Contents
Infected mash gives a lower yield and worsens the quality of moonshine, and with air access (there is no water seal or it is not airtight), complete souring is possible. To suppress pathogenic microorganisms, some distillers disinfect the mash with antibiotics; their opponents consider this method unacceptable due to possible harm to health and an increase in the cost of the drink. As always, the truth is in the middle.
Theory
To infect the mash, the pathogen must first enter the wort: remain in a poorly washed container, enter along with raw materials, yeast or water. Further, each type of microorganism needs the right conditions: temperature, the presence of oxygen (most bacteria only become active when exposed to air), a sufficient concentration of sugar and other nutrients along with a low alcohol content. Another important factor in the development of pathogens in Braga is the time for reproduction and activation. With rapid fermentation (5-7 days), the mash has time to win back before most bacteria cause even minimal harm.
Therefore, the highest risk of infection and spoilage is in slowly fermenting brews that have not undergone sufficient disinfection and sterilization. First of all, these are grain mashes made by the method of cold saccharification of starch-containing raw materials (HOS), since the grain contains a sufficient amount of nutrients for any kind of microorganisms, and sluggish and prolonged fermentation (on average 20-28 days) gives pathogens enough time.
Sugar and fruit mashes are not so nutritious for bacteria, while even wine yeast actively ferments for the first 8-10 days, as a result, the released carbon dioxide repels oxygen from the surface of the must, preventing pathogens from multiplying, then the alcohol concentration rises to a critical level for most bacteria level. As a result, they do not have time to cause even minimal harm. Problems can begin only at the end of the process with a malfunctioning water seal, when there is not enough carbon dioxide to push out oxygen.
It was the supporters of cold saccharification of starch-containing raw materials with enzymes that were the first to start adding antibiotics to grain mash – in their case this is justified. Some other moonshiners have adopted a similar experience for fruit and sugar raw materials, without understanding the essence. With inept preparation of mash, even a triple dose of antibiotics does not always save, this is not a panacea, but rather a safety net.
An alternative to antibiotics is maintaining cleanliness and sterility: removing rotten and moldy raw materials, sterilizing with boiling water or disinfecting mash equipment with iodine (10 ml per 25 water, fill containers with a solution for 60 minutes), as well as using a reliable water seal.
Harm of antibiotics in Braga
It is believed that antibiotics can get into moonshine from mash during distillation. In fact, antibiotics are unstable compounds that decompose when aqueous solutions are heated above 70-80 °C. They are also solid non-volatile substances with a large molar mass, so even if evaporation begins before the antibiotic breaks down, it will still remain in the cube.
Harm from the use of antibiotics is possible only if you drink mash without distillation, which is strictly prohibited. Therefore, antibiotics (other than certified food preservatives) are not used to disinfect wines and beers.
Types and dosage of antibiotics for mash
In the food industry, including distilleries, the antibiotic nisin (additive E234), a food preservative from the group of peptide antibiotics formed by the microorganism Streptococcus lactis, is added to the wort before fermentation. Additive E234 is highly soluble in water and does not lose properties in an acidic environment. The concentration of nisin up to 100 mg per 1 liter of mash is considered safe. Disadvantages: there are bacteria resistant to peptide antibiotics, it is also difficult to find this preservative on sale.
To prevent mash infection, most moonshiners use two antibiotics: Doxycycline hydrochloride (popular name – “Doxy”) and Amoxicillin. It is also possible to use the universal and most powerful of those mentioned in the article – Amoxiclav.
Doxycycline – a semi-synthetic antibiotic of the tetracycline group. Relatively cheap, sold in pharmacies, works well in the acidic environment of mash for 3-5 days (the greater the acidity, the shorter the period). Dosage: 100 mg per 10 liters of mash. If the mash plays for longer than 5 days, Doxycycline is reapplied in the same proportions.
Amoxicillin is a semi-synthetic antibiotic from the penicillin group. More expensive than “Doxy”, but stronger and longer acting – one application is enough until the end of fermentation. Dosage: 50-100 mg per 10 liters of mash. Disadvantage: Penicillin-resistant bacteria exist.
Amoxiclav (clavulanic acid) – a combined broad-spectrum antibacterial agent, refers to semi-synthetic penicillins. Dosage: 100 mg per 10 liters of mash. A strong antibiotic, to which there are practically no resistant bacteria. The disadvantage is the high price.
To completely protect the mash from infection, some distillers add two antibiotics at once, for example, Amoxicillin and Doxycycline.
When and how to add an antibiotic to mash
Any antibiotic is added to the wort before fermentation to yeast. The best option is to pour the powder to the bottom of the fermentation tank and pour water at room temperature. After dissolving the antibiotic in water, add raw materials and yeast.
Until the antibiotic dissolves, it has no effect, leaving the wort defenseless.
Dissolution time is different:
- Nisin (E234) – depends on the form of release, the activation process is indicated in the instructions.
- Amoxicillin – at least 60 minutes, so it is advisable to dilute it in advance in a separate container before mixing raw materials and water;
- Doxycycline hydrochloride – instantly, additional activation is not required;
- Amoxiclav – 10-15 minutes, it is better to pre-dissolve the tablets in water until a homogeneous suspension is obtained.
conclusions
The use of antibiotics is advisable only for cold saccharification of grain raw materials. In all other cases, it is better to sterilize the equipment and keep it clean.
Although antibiotics do not affect the quality of the distillate (you cannot drink mash), their use unnecessarily increases the cost of the drink and does not guarantee complete disinfection.