What are the shelf life of dry and compressed yeast, and how to properly store the product at home?

How and for how long is yeast stored?

More often than other types, a pressed product is used for baking baked goods.
Fresh, they are not expensive, easy to use and store. Live fungus in pressed form confirms its condition by sight and smell. Good briquettes have a creamy tint and a pleasant smell. If you take a piece of briquette in your hands, it will crumble. Fresh product does not stick to the skin. It is usually sold in briquettes, less often it is packaged in jars. Attention!

You cannot store compressed yeast outside the refrigerator for more than a day.

The shelf life at room temperature is extended by sprinkling portions with the mixture:

• salt;
• flour.

Without these steps, the fungus will deteriorate quickly. Low temperatures increase life expectancy. You can store it for a long time in the freezer or simply in the refrigerator. You can dry the pressed fungus and thereby extend its shelf life.

Cold storage

In this case, the briquette is packaged. To keep it safe, you will need to wrap it in foil before placing it in the refrigerator. Instead of foil, you can use wax paper (pastry paper) for baking. Cling film cannot be used: this material blocks the access of air, and the fungus will quickly die in the packaging. The shelf life of yeast with this cold storage method is up to 12 days.

Freezer storage

To maintain the freshness of the pressed product, you can place it in the freezer. To do this, the briquette is cut into pieces (no more than 30 g each) and packaged. When packaging, do not use polyethylene; they wrap the fungus in the same way as when sending it to the refrigerator - with paper or foil. Yeast in the freezer stays fresh for more than a year, but it cannot be re-frozen. Twice frozen yeast loses its viability when thawed. When removed from the freezer, they thaw at 8 degrees; you can place them in a regular refrigerator to defrost before using for their intended purpose.

Storage via drying

The freshness of the pressed product can be preserved by drying it. The processed product will be stored for 6 months without losing its properties. The briquette is crushed into small particles, spread in a thin layer over a sheet of paper or other suitable surface - suitable:

• baking tray;
• cardboard;
• dish.

Storage conditions require a dark place. Before storing, dry fungus is mixed with flour. Keep dried yeast in a glass container.

Can I use a freezer?

Manufacturers do not recommend storing this type of alcohol at temperatures below +4 degrees. Therefore, the drink should not be placed in the freezer. If such a need arises, keep it in the freezer for no more than 10 minutes. If the drink is frozen, it is not recommended to defrost it suddenly. You should not use hot water for this. It is best to place the container in the refrigerator and wait for natural defrosting.

Storing draft beer has a number of features. To determine the shelf life of a drink, it is worth considering its variety.

Equally important is the choice of location and compliance with the temperature regime.

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What is the expiration date?

Shelf life dates are the length of time during which a product can be stored without losing its nutritional properties, color and taste.

The expiration date differs from the storage date in that after its expiration, the product is strictly forbidden to be consumed. Decree of the Government of the Russian Federation of June 16, 1997 N 720 approves the list of durable goods. Time periods for their use are established.

The manufacturer must indicate all temporary storage categories on the packaging, in accordance with the Law “On the Protection of Consumer Rights”.

Recycled storage

To preserve processed pitted cherries longer, use the following methods.

Use a gas oven:

1. The berries are carefully sorted, washed under running water and dried.
2. Remove all bones.
3. Place on a baking sheet in one row.
4. Preheat the oven to 50°C, but no more, otherwise the fruits will be baked and not dried. Place the baking sheet in it for 2 hours, then increase the temperature to 75°C. Finished dried berries do not stick together and do not release juice.

Drying in an electric dryer is carried out according to its instructions. The prepared cherries are laid out in one layer. Dry for 24 hours.

To freeze cherries:

1. Washed and dried pitted fruits are placed in a ziplock bag or a regular thick plastic bag. It will save space in the freezer.
2. Leave in the freezer for 2-3 hours, then stir the bag so that the berries do not freeze to each other.

In the future, you can take the required amount to prepare berry compotes, purees, yogurt, and baked goods in winter.

For compotes and jams, late red varieties with a high acid content are chosen. The berries give the drink a rich color and do not soften during heat treatment. Before canning, rinse the cherries well and remove rotten or spoiled berries. Place in a jar and roll up, following the recipe and dosage of ingredients.

Technology for preparing mash for storage

Sequencing:

Make sure the mash has fermented. Although strict adherence to the following steps of this instruction is guaranteed to stop fermentation, poor fermentation is fraught with a decrease in yield and, possibly, a less rich taste and aroma of fruit and grain moonshine. Remove the mash from the sediment: use a straw to pour it into another plastic or glass container, being careful not to touch the sediment at the bottom. Lighten. This step is desirable, but not required. It is best to add vodka, alcohol or “tails” from the previous distillation to the mash. It is necessary to raise the strength to 16-18% vol in order to “preserve” yeast and other microorganisms. If we assume that the mash has fermented and gained a strength of 12%, then 4-8% pure alcohol is required per liter, the formula for calculating the amount

At the same time, it is important to remember that it is better not to pour grain distillates into fruit and berry mashes, as they can interrupt the light aroma. There are other methods for clarifying mash, but they are not suitable for every raw material. Close the mash hermetically or place it under a reliable water seal. Transfer the container to a dark room with a temperature of +12-15 °C (preferably +2-5 °C)

The main thing is not to allow the temperature to drop below zero or rise beyond the specified range. Leave the mash alone until distillation. Before distillation, remove the sediment again.

The amount of sediment can be significant

Yeast sediment after fermentation

Is it possible to ferment light beer with washed yeast after stout?

Is it possible to ferment light beer with washed yeast after stout?

It is possible, but best avoided, to reuse yeast after dark and dense beers.

You were told not to trust anyone. And you believed.

ADMIN

Messages: 3,581

• City of Stavropol
• Hobbies: Brewer
• Your experience: Advanced

As I understand it, if the yeast was neutral at the start, for example 05 or Nottingham, then why not, but first I would wash it well and make a starter!

But there’s no point in reusing yeast sediment for fermentation! The risk of spoiling beer increases significantly!

Many authors write that at ALL STAGES OF WORKING WITH YEAST, STERILE CONDITIONS SHOULD BE PROVIDED. If this is not possible, then you shouldn’t bother!

28 Jul 2021 edypravilno 45

Dry

How long dry yeast can be stored will be determined by its moisture content.

There are several types of dry substrate, and each of them has its own characteristics.

Dry (instant) yeast of instant action

They are produced in granules having a cylindrical shape. And there is no need to pre-activate this product (just stir it with flour). The humidity level of such products is low - 3 - 3.5%, which is why they can be stored longer.

Storing dry yeast does not require special conditions. It is enough that they are in a dark place with a low level of humidity.

If the package is opened, its contents will retain their original properties for only 48 hours. But if you move the contents into a glass container, close it tightly and send it to a cold place, the shelf life will be already 2 weeks.

Dry active

This product is presented in powder form, and the moisture content is 6 - 9%. This product should be stored in dry, dark places.

And after opening the package, the product retains its quality for about 1 month. Store in a sealed glass container on the refrigerator shelf.

Once the seal of the package is broken, its contents can be frozen, first dividing into small portions. In this case, the shelf life will increase to 6 months.

After activating the product, it should be used within the next 4 hours, after which it will become useless.

Instant yeast granules

These products have the shortest shelf life due to the large amount of moisture in the composition (up to 40%).

For yeast in granules, the norm is a shelf life of 30 - 45 days, provided that it is kept exclusively in a cold place. But when the package is opened, the product will lose its original quality within a few hours.

Beer houses

In order for brewer's yeast to retain its quality for as long as possible, it must be filled with cooled boiled water, maintaining a 1:1 ratio. This type should be stored exclusively on the refrigerator shelf.

You need to drain the water once every 2 days. This will enable the yeast to obtain the necessary amount of oxygen for normal existence. After 2 days, the mushrooms are again filled with water.

The shelf life of brewer's yeast in the refrigerator is 1 month. After this time, the beer mushroom begins to lose its original quality. And in warm conditions it will lose effectiveness within a few hours.

The container in which brewer's yeast is stored must have a volume at least 2 times larger than its contents, since this product is capable of expanding.

• At + 4°C -+7°C, beer starter will retain its properties for up to 4 months.
• In dry form, these products will remain usable for up to 2 years.
• Frozen storage of brewer's yeast is not recommended: this culture does not retain vital activity at subzero temperatures.

Pressed

Most often you can buy compressed baker's yeast. If they are fresh and of high quality, their color will be soft - creamy, uniform. And their aroma has a slight sour tint. When lightly pressed, the product should crumble. But a good product cannot be sticky. It is mainly sold in bars of different sizes.

The question of how to store compressed yeast comes to every housewife immediately after purchasing it, and for good reason. After all, a fresh product is quite sensitive to the environment.

Shelf life

Storage of compressed yeast without refrigeration can last no longer than 24 hours. But you can increase their storage time by another 3 - 4 days. To do this, sprinkle a little salt on the block or treat it with flour.

The shelf life of compressed yeast in the refrigerator will be about 2 weeks.

It is important that the temperature is constant and ranges from 0°C to +4°C. It is better to choose parchment paper as a packaging material.

A plastic bag is not suitable for this, since living organisms (mushrooms) must breathe.

You can also store yeast in the freezer. There is a belief that freezing temperatures are detrimental to yeast. But this belief is not true. Freezing slows down the life processes of mushrooms. As a result, they are in a state of “anabiosis”. When defrosted, the original properties are restored.

Before storing the yeast in the freezer, it is divided into parts of the required size and wrapped in wax paper (foil). In the freezer they can remain fresh for 6 - 12 months (depending on the initial condition of the product).

This type of product can also be stored in dried form.

• To do this, the sticks are pre-crushed;
• then mix with flour;
• then dried at natural temperature. The resulting crumbs are placed in a small layer on a parchment-lined tray.
• The product is stirred frequently and care is taken to ensure that there is constant access to air.

After drying, the workpiece is placed in glass containers and covered with pieces of fabric (air should flow inside the jar unhindered), and then secured with rubber bands.

The shelf life of dry compressed yeast is about 6 months. They must be placed in a dark, dry and cool place.

Like DislikeAiss March 07, 2021

Oleg agrees, but there is no mixer, and it’s expensive, but to hell with it

In the books I won’t say names starting with the letter P; the same thing is said about yeast that after fermentation they do not die but simply go into hibernation. Like put it in a syringe, etc. So if you give them oxygen and wort, they become active again.

And you know, it’s not a matter of saving. I kind of feel sorry for flushing these friends down the toilet, they can still do a lot. and why? I’ll work through 3-5 brews and it’ll be good.

Yesterday I talked to you and dropped it off as agreed. Let's see how it ferments.

ready to risk a batch of beer just to understand the result.

It won’t work in a week, I’ll boil it and ask others.

Is it possible to freeze

Freezing yeast is common; most often it is stored this way. This applies more to pressed fungus - it tolerates this procedure well, but dies when repeated. In order not to defrost the entire briquette, before placing it in the freezer, cut it into portions and, when needed, take out the required amount. Freeze the product wrapped in:

• wax paper;
• foil.

Polyethylene and plain paper are not suitable for storage - the first does not allow oxygen to pass through, the second fills with moisture when the fungus is thawed. Wet and blurred pieces of paper are difficult to remove from the product; they get into the bulk and spoil the quality.

On a note!

Defrost gradually. A sharp increase in temperature reduces activity and kills the fungus, so it is allowed to thaw in the refrigerator.

The portion is taken out of the freezer and placed on a plate in the refrigerator, where it is left for 12 hours. This is enough for defrosting. Before using the thawed fungus, drain the water from it.

Theory

Deterioration in the properties of mash can occur for the following reasons:

Souring

Once fermentation stops, the yeast stops producing carbon dioxide, which pushes out oxygen. If the mash is in contact with air, then the entry of oxygen into the wort causes souring - aerobic microorganisms are activated, they convert the alcohol in the mash into water and acid. As a result, the yield of moonshine decreases and a sour taste appears.

To prevent the mash from turning sour during storage, you need to prevent access to oxygen by keeping the container hermetically closed or under a water seal.

Yeast by-products

When processing sugars in the wort, yeast, in addition to alcohol and carbon dioxide, also releases other substances, many of which deteriorate the quality of the mash.

It is interesting that it is the fermented mash that accumulates the most harmful impurities - when the sugar runs out, the yeast begins to eat its dead relatives or finds other sources of nutrition from the remains of plant materials.

It is necessary to destroy the yeast or create unfavorable conditions under which they will go into suspended animation (“fall asleep”). To do this, the fermented mash is removed from the sediment, clarified (preferably) and stored in the cold, but not at sub-zero temperatures.

Yeast can be killed by pasteurization, but in terms of labor and time, this process is comparable to distillation, so it is often impractical.

Decomposition of plant residues

Typical for fruit and grain mash. Residues of raw materials accumulate along with dead yeast in the form of sediment at the bottom. Sooner or later, this sediment begins to decompose (rot) or becomes a source of backup food for the yeast. Both options negatively affect the quality of moonshine. This is another reason why the spent mash must be removed from the sediment (decanted) before storage.

Activation of other microorganisms

In addition to acetic bacteria, other microorganisms can spoil the mash, which, depending on the raw material, cause mold, lactic, oil and even glycerin fermentation.

Any mash is susceptible to lesenia, especially grain or fruit mash

The main method of combating pathogenic microflora is sterilization of equipment and containers. And when storing mash, it is helped by the absence of oxygen, fixation with ethyl alcohol and decanting of the sediment.

VIDEO DETAILS

I am glad to welcome everyone to the Men's Hobbies channel. I am continuing a short series of videos about grain brewing at home.

2) Brewing wheat beer: part 2 (mashing) https://www.youtube.com/watch?v=TXG1XIaFDFk?list=PLR.

3) Brewing wheat beer: part 3 (brew, hop, talk about fermenters, disinfection, filter system, sock and fermentation) https://www.youtube.com/watch?v=dAEVScMeWWU?list=PLRscEjPNh2DIWaKTIhuJ3QR8H8sitB2Oj

4) Brewing wheat beer: part 4 (primer and carbonation) https://www.youtube.com/watch?v=njUiieN92NA

5) Brewing wheat beer: part 5 (carbonation, how and in what) https://www.youtube.com/watch?v=y0Q81KK8xfI

This is an approximate list, some may be eaten.

The composition "Bad Ideas - Silent Film Dark" belongs to the performer Kevin MacLeod. License: Creative Commons Attribution (https://creativecommons.org/licenses/by/4.0/).

Original version: https://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100489.

Selection and preparation of berries

Whether you can preserve them for a long time depends on the correct choice of fruits.

What you should pay attention to when buying cherries in a store or market:

1. Color. Red varieties should be dark, firm and shiny. These are the first signs of ripeness and freshness of the berries.
2. Damage. The absence of dents and cracks indicates careful transportation.
3. Rotten, spoiled or with signs of fermentation are not suitable for long-term storage.
4. Choose cherries that have a stalk. It contains a small supply of moisture and protects against the entry of bacteria. Berries without tails are poorly stored; the fermentation process begins quickly in them.
5. The stalks should be green and fresh. Brown and limp is a sign that the fruits were picked a long time ago.
6. Do not buy cherries that are sold in buckets or deep containers. The lower layers of the berries have choked from the weight and are no longer suitable for storage.

Suitable containers for transporting and selling fruit are wooden or plastic boxes with a depth of no more than 20 cm.

To preserve the harvest as long as possible, adhere to the following rules:

• pick the berries early in the morning;
• scatter them on a blanket and sort them out, separating whole fruits from rotten, spoiled and crushed ones;
• The cherries are not washed; the remaining dew on the surface of the skin is dried with a paper towel.

Varieties most suitable for long-term storage

Any variety is suitable for storing at home, only the timing and methods vary slightly. For example, light early varieties of cherries can be stored for no more than 5 weeks frozen or 2-3 months dried (in the form of raisins). Red late varieties can be stored for up to 6 months or more.

In industrial conditions, only late varieties of cherries with a high acid content are stored:

• light: Bryansk pink, Exhibition, Francis;
• dark: Napoleon, Regina, Record Holder, Tyutchevka.

Lastly.

If you understand that by reseeding the same sediment over and over again, you will not improve the beer, but will only worsen it, then a completely reasonable question arises, what to do?

The solution is simple - breed the yeast yourself. - it will cost you just a penny, and the result will be magnificent. at home, I will also describe in detail.

Well, to summarize what has been written, I want to say that whether to reuse the yeast sediment or not is up to you. Personally, I only did this once - the beer turned sour. I don't do that anymore. I use pure yeast of my own selection. It's cheap, reliable, and I'm confident that it has the strain I need.

Yeast washing is used by home brewers to use the strains again, but in the next batch of beer.

The essence of the process is that it is important to separate living cells from hop and grain residues. They settle to the bottom, which simplifies the procedure

As a result, you can grow a completely viable colony to start the next fermentation. It will become the basis of the sourdough. Washing the yeast allows you to make up to 5-6 brews after taking the sample. This will be enough for six months ahead.

Technologically, washing is not difficult. Prepare two glass jars in advance, sterilize, boil water and take some foil or cling film. Be very careful about cleanliness, as this is critical to the viability of the yeast.

Description and main varieties

Baker's yeast is produced in liquid, pressed, and dry forms. The latter can be active or fast-acting

It is important that the fungal cells in any of these products are able to grow once the conditions are right.

Liquid

This is a semi-finished product that is obtained by multiplying yeast in sourdough. Liquid baker's yeast is prepared as a water-flour mixture. Various additives are used to accelerate cell reproduction.

Store the yeast product in liquid form, covered with a piece of gauze or cloth folded in several layers. Add natural preservatives, such as 1-2 teaspoons of honey or brown sugar. Liquid yeast can be stored in a cool place for no more than a month.

Pressed

Dense cubes or sticks of compressed yeast fungus are a cheap and accessible product, widely available on store shelves. Weight – 50 or 100 g. The metabolism of fungal cells in the dense mass of the product slows down. In warmth and with the addition of liquid, microorganisms relatively quickly resume their vital functions.

What does a yeast product look like:

• cubes, blocks of cream or almost white color;
• the mass does not stick to your hands;
• the product has a “fruity” aroma;
• matte shine.

Attention! A cube or briquette of compressed yeast is stored for no more than 24 hours at room temperature. If the product is first treated with salt, the storage period without refrigeration increases to 3-4 days.

It is better to place the opened cube in the refrigerator, wrapped in foil. Then the yeast will remain fresh for 12-14 days. Polyethylene is not suitable because it does not allow the fungus to breathe

If the product is first treated with salt, the storage period without refrigeration increases to 3-4 days. It is better to place the opened cube in the refrigerator, wrapped in foil. Then the yeast will remain fresh for 12-14 days. Polyethylene is not suitable because it does not allow the fungus to breathe.

Active

Yeast after drying has the form of round granules, grains. The color is usually light brown, beige. This product is more resistant to temperature changes and has fewer storage requirements. In addition, the granules mix evenly with the flour, making it easier to quickly prepare the dough.

Dry active yeast differs from instant yeast in its drying mode. Before use, activation is required, which is achieved by dissolving in a warm liquid. Leave the mixture for a while for the cells to start working. However, granulated yeast is weaker than fresh yeast.

Instant

Other names for this product are instant, fast-acting, instant. They differ from active yeast in the way they are used. Appearance - cylindrical granules, packaged in sachets of 7-11 g. Fast-acting yeast cells do not require prior dissolution in liquid. The dry product is immediately mixed with flour. This greatly simplifies the dough preparation process.

Rapid Baking Mixes

They can be used for quick preparation of dough, with a high content of butter and sugar. One thing to remember is that these ingredients reduce the “lift” of any yeast product. The mixtures are enriched with special enzymes, nutrients and vitamins that accelerate the functioning of fungal cells. There are additives that ensure that the finished product retains its shape and a number of other properties. Such multicomponent mixtures are stored for no more than 6 months.

Signs of a spoiled product

It happens that if stored properly, yeast still loses its activity. The ingredient itself may be bad, or there may be a slight violation of the conditions. Before using it in cooking, they are checked for viability so as not to spoil the dish.

Visually, “live” and active fungi are easy to assess. The pressed product has a light color with a pleasant creamy tint; it may crumble, but does not “smudge” or stain fingers when touched. They have a pleasant, sour smell. If the briquette gets your hand dirty, the fungi are too wet, which will affect the quality of the dough.

Dry yeast crumbles and grinds very easily in your hand and does not form lumps. A test can accurately tell you about the condition of an ingredient. For it you will need:

• heated water/milk;
• sugar;
• yeast.

Sugar for testing is taken in an amount equal to the amount of yeast. The reaction in the test is based on the vital activity of the fungus - the “live” product will absorb sugar and release alcohol and CO2. Pour warm (not hot) water or milk into the yeast with sugar - ¼ cup is enough and leave for 10 minutes. A viable fungus will produce a cream-colored foam on the surface of the liquid - such yeast can be added to the dough. There is a similar check called quick. To carry it out, a small amount of yeast is diluted with plain water at room temperature. Leave the product for 10 minutes and evaluate the surface of the liquid for foam.

During a “quick check” it will also be, but not so fluffy, so the option with sugar more accurately indicates activity - there is less chance of error. You can check the yeast for quality before purchasing. You need to focus on visual qualities whenever possible. To assess the condition of the pressed fungi, you will need to open the package slightly - the fresh product will be grayish or creamy, without streaks. If the appearance is dark, stale or dried out, this is a sign of “dead” fungi that will not affect the fluffiness of the dough.

On a note!

An unpleasant smell, pungent or rancid, is a sign of spoiled fungus. It will not help you bake delicious dough, even if the fungus takes effect, the smell of spoiled raw yeast will intensify many times over and will be reflected in the finished baked goods.

To purchase good dry yeast, you will need to evaluate the expiration date - the earlier the product was produced, the more likely it is to be good. The packaging can be shaken - the sound determines the flowability, which indicates quality.

Yeast is a tenacious and beneficial fungus. They risk dying only in heat and high humidity, so all types are stored in the freezer or refrigerator, providing access to air. To avoid an incident with the preparation of low-quality dough, it is recommended to carefully evaluate the ingredient before purchasing. To be completely sure that it is of high quality, after purchasing it in the store, it is still checked. They may look fine but be "dead", so checking may save the dish. Properly packaged yeast retains its properties fully under suitable storage conditions.