The most difficult process is moonshine from wheat at home. We independently prepare malt, mash and moonshine from wheat at home

As in all areas of human activity, trends and fashion have also formed in moonshine. Today we will talk about the actual method of making this drink without the use of yeast at home, or rather about wheat moonshine. Which so harmoniously combines the natural taste of wheat, quality and a pleasant bready aftertaste.

To make moonshine without the use of yeast, they are replaced with a special substrate made from germinated wheat, the so-called "Cereal malt". In this method, the main thing is to responsibly approach the preparation process and follow the deadlines, because overdoing it a little or overlooking it can spoil the result, and, most importantly, the impression of this drink.

Wheat must be bought only of high quality, it is unacceptable if it contains rot or wormholes. It is not worth sorting out such wheat. It is better to take good quality right away, since many defects will not be visible to the naked eye, but they will give a negative result during fermentation. Only in this case will it have an excellent taste, and will delight you and your friends with a pure, deep taste.

There are a lot of recipes for cooking mash at home, the main thing here is to strictly follow the sequence and at first exclude improvisation in order to exclude the negative result of our work. Good luck, on our website you will find many useful recipes and tips!

Wheat Moonshine Recipe

Making homemade grain alcohol is not limited to one recipe - moonshine from wheat can be prepared without yeast, with yeast, with and without sugar, from sprouted grains and ordinary ones.

The main steps in all processes are:

• selection and proper preparation of wheat
• cooking wheat mash
• actual haul
• product cleaning

All possible cooking methods are described in detail below.

Try to cook each and you will be able to decide which of the recipes you will like more than others.

Wheat moonshine without yeast

One of the fairly common recipes is Yeast-Free. Its difference is that the final product is the most natural.

For cooking you need:

1. Prepare 5 kilos of wheat grain, sift it from dust and impurities, pieces of husk, etc. Then the grain must be filled with water so that it slightly covers it. Water should be at room temperature, the use of ice or hot is not allowed.
2. You need to add 1.5 kilos of sugar to the mixture and, placing the grain in a wide and flat container in a warm place, wait for it to germinate.
3. When the grain gives the first sprouts, you need to add 15 liters of water to it and add another 5 kilograms of sugar. This can be done already in another container, deeper. In it, the grain should spend 10 days. The container must be equipped with a water seal and placed in a warm place.
4. After about a week and a half, the mash for driving is ready. After distillation, alcohol is desirable (50 grams of powder from coal tablets per 1 liter of moonshine), pouring it into a liquid and keeping it for a week.

After filtering, moonshine needs to be distilled again

Braga for moonshine

From the foregoing, you learned how to make mash using the “yeast-free” method. But there is another method - "yeast". To prepare such a mash, you can go in two ways:

1. Grind 4 kilograms of wheat, then mix the flour that turned out with 1 cola of sugar, 100 grams of yeast and dilute it all with water (3 liters). Mix the mass thoroughly and keep in a warm place for 7 days. Strain the resulting mixture and distil twice
2. Sift 2.2 kilograms of wheat and pour lightly with water (1-2 liters). Soak until sprouts appear in a warm place (three days). Heat 15-14 liters of water to 50 degrees and dilute sugar (5 kilos) in it, and after cooling to 35-40 degrees, add yeast (100 grams) and grain. Mix the mixture well and keep warm for 15 days.

The container must be covered and wrapped. After half a month, strain the mixture and can be distilled.

Sprouted wheat moonshine

In principle, for the preparation of grain moonshine, you can use the recipes that are listed above, simply using mash according to one of the recipes for this, but still there are some subtleties in the process that should be taken into account in order to get really good moonshine, not swill.

To do this, you will need: 2.5 kilograms of wheat, 20 liters of water, 6 kilos of sugar, 100 grams of dry yeast (they will be equivalent to 0.5 kilos pressed), 500 ml of kefir or fermented baked milk.

Stage 1. Grain preparation.

In order for the grain to become suitable for making a drink, it must lie in a warehouse for at least 2 months, and not only be harvested. The amount of grain required according to the recipe must be laid out in pallets (a layer of about 2 cm) and poured with barely warm water, so that it barely covers the wheat. In a warm place, in the absence of light, sprouts should appear on the grains for 2-3 days. If there are none, then your grain is “not alive” and it will not work for moonshine. While we are waiting for the appearance of sprouts, the grain must be turned over every day, otherwise mold may appear instead of overgrowth. It will be even better if you cover the grain with a cloth soaked in water and wrung out.

After the wheat shoots become impressive (1-2 cm in length), we take the grains out of the pallets without unraveling. They will serve us in further preparation.

Such grains can be used immediately, or they can be dried (until completely dry) and used to grind into flour used in mash.

Stage 2. Cooking mash.

The technology for making mash is simple - mix warm water, sugar, yeast (may be absent) and grain (cereal flour). The thoroughly mixed mixture is kept in a closed container (with a water seal) in a room without light for 10-15 days.

Stage 3. Moonshine.

Regardless of the method of preparation, the mash must be filtered and kefir added to it, which will minimize the presence of fusel oils in the moonshine. The resulting mixture must be distilled in any way convenient for you.

Stage 4. Purification.

As a “cleaner”, activated charcoal tablets are perfect, which are crushed and poured into the finished drink at the rate of 50 grams of powder per liter. The mixture is kept for about a week, shaking occasionally and filtered at the end.

Stage 5. Second distillation.

In order to significantly improve the quality of an already good drink, you need it. To do this, the resulting moonshine is diluted with water (preferably bottled or distilled) in a ratio of 1: 1 and distilled again. At the same time, the first 50 grams (per liter) are drained (from 5 liters of diluted moonshine, this figure will be 250 grams / milliliters). This moonshine can not be poured out, but used for "technical" purposes. The rest of the alcohol is collected until its strength is below 40-35%.

Stage 6. Final.

The moonshine you received may turn out to be quite strong, but this is not scary - you can dilute it with water (of good quality) to the degree you need and, after insisting for about 3 days, taste it.

According to this recipe, you will get about 5 liters of good quality moonshine. And most, so to speak, delicious, and it’s not a shame to serve on the table.

Source: alkolife.ru

Cooking wheat mash without sourdough

This method takes the same time, but its technology is a little simpler. It will take

• 5 kilograms of wheat grain;
• 6.5 kilograms of sugar;
• 15 liters of water.

The main difference of this recipe is that all wheat is used for germination at once. At the same time, pouring it into a container, add 1.5 kilograms of sugar. The first sprouts on the wheat will serve as a signal to add the rest of the sugar and warm water. A rubber glove must be put on the container in which all the ingredients are located. In 10-14 days, the process of making moonshine will be completed. After distillation, the finished drink should be filtered.

Source: alkozona.ru

First way

There are several ways to do this. But, first of all, the grain is selected. It should be dry and look good. And also aged temporarily in the warehouse. After threshing the crop, at least 2 months must pass. Molded wheat will not work, as well as those affected by pests.

The preparation of moonshine begins with sifting the grain and placing it on the mash. The first operation will be filling it with water at room temperature. The top grains should be under a layer of water at a depth of several centimeters. The capacity for this is taken wide - it is necessary to germinate wheat.

For 5 kg of grain, one and a half kilograms of granulated sugar is needed. It is placed in water poured onto grains and dissolved with stirring. Further, when the first sprouts appear (after about 5-6 days), more water (15 l) and sugar (5 kg) are added.

The mixture is poured into another, not wide, but deep container for fermentation for a period of 10 days. A water seal is also being made. After finding the container in the heat, you get a mash. It is filtered and distilled into alcohol. It is more efficient to distill twice.

Second way

The wheat moonshine recipe is simple. The method described above without the use of yeast is not the only one.
There is another.

It takes:

1. 2.5 kg wheat
2. 6 kg sugar
3. 20 liters of water
4. 500 g raw (pressed) or 100 dry yeast
5. 5. 500 ml of kefir

Sprouted grains of wheat (together with sprouts up to 2 cm tall) are dried and ground. This flour is mixed with warm water, sugar and yeast in a bowl. The mixture is placed in a warm and dark place for a couple of weeks. Fermented. Kefir is added to the mash after that immediately. This is necessary to remove the fusel odor. Such a wheat moonshine is obtained by distillation of mash.

About secondary distillation

Therefore, moonshine from germinated wheat is considered better than "sugar" moonshine, that its taste is more pleasant, as is the smell. Especially after the second distillation. It is done like this. Moonshine is diluted with spring water in a ratio of 1 to 1.

At the beginning of the second distillation, the first fraction merges (its calculation per liter of moonshine is taken as 50 g). Then the distillation continues until the limit drop of the fortress is 35 degrees. You can finish a little earlier. The resulting strong alcoholic drink can be diluted with the same water. Drinking the purest wheat moonshine made at home is often more pleasant than store-bought vodka. Its quality is not always good.

On the definition of quality

Determining quality is easy.

1. First, by smell.
2. Secondly, by trying to burn a little alcohol in a teaspoon.

The color and height of the flame at the same time, and even the remaining sediment will show the presence of fusel oils and water. A film with multi-colored stains in a spoon indicates poor moonshine.

About the intricacies of the process

Moonshine from wheat at home is more difficult to make than from sugar. I don’t really like the fuss with germinating grains, grinding them, washing them. During germination, care must be taken that the wheat does not become moldy. Drain the malt afterwards. Dry grains. Moonshine from wheat at home is easier to make directly from the grains in the first way described above. In this case, a batch of them can be used several times in a row. After distillation, water with sugar is again added to the grains. After several days of fermentation, an alcoholic liquid is obtained, suitable for distillation.

Now it has become clear how to make moonshine from wheat, even from grains, even from flour. What components are needed for this.

The most important thing is the germination of wheat for moonshine. During this process, attention is required to ensure that the malt does not sour.

And the above slightly different recipes are easy to apply further. Grain is cheaper than sugar. Yes, and yeast is not always necessary. It turns out that moonshine from wheat is more economical than from sweet products.

Source: samogonpil.ru

WHEAT HONGSHIN WITH GREEN MALT RECIPE

According to this recipe, wheat mash is prepared with yeast, but without sugar. Wheat is saccharified, you can use regular malt or make it at home. Also in the recipe, you can use the grain of rye, barley, corn.

Ingredients:

• Wheat - 6kg;
• Water 25l;
• Dry yeast - 25g.

Cooking:

1. We prepare green malt, for this 1 kg of wheat, rinse with clean running water, remove debris and floating grains. Fill with water for 5-6 cm and leave to soak for 6-8 hours. Rinse the soaked wheat and pour a strong solution of potassium permanganate for 15-20 minutes. After, rinse the wheat again and sprinkle on a pallet from the grate.
2. Rinse the grain abundantly with warm water 2-3 times a day, also turn over twice a day. When the sprout grows the size of the grain itself, then we can assume that the malt is ready. On average, wheat and rye germinate in 2-4 days. It is important to soak the finished malt again in potassium permanganate, dissolving 0.2-0.3 grams per liter of water, this will prevent infection of the future wort. Rinse the malt after 15-20 minutes. Grind in an electric meat grinder or blender. It is advisable to use it immediately.
3. Grind the rest of the wheat (5 kg) in a grain crusher. Pour it into the mash tank, pour hot water over it and boil it for 10-15 minutes. At a temperature of 63-65°C, add malt, stir the mixture thoroughly. Wrap the container with a warm blanket and leave to sugar for 2-3 hours. The wort should become sweet, in order to make sure of saccharification, you can do an iodine test. If the iodine does not change color, then everything is fine.
4. Quickly cool the wort to a temperature of 25 °, it is most convenient to do this using a chiller, or put the container in cold water with ice.
5. Pour the chilled wort into a fermentation tank, add the yeast diluted according to the instructions. Close the container, install a water seal and put in a warm place with a temperature of 25-28 ° for fermentation for 4-6 days.
6. When fermentation takes place, the mash on wheat will partially lighten, it will be bitter and the emission of gases will stop, it must be filtered through a gauze filter. If it is planned to distill the mash on a steam-water boiler or using a steam generator, then it can be distilled along with grains.
7. Overtake the mash twice. The first distillation without fractionation, the second time with the separation of heads and tails, as described in the first recipe. Make the strength of the drink 40-45 degrees. Soak moonshine from wheat in glass for several days and you can start tasting moonshine.

Source: alkodoma.ru

Brazhka without yeast, but with wheat

Moonshine made from wheat mash has a more natural taste than that made from any other must. Exists from wheat for moonshine. We will highlight and consider 2 main ones: “Braga on wheat without yeast” (aka “Braga on wild wheat yeast”) and “Braga using yeast”. Consider the advantages and disadvantages of each method.

Wheat mash is made with or without yeast. Each method has its pros and cons. Braga with yeast is made much faster and takes less effort. Braga on wheat without yeast takes longer to cook, however, moonshine from it has a pleasant taste (softer).
We will consider both methods of making wheat mash.

The quality of the wort directly depends on the ingredients: wheat, water, sugar, yeast (in the 2nd method). Water should be clean, settled. Wheat grains should be used only of the highest grade, which have not been previously treated with chemical reagents.

Wheat mash recipe without yeast

In another way, it is called mash on wild wheat yeast. In the process of its preparation, we will not use purchased yeast, but will limit ourselves to the natural fermentation of grains. To prepare it, we need the ingredients listed below. For convenience, ratios are made based on a standard fermentation tank of 38 liters, which is used in everyday life. You can use any other volume, observing the proportion.

Ingredients:

• Water - 35 liters
• Wheat - 10 kg
• Sugar - 10kg

How to make mash from wheat? Technology:

• Cleaning. Before preparing the wort, it is necessary to prepare the wheat. Grains must be carefully sorted out, removing foreign impurities and husks from them. Then we wash the wheat with running water through gauze or a sieve.
• Germination. To get the right mash, you need to germinate wheat. To do this, pour the grains in a thin layer (no more than 5 cm) on a baking sheet or other appropriate container and fill it with water. The water should completely cover the wheat. For the convenience of draining water without losing the prepared ingredient, gauze can be used. We cover the bottom of the germination container with it. Close the lid and leave at room temperature. After a couple of days, sprouts will appear.
• Sourdough preparation. In the current recipe, we are making wheat mash without yeast. We will use the wild yeast of the wheat itself as a starter. As soon as sprouts appear, add 2 kg of sugar and mix well. The resulting mixture should not be too thick, otherwise it is additionally necessary. Close the lid again and leave for a few days. As a rule, the process of preparing sourdough takes no more than a week. Wild yeast activation can be carried out in a similar way both on the whole volume of wheat, and using only a part of it (say, taking a few kg.), But even in this case, we should not use all the sugar. Stages 2 and 3 can be combined. That is, sprinkle grains with sugar immediately before sprouting.
• Fermentation. We proceed to the main stage of preparing wheat mash immediately after receiving the starter. We will need a fermentation tank with a water seal. You can use a can or ordinary large glass jars. It is more convenient to use one capacious container in order to immediately pour all the water, the remaining sugar and sourdough into it. It is desirable that the water is slightly warm (about 20 degrees). Do not pour water to the top. After thoroughly mixing all the components, we install a water seal and leave the wheat mash in a dark, warm room for a week. Instead of a water seal, you can use an ordinary rubber glove with holes on the fingers, putting it on the neck of the jar. Inflating the glove symbolizes the beginning of the fermentation process. During the entire fermentation time, you need to periodically shake or stir the wort, remove the foam from the surface.
• Drainage from sediment. In about a week, germinated wheat brew for moonshine will be ready. The fermentation will stop. This can be recognized by a deflated glove (cessation of carbon dioxide emission), clarification of the top of the wort, and the absence of any mash activity. Carefully drain the wheat mash, without touching the sediment. Now you can drive moonshine.

Recipe for wheat mash with yeast

Making mash from wheat with yeast is practically no different from the recipe presented above. It is not necessary to germinate grains and prepare your own sourdough. You can just buy yeast in a store or market, saving a lot of time.

Ingredients:

• 8 kg. grains of wheat
• 35 l. water
• 10 kg. Sahara
• 250 g yeast

How to put wheat mash? Technology:

1. Grain preparation. Before preparing the mash, wheat grains must be sorted out. You can grind them to the state of cereals or even flour.
2. Fermentation. Pour wheat into 5 liters. water, add 2 kg of sugar and 150-200 g of yeast. Close the container and leave for 5 days in a dark place.
3. Fermentation. After 5 days, add all the remaining ingredients, mix and leave for another week.
4. Drainage from sediment. After the top of the mash is lightened and the fermentation process stops, drain the wheat mash.

Braga from wheat for moonshine is ready. As you can see, the recipe for wheat mash is simple. The remaining sediment (wheat) can not be thrown away, but reused to make new wheat mash. It is only necessary to add water and sugar to the wort again. Moonshine from re-wash is recommended to be distilled twice.

Source: mywom.ru

traditional recipe

Composition and correct proportions:

• wheat - 2 kg;
• granulated sugar - 2 kg;
• clean water - 15 liters.

The most attentive readers may be surprised by the presence of sugar in this recipe. The fact is that granulated sugar allows you to significantly increase the yield of moonshine and at the same time does not affect the aforementioned wheat flavor.

In addition, I draw your attention to the fact that all containers used for the preparation of mash must be perfectly clean. Pay serious attention to this. Otherwise, all your hard work may go down the drain.
Step by step sequence of actions.

1. We take a clean metal or glass container that is suitable in size, which we will use to prepare the sourdough. Pour 500 grams of wheat grains into it, evenly level them and fill with water. We do this in such a way that the liquid completely hides the wheat and rises 1.5-2 cm above it. We cover the container with a lid and place it in a dark, cool room for germination. It usually takes 2 days for wheat to germinate. We definitely need to wait for the sprouts. Without this, it is pointless to proceed to further actions.
2. Sprouted wheat should be filled with 250-300 grams of sugar. Mix the contents of the container thoroughly with your hands. It is forbidden to use metal devices for these purposes.
3. After the specified time, it is necessary to pour the resulting ferment into a glass container of a suitable size, in which the fermentation process will take place. We add the remaining grain and sugar there, fill it with warm water with a temperature of 25-30 degrees Celsius.
4. A water seal of any design should be installed on the neck of the fermentation tank. If you are used to using a latex glove, then you can not change this method. Just make sure that the hole in her finger is as small as possible.

If the mass has become excessively thick, then it can be slightly diluted with water. As a rule, 0.5-1 liters is enough.

Now we intercept the neck of the container with clean gauze and transfer it to a warm place for 10-12 days. This time is enough to prepare the sourdough, which in our recipe will serve as a substitute for yeast.

• You are unlikely to miss the start of fermentation. Braga will start to "play". As a result of this, the glove will swell, and the water seal will begin to gurgle with characteristic bubbles.
• The fermentation container must be placed in a room at room temperature. The duration of fermentation can vary greatly. This process can take one to three weeks.
• We are waiting for the braga to “play back”. Be sure to try it to determine readiness. Proper wheat mash has a special bitter taste.
• We just have to drain the liquid from the sediment, pass it through a cotton-gauze filter and distill on the existing model of the moonshine still.

Please note that we can cook 2-3 more servings of mash from fermented wheat grains. To do this, each time you need to add 2 kg of granulated sugar to the container and add water.

Wheat moonshine, a recipe with or without yeast, is a classic of the genre. Many distillers are aware that grain-based mash is of high quality and excellent taste characteristics. Alcohol, the basis for which was wheat, has a high strength and a mild, pleasant taste. In addition, the grain helps to avoid unacceptable odor. If you put the brew on wheat, in the end you will be able to get a distillate with a bright and juicy aroma.

Moonshine from wheat

1. Strong.
2. Delicious.
3. Fragrant.
4. Does not have a strong odor.
5. Easy to drink.
6. Suitable for the preparation of noble drinks.

Wheat has been used as a basis for distillate for several centuries. Often, moonshine obtained from such mash is the basis, it is insisted, supplemented with various components and turned into elite alcohol. For this reason, moonshiners with experience prefer grain mash.

But the product also has disadvantages. They are mainly related to the manufacturing process, the choice of raw materials and the fermentation process.

Main cons:

1. When using wild yeast, the mash ferments for a long time.
2. Can become infected with pathogenic microflora.
3. When using low-quality raw materials, there will be problems with the germination of raw materials.
4. If wheat is not germinated, it will be difficult to release all the sugar, which will undoubtedly affect the amount of moonshine.

Grain-based alcohol is marked "alpha" - this is a high quality product, it is used in the manufacture of vodka. Such an alcoholic drink will cost a lot.

Braga on wheat is very capricious, but despite this, it has good organoleptic characteristics. It will not be easy to make such a product at home, there may be problems with grain germination, etc. But the work will be rewarded if everything is done correctly. As a result, you can get a high quality drink with outstanding characteristics.

Wheat distillate has its own characteristics, but if you strictly follow the recipe and do not change the proportions, you can get a very high-quality product, spending a moderate amount of time and effort. In addition, creating such alcohol at home will help save money on buying a similar product in the store.

Classic recipe: yeast-leavened wheat mash

It is yeast microorganisms that play a key role in the process of creating moonshine. They process sugar, turning it into alcohol. There are several recipes that are popular among distillers.

Brazhka on wheat with yeast, ingredients:

• 3.5 kilograms of high quality grain, the age of which should not exceed 1 year;
• 25 liters of specially prepared water (you can use well or spring water);
• 6 kilograms of sugar (do not be afraid, sugar will not spoil the product, in the end it will help increase the yield of distillate);
• 100 grams of dry or 500 grams of pressed yeast (preference should be given to alcohol-resistant microorganisms that will help increase the strength of moonshine and the resistance of the brew to temperature changes);
• 500 milliliters of kefir or high-fat fermented baked milk.

To do with the use of wheat begins with the germination of grain. Wheat is laid out in an even layer on baking sheets or pallets. Pour the grains with warm water, so that the liquid barely covers their surface. The water should barely cover the grain, otherwise it will not germinate. Wheat is placed in a warm place with a temperature of at least 20 degrees.

The first shoots should appear after 2-3 days. If this does not happen, then there is no point in soaking the wheat further. This means that the quality of the raw material is low, it must be thrown away and a new one must be bought.

It is also worth monitoring that during germination the raw materials do not become moldy or sour. To do this, it is recommended to stir the product once every 24 hours with a wooden spatula - this will help saturate the grains with oxygen and prevent the formation of mold.

When the sprouts begin to intertwine with each other and reach a length of 2 centimeters, it is worth taking them out of the water, unraveling, and not tearing the sprouts.

The malt obtained from wheat can be ground into flour, and then added to the mash. And you can leave the grain in its original form.

Pre-prepare the container, heat the water to 50–60 degrees, pour sugar into the container and pour it with water, mix everything thoroughly using a spoon or spatula. You will have to stir until the sugar is completely dissolved.

Instead of sugar, some distillers use glucose or dextrose (glucose is taken only in powder form). The fact is that a number of experts argue that sugar spoils the taste of mash.

Then we dilute the yeast with water, let it stand for a while and launch it into the future moonshine. When the malt, yeast and sugar are filled with water, mix the wort thoroughly for several minutes. We close the container with a tight lid, put a water seal on the wash and send it to a warm and dark place with a stable temperature.

When the mash is ready for distillation, it is worth assessing the degree of its readiness. This can be done by assessing organoleptic indicators (taste, color, sediment appearance). The liquid should be filtered, you can use a colander or a filter made of cotton and gauze. The base should not be thrown away; it can be used several more times, this will not reduce the quality of alcohol.

Before distillation, it is worth adding ryazhenka or kefir to the distillate - this will help rid the product of fusel oils and other harmful impurities.

It is advised to clean the moonshine after distillation, you can use a carbon filter, potassium permanganate, etc. for this purpose. This stage is considered optional, but experienced distillers recommend cleaning, as this procedure will improve the quality of the drink, make it cleaner and softer.

If desired, you can re-distill the distillate in the apparatus, the strength of alcohol will only benefit from this, and the quality too.

Wheat mash recipe with wild yeast

According to some moonshiners, a product with sugar and yeast does not have a very pleasant taste. To improve this indicator, they refuse to use yeast. Natural microorganisms are used, which are found on the surface of fruits, berries and grains. These microorganisms are wild yeast, which help the mash not to turn sour, but turn into alcohol, they process sugar and turn it into alcohol.

But wild yeast is not so active, the fermentation process of such a brew is slower and can take 50-60 days. However, the product may be ready earlier, it all depends on the activity of fungi and their number in the must.

So, what ingredients will be needed to make a distillate:

1. Wheat - 4 kilograms.
2. Sugar - 4 kilograms.
3. 30 liters of good quality water.

Sugar will not spoil the aroma, will not affect the quality of the product, but it will help speed up the fermentation process and increase the amount of moonshine.

The process of creating a drink takes place in several stages:

• The first step is to prepare a sourdough that will replace the yeast. To do this, we immerse the grains in a plate, level them with our hands and fill them with water and wait until the wheat germinates.
• When the sprouts appear, add 500 grams of sugar to the plate and mix everything with your hands. If the mixture is thick, then you can add 10 milliliters of water to it. It is worth covering the container with gauze or a thick cloth. After about 10 days, the starter can be used for its intended purpose.
• Place the starter in a glass container, send the remaining sugar and about 3 kilograms of wheat there. Pour everything with warm water, the water temperature should be about 30 degrees.
• We put a water seal on the container, if it is not there, then you can use a glove by making a hole in it in the middle finger. Then we place the container in a room with a stable temperature of 20-21 degrees. The mixture will ferment for about 10-20 days, it all depends on the activity of the yeast.

Sourdough will significantly speed up the process, but from time to time it is still worth tasting the drink, assessing its condition.

When the water seal stops gurgling, you can take a sample from the mash: it should taste bitter, while being light, and all the must will settle to the bottom.

The finished product is poured into a distillation cube, it is filtered using gauze or a thick cloth. It makes sense to subject the distillate to processing twice, after the second distillation the quality of the drink will improve, the strength will increase.

Despite the fact that mash is prepared on grain, one should not forget that it is better to divide alcohol into fractions, to select “heads” and “tails”.

It is not recommended to throw away the wort - you can cook mash from it 2-3 more times, observing the proportions indicated in the recipe. The quality of the distillate will not suffer from this, but will only benefit. But after the third time, you should not use the wort.

Application of wheat without sprouting

Another recipe that does not involve sprouting grains. The process of making a drink takes place in several stages. To make moonshine, you will need the following components:

1. 15 liters of water previously prepared for mash.
2. 4 kilograms of high quality wheat.
3. 1 kilogram of sugar.
4. 100 grams of yeast.

You should start by grinding wheat - you can grind the grain in a blender or meat grinder. The grain is crushed to the state of flour, mixed with sugar and pre-diluted yeast.

The mass is thoroughly mixed and the container is sent to a dark but warm place with a stable temperature. After about a week, the product will be ready for processing. The liquid should be filtered and overtaken twice in the apparatus.

Using wheat as the main raw material, it is worth considering that this cereal is very capricious. It must be stored in a well-ventilated area, make sure that the grains do not become damp, as an unpleasant odor will affect the quality of alcohol, change its taste and aroma.

Braga based on wheat can be used for the manufacture of raw alcohol, using an apparatus with a distillation column during processing. Such a product is suitable for creating high-quality vodka or tinctures based on herbs and berries.

Moonshine from wheat can be called a colorful national product that meets high standards and can be used to create cognac, whiskey or any other noble drink. It is worth adding moonshine with just a few components so that it sparkles with new colors.

Moonshine from wheat first appeared on the territory of the USSR in the 80s of the twentieth century during the Prohibition. It was then that they began to make alcohol on their own, since it was very difficult to buy it in stores. And also attracted the main criteria of the drink: its taste, strength and ease of preparation. In all respects, a drink made from wheat has proven itself well.

And such alcohol is completely made from natural ingredients at home, which makes it of high quality. Therefore, home-made strong drinks are still popular, in particular, moonshine on wheat, and continue to be made to this day.

Wheat for making moonshine

The first thing that interests those who make alcohol at home is how to make wheat brew for moonshine, what raw materials to use, what proportions to take to make a delicious drink. There are answers to these questions, which were found through experiments and experiments. There are several recipes for making moonshine from wheat.

But before proceeding directly to cooking and recipes, you need to choose the right grain. It should be:

• dry;
• clean;
• looks beautiful, without mold and putrid smell;
• without pests.

There is a significant difference between the recipes - moonshine can be prepared both with and without yeast. Braga on wheat can be on regular or sprouted grain. And for all there are approximately the same cooking steps:

• preparation of wheat before making mash;
• cooking mash;
• distillation of the drink;
• purification of alcohol from impurities, including fuselage.

Moonshine without yeast

There is more than one recipe for wheat mash, but the option without yeast is very popular. It is in this case that moonshine will turn out to be a pleasant-tasting and rather mild drink. Ordinary yeast is used to process sugar, but wheat already contains these substances, so additional use of fungal strains is not required. Fermentation takes about 2 weeks depending on grain activity. Moreover, moonshine on wheat turns out to be soft already at this stage and has no smell of fuselage.

The ingredients are:

• wheat: 4 kilograms;
• sugar: 4 kilograms;
• water: 30 liters.

The proportions can be reduced or increased as desired, then the recipe for wheat mash for moonshine will become unique and individual.

Cooking steps:

• Wheat must be washed and cleaned - all debris will be removed from it.
• The grain should soak in a plastic barrel. To do this, part of the wheat (1 kilogram) is poured with water and left for two days until soaking.
• Half a kilogram of sugar is poured into the soaked and germinated grain, gradually mixing the contents of the container. After that, you need to put the container in a warm place or just wrap it with a scarf. Keep the mixture for 7-10 days. Once a day, be sure to check the contents of the container and mix it. This is how sourdough is made with wild wheat yeast.
• The next step, using the wheat moonshine recipe, is to pour the remaining wheat and sugar according to the recipe into this mixture. Pour these ingredients with warm water (temperature 25 degrees Celsius). Then you need to install a water seal or create airtight conditions, and put the wheat mash in a warm place for a week.
• Check the readiness of the mash with an alcohol meter and then distill the liquid through the apparatus. Before distillation, you can filter the drink. Wheat mash is good because after a single use, wheat can work further, it is suitable for preparing the next batch of alcohol. This is a fairly economical product, with it you can make up to three servings of the drink without reducing the quality and softness of moonshine.
• Braga for moonshine is poured into the cube of the apparatus, after distillation, a drink of 10-15% is obtained. Charcoal is used as a raw material cleaner. Repeated distillation will increase the strength of the drink.
• Moonshine is diluted with water and the liquid is re-distilled with separation into fractions until 40-45% is obtained. After that, the finished drink needs to stand for two to three days. For storage, you need to choose a suitable container, for example, an oak barrel.

Traditional brew for moonshine

But there are also fans of the old method, they prepare wheat mash with yeast. To do this, you can choose one of two ways and using mash recipes for moonshine:

• The first is to use flour. To do this, 4 kilograms of wheat are ground, and flour is mixed with a kilogram of sugar and 100 grams of yeast. All this is diluted with water (up to 13 liters), and the drink itself is kept for up to a week in a warm place. As a result, the mash is cleaned and distilled twice through the apparatus. This is partly the answer to the question of how to make moonshine from wheat.
• Use half as much wheat, fill it with water and keep in a warm place for three days. Next, 15 liters of water are heated to 50 degrees, sugar (5 kilograms) is diluted in it, after cooling, yeast (100 grams) and grain are added. Keep the drink for two weeks in a warm place.

Germinated wheat and a recipe with it

But there is also the most common recipe, which has a large number of fans among distillers, it is based on the use of germinated wheat. He explains how to make brew from wheat for moonshine, and then use it to get the finished product. The ingredients are taken in the following quantities:

• wheat - 2.5 kilograms;
• water - 20 liters;
• sugar - 6 kilograms;
• dry yeast - 100 grams (equivalent to 0.5 kilograms of pressed);
• kefir or ryazhenka - half a liter.

The process takes place in stages:

• Preparation of ingredients. In particular, attention is drawn to water, to which there are requirements for the composition of electrolytes. Grain should also be in storage for about two months, freshly harvested wheat will not work. And the grain must also be spread out on pallets in a thin layer and pour slightly warm water. In the absence of light and at room temperature, the first shoots appear after three days. If they did not appear, then wheat is unsuitable for home brewing, since the culture is inanimate. But during these three days, it is advisable to turn the grain over or cover it with a cloth wrung out in water. This is necessary in order to avoid mold coverage of the culture.
• The shoots should reach 2 centimeters in length, only then you can get the grains from the pallets. They can either be used immediately to make mash, or pre-dried and then ground into flour. The second method is more time-consuming, besides, flour can be made immediately from whole grains and continue to use another recipe.
• To do everything right, you should follow the tips for making, then moonshine from wheat at home will delight guests and will not cause much harm to health. Grains retain moisture better if they are in the husk. Do not oversaturate the culture with water, it is better to under-hydrate than to go over with it. And on the surface of the grain there are a large number of bacteria that begin to multiply with the advent of moisture. Therefore, before grinding the malt or before drying, you can soak the grains in a weak solution of potassium permanganate and leave them there for one hour. After germination, the grain can be kept without water for two days and with stirring every 10 hours. From oats or barley, malted grain is obtained on the tenth day, but this does not mean that wheat mash for moonshine is ready.
• The preparation of mash itself is no different from other methods. You just need to mix the ingredients together with the grain. The mixture is placed in a closed container (sealed or with a water seal) and kept without light for up to 10-14 days.
• Before brewing the drink, the mash must be cleaned. To do this, the drink is passed through a filter with coal or kefir is simply added. This removes the presence of fuselage in Braga. And the mash itself is distilled through the apparatus.
• Cleaning the drink after distillation will also improve the quality of the product. Moonshine is passed through an activated carbon filter. Sometimes coal is poured directly into the liquid at the rate of 50 grams per liter of moonshine. After filtering, the particles of coal do not pass into the finished alcohol.
• The second distillation is mandatory, since it not only increases the degree, but also improves the purity of moonshine at home, and hence its quality. After that, wheat moonshine is diluted with water in a ratio of 1 to 1 and distilled again. You can also use the fractional technique with cutting off the "heads" and "tails". Further they are used for technical purposes.
• The prepared drink is usually diluted with water and allowed to stand for three days until fully cooked. According to this recipe, approximately 5 liters of good alcohol are obtained, which can be safely consumed in a company.

The preparation of mash from wheat or barley will be relevant as long as the raw materials are freely available, and the drink itself turns out to be tasty and soft. There are quite a few techniques, they are similar in their ease of execution. And with this method, it turns out to save on the number of ingredients, but not to sacrifice the quality of the drink.

Experienced moonshiners know that grain moonshine is much better than regular sugar mash. But it will take more time and effort to prepare it.

We will look at how to make moonshine from wheat or other grains (barley, oats, millet or corn) at home. The technology is not very complicated, anyone can repeat it.

First, let's deal with the taste of grain moonshine, it depends on the choice of culture. Wheat makes a very soft and even slightly sweet drink. Strong and sharp moonshine can be driven out of rye, something like whiskey comes out of barley. The choice of raw materials is yours. Personally, I prefer wheat.

Compound:

grain - 2.5 kg;

water - 20 liters;

sugar - 6 kg;

dry yeast - 100 grams (or 500 grams pressed);

Ryazhenka (kefir) of high fat content - 0.5 liters.

Before soaking, the grain should lie at least 2 months. It is better to use alcoholic yeast, rather than baker's yeast, then the fermentation will be more intense.

1. Preparation of malt. Lay the wheat in a layer of no more than 2 cm on flat pallets, then soak it in warm water. Water should only slightly cover the grain, otherwise it will not germinate. Place pallets in a warm (18-25°C) dark place.

On the second or third day after soaking, the first shoots will appear. If they are not there, then the grain is of poor quality and you will have to take another one. During germination, the wheat is turned over once a day so that it does not become moldy and sour.

When wheat sprouts reach 2 cm in length and begin to intertwine with each other, they must be taken out of the water without separating.

2. Cooking mash. Add warm water (50-60°C) and sugar to a 40 liter container. Mix well. Wait until the water cools down to 28-30°C. Then add the malt made in the previous step and the yeast diluted according to the instructions on the package. Stir again, then install a water seal on the container.

3. Distillation. Strain the mash that has won back through a colander to filter the wheat. The collected grain can be used 2-3 more times. The taste of moonshine will not change.

Add 0.5 liters of kefir or other fermented milk product to wheat mash. This is done in order to have less fusel oils in the final product.

Distill the mash on a moonshine of any design, selecting the distillate until its strength drops below 35 degrees.

4. Cleaning. This stage cannot be called mandatory, but many experienced moonshiners clean moonshine with charcoal after distillation, even if it is not from sugar, but from cereals.

5. Redistillation. Improves the quality of wheat moonshine. The distillate is diluted 50% with water and distilled a second time. Drain the first 30-50 ml per 1 liter of moonshine into a separate container.

For example, with 3 liters of raw alcohol, 150 ml of output must be collected separately. This is a harmful fraction that worsens the taste. When the fortress falls below 40 degrees, the selection of the main fraction is completed.

Wheat moonshine is better to distill twice

6. Dilution. Dilute the resulting moonshine of the second distillation with water to the desired strength (usually 40-45 degrees). Before use, it is advisable to let it brew for 2-3 days.

This completes the process of making grain moonshine. The result is 5-6 liters of the finished product with a strength of 40 degrees.

P.S. If there is no desire to engage in the germination of cereals, I can offer another recipe for moonshine from wheat. This drink is called homemade bread vodka, during its preparation, the grain is immediately added to the fermentation tank.

The only drawback of this method is that the output is too small. It turns out two times less moonshine than from germinated wheat.

Definitions of the readiness of the mash

To get high-quality moonshine, it is important to learn how to correctly determine the moment when the mash is ready for distillation. If you start distillation earlier, then the yield will be smaller and some of the sugar will simply disappear.

At the same time, you can’t overexpose the mash, otherwise it will start to turn sour, which will worsen the taste of moonshine.

We will consider all available methods to check the readiness of the mash. To improve accuracy, I recommend using it comprehensively, that is, all at once (with the exception of the last one).

1. Time. Depending on the quality of raw materials (sugar, yeast, water) and external conditions (temperature, humidity), ordinary sugar mash ferments from 5 to 14 days, 7-10 days on average, starch less - 3-5 days.

Grape mash without yeast needs 21 to 28 days to ripen. Due to the large time scatter, this method is too imprecise to fully rely on.

2. Taste. Braga ready for distillation has a bitter taste. If sweetness is felt, then the yeast has not yet processed all the sugar into alcohol and you need to wait.

This is the most effective verification method that allows you to control not only the readiness, but also the quality of the mash.

If the temperature regime is not observed (the optimum temperature of the mash is 18-24 ° C), the yeast may die ahead of time, as a result of which the fermentation will stop even before the full production of sugar.

3. Appearance. In the finished mash, foam stops forming, carbon dioxide bubbles are not released and no hissing is heard. The top layer of the mash begins to gradually lighten, the remains of yeast and their metabolic products settle to the bottom.

4. A lit match. During active fermentation, a large amount of carbon dioxide is released, which displaces oxygen from the tank. To determine the readiness of the mash, it is enough to bring a lit match to the surface.

If it burns, then the fermentation has stopped and you can start distillation. The damping of the match indicates that the fermentation is still ongoing.

5. Professional method. The most accurate, but requires a special device - a hydrometer, which only experienced moonshiners have.

To determine the remaining sugar (non-fertility), 200 ml of mash is filtered through a dense cloth, poured into a measuring cup and a hydrometer is lowered there. At values ​​below 1.002 (corresponding to 1% sugar in mash), you can start distillation.

We improve moonshine by re-distillation
Re-distillation of moonshine removes third-party impurities, improving its quality. In the people, the final product is called "double moonshine".

Although it will take 2-3 hours more to prepare it, in the end you will get a crystal clear, odorless soft distillate.
Any moonshine, regardless of raw materials, lends itself to secondary distillation.

The mash recipe and the distillation technology you have chosen (moonshine still) do not change. You can even refine a drink that was kicked out much earlier.

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