Sugar mash made with wheat without yeast. Wheat mash recipe for moonshine

For lovers of traditional Russian vodka, it will be interesting to know how to prepare the base for it? mash - according to an old recipe based on grain wheat and sugar. In this case, do not use ready-made yeast culture (bakery, alcohol, wine), because Fermentation occurs thanks to the work of wild yeast, always present on the surface of grain crops, fruits and vegetables.

What is good about moonshine based on yeast-free wort?

Connoisseurs of grain wine (that’s what grain moonshine is called) note the excellent quality of the drink, while distillation leaves the product with the aroma of grain raw materials, not yeast. Unlike modern purified vodka, which has a specific unpleasant taste and smell, wheat moonshine is tasty, soft, very easy to drink, and practically does not cause a hangover.

Do many people notice its smell? weak, barely noticeable, but very pleasant. Some describe it as the aroma of bran, while for others it resembles the smell of the crust of freshly baked bread. Thanks to natural raw materials, containing only grain without ready-made yeast, moonshine does not contain a large amount of fusel oils, and the presence of specific esters gives the drink a wheat flavor, “spirituality,” as they said in the old days.

Stages of preparing mash

Due to some features of the recipe that exclude the presence of cultural yeast, the principle of preparing mash is slightly different from the generally accepted one and includes the following activities.

1. Preparation of raw materials (wheat).
2. Preparing sourdough (fermented with wild yeast).
3. Setting up the mash and caring for it.

At the first stage, the selection of suitable grain for the mash occurs. This is a very important moment on which the quality of the wort and, accordingly, the finished drink depends.

Wheat can be used as a raw material different types, both spring and winter. Although winter is considered less suitable for these purposes due to longer seed germination due to its botanical characteristics.

Wheat should be fresh, but not excessively. At least 2 months, but no more than a year, must pass from the moment of threshing. Otherwise, its germination will be significantly worse. If it was possible to find only recently threshed wheat, then it is heated at a temperature of 30-35 ° C (in the sun), constantly stirring, for 3-4 days, which speeds up the process of the grain germ being ready for germination.

Wheat must be of food grade (not treated with pesticides).

The first stage of preparation includes seed sorting (selection of large debris) and light washing to remove dust and chaff. It is not recommended to wash grain for a long time and thoroughly, so as not to remove wild yeast and its spores.

Preparation of ferment

Since the starch contained in wheat cannot directly serve as food for yeast, it must be converted into a substance digestible for them, i.e. into sugar. Can this be done by malting, when substances are formed in the soaked and beginning to germinate grain that promote the breakdown of starch molecules into smaller ones? glucose and maltose.

In order to germinate raw materials, take clean (preferably well) water, not boiled or chlorinated. For cooling (sprouting), use glass or enamel dishes with a wide bottom, thoroughly washed (preferably sterilized).

The entire volume of wheat is laid out in an even layer, filled with water so that the water level is 5 cm higher than the grain level and sent to a cool (12-18°C) and dark place for germination for a day.

After 24-36 hours, pour some of the granulated sugar on top of the grain layer (or pour out the cooled syrup) to feed and activate the wild yeast, mix a little with the wheat, tighten the neck of the dish with gauze and move it to warm place(22-26 °C) for a week for the development of yeast culture in the starter.

Wort preparation

For further fermentation, select a large fermentation tank, pour fermentation into it and add the main portion of sugar dissolved in warm water(26-28°C) at the rate of 3.5 liters per 1 kg of sand. Should the height of the liquid reach the shoulders of the jar or be? tank, otherwise raging foam may
splash out under the pressure of carbon dioxide.

Shake the mixture, set the water seal or rubber glove with a micro-hole and left to ferment for another 7 days. At the same time, they constantly check whether bitterness has appeared, indicating the end of the process of converting sugars into alcohol and carbon dioxide. The mash should lighten, it will taste like dry wine, the grains will settle, the rubber glove will fall off.

These indicators indicate that it is time to distill, otherwise alcoholic fermentation may turn into acetic fermentation. Before the distillation process begins, the mash is drained from the swollen wheat, but not completely, leaving a little in the vat.

Reusing Sourdough

Due to the presence of activated wild yeast in the grounds, it is possible to use the used stillage for another 2-3 times. Moreover, it is believed that the moonshine obtained from the 2nd and 3rd runs is very good? strong but soft, with a sweetish aftertaste and bready aroma.

The amount of raw materials (wheat and granulated sugar) is calculated similarly to the previous recipe, but fermenting is not done on purpose (in principle, the remainder of the grounds is the sourdough). Immediately add syrup in accordance with the amount of grain available and wait for the end of fermentation.

Calculation of raw materials

The general method for producing mash from wheat without the use of yeast was indicated above. The specific recipe is compiled according to the principle: weight of grain = weight of sugar. Water is used in a volume of 3.5 liters per 1 kg of granulated sugar.

The yield of the final drink is 800-900 ml of 40% moonshine per 1 kg of sugar.

Let us give the calculation of raw materials for a 20-liter fermentation tank.

Ingredients for wading:

• 5 kg of wheat grain;
• 1.5 kg granulated sugar;
• water 5 cm above the grain level.

Ingredients for the mash:

• 3.5 kg granulated sugar;
• 10 liters of water (in total, the bottle together with the fermentation liquid should contain 17.5 liters of water).

Note: Some of the syrup that is added to the hangers may not go in immediately. It is left in the canister for 4-5 days, then? rejuvenated? yeast in the wort, pouring the remainder into the vat.

?Underwater rocks? method

When using this recipe, you may encounter the following troubles.

• The grain does not germinate within 3-4 days. Obviously, the wheat turned out to be of insufficient quality (freshly harvested or, conversely, old).
• If, after adding sugar to the starter, gas is released and the grain sinks and rises (boils?), then the fermentation process will occur without the appearance of obvious sprouts.
• If there are no signs of fermentation in the starter after several days? The wheat is not suitable for
  use.
• The wort took on the appearance of jelly. You need to continue to keep the starter warm and shake it. Over time, the yeast will process the starch and the mash will take on its usual liquid form.
• Granulated sugar is out of stock. You can use honey or jam in the recipe instead, pre-heating them with part of the water to a boil (and then cooling to a temperature of 26 ° C), which will improve the digestibility of these products for yeast. When using honey, you need to take into account the fact that its consumption increases compared to sugar and, accordingly, water consumption will increase (for 1 kg of wheat - 1.5 kg of honey and 7 liters of water).

As you can see, based on wheat and without the use of yeast, it is not very difficult to make, however, the resulting moonshine can be attributed to highest category alcoholic drinks, and it is not a shame to serve it on the table on the occasion of any family celebrations.

Moonshine prepared with yeast is obtained faster, but the taste and smell of the product suffers greatly. If you cook without yeast, the cooking process is delayed, but the moonshine turns out much better. You should approach the preparation of mash responsibly and carefully follow the cooking instructions. In this case, it will go through the fermentation stage no worse than yeast.

Wheat moonshine without yeast

To make moonshine without yeast, they should be replaced with some kind of substrate. Most often, its role is played by cereal malt. The mash turns out soft, with a pleasant taste. The preparation time is usually about fifteen days.

First of all, you should choose high-quality grain. It must meet the following criteria:

The water for preparing wheat mash is taken clean. It can be spring water or store-bought water, without gas. It is not recommended to use tap water. Even a small amount of chlorine in water can kill living microorganisms that will participate in the fermentation process. The ingredients for the mash are selected in the following proportion: thirty-five liters of water will require ten kilograms of selected wheat grains and the same amount of sugar. To prepare moonshine from sprouted wheat, you must carefully follow the technology.

Moonshine from sprouted wheat without yeast

Recipe for making grain mash:

Surely many have heard about the benefits of sprouted wheat for the human body. Moonshine prepared in this way absorbs everything useful qualities grains It is much better and safer than industrially produced vodka.

In order for the wheat mash to ferment without yeast and result in alcohol, enough wheat malt, which is formed in sprouted wheat. There is absolutely no need to add additional components to activate the process.

There is another recipe for making mash with wild wheat yeast. In this case, it is ground into flour and poured into water in this form.

Wheat mash recipe for moonshine

Pre-sprouted grain is dried in the oven and ground. Then mix with sugar and add water . Near four days the wort will be prepared. The temperature must be at least twenty-seven degrees.

As soon as the fermentation process is over, the alcohol is sent to the still for distillation. It is best to purify such moonshine with kefir.

In order to get a good mash from wild wheat yeast, should be one part of grain germinate. Thus, fermentation processes are activated in wheat. And already sprouted grains will affect the rest. Otherwise, sprouted grains are called malt. To prepare it, one kilogram of sugar per five kilograms of selected wheat is enough.

There are recipes that do not require sprouting, but in this case additional components are needed to activate fermentation.

How to make moonshine from wheat?

Grain mash on wheat

To make grain mash without yeast, you will need fifteen liters of purified water, three kilograms of wheat and three sugar.

The cooking recipe is as follows. The grains are prepared as follows: the rotted parts and husks are removed, sifted and washed. Half a kilogram of sugar is stirred in one liter clean water and this syrup is poured over the wheat. To prepare mash from wheat, it is recommended to take a container with a wide outlet, otherwise the cooking process will be delayed.

After four days, foam appears on the surface. Add the remaining sugar to the mixture and close the container with a water seal. The fermentation period for this mash is about ten days.. During this time, the container is periodically opened and stirred, thus oxygen enters the liquid and activates the work of the fungi.

Under optimal conditions, from five kilograms of wheat you can get four and a half liters of good moonshine. Moreover, its strength will not be lower than forty degrees.

Unfortunately, sometimes the result is worse than expected. The cause is often a small amount of starch in the grain.

In order to make light malt from wild wheat yeast, you will need clean water and sorted wheat. Recipe:

Braga made with wheat malt is purified using kefir or activated carbon. Fifty grams of coal per liter of drink is enough. At least two distillations will be required. If the strength exceeds forty degrees, add clean water. When the liquid contains too much alcohol, the moonshine still may break. The best option is to lower the level to twenty degrees using water. This composition will be better purified from harmful impurities.

During the second distillation, fusel oils are separated, and moonshine is obtained with a strength of forty-five degrees.

Moonshiner Timofey: mash on wheat

Hops are brewed and dry malt is added to it. How to prepare malt from sprouted wheat is described above. For two liters of clean water you will need two glasses of dried hops and a glass of flour. Instead of sugar, add chopped pears and apples. This mash ferments for at least ten days.

Attention, TODAY only!

To produce mash, the main component of moonshine, a wide variety of components are used. But the most popular among them was mash made from wheat. The main quality that moonshine from wheat has is its softness, slightly sweet taste, this drink is very easy to drink and at the same time this does not affect the strength.

Grain used in technological process there must be High Quality, dry and clean. Under no circumstances should rotted grain be used. Before use, the raw materials must be prepared: peeled, sorted, and removed foreign impurities. Freshly harvested grain is not suitable for making a drink such as wheat moonshine. It must “rest” for at least two months after collection.

Mash making technology

Soft moonshine from wheat can be prepared according to a large number of recipes: with or without yeast, from regular grains or sprouted, with or without added sugar. It all depends on your preference. The recipe for moonshine from wheat begins with the preparation of mash.

Braga using yeast

You can prepare yeast-based mash in this way. Grind 4 kilos of pre-prepared wheat, mix the resulting flour with 1 kg of sugar, add 100 grams of yeast and 3 liters of water. Mix the resulting mass well and leave to ferment for 7 days. The result is a mash that needs to be distilled several times, after filtering it first.

Wheat mash during fermentation differs from traditional sugar mash. The smell that appears during fermentation will resemble the smell of kvass, and the fermentation itself will not be as active.

How to make moonshine from sprouted wheat

Sprouted wheat grains provide the body with many benefits. They contain vitamins, minerals, and fiber, which help cleanse the body and improve digestion.

The main element that contains grain moonshine is malt. It is formed during grain germination. Its enzymes break down starch, turning it into sugar, which in turn turns into alcohol. Moonshine from sprouted wheat can be prepared without yeast.

We take wheat grains on the basis that one kg will yield approximately 900 ml of moonshine. We will divide the entire amount of raw materials into ten parts. We will use nine of them to prepare flour mash, and from one part we will make malted milk, which will give the enzymes we need. Before preparing it, the wheat must be sprouted.

How to germinate wheat

When buying wheat grains, you should be careful. It is no secret that a large number of grain producers use chemicals to fertilize grain and control pests.

It is absolutely not difficult to germinate grains at home. This will not require special knowledge or much effort. After pouring the grains into a container, cover them with a small piece of gauze and fill them with water so that the water reaches the top level of the grains. Make sure you hit them sunlight and temperature no more than 20 degrees. After the first sprouts appear, you need to remove the gauze and add water. The water level must be constantly monitored throughout the germination process, preventing the seeds from drying out. Excess water will also prevent seeds from germinating normally, large quantities water they will simply rot. In addition, it can lead to mold formation.

Grains that have not sprouted after a few days do not need to be used. The gauze covering the sprouts must be kept moist at all times. You can stop germination when the sprouts reach a size of 5–7 mm; this process will take approximately ten days. The mash required for the further process of making mash is ready. It must be washed and dried. Drying should take place in an open oven; the drying temperature should not exceed 40 degrees.

Making malted milk

To increase the activity of the malt, we will prepare malted milk from it. Grind the pre-dried malt. A home coffee grinder is quite suitable for this procedure. Add water heated to 60 degrees to the crushed malt. The resulting mass must be mixed thoroughly; you can use a mixer for this purpose. The liquid should be opaque, white and homogeneous. After two hours add more hot water(the volume of water should be 1 liter per 150 g of malt).

Making flour mash

The nine parts that we set aside at the beginning of the mash making process must be ground into flour. Then add water at the rate of 1.5 liters per 1 kg of flour. While pouring water, stir the flour, avoiding the appearance of lumps. Add the malted milk that we prepared before to the resulting mixture. Now we move on to gradually heating the mash. We heat it to a temperature of 50 degrees and pause for 20 minutes. We heat the mash again, now to a temperature of 60 degrees, and again pause for 20 minutes. Last time We heat the mash, bringing it to a temperature of 70 degrees, maintaining this temperature until the starch is completely saccharified. After this process is completed, the taste, color and smell will change. The color will darken, the mash will smell like bread, and the taste will become sweeter.

Now the mash needs to be diluted with water, the same amount added as was added before, cooled and left for three days. After which yeast is added at the rate of 50 g. for 1 kg of flour and mash. The mash begins to ferment. When the fermentation process is complete, the mash will be ready for distillation.

Moonshine from wheat without yeast

However, moonshine made from wheat, prepared without yeast, has the most natural taste. You can do it this way.

Sprout 1 kg of grain. When the wheat sprouts reach the required size of 5-7 mm, add 500 grams to the container with the sprouts. sugar and mix well by hand. If the mixture is too dry and difficult to stir, add a little water. Tie the neck of the container with gauze to prevent debris and flies from getting in, and leave in a warm place for 10 days. Thus, we will get a starter that will completely replace yeast for us.

After the starter is ready, pour it into a container, add wheat (3 kg) and sugar (3.5 kg) and add water.

Place a water dispenser on the neck of the container (it can be replaced with a rubber glove with a hole). We send the bottle to ferment, maintaining the temperature from 18 to 24 degrees. The future moonshine from wheat will ferment for 7 - 10 days. During this period, you need to monitor the condition of the glove; as soon as it drops, fermentation is complete and you can proceed to distillation.

The big advantage that comes from making moonshine from sprouted wheat is the ability to make several distillations from one batch of wheat. Wheat can be poured about 4 times. Add sugar and water again, send it to heat, and then distill it again.

Preparing moonshine from wheat is a rather labor-intensive process, but the result you get in the end will justify all the time and effort. The best store-bought wheat vodka cannot compare with high-quality homemade moonshine. Knowing how to properly prepare this drink, you will not put your health at risk by drinking dubious store-bought drinks purchased for a lot of money, even if they are in beautiful bottles. If you follow the technology, your moonshine from wheat will have a very decent level.

The starter can be used 2-3 more times, adding sugar as required by the recipe. Then you should cook new portion yeast substitute.

To make mash made from wheat without yeast good quality, a certain proportion should be adhered to: the amount of grain and sugar should be equal. Water is added for each kg of sugar, 3.5 liters.

Method for preparing grain moonshine without starter

Many moonshiners do not like the long fuss with pre-fermenting the grain product. Therefore, you can significantly shorten the process by making mash from wheat without yeast:

• add 1.5 kg of granulated sugar to 5 kg of sorted wheat grain, mix and cover with a 2-3 cm layer of water until the first shoots appear;
• the mixture must be stirred so that the grain at the bottom does not rot;
• when seedlings the size of a grain appear, pour the product into a fermentation container, add 5 kg of sugar and 15 liters of warm water;
• Close the top of the vessel with a water seal or put a rubber medical glove on the neck;
• after the release of bubbles on the surface of the mash has stopped, it is necessary, after making sure that the raw material is ready, to drain the liquid without wheat into the distillation cube;
• It is advisable to distill moonshine twice in order to obtain an alcoholic product of the highest quality.

The grain in the container can be poured twice more with prepared water with added sugar, thereby obtaining a full-fledged mash.

How to brew moonshine with wheat without sugar?

The recipe for how to get cheap alcohol that is not inferior in taste and aroma to sugar is in definite demand. Necessary ingredients: for 6 kg of wheat you need to take 25 g of dry active yeast and 25 liters of heated water.

How to make mash without sugar on wheat:

• Soak a kilogram of full-weight wheat grains sorted out from garbage in cold water overnight;
• rinse the raw materials and pour in a purple solution of potassium permanganate for 20 minutes;
• rinse the grains under running water and scatter them on a tray for germination;
• Before sprouts appear, it is advisable to wash the raw materials every day, stirring so that the grain does not suffocate;
• when the sprouts reach a size of 5-6 mm (the size of a grain), the composition must once again be etched with potassium permanganate, using 0.3 g of antiseptic to prepare a liter of solution;
• wet grain must be ground in a meat grinder or blender;
• Grind the remaining 5 kg of wheat raw materials with a fine grinder;
• pour the flour into a container and add water heated to 85°C, mixing thoroughly;
• leave to swell for 15-20 minutes under a closed lid;
• when the mixture has cooled to 65° C, add malt (ground wheat with germs), mix the composition well and, wrapped in a warm blanket, wait 2-3 hours until natural enzymes turn starch into sweetness;
• Conduct an iodine test to check sugar content. The starter should not turn blue;
• quickly cool the contents to 25 ° C, pouring the container from the outside cold water, add yeast according to the recipe;
• Pour the liquid into a fermentation container, covering the neck or using a glove.

The mash is ready in 5-8 days, after which the raw materials should be distilled. Output of the finished product 800-900 g of moonshine per kilogram of grain. The strength is 40-43°.

Preparing wheat mash with added yeast

Making mash with the addition of yeast, which serves as a catalyst for the fermentation process, is significantly accelerated. Required components: for 5 kg of sugar you need 250 g of alcoholic yeast, 3 kg of wheat grain that needs to be sprouted, 25 liters of warm prepared water.

Mix sugar with water, adding yeast dissolved in water. After fermentation begins, add sprouted wheat. determined by the settling of grain raw materials. The liquid becomes clear and tastes bitter. The smell of alcohol is clearly audible.

The yield of the finished moonshine is 7-8 liters of strong alcohol(43-48°), good quality. Using the remaining wheat, you can make mash with sugar twice more, but without adding yeast. Distinctive feature– when the remaining ingredients are added, the wheat floats, but at the end of the fermentation process, it sinks.

The method of sprouting wheat for mash allows you to obtain a natural alcoholic product at home, the quality (with appropriate purification) is not inferior to branded factory-produced drinks, and the cost is much lower.

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

What is moonshine

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

How to make moonshine from wheat

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

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

Low-quality grain will not make a decent drink, so when choosing raw materials you should always focus only on high-quality grain. Shelf life of seeds – important condition production, since rancid taste will certainly affect the quality and aroma of the resulting alcoholic product. Look for fresh grain, harvested at least two months ago, dry, without mold, debris or husks. Then moonshine made with wheat without yeast will live up to your expectations.

Wheat sprouting

It is possible to prepare good wheat moonshine only from grain, without excess sugar. So that it is truly high quality alcoholic drink, the wheat should be prepared. It should be sprouted so that each grain produces enzymes that facilitate the complete breakdown of starch into sugars. How to do this correctly so that moonshine from sprouted wheat without yeast comes out successfully:

1. Choose high-quality grains that are not grown or processed using chemicals.
2. Place the cleaned grain on flat trays or dishes in a 2 cm layer, add water (room temperature), covering the top by 3-5 cm.
3. Leave for a day in a warm place, then drain the water. The grains should soften and “grow”, become larger.
4. Place the wet raw materials in boxes and leave them in a warm and dark place.
5. Stir the contents of the boxes constantly to remove carbon dioxide. It is necessary to moisten (do not fill with water!) the grain every 7-8 hours. You can cover the drawers with a damp cloth, which should be moistened as it dries.
6. Sprouts should appear on the 3rd day; if this does not happen, you will have to start all over again with another batch of grain. Unsprouted grain cannot be used - it is considered “dead”.
7. Sprouted grains can be dried for future use and used to make moonshine. It is necessary to dry grain with sprouts 6-7 mm long, in a ventilated room, using a fan. It is allowed to heat the raw material in the oven (keep it for at least 24 hours at a constant temperature of 40°C), under the sun or on a hot battery radiator. A sweetish smell will indicate the readiness of the malt.

Recipe for wheat moonshine without yeast

Since ancient times, grain moonshine has been prepared in Rus' - a natural, alcoholic drink of high strength. Even then, there were many recipes for the traditional drink, and to this day old ways are very popular. The raw materials for moonshine are natural - these are fruits, vegetables, berries, any kind of fruit. But the leader remains the wheat drink. To begin the process, you need to prepare sugar, clean, preferably spring or well water, and a good, modern moonshine still.

Ingredients:

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

Cooking method:

1. Stir 200 g of sugar in a liter of water.
2. Sift the grain, cleared of debris and husks.
3. Pour the grain into a wide-necked bowl, pour the prepared syrup over it and leave for 3-5 days for the mixture to ferment well.
4. Pour the rest of the sugar and water into the same container and close with a water seal. Leave for 10 days, but not unattended, but periodically shaking and stirring, so that the wheat mash for moonshine is completely overpowered. The color of the mash should be transparent.
5. Strain the liquid through a layer of gauze.
6. Distill the mash through a moonshine still at least 2-3 times until you obtain a clean, strong, high-quality alcoholic product.

From sprouted wheat at home

There is already a diagram of how best to germinate wheat for mash. Sprouting wheat should not be wet - just a little damp, so as to prevent the seeds from souring, deteriorating, or rotting. Then the mash will turn out right, and moonshine made from wheat without yeast will delight the consumer. The drink will be created according to all the rules and will turn out lively, soft, with a pleasant bready taste. It must be borne in mind that the finished mash cannot be stored for a long time; it must be distilled in time.

Ingredients:

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

Cooking method:

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

With wild wheat yeast

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

Ingredients:

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

Cooking method:

1. Dissolve 200 g of sugar with a liter of heated water, cool.
2. Pour the prepared wheat into a glass or enamel container, pour in the syrup so that it covers the grain by 2-3 cm.
3. Place the dishes covered with gauze in a warm place for 3 days to ferment. Wait until bubbles and the sour smell of kvass appear in the mixture.
4. Dissolve 2 kg of sugar in 10 liters of water, cool to 30°C. Pour fermentation and syrup into a sterilized fermentation container.
5. Place the dishes under a water seal and let them ferment at 26–29°C. The sweetness has disappeared - it’s time to pour the mash into the distillation cube and drive.
6. The remaining wheat in the container can be filled with syrup again and set for fermentation, maybe even more than once.

With sugar

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

Ingredients:

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

Cooking method:

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

Strong natural drink It can be obtained without yeast and sugar, but subject to the technology. Alcohol-containing mash can be made from grain, potatoes, corn, boiling the raw materials in advance: this will simplify the process of breaking down starch. Fruits and vegetables can also be processed, especially if their sugar content is high. During times of shortage, moonshine was successfully made at home even from tomato paste! Be sure to monitor the fermentation process: if it is slow, harmful impurities will appear in the mash, which will have a bad effect on the quality of the product.

Ingredients:

For parking:

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

For mash:

• wheat grain – 3 kg;
• water – 6 l.

Cooking method:

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

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

1. Wheat can be replaced with corn, peas, oats, barley, and rye. This will not affect the degree and quality of the finished moonshine.
2. The grounds that remain after straining will still be useful. It will make a good new mash, you just need to add water and sugar. This “second” moonshine will turn out to be of even higher quality, with excellent taste.
3. You can check the readiness of the mash like this: pour a little into a spoon, bring a burning match to it. The appearance of a flame in a spoon means full readiness raw materials for distillation.
4. The drink can be purified activated carbon. Grind 50 mg of this product into powder and pour into a container with moonshine for a week. It is better to replace pharmaceutical charcoal with homemade charcoal. You can also use potassium permanganate, but only a little. The container should be kept in a dark place during cleaning.
5. The dilution of the finished moonshine is carried out very clean water– take the ratio according to your taste and depending on your purpose. To consume it in its natural form, it is best to have a drink whose strength ranges from 45 to 50 degrees. To prepare tinctures and liqueurs, it is better to take a stronger one, up to 55 degrees.

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