How many days wheat mash wanders. How to properly clean moonshine through different filters

We offer to surprise guests with wheat moonshine prepared by you personally - a drink that harmoniously combines natural taste, quality and strength. Let's take a closer look at how mash is obtained on wheat without yeast at home.

It has become relevant to drive moonshine without the use of yeast, for this they are replaced with cereal malt obtained from germinated wheat, and in order for the fermentation process to start, the main thing is to responsibly prepare the ingredients.

For germination, it is necessary to select good quality wheat grains so that they do not have wormholes, signs of diaper rash, and an unpleasant odor, that is, wheat must be of high quality, then wheat mash without yeast for moonshine will have an excellent taste.

It is important that at this stage we prepare high-quality raw materials. Then the wheat mash for moonshine will be of high quality.

Old-fashioned method of making mash

A recipe that is used by several generations of moonshiners and allows you to get a good product at the end:

1. Wash 10 kg of wheat with water several times;
2. Fall asleep in the tank;
3. Pour water five centimeters above the level of raw materials.

The technology in which wheat swells takes 2-3 days. Then, in warm water with a volume of 15 liters, dilute 3 kg of sugar, be sure to mix thoroughly so that the sugar dissolves, pour the resulting mixture into a container, leave it under a water seal. It should be noted that the fermentation temperature should be from 22 to 24 degrees. As soon as the fermentation process is over, dilute another 3 kg of sugar in 5 liters of warm water and pour into the mash, leave it under a water seal. After fermentation, the mash has a golden color, smells like bread, and it tastes bitter, while the grain settles to the bottom. Everything, the fermentation process is over, drain through the mesh (so that the grain remains in the tank) and distill.

And in the tank (we have grain left in the tank), re-fill the diluted sugar in water (6 kg of sugar per 20 liters of water). And so you can do 4 times, but each time the fermentation period increases by 3 days. Also during the second distillation, the bread smell disappears.

The output of moonshine, subject to this proportion, is 7 liters, a fortress of 50 degrees.

homemade drink recipe

The recipe for wheat mash for moonshine contains the following ingredients:

• 5 kg. grains of wheat;
• 7 kg. Sahara;
• The required volume of water is 15 liters.

We mix the ingredients, pour water, mix everything thoroughly, pour it into glass jars and move it to a warm place for 4 days. If possible, it is convenient to use special containers with a water seal, which can be purchased or made independently. If glass jars are used, a rubber glove is a good tool to effectively observe fermentation, it is pulled over the jar, having previously made a puncture at the site of the finger.

We are waiting for the mash to come up and ripen, it will take us 4 days. We have dismantled how to prepare wheat mash for moonshine, now we can proceed to the distillation of moonshine.

Recipe using wheat sourdough

How to make wheat mash for moonshine with the gradual addition of ingredients, we will consider in this recipe. First, let's prepare the starter:

1. We wash 1 kilogram of grains and fill it with water so that it is 5 cm higher than the level of wheat.
2. We do not disturb during the day;
3. Then add 0.5 kg. sugar, mix
4. We send raw materials for 10 days to a warm place.

The resulting sourdough can be poured into a bottle or other container, add another 3 kg. sugar and 3 kg. wheat, fill everything with warm water, leave for 7 days, after which you can cook moonshine.

Recipe for a drink made from dried wheat grains

Grain mash on wheat is also prepared using the following recipe:

• grains are dried in the oven;
• crushed to the consistency of flour;
• pour sugar;
• mix the ingredients;
• are filled with water.

The ratio of the composition to the mash:

1. 5 kg. grains of wheat;
2. 7 kg. Sahara;
3. the required volume of water - 15 l;
4. The fermentation technology takes 4 days, the raw materials for this are also placed in a warm place.

The formed mash is distilled in the same way as in the preparation of moonshine, in the classical way.

To achieve the maximum result: improve quality, eliminate smack, improve transparency, it is recommended to use either.

There are several types of activated carbon cleaning technologies:

In the first case, crush 12 grams (the proportion is relevant for one liter of liquid) of activated charcoal and pour onto gauze, laid several times. Pass our liquid through this homemade filter a couple of times.

In the second - place the coal in a container with moonshine (the proportion is the same as in the first case). This method is quite long, since it takes 12 days to wait (shake every 2 days), then be sure to pass through gauze and cotton wool. A few more days you need to defend, pass the infused drink through our homemade gauze filter. This type of cleaning is long, but allows you to achieve the best result.

A few tips for choosing wheat grains: wheat should be of the highest grade, not last year's, because. maybe at the initial stage of the debate, although, depending on the conditions under which it was kept. The grain should not be treated with chemicals, which farmers often do, because there is a high probability that the wheat will turn sour, to avoid this, wash the grains well.

Thus, we learned that the preparation of wheat mash is not a complicated process, but rather laborious, but it allows the independent preparation of an alcoholic drink of high natural quality, without impurities and all kinds of additives. This means that the risk of exposure to the body of preservatives and chemical additives in an alcoholic beverage is minimal.

Methods for preparing mash without yeast are becoming increasingly popular, because it allows you to make a natural pure product, which is distinguished not only by quality, but also by taste. But which recipe to choose - it's up to you!

The process of making moonshine from wheat can be divided into several main stages: preparation of mash, distillation and cleaning.

In order for the moonshine to come out of good quality, it is best to put the mash without adding yeast. The fermentation of the drink will be provided by wild yeast, which is found in wheat. Wheat mash for moonshine is usually prepared from 10 to 15 days, depending on the fermentation activity. The must can be put on simple grains, and on sprouted ones.

The most common way to make moonshine from wheat from yeast-free wort is to use germinated grains.

Recipe for making moonshine from wheat

Wheat grains should be well sorted out, sifted and poured into boxes with sides of 10-12 centimeters.

You can use any suitable utensils - most often used polyethylene or plastic containers for cooking and storing food. Pour water over wheat grains and leave for several hours.

After all the remaining debris floats to the surface, the water will need to be drained, the grain washed again and filled with fresh water. In order for the germination process to begin, but the grains do not rot, water should be poured no more than 3-4 centimeters above the wheat level. Leave the container at room temperature for one day.

Drain the water in which the grains were located, then they will need to be rinsed well again and left to breathe. Leave wet grains in the same containers for 5-6 hours - mix well with your hands every two hours so that they do not start to rot. Lightly sprinkle the grains with water and cover with a film or a transparent stack and place in a warm, lit place. Grains should be turned every 8-10 hours and sprinkled with water if necessary. Already on the 7-8th day, wonderful green malt will turn out from wheat grains, which will serve for the fermentation of the wort.

For this wheat moonshine recipe, you will need 5 kg of wheat grains, 6.5 kg of sugar and 15 liters of water. Sprouted grains mixed with sugar and pour water, mix well and put in a warm place for 3-4 days.

To make it easier to track the fermentation process, put a lid with a water seal on the dishes with mash. If you are using ordinary glass jars, you can use a simple rubber glove instead of a lid.

Pull the glove over the neck of the bath and use a needle to make a small puncture in one of the fingers.

Wheat mash for homemade moonshine

For this wheat moonshine recipe, you can use another method of making mash. To do this, the sprouted grain should be dried in the oven and ground into flour.

So that the flour does not grab into lumps, pre-mix it with sugar and only then pour water.

Braga put in a warm place for fermentation. The preparation time for such a mash is 3-4 days.

When the mash is ripe, you should proceed to the next step - the distillation of moonshine from wheat without yeast.

You can distill the mash using a steam generator or a conventional moonshine still. If you are not ready to experiment and do not have enough experience to steam distillate, you can use a simple and not complicated distillation process. If you want the drink to turn out to be of good quality, do not forget about the selection of "head" and "tail" fractions. The beginning of the "tail" part is quite simple to determine - the alcohol content drops below 40 degrees and it stops burning. Wheat moonshine can be distilled one or two or even three times - it all depends on the quantity and your patience.

Even if you did everything right, sometimes fusel oils can remain in the finished moonshine, which not only have a not very pleasant smell and taste, but also cause headaches and hangovers. To improve the quality of the drink, it is desirable to clean it with oil or activated carbon.

How to make and clean moonshine from wheat

There are two ways to clean with activated carbon - pour the powder into the moonshine or strain the drink through a charcoal filter. To clean moonshine from wheat, you need to fold a piece of gauze into 2 layers, after which put a dense layer of medical cotton wool in the middle. Wrap cotton wool with gauze on all sides and put the resulting filter in a regular food funnel-watering can or make it from a plastic bottle.

Activated carbon is well crushed into powder and poured onto a gauze layer. Pass moonshine through this filter twice. In addition to activated, you can use moonshine and charcoal to clean. The proportions of using coal are as follows: per liter of moonshine 12 grams of activated carbon or 50 grams of wood.

Activated charcoal can be put directly into moonshine. Crush the tablets into powder and pour into jars or bottles with a drink. Leave moonshine for cleansing for 10-12 days, then strain through a layer of gauze with cotton. To make cleaning faster, you will need to shake the container with moonshine well every two days. The purified drink should not be drunk immediately, it is best to let it brew for several days and pass it through the filter again. Such cleaning will help to prepare a quality drink without any harmful impurities.

Now you know how to make moonshine from wheat at home. You can store it for several months and drink it not only in its pure form, but also use it to make delicious alcoholic cocktails.

The recipe for such a drink was popular even with our ancestors. The fact is that creating elite alcohol on your own is the dream of every moonshiner.

Braga for moonshine with wild yeast is a special product, it has certain characteristics, and the method of preparing such a base has its own subtleties and nuances. First you need to deal with all the pros and cons of such a product, so as not to lose sight of something. For this reason, you should not immediately take on the preparation of a large volume of moonshine from wheat, refuse to use yeast, etc. To begin with, it is better to practice a little, understand the intricacies of production and creation of the wort, and only then proceed to the production of moonshine of the highest quality.

Wheat mash without yeast

Grain mash on wheat: pros and cons

Wheat moonshine without yeast has a number of advantages. For this reason, it is considered one of the highest quality and most delicious drinks.

So, we list the benefits of wheat distillate:

1. Does not have an unpleasant odor. If high-quality raw materials were used in the alcohol production process, then as a result, moonshine will have a pleasant aroma of baking, fresh bread or a sweet bun.
2. The taste of the drink is mild, it is perfectly drunk and does not burn the taste buds. There is no need to use any methods to soften the taste of the distillate.
3. Alcohol will have an excellent aftertaste, the aftertaste will be sweet and quite pleasant.
4. The must can be used several times. Moonshine can be expelled from one serving of grain 2-3 times, after which the quality of the product will decrease significantly.
5. By making moonshine from wheat at home, you can get a quality product that, in terms of characteristics, will not be inferior to elite alcohol and save money.

It is worth noting that wheat is used on an industrial scale for the production of alcohol marked "alpha". This is the highest quality alcohol, it is used to create vodka, the cost of which can be called prohibitive.

In the old days, moonshine infused with grain or made from such a must was called wheat wine. Because, despite the strength, it is easy to drink and does not cause a hangover when consumed in moderation.

Braga from wheat, despite the fact that it has a number of advantages, has several disadvantages:

1. When preparing wort using wild yeast, it is worth preparing for the fact that the mash will be ready for distillation in about 45 days.
2. In some cases, the proportions will have to be calculated individually, which greatly complicates the process of making mash.
3. You will have to carefully monitor the quality of the grain, insofar as the strength, taste and quality of moonshine depend on its condition.

If you choose too old or too young wheat, you may have problems with its germination. If the grain does not germinate, then its quality leaves much to be desired, such a product is not recommended to be used to create moonshine.

It is also worth carefully monitoring the quality of wheat for the reason that damp or rotten grains will give the drink an unpleasant aftertaste, making it undrinkable.

• You will need to prepare (defend, collect or buy in a store) water with a low content of soy and minerals. At the same time, boiling or distilling water is strictly prohibited.
• Sprout the grain in order to release all the sugar that is in the wheat. This will help speed up the fermentation process and prevent the mash from souring.
• If moonshine is planned to be made without the use of yeast, then it will be necessary to prepare a sourdough or the so-called wad. It can be the same germinated grain with the addition of hops or malt.
• In the manufacture of mash, you can use not only sugar, distillers also use honey and jam.

It is worth noting that some lovers of making distillate at home quite deliberately refuse to use yeast and sugar.

Yeast can spoil alcohol, give it a sharp, unpleasant aroma, but microorganisms activate the fermentation process. With them, the mash will be ready in about 7-10 days.

The base without will certainly have good taste characteristics, but such a product can ferment for up to 60 days. If there is time and nowhere to rush, then it makes sense to wait.

Braga based on wheat wort without the use of sugar is different in that it requires pre-germination. Otherwise, the quality of the drink can hardly be called high. However, you can supplement the distillate with glucose or fructose.

Moonshiners refuse to use sugar for one reason - it levels the aroma, that is, reduces its intensity. So that alcohol does not lose its natural attractiveness, distillers find ideal proportions or completely exclude sugar from the recipe, believing that this component will only harm the distillate.

Understanding all the subtleties and nuances, do not forget that grain moonshine is the highest quality and softest in taste. It is for this reason that recipes that were known to people thousands of years ago have come down to our times and have changed slightly.

Sprouted wheat mash, recipe

The wheat mash recipe without yeast involves the use of all the main components, with the exception of yeast microorganisms. They are replaced with natural or wild yeasts and are found on the surface of grains and fruits. So that microorganisms do not die, it is not recommended to wash the grain. This rule applies to fruits and berries, which can also be used to make home brew based on wild yeast.

How to put the mash, the algorithm of actions:

• The recipe starts with sprouting grains. Wheat should be placed in a saucepan, spread it along the bottom, smoothing it with your hand. Then the grains are poured with a small amount of water so that the liquid barely covers the wheat. In about a day, it should germinate, adding sugar to the base and regular stirring will help speed up this process.
• When the wheat sprouts, it should be taken out of the water, while untangling the sprouts is not recommended. Grains can be crushed together with sprouts, or they can be sent unprocessed to a fermentation tank.
• After that, water is poured into the container, you can use spring or well water, or you can simply defend the water supply for two days.
• After sugar is added to the wort, it is advisable to dissolve the sugar in warm water in advance, and after that pour the wheat grains with sweet water. But some fans of making distillate at home prefer sugar syrup, it speeds up the fermentation process.

Sugar inversion is the process of making syrup from two components - sugar and water. In order to invert sugar, it is worth dissolving it in water, bring to a boil, remove the foam, add citric acid and boil for an hour over low heat.

If there is no desire to invert sugar, then it is recommended to heat the water to 30–35 degrees, pour sugar into the water and mix everything thoroughly until the sugar is completely dissolved.

Wheat mash without yeast will ferment for about 25-45 days, it is worth periodically shaking the container with the wort and checking it for readiness.

When the mash becomes bitter, a sediment will appear at the bottom, and the liquid will be transparent, you can safely proceed to distillation.

If the wort ferments poorly or does not ferment at all, it is recommended to mix it, monitor the temperature in the room. You can also use top dressing - special enzymes that can activate the work of wild yeast.

Top dressing can also be used when staging and yeast, so that the product does not turn sour.

Braga Ingredients:

1. 5 kilograms of wheat.
2. 5 kilos of sugar.
3. 17.5 liters of water.

Approximately 1 kilogram of sugar produces an average of 1 liter of distillate. If you invert sugar, then the yield of moonshine will be slightly less.

Such a recipe for wheat moonshine can be considered a classic, since compliance with the recipe and proportions allows you to end up with high-quality alcohol. It will have a pleasant taste and smell. And if you insist the distillate on herbs or berries, then its quality will only benefit from this.

Moonshine without yeast and sugar

Moonshine without sugar and yeast is a drink in the manufacturing process of which sourdough is used, which replaces yeast. The taste of such alcohol can be unpleasantly surprising, since in some cases it is quite sharp.

Sourdough Ingredients:

• dry hop cones - 2 tablespoons;
• 250 grams of high quality flour;
• 2 liters of spring or well water.

We prepare the starter according to a simple recipe: fill the hops with water, steam it for a few minutes. At this time, pour the flour with a small amount of warm water, mix everything thoroughly. Stir until the mass resembles sour cream in consistency.

Then we add the soaked hops together with water to the diluted flour. When the sourdough is ready, it is sent to a dark but warm place for 2-3 hours.

To prepare mash without yeast, you will need the following ingredients:

1. Leaven.
2. Malt - 3 kilograms (you can make it yourself from barley or barley).
3. 5-6 kilograms of germinated wheat (you can grind the grains into flour along with the sprouts).
4. Water in a volume of 15-17 liters.

We send all the ingredients to a fermentation container, mix them with a spatula or wooden spoon. Then pour the components with warm water and mix everything thoroughly again.

After approximately 7-10 days, the product will be ready for processing. Before distillation, it is desirable to evaluate the organoleptic features of the mash: taste, color and transparency.

Yeast-free wheat mash is an excellent basis for making high-quality and tasty alcohol at home.

In Rus', they knew how to drive moonshine from wheat in every home. Not a single feast and not a single holiday could do without a good cup. Over time, this skill began to be lost, and today only a few know how to make moonshine correctly. Nevertheless, thanks to its excellent taste, strength and well-being, the popularity of this drink remains relevant to this day. Various products are used as the basis for alcohol - berries, fruits, bread, barley and oats, but the real one is wheat moonshine without yeast and sugar, the recipe of which we will tell today. We also give mash recipes based on wheat, sugar and yeast.

A few words about raw materials

In order for the taste of moonshine to turn out to be pure and without impurities, it is necessary to use selected grains of the highest quality. It is unacceptable to take rotten, spoiled or frankly bad grains, as this will immediately affect the aroma and taste of the finished drink. By the way, moonshine is taken not only in its pure form (and rectified - in diluted form), on its basis you can prepare much more refined drinks - cocktails, bourbon, whiskey and even real cognac.

How to germinate grains

Do not completely fill the grains with water, as recommended in some sources. The grain will rot, but will not germinate. The amount of water should be moderate to just lightly cover.

Rinse the grain several times, pour it into a 10-liter jar and fill it with water exactly at the level of the top layer. Not above and not below!

Place the bottle on the floor and shake it several times to distribute the grain evenly. Leave it like this for 4-5 days, every day rolling the bottle several times from side to side. Thus, the grain is wetted, but does not get wet, as a result of which all the grains will “hatch”.

You can also germinate grains on a baking sheet. Scatter the grain washed several times in an even layer and cover with a very damp cloth. Leave for 4-5 days, periodically shaking the baking sheet, and moisten the cloth with a spray bottle.

Moonshine without yeast and sugar

To be honest, it is difficult to call such a drink full-fledged, since malt and zaparka are used instead of sugar and yeast. The taste of the finished product is quite sharp.

You will need:

• 2 tbsp. dry hops;
• 1 tbsp flour;
• 2 liters of water.

How to cook:

1. You make malt (it will take several days to prepare it) - you germinate the rye as mentioned earlier, then dry it and pass it through a meat grinder.
2. Make a brew - brew water and pour hops with it, after 15-20 minutes filter and add flour. It should first be diluted in a small amount of water to a creamy state, and then mixed with a decoction, then there will be no lumps. Leave for an hour, after which the zaparka is ready.
3. Make mash - mix the brew with 3 kg of malt, then add finely chopped apples, pears, berries to the container, you can also add potatoes. The main product should be at least 5-6 kg. Dilute with water to a liquid consistency, cover with a cotton cloth and leave for 7-10 days.

After a week and a half, the mash should become transparent, the sediment will peel off. Carefully pour into the distillation cube and start making moonshine.

Moonshine with sugar without yeast

The process of preparing any moonshine, including wheat, is divided into 3 main stages - the preparation of mash, distillation and purification. The last 2 steps depend on what quality you are planning. A double run is always recommended, even if a steamer is installed in the moonshine, and standard cleaning is on coal or potassium permanganate.

To obtain high-quality grain distillate, experts do not recommend the use of yeast. Quite enough wild yeast, which is obtained during the biosynthesis of wheat. At the same time, the wort can be based on both simple grains, and then the mash is cooked for 5-7 days longer, and sprouted ones - 10-15 days are enough.

You will need:

• wheat - 7 kg;
• sugar - 9 kg;
• water - 23 l.

How to cook:

1. You make malt - you germinate wheat in a bottle or on a baking sheet (see above) and pass it through a meat grinder.
2. Mix all the ingredients in a container and leave for 2 weeks.

After a week and a half, the mash should become transparent. Pour it into a moonshine still and prepare the product.

In order to be able to control how the mash roams, you can put on an ordinary rubber glove on a can, where it languishes. As she rises. You will be able to foresee when to start the moonshine process.

Wheat mash for homemade moonshine

We borrowed this recipe from the old-timers, who call it healing. In this case, the mash is prepared on the basis of crushed grains.

Sprout wheat grains as described earlier. After that, dry the grains in the oven at a temperature of 100-1200C for 1.5-2 hours. Cool the grain and grind it in a food processor into flour.

Pour all the products into a container, shake vigorously several times, cover with a canvas or rubber glove and leave in a dark, warm place for 5-7 days.

This is a basic recipe for making mash without purchased yeast. After the mash has matured, filter it through several layers of gauze and send it to the distillation cube. You will learn about its manufacture in our article "".

For distillation, you will need a moonshine still. The minimum amount of distillation is 2 times. This allows you to almost completely get rid of fusel oils. Some moonshiners use a steamer in the apparatus. This is a kind of trap for heavy oils and mash splashes, which prevents them from entering the final product. The leitmotif of having a dry steamer is that there is no need for re-distillation. We do not agree with this, only in the case of double or even triple distillation, you can get really high-quality moonshine.

You can also make rectified - absolutely pure ethyl alcohol of 92-96% strength, obtained in the process of rectification of mash. This process is much longer in time than conventional distillation and requires the presence of a moonshine still. Such rectified alcohol must be diluted before use.

A variety of filters will help to finally rid the drink of fusel oils, the causes of body poisoning. Most often, coal is used, where pharmaceutical tablets of activated carbon are used. You can also clean with potassium manganese (potassium permanganate) - everyone chooses a more convenient way for themselves, and in terms of efficiency they are equivalent.

How to properly clean moonshine through different filters

There are several methods of cleaning with activated carbon, of which 2 are the main ones:

• actual coal;
• through a charcoal filter.

The first way is to grind tablets at the rate of 5 pieces per 1 liter of product and pour into moonshine. Leave for 3-4 days, then strain and pass the drink separately through a regular water filter or through a carbon one.

For a carbon filter, a funnel with a wide neck is taken, crushed activated carbon wrapped in gauze is placed on the bottom of it. At the bottom of the funnel, put 2 layers of ordinary cotton wool, then a layer of cotton wool, after a charcoal filter wrapped in gauze. Through this “sandwich” the drink is passed very slowly.

In conclusion, I would like to note that moonshine is drunk with ice, so that even a glass fogs up. The storage period is unlimited. It can be consumed both as an independent drink (and not only on holidays), and as a basic element of derivative drinks - cocktails, cognac, whiskey, bourbon, etc.

Many real connoisseurs of strong alcohol have special respect for moonshine on wheat grains, made according to a traditional recipe. A true amateur knows how to properly prepare yeast-free mash and clean the finished product. This process is not easy and will require a lot of attention and effort, but it is definitely worth it.

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Braga on wheat without yeast

Currently, for the preparation of moonshine, ordinary yeast of various types is used, with the help of which carbon dioxide and ethanol are produced, this is how mash is obtained. But in the old days, the acquisition of yeast was very difficult and expensive, and people began to use wild yeast, including from the surface of grain crops.

Many connoisseurs of alcohol prepared at home, often called grain-free yeast-free moonshine bread wine, after all, even after distillation, it retains the aroma of fresh grain, is easy to drink and does not cause a hangover with moderate use, and mash has its own cooking technology, it must be studied in detail and thoroughly, because any mistake will ruin the whole thing.

Cooking technology, composition and proportions

Since yeast is excluded from the recipe, the technology itself is different from the usual. The process is conditionally divided into three parts, in order to obtain a quality drink, they must be reproduced accurately and consistently.

• The first stage is the preparation of raw materials, i.e. grains;
• The second stage is fermentation (or leaven);
• The third stage is the setting of the mash and caring for it during fermentation;

The beginning of the process, which consists in the selection of raw materials for the mash, is the most crucial stage, because it depends on the wort how the drink will turn out in the end and what its smell and taste will be.

For the preparation of yeast-free grain mash, any type of wheat is suitable, but it is still better to choose winter, its main advantage is a longer germination period. Grain should not be treated with pesticides; purely food-grade wheat is used to make moonshine. In addition, only fresh raw materials are suitable for you, the optimal period of its aging will be a period of two months to one year.

Grains begin to prepare for fermentation a few days before it, for this they need to be mixed and dried at a temperature of thirty degrees C. In the summer months, it is best to dry the raw materials in the sun. Then you need to clean, sort and rinse the grains. They should not be washed too thoroughly so as not to wash off wild yeast, but it is better to sort them out with your hands, simultaneously removing weeds, debris and small pebbles that come across.

To obtain the desired fermentation, carefully observe the proportions, remember that if fungal cultures are activators of the process in the usual recipe, then with the yeast-free version, you will have to rely on luck.

Important!

Amount of grain = amount of sugar, for 1 kg of sugar you will need 1 kg of wheat and 3.5 liters of water. From each kilogram of sugar (or grain) in the end get from 750 to 900 grams of pure moonshine strength of forty degrees. It is strongly not recommended to take more, otherwise the resulting liquid will be cloudy, and the moonshine will acquire an unpleasant odor.

Moonshine recipe without yeast: zabrod

Braga is prepared as follows: 5 kilograms of prepared wheat grains and one and a half kilograms of sugar are placed in a container and filled with water, which should completely cover the covered grain.

The final composition of the grain mash will include:

• Zabrod;
• 10 liters of clean, but not boiled water;
• 3.5 kilograms of granulated sugar.

Together with zabrod, the recipe for yeast-free grain mash involves the use of approximately 17.5 liters, therefore, if there is a shortage of liquid, it can and should be taken more. If there is too much syrup, do not rush to get rid of it, with its help you can “rejuvenate” the mash by pouring it into a container in small quantities during the week. It will be well preserved in a glass container, the main thing is not to pour it into plastic canisters.

Wheat broth preparation

Making home brew from grains without the use of yeast is an activity that requires orientation in the processes occurring inside the wort wort, because the starch contained in the grain is not able to become food for yeast fungi, sugar is necessary for their nutrition. Most often, the conversion of starch into sugar occurs under the influence of "malting", i.e. at the time of release of sprouts from the grains.

When making a wading, you should use only clean water, aged (if it is tap water) for at least one day and ceramic or glassware, in its absence, use enameled bowls or pans. Wash the dishes thoroughly, it will not be superfluous to sterilize them or at least pour boiling water over them.

The grains are laid out in an even layer and filled with water so that it is about 4-6 cm above the level of the grains. Then put the dishes in a dark, cool place, with air temperature not higher than 12-17 C, and cover with gauze. After the allotted time has elapsed (some recommend holding the grains not for 24, but for 36 hours), sprinkle the grains evenly with sugar and mix thoroughly.

Next, the wading container should be left for one week in a warm place, after covering it with gauze. During this time, a new yeast culture will grow in wheat grains, but mash on sprouted wheat without yeast at this stage is just beginning.

Wort preparation and re-fermentation

To complete the process of creating the mash, you will need a large container; you will need to transfer the wading received in seven days into it. Dissolve sugar in water heated to 25-30 C in the proportions specified above and add to the main container, then mix thoroughly. Do not forget - mash should take no more than 3/4 of the total volume of dishes, after all, during active fermentation, it can spill onto the floor.

The mixture will need to be shaken strongly and closed with a water seal. in order to avoid its active souring. If you don't have a water seal, use a rubber glove after making a small hole in either of its fingers. Every day, starting from the third, check the mash for bitterness, its appearance will mean the readiness of the mash for distillation, just then the grains will sink to the bottom of the tank, and the formation of foam will stop.

Before starting the distillation, drain the mash from the sediment and from the grains, but do not remove all the liquid. The substance remaining after the removal of water is called bard, you can use it as a material for a new sourdough.

Important!

A considerable number of moonshine manufacturers believe that the second and third pastures end up with a softer drink, and this is not at all difficult to do - you just need to repeat all the previous steps, excluding only the preparation of the wading, which will be replaced by the bard.

Although making mash on wheat grains is not too difficult a process, beginners can still come to a standstill when faced with certain nuances. Therefore, it makes sense to voice some useful recommendations from experienced moonshiners.

• If the grain in the wading does not germinate for three or more days, it makes no sense to wait for any continuation - the raw material taken turned out to be of poor quality. Just throw it away or give it to your pets.
• If, when adding sugar, you observe distinct signs of fermentation, there is no reason to worry even in the absence of sprouts - the process is proceeding normally.
• If fermentation has stopped and does not resume within two days, you can safely throw away the leaven, there will be no sense from it.
• Due to the high starch content, the mash can resemble jelly in consistency. There is nothing to worry about, with daily shaking and mixing, the process will go as it should.
• Some manufacturers prefer to use honey (or jam) instead of sugar, this gives a special taste and smell to ready-made moonshine. But we should not forget that in this case the proportions will change - for 1 kg of honey you will need not 3.5, but 7 liters of water.

Summarizing all of the above, we note that cooking mash on grain without yeast is a rather serious matter that will require a lot of time, as well as constant monitoring, which is clearly seen in the video below. Therefore, before starting the process, you will need to carefully study the nuances and subtleties of the upcoming business, because only with the right approach everything will work out as it should.