Recipe for mash from sugar and yeast for moonshine. The right mash recipes for moonshine

What is the best thing to make mash?

From sugar - this is the best option for moonshine because of the highest concentration of sucrose. An alternative is foods high in sucrose or jam.

What water is suitable for mash?

Drinking. Of course, spring or bottled is better. Yeast ferments poorly / dies:

• in tap water due to too high a content of salts, bleach;
• in boiled due to lack of oxygen;
• in distilled due to lack of micronutrients.

What kind of yeast?

Better alcohol, but you can also bread. Read more.

How to make mash for moonshine?

In any food container. But be careful with plastic utensils: food-grade plastic is safe, but the market is full of Chinese products made from who knows what. The bright smell of plastic is one of its signs.

What is a water seal and why is it needed?

A device that removes carbon dioxide and does not allow air to pass through. Why - in the presence of oxygen, yeast decompose alcohol into carbon dioxide and water. In addition, other bacteria can get in with the air, which will spoil the mash.

How to close the mash if there is no water seal?

The folk method is a medical rubber glove with fingers pierced with a needle. Pouted - fermentation is on. Opala, mash is ready.

What temperature is optimal for fermentation?

20-30°C. Above 40°C, yeast begins to die; below 18°C, the fermentation process may not start.

Do I need to insulate or heat a container with mash?

During fermentation, heat is released. Therefore, the temperature of the mash will always be higher than the air temperature. It is necessary to heat or insulate only when the air temperature is below 18 ° C.

How long does the mash take to prepare?

From 3 to 14 days. Curled from raw materials, temperature, yeast.

How to speed up fermentation?

• For yeast and temperature, see above.
• Dissolve sugar in advance (prepare syrup).
• Daily stirring.
• Top dressing.

Top dressing or fermentation activator - a mixture of trace elements and vitamins that contribute to the vital activity of yeast. The approximate dosage is 1 g per liter.

Folk versions of top dressing: black bread, tomato paste (100 g per 10 l), corn or peas (there are 2-3 mugs per 10 l).

Braga does not ferment well, why?

• Cold
• bad yeast
• little yeast
• not enough nutrients.

How to determine that the mash is ready?

How carbon dioxide emission will stop (the glove is deflated, hissing is not heard). Read more.

Do I need to remove the ripe mash from the sediment?

Desirable, but not required. Sediment - 5% of the volume - the remains of the vital activity of bacteria, which do not significantly affect the final product.

How much moonshine will turn out from mash?

The yield of moonshine (40%) from 1 kg of raw materials

How long can you store ready-made mash?

Up to a week in a cold place, without removing the water seal.

How to make brew for moonshine: the easiest recipe

The composition of the mash:

• 7 kg sugar
• 1 kg of yeast
• 24 liters of water.

Preliminarily, the yeast is fermented: pour a small amount of water and add 100 g of sugar. Stir, put in a warm place for 1 hour.

Mix sugar and water in a fermentation tank, add diluted yeast. Install a water seal.

Video recipe for making sugar mash

How to make apple mash

For cooking you will need:

• 10 l juice of sweet varieties of apples (the presence of cake obtained as a result of making juice is also allowed),
• 10 liters of water
• 1 kg of yeast.

The technology of preparation is the same. In addition to apples, potatoes, sugar beets, cereals are suitable for mash - see.

Sugar moonshine is a classic Russian distillery. She has won love among many lovers of homemade alcohol. There are a huge number of recipes for making sugar mash at home, in which the proportions sometimes differ, but the moonshine yield is always almost the same. Making homemade alcohol is justified for several reasons. The first is the environmental friendliness of raw materials, sugar is a pure product and properly prepared moonshine does not cause poisoning and a strong hangover. The second is the cost of the product, making moonshine at home is much cheaper than buying store-bought alcohol. Approximately 1.1 liters come out of 1 kg of granulated sugar. ready drink with a strength of 40 degrees.

As a result, you will get decent alcohol, and if it is refined by various methods, then it will not be inferior to expensive elite drinks. The easiest way for a beginner is to “ferment” to make mash from sugar, and then get a distillate. How to prepare intoxicating drinks correctly, what proportions to use, what dishes and how many ingredients to take, the entire cycle of obtaining moonshine is described in detail in this article.

To make a mash you will need: fermentation dishes, water, sugar, yeast, water seal, sugar meter, aquarium heater. The last three devices are optional, it is quite possible to do without them.

Container for mash. The main indicators when choosing dishes for fermentation are: volume, material of manufacture, tightness. For some types of mash, a water seal is also needed, which performs two functions: it ensures the release of carbon dioxide and prevents oxygen from entering the mash.

Tank volume for fermentation depends entirely on your needs. Be sure to take into account that the mash should fill no more than ¾ of the volume of the fermentation tank. Otherwise, there is a risk of foam being thrown out during fermentation.

Material. The most preferred material for fermentation is glass. Various bottles, glass jars. You can also use food grade stainless steel. Currently, plastic containers of various sizes are sold, the main thing is to make sure that it is suitable for food products. Often at home, aluminum dishes, milk flasks, and pots are used. It is very convenient if the container has a drain valve, which will greatly facilitate the work.

Attention!

1. Be sure to thoroughly wash all the dishes with hot water and detergent before use, and then dry well with a clean towel. The cleaner the dishes, the less the risk of souring the mash, which can lead to an unpleasant taste of moonshine.

2. Before pouring water, place the fermentation tank on a stand 0.5 meters high. Firstly, this will improve heat exchange, and secondly, it will be easier to drain the fermented mash in the future.

Which yeast to choose. For the preparation of moonshine, it is advisable to take special alcohol yeast. The use of alcohol yeast gives a higher yield of alcohol during fermentation, better organoleptic. The instructions always say how much sugar a pack is designed for. The only disadvantage of alcoholic yeast is that it is difficult to find them and the price is quite high. But instead of alcohol, affordable dry or pressed, Belarusian ones are suitable. Dry yeast is taken from the calculation 20 grams per kilogram of sugar. Proportions for pressed: 100 grams per 1 kg of sugar.

The addition of dry yeast makes the mash in quality no worse, and sometimes even better. Raw pressed ones give the drink too fusel flavor, and the use of dry ones gives rapid fermentation and abundant foaming. Another plus of dry and alcoholic yeast is a long shelf life.

What kind of water to use. Good proper water is the basis of the taste of the final product. For the preparation of sugar mash, well-purified water, odorless, tasteless and without additives, should be used. The most suitable water is spring or bottled. If tap water is used, it is recommended to stand for 1-2 days before use, and then carefully drain it with a hose. Hydromodule: per 1 kg. sugar - 4 liters of water.

Classic sugar moonshine recipe

According to this recipe, mash is prepared from sugar and yeast. The yield of purified moonshine is approximately 5.5 liters after the second fractional distillation, the alcohol content of the drink is 45 percent.

Ingredients:

• Sugar - 5 kg;
• Dry yeast - 100 gr;
• Spring water - 20 liters.

Wort preparation:

1. Pour warm water at 25-30 ° into the container where fermentation will take place, add sugar. Stir the mixture thoroughly until the sugar is completely dissolved. Recently, complaints about sugar have often been received - it does not ferment well, it is not sweet, etc. To avoid embarrassment, you can use the device - saccharometer. The saccharometer shows the density of sugar in the wort. For normal mash, the saccharometer should show a density of 18-22%.
2. In a separate bowl, dilute, ferment the yeast. Pour 300 ml of water at 28°C, add a tablespoon of sugar, stir, add dry yeast, dilute, after about 10-15 minutes, when the yeast rises, add it to the fermentation tank. To reduce foaming during fermentation, it is recommended to add Saf-moment yeast - 11 gr. If you use pressed yeast in the recipe, then you need to take them 500 gr.
3. For normal operation of yeast, in addition to sugar and water top dressing is required . This is not a mandatory moment, but it is desirable, it allows you to speed up the process. There are chemical special top dressings with phosphorus and nitrogen, there are ordinary household ways to “cheer up” the mash. First of all, this is black bread, for 20 liters of mash, half a loaf will be enough. Also, as a top dressing, it is recommended to use grapes, raspberries, strawberries at the rate of 15-20 pieces per 20 liters.
4. It is not necessary to install a water seal for sugar mash, it is enough to loosely close the lid, and if the neck is small, then cover it with several layers of gauze.

Fermentation. In order for the wort to ferment well, it needs to provide a favorable temperature regime. The ideal temperature for fermentation is 28-31 °C. It can be slightly lower, but in no case higher than 35 °, at this temperature the yeast will die and the mash will not ferment.

A warm room or the use of an aquarium heater allows this mode to be provided. Heaters come in various capacities from 50 watts and more, which one to choose depends on the capacity of the container. For 40 liters of mash, 100 watts of power is enough, provided that it is indoors. The convenience of the heater is that it maintains a stable temperature with the built-in thermostat. Set on the regulator 28 ° and lower into the fermentation tank, connect to the power supply, the temperature will stand and be maintained automatically.

With proper temperature maintenance, the presence of top dressing, fermentation lasts 7-14 days. Once or twice a day, the sugar mash must be stirred well to remove carbon dioxide.

How to determine the readiness of the mash:

1. Carbon dioxide stopped emitting, the water seal calmed down, stopped gurgling. There are no rising bubbles on the surface. Light a match over the mash, if it burns, then no gas is released.
2. Stratification is present in the mash, the top layer has become light, the yeast has partially precipitated.
3. The taste of mash has become bitter, no sweetness is felt.
4. In the smell and taste of mash there is a clear aroma of alcohol.
5. The most accurate method is to use a sugar meter. If the wort has fermented, then the saccharometer will show “0”.

Clarification and cleaning of mash

Clarification and degassing should be done in order to improve the final taste of moonshine. Degassing is the process of removing residual carbon dioxide. To do this, the wort must be heated to 55 ° C, live yeast dies at this temperature. One of the easiest ways to lighten the mash with cold, if the temperature allows. Take Braga for a day or two in the cold -5 ° or + 5 ° and it will naturally lighten. The yeast will fall to the bottom, after which the mash must be decanted, that is, carefully drained from the sediment using a thin silicone or PVC hose.

You can also speed up the process and lighten the mash in other faster ways using bentonite, gelatin or protein. For sugar mash, it is most often preferred to use bentonite for clarification. Bentonite is a natural product, natural white clay. The Pi-Pi-Bent brand is suitable for cleaning, the main thing is that there are no flavors in it. For 20 liters of mash, 2-3 tablespoons of clay are enough. Before use, it must be dissolved in a glass of warm water and stirred thoroughly. Then pour the mixture into the mash and mix. After 12-24 hours, the mash becomes transparent, it remains only to drain it from the sediment.

Getting moonshine from mash

First race. Pour the clarified, purified mash into the cube of the moonshine still. And overtake at high power. Heads and tails do not need to be removed during the first distillation. The first time the raw material is taken almost to the water, so that there would be 5-7 degrees in the stream.

Intermediate cleaning. The resulting moonshine before the second fractional distillation must be cleaned of harmful impurities. There are many proven ways to do this. The most popular method among distillers is charcoal cleaning. There is a way to clean with oil and others.

1. . You can clean the raw using a carbon filter or fill the coal with raw. For the first method, you need to make a filter from a plastic bottle. Cut off the bottom of the bottle a, drill a few holes in the cork. Put a layer of cotton wool tightly into the cork, screw it onto the bottle. Pour BAU or KAU coal at the rate of 10-12 grams of coal per 1 liter of moonshine. Pass moonshine through the filter. In the second method, pour coal directly into raw alcohol. Grind coal beforehand, add 50 g per liter. Stir thoroughly, insist overnight. Then filter the moonshine. Coal absorbs up to 80% of fusel oil and various esters.
2. Purification of moonshine with sunflower oil. For cleaning, you need to take refined sunflower oil. Dilute moonshine to 15-20 degrees of strength, add 20 grams of oil per liter of raw alcohol. Stir well three times at intervals of 1-3 minutes. Leave for a day to settle, drain with a tube without touching the upper oily layer. Strain through a cotton filter. For cleaning efficiency, these two methods can be combined. First oil, then charcoal.

Fractional distillation. Pour purified, diluted moonshine from sugar up to 20 degrees into the distillation cube of the moonshine still. Proceed to the stage with the selection of fractions. Select the head fraction at low power. The heads are taken drop by drop, the selection rate is 1-2 drops per second, such a slow intake of liquid allows you to qualitatively get rid of the poisonous first fractions. The number of heads is taken 50 ml from each kilogram of sugar.

Then change the receiving container and select the drinking fraction "body". The body is taken up to 45-50 degrees in the jet. Then the tails will go, it's up to you to select them or not. Usually, the tail fraction is added to the mash before distillation in order to increase the yield of moonshine.

Refinement and refinement of moonshine

As a result, you will get moonshine from sugar with a strength of about 65 degrees. For drinking, such a fortress is too high, so it must be diluted with clean bottled water to 40-45 degrees. A special calculator will help to do this correctly. To soften the taste, moonshine can be heated on the stove to 70 degrees, while unnecessary substances will evaporate from it. Pour the diluted distillate into bottles, let it “rest in the glass” for 2-3 days, or better, let it stand for a week and you can start tasting.

Sugar moonshine has a more neutral taste compared to grain and fruit distillates. Therefore, at home, it is more used for the preparation of various liqueurs to insist berries and fruits on it. Making other delicious homemade alcohol.

Store shelves abound with alcoholic beverages for every taste and budget. However, the prices for alcohol are constantly growing, and it’s scary to buy, because quite often someone is poisoned by a purchased surrogate. Moreover, delicious intoxicating drinks of any strength are easy to prepare at home, since raw materials for mash can be found in any home.

In addition, with self-preparation, you can be sure that the composition of the drink includes only high-quality natural ingredients.

Moonshine, like winemaking, is process of technological processing of raw materials. The initial stage is fermentation, in which many subtleties should be taken into account.

Properly prepared mash can be drunk as an independent intoxicating drink, but, as a rule, it is used for further distillation.

To make good moonshine, you need to know how to put the mash. About how to overtake it correctly, we will tell in this article.

Before you make mash at home, be sure to decide on the choice of dishes.
You can cook both in glass, aluminum, enamel and plastic containers, as well as in stainless steel or food-grade plastic utensils.

Glass and plastic containers are most often used with a volume of 10-30 liters, enameled cans - up to 40 liters.

Important nuance: it is necessary to ensure the tightness of the container for fermentation.

For sealing, it is used, installed on the cover. Or a regular rubber glove pulled over the neck.

Home brew components

The main components are sugar-containing raw materials, water and yeast. Let's consider them in more detail:

1. Yeast. You can use several types, taking into account the features of each of them. The most common are bakery (bread) yeast. Their main advantage is cheapness. However, they can provide a product strength of no more than 10%, and also form a lot of harmful substances.
   Fruit and berry raw materials are best fermented on wine yeast. They emit few harmful products, allow you to get a higher fortress. The strongest product with a minimum of harmful impurities can be made using alcohol yeast. The strength of the must can reach 18%.
2. Sugar or sugar-containing raw materials.
3. water you need to use only drinking, purified. You can just filter the tap water. It is impossible to boil, because after boiling the oxygen content becomes insufficient for fermentation. Chlorinated water should be avoided, filtration or settling can also help here.

The mechanism for the production of sugar mash

Wort is the basis of the mash, it must be started before yeast is added. The composition of the wort includes water and raw materials (sugar, fruits, berries, germinated cereals, jam, etc.). Technologically, the mechanism of wort fermentation from different raw materials is almost the same. Consider how to make mash from sugar.

• Yeast activation. Before you start putting the mash, you need to wake up the yeast. Dissolve sugar in warm water (30-35ºС). For 0.5 liters of water, 50-100 g of sugar is required. Then you need to add yeast. Leave the mixture warm for 2 hours.
• Wort preparation. Sugar syrup is made from 4 parts of water at room temperature and 1 part of sugar. If the sugar level is exceeded, the fermentation process may not start. If the water norm is exceeded, the distillation will take longer.
• Compound activated yeast with wort in a fermentation tank. The yeast solution must be mixed with the wort and left at a temperature of 23-28ºС.
• Fermentation. During fermentation, glucose is broken down into carbon dioxide and ethanol. It is very important to control the temperature of the mash. Above 40ºС yeast dies. In this case, it remains only to remove the wort and add live yeast. Below 20ºС, the process is very slow or stops altogether (read:).
• It is also important avoid getting oxygen into the tank. To do this, use a water seal or a rubber glove. With the right flow, fermentation is accompanied by foaming and a pungent odor. Fermentation continues 3 to 15 days.
• In most recipes, subject to temperature and tightness distillation is allowed to be done after 7 days. You can determine the completion of the process by several signs: the evolution of gas has stopped, the sediment has sunk to the bottom, the top layer has become transparent, the taste is sour-bitter without sweetness.
• Removal from sediment. After cooking, it is recommended to remove the mash from the sediment, that is, to separate the pure liquid from the yeast and particles of raw materials that have sunk to the bottom. This stage is optional (especially if the raw material was pure sugar), however, experienced moonshiners recommend always removing from the sediment. For clarification (that is, maximum sedimentation of impurities), most often they use bentonite(natural white clay). After settling, the mash is poured from the fermentation tank using a flexible tube.

The preparation of sugar mash at home is completed.

Braga recipes: cooking from various raw materials

Above, we considered the preparation of classic sugar mash as an example of fermentation technology. Consider how to properly prepare mash using other raw materials:

• Apple mash. The fruits must be washed and peeled from the skin and core, cut into slices and chopped. For 20 liters of water, 20 kg of apples and 4-4.5 kg of sugar are taken. The fermentation process takes approximately 10 days. The rest of the technology is the same as in the above method.

• Brazhka from jam. For 3 liters of jam you need 1.5 - 2 kg of sugar, 15 liters of water, 100 g of pressed yeast or 18-20 g of dry. All components are mixed in a large bowl until sugar and yeast are dissolved. Fermentation lasts approximately 5 days. Then you need to remove from the sediment and strain.

• Wheat mash. Grind 4 kg of wheat, add 1 kg of sugar, 100 g of yeast (pressed) and 13 liters of water. Mix the mass and leave for 7 days. Remove from sediment and strain. It is not worth using such a mash for drinking, it is better to overtake.

The secrets of cooking mash

Each experienced moonshiner has his own secrets, how to put the mash correctly, how to make the mash the tastiest and healthiest how to overtake mash into high-quality and strong. Let's look at some tricks:

• Rye flour sourdough for the preparation of mash can replace yeast.
• For the preparation of grape mash, adding yeast also not required. This does not make the fermentation method qualitatively different, just grape yeast lives on the surface of the berries. Therefore, it is not necessary to wash the grapes, it is only necessary to ensure that the production of grape mash comes from berries that have not been treated with pesticides.
• fermentation tank cannot be filled to the top because the volume increases during fermentation.
• Water seal is easy do it yourself.
• Can be used for lightening decoction of hibiscus or gelatin(recommended for grape mash).

If you have your own secrets on how to make mash, effective methods of clarification or distillation, interesting recipes, share your know-how in the comments. Indeed, many believe that they will not be able to make the brew on their own, as they simply do not have enough useful and truthful information on this topic.

Any production of alcohol, both in the factory and at home, consists of several stages. Moonshine includes making mash. This step is the first and one of the most important in the whole process. What is moonshine brew? This is a drink containing a small amount of alcohol, obtained in the process of infusion of pre-prepared wort under the action of yeast. To obtain a high-quality initial product, it is important from what and how to properly put the mash for moonshine. The fermentation process must be carried out in compliance with all the rules and conditions.

Making mash for moonshine is a combination of selected raw materials with a product that starts the fermentation process. Sometimes it occurs naturally if the peel of fruits or berries contains natural yeast. In another case, sugar or specially purchased nutritional yeast becomes the activator.

How to make mash

Braga for moonshine is prepared in several stages:

• The choice of raw materials.
• Container preparation.
• Mixing ingredients.
• Infusion.
• Definition of readiness.
• Filtration.
• Lightening.

In order to know how to prepare mash for moonshine, you need to familiarize yourself with each stage separately. At the first stage, the selection of products takes place, on which the characteristics of the preparation and taste of the future drink depend. Brazhka at home, from which good moonshine is made, can be prepared from:

• Jam.
• Vegetables or fruits.
• grains or honey.

When using additional ingredients, filtration is required. Thus, the stones, peel, husk or cake obtained during the preparation of the wort are separated. In addition to them, water, sugar and yeast will be used. To make brew for moonshine, you need to mix all the ingredients in the correct order and place in a prepared clean container. After that, the mixture is infused in a warm room. Braga at home has to insist from two weeks to several months. All this time, you need to observe the mixture, sometimes mix it and, with active foaming, remove the top layer that has appeared. Only by knowing how to properly make mash and observing all the requirements, you can get good moonshine.

Ingredients

The main thing that mash is made of is:

• Water.
• Sugar.
• Yeast.

The selected water must be clean, without impurities and odors. The best option is purchased bottled liquid. In the absence of such, tap water is used. You can't boil it. To cleanse, you need to withstand the water for a couple of days before the formation of sediment. After that, the water is carefully removed. You can also apply a filtering system. The best mash is obtained on artesian natural water.

Sugar, like water, must be pure. Old, stale sand can have an unpleasant odor. This will negatively affect the future product. Braga can be bitter, have an unpleasant odor or taste. Therefore, fresh and clean granulated sugar is selected, which does not have signs of even a slight spoilage.

The choice of yeast requires a particularly careful approach. They are the catalyst for the fermentation process and are of particular importance. For the preparation of moonshine mash, you can use whiskey yeast, wine, alcohol, baker's yeast. The latter are used in the classic recipe, without the addition of other ingredients. At the same time, the alcohol content in the finished mash will not exceed 10%. Alcoholic yeast will increase the degree to 18%, but will create additional harmful impurities. Wine are used when used as a basis for fruits or berries. Whiskey yeast is used to make grain mash. Therefore, this ingredient is selected depending on the technology and the overall composition.

Proportions

In order to prepare a container of suitable volume and get the right mash, you need to know the proportions of cooking. They reflect how much pure forty-degree moonshine will be obtained from a certain amount and ratio of ingredients. In theory, for every kilogram of sugar spent to make mash, the output will be a little more than 1 liter of moonshine. But most often in practice, this ratio is not confirmed and the volume is less by 10%.

For 1 kilogram of sugar, you need 10 times less simple yeast and 50 times less dry yeast. About 5 liters of water are required, but for each individual recipe this amount is calculated individually. The fermentation tank is not completely filled, but somewhere around ¾. The remaining space is saved for foaming and expansion of the liquid in volume.

Capacity selection

The container is selected according to the volume required for mixing all the ingredients. Special barrels are best suited for this. Since many do not have the required inventory, and its purchase is too expensive, one has to use available improvised containers. Large enamel pots, plastic barrels, twenty-liter water bottles are used.

Any container and inventory before cooking sterilized. Clean dishes are the key to a quality drink. A poorly processed container can cause damage to raw materials, an unpleasant odor or foreign taste.

Water seal

This device is needed for mash in the process of keeping it. It removes carbon dioxide formed during fermentation. The finished fixture is purchased at the store and put on the filled container. The discharge tube is lowered into the glass for convenience, since a small amount of condensate can escape through it.

The most common and effective replacement for a professional water seal is medical glove. She is put on the neck of the container. A small hole is made in one of the fingers with a needle to remove gas. During the fermentation process, the glove will be inflated, gradually losing its volume by the time the liquid is ready.

In the first days of fermentation, foam may actively form. This process must be carefully observed and, if necessary, removed. If this is not done, then the water seal may become clogged with foam, and the glove may fall off the container.

How to put the braga correctly

Knowing how to properly put the brew for moonshine, there will be no difficulties with its preparation. The drink will turn out the first time without much effort and difficulty even for beginners. To put the mash on moonshine, you need to follow the technology and proportions.

First of all, the ingredients are selected for the mash. When using fruits or vegetables, the fruits are cleaned with a dry cloth and checked for spoilage. Rotten or darkened are selected and not used.

After that, mix the raw materials with water and sugar and put on a slow fire. The mixture is boiled until syrupy and then cooled. At the same time, you need to make sure that the sugar does not burn and does not caramelize too much. The consistency should remain liquid.

How to put mash for moonshine using yeast will be prompted by the instructions on their packaging. The dry mix is ​​pre-prepared before being added to the wort. Dry yeast is simply poured out, pressed is finely broken and activated by mixing with sugar. After that, they are poured with a small amount of warm water and infused for about half an hour.

Many people know how to put the mash correctly, but at the same time they make mistakes in the waiting process. The fermentation process requires attention. The container is placed in a dark room. Ultraviolet rays adversely affect the fermentation process and lead to spoilage of the mixture. The ambient temperature should be 22 - 25 degrees. An increase will cause the yeast to die, a decrease will cause it to "fall asleep" and not work. After 3 - 4 days of observation and removal of the foam, the mash is left alone until fully cooked. Now you need to periodically monitor so as not to miss the completion of the process. The end is determined by several external features.

How to understand that the mash is ready?

Indicators of the completion of the fermentation process are:

• Stopping the release of carbon dioxide from the water seal.
• Falling off of a glove worn on the neck of a container.
• Lack of sweetness in taste.
• Absence of gurgling.
• No foaming or characteristic hiss.
• The appearance of a distinct smell of alcohol.
• A match that continues burning above the surface of the mash.

If, when preparing mash for moonshine, sweetness in taste was preserved, then a mistake was made in the technology. The rate of sugar per serving of yeast may be exceeded. Because of this, so much alcohol was formed that the action of the yeast stopped, and all the sugar was not processed. To get out of the situation, you need to add water to the mash and still stand it.

Another mistake is violation of temperature conditions. When the temperature is set below 20 degrees, the yeast stops working and the sugar does not break down. In this case, the container with the mixture is transferred to a warmer place.

After eliminating the errors, you need to wait for the reappearance of signs of completion of fermentation and only then consider the drink ready for the next stage.

Lightening

This stage is the final one and separates the preparation of the mash and the process of distillation in a cube. Clarification is performed to cleanse the mash from harmful impurities. If this is not done, then during the distillation process they will burn in the cube and give the moonshine a sharp unpleasant odor.

Before clarification, the mash is removed from the sediment or simply filtered through a sieve or colander. After that, we do a few things:

1. We cool the container with mash to 5 degrees.
2. Pour the betonite solution into the container.
3. We insist one day.
4. Pour in the soaked gelatin and keep for a couple more days.
5. We remove the exfoliated clean mash so as not to touch the sediment and not to stir up the liquid with it.

Concrete is soaked with warm water in a small amount, gelatin - in cold water and aged until swelling. After completing all the points, the mash is ready for further distillation.

Recipes

Braga and its recipes differ depending on the initial ingredients. The simplest home brew recipe for moonshine is one that does not use additional raw materials. For its preparation you need:

• Sugar - 1 kilogram.
• Yeast - 20 grams.
• Water - 5 liters.

The water is heated and granulated sugar is poured into it. The liquid is thoroughly mixed. At this time, the yeast is diluted in a small amount of warm water and added to the syrup.

The finished wort is poured into a container for fermentation, a lock is put on and the mixture is aged until ready. To speed up the process by reducing the cooking time of the mash to 2 - 3 days, a heater for aquariums is placed in the container. It must constantly maintain a temperature of 24 - 25 degrees. In the absence of such a device, the container is wrapped in several layers of fabric and placed near the battery or any other household heater. With this approach, fermentation will take up to one week and requires constant temperature control. It should not exceed 28 degrees.

Recipe mash from jam contains 2.5 kilograms of a sweet product. Moreover, due to the new ingredient, sugar is excluded from the composition, and the amount of yeast is reduced to 2-3 grams. Jam is mixed with water and heated to 50 degrees. The prepared mixture is cooled to room temperature and mixed with yeast. The mixture is infused in a dark place for a couple of weeks until signs of completion of fermentation appear. The recipe for home brew for moonshine is one of the most popular, as many often make preparations for the winter, some of which remain unclaimed and are looking for applications.

Ways to prepare mash for moonshine may not contain yeast at all. In such recipes, as the main raw material, corn. For cooking, it is pre-sprouted. For the recipe you need:

• Wheat - 5 kilograms.
• Water - 15 liters.
• Sugar - 6.5 kilograms.

Wheat should be carefully sifted, poured into a container and poured with warm water so that its level is 1 - 2 centimeters above the grains. To them you need to add 1.5 kilograms of sugar and cover with a lid. After the appearance of sprouts, wheat is poured with 15 liters of water and covered with the rest of the sugar. The mixture is infused for a week and a half in a warm place under a water seal.

Cherry Braga Made with just 1 ingredient. The berries are separated from the seeds, kneaded and poured with a small amount of water. Such mash is infused, like grape mash, in a warm place until signs of readiness appear.

The best brew recipes for moonshine are very simple, do not require much time to prepare for fermentation, and consist of a small amount of ingredients. You can make moonshine even on peas. For this you need:

• Water - 15 liters.
• Sugar - 5 kilograms.
• Yeast - 60 grams.
• Peas - 2 kilograms.
• Sour cream - 200 grams.

Water, yeast and peas are mixed in a container. The mixture is infused for an hour. After that, sugar and sour cream are added to it. All ingredients are mixed and fermented for 3-4 days.

In fact, mash for further distillation can be prepared from almost any improvised product. It can be apples, watermelon, jam, potatoes, bread, grains. The main thing is to observe all the nuances for preparing the wort and starting the fermentation process and correctly determine the moment of its readiness.

If you decide to start distilling, then first you should find out the recipe for moonshine mash, as this is the most important thing in this business. There are many different options that allow you to get a drink with an original taste.

general information

To begin with, it is worth understanding the basic terms that are used in the preparation of moonshine.

Braga is a sugary wort made from recycled yeast. The fermentation process produces ethyl alcohol, gas and some by-products.

Wort is a liquid containing sugar. It appears due to the introduction of yeast into it. The wort can be completely different:

• fruit - consists of water and fruits;
• grain - consists of water and specially prepared grain;
• sugar - water and sugar.

Sugar is of great importance in the preparation of mash, as its quality affects the drink. If it is of poor quality, then in the process of fermentation, the liquid will acquire an unpleasant odor and taste. In general, sugar is an excellent field for experimentation, as different options give their taste to moonshine.

As for water, it must be drinkable and only of high quality. In no case should the liquid be boiled, since oxygen must remain in it.

Yeast selection

Yeasts are microorganisms that reproduce by budding. Without this product, it is impossible to get high-quality mash, and, accordingly, moonshine. To prepare a drink, you can use completely different yeast, but it should be borne in mind that each of the options has its own unique features:

1. The bakery version is used mainly for sugar mash. The result is approximately 10% alcohol and a large number of by-products.
2. The alcohol version allows you to get mash with a high percentage of alcohol - up to 18%, but at the same time, a lot of side impurities are also released.
3. Yeast "Whiskey" is used to prepare grain wort.
4. The wine version is intended for the manufacture of fruit must. The result is a mash with a high percentage of alcohol and a small amount of side impurities.

When choosing yeast, it is very important to take a quality product in order to end up with a good drink.

Nutrients

In order for the yeast to grow quickly and well enough, in addition to sugar, it is necessary to use other minerals, such as nitrogen and phosphorus. An excellent combination is considered when 1 kg of sugar accounts for 3 g of superphosphate. If you do not accept the use of chemicals, then you can get by with natural ingredients. You can add natural juice or chopped fruits and berries to the mash. Also, boiled grain can be used as a natural component, or the proportion for high-quality moonshine is as follows: for 10-15 liters of mash, you should take 1 kg of natural ingredients.

Important Aspects

Particular attention should be paid to the container, which is intended for fermentation. Any deep container with a lid will do, but it doesn't need to be airtight to allow the carbon dioxide to escape. It is very important that all containers used are clean.

Proven classic

There is a better brew recipe for moonshine, which is the basis for other options:

1. For starters, it's worth doing the yeast. To do this, combine half a liter of water with 100 g of sugar. After that, you need to put a little yeast into the resulting liquid on the basis that 100 g of pressed yeast per 1 kg of sugar, and if you take dry, then 100 g corresponds to 6 kg of sugar. After that, everything needs to be put for a couple of hours in a warm place. From time to time, the yeast must be stirred. When the foam begins to actively form, this will indicate that this mixture can be added to the wort.
2. Now we move on to the preparation of the wort. To begin with, it is worth dissolving 4 kg of sugar in 4 liters of water. It is not recommended to take less liquid, as there is a big risk that the mash will not have time to ferment. Everything must be cooked at room temperature, this is very important.
3. We combine the prepared yeast and wort, mix and leave to ferment at a temperature not lower than 20, but not higher than 35 degrees. Remember that heat is released during the fermentation period, so control this, as overheating can kill nutrients.
4. Keep in mind that some yeast has the ability to produce a lot of foam, so keep in mind that the container should not be filled to the very top. To extinguish it, you can use a little crushed cookies or dry bread. Depending on the feedstock, the fermentation process can last from 3 to 14 days. Consider the fact that the longer the mash stays, the more impurities it forms. Therefore, on average, it will be suitable for distillation in a week.
5. Braga for moonshine from sugar will be ready when it stops emitting carbon dioxide on the surface. Also, another sign of readiness is the presence of a light layer and the lowering of the yeast down. It is also worth trying the drink - it should be bittersweet without the presence of sweetness.

What to do with sediment?

In this case, brew for moonshine can change and develop according to two scenarios:

1. Do not discard sediment. It contains alcohol in addition to yeast and various other substances, so if you remove it, it will significantly reduce the yield of alcohol. In this case, the final product may have a small amount of impurities.
2. Drain off the sediment. In this case, you will significantly reduce the percentage of impurities contained in the final product. If the home brew recipe for moonshine involved the use of fruits, then clarification of the drink is simply a must.

In general, it is up to you to decide whether to remove the sediment or still leave it.

Possible difficulties

During the cooking process, some difficulties may arise that will adversely affect the final product:

Many are interested in the question of how much moonshine is obtained from mash. The amount of the final product directly depends on the feedstock. So, from 1 kg of sugar, 1 liter of drink is obtained, while its strength will be 50%. An excellent result will be considered if you end up with 1.2 liters.

Braga for moonshine from wheat

Such a base helps to get an easy-to-drink and fairly gentle final product. The main feature of this moonshine is the absence of yeast, which is replaced by cereal malt. It is very important to take only high-quality raw materials. So, the grain should be well dried and stored for no more than a year. In addition, make sure that it is not rotten and damaged.

The recipe for brew for moonshine is as follows. Take 4 kg of wheat and the same amount of sugar. The amount of water depends on the container you have chosen for fermentation. Preparing a drink is not difficult, so almost anyone can handle it.

Cooking process

Now let's figure out how to put mash on moonshine from grain:

1. First, wheat should be poured into a container, spread evenly and poured with water so that it is 6 cm higher. Cover with a lid and leave for a couple of days in a cool place.
2. When you see that sprouts have appeared, you can send half a kilogram of sugar to the grain. You need to mix everything very well and it is better to do it with your hands. If the mass is thick enough, then you can add a little water. Then the container must be wrapped with gauze and put for 10 days in a warm place.
3. After the time has passed, you have received a sourdough that will be an excellent substitute for yeast. Now you need to pour it into a glass bottle and send 3.5 kg of sugar and 3 kg of wheat there. The resulting mixture should be poured with warm water.
4. On the neck of the bottle you need to put on a glove with a small hole on your finger or a special water seal. It should be placed in a place where the temperature does not fall below 18 degrees and does not rise above 24. It will take you no more than 10 days to ferment.
5. When the glove deflates or the water seal stops blowing bubbles, we can assume that the mash is ready. You just have to drain the sediment and start distilling moonshine.

Leftover wheat can be reused for three more servings.

for moonshine

Thanks to the sweet base, the drink is very aromatic and quite fortified. It is very important to follow all the recommendations and never deviate from the recipe. For this option, any jam is suitable, even candied or already started to ferment. Ideally, if you take already old blanks, as they will ferment very well.

The recipe for brew for moonshine is as follows. You need to take 6 liters of any jam, about 30 liters of warm water, about 300 g of alcohol yeast and 3 kg of sugar.

Cooking process

Now let's look at how to put mash on moonshine from jam:

1. You need to take a pan with a volume of 40 liters. Pour warm water into it, pour sugar and mix until completely dissolved. Then we send the jam there and mix again.
2. Yeast must be diluted in a separate bowl and only then added to a large saucepan. Mix the resulting mixture well and put in a warm place. It is also recommended to wrap the pan with a blanket.
3. The fermentation process will take you about 10 days. It is very important that the liquid ferments well, otherwise moonshine will not work.
4. After this time, the mash must be poured into a moonshine still, and then further cleaned.