Recipes and rules for making moonshine from germinated wheat. How to make alcohol at home from various raw materials? Expiry date and quality check

A hundred years ago, bread vodka was used as a cure for many ailments. The drink was popular in Russia and Ukraine, where there are enough raw materials for its preparation. But then they forgot about fragrant moonshine. We will revive the traditions of our ancestors by considering the classic recipe for yeast-free bread vodka, which is no more difficult to make than ordinary moonshine.

Bread vodka (moonshine) is a strong alcoholic drink (minimum 32 degrees alcohol) made from wheat, barley, oats or rye with wild yeast and sugar. It has a characteristic aftertaste that is not found in other types of moonshine.

In the USSR, it was always difficult to get yeast, so many craftsmen prepared bread instead of sugar moonshine, the recipe of which does not require the addition of yeast, which is very convenient and has a good effect on taste.

Properly made bread moonshine has a barely perceptible taste of grain, it is drunk only well chilled. If wheat was used as a raw material, the taste will be very mild, if rye, the drink turns out to be more saturated and gives off spices. Some recipes include the addition of spices: cloves, coriander, cinnamon and anise, but in the classic version they are not, so we will not add anything extra either.

Ingredients:

wheat (rye) - 4 kg;
sugar - 5 kg;
water - 20 liters.

bread vodka recipe

1. Growing yeast. Rinse 4 kg of wheat in running water and pour in an even layer into a 25-liter container. Fill the container with water 2 cm higher than the wheat level. Add 800 grams of sugar and stir.

The wheat flooded with water should stand for 4-5 days in a dark place (do not cover the container with a lid). As soon as fermentation has begun (a sour smell has appeared), the yeast is ready.

2. Preparation of the main syrup. Dissolve sugar in 15-17 liters of warm water (1 kg per 5 liters). Pour the prepared syrup into a container with grain. Close the lid and put under the water seal. It is very important to keep the fermentation temperature at 22-28°C. After 4-6 days, the wort will be ready for distillation (fermentation will stop and no sweetness remains).

3. Distillation. Drain the finished bread mash from the sediment (filter) into a cube and overtake on a moonshine still of any design. From 17 liters of mash, up to 3 liters of bread moonshine with a strength of 79% is usually obtained.

The wild yeast prepared at the first stage can be used up to four times, you only need to add sugar syrup to the container with wheat and drain the finished mash after 5-7 days.

4. Dilution and purification. Dilute the finished bread vodka with water up to 52-40% (optional).

The finished product needs to be cleaned from unpleasant odors, fusel oils and other impurities. To do this, you need to dissolve a few crystals of potassium permanganate in a glass and add it to a bottle of bread vodka. After a few days, black flakes will appear. You can also use any other purification methods or do a double distillation.

After cleaning with potassium permanganate, moonshine should be passed through a special filter: make several layers in a watering can, alternating cotton wool and crushed activated carbon. Pour 1 tablespoon of sugar and 1 teaspoon of soda on the top layer of cotton wool. Then, in a small stream, pass the grain vodka through the filter through a tube of minimum diameter. After straining 3 liters, replace the filter with a new one. Before drinking, I advise you to let the vodka brew for 3-5 days, this will improve the taste.

A century ago, natural grain vodka was used as a cure for various diseases. The drink was popular not only in Russia, but also abroad: in any country where wheat grows. There are several options for making vodka, the main difference in them is the use or non-use of yeast.

yeast recipes

Homemade wheat vodka is a fairly strong alcoholic drink: it contains from 32 to 45 degrees of alcohol. Moonshine has a characteristic bread flavor, and for a change, you can add a little coriander or anise, cinnamon or cloves to the finished product.

Wild yeast vodka recipe

To prepare bread vodka with wheat yeast, you need to take the following ingredients: sugar - 5 kg, pure wheat grain - 4 kg, 20 liters of settled or purified water.

Production begins with the cultivation of yeast: the grain is washed, poured into a container with a volume of about 30 liters. They pour water. Add 0.8 kg of sugar, mix thoroughly. Wheat germinates in 4-5 days. The lid does not need to be covered. Readiness is determined by the characteristic sour smell.

To prepare the main syrup, take 17 liters of water (preferably warm). Sugar is diluted at the rate of: a kilogram for every 5 liters. The syrup is added to the wheat, covered with a lid and placed under a water dispenser. The room temperature must be at least +22°C. The wort is ready for distillation in a week. The next step is distillation. Bread mash is filtered and distilled in a moonshine still. 17 liters of mash gives about 3 liters of moonshine with an alcohol content of 79%. The final processes are purification and dilution.

The resulting product is diluted with clean water to the desired strength, and before use it is recommended to let the vodka brew for about 5-7 days.

Crushed Grain Vodka Recipes

Cooking begins with sorting the grain. Wheat is sifted, washed, poured into a bulk container. Pour warm water and let stand for about 8 hours. Stir occasionally. Empty grains that float to the surface are collected and discarded. The next step: the preparation of vodka mash. 2 kg of grain is ground, poured into 1.5 liters of purified water. Add 0.5 kg of sugar. The container with the mixture is removed for 5-6 days in a warm place. After the allotted time, another 2-2.5 kg of sugar and 9 liters of water are added. Insist another 7-9 days. Readiness is determined by bitterness in taste.

The next yeast-free wheat vodka recipe is sprouting and grinding 4 kg of grain. In 10 liters of warm water, soak and knead 8 loaves of bread. Mix the resulting mass well in a container with wheat. Add 0.5 g of yeast. The bottle is removed for a week in a dark place. Distillation is carried out on a moonshine, and then diluted with water to the desired strength.

Another way to make moonshine from wheat at home: grind about 5 kg of germinated grain, mix with 250 g of yeast, and pour 15 liters of water. For 7-9 days they put in a warm place, after which they are cleaned, distilled and diluted with water.

Yeast-free options for making homemade vodka

Easy sugar free drink recipe

To make a park you need to take:

2 liters of clean drinking water,
150 g fresh hops
150 g wheat flour.

You will also need:

3 kg of wheat,
About 6 liters of water.

Cooking process: wheat grains are cleaned, poured into a large bottle and filled with water. The liquid should cover the wheat by 3 cm. The container is removed for 4-5 days in a cool and shady place. This is necessary for the fermentation process and the appearance of a characteristic foam. Next, prepare the zaparka: pour flour with hops into water and insist for about 3 days. This recipe does not involve the use of sugar, so apples, pears, various berries, beets, melons, potatoes or plums are added as a sweetener. Additional ingredients are cut into pieces and poured into a bottle. Filled with sourdough and zaparka. The bottle is shaken, wrapped with a water seal, and infused for 12-14 days. After a set time, moonshine is distilled. After distillation, it is purified and diluted with water.

Traditional Russian recipe for wheat vodka without yeast

Any wheat is suitable for making a drink, but winter wheat is preferable. The grain is taken fresh, but after threshing, it must lie flat for several months. If the wheat of the last harvest is used, then it must be dried at an air temperature of +30 +33 ° C.

The weight of grain used is equal to the weight of sugar. And for every kilogram of sugar, 3.5 liters of clean and unboiled drinking water are taken. A kilogram of grain gives about 800 ml of moonshine.

For zabrod you will need:

5 kg of refined wheat grain,
1.5 kg of fine white granulated sugar.
Water container. The water level should cover the grain.

To get the braga you need:

Zabrod,
About 10 liters of settled water
Sugar - 3.5 kg.

How to cook zabrod

For cooking, the water must be clean, it is better to use from a spring or a well. If the water is from the water supply, it needs to be given 2-3 days to settle. It is better to use glass or ceramic dishes, which are recommended to be sterilized. The grain is placed in a container and filled with water. The liquid level should cover the wheat by 5-6 cm. The container is removed in a dark place for 36 hours, covered with gauze. The optimum temperature is +12+17C°. After a set time, the wheat is stirred, and part of the sugar is poured. After that, the bowl with the ferment is moved to a warm place, and left under gauze for a week.

Preparation of wort and sourdough

A large bottle is needed to complete the fermentation process. All the zabrod is transferred to it. Separately, water is heated to a temperature of 27-30 ° C, in which sugar is dissolved. The resulting sweet mixture is added to the ferment. Everything is well mixed or shaken, and closed with a water seal. This is necessary so that the liquid does not sour under the influence of oxygen. At home, use a regular rubber glove. Three days later, daily checks are made for bitterness: if it appears, fermentation is completed. This process takes 7-9 days.

The taste of the resulting mash resembles dry wine. Before being sent for distillation, it is filtered, freed from grain. The remaining bard - a liquid with swollen grains - is suitable for one or two more starter cultures. Manufacturers of homemade moonshine believe that the second and even third pasture has a more pleasant and pure taste, a special softness and aroma.

distillation process

In this process, the original raw materials are separated into alcohol and constituent components. Alcohol is the lightest, it leaves the apparatus with steam before the boiling point. For this reason, temperature control is of great importance. The separation of alcohol from the mash begins already at a temperature of 65 ° C. But at the same temperature, many volatile fractions that are harmful to health evaporate from the mash. Therefore, alcohol obtained at a temperature regime of +65 to +77 ° C belongs to the technical one.

Heating is increased at temperatures above +77 ° C, and drinking alcohol begins to be collected. The optimal range for distillation is +77 +83°C. The duration and speed of distillation depends on the quality of the distiller (moonshine still). To make it easier to control the process, it is better to purchase or make an apparatus with a thermostat. Regardless of production, they all consist of three parts:

Boiler-evaporator with installed (built-in) thermometer,
coil or condenser. This is a tube, about 15 mm in diameter, passing through the coolant,
Dishes for collecting alcohol.

Cleaning process

During fermentation, sugar turns into ethyl alcohol. Along with it, propyl, isoamyl and isobutyl alcohol appear, which give the drink an unpleasant odor and are harmful to the body. Braga also contains methyl alcohol, formic and acetic acid. One of the most effective ways to purify vodka from harmful impurities is re-distillation.

You can also use the charcoal cleaning method: 50 g of charcoal for every liter of product. Vodka is infused with coal for about a week, after which it is filtered and bottled. At home, the most popular method is potassium permanganate cleansing: for this, a couple of potassium permanganate crystals are dissolved in a glass and added to a bottle of bread vodka. Harvest for several days until black flakes appear on the surface. After that, the drink should be passed through the filter. It consists of gauze, cotton wool, activated carbon. Soda and sugar are poured on the top layer of gauze in equal proportions. The filter is changed every 3 liters.

Making homemade wheat vodka is not difficult, but there are some features that you need to know about. If the first sprouts of wheat did not appear within 3-4 days, then there is no need to wait further. The grain is unsuitable for use: it may be either too fresh, or poor quality, old. The quality of wheat is also important: it must be clean, without mold, dust, pesticides, insect larvae.

After adding sugar, signs of fermentation should appear: air bubbles, movement of wheat grains through the bottle. If fermentation has stopped and does not resume within two days, the starter can be thrown away.

If there is a lot of starch in the mash and it looks like jelly, you just need to mix and shake the mixture well every day.

Sugar in recipes can be replaced with honey or jam. This will give wheat vodka a pleasant and unique taste. About 7 liters of water is taken per kilogram of honey or jam.

Do you have recipes and experience of making wheat vodka at home? Share them in the comments!

Not all moonshine lovers are engaged in the creation of this alcoholic drink. This is explained by the fact that moonshine, which is made from wheat at home, requires much more time and patience than recipes based on other main ingredients. We will consider the secrets of success, features and rules for obtaining such an alcoholic drink in this article.

Moonshine from wheat without yeast

This is the most popular recipe that uses natural grains. The finished product will turn out a little sweetish, it will be easy to use and will not cause discomfort in the morning.

The sequence of steps for preparing the drink in question is as follows:

Sort through the wheat, wash it, removing debris;
Take a container, on the bottom of which pour 5 kg of grain;
Pour clean water so that it covers the wheat 3 cm higher. Cover the container with a lid and let the components brew for at least 24 hours so that the grain swells well. Water should be taken not cold and not hot;
Pour one and a half kilograms of sugar into the mass and, without closing the container, put in a warm place. This will create conditions in which the grain will begin to germinate quickly;
After waiting for the appearance of parostkov (it will take less than a week or even two), more sugar (5 kg) is poured into a bottle or bedon and 15 liters of water are poured;
For 10 days, let the ingredients brew near the battery or other warm place. A container with wheat must have a water seal;
When the right amount of time has passed, the liquid is distilled and purified;
After cleaning, the drink is driven again ( Related article: ).

Sprouted wheat moonshine

To prepare such a drink, you need to take the following ingredients:

Wheat - 2 and a half kilograms;
Water - 20 l;
Sugar - 6 kg;
Dry yeast - a pack of 100 g;
Fermented milk product (ryazhenka, kefir) - half a liter.

Consider the main stages of creating moonshine made from germinated wheat:

How to germinate wheat for moonshine

It will be possible to germinate the grain correctly and prevent the formation of mold on it, observing the following rules:

Take a wide container into which to pour no more than 20 mm of grain;
Pour water at room temperature so that the liquid covers the wheat;
Put the container in a warm, well-lit place;
Lay a cotton cloth pre-moistened with water directly on the wheat;
Every 24 hours, the mass is stirred, allowing the grains to breathe, preventing the appearance of a musty smell and the formation of fungal mold;
After 2-3 days, sprouts will appear.

If after 3 days there are no sprouts at all, then the raw materials are of poor quality and will have to be thrown away.

Several popular recipes

Take 8 kg of raw materials, 10 kg of sugar, 35 liters of water and 250 g of yeast.

Completely grind the grains;
In the resulting flour, add 5 liters of water, no more than 2 kg of sugar and yeast. Let it brew for about a week;
After the allotted time, add more mixed water with sugar, mix everything well. Leave in a dark place for 7 days;
Drain the liquid and start the distillation process.

You can not throw away the grains, but pour them again with water and sugar and repeat the recipe again.

Thoroughly rinse the grains (1 kg), pour them with water and let stand for a day. After 24 hours, add 500 g of sugar and leave to infuse in a dark place. After that, add another 3 kg of water and grains to the mass, leaving everything for a week. When 7 days have passed, you can drive moonshine.

Features of cooking, technology, rules

When deciding to make moonshine from raw materials such as wheat, you need to take care of following some rules:

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The grain must be chosen carefully. It must be dry, without dirt;
There should be no pests;
Preference is given to fresh raw materials, without the smell of prettiness. Otherwise, bitterness may appear;
If, after sprouting, a white liquid comes out of the grain, then this is the first sign that the wheat has been overexposed and will have to be thrown away;
While straining the mash, care must be taken not to shake the sediment;
If you use activated carbon as a moonshine cleaner, then its amount per 1 liter of liquid should be at least 50 g. The drink should be infused with it for 7 days;
To create home brew, either fresh sprouted grain sprouts are used or they are completely dried and ground into flour.

The analyzed drink will be of high quality and safe for health only if, after the second distillation, the first 250 g is drained. This liquid should not be drunk. It is only suitable for technical purposes.

To check the quality of the drink, you need to pour a small amount into a spoon and set it on fire. If, after complete combustion, a multi-colored film remains on the spoon, then this alcohol is bad, it contains a lot of fusel oils.

Despite the fact that moonshine with wheat requires more time, it is he who is considered better in taste and characteristics than a similar drink made from sugar. In addition, you need to spend less money on it, because sugar is more expensive than grain.

Video recipe for moonshine from wheat

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.

As in all areas of human activity, trends and fashion have also formed in moonshine. Today we will talk about the actual method of making this drink without the use of yeast at home, or rather about wheat moonshine. Which so harmoniously combines the natural taste of wheat, quality and a pleasant bready aftertaste.

To make moonshine without the use of yeast, they are replaced with a special substrate made from germinated wheat, the so-called "Cereal malt". In this method, the main thing is to responsibly approach the preparation process and follow the deadlines, because overdoing it a little or overlooking it can spoil the result, and, most importantly, the impression of this drink.

Wheat must be bought only of high quality, it is unacceptable if it contains rot or wormholes. It is not worth sorting out such wheat. It is better to take good quality right away, since many defects will not be visible to the naked eye, but they will give a negative result during fermentation. Only in this case will it have an excellent taste, and will delight you and your friends with a pure, deep taste.

There are a lot of recipes for cooking mash at home, the main thing here is to strictly follow the sequence and at first exclude improvisation in order to exclude the negative result of our work. Good luck, on our website you will find many useful recipes and tips!

Wheat Moonshine Recipe

Making homemade grain alcohol is not limited to one recipe - moonshine from wheat can be prepared without yeast, with yeast, with and without sugar, from sprouted grains and ordinary ones.

The main steps in all processes are:

selection and proper preparation of wheat
cooking wheat mash
actual haul
product cleaning

All possible cooking methods are described in detail below.

Try to cook each and you will be able to decide which of the recipes you will like more than others.

Wheat moonshine without yeast

One of the fairly common recipes is Yeast-Free. Its difference is that the final product is the most natural.

For cooking you need:

Prepare 5 kilos of wheat grain, sift it from dust and impurities, pieces of husk, etc. Then the grain must be filled with water so that it slightly covers it. Water should be at room temperature, the use of ice or hot is not allowed.
You need to add 1.5 kilos of sugar to the mixture and, placing the grain in a wide and flat container in a warm place, wait for it to germinate.
When the grain gives the first sprouts, you need to add 15 liters of water to it and add another 5 kilograms of sugar. This can be done already in another container, deeper. In it, the grain should spend 10 days. The container must be equipped with a water seal and placed in a warm place.
After about a week and a half, the mash for driving is ready. After distillation, alcohol is desirable (50 grams of powder from coal tablets per 1 liter of moonshine), pouring it into a liquid and keeping it for a week.

After filtering, moonshine needs to be distilled again

Braga for moonshine

From the foregoing, you learned how to make mash using the “yeast-free” method. But there is another method - "yeast". To prepare such a mash, you can go in two ways:

Grind 4 kilograms of wheat, then mix the flour that turned out with 1 cola of sugar, 100 grams of yeast and dilute it all with water (3 liters). Mix the mass thoroughly and keep in a warm place for 7 days. Strain the resulting mixture and distil twice
Sift 2.2 kilograms of wheat and pour lightly with water (1-2 liters). Soak until sprouts appear in a warm place (three days). Heat 15-14 liters of water to 50 degrees and dilute sugar (5 kilos) in it, and after cooling to 35-40 degrees, add yeast (100 grams) and grain. Mix the mixture well and keep warm for 15 days.

The container must be covered and wrapped. After half a month, strain the mixture and can be distilled.

Sprouted wheat moonshine

In principle, for the preparation of grain moonshine, you can use the recipes that are listed above, simply using mash according to one of the recipes for this, but still there are some subtleties in the process that should be taken into account in order to get really good moonshine, not swill.

To do this, you will need: 2.5 kilograms of wheat, 20 liters of water, 6 kilos of sugar, 100 grams of dry yeast (they will be equivalent to 0.5 kilos pressed), 500 ml of kefir or fermented baked milk.

Stage 1. Grain preparation.

In order for the grain to become suitable for making a drink, it must lie in a warehouse for at least 2 months, and not only be harvested. The amount of grain required according to the recipe must be laid out in pallets (a layer of about 2 cm) and poured with barely warm water, so that it barely covers the wheat. In a warm place, in the absence of light, sprouts should appear on the grains for 2-3 days. If there are none, then your grain is “not alive” and it will not work for moonshine. While we are waiting for the appearance of sprouts, the grain must be turned over every day, otherwise mold may appear instead of overgrowth. It will be even better if you cover the grain with a cloth soaked in water and wrung out.

After the wheat shoots become impressive (1-2 cm in length), we take the grains out of the pallets without unraveling. They will serve us in further preparation.

Such grains can be used immediately, or they can be dried (until completely dry) and used to grind into flour used in mash.

Stage 2. Cooking mash.

The technology for making mash is simple - mix warm water, sugar, yeast (may be absent) and grain (cereal flour). The thoroughly mixed mixture is kept in a closed container (with a water seal) in a room without light for 10-15 days.

Stage 3. Moonshine.

Regardless of the method of preparation, the mash must be filtered and kefir added to it, which will minimize the presence of fusel oils in the moonshine. The resulting mixture must be distilled in any way convenient for you.

Stage 4. Purification.

As a “cleaner”, activated charcoal tablets are perfect, which are crushed and poured into the finished drink at the rate of 50 grams of powder per liter. The mixture is kept for about a week, shaking occasionally and filtered at the end.

Stage 5. Second distillation.

In order to significantly improve the quality of an already good drink, you need it. To do this, the resulting moonshine is diluted with water (preferably bottled or distilled) in a ratio of 1: 1 and distilled again. At the same time, the first 50 grams (per liter) are drained (from 5 liters of diluted moonshine, this figure will be 250 grams / milliliters). This moonshine can not be poured out, but used for "technical" purposes. The rest of the alcohol is collected until its strength is below 40-35%.

Stage 6. Final.

The moonshine you received may turn out to be quite strong, but this is not scary - you can dilute it with water (of good quality) to the degree you need and, after insisting for about 3 days, taste it.

According to this recipe, you will get about 5 liters of good quality moonshine. And most, so to speak, delicious, and it’s not a shame to serve on the table.

Source: alkolife.ru

Cooking wheat mash without sourdough

This method takes the same time, but its technology is a little simpler. It will take

5 kilograms of wheat grain;
6.5 kilograms of sugar;
15 liters of water.

The main difference of this recipe is that all wheat is used for germination at once. At the same time, pouring it into a container, add 1.5 kilograms of sugar. The first sprouts on the wheat will serve as a signal to add the rest of the sugar and warm water. A rubber glove must be put on the container in which all the ingredients are located. In 10-14 days, the process of making moonshine will be completed. After distillation, the finished drink should be filtered.

Source: alkozona.ru

First way

There are several ways to do this. But, first of all, the grain is selected. It should be dry and look good. And also aged temporarily in the warehouse. After threshing the crop, at least 2 months must pass. Molded wheat will not work, as well as those affected by pests.

The preparation of moonshine begins with sifting the grain and placing it on the mash. The first operation will be filling it with water at room temperature. The top grains should be under a layer of water at a depth of several centimeters. The capacity for this is taken wide - it is necessary to germinate wheat.

For 5 kg of grain, one and a half kilograms of granulated sugar is needed. It is placed in water poured onto grains and dissolved with stirring. Further, when the first sprouts appear (after about 5-6 days), more water (15 l) and sugar (5 kg) are added.

The mixture is poured into another, not wide, but deep container for fermentation for a period of 10 days. A water seal is also being made. After finding the container in the heat, you get a mash. It is filtered and distilled into alcohol. It is more efficient to distill twice.

Second way

The wheat moonshine recipe is simple. The method described above without the use of yeast is not the only one.
There is another.

It takes:

2.5 kg wheat
6 kg sugar
20 liters of water
500 g raw (pressed) or 100 dry yeast
5. 500 ml of kefir

Sprouted grains of wheat (together with sprouts up to 2 cm tall) are dried and ground. This flour is mixed with warm water, sugar and yeast in a bowl. The mixture is placed in a warm and dark place for a couple of weeks. Fermented. Kefir is added to the mash after that immediately. This is necessary to remove the fusel odor. Such a wheat moonshine is obtained by distillation of mash.

About secondary distillation

Therefore, moonshine from germinated wheat is considered better than "sugar" moonshine, that its taste is more pleasant, as is the smell. Especially after the second distillation. It is done like this. Moonshine is diluted with spring water in a ratio of 1 to 1.

At the beginning of the second distillation, the first fraction merges (its calculation per liter of moonshine is taken as 50 g). Then the distillation continues until the limit drop of the fortress is 35 degrees. You can finish a little earlier. The resulting strong alcoholic drink can be diluted with the same water. Drinking the purest wheat moonshine made at home is often more pleasant than store-bought vodka. Its quality is not always good.

On the definition of quality

Determining quality is easy.

First, by smell.
Secondly, by trying to burn a little alcohol in a teaspoon.

The color and height of the flame at the same time, and even the remaining sediment will show the presence of fusel oils and water. A film with multi-colored stains in a spoon indicates poor moonshine.

About the intricacies of the process

Moonshine from wheat at home is more difficult to make than from sugar. I don’t really like the fuss with germinating grains, grinding them, washing them. During germination, care must be taken that the wheat does not become moldy. Drain the malt afterwards. Dry grains. Moonshine from wheat at home is easier to make directly from the grains in the first way described above. In this case, a batch of them can be used several times in a row. After distillation, water with sugar is again added to the grains. After several days of fermentation, an alcoholic liquid is obtained, suitable for distillation.

Now it has become clear how to make moonshine from wheat, even from grains, even from flour. What components are needed for this.

The most important thing is the germination of wheat for moonshine. During this process, attention is required to ensure that the malt does not sour.

And the above slightly different recipes are easy to apply further. Grain is cheaper than sugar. Yes, and yeast is not always necessary. It turns out that moonshine from wheat is more economical than from sweet products.

Source: samogonpil.ru

WHEAT HONGSHIN WITH GREEN MALT RECIPE

According to this recipe, wheat mash is prepared with yeast, but without sugar. Wheat is saccharified, you can use regular malt or make it at home. Also in the recipe, you can use the grain of rye, barley, corn.

Ingredients:

Wheat - 6kg;
Water 25l;
Dry yeast - 25g.

Cooking:

We prepare green malt, for this 1 kg of wheat, rinse with clean running water, remove debris and floating grains. Fill with water for 5-6 cm and leave to soak for 6-8 hours. Rinse the soaked wheat and pour a strong solution of potassium permanganate for 15-20 minutes. After, rinse the wheat again and sprinkle on a pallet from the grate.
Rinse the grain abundantly with warm water 2-3 times a day, also turn over twice a day. When the sprout grows the size of the grain itself, then we can assume that the malt is ready. On average, wheat and rye germinate in 2-4 days. It is important to soak the finished malt again in potassium permanganate, dissolving 0.2-0.3 grams per liter of water, this will prevent infection of the future wort. Rinse the malt after 15-20 minutes. Grind in an electric meat grinder or blender. It is advisable to use it immediately.
Grind the rest of the wheat (5 kg) in a grain crusher. Pour it into the mash tank, pour hot water over it and boil it for 10-15 minutes. At a temperature of 63-65°C, add malt, stir the mixture thoroughly. Wrap the container with a warm blanket and leave to sugar for 2-3 hours. The wort should become sweet, in order to make sure of saccharification, you can do an iodine test. If the iodine does not change color, then everything is fine.
Quickly cool the wort to a temperature of 25 °, it is most convenient to do this using a chiller, or put the container in cold water with ice.
Pour the chilled wort into a fermentation tank, add the yeast diluted according to the instructions. Close the container, install a water seal and put in a warm place with a temperature of 25-28 ° for fermentation for 4-6 days.
When fermentation takes place, the mash on wheat will partially lighten, it will be bitter and the emission of gases will stop, it must be filtered through a gauze filter. If it is planned to distill the mash on a steam-water boiler or using a steam generator, then it can be distilled along with grains.
Overtake the mash twice. The first distillation without fractionation, the second time with the separation of heads and tails, as described in the first recipe. Make the strength of the drink 40-45 degrees. Soak moonshine from wheat in glass for several days and you can start tasting moonshine.

Source: alkodoma.ru

Brazhka without yeast, but with wheat

Moonshine made from wheat mash has a more natural taste than that made from any other must. Exists from wheat for moonshine. We will highlight and consider 2 main ones: “Braga on wheat without yeast” (aka “Braga on wild wheat yeast”) and “Braga using yeast”. Consider the advantages and disadvantages of each method.

Wheat mash is made with or without yeast. Each method has its pros and cons. Braga with yeast is made much faster and takes less effort. Braga on wheat without yeast takes longer to cook, however, moonshine from it has a pleasant taste (softer).
We will consider both methods of making wheat mash.

The quality of the wort directly depends on the ingredients: wheat, water, sugar, yeast (in the 2nd method). Water should be clean, settled. Wheat grains should be used only of the highest grade, which have not been previously treated with chemical reagents.

Wheat mash recipe without yeast

In another way, it is called mash on wild wheat yeast. In the process of its preparation, we will not use purchased yeast, but will limit ourselves to the natural fermentation of grains. To prepare it, we need the ingredients listed below. For convenience, ratios are made based on a standard fermentation tank of 38 liters, which is used in everyday life. You can use any other volume, observing the proportion.

Ingredients:

Water - 35 liters
Wheat - 10 kg
Sugar - 10kg

How to make mash from wheat? Technology:

Cleaning. Before preparing the wort, it is necessary to prepare the wheat. Grains must be carefully sorted out, removing foreign impurities and husks from them. Then we wash the wheat with running water through gauze or a sieve.
Germination. To get the right mash, you need to germinate wheat. To do this, pour the grains in a thin layer (no more than 5 cm) on a baking sheet or other appropriate container and fill it with water. The water should completely cover the wheat. For the convenience of draining water without losing the prepared ingredient, gauze can be used. We cover the bottom of the germination container with it. Close the lid and leave at room temperature. After a couple of days, sprouts will appear.
Sourdough preparation. In the current recipe, we are making wheat mash without yeast. We will use the wild yeast of the wheat itself as a starter. As soon as sprouts appear, add 2 kg of sugar and mix well. The resulting mixture should not be too thick, otherwise it is additionally necessary. Close the lid again and leave for a few days. As a rule, the process of preparing sourdough takes no more than a week. Wild yeast activation can be carried out in a similar way on the whole volume of wheat, or using only a part of it (say, taking a few kg.), But even in this case, we should not use all the sugar. Stages 2 and 3 can be combined. That is, sprinkle grains with sugar immediately before sprouting.
Fermentation. We proceed to the main stage of preparing wheat mash immediately after receiving the starter. We will need a fermentation tank with a water seal. You can use a can or ordinary large glass jars. It is more convenient to use one capacious container in order to immediately pour all the water, the remaining sugar and sourdough into it. It is desirable that the water is slightly warm (about 20 degrees). Do not pour water to the top. After thoroughly mixing all the components, we install a water seal and leave the wheat mash in a dark, warm room for a week. Instead of a water seal, you can use an ordinary rubber glove with holes on the fingers, putting it on the neck of the jar. Inflating the glove symbolizes the beginning of the fermentation process. During the entire fermentation time, you need to periodically shake or stir the wort, remove the foam from the surface.
Drainage from sediment. In about a week, germinated wheat brew for moonshine will be ready. The fermentation will stop. This can be recognized by a deflated glove (cessation of carbon dioxide emission), clarification of the top of the wort, and the absence of any mash activity. Carefully drain the wheat mash, without touching the sediment. Now you can drive moonshine.

Recipe for wheat mash with yeast

Making mash from wheat with yeast is practically no different from the recipe presented above. It is not necessary to germinate grains and prepare your own sourdough. You can just buy yeast in a store or market, saving a lot of time.

Ingredients:

8 kg. grains of wheat
35 l. water
10 kg. Sahara
250 g yeast

How to put wheat mash? Technology:

Grain preparation. Before preparing the mash, wheat grains must be sorted out. You can grind them to the state of cereals or even flour.
Fermentation. Pour wheat into 5 liters. water, add 2 kg of sugar and 150-200 g of yeast. Close the container and leave for 5 days in a dark place.
Fermentation. After 5 days, add all the remaining ingredients, mix and leave for another week.
Drainage from sediment. After the top of the mash is lightened and the fermentation process stops, drain the wheat mash.

Braga from wheat for moonshine is ready. As you can see, the recipe for wheat mash is simple. The remaining sediment (wheat) can not be thrown away, but reused to make new wheat mash. It is only necessary to add water and sugar to the wort again. Moonshine from re-wash is recommended to be distilled twice.

Source: mywom.ru

traditional recipe

Composition and correct proportions:

wheat - 2 kg;
granulated sugar - 2 kg;
clean water - 15 liters.

The most attentive readers may be surprised by the presence of sugar in this recipe. The fact is that granulated sugar allows you to significantly increase the yield of moonshine and at the same time does not affect the aforementioned wheat flavor.

In addition, I draw your attention to the fact that all containers used for the preparation of mash must be perfectly clean. Pay serious attention to this. Otherwise, all your hard work may go down the drain.
Step by step sequence of actions.

We take a clean metal or glass container that is suitable in size, which we will use to prepare the sourdough. Pour 500 grams of wheat grains into it, evenly level them and fill with water. We do this in such a way that the liquid completely hides the wheat and rises 1.5-2 cm above it. We cover the container with a lid and place it in a dark, cool room for germination. It usually takes 2 days for wheat to germinate. We definitely need to wait for the sprouts. Without this, it is pointless to proceed to further actions.
Sprouted wheat should be filled with 250-300 grams of sugar. Mix the contents of the container thoroughly with your hands. It is forbidden to use metal devices for these purposes.
After the specified time, it is necessary to pour the resulting ferment into a glass container of a suitable size, in which the fermentation process will take place. We add the remaining grain and sugar there, fill it with warm water with a temperature of 25-30 degrees Celsius.
A water seal of any design should be installed on the neck of the fermentation tank. If you are used to using a latex glove, then you can not change this method. Just make sure that the hole in her finger is as small as possible.

If the mass has become excessively thick, then it can be slightly diluted with water. As a rule, 0.5-1 liters is enough.

Now we intercept the neck of the container with clean gauze and transfer it to a warm place for 10-12 days. This time is enough to prepare the sourdough, which in our recipe will serve as a substitute for yeast.

You are unlikely to miss the start of fermentation. Braga will start to "play". As a result of this, the glove will swell, and the water seal will begin to gurgle with characteristic bubbles.
The fermentation container must be placed in a room at room temperature. The duration of fermentation can vary greatly. This process can take one to three weeks.
We are waiting for the braga to “play back”. Be sure to try it to determine readiness. Proper wheat mash has a special bitter taste.
We just have to drain the liquid from the sediment, pass it through a cotton-gauze filter and distill on the existing model of the moonshine still.

Please note that we can cook 2-3 more servings of mash from fermented wheat grains. To do this, each time you need to add 2 kg of granulated sugar to the container and add water.