A set of enzyme preparations for the production of distillates (moonshine) at home per 100 kg of grain (flour).
The set includes alpha-amylase and glucoamylase:
Liquid concentrated alpha-amylase enzyme preparation for liquefying the starch of raw materials (grains, flour) to dextrins and amylopectin.
The optimal operating temperature is 85-95˚С;
The optimal pH level is 5.5-6.5;
The amount in the package is 25 ml.
Dosage - 25 ml of the drug per 100 kg of grain (flour).
Storage temperature from +4 ˚С to +8 ˚С.
The shelf life under the conditions of storage at the specified temperature is 12 months.
A liquid concentrated glucoamylase enzyme preparation for the conversion of dextrins into monosugars with further fermentation by alcoholic yeast into ethanol.
The optimal operating temperature is 56-60˚С;
The optimal pH level is 4.0-4.5;
The amount in the package is 25 ml.
Dosage - 25 ml of the drug per 100 kg of grain (flour).
Storage temperature from +4 ˚С to +8 ˚С.
The shelf life under the conditions of storage at the specified temperature is 12 months.
Use of enzyme preparations.
In order to carry out the process effectively, the raw material (grain) must be crushed. The finer the grind, the better enzyme preparations work. You can use ready-made flour of various cereals (corn, wheat, rye
The procedure for "hot" liquefaction of grain starch.
When carrying out "hot" dilution of starch, it is necessary to heat water in the amount of 300 - 400 kg to a temperature of 95˚С and gradually add 100 kg of flour, continuously stirring the mixture. After adding the grain (flour) and obtaining a homogeneous suspension, dilute the contents of the bottle (alpha amylase enzyme preparation) in a clean container with water in a ratio of 1:10.
Carefully pour the solution of the fement preparation into the previously prepared dough. The dilution period is 4 hours, provided that the optimal temperature, pH level and continuous mixing of the mixture are observed. If one of the conditions is not met, the dilution period can be extended. The main indicator of the completeness of dilution is the iodine test. When mixing one drop of wort and one drop of iodine, the color of the resulting mixture changes from dark blue to the color of "rotten cherry".
Procedure for sugaring.
To carry out saccharification, the diluted wort must be cooled to a temperature of 60 ˚C. Further
dilute the contents of the vial (glucoamylase enzyme preparation) in a clean container with water in a ratio of 1:10. Carefully pour the solution of the fement preparation into the thinned wort. The period of saccharification is 1 hour, provided that the optimal temperature, pH level and continuous stirring of the wort are observed. If one of the conditions is not met, the sugaring period can be extended. The main indicator of the completeness of saccharification is the iodine test. When mixing one drop of wort and one drop of iodine, the color of the mixture changes from "rotten cherry" to light brown or yellow.
Procedure for "cold" liquefaction of grain starch
When carrying out "cold" saccharification, the process is carried out similarly to "hot" dilution, but the only condition is that the water must be heated to at least 45˚C and mixed with flour.
At a mixing temperature of 40˚С, the thinning process takes much longer, since the optimal temperature of the alpha-amylase enzyme preparation cannot be maintained. The main indicator of the completeness of dilution is the iodine test. When mixing one drop of wort and one drop of iodine, the color of the resulting mixture changes from dark blue to the color of "rotten cherry".
Procedure for sugaring.
Dilute the contents of the vial (glucoamylase enzyme preparation) in a clean container with water in a ratio of 1:10. Carefully pour the solution of the fement preparation into the thinned wort. The period of saccharification is 1 hour, provided that the optimal temperature, pH level and continuous stirring of the wort are observed. If one of the conditions is not met, the sugaring period can be extended. The main indicator of the completeness of saccharification is the iodine test. When mixing one drop of wort and one drop of iodine, the color of the mixture changes from "rotten cherry" to light brown or yellow.
