Perfect for making drinks!
FATHER OF RUSSIAN VODKA
Since time immemorial, the Russian people have been experts in home-made alcoholic beverages. This tradition exists now.
Yeast is one of the most important components for making strong drinks. During it's growth, yeast processes sugar into alcohol, so this product is a fermentation catalyst.
The quality of the yeast SAMOGON™ has gained trusts of a huge number of consumers who makes beverages at home.
Method of use:
1 pack of the yeast is designed for 15-20 liters (3,96-5,28 US Gal) of water and 5-6 kg (11,02-13,22 lb) of sugar.
Dissolve sugar in warm water. Dry yeast should be diluted in a separate bowl, pour them with water 25-30 ° C (77-86 ° F) and adding 2-3 tablespoons of sugar. After about an hour, pour the yeast into the water. Fermentation should occur at a temperature of 23-28 ° C (73-82 ° F).
After that, the resulting mash should be drained from the yeast sediment and distilled on a moonshine still. To give moonshine a certain flavor, you can add fruits or ingredients to the mash, depending on taste preferences.
It is extremely important to maintain a certain fermentation temperature (not higher than 28 ° C (82 ° F) and not lower than 22° C (73° F)). High temperatures can kill the yeast and you have to start the whole process from the beginning. At low temperature, the moonshine yeast will remain “alive”, but will not “work”.
Water quality is very important! Chlorinated tap and boiled water will not work at all (chlorinated water contains chlorine, and boiled water does not have the oxygen that yeast needs). It is best to use clean well-water or good bottled water.
It is very good when the process goes in a place darkened or sheltered from direct sunlight.
It is advisable to mix the mash daily.
After opening the package, the yeast should be used within 24 hours, unused yeast must be tightly closed and stored in a refrigerator.
Shorter fermentation time (4-5 days).
No foam (no antifoam required).
Greater viability (baker's yeast ceases to function at an alcohol concentration of 13-14% vol.).
The minimum content of harmful impurities (for long periods of fermentation - baker's yeast ferment for 7-9 days - the concentration of harmful impurities increases, the quality of the mash decreases accordingly).
Allows you to get mash with a strength of up to 18% vol. In contradistinction to ordinary yeast (baked, pressed), you can get better alcohol. The sealed packaging provides convenient storage and product stability.
Expiration date: 24 months.