Is there anyone who at least to a small extent has not tried an alcoholic drink, even if he took one sip ?! Probably very few of them. As soon as alcohol was invented, alcohol began to gradually, but at the same time, rapidly gain momentum. A variety of drinks appear: vodka, wine, beer, port, sake, champagne, tequila and many others. But craftsmen cook up the product no worse. At the same time, they care how much moonshine will be obtained from 10 liters of mash?
Currently, there are already a great many recipes by which you can make mash for the future alcoholic drink. Each country uses its own traditional methods, which are based on the use of different berries and plants. As a result, the famous products appeared: cognac, brandy, rum, whiskey.
Real art
Today, home brewing has become a real art in the preparation of various alcoholic beverages at home, which attracts an increasing number of followers. At the same time, only natural ingredients are preferred, and different chemical components are used in case of emergency and in the smallest amount possible.
For most people, this is not a way to earn extra money, but a full and enjoyable hobby. Each of us fully gives all of ourselves to our favorite pastime. Someone likes to collect stamps, collects postcards or envelopes, others professionally embroider a cross. However, moonshine against the background of many hobbies stands out significantly. The set, consisting of several bottles of strong homemade alcohol, will attract a lot of attention even of those people who are far from distillery. In addition, the resulting product has its own value. And in this case it is interesting to know how much moonshine is obtained from 10 liters of mash.
Traditions
Almost every country has its own traditional drink. Russia is no exception, and every connoisseur knows that there is nothing better than moonshine made according to the best home traditions!
Features of alcohol
Usually anyone who has a question, how many out of 10 liters of mash get moonshine, and who wants to get used to moonshine, almost always wonders how exactly ethanol is formed in the mash? It's all about live yeast, which, eating sugar (as a rule), secrete alcohol, which is a product of their vital functions.
But it is only worth the concentration of ethanol to exceed 12%, microorganisms die, because such an environment is harmful to their lives. And as a result of the death of living yeast, the fermentation process in this case stops. That is, alcohol is obtained only through the use of various types of sugar! And if we start from the taste, then if fruits and berries are used for the mash, then the mash will turn out better than a simple preparation based on only sugar and yeast.
As for the number of living microorganisms, then 100 grams of live or 25 grams of dry yeast are taken per 1 kg of sugar. All this is diluted with three or four liters of water. Some masters add different minerals containing nitrogen and fluorine. The so-called bait allows you to speed up the fermentation process. But when using fruits and berries, there is no need for it.
What can you get mash
Interested in how much moonshine will be obtained from 10 liters of mash in double distillation? But no less interesting is the question of what can be made of mash? In fact - from anything, only the fermentation process is necessary. Then the bacteria will be able to produce a “precious” amount of alcohol. Actually, all that is indispensable:
- water;
- bacteria or fungi (yeast);
- top dressing for bacteria (often sugar).
The remaining ingredients are added in order to give the drink a special aroma and taste. That is, moonshine can be obtained even when using manure, but few people want to try it. According to a number of traditions, alcohol can be obtained from the following bases:
- cereals;
- grapes (or squeezes - waste from wine production);
- different fruits and berries;
- sugarcane;
- agaves.
This list can be supplemented, since potatoes can be used for such purposes, as Norwegian masters do. Other nutrient media are also suitable, but sugar must be added. As the simplest option - water, yeast, sugar. Braga can act not only as a raw material for moonshine. It can be an independent product. Therefore, you should initially take care of the quality of getting the mash.
Wheat mash
How much moonshine will be obtained from 10 liters of wheat mash? To make it from wheat is considered a kind of classic of the genre and is held in high esteem by many connoisseurs of this alcoholic product. Moreover, it can be obtained in two ways:
- Without the use of yeast.
- By adding yeast.
The resulting drink has a pleasant aroma, unsurpassed taste and good strength. And due to the fact that inexpensive raw materials are available to many, the production of wheat mash is not only done by experienced moonshiners, newcomers also try to join in this matter.
It is worth paying attention to a number of important points. For mash, it is necessary to take only that wheat that belongs to food grades in order to avoid pesticide poisoning. Here, for example, is an original recipe for preparing the desired product: 1.5 kg of honey and 7 liters of water are taken per 1 kg of grains.
Grape mash
Grapes are an exquisite culture that is beautiful in itself. But products based on it are also endowed with a certain degree of nobility. To find out how much moonshine will be obtained from 10 liters of grape mash, it is worthwhile to competently approach the process. Real "winemakers" prefer their own grapes, for which he is specially grown. Many gardeners usually do not use different chemicals in order to increase shelf life. Sulfur dioxide, which is used in this case, washes away the yeast, which is not the best way affects the taste of moonshine. In addition, the compound during fermentation turns into hydrogen sulfide with a characteristic smell of rotten eggs. Nobody wants to feel such an aroma in a drink.
Some lovers do not use yeast for the production of mash, but it is better to add them, especially to inexperienced moonshiners. Moreover, the amount of ingredients will be as follows:
- squeeze - 10 liters;
- water - 30 liters;
- sugar - 5 kg;
- yeast - 100 grams for dry and 500 grams when choosing pressed.
Before figuring out how much moonshine is obtained from the mash, the prepared wort needs to be filtered. If the precipitate gets into the distillation cube, it will burn, which will spoil the taste of the drink. Also, do not forget about the selection of the first and last portions already during the distillation. At the exit, the grape distillate is characterized by crystal transparency, which is almost impossible to achieve using any other raw materials. To obtain exquisite taste, moonshine still needs to stand for 60 days, no less.
Apple mash
Where can I put a large amount of harvest from apples? Due to the high yield, the production of moonshine from apples has become widespread, since the technology of home production is very simple.
If, in the course of solving the question, how much moonshine will be obtained from 10 liters of apple mash, draw a parallel, then the apple alcohol product can almost be compared with calvados. Why practically? Because any calvados can be considered moonshine from apples, but not every apple drink is equated with a noble calvados.
To make moonshine you will need:
- ripe apples - 30 kg (or 10 liters of crushed);
- sugar - from 2 to 4 kg;
- water - 10-20 liters;
- dry yeast - 10 grams.
From apples for mash should make a liquid slurry. In the absence of a steam generator, distilling the wort with a denser consistency will be very difficult. In addition, you should not use wild yeast to avoid acidification.
Non-fermentation of the wort takes from 6 to 21 days, a more accurate period depends on which culture is used and at what temperature the process itself proceeds. Baker's yeast will need a little more than a week (8-10 days). With wine yeast, it is necessary to observe all the wine-making techniques to the end, namely, to install a water lock on the fermentation tank. In this case, the whole process will take about 3 weeks.
Jam mash
Still wondering how much moonshine will be obtained from 10 liters of mash from jam? Then it is worth considering an example of the use of jam. The popularity of this home product is hard to overestimate. And for a large number of moonshiners it is a quality raw material for a good drink. A good mash can come from practically everything: jam, jam, jam, and in any condition and quality. Just do not take jam on which there is mold!
Raspberry jam moonshine is best for ingestion. Braga based on gooseberries, red or black currants will give the drink an unrivaled aroma. When using strawberry, cherry (with stones) jam, you can feel the bitterness. No less tasty moonshine can be obtained from apple or pear jam.
If the raw materials have already fermented, then you can do without yeast. In addition, the content of fusel oil in the drink will be minimized. Among moonshiners, in addition to the question, how much moonshine is obtained from 10 liters of mash, there is debate about whether sugar is needed? When it is added, the strength of the final product increases, but its absence does not harm. At the rate of 2 kg of jam, 10 liters of water, a kilogram of granulated sugar (if added) and 35 grams of dried or pressed yeast are required.
Sugar mash
Moonshine, which is prepared according to the classic recipe using only sugar, yeast and excluding other components, has both its pros and cons. Among the shortcomings can be noted the presence of a sharp, and sometimes even unpleasant odor. Also, the resulting product has a specific taste, but it should be noted that we are still talking about alcohol with a certain degree of strength.
What is good? First of all, this is the low cost of the final product, since nothing more than sugar and yeast is needed. In addition, a lot of time for fermentation is not required, enough from 4 to 7 days. And how much moonshine will be obtained from 10 liters of sugar mash? Here it is worth noting good performance - 1 kg of sweet sand gives about a liter of drink at the outlet. And in order to remove an unpleasant odor and increase its taste, it is worthwhile to double distillation.
Amount of product received
Every moonshiner, especially a novice in this difficult matter, is interested in how much the final product will turn out from a certain amount of mash. Only the whole difficulty is that it is impossible to find the only correct answer, since everything depends on a number of different factors. For example, consider the main ones:
- The percentage of sugar. Not some kind of mash or sugar is taken into account, but their specific quantity.
- Readiness of raw materials. The better the bacteria feed on sugar, the more alcohol they give at the outlet. And therefore, do not rush to distillation - it’s better if the extra day or two is still standing. Obviously, she will not get worse from this.
- Alcohol mashine. How much moonshine will be obtained from 10 liters of mash? Sometimes, even if the raw materials are of good quality, only 50% of the total expected volume of the final product can be obtained at the output.
- The experience of the moonshiner Well, it should be clear here - only an experienced "specialist" will get the maximum quality product.
As mentioned above, from 1 kg of sugar can turn out about a liter of 40-degree vodka, subject to all the rules of distillation. Based on this, it is possible to determine how much moonshine can be obtained at the outlet when using 10 liters of raw materials. To do this, we will use the following ratio: 1 kg of sugar per 3-4 liters of water and 50 grams of yeast. As a result, 10 liters of mash will contain 3 kg of sugar and 150 grams of yeast. The result should be 3 liters of vodka (40%) or 2 liters of moonshine (65%).
But, as practice shows, in most cases the result is not what is expected. Even for experienced moonshiners, the amount of precious product is only 750 milligrams. And this of 10 liters of mash!
When determining how much moonshine will be obtained from 10 liters of mash, it is worth considering the main point - the so-called cut-off of “heads” and “tails” - these are the last 100-150 grams of moonshine. The “head” contains volatile essential oils, which have a very negative effect on the human body. In the "tail" part, the degree decreases, which indicates that the distillation must be completed. Therefore, at least another 200-300 grams of the drink is lost in the way of obtaining high-quality home products. In addition, it has already been proven that by using sugar, starch and grains, more moonshine is obtained than from fruits, berries and grapes.
Ways to increase exit from the mash
Is there any way to increase the output of moonshine? To do this, follow the simple rules. And above all, immediately prepare a quality wort. And it doesn’t matter how long it takes, it’s better to overexpose a little more and get high-quality raw materials for moonshine. It is also necessary to maintain optimal temperature conditions and ensure complete sealing of the fermentation tank.
When distilling, the correct instructions must be followed. It is also worth paying due attention to the “tails”, that is, adding to the subsequent wort.
The debunking of myths
In addition to the painful question, how much moonshine will be obtained from 10 liters of mash, many myths are common among beginners. For example, it is believed that more sugar leads to better results. This is a mistake, because you need to observe the correct proportions of sugar and water - 1: 3 or 1: 4. In addition, you should not refuse to use additional nutrients and microelements (root crops containing sugar, cereals or legumes, fruits).
A similar myth applies to yeast. And here, too, it can be harmed, since too much leads to a slowdown in fermentation. In this case, there is a clear lack of oxygen, without which this process is impossible.
Some beginners intend to increase the speed of the drive, but this is also not good. Greater heating is needed only in the initial stage, until the first drops of distillate appear. And therefore, as soon as condensation begins, the pace needs to be reduced, and during the selection of the “tails” it needs to be raised again.
Finally
Each time, taking into account many nuances, the preparation of the wort will be different, even if the same recipe is used. It is also possible that the quantity of the output product will also be different. No wonder home brewing is a whole art. And experience - the selection of the desired wort consistency, the establishment of a more accurate fermentation time and the maximum amount of drink at the outlet - as you know, comes with time.