How to cook mash on wheat for moonshine. Pros and cons of mash with wild wheat yeast

Braga for moonshine is made from a variety of ingredients. Among them, the main ones are: water, sugar, yeast. But you can cook mash without the use of yeast. Instead of the latter, cereal malt is used, i.e. sprouted wheat. Many moonshiners note the peculiarity of moonshine, which is based on wheat mash. How to make the right brew for moonshine from wheat and sugar without the use of yeast.

Sprouted Wheat Braga Recipe Without Yeast

To prepare the mash, we need the following ingredients: wheat, sugar and water. The proportions are as follows:

1kg wheat + 1kg sugar + 3 liters water

Initially, wheat grains must be germinated. First of all, we pour grain (1 kg.) into the container, leveling it in an even layer over the entire surface of the bottom of the container. Next, pour clean water so that it covers a layer of grain by 5 centimeters. Close the container and leave for a couple of days in a cool place until they germinate.

After the wheat grains sprout, add half a kilogram of sugar and mix well. If the resulting sourdough turns out to be very thick. then add some water to it. We tie the container with gauze and leave it for about a week in a warm room. By these actions, we received a starter, which will be an alternative to the yeast used in the preparation of mash.

The following steps are no different from preparing the right mash with sugar and yeast. We fill a large container 3/4 with room water, dissolve sugar (3 kg) in it and add 3 kg. wheat. Mix thoroughly and leave in a warm room for a week. Very often, a large glass bottle is used for these actions, on the neck of which a rubber glove with small holes on the fingers is put on. With these actions, we can fix the fermentation process. The fact is that as a result of a chemical reaction, in addition to the formation of alcohols, carbon dioxide is released as a by-product, due to which the glove quickly inflates on the bottle. Braga can be considered ready when the puffiness of the glove subsides, i.e. carbon dioxide ceased to be released due to the weakening of the fermentation process.

How to make wheat yeast mash

Unlike the previous recipe, in addition to grain, yeast is used here.

The first step is to grind 4 kg. wheat. The resulting meal is added to 3 liters of water, then pour 1 kilogram of sugar and 100 grams of yeast. We put the resulting solution in a warm place for 5 days. After this time, add 18 liters of water, 15 kg. sugar and 50g. yeast. Mix thoroughly and leave again for the same time. As a result, after 10-12 days from the moment the preparation of the mash for moonshine from wheat, yeast and sugar is ready.

Video - fermentation of mash on wild wheat yeast

Video - How to make the right mash from wheat and sugar

In order not to cross out all the benefits of wheat moonshine, you need to use simple instructions that will help you prepare the right home brew. Before sprouting, the grain must be thoroughly cleaned, if it is dirty, then rinse thoroughly, rid it of foreign odors and impurities. It is highly desirable that the wheat germinate well. Many do not wait for the sprouts to appear and start the cooking process ahead of time. There are cases when the grain does not germinate at all (the grain is not “live”) - such a component is not suitable for making mash.

After the wheat mash is ready and the grains have settled, you should not rush to throw it away. From the remaining grains, you can make a few more servings of mash. To do this, it is necessary to fill the already used wheat with the same amount of sugar, add water - start the process again. Moreover, repeated wheat mash is even better than the first. But after 3 turns it is better not to use it anymore, because. the quality of home brew for moonshine will deteriorate significantly.

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It is used much more often, despite the fact that the raw materials, and in connection with this, the cost of finished moonshine from grain is much cheaper. This is due to the fact that the cooking recipe is complex and is associated with grain germination. But it can be significantly simplified by omitting the germination stage in the manufacture of moonshine. Braga on wheat without sprouting is made using the same technology as from any other starch-containing raw material.

Braga from wheat without sprouting

Why is sprouting necessary at all? To produce alcohol, yeast needs sugar, or more specifically, monosaccharides. In the composition of fruits as such, they are present, but wheat contains starch. The latter is a polysaccharide, so in order for the yeast to process it into sugar, this starch must be broken down. The process is called saccharification.

Saccharification is the splitting of starch-containing raw materials: flour, cereals, potatoes, and so on - to simple sugars under the action of enzymes. Enzymes can be artificial or natural in the form of malt. Just the latter are obtained during the germination of grain. Without germination, the use of synthetic enzymes is necessary. Saccharification by enzymes is divided into hot and cold. The principle of separation is based on temperature and, accordingly, on the time of preparation of the mash.

Hot saccharification is considered traditional, and its principle is that at first the raw materials containing starch are boiled as much as possible. Then it is exposed to enzymes at a high temperature, about 60 degrees. The mash is kept at this temperature for several hours. During this, enzymes break down starch into available sugars. As a result, the mash becomes sweet, it is filtered and cooled, after which yeast is launched there. Further, the fermentation process is no different from the same stage in cooking - sugar becomes alcohol.

Moonshine from wheat by cold saccharification

Malt is replaced by two main enzymes - Amylosubtilin and Glucavamorin. The first is necessary for the breakdown of molecules, the second - for the processing of starch into sugar. This technology is much simpler and cheaper than making malt, and the result is no different. Enzymes, along with water, are simply added to the raw materials at the stage of preparing the mash. In this case, processes such as the processing of starch into sugar and the fermentation process itself occur simultaneously.

The main advantages of this saccharification method:

• The method is pretty simple. Therefore, it is well suited for beginner distillers who do not have sufficient equipment.
• Does not require heating of raw materials to high temperatures and keeping them for some time.
• Labor costs for preparing mash are significantly reduced.

Flaws:

• You need to buy special enzymes in the store.
• Fermentation time increases significantly and can reach 20 days.
• There is also an opinion that due to the artificial origin of enzymes, they can leave an aftertaste, although this is not confirmed by every distiller. Nevertheless, many people prefer to stick to the recipe for making mash with natural malt and germinated wheat. Re-distillation helps to partially remove the taste, which, however, is already desirable.

How cold saccharification is performed:

• The initial starch-containing raw materials are added to the fermentation tank. It can be cereals, flour, starch and even pasta. Further, all this is filled with water at a temperature at which fermentation is most efficient, that is, approximately 30 degrees. Water is taken at the rate of three to four liters per kg of feedstock. Enzymes are added at three to five grams per kg, and yeast - at five grams per kilogram, if we are talking about dry ones. Bakery pressed - it will be necessary five times more. It is very important not to fill the container more than 3/4, as a lot of foam can form during active fermentation.
• All this is mixed, covered with a water seal and placed in a warm and dark place, if possible, a thermostat is used. It is important that the temperature does not fall below 18 degrees, otherwise the fermentation process may stop.
• The fermentation process itself begins after a few hours and continues in active mode for the first few days. Then the intensity decreases. It is impossible to allow a thin film to form on the surface - this is a sign of souring of the mash, in which case it must be urgently overtaken.
• Ready mash is removed from the sediment and distilled. In this case, clarification with bentonite may not lead to the desired effect.

Depending on the recipe and the need, other ingredients can be added to the mash: top dressing for faster fermentation, antibiotics to reduce the risk of souring, acidity stabilizers, defoamers, and so on. The manufacturer usually indicates the required dose of enzymes on the package, since their activity may vary, this must also be taken into account.

Basic rules for the use of enzymes:

• Before loading, the container must be thoroughly cleaned using potassium permanganate or detergents with a disinfecting effect. And also it must be thoroughly dried, otherwise everything may be lost.
• Access to oxygen will definitely spoil the product, so the use of a water seal is highly desirable.
• When making wine, pasteurization is essential. It will be necessary to heat up to 80 degrees.

Japanese koji yeast

Many experienced distillers have heard of this type of yeast, which is widely used in Asian countries to produce alcoholic beverages from starchy raw materials. This yeast is made from molds that saccharify starch, so it does not require wheat sprouting and the use of enzymes. Not so long ago, such Chinese-made yeast appeared on our market, which provoked a serious stir. We offer to understand the advantages and disadvantages of this type of saccharification, as well as the technology for making mash.

Real Japanese koji is a ready-made product of steamed and fermented rice with a special fungus. In the process of making koji, special conditions are created:

• First, the raw material is prepared, that is, the rice is washed and soaked.
• Next, steam is used to process the grain, after which spores of the fungus are introduced into it. This is done only after it has cooled down. Spores must be purchased only from trusted suppliers, for example, in Japan, only 10 companies can officially trade them.
• Rice is poured into a wooden container and transferred to saccharification under controlled temperature.
• In the process, it is periodically stirred, controlled temperature, cooled or heated as needed.
• Ready rice is covered with white flakes. It must be used immediately, as it has a very short shelf life. Interestingly, its purpose is not only in obtaining alcohol. It can often be used as a marinade for dishes such as fish, to make soy sauce.

From this we can conclude that you can only buy fungal spores, which later will also need to be activated using steamed rice and propagated, observing a certain temperature regime. It’s not possible to just buy them in Japan and transport or order by courier service, since special permission from the sanitary services is required for transportation across the border.

What is really sold under the guise of this yeast in Russia? At the heart of koji produced in China is a certain substrate, which consists of enzymes that break down starch. For example, many of them contain amylase. Thus, koji from China is a mixture of dried rice stillage, artificial enzymes that are used in cold saccharification technology, and ordinary yeast. And also they can add special additives for more active fermentation. The mold itself, which is used to process rice, is dangerous for health, therefore it is killed at the production stage, and real koji cannot be grown from such a mixture.

Despite the fact that they are not a component by which koji is understood, their use in some cases can be quite justified. Further, by this word we will understand exactly the substitute for enzymes, and not real Japanese koji, which are spores of the fungus.

Benefits of this enzyme substitute:

• Easy to work with raw materials that contain starch. It does not require boiling, adding enzymes or malt, sprouting grains, and so on. Everything you need is already included in the yeast bag, just add water.
• With the right technology, the distillate will have the same raw material properties as when using malt.
• Ready-made wheat mash does not burn out, even if you do not use a steam generator.
• The percentage of starch that is processed into sugar is quite high, which allows you to get the maximum amount of moonshine.

Flaws:

• the average fermentation time is about 25 days, which is much longer than with conventional malt saccharification and even with the use of enzymes;
• fermentation causes an unpleasant musty odor;
• the cost is much higher than conventional yeast.

Very important: although the technology involves the complete destruction of active spores of the fungus even at the stage before packaging, it is nevertheless recommended to observe safety precautions, since some of them may still be preserved. With yeast it is necessary to work only with gloves and a respirator. If they enter the lungs, they can cause bronchial asthma or an allergic reaction. You can't taste the brew!

Moonshine from wheat using koji:

It is necessary to take five kg of wheat in the form of flour or cereals, 20 liters of water and 45 g of koji. In this case, starch can be used instead of cereals or flour. The instruction says that the ratio of water to raw materials should be 4 to 1, but it is better to do more, since in this case the duration of fermentation will be shorter. The optimal amount of koji is nine grams per kg of flour, which has been established through experiments. - about 15%. The yield depends on the starch content.

You can also make moonshine from wheat with a technology where the grain should not be germinated. This category of processing can also include mash with the addition of malt, although the principle by which the mash is prepared in this case is the same as for sprouting. The use of enzymes has its advantages and disadvantages, everyone chooses a more convenient way for themselves. The main thing is not to forget to follow the technology exactly.

I've been making this recipe for two years now:
The grain used in this recipe should not be processed. There are cases when wheat of the highest grade turned sour (due to the fact that the grain, apparently, was processed with something), and fodder wheat fermented perfectly. It is necessary to wash the grain, but without chemicals such as potassium permanganate, etc.
To start fermentation, you need to prepare "confusion".
For a 38 liter flask for mash, you need to take 5 kg of grain, 1.5 kg of sugar, ~ 5 liters of water. The amount of water may vary depending on the container, the main thing is that it covers the wheat by 1-2 cm. .
Confusion stands without a water seal, with air access, at room temperature for 3-5 days.
A case was noted when confusion stubbornly did not want to start in a container with a narrow neck, and on the 4th day it foamed in a basin. This is most likely caused by a lack of oxygen, so for those who have difficulty fermenting, a wide fermenter can be recommended.
On the 3rd-5th day, when there are clear signs of fermentation (the grain foams when shaken, there is carbon dioxide emission), we pour 5.5 kg of sugar and pour 16-18 liters of water (up to the bevel of the flask) and stir thoroughly. A water seal is highly recommended!!! After 5 - 7 days, when the wheat (with the main fermentation rising to the top) is deposited at the bottom (not all, but most), you can drive. The fermentation period depends on many factors - grain quality, fermentation, room temperature, etc.
Organoleptic test: the taste changes gradually from sweet to sweet and sour, then to bitter. When sugar ceases to be felt at all, it means that there is nothing more to roam.
It is necessary to drain into the distillation cube only mash, without wheat. WE LEAVE THE WHEAT IN THE FERMENTATION TANK. The easiest way to do this is with a hose. Put a metal washcloth or mesh on one end of the hose, in the form of a filter, so that the grain does not pass.
The run is normal. I see no point in rectifying, because the end product is notable for some grainy softness and pleasant organoleptics, besides, the yield is usually somewhat less than with cultural alcohol yeast. Liters five 55% alcohol
On the grain remaining after draining the mash, you can put the mash up to 3 more times. I fall asleep SEVEN kg. sugar and pour water and under the shutter. and usually 2 and 3 times are displayed faster. Fermentation periods can vary from 5 days to 10 days, and depend on the quality of the grain and temperature (optimally 30 degrees).
YOU CAN USE AQUARIUM HEATER.

Moonshine, obtained from grain mash, is a product of the highest quality and always has an excellent taste. It is soft, pleasant, unobtrusive and differs depending on which particular grain crop was used. Wheat gives a sweetish drink, and rye gives a strong and fragrant one. If cooked, we get alcohol that tastes like whiskey. How is grain mash prepared?

The main product that ferments to produce grain moonshine is sucrose. Starch, which includes cereals, first needs to be turned into it. If this is not done, then you will have to add sugar and yeast.

Preparation of mash from grain

In order to get the necessary product that will ferment, malt is first made. How to make malt? To do this, the culture is germinated. In this case, the grains must be laid on pallets so that their layer does not exceed three cm, and pour warm water so that they are slightly covered. In this case, the temperature in the room should be in the range of 18-22 degrees.

Several times a day it is necessary to mix the grain. Further processing is carried out when the sprouts reach a size of at least two cm, it consists in the fact that the grain is dried and the dried sprouts and roots are separated. To get soda milk, the grains are crushed. For this, special mills are used. After that, they are boiled to break down the starch.

This process is quite difficult and takes a lot of time, so it makes sense to purchase ready-made malt in ground form. At the same time, the yield of alcohol or moonshine depends on the quality of the raw materials, the recipe for making mash and the method of distillation.

Braga: recipe without yeast

If you want to get a really high-quality product, then it is better not to use yeast for grain mash. Such a process involves the presence of non-cultivated yeast in the mash. The recipe will require malt, which can be prepared according to the recipe described above, then it will be considered simple. Or you can give preference to the so-called green malt, in the preparation of which the grain does not go through the drying process.

You can also make grain moonshine from germinated grain, moreover, it will be much easier than from malt.

For cooking, take six kg of sugar and dissolve it in 15 liters of warm water, the temperature should be about 20–24 degrees. Next, five kg of raw materials, previously placed in a glass container, are poured with this syrup. Initially, the mash should ferment for three to four days, after which the container is closed with a lid with a hydraulic module or poured into a container with a narrow neck, on which a rubber glove is put on.

Next comes the second stage of the fermentation process. It takes about two weeks, while it is in a warm and dark room. The time it takes for the must to ferment varies and depends on the quality of the product and the temperature regime. If bubbles stop coming out of the water seal or the glove is deflated, we can say that the fermentation process is over. The grain used to make the wort according to this recipe can be reused up to four times. To make the process go faster, you can add 1–1.5 liters of malt milk at the initial stage.

There is a similar recipe, which differs in that it does not add sugar. Malt and water are added to the container, which already contains boiled grain. Products are taken in the following ratio: for 1 kg of grain 0.5 liters of water and 80 grams of malted milk.

Next, the mixture is heated to 60 degrees and infused for about seven to eight hours, maintaining approximately this temperature. After that, it is necessary to test for the presence of starch. When ready, pour into a wide-mouthed container, after cooling to room temperature. The process of initial fermentation begins.

After the process of converting sugar into alcohol has begun, the wort is poured into a container where it will ferment, and a water seal is installed. After two to three weeks in a dark, warm place, the process should be completed. Keep in mind that the temperature may rise during fermentation. It is important that it does not increase too much, as this may adversely affect the efficiency of the process.

Braga with yeast

I usually use yeast to speed up the fermentation process. They are also added if the process started very sluggishly or did not start at all. The amount of yeast that needs to be added depends on a number of factors, but this ratio is more often taken: 100 g per 10 liters of water.

At the same time, the quality of the mash is deteriorating, but almost imperceptibly. And if you overtake it correctly, then only a very experienced moonshiner can determine that yeast was used for fermentation. To obtain grain mash, five kg of germinated grain are poured into 15 liters of water with six kg of sugar dissolved in it and 200 g of pressed yeast. Further, as in the standard recipe, the mash is poured into a vessel with a narrow neck and put on fermentation.

Braga for moonshine on enzymes

One of the variations in the preparation of mash is "saccharification" with enzymes. To do this, we prepare cereal porridge. We mix the cereals or flour of the necessary cultures and bring to a boil. Next, cover with a warm blanket and leave to steam for several hours. Since cereals are not boiled in this version of the recipe, flour must be used very finely ground so that it falls apart by itself.

After two hours, we open the container and evaluate the product that has turned out. The porridge should be very thick, if you put a spoon there, it should remain standing. Next, add the enzyme alpha-amylase at the rate of three ml per kg of starch.

We mix everything thoroughly until a homogeneous consistency and cool to a temperature of 65-66 degrees, after which we add the second enzyme - gluco-amylase. The calculation is taken three times less than the previous one. Again, mix the porridge, wrap it up and leave for an hour in a warm place. During this hour, it should be mixed two or three times.

When an hour has passed, open the container and cool the contents to a temperature of 30 degrees, add yeast. If the yeast is specifically designed for grain mash, then it must be pre-filled with water and left for 20 minutes to activate.

Pressed baker's yeast can be sent directly to the mash. depends on what equipment you have available. If there is a steam generator, this is easy to do. Braga is poured and put for distillation for raw alcohol. If there is no steam generator, then the mash must be squeezed out and filtered so that it does not burn when heated, it is convenient to use a mesh bag for this, for example, sewn from tulle. We put the bag in a bucket, pour the mash into it, then squeeze it with all our might, after which you can start distillation.

Ready-made moonshine can be used for various purposes, for making tinctures and the rest. It is only necessary to dilute it with water to the desired strength and filter it with a charcoal filter.

Braga recipe

Grain mash on wheat has a not very complicated recipe that has been tried for years, so even beginners can follow it. For this reason, mash is very popular, many prefer it to her.

For its preparation, five kg of wheat is taken and washed in running water, while the grains that float to the surface are removed. Next, the grain is poured into a flask and poured with cold water so that it is covered by three to five cm, after which the container is left for a day in a cool room. After the wheat has stood for a day, we pour 1.5 kg of sugar there and mix it with the contents of the flask, after which we transfer it to a warm room.

Under such conditions, the grain begins to germinate, the so-called wild yeast is formed, which, in the right temperature regime, is usually enough for a full-fledged fermentation process. It is important to comply with the condition: the mash must ferment for at least seven days, while no yeast is required to be added, since during this time their quantity is formed.

Braga is placed in a warm place for fermentation, it is preferable to maintain the temperature within 25-28 degrees. The mash will ferment, depending on the fermentation conditions and the quality of the yeast itself, from approximately two to six days.

Distillation is done in a standard way, as you like. It is preferable to make grain with cutting off heads and tails in large volumes. You can navigate by the smell of distillate. Heating must be done slowly.

Next, prepare the wort. In a large container, we heat cold water to a temperature of 24–26 degrees and dilute sugar at the rate of one kg per 3.5 liters of water. This combination is optimal for 100% sugar fermentation. The wort is poured into the flask in such a way that the mixture, together with the starter, reaches the shoulders of the container, but not higher, since in the first days fermentation and foaming will be very effective, and therefore it is important that the foam does not go out.

Excess wort is poured into five-liter bottles, and after three or four days, the flask is filled with them to the neck. After a week, the fermentation process stops completely, and the mash at this time tastes like dry wine. After that, it is distilled in the standard way, it must first be squeezed out and filtered.

Another mash recipe from different types of cereals, for which enzymes are subsequently used. In this case, the ingredients are taken in the form of cereals or, preferably, flour. The proportions will be as follows:

• corn takes 80% of the total flour;
• barley - 12%;
• rye - 8%;
• water is used 1:4 when using flour and 1:3 for cereals;
• yeast for cereals - 25 grams per 1 kg of flour.

Thus, grain mash is more difficult to prepare and requires a certain amount of skill compared to regular sugar mash. But from grain it turns out with excellent taste and quality. The main thing is to decide for yourself what you will use for fermentation. The most high-quality and tasty product is obtained by preparing mash with wild yeast.

From time immemorial, in Rus', grain mash was prepared based on wheat. The recipes for this drink have been passed down from generation to generation. So they have come down to our days. And although this technology is not the simplest, but the taste and aroma of the bread of this drink is clearly worth the effort that is spent on its preparation.

Grain mash on wheat: secrets and subtleties

Technologically, the fermentation of grain mash is practically no different from the fermentation of any other. At the heart of the whole process are microscopic organisms - yeast. They metabolize carbohydrates, converting them into ethyl alcohol and carbon dioxide. This process also releases a lot of heat and a small amount of foreign matter.

How to feed yeast

The main difference between wheat carbohydrates is the absence of sugar. Wheat contains starch, which has a completely different structure. Starch molecules are more complex than sugar molecules. For the successful work of yeast fungi in the processing of starch, its molecules must first be decomposed into constituent and simpler parts, namely glucose and fructose. This process is called hydrolysis and can be done in two ways:

• The first way is to germinate wheat. In this case, a natural process begins to work, which is aimed at energy for the growth of the sprout. It is the same process that starts the synthesis of enzymes inside the grain.
• Another option is saccharification with malt. This process is similar to the first, but the difference is that artificial enzymes are added to the wheat without waiting for the internal processes to begin.

The quality of raw materials for mash

To obtain mash with a typical softness of taste and bready aroma, you need to take care of the selection of high-quality raw materials. But since the components require a small amount, it will not be difficult to figure everything out.

If you are cooking for your own use, use good water. Natural water works very well, but if you don't already have one, use filtered water. In order to soften the water, let it stand for several days, and then drain it from the sediment.

You should always take only the highest quality grain. First of all, all the properties of the final product depend on it.

• For fermentation, you can use absolutely any variety of wheat, but it is better to take winter varieties, they have a special resistance, as they have a lot of nutrients.
• When making a purchase, you must make sure that the grain has not been in storage for a long time. The grain aging period should be more than two months, because the grain that has been threshed is not yet ready for germination.
• Avoid rotten and moldy grains. Mold fungi will compete with yeast, but there will be no alcohol output. An excess of bacteria can lead to souring of the mash, resulting in spoilage of the entire product.
• If wheat grains are intended for sowing, then it does not need to be applied. All seed materials are treated with special substances against pests, which adversely affects human health. Only use grains that are labeled for nutritional use.
• All recipes recommend that you rinse the grain, but never wipe it, as this will only remove the yeast coating from the surface.

For the production of wheat moonshine, depending on the recipe, the presence of yeast is sometimes not required, which does not mean at all that everything will do without these microorganisms. All non-yeast variants assume that wild yeast colonies will develop in the wort. And they are found in large quantities on grain in natural conditions.

The use of wild yeast increases the time required to prepare the mash, and a good result cannot always be obtained.

Recipes that use yeast have become widespread, which gives the right result. Just do not need to use baker's yeast, they have a special specific smell that will be transferred to the drink and spoil its blend. It is better to spare no expense and purchase Koji Angel Yeast, designed for saccharification and fermentation of any starch-containing raw materials, or in our online store.

Wheat mash recipes

Adding yeast or not for wheat mash is not even a matter of technology, but rather of taste preferences, because the quality is quite decent in both cases.

If you need to get the product as quickly as possible, and taste and smell issues are relegated to the background, then the use of yeast cultures is the first option.

But if there is a lot of time and you want to have excellent quality, aroma and aftertaste, then you should think about grain mash, which will be cooked on wheat, without adding yeast.

The main thing is to approach the matter with all responsibility and strictly follow the recipe and technology.

Braga recipe with wild wheat yeast (no yeast added)

This is a very ancient recipe that has come down to us from such depths of centuries when no one had any idea about any yeast. Thanks to this, the taste of the drink is not interrupted by extraneous odors, and after consumption only the most complacent impression remains.

For cooking you will need:

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

The first step is to prepare the starter. In other words, it is called zabrod. This is necessary in order for the wild yeast to multiply to such an extent that they are enough for fermentation.

1. First you need to wash the grain under running water, while removing all the floating debris.
2. We fall asleep half a kilogram of wheat in a sealed, preferably plastic container, half a kilogram of wheat and fill it with water. Water should hide the grains no more than two centimeters.
3. We close the lid and put it in a warm place for three days so that sprouts appear.
4. Pour sugar into the container, you need 250 grams, mix it with wheat, change the lid to a cloth and put it again in a warm place for a week.
5. Twice a day, gently mix the contents to avoid souring, but do not break the sprouts.

Once the sourdough is ready, you can begin to form the mash.

• It is necessary to prepare a container, the volume should be chosen so that the third part is empty, under the formation of foam;
• We combine the sourdough, the remnants of wheat and sugar and fill everything with water. We monitor the temperature of the water, it should be about thirty degrees;
• We install a water seal;
• We place our wort in a warm place until the fermentation stops. Periodically shake the container without removing the water seal. This is necessary to remove excess gas.

If the water seal is silent, this indicates that the fermentation procedure has come to an end. By this time, all the grains will already fall to the bottom, and the mash itself will gradually begin to take on a light appearance. This indicates the possibility of distillation. Let's filter our mash through gauze. The rest of the product can be reused.

Recipe for wheat mash with yeast

This recipe basically contains the addition of special enzymes glucavamorin and amylosubtilin to the mash, under the influence of which the process of starch breakdown occurs.

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

1. We dissolve the yeast culture in sweetened and warm water. We stand forty minutes in a warm room to start work.
2. Pour warm water into the fermentation container. The temperature should not exceed thirty degrees, and stir sugar in it.
3. We add the wheat itself, be sure to add citric acid, do not forget about enzymes and a defoamer - croutons or cookies will do.
4. Pour the leaven into the same container.
5. We put a water seal and place our container in heat, periodically shake the container without removing the water seal. This is necessary to remove excess gas.

Recipe for wheat mash with green malt

You can buy ready-made malt in special stores, but if you make it yourself, you can save money.

Components:

• five kilograms of wheat;
• twenty-five grams of dry yeast. You can do without them, then fermentation will be slower, but the product will turn out softer;
• twenty-four liters of water.

The peculiarity of this recipe is the use of hot saccharification technology. At the same time, it is very important to maintain temperature conditions, and therefore a thermometer will be needed.

• Take five kilograms of wheat and grind it. The smaller the fractions, the better for the fermentation process;
• Boil the grain for fifteen minutes. Then, the resulting mixture is cooled to sixty degrees;
• Add 1 kg of finished malt, mix it and place it in a warm place for three hours;
• After that, we get a sweet taste of the wort. We cool it to thirty degrees, for which we place our container in ice water;
• Next, we act according to the already standard scheme - add yeast and send it to ferment under a water seal in a warm and dark place;

After the hot saccharification is completed, the fermentation process will take about a week. But it is better to navigate not by time, but by signs that indicate the end of the process. The evolution of gas should be completed, the grain should sink to the bottom, the surface of the mash should acquire a light appearance. How to check if it is already possible to lighten the mash? Let's bring a lit match to her. If it does not go out, it is significant that you can already move on to the clarification stage. Grain mash is never clarified with bentonite. Braga should be placed in the cold, as a result of which yeast fungi will die and precipitate.

Now you know exactly how to cook wheat-based mash yourself.