Sugar and yeast mash
Description
The recipe won't take much time. The moonshine produced from sugar and yeast mash is one of the most popular homemade strong alcoholic beverages, as it has a cleaner taste compared to that made from potatoes, beets, and other sugar- or starch-containing products, which distort the flavor of the resulting drink and yield less alcohol. You can optionally flavor the mash with dried dill, currant leaves, citrus zest, grape pomace, or other ingredients to your liking. Serve chilled.
Instructions
- 1
Step 1
1. Dissolve compressed yeast in 5-6 liters of warm (28-30 degrees), non-boiled water. The yeast must be fresh, not dried out or frozen.
- 2
Step 2
2. Next, prepare the sugar syrup. To do this, add sugar to warm water and stir until it is completely dissolved.
- 3
Step 3
3. Mix the yeast solution with the sugar syrup in a suitable fermentation container. Bring the water volume up to 30 liters. The temperature of the resulting wort should be within 28-32 degrees.
- 4
Step 4
4. Place a water lock on the container and leave it to ferment in a dark place. The temperature of the room where the must will ferment is very important. It should be within 18-25 degrees. The mash should ferment for 6-7 days. Stir it 1-2 times a day to prevent the components from settling to the bottom and to ensure uniform reaction.
- 5
Step 5
5. To determine if the mash is ready, taste it. It should not be sweet, and fermentation should have stopped (gas will no longer be released from the airlock). After the allotted time, the wort will become lighter in color, and sediment will appear at the bottom. The sugar and yeast mash is ready!