For classic sugar mash, I advise you to use the following ratio of ingredients (proportions):

  • sugar – 1 part;
  • water – 4-5 parts;
  • yeast – 0.1 part pressed or 0.02 parts dry.

This means that for 1 kg of sugar in the mash, you need to add 4-5 liters of water and 100 grams of fresh bakery pressed or 20 grams of dry yeast.

It is also desirable to create an acidic environment suitable for yeast that will aid fermentation. The active (normal) acidity of the mash is 4.0-4.5 pH. You can regulate acidity at home with citric acid or lemon juice (one medium lemon contains 5-6 grams of acid).

With 1 kg of sugar, you can get 1.1-1.2 liters of moonshine with a strength of 40%, this output is considered the norm.

Detailed technology for making sugar moonshine .