Malt moonshine is usually prepared by experienced moonshiners, as the manufacturing process requires care and time. However, the result is worth it - the alcohol turns out to be elite, with the "soul" of the grain that formed the basis. Green malt and wheat produce soft, slightly sweet alcohol, oats and rye add rigidity, barley gives moonshine the aroma and flavor of whiskey, as well as beer shades.
Technological tricks and tricks
Moonshine from malt is prepared in 3 stages. It - preliminary preparation malt, mash production and distillation.
You can make moonshine from any malt - store-bought, intended for brewing or homemade. If you decide to germinate the grain on your own, then keep in mind that it is not necessary to dry it after germination - you can immediately put it into action.
Having mastered the production of a quality product from one type of malt, you can go to a more complex level and make moonshine from several types of malt. A good result is obtained by mixing 3 kg of wheat, 2.4 kg of barley and 0.6 kg of oats. You can also try to mix a different proportion: for 3 kg of barley malt, take 1.5 kg of rye and wheat malt. The proportions can be changed by selecting the shares of malt at will, taste, possibilities.
It is not advisable to include sugar in the recipe, only if you want to increase the alcohol yield, but it will already be a combined moonshine, and not pure malt.
To understand what kind of alcohol yield awaits you when using grain or starch-containing raw materials, the table will help:
| Raw material name | Alcohol yield in ml from 1 kg of raw material |
| Starch | 700-710 |
| Sugar | 630-640 |
| Rice | 520-530 |
| Corn | 440-450 |
| Wheat | 420-430 |
| beans | 380-390 |
| Millet | 370-380 |
| Rye | 350-360 |
| Barley | 340-350 |
| oats | 270-280 |
| Peas | 230-240 |
| Potato | 130-140 |
During the entire process of making malt moonshine, it is extremely important to observe the temperature indicated in the recipes. The saccharification of starch in malt, the strength and the amount of the finished product depend on it.
Moonshine from malt, recipe
Prepare:
- malt (any) - 6 kilos
- dry yeast - 50 grams (or pressed - 300 gr.)
- water - 25 liters
You need to prepare like this:
Zero stage: obtaining malt
To prepare grain moonshine It's not enough to just have grain. It contains virtually no sugar. However, there is a lot of starch in the grain and it can be saccharified, i.e. break down into sugars. In order for starch to break down into sugars, diastase is needed - an enzyme that is found in malt. And if you did not manage to buy ready-made malt, then the available cereals will need to be germinated. How to germinate grain and prepare malt for the future is described.
Stage 1: preparation of raw materials
If you use dried malt, then it must be ground (in a coffee grinder, mill, etc.) to a flour state. The grind should be large. If the malt is green, then it is crushed with a meat grinder or blender.
Crushed malt is poured with water heated to 50-55°C. In this case, the mass must be continuously stirred to avoid lumps and sticking to the bottom.
We heat the resulting homogeneous composition to 63 ° C, mix, turn off the heat and keep under the lid for an hour and a half. In this case, it is necessary that the temperature of the wort does not fall below 55-62°C. Therefore, every quarter of an hour we stir the wort and control the temperature, if necessary, turn on a small heating so that it does not cool down. In an hour and a half, flour porridge should settle to the bottom, and top part must acquire relative transparency.
The resulting wort must be cooled to 24-27 ° C in 30-40 minutes, otherwise it may turn sour. Therefore, it is worth taking a bath in advance cold water and lower the container with the wort into it.
Stage 2: malt mash
Pour the prepared wort with a temperature of 24-27 ° C into a fermentation vat, add diluted yeast (there is an instruction for breeding them on the packaging of each type), mix.
We place the fermentation tank in a room where the temperature will be 18-25 ° C. Also, it must be dark. We close the vat with a lid and install a water seal on top.
Malt Braga will be ready in 4-7 days. This will be clear from its sour taste with a slight bitterness, but without signs of sweetness. By this time, it will lighten up, and the water seal will stop gurgling. However, it is impossible to forget about it during fermentation days. Every day you need to remove the lid and mix the contents of the vat.
Stage 3: distillation
We filter the finished mash through a strainer so that the sediment does not burn when the distillation cube is heated.
The first distillation is carried out without separating moonshine into fractions. When the strength of the distillate becomes less than 30%, the distillation is stopped. The product obtained at this stage may be cloudy - this is not a problem. Everything will be fixed in the future.
The resulting alcohol must be purified with coal or potassium permanganate, then poured into one container and diluted with water to 20% strength.
At redistillation we separate 12-15% of the “heads” that are not suitable for drinking purposes. Next comes the "body" of moonshine. We collect it separately until the strength of the distillate drops below 45%. “Tails”, i.e. moonshine with a strength below 45%, are also collected separately. It can be saved and later, having collected a sufficient number of "tails", overtake again.
The middle part of the drink ("body") is diluted with pure bottled water until 40-45% of the product is obtained. Stabilization of moonshine occurs after 3-5 days of exposure.
Moonshine from barley malt
Alcohol derived from barley is like a great single malt whisky.
Prepare:
- barley groats or barley grain - 4 kilos
- green (not dried) barley malt - 0.6 kilo
- dry yeast for grain mash - 5 gr.
- bottled water - 12 liters
If you could not find yeast for mash, use regular ones. Dry ones are added at the rate of 1 gram per 3 liters of barley mass, pressed - 9 grams per 3 liters.
You need to prepare like this:
- Fill the grain or cereal with boiling water (10 l), bring to a boil and, after closing the lid, let stand for 2-3 hours. At the same time, we maintain the temperature in the container so that it does not fall below 83 ° C. As a result of steaming, a porridge-like liquid mass is obtained.
- We prepare “milk” from malt: we wash the green malt and twist it in a meat grinder, dilute it with water (2 l) and heat it to 50 ° C.
- When the temperature of the "porridge" drops to 55-63 ° C, we combine it with "milk". We close the container with a lid and warm it, maintaining the indicated temperature for 2-3 hours (no higher and no lower). To check whether the saccharification is completed, we carry out an iodine test: we drip iodine onto a spoonful of the mixture taken from the container. Iodine should not change color. A blue tint indicates that the saccharification has not been completed. The process should be further extended by 1-2 hours.
- Received barley composition quickly (in a bath with ice water) cool to 25-28 ° C and add pre-dissolved yeast. It is necessary to breed the latter, focusing on the instructions attached to the package. The mass must be mixed, closed, and, having installed a water seal on the lid, sent for fermentation.
- Braga will be ready in about a week (even earlier). In addition, every day of fermentation should be accompanied by mixing the mass.
- Ready mash must be subjected to double distillation with indispensable separation into fractions during the second stage of distillation. This is described in detail in the previous recipe.
Then you can let the moonshine rest for 2-3 days and have a tasting with friends, or go ahead and make homemade vodka. To do this, take a few slices of bread and brown them in a pan (without oil!). Dip crackers in alcohol and keep a day or two in the refrigerator, strain and, if necessary, adjust the taste of the extract with pure moonshine.
The top of skill will be made on the basis of barley moonshine.
Malt is natural product, which is prepared from germinated cereals. Not everyone knows how malt mash is prepared, this recipe is affordable, but the event is long. To make quality at home Reviver, it is necessary to carry out the process of preparing green malt.
Malt production technology
To begin with, high-quality varietal grain is purchased. Of the many sourdough recipes that are used at home, it is best to choose one that is made from barley, rye or wheat. Barley malt is most suitable for making whiskey, rye and wheat are used to create vodka at home.
To get beer, it is best to choose hop cones for sourdough.
Consider the option of making green malt from barley. To begin with, the grain must be cleaned of impurities, of debris. Then the purified product is placed in a convenient container and filled with warm drinking water. It should cover the cereal crop by 5–7 cm. After 5–8 minutes, the barley is mixed in water, the liquid with the remaining debris is carefully drained.
Further, the container with wet grain is again filled with water, this time the liquid is not heated. After 1–1.5 hours, the water is drained again and a new portion is filled. This time, the composition stands for 3 hours and is again freed from water. As a disinfectant, add 30 drops of iodine or 2 g of potassium permanganate to the water.
The cleaned and washed grain is laid out on a tray, the layer should not exceed 3 cm. A cotton cloth or gauze is spread over the raw barley. A container with a semi-finished product is installed for germinating a grain crop in a warm and well-ventilated room. Every day the product is mixed and moistened.
Optimum temperature for grain germination - + 15ºС.
While creating right conditions the grain will germinate in 5 days, the green malt needed to make whiskey at home will be ready for further use in 6 or 7 days. The readiness of cereals is determined by the size of the germinated sprout. For example, the shoot of wheat and rye should be at the level of the grain itself, and the shoot of barley should be twice the size of the original grain. It is worth noting another sign of the readiness of malt for processing into mash, this is the specific aroma of the product. Green malt should smell fresh cucumbers.
To make high-quality whiskey, green malt should be dried in an oven at a temperature of 80ºС. The process will take at least 30-40 minutes.
It is allowed to cook mash without the mentioned procedure.
Recipe for mash on malt
Before you start cooking mash, you need to make a blank necessary products. You will need:
- 6 kg of pre-prepared malt from any cereal crops;
- 300 g of pressed yeast;
- 25 l. drinking water.
To begin with, the germinated grain is ground, it cannot be ground into flour, small grains should be obtained. The finished composition is lowered into a volumetric container, filled with water, which is preheated to a temperature of + 50ºС. Everything mixes well, you need to get a homogeneous cereal mass.
The semi-finished product is heated to +65ºС over low heat and kept in this state for an hour. The composition is mixed after 10–15 minutes; the cereal should not be allowed to burn. After the porridge settles, and a clarified layer of wort appears on the surface, the pan must be removed from the heat and immediately lowered into a cold container to quickly cool the semi-finished product.
For further preparation of the wort, activate in the usual way pressed yeast and add it to the warm barley mass. It is necessary to install a water seal (water seal) on the finished composition for fermentation. You can buy it at the store or make your own. A medical glove can serve as the simplest water seal, it is put on a bottle with a yeast composition and left until the glove rises and then drops to its previous position. In one of the fingers of the glove, a hole must be pierced with a needle. In the room where the wort will ferment, it should be + 20-25ºС.
After 5–6 days, the malt composition should ferment, it is stirred every day without removing the shutter.
The finished product should have a bitter-sour taste, a bright alcohol flavor, in addition, the finished mash should become light. Further processing ready mash depends on what end product you want to get.
It is easy to make mash on malt without the use of yeast. In this case, you need to prepare:
- 4 kg wheat green malt;
- 30 l. drinking water;
- 4 kg of granulated sugar.
Wheat sourdough is prepared in the same way as in the case of barley. Mixed in a fermentation container wheat wort, sugar and water. Fermentation lasts for 7–10 days, then the product can be distilled.
Malt? germinated cereal grains. Preparing green malt for mash? The process is lengthy, complex and rather laborious. But without this stage it is impossible to get high-quality grain moonshine, bourbon, whiskey, beer at home.
In distillation, malt is used as the basis or element of the fermentation of mash, intended for the preparation of strong alcoholic beverages. Germination is necessary in order to cause chemical changes in the composition of the grain, as a result of which diastasis is formed in it. Does this substance have the ability to convert starch into maltose? fermentable sugar.
Cooking technology
To make green malt, you need to choose only high-quality varietal grains. There are many recipes for preparing grain sourdough for mash, but in distillation, moonshine, most often green malt is prepared from rye, barley, and wheat.
Barley is more suitable for whisky. Wheat and rye? for homemade vodka. For the preparation of beer, sourdough from hop cones is used.
Recipe for making green malt from barley (wheat, rye):
- The grain is cleaned of large debris.
- Pour the raw materials into a convenient container (pan, basin), pour warm water. Water should cover the grain completely, by 5-6 cm.
- The contents of the pan are stirred after 3-5 minutes, the grains and debris that have floated to the surface are removed. The water is drained.
- Again, fill the grain with water (cold), leave for 1-1.5 hours. After the allotted time, repeat the cleaning procedure.
- Pour fresh water into a container with cereals. For every 10 liters of water, iodine (30 drops) or potassium permanganate (2-3 g) are added for disinfection. The solution is drained after 3 hours.
- Washed, disinfected raw materials for green malt are poured into a tray (baking tray). It is leveled to make a layer 2-3 cm thick. From above, the grain is covered with gauze, a thin cotton cloth.
- Transfer the tray with grain to a well-ventilated warm room. Optimal temperature? 12-15°C. For normal uniform germination of grains, every 24 hours they need to be turned, sprinkled with water.
If everything is done exactly according to the recipe, rye (wheat) grains germinate in 4-5 days. Green barley malt for whiskey will be ready for further processing in 5-6 days.
You can determine the readiness of the grain by the length of the sprout. For rye and wheat, the length of the sprout should be equal to the size of the grain itself, for barley? 1.5-2 times the grain length. In addition, green malt is considered ready for brewing when it smells like fresh cucumbers. Taste? sweetish.
To cook at home real whiskey, you need to dry the germinated grain in the oven at a temperature of 80 ° C for 40 minutes. In most other recipes, green malt mash can be added immediately, without first drying the raw materials.
How to cook mash with malt
For classic mash from green malt you need to take:
- Ready malt from any grain? 6 kg.
- Is the input cleared? 25 l.
- Yeast? 300 g pressed or 50 g dry.
Recipe:
- Malt is crushed in any convenient way to the state of fine grains. Raw materials cannot be turned into flour!
- Pour into a saucepan, pour hot (50-55 ° C) water. The wort is stirred until a homogeneous substance without lumps is obtained.
- The solution is heated on fire to 65°C. Stir again, cover the pan with a lid. The fire is reduced to a minimum and the wort is kept at a temperature of 55-60 ° C for an hour. Stir the solution every 15 minutes to prevent burning.
- When the porridge from flour settles to the bottom, and the upper layers of the wort brighten, you need to cool it to a temperature of 24-26 ° C as quickly as possible. To do this, the container is removed from the fire and placed in a cold environment (bath with cold water, a basin of ice, etc.).
- Yeast is fermented according to package instructions.
- Warm wort is poured into a fermentation vessel, activated yeast is added, mixed.
- On the neck of dishes with grain mash install a water seal. Transfer to a dark warm room (18-25°C).
- Fermentation lasts 3-6 days on average. During this period, the wort must be stirred daily.
It should be light, have a bitter-sour taste, a characteristic alcohol smell. Further processing of the product is carried out according to the recipe, depending on which alcoholic drink planned to be prepared.
Braga on malt can be prepared without yeast. For this you need to take wheat malt(4 kg), the same amount of sugar and 30 liters of water.
Sourdough from wheat grains (1 kg) is made according to the recipe described above. Pour into a fermentation tank, add sugar, dilute with warm water. Close the container with a lid with a water seal, transfer to a room with a temperature of 18-25°C.
Fermentation of the must occurs within 7-10 days. After that, the mash can be distilled into moonshine.
Braga made from malt and wheat flour
As a result of the distillation of mash made from flour and malt, a very soft, aromatic 
moonshine. The recipe is simple and it is not difficult to prepare such alcohol at home.
Required products:
- Wheat flour? 3 kg.
- Green rye malt? 450
- Purified water? 15 l.
- Dry baker's yeast? 60
Cooking technology:
- Water is poured into a metal container. Heat up to 50°C. Without removing the pan from the heat, pour flour in a thin stream, stirring constantly. Withstand? dough? at a constant temperature of 50°C for 15 minutes.
- Raise the temperature to 60 ° C, keep the wort on fire for another 15 minutes.
- Increase the heat to high, bring the solution to a boil. Boil the solution for half an hour, stirring from time to time so that the flour does not stick to the bottom of the container.
- Remove from stove, cool to 60°C.
- Malt is ground into grains, mixed with warm water.
- Cooked wort from flour and green malt are mixed in a fermentation tank. Leave in a warm place for saccharification for 3-5 hours.
- A solution of yeast is introduced into the mash, a small amount sugar and water.
A container with malt and flour mash is transferred to a warm room for further fermentation.
Sugar mash on malt
According to the classic recipe for cooking and malt, the following proportions of the feedstock are needed:
- Sugar? 3 kg.
- Malt? 1.2 kg.
- Water? 15 l.
- Yeast? 300 g (pressed).
The water is heated to 40°C, poured into a fermentation tank. Add a third of the sugar. Yeast crumble 
and get thrown into a jam. Everything is well mixed.
Green malt is ground into grits, poured into a fermentation tank. The mash is mixed well again and left alone for 2-3 hours in a warm place.
If everything is done exactly according to the recipe, this time is enough to start the fermentation process. After that, the remaining sugar is added to the wort. Before making it is desirable to invert it, i.e. dissolve in warm water.
Braga is ready. It remains to transfer it to a dark warm room and wait for maturation. Thanks to the addition of green must sugar mash at home wanders faster. After 4-5 days, it will be completely ready for distillation.
Braga for whiskey
To make homemade whiskey, which is not inferior in quality to real Scotch, you need only from barley malt. To prepare the mash, in addition to the malt itself (8 kg), you will need water (32 l) and pressed yeast (300 g). sugar in classic recipe whiskey is not used.
Cooking technology:
- Pour water into a saucepan. Warm up to 70°C.
- Pour the crushed malt into the groats into hot water thin stream. The solution is constantly stirred with a wooden spoon. The result should be a homogeneous mixture, similar to porridge.
- Heat the wort to 65°C, close the pan with a lid. Maintain the indicated temperature for 1.5 hours, leaving the container on the stove.
- Remove from heat, cool mash to 25°C.
- Pour into a fermentation container, add fermented yeast to the whiskey brew. Stir.
- Install a water seal on the neck of the container. Move the container to a warm room (18-25°C).
Braga on barley malt for whiskey matures within 3-15 days depending on the sugar content of the raw materials, temperature conditions, yeast activity. During this period, the wort must be stirred daily to prevent souring.
Braga recipe with hop sourdough
The hop sourdough in distillation performs the function of yeast, i.e. it is a catalyst for the fermentation of mash. To do 
at home, sourdough on hops must be mixed: ready-made barley malt, which is used in the preparation of whiskey 1 kg; wheat flour? 2 kg; granulated hops? 200 g. For such an amount of dry raw materials, 12 liters of water are needed.
Water is heated to 40°C and hops are poured into it along with malt and flour. The solution is vigorously stirred to avoid the formation of lumps.
The resulting slurry must be brought to a boil and heated over low heat for an hour. The starter from hops gradually thickens, so from time to time you need to add water so that the consistency of the solution does not change.
The finished product should be cooled, strain through a sieve. Squeeze out the hop cake. After that, the starter can be introduced into the must.
Making moonshine from malt is a little more difficult than making sugar, which is more familiar to us. However, believe me, the result is worth the effort we spent. Depending on the grain, the finished distillate will acquire unique characteristics. taste qualities and pleasant aroma. Folk craftsmen call this the true “soul” of the intoxicating drink. So that each of you can make malt moonshine, we will consider all the subtleties of its creation and proper distillation.
1 What is malt mash made from?
Before proceeding directly, you must first work on the mash. You can cook it in different ways. We will consider the most popular recipe creating malt mash. For this we need:
- 5 kg of any kind of dry or green malt;
- 25 liters of purified water;
- 60 g of dry or 300 g of pressed yeast.
Any type of malt is suitable as the main ingredient for the recipe. You can always buy special beer malt in the store. Another option is to make a do-it-yourself component for mash. In the latter case, there is no need to dry the sprouted grains, you can cook mash from green grains. Braga turns out very tasty after using several varieties of malt at once. For example, for one recipe you can take 60% wheat, 20% barley and 20% rye malt. Or use 40% barley, 40% wheat and 20% oats.
Of course, you can not adhere to exactly such proportions. In most cases, folk moonshiners themselves combine the ingredients, determining perfect recipe to create mash from malt. Beginners, on the contrary, start preparing a drink from only one specific component. After getting good results with it, you can start experimenting with two or more ingredients.
It is worth noting that each type of grain makes its own changes to the malt mash and, as a result, to moonshine. So if you are looking to get homemade drink with the scent of real scotch whiskey then you can cook. If the smell does not play a big role, and you want to enjoy the real male drink with a tart taste, then for its preparation it is worth taking oats and rye. Well, if you like sweeter drinks, be sure to include green malt in your recipe.
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2 Secrets of creating mash
The preparation of malt mash begins with grinding the dried malt to the state of coarse white flour. To do this, you can use a grain crusher or roller mill. Often in stores you can find already ground ingredients for mash. If you decide to use green malt, then you need to use a meat grinder or blender to grind it. Next, pour the malt into the pan and pour it hot water.
During the gradual addition of water, the wort should be regularly stirred with a wooden kitchen spatula. Thus, the flour will not clump and will not stick to the bottom or walls of the container. We finish stirring the mixture after it becomes homogeneous. After reaching the must homogeneous mass leave the pan on fire until the mixture warms up to 65 ˚С. After that, keep the wort on fire for another 1 hour, stirring it every 20 minutes. When the top of the contents becomes almost transparent, and all the porridge settles at the bottom, you can proceed to the next stage of preparing the mash.
3 Wort cooling
Very quickly (especially if green malt is used) we cool our wort to 25 ˚C, otherwise it will turn sour. It must be remembered that you only have 30 minutes at your disposal, so there is no time to wait for the mixture to cool on its own. To cool the pan as quickly as possible, you can lower the container into a bath of cold water. After that, pour the wort into a fermentation vessel and add the yeast. Next, mix the mixture thoroughly, close our container and transfer to a dark, warm place. On the neck of the container, where the wort will ferment, you need to install a water seal.
Depending on the amount of sugar in the malt, the activity and temperature of the yeast, the mash will ferment for approximately 6-7 days. At the same time, once a day you must remove the shutter and mix the mixture with a wooden spatula.
As soon as the mash acquires a light shade, it can be considered ready for brewing moonshine. It is also worth paying attention to the taste and gas emission of the mixture. If the gas does not come out for about 12 hours, and the mash has a bitter and sour taste, then it is completely ready. Highly important nuance- Braga from green malt, when ready for moonshine, has a sweetish taste. Therefore, do not confuse it with mixtures from other cereals.
4 Obtaining moonshine from malt
After our mash has fermented, the most important stage in the preparation of moonshine begins. According to our recipe, the mash must be filtered. This can be done using a conventional moonshine still. If it is not at hand, then you can use the well-known to us to clean the mash.
To do this, pour the fermented mixture through a strainer into the container of the apparatus and start it. After the first distillation, experts advise cleaning moonshine with activated carbon. For this purpose, you can also use milk or bread. Further, the distillation must be repeated again, at the end of which we will get the perfect malt moonshine, completely ready for use.
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Making moonshine from malt is somewhat more difficult than sugar, but the result is worth the effort. Depending on the selected grain, the finished distillate will have unique flavor notes and a unique smell.
Malt mash recipe
Composition and proportions:
- malt (any) - 6 kg;
- water - 25 liters;
- dry yeast - 50 grams (or 300 grams pressed).
Suitable for both store (beer) and. In the second case, you can not dry the sprouted grain, but immediately make mash from green malt.
Good results are obtained by mixing different types malt. For example, 50% barley, 25% wheat and 25% rye. Or 50% wheat, 40% barley and 10% oats.
The proportions may be different, experienced moonshiners select them at their discretion, guided by taste. For beginners, I advise you to first work with one species and only after several successful distillations take on mixing.
From wheat and green malt, soft moonshine with a slight sweet aftertaste is obtained, rye and oats bring notes of hardness to the taste, barley - beer tones and aroma of whiskey.
Green malt for moonshine
Attention! It is very important to adhere to the temperature ranges indicated in the recipe, otherwise the yield of moonshine will be extremely low.
mash from malt
- Grind white (dried) malt to a coarse grind. This can be done with a grain crusher or a roller mill. Often store-bought malt is sold ground, which saves a lot of time. Green malt is crushed with a meat grinder, blender or grinder with a special nozzle.
- Pour into large saucepan crushed malt, pour it with hot water (50-55°C). In the process of adding water, stir the wort with a wooden spatula so that the flour does not clump and stick to the bottom of the container. Stir until the mass becomes homogeneous.
- Heat the wort to 63°C, mix well again, close the container with a lid. Maintain the temperature at 55-62°C for 60-80 minutes, stirring the contents of the pan every 15 minutes. When the top of the wort clears and the porridge settles at the bottom, move on to the next step.
- As soon as possible (especially if green malt was used) cool the wort to 24-27°C so that it does not sour. There are 30-40 minutes available. You can not wait until the temperature drops by itself, you need artificial cooling. For example, lower the container into a bath of cold water.
- Pour the wort into a fermentation container, add the yeast diluted according to the instructions, mix well.
- Move the container with mash to a dark place with a temperature of 18-25 ° C, install a water seal on the neck.
- Depending on the sugar content of the malt, temperature and yeast activity, fermentation lasts 3-6 days. Once a day, remove the water seal and mix the mash with your hand or a wooden stick. Braga is considered ready when it has become light, has a bitter-sour taste, and gas has not been released from the tube for 12-16 hours.
Malt moonshine
- If a steam generator is not used for distillation, but a conventional alcohol mashine, first, the mash must be filtered by pouring it into a distillation cube through a colander and a strainer so that small particles of grain do not burn with strong heat.
- After the first distillation, I advise you to clean the moonshine with coal, bread or milk, then, dividing the output into fractions: “heads”, “body” and “tails”. Other cleaning methods can kill the unique smell.
