Moonshine from oats is a simple recipe. Oatmeal moonshine

It has long been known that natural alcoholic drinks are prepared from plant components - cereals, fruits, nuts and other components. Since ancient times, cereals have been the basis for the preparation of vodka, cognac, and beer. But it is oat moonshine that is the oldest on the list of homemade alcohol and holds the lead in the list of popular and affordable drinks.

Moonshine

Depending on the selected grain, the finished product has a unique taste and smell. At home, you can prepare a number of drinks that are in no way inferior to store-bought ones, and even lead in strength and purity. The most popular is oat moonshine with and without yeast.

It is prepared from natural malt, prepared by grinding sprouted oat grains. The drink is prepared in several stages:

Leaven. The starter is made from 5 kg of ready-made malt and 20-25 liters of water.
The malt is placed in a large saucepan and filled with water heated to 50 degrees. Stir, gradually adding a new portion of malt so that lumps do not form. The contents are heated to 65 degrees. and keep the heat between 55-70 degrees. Stir occasionally. The readiness of the starter is determined by the formation of a light liquid on top and the appearance of sediment. The pan is immediately placed in a bath with cold water, the lid is removed and cooled to 38-40 degrees. Exactly the exposure to 70 degrees. and rapid cooling are the main conditions. This is important so that the wort does not turn sour and the quality does not deteriorate.
Oat mash. After cooling the starter to a warm state and transferring it to another container for fermentation, add yeast: dry - 50 g, live - 300 g, as well as 1 kg of granulated sugar if desired (although it reduces the aroma).
Braga under the water seal. A glove is put on the neck of the glass container and left at room temperature 20-22 degrees. for 5-7 days for fermentation.
Next, readiness for distillation is checked. The water seal should not gurgle, this means that carbon dioxide has ceased to be released and the fermentation process has completed. The top layers should be light, and sediment will accumulate below. The mash should have an alcohol smell. Then it is carefully poured into the distillation container, pulling out the water seal. The remaining malt in the lees can be used 2 times.
Distillation begins in a special distillation cube (can), which is filled to 30%, leading the valve in the form of a tube into a prepared container with water. There should be a separate outlet for the finished drink. Turn on the fire. The process has begun.
Preparing a place for receiving raw alcohol. Required: a mini-zurka for determining the degree of finished alcohol, 2 three-liter jars for raw material and change, an alcohol meter. The process is also controlled: the beginning of distillation (time), when the first drops appeared, and the end of distillation by time are recorded. Total time. Fortress. It’s better to write this down so that you can understand in the future how to prepare raw alcohol.
The first 50 g of drops are measured for strength. The finished drink is left to sit in a jar overnight. Then it is cleaned with cotton wool and charcoal. Filtration should be done twice after the first distillation.
Strength is an individual indicator; it is adjusted according to your preferences.

In addition, you can mix different types of malt. Experienced moonshiners have long determined for themselves these proportions, which, when mixed with wheat and green malt, give a soft, sweetish drink, oats and rye give the moonshine its hardness, barley and oats give it a beer aroma and the smell of whiskey.

You can prepare a moonshine drink without yeast, using natural ingredients for fermentation. The result is a pure, natural product, but the fermentation process will take much longer.

For a fun feast, homemade moonshine drink is suitable for any high-calorie snack: meat, fish, as well as pickles.

In order for the holiday to be a success and your health to not let you down, you need to know when to stop. You should not drink such drinks on an empty stomach, or people suffering from stomach ulcers or gastritis.

It seems like everyone knows about moonshine, a strong alcoholic drink. And many people mistakenly believe that moonshine “loses” in quality to more noble drinks. In fact, this is absolutely not true, because if everything is done correctly, following the technology of each stage without violations, you will get an ideal product - transparent, strong, and most importantly - your own!

Homemade moonshine recipes are very diverse, because the peculiarity of the drink is that it can be prepared from a wide variety of raw materials. Grain, berries, fruits, vegetables, all kinds of jams, tomato paste, starch and even candies - all of the above is suitable for infusing mash and subsequent distillation, while each type of raw material makes it possible to prepare a certain type of moonshine. From grains you will get a strong and strong drink, from berry mash - a more aromatic one, the main thing is that the raw materials are of high quality. So, choose any of the methods we suggest and get started!

Moonshine from sugar

You will need 3 kilograms of sugar, 15 liters of water and yeast (100 g). Mix the ingredients and leave for a week. Next is distillation in the apparatus. To improve the taste and give a pleasant aroma, you can put a few currant leaves or a bunch of dry fragrant dill in the mash before infusion.

The given recipe for sugar moonshine is an example of how you can make a strong alcoholic drink yourself from a minimal set of products.

Recipe for making moonshine without yeast

1 option

In this case, the main component will be the well-known tomato paste. So, take a liter of paste, stir it with sugar, dilute the resulting slurry with water and add any beer there. Infuse the resulting mixture in a warm place until the mash ferments. And only then do we distill it.

You will need 5 kilograms of sugar, 15 liters of water, and 0.25 liters of beer.

Option 2

Grind candies (three kilograms) with any fruit filling, then transfer the entire mass into water, stir, and leave to ferment for about 5 days. Then we do the distillation. Water consumption - 20 liters.

Recipe for making moonshine from jam

You can use any jam (raspberries, currants, blueberries, strawberries), as long as it ferments. For 3 liters of jam we take 1.5 kilos of sugar, 15 liters of water (necessarily warm), 100 g of yeast. Mix and place in a warm place. After 5 days we distill.

Moonshine from potatoes

This recipe is labor-intensive, and it is very important to withstand the technological subtleties of the process.

Required:

10 kg of potatoes;
4 kg of oats;
yeast (approximately 600 g);
water (38-40 liters).

Grind the oats and pour boiling water over them. Grate the potatoes, then add them little by little to the oat mixture, stirring constantly. Leave for three hours, then gradually add water and yeast and stir. Close the tank tightly with a lid and place it away from light. As soon as sediment and bubbles appear in the container, it’s time to distill.

Moonshine from honey

The main component of honey mash is, of course, honey. You will need three kilograms of it. In addition, you will need the same amount of sugar, 300 g of yeast. Water is also used in this recipe; you will need twenty liters of it.

We mix the two main components - sugar and honey in water, then add yeast to the mixture, mix everything thoroughly and set it to ferment. After a week, the finished honey mash can be distilled into moonshine.

Moonshine from corn

To get high-quality moonshine from corn cobs, you must first prepare the mash. To do this, grind the corn (about 8 kg), add 1 kg of wheat flour, mix everything thoroughly. For kneading, it is best to use a large enamel tank. Then add boiling water (35-40 liters) to the mass, mix, put the tank on the stove and cook for about 4 hours.

Next, cool the mixture, add barley malt (1 kg), mix and leave for two hours, after wrapping the tank with a blanket. Then cool the resulting mixture a little (to about 20 degrees), add 100 g of yeast, and let everything ferment for seven to eight days. Let's distill. The malt used is sprouted barley grains.

Bread moonshine

This recipe calls for the use of both bread and grain. Required ingredients:

black bread (seven loaves);
ten kilograms of boiled potatoes;
sprouted grains of oats, barley or wheat (six kilograms);
1 kg of yeast.

Soak the bread in 10 liters of water, then grind the mass thoroughly. We also grind the grain and mash the potatoes until it reaches the consistency of porridge. Mix all the ground and mashed products together, add yeast and set aside the mixture to ferment. After 7-8 days, the mash can be distilled, and it is better to do this twice.

Recipe for making moonshine from grain

This recipe is also labor-intensive, but the resulting drink is strong and of high quality.

Take 10 kg of any grain, soak it in water for about two to three days, and then dry it until crisp. Pour the grain into a tank (preferably an enameled one), fill it with ten liters of hot water, stir everything well. After two hours, add another 10 liters of hot water and again leave the mixture for two hours. Then add cold water (2 liters), add yeast (500 g), and set it to ferment for three days. After fermentation is complete, the composition is distilled. To get better quality grain moonshine, you can distill it twice.

Wheat moonshine

This recipe uses regular wheat grain. The calculation is this: grind four kilograms of grain, add the same amount of sugar and water (three liters) and put it in a warm place. After five days, add another kilogram of sugar and warm water (18 liters), and leave everything for about seven days. The last stage is distillation (twice).

This recipe is often called classic, and it is the one that is most often used in practice.

Moonshine from sprouted wheat

The mash according to this recipe is infused with sprouted grains. It is convenient to germinate it on baking sheets - scatter the grain and fill it with warm water. During the germination process, we control the humidity, maintaining the ambient temperature no more than 17 degrees and turning the grain approximately every 6 hours. After about 8-10 days, the wheat grains usually germinate. Then we grind the grains, add yeast and water to the mass and leave until the contents ferment. The process will take about 6-7 days. We distill the product twice.

Product consumption:

two kilograms of grain;
water thirty liters;
half a kilo of yeast.

Rye moonshine

To make rye moonshine, we first germinate the rye grains, then grind them and then dilute them with water. Stirring constantly, heat the mixture a little and bring it to a jelly-like state.

Then put the tank or large pan in a warm place for about ten hours. Next, cool the mixture to a temperature of about 17 degrees, add the yeast and set it to ferment. We distill it once.

Water is taken based on the amount of grain 1:3, yeast - 50 g per 1 kg of grain.

Recipe for making moonshine with pine nuts

In this case, distillation of the mash is not required. Take 3 liters of high-quality vodka or good moonshine, add 200 g of raisins, 200 g of peeled pine nuts. If you like tart drinks, you can add one tablespoon of dry oak bark.

To obtain a mild taste, it is recommended to add about 100 g of honey. Mix all the ingredients, pour into a jar, roll up the lid and put in a cool place for 1.5-2 months. After standing, there is no need to distill the drink; simply filter it through a strainer or cheesecloth. Moonshine with pine nuts is ready!

Moonshine with prunes

To prepare such a fragrant moonshine tincture, you will need half a kilo of prunes. There is no need to remove the bones. We thoroughly wash the prunes, fill them with moonshine (6 liters), and let them sit for a month. Then filter the drink. Moonshine infused with prunes is ready for use.

Moonshine from millet

We take two three-liter jars of millet and cook it until the cereal is completely boiled. Cool the porridge a little, add two kilograms of flour and warm water to make a porridge-like mixture. Carefully dilute 200 grams of yeast in water, add it to the resulting porridge with millet, and mix.

We let the contents ferment. After five to seven days, we distill the finished mash, and it is better to do a double distillation.

Moonshine with cranberries

You cannot make moonshine directly from berries. But cranberry tincture with moonshine is very popular.

This will require 4 liters of strong, high-quality moonshine, two kilograms of cranberries, and a quarter kilogram of sugar. Add moonshine to the berries, add sugar, mix everything. To ferment, put the mash in a dark place and keep it there for three months. After the expiration date, the aromatic cranberry infusion can be consumed.

Rice moonshine

You will need three kilograms of rice (long, round - it doesn’t matter), three full glasses of any sprouted grain (malt), two hundred grams of yeast.

Add warm water (8 liters) to the boiled rice (do not drain), cool slightly, add ground sprouted grain. We leave the mixture for 10 hours, pour the already diluted yeast into it and let it ferment for a week.

After 6-7 days, carefully filter the mass, then distill it. From this amount of ingredients, approximately 3.5 liters of moonshine is obtained.

Apple moonshine

To prepare a strong alcoholic homemade drink, you can use apples of any variety.

Peel the fruits (10 kg), grind them, and place them in a container. Add sugar (calculation: 150 g per 1 kg of apple mass), leave to ferment for five days. Then we filter the mixture, add sugar (150 g per 1 liter) to the resulting liquid mass, and set it to ferment again, this time for two weeks.

We distill the resulting apple mash twice, after which excellent moonshine will be ready.

Moonshine from peas

First grind the peas into flour, then boil them. Cool the resulting mass, add malt (3-4 cups), mix and leave for 8 hours. Then add the yeast and let it ferment for a week. In some cases, fermentation can last up to 10 days.

After fermentation, we filter the mash and distill it once.

Consumption: peas - three kilograms, 200 g of yeast, sprouted grain (malt) - 3 glasses, 10 liters of water.

Moonshine from wine

The recipe for making wine moonshine is simple. We take 10 liters of any quality wine, pour yeast into it, cover the tank with gauze or tie it with a towel and put it in a warm place. After 6-7 days, the mash should be ready, and after that we will distill it into moonshine.

Moonshine from beer

Good moonshine can be made from unpasteurized, so-called “live” beer. To do this, pour beer (5 liters) into a container, mix thoroughly, allowing all gases to escape. As a result, there should be no foam at all. Next, we do the first distillation, add a little water (about half a liter) to the resulting distillate and distill again. After this, we leave the product for three days, and the moonshine is ready for use.

Recipe for making odorless moonshine

Moonshine has a peculiar pungent smell that not everyone likes. To remove the odor, the drink should be cleaned.

Here are the ways we offer you for this:

For three liters of finished moonshine, add 2 g of potassium permanganate. After some time, sediment will form in the drink. Carefully drain the moonshine, avoiding mixing the sediment into the purified liquid.
Pour fresh milk into the prepared moonshine and distill it. Consumption: for 6 liters of alcoholic drink, take one liter of milk.

Moonshine from birch sap

For mash we take 15 liters of juice, three kilograms of sugar, yeast (100 g). Lightly heat the birch sap, then add sugar, stir, and then add yeast.

Let the mixture sit for a week, then filter and distill the liquid.

To improve the taste, before putting the resulting mass to ferment in a warm place, you can add cherry or garden currant leaves.

Rowan moonshine recipe

We sort through ripe rowan berries and remove bad or damaged berries. Add sugar and water. Mix everything, add the yeast, stir the mass thoroughly again and only then let it ferment. Fermentation time is approximately two weeks. Next comes distillation. Product consumption: rowan - three kilograms, water - five liters, yeast - 100 g.
In this recipe you will need to take berries, bread kvass instead of water, and yeast. Thoroughly crush the rowan, add yeast and kvass, mix. Then we put the mixture to ferment (about 6 days). We distill once, add moonshine (6 liters) and distill again.

Amount of products: kvass - five liters, berries - three kilograms, yeast - 50 g.

Apricot moonshine

From apricots, if all stages of the technological process are followed correctly, you can get a magnificent aromatic alcoholic drink.

Remove the pits from the apricots, grind them in a blender or meat grinder, add yeast, a little sugar syrup and let them ferment. After two to three weeks, filter the finished mash and put it on distillation. The best option is to distill two or three times.

Amount of products: apricots - 10 kg, sugar - 10 kg, water - three liters, yeast - 100 g.

Moonshine from barley

In essence, this moonshine recipe is the preparation of homemade whiskey, where the main raw material is barley grain. First, we germinate the grain (this takes from three to six days), then dry it and grind it. Next, pour boiling water for 10 hours, then add more water (the calculation is as follows: take three liters of liquid per 1 kg of ground barley), add yeast.

We set everything to ferment for about a week. Then we distill the mash twice.

Moonshine with dry yeast

Typically, dry yeast is used in combination with sugar, which then produces a higher-quality drink. You will need a packet of factory-made dry yeast, five kilos of sugar and twenty liters of water.

Carefully dilute the yeast, mix it with pre-dissolved sugar and let the mixture brew for about ten days. Only after this do we distill the mash.

Malt moonshine recipe

Malt is obtained from sprouted grains of wheat, barley, and rye. In recipes with malt, you can avoid using yeast. Here's an interesting option:

we germinate barley grains, dry them, grind them;
prepare the brew: brew 200 g of fresh hop cones in hot water (2 liters), then strain the hop decoction, cool slightly, add three tablespoons of flour, stir, let stand for an hour;
We take half a bucket of apples, add malt, steaming, warm water (to get a semi-liquid mass), then we set it all to ferment for about a week. Then we distill.

Moonshine on oak bark

Moonshine infused with oak bark has a pleasant aroma and beautiful color.

To prepare the drink, add dry oak bark to the prepared moonshine (approximately 30-50 g of bark per 1 liter). We insist at a temperature of 17-18 degrees for about a week, then filter and pour into bottles.

Moonshine made from flour

We dilute rye flour with water, then add yeast for fermentation and place in a warm place. After a week, perhaps a little more, the resulting mash is filtered and distilled.

Calculation of ingredients:

100 g yeast;
For 1 kg of flour approximately 1 liter of water.

Banana moonshine

To prepare this exotic drink, take 1 kg of bananas, one pineapple, nutmeg (100-150 g), anise (120 g), sugar (100 g).

Peel the bananas and mash them into a puree with a fork. Peel the pineapple, cut the pulp into pieces, add sugar. Mix banana puree and pineapple pulp, add chopped nutmeg, and pour in moonshine (10 liters).

Leave for about 8 days, carefully filter. One distillation will be enough and your moonshine with a pleasant banana aroma is ready!

Mulberry moonshine

Good moonshine is obtained from mulberries (mulberries).

Mash 10 kg of berries, add sugar and yeast to the pulp. We put everything in a warm place, carefully monitor the fermentation process, stirring the mass during the first two days. Then we distill the mash.

You will need two kilos of sugar and one hundred grams of yeast.

Moonshine on rosehip

In this option, there is no need to distill the finished mash. Take five to six glasses of rose hips, add seven liters of water, mix the mixture.

Then add yeast (about 100 g) and sugar (4 kg). The fermentation period of the mass is about three months. After fermentation is complete, strain the liquid. Moonshine is ready to drink.

Persimmon moonshine

Grind the persimmons and squeeze out the juice. The next step is adding sugar and yeast. Calculation: for 10 liters of juice 1 kg of sugar and 50-80 g of yeast.

Let the mixture ferment in a warm container for about a week. We distill it in a still.

Herbal moonshine

Many people like to make moonshine using various herbs. This drink has a pleasant aroma, rich taste, and therefore is easy to drink.

For six liters of moonshine we take dill (10 g), sage (100 g), coriander (30 g), rose hips (30 g). Fill the components with moonshine and leave for about five days. After standing, we distill the mass. After distillation, add sugar syrup (a glass) to the finished product.
Take wormwood (20 g), mint (200 g), rosemary (15 g), cloves (10 g), fill everything with moonshine (12 liters), close tightly. We remove the container and leave for three days. After this, we filter the tincture and distill it once.

Grape moonshine

So, to make moonshine from grapes you will need:

10 liters of grape pomace;
five kilos of sugar;
yeast (100 g);
30 liters of water.

Gently pour the grape marc with water, let it sit, and add the rest of the ingredients. Stir the mixture constantly during cooking, then put it in a warm place. Exposure period is a week.

After this, we filter the mash and only then distill it. It is advisable to do the distillation twice, in this case you will get clear, tasty moonshine.

Moonshine recipe with pepper

It is impossible to obtain moonshine directly from pepper, but it is possible to impart certain qualities to the finished drink. This is especially important in cases where you want to get a drink with a beautiful color, without a specific moonshine smell, but with a pleasant aroma.

We take black peppercorns (at the rate of 15 g per liter), cloves (3 g per liter), ginger (10 g per liter). Add everything listed to the finished moonshine, leave for a week, filter.

We have given only some recipes, but there are a lot of them. With a huge variety of options, everyone can find their own, most suitable, of the available products.

And having mastered the basics of moonshine brewing, you can experiment, coming up with new recipes for homemade moonshine. The most important thing is not to overdo it with drinking, remember that everything should be in moderation.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

It’s possible to make good moonshine from wheat at home. There are many time-tested recipes. Braga, or wort (the product obtained as a result of the fermentation process) for the drink is made with and without yeast. This affects the speed of the fermentation process and determines the taste of the finished product. It is important what equipment is available - a homemade device of dubious quality or a modern one, easy to use, made of good metal, equipped with everything necessary (filters, thermometers).

What is moonshine

Strong alcohol, which is produced by artisanal distillation of mash using special devices, is called moonshine. You can make the devices yourself, but factory-assembled equipment is much more efficient. The mash from which moonshine is obtained is obtained during the fermentation of sugar syrup, grain, potatoes, beets, and fruits. If everything is done correctly, you will have a home-made drink that will surpass store-bought vodka and whiskey, and you will be able to create delicious natural liqueurs and tinctures based on it.

How to make moonshine from wheat

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

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

Low-quality grain will not make a decent drink, so when choosing raw materials you should always focus only on high-quality grain. The shelf life of seeds is an important production condition, since a rancid taste will certainly affect the quality and aroma of the resulting alcoholic product. Look for fresh grain, harvested at least two months ago, dry, without mold, debris or husks. Then moonshine made with wheat without yeast will live up to your expectations.

Wheat sprouting

It is possible to prepare good wheat moonshine only from grain, without excess sugar. In order for this to be a truly high-quality alcoholic drink, the wheat should be prepared. It should be sprouted so that each grain produces enzymes that facilitate the complete breakdown of starch into sugars. How to do this correctly so that moonshine from sprouted wheat without yeast comes out successfully:

Choose high-quality grains that are not grown or processed using chemicals.
Place the cleaned grain on flat trays or dishes in a 2 cm layer, add water (room temperature), covering the top by 3-5 cm.
Leave for a day in a warm place, then drain the water. The grains should soften and “grow”, become larger.
Place the wet raw materials in boxes and leave them in a warm and dark place.
Stir the contents of the boxes constantly to remove carbon dioxide. It is necessary to moisten (do not fill with water!) the grain every 7-8 hours. You can cover the drawers with a damp cloth, which should be moistened as it dries.
Sprouts should appear on the 3rd day; if this does 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 grain with sprouts 6-7 mm long, in a ventilated room, using a fan. It is allowed to heat the raw material in the oven (keep it for at least 24 hours at a constant temperature of 40°C), under the sun or on a hot battery radiator. A sweetish smell will indicate the readiness of the malt.

Recipe for wheat moonshine without yeast

Since ancient times, grain moonshine has been prepared in Rus' - a natural, alcoholic drink of high strength. Even then, there were many recipes for the traditional drink, and to this day the old methods are very popular. The raw materials for moonshine are natural - these are fruits, vegetables, berries, any kind of fruit. But the leader remains the wheat drink. To begin the process, it is necessary to prepare sugar, clean, preferably spring or well water, and a good, modern moonshine still.

Ingredients:

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

Cooking method:

Stir 200 g of sugar in a liter of water.
Sift the grain, cleared of debris and husks.
Pour the grain into a wide-necked bowl, pour the prepared syrup over it and leave for 3-5 days for the mixture to ferment well.
Pour the rest of the sugar and water into the same container and close with a water seal. Leave for 10 days, but not unattended, but periodically shaking and stirring, so that the wheat mash for moonshine is completely overpowered. The color of the mash should be transparent.
Strain the liquid through a layer of gauze.
Distill the mash through a moonshine still at least 2-3 times until you obtain a clean, strong, high-quality alcoholic product.

From sprouted wheat at home

There is already a diagram of how best to germinate wheat for mash. Sprouting wheat should not be wet - just a little damp, so as to prevent the seeds from souring, deteriorating, or rotting. Then the mash will turn out right, and moonshine made from wheat without yeast will delight the consumer. The drink will be created according to all the rules and will turn out lively, soft, with a pleasant bready taste. It must be borne in mind that the finished mash cannot be stored for a long time; it must be distilled in time.

Ingredients:

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

Cooking method:

Place sprouted wheat in a large saucepan or bottle, pour in lukewarm syrup consisting of one kilogram of sugar and seven liters of water, stir, and leave for 4 days. You will get 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.
The glove that inflates during fermentation will fall off after about a week and a half. Braga is ready for distillation.
The thick sediment can be diluted with water again, you will 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 odor, and the finished drink will have the aroma of natural wheat grain. The aftertaste will be pleasant, soft, bready. This “wild moonshine” can be prepared from both wheat and other cereals. First you need to start making sourdough, which will require grain from any spring crop, water, and sugar. Seeds must be selected, cleaned, and sifted.

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 enamel container, pour in the syrup so that it covers the grain by 2-3 cm.
Place the dishes covered with gauze in a warm place for 3 days to ferment. Wait until bubbles and the sour smell of kvass appear in the mixture.
Dissolve 2 kg of sugar in 10 liters of water, cool to 30°C. Pour fermentation and syrup into a sterilized fermentation container.
Place the dishes under a water seal and let them ferment at 26–29°C. The sweetness has disappeared - it’s time to pour the mash into the distillation cube and drive.
The remaining wheat in the container can be filled with syrup again and set for fermentation, maybe even more than once.

With sugar

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

Ingredients:

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

Cooking method:

Sort and rinse clean grain before use.
Place a quarter of the grain on the bottom of a large container. Add water until the seeds are barely covered. Close the lid and keep for 1-2 days in a dark, humid environment so that the grains hatch and sprout.
Add a 0.5 liter jar of sugar and mix everything. Keep the dishes, tied with gauze, in a place where there are no drafts for 10–12 days, so that the leaven forms.
Pour the starter into a glass bottle with a narrow neck, add the rest of the grain, sugar, pour everything with cool, but not cold water.
Place a rubber glove over the neck of the bottle; When the fermentation process begins, it will rise. This process lasts a week and a half.
Braga is distilled into alcohol using any available moonshine still - homemade or purchased. The labor-intensive process will result in a high-quality drink.

A strong natural drink can be obtained without yeast and sugar, but provided that the technology is followed. Alcohol-containing mash can be made from grain, potatoes, corn, boiling the raw materials in advance: this will simplify the process of breaking down starch. Fruits and vegetables can also be processed, especially if their sugar content is high. During times of shortage, moonshine was successfully made at home even from tomato paste! Be sure to monitor the fermentation process: if it is slow, harmful impurities will appear in the mash, which will have a bad effect on 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, add 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 starter begins to ferment and a white foam forms.
To steep, add water to the hops and wheat flour and let it brew for two days.
You can add beets, potatoes, pears, apples, berries to the bottle with steaming - that is, raw materials that contain sugar.
Dilute everything well, pour in 5 liters of lukewarm water;
Cover the container with a water seal and leave to steep for 8 to 12 days. Stir regularly.
Distill the finished mash into moonshine.

Making moonshine without yeast in your home kitchen is a labor-intensive task 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 your health. Your own is always better, the main thing is to follow the production technology and follow useful, proven advice from experienced “moonshiners”:

Wheat can be replaced with corn, peas, oats, barley, and rye. This will not affect the degree and quality of the finished moonshine.
The grounds that remain after straining will still be useful. It will make a good new mash, you just need to add water and sugar. This “second” moonshine will turn out to be of even higher quality, with excellent taste.
You can check the readiness of the mash like this: pour a little into a spoon, bring a burning match to it. The appearance of a flame in the spoon means the raw material is completely ready for distillation.
The drink can be purified with 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 pharmaceutical charcoal with homemade charcoal. You can also use potassium permanganate, but only a little. The container should be kept in a dark place during cleaning.
The finished moonshine is diluted with very clean water - use the ratio according to taste and depending on the purpose. To consume it in its natural form, it is best to have a drink whose strength ranges from 45 to 50 degrees. To prepare tinctures and liqueurs, it is better to take a stronger one, up to 55 degrees.

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Wheat moonshine without yeast at home

Grain raw materials, along with grape ones, are used to produce elite varieties of alcohol. Oats are widely used in distilling; vodka, Silver Oat Whiskey and even beer are made from it. At home, you can make good moonshine from oats. Moonshine made from oats is very smooth to drink, with a slightly noticeable note of cereal in the taste. According to theory, 1 kg of oats produces 0.672 liters of distillate with a strength of 40%. This is lower than that of wheat and barley, and even more so of corn, but the quality of the drink is in no way lower than other cereals and grain crops. Of course, such an amount of alcohol cannot be obtained in practice, especially with homemade equipment, but recently moonshiners have been using quite high-quality devices and achieving industrial results.

You can increase the alcohol yield by adding sugar to the oat mash. But in this case, the organoleptic properties of the drink suffer. The aroma of such moonshine does not have the bright taste of the original raw material. Oats for mash can be of any type: flakes, cereals, flour or malt. To obtain a distillate from unsprouted oats, it is necessary to first saccharify the starch in the grains. This is done using malt or enzymes. In turn, saccharification can be cold or hot; each method has its pros and cons. Recently, another method of fermentation using koji, special mushrooms, has appeared.

Oat mash for moonshine

For the recipe, it is advisable to use malt from other grains - wheat, barley or rye. Malt for moonshine can be homemade green or purchased brewing malt. To increase the yield of alcohol, a small amount of sugar is used; if you want to get a pure product, then sugar must be excluded from the composition. Dry yeast can be replaced with compressed yeast, doubling its quantity. It is best to use special ones for drinks.

Ingredients:

Whole oats -8 kg;
Malt – 2 kg;
Water – 40 l;
Sugar – 1 kg;
Dry yeast – 50 gr.

Preparation:

Grind the oats in a grain crusher until they become fine grains. Do the same with malt; green malt must be minced.
Pour water into the mash tank, heat to 60-70C, add sugar and add oatmeal, stirring the mixture periodically to avoid the formation of lumps.
Cook the boiled porridge over low heat for 30-40 minutes. All this time it is necessary to stir it without letting it burn. Turn off and leave the oats to steam.
After the temperature of the oatmeal drops to 65C, add ground malt. Stir the mash thoroughly; at first it will be difficult to do, but under the action of enzymes, the porridge will liquefy and mix easily.
Wrap the tank in a warm blanket and leave to saccharify for 1-2 hours. To be more convincing, you can do an iodine test and find out for sure that the saccharification was successful. The porridge should taste sweet, and the color of iodine should not change.
The finished wort must be cooled as quickly as possible to the yeast pitching temperature of 25-28C. You can put a container in the bathroom filled with water and ice, or put it in the snow in winter.
Pour the cooled wort into a fermentation container. Its volume should exceed the volume of the wort by a third in order to avoid the release of mash during fermentation. Sprinkle dry yeast over the surface of the wort. Install a water seal and place the fermenter in a room with a temperature of 25-28C.
Fermentation lasts 3-7 days, depending on temperature, quality of yeast and proper saccharification. The finished mash becomes lighter, the water seal stops gurgling, and alcohol notes are felt in the taste of the liquid.
The mash must be drained from the sediment. Squeeze out the thick fraction through several layers of gauze. After which you can start making moonshine.

Moonshine from oat flakes with enzymes

Using enzymes greatly simplifies the recipe. At home, the enzymes Amilosubtilin and Glucavamorin are mainly used. The first liquefies the thick mass, and the second converts starch into easily fermentable sugars. Instead of rolled oatmeal, flour or cereal is suitable.

Components:

Oat flakes – 5 kg;
Water – 20 l;
Amylosubtilin – 12 g;
Glucavamorin – 12 g;
Dry yeast – 25 gr.

How to do:

Pour water into the cauldron and boil.
Add the cereal while stirring the water.
Cook for 15-20 minutes over low heat.
Leave the finished porridge for 1-2 hours.
When the temperature drops to 70-75C, add enzyme A. and begin stirring the thick mass.
At 63-65, add the enzyme glucavamorin, stir the already liquid pulp and, maintaining a temperature of 62 degrees, pause for an hour.
Then cool the wort to 25 degrees and add the prepared yeast.
Fermentation, as in the first recipe, depends on several criteria and lasts under water from 3 to 7 days.
The finished mash without yeast is subjected to decanting and distillation.

Oat malt mash

In this recipe, the mash is made only with pure oat malt. Although you can use a mixture of several malts to improve the taste. For example, the first part is oatmeal, the second is barley and the third is wheat. This mixture also increases the yield of the finished product. If you have a lot of free time, you can germinate oats yourself. The process is quite long and complex, but the result is an absolutely natural product.

Compound:

Oat malt – 10 kg;
Water – 40 l;
Dry yeast – 50 gr.

How to cook:

Grind the malt into fine grains; for this it is convenient to use a grain crusher or a special mill. Small volumes can be processed in a coffee grinder or blender.
Heat water in a large saucepan to 45-50 degrees. Add malt without ceasing to stir.
Bring the mash temperature to 63-65C. Turn off the heat and insulate the pan with a blanket.
At 62C, pause for 60-90 minutes, trying to maintain this temperature regime.
After saccharification, cool the wort using the methods described above to 25-28 degrees.
Add prepared yeast and ferment for about a week under a water seal.
When ready, drain the liquid part of the mash, squeeze out the thick part and expel the moonshine.

Oat mash without yeast

This simple oatmeal recipe. Instead of yeast, leaven is used on “savages” living on the surface of grains. Moonshine turns out soft and drinkable.

Components:

Oats – 5 kg;
Water – 30 l;
Sugar – 6 kg.

Preparation:

Boil syrup from 1 kg of sugar and 5 liters of water. Cool to room temperature.
Place oats in a saucepan and add syrup. Cover with gauze and keep warm for three days. The readiness of oat starter can be determined by the formation of foam on the surface.
Pour the remaining water into the saucepan with the starter and add sugar, stir thoroughly. Install a water seal and ferment in a warm place for 10-14 days. To ensure fermentation is more intense, the container with the mash must be shaken.
Filter the spent brew and send it for distillation.

Video recipe for making oat moonshine using koji

Making moonshine from oats

To get a high-quality drink, you need to do double distillation.
Pour the liquid mash drained from the sediment into the distillation tank of the moonshine still. Using
steam generator or steam-water boiler, the mash can be distilled with a thick fraction without fear of burning.
The first distillation is done at full power, the task is to maximize the selection of alcoholic liquid. The mash is chasing to the water.
Dilute the resulting cloudy raw alcohol (moonshine) with water to a strength of 20%. Clean it in any available way - milk or charcoal. You can combine several cleaning options.
The raw alcohol is re-distilled with the selection of fractions. The heads are selected first in a volume of 5-10% absolute alcohol. Selection is carried out at low power dropwise, approximately 100-150 ml should be taken per hour. The key to careful selection of the main fractions is a high-quality drink.
After the head fractions, the “body”, that is, drinking alcohol, is selected. The moonshine reaches the tails, which can be identified by smell. Depending on the apparatus used, the body is collected to a strength of 40-60 in a stream.
Next come the tails, whether to select them or not is at your discretion. The tail fraction still contains a lot of alcohol, which can be extracted through rectification.
Dilute the finished distillate with clean, preferably spring water, to potable strength. Allow the moonshine to mature for 1-2 weeks.
By infusing the distillate on oak chips or aging it in an oak barrel, you will get real whiskey with a subtle oat aroma.

Moonshine brewing is a multi-stage process that requires precise implementation of a number of actions and strict adherence to certain conditions. Making a popular malt-based drink will require much more effort and time than making the common sugar version, but the reward will be an original taste and aroma.

Malt can be purchased either ready-made in the store or made yourself. Any grain raw material that is a source of starch is suitable - barley, rye, wheat, oats, corn. Germinating green seeds at home is a rather labor-intensive process, especially for beginners. At the same time, it is easily divided into several simple sequential stages:

the seeds are soaked in water at room temperature, and they must be stirred from time to time;
grains that float to the surface are removed with a colander - they will not germinate;
the water is drained to the level of the seeds; the mass is left in this form for 24 hours;
the grain is scattered in a thin layer on a baking sheet and remains at a temperature of 17–20°;
the seeds are mixed and moistened three times a day; the procedure must be repeated for 8–10 days.

When the green sprouts reach a length of 12–15 mm, and the color of the grains themselves does not change, the germination process can be considered successfully completed. Sprouted grains must be dried. Remove green parts.

Wheat grains and green malt give the drink a sweetish flavor, making it softer; rye and oats, on the contrary, add harshness, and a drink made from barley will be very reminiscent of whiskey. Depending on the selected grain, the product will acquire its own special, incomparable aroma.

If you are making moonshine from malt for the first time, we advise you to use one type of raw material; In the future, you can give free rein to your imagination and experiment with mixtures. You will find the correct proportions with time and experience. There are many recipes, and we suggest you familiarize yourself with some classic options.

General step-by-step recipe for mash from ready-made malt

Rye flour moonshine recipe

The rye-based drink has the most pronounced, bright taste. Its preparation has its own characteristics. Firstly, rye flour, when diluted in water, clumps more strongly than finely ground cereal. Secondly, it is capable of forming a dense emulsion, and when heated, it begins to burn. And thirdly, although rye-based moonshine has an excellent taste, it also has a heavy, not very pleasant smell.

The main ingredients you will need are rye flour (4 kg), yeast (100 g) and water (19 l).

In a suitable container, combine 8 liters of boiling water and 2 liters of cold water, add the entire specified volume of rye flour and stir thoroughly. Let the finished mixture brew for about two hours and add another 3 liters of cold water. Mix thoroughly, add the remaining 6 liters of cold water and yeast.

The resulting mixture should be infused for 3–4 days, after which it is distilled through a moonshine still. The finished rye product goes well with kvass, apple and cranberry juice.

Oat moonshine recipe

The technology for making mash from rye can also be used for oats, but with a slight change. Here, at the initial stage, in addition to grain flour, water and yeast, the addition of sugar (4 kg) is specified. The drink turns out to be quite unusual, moderately tart and moderately soft, and if you infuse it on oak blocks, the product will resemble whiskey!

Barley malt moonshine recipe

Moonshine made from barley is rightfully considered one of the best - the drink is valued for its strength and simultaneous softness. A barley drink without the use of yeast has a more pleasant and natural taste. To evaluate it, you will have to stock up on barley (2.5 kg), sugar (4 kg) and water (23 l).

Barley seeds should be thoroughly washed, filled with warm water and left in a warm place until green sprouts appear. Then you need to dry the seeds in the oven and grind them to flour using a regular coffee grinder. Pour the resulting malt into a large saucepan with hot water, stir until smooth and keep on fire, maintaining a temperature of about 60–70°. Once the malt has settled, cool the resulting wort to room temperature.

The next step is adding sugar, which must be stirred well, and the dishes should be placed in a warm place (for fermentation you need at least 18°C).

Leave the mixture for no more than a week. If it is not ripe by this time, it means that a mistake was made at one of the stages of preparation. To obtain high-quality moonshine from barley malt, it should be distilled three times.

Barley flour moonshine recipe

Making moonshine from ready-made barley flour is a fairly simple process, and even a beginner can handle it. To do this, you need to stock up on barley flour (10 kg), yeast (200 g) and water (15 l).

Pour all the flour into a fairly spacious saucepan, add hot water and let sit for about 3 hours. After the wort has cooled, add yeast, mix well and place in a warm place for 5-7 days to ferment. Distill the mash through the moonshine still twice. If you want to add extra flavor to the drink, you can add cinnamon or vanilla sugar.