The Mash
To make the Mash you will need:-
1 x 25 litre plastic fermenting bucket
1 x Sachet of 24 hour or 48 hour Turbo Yeast
8kg Granulated Sugar
25 litre of cold water
Clearing Agent/Finings
"Mash" is the name given to the end result of fermenting sugar with yeast and water, basically it is a wine of sorts.
Take the plastic fermenting bucket and add 8kg of granulated sugar in the base. Add cold water up to the 25 litre level. Add the yeast and stir until the sugar is dissolved. Place the bucket in a cool place, preferably less than 20 degrees C. The mash ferments cleaner and purer at a cooler temperature.
Leave the mash for longer than required, i.e. if the yeast packet states 3 days, leave for a good week.
Once the mash is completely fermented, add a wine clearing agent (finings) to help clear the cloudy mixture.
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