Fermentation of wheat mash. You will most likely be interested in this

Making moonshine from wheat at home is not limited to one recipe. The drink can be made from ordinary grain or germinated culture, with or without yeast, granulated sugar. It all depends on the preferences of the taster. The main difference of this product is naturalness and unusual taste qualities.

The main stages in the preparation of wheat mash for moonshine are as follows:

• selection and preliminary preparation of grain;
• making mash;
• distillation of moonshine;
• product filtration.

Before cooking, the moonshiner faces an important task, it is necessary to determine the type of the main ingredient and choose it correctly. There should be no mold in the grain mixture, otherwise the final product will receive not only an unpleasant aroma, but can also harm human health. Therefore, the choice of raw materials must be taken responsibly.

VIDEO: Wheat moonshine - a step-by-step recipe from mash to tasting

Yeast wort

So, what characteristics should an alcoholic drink have at the exit? If you need a mild taste, then wheat will serve as the best option for the base, for a more fortified and sharp alcohol you need to use rye, and from barley you can get a drink reminiscent of whiskey.

Homemade wheat moonshine recipe includes the following ingredients:

• drinking water - 25 l;
• granulated sugar - 6.5 kg;
• wheat grains - 2.7 kg;
• dry granulated yeast - 100 gr. or live - 500 gr.;
• kefir, sour milk or fermented baked milk - 500 ml.

First of all, you need to soak the grains in water and let them brew for 30-45 days. After this time, pour the grain into a fermentation tank.

In a separate container, dissolve the sugar in water and pour the syrup over the grain. Activate alcohol yeast, add them along with kefir to the main composition. Mix everything thoroughly, put in a warm place.

After the wort stops emitting carbon dioxide, foam, the taste of the mash becomes bitter, and the aroma becomes alcohol - the product is ready for distillation.

When making moonshine from wheat at home, do not forget to separate the “tails” and “heads”. This part of the alcohol is not suitable for use, but it can be left for the secondary distillation of moonshine.

VIDEO: The process of selecting tails and heads

Yeast-free moonshine from germinated malt

Moonshine from wheat without yeast at home is better than alcohol prepared according to the previous recipe. In this case, germinated grains, that is, wild yeast, will act as a traditional yeast product. A distinctive feature of such a product is the absence of a pronounced smell of fusel oils.

The task of yeast in such recipes is performed by cereal malt - as a result, you can get pure wheat alcohol.

A fairly simple recipe for moonshine on wheat involves the use of the following components:

• grain - 4.5 kg;
• sugar - 4.5 kg;
• purified water - 31 l.

The main steps on how to make moonshine from wheat:

1. Rinse the grain thoroughly, sort it out of foreign matter. When filling the container with grain with water, all the debris will rise to the surface, so it will not be difficult to separate it. For wheat moonshine, this is a very important stage, since impurities can transfer their aromatic or taste qualities to the product, which is unacceptable in this case.
2. Place 1 kg of grain crops in a plastic tank, spread evenly on the bottom and fill with water so that its level is 2 cm higher than the surface of the grain. Cover and leave to swell for 1 day.
3. At the end of this period, pour 500 gr. into a barrel with grain. sugar, mix ingredients. Close the reservoir with gauze and place in a warm place for 8-10 days. Shake the components every 2 days to eliminate the possibility of souring.

1. Add the rest of the ingredients and water at 25°C to the starter on the grain. Close the fermentation tank with a water seal and place in a warm place for another 7-9 days.
2. When the fermentation process is completed, drain the brew for moonshine on wheat from the sediment and strain. The must is ready for distillation.

The remaining sourdough can be used to prepare the mash 3-4 more times. At the same time, the quality of the finished product will not deteriorate. It is enough to add 4.5 kg of granulated sugar, water and put on repeated fermentation.

To get moonshine from wheat at home, pour the mash into a cube of Dobrovar or another modern moonshine still and distill the product into alcohol. Raw is recommended to be cleaned with charcoal.

Next, the moonshine is diluted with clean water until a strength of 20 ° is obtained, it is expelled again, but already with a division into “heads”, “body” and “tails”. Heads - the first moonshine in the amount of 5-10% of the total, approximately 30 ml per liter. Next comes the "body" with a strength of 40-50 °. Tails - everything below 40°, they are selected and can be used for external use.

If necessary, the resulting alcohol is diluted with water, after which it is left for 2-3 days to infuse. If you wish, you can make a tincture on oak blocks from grain moonshine. It will be an imitation of cognac.

VIDEO: How to cook mash with wild wheat yeast

Cooking mash without sugar

In this recipe for making mash, yeast is used, but granulated sugar is not used. The latter is homemade green malt.

Ingredients:

• grain - 6 kg;
• drinking water - 25 l;
• granulated yeast - 25 gr.

Steps for making mash:

1. Making green malt

To obtain green malt, you need to thoroughly rinse 1 kg of grain, remove debris from it, soak for 7 hours in water. Next, the raw material is re-washed from mucus, poured with a solution of potassium permanganate for 20 minutes, after which it is evenly distributed on a pallet and left for 3-5 days.

Grains need to be washed abundantly 2 times a day. The moment of readiness is determined by the wheat germ, the sprout should be equal in size to the grain itself.

1. Wort preparation

After preparing green malt, it must be processed again with a solution of potassium permanganate in proportions of 0.2 g. per 1 liter After 20 minutes of infusion, the raw material is washed and ground.

The remaining grain product is also crushed and placed in a mash container, filled with water, heated to 65°C. At this point, you need to add green malt and mix the ingredients.

Remove the tank from the stove, wrap it in a warm blanket and leave for 3 hours. During this time, the wort acquires a sweet taste. Cool the consistency to 25o, transfer to a fermentation tank, add pre-activated yeast. Close the container with a water seal and put it in a place where there is a constant temperature of 26-29o. Holding time - 5 days.

1. Completion of fermentation

After the mash has been fermented, it will acquire a bitter taste, a lighter color and stop emitting carbon dioxide. Strain the ingredients through multilayer cheesecloth.

It is necessary to expel wheat moonshine by means of a steam generator or a steam-water tank. During the primary distillation, fractions are not separated; during the secondary distillation, tails and heads must be taken separately. After preparing moonshine, it is recommended to insist 4-7 days.

Classic yeast recipe

It is not always possible to ferment the wort with the help of wild yeast, and then spirit ones come to the rescue. In terms of the quality of the finished drink, to be honest, the difference between the yeast and yeast-free way is felt - the latter is softer, lighter with a bready aftertaste. But we could not tell about this method.

Ingredients:

• wheat - 3.5 kg;
• drinking water - 2.5 l;
• sugar - 6 kg;
• kefir 3.5% fat - 0.5 l;
• pressed yeast - 0.5 kg (can be replaced with dry granulated 100 gr.).

Cooking:

1. Cereals are laid out in a bowl with a wide neck, poured with warm water and placed in a warm place to activate growth.

If after this time the cereals have not sprouted, they need to be changed - the quality of the raw materials is poor. To avoid souring, carefully shovel the grain every day.

1. After 3-4 days, the first loops of sprouts appear, they should grow to 2-2.2 cm and look tangled.
2. It can be added to the mash in this form, but it is more convenient to grind the dried sprouted grains and add to the main wort.

1. To do this, pour warm water into the tub, pour sugar and stir until completely dissolved, then add malt, soaked yeast and mix again. Close the lid tightly, expose the water seal and send it to a warm, dark place for fermentation. It is advisable to wrap the container or use an aquarium heater.
2. When the fermentation process has stopped, remove the liquid from the sediment by passing through a gauze filter or a regular colander (the latter is less preferable, since the cake may burn during distillation).
3. Kefir is added to the mash, it absorbs some of the harmful impurities and fractional distillation begins.
4. After the second distillation, the product is purified by means of a carbon column and diluted to the desired strength.

VIDEO: Wheat - second launch

Only according to historical documents, Russia has been engaged in moonshining for over 500 years, but there are all prerequisites for asserting that everything began much earlier.

One of the first, along with fruit and, was mash on wheat, since this cereal was “mastered” by the Slavs for cultivation long before moonshine.

And since in those distant times artificially bred yeast had not yet been invented, they used wild grains living on the shell (see also:).

Going back to basics, try making your own wheat mash without using yeast to get a fragrant homemade moonshine with a touch of cereal used.

The wort can only consist from wheat grain and water, and may also contain sugar (read:). Although gourmets prefer to do without it.

Attention. The addition of sugar to the mash increases the yield of finished moonshine, almost without affecting the taste of the product.

Here are a few compositions of ingredients that are used for setting mash on wheat without industrial yeast.

Composition 1, providing for the preliminary disintegration of the whole grain:

• Wheat of the highest grade with a germination rate of 95% - 6.5 kg.
• Sugar - 5 kg.
• Prepared water - 18 liters.

Composition 2, in which first do sourdough, and then put the wort on fermentation:

• 5 kg of grain. Of this amount, 1 kg must be of the highest grade, the remaining 4 may be forage;
• 5 kg of sugar;
• 35-38 liters of water.

Composition 3, on, do not add sugar:

• 5 kg of wheat grain or cereals;
• 1 kg of green malt, prepared by yourself;
• 400 ml of sourdough;
• 24-25 liters of water.

Important. Do not take the given proportions as the ultimate truth.

There are many recipes where they are different. But still, we advise you to start your own production of wheat moonshine without yeast from the most proven mash recipes.

Proper wort preparation and fermentation conditions

Different proportions and approaches to wort fermentation without yeast require a different approach to the process. But having chosen one or another recipe, follow the general rules for its practical implementation in order to get the best result.

Sprouting all grains

If you put wheat mash on a sprout (sprouted grain), in this case:

• Rinse the beans thoroughly several times.
• Fill them with tepid water (23-27 degrees) so that the level is 2 cm above the grain layer. If after a day the grains swell, having absorbed water, add to the same level.
• Leave at room conditions, covering the container with gauze (cloth).
• After 2-3 days, signs of fermentation will appear: the corresponding smell and foaming when shaken.
• Add sugar, water according to the recipe and put under a water seal.

Advice. Experienced moonshiners say: it is better to make confusion in a wide bowl so that there is a greater flow of oxygen to it, and after the appearance of signs of fermentation, transfer it to a bottle, make the wort and put it under a water seal.

Leaven

This sourdough is suitable for fermenting any mash - at least. Moreover, 200-300 g of sourdough is enough for a 20-liter bottle, although you can put all of it.

Cooking is similar to confusion. Only when the wheat hatches (on the 2nd - 3rd day), a pound of sugar is added to 1 kg of wheat and left in the room for a week - 10 days, until pronounced fermentation. Then add the rest of the recipe ingredients.

On green malt

In order to get mash on malt, you need to germinate wheat, and then grind it, for example, in a meat grinder:

1. Rinse the wheat 3-4 times to remove any floating debris.
2. Soak the grain overnight. Change the water every 8 hours.
3. Drain all the water so that the grain is only moist.
4. Fold into a tray, making sure that the layer thickness does not exceed 8-10 cm. Cover with a damp cloth.
5. Every day (preferably in the morning and evening), gently stir the grain with your hands, releasing carbon dioxide and allowing oxygen to penetrate. If necessary - spray from a spray bottle if it dries up.
6. When the sprouts / roots reach 2 cm and begin to intertwine with each other, the green malt is ready.
7. Immediately grind it through a meat grinder with a fine mesh and put the wort. Do not store green malt.

Reference. 1 kg of green malt is capable of fermenting 4-6 kg of dry grain that could not be germinated.

Pros and cons of mash with wild wheat yeast

The desire to prepare an absolutely natural alcoholic product of excellent quality is justified, because:

• Wheat mash without the use of commercial yeast will give moonshine that will have a wheat smell and a malty aftertaste.
• The smell of industrial yeast will not interfere with organoleptics (taste and aroma).
• With proper double distillation, moonshine is largely free of fusel oils, easy to drink, mild, and does not cause a severe hangover when used wisely.

However, there are also disadvantages:

• mash, put on wild yeast, sometimes behaves unpredictably and can turn sour;

Carefully. Do not put wheat mash without yeast under the lid (in a saucepan, milk flask, etc.). A water seal or a rubber glove with a pierced finger is a prerequisite for successful fermentation without souring.

• a small yield of the finished product without the use of sugar.

But if you follow the rules for brewing wheat mash without yeast, you will end up with a soft moonshine with a balanced taste, which is an order of magnitude higher than the rest of home-made alcohol and purchased vodka.

Many residents of our country, like the venerable Daria Petrovna, Professor Preobrazhensky's cook from Mikhail Bulgakov's timeless novel "Heart of a Dog", make excellent vodka themselves. Different technologies are used in this age-old tradition. Consider one of them when wheat mash without yeast is used for moonshine.

Moonshine: general aspects

Everyone watched the movie "Moonshiners". The moral of that time is relevant to this day, but in the case of preparing a product for personal consumption in order to surprise and delight guests at the festive table with home-made vodka, tincture or liquor, this is quite acceptable and even to some extent prestigious.

The age-old tradition of making homemade vodka has enriched and diversified the complex technological process, which can be summarized as follows:

1. Procurement and selection of raw materials.
2. fermentation stage.
3. Race stage.
4. "Rectification" is a product purification procedure.
5. “Refining” is the final stage of fine purification and introduction of the desired taste, aroma and color qualities into the product.

In our case, it is necessary to build the process of preparing the desired product with changes to the fermentation stage. It consists in making moonshine from mash on wheat without the use of yeast. The use of wheat and the rejection of the additional introduction of yeast in the manufacture of mash contribute to an increase in the quality of the final product.

Due to the absence of unnecessary components at the stage of fermentation, moonshine from cereals is of excellent quality and is distinguished by a soft taste, a reduced amount of harmful substances.

The recipe for high-quality moonshine from wheat without yeast

The process of preparing raw materials plays one of the leading roles in the preparation of moonshine from germinated wheat without yeast. Good malt is the basis of a decent cereal drink. As a result of sprouting, the resulting enzymes accelerate the process of converting starch into sugar.

Compound:

• wheat grain - 4 kg;
• granulated sugar - 4 kg;
• drinking water - 30 liters.

Cooking:

1. To begin with, we sort the grain and remove the garbage.
2. Then we soak it: we fill a kilogram of the selected grain in an even layer in a container and fill it with water so that the liquid is 2-3 cm above the wheat level.
3. Then cover with a lid and place in a dark place.
4. After a while, sprouts and roots will appear.
5. Add 0.5 kg of sugar to a container with sprouted grains and mix. If the mass is too thick, you can add water.
6. We cover the container, making it impossible for debris and flies with insects to get into it, and put it in a warm place for 8-10 days.
7. As soon as the starter is ready, pour it into a glass bottle and add 3 kg of grain, 3.5 kg of sugar, and then fill it with water.
8. We put the container under a water seal, thereby ensuring the removal of gases and preventing air from entering.
9. We put Braga for 7 days in a room with room temperature up to 24 °.
10. Upon completion of the fermentation processes, the mash is ready for further transformation into moonshine.

Exquisite strong homemade drink

Consider another way to make moonshine from wheat and sugar without yeast:

1. Using the starter from the above recipe, we will prepare the mash, but a little faster.
2. Sprouted grain must be dried in the oven and ground.
3. The total mass of wheat must also be ground to flour.
4. In the same proportions, mix flour and sugar and pour water. When adding water, thorough mixing is required so that lumps do not form.
5. We put the container in a warm place.
6. The fermentation process lasts for four days.
7. Ready-made mash can be used immediately for its intended purpose, but experts recommend subjecting it to a filtering and purification procedure. This will lead to a reduction in undesirable constituents in the finished product of the first stage.

Bread moonshine

This drink is also distinguished by its strength and exquisite taste. It's easy to prepare:

1. First of all, you need to grind 4 kg of food grade wheat and mix with a kilogram of sugar.
2. The mixture should be poured with three liters of water and left in a warm place for 5 days.
3. Next, you need to add another 5 kg of sugar and two buckets of water. Let's continue the infusion for about eight days.
4. We control the taste of mash. So, mature mash has a bitter taste.
5. We filter the finished mash and subject it to a double distillation.
6. We add 5 kg of sugar, 8 liters of warm water to the waste and stand for up to 10 days. And then it needs to be decanted and overtaken twice.

To achieve success in the complex business of home-brewing from wheat grain, you need to be a fairly savvy craftsman. One of the main requirements is the observance of proportions. Of great importance is also the selection of raw materials and their preparation. A cloudy and bad-smelling liquid instead of the expected drink is the result of miscalculations and neglect of technology at the stages of making moonshine.

Let's replenish the piggy bank of knowledge of the moonshiner with some tips:

• in long-standing mash, the concentration of harmful impurities is high;
• ready-made mash does not have a sweet taste;
• the moment of its ripening should be correctly determined, since overripe mash will reduce the quality of the product, and unripe - its quantity;
• on average, 1 liter of moonshine is obtained from 1 kg of sugar;
• in the process of distillation, the alcohol content in the mash decreases, as does the amount of impurities;
• in the first stream there is a “pervak” containing a large number of harmful components - about 50 ml per 1 kg of sugar in mash, you can’t drink it;
• at the end of the process there are “tails” in the amount of 100 ml per 1 kg of sugar (moonshine strength less than 50%), they are also not suitable for drinking;
• an increase in the number of distillations increases the strength of the drink, but you cannot get alcohol by distillation;
• the procedure for cleaning with potassium permanganate, activated and charcoal, egg white, milk, and freezing helps to improve the color and smell of moonshine;
• dilute a too strong drink to the required level with distilled water;
• in the design of the moonshine still there is no place for ordinary rubber, since moonshine is a chemically active substance.

Moonshine originates from the times of ancient Russia. In those days, not a single solemn feast was complete without this alcoholic drink. This is not surprising, because moonshine has always been considered the best natural alcohol at all times.

Although nowadays it is rare for anyone to cook it at home on their own, but still do not forget about the old cooking recipes. Moonshine can be made from any natural ingredients - fruits, berries and even vegetables!

But the highest quality and purest it is obtained on wheat. But before you start moonshine at home, you should properly prepare the wheat.

Features of wheat preparation

For moonshine, you need to use high-quality and dry wheat. Rotten grains with mold cannot be used. Wheat must be dehusked and sifted before use. In order to get high-quality mash, you can not use freshly harvested wheat.

It is desirable that after collection it lie down for a couple of months. When buying raw materials, you should be careful. Many producers in the process of growing wheat, use fertilizers and chemicals. Good raw materials for moonshine should be clean and free of chemical impurities.

Moonshine recipe from wheat without yeast

Cooking:

1. First you need to prepare the syrup. We dilute 200 grams of granulated sugar in a liter of water;
2. We prepare the wheat, clean it from the husk, from foreign debris and sift well;
3. Pour wheat grains into a wide container and pour them with sugar syrup. It is advisable to use wide dishes, because in a container with a narrow neck, the fermentation process will be delayed and the raw materials will turn out to be of poor quality;
4. We leave for 3-4 days. During this time, the wheat will ferment and foam will appear;
5. Then add 1.3 kg of granulated sugar, pour 6 liters of water and close everything with a water seal. Periodically, the mixture must be stirred;
6. In 10 days, the mash should completely replay. After this time has elapsed, all wheat grains must be removed from the solution. The solution must be completely clear, so it is best to strain it through cheesecloth;
7. Next, we distill the mash through the moonshine still. It should be distilled 2-3 times;
8. The result should be a pure, natural and high-quality alcoholic product, with a good strength.

Braga from wheat without yeast for moonshine

For mash you will need the following products:

• 30 liters of water;
• Wheat - 4 kg;
• Sugar - 4 kg.

Cooking:

1. We prepare the basis for raw materials. We clean the wheat grains from the husk, foreign debris and carefully sift;
2. Pour a quarter of the wheat, about 1 kg, into a plastic or metal container. The grains should be leveled to get an even layer;
3. Fill the wheat with water so that it covers it 4-5 cm from above;
4. We close the container with gauze or a waffle towel, and put it in a cool place. We leave for 1-2 days, during which time the wheat should germinate;
5. After that, add a pound of granulated sugar to a container with germinated grains and mix everything well with your hands. If the mass turns out to be too thick, then a little water should be added there;
6. Next, we close everything with a gauze bandage, put it in a warm place and leave it for 10 days. During this period, the whole mixture will infuse and you will get a sourdough, which will be a substitute for yeast for mash;
7. The finished sourdough must be poured into a glass bottle, add 3.5 kg of granulated sugar and 3 kg of wheat there. In the resulting mixture, you need to pour warm water (up to 20 degrees C);
8. A rubber glove with a hole in the index finger is put on the neck of the bottle or a water seal is installed;
9. Then the bottle should be placed in a room with a temperature of 18-24 degrees. Fermentation will last about 7-10 days;
10. After the glove deflates or the water seal stops bubbling, the mash drains without sediment. And it can be distilled through a moonshine still;
11. The sediment can be used to prepare 2-3 servings of mash. To do this, pour 4 kg of granulated sugar there and pour water. The best moonshine is obtained from 2-3 times, then the quality deteriorates.

Moonshine from wheat without yeast and sugar

Instead of granulated sugar and yeast, zaparka and malt are used

You will need the following ingredients to make the poultice:

• 2 liters of water;
• Fresh hops - 1 handful, if dry hops are used, then 2 handfuls are better;
• One handful of wheat flour.

Main raw material:

• Wheat - 3 kg;
• Water - 6 liters.

Cooking:

1. 1. First you need to prepare the wheat. To do this, the peeled grains are laid out in a wide container and filled with water so that it completely covers them by 2-3 cm;

1. 1. We close the container, put it in a cool place and leave it for 3-4 days. During this time, the leaven will begin to ferment and foam will appear;

1. 1. We make a park. To do this, fill the hops and wheat flour with water. We leave to infuse for a couple of days;
   2. Since this method does not provide for the addition of sugar, potatoes, beets, pears, apples, and berries can be used as the main product. We put any of these components in a glass bottle, add sourdough and zaparka to them;
   3. We mix everything well and add 5 liters of warm water;
   4. We close the container with a water seal and leave it for 8-12 days. Periodically it needs to be stirred;

1. 1. After the mash wins back, you can start distilling moonshine;
   2. It is worth noting that moonshine made from wheat is much tastier and more pleasant than moonshine made with yeast and granulated sugar.

Moonshine from germinated wheat without yeast

You will need the following components:

• 5 kilograms of wheat;
• Sugar - 6.5 kg;
• 15 liters of water.

Germination of wheat:

1. Pour wheat into a wide plastic or metal container. We level it so that it is located in an even layer;
2. Add 1 kg of granulated sugar to it;
3. Pour water into a container with wheat. It is desirable that she cover it by 2-3 cm;
4. From above, the vessel must be covered with gauze, while the gauze must be folded several times;
5. We clean the container in a warm place. It is desirable that the place is well warmed up by the sun;
6. After the appearance of the first sprouts, a small amount of water should be added to the container. You need to add water constantly so that the sprouts do not dry out. However, it is worth remembering that wheat seeds can rot from excessive water. So all good things should be in moderation;
7. It is necessary to germinate the seeds until the sprouts reach a size of 5 to 7 mm. Germination takes about 7-10 days. Approximately after this period, germinated wheat or, in other words, malt for infusion of mash will be ready. Now you can start preparing the main raw materials.

Preparation of mash and distillation of moonshine:

1. Put the germinated wheat into a glass bottle and fill it with water (7.5 liters);
2. Add 1.5 kilograms of sugar there. We leave for 3-4 days;
3. After the starter is ready, add the rest of the water there, pour in the remaining granulated sugar and close it with a rubber glove with a hole in the index finger;
4. We put the bottle in a warm room with a temperature of 18-24 degrees and leave it for 7-10 days;
5. You can start distilling moonshine when the rubber glove is completely lowered;
6. Then, through a special moonshine still, we proceed to the distillation of moonshine. Moonshine from germinated wheat is of high quality, natural, with pleasant taste, and most importantly with good strength.

• If you don't have wheat available, you can use corn, peas, barley, or rye instead. Based on this raw material, an alcoholic drink will turn out no worse than from wheat. It will be of good quality and high strength;
• When soaking wheat grains in water, be sure to ensure that they do not sour. The sourdough must be stirred periodically;
• The remaining thick after filtering, in any case, do not throw it away. You can add water, granulated sugar to it and put the mash. Moonshine from the second time will turn out even better and much tastier;
• To check whether the mash is ready for distillation, you can use a trick - we light a match and bring it to the mash, if it burns, then that’s it, the raw material is ready for moonshine distillation;
• It is advisable to clean the finished moonshine. To do this, you can use a couple of tablets of activated charcoal. Tablets should be crushed to form a powder and poured into a jar of moonshine. For 1 liter, 50 mg of activated carbon is required. We remove the jar in a dark place for a week. Also, in addition to activated carbon, potassium permanganate can be used. But it should be poured in a small amount.

Making moonshine is a time-consuming process that requires a lot of patience. To begin with, it is worth studying the whole process, understanding all the nuances of cooking, insisting mash and distilling moonshine from it. Because only with full compliance with the entire recipe can you get an alcoholic drink of the highest quality.

Making good moonshine from wheat at home is real. There are many time-tested recipes. Braga, or wort (a product resulting from the fermentation process) for a drink is made with and without yeast. This affects the speed of the fermentation process and determines the taste of the finished product. It is important what equipment is available - a home-made device of dubious quality or a modern, convenient to use, made of good metal, equipped with everything you need (filters, thermometers).

What is moonshine

Strong alcohol, which is produced by the method of artisanal distillation of mash using special devices, is called moonshine. You can make your own devices, but factory-assembled equipment is much more effective. Braga, from which moonshine is obtained, is obtained during the fermentation of sugar syrup, grain, potatoes, beets, fruits. If everything is done correctly, you will have a home-made drink that will surpass store-bought vodka, whiskey, and you will be able to create delicious natural liquors and liqueurs based on it.

How to make moonshine from wheat

The classic recipe for moonshine from wheat at home has been known since ancient times. There are also Russian traditions of creating strong alcohol, but the technological conditions have changed - the process of making malt, mash, wheat moonshine has become less complicated and faster. Moonshine from wheat at a home distillery is more laborious to make than from sugar, but the quality of the product is much higher. You can use yeast and do without it, take germinated grains and regular ones. The main thing is to follow the instructions:

• prepare a quality seed;
• make mash and overtake it;
• purify the resulting product.

A decent drink will not come out of low-quality cereal, therefore, when choosing raw materials, you should always focus only on high-quality grain. The shelf life of seeds is an important condition for production, since rancid taste will necessarily affect the quality and aroma of the resulting alcoholic product. Look for grain fresh, harvested at least two months ago, dry, free of mold, debris and husks. Then moonshine on wheat without yeast will meet expectations.

Sprouting wheat

It is possible to prepare good wheat moonshine only from grain, without excess sugar. To make it a truly high-quality alcoholic drink, wheat should be prepared. It should be germinated so that each grain forms enzymes that contribute to the complete breakdown of starch into sugars. How to do it right so that moonshine from germinated wheat without yeast comes out successful:

1. Choose quality grain that has not been grown or processed with chemicals.
2. Put the peeled grain on flat trays or dishes with a layer of 2 cm, pour water (room temperature), covering 3-5 cm on top.
3. Leave for a day in a warm place, then drain the water. The grains should soften and “grow up”, become larger.
4. Wet raw materials are laid out in boxes and left in a warm and dark place.
5. Stir the contents of the boxes constantly to remove carbon dioxide. It is supposed to moisten (do not fill with water!) Grain every 7-8 hours. You can close the drawers with a damp cloth, which is supposed to be moistened as it dries.
6. Sprouts should appear on the 3rd day, if this did not happen, you will have to start all over again with another batch of grain. Unsprouted grain cannot be used - it is considered "dead".
7. Sprouted grains can be dried for future use and used to make moonshine. It is necessary to dry the grain with sprouts 6-7 mm long, in a ventilated room, using a fan. It is allowed to heat the raw materials in the oven (keep at least a day at a constant temperature of 40 ° C), under the sun or on a hot battery radiator. A sweet smell will indicate the readiness of the malt.

Recipe for wheat moonshine without yeast

Since ancient times, grain moonshine has been prepared in Russia - a natural, alcoholic drink of great strength. Even then, there were many recipes for a traditional drink, and to this day, ancient methods are very popular. Raw materials for moonshine are used natural - these are fruits, vegetables, berries, any fruits. But the wheat drink remains the leader. By the beginning of the process, it is necessary to prepare sugar, clean, better - spring or well water and a good, modern moonshine still.

Ingredients:

• water - 7 l;
• wheat - 1.5 kg;
• sugar - 1.5 kg.

Cooking method:

1. Mix 200 g of sugar in a liter of water.
2. Sift the grain cleared of debris and husk.
3. Pour the grain into a dish with a wide neck, fill it with prepared syrup and leave for 3-5 days so that the mixture ferments well.
4. Pour the rest of the sugar and water into the same container, close with a water seal. Leave for 10 days, but not unattended, but periodically shaking and stirring so that the wheat mash for moonshine completely outplays. The color of the mash should be transparent.
5. Strain the liquid through a layer of cheesecloth.
6. Distill the mash through the moonshine at least 2-3 times until you get a clean, strong, high-quality alcoholic product.

From germinated wheat at home

The scheme of how best to germinate wheat for mash is already there. Germinating wheat should not be wet - just a little damp, so as not to let the seeds turn sour, deteriorate, rot. Then the mash will turn out to be correct, and moonshine from wheat without yeast will please the consumer. The drink will be created according to all the rules and will turn out lively, soft, with a pleasant bready aftertaste. It must be borne in mind that the finished mash cannot be stored for a long time, it must be overtaken in time.

Ingredients:

• water (soft) - 14.5 l;
• sugar - 5.5 kg;
• raw wheat - 5 kg.

Cooking method:

• Put sprouted wheat into a large saucepan or bottle, pour in a barely warm syrup consisting of one kilogram of sugar and seven liters of water, mix, leave for 4 days. Get a sourdough.
• Add the remaining sugar and water to the starter, put it under a water seal for 10 days or put a rubber glove with a hole on the neck of the bottle.
• A glove that inflates during fermentation will fall off in about a week and a half. Braga is ready for distillation.
• A thick sediment can be diluted with water again, you get another, secondary mash for the second portion of the drink.

With wild wheat yeast

Fermentation of moonshine with wild wheat yeast results in bread vodka. Such yeast does not have a pronounced sour smell, and the finished drink will have the aroma of natural wheat grain. The aftertaste will be pleasant, soft, bready. Such “wild moonshine” can be prepared both from wheat and from other cereals. First you need to start sourdough, which will require the grain of any spring crop, water, sugar. Seeds must be selected, cleaned, sieved.

Ingredients:

• wheat - 1 kg;
• granulated sugar - 2200 g,
• water - 11 l.

Cooking method:

1. Dissolve 200 g of sugar with a liter of heated water, cool.
2. Pour the prepared wheat into a glass or enameled container, pour the syrup so that it covers the grain by 2-3 cm.
3. Put the dishes covered with gauze in heat for 3 days to get a ferment. Wait for the appearance of bubbles and a sour smell of kvass in the mixture.
4. Dissolve 2 kg of sugar in 10 liters of water, cool to 30°C. Pour the ferment and syrup into a sterilized fermentation container.
5. Put the dishes under a water seal, send to ferment at 26–29 ° С. The sweetness has disappeared - it's time to pour the mash into the distillation cube and drive.
6. The wheat remaining in the container can be poured again with syrup and put for fermentation, even more than once.

With sugar

Brewing moonshine for your own use in our time is not prohibited. You can buy a good machine to make the manufacturing process high-tech. But the main thing is to choose a good recipe and grain for making a drink on wheat without yeast, but with added sugar. It will not be possible to make a “forty-degree” quickly, it will take at least 2 weeks, but the work will be rewarded - you will get a product with a pleasant sweetish taste with the aroma of wheat and bread. Moonshine from wheat without yeast is easy to drink, even if it is over 40 degrees.

Ingredients:

• wheat - 4 kg;
• sugar - 4 kg;
• water - 30 l.

Cooking method:

1. Sort clean grain before use, rinse.
2. Spread a quarter of the grain at the bottom of a container. Pour in water so that the seeds are barely covered. Close the lid, hold for 1-2 days in a dark, humid environment so that the seeds hatch and sprout.
3. Add a 0.5-liter jar of sugar, mix everything. The dishes, tied with gauze, hold in a place where there are no drafts, for a period of 10-12 days, so that the leaven is formed.
4. Pour the starter into a glass bottle with a narrow neck, add the rest of the grain, sugar, pour everything with cool, but not cold water.
5. Pull a rubber glove over the neck of the bottle; when the fermentation process begins, it will rise. This process takes a week and a half.
6. Braga is distilled into alcohol by any moonshine still available - homemade or purchased. The labor-intensive process will end with a quality drink.

A strong natural drink can be obtained without yeast and sugar, but subject to the technology. Alcohol-containing mash can be made from grain, potatoes, corn, pre-boiled raw materials: this will simplify the process of splitting starch. Fruits and vegetables are also suitable for processing, especially if their sugar content is high. In times of shortage, moonshine at home was successfully made even from tomato paste! Be sure to monitor the fermentation process: if it goes slowly, harmful impurities will appear in the mash, which will adversely affect the quality of the product.

Ingredients:

For parking:

• water - 2 l;
• fresh hops - a handful (if dry - 2 handfuls);
• wheat flour - 1 handful.

For mash:

• wheat grain - 3 kg;
• water - 6 l.

Cooking method:

1. Place the peeled grains in a wide container, fill with water, covering the grain by 2-3 cm.
2. Place the container under the lid in a cool room for 3-4 days, so that the sourdough begins to ferment, white foam forms.
3. For steaming hops and wheat flour, pour water and soak for two days, let it brew.
4. You can add beets, potatoes, pears, apples, berries to the bottle with parka - that is, raw materials that contain sugar.
5. Dilute everything well, pour in 5 liters of tepid water;
6. After closing the dishes with a water seal, leave to infuse for 8 to 12 days. Stir regularly.
7. Distill the finished mash into moonshine.

Making moonshine without yeast in the home kitchen is a laborious task that takes time. But this is a fascinating process, which also leads to savings, because high-quality store-bought drinks are expensive, and you can also buy counterfeit products that are dangerous to health. Your own is always better, the main thing is to follow the production technology and follow useful proven tips from experienced moonshiners:

1. Wheat can be replaced with corn, peas, oats, barley, rye. This will not affect the degree and quality of the finished moonshine.
2. The thick, which remains after straining, is still useful. A good new mash will come out of it, you just need to add water, sugar. Such a “second” moonshine will turn out to be even better, with excellent taste.
3. You can check the readiness of the mash as follows: pour a little into a spoon, bring a burning match. The appearance of a flame in a spoon means the complete readiness of the raw material for distillation.
4. Beverage can be cleaned with activated carbon. Grind 50 mg of this product into powder and pour into a container with moonshine for a week. It is better to replace pharmacy coal with homemade one. You can also use potassium permanganate, but very little. The container must be kept in a dark place during cleaning.
5. Dilution of the finished moonshine is carried out with very clean water - take the ratio to taste and depending on the purpose. For consumption in its natural form, it is best to have a drink whose strength will be from 45 to 50 degrees. For the preparation of tinctures and liqueurs, it is better to take a stronger one, up to 55 degrees.

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