Moonshine from sprouted wheat without yeast. Recipes for making wheat mash without yeast

Hello!

Today I will tell you how to make moonshine on wheat without yeast. Actually, not necessarily on wheat - any grain crops (rye, barley, millet, etc.) will do.

And mash without yeast and sugar, of course, will not do. But we will not use the usual alcohol or baker's yeast, but wild ones that live on the surface of the grain.

And although it is still sugar moonshine (because grain carbohydrates are not fermented), but the soft work of wild yeast and the presence of cereals in the process gives it a special original flavor. Moonshiners call this drink Wild Sam.

Moreover, each type of cereal gives moonshine its own individual taste. One moonshine is obtained from wheat, another from barley or rye. You can also collect a blend of different cultures in any proportion. In general, there is a lot of room for imagination. Yes, and one more thing - mash on the same grain can be placed up to 4 times or more!

Ingredients

In the recipe, I will give proportions calculated for a 30 liter tank, because. I actually use them. You count yourself for the container you need. The principle is this - take the volume of your fermentation tank and divide it by 7.5. The resulting figure will show the required amount of grain. And then for every kilogram of grain, 1 kg of sugar and 5 liters of water will be required.

So, the ingredients are:

4 kg of grain (I have wheat in the recipe and in the photo)
4 kg sugar
20 liters of water

The grain must be forage, i.e. the one used for animal feed. You can buy it at the market, granary, base, etc. Seed most likely will not work, because. it is specially processed for storage. I can tell moonshiners from St. Petersburg where suitable cheap grain is sold.

Home brew

This is the next day. Foam appeared:

On the second day:

On the day when the confusion is ready:

Distillation

We do the distillation of the mash as usual - without the selection of heads and tails, to the water.
You don't need to clean anything coal, nor oil painting etc.
We do the second distillation according to all the rules fractional distillation- with selection of heads and tails. It is advisable to carry out a 3rd distillation.

Recipe Impressions

He made moonshine on wheat and barley. I liked it more on wheat - it turns out very soft. Perhaps even too much. Harder on barley, but also very interesting.

They say that it works very well on a mixture of wheat and barley in a 50/50 ratio. I really want to try.

In general, I liked Wild Sam so much that I made special labels for him. Do not judge strictly, these are my first attempts at creating my own labels.

Ask why a boar? When I first tried this recipe, water seal on the tank, standing in the kitchen, made loud grunting sounds. At night, they were clearly audible in our bedroom, and my wife once told me: “You have a pig in your kitchen that constantly wants to eat.” “But the pig is wild,” I thought. That's why the boar.

That's like all. I hope the recipe was explained clearly. If you have any questions, please feel free to comment.

For now everyone

Making moonshine from wheat at home is not limited to one recipe. The drink can be made from ordinary grain or germinated culture, with or without yeast, granulated sugar. It all depends on the preferences of the taster. The main difference of this product is naturalness and unusual taste qualities.

The main stages in the preparation of wheat mash for moonshine are as follows:

selection and preliminary preparation of grain;
making mash;
distillation of moonshine;
product filtration.

Before cooking, the moonshiner faces an important task, it is necessary to determine the type of the main ingredient and choose it correctly. There should be no mold in the grain mixture, otherwise the final product will receive not only an unpleasant aroma, but can also harm human health. Therefore, the choice of raw materials must be taken responsibly.

VIDEO: Wheat moonshine - a step-by-step recipe from mash to tasting

Yeast wort

So, what characteristics should an alcoholic drink have at the exit? If you need a mild taste, then wheat will serve as the best option for the base, to get a stronger and sharper alcohol, you need to use rye, and you can get a whiskey-like drink from barley.

Homemade wheat moonshine recipe includes the following ingredients:

drinking water - 25 l;
granulated sugar - 6.5 kg;
wheat grains - 2.7 kg;
dry granulated yeast - 100 gr. or live - 500 gr.;
kefir, sour milk or fermented baked milk - 500 ml.

First of all, you need to soak the grains in water and let them brew for 30-45 days. After this time, pour the grain into a fermentation tank.

In a separate container, dissolve the sugar in water and pour the syrup over the grain. Activate alcohol yeast, add them along with kefir to the main composition. Mix everything thoroughly, put in a warm place.

After the wort stops emitting carbon dioxide, foam, the taste of the mash becomes bitter, and the aroma becomes alcohol - the product is ready for distillation.

When making moonshine from wheat at home, do not forget to separate the “tails” and “heads”. This part of the alcohol is not suitable for use, but it can be left for the secondary distillation of moonshine.

VIDEO: The process of selecting tails and heads

Yeast-free moonshine from germinated malt

Moonshine from wheat without yeast at home is better than alcohol prepared according to the previous recipe. In this case, germinated grains, that is, wild yeast, will act as a traditional yeast product. A distinctive feature of such a product is the absence of a pronounced smell of fusel oils.

The task of yeast in such recipes is performed by cereal malt - as a result, you can get pure wheat alcohol.

A fairly simple recipe for moonshine on wheat involves the use of the following components:

grain - 4.5 kg;
sugar - 4.5 kg;
purified water - 31 l.

The main steps on how to make moonshine from wheat:

Rinse the grain thoroughly, sort it out of foreign matter. When filling the container with grain with water, all the debris will rise to the surface, so it will not be difficult to separate it. For wheat moonshine, this is a very important stage, since impurities can transfer their aromatic or taste qualities to the product, which is unacceptable in this case.
Place 1 kg of grain crops in a plastic tank, spread evenly on the bottom and fill with water so that its level is 2 cm higher than the surface of the grain. Cover and leave to swell for 1 day.
At the end of this period, pour 500 gr. into a barrel with grain. sugar, mix ingredients. Close the reservoir with gauze and place in a warm place for 8-10 days. Shake the components every 2 days to eliminate the possibility of souring.

Add the rest of the ingredients and water at 25°C to the starter on the grain. Close the fermentation tank with a water seal and place in a warm place for another 7-9 days.
When the fermentation process is completed, drain the brew for moonshine on wheat from the sediment and strain. The must is ready for distillation.

The remaining sourdough can be used to prepare the mash 3-4 more times. At the same time, the quality of the finished product will not deteriorate. It is enough to add 4.5 kg of granulated sugar, water and put on repeated fermentation.

To get moonshine from wheat at home, pour the mash into a cube of Dobrovar or another modern moonshine still and distill the product into alcohol. Raw is recommended to be cleaned with charcoal.

Next, the moonshine is diluted with clean water until a strength of 20 ° is obtained, it is expelled again, but already with a division into “heads”, “body” and “tails”. Heads - the first moonshine in the amount of 5-10% of the total, approximately 30 ml per liter. Next comes the "body" with a strength of 40-50 °. Tails - everything below 40°, they are selected and can be used for external use.

If necessary, the resulting alcohol is diluted with water, after which it is left for 2-3 days to infuse. If you wish, you can make a tincture on oak blocks from grain moonshine. It will be an imitation of cognac.

VIDEO: How to cook mash with wild wheat yeast

Cooking mash without sugar

In this recipe for making mash, yeast is used, but granulated sugar is not used. The latter is homemade green malt.

Ingredients:

grain - 6 kg;
drinking water - 25 l;
granulated yeast - 25 gr.

Steps for making mash:

Making green malt

To obtain green malt, you need to thoroughly rinse 1 kg of grain, remove debris from it, soak for 7 hours in water. Next, the raw material is re-washed from mucus, poured with a solution of potassium permanganate for 20 minutes, after which it is evenly distributed on a pallet and left for 3-5 days.

Grains need to be washed abundantly 2 times a day. The moment of readiness is determined by the wheat germ, the sprout should be equal in size to the grain itself.

Wort preparation

After preparing green malt, it must be processed again with a solution of potassium permanganate in proportions of 0.2 g. per 1 liter After 20 minutes of infusion, the raw material is washed and ground.

The remaining grain product is also crushed and placed in a mash container, filled with water, heated to 65°C. At this point, you need to add green malt and mix the ingredients.

Remove the tank from the stove, wrap it in a warm blanket and leave for 3 hours. During this time, the wort acquires a sweet taste. Cool the consistency to 25o, transfer to a fermentation tank, add pre-activated yeast. Close the container with a water seal and put it in a place where there is a constant temperature of 26-29o. Holding time - 5 days.

Completion of fermentation

After the mash has been fermented, it will acquire a bitter taste, a lighter color and stop emitting carbon dioxide. Strain the ingredients through multilayer cheesecloth.

It is necessary to expel wheat moonshine by means of a steam generator or a steam-water tank. During the primary distillation, fractions are not separated; during the secondary distillation, tails and heads must be taken separately. After preparing moonshine, it is recommended to insist 4-7 days.

Classic yeast recipe

It is not always possible to ferment the wort with the help of wild yeast, and then spirit ones come to the rescue. In terms of the quality of the finished drink, to be honest, the difference between the yeast and yeast-free way is felt - the latter is softer, lighter with a bready aftertaste. But we could not tell about this method.

Ingredients:

wheat - 3.5 kg;
drinking water - 2.5 l;
sugar - 6 kg;
kefir 3.5% fat - 0.5 l;
pressed yeast - 0.5 kg (can be replaced with dry granulated 100 gr.).

Cooking:

Cereals are laid out in a bowl with a wide neck, poured with warm water and placed in a warm place to activate growth.

If after this time the cereals have not sprouted, they need to be changed - the quality of the raw materials is poor. To avoid souring, carefully shovel the grain every day.

After 3-4 days, the first loops of sprouts appear, they should grow to 2-2.2 cm and look tangled.
It can be added to the mash in this form, but it is more convenient to grind the dried sprouted grains and add to the main wort.

To do this, pour warm water into the tub, pour sugar and stir until completely dissolved, then add malt, soaked yeast and mix again. Close the lid tightly, expose the water seal and send it to a warm, dark place for fermentation. It is advisable to wrap the container or use an aquarium heater.
When the fermentation process has stopped, remove the liquid from the sediment by passing through a gauze filter or a regular colander (the latter is less preferable, since the cake may burn during distillation).
Kefir is added to the mash, it absorbs some of the harmful impurities and fractional distillation begins.
After the second distillation, the product is purified by means of a carbon column and diluted to the desired strength.

VIDEO: Wheat - second launch

Our ancestors brewed moonshine from grain ingredients (wheat was more often used), since sugar and yeast were not affordable for the majority of the population.

Moonshine from wheat at home turned out to be of excellent quality: strong, practically without fusel smell, transparent and soft. Today, recipes are rarely used without the addition of sugar, which speeds up fermentation, increasing the yield of moonshine.

The basis of wheat moonshine is sprouted grain - malt, which contains natural enzymes that convert wheat starch into sugar. The output of a pure product with a strength of 38-40 ° is 900 ml from each kilogram of grain.

Raw materials should be taken of the highest quality, for food purposes, with a high gluten content. A forage product that is used to feed livestock is not good. The output of moonshine in this case is reduced by 3 times.

It is recommended to prepare a vessel with a wide top and low sides (up to 10-15 cm). The grain must be thoroughly washed, separate debris and hollow seeds. Soaking raw materials accelerates its germination, activates biochemical processes.

Sprouting wheat for moonshine:

spread the wheat layer with a layer of 5-7 cm and pour water 2 cm higher;
in summer it is recommended to change the water 2 or 3 times a day, and in winter - mix the grain with your hands;
every day, drain the water, rinse the grain and set it to germinate, covering it with a wet cloth on top. You can regularly spray raw materials with water;
wheat should be stirred frequently so that it "breathes" the air;
when roots and sprouts 5-7 mm long appear, germination is considered complete.

Sprouted grain is recommended to be soaked in a pale pink solution of potassium permanganate for 1.5-2 hours to destroy bacteria and fungi on its surface. Then the raw material must be dried a little and ground in a blender or meat grinder, if green malt is needed within 1-2 days.

For longer storage, the product with sprouts is dried in the oven with the door open. The temperature should be maintained no more than 40 ° C, with greater heat, the enzymes will die. Drying is carried out until the grain becomes completely hard (white malt).

Stages and rules of production

To prepare wheat moonshine, it is necessary to follow the technological process:

Produce enzymes that break down starch into sugar by sprouting wheat for moonshine.
Close up the mash on the resulting malt with the addition of wheat raw materials (sugar and yeast are added as desired to speed up the process).
Distill the workpiece on a moonshine still.
Qualitatively clean the grain moonshine, if you need to do a double distillation of raw materials.
Dilute alcohol to the required strength, ennoble the drink.

The addition of sugar provides an increase in the amount of finished alcohol, an acceleration of the fermentation process, and a softening of the taste. The amount of sweet product added to moonshine from wheat without yeast should be equal in weight to the main raw material.

High-quality wheat moonshine is obtained by using grain that has not been treated with chemicals to protect against insects and counteract spoilage, rot, and mold.

How to make wheat moonshine without yeast?

Fans of organic products prefer to drink real wheat moonshine without yeast and sugar, prepared according to old Russian recipes.

To prepare it, it is necessary to convert the starchy content into sugar with the help of malt enzymes. How to make wheat malt:

crushed grain or wheat flour is placed in a container and filled with hot (50-55 ° C) water, taken in a ratio of 4: 1;
the raw material is thoroughly mixed so that there are no lumps;
heating is best done with a steam generator (hot steam) so that the product does not burn;
it is recommended to heat the mixture gradually, increasing the temperature by 5 degrees and taking a break for 10-15 minutes;
bring the composition to a boil and boil the wheat for 1.5-2 hours with slow heating-languishing;
fully boiled wort should be quickly cooled to 65 degrees;
introduce a solution of malt with water, counting on 1 kg of green malt - 5 kg of wheat. If mixed with white malt, it should be taken 20% more;
the vessel should be insulated, but it is recommended to stir the contents every half hour to speed up the reaction;
readiness is determined by taste after a two-hour time period;
the mass must be quickly cooled to 28-32 ° C and add yeast. You can use dry (3 g per 1 kg of base), pressed (50 g per 3-4 kg), home-made, for example, from hops (0.5 l per 1 kg of wheat);
The mash container should be three-quarters full to provide room for foaming.

The fermentation process lasts from 4-5 days to 2 months, depending on the ambient temperature, the properties of the yeast, the quality of the feedstock. The amount of alcohol in Braga ranges from 5 to 12%.

Infusion on oak bark, dried fruits, fragrant plants ennobles homemade alcohol.

Purification of the product is carried out by the method of double distillation, the use of a steamer, filtering through a carbon filter. You can use activated carbon tablets, the amount of which is 15 g per liter of product (pour the crushed raw materials into a jar of ready-made alcohol and strain the liquid after 2-4 days).

Moonshine on wheat is distinguished by a decent strength, a mild pleasant taste, and a bready aroma. Adhering to the technology of preparing alcohol, you can improve the proposed recipes, improving the taste and quality of homemade strong drink.

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 recipe for wheat moonshine, 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 the 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. 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.

Since ancient times, wheat mash without yeast has been known: for moonshine, it is considered the best, traditional raw material. It was far from always possible to buy a briquette of cultivated fungi. Even the dough of the hostess was made on sourdough from rye flour, and in order to prepare a large amount of intoxicating drink, it was necessary to find other sources of fermentation.

Why does grain mash ferment without yeast?

In fact, there is yeast in this mash. Winemakers do not bring them in on purpose, like pressed or dried mushrooms. Wild forms of yeast, like many microorganisms, are literally everywhere. There are especially a lot of them on the skin of sweet fruits and berries: everyone knows how easily fruit gruel begins to ferment. The peculiarity of wild yeast was used by our ancestors in all processes associated with fermentation.

But the amount of yeast on dry grain is so negligible that it would not be enough to start the fermentation process. But winemakers know that it “comes to life” literally a day after it has been placed. The point is the preparation of raw materials, that is, wheat grains. In the process of germinating them in a humid environment and in warmth, the fungi living on the surface of the grain begin to actively multiply and grow. The process is facilitated by the saccharification of starch in the germinating grain. By the time the malt is ready (after 2-4 days), it already contains a significant amount of real yeast.

To enhance the fermentation abilities of malt in the old days, a starter was made from sprouted grain and sugar. With a large amount of nutrient, the growth of yeast fungi increased, and they multiplied very quickly. For 7-10 days, during which the starter was prepared, their number became sufficient to cause rapid fermentation and rapid maturation of tens of liters of must.

How to make grain mash without yeast?

Before making mash from wheat, you need to prepare the malt base. It is made from germinated grain. When choosing raw materials, first of all, you need to pay attention to the quality of wheat: it must be free of mold and foreign smell. It is advisable to take not fodder grain, in which the percentage of small, dry and unsuitable for germination seeds is very high, but pure, selected wheat for food purposes.
It is distinguished by large, round grains of light brown color, practically does not have foreign inclusions, crushed seeds and litter (Fig. 1). If in doubt about the quality of the purchased grain, you can take a small amount of it and try to germinate it by wetting it with water. Good wheat hatches in 2-3 days, unsuitable for the same period will be covered with fluffy mold or acquire an unpleasant sour smell without forming sprouts.

Starter preparation

According to the traditional recipe for wheat mash without yeast, a malt base or sourdough is needed, which will start the process of turning sugar into alcohol. Having chosen the right grain, you can start the process of making malt:

Place 1 kg of wheat in a saucepan or other container of sufficient volume. Pour the grain with water so that the specks float to the surface. Drain liquid along with debris. Rinse the grain several times until the water runs clear. Pour the last portion, not trying to remove the moisture completely.
Pour the grain with the remaining liquid into a wide shallow container (tray, box, frying pan). Cover the dish with a damp cloth and place in a warm place with a temperature not exceeding +30 °C.
After 10-12 hours, lightly stir the wheat, mixing the top and bottom layers. If necessary, sprinkle the grain with warm water and moisten the cloth. Repeat mixing every 10-12 hours.
After 1 day, thin roots will appear on the grains. From this point on, it is better not to mix the grain, but periodically moisten the top layer. On days 2-3, the roots will intertwine, forming a fairly strong “mat”, and thick white sprouts 1-2 mm long will be visible on the grains (Fig. 2).
Add 0.5 kg of granulated sugar to the container, scattering it over the surface, pour in a little warm boiled water so that it barely covers the grains. Can be mixed to break up lumps. Close the container with clean gauze, put it back in heat for 7-10 days. The mixture will ferment slowly, take on a characteristic odor, and will foam slightly. This leaven is already ready for further use.

It is not recommended to overexpose the wheat germ malt base, as the sugar content in the mixture drops very quickly with the rapid growth of yeast. Left without food, the colony of fungi will reduce activity. The preparation of the mash should begin when the malt mixture begins to show signs of active fermentation: foam, release gas bubbles when stirred.

We put the brew on sourdough

The amount of sourdough obtained from 1 kg of wheat will require 30 liters of water. It must first be boiled and cooled to a temperature of + 25 ... + 30 ° C. Pick up the bottle in such a way that there is room for the foam to rise during fermentation. Place the finished sourdough in this container, pour all the water and add:

dry wheat, good quality - 3 kg;
granulated sugar - 3.5 kg.

Close the neck of the bottle with a stopper with a water seal or make a stopper from a glove. To do this, put a medical rubber glove on the bottle, tie it tightly around the neck and pierce a hole in one of the fingers with a needle.

Move the bottle to a warm (+ 20 ... + 25 ° C) room and leave it alone for 10-20 days. Fermentation activity will depend on many factors, it may decrease with decreasing temperature, so you need to determine the readiness of the mash by the following signs:

gas bubbles cease to be released from the water seal;
if a cork from a glove is put on, then the rubber “hand” that has stood upright all the time is blown away and hangs;
in a transparent bottle, it can be seen that the liquid becomes more transparent from a cloudy one, and individual grains do not float up.

If the mash on wheat without yeast is in an aluminum flask, where there is neither a glove nor a water seal, the liquid inside is not visible, then you can determine the readiness by ear by putting your ear to the flask: ringing crackles are heard during fermentation. In the finished mash, the ringing stops, because the bubbles no longer stand out. Its taste changes: the sweetish liquid becomes tart, acquires a noticeable bitterness and is slightly intoxicating.

At this time, the mash can already be distilled. Using a thin hose, it must be drained from the sediment so that the grains are not captured by the liquid flow. Pass the raw material through a gauze filter and distill in the usual way.

The wheat and sediment remaining in the container should not be poured out: by pouring 4 kg of sugar into the bottle and adding 30 liters of water, you can get a new good quality mash, and then repeat the process again. After the third infusion, the sediment can already be thrown away. From 1 kg of malt sourdough, you can get up to 90 liters of raw materials for moonshine.

Quick ways to cook mash

If there is no time to wait a long time for the sourdough to ripen and the mash to insist on it, then you can use another recipe. The speed of preparation is due to a large number of germinated seeds and a higher sugar content in the wort. This allows you to get the source material for distillation within about 1 week.

For such a mash you will need:

5-6 kg of dry, high-quality wheat for sprouting;
6.5–7 kg of sugar;
30 liters of water.

Rinse the wheat and spread all of its quantity at once into sprouting containers. Carry out the care of the material as indicated in the previous recipe: mix, monitor the moisture content of the grain for 2–3 days. Pour the finished malt into a bottle or flask, pour all the sugar there and pour boiled warm water.

In a warm place with a temperature of about +25 ° C, such a brew will ferment for 3-5 days. The signs of its readiness are the same as those of traditional Russian grain mash. The sediment can be used 1 more time, but the fermentation time will increase to 7-10 days, and the quality will be slightly lower. The distillation of raw materials is carried out according to the classical scheme on any apparatus.

Braga on dry malt

In order not to waste time on germinating the grain every time, you can prepare dry malt and use it if necessary, quickly put the mash and drive out the homemade alcoholic drink. To make quality malt, you need to choose good food wheat. Germination occurs according to the general rules described above.

You should not overexpose the sprouted grain too much: the content of enzymes and yeast is highest at the moment when the sprouts have not yet begun to turn green. Their length usually reaches 1-3 mm. Sprouted grain should be dried in a warm oven, in a dryer at a temperature of about +50 ° C or in the summer in the sun. The malt must be completely dry to the touch, otherwise it can become moldy and go bad. Grind the dried sprouted grain in a coffee grinder or in another accessible way. It is best to store it in a linen bag, in a dry and cool place.

For the manufacture of mash for every 10 liters of water, 1.5–2 kg of sugar and 1–1.2 kg of finished malt will be required. Before putting the mash, dry ingredients must be mixed with each other, poured into a bottle and only then pour warm boiled water, constantly stirring the talker. Make a water seal or put on a glove on the neck and leave to ferment in a warm place. Wheat mash without yeast can be ready in 3-4 days. Carry out the distillation in the usual way.

Wheat moonshine is highly valued among winemakers. It has a pleasant smell, sweetish mild taste and is easy to drink. If you perform a double distillation with separation of the head and tail fractions, additionally purify the liquid with a carbon filter, you can get a wonderful drink, on the basis of which you can create any exquisite liquors and liqueurs.