How to make yeast from hops at home

Before we begin our consideration of recipes, how to make yeast from hops at home, we will tell a little about the history and biology of the matter.

Many scientists believe that yeast are the first living beings, domesticated by man. Modern excavations prove that the ancient Egyptians used them for fermentation or bakery six thousand years before the new era. Buying yeast in a store in the form of chopsticks or dry powder, many do not suspect that these are living organisms. More precisely, fungi that have lost their ability to form a mycelium and adapted to live in liquid substrates.

With regard to the use of hops in the preparation of yeast, this is also quite an ancient story. People have long noticed the properties of this plant and began to use it in various products using fermentation. It is not for nothing that in Russian "hmel" is synonymous with the word "drunk".

Harvesting and storage of hops

In order to be able to prepare yeast from hops all year round, it must be properly harvested and stored. It should be noted that the cones are collected from hops, which are bracts. It is in them that a valuable pollen is formed called "lupulin", which, in addition to the formation of yeast, also gives the products a unique beer taste.

Collecting hops

Depending on the region, hop florescence occurs in different months of the summer, but cones are best collected when the flowering is coming to an end. At this moment, they accumulate the largest number of lupulin.

Tip! To determine the ripeness of cones, they are rubbed between the palms. If they appear greenish-yellow resin - hops ready for harvest.

Plant hops - a long vine, sometimes growing up to five meters in length. Experienced gardeners, cultivating this plant, are very simple. During the assembly season, cut off the shoots almost at the root, and then quietly on the ground they are plucked with cones. To worry about the destiny of the plant there is nothing. Next year new bushes will grow from the roots.

Drying

After the cones are collected, they must be dried quickly. To do this, bumps are laid out under a canopy in trays or on sacking, you can use old paper. The layer of cones should be minimal, so that premature fermentation of lupulin does not occur.

If the weather on the street is rainy and damp, then drying is best done in closed attics or glazed verandas. Properly dried raw materials practically do not lose their green color, only becomes slightly tarnished.

Storage

Properly dried hops can be stored for up to three years. To do this, he falls asleep in canvas bags, which are kept in a cool dry place.

When storing hops periodically need to inspect. The appearance on the cones of black spots indicates that there was a spoilage of raw materials, in this case it can not be used for the preparation of yeast or beer.

Acquisition of

At present, buy hop is also not a problem. Basically it is purchased for brewing, but it can also be used to make yeast. In the packages already laid out the processed granular hop, which is more convenient to store, pack and transport.

Yeast recipes

If you have cooked hop yourself or purchased it at a retail outlet, it's time to get acquainted with how to make yeast from hops. There are several options for their preparation, which use different ingredients.

From fresh hops

Homemade yeast from hops turns out to be the most fragrant, if you apply newly assembled bumps. For their preparation you need to take on one liter of decoction of cones so many ingredients:

• salt - ½ tablespoon;
• granulated sugar - 100 grams;
• wheat flour - 1 glass;
• potatoes - 1-2 pieces.

The preparation process is simple, but requires strict adherence to the technology.

1. First you need to put hop cones into the pot and pour them with hot water.
   

   Brewed hops
2. Boil the hops in lightly boiling water for an hour.
3. Filter the broth and measure its volume.
   

   Warning! The number of ingredients is calculated exactly on the amount of broth.

4. Add salt, sugar and flour. All carefully mix.
5. Put the dishes in a warm place for two days.
6. After this time, add the cooked potatoes to the mixture. The amount of mashed potatoes should be such as to bring the broth to the density of sour cream.
7. In a day the yeast will be ready. It will remain to pour them on cans or bottles.

Store the hop yeast in the refrigerator to reduce their activity.

From dry hops

The leaven of hops dried or pre-treated in the factory is done without the use of potatoes, and the recipe is slightly changed. The number of ingredients we will mention directly in the text:

1. We fall asleep one part of the dry hop into the pan.
2. Fill with two parts water.
3. Boil to reduce the fluid in half.
4. Filter the broth.
5. We add sugar on the table for each glass of broth.
6. Then, with constant stirring, add wheat flour at the rate of half a cup to a glass of liquid.
7. Remove the pan in a warm place.

Ready yeast will be in 30-40 hours. To feel this moment it is possible on a characteristic yeast smell of the ferment.

Yeast from thermos

Instead of boiling the cones, you can apply a method of steaming them in a thermos. To make such a leaven for hops, you need to take the following quantity of products:

• fresh water - 1 glass;
• dry or fresh hops - 2 tablespoons;
• sugar - 1 tablespoon;
• salt - ½ teaspoon;Wheat flour of the first grade
• - 110 grams;
• cooked potatoes - 100 grams.

In the preparation of yeast, this method uses the method of steaming cones, so:

1. In the thermos we fill hop cones.
2. Fill them with boiling water.
3. We are waiting for the complete cooling of the water, in a good thermos, this process lasts a day.
4. Filter the broth through a sieve.
5. Add salt, flour and sugar - all thoroughly mix and clean in a warm place.
6. We keep the mixture in a warm place for two days, during this time we mix several times.
7. Cook the potatoes and mash.
8. Add the mashed potatoes to almost ready yeast and hold for another day.

You should get almost half a liter of yeast. In the recipe from Elena Molokhovets it is recommended to take a full spoonful of yeast obtained per pound of flour.

Help! One pound is approximately 400 grams.

Kvass from hops

As mentioned above, hops are used not only for the preparation of yeast. Its main purpose is the preparation of beer. We want to treat our readers with a recipe for how to cook kvass from hops at home.



Composition of products:

• water - 3 liters;
• yeast - 10 grams;Hops - 30 grams of
• ;
• wheat flour - 10 grams;
• rye biscuits - 300 grams;
• granulated sugar - 50 grams;
• raisins - 25 grams.

The procedure for making kvass is as follows:

1. Make a yeast starter: in half a glass of warm water, dissolve the yeast, sugar a little sugar and flour.
2. We put rye biscuits into a three-liter jar.
3. Fill the cans with boiling water.
4. Add the remaining sugar, raisins and hop cones.
5. After cooling to room temperature, add the yeast starter.
6. All mixed, cover the jar with gauze and leave to wander for two days.

Ready kvass needs to be drained from the sediment, add 3 tablespoons of sugar to the remaining starter and pour warm water. Thus, a continuous process of cooking kvass is organized. You just need to control the amount of leaven and add biscuits for color and flavor.

To summarize the conversation about the preparation of yeast from hops in the home, an interesting video clip on this topic will help us.