How to cook mash on wheat without yeast. Sprouted grain moonshine

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Any experienced moonshine maker will immediately give an answer to the question of what raw material is most often used to make homemade moonshine - this is wheat. Grain spirits are really popular and known to mankind for many centuries, having undergone only minor changes, that is, they are available almost in their original form. From the depths of hoary antiquity, recipes for wheat moonshine without yeast have come to us, which should be studied by everyone who wants to make a strong, but at the same time soft and aromatic drink, suitable for any feast or celebration.

If we talk about safety, then the abundance of counterfeit alcohol on the market is increasing every year, and cases of poisoning are increasing in number. Therefore, it was washed away to prepare alcohol on your own, thereby protecting yourself and your loved ones.

Selection and proper preparation of grain for distillation

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To learn how to make moonshine from wheat without yeast and even sugar, you don’t need to be seven spans in the forehead, since there is nothing complicated in this process. However, first of all, you need to figure out how to choose the right raw material, that is, the grain itself, and also how it needs to be prepared for fermentation, and then for distillation in a special apparatus.

In order to make high-quality and safe wheat moonshine without yeast, you need to purchase grain of exceptionally high-quality threshing, and most importantly, for food purposes. Make sure that it is not treated with pesticides, as this can lead to poisoning. The presence of chemistry on wheat is easy to find out if you pour a handful of grain with hot water and smell it. A sharp unpleasant odor will come from the processed raw materials, then it cannot be used for grain mash.

• You need to choose only wheat that was harvested no earlier than two months ago, and also no later than a year, otherwise its germination will be significantly reduced.
• You can use freshly harvested grain, but it will have to be dried in a special way, at a temperature of no more than 30-40 degrees, for example, in an open oven or in the sun.
• In order to make moonshine brew on wheat without yeast, the grain must first be germinated, which is not at all difficult to do.
• Pour the required amount of grain (proportions for moonshine on wheat without yeast will be given in the recipe below) into a suitable container and pour warm and clean water so that it barely covers the surface.
• If you are not going to use yeast, then you should not wash the wheat first, because there are wild cultures on its surface, the “help” of which will not hurt to use in the future.
• Every day, the grains filled with water should be carefully shoveled with a large spoon or any mixer until 4-5 days pass and they germinate.

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After germination, the resulting wheat grains can be used as a starter, which will help the brew mature and win, but you can do without germination. Then the recipe for moonshine on wheat without yeast, and the process of its preparation, will become much more complicated, but let's do it in order.

Moonshine from germinated wheat without yeast

High-grade alcohol can be produced completely without the use of purchased yeast, both pressed and dry type, which give the drink a bad smell and a somewhat nauseating aftertaste. True, making moonshine from wheat without yeast will be somewhat stretched in time, but the result is really worth it. Be prepared to wait from 7-10 to 14-20 days until the mash is completely ripe, but everyone will definitely like the result.

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Composition and ingredients

• High-quality wheat grain - 4 kilograms.
• Sugar - 4 kilograms.
• Well water or standing tap water - 20 liters.

Cooking method

It is quite easy to prepare moonshine from wheat without yeast at home. You will need a large capacity, approximately thirty liters, since with active fermentation, foam can rise and flow to the floor. This will lead not only to unpleasant consequences for cleaning, but also to a loss of mash volume, which is undesirable. Moonshine from wheat and sugar without yeast must be completely cured, this is also extremely important.

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Leaven

• Sort the grains of wheat, separating pebbles and other large objects, and then lightly rinse with water to raise the smaller and lighter debris. It is impossible to be overly zealous so as not to wash off the wild yeast from the surface.
• A part of the grain, approximately one kilogram, must be germinated as described above. In this case, you should ensure that they do not sour.
• Add 0.5 kilograms of sugar to the germinated wheat and mix well until all the sugar is completely dissolved.
• The container is covered with gauze and placed in a warm, preferably dark place, for seven or ten days, until the leaven begins to ferment profusely. Every day, all the grain must be stirred so that it does not turn sour.

Braga

After the sourdough is completely ready, it remains to figure out how to make moonshine on wheat without yeast. First of all, you have to make a mash, which we will do. Such moonshine on sprouted wheat without yeast, the recipe of which makes sense to bring to life, will become a real decoration of your holiday table, it is soft, pleasant to the taste, and with proper cleaning and distillation it will also acquire a neutral smell.

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• The leaven must be transferred to a vessel in which the main fermentation will take place.
• All the prescribed warm water (25 degrees), as well as sugar, is added to the container. You need to stir very carefully so that sugar, as the main food for yeast, does not settle at the bottom of the jar or tub.
• You need to install a special water seal on the dishes with mash or put on a rubber glove with a tiny hole in one of the fingers.

double distillation

The best moonshine on sprouted wheat without yeast most often matures completely in just a week, and it’s better to watch the video about what to do with it later, but it won’t hurt to read the instructions and recommendations. It is required to make sure that the fermentation is completed, and then filter, drain from the sediment, and, if necessary, clarify the feedstock. How exactly you can clean the composition should be read on our website, everything is accessible and understandable there.

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• Braga pour into a cube and distill. You need to choose until the fortress is five to ten degrees. If the moonshine looks cloudy, don't worry, it should.
• If it seems to you that raw moonshine is excessively contaminated with fusel impurities, you can use charcoal filters that will significantly clean it.
• After that, you need to mix the entire resulting product and dilute it to a strength of 20 degrees.
• The second time you need to overtake moonshine, observing the rules of "heads", "body" and "tails", selecting distillate for drinking, until the fortress in the stream becomes 40-45%.

All the raw material obtained will need to be mixed and diluted to a potable strength, but this is already a matter of taste and needs. One of the best wheat moonshine recipes without yeast can be seen in the video below. Do not forget that moonshine necessarily needs a "rest" after distillation. Approximately three or four days will be enough, but it should stand exclusively in glassware and tightly corked. If you have an event planned, it makes sense to prepare drinks for it long before the start, so as not to arrange force majeure for yourself, with running around the shops at the last moment if something does not work out.

Moonshine from wheat without yeast and sugar

Many beginners often ask the question of how to make moonshine from wheat without yeast and sugar, and is it possible to do something similar at all. Such a recipe takes place and it has a special component - hops, which are often used in the production of alcoholic beverages, especially for making beer. Braga for such moonshine is also prepared in two stages, the first part is called zaparka, and the second is malt.

Composition and ingredients

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Zaparka

• Coarse wheat flour, ground at a household mill - 1 full handful (about 300-500 grams).
• Well water or purified water - 2 liters.
• Hop cones dry - 2 handfuls or fresh - 1 handful.

Malt

• Wheat grain for food purposes - 3 kilograms.
• Purified water - 6 liters.

Cooking method

To figure out how to put moonshine on wheat without yeast and sugar, you need to understand that the process will be quite laborious, but it's worth it. This old recipe results in a strong, powerful product with no off-flavours, and a fairly neutral bready flavor.

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• Peel and sort the wheat, and then fill it with warm water so that the liquid covers it two to three centimeters. The vessel with grain must be covered and set in a warm and dark place for two or three days until foam appears on the surface, which means that wild yeast has fermented.
• At the same time, a special zaparka is being prepared, for which hop cones and flour prepared in advance are poured with water and left for several days in a warm place under the lid.
• After the due date, the malt and the parka must be mixed. Since there is no sugar in the composition, it is worth feeding yeast with something, for which many people use sugar beets, apples, pears, etc., but you can even get by with a loaf or two of fresh or stale rye bread.

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• All this must be mixed well and add about five liters of water to make a total of six, as required by the recipe.
• Jars or bottles with mash are closed with a water seal or rubber gloves are put on the neck. Leave the liquid until fully ripened for eight to ten days, and sometimes fifteen, so be prepared to wait.

Worth remembering

In the process of fermentation of this type of mash, sugar is not provided, therefore there is a big risk that it will turn sour and deteriorate. Therefore, it makes sense to regularly, once a day, mix the composition, and if necessary, add a few slices of an apple, a slice of stale bread or a handful of raisins to it.

When the mash is fully mature and wins, it can be sent for distillation, according to the principle indicated in the previous version, when sugar was used. Naturally, you can choose moonshine at a time, but its quality will not be the best, and the smell may not be very pleasant. If there are any questions about moonshine on wheat without yeast, as well as its production, then the video below will be the best answer to them. There, all the subtleties and nuances of the process are clearly described and laid out on the shelves, so you should not be afraid, but you just need to do it.

Since ancient times, many countries of the world have practiced moonshine. This drink was a wonderful addition to celebrations and ceremonies. For its preparation, you can use ingredients that give the drink a unique taste and aroma. Nowadays, people do not make their own alcoholic beverages so often, as they are mass-produced by factories. However, cooked at home, it is guaranteed not to be a fake.

The production of this drink without the use of yeast significantly improves the quality of moonshine. Subject to all the rules of preparation, it can surpass even elite alcohol.

About moonshine

Moonshine is a strong natural home-made alcoholic drink obtained by artisanal distillation from mash. Brazhka is obtained by fermentation, during which the mash sourdough or yeast processes carbohydrates, releasing ethyl alcohol. When heated, this substance evaporates moonshine, which condenses in a distiller and is collected in a separate container.

You can make a moonshine still yourself, but it is easier and more efficient to use a factory-assembled machine equipped with sensors and filters.

Harvesting mash

Preparation of mash is the initial stage of moonshine brewing. The easiest way to make mash is with yeast and sugar, but this technique has a number of disadvantages. When heated, the remaining yeast can burn, releasing harmful impurities, and the presence of fusel oils significantly impairs the smell and taste of moonshine. Grain mash on wheat requires more time and precise adherence to technology, but it has a pleasant bready flavor and does not need additional cleaning.

This technology is still based on the processing of sugar by yeast. The difference from the standard method is that in the preparation of mash on wheat, not ordinary baker's yeast is used, but wild yeast living on wheat, similar to which is used to make elite alcoholic beverages.

Choice of wheat and water

Before you make mash from wheat, you need to make sure that the ingredients used are of high quality, and the proper preparation of wheat is equally important. Grain for mash must be dry. It is good if it lies down for a couple of months after collection. Wheat that is rotten, rotten or contains mold is not allowed. Before use, the grain must be separated from the husk and sieved. It is better not to use wheat for sowing, it is probably treated with chemicals.

It is better to dilute the mash with bottled or distilled water, the softer the water, the better the moonshine.

Braga from wheat and sugar syrup

Cooking mash on wheat without yeast, the proportions are given for containers with a volume of 30 l:

• Wheat - 4 kg.
• Sugar - 4 kg.
• Water - 20 liters.

Before you put the mash, you need to thoroughly rinse the grain used for it. To do this, wheat is placed in a container and filled with water. The remains of the husk, spoiled grain and other debris float to the surface, and the water becomes cloudy and brown. Dump this water along with the garbage. The washing procedure with the replacement of water should be repeated several times until it becomes clean and transparent.

Starter preparation

To obtain high-quality mash from grains, it is recommended to first make a mash concentrate - sourdough. First of all, you should pour the prepared wheat into the fermentation bucket and prepare the sugar syrup. To do this, dilute 800 g of sugar in 4 liters of water. The syrup is poured into a container with grain, it should cover the wheat with a layer of about 1 cm. The mixture must be thoroughly mixed and kept for 3-5 days at a temperature of 25-30 degrees, shaking occasionally. The bucket can be covered with gauze or a warm blanket to prevent heat transfer. The next day, we will see that the fermentation process has started, the water is covered with foam, the amount of which will decrease over time. If the wheat absorbs all the water, it must be added to the desired volume. The taste of the mash will change throughout the process. At first it will be sweet, then sour, and at the very end - bitter.

Main fermentation

After all the foam subsides from the starter, carbon dioxide bubbles rise to its surface, and its taste becomes bitter, you can pour the remaining 3.2 kg of sugar dissolved in 16 liters of water. At this stage, it is advisable to pour the resulting mixture into a bottle and insert a water seal into its neck. This device can be purchased in the factory version, or you can create it yourself. Its purpose is to eliminate excess pressure due to the release of carbon dioxide and prevent the evaporation of alcohol and the ingress of oxygen into the reactor, which can cause souring of the mash. The simplest water seal is a rubber medical glove pulled over the neck of a bottle, or a diverted tube dipped into water.

Intensive fermentation begins after a few hours. The liquid becomes whitish-turbid, most of the grain floats to the surface and gradually sinks to the bottom, depending on how much our mash wanders. The end of fermentation varies from 5 to 15 days.

End of fermentation

The readiness of the mash is determined by color and taste. It acquires a golden hue and becomes more transparent, almost no carbon dioxide bubbles are released, most of the grain sinks to the bottom along with the sediment.

Sweetness completely disappears from the taste, strength and bitterness are felt in it.

Fully won back mash should be drained into a separate container, leaving a small layer of water over the remaining grain in the fermenter. This grain can be used 3 more times by pouring new portions of syrup into it, from this fermentation will occur even faster than the first time. It is advisable to immediately distill the finished mash to avoid souring.

Wheat mash without sugar and yeast

To make wheat moonshine from mash without sugar and without yeast, wheat germination is a must. During this process, fermentation takes place inside the grain, which is involved in the fermentation process. This time we need the following ingredients:

• Wheat - 3 kg.
• Hops - 100 g.
• Purified water - 8 liters.
• Fruit - 5 kg

Sprouting wheat for mash

Sprouting wheat grains will add zest to the taste of the drink, and a significant part of the beneficial substances from wheat germs will be included in moonshine. To do this, our washed grains should be placed in wide flat containers and filled with clean water, covering the top with gauze folded several times. We leave the wheat in a warm place for 2 days, but after the first day, it is advisable to ventilate it. At this stage, the grain swells, absorbing some of the water. After the agreed time, sprouts form on the wheat and it is ready for further procedures. You can prepare malt for future use by drying it (so that it does not germinate further).

Parking and fermentation

Before preparing mash without granulated sugar, germinated wheat must be dried and ground into flour using a meat grinder, coffee grinder or food processor. Next, you need to prepare the park. To do this, gradually add 3 liters of water to the resulting flour, stirring until a homogeneous consistency. We put hops there and let the brew brew for several hours.

While the zaparka is infused, carefully grind 5 kg of any fruits and berries and fill them with 5 liters of water. Mix both liquids and leave to ferment. Fermentation temperature should be 30 degrees.

After 10-12 days, the mash becomes almost transparent, the sediment collects at the bottom. Carefully drain the mash from the sediment and you can start distillation.

Distillation of mash into moonshine and cleaning

The final stage of home brewing is distillation, which is best done in several stages to achieve maximum purity of the product. If mash is used on germinated wheat without yeast and sugar, it is not worth cleaning with bentonite. This type of mash is already quite clean, and bentonite neutralizes the smell of wheat and other aromatic components.

First distillation

The task of the primary distillation is to extract all the alcohol from the mash as quickly as possible, since during a long distillation, fermentation products get into it, negatively affecting the quality of the drink. To do this, turn on the burner under the distillation cube to the maximum and drive until there is no alcohol left in the mash.

Intermediate cleaning

After distillation, the quality of the product is still quite low. It contains a large amount of fusel oils and harmful impurities. To get rid of them, you can subject the moonshine to cleaning, consisting of two parts:

• Oil cleaning.
• Activated carbon cleaning

Before cleaning, the product is diluted with water up to 15% and poured into a plastic bottle with a cap so that there is still room in it. Pour refined sunflower oil into it at the rate of 20 ml per 1 liter of liquid and shake vigorously until a white emulsion is formed. Let the emulsion settle for several hours until it is completely separated into layers: the upper oil layer and the lower transparent one. Separate the top layer. This can be done with a dropper tube attached to a 20cc syringe, or using a separating funnel.

After cleaning with oil, pass the moonshine through a charcoal filter. It is made from a plastic bottle, cotton wool and activated carbon. To do this, cut off the bottom of the bottle, put a layer of cotton wool in the neck, pour crushed activated carbon on top at the rate of 10 g per 1 liter and cover it with another layer of cotton wool.

When using a wheat mash recipe, it is important for moonshine to preserve the aroma, which is partially lost when using intermediate cleaning. Therefore, it can be replaced by an additional distillation.

Second distillation

A further distillation process is needed for the final purification of impurities and unpleasant odors. The moonshine still with moonshine is put on a big fire, but as soon as the first drop begins to stand out, the temperature is reduced to a minimum. The first 50 ml of liquid for each kg of sugar contains toxic impurities, so it is better to pour out this part of the alcohol or use it for household needs, but do not drink it. We collect moonshine until its fortress becomes 40%.

The drink is ready to drink.

Other drinks made from wheat mash

The considered technology for making mash is also used in the preparation of other alcohol, in addition to moonshine. From wheat and grape juice, you can make wine of excellent quality. If, after fermentation, overtake it and insist in oak barrels for several years, we get brandy.

The addition of various ingredients at the fermentation stage will significantly affect the taste of the resulting drink, since essential oils are distilled along with alcohol during distillation. This gives room for imagination and experimentation.

Wheat moonshine, a recipe with or without yeast, is a classic of the genre. Many distillers are aware that grain-based mash is of high quality and excellent taste characteristics. Alcohol, the basis for which was wheat, has a high strength and a mild, pleasant taste. In addition, the grain helps to avoid unacceptable odor. If you put the brew on wheat, in the end you will be able to get a distillate with a bright and juicy aroma.

Moonshine from wheat

1. Strong.
2. Delicious.
3. Fragrant.
4. Does not have a strong odor.
5. Easy to drink.
6. Suitable for the preparation of noble drinks.

Wheat has been used as a basis for distillate for several centuries. Often, moonshine obtained from such mash is the basis, it is insisted, supplemented with various components and turned into elite alcohol. For this reason, moonshiners with experience prefer grain mash.

But the product also has disadvantages. They are mainly related to the manufacturing process, the choice of raw materials and the fermentation process.

Main cons:

1. When using wild yeast, the mash ferments for a long time.
2. Can become infected with pathogenic microflora.
3. When using low-quality raw materials, there will be problems with the germination of raw materials.
4. If the wheat is not germinated, it will be difficult to release all the sugar, which will undoubtedly affect the amount of moonshine.

Grain-based alcohol is marked "alpha" - this is a high quality product, it is used in the manufacture of vodka. Such an alcoholic drink will cost a lot.

Braga on wheat is very capricious, but despite this, it has good organoleptic characteristics. At home, it will not be easy to make such a product, there may be problems with grain germination, etc. But the work will be rewarded if everything is done correctly. As a result, you can get a high quality drink with outstanding characteristics.

Wheat distillate has its own characteristics, but if you strictly follow the recipe and do not change the proportions, you can get a very high-quality product, spending a moderate amount of time and effort. In addition, creating such alcohol at home will help save money on buying a similar product in the store.

Classic recipe: yeast-leavened wheat mash

It is yeast microorganisms that play a key role in the process of creating moonshine. They process sugar, turning it into alcohol. There are several recipes that are popular among distillers.

Brazhka on wheat with yeast, ingredients:

• 3.5 kilograms of high quality grain, the age of which should not exceed 1 year;
• 25 liters of specially prepared water (you can use well or spring water);
• 6 kilograms of sugar (do not be afraid, sugar will not spoil the product, in the end it will help increase the yield of distillate);
• 100 grams of dry or 500 grams of pressed yeast (preference should be given to alcohol-resistant microorganisms that will help increase the strength of moonshine and the resistance of the brew to temperature changes);
• 500 milliliters of kefir or high-fat fermented baked milk.

To do with the use of wheat begins with the germination of grain. Wheat is laid out in an even layer on baking sheets or pallets. Pour the grains with warm water, so that the liquid barely covers their surface. The water should barely cover the grain, otherwise it will not germinate. Wheat is placed in a warm place with a temperature of at least 20 degrees.

The first shoots should appear after 2-3 days. If this does not happen, then there is no point in soaking the wheat further. This means that the quality of the raw material is low, it must be thrown away and a new one must be bought.

It is also worth monitoring that during germination the raw materials do not become moldy or sour. To do this, it is recommended to stir the product once every 24 hours with a wooden spatula - this will help saturate the grains with oxygen and prevent the formation of mold.

When the sprouts begin to intertwine with each other and reach a length of 2 centimeters, it is worth taking them out of the water, unraveling, and not tearing the sprouts.

The malt obtained from wheat can be ground into flour, and then added to the mash. And you can leave the grain in its original form.

Pre-prepare the container, heat the water to 50–60 degrees, pour sugar into the container and pour it with water, mix everything thoroughly using a spoon or spatula. You will have to stir until the sugar is completely dissolved.

Instead of sugar, some distillers use glucose or dextrose (glucose is taken only in powder form). The fact is that a number of experts argue that sugar spoils the taste of mash.

Then we dilute the yeast with water, let it stand for a while and launch it into the future moonshine. When the malt, yeast and sugar are filled with water, mix the wort thoroughly for several minutes. We close the container with a tight lid, put a water seal on the wash and send it to a warm and dark place with a stable temperature.

When the mash is ready for distillation, it is worth assessing the degree of its readiness. This can be done by assessing organoleptic indicators (taste, color, sediment appearance). The liquid should be filtered, you can use a colander or a filter made of cotton and gauze. The base should not be thrown away; it can be used several more times, this will not reduce the quality of alcohol.

Before distillation, it is worth adding ryazhenka or kefir to the distillate - this will help rid the product of fusel oils and other harmful impurities.

It is advised to clean the moonshine after distillation, you can use a carbon filter, potassium permanganate, etc. for this purpose. This stage is considered optional, but experienced distillers recommend cleaning, as this procedure will improve the quality of the drink, make it cleaner and softer.

If desired, you can re-distill the distillate in the apparatus, the strength of alcohol will only benefit from this, and the quality too.

Wheat mash recipe with wild yeast

According to some moonshiners, a product with sugar and yeast does not have a very pleasant taste. To improve this indicator, they refuse to use yeast. Natural microorganisms are used, which are found on the surface of fruits, berries and grains. These microorganisms are wild yeast, which help the mash not to turn sour, but turn into alcohol, they process sugar and turn it into alcohol.

But wild yeast is not so active, the fermentation process of such a brew is slower and can take 50-60 days. However, the product may be ready earlier, it all depends on the activity of fungi and their number in the must.

So, what ingredients will be needed to make a distillate:

1. Wheat - 4 kilograms.
2. Sugar - 4 kilograms.
3. 30 liters of good quality water.

Sugar will not spoil the aroma, will not affect the quality of the product, but it will help speed up the fermentation process and increase the amount of moonshine.

The process of creating a drink takes place in several stages:

• The first step is to prepare a sourdough that will replace the yeast. To do this, we immerse the grains in a plate, level them with our hands and fill them with water and wait until the wheat germinates.
• When the sprouts appear, add 500 grams of sugar to the plate and mix everything with your hands. If the mixture is thick, then you can add 10 milliliters of water to it. It is worth covering the container with gauze or a thick cloth. After about 10 days, the starter can be used for its intended purpose.
• Place the starter in a glass container, send the remaining sugar and about 3 kilograms of wheat there. Pour everything with warm water, the water temperature should be about 30 degrees.
• We put a water seal on the container, if it is not there, then you can use a glove by making a hole in it in the middle finger. Then we place the container in a room with a stable temperature of 20-21 degrees. The mixture will ferment for about 10-20 days, it all depends on the activity of the yeast.

Sourdough will significantly speed up the process, but from time to time it is still worth tasting the drink, assessing its condition.

When the water seal stops gurgling, you can take a sample from the mash: it should taste bitter, while being light, and all the must will settle to the bottom.

The finished product is poured into a distillation cube, it is filtered using gauze or a thick cloth. It makes sense to subject the distillate to processing twice, after the second distillation the quality of the drink will improve, the strength will increase.

Despite the fact that mash is prepared on grain, one should not forget that it is better to divide alcohol into fractions, to select “heads” and “tails”.

It is not recommended to throw away the wort - you can cook mash from it 2-3 more times, observing the proportions indicated in the recipe. The quality of the distillate will not suffer from this, but will only benefit. But after the third time, you should not use the wort.

Application of wheat without sprouting

Another recipe that does not involve sprouting grains. The process of making a drink takes place in several stages. To make moonshine, you will need the following components:

1. 15 liters of water previously prepared for mash.
2. 4 kilograms of high quality wheat.
3. 1 kilogram of sugar.
4. 100 grams of yeast.

You should start by grinding wheat - you can grind the grain in a blender or meat grinder. The grain is crushed to the state of flour, mixed with sugar and pre-diluted yeast.

The mass is thoroughly mixed and the container is sent to a dark but warm place with a stable temperature. After about a week, the product will be ready for processing. The liquid should be filtered and overtaken twice in the apparatus.

Using wheat as the main raw material, it is worth considering that this cereal is very capricious. It must be stored in a well-ventilated area, make sure that the grains do not become damp, as an unpleasant odor will affect the quality of alcohol, change its taste and aroma.

Braga based on wheat can be used for the manufacture of raw alcohol, using an apparatus with a distillation column during processing. Such a product is suitable for creating high-quality vodka or tinctures based on herbs and berries.

Moonshine from wheat can be called a colorful national product that meets high standards and can be used to create cognac, whiskey or any other noble drink. It is worth adding moonshine with just a few components so that it sparkles with new colors.

Many residents of our country, like the venerable Daria Petrovna, Professor Preobrazhensky's cook from Mikhail Bulgakov's timeless novel "Heart of a Dog", make excellent vodka themselves. Different technologies are used in this age-old tradition. Consider one of them when wheat mash without yeast is used for moonshine.

Moonshine: general aspects

Everyone watched the movie "Moonshiners". The moral of that time is relevant to this day, but in the case of preparing a product for personal consumption in order to surprise and delight guests at the festive table with home-made vodka, tincture or liquor, this is quite acceptable and even to some extent prestigious.

The age-old tradition of making homemade vodka has enriched and diversified the complex technological process, which can be summarized as follows:

1. Procurement and selection of raw materials.
2. fermentation stage.
3. Race stage.
4. "Rectification" is a product purification procedure.
5. “Refining” is the final stage of fine purification and introduction of the desired taste, aroma and color qualities into the product.

In our case, it is necessary to build the process of preparing the desired product with changes to the fermentation stage. It consists in making moonshine from mash on wheat without the use of yeast. The use of wheat and the rejection of the additional introduction of yeast in the manufacture of mash contribute to an increase in the quality of the final product.

Due to the absence of unnecessary components at the stage of fermentation, moonshine from cereals is of excellent quality and is distinguished by a soft taste, a reduced amount of harmful substances.

The recipe for high-quality moonshine from wheat without yeast

The process of preparing raw materials plays one of the leading roles in the preparation of moonshine from germinated wheat without yeast. Good malt is the basis of a decent cereal drink. As a result of sprouting, the resulting enzymes accelerate the process of converting starch into sugar.

Compound:

• wheat grain - 4 kg;
• granulated sugar - 4 kg;
• drinking water - 30 liters.

Cooking:

1. To begin with, we sort the grain and remove the garbage.
2. Then we soak it: we fill a kilogram of the selected grain in an even layer in a container and fill it with water so that the liquid is 2-3 cm above the wheat level.
3. Then cover with a lid and place in a dark place.
4. After a while, sprouts and roots will appear.
5. Add 0.5 kg of sugar to a container with sprouted grains and mix. If the mass is too thick, you can add water.
6. We cover the container, making it impossible for debris and flies with insects to get into it, and put it in a warm place for 8-10 days.
7. As soon as the starter is ready, pour it into a glass bottle and add 3 kg of grain, 3.5 kg of sugar, and then fill it with water.
8. We put the container under a water seal, thereby ensuring the removal of gases and preventing air from entering.
9. We put Braga for 7 days in a room with room temperature up to 24 °.
10. Upon completion of the fermentation processes, the mash is ready for further transformation into moonshine.

Exquisite strong homemade drink

Consider another way to make moonshine from wheat and sugar without yeast:

1. Using the starter from the above recipe, we will prepare the mash, but a little faster.
2. Sprouted grain must be dried in the oven and ground.
3. The total mass of wheat must also be ground to flour.
4. In the same proportions, mix flour and sugar and pour water. When adding water, thorough mixing is required so that lumps do not form.
5. We put the container in a warm place.
6. The fermentation process lasts for four days.
7. Ready-made mash can be used immediately for its intended purpose, but experts recommend subjecting it to a filtering and purification procedure. This will lead to a reduction in undesirable constituents in the finished product of the first run.

Bread moonshine

This drink is also distinguished by its strength and exquisite taste. It's easy to prepare:

1. First of all, you need to grind 4 kg of food grade wheat and mix with a kilogram of sugar.
2. The mixture should be poured with three liters of water and left in a warm place for 5 days.
3. Next, you need to add another 5 kg of sugar and two buckets of water. Let's continue the infusion for about eight days.
4. We control the taste of mash. So, mature mash has a bitter taste.
5. We filter the finished mash and subject it to a double distillation.
6. We add 5 kg of sugar, 8 liters of warm water to the waste and stand for up to 10 days. And then it needs to be decanted and overtaken twice.

To achieve success in the complex business of home-brewing from wheat grain, you need to be a fairly savvy craftsman. One of the main requirements is the observance of proportions. Of great importance is also the selection of raw materials and their preparation. A cloudy and bad-smelling liquid instead of the expected drink is the result of miscalculations and neglect of technology at the stages of making moonshine.

Let's replenish the piggy bank of knowledge of the moonshiner with some tips:

• in long-standing mash, the concentration of harmful impurities is high;
• ready-made mash does not have a sweet taste;
• the moment of its ripening should be correctly determined, since overripe mash will reduce the quality of the product, and unripe - its quantity;
• on average, 1 liter of moonshine is obtained from 1 kg of sugar;
• in the process of distillation, the alcohol content in the mash decreases, as does the amount of impurities;
• in the first stream there is a “pervak” containing a large number of harmful components - about 50 ml per 1 kg of sugar in mash, you can’t drink it;
• at the end of the process there are “tails” in the amount of 100 ml per 1 kg of sugar (moonshine strength less than 50%), they are also not suitable for drinking;
• an increase in the number of distillations increases the strength of the drink, but you cannot get alcohol by distillation;
• the cleaning procedure with potassium permanganate, activated and charcoal, egg white, milk, freezing helps to improve the color and smell of moonshine;
• dilute a too strong drink to the required level with distilled water;
• in the design of the moonshine still there is no place for ordinary rubber, since moonshine is a chemically active substance.

As in all areas of human activity, trends and fashion have also formed in moonshine. Today we will talk about the current method of making this drink without the use of yeast at home, or rather, wheat moonshine. Which so harmoniously combines the natural taste of wheat, quality and a pleasant bready aftertaste.

To make moonshine without the use of yeast, they are replaced with a special substrate made from germinated wheat, the so-called "Cereal malt". In this method, the main thing is to responsibly approach the preparation process and follow the deadlines, because overdoing it a little or overlooking it can spoil the result, and, most importantly, the impression of this drink.

Wheat must be bought only of high quality, it is unacceptable if it contains rot or wormholes. It is not worth sorting out such wheat. It is better to take good quality right away, since many defects will not be visible to the naked eye, but they will give a negative result during fermentation. Only in this case, wheat brew without yeast for moonshine will have an excellent taste, and will delight you and your friends with a clean, deep taste.

There are a lot of recipes for cooking mash at home, the main thing here is to strictly follow the sequence and at first exclude improvisation in order to exclude the negative result of our work. Good luck, on our website you will find many useful recipes and tips!

Old-fashioned method of making mash

We offer to surprise guests with wheat moonshine prepared by you personally - a drink that harmoniously combines natural taste, quality and strength. Let's take a closer look at how mash is obtained on wheat without yeast at home.

It has become relevant to drive moonshine without the use of yeast, for this they are replaced with cereal malt, obtained from germinated wheat, also, so that the fermentation process begins, the main thing is to responsibly prepare the ingredients.

For germination, it is necessary to select good quality wheat grains so that they do not have wormholes, signs of diaper rash, and an unpleasant odor, that is, wheat must be of high quality, then wheat mash without yeast for moonshine will have an excellent taste.

It is important that at this stage we prepare high-quality raw materials. Then the wheat mash for moonshine will be of high quality.

A recipe that is used by several generations of moonshiners and allows you to get a good product at the end:

1. Wash 10 kg of wheat with water several times;
2. Fall asleep in the tank;
3. Pour water five centimeters above the level of raw materials.

The technology in which wheat swells takes 2-3 days. Then, in warm water with a volume of 15 liters, dilute 3 kg of sugar, be sure to mix thoroughly so that the sugar dissolves, pour the resulting mixture into a container, leave it under a water seal. It should be noted that the fermentation temperature should be from 22 to 24 degrees. As soon as the fermentation process is over, dilute another 3 kg of sugar in 5 liters of warm water and pour into the mash, leave it under a water seal. After fermentation, the mash has a golden color, smells like bread, and it tastes bitter, while the grain settles to the bottom. All, the fermentation process is over, drain through the mesh (so that the grain remains in the tank) and distill.

And in the tank (we have grain left in the tank), re-fill the diluted sugar in water (6 kg of sugar per 20 liters of water). And so you can do 4 times, but each time the fermentation period increases by 3 days. Also during the second distillation, the bread smell disappears.

The output of moonshine, subject to this proportion, is 7 liters, a fortress of 50 degrees.

homemade drink recipe

The recipe for wheat mash for moonshine contains the following ingredients:

• 5 kg. grains of wheat;
• 7 kg. Sahara;
• The required volume of water is 15 liters.

We mix the ingredients, pour water, mix everything thoroughly, pour it into glass jars and move it to a warm place for 4 days. If possible, it is convenient to use special containers with a water seal, which can be purchased or made independently. If glass jars are used, a rubber glove is a good tool to effectively observe fermentation, it is pulled over the jar, having previously made a puncture at the site of the finger.

We are waiting for the mash to come up and ripen, it will take us 4 days. We have dismantled how to prepare wheat mash for moonshine, now we can proceed to the distillation of moonshine.

Recipe using wheat sourdough

How to make wheat mash for moonshine with the gradual addition of ingredients, we will consider in this recipe. First, let's prepare the starter:

1. We wash 1 kilogram of grains and fill it with water so that it is 5 cm higher than the level of wheat.
2. We do not disturb during the day;
3. Then add 0.5 kg. sugar, mix
4. We send raw materials for 10 days to a warm place.

The resulting sourdough can be poured into a bottle or other container, add another 3 kg. sugar and 3 kg. wheat, fill everything with warm water, leave for 7 days, after which you can cook moonshine.

Recipe for a drink made from dried wheat grains

Grain mash on wheat is also prepared using the following recipe:

• grains are dried in the oven;
• crushed to the consistency of flour;
• pour sugar;
• mix the ingredients;
• are filled with water.

The ratio of the composition to the mash:

1. 5 kg. grains of wheat;
2. 7 kg. Sahara;
3. the required volume of water - 15 l;
4. The fermentation technology takes 4 days, the raw materials for this are also placed in a warm place.

The formed mash is distilled in the same way as in the preparation of moonshine, in the classical way.

To achieve the maximum result: improving quality, eliminating taste, improving transparency, it is recommended to use moonshine cleaning with bentonite or activated carbon.

1. Grain fermentation.
2. Alcohol formation.
3. Distillation of moonshine from the total liquid mass.
4. Purification of the resulting product.

During fermentation, an alcohol-containing drink is released. But its purification and bringing to the usual form of alcohol is possible only after distillation through a special apparatus.

Classic, strong moonshine should not pour, but only drip. The first portions are the strongest (they can contain at least 70), they are diluted with the rest of the moonshine, achieving the desired degree. Ordinary sugar drink is inferior to moonshine made from wheat without yeast . And there are a number of reasons for this.

grain alcohol

Grain-based vodka is more expensive than any other. This is due to the fact that a natural product is used in its manufacture. During fermentation, the sprout is able to break down starch, release sugar, form alcohol, and all this while maintaining the astringency of the whole grain.

Factory production still sins by adding any enzymes to the drink. And natural moonshine in its composition has only wheat and water. Wheat moonshine is easy to drink, has a mild taste and the strength necessary for the drink. This can be achieved by following a proven recipe for moonshine made from wheat.

It is important! Grain should be taken only of high quality, not processed for sowing, dry and without prejudice. At least part of the wheat must be germinated. High-quality raw materials will make it possible to prepare a good mash.

The main part of whole grains is starch. This special sugar is not absorbed by the yeast. In grain, the starch content can be from 40 to 70%. The indicator depends on the type of product. The process of getting alcohol at home looks like this:

1. The grain is boiled to the composition of the paste.
2. With the help of malt (sprouted grain), the composition is saccharified.
3. There is a withdrawal of starch from the grain in a free state.
4. With the help of enzymes, malt breaks down starch into sugar molecules.
5. The resulting product is distilled into alcohol.

Wheat moonshine can be made in two ways. The first involves a separate production of malt, in the second fermentation of the grain occurs without it. There is no need to add yeast or factory enzymes.

Braga from wheat without yeast

Good mash is infused without yeast. Their role will be performed by wheat malt mixed with sugar. So you need

• 4 kilograms of quality wheat grain;
• 4 kilograms of sugar;
• 30 liters of water.

The process of preparing mash is usually stretched for 2 weeks. Sort and rinse clean grain before use. The preparation steps are as follows:

1. Take a quarter of the grain and put it on the bottom of the container. Pour water over the wheat so that it is barely covered. Close the container with a tight lid. In 1-2 days in a dark, moist environment, the grains will begin to germinate.
2. Now add a half-liter jar of sugar and mix the grains well. This time, tie the top of the container with gauze and leave in a warm place for 10-12 days. This time is enough to get the starter. It will cause fermentation.
3. Pour the starter into a glass container with a narrow neck (green glass bottles are suitable for making wine). Add remaining sugar and wheat. Pour everything with lukewarm water.
4. The mash bottle does not need to be removed from sunlight. Put a rubber glove on her neck. Room temperature is sufficient for the fermentation process, which should be completed in 1-1.5 weeks.

Now moonshine from wheat will need to be distilled into alcohol. For this purpose, any moonshine still is suitable. The described method of making moonshine at home is quite laborious. However, the risks of not getting a quality drink are reduced to zero here.

The second recipe for moonshine from wheat does not involve the preparation of sourdough separately. But here, until the very end, it may not be clear whether alcohol is released in the total mass.

Cooking wheat mash without sourdough

This method takes the same time, but its technology is a little simpler. It will take

• 5 kilograms of wheat grain;
• 6.5 kilograms of sugar;
• 15 liters of water.

The main difference of this recipe is that all wheat is used for germination at once. At the same time, pouring it into a container, add 1.5 kilograms of sugar. The first sprouts on the wheat will serve as the signal to add the rest of the sugar and warm water.

On the container in which all the ingredients are located, you need to put on a rubber glove. In 10-14 days, the process of making moonshine will be completed. After distillation, the finished drink should be filtered.

The use of quality raw materials, adherence to time intervals and temperature conditions, as well as thorough cleaning ensure that the resulting moonshine belongs to the category of well-made alcoholic beverages. Still, it’s not worth talking about the benefits of the product, but there will be no poisoning, a severe hangover and a sore head after drinking it.

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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 a water seal 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 to do it, you can see here.

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.