Home brew in Russia was put from time immemorial. Not very long ago it was nearly the most national alcoholic drink consumed in lack of moonshine. For production of the last it was possible to get real criminal term, in any case - for production, even for detection in the house of not used moonshine still the initiation of proceedings was almost guaranteed. Other business – home brew. It too, certainly, wasn't welcomed, but nevertheless treated it more tolerantly. As raw materials for home brew grain, especially its surplus which lay winter could serve. Put home brew and simpler, having used sugar and yeast. In certain cases to the course there was a jam.
It is required to you
- - Jam;
- - baker's compressed yeast;
- - spring, well or bottled water;
- - sugar;
- - container for home brew;
- - container for a mash;
- - spoons.
Instruction
1. Prepare necessary ingredients. Variations there can be a set, for traditional drink their three: water, yeast and jam. Contrary to common opinion, neither its quality, nor fruits or berries from which it is welded the term which stayed in the storeroom or a cellar doesn't affect taste of home brew. Only one is important for taste: amount of sugar which was used at its cooking. What you won't tell about technology. Braga from fruits of a different type and berries demands various approach, otherwise process of a sbrazhivaniye (home brew received the name from it) can go not as it is necessary to you.
2. Selecting water, too approach business responsibly. If in it there are impurity – not to receive quality drink from such water. But also the boiled or distilled water not always as necessary affects fermentation. An optimal variant – spring, well or, as a last resort, bottled. Usually bottled water is extracted from deep wells, it undergoes natural multistage cleaning and it is considered even it is better spring. Another thing is that often such water is mineralized, the content of any chemicals in it can be increased that, in turn, can affect also home brew.
3. Give preference to baker's compressed yeast. Dry, perfectly proved in pastries, most likely, won't be suitable for your purposes. On average, the fortress of the drink made on baker's yeast fluctuates at the level of 10-12 percent. You want more strong – use a distillery yeast. They aren't sold in usual retail shops, but in the conditions of the developed Internet and the undoubted interest of more or less wide audience in a subject of house production of alcoholic beverages, to find a distillery yeast shouldn't make work. If there is desire to receive the home brew from the begun to ferment jam made in due form try to gain wine yeast. They it is better other are combined with a basis of your future drink – berries and fruit from which this jam was cooked. And still it is simpler to buy baker's yeast. They should be taken in number of hundred grams on each liter of sweet jam and four liters of water.
4. Find a container and utensils for home brew. All needs to be washed carefully with hot water, whenever possible – even to drench with boiled water (certainly if material provides influence of such high temperatures). Then not less carefully to dry. Ideally – to start the process only next day, having given the chance to so-called "air seasoning" to bring ware into accord with a necessary state. The container for home brew has to be made of the materials which aren't exposed to corrosion. As for volume – pick up such which is 30-40 percent more than drink volume. First, fruit and berries from jam at fermentation will inevitably rise "cap", secondly, yeast, expanding, emit carbon dioxide that too promotes a raising of the upper bound of drink. Important point: using a plastic container (especially it belongs to barrels), make sure that they are supplied with marking "it is intended for foodstuff". Otherwise for advantage of business pick up other capacity.
5. Make fast home brew. The jam cooked from sweet fruits, for example, of apples, pears, blackcurrant, etc. will be suitable for these purposes. Warm up water to 35 degrees, cast a little and dissolve yeast. Mix with other water, put jam. Exact proportions don't exist, but it is desirable that sugar-in-water concentration was as it is possible above. If jam low-sweet, for more strong home brew sugar it is better to add in addition. Put a container with drink at the battery, it is the simplest option, it is important to overturn only each 4-5 hours it that yeast grew more evenly. Temperature in capacity has to be at the level of 25-30 degrees. Both increase, and decrease not in the best way will affect ready home brew. More difficult, but right option provide uniform heating – to primotat an adhesive tape the aquarian heater. It is especially good if it has a possibility of adjustment of temperature (sometimes they can heat only to certain degrees, not the fact that it will suit you). Pull a rubber glove on the container with drink - it is some kind of indicator, so you will control end formation of gas. Or use a water lock. In 3-4 days, home brew can already be filtered and overtaken carefully (as - use option as is if you like such peculiar flavor).
6. Try to make drink through a preliminary zavarivaniye of yeast. It is slow home brew, it demands a little bigger patience because 2-3 days at you will only ripen barmy preparation. For it take all jam from cans. Add an amount of water, equal on weight, and the portion of yeast provided for the total amount of home brew. If in jam fermentative processes already began – the nature for you executed a part of work. If isn't present – a task of start of these processes just and faces you at this stage. Shift mix in capacity (it can be the enameled pan, a plastic container, a glass jar, at least twice exceeding preparation volume). It is very important to maintain couple of days identical temperature at the level of 30-32 degrees. The brazhny mash will begin to bubble, hiss and exude the characteristic begun to ferment smell soon. At the same time this process isn't infinite. Just to the expiration of second day it will decline. It is a high time to pour in capacity for home brew (large bottle, a cylinder, a barrel) in this mix and to add everything, the water intended for future drink. He has to wander about 5-6 days then he is technically ready. But fans of clean quality home-made drinks are also recommended to overtake slow home brew.