Preparation of raw materials and technology for preparing mash with wine yeast. Yeast for making homemade wine How to properly use wine yeast for wine

Wine yeast is a type of yeast used in winemaking; is a colony of bacteria Saccharomyces cerevisiae, capable of converting simple and complex sugars into alcohol.

Wine yeast can be found on the surface of almost all grape varieties. Today, wine yeast refers not only to the bacteria Saccharomyces cerevisiae, but also to a number of other bacteria used in winemaking; however, it is Saccharomyces cerevisiae that has the greatest resistance to its own waste (i.e. alcohol), and it is this species that lives in wine the longest, and is responsible for the souring of wine.

Today, the use of wine yeast is typical not only for home winemakers, but also for large industrialists, large wine producers, both New and Old Worlds. The use of wine yeast allows you to obtain predictable and constant results. Although some critics blame the widespread use of wine yeast as the reason for the uniform taste of many wines, today almost everyone uses yeast, and the use of natural yeasts has been reduced to a minimum.

Often a situation arises when wine fermentation suddenly stops. This happens because the colony of microorganisms in the wine has won, which can no longer exist at the current strength of the drink; however, the amount of sugar is still sufficient to continue life activity. It is in this case that they are often used wine yeast so that the wort “ferments” and increases its strength to an acceptable level.

How does wine yeast differ from others?

There are 4 main types of yeast - baker's, wine, beer and spirits. Bakeries are used for baking and for producing low-quality alcohol and moonshine. Brewer's yeast is used for beer, alcohol yeast is used to obtain pure alcohol distillate.

As you might guess, wine yeast is used to make grape must and to produce wine. In some cases, it can be used to produce fruit and berry moonshine, however, even in this case it is preferable to use alcohol yeast. In general, to produce moonshine and other distillates, it is better to use alcoholic yeast, which we wrote about in more detail in the corresponding article.

Baker's yeast cannot be used for winemaking. Firstly, they greatly spoil the taste of wine, making it more like kvass; secondly, the wort foams very strongly; thirdly, such mash “plays” very poorly. Bread, or baker's, yeast dies very quickly from an increase in the alcohol content in the wort, so the wine stops playing almost immediately.

Microbiology of wine yeast

The common name of wine yeast, as mentioned above, is Saccharomyces ellipsoideus, or Saccharomyces cerevisiae.

There are several types of such yeast, already specific microorganisms, in particular, there are:

• Saccharomyces chevalieri is the most commonly found yeast, most often the main one in the fermentation of red wine;
• Saccharomyces oviformis is an alcohol-resistant bacteria that allows you to obtain alcohol strength of up to 17-18%;
• Torulopsis stellata are round or oval microorganisms that are capable of organizing a ring or film on the surface of the wort.

There are many other strains of wine yeast, you can read about them in detail in another article.

How to choose and buy wine yeast?

The most common products on the domestic market are the products of JSC Yeast Plant.

The company produces products in packages of various weights, from 100 grams to 5 kilograms. Yeast is produced in Belarus. A 250 gram package is enough (according to the manufacturer) for 87 liters of mash (about four 21 liter bottles). According to consumer reviews, the strength of the wort can reach up to 20 degrees! With subsequent dilution with water, you can get more wine than there was in the mash. There are also reviews regarding the use of this wine yeast in moonshine brewing: with a wort strength of 20 degrees, the yield is around 2.5-2 liters of distillate per 10 liters of wort.

Another well-known manufacturer is LALVIN.

As in the previous case, everything is packed in bags of various capacities. The author of these terms has never personally used this brand, however, according to reviews, it turns out to be a very high-quality product. In some cases, judging by the reviews, additional feeding is required, however, if the technology is followed, LALVIN wine yeast shows a fairly high efficiency of alcohol formation. The product can begin to ferment at very low temperatures.

How to use wine yeast to make wine?

The process of using wine yeast is simple. Yeast is added to the prepared must (a mixture of grape pulp and a small amount of sweetened water) in accordance with the proportions indicated on the label. Fermentation begins and continues either until the sugar runs out or until the critical strength of the wort is reached.

If fermentation has stopped, it is necessary to determine whether the reason was low sugar levels or high alcohol levels. In the first case, it is enough to add sugar to continue distillation; in the second, it is worth adding water to reduce the strength of the drink and add yeast again. Of course, you should make sure that a temperature favorable for yeast development is maintained at 25-28 degrees. If the temperature is low, the yeast ferments slowly; if the temperature is high, about 29-30 degrees and above, then the yeast simply dies.

Use of wine yeast for other alcoholic beverages

Wine yeast can be used to produce not only wine, but also some other alcoholic beverages.

Moonshine with wine yeast

We have already said more than once that the most optimal choice of yeast for mash and moonshine is alcohol yeast. Wine yeast for moonshine is used quite rarely, since it ferments for quite a long time and does not give a very high yield of product. To prepare wine yeast, they are first diluted with sweetened warm water (to activate microorganisms), after which, after half an hour, they are poured into the finished mash. The mash should sit for about two weeks (long enough, I warned you!), after which it can be distilled.

Whiskey with wine yeast

Homemade preparation is also best done with alcohol yeast. We wrote in more detail about cooking at home here. In the recipe indicated in the link, it is enough to simply replace the yeast with wine yeast and be prepared for the fact that the wort will take much longer to reach a delicate strength for distillation.

Apple wine with wine yeast

First you need to take apple juice from 15 kilograms of apples (about 7-8 liters of juice will come out) and mix with 150 grams of wine yeast. It is also worth adding 5-6 kilograms of sugar (depending on the sweetness of the apples themselves), as well as 8 liters of warm water. The finished volume of about 15-16 liters of wort will just fit into a 21-liter bottle for purified drinking water and for coolers. The wort must be left for 10 days in a warm place away from children and sunlight, putting a water seal on the neck of the bottle. After this, apple wine made with wine yeast can be safely drained, filtered and, if necessary, pasteurized. After this, the wine is bottled and sent for storage.

How to make wine yeast at home?

You can make wine yeast yourself. Of course, in quality they will be much inferior to industrial options, however, in the vast majority of cases, to obtain a small amount homemade wine that will be enough.

From berries

To prepare wine yeast, you will need to create a so-called wine starter. It is necessary to take grapes or raspberries, ripe but not rotten, and, without washing them under running water, mix with simple sugar and in warm water until thick porridge. It is enough to take about 100 grams of berries, half a liter of water and two tablespoons of sugar. After 2-3 days, when the starter starts to sour and ferment, it can be used instead of store-bought wine yeast. The use of such a starter can significantly reduce the fermentation period of wine. The starter itself must be added to the wort very small quantity, literally half a glass. Using your own starter is very convenient when the volume of wine produced is quite large.

From raisins

As raw materials for creating a starter that will be used instead of wine yeast, you can use raspberries, strawberries, currants, cherries and cherries. However, the best substitute is raisins. It is better to collect berries for breeding yeast in dry and windless weather, preferably in the morning. There shouldn't be any rain before harvesting, so it's worth waiting out in wet weather. You should choose only those fruits that do not have visible mechanical damage, that are free from cobwebs, dirt, traces of mold and dust.

Old raisins, as well as raisins with traces of mold, cannot be used, as they will simply spoil the wort. IN sugar syrup It is enough to omit just one piece of raisins, after which the ready-to-use starter instead of wine yeast will be ready in 2-4 days. Don't overdo it with sugar or your starter will be too sweet.

If you decide to use raisins, then in this case it is recommended to buy literally 20-50 grams of raisins in ten places, rather than just 200 grams in one place. This will allow you to avoid the unpleasant situation of buying either old raisins or raisins with dead yeast. In addition, raisins are often coated with pesticides and pasteurized to help them last longer. It is logical that this has a negative effect on the efficiency of subsequent cultivation of wine yeast.

From the sediment

If you already had wine grown with a cultured batch of yeast, then simply saving the sediment is enough. Wine sediment contains a large number of both dead and living microorganisms. Just pour the sediment into a plate, dry it in a warm place (never in the sun!), and put it in a plastic bag, so you will always have wine yeast on hand. Yeast is in suspended animation and can always wake up as soon as the temperature and sugar level are favorable. Remember. That at temperatures above 30 degrees the yeast begins to die, so you should not dry the wine lees on a radiator or in the sun.

Yeast is considered the main component of the fermentation process. During fermentation, they help convert sugar into alcohol. In their natural environment, yeast cells are located on berry and fruit skins.

To make wine, wine yeast is used - dry or prepared independently. The latter type is only applicable for making wine at home.

Properties of wine yeast

Oenologists (who study the science of wine) divide the main component of wine into different types depending on their properties:

• fermentation speed;
• shape of yeast cells;
• application for different types wine

The listed properties can affect the color, taste, aroma and strength of the drink being made.

Experts classify yeast cells according to the following properties:

• cultural - created in the laboratory from one type of fungus and used in industrial winemaking;
• wild - made from fungi taken from berry and fruit skins, and used to create wine yeast with your own hands.

It is difficult to breed a cultural variety on your own, since isolating and cultivating one type of fungus requires special equipment and specialists who can correctly identify a particular type of strain and cells.

Homemade wine yeast consists of several strains. In the first hours, when fermentation just begins, all strains are active, then the strongest suppresses the rest.

How to choose the best ones and how to store them

Making your own yeast cells is a popular way to make homemade drinks. Despite this, oenologists advise not to forget about their dry counterparts. Among them, experts highlight the following brands:

• Lalvin EC-1118;
• Lalvin KV-1118.

Yeast for wine Lalvin EC-1118 is used to create red and white wines. The drink turns out clean and transparent, since the fermentation process is possible at low temperatures, which ensures the formation of a minimum amount of sediment. Lalvin EC-1118 is also used in re-fermentation.

• low foaming during fermentation;
• clarification of the drink;
• compact sludge collection.

Lalvin KV-1118 brand is a pure, highly active yeast concentrate. Used in the manufacture of lungs sparkling wines, as well as in the production of red and white wines. Dry yeast Lalvin KV-1118 restores the fermentation process, since it contains exclusively grape fungus.

The closed package is stored in a dry, dark place for 2-3 years. An opened pack can be stored for six months.

Ingredients for yeast starter

Dry wine yeast is considered the main ingredient of yeast starter. Despite this, in the process of creating a home wine drink homemade yeast is often used. For example, raisin yeast is the most popular.

Yeast starter can also be prepared using the following fruits:

• grape;
• figs;
• plum;
• honeysuckle;
• strawberries;
• raspberry;
• rose hip;
• gooseberry;
• currant.

High quality homemade sourdough This will only work if the berries and dried fruits used are added unwashed.

To make yeast, you need the following ingredients:

• 100 g sugar;
• 200 ml water;
• 2 handfuls of dark grape raisins.

Homemade recipe for raisin wine yeast

Rules for preparing yeast at home:

1. Boil 100 ml of water, pour boiling water over sugar and stir thoroughly until it is completely dissolved. Add 100 ml of unboiled water to the resulting mixture and let cool slightly.
2. Wash the container in which the starter will be prepared (it can be a glass bottle with a fairly wide neck or a jar), sterilize and cool.
3. Pour the unwashed raisins into the prepared container and pour in the slightly cooled syrup. The container should be plugged with a stopper made of a piece of cloth or cotton wool. Such a plug is necessary for good air passage. The resulting mixture should occupy a little more than half the container.
4. Place the mixture in a warm, dry place. To avoid the formation of mold during the fermentation process, it is recommended to shake the container.
5. After a few days, the active fermentation process will begin. After 5-6 days the process should stop. The product is ready.
6. Strain the prepared mixture using gauze and use it to make a wine drink. The resulting mixture must be used immediately. Can be stored in the refrigerator for no longer than a few days.

If the temperature regime is not observed or low-quality raisins are used to make yeast at home, the following problems arise:

• lack of fermentation process;
• mold formation.

Homemade yeast should not be prepared from an unsuitable product.

Terms of use

After receiving the starter, the next stage begins - preparing a homemade drink.

To obtain different types of wine, wine yeast is added, the use of which must be in the following proportions:

• sweet varieties - 150 g of yeast per 5 liters of raw materials;
• dry varieties - 100 g per 5 l.

To begin the wine fermentation process, previously prepared starter is added to the mashed berries in accordance with the proportions.

The reproduction of beneficial cells begins under special temperature conditions:

• the correct fermentation process is possible only at a temperature not lower than +15°C;
• at low temperatures, fermentation proceeds more slowly, as the activity of yeast cells decreases;
• at temperatures exceeding +15°C, the process occurs quickly.

Fermentation ends at the moment when all sugars are converted into alcohol. During the process, bacteria release special esters that give the drink richness and aroma.

With properly prepared yeast starter, you get a wine whose strength will reach 18°.

And autumn is on the horizon again. The grapes are ripening. With an experienced eye, winemakers estimate how much tasty intoxicating drink will come out of the bunches of the current harvest. Each of them has their own criterion for achieving success. Some people put the quality of the berries at the forefront, others rely on the correct proportion of sugar, while others consider temperature balance to be the most important thing in the process of making wine.

However, almost all of them agree that the high quality of the drink will be ensured primarily by good wine yeast. The honor of discovering these single-celled fungi belongs to the famous naturalist Antonie van Leeuwenhoek from the Netherlands, who saw them using the microscopes he created (by the way, the best of his optical instruments provided a magnification of 500 times). And the no less famous French microbiologist Louis Pasteur described in detail the process of yeast fermentation that occurs during wine production. They say that he conducted such research at the request of the French authorities, interested in expanding the export of domestic wines.

Where can a winemaker get high-quality yeast? You can, of course, rely on a product developed in special laboratories. There is an alternative - make your own wine yeast.

Growing wine yeast from raisins at home

It turns out that this is not such a difficult procedure. We will visit any nearby market, where there are always sellers of sweets from Central Asia. There are up to a dozen varieties of raisins on the shelves, to which we will pay special attention. However, we do not trust our eyes, which are fixed on the amber full berries. Surely they were visited by some kind of chemical during ripening and certainly killed the wine yeast that had settled on the bunches. Instead, we buy lean, bluish raisins and always with tails.

Sourdough recipe

The following ingredients will be required:

• two handfuls of raisins purchased at the market;
• half a glass of granulated sugar;
• two glasses of water.

We also stock up on a liter bottle with a wide neck or glass jar the same volume. It is advisable to sterilize this container in order to ensure that it gets rid of the possible presence of foreign microorganisms in it. Next we work in the following sequence:

After a couple of days, the contents will actively ferment. By the fifth day, fermentation will have weakened, and after another day, the starter with yeast can be poured into the wort. If it is not ready yet, the product can be kept in the refrigerator, but not longer than a few days.

Note that raisins do not have a monopoly in the preparation of fermentation agents. Next, let's look at the alternatives.

How to make wine yeast at home from grapes

It is better to use ripe bunches of small varieties of berries. Let's find a glass container in the pantry for making sourdough - liter jar or a large milk bottle, wash it thoroughly and sterilize it. We carry out further steps in the following sequence:

The yeast starter is ready to be transferred to the wort.

What fruits can replace raisins and grapes when making wine yeast?

Wild wine yeast can be found on the surface of almost any fruit and berry. Therefore, almost all of them will be used to make a fermentation agent. First of all this:

• strawberries;
• white currant;
• gooseberry;
• raspberry;
• rose hip;
• plum;
• apples.

The creation procedure is similar to the process described above, where grapes are used. It is recommended to harvest raw materials in the morning or evening in calm, dry weather. It is advisable that there is no precipitation for a day or two before this.

Dose of yeast starter required to create wine

It depends on what kind of drink you want. To make dry wine, you need to add 200 grams of fermentation product per 10 liters of wort. If your goal is dessert wine, the amount of starter needs to be increased by one and a half times.

We hope that, having mastered the provisions of this article, the reader will not have any difficulties in how to make yeast at home. And as a result you will get a wonderful aromatic drink. Important nuance: Never use alcohol yeast to make wine.. They have a completely different purpose - to create strong drink. Such yeast will serve you if you decide to distill moonshine based on grape marc, which many winemakers throw in the trash. Especially for chacha lovers, we will present a few more recipes. As a rule, these are simple processes. And purchasing the necessary ingredients is not difficult.

DIY alcoholic yeast

• Place two hundred grams of hop cones in a saucepan, add three liters of water and boil for three hours, stirring from time to time. Cool to 40 degrees and strain. Pour into the broth two cups of rye malt and flour and half a cup baker's yeast. Stir the mixture thoroughly and leave it in a warm place for a day. Distribute the resulting yeast mixture among the jars and close tightly.
• Dilute a glass of flour in a glass of heated water and place in a warm place. After six hours, add a tablespoon of sugar to the mixture and pour in 250 grams of beer (preferably dark). Stir thoroughly. The yeast is ready.
• Grind half a kilo by hand rye bread. Pour two glasses of heated water over it, add a handful of raisins and three tablespoons of sugar. Place the mixture in a warm place for fermentation. After 24 hours, strain the liquid and squeeze out the bread. Pour flour into the resulting infusion in such an amount that the mixture resembles the consistency of sour cream. After two to three hours, the product is ready for use.

Good luck in your work in the field of winemaking! And remember what the Ministry of Health said about excessive drinking.

Attention, TODAY only!

Description

Active dry Saccharomyces Bayanus for sparkling, dry wines, cider and dry champagne

SC yeast has a wide range of applications and is mainly recommended for the production of sparkling wines, dry wines and dry champagne, any other types of sparkling wines, using the Charmat method or the classical method of producing sparkling wines.

SC yeast can be used both at the initial fermentation stage and at the bottle fermentation stage in the production of champagne or sparkling wines. Using SC using the Champenois method produces the desired characteristic buttery, nutty or bready flavor.

When using SC, very small amounts are formed fusel oils and other products formed simultaneously with them during fermentation, so they do not have a big influence on the taste and smell of the product, and therefore SC yeast can be considered a particularly neutral/clean fermenter. SCs do not fundamentally affect the structure of the wine, allowing complete fermentation of sugar to produce very dry wines.

SC yeast is distinguished by its activity, ability to ferment ethanol up to 18% by volume, high tolerance to SO2, high resistance to other stress factors such as organic acids, incorrect temperatures and pH levels. SC is ideal for winemaking applications where fermentation activity is a key factor or where low fermentation temperatures of up to 8°C are required.

The optimal dosage level for this enzyme is 20 g per 100 liters of wort. Yeast can be added directly to the wort (it is important to ensure complete mixing) or alternatively as a yeast suspension:-

To rehydrate yeast into a slurry, add the required amount of dry yeast to 10 times its weight in water, preheated to 30 - 35°C. Stir slowly for 8 – 12 minutes until the yeast slurry forms, then add the yeast slurry directly to the wort and stir well.

This type of yeast is capable of fermenting at temperatures between 7 – 35°C, but best results are achieved when the temperature is maintained between 20 – 24°C. To avoid the initial growth phase of microorganisms being too long and the risk of bacterial contamination, provide an initial fermentation temperature at 20°C and maintain it for at least the first 24 hours.

Storage

• at storage temperatures below 10°C > 90% viability remains up to 36 months.
• at a storage temperature of 20°C > 90% viability remains up to 24 months.
• at a storage temperature of 30°C > 90% viability lasts up to 12 months.
• at a storage temperature of 40°C > 90% viability lasts up to 3 months.

A wide selection of alcoholic products has not replaced independent production. Every year after the harvest, gardeners make wine and tinctures at home. The quality of the product depends on the berries, proportions and production methods. The choice of yeast plays an important role in the work. The component appeared thanks to a naturalist from the Netherlands, Anthony van Leeuwenhoek, and the first description of the fermentation process was made by Louis Pasteur. A scientific breakthrough was achieved thanks to the invention of the microscope.

Wine yeast is the simplest particle of yeast fungus that lives on the peel of berries and fruits. As cells reproduce, they convert sugar into alcohol, a byproduct of yeast activity. The presence of fungus can be determined by its external appearance, the presence of a whitish coating on the surface of the fruit. True wine yeasts include the species Saccharomyces cerevisiae. Their feature is alcohol resistance and the property of suppressing other microorganisms during fermentation.

Industrial winemaking and homemade alcoholic beverage preparation procedures are impossible without the use of. The quality of the product is directly related to the type of fungi used.

What types of yeast are there?

Specialists in the field of yeast cultivation, oenologists, have developed a large number of varieties. The most popular ones include Lalvin KV-1118 and Lalvin EC-1118.

First group

Lalvin KV-1118 is a pure yeast concentrate. Suitable for restoring the fermentation process and as a basis for making light white and red wine, champagne. It is recommended to use this type of yeast if the following conditions are met:

• low concentration;
• temperature indicator from 10 to 35 degrees;
• low fatty acid content.

When added to the wine composition at a temperature of up to 16 degrees, the process of producing essential oils will begin. They will help achieve a pleasant aroma of the product.

• the use of this type of yeast will give a rich grape aroma to red, sparkling, white and rose wine;
• the required amount of yeast is determined depending on the duration and conditions of fermentation, and the quality of the raw materials. The classic norm is up to four g/dal;
• the product contains no foreign additives;
• humidity indicator - 6 percent;
• the product is diluted with water at a temperature of 30–40 degrees. To obtain the desired result, it is necessary to strictly observe the temperature regime. The mixture is thoroughly mixed until all lumps are eliminated. Leave the composition for up to twenty minutes. Before pouring into the wort, the composition is mixed again. You cannot abruptly combine two ingredients;
• Yeast must be stored in a dry, dark place. Shelf life - no more than two years, open package is suitable for use for six months. Permissible storage temperature is up to fifteen degrees.

Second group

Winemakers use the Lalvin EC-1118 yeast variety to give the drink a refreshing taste, increase its purity and restart the fermentation process. The use of the product is permissible at low temperatures, and the sediment is concentrated in one place. The product is recommended for making wines from various fruits and berries: apples, viburnum, cherries. Instructions for using Lalvin EC-1118 yeast include the following points:

• Combine five liters of water at a temperature of forty degrees and three hundred grams of yeast, stir until smooth, break up any lumps.
• Bring the temperature of the composition to 35 degrees. Add another 250 grams of wine yeast. Let the mixture sit for 20 minutes and mix thoroughly. Combine the resulting liquid with the wort. The temperature difference between the two liquids should not exceed ten degrees.
• Yeast should be stored at a temperature of no more than eight degrees, provided that the packaging is sealed.

Distinctive features of wine yeast from alcohol and bakery yeasts

The difference between the two types of yeast lies in the preparation and use of the products. The main task of wine yeast is to ferment grape marc and produce high-quality, aromatic wine. The use of this type of product for the preparation of strong alcoholic drinks is undesirable. In the absence best material Fruit or berry moonshine is produced based on wine yeast.

Moonshine yeast is recommended for strong alcohol. This is due to their fast fermentation process. At temperature ethyl alcohol At 80 degrees they die, unlike baker's yeast. The latter are rarely used in the production of alcohol. They degrade the quality of the drink. Bread yeast is unable to dissolve sugar in alcohol one hundred percent. Their use promotes excessive foaming, which negatively affects the quality of alcohol. But their use will be an ideal solution for creating flour products.

Benefits of wine yeast

The beneficial properties of the product are associated with its valuable composition. Bioculture is based on proteins. They make up more than 50% of wine yeast. The rest of the product consists of valuable biological substances, vitamins A, B and E. It is actively used to solve the following problems:

• diseases of the gastrointestinal tract and digestion;
• correction of age-related skin changes, smoothing wrinkles and increasing overall skin tone;
• eczema;
• rash;
• hypertension;
• atherosclerosis;
• anemia;
• cellulite treatment.

The product helps improve blood circulation and strengthen blood vessels, is effective means prevention of cardiovascular diseases.

In cosmetology, yeast is often used to solve aesthetic skin problems. They are used to make a special mixture for body wrapping. The procedure promotes comprehensive care for the condition of the skin, improves overall well-being and has a lifting effect. In addition to yeast, the mixture contains:

• healing clay;
• ground grape leaves and seeds.

To achieve the best result, beauty sessions are recommended to be performed at least once a week.

The product is often used as part of wellness and hydromassage baths, helping to relieve nervous tension and muscle tone.

Harm of wine yeast and contraindications

To date, no negative effects from yeast have been confirmed. If you follow the rules and recommendations for use, the product is absolutely safe. You should refrain from using them in the following cases:

• individual intolerance to ingredients;
• allergic reactions.

Use in alcohol production

Homemade wine lovers are well acquainted with wine yeast. With the help of this main ingredient, fermentation is carried out. There are usually several types of yeast on the skin of the berries; during the fermentation period they begin to work actively. As a result, only the strongest species remains, displacing the rest. Its task is to transform sugar into alcohol and provide the drink with a special aroma and aftertaste.

Instructions for use

To prepare quality alcoholic drink Yeast must be used and selected correctly. Only following the instructions for use of the product will allow you to achieve rich color, deep taste and aromatic wine.

Among the types of wine, the following varieties are distinguished:

• sweet;
• semi-sweet;
• sparkling;
• dry;
• fortified;
• with low alcohol content.

When choosing yeast, you need to focus on the type of drink. Correct selection is the key to a successful result. To start the reaction, it is necessary to combine yeast and production raw materials. It should last until the sugar is completely processed. A clue to the completion of fermentation is the cessation of gas formation and the appearance of sediment at the bottom of the container.

During the event, several rules must be followed:

• maintaining a temperature of 15–20 degrees;
• during the fermentation period, the container should be in a dark room; direct sunlight has a negative effect on fungal microorganisms;
• compliance with dosage.

Yeast addition process

Cooking at home

If it is not possible to purchase special yeast in the store, you can prepare the product yourself at home. You can use berries or fruits as a base for sourdough. The best option The raw materials will be currants, grapes, raspberries, and strawberries. The ingredients will not only produce high-quality yeast, but will also give the drink a special aromatic bouquet. Before starting work, the berries should not be processed. The skin contains microorganisms necessary for the process.

From raisins

Raisins top the list of popular ingredients for creating wine starter. Before starting work, it should not be washed or doused with boiling water. In its unprocessed form, it contains the required amount of microorganisms. The process includes the following steps:

• combine sugar with water in a 1:1 ratio;
• bring the mixture to a boil, granulated sugar should completely dissolve;
• add water to the mixture room temperature. The required volume corresponds to what was originally added;
• add raisins: for 100 ml of liquid you need one handful of dried fruits;
• cover the container with the mixture with gauze and transfer it to a dark room for a week;
• filter the resulting composition;
• the product is ready for use.

From grapes

The yeast preparation procedure includes several simple steps:

• sterilize a 1 liter jar;
• place raw materials;
• thoroughly mash unwashed berries (100 grams);
• add 500 ml of clean, soft water to the container;
• add two full tablespoons granulated sugar and mix the ingredients;
• close the jar with gauze and transfer it to a dark room for four days;
• the appearance of gas formation and foam is a sign of the progress of the necessary reaction in the leaven.

If you strictly follow the instructions for using wine yeast, you will get excellent alcohol.