Dry Alcohol Yeast (Belarus)

Alcohol yeast has been specially designed for producing mash from sugar. It is a specially cultivated fungus that, unlike other types of yeast, does not die when the alcohol concentration in the nutrient solution (mash) increases, continuing to process the nutrient solution more deeply. Main advantages of the yeast: Compared to regular yeast, alcohol yeast has a number of advantages: Fast - The mash is ready for distillation in just 5-6 days. Does not form foam during fermentation - No need for an antifoam agent. Resilient - Normally, alcohol yeast dies at an alcohol concentration of 16-18% in the mash, but this strain tolerates a significantly higher concentration. Low-maintenance - Does not require additional feeding. Clean, pleasant taste and aroma of the finished mash. Instructions for use: To prepare the yeast for productive work, it needs to be activated. Activation will reduce yeast consumption by 25-30% and speed up the fermentation process by 10-15%. Yeast activation: Take a 3-4 L pot. Fill it halfway with water at a temperature of 30-35°C. Add 4 heaped tablespoons of sugar, 80 g of yeast and mix thoroughly. After 5 minutes, mix again. Wait 40-50 minutes. While waiting, prepare the fermentation vessel. Preparing the fermentation vessel: Add 5 kg of sugar to the fermentation vessel and pour in 20 liters of water at 45°C. Fill the vessel no more than 3/4 of its volume. Stir the sugar thoroughly in the water until completely dissolved. Mixing: Add the activated yeast to the fermentation vessel, mix thoroughly and close tightly with a lid. During the first 3 days, stir the mash 1-2 times a day. Fermentation: Mash thrives in darkness and warmth. The ideal temperature for mash is 25-32°C. The mash matures within 1-2 weeks. To speed up fermentation, use heaters with uniform heat distribution, such as an aquarium heater. You can place the mash vessel near a warm radiator or on a heated floor. If you cannot place it near a heat source, wrap the mash vessel in a blanket so that the heat generated by the yeast is retained.