Inverting sugar for braga: technology

The process of making moonshine to some people seems quite simple and does not cause them difficulties. However, real professionals in this industry do not think so. The fact is that before you get a quality and, most importantly, a safe drink, all components must undergo a whole series of chemical reactions and different processes on which the final result depends. That's why professionals often practice inverting sugar for a bra, than amateurs ignore, and eventually win in quality, getting an excellent drink than the handicrafts can not boast.

Why is inverting necessary?

This process consists in obtaining instead of one molecule of sucrose the molecules of fructose and glucose. Usually inverting sugar for brew is made because the yeast is not able to process the sugar in its pure form. First they split into simpler substances, spending a certain amount of time. Only after that they process them for carbon dioxide and alcohol needed for further work. However, at the same time, a lot of by-products are released, which adversely affect the quality of the drink.

Advantages of this process

• Some home-brewers invert sugar for braga, to shorten the time of preparation of the drink. Using the same technology, but using this technique, will allow you to get moonshine a few days earlier. In some cases, it is very profitable.
• When using this process, sugar is exposed to high temperatures. As a result, all bacteria are destroyed on its surface, which significantly reduces the risk of bragging.
• This cooking technology greatly improves the taste of the product. This is especially important when using fruits or components containing starch.
• If a classic brewing apparatus is used for distillation, then the product will have a higher quality at the outlet. However, when using distillation columns, this advantage will not be significant.
• It is believed that the smell of moonshine when distilled will not be so nasty. In principle, the difference is small, although it is fair to say that the finished product will get a pleasant aroma, especially when using fruits.

disadvantages

• Time is spent on the additional process. However, if we take into account that such a technology of preparation and so saves a lot of time, then this drawback can be considered insignificant.
• The yield of the final product when using such a sugar will be several percent lower. At the same time, it is worthwhile to understand that it is possible to attribute the loss to the part that reduces the quality.
• Furfural is released. This substance causes irritation of the mucous membrane and skin. True, it should be understood that even in the usual jam furfural is much more than in the so prepared beverage.

Cooking process

We all did the usual sugar syrup. How to cook it, they know almost all housewives. However, this process has minor differences and implies compliance with certain security measures.

The choice of dishes

Inverted sugar is made in deep dishes. The fact is that when adding the final component, a process of copious seepage occurs. As a result, the liquid increases in volume and can even spill out. That's why it is recommended to take the dishes, in which after dilution of water and sugar will be a third of the free space.

Ingredients

We need to make sugar syrup. How to prepare it, everyone knows, but in this case the proportions will be slightly different. Therefore it is very important to follow the recipe. You need to buy:

• Sugar - 3 kg;
• Water - 1.5 l;
• Citric acid - 12 g.

Cooking

• Standard inverted sugar, the recipe for which involves the use of citric acid, requires high temperatures. Therefore, first you need to heat the water to 80 degrees.
• To introduce sugar into the liquid must be very slowly, so that it can dissolve. Stirring is constantly carried out.
• Only after the sugar has dissolved, the liquid is brought to a boil. At the same time, white foam will form on the surface, which must be removed. Cooking composition should be about ten minutes.
• The next step is inverting the sugar with citric acid. It is introduced into the solution in small portions with constant stirring. After that, the pan is covered with a lid, and the fire is reduced to a minimum.
• After a couple of minutes, you need to adjust the fire. The fact is that the temperature of the syrup should be above 80 degrees. Some masters prefer to maintain the boiling process in order to achieve a guaranteed result.
• Keep this temperature for 60 minutes. The lid must be closed.
• After this time, the fire is turned off, and the resulting composition is cooled to 30 degrees. After that, it can be added to the fermentation vessel.

Preparation of Braga

This paragraph describes the standard breg of sugar and yeast. When using other components, it is necessary to make appropriate adjustments in the recipe.

• A standard fermentation tank is used to create the product. As it can be used a can of food aluminum, which is closed with a sealed lid.
• On the lid is to make a special hole for the removal of accumulated gases. To it, mount a small tube, on which you can put on a hose. This is necessary in order to create a kind of hydraulic shutter. Thanks to him, air from the tank will go out, but nothing will get inside. So you can further reduce the risk of infection of the composition.
• It is worth recalling that in the tank we already have inverted sugar. The formulation of its preparation is indicated above, with all proportions. Therefore, we will add the remaining components from the calculation of the available mass.
• In the container, add 4 liters of water and 100 grams of pressed yeast, taking into account the fact that this is the norm for 1 kilogram of normal sugar before the inversion. So, we need 12 liters of water and 300 grams of pressed yeast for the composition prepared earlier.
• Some home-brewers prefer to use dry yeast. They need to take from the calculation of 20 grams per 1 kilogram of sugar. Therefore, we need 60 grams of this substance.
• At the next stage, close the lid, and the hose from the tube is immersed in water.
• Throughout the fermentation process it is necessary to maintain the temperature in the liquid at a level of 30 degrees. A standard brew from sugar and yeast is also prepared, although some moonshakers do not attach a particular significance to this parameter, which is completely wrong.
• After the fermentation process has come to an end, the resulting composition must be surpassed.

After the fermentation process has come to an end, the finished product should be cleaned. Best suited for this is bentonite, which is added to the brew to condense the precipitate. This measure allows to further improve the quality of the product (it is a question of taste and smell). At the same time, harmful impurities are removed, making moonshine safe for consumption.

A warning

Even the best quality bregs on inverted sugar can not guarantee that the final product will be safe. It is necessary to observe a lot of other conditions and technical processes in order to achieve the desired result. Do not put experiments on yourself and others, because the consequences of poisoning with low-quality alcohol can be very deplorable.

Special attention should be paid to the fact that independent production of alcoholic beverages in some countries is illegal. Even braga can refer to such products, and in some cases the very fact of storage of the moonshine can lead to punishment. Considering this, before you start brewing, you should study in detail the legislation of a particular region, so as not to have trouble with the law.

Also do not forget that excessive consumption of alcoholic beverages can adversely affect your health. Even a high-quality product can do much harm if its quantity exceeds the permissible norm.

Recommendations of specialists

• When creating a brag at home, it's worth thinking about others. This process, followed by distillation, contributes to the appearance of a mass of peculiar smells that not all people like. Therefore, you need to use technology and recipes that minimize side effects to a minimum. It is also worthwhile to install the hood and work in a ventilated room.

• When citric acid is added to the syrup, there is a possibility that sprays will appear. It should be remembered that the temperature of the composition is quite high, and you can get quite serious burns. Therefore, before the introduction of acid, the fire is removed to a minimum, and it is added in small portions. However, it is better to use additional protection for the eyes and skin. It is enough to wear glasses, an apron and mittens.

• It is very important to comply with the temperature regime. If it is violated, inverting may not be performed completely. That's why many home-brewers prefer to carry out this process on the verge of boiling, which gives almost 100% quality guarantee.

• It is believed that for making moonshine it is best to use sugar from beet. Some home-brewers claim that it can not be inversed, because yeast with it is excellent. In fact, this information is erroneous. Regardless of which yeast strains are used or which sugar is used, it will take approximately the same amount of time to process it and a similar number of impurities will be released. Only inversion will change this situation.

• In order to save time, it is recommended to prepare such sugar for future use. However, experts say that it is better not to do this. The fact is that when cooling, it loses its properties, as new molecules, inherent in sucrose, begin to form. Therefore, it is better to prepare such sugar immediately before its use.

• If the mixture is overheated, it will begin to darken and become unsuitable for further use. Such a composition will spoil the taste of the final product, which means that it needs to be poured or used for confectionery purposes. Given this, it is worthwhile to control the temperature regime at all stages of cooking.

Feedback from Masters

• First of all, experts note the fact that the first output of the drink is almost completely devoid of unpleasant odor and harmful impurities. Some home-brewers claim that pouring a similar product is simply a pity, although in some formulations this is a necessity.

• Often the remainder of the moonshine that comes out at the end of the distillation is called the "tail". When using such a sugar, this distillation product is simply excellent. It is completely devoid of impurities and sediment and at the same time it has a good degree and it is perfectly drunk. Some experts, having tried inverted sugar for the first time, leave similar "tails" in order to show the result to their friends. The product really amazes the experienced moonshakers, because it has a very good taste.

• Among the reviews of some manufacturers of such products, one can also find mention of negative experience, which is due to improper cooking process or violation of temperature regimes. Usually such comments are written by home-brewers, who do not observe any production technologies and do not have appropriate equipment. Once again it is worth recalling that the whole process of distillation is a combination of several chemical reactions, so it must be approached very responsibly.

• Experts argue that the quality of the product does not depend on one process, but on a whole range of measures aimed at improving it. Even the best brew on inverted sugar can be spoiled already during distillation or smash the taste of moonshine by putting substandard ingredients in the dry-cup. Only the right approach to the design of the technical process will allow obtaining an excellent product. That's why you need to pay attention to cleaning, and even the condition of the home-brewed device.

Conclusion

Based on the material given above, it can be concluded that inverting sugar for a berg is a process that does not take much time and effort, moreover, it does not need to have a higher education or have a doctorate in chemistry for its implementation. Everything is quite simple and is realized at home. The quality of the final product, judging by the reviews, increases, and the speed of its preparation makes it possible to increase production volumes for a certain period.