Moonshine How Much Bread Yeast For A 10 Gallon Sugar Wash?

How much yeast do I need for a 10 gallon sugar wash?

How to Prepare Mash › › How to Prepare Mash AMOUNT Use this ratio – 2 to 4 grams of dried yeast for every gallon of mash. The foamy, rocky head of yeast called kraeusen, should form during the first four hours of fermentation. It could lag up to 24 hours which should be fine. You have to pitch in some more yeast if it takes longer than a day to form,

The ” 100 grams of dry yeast per 5 gallons ” rule only applies to a pure sugar mash where you aim to turn it into vodka or as a base spirit for liquors. with more than 4 grams of yeast per gallon will effect undesirable sulfur flavors that can be difficult to get rid of. However, take note that over pitching would be preferable than under pitching yeast.

Over pitching can get you some off flavors but they can be eliminated with a lot of exposure and secondary ferment. While, under pitching results to a long lag time that makes the mash at risk of contamination. NUTRIENTS During the fermentation, we want to keep the yeast happy so it can make the most out of our sugar.

1. So we keep them fed and provided with proper nutrition.
2. By saying that, nitrogen must be present! DAP (Diammonium phosphate) is usually used as yeast nutrient.
3. Ammonium salts or ammonia are also great sources of nitrogen.
4. A sugar wash typically needs 2 ml.
5. Of ammonia per liter of mash.
6. Also, do not supply the yeast with excessive nutrients, it won’t push them to work faster anyway.

It might even kill them. pH Your yeast requires a slightly acidic environment to survive and multiply, which also helps restrain bacterial contaminants. It is advisable to maintain the mash a pH of about 4.0-4.5 before fermentation. Citric or lactic acids will help you do that.

1. Lemon juice can be a great and cheap alternative! You can always double-check the pH using pH papers.
2. TEMPERATURE Temperature is another key to successful alcohol yield.
3. At some point, the temperature the yeast is submitted can degrade the flavor of the final distillate.
4. When using ale yeast to make, the temperature should be between 60 to 70 F.

Lower than this range will hold back the yeast from converting sugar which makes the mash at risk of infection. Higher temperature will effect stress reactions on the yeast that causes higher alcohol formation and ester. The result is an undesirable solvent-like flavor that can sting the taste of the final alcohol.

Using a water bed heating pad, wrap the fermenter around and attach the thermostat to the side of it. Wrap them all up with a blanket. Keep the mash vessel inside a hot water cupboard. Submerged the fermenter in a drum filled with warm water and then secure an immersion heater to keep the water warm.

Source: homedistiller.org Posted by Jason Stone on November 14, 2012

How much bread yeast for sugar wash?

Create a simple yeast starter for 5 gallons of mash –

1. Add 1/2 cup of 110 degree water to a sanitized jar.
2. Add 2 teaspoons of sugar to the water and mix thoroughly.
3. Add 2 packets of yeast (14 grams or 1 tablespoon if using bulk yeast).
4. Swirl the glass to mix in the yeast with the sugar water.
5. Let the glass sit for 20 minutes and it will double in size.
6. Once the starter has doubled in size add it to the mash and aerate.

To learn more about yeast and fermentation check out our article on ” Fermentation and Yeast “. Remember, it is illegal to distill alcohol at home for consumption. Do not do this. Emmet Leahy is the Chief Operating Officer and lead product developer at Clawhammer Supply, a small scale distillation and brewing equipment company. He loves the process of developing new equipment for making beer at home just as much as he does using it to brew his own beer.

Can you use bread yeast for sugar wash?

A Tip for using Bread-making yeast – If you choose to use bread-making yeast, you must remember to add nutrient packets as well and be mindful of the fermentation time which can take up to two weeks. You may also modify the formula to 4 kilograms of sugar to 25 liters of water if you want to apply this kind of yeast.

How much bread yeast for 6 gallons of mash?

Types of Yeast to Use in Moonshine – This type of yeast is usually packaged so that one packet is used for 5 gallons of mash. Unless otherwise written on the directions, use one package for 5 gallons of mash. If you are using distillers yeast it is important to first refer to the directions on the package.

What is a good yeast to sugar ratio?

Key Conditions for Optimum Fermentation › › Key Conditions for Optimum Fermentation As any wise man and Beatles fan will tell you, a good thing will happen if you let it be – may it be love, a tender rack of barbecued ribs or, in the case at hand, fermentation.

Enter yeasts, living microorganisms that readily grow in sugary solutions, produce enzymes (sucrose and zymase) that break up sugar or starch, and convert it into ethyl alcohol and carbon dioxide gas. ( Saccharomyces cerevisiae is the superstar species of yeasts, instrumental to baking, brewing, winemaking, and other such vital enterprises since ancient times.) The process of turning sugar into ethyl alcohol and carbon dioxide uses up almost 95% of the sugar, making these the chief products of fermentation.

The remaining 5% of sugar contributes to the simultaneous formation of several by-products: impurities such as glycerol, volatile acids, fusel oils, ethers, aldehydes, esters. These substances not only make for great band names, but also give character to ethyl alcohol with ever fascinating flavors and colors.

Temperature: high temperatures kill the yeast plants, low temperatures decreases their activity. The higher the temperature, the faster the rate of fermentation, but the lower the alcoholic yield. The optimum temperature is 78º F. Never exceed 90º F. Proportion: the optimum sugar to water ratio is 2 pounds to 1 gallon. Yeast and time: the usual proportion is 1 cup yeast to 5 gallons of water. At this ratio, in the right conditions, the yeast will produce enough ethyl alcohol to stop fermentation in 14 days. Yeast reproduces rapidly in sweet solutions, so less is better, but it will take a little longer for active fermentation to get going. Stand by your mash, and let experience guide you. Vinegar inhibition: when exposed to oxygen, the mash or wine will tend to promote the growth of another fungi that will manufacture vinegar. No oxygen, no vinegar. Settling time: when fermentation is complete, the mash or wine will be turbid and must settle. Settling will take several days or a week, even months in the case of wine. Chilling the fermented mash and/or filtering it will speed the process. Siphon or decant the clear solution and discard sediment. Try not to aerate the mash or wine unnecessarily, thereby risking the formation of vinegar.

After fermentation, the mash will be no more than 16% and usually not less than 3% ethyl alcohol by volume. It’s a dilute alcohol solution, so now’s the time to crank up your whiskey still and distill in high spirits. Posted by Jason Stone on April 20, 2015

What is the best yeast to sugar ratio?

The Ratio: 5:3, Flour to Water – The ratio for bread is 5:3, flour to water, plus yeast plus salt and sometimes plus sugar. The ratio made my head spin for a while because I’m not math inclined, but, when working with the 1 teaspoon of yeast per pound, or 16 ounces, of flour, it was a lot easier.

I don’t like working with decimals or fractions or, really, anything that doesn’t have nice round numbers, so I decided 15 ounces of flour was close enough to 16 ounces. I could easily divide 15 into 5 equal groups of 3 and then multiply that 3 by the 3 in the ratio to get 9 ounces of water. Then it’s just an addition of a teaspoon of yeast, about 0.3 ounces of salt, and sugar (if you’re proofing the yeast, otherwise it’s not necessary unless you’re going for a bread with some sweetness).

No matter what amount you choose, the rules hold. The ratio is 5:3. If you’re similarly befuddled by math, just tack on an invisible 1, select an amount for that 1, multiple that amount by 3 and then 5, and you should get the amount of flour and water you need.

What is the best yeast for high ABV sugar wash?

A high-quality wash is imperative in distilling a superior spirit. Of course, there are many things that can make or break a wash, but today we’re going to look at the magic little organism that is distillers yeast. Yeasts are a single-celled microorganism that are a member of the fungi kingdom.

• Yeast multiplies vigorously in the presence of oxygen and “eats” the sugars present in your wash or mash (with some help from enzymes), converting it into ethanol, carbon dioxide, and flavour aroma compounds during the fermentation process.
• Through this process, distillers yeast influences and creates flavour (key when home distilling using a pot still ) and alcohol content.

Choosing the right distillers yeast for your wash may seem like a difficult task, or perhaps it seems unnecessary, but not all yeasts are made equal. Although the yeast used for different types of fermentation mostly belong to the same species ( Saccharomyces cerevisiae) there are thousands of different strains, each designed to produce different results.

Are you distilling a neutral spirit in a reflux condenser or rum, whiskey, vodka, or gin in a pot still? What type of sugar are you using? i.e. Glucose Syrup/Dextrose/Molasses/Starch converted grains etc. What temperature conditions are you fermenting in?

If you are distilling a neutral spirit using a reflux condenser, then you will achieve the best results using our Turbo Yeast range, Turbo yeast is a mixture of dried yeast (Saccharomyces cerevisiae), enzymes, and nutrients optimised to produce quality neutral spirits when used with sugar.

• The yeast strain we use is a temperature tolerant, versatile strain that is able to withstand stress factors such as temperature and high ethanol, whilst achieving an exceptional ethanol yield (when used in the correct conditions).
• This means that even those who are new to distilling can achieve excellent results right from their very first distillation.

There are 5 yeasts in the Turbo Yeast range that cater to a variety of needs, be it speed, high temperature, purity, or increased yield. See here for further information on temperature ranges and yield. Classic 6 : Specifically formulated to ferment 6 kg (13.2 lb) of sugar across a wide range of temperatures, Classic 6 produces an exceptionally clean tasting spirit. Pure : Produces the highest quality alcohol. This yeast can produce exceptionally clean and high quality spirit when fermented in cooler conditions. Fast : The quickest Turbo Yeast on the planet, Fast ferments out 6kg (13.2lb) of sugar in less than 24 hours, producing very good distillate quality.

1. Heat : Specially designed for use in hot conditions, Heat is the best yeast to use when the air temperature is above 33°C (91.4°F).
2. It delivers excellent quality alcohol in hot conditions.
3. Heat is also the only yeast we recommend for “stacking” – up to 200 L can be fermented using 8 sachets.
4. If you are planning on making whiskey, rum, vodka or gin using a pot still, then the Distiller’s Range will provide you with optimum results.

These yeasts enable you to design recipes with more freedom and creativity compared to pre-blended ingredients. See the Distiller’s Range booklet for recipes and further information. There are four yeasts in the range: Whiskey : Specifically designed to allow for some congener development during fermentation. Rum : Optimises the fermentation’s congener profile and brings forward the smooth and full-flavoured molasses characteristics you’d expect in your rum. Great for well-rounded white or darker aged rums. Vodka : A clean fermentation profile designed to work with any sugar base when combined with the proper yeast nutrient.

You’ll find the vodka produced with this yeast to be exceptionally authentic in character. Gin : Specially selected for gin, this strain allows for the perfect canvas to showcase your botanical profile. The crisp, clean finish provided with this yeast give the characteristics of a top shelf gin. Choosing the right yeast always depends on the type of wash you’ll be using to produce your spirit.

Some strains work best with sugar or fruit, while others are best suited to grain based washes. It’s always important to decide what your desired outcome is before choosing the wash composition and yeast strain accordingly. The best yeast for your spirit is the one that is best suited for the particular type of spirit you’re aiming for.

What happens if you add too much yeast to a sugar wash?

Because yeast will consume sugar to produce alcohol, more yeast means a faster fermentation. This added activity will generate its own heat which may cause early death for the yeast if the temperature of the mash gets too high too fast.

What is the ratio of yeast to water and sugar?

What Do You Need to Proof? – It is very simple to proof yeast, and the process only requires a few ingredients. You will need a packet of yeast plus 1/4 cup warm water and 1 teaspoon sugar. A bowl or 1-cup liquid measuring cup can be used to mix them together.

How much mash do I need for a 10 gallon still?

Topic: what do you think is a reasonable upper grain bill for a 10 gal mash tun? (Read 5289 times) – I have a new 10 gallon SS Brewtech insulated mash tun (thanks to my wife for christmas), and since i have some neighbors and in-laws that like my beer I am thinking about expanding my batch size up from my current 5 gallon., I typically fly sparge, sometimes batch, but I feel like I get better results on a slow fly sparge so thats what i plan for. And also I will of course need to split the batch to two fermentors so I assume having a little extra headspace (4 gallons instead of 5) in the fermentor is not a problem assuming the co2 will push the air out anyway. Thank you! Tom Logged I have a new 10 gallon SS Brewtech insulated mash tun (thanks to my wife for christmas), and since i have some neighbors and in-laws that like my beer I am thinking about expanding my batch size up from my current 5 gallon. Any ideas on what a reasonable upper limit would be for my mash tun? I thought perhaps I could try an 8 gallon recipe and see how it goes. I typically fly sparge, sometimes batch, but I feel like I get better results on a slow fly sparge so thats what i plan for. And also I will of course need to split the batch to two fermentors so I assume having a little extra headspace (4 gallons instead of 5) in the fermentor is not a problem assuming the co2 will push the air out anyway.

Thank you! Tom As an upper limit for water to grain ratio you could use 3 qts/lb and at that value you could mash-in 12 lbs. of grain into a 10 gallon mash tun. As a lower limit for water to grain ratio you could use 1.25 qts/lb and at that value you could mash-in 25 lbs of grain into a 10 gallon mash tun.

Anywhere in between those 2 limits seems workable. Logged You should be able to mash 24 lbs. of grain with a water to grain ratio if 1.25:1 with a little space left over. The “Can I Mash It” Calculator here is a great tool: https://www.rackers.org/calcs.shtml Logged Beer is my bucket list, Bob357 Fallon, NV Thanks for the input ( and the calc link !). Will I also increase the chances of a “Stuck sparge” with the higher grain bill? I have never experienced one wth my 5 gallon batches and I am not sure how difficult it is to fix. Logged The thicker your mash, the slower it will drain, but not necessarily make it any more likely to get stuck. At least in the ranges provided by BigMonk Logged Frank L. Fermenting: Nothing (ugh!) Conditioning: Nothing (UGH!) In keg: Nothing (Double UGH!) In the works: House IPA, Dark Mild, Ballantine Ale clone(still trying to work this one into the schedule) Thanks for the input ( and the calc link !). Logged Life begins at 60.1.060, that is! www.dennybrew.com The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. – Alewyfe “The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts.” – Bertrand Russell Thanks guys! I will play around with recipe scaling in Brewsmith and see what kind of grain bills I get for different volumes and beer types. Logged You should be able to mash 24 lbs. of grain with a water to grain ratio if 1.25:1 with a little space left over. The “Can I Mash It” Calculator here is a great tool: https://www.rackers.org/calcs.shtml Great resource for quick checks. Logged Thanks guys! I will play around with recipe scaling in Brewsmith and see what kind of grain bills I get for different volumes and beer types. It is quite a hobby. one year ago I brewed my first batch from an extract starter kit. and now I find myself thinking about a 20 gallon kettle for larger batches.

I would need at least a 15 gal to do an 8 gallon batch I think, so it prob makes sense to spend a little more and get the 20 gal. getting a fresh 16-18″ of snow here today so I won’t be brewing for a little while. Tom, just another note, since you are using Beersmith, there is a section on the mash page that tells you your mash volume and will highlight it in red if the mash tun listed in your equipment is not big enough to handle the given mash parameters.

The other calculator is also accurate, but if you are already in beersmith, it will save you a step Logged Frank L. Fermenting: Nothing (ugh!) Conditioning: Nothing (UGH!) In keg: Nothing (Double UGH!) In the works: House IPA, Dark Mild, Ballantine Ale clone(still trying to work this one into the schedule) Thank you Frank! I was just messing around with Brewsmith and scaling a chinook IPA to 8.5 gallons.

I will check out the mash tool as well. so many options. *** using the brewsmith tool it looks like I may not have the mash tun space for an 8.5 gallon batch using a fly sparge (slightly over the 10 gal mark.) but batch sparge would work. I think I need to learn some more before going to the larger batch.

« Last Edit: January 04, 2018, 02:36:39 pm by tominboston » Logged The thicker your mash, the slower it will drain, but not necessarily make it any more likely to get stuck. At least in the ranges provided by BigMonk Thanks for the input ( and the calc link !). Will I also increase the chances of a “Stuck sparge” with the higher grain bill? I have never experienced one wth my 5 gallon batches and I am not sure how difficult it is to fix. Logged As a lower limit for water to grain ratio you could use 1.25 qts/lb and at that value you could mash-in 25 lbs of grain into a 10 gallon mash tun. If it’s a true 10 gallon capacity, then yeah, 25 lbs will be the max at a ratio of 1.25 qts/lb. The mash will go right up to the rim, so stir carefully. Happy mashing! Logged I mash in kettle and transfer to 10 gal. lauter tun, zero-dead space. I use 1.25-1.3qt/lb and 10lb gives just over 5gal in in lauter tun. So youd think the 10gal limit would be <20lb. But it might not scale in a linear fashion, absorption is tricky. Hopefully the calculators have good input on this. Logged Rob Stein Akron, Ohio I'd rather have questions I can't answer than answers I can't question. I mash in kettle and transfer to 10 gal. lauter tun, zero-dead space. I use 1.25-1.3qt/lb and 10lb gives just over 5gal in in lauter tun. So youd think the 10gal limit would be <20lb. But it might not scale in a linear fashion, absorption is tricky. Hopefully the calculators have good input on this. I think the question was more about capacity rather than extract yield. I agree that for a more detailed assessment of the gravity produced you'd have to account for absorption, but for a capacity calculation you just want to know the strike volume and grain displacement volume. Logged If I was at home I could tell you exactly - I got a 13g batch at 1.082 og after boil with around 30lbs (I think 32) of grain in my 10g home depot drink cooler. it was batch sparged and I don't believe I got quite to 1.25 q/lb ratio due to literally being at the brim. Logged

How long can sugar wash sit before distilling?

It depends on what type of wash you have but as a general rule of thumb, it is best to distil within 2-3 days after fermentation is complete. The wash will keep for up to a month so long as the fermenter is airtight. The period can be extended if the wash is racked off into a clean airtight container.

How much yeast do I put in a 5 gallon batch?

For ales and 5 gallon batches, use approximately 5.5 grams of dry yeast for every.025 SG points. So for 1.050 use 11 grams. For 1.075 use 16.5 grams.

How much yeast do I need for a 5 gallon wash?

Re: How much bakers yeast?? – Post by skow69 » Wed Apr 02, 2014 8:04 pm I cook the corn, mash, ferment, and distill in my potstill boiler. Makes cleanup easier. It’s not possible with most rigs because the grains burn or scortch in the boiler and ruin the batch.

How much yeast should I use per gallon?

Adding Wine Yeast to Your Juice – Typical usage rate for yeast is 1 gm / gallon of juice, but being a little short or a little long is not a problem, as yeast reproduces to reach a number at which fermentation takes place. Being slightly long on usage amount simply gets the fermentation count up that much faster.

Can you give yeast too much sugar?

Here are some helpful solutions for the common causes:

Liquid temperature too hot or too cold SOLUTION If liquid temperature is too hot (above 135°F) it can kill the yeast. If it is too cold (below 105°F), the yeast will not become activated. The liquid should feel as warm as bath water, not hot, on your hand. To insure the temperature is not too hot or too cold, use an instant-read or candy thermometer to check the temperature. Inactive yeast

SOLUTION Check the expiration date on the yeast package. Outdated yeast should not be used. Storing yeast improperly can also shorten its shelf life. To test yeast, “proof” it: Dissolve the yeast in 1/4 cup warm water along with 1/2 teaspoon sugar. Allow the mixture to stand 5 minutes. If the liquid “swells” – gets foamy and expands – the yeast is alive. If dough does not rise because of inactive yeast, dissolve another good package or cake of yeast in 1/4 cup water and 1/2 teaspoon sugar. Add this mixture slowly to the dough, kneading it in well. Return dough to greased bowl; cover, set it in a warm place and the dough should rise.

Poor gluten development

SOLUTION It is possible the dough was not kneaded long enough. It takes time for gluten to develop fully. Bread dough should be kneaded 4 to 10 minutes. When you have kneaded the dough enough, it will be smooth and elastic, and tacky rather than sticky. A good test is to press the heel of your hand firmly and deeply into the dough; hold it there 10 seconds. If your hand comes away clean, you have kneaded the dough enough. In the South, all-purpose flour is milled from soft winter wheat which is lower in gluten; it therefore will not produce the best yeast breads. For best results, use bread flour or a national brand of all-purpose flour. Whole wheat, cake, self-rising and non-wheat flours such as rye, oat, barley, rice and soy have too little gluten. Yeast breads need flour with higher levels of gluten to produce a good bread structure and to rise properly. For best results, combine these flours with bread flour or a national brand of all-purpose flour. A good rule of thumb is to use two parts bread or all-purpose flour to one part other flour. You can also increase the amount of yeast used in the recipe, but this may give the baked bread a slightly sour, “yeasty” flavor. Learn more about flour.

Dough was too cold for yeast to grow SOLUTION The best temperature for bread dough to rise is 80°F to 85°F. If your kitchen is cool, place the bowl containing the dough on the top rack of an unheated oven and place a pan filled with hot water on the rack beneath it.

Excess sugar inhibits gluten development; very sweet yeast dough rises slowly SOLUTION While sugar and other sweeteners provide “food” for yeast, too much sugar can damage yeast, drawing liquid from the yeast and hampering its growth. Too much sugar also slows down gluten development. Add extra yeast to the recipe or find a similar recipe with less sugar.

Sweet yeast doughs will take longer to rise. Ratio of dry ingredients to liquid was too high

SOLUTION Too much flour makes dough too stiff to rise properly. Be careful measuring flour. When flour is “scooped” into the measuring cup directly from the container, it compresses or becomes packed. This means you will be adding more flour than called for in the recipe. Spoon flour from the container into the measuring cup and use a metal spatula or the flat side of a knife to level the flour even with the top of the cup. Add as little flour as possible when kneading the dough. Learn more about flour.

Fat added at the wrong time slows rising time SOLUTION While fat added to yeast dough helps produce a loaf that has a moister crumb and keeps fresher longer, fat added to flour before the liquid called for in the recipe will coat the protein in the flour and prevent the gluten from forming. However, if small amounts of fat (a little vegetable oil or melted butter) are added after mixing the dough and just before kneading, fats increase the gas-holding ability of yeast dough and the volume of the bread will increase. Learn more about Fats in Baking.

How much sugar does 1 gram of yeast need?

Figure 1 indicates that the minimum amount of sugar required to fully activate the yeast in a water brew is approximately 0.2 grams per gram of yeast. For optimum results however, sugar levels higher than the minimum should be used.

How much alcohol is produced by 1kg sugar?

Alcohol yield is about 55% of the weight of the sugar. Remember the following: 1000 g of sugar yields 550 g of ethanol in 2.3 litre of water. which corresponds to 16–17% of alcohol.

Does more sugar in yeast mean faster fermentation?

How the Amount of Sugar can Affect Activity of Yeast Yeast feeds on sugar so by adding a tablespoon or two provides yeast a readily available food. This increases yeast’s activity and speeds up fermentation as well. However, adding a large amount of sugar to your dough will affect yeast’s metabolism.

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Is brown or white sugar better for yeast?

Yeast is fed by sugar, which will help it multiply and activate. It speeds up the process. Note that this sweetener does NOT have to be granulated white sugar. If your recipe calls for it, you can use brown sugar, molasses, honey, or maple syrup.

Is brown sugar the best for yeast?

The brown sugar is the sweetest and has the most glucose in it, according to the ingredients, and because of that, more food is provided for the yeast, which causes the dough to rise more. Breadmakers could use brown sugar for their bread, since the dough rises more.

How much yeast do I need for 10 gallons of beer?

Ale or lager? – Much like people, yeast becomes sluggish when it’s cold. And since lager ferments at a much lower temperature than ale, you need more yeast to get the job done. A good rule of thumb is to pitch about twice as much yeast for a lager as for an ale:

For ale, you need about 0.007 fresh liquid yeast vials or packs per gallon per gravity point. For lager, you need about 0.015 fresh liquid yeast vials or packs per gallon per gravity point.

How much yeast do I need for 10 gallons of wine?

24 ºBrix or below, 1 gram of wine yeast/gallon of must is recommended.25 ºBrix or above, 1.25 grams of wine yeast/gallon of must is recommended.

How much yeast do I use per gallon?

Adding Wine Yeast to Your Juice – Typical usage rate for yeast is 1 gm / gallon of juice, but being a little short or a little long is not a problem, as yeast reproduces to reach a number at which fermentation takes place. Being slightly long on usage amount simply gets the fermentation count up that much faster.

What is the ratio of yeast to water and sugar?

What Do You Need to Proof? – It is very simple to proof yeast, and the process only requires a few ingredients. You will need a packet of yeast plus 1/4 cup warm water and 1 teaspoon sugar. A bowl or 1-cup liquid measuring cup can be used to mix them together.