Prepare wheat mash without yeast. General principles of working with cereals

Making moonshine from wheat at home is not limited to one recipe. The drink can be made from ordinary grain or germinated culture, with or without yeast, granulated sugar. It all depends on the preferences of the taster. The main difference of this product is naturalness and unusual taste qualities.

The main stages in the preparation of wheat mash for moonshine are as follows:

selection and preliminary preparation of grain;
making mash;
distillation of moonshine;
product filtration.

Before cooking, the moonshiner faces an important task, it is necessary to determine the type of the main ingredient and choose it correctly. There should be no mold in the grain mixture, otherwise the final product will receive not only an unpleasant aroma, but can also harm human health. Therefore, the choice of raw materials must be taken responsibly.

VIDEO: Wheat moonshine - a step-by-step recipe from mash to tasting

Yeast wort

So, what characteristics should an alcoholic drink have at the exit? If you need a mild taste, then wheat will serve as the best option for the base, to get a stronger and sharper alcohol, you need to use rye, and you can get a whiskey-like drink from barley.

Homemade wheat moonshine recipe includes the following ingredients:

drinking water - 25 l;
granulated sugar - 6.5 kg;
wheat grains - 2.7 kg;
dry granulated yeast - 100 gr. or live - 500 gr.;
kefir, sour milk or fermented baked milk - 500 ml.

First of all, you need to soak the grains in water and let them brew for 30-45 days. After this time, pour the grain into a fermentation tank.

In a separate container, dissolve the sugar in water and pour the syrup over the grain. Activate alcohol yeast, add them along with kefir to the main composition. Mix everything thoroughly, put in a warm place.

After the wort stops emitting carbon dioxide, foam, the taste of the mash becomes bitter, and the aroma becomes alcohol - the product is ready for distillation.

When making moonshine from wheat at home, do not forget to separate the “tails” and “heads”. This part of the alcohol is not suitable for use, but it can be left for the secondary distillation of moonshine.

VIDEO: The process of selecting tails and heads

Yeast-free moonshine from germinated malt

Moonshine from wheat without yeast at home is better than alcohol prepared according to the previous recipe. In this case, germinated grains, that is, wild yeast, will act as a traditional yeast product. A distinctive feature of such a product is the absence of a pronounced smell of fusel oils.

The task of yeast in such recipes is performed by cereal malt - as a result, you can get pure wheat alcohol.

A fairly simple recipe for moonshine on wheat involves the use of the following components:

grain - 4.5 kg;
sugar - 4.5 kg;
purified water - 31 l.

The main steps on how to make moonshine from wheat:

Rinse the grain thoroughly, sort it out of foreign matter. When filling the container with grain with water, all the debris will rise to the surface, so it will not be difficult to separate it. For wheat moonshine, this is a very important stage, since impurities can transfer their aromatic or taste qualities to the product, which is unacceptable in this case.
Place 1 kg of grain crops in a plastic tank, spread evenly on the bottom and fill with water so that its level is 2 cm higher than the surface of the grain. Cover and leave to swell for 1 day.
At the end of this period, pour 500 gr. into a barrel with grain. sugar, mix ingredients. Close the reservoir with gauze and place in a warm place for 8-10 days. Shake the components every 2 days to eliminate the possibility of souring.

Add the rest of the ingredients and water at 25°C to the starter on the grain. Close the fermentation tank with a water seal and place in a warm place for another 7-9 days.
When the fermentation process is completed, drain the brew for moonshine on wheat from the sediment and strain. The must is ready for distillation.

The remaining sourdough can be used to prepare the mash 3-4 more times. At the same time, the quality of the finished product will not deteriorate. It is enough to add 4.5 kg of granulated sugar, water and put on repeated fermentation.

To get moonshine from wheat at home, pour the mash into a cube of Dobrovar or another modern moonshine still and distill the product into alcohol. Raw is recommended to be cleaned with charcoal.

Further, the moonshine is diluted with clean water until a fortress of 20 ° is obtained, it is expelled again, but already with a division into “heads”, “body” and “tails”. Heads - the first moonshine in the amount of 5-10% of the total, approximately 30 ml per liter. Next comes the "body" with a strength of 40-50 °. Tails - everything below 40°, they are selected and can be used for external use.

If necessary, the resulting alcohol is diluted with water, after which it is left for 2-3 days to infuse. If you wish, you can make a tincture on oak blocks from grain moonshine. It will be an imitation of cognac.

VIDEO: How to cook mash with wild wheat yeast

Cooking mash without sugar

In this recipe for making mash, yeast is used, but granulated sugar is not used. The latter is homemade green malt.

Ingredients:

grain - 6 kg;
drinking water - 25 l;
granulated yeast - 25 gr.

Steps for making mash:

Making green malt

To obtain green malt, you need to thoroughly rinse 1 kg of grain, remove debris from it, soak for 7 hours in water. Next, the raw material is re-washed from mucus, poured with a solution of potassium permanganate for 20 minutes, after which it is evenly distributed on a pallet and left for 3-5 days.

Grains need to be washed abundantly 2 times a day. The moment of readiness is determined by the wheat germ, the sprout should be equal in size to the grain itself.

Wort preparation

After preparing green malt, it must be processed again with a solution of potassium permanganate in proportions of 0.2 g. per 1 liter After 20 minutes of infusion, the raw material is washed and ground.

The remaining grain product is also crushed and placed in a mash container, filled with water, heated to 65°C. At this point, you need to add green malt and mix the ingredients.

Remove the tank from the stove, wrap it in a warm blanket and leave for 3 hours. During this time, the wort acquires a sweet taste. Cool the consistency to 25o, transfer to a fermentation tank, add pre-activated yeast. Close the container with a water seal and put it in a place where there is a constant temperature of 26-29o. Holding time - 5 days.

Completion of fermentation

After the mash has been fermented, it will acquire a bitter taste, a lighter color and stop emitting carbon dioxide. Strain the ingredients through multilayer cheesecloth.

It is necessary to expel wheat moonshine by means of a steam generator or a steam-water tank. During the primary distillation, fractions are not separated; during the secondary distillation, tails and heads must be taken separately. After preparing moonshine, it is recommended to insist 4-7 days.

Classic yeast recipe

It is not always possible to ferment the wort with the help of wild yeast, and then spirit ones come to the rescue. In terms of the quality of the finished drink, to be honest, the difference between the yeast and yeast-free way is felt - the latter is softer, lighter with a bready aftertaste. But we could not tell about this method.

Ingredients:

wheat - 3.5 kg;
drinking water - 2.5 l;
sugar - 6 kg;
kefir 3.5% fat - 0.5 l;
pressed yeast - 0.5 kg (can be replaced with dry granulated 100 gr.).

Cooking:

Cereals are laid out in a bowl with a wide neck, poured with warm water and placed in a warm place to activate growth.

If after this time the cereals have not sprouted, they need to be changed - the quality of the raw materials is poor. To avoid souring, carefully shovel the grain every day.

After 3-4 days, the first loops of sprouts appear, they should grow to 2-2.2 cm and look tangled.
It can be added to the mash in this form, but it is more convenient to grind the dried sprouted grains and add to the main wort.

To do this, pour warm water into the tub, pour sugar and stir until completely dissolved, then add malt, soaked yeast and mix again. Close the lid tightly, expose the water seal and send it to a warm, dark place for fermentation. It is advisable to wrap the container or use an aquarium heater.
When the fermentation process has stopped, the liquid is removed from the sediment by passing through a gauze filter or a regular colander (the latter is less preferable, since the cake may burn during distillation).
Kefir is added to the mash, it absorbs some of the harmful impurities and fractional distillation begins.
After the second distillation, the product is purified by means of a carbon column and diluted to the desired strength.

VIDEO: Wheat - second launch

Only according to historical documents, Rus' has been engaged in moonshining for over 500 years, but there are all prerequisites to assert that everything began much earlier.

One of the first, along with fruit and, was mash on wheat, since this cereal was “mastered” by the Slavs for cultivation long before moonshine.

And since in those distant times artificially bred yeast had not yet been invented, they used wild grains living on the shell (see also:).

Going back to basics, try making your own wheat mash without using yeast to get fragrant homemade moonshine with a touch of cereal used.

The wort can only consist from wheat grain and water, and may also contain sugar (read:). Although gourmets prefer to do without it.

Attention. The addition of sugar to the mash increases the yield of finished moonshine, almost without affecting the taste of the product.

Here are a few compositions of ingredients that are used for setting mash on wheat without industrial yeast.

Composition 1, providing for the preliminary disintegration of the whole grain:

Wheat of the highest grade with a germination rate of 95% - 6.5 kg.
Sugar - 5 kg.
Prepared water - 18 liters.

Composition 2, in which first do sourdough, and then put the wort on fermentation:

5 kg of grain. Of this amount, 1 kg must be of the highest grade, the remaining 4 may be forage;
5 kg of sugar;
35-38 liters of water.

Composition 3, on, do not add sugar:

5 kg of wheat grain or cereals;
1 kg of green malt, prepared by yourself;
400 ml of sourdough;
24-25 liters of water.

Important. Do not take the given proportions as the ultimate truth.

There are many recipes where they are different. But still, we advise you to start your own production of wheat moonshine without yeast from the most proven mash recipes.

Proper wort preparation and fermentation conditions

Different proportions and approaches to wort fermentation without yeast require a different approach to the process. But having chosen one or another recipe, follow the general rules for its practical implementation in order to get the best result.

Sprouting all grains

If you put wheat mash on a sprout (sprouted grain), in this case:

Rinse the beans thoroughly several times.
Fill them with tepid water (23-27 degrees) so that the level is 2 cm above the grain layer. If after a day the grains swell, having absorbed water, add to the same level.
Leave at room conditions, covering the container with gauze (cloth).
After 2-3 days, signs of fermentation will appear: the corresponding smell and foaming when shaken.
Add sugar, water according to the recipe and put under a water seal.

Advice. Experienced moonshiners say: it is better to make confusion in a wide bowl so that there is a greater flow of oxygen to it, and after the appearance of signs of fermentation, transfer it to a bottle, make the wort and put it under a water seal.

Leaven

This sourdough is suitable for fermenting any mash - at least. Moreover, 200-300 g of sourdough is enough for a 20-liter bottle, although you can put all of it.

Cooking is similar to confusion. Only when the wheat hatches (on the 2nd - 3rd day), a pound of sugar is added to 1 kg of wheat and left in the room for a week - 10 days, until pronounced fermentation. Then add the rest of the recipe ingredients.

On green malt

In order to get mash on malt, you need to germinate wheat, and then grind it, for example, in a meat grinder:

Rinse the wheat 3-4 times to remove any floating debris.
Soak the grain overnight. Change the water every 8 hours.
Drain all the water so that the grain is only moist.
Fold into a tray, making sure that the layer thickness does not exceed 8-10 cm. Cover with a damp cloth.
Every day (preferably in the morning and evening), gently stir the grain with your hands, releasing carbon dioxide and allowing oxygen to penetrate. If necessary, spray from a spray bottle if it dries up.
When the sprouts / roots reach 2 cm and begin to intertwine with each other, the green malt is ready.
Immediately grind it through a meat grinder with a fine mesh and put the wort. Do not store green malt.

Reference. 1 kg of green malt is capable of fermenting 4-6 kg of dry grain that could not be germinated.

Pros and cons of mash with wild wheat yeast

The desire to prepare an absolutely natural alcoholic product of excellent quality is justified, because:

Wheat mash without the use of commercial yeast will give moonshine that will have a wheat smell and a malty aftertaste.
The smell of industrial yeast will not interfere with organoleptics (taste and aroma).
With proper double distillation, moonshine is largely free of fusel oils, easy to drink, mild, and does not cause a severe hangover when used wisely.

However, there are also disadvantages:

mash, put on wild yeast, sometimes behaves unpredictably and can turn sour;

Carefully. Do not put wheat mash without yeast under the lid (in a saucepan, milk flask, etc.). A water seal or a rubber glove with a pierced finger is a prerequisite for successful fermentation without souring.

a small yield of the finished product without the use of sugar.

But if you follow the rules for brewing wheat mash without yeast, you will end up with a soft moonshine with a balanced taste, which is an order of magnitude higher than the rest of home-made alcohol and purchased vodka.

As in all areas of human activity, trends and fashion have also formed in moonshine. Today we will talk about the actual method of making this drink, 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, 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 cereals 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:

Wash 10 kg of wheat with water several times;
Fall asleep in the tank;
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 . 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:

We wash 1 kilogram of grains and fill it with water so that it is 5 cm higher than the level of wheat.
We do not disturb during the day;
Then add 0.5 kg. sugar, mix
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:

5 kg. grains of wheat;
7 kg. Sahara;
the required volume of water - 15 l;
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.

Grain fermentation.
Alcohol formation.
Distillation of moonshine from the total liquid mass.
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

It costs more 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:

The grain is boiled to the composition of the paste.
With the help of malt (sprouted grain), the composition is saccharified.
There is a withdrawal of starch from the grain in a free state.
With the help of enzymes, malt breaks down starch into sugar molecules.
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:

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.
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.
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.
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 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:

Selection and purification of raw materials.
Making mash.
Distillation.
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.

Hi all!

Today I will tell you how to make moonshine on wheat without yeast. Actually, not necessarily on wheat - any grain crops (rye, barley, millet, etc.) will do.

And mash without yeast and sugar, of course, will not do. But we will not use the usual alcohol or baker's yeast, but wild ones that live on the surface of the grain.

And although it is still sugar moonshine (because grain carbohydrates are not fermented), but the soft work of wild yeast and the presence of cereals in the process gives it a special original flavor. Moonshiners call this drink Wild Sam.

Moreover, each type of cereal gives moonshine its own individual taste. One moonshine is obtained from wheat, another from barley or rye. You can also collect a blend of different cultures in any proportion. In general, there is a lot of room for imagination. Yes, and one more thing - mash on the same grain can be placed up to 4 times or more!

Ingredients

In the recipe, I will give proportions calculated for a 30 liter tank, because. I actually use them. You count yourself for the container you need. The principle is this - take the volume of your fermentation tank and divide it by 7.5. The resulting figure will show the required amount of grain. And then for every kilogram of grain, 1 kg of sugar and 5 liters of water will be required.

So, the ingredients are:

4 kg of grain (I have wheat in the recipe and in the photo)
4 kg sugar
20 liters of water

The grain must be forage, i.e. the one used for animal feed. You can buy it at the market, granary, base, etc. Seed most likely will not work, because. it is specially processed for storage. I can tell moonshiners from St. Petersburg where suitable cheap grain is sold.

Home brew

This is the next day. Foam appeared:

On the second day:

On the day when the confusion is ready:

Distillation

We do the distillation of the mash as usual - without the selection of heads and tails, to the water.
You don't need to clean anything coal, nor oil painting etc.
We do the second distillation according to all the rules fractional distillation- with selection of heads and tails. It is advisable to carry out a 3rd distillation.

Recipe Impressions

He made moonshine on wheat and barley. I liked it more on wheat - it turns out very soft. Perhaps even too much. Harder on barley, but also very interesting.

They say that it works very well on a mixture of wheat and barley in a 50/50 ratio. I really want to try.

In general, I liked Wild Sam so much that I made special labels for him. Do not judge strictly, these are my first attempts at creating my own labels.

Ask why a boar? When I first tried this recipe, water seal on the tank, standing in the kitchen, made loud grunting sounds. At night, they were clearly audible in our bedroom, and my wife once told me: “You have a pig in your kitchen that constantly wants to eat.” “But the pig is wild,” I thought. That's why the boar.

That's like all. I hope the recipe was explained clearly. If you have any questions, please feel free to comment.

For now everyone

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.

Water

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.

Wheat

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.

Yeast for mash

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.

Cooking mash with wild yeast

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.

First you need to wash the grain under running water, while removing all the floating debris.
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.
We close the lid and put it in a warm place for three days so that sprouts appear.
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.
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.

We will need:

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.

The process of making mash with yeast and sugar:

We dissolve the yeast culture in sweetened and warm water. We stand forty minutes in a warm room to start work.
Pour warm water into the fermentation container. The temperature should not exceed thirty degrees, and stir sugar in it.
We add the wheat itself, be sure to add citric acid, do not forget about enzymes and a defoamer - croutons or cookies will do.
Pour the leaven into the same container.
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.