Sugar brew is an unchanged base for the preparation of homemade moonshine and the final result depends entirely on its quality. There are many ways to get an alcohol base on sugar, which will be interesting to fans of brewing.
How to make a brag of sugar?
Home brews for moonshine from sugar, the best recipes of which have been tested many times by experienced home-brewers, is prepared in compliance with established rules.
- Water for brewing must be a spring, bottled or standing and filtered. Boil or distill the used liquid can not.
- Sugar before the addition of yeast and other ingredients must be completely dissolved or ideally inverted.
- Yeast is preliminarily diluted in portions of warm water and a liquid base is introduced with a temperature of at least 30 degrees.
- It is necessary to comply with the requirements for the temperature regime in the room, where the billet ripens. The optimum temperature for berg made from sugar is 24-30 degrees.
- On a container with a barge put on a glove with a punctured finger or install a hydraulic seal.
- The finished fermented breg is allowed to settle for 24 hours, and then drained from the precipitate and, if desired, clarified.
Inverting sugar for braga
The fermentation process occurs more qualitatively if the granulated sugar is pre-inverted. They will help to invert the sugar for brewing the proportion of ingredients and the fineness of the execution of the process outlined in this section. It is important to choose the right container, which should be at least one third more than the total volume of products.
Ingredients:
- granulated sugar - 3 kg;
- purified water - 1,5 l;
- citric acid - 9-12 g.
Preparation
- Heat the water to 80 degrees.
- Pour gradually sugar, stirring until all the crystals have dissolved.
- Bring the syrup to a boil, boil for 10 minutes.
- Reduce the heating power and add citric acid little by little.
- After stopping the release of foam, cover the container with a lid and cook the syrup for 1 hour at a temperature of at least 80 degrees.
Braga on inverted sugar - recipe
Braga from sugar inverted is an order of magnitude higher in quality than analogues from ordinary granulated sugar. It wanders faster, forming less harmful impurities in the process. In addition, when inverted, high temperature kills all harmful bacteria on the surface of sugar crystals, which can worsen ferment taste and, as a result, moonshine during fermentation.
Ingredients:
- granulated sugar - 5 kg;
- purified water - 2.5 and 20 liters;
- citric acid - 20 g;
- fresh yeast - 500 g.
Preparation
- Sugar is inverted into 2.5 liters of water, adding citric acid to the process.
- Cool the syrup to 35 degrees, intercalate the yeast, install a hydraulic seal on the container.
- Provide a room where the sugar brew will ferment, the temperature is 26-31 degrees.
Recipe for burgers from sugar and yeast
Sugar brew on alcoholic yeast will be ready for 4-7 days, having accumulated much less impurities than fermented with baker's yeast. In addition, it will be possible to avoid using this kind of additive foam. The output of ready-made moonshine, obtained after distillation of alcohol brew, will also increase.
Ingredients:
- granulated sugar - 5 kg;
- purified water - 20 liters;
- fresh yeast - 500 g.
Preparation
- Initially, if desired, in order to improve the quality of the brew, invert sugar, having boiled it in a portion of water with citric acid for at least an hour.
- Leave the syrup to cool to a temperature of 30-40 degrees, after which they dissolve it into portions of warm, purified water.
- Pour a little liquid, dissolve yeast in it, pour it into a common container.
- Pour the brew into the fermentation tanks and leave under the hydraulic seal until the fermentation process is over.
- The sugar alcohol brew that has been recovered is settled for 24 hours and drained from the sludge by means of a hose.
Sugar brew on dry yeast
The recipe for sugar buggy, presented below, involves the use to activate and ensure a quality fermentation process of dry yeast. Unlike a fresh pressed additive, this component requires preliminary activation in a small portion of the liquid, for which it is placed in a warm place with a temperature of at least 30 degrees.
Ingredients:
- granulated sugar - 5 kg;
- purified water - 20 liters;
- dry yeast, alcohol or bread -100 g.
Preparation
- Sugar, inverted or crystalline, is dissolved in a common container with warm water.
- Pour a portion of the liquid, dissolve in it dry yeast, leave for 30 minutes in the heat.
- Braga made of sugar and yeast for the moonshine is poured into fermentation tanks under the hydraulic seal.
Braga on wheat with yeast and sugar
Braga on wheat with sugar differs from classical with higher taste qualities and, as a consequence, it is preferable to get homemade moonshine. Grains should be no older than one year and for germination placed in heat, filled with water to cover: the water should not be too much or little.
Ingredients:
- granulated sugar - 6 kg;
- wheat 3.5 kg;
- purified water - 25 l;
- yeasts dry or fresh -100 or 500 g.
Preparation
- Pour the grains of water to cover and leave for 2-3 days in the heat, turning every 12 hours.
- Transfer the shoots to a light and cooler place and allow to germinate until 2-3 cm.
- Dissolve the sugar in warm water, add the yeast and wheat, install a hydraulic seal on the container, leave it until the fermentation is completed.
Braga on malt and sugar
More revered among amateur booners is the sugar malt breg, prepared without the addition of yeast. Preferably the malt to be used is further comminuted, which will accelerate the fermentation process and enhance the action of wild yeast fungi. In this case, it is more important than ever to ensure a constant temperature in the room of at least 26 degrees.
Ingredients:
- granulated sugar - 5 kg;
- malt - 2,5 kg;
- purified water - 20 liters.
Preparation
- Heat the water with sugar until the crystals dissolve, then cool down to 30 degrees.
- Stir the malt, leave the container for a day, without covering, to saturate the leaven with oxygen.
- Then the sugar bug with the addition of malt is covered with a towel or cloth and left for 5-12 days or until the end of the fermentation process.
Braga made of raisins and sugar
A quality natural alternative to yeast can be unwashed raisins. A prerequisite is the presence on the dried grapes of wild yeast fungi, which are preserved if the product is not subjected to chemical treatment. Before preparing the starter, the product is twisted in a meat grinder for maximum effect.
Ingredients:
- raisins - 4 kg;
- purified water - 20 liters;
- granulated sugar - 200 g.
Preparation
- Put raisins in a jar, pour 0.5 liters of warm water, add all the sugar, stir until the crystals dissolve, after 2 hours they are ground and left in the heat for 2-3 days or until foam and acid smell appear.
- Add the starter in a container with warm water and leave in a warm and dark place.
- Sugar brew with the addition of raisins wanders from 3 to 5 weeks.
Braga from jam and sugar
Another recipe for bergs for moonshine from sugar can be performed when it is necessary to find an application for an unclaimed or fermented jam. It is important to make sure that there is no mold on the surface of the billet or walls, which can degrade the taste of the ferment and the ready-brewed moonshine.
Ingredients:
- jam - 3 kg;
- purified water - 15 l;
- yeast - 150 g;
- granulated sugar - 1,5 kg.
Preparation
- Heat the water to 60 degrees, dissolve sugar and jam in it, cool down to 30 degrees.
- The yeast is stirred, the liquid base is poured into the fermentation tank, and the septum is installed.
- After the fermentation process is stopped, the sugar brew is filtered, sedimented and drained from the precipitate.
Braga on peas and sugar
Sugar brew with peas is prepared with a smaller portion of added yeast, the lack of which is supplemented by the fermentation of beans. The process is often accompanied by abundant foaming, so the container should be filled with braggon no more than two thirds. Peas preferably pre-soak for 4 hours, which will improve the fermentation.
Ingredients:
- peas chopped - 1 kg;
- water - 12 l;
- yeast - 100 g;
- granulated sugar - 2 kg.
Preparation
- Peas are poured for 4 hours with 2 liters of water, after which they are drained.
- Sugar is mixed with three liters of water, boiled for 5-7 minutes, cooled to 30 degrees.
- Combine in a fermentation container syrup, yeast, peas and remaining water.
- Installed on the vessel a septum, leave for 4-10 days.