Брожение|Сбраживание|самогон|самогоноварение для начинающих|Макаров С.Ю. (mak210)|азбука винокура

"Hardware" and "distillation techniques," while important, are only part of the process. An integral part of properly preparing a home-brewed beverage is both the selection of raw materials and their fermentation. To expand my theoretical knowledge of fermentation, I contacted S. Yu. Makarov, Ph.D., Associate Professor of the Department of Fermentation and Winemaking Technologies at the K.G. Razumovsky State University of Higher Professional Education. Regulars of the "Home.Distiller" forum know him by the nickname "mak210." Enjoy and thoughtful viewing! PS It's okay if you have a different point of view on a particular issue and it doesn't align with the position of the video's protagonist and/or mine. What's not okay is when, instead of correctly expressing your position, you resort to insults and profanity. Comments of this kind will be deleted, and the offender's account will be blocked. Before you argue, think about why? Politics and power – they're not here. Money – no. Then why? This is a platform for sharing experiences and growing like Vinokurov, not for relieving stress after a hard day at work. VIDEO TIMING 00:00:31 about the Moscow University of Technology and Management named after K.G. Razumovsky 00:04:10 Optimal raw materials for making alcohol at home 00:06:40 About beet molasses as a raw material for alcohol 00:08:05 Beet and cane molasses are indistinguishable by organoleptic properties 00:09:15 Ideally, in terms of organoleptic properties, use second-grade wheat flour 00:10:30 Using pure starch for making strong alcoholic beverages 00:11:36 About malt 00:12:07 Russian malt (composition) 00:14:08 When to grind malt to avoid oxidation and deterioration of organoleptic properties 00:17:00 Malt + enzyme "G" will give a higher yield per kg of raw material 00:17:22 Fruit and berry raw materials Remember about methyl because of the pectin in the raw materials. 00:20:55 A little about dender rum. Light and heavy rum 00:23:10 Inverting sugar before fermentation 00:25:41 About saccharification using enzymes A, G, P, C 00:34:09 If you use less than the recommended dose of enzymes 00:34:22 At home, it is better to add enzymes A and G simultaneously 00:35:30 About koji and mold enzymes 00:37:45 Saccharification of grain with malt of the same culture 00:39:14 Water for fermentation 00:42:00 It is better to acidify water with lactic acid 00:42:29 Hydromodule for sugar 00:43:50 How to increase the density of berry or fruit must to 18-20 percent 00:44:25 Fractional addition of sugar 00:45:30 Yeast cultivation with alcohol 00:46:30 Additives for rapid fermentation of sugar mash with minimal impurities 00:50:07 Reusing yeast 00:52:10 No additives are needed for fruit and starchy musts 00:52:40 Grape must with a density higher than 18-20% does not need to be diluted with water 00:54:00 Must for the base of stillage after distillation. The nuances of using sour must 00:56:30 Wild yeast 00:58:05 Pure yeast culture. Laboratories in large-scale production 01:01:37 This has been the case historically, but everything is changing. Switching to dry yeast 01:02:56 Dry and pressed pure cultured yeast 01:05:03 Saccharomyces cerevisiae yeast type 01:05:44 Bottom-fermenting brewer's yeast 01:06:04 Top and bottom fermentation 01:06:50 More about Saccharomyces cerevisiae 01:08:29 Real specialization or marketing? 01:09:11 Using brewer's yeast for mash that is planned to be distilled 01:10:41 Distilling store-bought expired beer 01:12:19 Distilling store-bought wine with sulfur dioxide 01:14:09 The price of yeast may mean nothing 01:17:12 Yeast strain 12 01:19:07 Turbo yeast 01:19:37 Yeast fermentation 01:21:11 "Rays of growth" of yeast from the book by A. Fuchs 01:23:05 Dosage of dry yeast per 1 kg of raw material 01:24:32 The nuances of yeast respiration. What a distiller needs to know 01:27:26 Optimal fermentation temperature 01:29:02 Yeast loves acid 01:29:55 Krebs cycle 01:30:20 In our business, practice was developed first, then theory came 01:32:03 Fermentation vessels. Material. Shape. Size 01:35:44 Preliminary disinfection 01:36:10 About the airlock 01:37:40 The line between the benefits and harms of CO2 during fermentation 01:38:00 Gas formation centers in mash. Their role. Types 01:39:38 "Gravitzappa" to speed up fermentation 01:41:17 Stirring the wort during fermentation without oxygen. The importance of stirring 01:43:17 How long can mash be stored? Removal from sediment 01:43:48 In summary: factors affecting the speed and quality of fermentation 01:44:12 Proper fermentation slowdown 01:44:41 Determining the readiness of the mash 01:45:42 Recommended sources of information on fermentation 01:49:17 Semi-personal question about the HD forum 01:52:33 Commercial break :))))