How to make moonshine on wheat without yeast. Why does grain mash ferment without yeast? Wort preparation and re-fermentation

Wort fermentation is an integral part of the alcohol preparation process. People who are fond of home brewing know the classic home brew recipes using sugar, water and yeast. But some craftsmen try to do without activating fermentation in order to get a new, more interesting product. And so the question: "How to cook mash without yeast" for such people is as relevant as possible.

There are many cooking options 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.

Recipe for sugar-wheat mash very simple. Take 5 kg of wheat, rinse it thoroughly from 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.

Usually the grain germinates within 3-5 days. When the wheat rises, add 15 liters of water to the container and add 5 kg of sugar. Place the container with the blank for the mash in a warm place with a temperature of 28-30 ° C for 5-10 days. Put a water seal on the container to monitor the readiness of the mash. Shake the vessel with the mash regularly and remove the foam and dirt accumulated on the surface.

There is another way to get such a mash. Sprouted wheat must be dried and ground (after separating the sprouts), then it must be diluted with water in a ratio of 1:3, add sugar (a glass of sugar per kg of grain) and put in a warm place. Instead of wheat, you can take rye, barley or corn.

Can make mash without yeast and on rice. To do this, pour two cups of peeled rice and three cups of granulated sugar into three-liter jar, pour in half a liter of beer. Close the container with a cloth, gauze or a lid with a water seal. Leave the container in a warm place with a temperature of 25-30 ° C, do not forget to shake it periodically and remove dirt from the surface. Usually such a 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 for how to put mash without yeast. If you want to cook Home wine or overtake fragrant moonshine, then you will need fruits and berries for this. For such a mash, grapes, cherries, plums, apricots, pears, etc. are suitable. The selected raw materials do not need to be washed before cooking, since they contain natural unicellular fungi on their peel and skin, which, once in a favorable environment, will begin to multiply, forming alcohol and carbon dioxide gas.

Fruit and berry mash can be called yeast-free only conditionally, because one way or another, natural yeast is involved in the process. They ferment unevenly and 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 kneaded, add sugar and leave for 12-16 days. Another option for preparing such a mash, which is optimal for further distillation, is as follows: three buckets of plums need to be crushed and left for 2 weeks. Water and sugar do not need to be added. Again, if you make yeast-free mash on fruits or vegetables, then the fruits do not need to be washed, since there are natural yeasts on the peel of the fruits!

You can also cook rowan mash. To do this, after the first hard frosts, pick the berries and squeeze the juice out of them. Leave in a warm place and monitor the release of carbon dioxide. It usually takes 10-12 days to be ready. After stopping the fermentation process, distill the resulting mash twice. At redistillation do not forget to dilute raw alcohol to 35% vol.

For making apple mash need to take ripe fruit from a tree. "Carrion" in such cases will not work. Apples are not washed, they are removed from the core and ground into a pulp using a crusher. Juice is squeezed out of the puree by means of a press. Cake should be poured with water and let it brew. Then 1 part of cake and 5 parts of juice are poured into fermentation tank, put in a warm place with an approximate temperature of 27-30 ° C and insist 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. Don't forget about the water seal, which will show you when the carbon dioxide emission has stopped.

There are also extreme recipes cooking mash. For example, from ordinary caramel. To do this, you need 5 kg of caramel with filling to be diluted in two buckets of warm water. Such mash is infused from 3 to 5 days and the output is about 5 liters of moonshine. There is also a mash, which includes beer, fruit juice, chocolate, sugar and water. Three liters of beer and juice are mixed with 1 kg of sugar, then 150-200 g is poured into the resulting mixture. grated chocolate. When fermentation begins, pour 10 liters of water into a 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 obtain moonshine, or can be consumed immediately, for example, apple cider. One way or another, these drinks will surpass the store counterpart in both taste and quality.

Moonshine or vodka made from grain is always of excellent quality and is a product high class. Strong alcohol, made from grain alcohol, have a pleasant, soft taste. Depending on the use of culture, the correct moonshine is obtained with different palatability. From wheat, a soft and slightly sweet drink is obtained, from rye, strong and fragrant moonshine will come out. Barley is used to make a drink similar to whiskey. Depending on what you need to get, that culture is used to get mash.

Features of the preparation of grain mash

The peculiarities of obtaining grain mash is that the starch contained in it must first be converted into sucrose, which is necessary for fermentation. Otherwise, you will have to add sugar and yeast, which negatively affects the final product. To receive you need to essential sugar, first make malt. To do this, the culture is germinated. To begin with, the grain is placed on pallets with a layer of 2-3 cm and poured warm water so that it covers the culture a bit. The room temperature should be between 18-22°C.

The grain is stirred several times a day. When sprouts 2-3 cm long appear, the sprouted malt is dried and dried roots and sprouts are separated. To obtain malt milk, grains are crushed in special mills and boiled to break down starch. The process of obtaining malt at home is quite laborious, so it is better to purchase finished ground products. How much alcohol is obtained from fermented grain depends on which recipe is chosen, the quality of the raw materials and the method of distillation.

Braga from grain without yeast

To get moonshine High Quality yeast is better not to use. Such a recipe for obtaining an alcohol-containing liquid involves the participation of uncultured yeast in the process. To prepare the mash, you need a simple or green malt(not past the drying process). It is much easier and cheaper to make mash from sprouted grains than from malt. Sprouted raw materials in the amount of 5 kg are placed in a dish with a wide neck. Add 6 kg of sugar, dissolved in 15 liters of warm water, the temperature of which is 20-24 ° C, and leave for the initial fermentation for 3-4 days. After that, the container is closed with a lid with a water seal or poured into a bottle with a narrow neck, on which a rubber glove is put on.

The fermentation process takes place within 2-3 weeks in a dark, warm room. How much the must ferments depends on the quality of the product and temperature regime. The end of the sugar processing process is the cessation of the release of gas bubbles from the water seal or a deflated glove. This recipe
allows you to use grain up to 4 times. To speed up fermentation at the initial stage of the process, you can add 1-1.5 liters of malt milk.

The recipe for sugar-free mash is more complicated, but it does not require any additional sweetness or yeast. Malt and water are added to a container with boiled grain at the rate of 0.5 liters of water and 80 g per 1 kg of grain. malted milk heated to 60°C and kept at this temperature for 7-8 hours. After that, a test for the presence of starch is carried out. Then it is cooled to a temperature of 20-24°C and poured into a container with a wide neck for initial fermentation. After the start of the process of converting sugar into alcohol, the container is closed with a lid with a water seal and cleaned in a warm, dark place, where the process should be completed after 14-21 days. It should be borne in mind that the temperature during fermentation may increase, especially during the period of rapid gas separation.

Grain mash with yeast

Yeast is added to any recipe to speed up fermentation, and if the alcohol processing process has not started or is very sluggish. How much yeast to add depends on a number of factors, usually they are added at the rate of 100 g per 10 liters of water. The quality of the mash from the addition of yeast deteriorates almost imperceptibly, and when proper distillation only a highly qualified specialist can determine their presence. To obtain grain mash with yeast, 5 kg of germinated raw materials are poured into 15 liters of water, in which 6 kg of sugar are dissolved and 200 g of pressed yeast are introduced. This mixture is placed in a warm room under a water seal and ferments for 2-3 weeks, after which it can be distilled.

Grain mash on enzymes

The use of enzymes of bacterial origin can greatly facilitate the process of obtaining mash from grain and improve the quality of the resulting moonshine. When using them, you can
do without turning the grain into malt. The recipe with the use of a complex of enzymes allows you to better saccharify the wort, reduce the time of fermentation and preparation of the wort, increase the production of alcohol up to 5%, and improve the quality of the final product. In the production of mash from grain, Amylosubtilin and Glukavamorin are usually used.

To obtain a drink on enzymes, ground raw materials are poured with warm water in a ratio of 1: 4. Amylosubtilin is pre-dissolved in the liquid at the rate of 6 g per 10 kg of grain. Heat to a temperature of 75°C, stirring constantly, and hold for 1 hour until complete liquefaction. The resulting slurry is diluted with water in a ratio of 1:2 and cooled to a temperature of 60°C. Dissolve enzymes in the wort at the rate of Amylosubtilin 6 g and Glukavamorin 30 g per 10 kg of grain. Heat liquid for? hours. At the end, conduct an iodine test. If satisfactory, add required amount yeast, put under a water seal in a warm dark place. After 2 weeks, the fermented mash should ripen.

For lovers of traditional Russian vodka, it will be interesting to learn how to prepare the basis for it? braga - by old recipe based grain wheat and sugar. In this case, do not use ready-made yeast culture (baking, alcohol, wine), because. fermentation is due to work wild yeast, always available on the surface of cereals, fruits and vegetables.

What is good moonshine based on yeast-free wort

Connoisseurs of bread wine (that is what they call grain moonshine) note the excellent quality of the drink, while distillation leaves the product with the aroma of grain raw materials, and not yeast. Unlike modern purified vodka, which has a specific unpleasant taste and smell, wheat moonshine is tasty, soft, very easy to drink, and practically does not bring a hangover.

Many note its smell? weak, barely distinguishable, but very pleasant. Someone characterizes it as the aroma of bran, to someone it resembles the smell of a crust of freshly baked bread. Thanks to natural raw materials containing only grain without ready-made yeast, moonshine does not contain a large number fusel oils, and the presence of specific esters gives a wheat flavor to the drink, "spirituality", as they used to say in the old days.

Stages of cooking mash

Due to some features of the recipe that exclude the presence of cultural yeast, the principle of preparing mash is slightly different from the generally accepted one and includes the following activities.

Preparation of raw materials (wheat).
Preparation of sourdough (fermented from wild yeast).
Braga setting and care.

At the first stage, the choice of a suitable grain for the mash takes place. This is a very crucial moment, on which the quality of the wort and, accordingly, the finished drink depends.

Wheat can be used as raw material different types, both spring and winter. Although winter is considered less suitable for these purposes due to the longer germination of seeds due to its botanical features.

Wheat should be fresh, but not overdone. From the moment of threshing, at least 2 months, but not more than a year, must pass. Otherwise, its germination will be much worse. If it was possible to find only recently threshed wheat, then it is heated at a temperature of 30-35 ° C (possible in the sun), constantly stirring, for 3-4 days, which speeds up the process of readiness of the grain germ for germination.

Wheat must have a nutritional purpose (not treated with pesticides).

The first stage of preparation includes seed sorting (selection of large debris) and light washing from dust and chaff. It is not recommended to wash the grain for a long time and thoroughly, so as not to remove wild yeast and their spores.

Zabrod cooking

Since the starch contained in wheat cannot directly serve as food for yeast, it must be converted into a digestible substance for them, i.e. into sugar. Can this be done by malting, when substances are formed in the soaked and beginning to germinate grain that contribute to the breakdown of the starch molecule into smaller ones? glucose and maltose.

In order to germinate raw materials, they take clean (preferably well) water, not boiled and not chlorinated. For malting (germination) use glass or enameled dishes with a wide bottom, thoroughly washed (preferably sterilized).

The entire volume of wheat is laid out in an even layer, poured with water so that the water level is 5 cm higher than the grain level and sent for a day to a cool (12-18 ° C) and dark place for germination.

After 24-36 hours, part of the sugar is poured over the grain layer (or cooled syrup is poured) to feed and activate wild yeast, mix a little with wheat, tighten the throat of the dish with gauze and rearrange it in a warm place (22-26 ° C) for a week for development yeast culture in sourdough.

Wort preparation

For further fermentation, a volumetric fermentation tank is selected, fermentation is poured into it and the main portion of sugar dissolved in warm water(26-28°C) at the rate of 3.5 liters per 1 kg of sand. In height, should the liquid reach the shoulders of the jar or be? tank, otherwise the raging foam may
splash out under the pressure of carbon dioxide.

The mixture is shaken, a water seal or a micro-perforated rubber glove is placed and left to ferment for another 7 days. At the same time, they constantly check whether bitterness has appeared, indicating the end of the process of converting sugars into alcohol and carbon dioxide. Braga should lighten up, it will taste like dry wine, the grains will settle, the rubber glove will fall off.

These indicators indicate that it is time to distill, otherwise alcoholic fermentation may flow into acetic. Before starting the distillation process, the mash is drained from the swollen wheat, but not completely, leaving a little in the vat.

Reuse of sourdough

Due to the presence of activated wild yeast in the thick, there is an opportunity on the used stillage 2-3 more times. Moreover, it is believed that the moonshine obtained from the 2nd and 3rd runs is very good? strong, but soft, with a sweetish aftertaste and bready aroma.

The amount of raw materials (wheat and granulated sugar) is calculated similarly to the previous recipe, however, they don’t specifically wad (in principle, the rest of the thick? This is the sourdough). Immediately add syrup in accordance with the amount of grain available and wait for the end of fermentation.

Calculation of raw materials

The general method for obtaining mash from wheat without the use of yeast was indicated above. A specific recipe is compiled according to the principle: grain mass \u003d sugar mass. Water is used in the amount of 3.5 liters per 1 kg of granulated sugar.

The output of the final drink is 800-900 ml of 40% moonshine per 1 kg of sugar.

Here is the calculation of raw materials for a 20-liter fermentation tank.

For zabrod ingredients:

5 kg of wheat grain;
1.5 kg of granulated sugar;
water 5 cm above the grain level.

For mash ingredients:

3.5 kg of granulated sugar;
10 liters of water (a total of 17.5 liters of water should be obtained in the bottle along with the liquid from the wading).

Note: Some of the syrup that is topped up to the shoulders may not go in immediately. It is left in the canister for 4-5 days, then? yeast in the wort, pouring the remainder into the vat.

?Underwater rocks? method

When using such a recipe, you may encounter the following troubles.

The grain does not germinate within 3-4 days. Obviously, the wheat turned out to be of insufficient quality (freshly harvested or, conversely, old).
If, after adding sugar to the starter, gas is released, the grain rises and falls (? boils?), Then the fermentation process will occur without the appearance of obvious seedlings.
If there are no signs of fermentation in the sourdough after a few days? Wheat is not suitable for
use.
The wort took on the form of jelly. It is necessary to continue to keep the sourdough warm, shake it up. Over time, the yeast will process the starch and the mash will take on its usual liquid form.
Out of stock granulated sugar. You can use honey or jam instead of it in the recipe, pre-heating them with a part of water to a boil (and then cooling to a temperature of 26 ° C), which will improve the digestibility of these products for yeast. When using honey, you need to take into account the fact that its consumption increases compared to sugar and, accordingly, the consumption of water will increase (for 1 kg of wheat - 1.5 kg of honey and 7 liters of water).

As you can see, based on wheat and without the use of yeast, it is not very difficult to perform, however, the moonshine resulting from this can be quite attributed to the highest category alcoholic beverages, and it is not a shame to serve it on the table on the occasion of any family celebrations.

cook good moonshine from wheat at home is real. There are many time-tested recipes. Braga, or wort (a product resulting from the fermentation process) for a drink is made with and without yeast. This affects the speed of the fermentation process and determines the taste. finished product. It is important what equipment is available - a home-made device of dubious quality or a modern, convenient to use, made of good metal, equipped with everything you need (filters, thermometers).

What is moonshine

Strong alcohol, which is produced by the method of artisanal distillation of mash using special devices, is called moonshine. You can make your own devices, but factory-assembled equipment is much more effective. Braga, from which moonshine is obtained, is obtained during fermentation sugar syrup, grains, potatoes, beets, fruits. If done right, you'll have a drink home production, which will surpass store-bought vodka, whiskey, you can create delicious natural liquors and tinctures based on it.

How to make moonshine from wheat

Classic recipe Moonshine from wheat at home has been known since ancient times. There are also Russian traditions of creating strong alcohol but have changed technological conditions- the process of making malt, mash, wheat moonshine become less complex and faster. Moonshine from wheat at a home distillery is more laborious to make than from sugar, but the quality of the product is much higher. You can use yeast and do without it, take germinated grains and regular ones. The main thing is to follow the instructions:

prepare a quality seed;
make mash and overtake it;
purify the resulting product.

From low-quality cereal will not work decent drink Therefore, when choosing raw materials, you should always focus only on high-quality grain. Shelf life of seeds important condition production, since the rancid taste will necessarily affect the quality and aroma of the resulting alcoholic product. Look for grain fresh, harvested at least two months ago, dry, free of mold, debris and husks. Then moonshine on wheat without yeast will meet expectations.

Sprouting wheat

It is possible to prepare good wheat moonshine only from grain, without excess sugar. For it to be really high quality. alcoholic drink, wheat is worth preparing. It should be germinated so that each grain forms enzymes that contribute to the complete breakdown of starch into sugars. How to do it right so that moonshine from germinated wheat without yeast comes out successful:

Choose quality grain that has not been grown or processed with chemicals.
Put the peeled grain on flat trays or dishes with a layer of 2 cm, pour water (room temperature), covering 3-5 cm on top.
Leave for a day in a warm place, then drain the water. The grains should soften and “grow up”, become larger.
Wet raw materials are laid out in boxes and left in a warm and dark place.
Stir the contents of the boxes constantly to remove carbon dioxide. It is supposed to moisten (do not fill with water!) Grain every 7-8 hours. You can close the drawers with a damp cloth, which is supposed to be moistened as it dries.
Sprouts should appear on the 3rd day, if this did not happen, you will have to start all over again with another batch of grain. Unsprouted grain cannot be used - it is considered "dead".
Sprouted grains can be dried for future use and used to make moonshine. It is necessary to dry the grain with sprouts 6-7 mm long, in a ventilated room, using a fan. It is allowed to heat the raw materials in the oven (keep at least a day at a constant temperature of 40 ° C), under the sun or on a hot battery radiator. A sweet smell will indicate the readiness of the malt.

Recipe for wheat moonshine without yeast

Since ancient times, grain moonshine has been prepared in Russia - a natural, alcoholic drink of great strength. Already then there were many recipes traditional drink, and to this day old ways are very popular. Raw materials for moonshine are used natural - these are fruits, vegetables, berries, any fruits. But the wheat drink remains the leader. By the beginning of the process, it is necessary to prepare sugar, clean, better - spring or well water and a good, modern moonshine still.

Ingredients:

water - 7 l;
wheat - 1.5 kg;
sugar - 1.5 kg.

Cooking method:

Mix 200 g of sugar in a liter of water.
Sift the grain cleared of debris and husk.
Pour the grain into a dish with a wide neck, fill it with prepared syrup and leave for 3-5 days so that the mixture ferments well.
Pour the rest of the sugar and water into the same container, close with a water seal. Leave for 10 days, but not unattended, but periodically shaking and stirring so that the wheat mash for moonshine completely outplays. The color of the mash should be transparent.
Strain the liquid through a layer of cheesecloth.
Distill the mash through the moonshine at least 2-3 times until you get a clean, strong, high-quality alcoholic product.

From germinated wheat at home

The scheme of how best to germinate wheat for mash is already there. Germinating wheat should not be wet - just a little damp, so as not to let the seeds turn sour, deteriorate, rot. Then the mash will turn out to be correct, and moonshine from wheat without yeast will please the consumer. The drink will be created according to all the rules and will turn out lively, soft, with a pleasant bready aftertaste. It must be borne in mind that the finished mash cannot be stored for a long time, it must be overtaken in time.

Ingredients:

water (soft) - 14.5 l;
sugar - 5.5 kg;
raw wheat - 5 kg.

Cooking method:

Put sprouted wheat into a large saucepan or bottle, pour in a barely warm syrup consisting of one kilogram of sugar and seven liters of water, mix, leave for 4 days. Get a sourdough.
Add the remaining sugar and water to the starter, put it under a water seal for 10 days or put a rubber glove with a hole on the neck of the bottle.
A glove that inflates during fermentation will fall off in about a week and a half. Braga is ready for distillation.
A thick sediment can be diluted with water again, you get another, secondary mash for the second portion of the drink.

With wild wheat yeast

Fermentation of moonshine with wild wheat yeast results in bread vodka. Such yeast does not have a pronounced sour smell, and ready drink will have the aroma of natural wheat grain. The aftertaste will be pleasant, soft, bready. Prepare such a wild moonshine» It is possible both from wheat and from other cereals. First you need to start sourdough, which will require the grain of any spring crop, water, sugar. Seeds must be selected, cleaned, sieved.

Ingredients:

wheat - 1 kg;
granulated sugar - 2200 g,
water - 11 l.

Cooking method:

Dissolve 200 g of sugar with a liter of heated water, cool.
Pour the prepared wheat into a glass or enameled container, pour the syrup so that it covers the grain by 2-3 cm.
Put the dishes covered with gauze in heat for 3 days to get a ferment. Wait for the appearance of bubbles and a sour smell of kvass in the mixture.
Dissolve 2 kg of sugar in 10 liters of water, cool to 30°C. Pour the ferment and syrup into a sterilized fermentation container.
Put the dishes under a water seal, send to ferment at 26–29 ° С. The sweetness has disappeared - it's time to pour the mash into alembic and drive.
The wheat remaining in the container can be poured again with syrup and put for fermentation, even more than once.

With sugar

Brewing moonshine for your own use in our time is not prohibited. Can buy good device to make the manufacturing process high-tech. But the main thing is to choose good recipe and grain for making a drink on wheat without yeast, but with added sugar. It will not be possible to make a “forty-degree” quickly, it will take at least 2 weeks, but the work will be rewarded - you will receive a product with a pleasant sweet taste with the aroma of wheat and bread. Moonshine from wheat without yeast is easy to drink, even if it is over 40 degrees.

Ingredients:

wheat - 4 kg;
sugar - 4 kg;
water - 30 l.

Cooking method:

Sort clean grain before use, rinse.
Spread a quarter of the grain at the bottom of a container. Pour in water so that the seeds are barely covered. Close the lid, hold for 1-2 days in a dark, humid environment so that the seeds hatch and sprout.
Add a 0.5-liter jar of sugar, mix everything. The dishes, tied with gauze, hold in a place where there are no drafts, for a period of 10-12 days, so that the leaven is formed.
Pour the starter into a glass bottle with a narrow neck, add the rest of the grain, sugar, pour everything cool, but not cold water.
Pull a rubber glove over the neck of the bottle; when the fermentation process begins, it will rise. This process takes a week and a half.
Braga is distilled into alcohol by any available moonshine- homemade or purchased. The labor-intensive process will end with a quality drink.

Strong natural drink it can turn out without yeast and sugar, but subject to the technology. Alcohol-containing mash can be made from grain, potatoes, corn, pre-boiled raw materials: this will simplify the process of splitting starch. Fruits and vegetables are also suitable for processing, especially if their sugar content is high. In times of shortage, moonshine at home was successfully made even from tomato paste! Be sure to follow the fermentation process: if it goes slowly, harmful impurities will appear in the mash, which will adversely affect the quality of the product.

Ingredients:

For parking:

water - 2 l;
fresh hops - a handful (if dry - 2 handfuls);
wheat flour - 1 handful.

For mash:

wheat grain - 3 kg;
water - 6 l.

Cooking method:

Place the peeled grains in a wide container, fill with water, covering the grain by 2-3 cm.
Place the container under the lid in a cool room for 3-4 days so that the leaven begins to ferment, forms white foam.
For zaparka hops and wheat flour pour water and soak for two days, let it brew.
You can add beets, potatoes, pears, apples, berries to the bottle with parka - that is, raw materials that contain sugar.
Dilute everything well, pour in 5 liters of tepid water;
After closing the dishes with a water seal, leave to infuse for 8 to 12 days. Stir regularly.
Distill the finished mash into moonshine.

Making moonshine without yeast home kitchen It's hard work that takes time. But this is a fascinating process, which also leads to savings, because high-quality store-bought drinks are expensive, and you can also buy counterfeit products that are dangerous to health. Your own is always better, the main thing is to follow the production technology and follow useful proven tips from experienced moonshiners:

Wheat can be replaced with corn, peas, oats, barley, rye. This will not affect the degree and quality of the finished moonshine.
The thick, which remains after straining, is still useful. A good new mash will come out of it, you just need to add water, sugar. Such a “second” moonshine will turn out to be even better, with excellent taste.
You can check the readiness of the mash as follows: pour a little into a spoon, bring a burning match. The appearance of a flame in a spoon means full readiness raw materials for distillation.
Beverages can be cleaned activated carbon. Grind 50 mg of this product into powder and pour into a container with moonshine for a week. It is better to replace pharmacy coal with homemade one. You can also use potassium permanganate, but very little. The container must be kept in a dark place during cleaning.
The dilution of the finished moonshine is carried out very clean water- take the ratio to taste and depending on the goal. For use in in kind it is best to have a drink whose strength will be from 45 to 50 degrees. For the preparation of tinctures and liqueurs, it is better to take a stronger one, up to 55 degrees.

Video

The grain used in this recipe should not be processed. There are cases when wheat premium turned sour (due to the fact that the grain, apparently, was processed with something), and the fodder wheat fermented perfectly. It is possible to wash the grain, but without chemicals such as potassium permanganate, etc.

Fermentation of wild yeast.

For a container of 25 liters, for confusion, you need to take 5 kg of grain, 1 kg of sugar or glucose, ~ 5 liters of water. The amount of water may vary depending on the container, the main thing is that it covers the wheat by 1-2 cm.
If you didn’t calculate, after a day the wheat swelled and absorbed all the water - add water in such a way that it again covers the grain by 1-2 cm.
The confusion stands without a water seal, with air access, at room temperature (22 ... 26 ° C) for 3-5 days.
Some put it with a water seal, and still get fermentation, but this option is more risky.

In addition to wheat, you can also use rye and barley, as a single-grain bill, and in various proportions.
There are no usage data for other cereals.

Main fermentation.

On the 3rd-5th day, when there are clear signs of fermentation (carbon dioxide release), the main syrup is poured ~ 14 liters of water and 4 kg of sugar or glucose (at the rate of 3.5-5 liters of water per 1 kg of sugar or 1.1 kg of glucose).
Syrup can be boiled and cooled to room temperature, you can not cook, but it is necessary to cool or warm to room temperature.
A water seal is highly recommended.
Stirring - 1-2 times a day (optional).
Fermentation lasts from 5 days to a month, for everyone in different ways, and depends on the quality of grain, water, air temperature and the political situation in Nicaragua. At the end of fermentation, the wheat should settle.
After 1-2 weeks, when the wheat (with the main fermentation rising to the top) settles down (not all, but most of it), you can drive.

Organoleptic test: the taste changes gradually from sweet to sweet and sour, then to bitter.
When sugar ceases to be felt at all, it means that there is nothing more to wander.

Drain of mash.

It is necessary to drain into the mash tank only mash, without wheat. The easiest way to do this is with a hose.
Put a metal washcloth or mesh on one end of the hose, in the form of a filter, so that the grain does not pass. Lower this end into the mash, take the other end of the hose, sorry, into your mouth, conduct a final organoleptic test and, under the influence of simple laws of hydrodynamics, drain the mash into a cube.
Fill the cube no higher than three quarters!
You can also drain by tilting the barrel and substituting a colander, then throw the grain back from it.
But the drain is not dry, the cloudy yeast sediment should remain, it will still come in handy.
On the grain remaining after draining the mash, you can put the mash up to 3 more times, and usually 2 and 3 times are displayed faster.
Water and sugar - as in proportion to the first syrup. Fermentation times may vary.

Braga distillation.

Distillation is normal, or fractional. More about fractional distillation:
We bring to a boil and select at full speed without being distracted by heads and tails, until the jet weakens, and the strength of the exit is very low (as greed allows), it is possible even to the water.
The result of the first distillation is diluted to 20%
On the low fire select heads- 50 ml for each kg of sugar.
Add fire and take away body up to 40% in the jet (check by ignition, or scent),
We change the receiving container more often, and as soon as we don’t like the smell or start to ignite with difficulty, we take it to the side, this tails all that after 40% or after 96 ° C of the outgoing steam or by the smell of fusel
The strength of moonshine can be determined by soaking a piece of paper with a trickle from the apparatus and set on fire. As soon as it ceased to light up, it means that the fortress fell below 40% and what flows from the apparatus is already a tail.
It is best to periodically taste the product for taste / smell and when it starts to stink of fuselage, it means the tail has gone.
We set the tails aside until the next distillation of the mash, it will be possible to add to the cube before distillation.

I see no point in rectifying, because the end product is notable for some grainy softness and pleasant organoleptics, moreover, the yield is usually somewhat less than with cultural alcohol yeast.

Attention: this is NOT grain moonshine, since grain carbohydrates are not fermented, but remain in the grain in the form of non-fermentable starch. it ordinary moonshine from sugar (or glucose), fermented with wild yeast.

Finally.

Improved organoleptic properties are explained by softer wild yeast (compared to alcohol or bakery yeast usually used on sugar mash), participation in the process aromatics grain, and some lactic acid fermentation running in parallel with alcohol (due to which, in fact, the output may be somewhat less).

Let's face it: using wild yeast is somewhat akin to an uncontrolled nuclear reaction. Those. there is a risk of souring. But all grain brews have this risk, even when using cultural yeasts. Fruit and berry, by the way, also suffer from this, otherwise we would never know what vinegar is. In general, with souring the same way as with a computer. If a person says that his computer has never failed, then either he does not have a computer, or he just bought it, and everything is still ahead. It’s the same with souring - if a moonshiner has never turned sour, it’s only from lack of experience.
To minimize the risk of souring, it is recommended to use a water seal during fermentation and keep the temperature comfortable for the yeast at 22-26°C.

Everyone who has tried this recipe notes an improved organoleptic compared to sugar mash on the baker's yeast. There were even cases of drinking mash even BEFORE the transfer.
All criticism of this recipe came, as a rule, from people who have not tried this recipe themselves. Moreover, there were no meaningful remarks, and the discussion was reduced to srach and replicas like "the fool himself."

In the development of the topic, an invaluable contribution was made by: BIGADADDY, Pharmacist, Gornyak, Mikhail B., garlic and others.