Idea of Cold Saccharification from the Russian Forum

[tuner]

Hi All,

Was read via the URL Translator from the Russian Distilling Forum, the idea of Cold Starch Conversion/Saccharification. I did a search here and could not find any pros or cons on cold Saccharification. Has anyone worked this?

Cheers
Tuner

Again, a bit in other words, in the light of the experience of participants.
All the ingredients are placed in a logjam (FERMENTOR) at the same time, initial temperature should be no higher than that which can withstand the yeast (e.g., 38° c)
Saccharification is slower, but continuously, enzymes supplied yeast sugar gradually
Fermentation starts immediately and runs parallel to the osaharivaniju (Saccharification). The entire emerging sugar almost immediately turns into alcohol.

http://forum.homedistiller.ru/index.php ... sg12244645
Cold-main idea of saccharification.
The main idea of Mikhail is to pour the raw materials, enzymes and yeast in water at room temperature. Quote:
Logic was this: enzymes are though and slowly, but work for a long time, gradually producing sugar. In addition, the action will take amiloliticheskie enzymes produced by the yeast. As a result, the starch will gradually osaharivatsja and for 4-5-7 days in pererabotaetsja mainly in alcohol. There was some risk of turning sour, but there was hope: let the original wort sugars the yeast a little, but still develops on what is, and will not give any chance to the fauna, and sugary food they will come progressively as the work of enzymes.

Again, a bit in other words, in the light of the experience of participants.
All the ingredients are placed in a logjam at the same time, initial temperature should be no higher than that which can withstand the yeast (e.g., 38° c)
Saccharification is slower, but continuously, enzymes supplied yeast sugar gradually
Fermentation starts immediately and runs parallel to the osaharivaniju. The entire emerging sugar almost immediately turns into alcohol.

Cold saccharification, pros and cons.
Plus: time and effort cooking vinokur Braga significantly less
Plus: does not require high temperatures
Plus: does not require filtering (prior to fermentation)
Plus: virtually no food for bacteria-sugar lovers
Plus: almost immediately begins to be produced carbon dioxide, which is a basic protection against most bacteria
Plus: the ability to direct heating Braga distillation
Plus-minus: Filtering may be required after the end of fermentation. But already the first experiences of Michael has shown that it is not so difficult, if you accept some losses. Use a steamer or even the simpler devices eliminates loss.
Minus: the coolest saccharification requires significantly more time. We are talking about 10-20 days or even more. Note: while vinokur rests or is involved in something else, so increases standing room only time Braga.
Minus: substantial likelihood of turning sour mash at the end of the process. Observing the correct technologies (see below) is practically impossible.

Raw materials for HOS.
Almost any-actually starch, flour of different cereals, wheat of different cereals, malt plain and fermented, pasta and flour products. Whole grains are not very good, however, white rice, barley and millet also provide slow but the result.

On the theoretical part is finished, move on to the practice.
PEFC. Ed. 13 Mar 15, 05:45 of vdv
58

[Kareltje]

I have no experience and it is not exactly the same, but this article is food for thought, maybe:
http://onlinelibrary.wiley.com/doi/10.1 ... 0425.x/pdf" onclick="window.open(this.href);return false;" rel="nofollow
The Evolution of Dextrins During the Mashing and Fermentation of All-malt Whisky Production

[DAD300]

What you are describing sounds like saki. The use of Chinese yeast balls, where the balls have Aspergillus oryzae and yeast.

Cooked rice is mixed with the balls and set to ferment in a cabinet or the fridge. The Aspergillus oryzae coverts the starch to sugar and the yeast ferments it.

[zapata]

Plus: virtually no food for bacteria-sugar lovers

Heeheeheee This person has never mixed corn with water and smelled the miraculous bacterias that setup shop pretty quickly.

That being said, I've never seen anyone do this with enzymes, which it seems they are using? But we do it all the time with sugar heads. Toss your grains in cold, let the yeast eat on 'em for a while, even for several fermentation cycles. But this seems to not be a sugar head so it is different. Sounds interesting.

[Yummyrum]

What you are describing sounds like saki. The use of Chinese yeast balls, where the balls have Aspergillus oryzae and yeast.

Cooked rice is mixed with the balls and set to ferment in a cabinet or the fridge. The Aspergillus oryzae coverts the starch to sugar and the yeast ferments it.

That's what I I'm thinking too DAD

Inspired me to throw this up
Yummy's Yeast ball Experiments