Wheat mash without yeast. Traditional yeast-free mash on wheat

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Special respect and even reverence among lovers of real Russian vodka is caused by grain, strong and clean, with the aroma of freshly baked bread, traditional grain moonshine on wheat. Real connoisseurs know exactly how wheat mash is prepared without yeast for moonshine, how after that it is cleaned, clarified so that the final product is just the way our fathers and grandfathers made it. The process is quite difficult, it will require a lot of effort and attention, but it’s definitely worth it, so stock up on perseverance, attentiveness and everything will definitely work out, and well-controlled drinking of your own alcoholic beverages will bring only pleasure, a surge of strength and an increase in vitality.

Wheat mash without yeast: what is the secret

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Now, for the preparation of moonshine, ordinary yeast cultures of various types are most often used, for example, special alcohol, wine, beer, bakery and even dry ones. These miraculous fungi eat sugar from the wort, while producing the purest ethyl alcohol and carbon dioxide, and this is how home brew is obtained. However, in the old days it was difficult to get such yeast, and they had a considerable cost, then people managed to use the fact that there are wild yeasts on the surface of cereals, as well as most fruits and berries, which act similarly.

Interesting

True connoisseurs of homemade moonshine call its yeast-free cereal options bread wine. Moreover, even after distillation, such a drink does not receive the vigorous aroma of fermented fungi, but the bright smell of fresh grain raw materials. Such moonshine is easy to drink, and does not cause a hangover if you drink moderately and in a controlled manner, it is soft and even slightly sweet in taste, and the mash is more reminiscent of bread kvass.

Braga on wheat without yeast has its own special preparation technology, according to which grain can be sprouted, or you can prepare a drink without sprouting. This technology must be studied thoroughly, because just one annoying mistake can ruin your whole business. The composition and processing methods make it possible to make moonshine with a minimum proportion of fusel oils, and special esters contained in wheat are responsible for the smell.

Technology for making mash from wheat and sugar without yeast

Since we exclude yeast from the recipe, then the technology will be slightly different than in the usual mash recipes, both with and without grains. The whole process can be divided into three main stages, which need to be studied thoroughly from start to finish in order to end up with a high-quality, safe and even useful product. The recipe for mash on wheat without yeast is not at all simple, and all this will take a lot of time, so be prepared to work hard and wait.

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Careful and intelligent preparation of grain raw materials, that is, wheat itself.
Faithful zabrod or sourdough from wild yeast.
Setting the mash and proper care for it throughout the entire fermentation period.

The most difficult and crucial moment will be the very beginning of the process, namely the selection of grain that will definitely fit best for mash on wheat without yeast in a flask, or a more impressive container. Everything else will depend on the wort, that is, what moonshine will become, what aroma and taste it will have.

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In the production of mash without yeast, any type of wheat is used, from spring to winter, although the second is more suitable, due to its natural characteristics, a longer germination period, as well as special qualities and composition.
You need to try to pick up enough fresh raw materials. Wheat should not be stale for several years, but even immediately after threshing it will not go for fermentation. The best option would be a grain storage period of two months to a year.
Fresh wheat can be prepared for fermentation in as little as three or four days. To do this, the grain must be thoroughly dried at a temperature of at least thirty degrees, constantly stirring it. Perfectly cope with the task of drying the sun, if it's summer outside.
Carefully monitor that the manufacturer does not treat the grain with pesticides, which can adversely affect health, after drinking moonshine from such grain raw materials. That is, wheat must have a food purpose.

But first of all, the grain must be very carefully prepared, cleaned and even washed, though not very carefully, so as not to wash off the wild yeast from the surface. It is advisable to sort through the wheat by hand, removing all large debris, weeds, stones and anything else that might get caught there. The recipe for wheat mash without yeast begins with this, therefore it is better not to neglect this stage.

Composition and proportions

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The proportions of mash on wheat without yeast must be observed very carefully, otherwise you may not get proper fermentation. In conventional recipes, it is fungal cultures that are already specially prepared for the process that act as activators; in the version without yeast, you have to rely on luck. It does not hurt to watch a video recipe for mash on wheat without yeast, where everything is sensible and clearly shown for a better understanding.

First, it is worth studying the composition and proportions, for which you need to remember that the weight of the grain must be equal to the weight of the sugar used and nothing else. For every kilogram of granulated sugar, you need to take three and a half liters of clean, unboiled water. From one kilogram of sugar or a kilogram of grain, the output is at least 750-900 grams of the purest forty-degree moonshine. You should not take more, as the liquid will be cloudy and smell bad.

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Recipe for mash on wheat without yeast: zabrod

Peeled and dried wheat grain - 5 kilograms.
There should be just enough water in the container to cover the grain poured into it.
Sugar - 1.5 kilograms.

The final composition of the mash

Specially prepared pre-zabrod.
Purified or aged water, but not boiled - 10 liters.
Sugar - 3.5 kilograms.

It is worth explaining that, together with the zabrod, the recipe for mash on wheat without yeast implies a total of seventeen and a half liters, as stated in the video. Therefore, if the volume of liquid is not enough, then water needs to be taken more. If there was more syrup, then it is not worth pouring it out, because with it you can “rejuvenate” the mash, pouring a little into the vat for five to seven days. You can store it in a bottle or jar, but a plastic canister is also suitable if it is intended for food.

Zabrod for mash on wheat

As is clear from the video, mash on wheat without yeast is not at all simple and troublesome, and it also requires a special understanding of the processes that occur inside the wort and wading. The starch found in cereals, for example, cannot be used as food for yeast, so we must make it suitable for such purposes.

It is required to help the starch turn into sugar, which is an ideal environment for the nutrition and reproduction of fungi. Most often this is done in a way called "malting", when, when the sprouts are released, the starch breaks down into maltose and glucose, which was to be proved. Braga on wheat without sprouting can also be made, but it will take much more time and effort, so we will postpone this issue for now.

To prepare the wading, you need to use exclusively clean water, ideally, it should be from a well, but tap water that has stood for one to two days is also suitable.
It is optimal to use ceramic or glassware, but if there is nothing at hand, then enameled bowls or saucepans are also great. Beforehand, it is better to wash the vessel thoroughly, and also sterilize, if there is such an opportunity, or in extreme cases, simply pour boiling water over it.
Wheat is laid out in a container in an even layer and poured with water so that it is 4-6 centimeters above the grain level.
The vessel with the future wort is placed in a dark, cool place where the temperature is not higher than 12-17 ° C, covered with gauze.
After the prescribed time, and some recommend keeping for 36 hours, instead of 24, pour an even layer on top of the wheat and mix a little, part of the sugar.

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All that remains is to rearrange the container with the ferment in a warm place, cover it again with gauze and leave for four to six days, or better for the whole week, until it all ferments. It is here that a new yeast culture from the wild varieties that have already been mentioned earlier will grow in the grain, but mash on germinated wheat without yeast at this stage is just beginning.

Wheat wort and re-sourdough

In order to ferment the yeast as much as possible and complete the process of creating the mash, you will need a larger container, where you will have to transfer all the ferment received a week later. Sugar is dissolved in specially heated water (25-30 ° C) according to the proportions proposed above, and then added to the main vat, mixing everything well.

Be sure to take into account the fact that the entire mass of mash on wheat without yeast should occupy no more than three-quarters of the volume of the vessel you have chosen, otherwise it will hardly be possible to do without excesses. With active fermentation, the foam can pour onto the floor, and this is best avoided, since then you will definitely lose in the volume of the mash.

The mixture must be actively shaken, and also closed with a water seal so that the mash does not sour with the active participation of oxygen. You can also use an ordinary non-sterile rubber glove with a micro-hole made in one of the fingers.
Every day you need to check if bitterness has appeared, starting from the third day. This will mean that the fermentation process is completed, and the mash is ready for distillation.
After completion, the rubber glove falls off, all the grains fall to the bottom of the vessel, violent reaction and movement, as well as foaming, stops.

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The winning mash tastes a bit like dry wine, it has no sweetness, as the yeast must absorb all the sugar and die. But the question of how much mash roams on wheat without yeast can only be answered approximately - you will definitely have to wait about a week, provided that the correct temperature regime of 25-30 degrees Celsius is observed.

Before you send the mash to the distillation cube, it must be drained from the sediment and from the grain, but you should not completely remove the liquid. This substance, with swollen grains of wheat, contains unfermented wild yeast and is called stillage. You can apply it for a new starter again or even twice. Many believe that the second and third pastures are even tastier, softer and more fragrant. It will not be difficult to do everything, since you need to repeat all the steps from the beginning, excluding the manipulations for preparing the wading, which the bard will serve as.

Everything looks quite simple, but many beginners, at times, are faced with some nuances that literally lead them to a dead end. It is unrealistically difficult to find a way out of such situations on your own, without having sufficient experience. Therefore, it makes sense to listen to what real experts in their field, experienced moonshiners say about this.

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If the grain stands in a wad and does not germinate for three or four days, it is useless to wait for the continuation, since most likely the wheat you purchased is simply of poor quality, outdated, or vice versa, too fresh. Such raw materials will have to be thrown away or given to animal feed, if you have them.
When you add sugar and see obvious signs of fermentation, air bubbles, wheat grains “walk” around the vat, then the process is going as it should, even if you can’t see the sprouts.
When fermentation stops and does not resume for two days, the leaven can be safely thrown into the trash, there will be no sense from it.
It happens that the mash becomes very similar to jelly, due to the high starch content. It's not scary, it's enough to mix the mixture well every day, shake it, and the fermentation process will go on as usual.
Interestingly, instead of sugar, many have adapted to use honey or jam, which will give a special aroma and unique taste to moonshine. However, it should be understood that the proportions will change. One kilogram of honey will require about seven liters of water, that is, twice as much as for granulated sugar.

It is immediately clear that grain mash on wheat without yeast is far from a simple matter, it will require special time and effort, and you need to monitor it constantly and closely, which is best seen from the video. It is necessary to first study all the pitfalls, subtleties and nuances, so that later you do not regret the money wasted in vain, and with the right approach, everything will turn out exactly as it was required.

One of the most natural alcoholic beverages, with a noble taste and sufficient strength, is moonshine made from wheat. In order for moonshine from wheat at home to turn out just like that, you need to take into account all the nuances of the technology and follow the recommendations of experts in this matter. There are many recipes. We will dwell on the recipe for making moonshine from germinated wheat without yeast, and consider a variety of mash recipes for wheat moonshine. And in the beginning, let's talk about how to choose the right raw materials for making moonshine from wheat.

How to choose the right grain?

In order for moonshine to have a pleasant bready taste without harsh notes, it is very important to choose the right wheat for mash. Grain must be taken of the highest grade. You can not take wheat directly from the field, it is necessary that at least two months have passed.

In the guide on how to make moonshine, an important link is knowledge about the germination of wheat grains.

How to germinate?

The selected grains are placed on a baking sheet or tray in an even layer of about 2 cm, before which they are thoroughly washed several times with water. Cover with a very wet cloth, you can use gauze folded several times. Periodically moisten the cloth with a spray bottle and shake the baking sheets for all 4-5 days until the grains germinate.
You can thoroughly wash the grain several times, pour it into the jar not to the top, and pour room water over the top layer. No more, otherwise it may rot. We turn the jar on its side, and periodically roll it from side to side throughout all 4-5 days. Thus, all grains remain moist and do not stagnate.
If germinated wheat is allowed to dry well in an oven or in the air, and then ground, a malt flour will be obtained. It is better to store it in a bag made of natural linen.

Recipe without adding yeast

Such moonshine is considered a living product. It has a special taste with a bready aftertaste. Consider step by step the technology of making moonshine from wheat without yeast.

Ingredients:

14.5 liters of water (preferably soft)
5.5 kg. Sahara
5 kg. wheat

Pour wheat into the pan, 1 kg. sugar and pour water just above the level of wheat. Cover with a cloth and wait 5-7 days.

During the week, add water little by little, watch the sprouts, which should grow to about 5 mm.

Learn how to make wheat mash for moonshine. It is also called mash on wild wheat yeast.

We put sprouted wheat in a large pot or bottle and pour it with syrup from 7 liters. water and 1 kg. Sahara. The temperature of the syrup is around 28-30 degrees. Mix and set aside for 4 days. This is our leaven.

Then you can add the sugar and water that are left. Now we need to put the future brew under a water seal for 10 days, or just put a rubber glove with a hole on the neck if it is a bottle. A puffed up glove indicates that fermentation is in progress. By the end of the 10-day period, the glove will fall off, and this is a sign that wheat mash without yeast for moonshine is ready. By the way, the sediment can be poured again, the quality of moonshine will not get worse from this.

It is advisable to filter the mash thoroughly and clean it with kefir. So we will remove the fusel smell. Let's start distillation. If you wish, you can carry out secondary distillation, then the moonshine will turn out softer and more pleasant. We dilute the moonshine with water 1: 1, drain the first fraction, (50 g per liter of moonshine) then wait until the strength of the moonshine drops below 38-40 degrees.

If the wheat moonshine without yeast turned out to be stronger than necessary, we dilute it with clean water, keep it for three days, and invite guests for a tasting.

We examined in detail the recipe for wheat mash, and then moonshine from sprouted wheat grains without the addition of yeast. With distillation, everything is clear. Let us dwell on the following recipes for wheat mash for moonshine.

Braga on malt with yeast

At the very beginning, it is described in detail how you can make wheat malt at home.

Ingredients:

3 kg. malt
12.5 l. water
150 gr. alcohol yeast (preferably fresh)

Pour the malt into a saucepan. Add water in small portions, stirring vigorously so that no lumps form. Add hot water, up to 55 degrees.

We heat the wort to 60-63 degrees, stirring occasionally, leave this temperature regime for an hour.

The top of the wort should clear and sediment should form at the bottom. We try to cool our container sharply, preferably within a maximum of 45 minutes.

We mix the wort cooled to 23 degrees with yeast (diluted with water) and put it on fermentation in a darkened room with a temperature regime of 18-24 degrees under a water seal or a glove.

Preparation of mash from wheat, that is, fermentation, lasts 4-7 days. At least once a day, it is worth removing the water seal and stirring the mash or shaking it.

Similarly, moonshine is made from wheat flour. Flour is taken instead of malt, and special enzymes for saccharification are necessarily added.

The finished mash is light in color, has a sour taste with bitterness. Do not forget to carefully filter the mash, and only then proceed to distill it for moonshine.

Braga with yeast

Ingredients:

2 kg. wheat grains
10.5 l. water
65 gr. alcohol yeast (fresh)
3 kg. Sahara

Let's see how to put mash on wheat. Clean, pre-washed grain is ground in a meat grinder, and poured with 1.5-2 liters of not cold water. 0.5 kg of sugar and 40 gr. yeast.

It is good to stir everything, and put to roam for 3-5 days. After that, add the remaining ingredients and leave to ferment for another 4 days. Be sure to add warm water.

Braga is also made from wheat groats.

As soon as the wheat mash brightens, you can distill.

Braga without yeast

How to make moonshine from wheat without yeast?

Ingredients:

3 kg. wheat grains
12 l. water
3 - 3.5 kg. Sahara

From all sugar and 0.6 l. boil water syrup. We fill the cooked grain with cooled syrup and set for 4 days. We don't cover anything. Perhaps more time will pass. We are waiting for the appearance of foam.

Add the syrup from the remaining ingredients in a warm form, cover, and put a water seal.

In order for wheat mash without yeast to ripen, it must take from 6 to 15 days. We inspect the mash every day so as not to miss the end of fermentation. Then the grain will fall to the bottom, and if a glove serves as a water seal, it will signal by blowing away. Braga on wheat without yeast is ready.

Recipe with yeast but no sugar

This recipe for moonshine made from wheat has been around for decades. Let's see how to make moonshine using malt and yeast at home.

Ingredients:

6 kg. wheat, of which 1 kg. we germinate as it is written at the very beginning
6 kg. Sahara
25 l. water
25 g dry yeast

We take 1 kg. sprouted grain, grind it in an electric meat grinder. The remaining 5 kg. grind in a grain crusher, and put boiled soft for 15 minutes. When the boiled grain cools down to 60 degrees, add the sprouted chopped. Mix thoroughly. Leave for 3 hours, wrapping the container with something, if possible, with an old blanket. After that, the wort will become sweetish.

We put the container in ice water to cool it quickly.

Pour the wort into a fermentation vessel, add the yeast. We install a water seal for 3-5 days.

After the cessation of fermentation, grain mash on wheat is filtered out.

The easiest method

This wheat mash recipe is very simple, although the results are usually not disappointing.

Learn how to make mash.

Ingredients:

14 kg. Sahara
30 l. water
10 kg. wheat

We combine all the ingredients very carefully, put on fermentation. We use warm water. Usually 4-5 days is enough.

old fashioned method

Another wheat mash recipe without yeast. This method has been used by more than one generation of moonshiners. A proven method that guarantees an excellent result of wheat moonshine. Old people say that only the lazy did not drive moonshine in the villages before.

Ingredients:

6 kg. Sahara
20 liters of clean water
10 kg. wheat

So, here's how to make wheat mash. Pour well-washed wheat with water 5 cm above the level of the wheat itself. She swells for three days. After that, 3 kg is dissolved in 15 liters of pure water. sugar and pour over the wheat. We mix everything thoroughly. We leave under the water seal for fermentation. At the end of fermentation, we introduce another 3 kg. sugar diluted in 5 liters of water. Install the water seal again.

This wheat mash recipe has stood the test of time. When using this method, the mash becomes a beautiful golden color and a slight bitterness. Can be distilled.

The sediment can be used three more times. The next time you refill the wheat grain mash, the fermentation takes three days longer, and the bready taste of the mash disappears.

All is ready. You can drive moonshine from wheat.

Attention, only TODAY!

Each country has its own trends and traditions in the production of alcohol. In Mexico it's cactus tequila, in Holland it's juniper gin, in Switzerland it's wormwood absinthe, and so on. In Russia it is without a doubt wheat vodka. Since ancient times, wheat has been the main component for the preparation of strong drinks. It gives alcohol a pleasant bready taste, light aftertaste and softness. Braga on wheat is considered a "classic" for forcing a strong drink, popularly referred to as moonshine. If you follow the elementary rules and the exposure time, you can achieve an excellent result.

Important nuances

To prepare wheat mash without yeast for moonshine, you need to include “cereal malt” in the base. It is a natural product consisting of germinated cereals. Here, the main thing is to withstand millet for a strictly specified time, because during overexposure, the drink will have an unpleasant musty smell and sour taste.

It is very important to choose the right raw materials and give preference to high-quality wheat.

Do not use feed wheat or bulk with mold and wormholes. Even after a thorough search of such a product, moonshine will not get better.

Braga from germinated wheat, cooked according to all the rules, will be able to please you with excellent taste only if you use good selected grains.

Basic cooking steps

Independent production of grain alcohol is not limited to one option. You can cook wheat mash without or with yeast, on sprouted or regular grains, with or without sugar. Numerous recipes have one thing in common - the same manufacturing steps, which are as follows:

selection, cleaning of raw materials;
determination of proportions and preparation of mash;
distillation of moonshine;
alcohol purification.

To choose the most suitable option for yourself, it is recommended to try each mash recipe. Perhaps you will find that perfect way to create a branded strong drink that can surprise not only you - wow, I didn’t even believe it! But also guests.

Without the use of yeast

As a result of the use of grain mash on wheat without yeast, a 100% natural product will be obtained without any impurities and additives. For manufacturing you will need:

Prepare 5 kg of grain wheat, thoroughly clean, sift and remove dust, husk particles, and other foreign matter.
Next, the mixture is poured with water at room temperature so as to completely cover the grain and there was still a couple of centimeters on top. You can’t pour cold or hot water - in both cases, the wheat may not “hatch” and then all efforts will come to naught.
1.5 kg of sugar is poured into the consistency, after which it is transferred to a wide but low pan or basin and sent to a dark place for germination.

It is important to carefully monitor the growth process of the cobs so as not to miss the right moment. When the first sprouts appear, 15 liters of clean water at room temperature and another 5 kg of sugar are added to the germinated wheat. This process can already be carried out in a more capacious container, in which there is a water seal. It is placed in a warm place and left for 10 days.

After that, moonshine is cleaned with activated carbon or any other method and distilled again to improve quality and taste effects.

Wheat brew with yeast

To make mash with yeast, you can use one of two main methods. It should be noted that if you want to drive out more moonshine, you can double or triple the indicated proportions.

Method number 1

4 kg of grain must be ground into powder and mixed with 1 kg of sugar, add 100 g of yeast, pour all 3 liters of clean water at room temperature. The mixture is well mixed and brought to a homogeneous consistency. It is necessary to withstand the components for 1 week in a warm place. Braga on wheat is well filtered and banished 2 times.

For cooking, it is recommended to use special alcohol yeast. With them, the fermentation process is faster and with less foaming. But most importantly, this strain produces the most products of secondary metabolism. Among them are fusel oils, esters, acetic and ether aldehyde, etc. All this creates unique organoleptic properties.

Method number 2

It will take 2 kg of sifted cereal, 1.5 liters of water at room temperature, everything is mixed and left for 3 days until the cobs germinate. After this period, in a separate large container, heat 15 liters of water to 50 ° C, dissolve 4-5 kg of sugar, cool to 35 ° C, add 100 g of yeast and germinated wheat.

Place the mixture in a large container with a lid and keep for 2 weeks, but before that, be sure to wrap it in a warm blanket.

It is very important to choose a tank with a large margin for the fermentation process, since the reaction of the yeast causes an increase in mass volumes. It is stirred daily with a wooden spoon or stick to use as much organic matter as possible.

To maintain the desired temperature, use a conventional aquarium heater. During the entire fermentation process, the temperature should be kept at around 22-28 ° C. Not higher and not lower, otherwise the mushrooms will simply die.

VIDEO: Braga on wheat and wild yeast

Dried cereal base

This recipe makes it possible to get strong moonshine on wheat without yeast, which as a result will convey a slightly tart aftertaste. There are more complex methods, but we will consider a simplified one that requires 4 days for the whole process.

So, how to make wheat mash and what ingredients are needed for this.

We need the following components:

cereals - 5 kg;
pure water at room temperature - 15 l;
sugar - 7 kg.

The initial stage is to germinate the grain until the first sprouts appear. After that, the cereals are laid out on a baking sheet and dried in the oven. It is very important to monitor the process so that the feedstock does not burn, otherwise this will affect the deterioration in the taste of the starter from the grain.

After the millet is completely dry, it must be ground into coarse flour, which must be mixed with sugar and poured with warm water. Observe the above proportions, otherwise the sugar and cereal mash may not reach the stage of decomposition of organic substances or simply turn sour.

Before putting the mash on wheat, heat the water to 22-24°C. If it is colder, the mass will not begin to ferment; if it is hot, it will curl into lumps that will then be impossible to break.

All components are thoroughly mixed until a homogeneous mass is obtained and placed in a container, which, in turn, stands in a dark and warm place. The duration of fermentation does not exceed 4 days, therefore, after this time, the finished wheat brew for moonshine is sent for distillation using a traditional distiller with a steamer and a coil.

Whichever wheat wort recipe is chosen, the distillation process is no different - 2nd distillation with separation of tails and heads and subsequent purification

Ready-made moonshine must be immediately cleaned with one of the most suitable methods - activated, charcoal, egg protein, rye bread or other options. If, after the second or third distillation, the degree of wheat moonshine has risen greatly, the alcoholic drink can be diluted with spring or filtered water. After that, the drink is infused for 3-5 days.

How to lighten up

So that sedimentary elements do not burn in the cooked mash, it needs to be clarified. To do this, modern moonshiners use betonite clay absorbent.

This component is mixed with clean water in proportions of 1:5, after which it is left to swell, this requires at least 4 hours. Water is drained and diluted with a small amount of moonshine, mixed, infused for 1 hour and poured into the total volume of cooked mash. After the purification process, the drink is filtered, and the sedimentary components are eliminated.

It is forbidden to drain the sediment into the general sewer, as the betonite hardens quickly, resulting in strong plugs.

After filtering and following all the rules of distillation, you will get a good moonshine with a pleasant smell and a bready aftertaste.

VIDEO: Wheat moonshine - step by step technology from mash to tasting

Experienced moonshiners have long known that a drink made from wheat is much better than from
Sahara. However, it is a little more difficult to prepare. Such moonshine is much softer than a drink prepared using other methods. Also, its distinctive feature is a sweetish tint.

There is a lot or flour. Wheat can be germinated and or unsprouted cereals with the addition of yeast can be used. There are many recipes for preparation and they all vary in complexity and quality of the final product, but it is considered one of the best strong drinks prepared at home.

Braga recipe on sprouted wheat

Sprouted wheat moonshine is valued because it is made exclusively from natural ingredients. This recipe is quite simple, even beginners can follow it. In order to make mash, we need:

sugar? 5 kg;
water? 20 l;
wheat? 2.5 kg.

Since wild yeasts are present in the malt, there is no need to add them additionally.

Step? 1. Preparation of malt. To prepare malt, you should put the wheat in special, shallow containers with a layer of up to 3 cm and pour water at room temperature. It is important to ensure that the water slightly covers the grain by literally a couple of centimeters, otherwise it may not germinate.

It is recommended to turn the wheat once a day so that it does not become moldy and sour. After about 3 days, small sprouts should appear. If, after 4-5 days, the wheat does not germinate, then the grain is of poor quality, it is advisable to replace it.

Then you need to wait until the sprouts reach a length of about 1.5-2 cm and remove them from the water. The malt is ready, now you can proceed to the second step.

Step?2. Take a container of 40-50 liters and pour warm water into it. Pour in the sugar and mix thoroughly. Pour in the malt prepared earlier. Stir, install a water seal and leave at room temperature for 5-15 days.

As soon as the contents win back, you can start distilling, cleaning and consuming the finished product.

Preparation of mash from wheat grain without sprouting

This recipe is simpler than the previous one. To prepare the mash we need:

water? 25 l;
wheat? 5 kg;
sugar? 7 kg;
yeast? 200

Take 5 kg of cereal and rinse it thoroughly, it is important to ensure that there is no debris left in the grain. Transfer to a deep container, pour water, add 2 kg of sugar, mix and leave for 1-2 days in a warm place. When the grain swells and begins to ferment intensively, add 5 kg of sugar diluted in 20 liters of water. Stand for about a week until the end of fermentation, filter through a fine mesh and overtake. The remaining grain can be reused by adding sugar and water again.

Wheat flour recipe

A more complex recipe, but the end product is excellent. For 1 kg of flour, we need 5 liters of water, 20 g of pressed yeast and 150 g of green rye malt.

Unlike previous recipes, wheat flour mash requires more effort, so it is not recommended for beginners in home brewing. Pour water into a special container and place on the stove. On high heat, bring to 50 degrees (it is advisable to use a water bath), stirring, add flour and hold on low heat for about 10 minutes. Then the fire should be increased and the contents brought to a boil. Boil for about 30 minutes, stirring regularly. Remove from heat and cool to 50°C.

After the mixture has cooled slightly, you need to add ground malt diluted in water and mix thoroughly. Cover and send for several hours in a warm place. You can wrap it in a blanket or other material that traps heat. Then cool down to 30°C. Dissolve yeast in a small amount of water, with the addition of 10 g of sugar and pour into the contents of the container. After that, you should install a water seal and send it to ferment in a warm place, it will take from 2 to 7 days.

Braga on wheat groats

Another wheat cereal recipe that is only suitable for professionals in the manufacture of strong alcoholic beverages. To properly make a mash using this technique, you need a lot of experience.

We will need:

Wheat groats? 3.5 kg;
water? 12 l;
yeast 5 g;
rye? 250 g;
barley? 250 g;
enzymes A and D.

Put water on the stove and bring to a boil. Grind grain into flour. Fry barley and rye, pass through a meat grinder and place in boiling water, mix. After 5 minutes, add wheat groats, mixing thoroughly. Close the lid tightly and keep warm for 2 hours.

When the cereal swells, pour in the alpha-amylase enzyme, following the instructions. Mix thoroughly and cool to 60°C. Add the enzyme gluco-amylase at the rate of 1 ml per 1 kg of starch. Leave the mixture at room temperature for several hours.

When the temperature of the contents reaches 30°C, dilute in a small amount of water and add 5 g of cereal yeast. Send the mixture to ferment, at 25°C it usually takes 5 to 7 days.

The absence of foam and clarification indicates that the mash has won back and is ready for distillation, and its bitter taste also signals readiness.

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:

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

The technology in which wheat swells takes 2-3 days. Then, in warm water with a volume of 15 liters, dilute 3 kg of sugar, be sure to mix thoroughly so that the sugar dissolves, pour the resulting mixture into a container, leave it under a water seal. It should be noted that the fermentation temperature should be 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:

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

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

Recipe for a drink made from dried wheat grains

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

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

The ratio of the composition to the mash:

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

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

To achieve the maximum result: 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 home brew without yeast are becoming increasingly popular, because it allows you to make a natural pure product that is distinguished not only by quality, but also by taste. But which recipe to choose - it's up to you!