Wheat mash for moonshine. Wheat mash without yeast for moonshine: the best recipes and useful tips

In Rus' they knew how to distill moonshine from wheat in every home. Not a single feast or holiday would be complete without a good glass. Over time, this skill began to be lost, and today only a few know how to make moonshine correctly. However, thanks excellent taste, fortresses and good health, the popularity of this drink remains relevant to this day. Used as a base for alcohol different products- berries, fruits, bread, barley and oats, but the real thing is moonshine made from wheat without yeast and sugar, the recipe for which we will tell you today. We will also provide recipes for mash based on wheat, sugar and yeast.

A few words about raw materials

In order for the taste of moonshine to be pure and without foreign impurities, it is necessary to use selected grains of the highest quality. It is unacceptable to take rotten, spoiled or downright bad grains, as this will immediately affect the aroma and taste of the finished drink. By the way, moonshine is taken not only in its pure form (and rectified - in a diluted form), on its basis you can prepare much more refined drinks - cocktails, bourbon, whiskey and even real cognac.

How to germinate grains correctly

You should not completely fill the grains with water, as is recommended in some sources. The grain will rot, but will not germinate. The amount of water should be moderate to just lightly cover.

Rinse the grain several times, pour it into a 10-liter jar and fill it with water exactly to the level of the top layer. In no case higher or lower!

Place the bottle on the floor and shake several times to distribute the grain evenly. Leave it like this for 4-5 days, rolling the bottle from side to side several times every day. In this way, the grain is wetted, but not soaked, as a result of which all the grains will “hatch”.

You can also sprout grains on a baking sheet. Spread the grain, washed several times, in an even layer and cover with a very damp cloth. Leave for 4-5 days, shaking the pan periodically, and moisten the cloth with a spray bottle.

Moonshine without yeast and sugar

To be honest, it is difficult to call such a drink complete, since malt and steaming are used instead of sugar and yeast. The taste of the finished product is quite sharp.

You will need:

• 2 tbsp. dry hops;
• 1 tbsp flour;
• 2 liters of water.

How to cook:

1. You make malt (it will take several days to prepare it) - sprout the rye as described earlier, then dry it and pass it through a meat grinder.
2. You make a brew - brew water and pour it over the hops, after 15-20 minutes strain and add flour. It should first be diluted in a small amount of water until creamy, and then mixed with the broth, then there will be no lumps. Leave for an hour, after which the steaming is ready.
3. You make mash - mix the brew with 3 kg of malt, then add finely chopped apples, pears, berries to the container, you can also add potatoes. The main product should be at least 5-6 kg. Dilute with water to a liquid consistency, cover with a cotton cloth and leave for 7-10 days.

After a week and a half, the mash should become transparent, the sediment will flake off. Carefully pour into the distillation cube and begin preparing moonshine.

Moonshine with sugar without yeast

The process of preparing any moonshine, including those made from wheat, is divided into 3 main stages - preparation of mash, distillation and purification. The last 2 stages depend on what quality you are planning. A double run is always recommended, even if a steamer is installed in the moonshine still, and the standard cleaning is using coal or potassium permanganate.

To obtain high-quality grain distillate, experts do not recommend using yeast. Wild yeast, which is obtained during the biosynthesis of wheat, is quite sufficient. At the same time, the wort can be based on either simple grains, and then the mash takes 5-7 days longer to prepare, or sprouted grains - 10-15 days are enough.

You will need:

• wheat - 7 kg;
• sugar - 9 kg;
• water - 23 l.

How to cook:

1. When you make malt, you sprout wheat in a bottle or on a baking sheet (see above) and pass it through a meat grinder.
2. Mix all ingredients in a container and leave for 2 weeks.

After a week and a half, the mash should become transparent. Pour it into a moonshine still and prepare the product.

In order to be able to control how the mash ferments, you can wear an ordinary rubber glove on the can where it languishes. As she rises. You can predict when to start the moonshine process.

Wheat mash for homemade moonshine

We borrowed this recipe from old-timers who call it healing. IN in this case mash is prepared on the basis of crushed grains.

Sprout wheat grains as indicated earlier. After this, dry the grains in the oven at a temperature of 100-1200C for 1.5-2 hours. Cool the grain and grind it into flour in a food processor.

Pour all the products into a container, shake vigorously several times, cover with a canvas cloth or rubber glove and leave in a dark, warm place for 5-7 days.

This is a basic recipe for making mash without purchased yeast. After the mash has matured, filter it through several layers of gauze and send it to the distillation cube. You will learn about its production in our article “”.

For distillation you will need a moonshine still. The minimum amount of distillation is 2 times. This will allow you to almost completely get rid of fusel oils. Some moonshiners use a steamer in their still. This is a kind of trap for heavy oils and mash splashes, which prevents them from entering the final product. The keynote of having a dry steamer is that there is no need for re-distillation. We do not agree with this; only in the case of double or even triple distillation can you get truly high-quality moonshine.

You can also make a rectification - absolutely clean ethanol 92-96% strength, obtained in the process of rectification of mash. This process is much longer than conventional distillation and requires a moonshine still. This rectified alcohol must be diluted before use.

A variety of filters will help completely rid the drink of fusel oils, the causes of poisoning of the body. Coal is most often used, where pharmaceutical tablets are used. activated carbon. You can also clean using potassium manganese (potassium permanganate) - everyone chooses a more convenient method for themselves, and in terms of effectiveness they are equivalent.

How to properly purify moonshine through different filters

There are several methods of cleaning with activated carbon, of which there are 2 main ones:

• coal itself;
• through a carbon filter.

The first method is to crush the tablets at the rate of 5 pieces per 1 liter of product and pour them into moonshine. Leave for 3-4 days, then strain and pass the drink separately through a regular water filter or through a carbon filter.

For a carbon filter, take a funnel with a wide neck, and crushed activated carbon wrapped in gauze is placed at the bottom. At the bottom of the funnel, place 2 layers of regular cotton wool, then a layer of cotton wool, then a carbon filter wrapped in gauze. The drink is passed through this “sandwich” very slowly.

In conclusion, I would like to note that moonshine is drunk ice cold, so that even the glass fogs up. The shelf life is unlimited. It can be consumed both as an independent drink (and not only on holidays), and as a base element derivative drinks - cocktails, cognac, whiskey, bourbon, etc.

Experienced moonshiners have long known that the drink made from wheat is much better quality than from
Sahara. However, it is a little more difficult to prepare. This moonshine is much softer than a drink prepared using other methods. Also his distinctive feature is a sweetish shade.

There is a lot or flour. Wheat can be sprouted or unsprouted grains can be used with the addition of yeast. There are many recipes for preparation and they all vary in complexity and quality of the final product, but it is considered one of the best strong drinks prepared at home.

Recipe for mash with sprouted wheat

Moonshine made from sprouted wheat is valued because it is made exclusively from natural ingredients. This recipe is quite simple, even beginners can do it. In order to make mash, we need:

• sugar? 5 kg;
• water? 20 l;
• wheat? 2.5 kg.

Since wild yeast is present in the malt, there is no need to add any additional yeast.

Step? 1. Making malt. To prepare malt, place the wheat in special, shallow containers in a layer of up to 3 cm and fill with water at room temperature. It is important to ensure that the water lightly covers the grain literally a couple of centimeters, otherwise it may not germinate.

It is recommended to turn the wheat once a day to prevent it from becoming moldy and sour. After about 3 days, small sprouts should appear. If, after 4–5 days, the wheat does not germinate, then the grain is of poor quality, and it is advisable to replace it.

Then you need to wait until the sprouts reach a length of approximately 1.5-2 cm and remove them from the water. The malt is ready, now you can move on to the second step.

Step?2. Take a 40-50 liter container and pour into it warm water. Pour in sugar and mix thoroughly. Add the previously prepared malt. Stir, install a water seal and leave at room temperature for 5–15 days.

As soon as the contents are released, you can begin distilling, purifying and consuming the finished product.

Making mash from wheat grain without sprouting

This recipe is simpler than the previous one. To prepare the mash we will need:

• water? 25 l;
• wheat? 5 kg;
• sugar? 7 kg;
• yeast? 200 g.

Take 5 kg of cereal and rinse it thoroughly; it is important to ensure that there is no debris left in the grain. Transfer to a deep container, add water, add 2 kg of sugar, mix and leave for 1-2 days in a warm place. When the grain swells and begins to ferment intensively, you should add 5 kg of sugar diluted in 20 liters of water. Leave for about a week until fermentation ends, filter through a fine mesh and distill. The remaining grain can be reused by adding sugar and water again.

Wheat flour mash recipe

More complex recipe, but the final product is excellent. For 1 kg of flour we need 5 liters of water, 20 g of pressed yeast and 150 g of rye green malt.

Unlike previous recipes, mash made from wheat flour requires more effort, so it is not recommended for beginners in moonshine brewing. Pour water into a special container and place it on the stove. Over high heat, bring to 50 degrees (it is advisable to use a water bath), add flour while stirring and keep on low heat for about 10 minutes. Then the heat should be increased and the contents brought to a boil. Boil for about 30 minutes, stirring regularly. Remove from heat and cool to 50°C.

After the mixture has cooled slightly, you need to add ground malt diluted in water and mix thoroughly. Cover and leave for several hours warm place. You can wrap it in a blanket or other material that traps heat. Then cool to 30°C. Dissolve the yeast in a small amount of water, add 10 g of sugar and pour into the contents of the container. After this, you should install a water seal and send it to ferment in a warm place, this will take from 2 to 7 days.

Wheat mash

Another recipe made from wheat cereal, which is suitable only for professionals in the production of strong alcoholic drinks. To properly make mash using this method, you need a lot of experience.

We will need:

• Wheat groats? 3.5 kg;
• water? 12 l;
• yeast 5 g;
• rye? 250 g;
• barley? 250 g;
• enzymes A and G.

Place water on the stove and bring to a boil. Grind the grain into flour. Fry the barley and rye, pass through a meat grinder and place in boiling water, stir. After 5 minutes, add wheat cereal, stirring thoroughly. Cover tightly and leave in a warm place for 2 hours.

When the cereal swells, add the enzyme alpha-amylase, following the instructions. Mix thoroughly and cool to 60°C. Add gluco-amylase enzyme at the rate of 1 ml per 1 kg of starch. Leave the mixture at room temperature for several hours.

When the temperature of the contents reaches 30°C, it is necessary to dilute it in a small amount of water and add 5 g of yeast for grain crops. Send the mixture for fermentation, at 25°C, this usually takes from 5 to 7 days.

The absence of foam and lightening indicates that the mash has finished working and is ready for distillation; its readiness is also indicated by its bitter taste.

Long gone are the days when you could get punished for making a strong homemade drink, and public censure - that’s for sure (with the subsequent confiscation of home equipment). Now brewing moonshine is a favorite pastime of many Russian citizens. Probably everyone, even novice moonshiners today, know that a variety of components are used for mash, this main component in the production of the drink (Ostap Bender also proposed at least 200 preparation methods). But, probably, the most “correct” mash is made with wheat without yeast. It is considered a kind of “flagship of moonshine” among lovers of a strong homemade drink. We’ll talk about how to prepare it according to all the rules in our article.

Characteristics of grain moonshine

And many people like this kind of moonshine because it has a soft and delicate taste, a slightly sweet aftertaste with the aroma of wheat and bread. And this elite drink is easy to drink, even with a strength of over 45%. All this gives moonshine its main component - wheat mash without yeast.

Quality of raw materials

An important condition for good distillation of moonshine and preparation of mash for it is wheat grain of the best quality. It must be taken dry and clean. Under no circumstances should you take anything rotten or moldy! Usually, before use, it is peeled, sorted thoroughly, and all foreign matter is removed. Moreover, in order to get the right mash using wheat without yeast, freshly harvested grain will not work either. It should sit properly after harvesting (at least a couple of months). By the way, you need to be extremely careful even when purchasing the finest 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 mash from wheat, you need to use and forget about culinary yeast forever. It is these raw materials that contain many useful substances: vitamins, amino acids, minerals, fiber substances. The malt produced has enzymes that break down starch, converting it into sugar. And alcohol is obtained directly from it. Therefore, mash - made from wheat, without yeast - ferments and alcoholizes well. Accordingly, there is no need to add anything extra.

How to germinate wheat for mash

Wheat mash without yeast for moonshine is produced using grain germination. At home, this procedure is extremely simple: 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 prepare the mash itself. We take wheat grains on the basis that a kilogram of product usually produces 900 grams of drink. Next, we divide the entire amount (for example, 10 kilograms of grain) into 10 parts. We germinate one part in the indicated manner to obtain the base. When the sprouts are at least 5 mm in size, add half a kilo of sugar per kilogram of sprouted wheat grain (in the same container) and mix gently with your hands. If it turns out too dry, add a little water. from wheat without yeast? Cover the container with the product with gauze and leave it in a dark, warm place for 10 days. During this time, fermentation processes begin, and malt completely replaces yeast; their use is no longer necessary.

Making mash from wheat without yeast: the final stage

We use the leaven obtained after 10 days as a base. You need to pour it into a final container of large volume, add sugar, and fill 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 for a week to two. When the process is completed, you can proceed to distillation itself.

Advantages

Of course, in order to make grain mash using wheat without yeast, you need to tinker a lot, and many will find this process not very practical. But the resulting result justifies these additional tricks. Even the most best vodka cannot be compared with such moonshine in quality, taste properties and aroma.

Another significant advantage is that several (up to four) distillations can be made from one portion of wheat. We simply add sugar and water to the starter, leave it in a warm place where it ferments, and distill it again. If you follow the rules and technology, your moonshine will turn out to be of quite decent quality. And the key to success is mash made from wheat and sugar without yeast!

With addition

And finally, with a certain amount of yeast - for those who are accustomed to a simpler way to organize the fermentation of mash. First, you need to produce malted milk from the grain you sprouted. First of all, we wash and dry the malt. The drying process can be done in an open oven. Warming up temperature - no higher than 40 degrees.

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

Mash recipe

We make milk from the first part of the grain (see recipe above). And we use the remaining nine 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 extreme cases, you can use tap water, but then it must be thoroughly boiled and cooled until desired temperature). Next, mash from wheat and sugar without yeast is prepared as follows.

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

Wheat mash without yeast for moonshine is not without reason popular as a basis for the preparation of alcoholic beverages, because without artificial activation of wort fermentation, brewers receive a natural and quality product. The distillate from wheat raw materials is pure, which means that the alcohol will not contain harmful substances, but will have excellent taste, an elusive bready smell and a mild taste - this is confirmed by centuries-old practice.

The only drawback of this preparation option is that it will require more time and effort, whereas by simply adding sugar and yeast to the wort, you will get a strong drink faster and easier. But it will be of lower quality, with a strong unpleasant odor of yeast rather than grain. The essence of yeast-free preparation is that ingredients are added to the wort, which themselves release fermentation products.

Wheat mash without yeast can be supplied different ways. Let's consider what ingredients you may need for moonshine brewing.

The first stage is choosing the right raw materials. Wheat must be highest quality threshing and fodder, and better yet food purposes. It is necessary to ensure that the grain has not been treated with any chemicals, such as pesticides. One way to verify the presence of chemicals yourself is to wet a handful of grains. hot water and sniff: if you smell a characteristic unpleasant odor from the wheat, then it is not suitable as a raw material for moonshine.

To prepare mash, wheat will need to be sprouted, and this also imposes some restrictions: it must be clean and dried, not collected more than a year and at least 2 months ago. If you do take wheat from freshly harvested, it can be prepared by drying it in the sun, radiator or oven. The temperature should not exceed +30…+40 °C and be constant.

When choosing between spring and winter wheat, give preference to spring wheat - winter wheat will take longer to germinate.

First sift the wheat: remove defective (rotten or moldy) grains, clean out the husks and debris - all this will give a bad taste to the alcohol at the end. There is no need to wash the wheat: on its surface there is “wild yeast” that will replace ordinary dry yeast and ensure fermentation.

Soak

Then the wheat must be divided into two parts, keeping the proportions 1:4. A smaller part will go to the production of sourdough. Soaked and sprouted wheat contains substances that can break down starch into its component parts - glucose and maltose (malt sugar). It is these substances that yeast cultures process to produce alcohol.

Therefore, most of the wheat will be required at the stage of preparing the mash to provide starch. You just need to put it in a fermentation container.

1. The part selected for fermentation must first be soaked.
2. To do this, pour it into a thin, even layer (2 cm) into a wide container with low walls - metal, glass or plastic.
3. Then pour warm water in large quantities - 3-5 cm above the grain level.
4. Use soft water - minerals and salts negatively affect enzyme activity.
5. If you use tap water, let it sit for more than a day, then drain without sediment into another container.

But under no circumstances boil it - this will deprive you of the oxygen necessary for fermenting alcohol. Chlorinated water is also not suitable due to the presence of impurities.

After this, the container is left warm for no more than a day, depending on the volume. The grain needs to be stirred from time to time, and in the summer you also need to change the water 2 times a day. After time, the grains will swell, become soft, and can be easily pierced. If you break such a grain, the juice on the break will be transparent - this is an indication that you did everything correctly. If it is white, you have overcooked the grain.

Germination

Drain the water completely. To do this, they usually use another similar tray or basin with small holes in the bottom so that the water drains out better. After this, let the wheat “breathe” - leave it in a tray without water for 6-8 hours. Every 2 hours, stir the grain with your hands - this is necessary to saturate it with oxygen.

1. After this, the wheat is covered with damp gauze or transparent glass.
2. The raw materials for sourdough need to be turned and stirred several times a day to get rid of the carbon dioxide released, otherwise it will “sour” due to the “sweating” of the grain—an increase in temperature.
3. If you use boxes with mesh bottoms, you can “turn” less often. Wheat and gauze should be sprayed with water several times a day, but make sure that moisture does not accumulate at the bottom.

Although the germination process itself is simple, wheat can often behave quite unpredictably - this depends both on its quality and on the temperature and humidity of the air.

On average, germination can take from 5 to 10 days. As a result, roots 1-2 cm long and thin white sprouts 7-8 mm long will appear from the grains, which will intertwine with each other - do not unravel them, remove the wheat as is.

The grains themselves should crunch when bitten and have a mealy taste. A pleasant smell will appear. If this does not happen, the wheat rots. If you did everything correctly, you will get green malt. It remains viable for 3 days, so it can be dried for further use.

Dry malt

To obtain dry malt, after germination you need to send the grain to dry. Before this, you can soak it for half an hour in a weak solution of potassium permanganate to disinfect it. Don't worry about taste.

The malt is dried at a constant temperature of +40 °C. Ideally, this should be done in a ventilated room and with heat guns, but at home you can use a radiator, an open oven and microwave, or simply leave it in the sun.

Preparation of ferment

There is also such a method as using fermentation for fermentation: here sugar is added not during the direct preparation of the mash, but immediately into the sprouted wheat.

1. Soak the wheat, and germinate it in more water so that its surface is 1-2 cm from the grain level.
2. A day after they laid it out in a tray and covered it with gauze, sprinkle a layer of sugar on top to activate the wild yeast.
3. Usually this requires 0.5 kg, and keep in mind that in this case the amount of sugar, as well as water, will need to be subtracted from the amount of ingredients that are needed directly during the preparation of the mash.

You will receive your finished starter in 7 days or even earlier.

Wheat mash with sugar

Let's move on to preparing the mash in a simple way- with added sugar. The usual proportion of ingredients for making mash: approximately 1 kg of sugar per 1 kg of wheat, 3.5 liters of water per 1 kg of sugar.

Fast way

There is a simpler and quick method which will take no more than 4 days.

1. Take dry malt and grind it into flour.
2. Grind the wheat into flour.
3. Mix flour and sugar.
4. Fill with water, maintain the same proportions as in the recipe above.
5. Stir so that there are no lumps left. There should already be less of them due to the fact that you add water after sugar.
6. After only 4 days, the mash can be sent to moonshine.

Sugarless

You can make mash not only without yeast, but also without sugar. Sugar is food for microorganisms that produce ethyl alcohol and carbon dioxide (therefore, during active fermentation, such a large number of seething foam). Since malt sugar is contained in the wheat starch itself, fermentation can be carried out without sugar at all, although in this case the amount of product released will decrease and the taste will deteriorate.

Moonshining dates back to the times ancient Rus'. In those days, not a single ceremonial feast was complete without this alcoholic drink. This is not surprising, because moonshine has always been considered the best natural alcohol at all times.

Although nowadays it’s rare for anyone to cook it at home on their own, we still shouldn’t forget about ancient cooking recipes. Moonshine can be made from any natural ingredients - fruits, berries and even vegetables!

But the highest quality and purest quality is obtained from wheat. But before you start brewing moonshine at home, you should properly prepare the wheat.

Features of wheat preparation

For moonshine you need to use high-quality and dry wheat. Rotted grains with mold cannot be used. Before use, wheat must be husked and sifted. In order to make high-quality mash, you cannot use freshly harvested wheat.

It is advisable that after collection it sits for a couple of months. When purchasing raw materials, you should be careful. Many producers use fertilizers and chemicals in the process of growing wheat. Good raw materials for moonshine should be clean and free of chemical impurities.

Wheat moonshine recipe without yeast

Preparation:

1. First you need to prepare the syrup. In a liter of water we dilute 200 grams of granulated sugar;
2. We prepare the wheat, remove the husks and foreign debris and sift thoroughly;
3. Pour wheat grains into a wide container and fill them with sugar syrup. It is advisable to use wide dishes, because in a container with a narrow neck the fermentation process will be delayed and the raw materials will not be of high quality;
4. Leave for 3-4 days. During this time, the wheat will ferment and foam will appear;
5. Then add 1.3 kg of granulated sugar, pour in 6 liters of water and close everything with a water seal. The mixture must be stirred periodically;
6. In 10 days, the mash should completely replay. After this time has elapsed, all wheat grains must be removed from the solution. The solution must be completely cleared, so it is best to strain it through cheesecloth;
7. Next, we distill the mash through a moonshine still. It should be distilled 2-3 times;
8. The result should be a pure, natural and high-quality alcoholic product with good strength.

Wheat mash without yeast for moonshine

For the mash you will need the following products:

• 30 liters of water;
• Wheat – 4 kg;
• Granulated sugar – 4 kg.

Preparation:

1. We prepare the basis for raw materials. We clean the wheat grains from husks and foreign debris and carefully sift them;
2. You need to pour a quarter of the wheat, about 1 kg, into a plastic or metal container. The grains should be leveled to form an even layer;
3. Fill the wheat with water so that it covers it by 4-5 cm from above;
4. Cover the container with gauze or a waffle towel and place in a cool place. Leave for 1-2 days, during which time the wheat should germinate;
5. After this, add half a kilo of granulated sugar to the container with the sprouted grains and mix everything thoroughly with your hands. If the mass turns out to be too thick, then add a little water;
6. Next, cover everything with a gauze bandage, put it in a warm place and leave for 10 days. During this period, the entire mixture will infuse and a leaven will be obtained, which will be a substitute for yeast for mash;
7. The finished starter needs to be poured into a glass bottle, add 3.5 kg of granulated sugar and 3 kg of wheat. Pour warm water into the resulting mixture (up to 20 degrees C);
8. Places on the neck of the bottle rubber glove with a hole in index finger or a water seal is installed;
9. Then the bottle should be placed in a room with a temperature of 18-24 degrees. Fermentation will last about 7-10 days;
10. After the glove is deflated or the water seal stops producing bubbles, the mash is drained without sediment. And it can be distilled through a moonshine still;
11. The sediment can be used to prepare 2-3 servings of mash. To do this, pour 4 kg of granulated sugar into it and add water. The best moonshine is obtained from 2-3 times, then the quality deteriorates.

Wheat moonshine without yeast and sugar

Instead of granulated sugar and yeast, steaming and malt are used

To prepare the brew you will need the following ingredients:

• 2 liters of water;
• Fresh hops - 1 handful, if dry hops are used, then 2 handfuls are better;
• One handful of wheat flour.

Main raw materials:

• Wheat – 3 kg;
• Water - 6 liters.

Preparation:

1. 1. First you need to prepare the wheat. To do this, the cleaned grains are laid out in a wide container and filled with water so that it completely covers them by 2-3 cm;

1. 1. Close the container, put it in a cool place and leave for 3-4 days. During this time, the starter will begin to ferment and foam will appear;

1. 1. Let's park. To do this, add water to the hops and wheat flour. Let it sit for a couple of days;
   2. Since this method does not involve adding sugar, you can use potatoes, beets, pears, apples, and berries as the main product. We put any of these components in a glass bottle, add starter and leaven to them;
   3. Mix everything well and add 5 liters of warm water;
   4. Close the container with a water seal and leave for 8-12 days. It needs to be stirred periodically;

1. 1. After the mash has finished drinking, you can start distilling the moonshine;
   2. It is worth noting that moonshine made from wheat is much tastier and more enjoyable than moonshine made with yeast and granulated sugar.

Moonshine from sprouted wheat without yeast

The following components will be required:

• 5 kilograms of wheat;
• Granulated sugar – 6.5 kg;
• 15 liters of water.

Wheat germination:

1. Pour the wheat into a wide plastic or metal container. We level it so that it is in an even layer;
2. Add 1 kg of granulated sugar to it;
3. Pour water into the container with wheat. It is advisable that it covers it by 2-3 cm;
4. The top of the vessel must be covered with gauze, and the gauze must be folded several times;
5. Place the container in a warm place. It is advisable that the place is well warmed by the sun;
6. After the first sprouts appear, add a small amount of water to the container. You need to constantly add water to prevent the sprouts from drying out. However, it is worth remembering that wheat seeds can rot from excessive amounts of water. So everything good should be in moderation;
7. You need to germinate the seeds until the sprouts reach a size of 5 to 7 mm. Germination takes about 7-10 days. After approximately this period, the sprouted wheat or, in other words, the malt for infusing the mash will be ready. Now you can start preparing the main raw materials.

Preparing mash and distilling moonshine:

1. Place sprouted wheat in a glass bottle and fill with water (7.5 liters);
2. Add 1.5 kilograms of sugar there. Leave for 3-4 days;
3. After the starter is ready, add the remaining water, add the remaining granulated sugar and cover it with a rubber glove with a hole in the index finger;
4. Place the bottle in a warm room with a temperature of 18-24 degrees and leave for 7-10 days;
5. You can start distilling moonshine when the rubber glove is completely lowered;
6. Next, through a special moonshine still, we begin distilling the moonshine. Moonshine from sprouted wheat is high-quality, natural, with pleasant taste qualities, and most importantly with good strength.

• If you don't have wheat on hand, you can use corn, peas, barley or rye instead. Based on this raw material alcoholic drink it will turn out no worse than from wheat. He will good quality and with high strength;
• When soaking wheat grains in water, be sure to ensure that they do not sour. The starter needs to be stirred periodically;
• Do not throw away the remaining grounds after straining. You can add water, granulated sugar and add mash. The moonshine will turn out even better and much tastier the second time;
• To check whether the mash is ready for distillation, you can use a trick - light a match and bring it to the mash, if it burns, then that means that the raw material is ready for distilling moonshine;
• It is advisable to clean the finished moonshine. To do this, you can use a couple of tablets of activated carbon. The tablets should be crushed to form a powder and poured into a jar of moonshine. For 1 liter you will need 50 mg of activated carbon. We put the jar in a dark place for a week. Also, in addition to activated carbon, you can use potassium permanganate. But it should be poured in small quantities.

Making moonshine is a labor-intensive process that requires a lot of patience. To begin with, it’s worth studying the whole process, understanding all the nuances of preparing, infusing the mash and distilling moonshine from it. Because only with full compliance with the entire recipe can you get an alcoholic drink of the highest quality.