and a thick porridge is formed.

Beat the mixture for 2 minutes. and sprinkle the surface with seedings. Add boiling water to stir the seedings poured on top, beat again, and again sprinkle with the remaining seedings, then cover the container with a napkin.

Add boiling water a third time and stir gently until the mixture cools down. The liquid is drained and the seeds are squeezed out through a napkin. Add 120 g of hops to this liquid (hops are diluted with 250 g of boiling water), cover and allow to settle.

When the mass has cooled, add dry or old yeast and stir.

The resulting mass is poured into milk bottles, filling them no more than 2/3 of the volume, covered with a cotton swab and taken out for 5-6 hours in a warm place.

When the yeast rises, the bottles are closed with plastic caps and taken out into the cold.

Such yeast quickly turns sour, so they are renewed by adding dry or old yeast again.

Hops – 250 g, water (boiling water) – 2000 ml, barley malt – 500 g, honey – 120 g, dry or old yeast – 50 g.

Malt or hops are poured with boiling water, covered with a lid and boiled, stirring frequently, for 30 minutes.

The mass is filtered through a sieve, honey is added, brought to a boil, covered with a cloth and allowed to cool.

Add diluted yeast (125 g of liquid mass) to the cooled mass. After 2-3 fermentation begins and the mass rises.

When the middle begins to fall off, the yeast is ready.

Some of them can be used, but the rest must be put in the refrigerator and make sure that the mass does not freeze.

Water (boiling water) – 4000 ml, fresh hops – 500 g, salt – 40 g, sugar – 200 g, 1st grade wheat flour – 450 g, potatoes – 1400 g.

The hops are poured with boiling water and boiled for 30 minutes, stirring so that the hops are in the liquid during the boiling process.

The finished mass is filtered into a clay vessel coated with glaze on the inside. When it cools down to 38°C, add salt, sugar and flour.

To prevent lumps from forming, mix everything thoroughly, cover with a cloth and keep for 3 days in a warm place.

The potatoes are peeled, boiled until tender and rubbed through a sieve, and when they have cooled to a temperature of 30°C, mixed with the prepared mass and left for 24 hours.

The finished mass is filtered and poured into bottles, without adding 4 cm to the neck. Shake the contents of the bottle before use.

Such yeast can be stored in a cold place for 2 months.

Hops – 120 g, yellow honey – 40 g, water – 125 ml, flour – 50 g, old yeast (to speed up the process) – 15 g.

Hops, honey and water are mixed and boiled, then poured into a jar. When the mass has cooled, add flour and place in a warm place.

After 2 days the yeast will be ready.

If you add old yeast, the mixture will be ready in 24 hours.

Potatoes – 1000 g, flour – 300 g, brewer’s yeast – 50 g.

The potatoes are peeled, boiled and, after draining the water, rubbed through a sieve while still hot, after which flour and brewer's yeast are added.

After mixing, the mass is placed in a warm place for fermentation.

Ready yeast is placed in the cold.

Potatoes - 1300 g, baker's yeast - 150 g, port wine - 50 g.

The potatoes are boiled in their skins, then peeled and rubbed through a sieve, after which they are diluted with warm water to the consistency of sour cream, mixed with yeast, wine is added and placed in a warm place.

When the mass rises, it is mixed, poured into bottles, sealed and stored in a cold place.

Hops – 450 g, water – 6000 ml, flour – 800 g, rye malt – 800 g, baker’s yeast – 200 g.

Place the hops in a saucepan and add water, cover with a lid and cook for 3 hours over low heat.

When 50% of the mass has boiled away, add 1000 ml of water and bring to a boil, after which, when the mass has cooled to a temperature of 38°C, a liquid mass is prepared from hop water and flour.

Warm hop water is gradually added to the flour and mixed so that no lumps form in the mixture, then diluted yeast is added, mixed and placed in a warm place to ripen.

When the mass rises, it is mixed and bottled. Store in the refrigerator.

Dry yeast – 200 g, buckwheat flour – 450 g, wheat flour – 230 g.

Dry yeast is diluted with water, 50% of the norm of buckwheat and wheat flour is added and filled with water until the consistency of liquid sour cream.

When the dough rises, pour 500 ml of warm (35-40°C) water into it, add the rest of the flour, stir and place in a warm place for 12 hours.

During the first 9 hours, the mass is stirred every hour, then allowed to settle and the water is drained.

The thick mass that remains is transferred to a napkin, tied and hung to remove the remaining moisture.

Keep refrigerated.

When 200 g of the prepared ones remain after use, a new portion is prepared based on them.

It is necessary to ensure that the mass does not go rancid.