How to replace enzymes for home brew. Cold saccharification and grain mash on enzymes

04.04.2020

Even beginners understand that to get alcohol at home you need carbohydrates. Perfectly - simple sugars: sucrose, glucose or fructose. In cereals, carbohydrates are present in sufficient quantities, but in the form of starch. Each starch molecule, in turn, consists of glucose fragments. When grain is taken as a raw material, before the preparation of the mash, the starch is saccharified in it: it is divided into glucose molecules, only then the fermentation process becomes possible. The saccharification of starch in cereals can be accomplished by germinating a portion of the grains to produce malt. During germination, enzymes are formed that break down starch into simple sugars.

The use of grain (malt) for the preparation of mash significantly ennobles the final drink. Grain moonshine is softer than regular sugar moonshine.

Malt can be substituted with the enzymes Amylosubtilin and Glucavamorin. The role of the first is to break down starch molecules into smaller fragments, and the second is responsible for processing these fragments into simple sugars.

The recipe for cold mash on enzymes is much simpler than the malt technology and is cheaper.

You need to prepare:

3 kg of any raw material (any cereals, starch, flour, etc.);
10 liters of water at room temperature;
12 g of Amilosubtilin and Glucavamorin;
75 g fresh yeast.

The fermentation vessel must be taken large, given the possible foaming. At least a third must remain empty.

Enzyme mash recipe

Mash preparation:

Bring the water to a boil, add flour (cereal) in small portions with constant stirring and turn off the heating.
When the mash cools down to 80 ° C, add enzyme A to it and stir thoroughly.
Leave to cool to 65 degrees.
At a mash temperature of 65 ° C, add enzyme D and stir thoroughly.
Cover the pan with a lid and leave for 3-4 hours to saccharify the starch.
Then pour the mash at room temperature into a fermentation container, add activated yeast, close the lid, install a water seal and remove the container in a warm, dark place.
The approximate fermentation time is 7-10 days.

Enzymes provoke a rapid onset of fermentation, literally in 1-2 hours bubbles will already be noticeable. The entire duration of fermentation depends on the selected raw material. It can range from 1 to 3 weeks. When using a homemade mash recipe with enzymes, it is important to track the readiness of the mash in time so that there is no souring. If a thin film appears on the mash, visible to the naked eye, it is urgent to start distillation. It is best to distill the mash twice.

It is advisable to clarify the mash before distillation. This can be done with bentonite or simply put it out in the cold for a day.

You can independently carry out saccharification with malt. This is the process of breaking down potatoes, cereals or flour and other raw materials that contain starch, under the action of natural enzymes. Sometimes artificial ingredients are used, which requires less effort. Which method of saccharification to choose is decided in each case individually.

What is the saccharification process for?

Cold or hot saccharification is required to make alcohol. Yeast alone is not enough. Sugar is important. It is found in cereals in the form of starch. It is a polysaccharide containing sucrose, fructose and glucose. Since only monosaccharides are needed to feed yeast, the starch chain must be broken down into molecules before laying. If this is not done, then fermentation will not work.

Braga on enzymes of natural origin is made in a hot way. And if you use synthetic enzymes, cold saccharification is used.

Selection of ingredients and proportions

For hot saccharification, take 4-5 liters of water per 1 kg of flour, cereals or other raw materials. The malt must be crushed and added at the rate of 150 g per 1 kg of raw material.

To perform cold saccharification, 4 liters of water are taken per 1 kg of raw materials. Enzymes are required in the amount of 5 g per 1 kg of raw material. Yeast will need 25 g of pressed type or 5 g dry per 1 kg of raw material, regardless of whether saccharification of flour, starch or any kind of cereal needs to be performed.

Some recipes involve adding other components to the mash:

antibiotics designed to prevent souring;
feeding yeast so that the fermentation process takes place faster;
acid, which stabilizes the acidity of the wort;
antifoam.

Cold processing

Cold enzyme saccharification is not done with malt. The natural ingredient is replaced with synthetic counterparts. Glucavamorin converts starch into sugar, while Amylosubtilin provides partial breakdown of molecules.

The technology is less expensive, lighter in comparison with malt brewing, and the effect is not much different. Enzymes with water are added to the raw materials at the time of the mash production. The starch is converted to sugar at about the same time as the fermentation process takes place.

Grain mash on enzymes - cold saccharification - is a solution for those who are just starting to make alcohol at home, who do not have special equipment.

Cold processing will not require high temperatures and pauses. At the same time, the mash is prepared easier and faster.

The disadvantages of technology include:

the need to purchase enzymes;
the importance of increasing the fermentation time to 10-20 days;
unnatural enzymes, due to which an aftertaste may remain after several distillations.

Cold processing takes place according to the following technology:

Flour, starch, pasta or cereals are added to the container for the fermentation process, water is poured at a temperature of 35 ° C, supplemented with enzymes and yeast is poured. To avoid increased foaming, the container is not filled to more than 70%.
The mixture is closed with a water seal and rearranged in the dark, to a place where the temperature is not higher than 28 ° C.
The fermentation process starts after 1 or 5 hours. In the first 2 days, fermentation is active, then the intensity is less. The process takes a week or 25 days.
It is worth making sure that a thin film does not appear on the surface of the mixture. This suggests that the souring process has begun. In this case, the mash is urgently distilled.
The finished brew is removed from the sediment and distilled.

Hot processing

Hot saccharification is a traditional method. The grain germinates in humid conditions, which starts the process of activating the necessary enzymes needed for starch processing. A grain that has sprouted to a suitable condition is called malt. It can be of 2 varieties: light and green.

Green malt is used for saccharification of raw materials when sprouts of 3 cm appear. This product is stored for no more than 3 days. If you dry the cereal that has sprouted, it will already be light malt. It is stored longer. Both malts are quite effective.

Disadvantages of technology:

a temperature is required at which there is a risk that the raw materials will burn;
it is important to maintain temperatures up to 72 ° C for several hours, which is not always easy to create at home;
saccharified wort can quickly turn sour.

Hot saccharification with malt is carried out according to the following technology:

Flour or cereals are poured with water up to 50 ° C. It is necessary to stir the raw materials to avoid lumps. For 1 kg of raw materials, take 5 liters of water. The dishes should be 75% full and no more than this volume.
The temperature is raised to 60 ° C and kept in this state for 15 minutes.
The mixture is brought to a boil and cooked for 1 or 2 hours, depending on the recipe. Cereals need to be cooked longer than flour. You should get a mushy mass of a homogeneous consistency.
The composition is cooled to 63 ° C, malt is added to the mixture and the stirring continues. 1 kg of raw material requires 150 g of chopped malt.
When the mixture reaches 65 ° C, it is covered with a lid and wrapped to provide warmth for 4 hours. For half of the indicated time, the mixture must be stirred every 30 minutes.
To prevent souring, reduce the temperature to 25 ° C. Then add 5 g of dry or 25 g of pressed yeast per 1 kg of raw materials. Then they put a water seal, send it to fermentation in a dark place for a period from 2 to 6 days.

If the required temperatures are not observed, saccharification will not work or it will be insufficient. Additional heating will not give the desired effect, since the enzymes will no longer be active.

The malt saccharification process is just a step towards making alcohol at home. When using natural ingredients and application hot working there is a risk of unnecessary trouble. But if you choose the right ingredients, observe the temperature regime and spend time distilling the alcoholic beverage, the result will be excellent.

Hello everyone!

Continuing the topic of grain distillates. Today I will talk about moonshine from cereals - making mash and its subsequent distillation. I will ferment according to the white scheme, saccharifice with enzymes using hot technology (GOS) without boiling. You can substitute malt for enzymes if you wish.

Last time I talked about. It will be a little more difficult with cereals, but it's worth it - the aroma and taste of the distillate from cereals is much brighter than flour.

And for the laziest, I want to remind you that there is a recipe cold saccharification where the whole process takes only 30 minutes.

And so, let's go!

Introduction

For those who have already dealt with grain moonshine, I will briefly tell you below what we will be doing today. For beginners, I suggest moving from simple to complex and first read a short article about flour HOS then oh GOS and only then come back here.

So, today we will work with cereals. Ossacharim it according to the hot scheme without boiling. We will not boil it down to simplify the process and save time. Let's ferment everything according to the white scheme, i.e. filter the wort from the grain. Then we will distill twice.

Ingredients

I give the proportions for 6 kg of cereals. This amount of mash will fill my 25 liter alembic almost completely. Let me remind you that in the fermentation tank it is necessary to leave sufficient space for foaming, or to use sophexil.

We need:

6 kg of cereals

Groats can be any (wheat, barley, corn, etc.). The finer the grind, the better. It is possible and necessary to mix different cultures in different proportions. In this recipe I have wheat grits.

Select the weighed portions of enzymes according to the instructions for them. For of this recipe Amylosubtilin I take 1.5 times more than usual.

This time I used dry enzymes, although I usually prefer to use liquid AmiloLux-A(instead of Amilosubtilin) and GlukoLux-A(instead of Glukovamarin). It will be ideal if you have a thermostable AmiloLux-ATS.

Protosubtilin and Cellolux are optional, but with them the alcohol yield will be greater.

Citric acid is needed to acidify water up to Ph 5.0-5.5. This is good for yeast and enzyme function. But in order to properly acidify the water, you need a Ph-meter. If you do not have it, then do not acidify the water at all.

I have already written about the defoamer many times. It is not necessary, but if you are already engaged in grain mash, then it is highly desirable to have one. Moreover, given its penny cost and very low consumption.

I have already written a lot about yeast in previous recipes, but I will repeat briefly.

I use either wine ( Zymasil or VITILEVURE MULTIFLOR), or whiskey SafSpirit Malt (M1).

Whiskey whiskeys give more yield and good organoleptic properties, but are expensive. Therefore, I stopped using them on flour mash. Crushed only.

Wine also give good result, but they are cheaper and the consumption is very insignificant, which brings their cost closer to ordinary bakery.

I use bakeries very rarely, when others are not at hand and only on flour mash, which is prepared under the NDRF.

By proportions:

Dry bakery (Saf-Levyur, etc.) - 10 g per 1 kg of raw materials.
Pressed - 50 grams per 1 kg of raw materials.
Wine Zymasil (Zimasil)- 1 g per 1 kg of raw materials.
Wine VITILEVURE MULTIFLOR- 1 gram per 1 kilogram of raw materials.
Whiskey SafSpirit Malt (M 1) - 5 g per 10 liters of wort, or 2 g per 1 kg of cereal.

If you store yeast in the refrigerator, remove it a couple of hours before making the wort. Let them lie down at room temperature... The same goes for enzymes.

Equipment

If the screwdriver is on a battery, do not forget to fully charge it. And a spare too - come in handy.

If there is no chiller for cooling, then prepare some plastic ice bottles in advance.

It is convenient to use a distillation cube as a container for mashing the wort. Unless there are heating elements embedded in it, which will not allow the mash to stir normally.

Wort preparation

Fermentation

Fermentation is very active. Usually in 3-4 days the mash is clarified.

On the first day, you need to monitor the temperature! Overheating is likely. Temperatures must not be allowed above 40 degrees.

If you did not add Sophexil, then you also need to monitor foaming.

Distillation

The draft is quite large. I distill on induction with the sediment, except of course the yeast layer at the very bottom. If the sediment is not taken, then large losses are obtained.

On induction, the wash with sediment does not burn. If the sediment is too thick, then I proceed as follows - when heating, I constantly stir the mash to a temperature of 65-70 degrees.

On gas, the likelihood of burn-in increases markedly. To minimize this probability, you need to take less sediment and stir the mash, as I described in the previous paragraph.

We choose the distillation method depending on your equipment and what kind of drink you want to get at the end.

On a simple moonshine still, a good result gives Gabriel's method.

With the classical method, the first distillation must be done without dividing and up to 98-99 ° C in a cube, or up to a strength of 10% in a stream.

The second distillation according to your taste preferences.

I am doing this:

The first distillation in a simple distiller without crushing up to 98-99 degrees cubed.
Second distillation:

I do not dilute raw alcohol. I take what it turned out, usually I have 40-45%.
I distill on a short, 5 disc column.
I select the heads by smell, as a rule, it turns out 5% of absolute alcohol (AC) in a cube.
When the temperature reaches 90 degrees in the cube, I begin to control the distillate by smell. At about 92 degrees in the cube, I finish sampling the body.

The SS output from 1 kg of raw material is approximately the following:

Wheat - 0.26 ... 0.29 L AC
Barley - 0.25 ... 0.28 l AC

Conclusion

Of course, there is a lot of trouble with cereals, but the result is a very aromatic and tasty grain distillate. And if you also insist on oak chips!

The label is not mine. I downloaded it from the Internet.

That's all for me.

Bye everyone,

Grain moonshine is similar to pure grain brewing. Not so much because of the similar cooking steps, but because of a related philosophy - to cook something worthwhile, you need to put a lot of effort into it. This philosophy scares off beginners who are not ready to invest a lot of effort, time and money from the start, as well as to associate their lives with often capricious malt. It is easier to work with sugar, despite the fact that it is more expensive, and the drink is devoid of any pleasant taste sensations from the raw materials. Enzymes in this case are a kind of intermediate link connecting these two dissimilar worlds.

In this article, we will understand what enzymes for saccharifying starch are, how to work with them, and also consider all the related aspects of making grain moonshine. Go!

Theory of saccharification by microbiological enzymes

Enzymes in home brewing are microbiological preparations containing catalysts for hydrolysis (splitting and dissolving in water) of various substances contained in starch-containing raw materials. There are four of them:

(AmiloLux, enzyme "A") - a complex bacterial enzyme preparation, consisting mainly of alpha-amylase, a catalyst for the hydrolysis of α-1,4-glycosidic starch bonds. It is used to liquefy the mash and prepare raw materials for further saccharification with other enzymes. Effective action range: +50 .. + 75 о С, pH 5.0-8.0.
(GlukaLux, enzyme "G") - a bacterial enzyme preparation, a catalyst for the hydrolysis of α-1,4- and α-1,6-glycosidic bonds of starch. It is used for the complete saccharification of partially degraded starch molecules (after the use of enzyme A). Effective action range: +30 .. + 60 о С, pH 3.0-6.5.
(enzyme "P") - a bacterial enzyme preparation, a catalyst for the hydrolysis of high molecular weight proteins. It is used to break down plant proteins into digestible peptides and amino acids that stimulate yeast growth and physiological activity. Effective action range: +30 .. + 60 о С, pH 4.5-10.0.
(enzyme "C") - a complex bacterial enzyme preparation, a catalyst for the hydrolysis of cellulose, xylans, glucans and other non-starch polysaccharides of grain. Used to facilitate access of amylolytic enzymes to starch and increase alcohol yield. Effective action range: +30 .. + 70 о С, pH 3.0-7.0.

It follows that only enzymes A and D are required for saccharification of grain... Enzyme A breaks down the starch molecule into smaller molecular compounds (soluble dextrins, some mono- and disaccharides). The enzyme G completes the work, which breaks down the starch chains "crushed" by the enzyme A to a monosaccharide, glucose, which is the final product of hydrolysis and the main food source for yeast.

The use of P and C enzymes slightly increases the alcohol yield, reduces the content of third-party impurities in the wash, facilitates the access of A and D enzymes to starch and has a beneficial effect on the performance of yeast. It has also been observed that the P enzyme reduces foaming and the density of the cereal head on the surface of the fermenter during fermentation. However, they are not required to be used.

Dosage of enzyme preparations

Each enzyme has a very important indicator - the activity of the drug in units per gram (or milliliter for liquid form). The latest generation of powder formulations comes with the following characteristics:

Amylosubtilin G3x - 1500 units / g
Glucavamorin G3x - 3000 units / g
Protosubtilin G3x - 120 units / g
Cellulox-A - 2000 units / g

There is also a recommended consumption rate of the drug from the manufacturer, which is expressed in active units of the enzyme per gram of the substance being processed (starch, protein, cellulose). For example, for enzyme A, it is 1-2 units. activity per 1 g of starch. To determine the exact dosage of drugs, there is a formula:

F = (P *R * 10) /A, where

F- the required amount of enzyme, g / kg
P- the percentage of substances contained in the raw material for processing,%
R- the recommended dosage of the drug, units. activity / g
A- drug activity, units / g

The table below shows the calculation of the dosage of drugs taking into account this formula per 1 kg different types raw materials with average characteristics:

				Enzyme consumption, g / kg
Raw materials	Starch	Protein	Cellulose	A-1500 units / g	G-3000 units / g	C-2000 units / g	P-120 units / g

Barley (shelled)
Corn

Triticale

Oats (shelled)
Potato



Activity:
Consumption rate unit:

The dosage situation is as follows: deviation from the consumption rate downward - the saccharification period increases, there is a risk of undersaccharification; deviation in the big direction - saccharification period decreases, drug overrun appears. Due to the influence of many variables, it is always recommended to slightly overestimate the dosage of drugs. In most cases, the amount of enzymes leads to an average value for all types of raw materials, a universal recipe appears:

Amylosubtilin G3x - 1-2 g / kg
Glucavamorin G3x - 2-3 g / kg
Protosubtilin G3x - 2-4 g / kg
Cellulox-A - 1 / kg

During storage, enzyme preparations lose activity, therefore, the dosage of enzymes whose shelf life is coming to an end should be increased by 15-25%.

What can be saccharified with enzyme preparations?

In theory, almost any food containing starch (there have been experiments with bread, pasta, etc.), but top scores, both in terms of organoleptic properties and the comfort of processing, show different grain crops. Wheat, rye, barley, corn, buckwheat, rice are excellent sources of starch, with a high alcohol yield and pleasant organoleptic properties of the feedstock. The degree of grinding affects the rate of saccharification - the finer it is, the more accessible the starch is for enzymes. But when working with flour, there are some difficulties associated with its dissolution in water, which, of course, must be taken into account when grinding raw materials.

The practice of cooking cereal mash on enzymes

There are two fundamentally different technologies for saccharification of starch with enzymes: hot and cold. Each of them has its own advantages and disadvantages, but the equipment and tools differ slightly:

- only for hot saccharification
- for weighing enzymes
- 30% more than the expected wort volume (for foam)
or a drill with a construction mixer
to determine the strength of the distillate

Regular fermentation is recommended. baker's yeast, at the rate of 20 g dry or 50 g pressed per 1 kg of raw materials. It makes sense to use with hot saccharification - they will provide a quick start of fermentation (minimizing the risks of contamination), extremely fast fermentation and pleasant organoleptic properties.

Hot saccharification (GOS)

The GOS technology is very similar to the classic saccharification with malt - the raw material is heated, enzymes are introduced, and certain temperature pauses are maintained. Hence the advantages: saccharification takes a minimum of time, the mash is ready for distillation in 3-4 days. There are also disadvantages: a lot of fiddling with temperature pauses, the risk of burning raw materials, the risk of infection at the saccharification stage, and significant labor costs. There are many GOS schemes. The following provides the most efficient use of enzymes and, as a result, a high yield of the product.

Ingredients for 1 kg of raw materials:

4-4.5 l of water
1-2 g enzyme A
2-3 g of enzyme G
2-4 g of enzyme P
1 g enzyme C
yeast - according to the instructions

Sterilize the equipment with any suitable one.
In a wort kettle, heat the water to +45 ° C, dissolve in it 50% of the previously prepared enzyme A, as well as, if used, enzymes P and C.
Add flour or grits with constant stirring. Turn on the boiler heating, without stopping stirring until the enzyme G is added, and bring the mash temperature to +60 .. + 70 o C. If flour is used, heating can be continued, and if cereals, it is advisable to keep the mash at this temperature for 30-60 minutes until it swells and liquefaction of raw materials and only then continue heating.
Heat the mash to +95 .. + 100 о С (for additional sterilization). Again, if cereals are used, it is advisable to keep the mash at this temperature for 30-60 minutes until the raw materials are completely boiled and, therefore, the entire volume of starch is released. There is no need for a temperature pause for flour.
Cool the mash to +65 .. + 70 ° C and add the rest of the enzyme A.
Cool the mash to +60 ° C, add the entire volume of the enzyme D and maintain a temperature pause for 20-30 minutes. It is not necessary to carry out an iodine test at this stage, since the enzymes will continue to work during the fermentation process. Just make sure the wort is sweet and ready to ferment.
Cool the wort quickly to +25 .. + 30 ° C (you can use it), pour it into the fermenter and add the prepared yeast.
Install a water seal on the fermenter and leave to ferment in a dark, warm place for up to 72 hours - grain mash ferments very actively, with abundant foaming.

Cold saccharification (COS)

The XOS technology has been practiced by domestic moonshiners for more than a decade and has found its army of fans due to the incredible simplicity that is inherent in it. Saccharification and fermentation in this case go in parallel, and the process itself proceeds at a temperature close to +30 o C. Hence the advantages: minimum labor costs, no heat treatment of raw materials, minimal risk of infection at the initial stages of fermentation (there is nothing to feed on for third-party microflora). It also has some drawbacks: the time for making mash significantly increases (from 1 to 4 weeks), if the technology is violated, there is a high risk of souring in the later stages of fermentation.

Ingredients for 1 kg of raw materials:

3.5-4 l of water
1-2 g enzyme A
2-3 g of enzyme G
2-4 g of enzyme P
1 g enzyme C
yeast - according to the instructions

Additionally:

acid up to pH 5-5.5 1
antibiotic 2
defoamer 3

1 - the efficiency of enzymes, as well as minimization of the risks of wort contamination, is achieved by slightly acidifying the mash to about a pH of 5-5.5. For this, citric, phosphoric, sulfuric or any other acid is used. There are no universal recommendations, you need to focus on measuring instruments.

2 - the risk of wort contamination with COS is very high, so most moonshiners use antibiotics. They will not end up in the finished product, they will remain in alembic so it is completely safe. Tested: Doxycycline - from 100 mg / 20 L of water, inactivated after 5 days; Amoxicillin - from 100 mg / 20 l of water, it works during the entire fermentation period. The amount of antibiotic, as well as the appropriateness of its use, depends on the overall sterility of the equipment and the environment.

3 - grain mash tend to foam strongly. The same 30% of the remaining space in the fermenter will save the wort from "running away", but this does not solve the whole problem. Together with the foam, croup floats to the surface, which, without regular mixing, is pushed out of the liquid and, as a result, is not saccharified (and later dries up and does not lend itself to mixing by tilting). The use of antifoam agents, such as and, for COS (and UGF as well) is always justified. Folk remedies(cookies, etc.) are powerless here.

Mash preparation technology:

Using a malt mill, grind the raw materials into flour or fine grits.
Sterilize equipment with any suitable disinfectant.
Dissolve enzyme preparations in powder form in a 10-fold amount of warm water.
Preparing the mash for saccharification and fermentation:
- For cereals and flour with a cold start: add to the sterile fermenter (observing the order) an antibiotic, a third of water at a temperature of + 35 ° C, an acid, an antifoam agent, enzymes, cereals or flour, a second third of water - stir vigorously - prepared yeast, the last third of water.
- For warm start flour: heat the water to +60 ° C and pour into the fermenter. Add acid, enzymes and mix vigorously. Place a mixer in the fermenter and add the entire amount of flour on top. Stir with a mixer from top to bottom until the flour is completely dissolved without lumps. Add antibiotic and antifoam while stirring. Wait for the natural cooling of the wort to +25 .. + 30 ° C and add yeast.
After adding the yeast, immediately install a water seal on the fermenter and leave to ferment in a dark place with a constant temperature of +25 .. + 35 ° C.
At the stage of vigorous fermentation, which lasts, on average, about a week, the wort must be stirred twice a day by tilting the fermenter, without breaking its tightness.
Post-fermentation with COS lasts from 1 to 3 weeks, depending on the raw material, the degree of its grinding and fermentation conditions. With a warm start on flour, fermentation can be completed within a week.
After clarification of the mash, it can be distilled. Occasionally, at the end of fermentation, the mash begins to turn sour - a film appears on the surface, characteristic of lactic acid fermentation. When it is found, the mash must be distilled immediately.

The practice of distilling cereal mash on enzymes

The best solution for distilling grain mash has always been and remains a moonshine still with a steam generator or. If they are present, problems with distillation should not arise. Otherwise, the mash should be prepared:

For flour: clarify the mash and remove from the sediment (decant). To clarify the mash, you can stand it for a couple of days in the cold (less than +10 ° C) or use a clarifier such as or. Bentonite is useless in this case, as it creates too much sediment layer.
For cereals: squeeze out, using or any other device, the maximum amount of liquid containing alcohol (and this is up to 10% of the total volume). Re-soaking with water and pressing the cereal will increase the alcohol yield, but, accordingly, the volume of the mash will also increase.

In the very distillation of mash on enzymes, there is nothing innovative. In practice, this process will not be different from the process or any other grain moonshine.

Key points:

The first distillation is as fast as possible without crushing, up to 5% alcohol in the stream.
Dilute crude alcohol (CC) to 20-30% and re-distill with separation into fractions.
Select the head fraction according to organoleptic properties or take the standard 8-10% of the absolute alcohol in the CC, the drinking fraction - up to 55-45% alcohol in the jet, the rest is the tail fraction.
Copper components moonshine still much .

Further actions depend on the raw materials used and your personal preferences: moonshine can be diluted to drinkable strength and after 2-3 weeks you can start tasting, or refine it or in an oak barrel. Good luck!

If you decide to cook grain moonshine, you need to choose a method of cooking mash.

Recipes wheat mash a lot, but only 3 technologies of saccharification of starch-containing raw materials are the cornerstone.

Hot saccharification with enzymes or GOS
Cold saccharification with enzymes or COS
Sugaring with malt

The purpose of using enzymes is to prepare raw materials for yeast fermentation. Yeast cannot process starch in its pure form.

To break it down, the bacterial enzyme preparation Glucavamorin (Glucoamylase) is used. It works in tandem with Amylosubtilin (alpha-amylase), which prepares raw materials for the action of glucoamylase.

This is the main group of enzymes, without which yeast will not consume starch. In addition to them, there are auxiliary enzymes such as Protosubtilin and Cellolux. They partially break down proteins and cellulose, increasing the alcohol yield.

In malt, enzymes are produced during the germination of the grain. For this, the grain is germinated until a 5-6mm sprout is formed. Then the sprouts and roots are dried and removed.

Dosage of various enzymes

The malt contains enough enzymes to saccharify itself and another 4-5 kg. unmalted grain. Thus, for saccharification 1 kg. any grain will require 200-250g. Malts.

The proportions of artificial enzymes depend on the shelf life and their activity, which is measured in units per gram.

You should be aware that enzymes are a catalyst for a process, not a consumable unit. If you add less enzymes than required, the saccharification process will be delayed, but it will still happen.