12,463 views
Sugar for mash – invert or... Inverting sugar for mash – is it necessary or to hell with it? Can we help the yeast a little during fermentation? Is it possible to reduce fusel oils when producing moonshine from inverted sugar? Is there anything else in sugar besides sugar or what do we put in tea? We try to answer these and other questions in the video about inverting sugar for setting up mash for homemade moonshine. Recipe: 1. For 5 kg of sugar, 2 liters of water and 20 g of citric acid. 2. Heat the water to 80 gr. C – add sugar. 3. The temperature drops and we maintain it at 70 gr. C for about 30 minutes, removing the foam. 4. After 30 minutes, add citric acid slowly to avoid sudden foaming. 5. Raise the temperature to 80 gr. C and maintain for 40-45 minutes. 6. After the specified time has passed, it is better to wrap the pan for 60-90 minutes, after which the syrup can be used to make mash in the usual way, taking into account the initially poured 2 liters of water. View in the online store Narodnye Traditsii: Fermentation container https://ntradition.ru/catalog/vse-dly... Stirring spoon https://ntradition.ru/catalog/domashn... Analog thermometer with probe https://ntradition.ru/catalog/vse-dly... Induction cooker Alina https://ntradition.ru/catalog/samogon... Column Reiner Pro https://ntradition.ru/catalog/samogon... Subscribe to us: Vkontakte https://vk.com/samogonvnn Facebook / Instagram / ntradition Odnoklassniki https://ok.ru/group53556559020217/topics #invertsugarproportions #needtoinvertsugar #invertsugarformash