To prevent this from happening to you, we have prepared an article in which we examined the causes of frozen fermentation and recommendations for solving them.

What to do if the mash does not ferment well. Ways to launch.

So, several days passed, and fermentation was barely noticeable or did not begin at all. What are the next steps? To successfully revive the process, you need to find out why the mash is fermenting for so long. There may be several reasons:

1. The hydraulic module is broken

Solution: If you realize that you made a mistake with the hydraulic module, dilute the mash, pour it into 2 vessels, add sugar, water and yeast to each vessel. Fermentation will continue.

2. Temperature is abnormal

Yeast ferments successfully at a certain temperature. At low temperatures (less than 18°C), fermentation stops; the yeast does not die under such conditions, but stops working. At high temperatures (more than 30°C), the strains die and fermentation stops. It can only be renewed by adding a new portion. The optimal range for comfortable yeast operation is 20-25°C.

Solution: if the temperature is below 18°C, move the wort to a warmer place or lower the thermostat into it. If the temperature was too high, you need to drain the mash from the sediment and add a new portion of yeast.

3. Poor quality yeast

Or dead yeast. They will not be able to process sugar, so fermentation will not begin. When purchasing yeast from a store, look at its expiration date. After unpacking the packs at home, pay attention to their appearance. Healthy compressed yeast has an even color and a uniform, semi-solid consistency. Dry ones must be free-flowing. Lumps and liquid consistency inside the package indicate that storage conditions have been violated, and the quality leaves much to be desired. After a visual inspection, the yeast should be tested in practice. To do this, we ferment them. This is not necessary, but this procedure will help ensure that the strains are alive and will not spoil the mash. We send our charges into a small amount of warm water with a small amount of sugar for 30 minutes. A foam cap has risen, which means the yeast is alive. They can be added to the main raw materials without fear.

Solution: check the yeast for vitality before adding it to the mash. If other conditions for preparing the mash are met (temperature, proportions), but for some reason it does not ferment, try adding a different type of yeast.

4. Poor quality water

The quality of the water directly affects how well and quickly the mash ferments. It's all about the yeast again. They need more than just sugar to survive. They also need a lot of oxygen and microelements, which are found only in good water. That is why it is completely undesirable to use boiled water for mash: during boiling, oxygen disappears in it and important salts and trace elements die. Tap water is also not suitable due to the high concentration of chlorine in its composition.

Solution: use quality water. The best option is bottled, spring or artesian water.

5. Lack of nutrients

This reason is closely related to the previous one. Just as we cannot eat exclusively carbohydrates, yeast cannot eat only sugar. They need minerals and salts that are in the water. And sometimes something else: primarily phosphorus and nitrogen.

Solution: folk supplements will solve the problem: rye flour, bread, raisins, peas, grated raw potatoes. They will speed up fermentation if the mash is fermenting poorly or has completely frozen.

Finally, I would like to advise you not to rush to conclusions that there is something wrong with the mash: sometimes it takes 2 weeks to ferment completely. And for grain jams this time can be even longer.

Braga is not wandering, what to do (video)

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the collapse of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and the article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - preparing alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative liability of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , Art. 3476).

Extract from the Federal Law of the Russian Federation:

“The effect of this Federal Law does not apply to the activities of citizens (individuals) producing products containing ethyl alcohol for purposes other than sale.”

Moonshining in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan on Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to Article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production of moonshine, chacha, mulberry vodka, mash and other alcoholic beverages for the purpose of sale, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Ukraine on Administrative Offenses provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the production and storage of moonshine without the purpose of sale, for the storage of devices* for its production without the purpose of sale.

Article 12.43 repeats this information almost word for word. “Production or acquisition of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of apparatus for their production” in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 states: “The production by individuals of strong alcoholic drinks (moonshine), semi-finished products for their production (mash), as well as the storage of devices* used for their production, will entail a warning or a fine of up to five basic units with confiscation of the specified drinks, semi-finished products and devices."

*You can still purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.

Even distillers with sufficient experience in making strong alcohol cannot always say how much is fermenting and what influences it. It is still impossible to determine this with an accuracy of one day, since The fermentation process depends on many factors:

  • raw materials used for wort;
  • maintaining proportions when adding ingredients;
  • room temperature and humidity;
  • compliance with brewing technology;
  • Not the least of the reasons is water. Eg, boiled, deprived of oxygen, slows down this process.

In order to determine the fermentation time with the greatest probability (if all the above influence factors are correctly observed), first of all need to rely on the raw materials used.

  1. The most popular - if the manufacturing technology is followed, the wort becomes ready for distillation in a time from 5 to 14 days. It is after five days that you need to look at it and check for readiness. Although, as a rule, the most optimal period is 7 – 10 days.
  2. The mash, the basis for which is starch (its sources are grain, potatoes, ready-made starch), ferments much less - already from 3 – 5 days she is ready to be driven.
  3. For fruit and grape mashes using yeast, it is required about two or even three weeks for ripening.
  4. If yeast is not added specifically, but only wild yeast found on fruits (berries) is used, then fermentation may take longer up to 45 days. It's very It is important to use a water seal oh, otherwise the food may turn sour and you will end up with vinegar, which is also not bad, but our goal is completely different!

Peculiarities. The indicated time is relative, since much also depends on the temperature.

The process works best if the room temperature is between 20 – 22°C. It is acceptable from 18 to 28°C, but it is not advisable to go beyond these limits.

How long can you steep the mash?

A situation is possible when fermentation is already completed, and you do not have the opportunity in the coming days.

First of all, make sure that you have a truly finished product.

Fully ripened mash has strong alcohol smell, there is no release of carbon dioxide (no bubbles or hissing).

This can be checked with a lit match: if you bring it to the surface of the mash and it continues to burn, it means that carbon dioxide is not released and there is no fermentation.

And most importantly - the mash tastes bitter, without the slightest sweetness.

In order not to lose a valuable product, and fermented and acidified mash will produce moonshine with an unpleasant odor and taste, you need to take the container to the basement or just a cold room with a temperature of 10 to 0°C. This will prevent mash from souring and besides, it takes 5 – 7 days. All that remains is to drain off the sediment and distill. Most types of ready-made mash can be infused in “basement” conditions for up to a month or even more without loss of quality.

Attention! You cannot steep grain mash for a long time, even in the cold.

Acid inevitably accumulates in it (acetic acid fermentation begins) and as a result, instead of moonshine with a pleasant grainy taste, you get sour booze.

How to stop fermentation of mash?

It is possible that you will someday need to stop fermentation, because moonshine is needed urgently, and you see that the process is still ongoing. Can artificially stimulate its cessation.

Please note: if fermentation has not finished, during distillation you will get less strong moonshine than expected, since the yeast has not had time to process the sugar into alcohol.

The most suitable additive for stopping fermentation is leftover from previous distillations “tails” with a strength of about 25°. They will add alcohol to the wort and the yeast will die. In addition, this way you use the “waste” product to your advantage and will not lose the amount of alcohol produced.

How to speed up fermentation?

But knowing in advance that you need quick-ripening sugar mash, resort to one of the suggested tricks (or even several at once).

So that if possible accelerate ripening, use these methods:

  • using only the freshest yeast. Under suitable conditions, they will act more actively and quickly complete their task of converting sugar into alcohol;
  • adding bread crusts to the wort accelerates ripening. You probably observed this yourself during cooking;
  • pre-diluted and added tomato paste: up to 100 g per 10 liters of wort;
  • peas or corn in the amount of 300 - 400 g per 10 l;

Please note. Peas, added after the fermentation process has begun, can produce a lot of foam, which is quite easily extinguished by the crumbled biscuits.

  • increasing the amount of water or decreasing the amount of sugar compared to what is specified in the recipe (no more than 20%) also speeds up ripening. But be prepared for the fact that you will get less strong alcohol during distillation;
  • adding unwashed raisins will speed up the process due to wild yeast on its surface;
  • stirring the wort daily (several times possible). When stirring, gas bubbles are intensely released, which also speeds up ripening.

A few questions about fermenting mash

Many (especially beginners) moonshiners have questions that we will try to answer below.

Braga has not fermented, is it possible to drive it away?

Of course, it is not advisable to do this, but in case of emergency, it is possible. Take advantage tips for stopping fermentation. But a shortage of alcohol is almost certainly guaranteed. Incomplete fermentation means that the sugar has not yet been converted into alcohol.

Carefully. During distillation, foam may be released, which will affect the quality of the product. In this case, secondary distillation helps.

Why does mash ferment for a long time?

As already noted, there are many factors that influence the duration of ripening. In addition to the quality of the ingredients, it is imperative pay attention to the room temperature. If it is below 18°C, then the vital activity of the yeast is very weak, so the process is sluggish. Above 30°C, their vital energy also decreases, and at around 40°C they die completely.

In addition, the fermentation tank should not be placed on a cold floor (tile, porcelain tile, stone). There should be a warm base underneath. Otherwise, even if the room is 22°C, the mash may be 16 degrees, which is unacceptable.

What to do if the mash runs away?

The most common causes of increased foaming:

  • using baker's yeast instead of alcoholic yeast or accidentally exceeding its quantity;
  • adding honey to the wort instead of sugar;
  • malt and grain raw materials at the first stage of fermentation can also produce too much foam;
  • exceeding the permissible volume for wort.

note: should be filled with mash to a maximum of 2/3 of the volume. And when using products that can potentially produce a lot of foam - only half.

Exceeding it risks the fact that you will have to collect the wort on the floor, wash the containers, and in this case you will also lose some of the alcohol.

But it happens to many people that the wort foams, and something urgently needs to be done about it. Therefore, we offer several options:

  • The best way if foam suddenly appears is move the container to a colder room for a couple of days, and then return to comfortable conditions for mash. But do not overdo it, it is advisable that the temperature is not lower than 15°C.
  • There is no such possibility then divide the wort into two containers. After a couple of days, when the violent foaming stops, pour it together again.
  • Crumble over the wort 1-2 pieces of cookies.
  • Pour into container vegetable oil, which also extinguishes foam quite well. A couple of tablespoons is enough.
  • Add some ice. This will help reduce the amount of foam, but will slow down the fermentation.

Braga has stopped fermenting, but is still sweet

Here are the main reasons:

  • Not enough yeast. This is easy to fix: add and the process will resume.
  • Too much sugar (the proportion is wrong: for 1 kg - 4 liters of water). Solved by adding water and yeast.
  • The room is cold (hot). Bring the temperature to optimal levels for yeast activity (22 – 28°C).

Also consider the possible reasons already listed above in this article.

Is it possible to put mash in an aluminum flask?

Many generations of moonshiners have used aluminum milk flasks for mash. However, research in this area does not confirm the safety of the material. According to the recommendations of scientists and doctors, even aluminum pans are not recommended for storing acidic foods: cabbage soup, borscht, solyanka.


For the main mistakes and answers to frequently asked questions about setting up and fermenting mash, watch the video below:


Have you received comprehensive answers to your questions regarding the maturation of mash? Please note this in the comments. Share the article with your friends on social networks.

The question of why mash ferments for a long time is often of interest not only to novice moonshiners, but also to distillers with some experience. At the same time, it can be considered rhetorical, since there is no exact answer to it.

Fermentation of mash

There are several factors that can affect the fermentation process; it is worth taking a responsible approach to the choice of raw materials and observing the temperature regime. However, sometimes even strict adherence to all the rules for making distillate does not give the desired result. So what is the reason for this phenomenon and how to solve the problem?

Why doesn't the mash ferment or the process is too slow? There are several factors that affect fermentation and can slow down the process. In some cases, the mash can be saved, but in others it can be considered hopelessly spoiled.

Factors that may affect the process:

  • When the mash begins to ferment, it is worth observing the temperature regime. If you lower the temperature or raise it, you run the risk of facing the problem of long fermentation. If the room temperature is high, then the yeast may simply die, but if the temperature is low, then it will simply go into hibernation, but it can be activated. To do this, you will need to increase the temperature in the room, saturate the liquid with oxygen, or add fertilizer to the container.
  • Quality of raw materials. If low-quality raw materials were used when making the mash: yeast, grain, berries or fruits, then it is not surprising that the mash refuses to ferment. You can try adding fertilizer to the distillate, but in most cases such a product cannot be processed, since bad ingredients can affect the taste of the moonshine.
  • Type of yeast. The fermentation process is directly dependent on the type of microorganisms. Experienced moonshiners recommend using alcohol-resistant yeast; they are well suited for creating high-strength alcohol. With low-alcohol drinks, everything is simpler - wine yeast is considered the ideal option. The brew made with wild yeast ferments the longest - up to 60 days. When using them, there is a risk of spoiling the product, since microorganisms are not always present in the required quantity on the surface of the product.
  • Braga ferments poorly even if the microorganisms do not have enough nutrition, that is, the product contains little or no sugar. Sugar is food for yeast. When processing it, fungi produce alcohol. Often, to start the fermentation process, it is enough to add a small amount of sugar or glucose to the container with the wort.
  • Location. In some cases, the process is affected by the sun, draft and other factors; they inhibit fermentation. For this reason, it is worth protecting the product from contact with the rays of the sun, temperature changes and other disasters. Even the metal from which the container is made has some effect on fermentation. For this reason, experts advise giving preference to containers made of dark glass or stainless food steel.

If the mash does not ferment, then it makes sense to analyze the situation and identify the problem, sometimes the reason lies on the surface - it lies in non-compliance with the proportions, a disruption in the process of preparing the wort.

There are several ways to help revive the product and restore the fermentation process. But all of them are powerless if low-quality ingredients were used in the production process of the moonshine base. However, do not despair; often it is enough to place the container with the wort in a warm place and the fermentation process will resume with accelerated force.

What to do if the mash stops fermenting?

There are several methods that will help save the product and ultimately get good quality alcohol from it. Using these methods, it is sometimes possible to turn seemingly spoiled alcohol into a good drink of average quality.

So, what will speed up the fermentation process:

  1. Oxygen saturation.
  2. Adding fertilizer or starter.
  3. Adding a new portion of yeast to the wort.
  4. Adding a small amount of water.

When the mash ferments for a long time, it is recommended to stir it periodically. To do this, you can use a large spatula or wooden spoon. Moonshiners know several recipes that will help make the basis for high-quality moonshine in the shortest possible time. In some cases, it is advised to use a mixer, blender or even a washing machine.

If you load the wort into a washing machine, turn it on and wait a few hours, then there is a chance to get a ready-made mash. Extreme drinkers also use automatic machines to make distillate, but this method does not provide any guarantees that the raw materials will be of good quality and will produce strong alcohol.

You can prepare the fertilizer yourself, or you can purchase a ready-made mixture in the store; in fact, the purchased mixture will not be much different from the one you can make yourself. But some distillers prefer homemade fertilizers, because they are confident that the mixture from the store is rich in harmful components. In fact, the composition of purchased supplements includes various enzymes, vitamins and microelements; nothing harmful can be found in them.

As for starters, they are prepared from natural products. The most common starter is hops. It is added to mash with wild yeast to activate its work. They also use malt; it also stimulates the work of microorganisms well.

You can simply add a new portion of yeast to the mash. The portion should be small. Approximately 2 grams of the product will help to “resurrect” the base and save it from death. It is recommended to soak the yeast first, and then slowly add it to the wort in small portions, mixing everything thoroughly.

You can add a little water to the container with the product, mix everything and let the mash stand in a dark place with a stable temperature. This will help you understand whether it is ready for processing or whether it still needs to stand for a little while.

You can also add a little sugar, glucose or dextrose to the container with the wort. Food activates the work of yeast microorganisms. If you prepare sugar syrup and slowly pour it into a container, thoroughly mixing the liquid, you can save the mash or significantly speed up the fermentation process.

Another option that can be used by moonshiners is to add a new portion of wort. The base (grain, berries or fruits) is simply added to the mash. This helps save the product from death and resume the work of fungi.

These methods can be used alone or in combination. But if the yeast still does not begin to ferment, and foam does not form on the surface of the container, despite all efforts, you can pour out the wort; there is no point in distilling it.

If the mash sits for a long time, then it is probably infected with pathogenic microflora; soon the product will sour and mold will appear on its surface.

Fertilizer for mash

To activate the fermentation processes and get the yeast working, you can use a number of components. Basically we are talking about food, dried fruits, etc. In order not to make a mistake with the choice of feeding, you need to familiarize yourself with several options:

  • Beans and corn can be used as top dressing. Add several glasses of beans to 10–15 liters of mash. You can use a crushed product, but not a canned one. In just a few minutes the mash will begin to hiss and foam will appear. If there is a lot of foam, it should be extinguished; for this purpose, use vegetable oil, cookies or ground crackers. A small piece of cookies will help normalize the process of foam formation; crush it and simply sprinkle it over the mash.
  • Dried fruits are used if the basis for creating alcohol was berries or fruits. If you used grapes, prepare a top dressing of raisins, and you can also stimulate the yeast with the help of dried apricots and prunes. If the mash was made with wild yeast, then this option would be ideal. Dried fruits do not need to be washed, just put them in a container. There is wild yeast on the surface of raisins, dried apricots or prunes; they will help the mash reach readiness faster.
  • Bread crusts - this product will help the fungi start working with renewed vigor. We simply cut off the rinds and add them to the wort. The disadvantage of this feeding can be considered a specific aroma and smell. The taste of baked goods can spoil mash made from fruits or vegetables. And the bread will make the moonshine cloudy, you will have to filter it and distill it 2 times.
  • Ketchup or tomato paste - this product has specific properties, for this reason it is not suitable for every mash. You can try adding paste to the wort and the amount of alcohol will increase.

The answer to the question why the mash does not ferment may be banal: bad recipe, incorrect proportions. To avoid this, you should analyze several recipes, try to calculate the proportions yourself, or use sourdough at the initial stage during the manufacturing process.

Little tricks

Almost every moonshiner has his own secrets. Some keep them secret, while others are willing to use cunning.

So, what will help make a good base:

  1. Warm. A proven recipe and high-quality wort are not everything. It is important to maintain the temperature. If there is no room in which you can leave the container, then you can insulate the container, sew a cover for it, or simply wrap the container in a towel or blanket. But it is worth considering that during fermentation, yeast also produces heat. For this reason, it is better to equip the container with a thermometer.
  2. High quality raw materials. If the mash is based on grain or berries, then it is worth paying special attention to the quality of the products. Before putting the wort into containers, it makes sense to sort out the products and remove spoiled and rotten fruits.
  3. If grain is used as a base, then it is advisable to germinate it, so the sugar yield will be greater. It is not recommended to use grain older than two years; problems with germination may occur. The ideal age for raw materials is 5–6 months.
  4. Periodically check the product for readiness: equip the container with a water seal, taste the mash before distillation, assessing its organoleptic properties - taste, color, etc.
  5. Braga made with dry yeast can behave unpredictably for several hours. For this reason, do not panic - fermentation can begin at any minute.

Braga is the basis of future alcohol, so its preparation should be taken with full responsibility.

For various reasons, the fermentation reaction may not start, as a result of which the moonshiner has a completely fair question: “What to do?” In fact, this problem is being solved, and without any reduction in the quality of the mash. I propose to consider all the reasons for this situation and find a suitable solution for each.

Next, we will look at a problem in which fermentation of the mash occurred, but ended before all the sugar was processed. That is, the liquid remained sweet, but the yeast stopped showing activity. In this case, there is also no need to panic. In the worst case, we will get a reduced “exhaust” of alcohol, but this does not affect the quality of the product.

Low alcohol content is the first signal that fermentation has not ended or has not begun at all. Ripe mash has a strength of about 12% (for alcoholic and turbo yeast up to 20%)

The first reason: the yeast “frozen” and “fell asleep”

The highest quality fermentation takes place at a temperature of 20 to 30 degrees Celsius. If at any point the temperature drops below 18 degrees, then the yeast stopped its activity and “fell asleep.” They remain alive and functional if you do not lower the temperature of the mash below +5 degrees.

Solution: it is necessary to “revive” the yeast by raising the temperature of the mash to an optimal 20–30 degrees. The following methods can be used:

Use a probe thermometer to measure temperature

  1. Place the fermentation container next to the battery.
  2. Place an aquarium heater with a thermostat into the container and bring it to the desired temperature.
  3. Remove the fermentation container from a draft if it was standing near a door or window.
  4. Wrap the container in a towel, jacket or blanket to keep warm.
  5. Stir the mixture 2-3 times a day to saturate it with oxygen.

Second reason: yeast doesn't work

This situation occurs due to several factors: you are caught poor quality yeast(or expired), proportions are not met recipe, was temperature exceeded+30 degrees Celsius or hit the mash sunlight.

Some believe that, but they should still work without any accelerators.

Solution: activate a new batch of yeast (dilute in warm water for 10 minutes) and add it to the fermentation container. Support and everything will be fine.


What to do if the mash does not ferment and remains sweet

If fermentation did begin (hissing and gurgling were clearly audible), but quickly ended (within 1-2 days), then a fair question arises: “What to do with unripe mash?”

The problem may be with an incorrectly installed water seal that allows air into the fermentation tank

  1. First of all, you need to remember what is the concentration of sugar is in the mash. If it exceeds 15–20%, then it is quite natural that the yeast could not cope with such a load. To do this, add a few liters of water and re-pitch the yeast. It is impossible to spoil the mash in this way, so it’s definitely worth trying to revive it.
  2. Alternatively, you just added little yeast. Add them again by adding a little water. At the same time, check the first reason.
  3. Check tightness of all connections. It is possible that your water seal is installed incorrectly and is allowing oxygen into the container, causing the liquid to sour rather than ferment.

If you're sure it's not the temperature (which can be either low or high for fermentation) or sugar, then just distill unfermented mash into moonshine. In this case, the “exhaust” of alcohol will be less, but this is better than waiting for the entire product to sour.