Grain moonshine without yeast. Homemade wheat moonshine recipe

The recipe for such a drink was popular even with our ancestors. The fact is that creating elite alcohol on your own is the dream of every moonshiner.

Braga for moonshine with wild yeast is a special product, it has certain characteristics, and the method of preparing such a base has its own subtleties and nuances. First you need to deal with all the pros and cons of such a product, so as not to lose sight of something. For this reason, you should not immediately take on the preparation of a large volume of moonshine from wheat, refuse to use yeast, etc. To begin with, it is better to practice a little, understand the intricacies of production and creation of the wort, and only then proceed to the production of moonshine of the highest quality.

Wheat mash without yeast

Grain mash on wheat: pros and cons

Wheat moonshine without yeast has a number of advantages. For this reason, it is considered one of the highest quality and most delicious drinks.

So, we list the benefits of wheat distillate:

Does not have an unpleasant odor. If high-quality raw materials were used in the alcohol production process, then as a result, moonshine will have a pleasant aroma of baking, fresh bread or a sweet bun.
The taste of the drink is mild, it is perfectly drunk and does not burn the taste buds. There is no need to use any methods to soften the taste of the distillate.
Alcohol will have an excellent aftertaste, the aftertaste will be sweet and quite pleasant.
The must can be used several times. Moonshine can be expelled from one serving of grain 2-3 times, after which the quality of the product will decrease significantly.
By making moonshine from wheat at home, you can get a quality product that, in terms of characteristics, will not be inferior to elite alcohol and save money.

It is worth noting that wheat is used on an industrial scale for the production of alcohol marked "alpha". This is the highest quality alcohol, it is used to create vodka, the cost of which can be called prohibitive.

In the old days, moonshine infused with grain or made from such a must was called wheat wine. Because, despite the strength, it is easy to drink and does not cause a hangover when consumed in moderation.

Braga from wheat, despite the fact that it has a number of advantages, has several disadvantages:

When preparing wort using wild yeast, it is worth preparing for the fact that the mash will be ready for distillation in about 45 days.
In some cases, the proportions will have to be calculated individually, which greatly complicates the process of making mash.
You will have to carefully monitor the quality of the grain, insofar as the strength, taste and quality of moonshine depend on its condition.

If you choose too old or too young wheat, you may have problems with its germination. If the grain does not germinate, then its quality leaves much to be desired, such a product is not recommended to be used to create moonshine.

It is also worth carefully monitoring the quality of wheat for the reason that damp or rotten grains will give the drink an unpleasant aftertaste, making it undrinkable.

You will need to prepare (defend, collect or buy in a store) water with a low content of soy and minerals. At the same time, boiling or distilling water is strictly prohibited.
Sprout the grain in order to release all the sugar that is in the wheat. This will help speed up the fermentation process and prevent the mash from souring.
If moonshine is planned to be made without the use of yeast, then it will be necessary to prepare a sourdough or the so-called wad. It can be the same germinated grain with the addition of hops or malt.
In the manufacture of mash, you can use not only sugar, distillers also use honey and jam.

It is worth noting that some lovers of making distillate at home quite deliberately refuse to use yeast and sugar.

Yeast can spoil alcohol, give it a sharp, unpleasant aroma, but microorganisms activate the fermentation process. With them, the mash will be ready in about 7-10 days.

The base without will certainly have good taste characteristics, but such a product can ferment for up to 60 days. If there is time and nowhere to rush, then it makes sense to wait.

Braga based on wheat wort without the use of sugar is different in that it requires pre-germination. Otherwise, the quality of the drink can hardly be called high. However, you can supplement the distillate with glucose or fructose.

Moonshiners refuse to use sugar for one reason - it levels the aroma, that is, reduces its intensity. So that alcohol does not lose its natural attractiveness, distillers find ideal proportions or completely exclude sugar from the recipe, believing that this component will only harm the distillate.

Understanding all the subtleties and nuances, do not forget that grain moonshine is the highest quality and softest in taste. It is for this reason that recipes that were known to people thousands of years ago have come down to our times and have changed slightly.

Sprouted wheat mash, recipe

The wheat mash recipe without yeast involves the use of all the main components, with the exception of yeast microorganisms. They are replaced with natural or wild yeasts and are found on the surface of grains and fruits. So that microorganisms do not die, it is not recommended to wash the grain. This rule applies to fruits and berries, which can also be used to make home brew based on wild yeast.

How to put the mash, the algorithm of actions:

The recipe starts with sprouting grains. Wheat should be placed in a saucepan, spread it along the bottom, smoothing it with your hand. Then the grains are poured with a small amount of water so that the liquid barely covers the wheat. In about a day, it should germinate, adding sugar to the base and regular stirring will help speed up this process.
When the wheat sprouts, it should be taken out of the water, while untangling the sprouts is not recommended. Grains can be crushed together with sprouts, or they can be sent unprocessed to a fermentation tank.
After that, water is poured into the container, you can use spring or well water, or you can simply defend the water supply for two days.
After sugar is added to the wort, it is advisable to dissolve the sugar in warm water in advance, and after that pour the wheat grains with sweet water. But some fans of making distillate at home prefer sugar syrup, it speeds up the fermentation process.

Sugar inversion is the process of making syrup from two components - sugar and water. In order to invert sugar, it is worth dissolving it in water, bring to a boil, remove the foam, add citric acid and boil for an hour over low heat.

If there is no desire to invert sugar, then it is recommended to heat the water to 30–35 degrees, pour sugar into the water and mix everything thoroughly until the sugar is completely dissolved.

Wheat mash without yeast will ferment for about 25-45 days, it is worth periodically shaking the container with the wort and checking it for readiness.

When the mash becomes bitter, a sediment will appear at the bottom, and the liquid will be transparent, you can safely proceed to distillation.

If the wort ferments poorly or does not ferment at all, it is recommended to mix it, monitor the temperature in the room. You can also use top dressing - special enzymes that can activate the work of wild yeast.

Top dressing can also be used when staging and yeast, so that the product does not turn sour.

Braga Ingredients:

5 kilograms of wheat.
5 kilos of sugar.
17.5 liters of water.

Approximately 1 kilogram of sugar produces an average of 1 liter of distillate. If you invert sugar, then the yield of moonshine will be slightly less.

Such a recipe for wheat moonshine can be considered a classic, since compliance with the recipe and proportions allows you to end up with high-quality alcohol. It will have a pleasant taste and smell. And if you insist the distillate on herbs or berries, then its quality will only benefit from this.

Moonshine without yeast and sugar

Moonshine without sugar and yeast is a drink in the manufacturing process of which sourdough is used, which replaces yeast. The taste of such alcohol can be unpleasantly surprising, since in some cases it is quite sharp.

Sourdough Ingredients:

dry hop cones - 2 tablespoons;
250 grams of high quality flour;
2 liters of spring or well water.

We prepare the starter according to a simple recipe: fill the hops with water, steam it for a few minutes. At this time, pour the flour with a small amount of warm water, mix everything thoroughly. Stir until the mass resembles sour cream in consistency.

Then we add the soaked hops together with water to the diluted flour. When the sourdough is ready, it is sent to a dark but warm place for 2-3 hours.

To prepare mash without yeast, you will need the following ingredients:

Leaven.
Malt - 3 kilograms (you can make it yourself from barley or barley).
5-6 kilograms of germinated wheat (you can grind the grains into flour along with the sprouts).
Water in a volume of 15-17 liters.

We send all the ingredients to a fermentation container, mix them with a spatula or wooden spoon. Then pour the components with warm water and mix everything thoroughly again.

After approximately 7-10 days, the product will be ready for processing. Before distillation, it is desirable to evaluate the organoleptic features of the mash: taste, color and transparency.

Yeast-free wheat mash is an excellent basis for making high-quality and tasty alcohol at home.

As in all areas of human activity, trends and fashion have also formed in moonshine. Today we will talk about the current method of making this drink without the use of yeast at home, or rather, 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, wheat brew without yeast for moonshine will have an excellent taste, and will delight you and your friends with a clean, 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!

Old-fashioned method of making mash

We offer to surprise guests with wheat moonshine prepared by you personally - a drink that harmoniously combines natural taste, quality and strength. Let's take a closer look at how mash is obtained on wheat without yeast at home.

It has become relevant to drive moonshine without the use of yeast, for this they are replaced with cereal malt, obtained from germinated wheat, also, so that the fermentation process begins, the main thing is to responsibly prepare the ingredients.

For germination, it is necessary to select good quality wheat grains so that they do not have wormholes, signs of diaper rash, and an unpleasant odor, that is, wheat must be of high quality, then wheat mash without yeast for moonshine will have an excellent taste.

It is important that at this stage we prepare high-quality raw materials. Then the wheat mash for moonshine will be of high quality.

A recipe that is used by several generations of moonshiners and allows you to get a good product at the end:

Wash 10 kg of wheat with water several times;
Fall asleep in the tank;
Pour water five centimeters above the level of raw materials.

The technology in which wheat swells takes 2-3 days. Then, in warm water with a volume of 15 liters, dilute 3 kg of sugar, be sure to mix thoroughly so that the sugar dissolves, pour the resulting mixture into a container, leave it under a water seal. It should be noted that the fermentation temperature should be from 22 to 24 degrees. As soon as the fermentation process is over, dilute another 3 kg of sugar in 5 liters of warm water and pour into the mash, leave it under a water seal. After fermentation, the mash has a golden color, smells like bread, and it tastes bitter, while the grain settles to the bottom. All, the fermentation process is over, drain through the mesh (so that the grain remains in the tank) and distill.

And in the tank (we have grain left in the tank), re-fill the diluted sugar in water (6 kg of sugar per 20 liters of water). And so you can do 4 times, but each time the fermentation period increases by 3 days. Also during the second distillation, the bread smell disappears.

The output of moonshine, subject to this proportion, is 7 liters, a fortress of 50 degrees.

homemade drink recipe

The recipe for wheat mash for moonshine contains the following ingredients:

5 kg. grains of wheat;
7 kg. Sahara;
The required volume of water is 15 liters.

We mix the ingredients, pour water, mix everything thoroughly, pour it into glass jars and move it to a warm place for 4 days. If possible, it is convenient to use special containers with a water seal, which can be purchased or made independently. If glass jars are used, a rubber glove is a good tool to effectively observe fermentation, it is pulled over the jar, having previously made a puncture at the site of the finger.

We are waiting for the mash to come up and ripen, it will take us 4 days. We have dismantled how to prepare wheat mash for moonshine, now we can proceed to the distillation of moonshine.

Recipe using wheat sourdough

How to make wheat mash for moonshine with the gradual addition of ingredients, we will consider in this recipe. First, let's prepare the starter:

We wash 1 kilogram of grains and fill it with water so that it is 5 cm higher than the level of wheat.
We do not disturb during the day;
Then add 0.5 kg. sugar, mix
We send raw materials for 10 days to a warm place.

The resulting sourdough can be poured into a bottle or other container, add another 3 kg. sugar and 3 kg. wheat, fill everything with warm water, leave for 7 days, after which you can cook moonshine.

Recipe for a drink made from dried wheat grains

Grain mash on wheat is also prepared using the following recipe:

grains are dried in the oven;
crushed to the consistency of flour;
pour sugar;
mix the ingredients;
are filled with water.

The ratio of the composition to the mash:

5 kg. grains of wheat;
7 kg. Sahara;
the required volume of water - 15 l;
The fermentation technology takes 4 days, the raw materials for this are also placed in a warm place.

The formed mash is distilled in the same way as in the preparation of moonshine, in the classical way.

To achieve the maximum result: improving quality, eliminating taste, improving transparency, it is recommended to use moonshine cleaning with bentonite or activated carbon.

Grain fermentation.
Alcohol formation.
Distillation of moonshine from the total liquid mass.
Purification of the resulting product.

During fermentation, an alcohol-containing drink is released. But its purification and bringing to the usual form of alcohol is possible only after distillation through a special apparatus.

Classic, strong moonshine should not pour, but only drip. The first portions are the strongest (they can contain at least 70), they are diluted with the rest of the moonshine, achieving the desired degree. Ordinary sugar drink is inferior to moonshine made from wheat without yeast . And there are a number of reasons for this.

grain alcohol

Grain-based vodka is more expensive than any other. This is due to the fact that a natural product is used in its manufacture. During fermentation, the sprout is able to break down starch, release sugar, form alcohol, and all this while maintaining the astringency of the whole grain.

Factory production still sins by adding any enzymes to the drink. And natural moonshine in its composition has only wheat and water. Wheat moonshine is easy to drink, has a mild taste and the strength necessary for the drink. This can be achieved by following a proven recipe for moonshine made from wheat.

It is important! Grain should be taken only of high quality, not processed for sowing, dry and without prejudice. At least part of the wheat must be germinated. High-quality raw materials will make it possible to prepare a good mash.

The main part of whole grains is starch. This special sugar is not absorbed by the yeast. In grain, the starch content can be from 40 to 70%. The indicator depends on the type of product. The process of getting alcohol at home looks like this:

The grain is boiled to the composition of the paste.
With the help of malt (sprouted grain), the composition is saccharified.
There is a withdrawal of starch from the grain in a free state.
With the help of enzymes, malt breaks down starch into sugar molecules.
The resulting product is distilled into alcohol.

Wheat moonshine can be made in two ways. The first involves a separate production of malt, in the second fermentation of the grain occurs without it. There is no need to add yeast or factory enzymes.

Braga from wheat without yeast

Good mash is infused without yeast. Their role will be performed by wheat malt mixed with sugar. So you need

4 kilograms of quality wheat grain;
4 kilograms of sugar;
30 liters of water.

The process of preparing mash is usually stretched for 2 weeks. Sort and rinse clean grain before use. The preparation steps are as follows:

Take a quarter of the grain and put it on the bottom of the container. Pour water over the wheat so that it is barely covered. Close the container with a tight lid. In 1-2 days in a dark, moist environment, the grains will begin to germinate.
Now add a half-liter jar of sugar and mix the grains well. This time, tie the top of the container with gauze and leave in a warm place for 10-12 days. This time is enough to get the starter. It will cause fermentation.
Pour the starter into a glass container with a narrow neck (green glass bottles are suitable for making wine). Add remaining sugar and wheat. Pour everything with lukewarm water.
The mash bottle does not need to be removed from sunlight. Put a rubber glove on her neck. Room temperature is sufficient for the fermentation process, which should be completed in 1-1.5 weeks.

Now moonshine from wheat will need to be distilled into alcohol. For this purpose, any moonshine still is suitable. The described method of making moonshine at home is quite laborious. However, the risks of not getting a quality drink are reduced to zero here.

The second recipe for moonshine from wheat does not involve the preparation of sourdough separately. But here, until the very end, it may not be clear whether alcohol is released in the total mass.

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 the signal to add the rest of the sugar and warm water.

On the container in which all the ingredients are located, you need to put on a rubber glove. In 10-14 days, the process of making moonshine will be completed. After distillation, the finished drink should be filtered.

The use of quality raw materials, adherence to time intervals and temperature conditions, as well as thorough cleaning ensure that the resulting moonshine belongs to the category of well-made alcoholic beverages. Still, it’s not worth talking about the benefits of the product, but there will be no poisoning, a severe hangover and a sore head after drinking it.

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Cooking technology

If you decide to put moonshine on wheat, then you have to choose a manufacturing method. So, it can be made with or without yeast, adding granulated sugar or neglecting this ingredient. Wheat is taken either ordinary or germinated.

The most important steps:

Selection and purification of raw materials.
Making mash.
Distillation.
Moonshine cleaning.

To understand which method suits you, it is advisable to try to prepare a drink according to all recipes.

Moonshine on wheat - cooking without yeast

This option is very popular. It differs from others in that the output will be the most natural product.

Recipe

First you need to prepare the raw materials. Take 5 kg of wheat and sift it so that the fraction remains clean (impurities and dust are removed). Grains need to be filled with warm water so that it slightly hides the top layer.

Add 1.5 kg of granulated sugar to the wheat mass. Place the container in a warm place. Now you need to germinate wheat for moonshine. If you did everything right, then soon you will see the first young sprouts.

As soon as the grains have sprouted, add 15 liters of water and 5 kg of granulated sugar to the container. If the old container allows, then you can do it in it. Otherwise, take the container deeper, with a narrow neck. Install a water seal and leave the mass in a warm place for 10 days.

After this time, wheat mash without yeast is considered ready. It can be sent to the moonshine for distillation. After the first distillation, purify the alcohol. Most often, activated charcoal is used in this case. For 1 liter of liquid, take 50 g of powder obtained from crushed tablets. Pour it into moonshine and leave it like that for a week. Filter the drink and send it to the secondary distillation.

Making moonshine with yeast

There are 2 options for making mash for distillation.

1 way

Grind 4 kg of peeled wheat into flour. Add the following ingredients to it: 100 g of yeast, 1 kg of sugar, 3 liters of water. Mix the mass very carefully, install a water seal. Place the container for a week in a warm and dark place. After 7 days, filter the mass. Now it should be distilled and cleaned. This is followed by a second distillation.

2 way

Take 2 kg of sifted wheat. Pour in 2 liters of warm water. Leave for 3 days in a dark and warm place. During this time, the grains should germinate. Take a large saucepan and heat 15 liters of water in it to 50 degrees. Enter 5 kg of granulated sugar into the container. Cool the water to 35 degrees and add 100 g of yeast and wheat. Stir the mass and put in a warm place for 15 days. So that you can track the fermentation process, equip your container with a water seal. Wrap the container with a warm blanket. After active fermentation has passed, filter the mass. Braga is ready for further distillation.

Sprouted grain moonshine

To prepare a great drink, you need to prepare it, observing all the technology. In addition, there are some tricks that will be very useful to you in the moonshine brewing process. For example, some people make alcohol from wheat without sugar. We will not consider this method, since there is no shortage of granulated sugar in our country, and a drink without this ingredient is not so tasty. So, let's look at the technology in detail.

We will need:

2.5 kg of grain;
20 liters of soft water;
100 gr dry yeast;
6 kg of sugar;
0.5 l of fermented baked milk or kefir.

Proper preparation of wheat

To get good moonshine, you need to take the resting grain. It must be kept in stock for at least 2 months. Only harvested wheat will give the worst result.

It is best to make alcohol from germinated wheat. Therefore, spread your grain on a pallet and fill it with warm water. Do not use boiling water or cold water. Provide conditions for germination for grain: warm and dark room. After 2-3 days, the first shoots will appear. If this did not happen, it means that your grain has “died” and is not suitable for home brewing.

Wait until the sprouts become large - 1-2 cm in length. Remove raw materials from pallets. In this case, you should not unravel the growth. The raw material can be used immediately, or you can dry it and grind it.

We make mash

Braga from wheat is prepared very simply. Enter warm water, granulated sugar, yeast (it is possible without them), grain (flour from it) into the container. Install a water seal and send the container to a warm place for 2 weeks. Limit the access of light to the room with mash.

Cooking moonshine

After fermentation, the liquid must be carefully filtered and add fermented baked milk or kefir to it. They will save your drink from fusel oils by 70%. Now you need to distill.

cleaning

There are a lot of ways to clean moonshine. In this case, it is best to clean with activated, charcoal or coconut charcoal. And how to do it, you can see here.

Second distillation

It is carried out if you want to make moonshine of really high quality. Dilute alcohol with soft water in a 1:1 ratio. Now re-distill the drink. The first 50 g per 1 liter must be drained. Further, moonshine continues to be collected until its fortress drops below 40 degrees.

Finishing touches

When you distill all the drink, check its strength. If it's big, no problem. Add water to the moonshine and leave to infuse for three days. After that, you can set the table and try the resulting masterpiece.

Wort fermentation is an integral part of the alcohol preparation process. People who are fond of winemaking know the classic recipes for making mash using sugar, water and yeast. But many winemakers try to do without fermentation activation in order to get a natural product. And so the question: "How to cook mash without yeast" for such people is as relevant as possible.

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

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

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

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

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

In addition to this recipe, there are several other options, how to make mash without yeast. For example, if you want to make homemade wine or distill fragrant moonshine, then you will need fruits and berries for this. For such a mash, grapes, cherries, plums, apricots, pears, etc. are suitable. Raw materials do not need to be washed before cooking, as they contain natural unicellular fungi on their peel and skin, which, once in a favorable environment, will begin to multiply, forming alcohol and carbon dioxide .

Such mash can be called yeast-free only conditionally, because one way or another, natural yeast is still involved in the process. They ferment unevenly and longer than special yeast - 2-3 weeks.

For example, plum yeast-free mash prepared from 12 kg of plums and 2 kg of sugar. The fruits should be thoroughly kneaded, add sugar and leave for 12-16 days. Another option for preparing such a mash, which is optimal for further distillation, is as follows: three buckets of plums need to be crushed and left for 2 weeks. Water and sugar do not need to be added. It is important to know that if you are making yeast-free mash on fruits or vegetables, then the fruits do not need to be washed, since natural yeast is found on the peel of the fruit.

You can also cook rowan mash. To do this, after the first hard frosts, pick the berries and squeeze the juice out of them. Leave in a warm place and monitor the release of carbon dioxide. It usually takes 10-12 days to be ready. Distill twice after stopping the fermentation process.

For making apple mash you need to take ripe fruits from the tree. "Carrion" in such cases will not work. Apples are not washed, they are removed from the core and ground into a pulp using a crusher. Juice is squeezed out of the puree by means of a press. Cake should be poured with water and let it brew. Then 1 part of cake and 5 parts of juice are poured into a fermentation tank, put in a warm place with an approximate temperature of 27-30 ° C and infused for 9-15 days.

Fruit and berry mash prepared without yeast does not begin to ferment as quickly as mash with the addition of an activator. Don't forget the water seal, which will show you when carbon dioxide emissions have stopped.

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

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

Moonshine, obtained from grain mash, is a product of the highest quality and always has an excellent taste. It is soft, pleasant, unobtrusive and differs depending on which particular grain crop was used. Wheat gives a sweetish drink, and rye gives a strong and fragrant drink. If cooked, we get alcohol that tastes like whiskey. How is grain mash prepared?

The main product that ferments to produce grain moonshine is sucrose. Starch, which includes cereals, first needs to be turned into it. If this is not done, then you will have to add sugar and yeast.

Preparation of mash from grain

In order to get the necessary product that will ferment, malt is first made. How to make malt? To do this, the culture is germinated. In this case, the grains must be laid on pallets so that their layer does not exceed three cm, and pour warm water so that they are slightly covered. In this case, the temperature in the room should be in the range of 18-22 degrees.

Several times a day it is necessary to mix the grain. Further processing is carried out when the sprouts reach a size of at least two cm, it consists in the fact that the grain is dried and the dried sprouts and roots are separated. To get soda milk, the grains are crushed. For this, special mills are used. After that, they are boiled to break down the starch.

This process is quite difficult and takes a lot of time, so it makes sense to purchase ready-made malt in ground form. At the same time, the yield of alcohol or moonshine depends on the quality of the raw materials, the recipe for making mash and the method of distillation.

Braga: recipe without yeast

If you want to get a really high-quality product, then it is better not to use yeast for grain mash. Such a process involves the presence of non-cultivated yeast in the mash. The recipe will require malt, which can be prepared according to the recipe described above, then it will be considered simple. Or you can give preference to the so-called green malt, in the preparation of which the grain does not go through the drying process.

You can also make grain moonshine from germinated grain, moreover, it will be much easier than from malt.

For cooking, take six kg of sugar and dissolve it in 15 liters of warm water, the temperature should be about 20–24 degrees. Next, five kg of raw materials, previously placed in a glass container, are poured with this syrup. Initially, the mash should ferment for three to four days, after which the container is closed with a lid with a hydraulic module or poured into a container with a narrow neck, on which a rubber glove is put on.

Next comes the second stage of the fermentation process. It takes about two weeks, while it is in a warm and dark room. The time it takes for the must to ferment varies and depends on the quality of the product and the temperature regime. If bubbles stop coming out of the water seal or the glove is deflated, we can say that the fermentation process is over. The grain used to make the wort according to this recipe can be reused up to four times. To make the process go faster, you can add 1–1.5 liters of malt milk at the initial stage.

There is a similar recipe, which differs in that it does not add sugar. Malt and water are added to the container, which already contains boiled grain. Products are taken in the following ratio: for 1 kg of grain 0.5 liters of water and 80 grams of malted milk.

Next, the mixture is heated to 60 degrees and infused for about seven to eight hours, maintaining approximately this temperature. After that, it is necessary to test for the presence of starch. When ready, pour into a wide-mouthed container, after cooling to room temperature. The process of initial fermentation begins.

After the process of converting sugar into alcohol has begun, the wort is poured into a container where it will ferment, and a water seal is installed. After two to three weeks in a dark, warm place, the process should be completed. Keep in mind that the temperature may rise during fermentation. It is important that it does not increase too much, as this may adversely affect the efficiency of the process.

Braga with yeast

I usually use yeast to speed up the fermentation process. They are also added if the process started very sluggishly or did not start at all. The amount of yeast that needs to be added depends on a number of factors, but this ratio is more often taken: 100 g per 10 liters of water.

At the same time, the quality of the mash is deteriorating, but almost imperceptibly. And if you overtake it correctly, then only a very experienced moonshiner can determine that yeast was used for fermentation. To obtain grain mash, five kg of germinated grain are poured into 15 liters of water with six kg of sugar dissolved in it and 200 g of pressed yeast. Further, as in the standard recipe, the mash is poured into a vessel with a narrow neck and put on fermentation.

Braga for moonshine on enzymes

One of the variations in the preparation of mash is "saccharification" with enzymes. To do this, we prepare cereal porridge. We mix the cereals or flour of the necessary cultures and bring to a boil. Next, cover with a warm blanket and leave to steam for several hours. Since cereals are not boiled in this version of the recipe, flour must be used very finely ground so that it falls apart by itself.

After two hours, we open the container and evaluate the product that has turned out. The porridge should be very thick, if you put a spoon there, it should remain standing. Next, add the enzyme alpha-amylase at the rate of three ml per kg of starch.

We mix everything thoroughly until a homogeneous consistency and cool to a temperature of 65-66 degrees, after which we add the second enzyme - gluco-amylase. The calculation is taken three times less than the previous one. Again, mix the porridge, wrap it up and leave for an hour in a warm place. During this hour, it should be mixed two or three times.

When an hour has passed, open the container and cool the contents to a temperature of 30 degrees, add yeast. If the yeast is specifically designed for grain mash, then they must be pre-filled with water and left for 20 minutes to activate.

Pressed baker's yeast can be sent directly to the mash. depends on what equipment you have available. If there is a steam generator, this is easy to do. Braga is poured and put for distillation for raw alcohol. If there is no steam generator, then the mash must be squeezed out and filtered so that it does not burn when heated, it is convenient to use a mesh bag for this, for example, sewn from tulle. We put the bag in a bucket, pour the mash into it, then squeeze it with all our might, after which you can start distillation.

Ready-made moonshine can be used for various purposes, for making tinctures and the rest. It is only necessary to dilute it with water to the desired strength and filter it with a charcoal filter.

Braga recipe

Grain mash on wheat has a not very complicated recipe that has been tried for years, so even beginners can follow it. For this reason, mash is very popular, many prefer it to her.

For its preparation, five kg of wheat is taken and washed in running water, while the grains that float to the surface are removed. Next, the grain is poured into a flask and poured with cold water so that it is covered by three to five cm, after which the container is left for a day in a cool room. After the wheat has stood for a day, we pour 1.5 kg of sugar there and mix it with the contents of the flask, after which we transfer it to a warm room.

Under such conditions, the grain begins to germinate, the so-called wild yeast is formed, which, in the right temperature regime, is usually enough for a full-fledged fermentation process. It is important to comply with the condition: the mash must ferment for at least seven days, while no yeast is required to be added, since during this time their quantity is formed.

Braga is placed in a warm place for fermentation, it is preferable to maintain the temperature within 25-28 degrees. The mash will ferment, depending on the fermentation conditions and the quality of the yeast itself, from approximately two to six days.

Distillation is done in a standard way, as you like. It is preferable to make grain with cutting off heads and tails in large volumes. You can navigate by the smell of distillate. Heating must be done slowly.

Next, prepare the wort. In a large container, we heat cold water to a temperature of 24–26 degrees and dilute sugar at the rate of one kg per 3.5 liters of water. This combination is optimal for 100% sugar fermentation. The wort is poured into the flask in such a way that the mixture, together with the starter, reaches the shoulders of the container, but not higher, since in the first days fermentation and foaming will be very effective, and therefore it is important that the foam does not go out.

Excess wort is poured into five-liter bottles, and after three or four days, the flask is filled with them to the neck. After a week, the fermentation process stops completely, and the mash at this time tastes like dry wine. After that, it is distilled in the standard way, it must first be squeezed out and filtered.

Another mash recipe from different types of cereals, for which enzymes are subsequently used. In this case, the ingredients are taken in the form of cereals or, preferably, flour. The proportions will be as follows:

corn takes 80% of the total flour;
barley - 12%;
rye - 8%;
water is used 1:4 when using flour and 1:3 for cereals;
yeast for cereals - 25 grams per 1 kg of flour.

Thus, grain mash is more difficult to prepare and requires a certain amount of skill compared to regular sugar mash. But from grain it turns out with excellent taste and quality. The main thing is to decide for yourself what you will use for fermentation. The most high-quality and tasty product is obtained by preparing mash with wild yeast.

It has become relevant to drive moonshine without the use of yeast, for this they are replaced with cereal malt obtained from germinated wheat, and in order for the fermentation process to start, the main thing is to responsibly prepare the ingredients.

It is important that at this stage we prepare high-quality raw materials. Then the wheat mash for moonshine will be of high quality.

Old-fashioned method of making mash

A recipe that is used by several generations of moonshiners and allows you to get a good product at the end:

Wash 10 kg of wheat with water several times;
Fall asleep in the tank;
Pour water five centimeters above the level of raw materials.

The technology in which wheat swells takes 2-3 days. Then, in warm water with a volume of 15 liters, dilute 3 kg of sugar, be sure to mix thoroughly so that the sugar dissolves, pour the resulting mixture into a container, leave it under a water seal. It should be noted that the fermentation temperature should be from 22 to 24 degrees. As soon as the fermentation process is over, dilute another 3 kg of sugar in 5 liters of warm water and pour into the mash, leave it under a water seal. After fermentation, the mash has a golden color, smells like bread, and it tastes bitter, while the grain settles to the bottom. Everything, the fermentation process is over, drain through the mesh (so that the grain remains in the tank) and distill.

The output of moonshine, subject to this proportion, is 7 liters, a fortress of 50 degrees.

homemade drink recipe

The recipe for wheat mash for moonshine contains the following ingredients:

5 kg. grains of wheat;
7 kg. Sahara;
The required volume of water is 15 liters.

We are waiting for the mash to come up and ripen, it will take us 4 days. We have dismantled how to prepare wheat mash for moonshine, now we can proceed to the distillation of moonshine.

Recipe using wheat sourdough

How to make wheat mash for moonshine with the gradual addition of ingredients, we will consider in this recipe. First, let's prepare the starter:

We wash 1 kilogram of grains and fill it with water so that it is 5 cm higher than the level of wheat.
We do not disturb during the day;
Then add 0.5 kg. sugar, mix
We send raw materials for 10 days to a warm place.

The resulting sourdough can be poured into a bottle or other container, add another 3 kg. sugar and 3 kg. wheat, fill everything with warm water, leave for 7 days, after which you can cook moonshine.

Recipe for a drink made from dried wheat grains

Grain mash on wheat is also prepared using the following recipe:

grains are dried in the oven;
crushed to the consistency of flour;
pour sugar;
mix the ingredients;
are filled with water.

The ratio of the composition to the mash:

5 kg. grains of wheat;
7 kg. Sahara;
the required volume of water - 15 l;
The fermentation technology takes 4 days, the raw materials for this are also placed in a warm place.

The formed mash is distilled in the same way as in the preparation of moonshine, in the classical way.

To achieve the maximum result: improve quality, eliminate smack, improve transparency, it is recommended to use either.

There are several types of activated carbon cleaning technologies:

In the first case, crush 12 grams (the proportion is relevant for one liter of liquid) of activated charcoal and pour onto gauze, laid several times. Pass our liquid through this homemade filter a couple of times.

In the second - place the coal in a container with moonshine (the proportion is the same as in the first case). This method is quite long, since it takes 12 days to wait (shake every 2 days), then be sure to pass through gauze and cotton wool. A few more days you need to defend, pass the infused drink through our homemade gauze filter. This type of cleaning is long, but allows you to achieve the best result.

A few tips for choosing wheat grains: wheat should be of the highest grade, not last year's, because. maybe at the initial stage of the debate, although, depending on the conditions under which it was kept. The grain should not be treated with chemicals, which farmers often do, because there is a high probability that the wheat will turn sour, to avoid this, wash the grains well.

Thus, we learned that the preparation of wheat mash is not a complicated process, but rather laborious, but it allows the independent preparation of an alcoholic drink of high natural quality, without impurities and all kinds of additives. This means that the risk of exposure to the body of preservatives and chemical additives in an alcoholic beverage is minimal.

Methods for preparing home brew without yeast are becoming increasingly popular, because it allows you to make a natural pure product that is distinguished not only by quality, but also by taste. But which recipe to choose - it's up to you!