http___www.kuchniaiwino.eu_hr_2017_01_14_ka_C5_A1a-inokulacija-kriti_C4_8Dni-trenutak-proizvodnje-alkohola__1.xml
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Mash inoculation - a critical moment in alcohol production Vaccinating or, more professionally speaking, mash inoculation, seems a trivial process, but it has some serious pitfalls - one mistake is enough, so that the entire batch of potentially tasty alcohol goes to waste. The simplest variant In the simplest variant, only three ingredients will be needed: yeast mother (about that, how is it prepared, the manufacturer informs on the yeast packaging, it is worth mentioning right away that the distillery yeast does not require the preparation of mother yeast or is not hydrated), water and sugar. When it comes to home-made alcoholic beverages, it is often necessary to first answer a basic question: whether the water for the setting needs to be boiled. And here comes a serious problem, because there is no right answer to this question. On the one hand, the water should be boiled well, because thanks to this, bacteria and the spores of many of them die, the fungal spores or their living cells that are naturally present in the environment are also killed, so the whole setup will be safer. However, there is also the other side of the coin: the solubility of oxygen in water decreases with increasing temperature, so at a hundred degrees it is practically gone. Admittedly, fermentation itself is an anaerobic process, but hundreds of oxygen processes take place simultaneously in the vat, so set it on boiled water, it will have to be artificially ventilated, which is sometimes technically difficult to do. To achieve a biocidal effect without boiling water, you can add potassium metabisulphite to the setting. There are also problems with sugar. First, basic thing, this place. Each kilogram of sugar will increase the setting volume by approx 0,6 liters. This is actually not a problem, you just have to remember about it. The second thing related to sugar is its solubility. Of course, sugar dissolves easily in the amounts used to produce alcohol, but recently most of the sugar on sale is second-class sugar, which means, that there is also a large amount of dirt in the package. These, in turn, can adversely affect the taste of the alcohol, but they can also become a breeding ground or habitat for bacteria, which should not be in the setting. The same will happen with undissolved sugar crystals, so take care, so that they do not appear. In practice, settings are often prepared not from water and sugar, but from water and syrup, of course, this requires a few additional calculations - all the time you should take into account the capacity of the vat and the final strength of the alcohol obtained. Something to add This should be the goal, to keep your settings as simple as possible. So if you want to add some further substances, then you may usually consider adding their stock solution or sugar replacement syrup. It's just about that, that the chances are less this way, that you will waste all settings in case of a mistake - for the same purpose, yeast mother is added as the last ingredient - its preparation requires a lot of time and attention, because, before adding it, you should check several times, that everything is fine. Otherwise, a lot of hard work could be wasted. Math complications Keep in mind when designing the setting, that a large amount of sugar will translate into an increased amount of alcohol, but on the other hand, high sugar concentrations inhibit the work of yeast. So if you want a strong drink, you have to reckon with the need to add sugar in batches, so as not to exceed the allowance 200-300 grams per liter setting. When to add sugar? This is the hardest thing - if the yeast uses up all of it and doesn't get another serving, they will die (even turbo yeast). If the second dose exceeds yeast tolerance, they will lose their fermentation power and the whole process will be desynchronized, so you will lose control of it. Of course, it's all just a matter of experience and trying different solutions, therefore you will not receive any ready-made recipe from me. Found on google via phrases: - cold finger distiller how many times to distill - Hungarian plums distillation - the water for the mash must be boiled?
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Inokulacija kaše - kritičan trenutak u proizvodnji alkohola Cijepljenje odn, profesionalnije govoreći, inokulacija kaše, čini se trivijalnim procesom, ali ima prilično ozbiljnih zamki - dovoljna je jedna pogreška, da cijela serija potencijalno ukusnog alkohola završi u otpadnoj vodi. Najjednostavnija varijanta U najjednostavnijoj varijanti bit će potrebna samo tri sastojka: kvasac majka (o tome, kako se priprema, proizvođač navodi na pakiranju kvasca, od razu warto wspomnieć że gorzelniane drożdże gorzelnicze nie wymagają przygotowywania matki drożdżowej ani nie są uwadniane), vode i šećera. W domowym wyrobie alkoholi często trzeba najpierw odpowiedzieć sobie na podstawowe pytanie: treba li vodu za postavljanje prokuhati. I ovdje dolazi do ozbiljnog problema, jer ne postoji pravi odgovor na ovo pitanje. S jedne strane, vodu treba dobro prokuhati, jer zahvaljujući tome bakterije i spore mnogih od njih umiru, ubijaju se i spore gljivica ili njihove žive stanice koje su prirodno prisutne u okolišu, tako će cijela postavka biti sigurnija. Međutim, postoji i druga strana medalje: topljivost kisika u vodi opada s porastom temperature, pa ga na sto stupnjeva praktički nema. Doduše, sama fermentacija je anaerobni proces, ali stotine kisikovih procesa odvijaju se istovremeno u kadi, pa ga stavite na prokuhanu vodu, morat će se umjetno zračiti, što je ponekad tehnički teško izvesti. Za postizanje biocidnog učinka bez kipuće vode, možete dodati kalij metabisulfit u postavku. Problemi su i sa šećerom. Prvi, osnovna stvar, ovo mjesto. Svaki kilogram šećera povećat će volumen za cca 0,6 litara. To zapravo nije problem, samo se moraš toga sjetiti. Druga stvar vezana za šećer je njegova topljivost. Naravno, šećer se lako otapa u količinama koje se koriste za proizvodnju alkohola, ali u posljednje vrijeme većina šećera u prodaji je šećer druge klase, što znači, da pakiranje sadrži i veliku količinu prljavštine. da pakiranje sadrži i veliku količinu prljavštine, da pakiranje sadrži i veliku količinu prljavštine, da pakiranje sadrži i veliku količinu prljavštine. da pakiranje sadrži i veliku količinu prljavštine, da pakiranje sadrži i veliku količinu prljavštine, da pakiranje sadrži i veliku količinu prljavštine. da pakiranje sadrži i veliku količinu prljavštine, da pakiranje sadrži i veliku količinu prljavštine, naravno, to zahtijeva nekoliko dodatnih izračuna - cijelo vrijeme treba voditi računa o kapacitetu posude i konačnoj jačini dobivenog alkohola. Nešto za dodati Ovo bi trebao biti cilj, kako bi vaše postavke bile što jednostavnije. Dakle, ako želite dodati još neke tvari, tada možete obično razmisliti o dodavanju njihove temeljne otopine ili sirupa za zamjenu šećera. Radi se samo o tome, da su ovako manje šanse, da ćete u slučaju pogreške potrošiti sve postavke - u istu svrhu se kao zadnji sastojak dodaje kvasac - njegova priprema zahtijeva puno vremena i pažnje, to je razlog zašto, prije nego što ga dodate, trebali biste provjeriti nekoliko puta, da je sve u redu. U suprotnom bi se puno teškog rada moglo izgubiti. Matematičke komplikacije Imajte na umu pri dizajniranju postavke, da će se velika količina šećera prevesti u povećanu količinu alkohola, ali u drugu ruku, visoka razina šećera inhibira rad kvasca. Dakle, ako želite jako piće, morate računati s potrebom dodavanja šećera u serijama, kako ne bi prekoračili dodatak 200-300 grama po litri podešavanja. Kada dodati šećer? Ovo je najteže – ako kvasac potroši sve i ne dobije još jednu šaržu, umrijet će (nawet gorzelniane drożdże turbo). Ako druga doza premašuje toleranciju kvasca, izgubit će svoju fermentacijsku moć i cijeli će proces biti desinhroniziran, pa ćeš izgubiti kontrolu nad njim. Naravno, sve je samo pitanje iskustva i isprobavanja različitih rješenja, stoga od mene nećete dobiti nikakav gotov recept. Nalazi se na Googleu putem fraza: - hladna prstna destilator koliko puta destilirati - destilacija mađarskih šljiva - voda za kašu mora se prokuhati?