Mash & Distilling
Here you will find what a fruit mash needs until fermentation is complete: robust yeasts, enzymes against pectin, anti-foaming agents and tests for starchy mashes. The fermented mash is then distilled at a licensed distillery.
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- Yeast: the distiller’s mash yeast is made for difficult fermentation conditions. It ferments slowly but steadily and has little effect on the aroma. One 5 g sachet is enough for 10 to 50 litres.
- Enzyme: pectin holds the juice in the mash. Stir in the anti-gelling agent after crushing. How quickly it works depends on temperature and contact time; above 55 °C the enzyme is destroyed.
- Foam: according to the manufacturer, about 10 ml of Schaumstopp is enough for 100 to 150 litres of mash.
- Starch: only with grain or potatoes do you check with brewer’s iodine whether the starch has been converted to sugar. Pure fruit mashes don’t need the test.
- Acidity: lactic acid raises the acidity of a fruit mash. Measure first, then dose precisely.
What to do when fermentation stops is in the “emergency plan for a stalled fermentation” in our Wine School. Why fruit high in pectin needs an enzyme is explained in “Making quince wine”. How to measure must weight and acidity is shown in the booklet “Measure, Don’t Guess” under The Maischewerk Booklets.
