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Yeast is a component that you need to remember when preparing homemade alcohol. Without it, it would be difficult to enjoy the noble aroma of wine or the bitter taste of vodka. It's time to get to know all the secrets of the fascinating world of yeast.

 

"Eureka!" We know what Archimedes shouted when he found evidence of the hydrostatic law. Once upon a time, such a joy was probably accompanied by an alchemist who, after seven mountains and behind seven forests, noticed the fantastic properties of yeast. Thanks to them you can, for example, bake bread. But adults know that there is one more thing in their opinion, a more important application - alcohol production. It is thanks to yeast fermentation that the alcohol acquires power. How to choose the right product?

 

Basic types of yeast

 

It is hard to believe that such small-celled mushrooms can do so much. Alcoholic fermentation is a chemical reaction in which carbohydrates break down into ethanol, carbon dioxide and other, smaller amounts of substances. The production of the best alcohols is made using noble yeast, which has been specially prepared for the production of high-percentage drinks.

 

Adjusting alcohol should contain simple sugars and disaccharacters. It is these elements that absorb yeast and thanks to them they can work eagerly. There are several basic groups of yeasts that have a slightly different effect. Depending on the assumption adopted at the beginning, you can use yeast for sugar, fruit or cereal and potato mash settings.

 

 

 

What yeast I should use?

 

If you intend to prepare strong alcohol, which will not be classic vodka, choose yeast for fruit settings. It is ideal for the production of grappa, cognac or flavored vodkas. The aftertaste of fruit remains intense, although this type of yeast works slowly. This is not surprising - after all, everything that is good must have time to mature. The distillate may also acquire floral chic, and the yeast itself contains a lot of vitamins and minerals. It is influenced by the presence of pectoenzymes, which increase the clarity of the wort.

 

The most often used kind of this wonderful ingredient are sugar yeast, which are great for beer and wine production. They work very quickly and effectively. They can process large amounts of sugar, which is why they are also called strong yeast. Individual varieties can contribute to an increase in alcohol content up to 18%. The whole process, however, must last several weeks. Impatient winemakers and brewers can take advantage of the special offer and add so-called "Turbo Yeast" with accelerated action. Sometimes the taste loses and the final product will be slightly contaminated.

 

 

The last group of yeasts worth presenting is the kind intended for the production of vodka. This time, yeast does not break down sugars, but starch. The speed of precipitation is not important, because quality is what matters most. A distinctive feature of cereal and potato mash is a delicate aftertaste. They are also used in the production of homemade whiskey or rum. Sometimes you can find packaging in which there is an additional portion of glucoamylase.

 

It is worth mentioning that apart from traditional yeasts, there are also special types that are a great complement. These include, for example, yeast nutrient, which increases the likelihood of successful fermentation. If, however, the process is not successful, you can reach for the special yeast for reboot.

 

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