Download "Брага для вкусного самогона. Bonus: три секрета для получения качественного продукта."

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КОПТИЛЬНЯ горячего копчения СВОИМИ РУКАМИ из бочки.

КОПТИЛЬНЯ горячего копчения СВОИМИ РУКАМИ из бочки.

Channel: Доктор на YouTube

ДЫМОГЕНЕРАТОР для холодного копчения. КАКОЙ ЛУЧШЕ?

ДЫМОГЕНЕРАТОР для холодного копчения. КАКОЙ ЛУЧШЕ?

Channel: Доктор на YouTube

ЦВЕТ продукта и ОТ ЧЕГО ЗАВИСИТ.

ЦВЕТ продукта и ОТ ЧЕГО ЗАВИСИТ.

Channel: Доктор на YouTube

Автономный Подогрев БРАГИ / Домашний Самогон / Брага для Самогона

Автономный Подогрев БРАГИ / Домашний Самогон / Брага для Самогона

Channel: Big Family VLOG

Лучшая и быстрая брага для самогона. Чек-лист. Самогоноварение для начинающих.

Лучшая и быстрая брага для самогона. Чек-лист. Самогоноварение для начинающих.

Channel: Самогон Саныч

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мои увлечения

мои увлечения канал

брожение

00:00:00

my grandfather is waiting for the deaf Ukrainian strong and

00:00:03

therefore this product was included in his

00:00:07

essential grocery basket

00:00:10

for sure and he got his hands full by preparing

00:00:13

this product periodically and the experience I

00:00:15

also accumulated was through the roof, I

00:00:18

absorbed a piece of this experience and I can’t share it with you

00:00:21

and the topic of my today’s

00:00:23

video moonshine ochka guys delicious

00:00:26

beautiful moonshine ochka gorilochka whatever

00:00:30

you call it

00:00:31

[music]

00:00:36

today we will have the first part of the whole

00:00:39

stage which is the most important because

00:00:46

the quality of the product you

00:00:47

get depends on how you do it making mash I have

00:00:51

this special 40 -liter

00:00:52

concrete which I have been using for several

00:00:54

years for this business, then for

00:00:58

this concrete we need 400 grams of yeast 7

00:01:03

kilograms of sugar granulated sugar

00:01:06

you can take jam you can take old

00:01:09

honey anything you like, the main thing is to convert it

00:01:11

to the equivalent of

00:01:13

granulated sugar on average from about a

00:01:16

kilogram sugar it turns out a liter of

00:01:18

product the key point is in two things,

00:01:21

first everything must be clean, well, not

00:01:25

sterile, of course it’s clean, but what do

00:01:28

you think they took anyway, it will ferment

00:01:30

no enemy should ferment

00:01:33

they will sour there, rot there, I don’t know,

00:01:36

anything will mold

00:01:38

because it’s in the mash

00:01:40

some other bacteria may get in, then the

00:01:42

fermentation process becomes the second very important

00:01:44

element, this is ordinary water, I made my own

00:01:47

moonshine from spring water, and today

00:01:49

I decided to experiment because in our

00:01:52

village we have water from a village artesian

00:01:54

well, plus on top of everything else, it went

00:01:58

through a filter,

00:01:59

so I decided make it with ordinary

00:02:01

tap water, it’s absolutely certain that there is

00:02:03

no chlorine in this water, so

00:02:06

nothing will spoil the taste of our product; for

00:02:08

that, the mash fermented better

00:02:12

and, as they say, so that it plays better

00:02:15

immediately found the fermentation process from

00:02:20

sugar, you need to do everything, so

00:02:22

why is it bad, as I already told you I need

00:02:27

7 kilograms of sugar, I’m guided

00:02:30

as follows, since I use a

00:02:32

bucket for this,

00:02:33

I pour about this much in the bucket, it’s about

00:02:37

six and a half 7

00:02:39

kilograms, since I make this product

00:02:43

for myself, I only use it

00:02:46

once a year, so I immediately put this

00:02:49

batch 40 liters of concrete somewhere I

00:02:52

get 7 liters of a wonderful drink,

00:02:55

these 7 liters are enough to

00:02:58

take with you fishing to treat friends to

00:03:00

treat relatives, well, let's go, as I

00:03:04

said, first thing is syrup, I

00:03:06

already have warm water, pour in let the

00:03:18

sugar slowly dissolve now

00:03:21

Now we will put it on the fire with you

00:03:23

and at the same time we will work on yeast. For

00:03:26

such a concrete worker, I take 400 grams of

00:03:30

yeast, this is quite enough right away, it is

00:03:33

advisable to take fresh ones, I just

00:03:36

bought mine yesterday, I hope they haven’t

00:03:40

been lying around in the store for long, fill them with warm water,

00:03:44

be sure not hot degrees 30

00:03:47

maybe 35 roads should turn into

00:03:51

such a homogeneous slurry, I usually

00:03:53

add another side of sugar to start, I

00:03:58

think we can proceed to the

00:04:00

next stage of making the syrup, for

00:04:03

this we need to go home and put

00:04:06

water with sugar, this little syrup on the fire,

00:04:14

friends, the

00:04:15

matter is very simple sugar should

00:04:21

dissolve in water, that's all you and I

00:04:24

need

00:04:28

in this case, there is no need to spare water for

00:04:30

this process, the more water, the

00:04:34

sooner the sugar interacts with water and

00:04:38

you get syrup

00:04:39

from your friends, meanwhile they started playing and puffing in

00:04:42

everyone, the sugar, in my opinion, has already

00:04:46

dissolved, however less, I continue to

00:04:49

heat it until my hand can

00:04:52

tolerate it, I do this for one simple

00:04:54

reason that the water from the original

00:05:00

composition is 0 and the bravado that begins to

00:05:03

ferment should be warm, a very important secret is

00:05:06

that guys,

00:05:08

even though that now

00:05:10

there are taxes

00:05:11

30 degrees hot or the house is already 30 degrees

00:05:14

probably 28 degrees 28 it’s better to

00:05:19

immediately cover the mash, put the warmest

00:05:21

rooms properly covered so that it

00:05:24

stays warmer both day and night, the

00:05:27

warmer it is, the faster the

00:05:32

fermentation process will take place,

00:05:33

the better quality yours will turn out the mash

00:05:36

will ferment all the sugar

00:05:38

why in this container, for example, I

00:05:41

take 7 kilograms there and not 10 or 15 before

00:05:45

because 10 or 15 kilograms

00:05:48

I’m simply out of sight of sugar that has

00:05:51

n’t moved anywhere why how does the mash work the

00:05:55

fermentation process begins the

00:05:58

fermentation process carbon dioxide is

00:06:00

probably released I don’t know and alcohol is released and the

00:06:03

mash ferments exactly until the

00:06:08

temperature in this concrete reaches

00:06:11

12-14 degrees

00:06:12

after 12-14

00:06:16

degrees have reached alcohol and the yeast does not melt

00:06:20

and the fermentation process stops,

00:06:22

all our task is to create in this concrete

00:06:26

the best possible atmosphere

00:06:28

so that our yeast and our

00:06:33

sugar can interact pleasantly and

00:06:36

release a liquid during the fermentation of alcohol,

00:06:39

which will later turn into magicians

00:06:41

moonshine, our syrup is already warm and I

00:06:45

would say even hot, let’s begin the sacrament of

00:06:49

Peter, it’s

00:06:54

probably hot from below, so we’ll follow

00:06:58

safety precautions

00:07:07

first of all we send our syrup

00:07:17

this is warm water, I didn’t heat it up in vain

00:07:21

[music]

00:07:26

we’ll

00:07:28

rinse now leads to plenty of sugar the

00:07:37

hot part our enemies are already in concrete

00:07:40

the second half of the water will be from the filter

00:07:44

so it’s cold

00:07:54

take it to those who are doing it for the first time

00:07:57

rushing here’s how you made a mistake friends In no

00:08:01

case did we pour hot water into it

00:08:03

and started mister, the

00:08:05

water should be there, it should be 35-40 degrees, we

00:08:08

need to add more warm water

00:08:10

or hot water

00:08:13

so that the temperature of our solution

00:08:18

is suspended, we

00:08:21

actually send our friends

00:08:23

who will soon be through the pans, otherwise the

00:08:26

disease is like this, guys, this is a miracle it

00:08:32

looks wonderful when we mixed everything and the

00:08:35

kitchen is set up in the usual way,

00:08:40

many people make a water seal there

00:08:44

so that air does not get in here and

00:08:47

much more

00:08:48

concrete with rubber enters, so this is cool, I put the

00:08:54

lid on and literally

00:08:56

presses it a little bit and the pedals turn out so

00:08:59

this is the pairing lids and

00:09:01

concrete,

00:09:02

it is not completely sealed due to the fact

00:09:04

that carbon dioxide is constantly released into the

00:09:07

air and the concrete does not get in because

00:09:09

of this, it will also not tear

00:09:12

to see it lies relatively calmly

00:09:14

alone and the last stage remains with

00:09:20

old women, we cover

00:09:27

our concrete, why all the guys will meet

00:09:31

you in two weeks

00:09:32

when this mash will win back how to understand that it has won

00:09:35

back the enemy Well, of course,

00:09:38

periodically you will look there

00:09:40

final finger try it to taste

00:09:43

bitter or table powder or not very well

00:09:46

this is normal nothing terrible

00:09:48

will happen if you open the indicators there once or twice a

00:09:51

very simple process

00:09:55

fermentation has stopped, that is, there is no

00:09:57

seething, the sediment has fallen

00:10:00

down and the yeast has really become transparent, it will be

00:10:03

light and transparent, as soon as this

00:10:06

happens, you all think that your

00:10:10

semi-finished product is ready from which you can

00:10:13

start the

00:10:14

three most important secrets, the first secret is

00:10:17

cleanliness, the

00:10:19

second secret is only high-quality

00:10:21

products and the third secret conscience

00:10:25

moonshine for the mod and you

00:10:28

will also get a wonderful product

00:10:30

liked my video then put the likes

00:10:33

if you are interested subscribe to my

00:10:36

channel there is a lot of

00:10:37

interesting things to see in the next issues

00:10:40

bye friends

Description:

Освоил мастерство самогоноварильщика много лет назад, и все равно, каждый год узнаю какой-то новый секрет, чтобы на выходе получался продукт достойный любого застолья. уже много лет отказался от других крепких напитков, потому что свое как-то вкуснее))) сегодня поделюсь с вами частью этих секретов. часть первая - брага Это и много других интересных видео смотрите на моем канале: про мой участок и дачную жизнь: https://www.youtube.com/playlist?list=PLja_VfADDAA5G3Kc3Rr3ZeD7-FpKerBeb рубрика сделай сам: https://www.youtube.com/playlist?list=PLja_VfADDAA673liah2ityltLAwHjXQNH про то, как я строю свой каркасник: https://www.youtube.com/playlist?list=PLja_VfADDAA4czYlSspIC86Wa_fO6E__A про газонокосилки для ухода за участком: https://www.youtube.com/playlist?list=PLja_VfADDAA7Z4qu1-CX24MOwSq6GenVA честный тест-драйв моей техники и гаджетов: https://www.youtube.com/playlist?list=PLja_VfADDAA4-sh4gsEE93fyQBgfclX-Q и еще много других интересных видео и плей-листов на моем канале "Мои Увлечения" заходите, будет интересно! #самогон#брага#самогоноварение брага для самогона,сахарная брага,рецепт браги,брага из сахара,брага из варенья,самогонный аппарат,правильная брага для самогона,брага,самогон,брага для самогона видео,как сделать брагу,правильная брага,как сделать брагу для самогона,домашний самогон,хобби самогон,самогоноварение,дрожжи,брага из сахара и дрожжей,секреты крепкой сахарной браги,самогон из варенья,как сделать самогон,самогон в домашних условиях,мои увлечения,мои увлечения канал,брожение

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