Moonshiner’s Calculator Other

Braga calculator

Instant calculation of ingredients and hydromodule

Enter the amount of sugar and water
to get a full mash calculation
Expected yield (40%)
0 l
Braga alcohol content: ~0%
Hydromodule (Status) 1:4
Total wort volume 0 l
Citric acid 0 g
Dry yeast (approximately) 0 g
💡 Inversion: Citric acid is needed if you plan to cook invert syrup. It is not necessary for normal sugar dissolution.
⚠️ Critical gravity: Too much sugar for the selected yeast. They may not process all the sugar and fermentation will stop. Add water!

Moonshiner's Calculator

🍷 Calculation of the ideal mash: hydromodule and proportions

The quality of the future drink depends 80% on the right start. Our calculator helps you maintain the balance between sugar, water and yeast so that fermentation proceeds completely and quickly.

☝ Important rule (Hydromodule): The classic proportion for sugar mash is 1:4. That is, for 1 kg of mass of sugar you need to take 4 liters of water and 20 g of dry (or 100 g of pressed) yeast.

How to use the calculator

  1. Enter the weight of sugar: Basis of calculations. The strength depends on this.
  2. Specify water: The calculator will tell you the required volume. Important: the water must be clean (as drinking norm), but not boiled, so that oxygen remains in it for the yeast.
  3. Choose yeast: Regular bakery yeast ferments up to 12%, alcoholic yeast - up to 14-16%, and special Turbo yeast can process sugar up to 20% alcohol content.

After distillation, you will most likely need to bring the product to potable strength. To do this, save the link to our calculator for diluting alcohol with water.

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⚠️ Common mistakes of beginners

  • Unaccounted volume of sugar: Remember that 1 kg of dissolved sugar takes up 0.6 liters of volume. If you mix 10 kg of sugar and 40 liters of water, the total volume of wort will not be 40, but 46 liters! Take this into account when choosing a fermentation tank.
  • Overheating: At temperatures above 30-35°C, yeast may die.
  • Excess sugar: If there is too much sugar (as with a high concentration of glucose), the yeast will “fall asleep” ahead of time, and the mash will remain sweet, but not strong.

Frequently asked questions (FAQ)

🔹 How to understand that the mash is ready?

Three signs: 1) The water seal has stopped gurgling. 2) The mash tasted bitter (the sweetness was gone). 3) The top layer began to lighten. The most accurate way to check is with a hydrometer-sugar meter (should show 0).

🔹 Why is the alcohol yield less than calculated?

In theory, 1 kg of sugar produces 0.64 liters of absolute alcohol. In practice, the efficiency is 85-90% due to losses due to the reproduction of yeast, “heads”, “tails” and poor quality.

🔹 What temperature to maintain?

Ideal range: 24-28°C. Below 18°C fermentation may stop; above 35°C the yeast will die.

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