How to make mash with wheat recipe. Reusing Sourdough

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

So that the moonshine comes out good quality, it is best to make mash without adding yeast. Fermentation of the drink will be ensured wild yeast, which are found in wheat. Wheat mash for moonshine it usually takes from 10 to 15 days, depending on the fermentation activity. The wort can be made using simple grains or sprouted grains.

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

Recipe for making moonshine from wheat

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

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

After all the remaining debris floats to the surface, the water will need to be drained, rinsed the grain again and filled with fresh water. In order for the germination process to begin without the grains rotting, water should be poured no more than 3-4 centimeters above the level of the wheat. Leave the container at room temperature for one day.

Drain the water in which the grains were, then you will need to rinse them well again and leave the grains to breathe. Leave the 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 film or a transparent glass and place in a warm, lit place. The grains should be turned every 8-10 hours and, if necessary, sprinkled with water. Already on the 7-8th day, wheat grains will turn out wonderful green malt, which will serve to ferment the wort.

For this recipe for wheat moonshine you will need 5 kg of wheat grains, 6.5 kg of sugar and 15 liters of water. Mix the sprouted grains with sugar and add water, mix the mixture well and place in a warm place for 3-4 days.

To make it easier to monitor the fermentation process, put a lid with a water seal on the dish with mash. If you are using regular glass jars, then instead of the lid you can take a simple rubber glove.

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

Wheat mash for homemade moonshine

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

To prevent the flour from clumping, first mix it with sugar and only then add water.

Place the mash in a warm place for fermentation. The readiness time for such mash is 3-4 days.

When the mash is ripe, you should move on to the next stage - distilling moonshine from wheat without yeast.

You can distill the mash using a steam generator or a regular moonshine still. If you are not ready to experiment and do not have enough experience to distill using steam, you can use a simple and not complex process distillation. If you want the drink to be of good quality, do not forget about selecting the “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 once, twice or even three times - it all depends on the quantity and your patience.

Even if you did everything correctly, sometimes there may be leftovers in the finished moonshine. fusel oils, which not only have not very pleasant smell and taste, but also cause headaches and hangovers. To improve the quality of the drink, it is advisable to clean it with oil or activated carbon.

How to prepare and purify moonshine from wheat

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

Grind the activated carbon well into powder and pour it onto a gauze layer. Pass the moonshine through this filter twice. In addition to activated, it can be used to clean moonshine and charcoal. The proportions for using coal are as follows: per liter of moonshine 12 grams of activated carbon or 50 grams of wood.

Activated carbon can be put directly into moonshine. Crush the tablets into powder and pour into cans or bottles of drink. Leave the moonshine to cleanse for 10-12 days, then strain through a layer of gauze and cotton wool. To make cleaning go 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. This cleaning will help you cook 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 pure form, but also used to prepare delicious alcoholic cocktails.

Wheat moonshine without yeast was one of the most popular alcoholic drinks V ancient Rus'. It was made for every holiday. Many families kept theirs, unique recipe preparations, which were carefully passed down from generation to generation. Largely due to this, moonshine made from wheat remains popular today.

Features and Benefits

Wheat moonshine without yeast taste characteristics In many ways it is superior to moonshine prepared with other yeasts. Of course, preparation will require more time and effort, but the result is a drink with a soft, balanced taste, and most importantly - absolutely natural. This moonshine is easy to drink and has sweetish notes in its taste, so let’s take a closer look at how to make moonshine from wheat.

How to choose wheat

The main thing to remember is the rule on which quality depends grain mash and the final drink - you need to choose the best wheat premium. The spoiled, rancid taste of the grains will spoil the moonshine, it will become bitter, with unpleasant smell.

Must be dry
It is strictly forbidden to use moldy grains
You cannot use wheat that was harvested less than two months ago.
Grains must be without husks and debris

Recipes

At home, you can make moonshine from wheat without yeast in several ways. Each recipe is quite simple and requires several steps:

sourdough preparation
production of wheat mash
distillation

The finished product is of high quality and can be drunk neat or as an ingredient for cocktails.

The fermentation process of yeast-free mash differs from the fermentation of mash with yeast. The smell is more grainy, reminiscent of kvass, and bubbles are not formed as actively. Distillation begins when the sweetness disappears. It is not recommended to wait a very long time for the complete cessation of fermentation; in this case, there is a high risk that the mash will sour.

Yeast starter from wheat

Before making mash from wheat, you need to prepare a ferment using wild yeast.

Ingredients:

Wheat grains - 1 kg.
Water - 1 liter
Sugar - 0.25 kg.

Preparation:

Prepare sugar syrup, pour water into a saucepan and add sugar, start heating until the sugar is completely dissolved
Cool the syrup to 30 degrees
Prepare the wheat; there should be no husks, impurities or dirt left in it.
Pour it into a wide plastic or metal dish in an even layer
Fill in sugar syrup, so that the water covers the grain by 3-4 centimeters
Cover the dishes with gauze or a towel and place them in a warm place for 5 days until the fermentation process begins.
After soaking the grain, it must be constantly stirred at least once a day, otherwise it may turn sour.
The beginning of fermentation can be understood by the release of foam and hissing
The starter is ready, now it can be used for any mash instead of yeast

Wheat and sugar mash without yeast

Ingredients:

water – 25 liters
sourdough – 2 liters (all from the recipe above)
sugar – 5 kg.

Preparation:

Mix water and sugar in a saucepan in a ratio of 1 kg. sugar and 0.5 liters of water
Heat over low heat until the sugar and water turn into a golden syrup.
Pour the remaining water and sugar syrup into fermentation tank suitable size and mix
Achieve a mash temperature of 25-30 degrees so that the yeast does not die
Add wild yeast starter
Wear a glove with a small hole in the finger over the neck or use a water seal
Leave to ferment in a dark place at room temperature from +20 to +25 degrees for 10 -14 days
When the wheat mash without yeast has finished fermenting, remove the sediment and strain through cheesecloth into alembic so that the mash remains absolutely clean
Distill twice

The remaining sediment with grain can be used to prepare several more servings of mash. After the third use of the starter, it is better to throw it away, since the activity of wild yeast decreases.

Wheat mash without yeast and without sugar

There are several recipes for homemade wheat moonshine without the use of yeast and sugar:

First way- this is when wheat is saccharified with malt (see), green sprouted on its own (see) or dry purchased in a store, and instead of yeast, which is recommended to be added to the recipe, sourdough is added, as described above. It is fermented and distilled twice.

Second way- this is when it is taken only wheat malt, a malt mash is prepared (see or ), and instead of yeast, starter is added. It is fermented and distilled twice.

Moonshine made from wheat without sugar turns out soft, it taste qualities superior to the taste of moonshine prepared with cultural yeast.

Wheat mash without yeast

The following recipe for mash with wheat without adding yeast is done like this: do everything according to and instead of yeast, add the sourdough recipe described above.

Cleaning

If you wish, before the second distillation you can further purify the resulting raw alcohol, but this is not necessarily enough to do a proper double distillation with separation of the heads and tails.

Distillation

If you want to get bread vodka according to the mash recipe using wild wheat yeast, instead of the second distillation, do rectification and get high-quality alcohol, dilute with water up to 40%, drive through a charcoal column and let rest in glass for 7 days.

Preparing moonshine is a long and labor-intensive process that requires patience and professional skills. Before you get started, it is better to familiarize yourself with all the nuances and recipes for wheat mash for moonshine. Only if you follow the tips and technology can you prepare a high-quality alcoholic drink.

on wheat.

The preparation of moonshine includes several stages. The very first preparation of mash.

I know good recipe preparing grain mash. I've been using it for many years and it has never let me down.

I quote it for a 38-liter flask, the most common container in everyday life.

We take 5 kg. wheat, wash it several times cold water, pop-up hollow grains are removed.

We pour the grain into a flask, fill it with cold water 3-5 cm above the level of the grain, and put the flask with grain for a day in cool place so that the wheat gets wet. A day later we pour 1.5 kg of wheat on top. sugar, stir lightly and take the flask into a warm room with a temperature of 22-24 degrees Celsius. When grain germinates, wild tremors are formed and in the presence of sugar and desired temperature the amount of yeast is sufficient for further fermentation of the candied stillage.

Important - the starter should ferment for at least a week. No yeast is needed - don't worry. In a week the starter will have required quantity yeast. After 7 days we prepare the wort.

Heat in a large saucepan or tank cold water up to a temperature of 24-26 degrees Celsius. We dilute sugar at the rate of 1 kg. sugar per - 3.5 liters of water.

Pour the wort into the flask with the starter up to the level of the flask's shoulders, no higher.

In the first days, when fermentation and foaming are especially intense, if you pour the wort above the shoulders of the flask, a real disgrace can happen: the foam will go through the top of the flask and you will be tortured to scrub it off later. It’s better to pour the excess wort into 5 liter bottles plastic bottles nothing will happen to the wort in 3-4 days.

And after 3-4 days, when the intensity of fermentation decreases, fill the flask to the level of the neck with this wort; this operation is popularly called rejuvenating the mash. After 7 days, maximum 10 days, fermentation practically stops. The taste of mash is reminiscent of dry wine, the sweetness is almost not felt.

All the mash is ready, it’s time to proceed to the next stage - distillation of the mash. I also want to draw your attention.

This recipe is good because the wheat in the sourdough can and should even be used 4 times.

After distilling the mash, add water to the remaining so-called stillage, the same amount as distilled moonshine, cool, dilute sugar in the proportion of 1 kg of sugar per 3.5 liters of stillage. The whole process started again. The next portion of grain mash will be ready in a week, maximum 10 days.

And so 4 times, the most high-quality moonshine obtained from the second and third batch.

The main condition is to constantly use stillage for wort.

This process is waste-free, after 4 times the grain needs to be fed to the livestock, a good protein and yeast supplement.

Tested on my chickens, the roosters did not fight. Conduct yourself with dignity

They didn’t order pretzel, maybe they just trampled the hens more actively and bawled more often.

For a mash container of 50 liters, you need 7 kg of grain, 2 kg of sugar.

Moonshine distilled from grain mash is noticeably better quality than that obtained according to the classic recipe of 1 kg of sugar per 3 liters of water and 100 g pack baker's yeast. Yes, and there are no problems with yeast,

There is no need to look for where to buy, and then there is the problem of storing this yeast. And here there are no problems, I filled the wheat with water and sprinkled sugar on top. You wait a week and start the long-lasting fermentation process. You can get a lot of moonshine out in four times.

Who has ever made moonshine based on this recipe grain mash will never return to classic mash recipes - I guarantee.

Wheat mash without yeast for moonshine is not without reason popular as a basis for the preparation of alcoholic beverages, because without artificial activation of fermentation of the wort, brewers receive a natural and quality product. The distillate from wheat raw materials is pure, which means that the alcohol will not contain harmful substances, but will have excellent taste, an elusive bready smell and mild taste- this is confirmed by centuries-old practice.

The only drawback of this cooking option is that it will require more time and effort, whereas by simply adding sugar and yeast to the wort, you will get strong drink faster and easier. But it will be of lower quality, with a strong unpleasant odor of yeast rather than grain. The point is yeast-free preparation consists in the fact that ingredients are added to the wort, which themselves release fermentation products.

Wheat mash without yeast can be supplied in different ways. Let's consider what ingredients you may need for moonshine brewing.

The first stage is choosing the right raw materials. Wheat must be top quality threshing and fodder, and better yet food purposes. It is necessary to ensure that the grain has not been treated with any chemicals, such as pesticides. One way to verify the presence of chemicals yourself is to wet a handful of grains. hot water and sniff: if you smell the characteristic wheat bad smell, then it is not suitable as a raw material for moonshine.

To prepare mash, wheat will need to be sprouted, and this also imposes some restrictions: it must be clean and dried, harvested no more than a year and no less than 2 months ago. If you do take wheat from a freshly harvested crop, it can be prepared by drying it in the sun, radiator or oven. The temperature should not exceed +30...+40 °C and be constant.

When choosing between spring and winter wheat, give preference to spring wheat - winter wheat will take longer to germinate.

First sift the wheat: remove defective (rotten or moldy) grains, clean out the husks and debris - all this will give a bad taste to the alcohol at the end. There is no need to wash the wheat: on its surface there is “wild yeast” that will replace regular dry yeast and ensure fermentation.

Soak

Then the wheat must be divided into two parts, keeping the proportions 1:4. A smaller part will go to the production of sourdough. Soaked and sprouted wheat contains substances that can break down starch into its component parts - glucose and maltose (malt sugar). It is these substances that yeast cultures process to produce alcohol.

Therefore, most of the wheat will be required at the stage of preparing the mash to provide starch. You just need to put it in a fermentation container.

The part selected for fermentation must first be soaked.
To do this, pour it into a thin, even layer (2 cm) into a wide container with low walls - metal, glass or plastic.
Then pour warm water in large quantities - 3-5 cm above the grain level.
Use soft water - minerals and salts negatively affect enzyme activity.
If you use tap water, let it sit for more than a day, then drain without sediment into another container.

But under no circumstances boil it - this will deprive you of the oxygen necessary for fermenting alcohol. Chlorinated water is also not suitable due to the presence of impurities.

After this, the container is left warm for no more than a day, depending on the volume. The grain needs to be stirred from time to time, and in the summer you also need to change the water 2 times a day. After time, the grains will swell, become soft, and can be easily pierced. If you break such a grain, the juice on the break will be transparent - this is an indication that you did everything correctly. If it is white, you have overcooked the grain.

Germination

Drain the water completely. To do this, they usually use another similar tray or basin with small holes in the bottom so that the water drains out better. After this, let the wheat “breathe” - leave it in a tray without water for 6-8 hours. Every 2 hours, stir the grain with your hands - this is necessary to saturate it with oxygen.

After this, the wheat is covered with damp gauze or transparent glass.
The raw materials for sourdough need to be turned and stirred several times a day to get rid of the carbon dioxide released, otherwise it will “sour” due to the “sweating” of the grain—an increase in temperature.
If you use boxes with mesh bottoms, you can “turn” less often. Wheat and gauze should be sprayed with water several times a day, but make sure that moisture does not accumulate at the bottom.

Although the germination process itself is simple, wheat can often behave quite unpredictably - this depends both on its quality and on the temperature and humidity of the air.

On average, germination can take from 5 to 10 days. As a result, roots 1-2 cm long and thin white sprouts 7-8 mm long will appear from the grains, which will intertwine with each other - do not unravel them, remove the wheat as is.

The grains themselves should crunch when bitten and have a mealy taste. A pleasant smell will appear. If this does not happen, the wheat rots. If you did everything correctly, you will get green malt. It remains viable for 3 days, so it can be dried for further use.

Dry malt

To obtain dry malt, after germination you need to send the grain to dry. Before this, you can soak it for half an hour in a weak solution of potassium permanganate to disinfect it. Don't worry about taste.

The malt is dried at a constant temperature of +40 °C. Ideally, this should be done in a ventilated room and with heat guns, but at home you can use a battery, open oven and microwave or just leave it in the sun.

Preparation of ferment

There is also such a method as using fermentation for fermentation: here sugar is added not during the direct preparation of the mash, but immediately into the sprouted wheat.

Soak the wheat, and germinate it in more water so that its surface is 1-2 cm from the grain level.
A day after they laid it out in a tray and covered it with gauze, sprinkle a layer of sugar on top to activate the wild yeast.
Usually this requires 0.5 kg, and keep in mind that in this case the amount of sugar, as well as water, will need to be subtracted from the amount of ingredients that are needed directly during the preparation of the mash.

You will receive ready-made starter in 7 days or even earlier.

Wheat mash with sugar

Let's move on to preparing the mash in a simple way- with added sugar. The usual proportion of ingredients for making mash: approximately 1 kg of sugar per 1 kg of wheat, 3.5 liters of water per 1 kg of sugar.

Fast way

There is a simpler and quick method which will take no more than 4 days.

Take dry malt and grind it into flour.
Grind the wheat into flour.
Mix flour and sugar.
Fill with water, maintain the same proportions as in the recipe above.
Stir until no lumps remain. There should already be less of them due to the fact that you add water after sugar.
After only 4 days, the mash can be sent to moonshine.

No sugar

You can make mash not only without yeast, but also without sugar. Sugar is food for microorganisms that secrete ethanol and carbon dioxide (therefore, during active fermentation, such large number seething foam). Since malt sugar is contained in the wheat starch itself, fermentation can be carried out without sugar at all, although in this case the amount of product released will decrease and the taste will deteriorate.

Wort fermentation is an integral part of the alcohol preparation process. People who are interested in winemaking know classic recipes preparing mash using sugar, water and yeast. But many winemakers try to do without activating fermentation in order to get natural product. And therefore the question: “How to prepare mash without yeast” is extremely relevant for such people.

There are many options for making yeast-free mash. Its secret is that instead of yeast, components are added to the wort, which themselves can release fermentation products. For example, wheat is suitable for such purposes - this is the most common ingredient. Candied jam, honey, rice, dried fruits, apples, etc. are also suitable for mash.

Sugar-wheat mash recipe very simple. Take 5 kg of wheat, wash it thoroughly to remove dust and dirt, remove hollow grains. Then pour clean wheat into a previously prepared, washed container, pour cool water 1-2 cm above the grain level, add 1.5 kg of sugar and leave for the grain to germinate.

Typically, grain germinates within 3-5 days. When the wheat sprouts, add 15 liters of water to the container and add 5 kg of sugar. Place the container with the mash preparation in a warm place with a temperature of 28-30 o C for 5-10 days. Place a water seal on the container to monitor the readiness of the mash. Shake the mash vessel regularly and remove any foam and dirt that has accumulated on the surface.

There is another way to obtain such mash. The sprouted wheat must be dried and crushed (after separating the sprouts), then it must be diluted with water in a ratio of 1:3, added sugar (a glass of sugar per kg of grain) and placed in a warm place. Instead of wheat, you can use rye, barley or corn.

You can make mash without yeast and on rice. For this, two glasses of purified rice and three glasses granulated sugar pour into three liter jar, pour in a half-liter can of beer. Cover it with cloth, gauze or a lid with a water seal. Leave the container in a warm place with a temperature of 25-30 o C, do not forget to shake it periodically and remove dirt from the surface. Usually such mash is ready after 10-12 days. If desired, add dried apricots, raisins or prunes to the rice mash.

In addition to this recipe, there are several more options, how to make mash without yeast. For example, if you want to cook homemade wine or distill aromatic moonshine, then you will need fruits and berries for this. Grapes, cherries, plums, apricots, pears, etc. are suitable for this mash. There is no need to wash the raw materials before cooking, since they contain natural single-celled fungi on their peel and skin, which, when placed in a favorable environment, will begin to multiply, producing alcohol and carbon dioxide .

Such mash can be called yeast-free only conditionally, because one way or another, natural yeast still participates in the process. They do not ferment evenly and take longer than special yeast - 2-3 weeks.

For example, plum yeast-free mash prepared from 12 kg of plums and 2 kg of sugar. The fruits should be thoroughly mashed, added sugar and left for 12-16 days. Another option for preparing such mash, which is optimally suited for further distillation, is the following: three buckets of plums need to be crushed and left for 2 weeks. There is no need to add water or sugar. It is important to know that if you make mash without yeast on fruits or vegetables, then you do not need to wash the fruits, since there is natural yeast on the skin of the fruit.

You can also make mash from rowan. To do this, after the first hard frost, collect the berries and squeeze the juice out of them. Leave in a warm place and watch for the release of carbon dioxide. Usually it takes 10-12 days to be ready. After stopping the fermentation process, distill twice.

For making mash from apples must be taken ripe fruits from a tree. “Carrion” will not work in such cases. The apples are not washed; the core is removed and ground into pulp using a crusher. The juice is squeezed out of the puree using a press. The cake should be filled with water and allowed to brew. Then 1 part of the cake and 5 parts of the juice are poured into a fermentation container, placed in a warm place with an approximate temperature of 27-30 o C and left for 9-15 days.

Fruit and berry mash prepared without yeast does not begin to ferment as quickly as mash with the addition of an activator. You should not forget about the water seal, which will show you when the release of carbon dioxide has stopped.

There are also extreme recipes preparing mash. For example, from ordinary caramel. To do this, you need 5 kg of caramel with filling, diluted in two buckets warm water. This mash is infused for 3 to 5 days and the output is about 5 liters of moonshine. There is also mash, which contains beer, fruit juice, chocolate, sugar and water. Three liters of beer and juice are mixed with 1 kg of sugar, then 150-200 g are poured into the resulting mixture. grated chocolate. When fermentation begins, pour 10 liters of water into the container, mix everything well and let it brew for 3 weeks.

It is worth remembering that all these recipes will allow you to prepare high-quality alcohol at home. Such mash can be distilled to produce moonshine, or it can be consumed immediately, for example, apple cider. One way or another, these drinks will be superior to the store-bought counterpart in both taste and quality.