What The Grain To Sugar Ratio For Making Moonshine?

What is the ratio of sugar to yeast for moonshine?

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.

How much sugar do I need for 50 gallons of mash?

No Yeast Corn Mash Recipe – You will need:

• 50 pounds corn
• 25 pounds sugar
• 50 gallon barrel
• spring water or rain water

Pour the corn into a barrel and fill with water to 1-2 inches above the corn. Allow to sour in the sun for three days in hot weather. Then add the sugar, fill to the top with water, stir, cover, and wait ten days. At this point the wash should be ready for distillation. (Same procedure as previous recipe.)

What is the optimal amount of sugar for yeast?

Fermented and vegetables. A global perspective. Chapter 3. CHAPTER 3 YEAST FERMENTATIONS

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3.1 What are yeasts? A yeast is a unicellular fungus which reproduces asexually by budding or division, especially the genus Saccharomyces which is important in food fermentations (Walker, 1988). Yeasts and yeast-like fungi are widely distributed in nature.

• They are present in orchards and vineyards, in the air, the soil and the intestinal tract of animals.
• Like bacteria and moulds, they can have beneficial and non-beneficial effects in foods.
• Most yeasts are larger than most bacteria.
• The most well known examples of yeast fermentation are in the production of alcoholic drinks and the leavening of bread.

For their participation in these two processes, yeasts are of major importance in the food industry. Some yeasts are chromogenic and produce a variety of pigments, including green, yellow and black. Others are capable of synthesising essential B group vitamins.

Although there is a large diversity of yeasts and yeast-like fungi, (about 500 species), only a few are commonly associated with the production of fermented foods. They are all either ascomycetous yeasts or members of the genus Candida, Varieties of the Saccharomyces cervisiae genus are the most common yeasts in fermented foods and beverages based on fruit and vegetables.

All strains of this genus ferment glucose and many ferment other plant derived carbohydrates such as sucrose, maltose and raffinose. In the tropics, Saccharomyces pombe is the dominant yeast in the production of traditional fermented beverages, especially those derived from maize and millet (Adams and Moss, 1995).3.2 Conditions necessary for fermentation Most yeasts require an abundance of oxygen for growth, therefore by controlling the supply of oxygen, their growth can be checked.

In addition to oxygen, they require a basic substrate such as sugar. Some yeasts can ferment sugars to alcohol and carbon dioxide in the absence of air but require oxygen for growth. They produce ethyl alcohol and carbon dioxide from simple sugars such as glucose and fructose. C 6 H 12 O 6 Þ 2C 2 H 5 OH + 2CO 2 Glucose yeast ethyl alcohol + carbon dioxide In conditions of excess oxygen (and in the presence of acetobacter) the alcohol can be oxidised to form acetic acid.

This is undesirable if the end product is a fruit alcohol, but is a technique employed for the production of fruit vinegars (see later section on mixed fermentations). Yeasts are active in a very broad temperature range – from 0 to 50 ° C, with an optimum temperature range of 20 ° to 30 ° C.

The optimum pH for most micro-organisms is near the neutral point (pH 7.0). Moulds and yeasts are usually acid tolerant and are therefore associated with the spoilage of acidic foods. Yeasts can grow in a pH range of 4 to 4.5 and moulds can grow from pH 2 to 8.5, but favour an acid pH (Mountney and Gould, 1988).

In terms of water requirements, yeasts are intermediate between bacteria and moulds. Bacteria have the highest demands for water, while moulds have the least need. Normal yeasts require a minimum water activity of 0.85 or a relative humidity of 88%. Yeasts are fairly tolerant of high concentrations of sugar and grow well in solutions containing 40% sugar.

At concentrations higher than this, only a certain group of yeasts – the osmophilic type – can survive. There are only a few yeasts that can tolerate sugar concentrations of 65-70% and these grow very slowly in these conditions (Board, 1983). Some yeasts – for example the Debaromyces – can tolerate high salt concentrations.

Another group which can tolerate high salt concentrations and low water activity is Zygosaccharomyces rouxii, which is associated with fermentations in which salting is an integral part of the process.3.3 Production of fruit alcohol Alcohol and acids are two primary products of fermentation, both used to good effect in the preservation of foods.

1. Several alcohol-fermented foods are preceded by an acid fermentation and in the presence of oxygen and acetobacter, alcohol can be fermented to produce acetic acid.
2. Most food spoilage organisms cannot survive in either alcoholic or acidic environments.
3. Therefore, the production of both these end products can prevent a food from undergoing spoilage and extend its shelf life.

Primitive wines and beers have been produced, with the aid of yeasts, for thousands of years, although it was not until about four hundred years ago that micro-organisms associated with the fermentation were observed and identified. It was not until the 1850’s that Louis Pasteur demonstrated unequivocally the involvement of yeasts in the production of wines and beers (Fleet, 1998).

• Since then, the knowledge of yeasts and the conditions necessary for fermentation of wine and beer has increased to the point where pure culture fermentations are now used to ensure consistent product quality.
• Originally, alcoholic fermentations would have been spontaneous events that resulted from the activity of micro-organisms naturally present.

These non-scientific methods are still used today for the home preparation of many of the worlds traditional beers and wines. Alcoholic drinks fall into two broad categories: wines and beers. Wines are made from the juice of fruits and beers from cereal grains.

The principal carbohydrates in fruit juices are soluble sugars; the principal carbohydrate in grains is starch, an insoluble polysaccharide. The yeasts that bring about alcoholic fermentation can attack soluble sugars but do not produce starch-splitting enzymes. Wines can therefore be made by the direct fermentation of the raw material, while the production of beer requires the hydrolysis of starch to yield sugars fermentable by yeast, as a preliminary step (Stanier, Dourdoff and Adelberg, 1972).

Raw fruit juice is usually a strongly acidic solution, containing from 10 to 25 percent soluble sugars. Its acidity and high sugar concentration make it an unfavourable medium for the growth of bacteria but highly suitable for yeasts and moulds. Raw fruit juice naturally contains many yeasts, moulds, and bacteria, derived from the surface of the fruit.

Normally the yeast used in alcoholic fermentation is a strain of the species Saccharomyces cerevisiae (Adams, 1985). The fermentation may be allowed to proceed spontaneously, or can be “started” by inoculation with a must that has been previously successfully fermented by S. cerevisiae var. ellipsoideus.

Many modern wineries eliminate the original microbial population of the must by pasteurisation or by treatment with sulphur dioxide. The must is then inoculated with a starter culture derived from a pure culture of a suitable strain of wine yeast. This procedure eliminates many of the uncertainties and difficulties of older methods.

At the start of the fermentation, the must is aerated slightly to build up a large and vigorous yeast population; once fermentation sets in, the rapid production of carbon dioxide maintains anaerobic conditions, which prevent the growth of undesirable aerobic organisms, such as bacteria and moulds. The temperature of fermentation is usually from 25 to 30 o C, and the duration of the fermentation process may extend from a few days to two weeks.

As soon as the desired degree of sugar disappearance and alcohol production has been attained, the microbiological phase of wine making is over. Thereafter, the quality and stability of the wine depend very largely on preventing further microbial activity, both during the “aging” in wooden casks and after bottling (Stanier et al, 1972).

At all stages during its manufacture, fruit juice alcohol is subject to spoilage by undesirable microorganisms. Pasteur, whose descriptions of the organisms responsible and recommendations for overcoming them are still valid today, first scientifically explored the problem of the “diseases” of wines.

The most serious aerobic spoilage processes are brought about by film-forming yeasts and acetic acid bacteria, both of which grow at the expense of the alcohol, converting it to acetic acid or to carbon dioxide and water. The chief danger from these organisms arises when access of air is not carefully regulated during aging.

Much more serious are the diseases caused by fermentative bacteria, particularly rod-shaped lactic acid bacteria, which utilise any residual sugar and impart a mousy taste to the wine. Such wines are known as turned wines. Since oxygen is unnecessary for the growth of lactic acid bacteria, wine spoilage of this kind can occur even after bottling.

These risks of spoilage can be minimised by pasteurisation after bottling (Stanier et al, 1972).3.3.1 Grape wine Grape wine is perhaps the most common fruit juice alcohol. Because of the commercialisation of the product for industry, the process has received most research attention and is documented in detail.

1. The production of grape wine involves the following basic steps: crushing the grapes to extract the juice; alcoholic fermentation; maltolactic fermentation if desired; bulk storage and maturation of the wine in a cellar; clarification and packaging.
2. Although the process is fairly simple, quality control demands that the fermentation is carried out under controlled conditions to ensure a high quality product.

The distinctive flavour of grape wine originates from the grapes as raw material and subsequent processing operations. The grapes contribute trace elements of many volatile substances (mainly terpenes) which give the final product the distinctive fruity character.

• In addition, they contribute non-volatile compounds (tartaric and malic acids) which impact on flavour and tannins which give bitterness and astringency.
• The latter are more prominent in red wines as the tannin components are located in the grape skins.
• Although yeasts are the principal organisms involved, filamentous fungi, lactic acid bacteria, acetic acid bacteria and other bacterial groups all play a role in the production of alcoholic fruit products (Fleet, 1998).

Normal grapes harbour a diverse micro-flora, of which the principal yeasts ( Saccharomyces cerevisiae ) involved in desirable fermentation are in the minority. Lactic acid bacteria and acetic acid bacteria are also present. The proportions of each and total numbers present are dependent upon a number of external environmental factors including the temperature, humidity, stage of maturity, damage at harvest and application of fungicides.

It is essential to ensure proliferation of the desired species at the expense of the non-desired ones. This is achieved through ensuring fermentation conditions are such to encourage Saccharomyces species. The fermentation may be initiated using a starter culture of Saccharomyces cerevisiae – in which case the juice is inoculated with populations of yeast of 10 6 to 10 7 cfu/ml juice.

This approach produces a wine of generally expected taste and quality. If the fermentation is allowed to proceed naturally, utilising the yeasts present on the surface of the fruits, the end result is less controllable, but produces wines with a range of flavour characteristics.

1. It is likely that natural fermentations are practiced widely around the world, especially for home production of wine.
2. During alcoholic fermentation, yeasts are the prominent species.
3. The composition of fruit juice – its acid and sugar level and low pH favour the growth of yeasts and production of ethanol that restricts the growth of bacteria and fungi.

In natural fermentations, there is a progressive pattern of yeast growth. Several species of yeast, including Kloeckera, Hanseniaspora, Candida and Metschnikowia, are active for the first two to three days of fermentation. The build up of end products (ethanol) is toxic to these yeasts and they die off, leaving Saccharomyces cerevisiae to continue the fermentation to the end.S,

1. Cerevisiae can tolerate much higher levels of ethanol (up to 15% v/v or more) than the other species who only tolerate up to 5 or 8% alcohol (Fleet, 1998).
2. Because of its tolerance of alcohol, S.
3. Cerevisiae dominates wine fermentation and is the species that has been commercialised for starter cultures.

Traditionally, fermentation was carried out in large wooden barrels or concrete tanks. Modern wineries now use stainless steel tanks as these are more hygienic and provide better temperature control. White wines are fermented at 10 to 18º C for about seven to fourteen days.

1. The low temperature and slow fermentation favours the retention of volatile compounds.
2. Red wines are fermented at 20 to 30ºC for about seven days.
3. This higher temperature is necessary to extract the pigment from the grape skins (Fleet, 1998).3.3.2 Factors affecting wine fermentation.
4. There are several variables which can affect the fermentation process and final quality of wine.

Factors which are most important to control are:

the clarification and pre-treatment of juice chemical composition of the juice temperature of the fermentation the influences of other micro-organisms.

Clarification and pre-treatment of juice Excessive clarification removes many of the natural yeasts and flora. This is beneficial if a tightly controlled induced fermentation is desired, but less so if the fermentation is a natural one. Long periods of settling out however, encourage the growth of natural flora, which can contribute to the fermentation. Chemical composition of juice The main consituents of grape juice are glucose (75 to 150 g/l), fructose (75 to 150 g/l), tartaric acid (2 to 10 g/l), malic acid (1 to 8 g/l) and free amino acids (0.2 to 2.5 g/l). The main reaction is the fermentation of glucose and fructose to ethanol and carbon dioxide. However, the presence of nitrogenous and sulphurous products also contributes to the fermentation. The addition of sulphur dioxide to the juice delays the growth of yeast, but does not necessarily inhibit growth of the non-Saccharomyces strains. Fruits generally contain sufficient substrates – soluble sugars – for the yeast to ferment and convert into an acceptable concentration of alcohol. Sugar can be added to fruit juices with a low sugar content, to increase the amount of fermentable substrate. Temperature Temperature has an impact on the growth and activity of different strains of yeast. At temperatures of 10 to 15 ° C, the non-Saccharomyces species have an increased tolerance to alcohol and therefore have the potential to contribute to the fermentation. Influence of other micro-organisms Other micro-organisms have the potential to influence wine production at all stages of the process. Prior to harvest, yeasts grow on the surface of grapes. Fungicides are used in an attempt to control their growth, but these disturb the natural balance of flora, thus making it difficult to carry out a ‘natural’ fermentation. Overuse of fungicides can lead to the development of resistant strains of yeast which have the potential to produce toxins which destroy the desirable yeast species. These yeasts are known as ‘killer’ strains. Other microbes have further chances to influence the fermentation during the clarification process, after fermentation and during maturation and bottling when acetobacter species can oxidise the alcohol and produce acetic acid. About two to three weeks after the alcoholic fermentation is finished wines often undergo a malo-lactic fermentation. This occurs naturally and lasts for about four weeks. It is a lactic acid fermentation, initiated by lactic acid bacteria resident in the wine. Inoculating the fermented wine with cultures of Leuconostoc oenos can start the process if it is desired. The main reaction of these bacteria is the decarboxylation of L-malic acid to L-lactic acid, which decreases the acidity of the wine and increases its pH by about 0.3 to 0.5 units. Wines produced from grapes grown in colder climates tend to have a higher concentration of malic acid and a lower pH (3.0 to 3.5) and the taste benefits from this slight decrease in acidity. The benefits of this process are that it imparts a more mellow flavour to the wine. The growth of malo-lactic bacteria also contributes to the taste of the wine. Wines that have undergone a malo-lactic fermentation appear to be less susceptible to any further damage from other bacteria. This could be because L. oenos has used up all available substrate, or it may have secreted bacteriocins which prevent the growth of other species (Fleet, 1998). Although the malo-lactic fermentation seems to be a useful process, not all wines benefit from it. Wines produced from grapes in warmer climates tend to be less acidic (pH > 3.5) and a further reduction in acidity may have adverse effects on the quality of the wine. Decreasing the acidity also increases the pH to values which can allow spoilage organisms to multiply. It is difficult to prevent the malo-lactic fermentation from taking place naturally, especially later on after the wine has been bottled. In low acid wines, the acidity may be adjusted after this fermentation has taken place. The malo-lactic fermentation can be prevented by controlling several factors: the wine pH ( 14%) and levels of sulphur dioxide (>50 mg/l). The bacteriocin nisin can also be used to control the growth of malo-lactic bacteria. However the subtle blend of aromas and flavours that contribute to the final taste may be lost by such stringent control. The conversion of malic acid to lactic acid is one of the main reactions carried out by wine lactic acid bacteria. L oenos needs to be present in significant numbers (greater than 10 6 cfu/ml) for the reaction to take place at a suitable pace. The bacteria use residual pentose and hexose sugars in the wine as a substrate for growth. The main reaction is the deacidification (or decarboxylation) of malic acid. In addition to this, the by-products of the reaction impart flavours and aromas to the wine. During storage, wines are prone to non-desirable microbial changes. Yeasts, lactic acid bacteria, acetic acid bacteria and fungi can all spoil or taint wines after the fermentation process is completed. The changes that occur are increased acidification through the formation of acetic and other acids from alcohol; increased carbonation through a secondary fermentation of residual sugars and flavour changes through the metabolism of numerous compounds.

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Fermented and vegetables. A global perspective. Chapter 3.

What percentage is real moonshine?

Pot still – A pot still is a type of distillation apparatus or still used to distill flavored liquors such as whisky or cognac, but not rectified spirit because they are poor at separating congeners, Pot stills operate on a batch distillation basis (as opposed to a Coffey or column stills, which operate on a continuous basis).

What percent is most moonshine?

Is Moonshine 100 Percent Alcohol? – No, moonshine is not 100% alcohol. Generally, moonshine falls between 40% and 80% alcohol by volume, but the length of time and process used in distilling it will impact the content. It’s important to note that high alcohol content can have severely detrimental effects on the human body, so drinking 100% alcohol is very dangerous.

How much alcohol does 1 kg sugar make?

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.

How much sugar per gallon for moonshine?

How Much Sugar do you Put into One Gallon of Mash? – The amount of sugar used in moonshine mash will vary from recipe to recipe. This is because it also depends on the amount of natural sugars and starches present in your recipe. If you are making a, a one gallon recipe will use 5 cups of sugar and 13 cups of water.

How much sugar do you need for 5 gallons of moonshine?

For a 5 gallon mash: (201) –

5 gallons soft, filtered water. 7 lbs (3.2kg) cracked corn.6-8 pieces/kernel is the proper crack. If using bird feed, make sure it is perishable, or in other words is free of preservatives. 7 lbs (3.2kg) of granulated sugar. 1 tbsp yeast (distillers yeast if available.)

Is brown sugar good for moonshine?

What is the Difference Between Brown Sugar and White Sugar in Moonshine? – For many moonshiners, the type of sugar used in their shine comes down to two things: cost and taste. The cost difference between white sugar and brown sugar varies around the globe, often with one far more expensive than the other. Considering sugar is the main ingredient in sugar shine, the cost can often dictate the type of sugar used.

1. In addition to cost, taste and personal preference often also plays a large role.
2. Brown sugar can be less processed than white sugar as it is produced by removing a brown syrup called molasses.
3. However, it can also be produced by adding molasses to white sugar.
4. Some inaccurately believe that brown sugar is better for you than white.

In truth, the amount of health benefits of brown sugar over white is so minuscule this is not really true. One thing that you should pay attention to when using brown sugar in your moonshine is the color of the sugar. There is ‘light’ brown sugar, regular brown sugar, and ‘dark’ brown sugar.

What happens if you add too much sugar to yeast?

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.

Is more sugar better for yeast?

5. The more sugar in yeast dough, the more slowly it will rise. – Remember, sugar is hygroscopic. And in yeast dough, this means it can deprive yeast of the moisture it needs to grow. Ever waited impatiently for your sweet bread to rise? Blame the “arid” atmosphere; and change your yeast (see #6, below).

Does more sugar make yeast rise faster?

How sugar changes bread dough – Sugar can have a significant effect on the dough used in bread. It improves the texture and colour of any baked good, as well as extends freshness. But (arguably), the most prominent role of sugar is providing food to accelerate yeast activity.

How much sugar and yeast to make alcohol?

Making the wash –

Measuring ratio. First, let’s decide what amount of moonshine you want. At home, from 1 kilo of sugar, you’ll be able to make 1.1-1.2 liters of moonshine with 40% ABV. But for such measurements, I suggest increasing the amounts of all ingredients by 10-15% because due to various reasons (temperature, raw materials quality, and wrong distillation) real yield is always less than theoretical yield.

Per 1 kilo of sugar, you should add 4 liters of water (and another 0.5 liters if you perform inverting) and 100 grams of pressed yeast or 20 grams of dry yeast.

Inverting sugars. This seemingly complex term means simply preparing sugar syrup with citric acid. During fermentation yeast first break down sugars into monosaccharides—glucose and fructose, which are then “waiting” for better conditions (temperature and humidity).

Moonshine made from inverted sugars ferments faster and has a better taste. Although the inverting stage is considered optional as most recipes suggest simply dissolving sugar in warm water, I recommend cooking syrup. In order to invert sugars for wash you’ll need to do the following:

1. Warm 3 liters of water to 70-80°C in a large cooking pot.
2. Add sugar (6 kilos) and slowly stir the mixture until it becomes homogenous.
3. Bring the syrup to boiling, cook for 10 minutes, skimming off the foam.
4. Pour in the citric acid (25 gr) VERY SLOWLY (you’ll get a lot of foam), decrease the heat.
5. Close the cooking pot and cook for 60 minutes.

A cooked syrup

Preparing water. This stage is very important as it directly affects the taste of the final product. The water used for wash should pass the hygienic norms: it should be clear, tasteless, and scentless.

Before making sugar syrup I suggest settling tap water for 1-2 days. Doing this decreases water hardness and lets the sediment layer settle. After this decant the water through a thin tube. Warning! Don’t boil or distill the water for moonshine because this will cause deoxygenation. Oxygen is required for yeast and fermentation.

Mixing the ingredients. Pour the cooked syrup in a fermentation vessel, add cold water (24 liters). If you’re using unconverted sugars dissolve it in warm water and stir actively. In both cases, the optimal temperature of the mixture is 27-30°C.

Fill the vessel up to ¾ of its volume. Otherwise, during active fermentation, the wash might overflow and you’ll have to wipe the oddly smelling product off the floor.

Adding yeast. You can add distillers yeast directly into the vessel, but prior to that mash them with clean hands. The best option, however, would be to first dissolve yeast in a small amount of prepared must (water and sugar), close the cooking pot and then wait for the foam to form. Usually, it takes about 5-10 minutes.

On the contrary, before adding yeast to the must you should first activate them. Just follow the instructions on a label of the yeast package. Usually, it has to do with cooling boiled water to 32-36°C, pouring in a certain amount of yeast, closing the vessel, and covering it in thick fabric or placing it in a warm place with a stable temperature.

How much sugar and yeast does it take to make alcohol?

Making the wash –

Measuring ratio. First, let’s decide what amount of moonshine you want. At home, from 1 kilo of sugar, you’ll be able to make 1.1-1.2 liters of moonshine with 40% ABV. But for such measurements, I suggest increasing the amounts of all ingredients by 10-15% because due to various reasons (temperature, raw materials quality, and wrong distillation) real yield is always less than theoretical yield.

Per 1 kilo of sugar, you should add 4 liters of water (and another 0.5 liters if you perform inverting) and 100 grams of pressed yeast or 20 grams of dry yeast.

Inverting sugars. This seemingly complex term means simply preparing sugar syrup with citric acid. During fermentation yeast first break down sugars into monosaccharides—glucose and fructose, which are then “waiting” for better conditions (temperature and humidity).

Moonshine made from inverted sugars ferments faster and has a better taste. Although the inverting stage is considered optional as most recipes suggest simply dissolving sugar in warm water, I recommend cooking syrup. In order to invert sugars for wash you’ll need to do the following:

1. Warm 3 liters of water to 70-80°C in a large cooking pot.
2. Add sugar (6 kilos) and slowly stir the mixture until it becomes homogenous.
3. Bring the syrup to boiling, cook for 10 minutes, skimming off the foam.
4. Pour in the citric acid (25 gr) VERY SLOWLY (you’ll get a lot of foam), decrease the heat.
5. Close the cooking pot and cook for 60 minutes.

A cooked syrup

Preparing water. This stage is very important as it directly affects the taste of the final product. The water used for wash should pass the hygienic norms: it should be clear, tasteless, and scentless.

Before making sugar syrup I suggest settling tap water for 1-2 days. Doing this decreases water hardness and lets the sediment layer settle. After this decant the water through a thin tube. Warning! Don’t boil or distill the water for moonshine because this will cause deoxygenation. Oxygen is required for yeast and fermentation.

Mixing the ingredients. Pour the cooked syrup in a fermentation vessel, add cold water (24 liters). If you’re using unconverted sugars dissolve it in warm water and stir actively. In both cases, the optimal temperature of the mixture is 27-30°C.

Fill the vessel up to ¾ of its volume. Otherwise, during active fermentation, the wash might overflow and you’ll have to wipe the oddly smelling product off the floor.

Adding yeast. You can add distillers yeast directly into the vessel, but prior to that mash them with clean hands. The best option, however, would be to first dissolve yeast in a small amount of prepared must (water and sugar), close the cooking pot and then wait for the foam to form. Usually, it takes about 5-10 minutes.

On the contrary, before adding yeast to the must you should first activate them. Just follow the instructions on a label of the yeast package. Usually, it has to do with cooling boiled water to 32-36°C, pouring in a certain amount of yeast, closing the vessel, and covering it in thick fabric or placing it in a warm place with a stable temperature.

How much sugar do you need for 5 gallons of moonshine?

For a 5 gallon mash: (201) –

5 gallons soft, filtered water. 7 lbs (3.2kg) cracked corn.6-8 pieces/kernel is the proper crack. If using bird feed, make sure it is perishable, or in other words is free of preservatives. 7 lbs (3.2kg) of granulated sugar. 1 tbsp yeast (distillers yeast if available.)

How much yeast per gallon of 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.

Lemon juice can be a great and cheap alternative! You can always double-check the pH using pH papers. TEMPERATURE Temperature is another key to successful alcohol yield. At some point, the temperature the yeast is submitted can degrade the flavor of the final distillate. 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