Wheat moonshine recipe. A simple recipe for moonshine from wheat at home

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

Strong.
Delicious.
Fragrant.
Does not have a strong odor.
Easy to drink.
Suitable for the preparation of noble drinks.

Wheat has been used as a basis for distillate for several centuries. Often, moonshine obtained from such a 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:

Using wild yeast mash wanders for a long time.
Can become infected with pathogenic microflora.
When using low-quality raw materials, there will be problems with the germination of raw materials.
If the 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. At home, it will not be easy to make such a product, 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 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 moonshine after distillation, you can use for this purpose carbon filter, potassium permanganate, etc. 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:

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

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:

15 liters of water previously prepared for mash.
4 kilograms of high quality wheat.
1 kilogram of sugar.
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, because bad smell 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.

Grain distillates, and simply wheat alcohol, were prepared by our ancestors in very uncomfortable conditions.

And it turned out by no means an anecdotal "sivuha".

Centuries later, can't we repeat the same thing, relying on modern technologies, but without neglecting the traditions?

Moonshine from wheat at home: the basic principles and technology of preparation

The process of making moonshine usually consists of the following steps:

1. Preparation of malt mash.

2. Distillation.

3. Cleaning.

4. Redistillation.

5. Dilution of the prepared moonshine to the required strength.

These stages should be considered especially at least briefly.

1. Recipes for making mash, despite the fact that we are limited to the grain version, there are dozens of types. Relatively affordable - are listed below, but something needs to be specified in advance. Malt is the germinated grains of cereals, it can be fresh (green) and dry (light). Fresh is used immediately, while dry is usually ground into flour. Braga is prepared using yeast and yeast-free technology, which, in addition to taste, also affects the rate of fermentation. You have to choose the technique yourself, experienced distillers go through many experiments, but rarely stop at one recipe.

2. The distillation process is no simpler; the taste of the final product depends on it to the same extent. The quality of the equipment used and strict adherence to temperature regimes are important here. Home-made, "garage" production distillation apparatuses give the same product of dubious quality at the output. A good device, made of a suitable metal, carefully calculated in terms of performance and equipped with the necessary accessories (filters, thermometers), can be bought using an Internet search. Usually it is also equipped with an instruction manual, which rarely goes without mentioning the process of distilling moonshine from wheat at home.

3. If the distiller you are using has built-in filters, use them, although this is not appropriate, if you want to get a distillate with a characteristic wheat or other grain flavor. Ideally, it is better not to use them, to collect the product completely, “level” the degree to about 17% and pour activated carbon (granular) into the container at the rate of 15 grams per liter of product. You can use charcoal for barbecue, birch charcoal is best, its quantity is chosen a little more. The cleaning procedure takes about 48 hours.

4. Re-distillation is carried out in order to, as experts call it, "cut off the tails" - to get rid of the "hard" fractions of alcohol. In the process of re-distillation, "pervak", in an amount of approximately 5–8%, is collected and used as technical alcohol. Further fractions can also be divided, but this difficult process, requiring precise calculations, in principle, it is enough to periodically select the product and measure its strength. For getting quality moonshine it is desirable to stop distillation, as soon as the strength of the product goes down, beyond 38 degrees. Residues can be re-purified and blended into the next batch or used for infusion and redistillation.

5. Dilute the finished moonshine, focusing on personal taste sensations. For the preparation of tinctures and liqueurs, they take a stronger one - 55–65 degrees, for use in pure form usually use moonshine with a strength of 45 to 50 degrees. For dilution, only very pure water is used - bottled, spring, or passed through a reverse osmosis filter.

Moonshine from wheat at home from mash without yeast, on germinated grain

Ingredients:

Four kilograms of wheat grain;

Four kilograms of granulated sugar;

30 liters of purified (filtered) water.

Cooking method:

1. Pour one kilogram of washed, cleaned of debris and remnants of the husk grain into a metal container. Spread it evenly over the entire bottom of the container and pour in water. Water should be at least two centimeters higher than wheat. Cover the container with a lid and put it in a cool place without access to light on two bottoms. During this time, the grain will sprout, if this does not happen, change the grain and repeat the procedure.

2. When sprouts appear on the grains of wheat, pour in a pound of granulated sugar and mix the contents of the container well with your hands. If you get too thick mass, you can add a little water. Cover the dishes with gauze and leave for a week and a half, at a temperature of 18 to 24 degrees. Under such conditions, during this time a sourdough is formed that can replace yeast.

3. Then pour the prepared sourdough into a large glass bottle, add three and a half kilograms of sugar, three kilograms of peeled wheat and fill everything with warm, pre-boiled water, with a temperature of less than 20 degrees.

4. Take a rubber medical glove that will serve as a water seal and put it on the neck of a glass container. Fix the glove well so that it does not fly off during the fermentation process. At the same time, keep in mind that excess carbon dioxide must pass freely enough to the outside.

5. For about ten days, place the container for fermentation in any suitable room, with thermal parameters fluctuating not exceeding 18–24 degrees, no more and no less.

6. After about ten days, the glove will deflate, which indicates that the fermentation process is over and it is ready for distillation.

7. Drain the Braga, and, pouring into the apparatus, proceed to distill the moonshine. You can add four kilograms of sugar to the sediment remaining at the bottom of the dish, add water and reuse. You can use the sediment up to three times. The highest quality mash is obtained during the second and third use.

Moonshine from wheat at home from mash on sprouted grains, with the addition of yeast

Ingredients:

Two and a half kilograms quality wheat;

Twenty liters of purified, bottled water;

Six kilograms of unrefined granulated sugar;

Instant - 100 grams, or 500 grams pressed alcohol yeast;

Half a liter of fatty yogurt.

Cooking method:

1. In large flat trays with high sides, lay out the wheat cleaned of excess debris with a two-centimeter layer and fill it with warm water. In order for the grain to germinate, water should be poured so that it covers the grain quite a bit. After that, remove the trays with the wheat soaked in them for several days in a dark, warm place where the air temperature does not drop below 18, but does not rise above 25 degrees.

3. Next, you should germinate wheat until the moment when the length of the sprouts reaches two centimeters. While the wheat grains are growing, they are turned over very carefully at least once a day to prevent the process of souring and molding.

4. After the sprouts have grown and started to intertwine, carefully remove them from the pallets. This is the so-called malt.

5. Pour bottled water heated to 60 degrees into a large forty-liter container, add sugar and mix, achieving complete dissolution of the crystals. When the water has cooled to 24 degrees, put the harvested malt and yeast diluted in water into the container. Again, mix the contents of the container well and install a water seal on top.

6. After the mash wins back (after about 1.5 weeks), strain it through gauze lined with a colander and distill into moonshine.

7. Grain, as in the previous recipe, can be used without changing up to 3 times.

The simplest recipe for moonshine from wheat at home with the addition of yeast

Ingredients:

21 liters of filtered or spring water;

Four kilograms of wheat grains;

Six kilograms of sugar;

130 grams of alcoholic pressed, always fresh, yeast.

Cooking method:

1. Cleaned, washed from impurities, grind the grain through a meat grinder and pour three liters of warm, but not hot boiled water.

2. Add one kilogram of granulated sugar, one hundred grams of crushed fresh yeast, stir well until they are completely dissolved and, having covered with a lid, leave to roam for five days in a warm place without excess light.

3. After adding the remaining water, heating it. Pour the remaining sugar and yeast, after diluting them. Mix everything thoroughly and leave it to ferment for another five days.

4. When the cooked mash clears, strain and distill it.

5. Grain with this method of preparation of mash is not reused.

A simplified version of good wheat moonshine at home without yeast

Ingredients:

Three kilograms of pure wheat hard varieties;

Three kilograms of sugar;

12 liters of purified, best bottled water.

Cooking method:

1. From three kilograms of granulated sugar and 0.6 liters of water, boil the syrup and cool it until it cools completely.

2. Big enamelware pour the washed millet and, pouring it with the prepared chilled syrup, leave it open in a warm place for four days, until carbon dioxide is released. In some cases related to grain quality, more time may be required.

3. When the surface of the syrup is covered with foam and an unpleasant sour smell appears, pour the “wander” into a large glass bottle.

4. Then pour the slightly cooled, but still warm syrup from the remaining sugar and water to the “wading”.

5. Put a water seal made of a medical glove on the container and leave the mash to ferment at room temperature for six days. The process may take more than long time up to one and a half weeks. It all depends on the temperature regime. Do not forget to periodically inspect the fermenting product, it must not be allowed to sour.

6. The end of fermentation will be indicated by the grain that has sunk to the bottom, as well as a deflated glove.

7. Upon completion of the fermentation process, you can start the distillation process.

Preparation of high-quality light malt for moonshine from wheat at home

Ingredients:

Water and grain of wheat

Cooking method:

1. Fully weighted wheat grain, stored for no more than a year, sift, rinse thoroughly with warm water and soak, preferably in a wooden container, until completely swollen. Change the water periodically, no more than every eight hours.

2. After the grain is completely swollen, spread it in a thin layer in a cool room, without access to light, covering it with a thin layer of gauze. In the first five days, periodically turn the wheat over for airing. Then, leave it under gauze for another five days, but do not touch it.

3. After ten days, the wheat will germinate, sprouts half a centimeter long will appear on it.

4. Rinse the finished malt under running water, dry it in a drying cabinet, at a temperature not exceeding 40 degrees or fresh air until completely dry.

5. Then grind the dried malt with a grain grinder to flour. Well-dried malt before grinding provides it long-term storage. Store malt flour in linen bags.

"Grandma's" moonshine from wheat at home on malt

Ingredients:

6 kilograms wheat malt own cooking, can be purchased;

25 liters of distilled or purified water;

50 grams of dry instant (like "Voronezh") or 300 grams of fresh alcohol yeast.

Cooking method:

1. Pour the prepared malt into the large container chosen “with a margin” and fill it with hot (no more than 55 degrees) boiled water. Add water in small parts, and at the same time stir the malt vigorously so that it does not stick to the bottom and lumps do not form.

2. When the mass becomes homogeneous, heat the cooked wort to 63 degrees and close the lid tightly. Infuse for about an hour, holding temperature regime within 57–63 degrees, while constantly stirring the contents of the container.

3. After the top of the prepared wort clears, and a mushy sediment forms at the bottom, the wort must be cooled. This must be done quickly, using forced cooling, since this part of the process should take no more than 45 minutes.

4. Pour the wort that has cooled to 25–27 degrees into a container intended for fermentation, add yeast diluted in water and, after mixing well, place it under a water seal.

5. Move the vessel with the wort to a dark room where the air temperature does not rise more than 25 degrees, but does not fall below eighteen.

6. The duration of fermentation depends on the sugar content of the prepared malt and the activity of the acquired yeast. Usually the fermentation process lasts from four to seven days.

7. At least once a day, remove the water seal and stir the mash.

8. Do ready mash slightly bitter, but generally sour, it light color.

9. Before distilling moonshine, malt mash should be filtered through a rare sieve, otherwise small particles of the grain remaining during crushing into flour can stick to the bottom of the distillation apparatus and burn with intense heating.

Moonshine from wheat at home - tricks and tips

When choosing wheat, be sure to watch for the presence of impurities, accidentally falling seeds of other plants will spoil the taste of moonshine beyond recognition.

Also make sure that the grains are whole, when a small amount they even need to be sorted out by hand. "Crusher" will not germinate, but, on the contrary, will turn sour and can spoil all the malt.

It is preferable to take spirit yeast, not baker's yeast.

A special, “bready” flavor can be enhanced by infusing moonshine from wheat at home on bread crusts. This is best done with the so-called "tails" - a product of low strength. A kilogram of bread crusts per 7–8 liters of moonshine, insist 3–7 days, according to the desired strength of the effect. You can add a few grams ground cinnamon. Bread is suitable for both rye and white, white crackers should be dried a little in the oven until lightly browned. Then the precipitate is squeezed out and thrown away, and the tincture is strained through cheesecloth, filtered and sent for further distillation.

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 homemade strong alcohol 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 it 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 be soaked in 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. Used as a raw material cleaner charcoal. 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. Select for storage 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 admirers 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 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 special harm 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 the filter with activated carbon. 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. This recipe makes about 5 liters good alcohol, which can be safely used in the 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.

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 site you will find many healthy 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:

choice and proper preparation 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:

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.
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.
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.
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:

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
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

Basically for cooking 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 grains (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 fall asleep in ready 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 wheat will serve as a signal to add the rest of the sugar and warm water. You need to put on the container in which all the ingredients are located. rubber glove. 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:

2.5 kg wheat
6 kg sugar
20 liters of water
500 g raw (pressed) or 100 dry yeast
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.

First, by smell.
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 are a few different recipes just keep applying. 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:

Cooking 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.
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.
Grind the rest of the wheat (5 kg) in a grain crusher. Pour it into the mash tank, pour hot water and boil 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.
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.
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.
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.
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 nicer 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 natural fermentation 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 on the whole volume of wheat, or 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 regular 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:

Grain preparation. Before preparing the mash, wheat grains must be sorted out. You can grind them to the state of cereals or even flour.
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.
Fermentation. After 5 days, add all the remaining ingredients, mix and leave for another week.
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.

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.
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.
After the specified time, it is necessary to pour the resulting sourdough into a suitable size glass container 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.
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 with room temperature. The duration of fermentation can vary greatly. This process may 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? ideal raw material for homemade vodka. Properly prepared, expelled and purified wheat moonshine turns out to be soft, easy to drink without a fusel smell and taste of yeast.

How to close up mash on wheat grain

Recipe for mash with wild yeast:

What do you need:

sugar -10 kg;
water - 35 liters;
wheat? 6 kg.

Is it better to take unrefined sugar? yellow? it has more sweetness than refined. Water to defend 2-3 days. Use wheat grains of the highest grade. It is better to take one container for mash, but a large volume. Instead of part of the sugar, you can use part of the jam, resulting in moonshine with a different taste.

Rinse the grains well. Pick up trash. For convenience, you can use gauze, laying it under the product.
Scatter the wheat in a thin layer up to 5 cm along the bottom of a wide container. You can use a 10 liter bottle by laying it on its side. Pour the grain with cold settled water to cover the top layer by 2-4 cm.
Put in a dark place for germination, shaking the container daily so that the swelling grain is evenly wetted with water.
Germination should be stopped when the green wheat sprouts reach a length of 0.5? 1 cm
Mix the sourdough with 2 kg of sugar, add some water and leave for 7-10 days in a warm place for fermentation.
Then add all the ingredients, heating the water to a temperature of 20-24°C, which is most suitable for the fermentation process.
The signal that it is time to drive moonshine is the settling of germinated wheat grains to the bottom.
It is recommended to carefully drain the mash from the sediment with wheat, which can be used 3-4 more times, adding water and adding sugar.
When embedding a new portion, the wheat grain rises to the surface and settles when the mash is ready.

Preparing a drink with yeast

Moonshine made from wheat with the addition of yeast is prepared in the same way, skipping the sourdough preparation process. Sprouted grain can be used 3-4 times without adding yeast.

You can make an excellent alcoholic drink from wheat whole grain flour without added sugar, on the basis that 1 kg of wheat corresponds to 800-900 ml of moonshine, with a strength of at least 40 °.

Divide the cooked grain in a ratio of 1:9, from one
parts of which it is necessary to prepare malt milk, and grind coarse flour from the remaining part. You can crank the raw material through a meat grinder.

Making malt at home

How to make milk from malt:

germinate wheat until the formation of sprouts and roots from 1.5 to 2 cm;
thoroughly rinse the grain with sprouts and dry in the oven, maintaining the temperature no higher than 40 ° C, with the door open;
grind malt in a meat grinder or coffee grinder;
for 150-200 g of dry malt, do you need to add 0.5 liters of hot? 50-60°C? water in 2 doses with an interval of 2 hours.

How to make mash from flour

Braga from flour:

prepare a solution of flour with water based on 1 kg of flour? 1.5 liters of water. Stir with a construction mixer until smooth. Filling water temperature? 40-45°C;
heat the mixture to a temperature of 50-55°C, and after waiting 20 minutes, continue heating to 70-75°C, at which the starch is saccharified. After the process, the liquid acquires a brownish color, a sweetish taste and a bread smell;
add the same amount of water to the mash, cool it to 20-24 ° C, hold, covering the container with a warm blanket, for 3 days and add yeast? 50 g for each 1 kg of flour;
the end of fermentation can be checked with a burning match, which will continue burning at the very surface of the liquid;
carefully drain the mash from the sediment and overtake in the apparatus twice to remove the unpleasant odor.

What to replace sugar

Moonshine from cereals can be made with the addition of jam, replacing some of the sugar with it. It should be taken into account that sweet product, slightly fermented, contains yeast, the amount of which needs to be reduced in the main recipe. It also increases the rate of fermentation, the wort can quickly pick up acid, which affects the taste of the final product.

Moonshine after distillation acquires the aroma of berries or fruits, which are part of the jam.

The finished drink can be sweetened, improving its taste, with the help of jam, which is added to the finished product.

Purification of homemade vodka

Moonshine is cleaned in several stages:

In the process of distillation, a watering can is placed on the jar with a piece of cotton wool on the drain, which is recommended to be changed as it gets dirty.
Cleaning with activated carbon is recommended when the moonshine is completely driven out. The dose is calculated: per 1 liter alcoholic drink 1 tables are used. a spoonful of coal
In the process of moonshine production, the first and last part, the most contaminated with fusel oils, is selected.
The second and third, if necessary, distillation significantly improves the quality and taste of homemade vodka.

At home, you can use any products that can be fermented. Instead of sugar, cereals, flour, starch, jam are used.