Rye sourdough for moonshine. Real rye moonshine: two simple recipes

Homemade alcoholic beverages made from cereals are significantly different from products made from conventional sugar distillate.

I want to offer you a proven method for making high-quality rye mash exclusively on natural wild yeast with further distillation into good-quality soft moonshine.

The whole process takes quite a lot of time and requires a lot of effort, but the result is worth it.- the alcohol turns out to be fragrant, with clearly perceptible notes of fresh rye bread and a light, very attractive hardness in taste.

So, let's take a closer look at a step-by-step recipe for making mash, and then moonshine from rye without the use of artificial yeast, which is designed specifically for home use.

List of required components

Step by step cooking

Let's prepare the sourdough

Let's make malt

Saccharification process

fermentation process

Step-by-step preparation of moonshine

Video recipes for rye mash without yeast

I suggest watching a few videos from professional moonshiners who will share interesting branded recipes for making rye-based mash, followed by distillation into high-quality moonshine.

Video #1.

After watching this video, you will quickly understand what is the secret of making high-quality rye moonshine and how to cook good-quality rye brew with wild yeast of natural cereal at home.

Video #2.

On the presented video, the moonshine master will share the recipe he developed for sugar mash without yeast with the addition of sprouted rye, from which you can later make rye whiskey of a sufficiently high quality. Braga from flour.

This is how rye mash is prepared without yeast. Describe your own variations on how to make this base for quality homemade liquor. Thank you all for your time and I wish you great victories in the field of home brewing!

Moonshine is a strong alcoholic drink made at home from raw materials of various types. However, not even all experienced moonshiners know that this drink can also be made from flour. And you can use both rye and wheat raw materials.

The technology of preparation in each case will be unique, and the taste of the finished drink will be unusual, but pleasant. The main thing is that such moonshine turns out to be inexpensive and completely natural.

The difficulty of making homemade moonshine from flour lies in the fact that the raw materials must be saccharified in advance. Otherwise, the fermentation process itself cannot be started. For this, special malt or specialized enzymes can be used. Below, these two options for making moonshine will be described in detail.

Also, the recipe involves the use of water, sugar and yeast. It is better to take purified distilled water, and regular beet sugar.

Most of the recipes for homemade moonshine involve the use of special alcohol yeast so that the finished moonshine does not have the aroma and taste of bread. Regular baker's yeast is the ideal choice. They are the best way to emphasize the true aroma and taste of moonshine prepared on the basis of flour.

Recipes for making mash at home

Without leaving the walls of your home, you can make quite simply and quickly moonshine from flour, and in several different ways. Beginners should first of all pay attention to the first recipe. It is extremely simple and lacks specialized or hard-to-find ingredients.

From rye flour

To make moonshine according to this recipe, you will need:

• 100 g of yeast;
• 4 kg flour base;
• 19 liters of water.

It is best to use a container with a volume of about 20 - 25 liters for initial preparation. Such an alcoholic drink is prepared as follows:

• Boil 8 liters of liquid over high heat and pour another 2 liters of cold water into it.
• In a thin stream with constant stirring, add all the flour into it and leave for an hour and a half. It is important that there are no flour lumps in the sourdough.
• Then pour another 3000 ml of cold water into the dough, mix thoroughly and leave for the final swelling of the gluten for another half hour.
• Dissolve yeast according to instructions.
• Slowly pour the rest of the water into the container and mix well, then stir in the diluted yeast.
• Leave the resulting slurry for 4 days in a warm place for fermentation. It is better to cover the top of the container with a thin cloth.

• Ready mash to decant and overtake. Stop the first distillation at a jet strength of 50 degrees. Cut off 10% of the first and last liquid.
• Carry out a daily cleaning of activated charcoal pervach.
• Repeat race.
• Remove the finished drink for a day in the refrigerator.

After cooling and aging for a day, such flour moonshine is ready for use. Removal of the first and last 100 ml of moonshine is necessary to rid the drink of especially dangerous fusel impurities.

This video details how to make moonshine from rye flour with saccharification with barley malt:

With sugar

Moonshine according to this recipe is prepared quite quickly, due to the quick preparation of the mash itself.

And the main reason is the sugar content in the recipe.

Reference. It is best to use cornmeal in this recipe, then the finished moonshine will be as close as possible to real bourbon.

Cooking Ingredients:

• 20 g yeast;
• 1000 g of malt;
• 4 kg flour;
• 6 kg of granulated sugar;
• 20 liters of water.

Cooking steps:

• Flour is poured into water heated to 50 degrees with a thin stream and mixed thoroughly.
• After a quarter of an hour, the container is put on fire and heated to a temperature of 65 degrees.

• Remove from stove and leave for 15 minutes. Thoroughly stir the mixture every 5 minutes.
• Put the mixture back on the fire and cook at a low boil for 20 minutes, stirring constantly.
• While the wort is cooling to 65 degrees, the malt is crushed in a blender.
• Mix malt and wort and clean for a day in a warm place.
• Then a mixture of sugar and yeast with water is added to the container.
• Leave for final fermentation for another week.

Then for 24 hours the container with the finished mash is sent to the cold. After that, the first distillation is carried out without cutting off the bare and tails. Pervak ​​is cleaned with coal, then re-run through the apparatus. The distillation is considered completed when the strength of the jet is 39 degrees. Before use, moonshine is removed to stand in the refrigerator for at least 24 hours.

On enzymes

This recipe uses:

• 20 g yeast;
• enzymes A and D, 10 g each;
• flour - 4 kg;
• water - 10 l.

Reference. This recipe does not involve the use of any particular type of flour, so you can use any of its varieties.

Cooking steps:

• In boiling water, add all the flour in small portions and mix thoroughly.
• Remove container from fire.
• When the dough has cooled to 80 degrees, introduce enzyme A into it and stir.
• After reaching a temperature of 63 degrees, add enzyme G and knead everything again.
• Cover the container with a lid and leave for 4 hours to saccharify.
• Then pour the mash into a fermentation tank, add yeast and install a water seal.
• Remove the container in a dark and warm place for a week for fermentation.
• Pass the finished mash through the apparatus without dividing it into fractions.
• Pervach during the day to clean with coal.

Alcohol made from cereals differs significantly in its qualities from a product obtained from sugar-containing raw materials. Wheat or rye moonshine has a pleasant mild taste, a light aroma of fresh sprouts, and some sweetness. And most importantly - they do not knock down, as happens with drinks made from sugar-containing ingredients.

Features of moonshine from rye raw materials

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Rye is not as iconic as wheat or corn. However, it makes an excellent whisky. Why not try making it at home? To make good natural rye moonshine, you can use either natural grains or store-bought cereal.

Rye contains from 55 to 70% starch, but it is extremely difficult to obtain it due to the specific protein-carbohydrate composition of the raw material. So for the manufacture of moonshine, you will need to carefully process the grains - either germinate, or grind into flour / shot, or boil well. this particular grain crop lasts at least 3 hours. To get the same “single malt whiskey”, it is advisable to use not ready-made store preparations in the preparation process, but dried or green malt obtained from sprouted rye.

Factory production of alcohol from rye includes the following steps:

To get a decent result at home, you will need to repeat all these procedures.

Sprouting Rye for Malted Milk

Germinating grain contains substances - enzymes, which repeatedly accelerate all processes that can be attributed to "digestion". That is, if we need to saccharify starch from cereals, then this can be done without enzymes, but with them everything will happen much faster.

From rye, it is an alcoholic drink with a bready aroma and taste. You can make such alcohol yourself, but the method of making a drink from rye grains will differ significantly from the method of making alcohol from sugar mash. Of course, home-made rye has a pleasant bready taste. For the manufacture of moonshine, products such as rye flour or malt from this grain are suitable. Rye should be made according to a special technology, which differs significantly from that used for other raw materials.

Cooking principles

Yeast can only process simple sugar into ethyl, which is not found in flour and grains. However, cereals contain large amounts of starch. Therefore, the raw material suitable for fermentation is sprouted grain, since special enzymes are released during the germination of cereals, under the influence of which starch is broken down into simple sugars. This is hot saccharification, which is carried out under a special temperature regime.

An alternative saccharification method for obtaining sugar from starch is considered to be the introduction of amylosubtilin and glukavamoria into raw materials with the presence of starch. These components are considered substitutes for rye malt, but many moonshiners believe that using this method allows you to get moonshine, but its smell will not be as pronounced. Therefore, it is necessary to consider in detail the production of malt from grain (in this case, it is rye).

The preparation of moonshine from rye begins with the preparation of malt. So, 1 kilogram of malt can saccharify 5 kilograms of flour. The more malt and less flour, the faster the starch from the grain will turn into sugar. Thanks to this, a large amount of moonshine is obtained from malt. For example, from one kilogram of malt you can get 900 milliliters of moonshine with a strength of 40 degrees.

To increase the yield, many moonshiners add beet sugar to the malt. However, this method of making moonshine has one drawback - alcohol has a less pronounced aroma.

Experienced moonshiners cook mash on rye without adding yeast, replacing them with sourdough from grain. But the disadvantage of this method is that there are wild yeasts on the surface of the grains, but there are not so many of them in order to cook quickly.

Recipes

To get moonshine from rye grains, you will need the following products:

• rye grain - 6 kilograms (they can be replaced with a kilogram of fermented malt and 5 kilograms of flour);
• water - 27 liters;
• granulated sugar - 1 kilogram (added at will);
• yeast - 12 grams of dry or 60 grams of pressed yeast.
• The first step in the preparation of moonshine from rye is the manufacture of sourdough. The sourdough is prepared about a week before the preparation of the mash is planned. First, rye is poured with cold water, soaking the grains for 10-15 minutes. After this time, floating grains will appear on the surface of the water. They should be removed, since this is spoiled rye, the presence of which in moonshine is undesirable. Dirty water must be drained, and then pour rye with clean water.
• You need to take a metal container and distribute rye on it in an even layer. The grain should be filled with water so that its level is 2 centimeters higher than the level of the grain. The grain container should be covered with gauze and placed in a dark place where room temperature is maintained.
• After a few days, a sprout should appear on each grain. At this stage, add 50 grams of sugar to the grain and mix everything thoroughly with your hands. If the mass is too thick, you can add a little water to it. The blank is then left for 5 days. As soon as foam and hiss appear on the workpiece, the leaven should be placed under a water seal. After this time, it should ferment, but if this does not happen, then wine yeast should be added to it.

Reference: to obtain malt, it is necessary to take rye harvested at least 2 months ago. It is better not to use old grain for the production of moonshine.

Saccharification is an important stage in the manufacture of moonshine from rye. Saccharification is done with unsprouted rye. It is ground to a state of flour and poured into a saucepan. Then the grain should be filled with water at a temperature of 50 degrees, and it should be better to pour it into the container in a thin stream. The workpiece is heated on the stove until a temperature of 60 degrees is reached and this mode is maintained for 15 minutes. After that, the temperature is increased by another 5 degrees and kept at this temperature for 15 minutes.

The workpiece is brought to a boil and boiled for 1.5 hours. In this case, you need to ensure that the wort does not burn, so it should be constantly stirred.

After 1.5 hours, the fire is turned off, and the workpiece is cooled to 65 degrees. While the malt is cooling down, grind it and add water at a temperature of 28 degrees. In this way, a malt milk is obtained, which should be used within a day.

Milk from malt is gradually added to the mixture cooled to 65 degrees. The dishes are covered with a lid and its contents are heated to 63 degrees. For two hours, maintain the temperature at 56-63 degrees. In this case, the contents of the pan should be stirred every 20 minutes. It is important not to overheat the workpiece, since high temperature leads to the death of enzymes - because of this, the entire process of preparing the mash will be in vain.

The finished wort has a sweet taste, which is considered a sign that the raw materials were made according to the rules.

In order to make mash from malt, you should take the resulting raw material and dilute it with water in a ratio of 1 to 4. The raw material is heated to 63 degrees, and then the temperature is kept at 55-65 degrees. This mode is maintained for two hours. To prevent the mash billet from burning, it should be constantly stirred.

The wort should be cooled to a temperature of 28 degrees to avoid contamination of raw materials with pathogenic bacteria. At your discretion, granulated sugar and water can be introduced into the preparation of the mash (4 liters of water are taken for each kilogram of sugar). You should enter the yeast according to the instructions and put a water seal on the fermentation tank. Braga should be moved to a dark place with a temperature of 18-27 degrees. The duration of the fermentation of the mash is 2-14 days.

As soon as it is ready for moonshine without yeast, you can start distilling moonshine through a distiller. The first distillation is carried out before the fall of the strength of moonshine to 30 degrees. After that, the alcohol content in the output should be determined using a special formula and proceed to the second distillation. It is carried out in the rectification mode, selecting "heads" and "tails".

The made moonshine, the preparation method of which was considered, should be bottled in glass and put the drink in a cool place. Before drinking, it is advisable to defend the drink for three to four days.

An alcoholic drink made from cereals is qualitatively different from its sugar-based counterparts. It has a characteristic taste and aroma of fresh bread, softness and moderate sweetness in the aftertaste. And, importantly, moonshine from rye gives a better and softer state than alcoholic beverages based on raw sugar.

Despite the fact that rye is not as in demand in everyday life as wheat, its grains make excellent strong alcohol. To create natural and high-quality moonshine, you can take both natural rye grains and ready-made malt from the nearest store.

Rye raw materials contain from 50 to 70% starch, but its extraction is somewhat complicated by the specifics of the protein-carbohydrate composition of rye. There are several ways to process grains for making an alcoholic drink at home:

• Germination of seeds;
• Grinding them to a state of flour;
• Prolonged boiling;

It is better to take germinated rye seeds, which give green and white types of malt - when using only natural ingredients, the most interesting and soft rye moonshine is obtained. And store-bought raw materials, although suitable for this purpose, but to a lesser extent.

Procedure for sprouting rye to produce malted milk

Germinating rye grains produce certain enzymes, due to which the fermentation processes in the distillate are accelerated several times. Saccharification of starch in grain crops can be achieved without the participation of enzymes, but in this case, all processes will proceed more slowly, and it will take much longer to wait.

It will take about a week to prepare your own rye malt for moonshine, and the grain itself is 2-3 months old. If you need it faster, ready-made store malt and enzymes A and G are purchased.

A step-by-step method for germinating rye seeds will look like this:

1. You will need a flat bowl or tray in which you need to soak the grain in hot water (from 50C and above);
2. We distribute everything along the bottom of the container evenly, in a height not exceeding 2 grains;
3. After that, the seeds are covered with a soft breathable cloth, like gauze, previously soaked in warm water;
4. Over the next 2 days, it is necessary to turn the rye grains over and moisten the drying cloth. When germinating any seeds, there must always be moisture, otherwise the process will slow down, or nothing will sprout at all;
5. Starting from the third day, it is only necessary to periodically moisten the seeds with water from a spray bottle; it is not recommended to touch anything at this stage.

Usually, on the 5-6th day, the seeds begin to sprout in the form of characteristic seedlings. This is the period of his readiness.

Please note that to create malt, it is better to take grain in villages or from private farmers - from direct producers. Since raw materials from gardening shops are pre-treated by manufacturers with various substances against microorganisms, bacteria and fungi. It will not be possible to germinate such raw materials, it no longer has the potential necessary for brewing.

Preparation of rye moonshine with the addition of yeast

This method of preparing alcohol using yeast is also called hot. The saccharification process by this method involves heating the consistency and maintaining the appropriate temperature regime. This method is quite costly in terms of labor and time. But the probability of subsequent souring is minimal, as in all cases when the processed raw material is exposed to high temperatures. Yes, and the splitting of starch in comparison with other methods in this case will be better and more complete.

Required ingredients and their ratio:

• 5 kg of rye flour;
• 1kg white malt (dry);
• 100g pressed yeast;
• 25 liters of water;

When the ingredients are purchased and are at hand, we proceed to the preparation of rye moonshine using the yeast method.

Flour is poured into a large container, into an enameled basin or pan. Next, hot water heated to 65-70 degrees is added. Everything is mixed, covered with a lid and a wadded blanket on top. Now the resulting slurry needs to settle and steam out for 2-3 hours.

After that, rye is added, previously subjected to crushing. Everything is thoroughly mixed and brought to a temperature of 60 degrees on the stove. Next, you need to leave the resulting mass for several hours (3-4), after also covering it with a blanket.

After the mixture reaches room temperature, all 100 grams of yeast must be poured into it, after dissolving them in a small amount of warm water. Everything also needs to be mixed well.

It remains only to drain the solution into a fermentation container equipped with a lid in the form of a water seal. The container should be placed near a heat source, or simply in a warm room for a period of 4 to 5-6 days - about how long fermentation lasts. After this period, when the strength of the resulting distillate reaches its maximum, the mash on rye is considered ready for use.

Yeast-free method of making rye moonshine

The yeast-free version, otherwise called cold, in contrast to the hot one, requires more time for aging, and is more risky in terms of possible souring of the mash. But at the same time, making cold moonshine from rye is easier than the hot method, and requires fewer ingredients and effort.

Moonshine from rye, isolated in a cold way, is prepared without the addition of yeast. Instead, rye, or rather substances from its surface, acts as a fermentation catalyst here. Which implies the presence of raw materials that are not too old and of high quality in all respects.

Ingredients you will need to make mash:

• 3 kg. malt;
• 15 l. clean water;
• 3 kg. granulated sugar;

During the manufacturing process, the rye malt drink turns out to be very soft, with a characteristic bready aroma and the presence of subtle notes of cereals.

First of all, the starter is prepared. A pound of granulated sugar is poured into 3 liters of prepared water, and mixed thoroughly. About a glass of grain is poured into the container, and the resulting syrup is poured. After that, you need to put the dishes with the future sourdough in a warm place for 3-4 days.

Readiness indicators here are the sour smell characteristic of the fermentation process and the presence of foam on the surface of the sourdough. When she ripens after 4 days, the remaining sand dissolves in 12 liters of clean water. The resulting solution is drained from the fermentation tank and the starter is sent next.

After that, the infusion is closed with a lid with a water seal and placed in a warm place for a period of 2 weeks or so.

You can determine the degree of readiness of the mash by the absence of foam on the surface, the grain that has settled on the bottom of the container, and by the characteristic bitter taste of the finished drink.