Wort saccharification. Wheat moonshine, cold fermented mash

You can cook without additional effort and energy, as well as without temperature pauses. To do this, you just need to use enzymes in the process. Enzymatic grain mash, cold saccharification of which takes place quickly and efficiently, turns into moonshine with good taste and softness.

Grain mash

Features of the technique

Hot saccharification occurs with the help of phased preparation of malt and wort, as well as mixing them at a certain temperature and infusing the liquid. This technique is labor intensive, which is why most moonshine makers using wheat or other grains use the cold saccharification process. It has a number of undeniable advantages:

• the process is quite simple;
• high temperatures are not needed;
• filtration before fermentation is not necessary;
• bacteria in such an environment multiply less or do not multiply at all due to the production of carbon dioxide in the process;
• mash is distilled by direct heating;
• the technique is suitable for beginner distillers who have little equipment and little experience.

But among the minuses, the following features of the technique are distinguished:

• More time is needed for fermentation - this is about 20-25 days, in some cases up to 27. But at the same time, the person who brews moonshine does nothing, he is free from constant stirring or surveillance of raw materials.
• If you do not follow the technology, then the mash will turn sour at the end of the process. Therefore, phased preparation and attentiveness of the distiller to the conditions are important.

In order to prepare mash first, and then moonshine in this way, you need ingredients and equipment:

Must have products such as:

• Raw material. This item is full of variety. As raw materials, you can use flour, starch, cereals, pasta, malt of various types. It is better not to use whole grains, as the process will drag on for a long time.
• Water.
• Enzymes. For example, the common "Amilosubtilin" and "Glucavamorin". They can be supplemented with unfermented white malt. The first enzyme is responsible for the breakdown of molecules, and the second - for the processing of starch into sugar. The result of the action of enzymes is almost the same as with malt brewing. The technology is cheaper, therefore, enzymes are added to the raw materials with water at the stage of preparing the mash. The processes of fermentation and processing of starch into sugar occur almost simultaneously.
• Yeast dry or pressed.

Additionally, an antibiotic, an acidifier (citric acid) and a defoamer (Sofaxil) may be required. As equipment you will need:

• fermentation tank;
• water seal;
• stirrer and aquarium heater - optional, their action can be replaced by creating environmental conditions for mash;
• Moonshine still for distillation of finished mash.

Selection of ingredients and proportions

According to the recipe, you need to determine the proportions of the ingredients. There is no perfect recipe, but the most popular version for one kilogram of raw materials is this:

• 3.5 liters of water at a temperature of 38 degrees Celsius, most importantly, not higher than this indicator.
• Enzymes: fresh - 3 grams of Amilosubtilin and Gluquamorin, old ones should be taken 4-5 grams each.
• Dry yeast - 20 grams or pressed - 50 grams. You can take wine yeast.
• "Doxycycline", an antibiotic - one capsule per 20 liters of mash.
• Defoamer ("Sofexil") - 10 milliliters per 20 liters.

The proportions are not final and may be supplemented by distillers based on personal experience. And for calculations, it is important to know that enzymes have such a parameter as activity. It is measured in units per gram of dry matter or per milliliter of liquid solution. Enzyme activity should be declared in the manufacturer's instructions. Each manufacturer has its own strains and, accordingly, its own indicators. For example, the metrics look like this:

• "Amylosubtilin G3x" - 1000 units per 1 gram of powder;
• "Glucavamorin G3x" - 1000 units per 1 gram;
• "Cellulox-A" - 2000 units per 1 gram;
• "Protosubtilin G3x" - 70 units per 1 gram.

At the same time, the instruction is not a guide to action and does not explain how much product should be put per kilogram of wheat, rice or other cereal. It specifies recommendations only for the amount of raw materials ready for processing, i.e. starch, cellulose or simple protein. Therefore, before using the product, you need to find out how much these simple substances are contained in the raw materials.

Enzymes for mash

The use of enzymes is not as common because many distillers consider them to be non-natural products. Accordingly, the drink also turns out to be unnatural and there is an aftertaste in it. The issue of the taste of enzymes is controversial, since some of the figures absolutely do not notice the taste even with a single distillation. This thesis can only be verified experimentally.

If you mess up with the amount of enzymes, then the drink can still be corrected. By putting more, the mash will saccharify faster, but the distiller will spend more money on saccharification. And if you put less enzyme, then the drink simply will not be saccharified or the process will slow down. The lack of the Gluquamorin enzyme especially slows down the fermentation process, the amount of foam decreases, and caps from cereal crops are not observed. Enzyme consumption can be halved if green malt is used.

The main choice of raw materials is made between products such as:

• Flour. This is a ground raw material that is sold in any grocery store. In terms of accessibility, flour ranks first. The raw material saccharifies faster and is not too difficult to work with. Grains of flour are small, so it is easier for enzymes to interact with them. But there are also disadvantages, for example, the tendency of flour to foam and “run away”. And mash from this type of raw material must be clarified and decanted, which leads to loss of alcohol. Groats are cheaper, but it takes longer to saccharify due to large particles. Sometimes the process stretches for 3-4 weeks. To speed up fermentation, you can use a stirrer, only without opening. The container itself can be rolled on the floor with an inclination.
• Malt is a raw material that is obtained from germinated grain. Malt itself has a lot of enzymes, but powdered enzymes are also added to it. The malt also acts as a flavor enhancer, as it is very fragrant. There is green and white malt. But this ingredient is also added to the mash in ground form.
• Exploded grain, or extruded in a vacuum-technical way. In appearance, these are porous grains with a small presence of enzymes in them. The technique for obtaining such raw materials is not yet popular.
• Products with starch. This is most often pasta, bread. If the distiller works in places where there are many such products, then they can be used as raw materials. But for serious distillers, these ingredients are more suitable for a one-time experiment.
• Regular grain.

The use of specific cereals of varying degrees of grinding will give different results. The cheapest raw material is wheat. But the yield of pure alcohol from it is relatively small. But the drink is soft and pleasant to taste. Rye, which has sharp drink characteristics, gives an even lower alcohol yield due to the fact that the cereal crop forms a lot of foam and “runs away” during fermentation.

Corn - the least capricious to the conditions and gives a large yield of alcohol. But the drink has a specific taste. Barley is another cereal that not everyone likes when it comes out. Rice is the leading cereal in terms of alcohol output.

It is rice that is used for the further preparation of tinctures. The taste is very subtle, the drink is fragrant and easy to drink. Sometimes buckwheat is also tried as a raw material, but with a large yield, the taste is also an amateur.

When choosing ingredients, if it is difficult to decide, you can use a mixture of cereals. Usage tips are:

• Barley and rye can drown out the flavors of other grains. Therefore, when using a mixture, they should be added carefully, preferably up to 25%, while not focusing on these particular crops.
• Rice is a culture that does not tolerate use in mixtures, since its taste will disappear, grain moonshine will turn out without features.
• Bourbon mixes with corn and barley malt are not liked by all tasters because of the specific taste.

You can also experiment with different percentages in grain mixtures. The result is unique in some cases and absolutely not tasty in others. You can also try combining grind levels, although you should be aware that adding whole grains will always lengthen the fermentation process.

For other ingredients, the selection criteria are simple. Water can be taken clean, with good taste, it is not necessary to check the composition of its trace elements or other properties. Feeding is not required. Of the defoamers, Sofexil is recommended as the most effective in relation to this technique. You should not be afraid of getting an antibiotic into moonshine: usually the drug remains in the apparatus during distillation and does not enter the “body” of the drink.

The method of making mash

The technology of cold saccharification consists of the main stages, as a result of which grain mash is obtained with the addition of enzymes:

• Products are added to the container, as well as water at the right temperature, along with enzymes and yeast. It should be noted that more than 70% of the volume of liquid cannot be poured into the container, since active foaming occurs and the mash can “escape”.
• The sugared raw materials are mixed and closed with a water seal.
• The liquid is placed in a dark place with a temperature of 24-28 degrees Celsius.
• Fermentation begins after 2 hours, and after 3 days it becomes active and lasts up to 25 days. It is important to prevent the formation of a film on the surface of the mash, as this is a sign of souring. Such a braga needs to be overtaken urgently.
• When ready, the drink is removed from the sediment and distilled.

Preparing a drink in this way has a number of advantages and disadvantages. Therefore, distillers should decide on their own, get rid of the influence of rumors and test the technique for themselves. The drink gets good qualities and is suitable for drinking.

Yeast needs sugar to produce alcohol. In grain crops, it is found in the form of starch, a polysaccharide consisting of chains of glucose, fructose and sucrose molecules. Yeast feeds only on monosaccharides (one molecule), therefore, before laying the mash, the starch molecular chain must be divided into separate molecules, otherwise there will be no fermentation.

Saccharification- this is the process of splitting starch-containing raw materials (flour, cereals, potatoes, etc.) to simple sugars under the influence of natural (from malt) or artificial (synthetic) enzymes. Due to the temperature features of the technology, the first method is called hot saccharification, the second - cold.

In most cases, grain raw materials are cheaper than pure sugar, therefore, even taking into account the lower yield, it is profitable to make mash from cereals, and the taste of grain distillate is much more pleasant than sugar. The theoretical yield of absolute alcohol from different types of crops is presented in the table.

Attention! These are theoretical values; at home, alcohol losses of up to 15% are possible.

Hot saccharification with malt

A classic method that has been used for centuries. In a humid environment, the grain germinates, which activates the necessary enzymes that can process starch. Grain sprouted to a certain state is called malt, which is of two types: green and white.

Green malt is used for saccharification of raw materials immediately after the appearance of sprouts of optimal length, but is stored for up to 3 days. If the sprouted cereal is dried, a white malt will be obtained, which can be stored much longer. Both types cope with their task with equal efficiency.

The advantage of saccharification with malt is that it takes a few hours to obtain sugar, as a result, the mash will win back faster than with the addition of artificial enzymes.

But this method has a number of disadvantages:

• a high temperature is needed at which the raw material can burn;
• it is required to maintain a stable temperature (60-72 ° C) for several hours, which is sometimes difficult at home;
• saccharified wort is subject to rapid souring.

Malt saccharification technology

1. Grains or flour are slowly poured with water at 50-55 ° C, stirring continuously so that lumps do not form. For 1 kg of raw materials, 4-5 liters of water are required. Fill the container no more than 75%.

2. Raise the temperature to 60°C and hold for 15 minutes.

3. Bring the mixture to a boil. Depending on the raw materials, cook for 60-120 minutes until a homogeneous porridge-like mass is obtained. Flour is cooked less, cereals - longer.

4. Cool the porridge to 63-70°C, add crushed malt (150 grams per 1 kg of raw material), stirring constantly.

5. When reaching 61-65°C, cover the container with a lid and wrap it in any way possible to keep warm. Maintain the specified temperature for 2-4 hours. Stir every 30 minutes for the first 50% of the time interval.

6. To prevent the raw materials from sour, lower the temperature to 25 ° C as soon as possible, add yeast (usually 5 grams of dry or 25 grams pressed per 1 kg of raw materials), install a water seal and ferment in a dark place at room temperature. Braga will play in 2-6 days.

If the temperature regime is not observed, saccharification will not occur or will be incomplete, reheating is useless, since the enzymes will lose their activity. The proportions of water, malt and yeast are approximate, exact values ​​​​and brewing time intervals depend on the recipe and type of raw material.

Cold saccharification with enzymes

Malt can be replaced with two enzymes - Amylosubtilin and Glucavamorin. The first partially breaks down molecules, the second - processes starch into sugar. The technology of cold saccharification is much simpler and cheaper than malt brewing, and the result is approximately the same. Enzymes, along with water, are simply added to the raw materials at the stage of preparing the mash. The conversion of starch to sugar and fermentation occur almost simultaneously.

Benefits of enzyme saccharification:

• easier for novice distillers who do not have special equipment;
• does not require high temperatures and compliance with temperature pauses;
• lower labor costs for the preparation of mash.

Flaws:

• requires the presence of special enzymes;
• mash fermentation time increases to 10-20 days;
• there is an opinion that the enzymes of the product are not natural and leave an aftertaste even after several distillations, so in home distillation it is better to stick to the traditional method using malt.

Cold saccharification technology

1. Add raw materials (cereals, flour, starch, pasta, etc.), water 30-35 ° C (3-4 liters per 1 kg of raw materials), Amylosubtilin and Glukavamorin enzymes (3-5 each grams per 1 kg), yeast (5 grams dry or 25 bakery pressed per 1 kg).

The container must not be filled more than 70%, active foaming is possible.

2. Stir, close with a water seal, transfer to a dark place with a temperature of 20-28°C.

3. Fermentation will begin in 1-5 hours, the first couple of days it will be active, then the intensity will decrease. Fermentation time - 7-25 days. If a thin film appears on the surface, this is a sign of souring, the mash needs to be urgently overtaken.

4. Remove the finished mash from the sediment and overtake. Clarification with bentonite is ineffective.

Depending on the recipe, other ingredients may be added to the mash: antibiotics to prevent souring, top dressing of yeast for accelerated fermentation, an acid that stabilizes the acidity of the wort and an antifoam agent. The proportions of Amylosubtilin and Glukavamorin depend on the activity of the enzymes and are indicated on the packaging by the manufacturer.

A chemical reaction takes place in the mash: yeast processes and converts sugar into alcohol. An alternative to sugar can be starch, which is found in flour and cereals (wheat, barley, oats). But yeast cannot process starch just like that, so it must be pre-processed and broken down into monosaccharides. This process is called saccharification.

It is more profitable to use cereals as an alternative to sugar. In addition, grain moonshine has a higher quality and a pleasant taste. It is for this reason that people are looking for a way to break down the starch in the grains and get alcohol from it. You can do this in two ways: malt enzymes (hot) And artificial enzymes (cold).

Any starch-containing products are suitable as raw materials - cereals, grains, starch, etc.

This approach is classic in home brewing, as it has been used for more than one hundred years. It is quite difficult to implement it at home if there are no special equipment to maintain a certain temperature. However, the final distillate is amazing.

Hot saccharification technology is as follows:

The consistency of mash after saccharification of malt

1. Heat a large container with 5 liters of water to a temperature of 55 degrees.
2. Intensively mixing the mixture, pour out 1 kilogram of flour or grain.
3. Raise the temperature to 60 degrees and hold for 15 minutes.
4. Bring to a boil and cook for 1-2 hours until a homogeneous mass appears. Flour is cooked for about 75 minutes, and grain for about 115.
5. Cool the porridge to 67–68 degrees and add 150 grams of ground malt.
6. Lower the temperature to 62 degrees, maintain for 3 hours and stir occasionally.
7. Quickly cool to 25 degrees (you can put the container in an ice bath), add 5 grams of dry alcohol yeast, put a water seal and put it in a dark place with a temperature of about 20-26 degrees for 3-4 days.
8. When the mash stops gurgling and a precipitate forms, be sure to remove it from the sediment and filter through gauze.
9. We carry out the first distillation.
10. If for some reason you did not like the result, we re-distill the distillate with the separation of the “head”, “body” and “tails” fractions.
11. Let's taste and enjoy the wonderful moonshine!

In order not to germinate grains at home, you can purchase ready-made malt in a specialized store at a price of up to 50 rubles per kilogram. This will hit your pocket a little, but it will save a few days of your life.

A very useful video was recorded by professional moonshiners Antonych and Alexey Podolyak. The technology of making moonshine from rye flour starch using malt is described in detail. We recommend that everyone who is going to use the hot saccharification method take a look.

Cold saccharification with artificial enzymes (Amilosubtilin and Glukavamorin)

Definitely an easier way, which is great for newcomers to home brewing. There is practically no need to work with the temperature regime here, although the fermentation period is delayed several times.

The enzymes that help us break down starch are amylosubtilin And glucavamorin. In specialized stores, they are sold for about 150 rubles per 100 grams. For 1 kg of raw materials, we take 3-5 grams.

Enzymes A and G

1. We mix the following components in a fermentation tank: 1 kg of raw materials (flour, grain), 4 liters of water at 30 degrees, the above-described enzymes A and D, 3–5 grams each, and 5 grams of alcohol yeast.
2. We install a water seal, remove the container in a dark place with a temperature of 20-26 degrees.
3. Fermentation lasts 1-3 weeks, and the first 2-3 days the process is very intensive. It's better to underexpose the mash a little than let it sour, so focus on sediment and gurgling.
4. We drain the finished mash from the sediment, filter through cheesecloth and send it for distillation.
5. If desired, we distill a second time with separation into fractions, but then the yield will be less than after 1 distillation.

This approach was described in the video en Youtube Alkofan1984. The author describes in detail the technology of setting the mash, as well as the equipment for work. Recommended for those who will be engaged in cold saccharification for the first time.

For the production of alcohol from starch-containing raw materials (grain, potatoes, starch), substances are used that saccharify starch. It can be germinated malt or microbial enzymes. It is economically expedient to use microbial enzyme preparations for these purposes. Compared to malt, enzymes have a number of significant advantages that lead to their widespread use: cheaper raw materials are used for their production; saccharification of starch under their action is more complete, which allows you to increase the yield of alcohol; enzymes have high activity and long shelf life; the use of enzymes of microbial origin in high concentrations can significantly speed up the process of saccharification of raw materials and fermentation of the wort.

For saccharification, 2 enzymes are used: And

Alpha-amylase prepares the wort for saccharification by liquefying it. Glucoamylase performs the direct saccharification. Cellulase and acid protease enzymes are highly recommended for more efficient grain alcohol production and maximum yield from raw starch.

Preparation of saccharified wort.

The initial product (grain) is subject to grinding on crushers. If you are using flour or starch, you should omit this item. The grind size should be as fine as possible. With an increase in the grinding size, the content of non-fermentable carbohydrates in the mash increases.
The resulting grinding (flour) is mixed with water at a ratio of 1 mass part of grinding to 4 parts of water. It is recommended to use water with a residual hardness of at least 2.5 (5.0) meq/liter. When using the cellulase enzyme, a water modulus of 1/3.5 is allowed.

After mixing, the alpha-amylase enzyme is dosed into the mass in the following proportion: 0.33 grams of the enzyme is introduced per 1 kg of starch. After adding the enzyme, the wort must be stirred.

The mass with the introduced alpha-amylase enzyme must be boiled. The main purpose of cooking is the destruction of the cellular structure, the dissolution and dextrinization of raw starch. In a soluble state, starch is easily saccharified by enzymes. The boiling process takes place at the highest possible temperature, but not higher than 100 ° C, for 60-120 minutes. The optimum operating temperature for alpha-amylase is 90-95°C. It is enough to boil the mass on low heat. When using an open fire, it is recommended to use a flame spreader in order to prevent possible burning of raw materials. Exceeding the temperature of 100°C during the cooking process irreversibly inactivates the enzyme.

The boiled mass must be cooled to a temperature of 50-60 ° C. After that, it is necessary to introduce a second enzyme, glucoamylase, into the wort. The enzyme glucoamylase is introduced into the diluted wort at t wort 55-60°C in the following dosage: per 1 kg. starch, 0.7 grams of glucoamylase must be added. After adding the enzyme, the wort must be stirred. The saccharification process lasts 1-2 hours at a stable temperature of 50-60°C (in practice, the speed will depend on the type of feedstock, the degree of grinding). It should be noted that, in addition to glucoamylase, the preparation contains fungal alpha-amylase, which makes it possible to partially correct errors made during starch liquefaction. Also, the drug contains a significant amount of nitrogen in the form of amides and amino acids to accelerate alcoholic fermentation.

Enzymes And are introduced into the wort together with glucoamylase at the stage of saccharification.

Cellulase and protease are not essential enzymes for the saccharification process. The use of Cellulase helps to reduce the amount of water in the batch during the saccharification process, which in turn allows more efficient use of the useful volume of the container. The use of protease allows you to increase the yield of alcohol. Subject to the technological process, the use of cellulase and protease increases the total yield of alcohol up to 10%.

Traditional strong alcoholic drinks have always been produced on the basis of cereals (cereals). This material, unlike sugar, does not require large financial costs. True, at home, the technology by which malt mash is prepared is somewhat complicated, but the result obtained is worth the effort.

Main problems

Historically, the most affordable and affordable material was used to make intoxicating drinks. Our ancestors would never have used sugar to make sam, because it was very expensive and irrational. But the results were quite significant, remember the same wheat moonshine or single malt whiskey, for which only wheat or barley is needed. And all these spirits can be made at home.

Let's say right away that malt mash requires the utmost attention and adherence to technology.

Among the main problems of the process, we highlight the following:

• Cereals contain a large amount of starch, which in its original form cannot be a raw material for the production of alcohol. It needs to be saccharified, which is what malt is used for.
• The need to select high-quality malt for the preparation of mash
• In order for saccharification to be successful, precise temperature control is required. Temperature must be maintained within a few degrees
• Large labor costs for the preparation of mash and moonshine

It is worth noting the fact that the most interesting drink in terms of taste characteristics can be obtained using a blend of the original grains. Yes, barley malt is a must for traditional whisky, but you can get even more interesting results at home. You just need to mix malt from various cereals, while your imagination will not be limited by anything.

For the malt mash recipe, you can use the following proportions - wheat 50%, barley 40%, oats 10% or barley 50%, wheat 25%, rye 25%. Whatever malt you use for moonshine, if you follow the technology, you will get a good and high-quality strong alcoholic drink, so feel free to experiment with the composition (see).

The traditional recipe involves the use of the following components:

• 5 kilos of malt from any grain or combination
• 20 liters of good drinking water or take spring water, it will help you get a very high quality drink
• 50 grams of dry yeast or 175 grams of pressed alcohol. Of course, you can make your own yeast from malt, but it will cost a lot of money and effort. Therefore, it is easier to use ready-made

You can make moonshine from home-grown green malt (see) and from store-bought, it doesn't matter the process is the same.

If you are going to make mash from green malt, you need to get malt milk, scroll it through a meat grinder or grind it in a blender, malt milk is a mixture of malt and water, you do not need to add additional water to the malt because green malt already has water.

Single mash malt

In this recipe, malt mashing is carried out according to a simplified one-pause scheme, which involves the following steps:

1. Grind prepared malt
2. Heat water up to 65 degrees
3. Add malt to heated water and try to mix the mass as thoroughly as possible.
4. After filling, the temperature of the mash should drop to 62 degrees, if this does not happen, then bring it to this temperature.
5. Insulate the container with a blanket so that the heat does not go away, and soak for 60 minutes at this temperature for saccharification, this will be enough. If you do not use special equipment such as PVC (steam boiler) with automatic temperature control and stirrer, after 30 minutes open the container, stir and check the temperature, if it has changed, bring it to 62 degrees
6. Make an iodine test, take a little malt wort in a tablespoon and drop iodine, if the color has not changed everything went well, if it turns blue, then something was done wrong or the malt was of poor quality
7. If you are going to ferment according to the red scheme, skip this point, if using the white one, filter the wort from the grains. Read about the red and white scheme below
8. Quickly cool the wort to 25-30 degrees with a chiller or place the container in a cold water bath and transfer to a fermentation tank
9. Add Yeast
10. Close hermetically with a lid and install a water seal, fermentation period is 5-7 days
11. When fermentation is over, distill twice

This method does not require additional equipment, just a regular pan of a suitable size.

Multi-pause mashing malt

This beer technology recipe is much more complicated than the previous one, and without special equipment it will be quite difficult to do everything exactly, but it is possible.

1. Heat water to 40 degrees and add prepared ground malt or malted milk. Sustained a pause at this temperature for 5-6 minutes.
2. Raise the temperature to 52 degrees and hold for 15-20 minutes, the so-called protein pause
3. The next pause is maltose, which involves heating to a temperature of 62 degrees and holding for 60 minutes
4. The final saccharification of malt will be a pause of 30 minutes at a temperature of 72 degrees. It is at this stage that the largest amount of sugars is obtained.
5. You can check whether saccharification has occurred or not by taking a spoonful of wort and dropping ordinary iodine into it. If the mixture does not turn blue, then all the starch has already passed into sugar.
6. To stop the work of enzymes, you need to make the last pause, the so-called "meshut" this will complete all chemical processes, heat up to 78 degrees and pause for 15 minutes
7. Filter from spent grains or ferment with spent grains. Read about the red and white scheme below
8. Quickly cool the wort to 25-30 degrees
9. Add Yeast
10. Close the lid and install a water seal, fermentation period 5-7 days
11. At the end of fermentation, distill twice

Obtained with such a seemingly complicated mash procedure, it will allow you to get really high-quality moonshine from malt.

White and red fermentation scheme

There are several options for making mash from malt.

red scheme

This is when fermentation takes place along with the pellets. At the end of fermentation, such a mash must be separated from the grains by straining it through several layers of gauze or distilled in a steam boiler in an ordinary cube to avoid burning

white scheme

This is when filtration is done before fermentation and the separation of the wort from the grains through a special filter system or a nylon bag is used for mashing malt, such mash can be distilled in a conventional still.

1. Before starting the filtration, it is necessary to drain a little of the wort and return it back, do this until it becomes more or less transparent, which means that a filter layer has formed from the grains.
2. Start draining the wort until the grains are exposed, at which point it is necessary to rinse (rinsing water is taken at the rate of 1 kg of malt is 1 liter of washing water), pour water carefully without destroying the grain layer.

This is a difficult option, but drinks prepared according to the white scheme are more aromatic and tasty than red ones.

Summarize

If you are not afraid of the hassle associated with the preparation of moonshine from malt, then you will please yourself with an exceptionally pleasant drink. All hardships are worth it.