Preparation of alcohol from wheat. Cooking wheat mash without sourdough

Moonshine from wheat first appeared on the territory of the USSR in the 80s of the twentieth century during the Prohibition. It was then that they began to make alcohol on their own, since it was very difficult to buy it in stores. And also attracted the main criteria of the drink: its taste, strength and ease of preparation. In all respects, a drink made from wheat has proven itself well.

And such alcohol is completely made from natural ingredients at home, which makes it of high quality. Therefore, home-made strong drinks are still popular, in particular, moonshine on wheat, and continue to be made to this day.

Wheat for making moonshine

The first thing that interests those who make alcohol at home is how to make wheat brew for moonshine, what raw materials to use, what proportions to take to make a delicious drink. There are answers to these questions, which were found through experiments and experiments. There are several recipes for making moonshine from wheat.

But before proceeding directly to cooking and recipes, you need to choose the right grain. It should be:

• dry;
• clean;
• looks beautiful, without mold and putrid smell;
• without pests.

There is a significant difference between the recipes - moonshine can be prepared both with and without yeast. Braga on wheat can be on regular or sprouted grain. And for all there are approximately the same cooking steps:

• preparation of wheat before making mash;
• cooking mash;
• distillation of the drink;
• purification of alcohol from impurities, including fuselage.

Moonshine without yeast

There is more than one recipe for wheat mash, but the option without yeast is very popular. It is in this case that moonshine will turn out to be a pleasant-tasting and rather mild drink. Ordinary yeast is used to process sugar, but wheat already contains these substances, so additional use of fungal strains is not required. Fermentation takes about 2 weeks depending on grain activity. Moreover, moonshine on wheat turns out to be soft already at this stage and has no smell of fuselage.

The ingredients are:

• wheat: 4 kilograms;
• sugar: 4 kilograms;
• water: 30 liters.

The proportions can be reduced or increased as desired, then the recipe for wheat mash for moonshine will become unique and individual.

Cooking steps:

• Wheat must be washed and cleaned - all debris will be removed from it.
• The grain should soak in a plastic barrel. To do this, part of the wheat (1 kilogram) is poured with water and left for two days until soaking.
• Half a kilogram of sugar is poured into the soaked and germinated grain, gradually mixing the contents of the container. After that, you need to put the container in a warm place or just wrap it with a scarf. Keep the mixture for 7-10 days. Once a day, be sure to check the contents of the container and mix it. This is how sourdough is made with wild wheat yeast.
• The next step, using the wheat moonshine recipe, is to pour the remaining wheat and sugar according to the recipe into this mixture. Pour these ingredients with warm water (temperature 25 degrees Celsius). Then you need to install a water seal or create airtight conditions, and put the wheat mash in a warm place for a week.
• Check the readiness of the mash with an alcohol meter and then distill the liquid through the apparatus. Before distillation, you can filter the drink. Wheat mash is good because after a single use, wheat can work further, it is suitable for preparing the next batch of alcohol. This is a fairly economical product, with it you can make up to three servings of the drink without reducing the quality and softness of moonshine.
• Braga for moonshine is poured into the cube of the apparatus, after distillation, a drink of 10-15% is obtained. Charcoal is used as a raw material cleaner. Repeated distillation will increase the strength of the drink.
• Moonshine is diluted with water and the liquid is re-distilled with separation into fractions until 40-45% is obtained. After that, the finished drink needs to stand for two to three days. For storage, you need to choose a suitable container, for example, an oak barrel.

Traditional brew for moonshine

But there are also fans of the old method, they prepare wheat mash with yeast. To do this, you can choose one of two ways and using mash recipes for moonshine:

• The first is to use flour. To do this, 4 kilograms of wheat are ground, and flour is mixed with a kilogram of sugar and 100 grams of yeast. All this is diluted with water (up to 13 liters), and the drink itself is kept for up to a week in a warm place. As a result, the mash is cleaned and distilled twice through the apparatus. This is partly the answer to the question of how to make moonshine from wheat.
• Use half as much wheat, fill it with water and keep in a warm place for three days. Next, 15 liters of water are heated to 50 degrees, sugar (5 kilograms) is diluted in it, after cooling, yeast (100 grams) and grain are added. Keep the drink for two weeks in a warm place.

Germinated wheat and a recipe with it

But there is also the most common recipe, which has a large number of fans among distillers, it is based on the use of germinated wheat. He explains how to make brew from wheat for moonshine, and then use it to get the finished product. The ingredients are taken in the following quantities:

• wheat - 2.5 kilograms;
• water - 20 liters;
• sugar - 6 kilograms;
• dry yeast - 100 grams (equivalent to 0.5 kilograms of pressed);
• kefir or ryazhenka - half a liter.

The process takes place in stages:

• Preparation of ingredients. In particular, attention is drawn to water, to which there are requirements for the composition of electrolytes. Grain should also be in storage for about two months, freshly harvested wheat will not work. And the grain must also be spread out on pallets in a thin layer and pour slightly warm water. In the absence of light and at room temperature, the first shoots appear after three days. If they did not appear, then wheat is unsuitable for home brewing, since the culture is inanimate. But during these three days, it is advisable to turn the grain over or cover it with a cloth wrung out in water. This is necessary in order to avoid mold coverage of the culture.
• The shoots should reach 2 centimeters in length, only then you can get the grains from the pallets. They can either be used immediately to make mash, or pre-dried and then ground into flour. The second method is more time-consuming, besides, flour can be made immediately from whole grains and continue to use another recipe.
• To do everything right, you should follow the tips for making, then moonshine from wheat at home will delight guests and will not cause much harm to health. Grains retain moisture better if they are in the husk. Do not oversaturate the culture with water, it is better to under-hydrate than to go over with it. And on the surface of the grain there are a large number of bacteria that begin to multiply with the advent of moisture. Therefore, before grinding the malt or before drying, you can soak the grains in a weak solution of potassium permanganate and leave them there for one hour. After germination, the grain can be kept without water for two days and with stirring every 10 hours. From oats or barley, malted grain is obtained on the tenth day, but this does not mean that wheat mash for moonshine is ready.
• The preparation of mash itself is no different from other methods. You just need to mix the ingredients together with the grain. The mixture is placed in a closed container (sealed or with a water seal) and kept without light for up to 10-14 days.
• Before brewing the drink, the mash must be cleaned. To do this, the drink is passed through a filter with coal or kefir is simply added. This removes the presence of fuselage in Braga. And the mash itself is distilled through the apparatus.
• Cleaning the drink after distillation will also improve the quality of the product. Moonshine is passed through an activated carbon filter. Sometimes coal is poured directly into the liquid at the rate of 50 grams per liter of moonshine. After filtering, the particles of coal do not pass into the finished alcohol.
• The second distillation is mandatory, since it not only increases the degree, but also improves the purity of moonshine at home, and hence its quality. After that, wheat moonshine is diluted with water in a ratio of 1 to 1 and distilled again. You can also use the fractional technique with cutting off the "heads" and "tails". Further they are used for technical purposes.
• The prepared drink is usually diluted with water and allowed to stand for three days until fully cooked. According to this recipe, approximately 5 liters of good alcohol are obtained, which can be safely consumed in a company.

The preparation of mash from wheat or barley will be relevant as long as the raw materials are freely available, and the drink itself turns out to be tasty and soft. There are quite a few techniques, they are similar in their ease of execution. And with this method, it turns out to save on the number of ingredients, but not to sacrifice the quality of the drink.

Vodka from wheat has a mild taste and it is believed that after drinking it there is no severe hangover. Wheat vodka at home can be prepared according to various recipes, two of which are given below.

The first recipe for making wheat vodka at home

To prepare wheat vodka according to this recipe, you will need 5 half-liter cans of wheat, 2 buckets of water, 7 kilograms of sugar, 100-120 grams of yeast.

Wheat is poured with warm water and left untouched for four days, waiting for it to germinate. Then the sprouted wheat is poured into a suitable container, sugar and yeast dissolved in warm water are added to it. After that, the container is tightly closed and placed in a warm place.

After 7-10 days, the fermented mash is distilled through a distillation (moonshine) apparatus and wheat vodka is prepared at home, all that remains is to bottle it.

Making wheat vodka at home, the second recipe

The ingredients for this recipe are 20 cups of wheat, 21 liters of water and 6 kilograms of sugar.

Wheat is poured with three liters of water, a kilogram of sugar is poured into it, mixed and cleaned for 5 days in a warm place. Then another 18 liters of water, 5 kilograms of sugar are added and left to ferment for another week.

The resulting mash should be bitter in taste, it is filtered and distilled into vodka through the apparatus in the usual way. It's so easy to prepare wheat vodka at home according to this recipe.

If you add another 5 kilograms of sugar and 8 liters of warm water to the cake remaining after distillation, then during distillation you can get another 12 to 15 liters of wheat vodka.

As you can see, the process of making wheat vodka cannot be called fast, and if a large amount of ready-made factory-made wheat vodka is urgently needed, then here is the site http://pshenichnaya-vodka.com.ua, where it is offered in an unusual package, the volume of which is 10 liters

Wheat moonshine has always been famous for its softness and ease of use. from such raw materials most often involve the addition of sugar and yeast culture, but you can do without them. The most budgetary, but the most time-consuming of all, is the recipe for moonshine made from wheat without sugar and yeast at home. A bit of theory.

Wheat grains contain wild yeasts and are suitable for making sourdough. At this stage, sugar will still need to be added, but a small amount is taken: it is necessary for the propagation of yeast. By itself, wheat is a starch-containing raw material that requires saccharification. If this procedure is carried out correctly, enough sugars will be released so that the alcohol yield is not meager. Therefore, the recipe for moonshine without sugar and yeast is, albeit laborious, but still a reality.

Wheat must be clean, dry, of high quality and variety. Rotten, fungus-affected grains should never be used. Often quality grain still needs to be looked for. For those whose searches were unsuccessful, we advise you to use.

In total, a recipe for wheat moonshine without yeast will require 7 kg of grain.

We are preparing a starter for a recipe for moonshine on wheat without yeast.

Ingredients:

• wheat - 1 kg
• granulated sugar - 200 grams
• pure water - 1 l

Starter preparation:

1. Remove debris from wheat, do not wash grains.
2. Dissolve sugar in warm water (35-36°C).
3. Put the grain in a bowl or pan, pour sweet water.
4. Put the container on the battery or on the warm floor (if possible. The temperature should be set at 30-35 ° C).
5. In 2-5 days, the sourdough will completely “start up”.

While the starter is “starting”, we are preparing green malt, with the help of enzymes of which we will carry out saccharification.

Preparing green malt for a sugar-free wheat moonshine recipe.

Ingredients:

• grain - 1.5 kg
• clean water - by eye

Malt preparation:

1. Place the grain on a wide baking sheet or pallet, level it.
2. Fill with water so that its level is flush with the grain or exceeds the level of the grains by a couple of millimeters.
3. Put the container in a warm place, cover with gauze.
4. On 2-3 days, the grains should germinate, as soon as this happened, you can proceed to the next stage (on 3-4 days, respectively).

Saccharification of wheat. You need a thermometer!

Ingredients:

• obtained malt
• remaining wheat grains - 4.5 kg
• pure water - 15 l

Saccharification:

1. Grind malt and grains into cereals, place in a container that can be heated.
2. Heat the water to 80 ° C, pour it with a mixture of malt and grain and mix everything thoroughly.
3. Measure the temperature of the mixture, if it is below 63 ° C - heat it on the stove to this temperature, then remove it from the stove, wrap it in a warm old blanket. Leave for 8-10 hours.
4. After the specified time, make an iodine test. Iodine turns blue - starch is present, you still need to wait. Before introducing the starter, measure the temperature of the wort - it should not exceed 35 ° C.

1. Pour sugared wheat wort into a fermentation tank.
2. Strain the sourdough, add to the wort.
3. Within 2-5 hours, the fermentation process should begin.
4. After 10-12 hours, close the container with a lid, install a water seal.
5. In the first 2-3 days, it is recommended to mix the mash with a clean mixer.
6. The fermentation process takes from 4 to 10 days.

Distillation of mash into moonshine from wheat without sugar and yeast

For the distillation of mash from wheat, you will need (we recommend choosing an apparatus with a distillation column of the brand or with a dry steamer of the brand). Do not make a mistake with the model and make the right choice will help

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 without the use of yeast at home, or rather, wheat moonshine. Which so harmoniously combines the natural taste of wheat, quality and a pleasant bready aftertaste.

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

Wheat must be bought only of high quality, it is unacceptable if it contains rot or wormholes. It is not worth sorting out such wheat. It is better to take good quality right away, since many defects will not be visible to the naked eye, but they will give a negative result during fermentation. Only in this case will it have an excellent taste, and will delight you and your friends with a pure, 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!

Wheat Moonshine Recipe

Making homemade grain alcohol is not limited to one recipe - moonshine from wheat can be prepared without yeast, with yeast, with and without sugar, from sprouted grains and ordinary ones.

The main steps in all processes are:

• selection and proper preparation of wheat
• cooking wheat mash
• actual haul
• product cleaning

All possible cooking methods are described in detail below.

Try to cook each and you will be able to decide which of the recipes you will like more than others.

Wheat moonshine without yeast

One of the fairly common recipes is Yeast-Free. Its difference is that the final product is the most natural.

For cooking you need:

1. Prepare 5 kilos of wheat grain, sift it from dust and impurities, pieces of husk, etc. Then the grain must be filled with water so that it slightly covers it. Water should be at room temperature, the use of ice or hot is not allowed.
2. You need to add 1.5 kilos of sugar to the mixture and, placing the grain in a wide and flat container in a warm place, wait for it to germinate.
3. When the grain gives the first sprouts, you need to add 15 liters of water to it and add another 5 kilograms of sugar. This can be done already in another container, deeper. In it, the grain should spend 10 days. The container must be equipped with a water seal and placed in a warm place.
4. After about a week and a half, the mash for driving is ready. After distillation, alcohol is desirable (50 grams of powder from coal tablets per 1 liter of moonshine), pouring it into a liquid and keeping it for a week.

After filtering, moonshine needs to be distilled again

Braga for moonshine

From the foregoing, you learned how to make mash using the “yeast-free” method. But there is another method - "yeast". To prepare such a mash, you can go in two ways:

1. Grind 4 kilograms of wheat, then mix the flour that turned out with 1 cola of sugar, 100 grams of yeast and dilute it all with water (3 liters). Mix the mass thoroughly and keep in a warm place for 7 days. Strain the resulting mixture and distil twice
2. Sift 2.2 kilograms of wheat and pour lightly with water (1-2 liters). Soak until sprouts appear in a warm place (three days). Heat 15-14 liters of water to 50 degrees and dilute sugar (5 kilos) in it, and after cooling to 35-40 degrees, add yeast (100 grams) and grain. Mix the mixture well and keep warm for 15 days.

The container must be covered and wrapped. After half a month, strain the mixture and can be distilled.

Sprouted wheat moonshine

In principle, for the preparation of grain moonshine, you can use the recipes that are listed above, simply using mash for this according to one of the recipes, but still there are some subtleties in the process that should be taken into account in order to get really good moonshine, not swill.

To do this, you will need: 2.5 kilograms of wheat, 20 liters of water, 6 kilos of sugar, 100 grams of dry yeast (they will be equivalent to 0.5 kilos pressed), 500 ml of kefir or fermented baked milk.

Stage 1. Grain preparation.

In order for the grain to become suitable for making a drink, it must lie in a warehouse for at least 2 months, and not only be harvested. The amount of grain required according to the recipe must be laid out in pallets (a layer of about 2 cm) and poured with barely warm water, so that it barely covers the wheat. In a warm place, in the absence of light, sprouts should appear on the grains for 2-3 days. If there are none, then your grain is “not alive” and it will not work for moonshine. While we are waiting for the appearance of sprouts, the grain must be turned over every day, otherwise mold may appear instead of overgrowth. It will be even better if you cover the grain with a cloth soaked in water and wrung out.

After the wheat shoots become impressive (1-2 cm in length), we take the grains out of the pallets without unraveling. They will serve us in further preparation.

Such grains can be used immediately, or they can be dried (until completely dry) and used to grind into flour used in mash.

Stage 2. Cooking mash.

The technology for making mash is simple - mix warm water, sugar, yeast (may be absent) and grain (cereal flour). The thoroughly mixed mixture is kept in a closed container (with a water seal) in a room without access to light for 10-15 days.

Stage 3. Moonshine.

Regardless of the method of preparation, the mash must be filtered and kefir added to it, which will minimize the presence of fusel oils in the moonshine. The resulting mixture must be distilled in any way convenient for you.

Stage 4. Purification.

As a “cleaner”, activated charcoal tablets are perfect, which are crushed and poured into the finished drink at the rate of 50 grams of powder per liter. The mixture is kept for about a week, shaking occasionally and filtered at the end.

Stage 5. Second distillation.

In order to significantly improve the quality of an already good drink, you need it. To do this, the resulting moonshine is diluted with water (preferably bottled or distilled) in a ratio of 1: 1 and distilled again. At the same time, the first 50 grams (per liter) are drained (from 5 liters of diluted moonshine, this figure will be 250 grams / milliliters). This moonshine can not be poured out, but used for "technical" purposes. The rest of the alcohol is collected until its strength is below 40-35%.

Stage 6. Final.

The moonshine you received may turn out to be quite strong, but this is not scary - you can dilute it with water (of good quality) to the degree you need and, after insisting for about 3 days, taste it.

According to this recipe, you will get about 5 liters of good quality moonshine. And most, so to speak, delicious, and it’s not a shame to serve on the table.

Source: alkolife.ru

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 a signal to add the rest of the sugar and warm water. A rubber glove must be put on the container in which all the ingredients are located. In 10-14 days, the process of making moonshine will be completed. After distillation, the finished drink should be filtered.

Source: alkozona.ru

First way

There are several ways to do this. But, first of all, the grain is selected. It should be dry and look good. And also aged temporarily in the warehouse. After threshing the crop, at least 2 months must pass. Molded wheat will not work, as well as those affected by pests.

The preparation of moonshine begins with sifting the grain and placing it on the mash. The first operation will be filling it with water at room temperature. The top grains should be under a layer of water at a depth of several centimeters. The capacity for this is taken wide - it is necessary to germinate wheat.

For 5 kg of grain, one and a half kilograms of granulated sugar is needed. It is placed in water poured onto grains and dissolved with stirring. Further, when the first sprouts appear (after about 5-6 days), more water (15 l) and sugar (5 kg) are added.

The mixture is poured into another, not wide, but deep container for fermentation for a period of 10 days. A water seal is also being made. After finding the container in the heat, you get a mash. It is filtered and distilled into alcohol. It is more efficient to distill twice.

Second way

The wheat moonshine recipe is simple. The method described above without the use of yeast is not the only one.
There is another.

It takes:

1. 2.5 kg wheat
2. 6 kg sugar
3. 20 liters of water
4. 500 g raw (pressed) or 100 dry yeast
5. 5. 500 ml of kefir

Sprouted grains of wheat (together with sprouts up to 2 cm tall) are dried and ground. This flour is mixed with warm water, sugar and yeast in a bowl. The mixture is placed in a warm and dark place for a couple of weeks. Fermented. Kefir is added to the mash after that immediately. This is necessary to remove the fusel odor. Such a wheat moonshine is obtained by distillation of mash.

About secondary distillation

Therefore, moonshine from germinated wheat is considered better than "sugar" moonshine, that its taste is more pleasant, as is the smell. Especially after the second distillation. It is done like this. Moonshine is diluted with spring water in a ratio of 1 to 1.

At the beginning of the second distillation, the first fraction merges (its calculation per liter of moonshine is taken as 50 g). Then the distillation continues until the limit drop of the fortress is 35 degrees. You can finish a little earlier. The resulting strong alcoholic drink can be diluted with the same water. Drinking the purest wheat moonshine made at home is often more pleasant than store-bought vodka. Its quality is not always good.

On the definition of quality

Determining quality is easy.

1. First, by smell.
2. Secondly, by trying to burn a little alcohol in a teaspoon.

The color and height of the flame at the same time, and even the remaining sediment will show the presence of fusel oils and water. A film with multi-colored stains in a spoon indicates poor moonshine.

About the intricacies of the process

Moonshine from wheat at home is more difficult to make than from sugar. I don’t really like the fuss with germinating grains, grinding them, washing them. During germination, care must be taken that the wheat does not become moldy. Drain the malt afterwards. Dry grains. Moonshine from wheat at home is easier to make directly from the grains in the first way described above. In this case, a batch of them can be used several times in a row. After distillation, water with sugar is again added to the grains. After several days of fermentation, an alcoholic liquid is obtained, suitable for distillation.

Now it has become clear how to make moonshine from wheat, even from grains, even from flour. What components are needed for this.

The most important thing is the germination of wheat for moonshine. During this process, attention is required to ensure that the malt does not sour.

And the above slightly different recipes are easy to apply further. Grain is cheaper than sugar. Yes, and yeast is not always necessary. It turns out that moonshine from wheat is more economical than from sweet products.

Source: samogonpil.ru

WHEAT HONGSHIN WITH GREEN MALT RECIPE

According to this recipe, wheat mash is prepared with yeast, but without sugar. Wheat is saccharified, you can use regular malt or make it at home. Also in the recipe, you can use the grain of rye, barley, corn.

Ingredients:

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

Cooking:

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

Source: alkodoma.ru

Brazhka without yeast, but with wheat

Moonshine made from wheat mash has a more natural taste than that made from any other must. Exists from wheat for moonshine. We will highlight and consider 2 main ones: “Braga on wheat without yeast” (aka “Braga on wild wheat yeast”) and “Braga using yeast”. Consider the advantages and disadvantages of each method.

Wheat mash is made with or without yeast. Each method has its pros and cons. Braga with yeast is made much faster and takes less effort. Braga on wheat without yeast takes longer to cook, however, moonshine from it has a pleasant taste (softer).
We will consider both methods of making wheat mash.

The quality of the wort directly depends on the ingredients: wheat, water, sugar, yeast (in the 2nd method). Water should be clean, settled. Wheat grains should be used only of the highest grade, which have not been previously treated with chemical reagents.

Wheat mash recipe without yeast

In another way, it is called mash on wild wheat yeast. In the process of its preparation, we will not use purchased yeast, but will limit ourselves to the natural fermentation of grains. To prepare it, we need the ingredients listed below. For convenience, ratios are made based on a standard fermentation tank of 38 liters, which is used in everyday life. You can use any other volume, observing the proportion.

Ingredients:

• Water - 35 liters
• Wheat - 10 kg
• Sugar - 10kg

How to make mash from wheat? Technology:

• Cleaning. Before preparing the wort, it is necessary to prepare the wheat. Grains must be carefully sorted out, removing foreign impurities and husks from them. Then we wash the wheat with running water through gauze or a sieve.
• Germination. To get the right mash, you need to germinate wheat. To do this, pour the grains in a thin layer (no more than 5 cm) on a baking sheet or other appropriate container and fill it with water. The water should completely cover the wheat. For the convenience of draining water without losing the prepared ingredient, gauze can be used. We cover the bottom of the germination container with it. Close the lid and leave at room temperature. After a couple of days, sprouts will appear.
• Sourdough preparation. In the current recipe, we are making wheat mash without yeast. We will use the wild yeast of the wheat itself as a starter. As soon as sprouts appear, add 2 kg of sugar and mix well. The resulting mixture should not be too thick, otherwise it is additionally necessary. Close the lid again and leave for a few days. As a rule, the process of preparing sourdough takes no more than a week. Wild yeast activation can be carried out in a similar way on the whole volume of wheat, or using only a part of it (say, taking a few kg.), But even in this case, we should not use all the sugar. Stages 2 and 3 can be combined. That is, sprinkle grains with sugar immediately before sprouting.
• Fermentation. We proceed to the main stage of preparing wheat mash immediately after receiving the starter. We will need a fermentation tank with a water seal. You can use a can or ordinary large glass jars. It is more convenient to use one capacious container in order to immediately pour all the water, the remaining sugar and sourdough into it. It is desirable that the water is slightly warm (about 20 degrees). Do not pour water to the top. After thoroughly mixing all the components, we install a water seal and leave the wheat mash in a dark, warm room for a week. Instead of a water seal, you can use an ordinary rubber glove with holes on the fingers, putting it on the neck of the jar. Inflating the glove symbolizes the beginning of the fermentation process. During the entire fermentation time, you need to periodically shake or stir the wort, remove the foam from the surface.
• Drainage from sediment. In about a week, germinated wheat brew for moonshine will be ready. The fermentation will stop. This can be recognized by a deflated glove (cessation of carbon dioxide emission), clarification of the top of the wort, and the absence of any mash activity. Carefully drain the wheat mash, without touching the sediment. Now you can drive moonshine.

Recipe for wheat mash with yeast

Making mash from wheat with yeast is practically no different from the recipe presented above. It is not necessary to germinate grains and prepare your own sourdough. You can just buy yeast in a store or market, saving a lot of time.

Ingredients:

• 8 kg. grains of wheat
• 35 l. water
• 10 kg. Sahara
• 250 g yeast

How to put wheat mash? Technology:

1. Grain preparation. Before preparing the mash, wheat grains must be sorted out. You can grind them to the state of cereals or even flour.
2. Fermentation. Pour wheat into 5 liters. water, add 2 kg of sugar and 150-200 g of yeast. Close the container and leave for 5 days in a dark place.
3. Fermentation. After 5 days, add all the remaining ingredients, mix and leave for another week.
4. Drainage from sediment. After the top of the mash is lightened and the fermentation process stops, drain the wheat mash.

Braga from wheat for moonshine is ready. As you can see, the recipe for wheat mash is simple. The remaining sediment (wheat) can not be thrown away, but reused to make new wheat mash. It is only necessary to add water and sugar to the wort again. Moonshine from re-wash is recommended to be distilled twice.

Source: mywom.ru

traditional recipe

Composition and correct proportions:

• wheat - 2 kg;
• granulated sugar - 2 kg;
• clean water - 15 liters.

The most attentive readers may be surprised by the presence of sugar in this recipe. The fact is that granulated sugar allows you to significantly increase the yield of moonshine and at the same time does not affect the aforementioned wheat flavor.

In addition, I draw your attention to the fact that all containers used for the preparation of mash must be perfectly clean. Pay serious attention to this. Otherwise, all your hard work may go down the drain.
Step by step sequence of actions.

1. We take a clean metal or glass container that is suitable in size, which we will use to prepare the sourdough. Pour 500 grams of wheat grains into it, evenly level them and fill with water. We do this in such a way that the liquid completely hides the wheat and rises 1.5-2 cm above it. We cover the container with a lid and place it in a dark, cool room for germination. It usually takes 2 days for wheat to germinate. We definitely need to wait for the sprouts. Without this, it is pointless to proceed to further actions.
2. Sprouted wheat should be filled with 250-300 grams of sugar. Mix the contents of the container thoroughly with your hands. It is forbidden to use metal devices for these purposes.
3. After the specified time, it is necessary to pour the resulting ferment into a glass container of a suitable size, in which the fermentation process will take place. We add the remaining grain and sugar there, fill it with warm water with a temperature of 25-30 degrees Celsius.
4. A water seal of any design should be installed on the neck of the fermentation tank. If you are used to using a latex glove, then you can not change this method. Just make sure that the hole in her finger is as small as possible.

If the mass has become excessively thick, then it can be slightly diluted with water. As a rule, 0.5-1 liters is enough.

Now we intercept the neck of the container with clean gauze and transfer it to a warm place for 10-12 days. This time is enough to prepare the sourdough, which in our recipe will serve as a substitute for yeast.

• You are unlikely to miss the start of fermentation. Braga will start to "play". As a result of this, the glove will swell, and the water seal will begin to gurgle with characteristic bubbles.
• The fermentation container must be placed in a room at room temperature. The duration of fermentation can vary greatly. This process can take one to three weeks.
• We are waiting for the braga to “play back”. Be sure to try it to determine readiness. Proper wheat mash has a special bitter taste.
• We just have to drain the liquid from the sediment, pass it through a cotton-gauze filter and distill on the existing model of the moonshine still.

Please note that we can cook 2-3 more servings of mash from fermented wheat grains. To do this, each time you need to add 2 kg of granulated sugar to the container and add water.

For the preparation of strong alcoholic beverages, so necessary in the national economy, one cannot do without ethyl (drinking) alcohol.

In order to obtain alcohol from starch-containing raw materials at home, malt, yeast mash should be prepared. Starch-containing raw materials must be processed, malted milk obtained, and the main mash mashed. Mature mash is distilled, then distillation of alcohol is carried out with a check of its quality.

Most of the time is spent on the preparation of malt. This period is determined by the type of grain and lasts from five to twelve days. In addition, the duration of the process is influenced by the nature of the malt. The maximum duration is when using fresh green malt, and pre-dried at a temperature of forty degrees and harvested material can reduce the duration of the process to four to eight days.

Preparation of alcohol from wheat

Malt contains enzymes (active substances) and is a product of artificial germination of cereal grains. When preparing malt, maximum purity should be observed.

On average, the germination time has a different duration for the grains of different cereals. For barley, this period reaches one and a half weeks, for oats it is eight to nine days; for wheat a little more than a week, for rye up to six days, and for millet even less - four to five days.

Sprouted grain is a green malt with high activity enzymes, it saccharifies the mash starch quite quickly. For storage, green malt should be dried, which is carried out at a temperature not exceeding 40°C. The winnowed light malt is cleaned from the remnants of roots and sprouts and stored at a moisture content of not more than 10% in a sealed container.

Germination of malt is preferred in spring and autumn, as summer temperatures are too high for optimal growing parameters.

The preparation of malt includes such technological operations as selection, cleaning and sorting of grain, soaking, germination and cleaning from sprouts, and finally drying.

It is necessary to select any grain very carefully, only high-quality raw materials will give high-quality malt. Use grain that has been harvested for at least two months. However, if the grain has been stored for more than a year, its germination capacity is greatly reduced. The grains should be light yellow in color, full, tough, heavy and thin-skinned, equally ripe, and their insides should be loose, white, mealy. Grains can be divided according to their density, since unripe grains float to the surface, while ripe ones sink to the bottom when immersed in water. You should check the germination of grains, for which a hundred of the most ripe and largest grains are selected and dipped in a glass of water. Floating grains are removed and new, full-weight ones are chosen instead. Next, the grains are laid out on a saucer, covered with a wet cloth and put the saucer in a dark and warm place. Drying fabric should be constantly moistened. Germination is determined after a couple of days by roots and sprouts. By counting the number of unsprouted grains, and subtracting it from the total number of grains, the grain germination rate is determined as a percentage. Grain with a germination rate of at least 92% is considered good.

To clean the grain, it is sifted through a large sieve, this allows you to remove large rubbish. This is followed by cleaning through a fine sieve in order to remove fine debris, mainly weed seeds. After that, the grain is washed in hot water (50 ° C), while dust, chaff and other impurities are removed.

Soaking grains

The grains are soaked in an enameled or wooden bowl, but four days before that it should be washed and half filled with raw water. Grain is poured gradually, with constant stirring. Light grains and weeds that float up are removed with a colander after four hours. After that, part of the water is drained so that its level is no more than 25 centimeters above the grains. Floating individual grains also need to be constantly removed.

Soaking is stopped when the husk is easily separated from the pulp, the sprout is indicated and the skin of the grain is cracked, the grain, without breaking, bends between the nails and bends, and with crushed grain, like chalk, you can draw a line on the board.

Germination of grain

This is followed by grain growing, carried out in a room with good ventilation, at a temperature not exceeding 15-17 ° C. Dampness and stuffiness are not allowed. On a baking sheet, the grains are scattered in a thin even layer, no more than five centimeters thick and covered with a damp cloth. A necessary condition for the formation of enzymes is a humidity of at least 40-43% and a constant supply of fresh air. To ensure these conditions, after five to eight hours, the grain is turned up to four times. These conditions are strictly observed during the first five days, and in the next four to five days the air flow should be limited.

Gradually, with the appearance of roots, the layer of grain increases to twenty centimeters, and the temperature reaches 18-20 ° C, and sweating of the grain is observed. However, this is an undesirable process, it provokes the development of putrefactive microbes. It is prevented by periodic mixing of the grain and its cooling.

It is normal for the malt to stop growing after about ten days.

However, germination should be stopped if the feather under the skin has reached half to two thirds of the grain, the root sprouts have reached fifteen millimeters, with excessive adhesion of the roots, if the grains have germinated evenly.

For long-term storage, the malt is dried to a moisture content of 3%, before which it is washed with 1% solution of sulfuric acid.

Making alcohol from potatoes at home

The processing of starch-containing raw materials (potatoes) is done to extract starch and convert it into a soluble state. Potatoes are washed, peeled, boiled and grated.

From the boiled beet mass, the juice is extracted by squeezing, then it is filtered, it is needed to prepare the wort.

Next, malted milk is prepared, for which malt is mixed with water to obtain enzymes, this requires barley, rye and millet malt in a ratio of 2: 1: 1. This mixture is ground in a coffee grinder. For two kilograms of flour raw materials, one should have one hundred and fifty grams of malt and up to a liter of water.

Malted milk is necessary for the saccharification of starch raw materials.

Yeast (e.g. potato), foods containing starch or sugar, water are needed.

After preparing the mash, which requires two or three days and a temperature of up to twenty degrees, distillation should be carried out.

It must be borne in mind that in order to get a liter, with a strength of sixty degrees, one hundred grams of yeast is needed for two and a half kilograms of cereals. three-quarters of the total mass of potatoes or corn.

The resulting alcohol should be purified, for which very little potassium permanganate is added to it, mixed and left for a day. The liquid is then carefully removed from the precipitate and filtered.