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Braga on hops is a method of preparing a ferment from “wild” yeast for sugar and grain raw materials, which allows you to bring out a more or less pure yeast culture and add it to the wort. Hop cones have antibacterial properties, they can also slightly affect the aroma and taste of the distillate, but it is impossible to make moonshine from pure hops, since there are no sugars in the cones for fermentation. It is also worth remembering that hops do not affect the strength of alcoholic beverages in any way, since in order to obtain ethyl alcohol, yeast needs to process sugar, there is no other way.
Theory
In the case of making mash with “wild” yeast, fungi that live on the surface of flour or grain are used for fermentation. The problem is that along with beneficial microorganisms, harmful ones also enter the wort – for example, acetic bacteria, which lead to souring of the mash and worsen the quality of moonshine. It is difficult to destroy bacteria and at the same time preserve fungi. It is necessary to create an environment that will inhibit the development of bacteria, but act neutrally, and ideally even help fungi.
Hops is a preservative that kills or inhibits the vital activity of most bacteria, but has little effect on fungi (yeast). This means that a pure yeast culture can be propagated in a properly prepared hop decoction with minimal risk of bactericidal contamination of the starter. In fact, it is pure home-grown yeast.
To prepare the sourdough, homemade hops collected by oneself (only cones) are suitable, as well as those bought at a pharmacy or in brewing stores. The quality of the hops does not affect the starter in any way, so you can not overpay for expensive varieties, limiting yourself to pharmacy ones. For normal reproduction, yeast needs nutrition, so a small amount of sugar is added to the hop broth.
As a source of “wild” yeast, wheat, barley or rye flour (optimal), as well as similar grains, are suitable. It is very important that raw materials are not treated with fungicides – antifungal drugs that kill yeast. It is advisable to buy flour of the first grade and lower, since it is less often treated with fungicides.
It is advisable to add top dressing to the mash only from sugar in order to increase the intensity of fermentation. Grain wort contains enough nutrients for yeast, so top dressing is not required.
Attention! Hop sourdough is usually not added to fruit and berry brews, as hop aroma and bitterness can ruin the subtle fruity tones of moonshine. In the case of grain, malt and sugar, the organoleptic properties of the distillate do not suffer; hops are not felt in the taste and aroma of such drinks.
Hop Sourdough Recipe
Ingredients:
- dried hops (cones or granulated) – 100 g;
- water – 250 ml;
- sugar – 1 tablespoon with a slide;
- flour (wheat or rye) or similar grain – 0,5 cups.
The specified amount of starter is enough for 15-30 liters of mash, you can add a larger volume, but then the first few days of fermentation may not be as intense as usual.
Technology of preparation
1. Put the hops in a saucepan, pour boiling water, mix, cook over medium heat for 15-20 minutes, until the volume is halved. Stir occasionally during the boil so that the hops do not burn near the bottom.
2. Remove the decoction from the stove, cover with a lid, leave for 8-10 hours.
3. Strain through cheesecloth or a kitchen sieve, squeeze the cake to dryness.
4. Pour the broth into a half-liter jar, add sugar and flour (grain). Stir until the sugar is completely dissolved and there are no flour lumps.
If grain is used as a source of wild yeast, it must first be soaked for 1-2 hours in cold water, remove the floating debris, drain the water, and only then add the starter culture to the nutrient medium.
5. Cover the neck of the jar with a clean cloth to protect against insects, do not close tightly, since the yeast needs air to reproduce.
6. Transfer the future starter to a dark warm place (preferably with a temperature of 25-30 ° C). Leave for 3-5 days. Once a day, stir with a well-washed spoon.
The sourdough is ready when its volume has doubled and the consistency has a porous structure, and foam is visible on the surface and a characteristic smell of fermentation is felt. If the sourdough has not fermented, you should add flour or grain from another manufacturer.
Braga hop recipe
7. Prepare the wort for grain or sugar mash as usual. Do not change the hydraulic module. It is desirable to add malt or chemical top dressing to sugar mash.
8. Pour the starter into the wort. Mix. Install a water seal and transfer the fermentation brew to a dark, warm place.
Fermentation on sourdough from hops lasts longer than on alcohol and baker’s yeast – the mash will be ready no sooner than in 8-15 days, sometimes it takes up to 25-30 days. The time depends on the strain of yeast that is propagated in the sourdough, which is difficult to predict.
Ready-made mash does not release gas through a hydro-distiller, does not taste sweet with hints of bitterness, there is a sediment at the bottom and a noticeable clarification of the wort compared to the original one.
Obtaining moonshine from hops
9. The distillation of mash that has won back depends on the equipment and is no different from the distillation of mash made on other types of yeast: alcohol, dry and pressed bakery or wine.
Thick mash is usually distilled on a steam generator to avoid burning.
Light hop notes can only be found on a distiller or a beer column; rectification produces pure alcohol, so the choice of a yeast culture is not critical.