To make the morning cheerful: learn how to brew strong coffee in a Turk at home. Moonshine home brew recipes and home cooking

Braga is the oldest of all known Slavic intoxicating drinks. It was put on fermentation even before the advent of moonshine and vodka. And if on the territory of the southern regions, where grapes, sweet varieties of fruits and various berries were grown everywhere, winemaking flourished, then only mash remained for the Slavs from the east.

Even in the Stone Age, our ancestors noticed that if you leave any sweet juice in a vessel for a long time, it will ferment and turn into a foamy, cloudy, and most importantly, a low-alcohol drink.

The recipe for brew for moonshine (like many recipes that have received worldwide fame) was obtained by accident, but through various experiments and many transformations and improvements, it has come down to our time and has become quite popular.

The main condition for the fermentation process is the complete absence of oxygen. Only then the sugar molecules break down into two components - carbon dioxide and, which is actually the end result, alcohol.

Antoine Lavoisier, a French chemist, became interested in the first such process. Later, when studying yeast, it was proved that fermentation is nothing but the result of the vital activity of living yeast cells.

Preparatory process

One of the main constituent elements of mash for moonshine is sugar. The final result of the drink directly depends on its quality.

If the sugar is bad, the unpleasant taste and smell of mash is guaranteed. On the other hand, it is with him that you can experiment: different sugar gives a different taste to the final drink - moonshine.

Water is no less important. It must be clean, drinkable, in no case should it be boiled - oxygen must be present in the water.

The next step is the choice of yeast, without which high-quality mash will not work. There are several options for this product, the main thing to remember is that each of them has its own characteristics:

• Bakery. Well suited for classic sugar mash, but the output will be no more than 10% alcohol;
• Alcoholic. The percentage of alcohol is 18, but a large amount of impurities occurs;
• For whiskey. They prepare a wort from grain;
• Wine. They make fruit must. The result is a sufficiently large yield of alcohol and a minimum amount of impurities.

In addition to yeast, it is possible to use other minerals, such as grains, previously well-boiled or black (dried) bread. Important: for 10 liters of mash, 1 kg of other components are added.

Another point of preliminary preparation will be the choice of a suitable container. There are three basic rules: the container must be deep, clean and hermetically sealed.

The last rule is basic - carbon dioxide should not go out under any circumstances.

Classic step by step recipe

There is a basic classic recipe for making mash for moonshine from sugar. It is on this basis that various options are possible.

Cooking:

1. Yeast is prepared. Add sugar (100 grams) to warm water (0.5 l), make sure that it dissolves. Next, yeast is reported. The composition is taken to a warm place, stirring occasionally, for only a couple of hours. As soon as active foam formation begins, the mixture is added to the wort;
2. Preparation of the wort: diligently dissolve the sugar with water at room temperature. If the composition by volume is taken less, the mash will not “ripen”;
3. After checking the readiness of the yeast, combine them with the wort. Then leave everything for fermentation at a temperature of 20 to 35 degrees. It is important to remember that with active fermentation, heat begins to be released, and with strong heating, all the necessary substances will die, so the process must be controlled;
4. Some types of yeast produce a very strong foam, so you can not fill the existing container to the end, you need to leave space for fermentation. But if this happened, you can extinguish the foam with dry bread or crushed cookies. The whole process takes 3-14 days. But long-standing mash receives a large amount of impurities. Optimal terms of readiness - 7 days;
5. In the final determination of the readiness of the mash, they are guided by the absence of carbon dioxide gas, clarification of the liquid and the formation of yeast sediment;
6. The question - to drain or not to drain the sediment before distilling moonshine - is solved quite simply: the sediment contains a fair amount of alcohol, and when it is removed, the yield of alcohol in the final drink will be much less.

Possible non-compliance with technology leads to certain difficulties. For example:

1. Very long fermentation time. This happens when the required temperature regime is not observed, when low-quality ingredients are used or their quantity is insufficient;
2. After the end of the fermentation period, the drink still retains sweetness. This is the result of non-compliance with proportions, in which case it is necessary to add yeast;
3. If, after the end of the fermentation process, it is not possible to immediately overtake it into moonshine, it is possible to set it aside for storage in the refrigerator for a couple of weeks in an airtight container. But in fact, this is undesirable - there is a high probability that the mash will turn sour.

A positive result is considered if 1 - 1.2 liters of mash is obtained from 1 kg of sugar, while its strength should be 50%.

Braga with alcohol yeast

The recipe for a good brew for moonshine with alcohol yeast includes the following ingredients:

• Sugar - 6 kg;
• Water - 23 l;
• Spirit yeast - 100 g dry or 500 g pressed.

Cooking:

1. Water is heated up to 30 degrees;
2. Mix sugar and water, and in that order. Sugar should be all dissolved;
3. In a small amount of syrup (about 1 liter), dilute the yeast. Soak for an hour in a darkened room until foam appears;
4. Introduce yeast with syrup into the main container. Install a water seal;
5. Place the container with the mash in a darkened warm room. There should be no temperature fluctuations.

The process will take about 10 days. Then remove from the sediment, clarify, overtake. The whole process of preparing such a drink can be seen in the video plot:

Additional mash recipes for moonshine

From wheat

There are a very large number of ways to make mash for moonshine from sugar, recipes for every taste and financial possibilities.

One of these recipes is wheat mash, the final drink is tender, light with a good taste.

A distinctive feature of the drink made from wheat is the absence of yeast in the recipe, they are replaced by wheat malt. The key to success will be the good quality of the main ingredient - wheat grains (they must be dry, intact, with a shelf life of less than a year).

Ingredients:

• Sugar - 4 kg;
• Grain wheat - 4 kg;
• Clean drinking water - depends on the capacity of the dishes (recommended amount - 30 liters).

Cooking:

1. The fourth part of wheat (1 kg) is poured into the selected container, leveled, covered with water 6 cm above the grain level. Cover with a lid, set aside for two days for germination in a not very warm place;
2. When small sprouts appear, 0.5 kg of sugar is poured. Mix thoroughly with your hands, if the mass is very thick, you can add water, but a little. Then the neck of the container is wrapped with gauze and set aside for 10 days, but already in a warm place;
3. The leaven obtained by the previous method is poured into a glass container and the remaining wheat is added - 3 kg, sugar - 3.5 kg, everything is poured with water (it should be slightly higher than the temperature in the room);
4. A medical rubber glove with a small puncture is put on the neck or a water seal is installed. The temperature regime is from 18 to 24 degrees, the fermentation time is 10 days;
5. After the required period, the glove should deflate and now the mash needs to be distilled. The wheat remaining in the sediment is suitable for use three more times.

We offer to cook refreshing kvass with your own hands. Forget thirst!

To learn how to make apple cider, read Fragrant wine will come in handy for the holidays!

Recipes for making honey from dandelions are described. At the end of April, they will begin to bloom actively. Don't miss the moment!

On starch

Many are looking for ways to speed up fermentation. And there are such ways - to add enzymes or specialized activators to speed up. But lovers of naturalness offer to speed up the process with the help of starch, the aging period is halved.

Ingredients:

• Potato starch - 10 kg;
• Clean drinking water - 20 l;
• Sugar - 1 kg;
• Pressed yeast - 500 g

Pour starch with the thinnest stream, like on jelly, with water. The temperature of the mixture should be no more than 22 degrees.

Gradually introduce sugar, followed by yeast. Fermentation time - 5 days, minimum 3.

Then you can overtake. The total mass of the drink is 11 liters.

On peas

Ingredients:

• Sour cream - 200 g;
• Pressed yeast - 300 g;
• Shelled peas - 2 kg;
• Good sugar - 7 kg.

A large can with a tight lid up to the shoulders (leaving room for fermentation) is poured with water just above the temperature in the room. Then you need to add peas, followed by yeast, and, after about an hour, sugar.

Alternative Cooking Options

Consider home brew recipes for moonshine of more traditional preparation from typical and not quite components.

From jam

Ingredients:

• Jam (necessarily fermented) - 6 l;
• Warm water - 30 l;
• Pressed yeast - 200 g;
• Sugar - 3 kg.

Preparation: jam is well diluted with water. Yeast is added first, then sugar.

Set aside for 5 days. The total mass of the jam drink is 6 liters.

on apples

Ingredients:

• If the apples are whole - 30 kg, if already crushed - 10 kg;
• Warm water - 20 l;
• Dry yeast - 100 g;
• Sugar - 4 kg.

Preparation of mash from apples for moonshine: cut the washed and peeled apples into small pieces, be sure to cut off the rotten parts.

A crusher, a grater, a blender are suitable as a tool. As a result, 10 liters of apple composition should come out.

The ratio of sugar / water should initially be 1:5, no matter how many ingredients are taken.

It is better to take dry yeast to avoid souring. But if you do not like the specific smell, you can take wine yeast.

Boil syrup from sugar and water, cool and add to apple must, mix.

Before adding yeast to the mixture, it must be poured into a small amount of warm water and set aside in a warm place for 20 minutes.

We offer you to study in detail the video on the preparation of mash from apples for moonshine:

on grapes

Ingredients:

• Grape pomace - about a 10-liter bucket;
• Sugar - 5 kg;
• Pressed yeast - 100 g;
• Warm drinking water - 30 l.

Preparation: pour the pomace of grapes with water, add the remaining ingredients, mix well. Set aside for 7 days. The total mass of the drink is 7 liters.

From beets

Ingredients:

Preparation: Peeled beets are rubbed with a grater and boiled. While the beets are hot, water is added, the temperature should be 25 degrees as a result.

Yeast dissolved in warm water is added to the beets, sugar is added. Set aside for 4 days.

The beet sediment should sink completely to the bottom. Distilled twice, before this stir the mash.

Problems that arise

There are situations when beginners are faced with the fact that the mash does not want to roam in any way, or this process is too weak. There may be several reasons:

• The fermentation process is already over. You need to check the timing;
• Braga on starch will ferment poorly due to a lack of sugar. It is necessary to grind and add malt;
• Insufficiently high or too high temperature of the place where the mash ripens;
• Not enough yeast. Dilute dry yeast in water and add to the mash.

Sometimes the mash to be distilled is clarified so that the sedimentary particles do not burn. There are several ways to remove the mash from the sediment and stabilize it.

In the old days, this was done by light freezing and mechanical removal of the sediment. For this, gelatin, strong tea leaves, and lime were used. Current moonshine makers are turning to more modern methods:

• With the use of bentonite - clay absorbent. It is diluted in proportion with water 1:5, set aside for swelling for 4 hours. Next, you need to drain the water, dilute with a small amount of drink, then pour it into all the mash. After cleaning, drain the drink, remove the sediment. It is important to remember that the sediment is not drained into the sewer, betonite tends to cement and form plugs;
• Using a filter press. This apparatus works under pressure and uses cardboard as a filter.

One of the most common questions is how long does the mash last after fermentation? At room, normal temperature, the safety of the mash is up to 3 days.

If you put it in a cold cellar or just a refrigerator, the period increases to several weeks. If these deadlines are not observed, the mash will simply turn sour.

Finally, we suggest that you familiarize yourself with another video recipe for moonshine home brew. This time it will be from a mix of fruits and berries with invert syrup:

Cooking mash is a process that does not forgive oversights. Experienced moonshiners have many secrets on how to avoid mistakes at this stage, thereby spoiling the taste of the final product. Today we will talk about how to properly make brew for moonshine, having examined in detail each stage, its significance, and ways to optimize to obtain a high-quality result.

photo from http://xcook.info

How to make brew for moonshine: we understand the essence of the process

The fact that fuss with yeast and bottles cannot be avoided is known to everyone who has brewed moonshine at least once. Understanding the reactions that occur at this time helps to create optimal conditions and avoid mistakes that nullify all efforts. The purpose of preparing the mash, as you might guess, is to initiate the fermentation of the liquid, during which the following biochemical reactions occur:

• Reproduction of yeast fungi. The process takes place in the presence of oxygen, at a temperature of 23-28⁰С and in the presence of nutrients.

• If products containing complex carbohydrates are used for manufacturing, then a hydrolysis reaction occurs, with their breakdown to glucose.

• When anaerobic conditions are created (without access to oxygen), during the course of life, yeast consumes glucose, splitting it into ethyl alcohol and carbon dioxide, the active release of which is accompanied by the reaction.

• Cessation of fermentation and death of yeast. This happens when nutrients (sugar) run out and the alcohol concentration reaches critical values ​​for microorganisms. With correctly selected proportions, these factors coincide in time.

photo from the site http://www.chevy-niva.ru

Most often, to solve the question of what is better to make mash for moonshine, sugar is used as a source of carbohydrates, as the simplest option. But to give moonshine flavors or use illiquid products, other carbohydrate-containing options can be used:

• Honey, starch, cereals (rye, barley, wheat) are quite suitable for making alcohol.

• Candied, fermented or simply stagnant jam and compotes should not be thrown away.

• Spoiled, melted, or expired candies also serve as a source of sucrose.

• Vegetables with adequate carbohydrate content such as potatoes, beets or pumpkins are widely used in home brewing.

• Fruit will add a subtle flavor to the final product. Habitual plums, cherries, apples, or exotic pineapples and feijoa are successfully used by experienced moonshiners.

photo from the site http://www.aif.ru

Can't do without sugar

It is impossible to achieve the required concentration of glucose only with fruits or vegetables, therefore, their combination with sugar is always used in recipes.

How to make a good brew for moonshine: recipe and selection of ingredients

The description of technological aspects is given for the simplest recipe, using sugar. But thanks to some subtleties, it becomes possible to reduce the cooking time and improve the organoleptic qualities of the final product.

The recipe is designed to obtain after distillation 5 liters of drink, with a strength of 40⁰:

• water - 24 l;
• yeast - 600 g (pressed) or 120 g (dry);
• sugar - 6 kg;
• citric acid - 1 sachet (25 g).

Keep in mind that a kilogram of granulated sugar has a volume of about 630 ml, depending on the humidity. Thus, the indicated number of products will take up a volume of about 28-28.5 liters. Prepare a container of at least 33 liters to leave free space for foaming that will accompany the release of carbon dioxide.

Choosing water

This point is often omitted during cooking, especially by people who make moonshine for sale, and water is used straight from the tap. In fact, the characteristics of this component largely determine the efficiency of fermentation and the taste of the finished drink. Pay attention to the following options:

• Organoleptic properties. It is unacceptable to use water that has foreign tastes or odors; no one has canceled the standard hygiene requirements.

• Hardness determined by the content of mineral salts. Excessively hard water inhibits fermentation, but a certain amount of minerals is necessary for the vital activity of yeast, so boiled or distilled water will not work.

• Oxygen content. The oxygen present in raw water is used in the process of converting sugars into alcohol, so pre-boiling makes the water unsuitable for home brewing.

• Chlorine content. Centralized water supply uses chlorination for disinfection, which hinders the development of microorganisms, including yeast fungi.

photo from the site http://lite.35photo.ru

Naturally, before making mash for moonshine, no one gives water for analysis, using one that surely meets the above requirements:

• well;
• spring;
• tap water filtered;
• tap water.

In the case of water settling, before use, it is drained from the sediment using a flexible tube, leaving a couple of centimeters intact at the bottom of the container.

Choosing yeast

The type of yeast mushrooms used depends on the strength of the mash, which will be obtained in the end, and hence the yield of the finished moonshine. This is determined by the concentration of alcohol, upon reaching which the yeast loses its activity:

• Wild yeasts are the most demanding, and their vital activity is already inhibited at 11-degree fortress.

• Spirit yeast - created specifically for the production of alcohol, and can withstand 18% concentration of ethyl alcohol. When deciding how to make a strong mash, the choice should be stopped on this type.

• Bakery - used as an option that is easiest to find on sale, maintaining activity up to a 14-degree fortress.

photo from http://samogonka.org

Relying on the integrity of the manufacturer is not worth it, especially if you are using its products for the first time. In order not to regret the kilograms of sugar spent in vain, before making moonshine brew, check the viability of a small amount of purchased yeast by diluting it in warm sweet water. If after 20-25 minutes foam appears, then the entire batch can be put into operation.

How to make mash at home: step by step instructions

First of all, it is necessary to plan production volumes in order to prepare a suitable container for fermentation. After distillation, each kilogram of sugar spent will give 1-1.2 liters of a 40⁰ drink, but in practice the real volume is always 10-12% less than the calculated one.

Preparation of invert syrup

photo from ru.pinterest.com/

Before making home brew for moonshine, it is advisable to invert sugar in order to convert disaccharides into monosaccharides. This speeds up fermentation because the wort will contain glucose that the yeast can use without additional chemical reactions. In addition, heating is a disinfectant measure that destroys the microorganisms present in the sugar, which can be the culprit for the souring of the mash.

1. In a large container, heat 3 liters of water almost to a boil.
2. Reduce heat and add 6 kg of sugar, stir until smooth.
3. Bring to a boil and cook over low heat for 10 minutes, skimming occasionally.
4. Slowly and carefully add 25 g of citric acid. The syrup will actively foam, make sure that it does not run away.
5. Cook over low heat, covered for 1 hour.

This stage is one of the key ones in solving the question “how to make a good mash?”. When using inverted syrup, alcohol is soft, without foreign flavors. But in general, this step is optional, and if you decide to skip it, just dissolve the sugar in warm water. In a fermentation tank, mix the prepared syrup (or sugar) and 24 liters of water. The optimum temperature of the mixture before adding yeast is 27-30⁰С.

Yeast activation

photo from http://brotgost.blogspot.com

Before using, it is advisable to activate (ferment) the yeast in order to start the production of ethanol faster, especially since it will not take much time:

1. In a small amount of warm sugar solution, dissolve the entire serving of yeast. Pressed yeast should be kneaded, and dry just pour into it.
2. Wrap the bottle and put in a warm place.
3. After 20-30 min. foam will rise on the surface, which means that the process is running, and yeast can be added to the syrup.

If you are using baker's yeast, the foaming will be more intense. To prevent a liquid with a specific odor from overflowing, crumble one purchased cookie into it or add 2-3 tbsp. vegetable oil.

Feeding

photo from the site http://www.kakprosto.ru

If you are preparing fruit or grain mash, then this step is not needed, since there are enough nutrients in the raw materials. But if only sugar is used in the recipe, it is necessary to supplement the solution with minerals, the source of which can be:

• Nitrogen-phosphorus fertilizers (1 tsp per kilogram of sugar) or ammonia (0.5 g per liter). Chemical top dressing gives a pronounced effect, but due to its inorganic nature, it is usually used only for home brewing for sale.

• For a 30-liter bottle, folk craftsmen recommend adding 1 loaf of black bread, or 250 g of tomato paste, or 0.5 cups of freshly squeezed fruit juice, or 20-30 crushed fresh berries.

• Malt is an organic and effective feeding option. For 20 liters of mash, you need 0.5 kg of ground malt, which should be boiled in syrup for 3-5 minutes.

Fermentation

photo from the site http://magnovar.ru/

The duration of this stage is from 3 to 10 days, and depends on many factors: temperature conditions, the correct ratio of ingredients, the quality of the products used. The average duration of fermentation is 4-6 days.

• Install a water trap that will keep oxygen out but keep carbon dioxide out of the bottle.

• Move the bottle to a warm place (optimally - 26-28⁰С), or wrap it in warm blankets. The most responsible moonshiners install aquarium heaters that maintain the desired temperature.

• When using large containers, overheating is possible due to the heat generated by yeast fungi. In this case, the bottle will have to be cooled.

• Shake the mash a couple of times a day without removing the water seal, this will speed up the removal of carbon dioxide that interferes with the development of yeast.

photo from the site http://tonnasamogona.ru

How to make mash correctly: determine readiness

The suitability of the product for distillation is determined by the presence of 2-3 signs, from the following list:

1. Lack of sweetness. The bitter taste indicates that not all of the sugar has been used by the yeast.
2. Stopping gas. When using a water seal, it stops gurgling, and if a glove was put on the bottle, it deflates.
3. Clarification of the liquid began, and a sediment of dead yeast fungi formed at the bottom.
4. Foaming and hissing stopped.
5. There was a distinct alcohol smell.
6. The match at the surface of the mash continues to burn.

photo from ru.sputnik.kg

Please note that if we are making brew for moonshine, and with obvious signs of the cessation of fermentation, the sweet taste persists, then one of the following errors has been made:

• The percentage of alcohol has already exceeded the value at which the vital activity of the yeast is inhibited, and not all sugar is used up. This means that there is too much sugar in the recipe for the type of yeast used, which is corrected by adding water.

• Unfavorable temperature conditions. When the temperature drops below + 18⁰С, the development of yeast slows down, up to a complete stop. Before making mash at home, take care of a warm place for its fermentation.

Clarification: the final step to distillation

photo from the site http://forum.homedistiller.ru

The final step in the process called "how to make mash" is clarification. This is done to remove organic impurities that will burn in the distillation cube, giving the moonshine an unpleasant odor. For clarification, one of the following methods is used:

• cool the container to 3-5⁰С;
• add a solution of bentonite, and stand for 1 day;
• add gelatin swollen in cold water, and stand for 2-3 days.

To clarify the mash, some moonshiners use citric acid, heated to 50⁰С, potassium permanganate and even hibiscus tea. Others do without clarification at all, simply draining the liquid from the yeast sediment through a flexible tube.

photo from the site http://trip-point.ru

The information provided on how to properly make mash is far from complete. For a detailed description of each stage, look for other materials in this section.

Braga is one of the oldest alcoholic drinks that appeared long before vodka and moonshine. Even before our era, a person noticed that from any sweet juice left in a vessel for a long time, a cloudy, foamy drink containing alcohol is obtained. Mash recipe for the preparation of moonshine appeared by chance, but thanks to the experiments, as well as work to improve the taste and quality of the drink, it has survived to our times, having gained immense popularity among the peoples of the world, especially the Slavs.

Moonshine is a high-strength intoxicating drink, which is the result of the distillation of mash (alcohol-containing raw materials). We will talk about how to properly drive moonshine at home in this article.

One of the main components of the mash is sugar, the quality of which determines the final result of alcoholic beverages.

When using bad sugar, you are guaranteed an unpleasant smell and taste of mash. However, on the other hand, different sugar allows you to experiment with the taste of the resulting moonshine.

Water is also important, which must be drinkable and absolutely clean. In no case should the liquid be boiled - the water must contain oxygen.

At the next stage, we choose yeast, because without this product you will not get a high-quality drink. There are the following types of yeast, each of which has its own characteristics:

In addition to yeast must, other minerals can be used, such as dried black bread or well-boiled grain. To prepare 10 liters of mash, use 1 kg. other elements.

And the last rule is to block the output of carbon dioxide.

How to make mash at home?

The brewing process includes the following steps:

Choosing raw materials

As mentioned earlier, sugar is needed to produce the wort. You can just take granulated sugar or use products that contain sugar. It can be various fruits, berries, sugar beets, etc. Also used as a raw material starchy ingredients (rice, corn, rye, wheat). Starch itself does not have fermentation properties, however, under the influence of enzymes contained in malt, it easily turns into sugar. Remember that the quality of moonshine, first of all, is determined by the quality of raw materials.

Fermentation

After the wort preparation stage is completed, it undergoes fermentation, as a result of which sugar is processed into alcohol and carbon dioxide. The quantity and quality of the final product directly depends on the correctness of the fermentation process. At all stages of home brewing, including this, it is very important to follow the technology.

In the room where the fermentation tank is located a certain temperature must be maintained, while its drops should be avoided. In addition, it is necessary to monitor the temperature of the mash, as it heats up during the fermentation process. The optimum room temperature is considered to be 25-28 degrees. If the temperature is lower, fermentation will slow down, or even stop altogether (below 20 degrees). The mash itself should not be heated above 40 degrees, otherwise the yeast will begin to die. The duration of the fermentation process is determined by the selected yeast, raw materials, as well as temperature and is 1-14 days or more.

To prepare mash at home, granulated sugar is most often used, so the classic recipe is the most popular.

How to cook sugar mash?

This method is considered the most simple and affordable, and on its basis you can prepare a drink in various variations. To prepare the mash, you will need the following ingredients:

Water - 5 l;

sugar - 1 kg;

pressed yeast - 100 gr. (or 18 gr., Saf-moment).

First, sugar is dissolved in warm water, after which yeast is added. If they are pressed, they are preliminarily diluted in a small amount of sugar solution and wait for activation (3-5 minutes), dry ones are simply scattered over the surface of the syrup. The container is closed with a water seal and left for 7 days for fermentation. After this period, the liquid (without yeast sediment) is drained and distilled through a moonshine still.

In order to refine the classic moonshine, any berries, fruits, such as blackthorn, plums, grapes, etc., can be added to the brew, which not only improve the taste of the drink and give it a delicate aroma, they also actively contribute to the fermentation process thanks to wild yeast, present on their surface.

How to put mash on moonshine from starch raw materials: recipe

Moonshine from grain has an original taste and aroma, therefore, is among the most noble drinks. The process of its preparation is a bit more complicated than the classic one, however, the end result will please you very much. As raw materials, you can use flour, grain or cereals. The composition of the grain includes a large amount of starch containing sugar molecules. They are the main component necessary for fermentation.

The conversion of starch into sugar occurs under the influence of enzymes present in malt - germinated grain. First you need to germinate the grain (1 kg), grind it and mix it with crushed (not germinated) grain, flour or cereals. Since the starch in these components is locked inside the cells, the cereals (flour, drablenka) must first be boiled, which contributes to the destruction of the shell to facilitate the release of starch to the outside. This solution is the wort.

The main difficulty in the preparation of starch moonshine consists in the density of the fermented wort, which is why the classic distillation through the apparatus is impossible: the product will surely burn to the walls of the device and the moonshine will be spoiled.

It is necessary to distill grain wort using steam or using a water or any other bath (for example, glycerin).

How to make mash for moonshine: alternative ways

To prepare a high-quality and aromatic drink, other ingredients can be used, except for sugar and starch.

How to make mash for moonshine from jam: recipe

We will need the following components:

• Warm water - 30 l;
• fermented jam - 6 l;
• pressed yeast - 200 gr;
• sugar - 3 kg.

Stir the jam with water, add yeast, then sugar. Insist 5 days. The result is 6 liters of tasty and high-quality home brew, suitable for distilling moonshine.

How to put mash on apples?

For the recipe we need:

• Warm water - 20 l;
• dry yeast - 100 gr;
• whole apples - 30 kg or chopped - 10 kg;
• sugar - 4 kg.

Cut well-washed and peeled apples into small pieces, removing rotten parts. The fruits are then crushed, but not to a puree state. To do this, you can use a grater, crusher or blender. The result should be 10 liters of apple mixture.

The ratio of water and sugar is required should be 5:1, regardless of the number of ingredients taken.

For the preparation of apple mash, it is better to take dry yeast - this will help to avoid souring. But if their specific smell annoys you, you can use wine.

First, sugar syrup is prepared, into which apple must is then added, everything is thoroughly mixed. Before adding yeast, they must be prepared - diluted in a small amount of water (only warm) and left for 20 minutes. After this time, all components are connected.

When using baker's yeast, such a mash is prepared for 10 days, with dry yeast - up to 21 days.

The process of distilling mash quite simple and is as follows:

To obtain good moonshine, an important role is played not only by the quality of the ingredients taken, but also by the cleanliness of the dishes. Of course, special sterilization is not required, just rinse the containers with boiling water and wipe thoroughly.

Neglect of this rule can lead to distillation of smelly moonshine. Therefore, before starting the process be sure to soak hoses, pots and other necessary utensils in order to completely remove even small particles.

How to drive moonshine correctly at home?

After carrying out all the preparatory activities, we proceed to the main stage of making moonshine. This truly Slavic drink is prepared in stages:

Drink, manufactured according to technology will undoubtedly please you with its taste and purity. When using it, you will always experience joy, and in the morning you will not feel any headache.

Attention, only TODAY!

The preparation of sugar moonshine can be called a classic of domestic moonshine. In terms of love and prevalence among Russians, this alcohol is the undisputed leader. There are many recipes for sugar mash and distillation methods, but not all methods give a good result. So that beginners do not waste precious raw materials for nothing, I will tell you how to brew moonshine at home. Subject to technology, the drink will turn out better than most store-bought vodkas. We will consider in detail all the nuances of the process.

First, I advise you to take care of the cleanliness of the containers used. Rinse the container with hot water and wipe dry with a clean cloth. The cleaner the bottles and pans, the higher the quality. Many novice moonshiners make the mistake of neglecting sterility, and then complain about a third-party smell or taste.

As an example, I will give the exact amount of ingredients that are needed to prepare a little more than 5 liters of forty-degree moonshine using classical technology:

• sugar - 6 kg;
• water - 24 liters;
• dry yeast - 120 grams (or 600 grams pressed);
• citric acid - 25 grams.

Sugar mash recipe

1. Calculation of proportions. First, let's determine the amount of moonshine that is needed at the exit. At home, from 1 kg of sugar, 1.1-1.2 liters of moonshine with a strength of 40 degrees is obtained. But when calculating, I advise you to increase the amount of ingredients by 10-15%, since for various reasons (temperature, quality of raw materials, improper distillation), the real yield is always less than the theoretical one by this value.

For 1 kg of sugar add: 4 liters of water (plus another 0.5 liters if inverted) and 100 grams of pressed yeast or 20 grams of dry.

2. Invert sugar. A very complicated name refers to the preparation of ordinary sugar syrup with citric acid. The fact is that during fermentation, yeast first breaks down sugar into simple monosaccharides - glucose with fructose, and only then processes these substances into alcohol. Heating also kills pathogens on the surface of the sugar, which are waiting for more favorable conditions (temperature and humidity) to thrive. Activation of harmful microbes in the wash is undesirable, as it can adversely affect the smell.

Moonshine made from inverted sugar ferments faster and tastes better. Although the invert step is considered optional, and most recipes only suggest dissolving the sugar in warm water, I still recommend boiling the syrup.

To invert sugar for mash, you need to do the following:

1. Heat 3 liters of water to 70-80°C in a large saucepan.
2. Pour sugar (6 kg) and mix slowly until a homogeneous mass is formed.
3. Bring the syrup to a boil, boil for 10 minutes, removing the foam from the surface.
4. So slow(a lot of foam will appear) pour in citric acid (25 grams), reduce the heat on the stove to a minimum.
5. Close the pan with a lid, boil for 60 minutes.

Ready syrup

3. Water preparation. A very important stage, during which the taste of the finished product is largely formed. Water for mash must comply with hygienic standards, have no color, no taste, no smell.

Attention! Moonshine water should not be boiled or distilled as this will deplete the oxygen the yeast needs to ferment.

4. Mixing ingredients. Pour the syrup prepared at the 2nd stage into a fermentation container, add cold water (24 liters). If non-inverted sugar is used, dissolve it in warm water, stirring vigorously. In both cases, the optimum temperature of the finished mixture is 27-30°C.

The container must not be filled more than ¾ of the volume, otherwise, during active foaming, the mash may overflow over the edges and it will be necessary to collect the product with a specific smell on the floor.

5. Introduction of yeast. Pressed yeast can be added directly to the container, after kneading with clean hands. But still, it is better to first dissolve the briquette in a small amount of cooked wort (water and sugar), cover with a lid and wait until foam appears. Usually it takes 5-10 minutes.

Before adding to the wort, dry yeast needs to be pre-activated. All you need to do is follow the instructions on the package. In most cases, boiled water is cooled to 32-36 ° C, the right amount of dry yeast is poured in, covered with a lid, and the container itself is wrapped in a dense cloth or placed in a warm place to maintain a stable temperature. After 20-40 minutes, a uniform foam cap will appear on the surface. This means that diluted dry yeast can be added to the wort.

When using baker's yeast, active foaming sometimes begins, which goes beyond the capacity. As a defoamer for mash, I recommend using a crumbled half of dry store-bought cookies or 10-20 ml of vegetable oil. The addition of these products will not affect the quality of moonshine in any way.

The video shows the method of setting the mash without inverting sugar with a 1: 4 water ratio.

6. Fermentation. Install a water seal on the bottle with mash and transfer to a room with a stable temperature of 26-31 ° C (very important for the normal development of yeast). Braga on inverted sugar has a pleasant caramel smell that does not spoil the air.

To maintain the temperature regime, cover the container with blankets or fur coats, insulate it with building thermal insulation materials, or install aquarium heaters with a thermoregulation system. Fermentation lasts from 3 to 10 days (usually 4-7). Every 12-16 hours I recommend shaking the mash for 45-60 seconds without removing the water seal. Shaking will remove excess carbon dioxide that interferes with the normal functioning of the yeast.

Signs of readiness of sugar mash for distillation:

• bitter taste (all sugar is processed by yeast into alcohol);
• the release of carbon dioxide has stopped (the water seal does not gurgle);
• the upper layers of the mash became lighter, and a sediment appeared at the bottom;
• the hissing stopped;
• alcohol smell is felt;
• a match brought to Braga continues to burn.

Use the signs in a complex way, you need at least 2-3 to appear at the same time, otherwise it is easy to make a mistake. For example, an excess of sugar leads to the fact that the yeast dies before they have time to process everything. Most yeast fungi "fall asleep" at an alcohol concentration above 12%, so even ready-made mash will remain sweet.

7. Degassing and clarification. Making the right moonshine is unthinkable without this stage. It's time to remove the sugar wash from the yeast sediment by pouring into a large saucepan through a straw, then heat to 50 ° C. The high temperature kills the yeast residue and promotes the release of carbon dioxide from the liquid.

Pour the degassed mash back into the bottle and clarify with bentonite (preferably) - natural white clay, which is sold in bags and as part of cat litter. Verified brands (at the time of publication): Pi-Pi-Bent, WC Closet Cat, Kotyara.

Bentonite

Attention! When choosing white clay, make sure that the composition does not contain aromatic additives that will irrevocably spoil homemade moonshine. Also, before clarification, fermentation must be completely over, otherwise the method will not work.

To clarify 20 liters of mash, you need to grind 2-3 tablespoons of bentonite in a coffee grinder and dissolve in 250 ml of warm water. Then mix and wait until the clay turns into a thick mass, reminiscent of fatty sour cream. This takes 10-15 minutes.

Add bentonite to the mash, close the container tightly and shake vigorously for several minutes. Next, leave the mash alone for 15-30 hours, after which you can start distillation.

The sediment cannot be poured into the sewer, cement plugs may appear there, which are then difficult to eliminate.

The use of bentonite removes third-party impurities that have not precipitated during fermentation. As a result, the unpleasant yeasty smell disappears from the mash, and the expelled moonshine is much easier to clean, since the clay removes most of the harmful substances.

Clarified Braga

How to drive moonshine

8. First distillation. Drain the mash clarified with bentonite from the sediment into a distillation cube. The purpose of the first distillation is to separate alcohol from other substances. Many novice and lazy moonshiners stop at this, never having tasted real homemade moonshine, made according to all the rules.

The distillation is done over low heat. I propose to immediately divide the output into fractions: "heads", "body" and "tails". Collect the first 50 ml per 1 kg of sugar in a separate container. According to our proportions, this is 300 ml of "pervak" - the head fraction, which can only be used for technical needs, because of harmful impurities, this distillate is hazardous to health.

Then select the "body" - a useful middle fraction, called raw alcohol. The selection should be stopped when the strength of the distillate (in the stream) falls below 40 degrees. It is better to determine the strength with an alcohol meter (necessarily at a temperature of 20 ° C), but you can also use the folk method - while the distillate is burning in a spoon, continue the selection.

The last to collect the “tails” in a separate container is the third fraction containing a lot of fusel oils. This distillate can be poured into the next mash (after removal from the sediment) to increase the strength or not collected at all by turning off the moonshine after collecting the “body”.

9. Cleaning. Before the second distillation, the middle fraction (raw alcohol) needs additional purification from harmful impurities. There is no single universally recognized method, you can use any.

Cleaning sugar moonshine with coal is considered natural and environmentally friendly, but with the right approach, for example, potassium permanganate with baking soda, they also give a good result. The main thing before cleaning is to dilute the distillate with water to 15-20 degrees so that the molecular bonds become weaker.

10. Second distillation. Pour diluted (required for fire safety purposes) raw alcohol into a distillation cube, start distillation at minimum heat. As for the first time, especially if you make moonshine for yourself, cut off the “heads” - the first 50 ml for each kilogram of added sugar.

Immediately after the selection of the first (head) fraction, it is advisable to replace the steamer, if the module is provided for by the design of the moonshine still. Further, until the fortress in the jet falls below 40 degrees, select the main product.

11. Dilution and settling. At the last stage, dilute home-brew with water to the desired strength (usually 40-45%). To make the taste of the drink softer and more balanced, pour the finished product into bottles, close with corks, let it brew for 3-4 days in a cool, dark place. This time is enough to complete the chemical reactions that occur when the liquids are mixed.

Stanislav shared the secrets of diluting alcohol with water especially for Alkofan.

Nowadays, few people are used to preparing homemade alcoholic drinks, but there are still special connoisseurs who are happy to treat their friends to something unusual. Braga from jam, depending on the way it is prepared, can act both as a strong drink and as a light dessert fruit wine.

How to make mash from jam at home

For the preparation of an alcoholic drink, any, even the oldest jam, which you have been planning to throw away for a long time, is suitable. After all, the main thing to achieve the effect is sugar, which will not disappear anywhere, even if the canned food has been in the cellar for several years. If your jam is not too sweet, add more sugar. In addition, yeast is required. If you want to figure out how to make jam from jam, do this:

1. Heat the purified water to 30 degrees, then stir the jam in it (keep the ratio 5:1).
2. Add yeast. Wait for the hat to rise and turn off the fire.
3. Drain the liquid into jars or bottles. It is recommended to put on a rubber glove on the neck, after piercing the fingers with a needle. Condoms are not recommended for this purpose, as the latex in these products is too thin.
4. Brazhka settles for 7-10 days. You need to wait until the glove first rises vertically, and then deflates again: this means that all the carbon dioxide has escaped. Then the drink can be poured into another container.

For moonshine

The resulting mash can be used both for subsequent distillation and for drinking. If you have a home-made moonshine making machine, making a strong drink will be quick and easy. First remove all pieces of fruits and berries from the liquid (you need to strain it). After that, pour the mash into the distillation cube and wait until the first drops of distillate appear. From five liters of mash, you can get about 1 liter of strong moonshine.

For drinking

If you want to drink a not very strong, but aromatic fruit drink, use the preparation algorithm described above. Braga for jam will be tastier if you add pieces of fresh berries or fruits. It is not necessary to pour an additional dose of sugar during fermentation, since a high fortress is not required. You can drink such alcohol in the summer, in the form of a cocktail, diluted with ice and mineral water.

Experts note that jam, which contained seeds or seeds (for example, cherry) is suitable for fermentation, but it can be consumed only after distillation. Otherwise, the drink will get a specific bitter aftertaste. If you want to use the wort to make homemade liquor or tincture, it is recommended to distill it even twice.

What yeast is better to use for mash

Experienced moonshine makers claim that only live, pressed yeast is suitable for making a quality drink. If you are storing them frozen, take them out of the refrigerator ahead of time. Special wine yeast (3 percent) is suitable. However, many housewives recommend limiting themselves to dry yeast adapted for baking. Keep in mind that it takes a lot of yeast to make a yeast mash. The calculation is as follows: for three liters of jam - about 25 grams of dry yeast.

A simple recipe for jam jam with yeast

If you want to surprise your guests with an unusual drink, try the simplest base wort recipe. You will need:

• old jam - 3 liters;
• dry yeast - 25 g;
• water - 15 liters.

If you are not going to drink the mash, but distill it into moonshine, add another one and a half kilograms of sugar. A delicious drink will turn out if you use sweet strawberry or raspberry jam. However, gourmets advise combining several types of base in one drink so as not to get a bright multifaceted fruit taste. You need to prepare like this:

1. Heat water to 30 degrees, dilute jam in it. Stir.
2. Dissolve the yeast. Add extra sugar if you like.
3. Take the dishes to a dark, warm place, covering the neck with a rubber glove. Leave for 4-7 days (the glove should rise and then fall off again). The filtered product can be distilled or drunk.

Yeast free

Craftsmen will also cope with a special recipe that does not involve the addition of yeast. You will need:

• jam or jam - 2 liters;
• raisins or crusts of rye bread - 200 g;
• water - 4 liters.

In this recipe, raisins or rye bread will play the role of natural yeast (you can choose what suits you). These products provide natural fermentation, so the result is sure to please. Do this:

1. Dilute the jam with warm water.
2. Add small raisins. It cannot be washed! Otherwise, elements useful for natural fermentation are destroyed.
3. Take the dishes to a warm, dark place.
4. After 10 days, strain, filter the drink. It is recommended to refrigerate before use.

Braga from old jam

The original recipe for making an alcoholic drink involves the addition of beer. Such mash for moonshine jam is obtained naturally thanks to beer wort. You will need:

• jam - 2 liters;
• light beer - 500 ml;
• sugar - 1.5 kg;
• water - 10 liters.

The drink cooks faster than a mixture to which you will add yeast or raisins. Beer allows liquids to ferment under the same conditions in less time, so you only need to strain the drink before drinking. Do this:

1. Mix all ingredients.
2. Dilute with cold or slightly warm boiled water.
3. Leave in a warm place for a week.

How to put mash on jam for moonshine with yeast

If you don’t know how to make jam brew so that the result will delight guests and family, at first try simple recipes with yeast and sugar. Success is guaranteed if you choose the right components. Take proven yeast, clean drinking water and mold-free jam. The last point is very important, because if the base is damaged, the whole process will fail. The container with the starter should be taken to a warm place. Village craftsmen recommend using a bathhouse, where wooden walls maintain the desired temperature for a long time.

Recipe for moonshine

Cooking will be easier if you have special tools at your disposal. Such drinks will be more successful. Braga from jam requires the following elements:

• wooden stick;
• rubber hose;
• fine sieve or bag;
• capacity;
• latex gloves;
• wine yeast;
• old jam;
• water.

1. When you prepare the wort according to the recipes described above, stir it daily with a wooden stick.
2. After 7-10 days, carbon dioxide will cease to be released, and the glove will fall off. Remove the liquid, without touching the sediment, with a rubber hose. If there is no such inventory at your disposal, you can use an ordinary ladle for the same purpose.
3. Strain. It is recommended to use gauze folded in three or four layers, or a very fine sieve. After that, the mash can be drunk.

Video