Mash
To get important prerequisites around a good liquor from fruits:
1. Use never faulted, mouldy or unripe fruits.
2. Never cut up the cores or stones. They contain poisonous prussic acid.
3. Use only clean and washed fruits.
4. Use only sterile and hundred percent clean containers, agitators and accessories!
5. Controll always with a saccharimeter before and after the fermentation of the liquid.
6. Use only “Prestige turbo-yeast”or “Jumbo -yeast” for the fermentation.
These yeasts bring the largest alcohol yield!
7. Measures the pH.value before fermenting
A too small pH value leads to false fermentations and impairs the taste!
Production of a mash from fruits.
For the production and treating the position 1 to 7 (mash) is to be considered.
Prescription for 25 litres = 5 ½ Gallons!
Necessary quantity of fruit:
Juicy and soft fruits 5 to 8 kg,
hard fruits as, apples, pears etc. 8 to10 kg of fruits.
A) Wash the fruits in warm water.
B) Remove stalks, leafs, stones and cores.
C) Give the fruits in a fruit mill or a mixer and cut up the fruits by portion!
D) Give the cut up fruits to a clean container with contents of 30 litres.
E) Add 5 litres cooking water and agitate well. Now cause 3 kg to sugars and agitate approx. 3 minutes.
F) The maische is cooled down under 50°C = 122°F adds Pectolytic enzymes and agitates well.
G) After 1-2 hours the enzyme diminished the pektine.
Temperature from 40 to 50 °C is the best, keep and control!
H) Afterwards fill up with water cold up to18 litres and agitate well.
I) The best pH value is to be about 3 to 3.2 pH. If the pH value is too high, then add apple/lactic acid.
Follow the operating instruction of the product!
In case the temperature of the mash approx. 25°C = 77°F , then add a bag of yeast
and leave all 2 to 3 days fermentieren. Keep in mind 1 bag turbo yeast for 8 kg fruit!
J) After this time filter the mash and squeeze out the fruit pulp well and pour all liquid into
the fermenting container back.
K) At the same time resolve 4 kg of sugar into 4 litres hot water. If the liquid achieved 30°C = 86°F
(not more highly), then the sugar liquid pours into the fermenting container and fills up with
cold water up to 25 litres. Agitate well!
L) Cover the fermenting container with the clean cloth and let 7 to 10 days with 20°C = 68°F fermentieren. M) If the fermentation is terminated, then check this with a clean saccharimeter and note the result
of measurement.
N) If one is not safe itself whether all sugar fermented is, one fills approx.. 100 ml fermented liquid into
a clean bottle and a small piece causes to baker-yeast. Vibrate to itself the yeast solve.
Lock the bottle with cotton wool and leave all for 3-4 days at even
temperature of 20 to 22°C = 68 °F be . Vibrate daily the bottle 2 times!
O) After this time check again with the saccharimeter whether the result of measurement of position
N) Changed the result. If the result of measurement changed, then the liquid have to ferment again.
For this purpose one adds a package of turbo yeast of the liquid and agitates particularly well.
An even temperature from 20 to 22°C is to be kept, in addition daily 2 times agitates!
Check again afterwards with the saccharimeter.
P) If everything is fermentiert and if the sediment issued itself, then the liquid is taken off with a syphon .
Q) The mash is now finished for distilling.
Importantly: No sediment or fixed of materials may be distilled with, since these
materials in the pot burn and the taste and unpleasantly change smell!
R) Difference between mash and wash:
mash is made of fruits + water and the
wash is made of sugar and water only .
Which is needed to make a mash:
1. A balance for weighing the fruits.
2. A clean fermenting container from plastic or glass.
3. A clean and sterile stirring-ladle from plastic or wood.
4. Turbo yeast
5. a saccharimeter 0-26 % for measuring the sugar content, before and after the fermentation.
Tighten whether the mash fermented is!
6. pH meters or indikator-Papier for pH-value.
7. Pectolytic enzyme addition for the liquefaction of the mash and reduction of the pektine.
8. Ever a rough stitch and a fine stitch cloth strainer. Must be clean and sterile!
Cloths are needed for filtering the mash and for taking on the fermenting container.
As filters one can take also a fold-filters!
9. A thermometer for the temperature check.
10. Apple/lactic acid for acidifying the mash, if the pH is excessive value.
11. One uses basic materials around the pH value to increase = lime
12. One uses clearing = clarifying means, if the sediment do not set down itself and does
not clarify themselves. Same you use for the wine production!
Importantly: pH value outline
neutrally 7 pH -
sour = 0 to 6.5 -
basic = 7.5 to 14 pH
Wash with sugar only for 25 litres
A wash with sugar is the fastest and safest method.
This method is particularly suitable for the beginner and for hasty distillers.
The reason is situated in the fact that with the fermentation of sugar only small quantities
of by-products develop. The methodology is simple and one proceeds as follows.
Resolve 8 kg sugars into 8 litres hot water. US = 18 lbs sugars + 9 quart hot water.
If everything is completely resolved, everything pours into a fermenting container of 30 litres
and fills up up to 25 litres with cold water. Control the fermenting temperature!
It must always be under 25°C, over 27°C the yeast dies!
Mix well and add under constant agitating the Jumbo- yeast.
Within 10-14 days and an even fermentierungs temperature from 20 to 23°C = 68 to 73°F
one receives the highest alcohol content
One the best turbo yeasts are: Prestige turbo-yeast and jumbo -yeast.
Both fermenting up to 20% volume alcohol.
Importantly: Set never more than 25 litres in a container!
For the quite particularly hasty distillers there is now the new
prestige batches yeast and jumbo batch yeast.
These yeasts ferments in 2-3 days up to 14% volume at an even temperature
of 20 to 25°C = 68 to of 77°F.
A fermenting in a containers of 200 litres is possible.
For this however 8 bags yeast are needed.
Check with a Saccarimeter whether the wash is fermented. Is the wash fermented,
the sediment = yeast etc. issues itself. Now taken off the crystal-clear liquid with a Syphon.
Same one makes it also with the wine!
Only now the quite clear liquid can be distilled.
After distilling dilute the alcohol on 45% volume and remove with activated carbon
the remaining by-products.
The process is terminated pours into a bottle with 750 ml = 25 fl.oz. a
natural taste material = Essenz of 20 ml e.g. Whisky and fills up too ¾ with alcohol.
Vibrate = shake 10 times and fill up to 4/4.
Do not forget to shake again 5 times. Importantly: The longer one the bottle stores darkly at 20 °C = 68°F the better tastes the liquor!
According to experience can be called 4-6 weeks! Saccharimeter
With the saccharimeter the sugars % in a liquid are measured only ..
The most well-known types of Sacchartimetern are according to Brix % and Mas % at 20°C = 68°F.
In former times one also measured after Gew.% = % by weight, Plato or also after Balling .
For more information see measuring
Drinking Culture
Present bottle
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Drink - glass
For the large degustation of your first made liquor you must put this also to value.
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Label
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