What raw materials make the best moonshine. Moonshine from grain: recipes for strong drinks

Grain distillates, and simply wheat alcohol, were prepared by our ancestors in very uncomfortable conditions.

And it turned out by no means an anecdotal "sivuha".

Centuries later, can't we repeat the same thing, relying on modern technology, but without neglecting traditions?

Moonshine from wheat at home: the basic principles and technology of preparation

The process of making moonshine usually consists of the following steps:

1. Preparation of malt mash.

2. Distillation.

3. Cleaning.

4. Redistillation.

5. Dilution of the prepared moonshine to the required strength.

These stages should be considered especially at least briefly.

1. Recipes for making mash, despite the fact that we are limited to the grain version, there are dozens of types. Relatively affordable - are listed below, but something needs to be specified in advance. Malt is the germinated grains of cereals, it can be fresh (green) and dry (light). Fresh is used immediately, while dry is usually ground into flour. Braga is prepared using yeast and yeast-free technology, which, in addition to taste, also affects the rate of fermentation. You have to choose the technique yourself, experienced distillers go through many experiments, but rarely stop at one recipe.

2. The distillation process is no simpler; the taste of the final product depends on it to the same extent. The quality of the equipment used and strict adherence to temperature regimes are important here. Home-made, "garage" production distillation apparatuses give the same product of dubious quality at the output. A good device, made of a suitable metal, carefully calculated in terms of performance and equipped with the necessary accessories (filters, thermometers), can be bought using an Internet search. Usually it is also equipped with an instruction manual, which rarely goes without mentioning the process of distilling moonshine from wheat at home.

3. If the distiller you are using has built-in filters, use them, although this is not appropriate, if you want to get a distillate with a characteristic wheat or other grain flavor. Ideally, it is better not to use them, to collect the product completely, “level” the degree to about 17% and pour activated carbon (granular) into the container at the rate of 15 grams per liter of product. You can use charcoal for barbecue, birch charcoal is best, its quantity is chosen a little more. The cleaning procedure takes about 48 hours.

4. Re-distillation is carried out in order to, as experts call it, "cut off the tails" - to get rid of the "hard" fractions of alcohol. In the process of re-distillation, "pervak", in an amount of approximately 5–8%, is collected and used as technical alcohol. Further fractions can also be separated, but this is a complex process that requires precise calculations, in principle, it is enough to periodically select the product and measure its strength. To obtain high-quality moonshine, it is desirable to stop distillation as soon as the strength of the product goes down, beyond 38 degrees. Residues can be re-purified and blended into the next batch or used for infusion and redistillation.

5. Dilute the finished moonshine, focusing on personal taste sensations. For the preparation of tinctures and liqueurs, they take a stronger one - 55–65 degrees, for consumption in its pure form, moonshine with a strength of 45 to 50 degrees is usually used. For dilution, only very pure water is used - bottled, spring, or passed through a reverse osmosis filter.

Moonshine from wheat at home from mash without yeast, on germinated grain

Ingredients:

Four kilograms of wheat grain;

Four kilograms of granulated sugar;

30 liters of purified (filtered) water.

Cooking method:

1. Pour one kilogram of washed, cleaned of debris and remnants of the husk grain into a metal container. Spread it evenly over the entire bottom of the container and pour in water. Water should be at least two centimeters higher than wheat. Cover the container with a lid and put it in a cool place without access to light on two bottoms. During this time, the grain will sprout, if this does not happen, change the grain and repeat the procedure.

2. When sprouts appear on the grains of wheat, pour in a pound of granulated sugar and mix the contents of the container well with your hands. If you get too thick mass, you can add a little water. Cover the dishes with gauze and leave for a week and a half, at a temperature of 18 to 24 degrees. Under such conditions, during this time a sourdough is formed that can replace yeast.

3. Then pour the prepared sourdough into a large glass bottle, add three and a half kilograms of sugar, three kilograms of peeled wheat and fill everything with warm, pre-boiled water, with a temperature of less than 20 degrees.

4. Take a rubber medical glove that will serve as a water seal and put it on the neck of a glass container. Fix the glove well so that it does not fly off during the fermentation process. At the same time, keep in mind that excess carbon dioxide must pass freely enough to the outside.

5. For about ten days, place the container for fermentation in any suitable room, with thermal parameters fluctuating not exceeding 18–24 degrees, no more and no less.

6. After about ten days, the glove will deflate, which indicates that the fermentation process is over and it is ready for distillation.

7. Drain the Braga, and, pouring into the apparatus, proceed to distill the moonshine. You can add four kilograms of sugar to the sediment remaining at the bottom of the dish, add water and reuse. You can use the sediment up to three times. The highest quality mash is obtained during the second and third use.

Moonshine from wheat at home from mash on sprouted grains, with the addition of yeast

Ingredients:

Two and a half kilograms of quality wheat;

Twenty liters of purified, bottled water;

Six kilograms of unrefined granulated sugar;

Instant - 100 grams, or 500 grams of pressed alcohol yeast;

Half a liter of fatty yogurt.

Cooking method:

1. In large flat trays with high sides, lay out the wheat cleaned of excess debris with a two-centimeter layer and fill it with warm water. In order for the grain to germinate, water should be poured so that it covers the grain quite a bit. After that, remove the trays with the wheat soaked in them for several days in a dark, warm place where the air temperature does not drop below 18, but does not rise above 25 degrees.

3. Next, you should germinate wheat until the moment when the length of the sprouts reaches two centimeters. While the wheat grains are growing, they are turned over very carefully at least once a day to prevent the process of souring and molding.

4. After the sprouts have grown and started to intertwine, carefully remove them from the pallets. This is the so-called malt.

5. Pour bottled water heated to 60 degrees into a large forty-liter container, add sugar and mix, achieving complete dissolution of the crystals. When the water has cooled to 24 degrees, put the harvested malt and yeast diluted in water into the container. Again, mix the contents of the container well and install a water seal on top.

6. After the mash wins back (after about 1.5 weeks), strain it through gauze lined with a colander and distill into moonshine.

7. Grain, as in the previous recipe, can be used without changing up to 3 times.

The simplest recipe for moonshine from wheat at home with the addition of yeast

Ingredients:

21 liters of filtered or spring water;

Four kilograms of wheat grains;

Six kilograms of sugar;

130 grams of alcoholic pressed, always fresh, yeast.

Cooking method:

1. Cleaned, washed from impurities, grind the grain through a meat grinder and pour three liters of warm, but not hot boiled water.

2. Add one kilogram of granulated sugar, one hundred grams of crushed fresh yeast, mix well until they are completely dissolved and, having covered with a lid, leave to roam for five days in a warm place without excess light.

3. After adding the remaining water, heating it. Pour the remaining sugar and yeast, after diluting them. Mix everything thoroughly and leave it to ferment for another five days.

4. When the cooked mash is clear, strain and distill it.

5. Grain with this method of preparation of mash is not reused.

A simplified version of good wheat moonshine at home without yeast

Ingredients:

Three kilograms of pure durum wheat;

Three kilograms of sugar;

12 liters of purified, best bottled water.

Cooking method:

1. From three kilograms of granulated sugar and 0.6 liters of water, boil the syrup and cool it until it cools completely.

2. Pour washed millet into a large enamel bowl and, filling it with prepared chilled syrup, leave it open in a warm place for four days, until carbon dioxide is released. In some cases related to grain quality, more time may be required.

3. When the surface of the syrup is covered with foam and an unpleasant sour smell appears, pour the “wander” into a large glass bottle.

4. Then pour the slightly cooled, but still warm syrup from the remaining sugar and water to the “wading”.

5. Put a water seal made of a medical glove on the container and leave the mash to ferment at room temperature for six days. The process can take longer, up to a week and a half. It all depends on the temperature regime. Do not forget to periodically inspect the fermenting product, it must not be allowed to sour.

6. The end of fermentation will be indicated by the grain that has sunk to the bottom, as well as a deflated glove.

7. Upon completion of the fermentation process, you can start the distillation process.

Preparation of high-quality light malt for moonshine from wheat at home

Ingredients:

Water and grain of wheat

Cooking method:

1. Sift full-weight wheat grain, stored for no more than a year, rinse thoroughly with warm water and soak, preferably in a wooden container, until completely swollen. Change the water periodically, no more than every eight hours.

2. After the grain is completely swollen, spread it in a thin layer in a cool room, without access to light, covering it with a thin layer of gauze. In the first five days, periodically turn the wheat over for airing. Then, leave it under gauze for another five days, but do not touch it.

3. After ten days, the wheat will germinate, sprouts half a centimeter long will appear on it.

4. Rinse the finished malt under running water, dry it in a drying cabinet at a temperature not exceeding 40 degrees or in the fresh air until completely dry.

5. Then grind the dried malt with a grain grinder to flour. Well-dried malt before grinding ensures its long-term storage. Store malt flour in linen bags.

"Grandma's" moonshine from wheat at home on malt

Ingredients:

6 kilograms of homemade wheat malt, you can purchase it;

25 liters of distilled or purified water;

50 grams of dry instant (like "Voronezh") or 300 grams of fresh alcohol yeast.

Cooking method:

1. Pour the prepared malt into the large container chosen “with a margin” and fill it with hot (no more than 55 degrees) boiled water. Add water in small parts, and at the same time stir the malt vigorously so that it does not stick to the bottom and lumps do not form.

2. When the mass becomes homogeneous, heat the cooked wort to 63 degrees and close the lid tightly. Infuse for about an hour, keeping the temperature within 57–63 degrees, while constantly stirring the contents of the container.

3. After the top of the prepared wort clears, and a mushy sediment forms at the bottom, the wort must be cooled. This must be done quickly, using forced cooling, since this part of the process should take no more than 45 minutes.

4. Pour the wort that has cooled to 25–27 degrees into a container intended for fermentation, add yeast diluted in water and, after mixing well, place it under a water seal.

5. Move the vessel with the wort to a dark room where the air temperature does not rise more than 25 degrees, but does not fall below eighteen.

6. The duration of fermentation depends on the sugar content of the prepared malt and the activity of the acquired yeast. Usually the fermentation process lasts from four to seven days.

7. At least once a day, remove the water seal and stir the mash.

8. The finished mash has a slightly bitter, but generally sour taste, it is light in color.

9. Before distilling moonshine, malt mash should be filtered through a rare sieve, otherwise small particles of the grain remaining during crushing into flour can stick to the bottom of the distillation apparatus and burn with intense heating.

Moonshine from wheat at home - tricks and tips

When choosing wheat, be sure to watch for the presence of impurities, accidentally falling seeds of other plants will spoil the taste of moonshine beyond recognition.

Also make sure that the grains are whole, with a small amount they are even worth sorting out by hand. "Crusher" will not germinate, but, on the contrary, will turn sour and can spoil all the malt.

It is preferable to take spirit yeast, not baker's yeast.

A special, “bready” flavor can be enhanced by infusing moonshine from wheat at home on bread crusts. This is best done with the so-called "tails" - a product of low strength. A kilogram of bread crusts per 7–8 liters of moonshine, insist 3–7 days, according to the desired strength of the effect. You can add a few grams of ground cinnamon. Bread is suitable for both rye and white, white crackers should be dried a little in the oven until lightly browned. Then the precipitate is squeezed out and thrown away, and the tincture is strained through cheesecloth, filtered and sent for further distillation.

Moonshine from wheat appeared in ancient Rus'. It was one of the most beloved and widespread merry drinks, without which no merry Russian holiday could do. Thanks to natural raw materials and excellent taste, the preparation of moonshine from wheat has come down to our times; many distillers make it at home. It's no secret that grain moonshine, properly made, tastes better than distillate made from sugar mash. To make wheat moonshine, you need to spend more time and effort, but in the end you get delicious homemade alcohol. Moonshine from wheat is easy to drink, it is very soft with a sweetish taste.

Raw materials for wheat mash should be used only of very good quality, it is advisable to take the highest grade grain. Spoiled grains can spoil the taste of the drink, give it bitterness and an unpleasant odor. There are quite a few recipes for making moonshine from wheat, the simplest recipes for cereal mash are described below, which are easy to repeat at home. You will learn how to germinate wheat for moonshine. how much water to use for this, what proportions and watch the video. The process of obtaining moonshine is divided into several points: the preparation of raw materials, the manufacture of home brew, distillation and purification of moonshine. Ready-made moonshine can be used both in its pure form and used in the preparation of tinctures, liqueurs and cocktails.

Moonshine recipe on wheat without yeast

To make high-quality moonshine, on sprouted wheat, it is advisable to put mash without yeast. The normal yeast needed to turn sugar into alcohol will replace the wild wheat yeast. Braga for moonshine with wild yeast is prepared for one to two weeks, depending on the activity of the yeast. Moonshine on such a starter turns out to be soft and does not have a pronounced fusel smell of ordinary yeast.

Ingredients:

• Wheat - 4 kg;
• Sugar - 4 kg;
• Water - 30 liters.

Cooking:

1. Rinse the wheat, separate the floating debris and grain.
2. Pour 1 kg of washed grain into a plastic barrel, level it at the bottom and fill it with water by 2-3 cm. Close the lid and leave for a day - two to soak.
3. Pour 0.5 kg of granulated sugar to the sprouted wheat and mix the contents thoroughly. Cover the can with a cloth and put in heat for 7-10 days. Stir the mass once or twice a day so that it does not sour. During this time, you will get a sourdough on wild wheat yeast.
4. Pour the remaining sugar and grain into the resulting sourdough. Pour warm water at a temperature of 25 ° C., install a water seal and put the container to ferment in a warm place for a week.
5. At the end of fermentation, carefully drain the mash from the sediment, filter through a sieve. Braga is ready to move. The remaining germinated wheat in the barrel is still suitable for preparing the next mash. Pour 4 kg of sugar into the sourdough, add water and ferment again, so you can make three or four servings of mash on wild yeast without spoiling the quality of moonshine.
6. The finished mash is poured into a cube and distilled on a moonshine still to a fortress of 5-10 degrees.
7. If necessary, clean raw wheat mash using charcoal.
8. Dilute moonshine with water up to 20 degrees and again, fractionally drive the raw material with the selection of head fractions. Heads are selected with the calculation of 5-10% of absolute alcohol, that is, approximately 30 ml per liter of raw. Then select the "body" up to 40-50 degrees in the jet.
9. Dilute the resulting double-distilled wheat sam with water to a strength of 40-45 °. Let the drink "rest" for two or three days. If desired, you can ennoble moonshine from wheat by insisting it on oak chips or aging in an oak barrel.

Step-by-step video recipe for making wheat mash

Moonshine recipe from wheat with green malt

According to this recipe, wheat mash is prepared with yeast, but without sugar. At the beginning of the process, it is necessary to weld grain raw materials. It is then saccharified with green malt, you can use commercially available brewing malt or make it at home. Also in the recipe, you can use the grain of rye, barley, corn.

Ingredients:

• Wheat - 6 kg;
• Water 25l;
• Dry yeast - 25g.

Cooking:

1. We prepare green malt, for this 1 kg of wheat, rinse with clean running water, remove debris and floating grains. Fill with water for 5-6 cm and leave to soak for 6-8 hours. Rinse the soaked wheat and pour a strong solution of potassium permanganate for 15-20 minutes. After treatment with potassium permanganate, rinse the wheat again and sprinkle it on a pallet from the grate.
2. Rinse the grain abundantly with warm water 2-3 times a day, also turn it over twice a day. When the sprout grows the size of the grain itself, then we can assume that the malt is ready. On average, wheat and rye germinate in 2-4 days. It is important to soak the germinated grains again in potassium permanganate, dissolving 0.2-0.3 grams per liter of water, this will prevent infection of the future wort. Rinse the malt after 15-20 minutes. Grind in an electric meat grinder or blender. It is advisable to use it immediately.
3. Crush the rest of the wheat (5 kg) in a grain crusher. Pour it into the mash tank, pour hot water over it and boil it for 10-15 minutes. At a temperature of 63-65°C, add malt, stir the mixture thoroughly. Wrap the container with a warm blanket and leave to sugar for 2-3 hours. The wort should become sweet, in order to make sure of saccharification, you can do an iodine test. If the iodine does not change color, then everything is fine.
4. Quickly cool the wort to a temperature of 25 °, it is most convenient to do this using a chiller, or put the container in cold water with ice.
5. Pour the chilled wort into a fermentation tank, add the yeast diluted according to the instructions. Close the container, install a water seal and put in a warm place with a temperature of 25-28 ° for fermentation for 4-6 days.
6. When fermentation takes place, the mash on wheat will partially lighten, it will be bitter and the emission of gases will stop, it must be filtered through a gauze filter. If it is planned to distill the mash on a steam-water boiler or using a steam generator, then it is possible to carry out a selection together with the pellets.
7. Overtake the mash twice. The first distillation without fractionation, the second time with the separation of heads and tails, as described in the first recipe. Make the strength of the drink 40-45 degrees. Keep the grain moonshine in glass for several days and you can start tasting the bread distillate.

Braga from wheat for moonshine on koji

This recipe for making wheat mash without yeast, but using the recently popular Koji. The technology and production of cooking mash on koji is very simple and economical, but takes a long time.

Koji- These are yeasts created on the basis of fungi and mold. They allow raw materials to be processed from starch to sugar. Eliminating the traditional methods of saccharification with malt and enzymes and ferment these sugars.

Ingredients:

• Wheat groats - 2.5 kg;
• Water - 10 l;
• Koji - 22 gr.

Cooking:

1. Boil water, pour into wheat groats. Mix thoroughly to avoid the formation of lumps.
2. Cool the porridge to room temperature.
3. Pour out the required amount of koji, observing all precautions, and add to the mash.
4. Install a water seal on the fermentation tank. Put on a warm battery.
5. Koji mash usually ferments for 25-30 days. After the end of fermentation, strain the mash through cheesecloth.
6. The haul of mash is normal. The first, without reinforcement, chases to the water. The second distillation of moonshine is fractional with the separation of head and tail fractions. In conclusion, dilute moonshine to the desired strength, keep in glass for 5-7 days.

The resulting distillate from wheat raw materials after a short exposure can be left as is, in the old days such a drink was called "or polugar. Now polugar is a very expensive alcohol and is an elite drink. The price of one bottle (500 ml) of polugar reaches 200 US dollars.

Wheat moonshine is an excellent base for various tinctures, caraway vodka or Borodino tincture with the smell of bread and coriander is good from it. If moonshine is kept in an oak barrel or insisted on, then you will get a great wheat whiskey, which also belongs to the elite brands of alcohol.

Wheat moonshine is in steady demand among consumers. It costs less than sugar, surpassing it in taste characteristics. Beginners in home brewing are held back by a complex cooking process, but sooner or later, everyone decides to try to make an authentic drink from natural ingredients according to old-fashioned recipes. Let's talk about how to put mash on wheat for moonshine and the secrets of getting a first-class distillate.

photo from kikonline.ru

Grain mash on wheat: secrets and subtleties

The fermentation process of grain mash is not much different from any other. Tiny microorganisms - yeast fungi - consume carbohydrates and turn them into ethyl alcohol, simultaneously releasing carbon dioxide, thermal energy and a certain amount of impurities.

Braga on wheat: how to feed the yeast?

The main difference is that carbohydrates in wheat are not represented by sugar, but by complex starch molecules. In order for the yeast to be able to use starch, it must first be broken down into simple carbohydrates - glucose and fructose. Hydrolysis of starch is achieved in the following ways:

• Germination of wheat. Natural biochemical processes aimed at providing energy to the sprout will trigger the synthesis of special enzymes inside the grain.

• Saccharification with malt or artificial enzymes. The essence of the process is the same, but without waiting for internal processes, ready-made enzymes are added to the wheat.

Care for the quality of raw materials

In order to get the characteristic soft taste and light aroma of wheat bread, you should take a responsible approach to the choice of raw materials for mash. You will need very few components, so it will not be difficult to understand the signs of quality.

Water

When preparing for yourself, take high-quality water - this small detail will improve the taste characteristics of the finished drink. Well or spring water is perfect, but if one is not at hand, then filter the tap water. Settling for a couple of days will help soften the water, followed by draining from the sediment. However, many moonshiners pour water straight from the water supply, and are quite satisfied with the result. If you are not putting the mash for the first time, then you have probably already made your choice in this matter.

photo from cashcarconvert.com

Wheat

Braga from wheat for moonshine should be prepared from high quality grain, since it is it that is responsible for the organoleptic properties of the drink.

• Any variety of wheat is suitable for fermentation, although winter varieties should be preferred, as selection has given them greater viability, including due to the high nutrient content.

• Before buying, make sure that the grain has not been stored for several years, but refers to a maximum of last year's harvest. Immediately after threshing, the wheat is not yet ready for germination, so the laying period should be more than 2 months.

• Moldy or moldy wheat is not suitable for home brewing, as mold fungi will compete with yeast for carbohydrate consumption, but they will not give alcohol. Bacterial contamination will lead to souring of the mash and spoiling the entire batch of products.

• Do not buy wheat intended for sowing. Without exception, all agricultural enterprises treat seed with pesticides, and the systematic use of such alcohol can adversely affect health. Wheat must be labeled as having an edible purpose.

Yeast

The recipe for wheat mash for moonshine does not always involve the use of yeast, but this does not mean that these beneficial unicellular organisms are dispensed with. All yeast-free recipes call for the development of a population of wild yeasts in the wort, which are found in abundance on wheat in their natural environment.

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Cooking mash with wild yeast takes a long time, and the result does not always depend on the skill of the moonshiner. Therefore, recipes with the addition of yeast are quite common, which give guaranteed and fast fermentation. For grain moonshine, you should not use baker's yeast, as their specific smell will be transferred to the drink, which will immediately lower its quality. It is better to spend money and buy special alcohol yeast, or at least universal Saf Levure or Pakmaya Cristal, adapted for making alcoholic beverages.

Wine yeast is inhumanely expensive, but has a very economical consumption. In addition, they allow you to get a greater content of ethanol in the mash, and hence a greater yield of moonshine. After taking into account all these factors, the overpayment is not as critical as it looks at first glance. A weighty argument in favor of wine yeast is the excellent organoleptic quality of the resulting drinks.

In all recipes, it is recommended to wash the grain before putting the mash on wheat for moonshine. Keep in mind that this is done to remove foreign matter, sand and grain hulls. In no case do not grind the grains with your fingers, so as not to wash off the yeast mushrooms from them.

Braga with wild wheat yeast

The ancient recipe for making alcohol came to us from those times when no yeast was heard of. The taste of the drink is soft and natural, does not overlap with the smell of fusel oils and leaves a pleasant aftertaste.

photo from the site tonnasamogona.ru

Recipe

You will need the following ingredients:

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

The recipe is deliberately given based on 1 kg of grain, so that it can be conveniently recalculated based on the required volumes of home brewing.

Cooking

Before you make mash from wheat for moonshine, you need to prepare a sourdough, or the so-called wading. The meaning of this stage is to multiply wild yeast so that their quantity is enough for fermentation.

1. Rinse the wheat in cold water to remove the floating kernels and hulls.
2. Pour 500 g of wheat into a plastic container and fill it with water so that it covers the grains by a couple of centimeters.
3. Cover and leave warm for 2-3 days to germinate.
4. Add 250 g of sugar, stir, cover the container with a cloth and place in a warm, dark place for 7-10 days.
5. Stir the contents twice a day so that the ferment does not turn sour, being careful not to damage the sprouts.

photo from cubitsorganics.com

After the specified time, the sourdough is ready, and you can begin to resolve the issue of how to put the mash on wheat.

• Prepare a container, taking into account that a third of the volume should remain empty for foaming.

• Combine the leaven, the remaining wheat and sugar, pour warm (25-30⁰С) water.

• Install a water seal or put on a rubber glove over the neck.

• Leave the wort in a warm place until the end of fermentation. Shake the contents twice a day without removing the water seal to remove excess carbon dioxide.

Long fermentation significantly increases the risk that your wheat mash for moonshine will turn sour. To speed up the fermentation process, install an aquarium thermostat inside the tank, which will maintain the set temperature of 28-30⁰С. Just do not take Chinese glass thermostats, mash can burn to them. Aquarium pumps have proved to be excellent as a mixing device.

photo from the site vk363.ru

A silent water seal or a deflated glove indicates that the fermentation is over. By this time, the grains will settle to the bottom, and the mash will begin to brighten. These signs of readiness for distillation appear after 7-10 days. Before distillation, the mash must be filtered from the grain through a sieve, and the remaining grain can be reused. To do this, add 1 kg of sugar, 7.5 liters of water, and send it to ferment again.

Braga on wheat with yeast and sugar

This recipe uses the cold saccharification technique, in which starch is broken down into monosaccharides by the addition of the enzymes glucavamorin and amylosubtilin. These enzymes are sold in specialty home brewing stores.

Wheat mash recipe

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

In the absence of enzymes, they can be replaced with 0.5 kg of ground wheat malt, which contains natural amylolytic enzymes.

photo from glavsamogon.ru

Defoamer

As a folk remedy that reduces foaming, it is recommended to crush a couple of purchased cookies into the mash or add 2 tbsp. vegetable oil. But practice shows that more effective defoamers are sofexil or a children's drug from gas formation "bobotik", which is enough to add 1 ml per 20 liters of mash.

Cooking

1. Dissolve the yeast in warm sweet water (1 cup water and 1 tbsp sugar) and leave it warm for 40 minutes to activate.
2. Pour water heated to 30⁰С into a fermentation tank, dissolve sugar in it.
3. Add wheat, citric acid, defoamer, enzymes or malt.
4. Pour in the yeast starter and stir until smooth.
5. Send the mash to a warm place, having previously installed a water seal.

Keep in mind that in the first 2 days, the release of carbon dioxide will be intense, and the glove may not be able to cope with its removal. To prevent the glove from being torn off, secure it with a rubber band and leave medical needles in the punctures, which can be removed in a couple of days.

photo from playerist.ru

Among moonshiners, the issue of adding antibiotics to grain mash is actively discussed. Opponents of this method say that you should not add chemicals to a natural drink. Supporters add a tablet of amoxiclav or doxycycline dissolved in water to the mash so that the mash does not turn sour. In any case, the decision is yours, but several times a day, be sure to check if a film has appeared on the surface, indicating the beginning of souring. At the first sign, distill the mash immediately.

Preparation of mash from wheat and green malt

Nothing prevents you from buying ready-made malt in specialized shops for distillers, but by germinating it yourself, you can get not only pleasure from the process, but also significant savings.

Ingredients

• 6 kg of wheat;
• 25 g dry yeast;
• 24 liters of water.

You can do without adding yeast, then the fermentation will proceed more slowly, but the finished moonshine will be softer.

Malt preparation

photo from joyreactor.cc

1. Soak 1 kg of washed wheat in water overnight. The amount of water should be such that it covers the grains by 5-6 cm.
2. Rinse the grains and soak them for 20 minutes with a pink solution of potassium permanganate.
3. Rinse the wheat again and spread it out in a thin layer on the baking sheet.
4. Rinse the grains twice a day and stir them, being careful not to damage the sprouts.
5. After 2-3 days, when the sprouts reach 1.5 cm in length, soak them again in potassium permanganate.

Ready malt can be dried or used immediately, after grinding with a blender or meat grinder.

Braga setting

This recipe for wheat mash involves the use of hot saccharification technology. It is very important to observe the recommended temperature pauses during cooking, so it will be difficult to do without a kitchen thermometer.

photo from www.hotel-r.net

• Grind 5 kg of wheat in a grain grinder. The finer the grain particles, the sooner they ferment.

• Fill the grain with hot water and boil it for 10-15 minutes. Cool the resulting mixture to a temperature of 60-65⁰С.

• Add malt, stir and wrap container warmly. Leave for 2-3 hours for starch fermentation.

• After the specified time, the wort will become sweet in taste. Quickly cool it down to 30⁰C by placing the container in ice water.

• Add yeast, mix and, according to the standard scheme, send to ferment under a water seal in a warm, dark place.

After hot saccharification, fermentation will take 4-7 days, but it is better to focus not on the time period, but on reliable signs of the end of fermentation: cessation of gas formation, sedimentation of grains at the bottom and clarification of the upper layers of the mash. A burning match will help confirm that the mash is ready - bring it to the surface of the liquid, and if it continues to burn, you can start clarification. Cereal mashes are not clarified with bentonite, so just take the container to the cold, where all the yeast will die and settle to the bottom along with the wheat sediment.

Now you know exactly how to make wheat mash for moonshine. The next step to getting a great drink will be competent distillation, tips on which you will find in other materials on the site.

The eighties for many people in the USSR became very sad. All alcohol on sale was banned - not a hundred grams of usatka to drink, not fun to celebrate the holiday. But the wise villagers came up with a way out - they began to prepare moonshine. However, even here a problem arose - a shortage of sugar, without which distillation was impossible. Then they came up with the idea of ​​​​making moonshine from wheat at home. The taste of this drink, subject to the technology, is very good, the output price is minimal, and all the ingredients are natural. By the way, such a moonshine can boast of a wonderful fortress. Now moonshine is practically not engaged. However, there are true connoisseurs of this drink. They lovingly continue the work of their grandfathers.

There are a lot of moonshine recipes from wheat. They are united only by the requirements for the main raw materials. Wheat should be:

• clean;
• dry;
• without the presence of pests;
• not rotten.

Cooking technology

If you decide to put moonshine on wheat, then you have to choose a manufacturing method. So, it can be made with or without yeast, adding granulated sugar or neglecting this ingredient. Wheat is taken either ordinary or germinated.

The most important steps:

1. Selection and purification of raw materials.
2. Making mash.
3. Distillation.
4. Moonshine cleaning.

To understand which method suits you, it is advisable to try to prepare a drink according to all recipes.

Moonshine on wheat - cooking without yeast

This option is very popular. It differs from others in that the output will be the most natural product.

Recipe

First you need to prepare the raw materials. Take 5 kg of wheat and sift it so that the fraction remains clean (impurities and dust are removed). Grains need to be filled with warm water so that it slightly hides the top layer.

Add 1.5 kg of granulated sugar to the wheat mass. Place the container in a warm place. Now you need to germinate wheat for moonshine. If you did everything right, then soon you will see the first young sprouts.

As soon as the grains have sprouted, add 15 liters of water and 5 kg of granulated sugar to the container. If the old container allows, then you can do it in it. Otherwise, take the container deeper, with a narrow neck. Install and leave the mass in a warm place for 10 days.

After this time, wheat mash without yeast is considered ready. It can be sent to the moonshine for distillation. After the first distillation, purify the alcohol. Most often, activated charcoal is used in this case. For 1 liter of liquid, take 50 g of powder obtained from crushed tablets. Pour it into moonshine and leave it like that for a week. Filter the drink and send it to the secondary distillation.

Making moonshine with yeast

There are 2 options for making mash for distillation.

1 way

Grind 4 kg of peeled wheat into flour. Add the following ingredients to it: 100 g of yeast, 1 kg of sugar, 3 liters of water. Mix the mass very carefully, install a water seal. Place the container for a week in a warm and dark place. After 7 days, filter the mass. Now it should be distilled and cleaned. This is followed by a second distillation.

2 way

Take 2 kg of sifted wheat. Pour in 2 liters of warm water. Leave for 3 days in a dark and warm place. During this time, the grains should germinate. Take a large saucepan and heat 15 liters of water in it to 50 degrees. Enter 5 kg of granulated sugar into the container. Cool the water to 35 degrees and add 100 g of yeast and wheat. Stir the mass and put in a warm place for 15 days. So that you can track the fermentation process, equip your container with a water seal. Wrap the container with a warm blanket. After active fermentation has passed, filter the mass. Braga is ready for further distillation.

Sprouted grain moonshine

To prepare a great drink, you need to prepare it, observing all the technology. In addition, there are some tricks that will be very useful to you in the moonshine brewing process. For example, some people make alcohol from wheat without sugar. We will not consider this method, since there is no shortage of granulated sugar in our country, and a drink without this ingredient is not so tasty. So, let's look at the technology in detail.

We will need:

• 2.5 kg of grain;
• 20 liters of soft water;
• 100 gr dry yeast;
• 6 kg of sugar;
• 0.5 l of fermented baked milk or kefir.

Proper preparation of wheat

To get good moonshine, you need to take the resting grain. It must be kept in stock for at least 2 months. Only harvested wheat will give the worst result.

It is best to make alcohol from germinated wheat. Therefore, spread your grain on a pallet and fill it with warm water. Do not use boiling water or cold water. Provide conditions for germination for grain: warm and dark room. After 2-3 days, the first shoots will appear. If this did not happen, it means that your grain has “died” and is not suitable for home brewing.

Wait until the sprouts become large - 1-2 cm in length. Remove raw materials from pallets. In this case, you should not unravel the growth. The raw material can be used immediately, or you can dry it and grind it.

We make mash

Braga from wheat is prepared very simply. Enter warm water, granulated sugar, yeast (it is possible without them), grain (flour from it) into the container. Install a water seal and send the container to a warm place for 2 weeks. Limit the access of light to the room with mash.

Cooking moonshine

After fermentation, the liquid must be carefully filtered and add fermented baked milk or kefir to it. They will save your drink from fusel oils by 70%. Now you need to distill.

cleaning

There are a lot of ways to clean moonshine. In this case, it is best to clean with activated, charcoal or coconut charcoal. And how can you do it.

Second distillation

It is carried out if you want to make moonshine of really high quality. Dilute alcohol with soft water in a 1:1 ratio. Now re-distill the drink. The first 50 g per 1 liter must be drained. Further, moonshine continues to be collected until its fortress drops below 40 degrees.

Finishing touches

When you distill all the drink, check its strength. If it's big, no problem. Add water to the moonshine and leave to infuse for three days. After that, you can set the table and try the resulting masterpiece.

The sub-heading is completely dedicated to the topic making grain moonshine at home. Considered as grain moonshine recipes, flour and a noble distillate from malt. The rubric contains diverse recipes and cooking methods. The method of saccharification of wort with the help of green and white malt, the method of saccharification of wort with the help of alpha and glucoamylase enzymes, both cold and hot, are described. The rubric contains the following recipes: moonshine from wheat, rye, corn distillate, millet, oat-wheat, rice, corn-barley, apple-cereal and other cereal combinations. Each recipe details preparation of grain moonshine from boiling raw materials and mashing, to saccharification, filtration and distillation of mash. Separately, the topic of grain germination for malt and green malt drying is disclosed. All notes contain detailed step-by-step instructions, original photos of moonshine, video recipe for grain moonshine with an extensive tasting of the finished product. I will be glad to your advice and recommendations in the comments.

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