Wheat mash recipe. The recipe for high-quality moonshine from wheat without yeast

Only according to historical documents, Rus' has been engaged in moonshining for over 500 years, but there are all prerequisites to assert that everything began much earlier.

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

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

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

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

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

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

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

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

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

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

Composition 3, on, do not add sugar:

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

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

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

Proper wort preparation and fermentation conditions

Different proportions and approaches to wort fermentation without yeast require a different approach to the process. But choosing one or another recipe, follow general rules its practical execution to get the best result.

Sprouting all grains

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

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

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

Leaven

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

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

On green malt

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

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

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

Pros and cons of mash with wild wheat yeast

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

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

However, there are also disadvantages:

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

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

small exit finished product without the use of sugar.

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

From time immemorial, in Rus', grain mash was prepared based on wheat. The recipes for this drink have been passed down from generation to generation. So they have come down to our days. And although this technology is not the simplest, but the taste and aroma of the bread of this drink is clearly worth the effort that is spent on its preparation.

Grain mash on wheat: secrets and subtleties

Technologically, the fermentation of grain mash is practically no different from the fermentation of any other. At the heart of the whole process are microscopic organisms - yeast. They metabolize carbohydrates, converting them into ethanol and carbon dioxide. This process also releases a lot of heat and a small amount of foreign matter.

How to feed yeast

The main difference between wheat carbohydrates is the absence of sugar. Wheat contains starch, which has a completely different structure. Starch molecules are more complex than sugar molecules. For the successful work of yeast fungi in the processing of starch, its molecules must first be decomposed into constituent and simpler parts, namely glucose and fructose. This process is called hydrolysis and can be done in two ways:

The first way is to germinate wheat. IN this case a natural process begins to work, which is aimed at energy for the growth of the sprout. It is the same process that starts the synthesis of enzymes inside the grain.
Another option is saccharification with malt. This process is similar to the first, but the difference is that artificial enzymes are added to the wheat without waiting for the internal processes to begin.

The quality of raw materials for mash

To obtain mash with a typical softness of taste and bready aroma, you need to take care of the selection of high-quality raw materials. But since the constituents are required a small amount of, then it will not be difficult to figure everything out.

Water

If you are cooking for your own use, then take good water. Natural water works very well, but if you don't already have one, use filtered water. In order to soften the water, let it stand for several days, and then drain it from the sediment.

Wheat

You should always take only the highest quality grain. First of all, all the properties of the final product depend on it.

For fermentation, you can use absolutely any variety of wheat, but it is better to take winter varieties, they have a special resistance, as they have a lot of nutrients.
When making a purchase, you must make sure that the grain is not lying long time in stock. The grain aging period should be more than two months, because the grain that has been threshed is not yet ready for germination.
Avoid rotten and moldy grains. Mold fungi will compete with yeast, but there will be no alcohol output. An excess of bacteria can lead to souring of the mash, resulting in spoilage of the entire product.
If wheat grains are intended for sowing, then it does not need to be applied. All seed materials are treated with special substances against pests, which adversely affects human health. Only use grains that are labeled for nutritional use.
All recipes recommend that you rinse the grain, but never wipe it, as this will only remove the yeast coating from the surface.

Yeast for mash

For the production of wheat moonshine, depending on the recipe, the presence of yeast is sometimes not required, which does not mean at all that everything will do without these microorganisms. All non-yeasted variants assume that colonies will develop in the wort wild yeast. And they are in huge number are found on grain in natural conditions.

The use of wild yeast increases the time required to prepare the mash, and a good result cannot always be obtained.

Recipes that use yeast have become widespread, which gives the right result. Just don't use baker's yeast, they have a special specific smell that will be transferred to the drink and spoil its blend. It is better to spare no expense and purchase Koji Angel Yeast, designed for saccharification and fermentation of any starch-containing raw materials, or in our online store.

Wheat mash recipes

To add yeast or not to wheat mash, this is not even a matter of technology, but rather of taste preferences, because the quality is quite decent in both cases.

If you need to get the product as quickly as possible, and taste and smell issues are relegated to the background, then the use of yeast cultures is the first option.

But if there is a lot of time and you want to have excellent quality, aroma and aftertaste, then you should think about grain mash, which will be cooked on wheat, without adding yeast.

The main thing is to approach the matter with all responsibility and strictly follow the recipe and technology.

Braga recipe with wild wheat yeast (no yeast added)

This is very ancient recipe, which came to us from such depths of centuries when no one had any idea about any yeast. Thanks to this, the taste of the drink is not interrupted by extraneous odors, and after consumption only the most complacent impression remains.

For cooking you will need:

1 kg of wheat;
1 kg of sugar;
7.5 liters of water.

Cooking mash with wild yeast

The first step is to prepare the starter. In other words, it is called zabrod. This is necessary in order for the wild yeast to multiply to such an extent that they are enough for fermentation.

First you need to wash the grain under running water, while removing all the floating debris.
We fall asleep half a kilogram of wheat in a sealed, preferably plastic container, half a kilogram of wheat and fill it with water. Water should hide the grains no more than two centimeters.
We close the lid and put it in a warm place for three days so that sprouts appear.
Pour sugar into the container, you need 250 grams, mix it with wheat, change the lid to a cloth and put it again in a warm place for a week.
Twice a day, gently mix the contents to avoid souring, but do not break the sprouts.

Once the sourdough is ready, you can begin to form the mash.

It is necessary to prepare a container, the volume should be chosen so that the third part is empty, under the formation of foam;
We combine the sourdough, the remnants of wheat and sugar and fill everything with water. We monitor the temperature of the water, it should be about thirty degrees;
We install a water seal;
We place our wort in a warm place until the fermentation stops. Periodically shake the container without removing the water seal. This is necessary to remove excess gas.

If the water seal is silent, this indicates that the fermentation procedure has come to an end. By this time, all the grains will already fall to the bottom, and the mash itself will gradually begin to take on a light appearance. This indicates the possibility of distillation. Let's filter our mash through gauze. The rest of the product can be reused.

Recipe for wheat mash with yeast

This recipe basically contains the addition of special enzymes glucavamorin and amylosubtilin to the mash, under the influence of which the process of starch breakdown occurs.

We will need:

1.5 kg of crushed wheat;
1 kg of sugar;
6 g of Amylosubtilin enzyme;
6 g of Glucavomarin enzyme;
40 g dry yeast;
4 g of citric acid;
15 liters of water.

The process of making mash with yeast and sugar:

We dissolve the yeast culture in sweetened and warm water. We stand forty minutes in a warm room to start work.
Pour warm water into the fermentation container. The temperature should not exceed thirty degrees, and stir sugar in it.
Add the wheat itself, of course citric acid, do not forget about enzymes and antifoam - crackers or cookies will do.
Pour the leaven into the same container.
We put a water seal and place our container in heat, periodically shake the container without removing the water seal. This is necessary to remove excess gas.

Recipe for wheat mash with green malt

You can buy ready-made malt in special stores, but if you make it yourself, you can save money.

Components:

five kilograms of wheat;
twenty-five grams of dry yeast. You can do without them, then fermentation will be slower, but the product will turn out softer;
twenty-four liters of water.

The peculiarity of this recipe is the use of hot saccharification technology. At the same time, it is very important to keep temperature conditions, and a thermometer will be needed.

Take five kilograms of wheat and grind it. The smaller the fractions, the better for the fermentation process;
Boil the grain for fifteen minutes. Then, the resulting mixture is cooled to sixty degrees;
Add 1 kg of finished malt, mix it and place it in a warm place for three hours;
After that, we get a sweet taste of the wort. We cool it to thirty degrees, for which we place our container in ice water;
Next, we act according to the already standard scheme - add yeast and send it to ferment under a water seal in a warm and dark place;

After the hot saccharification is completed, the fermentation process will take about a week. But it is better to navigate not by time, but by signs that indicate the end of the process. The evolution of gas should be completed, the grain should sink to the bottom, the surface of the mash should acquire a light appearance. How to check if it is already possible to lighten the mash? Let's bring a lit match to her. If it does not go out, it is significant that you can already move on to the clarification stage. Grain mash is never clarified with bentonite. Braga should be placed in the cold, as a result of which yeast fungi will die and precipitate.

Now you know exactly how to cook wheat-based mash yourself.

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, wheat brew without yeast for moonshine will have an excellent taste, and will delight you and your friends with a clean, 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. The water must be 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, it is desirable to purify alcohol with activated charcoal (50 grams of powder from charcoal 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.

Tablets are perfect as a "cleaner" activated carbon who hustle 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, it needs to be distilled a second time. 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 nice. 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 container. 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. Like this wheat moonshine 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 the quality of moonshine at home is easy to do.

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 with green malt, you can use regular store-bought brewing 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:

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 treatment with potassium permanganate, 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. There are several recipes for wheat mash 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 must be further diluted with water. 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 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.

Long gone are the days when for the manufacture of strong house drink it was possible to receive punishment, and public censure - that's for sure (with subsequent confiscation home equipment). Now brewing moonshine is a favorite pastime of many Russian citizens. Probably everyone, even novice moonshiners today, knows that for mash, this main component in the production of a drink, a variety of components are used (even Ostap Bender suggested at least 200 cooking methods). But, probably, the most “correct” mash is on wheat without yeast. It is considered a kind of "flagship of home-brewing" among lovers of a strong home-made drink. We will talk about how to cook it according to all the rules in our article.

Characteristics of grain moonshine

And many like this moonshine due to the fact that it has a soft and delicate taste, slightly sweet aftertaste with the aroma of wheat and bread. And this one is drunk elite drink easy, even with a fortress over 45%. All this gives moonshine its main component - mash on wheat without yeast.

Raw material quality

An important condition for a good distillation of moonshine and the preparation of home brew for it is wheat grain best quality. It must be taken dry and clean. Under no circumstances should you take rotten or moldy! Usually, before use, it is peeled, sorted out carefully, and everything extraneous is removed. Moreover, in order to get the right mash on wheat without yeast, freshly harvested grain will not work either. It should be properly aged after harvest (at least a couple of months). By the way, you need to be extremely careful even when buying the most selected grain: it is no secret that some of its producers actively use chemicals and fertilizers, and good raw materials for moonshine should be as environmentally friendly as possible!

What are the benefits of sprouted grains

To get the right wheat mash without you need to use and forget about culinary yeast forever. It is this raw material that contains a lot useful substances: vitamins, amino acids, minerals, cellular substances. The malt that forms in it has enzymes that break down starch, converting it into sugar. And alcohol is obtained directly from it. Therefore, mash - on wheat, without yeast - perfectly ferments and alcoholizes. Accordingly, nothing extra needs to be added.

How to germinate wheat for mash

Braga from wheat without yeast for moonshine is produced using grain germination. At home, this procedure is extremely simple to perform: no need to be scared, there is nothing high-tech here, and this process used in distillation for centuries!

from wheat without yeast

Now it's time to cook the mash itself. We take wheat in grains on the basis that 900 grams of drink is usually obtained from a kilogram of product. Further, the entire amount (for example, 10 kilograms of grain) is divided into 10 parts. We germinate one part in the indicated way to obtain the base. When the sprouts are at least 5 mm in size, add a pound of sugar (in the same container) per kilogram of germinated wheat grain and mix gently with your hands. If it's too dry, add a little water. from wheat without yeast? We close the container with the product with gauze and leave it in a dark, warm place for 10 days. During this time, fermentation processes are launched, and the malt completely replaces the yeast, there is no need to use them anymore.

Cooking mash from wheat without yeast: the final stage

We use the leaven obtained after 10 days as a basis. It is necessary to pour it into the final container of a large volume, add no more sugar, pour 2/3 with water. Place a water seal on the neck of the container to prevent air from entering the mass. At a temperature of 18 to 24 degrees, the mash should ferment from a week to two. When the process is completed, you can proceed directly to distillation.

Advantages

Of course, to get grain mash on wheat without yeast, you need to tinker a lot, and for many this process will not seem very appropriate. But the result obtained justifies these additional tricks. Even the most best vodka cannot be compared with such moonshine in terms of quality, taste and aroma.

Another significant advantage is that several (up to four) forcings can be made from one serving of wheat. We just add sugar and water to the sourdough, leave it warm, where it ferments, and distill again. Subject to the rules and technology, your moonshine will turn out to be of quite decent quality. And the key to success is wheat and sugar mash without yeast!

With addition

And finally, with some yeast - for those who are used to more easy way organize the fermentation of the mash. First, you need to produce malt milk from the grain you germinate. First of all, the malt is washed and dried. The drying process can be carried out in an open oven. The heating temperature is not higher than 40 degrees.

Grind the malt dried in this way. For example, you can use a home coffee grinder for this.
To the resulting mass, add heated water (50-60 degrees). Mix thoroughly (you can use, for example, a mixer). The liquid obtained at the outlet should be cloudy and opaque, whitish in color, resembling milk.
After a couple of hours, add more water to the mixture so that 1 liter of milk comes out per 150-200 grams of ground malt.

Braga recipe

We make milk from the first part of the grain (see the recipe above). And the remaining nine are used for flour mash. How to prepare flour mash? Grind nine parts into flour. For one kilo of flour, add one and a half liters of water, stirring and avoiding the formation of lumps. Water should be taken natural - well or purified (in last resort you can also use tap water, but then it must be thoroughly boiled and cooled to the desired temperature). Next, wheat and sugar mash without yeast is prepared as follows.

In the resulting mixture of flour and water, add malted milk.
Gradually heat the mash to a temperature of about 50 degrees. Let's take a break for 15-20 minutes.
Heat the flour mash again (60 degrees), pause again.
We repeat the process already at 70 degrees, heating, waiting until all the starch turns into sugar.
It should be remembered that the temperature should not be allowed higher! When the saccharification process is completed, the color, taste and smell of the wort will change. smell fresh bread, the liquid will darken slightly and the taste will become sweet.
The resulting mash is diluted with water (the same amount as the first time), cooled and set aside for 3 days. Then add yeast (for 1 kg of flour - 50 grams). We leave the mash for fermentation and get mash (usually the process can take from 7 to 10 days), which we then use for distillation strong drink- homemade moonshine.

Wheat moonshine is the most popular among other similar drinks. Despite its great taste, the process of its preparation will take quite a bit of time. Braga from wheat is prepared no more than 2 weeks. The technology is simple enough that even a novice moonshiner can handle it.

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

Braga from sugar and yeast - what could be simpler at first glance. But there is.

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Recipe for brew from jam for drinking, which jam should not be used. Step by step instructions:

How to make mash from germinated 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 must be further diluted with water. 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 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.

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Recipe for wheat mash with yeast

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.

Braga on wheat: Video

So we looked at all the options for how to make wheat mash for moonshine. Of course, there are many other variations of wheat mash recipes. Don't be afraid to experiment. Share your experiments and results with other moonshine lovers.