2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Judging by the reviews of many novice moonshiners, it happens that the mash does not play. Two or three days after all the ingredients were laid down, it turns out that the mash does not ferment. What to do in this case? According to experts, you should not despair. What to do if the mash has stopped fermenting? There may be several reasons for this. If they are eliminated in advance, then there will be no problem. About why the mash does not wander and what to do to prevent this, you will learn from this article.
What is the process?
Before you wonder why fermentation stops, you need to understand what this procedure is. The task of fermentation is the formation of alcohol and carbon dioxide. The raw material base is starch and sugar, which are broken down by yeast.
At this stage, they sayexperienced moonshiners, oxygen is not needed. If it penetrates into the container, then the process will stop and the alcohol itself will begin to split. As a result, instead of the expected distillate, the master will receive vinegar at the output.
The presence of a leaky water seal
According to numerous reviews, the increase in oxygen is the most common problem. It is formed as a result of frequent stirring of the mixture. The task of the moonshiner is to mix products and create comfortable conditions for fermentation. Everything else is done by yeast fungi. Therefore, it is undesirable to stir the mixture often. Otherwise, the fermentation process will slow down, and the mash itself will turn sour.
Also, the reason lies in a low-quality water dispenser. Some craftsmen can even replace it with an ordinary rubber glove. For beginners, it may seem that sweet mash has stopped fermenting. What to do if it is impossible to understand if the drink is playing? The fact is that this can only be determined by the bubbles emerging from the water seal. If the structure is not installed correctly, then carbon dioxide will escape from other holes, past the tube. Therefore, it may seem that the mash is not fermenting.
What should a newbie do in this case? First, as experienced moonshiners recommend, you should strongly blow into the outlet tube inside the container. This is necessary to identify problem areas, since whistling is formed in them. It is undesirable to use a leaky water seal. If the mash is strongly fermented, then it will definitely turn sour. As a result, the outputalcohol products will be less and it will be with a sour taste. However, most often the mash really does not roam. What should I do to keep the process running without interruption? More on this below.
First reason
Often, beginners ask why the mash has not started to ferment and what to do? According to experts, this is mainly observed in cases where very little time has passed since the laying of the ingredients. Mostly the mash does not begin to ferment immediately. In addition, this process directly depends on such parameters as the quality of the raw material base used, the temperature and the type of yeast. Therefore, for those who are interested in what to do if the mash wanders for a long time, we can recommend waiting for a while. In addition, you should take into account the nuances, which will be discussed later.
About the temperature regime
Braga will play with store-bought yeast if the temperature ranges from 18 to 32 degrees. At temperatures below the mash does not ferment. What to do? It is enough for a moonshiner to simply move the mash to a warmer place. Yeast at low temperatures will not die, but will only stop fermenting. The opposite effect is observed if the temperature is exceeded. In this case, the yeast will "cook". According to experts, during fermentation inside the container, the temperature increases spontaneously. The larger the capacitance, the more it increases. This fact should also be taken into account by the beginner. After the container with raw materials has been transferred to a suitable place, it should be supplemented with a new batch of yeast. Wish it was darkplace. The container is covered so that direct sunlight does not fall on it.
Using low quality yeast
According to experts, active pressed yeast should be with a uniform, moderately solid consistency. In addition, they have a uniform pinkish-cream, yellowish or grayish color. Such products can be stored in the refrigerator for no more than 12 days. If a putrid musty smell appears, this indicates that the yeast has deteriorated. Dry yeast is free-flowing. This is easily verified. It is enough just to feel the pack with the product. If the storage rules were not followed, this will become obvious: the yeast will have a sticky consistency and will be taken in lumps. If the fermentation process suddenly stops, despite the fact that the temperature and sugar content are normal, the moonshiner should acquire new yeast, which must be supplied to the mash in the future.
If poor quality water is used
According to experts, yeast fungi will develop normally in the presence of oxygen and trace elements contained in water. Therefore, the water that is planned to be used for the manufacture of mash cannot be subjected to boiling and distillation procedures. It is best to use filtered, spring, well or bottled drinking water, which is characterized by a high oxygen content. Some people aerate the water with an aquarium compressor. Braga may stop fermenting if water with a high concentrationchlorine. It may contain other substances, the presence of which is undesirable for microorganisms. At least with these substances, the fermentation process will slow down significantly. If this happens, experts recommend adding high-quality water to the wash at the rate of 50% of the original volume.
Lack of minerals
And if the mash does not ferment on wheat, what to do in this case? Yeast needs nutrients to ferment normally. The fermentation process will proceed without problems in the presence of the required amount of phosphorus and nitrogen. If the mash does not ferment well enough or the process stops altogether, experts advise using folk supplements, namely rye flour, bread, raisins, peas and grated raw potatoes.
About sugar content
Judging by the numerous reviews, it may be that the fermentation process is suspended even at normal temperatures. At the same time, it was noted that the mash is sweet and does not ferment. What to do? According to experienced home brewers, it all depends on the sugar content.
The fact is that this product is an excellent preservative that can slow down or even stop the whole process. Therefore, mash ferments poorly on sugar. What should a newbie do if this problem occurs? It is advisable to initially correctly calculate the proportion. The optimal amount of sugar is up to 20% of the total volume. If there is too much sugar, then the mash will turn out too highfortress. According to experts, most often yeast strains stop fermenting at an alcohol concentration of more than 14%. Some continue the process, even if this indicator varies from 16 to 18%. As it increases, the fermentation process becomes slower.
If you use a lot of sugar, the mash will turn out with maximum strength. Due to the fact that yeast converts sugar into alcohol faster, the fermentation itself will end much earlier. As a result, there will be “unkindness”, namely, part of the unfermented sugar, as moonshiners also call it. A low sugar content is undesirable, as the distillation procedure will be too costly, namely, it will require more time and energy expended. This is due to the fact that a larger amount of liquid is subject to heating. To avoid problems during the preparation of moonshine, you should determine the amount of sugar used.
How to calculate?
A kilogram of sugar diluted in water will take up 0.6 liters of the total volume. In order for the sugar content of the mash to be in the range of 15 to 20%, 4 liters of water should be added to it. In addition, it must be supplied with pressed yeast (100 g). If this product is not available, you can use dry (20 g). Judging by the reviews, 0.6% alcohol will be obtained from 1% sugar. The indicator of the initial sugar content of the mash ready for distillation will be 20% with an alcohol content of up to 12%. A similar concentration, according to experts, is suitable for any yeast.
Some moonshiners add 1 kg of sugar to 6 liters of water. They explain their decisionthe fact that mash with such a proportion will ferment earlier. Since the yeast will function for a short period of time, they will leave behind less waste products. According to such moonshiners, there will be no harmful impurities in the mash. In extreme cases, their number will be insignificant. If the sugar content of the mash is too high, then its hydromodule is considered to be impaired. The sugar content in this case is required to bring it to the desired value. For this purpose, experts recommend adding cold or slightly heated (up to 30 degrees) water to it. Braga is diluted in two vessels. Judging by the reviews, after performing these steps, the fermentation process often resumes again.
If the mash stops
As experience shows, rearranging products is dangerous because in most cases the mash will simply turn sour. As a result, the moonshiner will receive vinegar at the output. Nevertheless, if it nevertheless happened that the mash did not play for a long time, you should not throw it away. According to experts, it can still be useful for making moonshine. However, this is only possible if there are no foreign odors and a strong sour taste.
How to determine the readiness of the mash?
According to experienced moonshiners, mash with starch or starch-containing raw materials will be ready within five days after laying. If sugar is the basis, then fermentation will last at least two weeks. On grapes, Braga is prepared for 4 weeks. The degree of readiness is determined by taste. Ripe mash is always with a bitter taste. For unripecharacterized by a sweet taste. If the mash has settled on the bottom of the container, then it is already cooked. In addition, it becomes lighter and more transparent.
In conclusion
It is much better not to bring the fermentation process to a h alt. But if this happened, the moonshiner, as we see, has effective ways to revive the mash.
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