Grain moonshine - an algorithm and technology for preparing delicious homemade alcohol. Homemade wheat moonshine recipe

Many true connoisseurs of strong alcohol special respect uses moonshine with wheat grains, made according to traditional recipe. A true amateur knows how to properly prepare yeast-free mash and clean the finished product. This process is not quite simple and will require a lot of attention and effort, but it is definitely worth it.

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Wheat mash without yeast

Currently, ordinary yeast is used to prepare moonshine. various types, with the help of which carbon dioxide and ethanol are produced, this is how mash is obtained. But in the old days, acquiring yeast was very difficult and expensive, and people began to use wild yeast, including from the surface of grain crops.

Many connoisseurs of home-brewed alcohol often called grain-free yeast moonshine bread wine, because even after distillation it retains the aroma of fresh grain, is easy to drink and does not cause a hangover when moderate consumption, and mash has its own preparation technology, it is necessary to study it in detail and thoroughly, because any mistake will ruin the whole thing.

Cooking technology, composition and proportions

Since yeast is excluded from the recipe, the technology itself differs from the usual. The process is divided into three parts to obtain quality drink they must be reproduced accurately and consistently.

• The first stage is the preparation of raw materials, i.e. grains;
• The second stage is fermentation (or fermentation);
• The third stage is setting up the mash and caring for it during fermentation;

The beginning of the process, which consists in selecting raw materials for the mash, is the most critical stage, because it is the wort that determines how the drink will turn out in the end and what its smell and taste will be.

Any type of wheat is suitable for making yeast-free grain mash, but It’s still better to choose winter; its main advantage is the longer germination period. The grain should not be treated with pesticides; purely wheat is used to prepare moonshine food purposes. In addition, only fresh raw materials will suit you, optimal time its aging period will be from two months to one year.

The grains begin to be prepared for fermentation several days before, for this they need to be mixed and dried at a temperature of thirty degrees C. In the summer months, it is best to dry the raw materials in the sun. Then you need to clean, sort and wash the grains. They should not be washed too thoroughly, so as not to wash away the wild yeast, but sort through better with your hands, simultaneously removing any weeds, debris and small stones.

To obtain the desired fermentation, carefully observe the proportions, remember that if in a conventional recipe the process activators are fungal cultures, then with yeast-free version you'll have to rely on luck.

Important!

Amount of grain = amount of sugar, for 1 kg of sugar you will need 1 kg of wheat and 3.5 liters of water. Out of every kilogram of sugar (or grain) in the end you will get from 750 to 900 grams of pure moonshine strength of forty degrees. It is strongly not recommended to take more, otherwise the resulting liquid will be cloudy and the moonshine will become bad smell.

Moonshine recipe without yeast: ferment

Braga is prepared as follows: 5 kilograms of prepared wheat grains and one and a half kilograms of sugar placed in a container and filled with water, which should completely cover the filled grain.

The final composition of the grain mash will include:

• Zabrod;
• 10 liters of clean, but not boiled water;
• 3.5 kilograms of granulated sugar.

Together with wad recipe yeast-free mash from grain implies the use of approximately 17.5 liters, therefore, if there is a shortage of liquid, more can and should be taken. If there is too much syrup, do not rush to get rid of it; with its help, you can “rejuvenate” the mash by adding it to the container in small quantities over the course of a week. It will keep well in glass containers, just don’t pour it into plastic canisters.

Preparation of fermented wheat

Preparing mash from grains without the use of yeast is an activity that requires orientation in the processes occurring inside the fermented wort, because the starch contained in the grain is not capable of becoming food for yeast fungi; sugar is needed to feed them. Most often, the conversion of starch into sugar occurs under the influence of “malting”, i.e. at the moment of sprouting from the grains.

When making a wade, you should use only clean water, standing (if it is tap water) for at least one day and ceramic, or glassware, if you don’t have it, use enamel bowls or pans. Wash the dishes thoroughly; it would be a good idea to sterilize them or at least pour boiling water over them.

The grains are laid out in an even layer and filled with water so that it is approximately 4-6 cm above the level of the grains. Then place the dishes in a dark, cool place, with air temperature not higher than 12-17 C, and cover with gauze. After the allotted time has passed (some recommend keeping the grains for 36 hours rather than 24), sprinkle the grains evenly with sugar and mix thoroughly.

Next, the container with fermentation should be left for one week in a warm place, after covering it with gauze. During this time, a new yeast culture will grow in the wheat grains, but mash on sprouted wheat without yeast at this stage is just beginning.

Preparation of wort and re-fermentation

To complete the process of creating mash, you will need a large container; you will need to transfer the ferment obtained over seven days into it. Dissolve sugar in water heated to 25-30 C in the proportions specified above and add to the main container, then mix thoroughly. Do not forget - the mash should take up no more than 3/4 of the total volume of the dishes, because during active fermentation it can spill onto the floor.

The mixture will need to be shaken vigorously and sealed with a water seal., in order to avoid its active souring. If you don't have a water seal, use a rubber glove after making a small hole in either finger. Every day, starting from the third, check the mash for bitterness, its appearance will mean that the mash is ready for distillation; it is then that the grains will sink to the bottom of the container and the formation of foam will stop.

Before starting distillation, drain the mash from the sediment and from the grains, but do not remove all the liquid. The substance remaining after removing the water is called stillage, and you can use it as material for a new starter.

Important!

A considerable number of moonshine producers believe that the second and third distillations result in a softer drink, and this is not at all difficult to do - you just need to repeat all the previous steps, excluding only the preparation of fermentation, which will be replaced by stillage.

Although preparing mash using wheat grains is not a very complicated process, beginners can still reach a dead end when faced with certain nuances. Therefore, it makes sense to voice a few useful recommendations from experienced moonshiners.

• If the fermented grain does not germinate within three or more days, there is no point in waiting for any continuation - the taken raw materials turned out to be of poor quality. Just throw it away or give it to your pets.
• If, when adding sugar, you observe clear signs of fermentation, there is no reason to worry even if there are no sprouts - the process is happening normally.
• If fermentation stops and does not resume within two days, you can safely throw away the starter; it will no longer be of any use.
• Because of high content starch, the mash may have a consistency similar to jelly. There is nothing wrong with this; with daily shaking and stirring, the process will go as expected.
• Some manufacturers prefer to use honey (or jam) instead of sugar, this gives special taste and the smell of ready-made moonshine. But we should not forget that in this case the proportions will change - for 1 kg of honey you will need not 3.5, but 7 liters of water.

Summarizing all of the above, we note that preparing mash using grain without yeast is a rather serious matter that will require a considerable amount of time, as well as constant monitoring, which is clearly seen in the video above. Therefore, before starting the process, you will need to carefully study the nuances and subtleties of the upcoming matter, because only with the right approach everything will work out as it should.

Before you start cooking, you should familiarize yourself with basic rules, time-tested and experienced by skilled moonshiners:

1. As a basis, you should take grain that has lain for at least 2 months in a room with good air flow to prevent spoilage.
2. If there is a need to intensify and speed up the fermentation process, it is better to give preference not to baker’s yeast, but to special beer or wine yeast.
3. If you want to get more finished alcohol with the same high taste, it is recommended to use recipes with sugar.
4. When moonshine is distilled up to three times, homemade alcohol is obtained, indistinguishable in its properties from many elite drinks of our time.

Below are basic recipes moonshine from wheat grain for preparation at home with the addition various ingredients. After familiarizing yourself with them, every moonshiner will be able to find best option to demonstrate their “culinary” delights.

Both an experienced moonshiner and a novice winemaker can make homemade moonshine from sugar-free grains. To do this, you need to take 8.5 kg of spring wheat grains, 1.5 kg of unfermented barley malt, 25 liters of water, about 35 g of dry yeast (which can be replaced with pressed yeast in the amount of 175 g or special beer yeast in the volume indicated on the packaging in the instructions ). The recipe for moonshine from grain at home is as follows:

The wheat must be sorted, the low-quality elements separated, and the remaining mass ground into fine grains (not flour!). Then you should put water on the fire in a large vessel, heat it to 71 °C and add grain cereals with malt, stirring constantly to avoid lumps. As a result, the container should have a thick homogeneous mass. It needs to be brought to a temperature of 65 °C and not allowed to cool for a couple of hours so that the starch turns into sugar under the influence of malt enzymes.

After two hours it is necessary to carry out an iodine test. The mass should acquire a light shade. The resulting wort should be cooled as quickly as possible so that its temperature reaches from 25 to 27 °C. The coolant can be a chiller or an ice bath / cold water. Next, the mass should be poured into the fermenter (no more than three-quarters of the container’s volume). It is important to note that the sugar content should be from 12 to 13%. If this indicator is higher (it can be measured using a hydrometer), you need to dilute the wort with water to the required value.

The next stage is the addition of yeast, which needs to be dissolved. After this, the fermenter must be tightly closed with a water seal, and the wort must be left to ferment for 5 days at temperature conditions from 28 to 30 ̊С. If a bottle is used as a fermenter, it is enough to put a rubber glove with a small hole in one of the fingers over its neck.

At the end of fermentation, it is necessary to drain the mash from the sediment, pass it through a piece of gauze and distill on the existing moonshine still, not forgetting to separate the “head”, “main” and “tail” fractions.

Moonshine from grain with sugar without yeast: preparation technology

One of the most common technologies for creating something indispensable for any feast. alcoholic drink involves the use of sugar, but without yeast. According to one of the simplest recipes, you will need 1.5 kg of wheat grains, 10 liters of water and 6 kg of sugar (3 kg for each stage of preparation).

To get high-quality moonshine from grain without yeast, you should follow the following algorithm:

1. It is recommended to sort out the wheat, remove spoiled grains from the total mass, rinse the remaining grains under running water, and then fill with warm water (about 2 liters) to a level 5 cm higher than the level of the grain in the vessel.
2. Add 3 kg of sugar to the grain, close it tightly with a lid and place in a cool place until completely swollen for 7 days.
3. After a week, you need to add 8 liters of water to this mass, and also add another 3 kg of sugar, mix all the ingredients thoroughly and leave to infuse for another 3 days.
4. Before you start distilling moonshine from grain and sugar, it is recommended to filter the liquid.

Distillation can be performed up to 4 times, allowing the moonshine to brew using the technology described above, starting from the second stage. This will help significantly improve the taste of your homemade alcoholic drink.

How to make moonshine from sprouted wheat grain

At home, you can make moonshine from sprouted grains, in particular from wheat. It, being a key component, can play the role of a basis for high-quality malt.

To get a strong alcoholic drink own production, it is enough to follow this sequence of steps:

1. It is necessary to take about 5 kg of wheat and carefully sort it, eliminating spoiled and rotten grains.
2. After this, you need to sift the raw materials for moonshine and wash them several times in clean running water. Next, the grain should be filled with preheated (not hot) water 3-4 cm above its level and allowed to swell well (this can be determined visually). To prevent the wheat from souring, it is recommended to change the water in it approximately every 8 hours.
3. Fully swollen grain should be transferred to pallets, smoothed into a thin layer, cloth pieces soaked in water should be placed on top and left to germinate. During the first 5 days, the wheat must be thoroughly mixed so that air reaches it. Over the next five days, this procedure will no longer be needed.
4. Next, before making moonshine from grain, the sprouted wheat with green sprouts and roots must be washed and dried in the oven at a temperature of 40 °C until it becomes completely dry.
5. The next step is grinding the grains into flour.
6. Then you should start making malted milk. To do this, you need to mix the flour with 6.5 kg of sugar, add 10 liters of just boiled water and let it swell for 1-2 hours. Then you need to pour into the mass a small amount of water (up to 4 l), let stand for another hour, dilute with 4 l of cold water, add 100-150 g of dry yeast and leave in a warm place to ferment for at least 5 days.

After the allotted period, you can distill the mash using a standard moonshine still or a steam generator. To obtain alcohol High Quality you need to separate the “head”, “body” and “tails”. Distillation can be carried out one to three times in a row.

Moonshine from wheat grain malt without sugar and yeast

Most economical recipe allows you to independently prepare moonshine from grain without sugar and yeast and delight your guests with an aromatic and soft alcoholic drink. Substitutes for both ingredients are steaming and wheat malt.

Preparing moonshine from grain using this technology involves performing the following steps:

1. To prepare malt, you will need about 5 kg of wheat grain, which must be sorted, washed, sprouted and ground according to the principle described in the previous paragraph.
2. Then you need to prepare a brew, which will require 2 liters of just boiled water, a handful of fresh hops and flour. It is recommended to mix the ingredients with constant stirring to prevent the appearance of lumps. If dry hops are used instead of fresh ones, you need to take twice as much.
3. Next, 3 kg of the resulting malt and the brew must be combined in one container and diluted with such an amount of water that the mash acquires a semi-liquid state, then closed with a water seal and left to “win” in a warm place. If it takes about 5 days to complete fermentation according to a recipe with yeast and sugar, then in this case the procedure will drag on for a period of 3 to 5 days beyond the standard period.

When distilling 6 liters of mash, you can get about 3 liters of finished wheat moonshine, which tastes even softer and more pleasant than the one made with yeast and sugar.

It's obvious that wheat grain allows you to prepare a real “live” drink, since it gives it natural vitality. To learn more about recipes and technologies for making moonshine from grain, watch the video below. After all, knowledge of the basics of moonshine brewing, along with high-quality ingredients, is the key to creating real alcoholic masterpieces.

Vodka made from grain raw materials is a real product that cannot be compared with seasoned sugar moonshine. Transformation of a living sprout into an organism capable of a short time to break down starch into sugar molecules, to extract from the “bread” a living note of a product that will subsequently delight hosts and guests, all this is GRAIN. It grows, it transforms and gives, it is alive, like the living product from it - MOONHOON. But as much as the grain is fertile, it needs to be approached with love, otherwise a fiasco is just around the corner. To love, to realize, to work hard together with knowledge, and this living and eternal will thank and inspire. Laziness is not applicable to the process of turning grain into moonshine, and therefore I would like to see next to this article true connoisseurs of this product, sparing no effort and effort for a noble cause.

So - alcohol is formed from fermentation simple sugars yeast, which means we need sugar. Sugar can be obtained from grains by converting the starch it contains. This is achieved with the help of enzymes.
There are ready-made enzymes, but supporters natural product I recommend the method presented below.
Having converted the starch from grain raw materials into sugar, we put it for fermentation, and after some time, we get a mash with a certain amount of alcohol, which, depending on technological aspects, can range from a minimum to 12%.
The mash is distilled, and we obtain a saturated alcohol solution - moonshine (SM).

Process sequence:

1. malt preparation;
2. preparation of wort from starch-containing raw materials;
3. boiling the wort;
4. preparation of malted milk;
5. wort saccharification;
6. preparing yeast mash;
7. wort fermentation;
8. distillation of the finished mash.

Obtaining malt.

Malt is needed to convert starch into sugar.
It contains enzymes that stimulate this process.

Malt growth takes place in several stages:

1. Grain selection(grain for malt SHOULD NOT be fresh; after a new harvest, the grain must rest for at least 2 months).
   The grain must be clean, light, without impurities, and sifted.
2. Soaking the grain.
   The goal is to activate growth, incl. biochemical and other processes.
3. Growing.
   By sprouting grain, the maximum amount of enzymes it contains is achieved.
4. Languor.
   Strengthening and strengthening the enzyme base in grain. The grain withers without moisture.

Soaking the grain.

Cleaned and sifted grain is poured into boxes about 10 cm high. Household polyethylene boxes (pictured) are suitable for these purposes. After a few hours, we remove the floating debris and low-quality grain, drain the water, rinse the grain, and fill it with fresh water. It is advisable to soak in slightly hard water, because... Excessive amounts of salts slow down grain growth and enzyme activity. We pour water 3-5 cm above the grain level. To enhance the germination process, the water should be changed - in the summer 2-3 times a day, in the winter - stirring 2-3 times a day is enough. Soaking time 1 day.

Important!
The water from the grain must be completely drained.
The grain should look and feel moist, but not wet.
The moisture content of the grain after soaking increases to 35-49%%.
If the soaking is longer, which is also possible, the main thing is to prevent white liquid from escaping from the grain at the break - this is the first sign that the grain has been kept in water and is not suitable for malt.
Such grain is definitely thrown away.

Growing grain.

After soaking, the grain should “breathe”. For this purpose it is wet, but not wet grain, distribute into boxes in a layer of 5-10 cm. for 6-8 hours.
Every 2-3 hours we mix the grain with our hands, lifting it above the boxes and blowing it with air in order to reduce the amount of carbon dioxide in it.
The growing process is different for each type of grain. Often the duration of this process depends on the method of cultivation, quality of raw materials, temperature and humidity of the surrounding air, and can last from 4 to 12 days.

We pour the soaked grain into the boxes, which has “breathed” in a 10 cm layer. Leave for 8-12 hours. For this purpose, boxes can be used either monolithic or with a mesh bottom, in which the amount of further mixing can be reduced.
Boxes with grain can be either covered with a damp cloth or left open. For clarity, the left side of the photo will have drawers covered with a damp cloth, the right side will have an open drawer.

After the first 8-12 hours of germination, the grain is turned, for which the boxes are shaken, the grain is lifted by hand, and blown to remove carbon dioxide. If the grain is dry, it is sprayed, but not soaked in any way. For 5 kg of dry grain at the time of growth, no more than 50-70 g of water is spent on spraying. After spraying there should be no water at the bottom of the box. The wet grain is mixed and this continues until it is ready.

For high-quality and rapid growth of malt, the grain is turned every 6-8 hours and sprayed accordingly, slightly moistening it. If moisture has accumulated at the bottom of the box, the grain must be dried and the water removed.

The first 1.5 days of germination.

After 2-3 days, the temperature inside the grain begins to rise to 20-24 degrees. It is advisable not to allow it to rise higher (sweating of the grain), for which the grain is turned, blown and moistened. It can be recommended to reduce the layer of sprouted grain to 3-5 cm.

Third day of germination.

Seventh day of germination.

	The oats have increased in volume by about 1.5 times, the roots reach 1 cm, and sprouts are visible. After three days, with proper moisture, the grain will be ready as malt.
	The barley has sprouted confidently, the roots are intertwined and, when lifted, pull several grains with them. The sprouts reached a length of 5-7mm. The grain smells of a distant cucumber smell. The process of germinating barley for malt is complete. Bittersweet to bite into.
	The wheat grain has sprouted confidently, the roots are more than a centimeter long, the sprouts are 5-7mm, some are more than a centimeter. Smell fresh cucumbers superior to this grain. The grain tastes confidently sweet. The germination process has stopped.

Some aspects of germination.

Cereals with husks retain moisture more than those without them. Therefore, the moistening of each type should be done selectively, without allowing the grain to be oversaturated with water again. It is better to under-water than to give excess water to the sprouted grain.

Disinfection of malt.
There are many harmful bacteria on the surface of the grain. It is advisable to remove them. For this purpose, before grinding the malt into malted milk or before drying, it is recommended to soak the malt for 0.5-1 hour in a weak solution of potassium permanganate (potassium permanganate).
A disinfectant solution of sulfuric acid (1%) shows good results.

After 7 days, we received already sprouted grains of barley and wheat as malt for saccharification of starchy grains.
But still, I recommend keeping it for about 2 more days without adding moisture and stirring after -10 hours.
Malted oat grain is ready on the 10th day.

Cooked malt is green. The weight of malt to grain before germination increased by 1.5 times. This malt has the highest activity. Green malt can be stored for no more than a few days, and if so, then temp. storage reduce to 2-5 degrees.
Green malt can be dried for storage.
To do this, it is dried with constant stirring at temp. no more than 40 degrees. When the temp increases. drying enzymes die.
The malt is dried until it is “white” until it has hardened to its full depth and has a moisture content of up to 3%. Can be stored for years in a tightly closed container.
The weight of white malt in relation to the weight of sprouted grain is 0.9/1.
The activity of white malt is slightly lower than green malt, and is about 80%. Therefore, when adding it to the wort, this point must be taken into account.

Preparing malted milk

Malted milk is a mixture of malt and water. The essence of the process is the complete extraction of enzymes into liquid (water) with further mixing with starch-containing wort.
Because There are a number of enzymes; for high-quality and complete saccharification of starchy wort, it is advisable to use a mixture of several malts. Using malt from the same grain that is processed, Not recommended.

Approximate malt composition for some types of basic raw materials

• wheat:
  50% barley, 25% oat, and 25% rye malt.
  A good result also comes from replacing barley with rye as a percentage.
  You can also use a mixture of rye and barley 50/50, barley and millet 50/50, etc.
• rye:
  wheat - 50%, barley - 25%, oats - 25%.
  wheat - 50%, barley - 40%, oats - 10%.
  barley and oats 50% each, etc.

So, we chose the malt composition. Grind it, the finer the better. Dissolve in warm, about 30 degrees. water.
Green - 1kg in 2l of water, white - 1kg in 3l of water.
We received ready-made malted milk.
Its storage time is very short, but when the temperature decreases. closer to zero, it can be stored for several days.

Wort preparation

Boiling.

Boiling is done using steam. Open fire causes burning and is not suitable for grains.
For this we use a steam generator (steam generator).
A STEAM GENERATOR is a sealed container with water, heated by heating elements or another heat source.
The outlet from the steam generator is a steam line, the end of which is a BUBPER.
BUBPER - a straight pipe, or curved: spiral, accordion, etc., in which holes are made for the release of hot steam coming from the bubbler. The emanating hot steam from the bubbler is the source of heating + boiling of starch-containing mixtures.

Wort container.
The container can be either a stainless steel tank or others. The main condition is to prevent reaction products from the container, catalysts, etc., used in the production of the material in this container, from getting into the mixture.

The crushed grain (crushed grain, flour) is poured hot water at temp. about 50 degrees. The entire mixture is constantly stirred to prevent the formation of lumps.
Per kilogram of raw materials, add 4 liters of water. We bring the temperature of the mixture to 55-60 degrees. We fix the temperature for 15 minutes so that the enzymes contained in the crushed grain itself begin their work. If the wort is thick, you can pour some already prepared malted milk into it and stir. This is approximately 1/10-1/5 of the total prepared.

Next, turn on the PG to full. Let's pick up the pace. wort by another 5 degrees. and pause for 15 minutes. After this, while stirring every 10-15 minutes, turn on the steam generator at full speed and bring the wort to a boil.
We set the power of the steam generator so that the mixture boils. The boiling time is from 1.5 to 2 hours. The worse the raw material (soaked, spoiled grain), and the coarser the grind, the longer the boiling time. During boiling/boiling, if the process is violent, the stirring process can be stopped.

Saccharification.

Cool the boiled wort (preferably quickly, without leaving it to cool on its own) to a temperature of 65 degrees and add malted milk. Stir thoroughly. A drill with an attachment is suitable for this.
The amount of malt milk is added at the rate of 1 kg of green malt per 4-5 kg ​​of base. raw materials, “white”, are correspondingly 20% more (mass of not yet dried malt).
Close the container with the raw materials and the malt added to it, insulate it and mix thoroughly every 15-30 minutes. Saccharification time is from 1.5 to 2 hours. During this period it is very important not to lower the temperature, because... the chances of developing bacteria increase. Temperature increase above 70 degrees. in turn leads to the destruction of enzymes and the cessation of saccharification.
After the specified time, the wort acquires a confident sweet taste. This means that the saccharification process is successful. The iodine test as an indicator of complete saccharification is not an indicator in this case.

Cooling.

We prepare the sugared mass for fermentation. To do this, cool it very quickly to a temperature of 28-30 degrees. and add the yeast. Passive cooling is not allowed.
For cooling, you can use a copper tube dia. 10-20mm, which is twisted into a spiral. It is lowered into the mash, which is constantly stirring, and cold water flows through the tube with maximum pressure. The rapid cooling process is VERY important because... its slowdown contributes to the rapid proliferation of bacteria in nutrient medium saccharified mixture.

Adding yeast.

For normal yeast operation, a temperature of 28-30 degrees is required. A decrease in temperature slows down the fermentation process, until it stops, and an increase in temperature promotes the proliferation of wild yeast, which in turn reduces the yield of alcohols. Increase temp. fermentation up to 32 degrees, increases the coefficient. reproduction of wild yeast 2-3 times, at 37-38 degrees. they reproduce 6-8 times faster.

Amount of yeast added:

• dry, for example, SAF-LEVUR - 1g per 300-350g of initial, main raw materials.
• pressed, for example, LVOVSKIE - 1 g per 60-80 g of raw materials.

In order to increase the rapid and high-quality capture of saccharified wort by cultivated yeast, it is recommended to introduce yeast not directly, but to pre-mash the yeast. To do this, yeast is bred in a warm room, about 30 degrees. water. For a kilogram of pressed yeast you can take about 10-14 liters of water.
At the same time, ensuring the activity of the yeast mash, the yeast can be pre-fermented. For this purpose, a certain amount of sugar (half a liter per kilo of pressed yeast) and half a liter of malt, previously left for these purposes, are added to the prepared yeast mash. Mix all this, and after half an hour, we observe foam on the surface of the solution. This is the work of yeast. Floor hour-hour, and fermented yeast mash, pour into the wort, cooled to 28-30 degrees. Mix thoroughly and set for fermentation in a cool place.
Close the container hermetically and install a water seal.

In order to prevent foam from escaping through the water seal, it is recommended to fill the container taking into account foaming. In terms of volume units, this is about 10-15% of the wort volume. So, for example, it is not advisable to fill a 200 liter container with more than 170 liters.
During the fermentation period, it is important that the wort does not overheat. Normal operation occurs at 28-30 degrees. We reduce the temperature rise by blowing air or pouring cold water over the fermentation tank.

The fermentation time of grains depends on many factors, incl. on the quality of the yeast, temp. premises, etc. The average time can be called from 4 to 5 days. An indicator of complete fermentation is the cessation of gas emission from the water seal tube. The mash becomes almost motionless, solid parts of the grain can float on top of it, and the liquid itself has become lighter, often with a hint of the color of the grain. If you take the mash to test its acidity, it will be in the range of 4.8-5.5. The mash tastes pleasant and has a bitter-sour taste.
The amount of alcohol in the mash depends both on the technology of the wort preparation process and on the quality of the ingredients. This percentage can be in the range of 5-12%.

Simple distillation of mash.

The finished grain mash is distilled using steam. For this we use the same steam generator.
The mash boils with the help of steam coming from the bubbler. For distillation, we use a stainless container, which is filled to no more than 2/3 of the total volume to prevent the release of foam into the selection. Until the moment of boiling, the heating process is carried out as quickly as possible, but at the first signs of boiling, we reduce the power. For condensation of outgoing vapors, incl. and the alcohol included in their composition, we can use a simple distillation apparatus.

If moonshine will be used as a drink in the future, in this case it is necessary to take a more careful approach to the separation of the head and tail fractions. For this purpose, at low speed with minimal PG power, we slowly select the heads. The percentage of head selection can be considered within 3-5 of the total amount of expected alcohol (in absolute value). It is more accurately determined organoleptically by smell, rubbing in the palm of the hand, and taste. The heads are PROHIBITED from being used as food product.

We select the food fraction of moonshine at a higher speed, but we control that splashes from the boiling mash do not get into the selection, which, by the appearance of the moonshine, make it cloudy and with a corresponding taste of mash. As a food grade, moonshine of the first distillation can be considered one that has a density of at least 40% alcohol content, in the old days - “while it burns.” Further condensate contains a significant amount of heavy fractions, and it can be used for subsequent distillation. The temperature of the mash, to which simple distillation is carried out, is 97-98 degrees. Further selection is accompanied by a significantly greater release of fusel oils.

If moonshine, also known as raw alcohol (SS), is subsequently intended for rectification, then the separation of heads and tails can be neglected. We mix the entire shoulder strap into the selection.

Taste properties of moonshine from different types raw materials.

Wheat mash. When using wheat as the main raw material, the vodka turns out soft and sweeter. Using rye as malt increases the hardness and gives a certain “strength” to the drink. Barley in the form of malt adds to the taste of whiskey, adding echoes of beer to vodka. Oats are a grain for sharpness of taste.

Rye mash. There will be no vodka from this raw material soft drink. Although she is tough, she is pleasant. Comparing taste qualities Its approximate size is “Moskovskaya” vodka from the times of the USSR.

Vodka based on oats. This product is distinguished by its sharpness and sharpness. Purity of taste without “sweetening”, that’s a more accurate comparison. During the Soviet Union, Posolskaya vodka was similar.

Barley vodka. Barley vodka is a ready-made product with a whiskey flavor. Its double or triple distillation will eclipse many of the tastes of noble drinks.

Have fun and enjoy your drinks!

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Wheat moonshine appeared in ancient Rus'. It was one of the most beloved and widespread fun drinks, without which no merry Russian holiday could do. Thanks to natural raw materials and excellent taste The preparation of moonshine from wheat has survived to this day; many distillers make it at home. It's no secret that grain moonshine, when made correctly, tastes better than distillate made from sugar mash. To make wheat moonshine, you need to spend more time and effort, but the end result is delicious homemade alcohol. Moonshine made from wheat is easy to drink, it is very soft with a sweetish taste.

Raw materials for wheat mash should be used only very good quality, it is advisable to take grain premium. Spoiled grains can spoil the taste of the drink, giving it bitterness and an unpleasant odor. There are quite a lot of recipes for making moonshine from wheat; the most popular ones are described below. simple recipes grain mash that can be easily replicated at home. You will learn how to germinate wheat for moonshine. how much water to use for this, what proportions and watch the video. The process of obtaining moonshine is divided into several moments: preparation of raw materials, making mash, distillation and purification of moonshine. Ready moonshine can be used as in pure form, and use it in the preparation of tinctures, liqueurs and cocktails.

Wheat moonshine recipe without yeast

To make high-quality moonshine using sprouted wheat, it is advisable to use mash without yeast. Regular yeast needed to convert sugar into alcohol, will replace wild yeast fungi of wheat. Home brew for moonshine wild yeast It takes one to two weeks to prepare, depending on the activity of the yeast. Moonshine with such a starter is soft and does not have a pronounced fusel smell regular yeast.

Ingredients:

• Wheat – 4 kg;
• Granulated sugar – 4 kg;
• Water – 30 liters.

Preparation:

1. Wash the wheat, separate the floating debris and grain.
2. IN plastic barrel add 1 kg of washed grain, level it at the bottom and add 2-3 cm of water. Close the lid and leave for a day - soak for two.
3. Add 0.5 kg to sprouted wheat granulated sugar and stir the contents thoroughly. Cover the can with a cloth and place it in a warm place for 7-10 days. Stir the mixture once or twice a day to prevent it from souring. During this time, you will get a leaven made with wild wheat yeast.
4. Pour the remaining sugar and grain into the resulting starter. Fill with warm water at a temperature of 25°C, install a water seal and place the container in a warm place for fermentation for a week.
5. At the end of fermentation, carefully drain the mash from the sediment and filter through a sieve. Braga is ready for distillation. The remaining sprouted wheat in the barrel is still suitable for preparing the next mash. Pour 4 kg of sugar into the starter, add water and ferment it again, so you can make three or four servings of mash with wild yeast without spoiling the quality of the moonshine.
6. The finished mash is poured into a cube and distilled in a moonshine still to a strength of 5-10 degrees.
7. If necessary, clean the raw wheat mash using coal.
8. Dilute the moonshine with water to 20 degrees and re-distill the raw material fractionally, selecting the head fractions. The heads are selected at the rate of 5-10% of absolute alcohol, that is, approximately 30 ml per liter of raw meat. Then select the “body” to 40-50 degrees in the stream.
9. Got wheat sam double distillation dilute with water to a strength of 40-45°. Let the drink “rest” for two to three days. If desired, you can refine the moonshine from wheat by infusing it with oak chips or stand in oak barrel.

Step-by-step video recipe for making wheat mash

Recipe for wheat moonshine with green malt

According to this recipe wheat mash prepared with yeast, but without sugar. At the beginning of the process, it is necessary to cook the grain raw materials. It is then saccharified with green malt; you can use regular store-bought brewing malt or cook it at home. You can also use rye, barley, or corn grains in the recipe.

Ingredients:

• Wheat – 6kg;
• Water 25l;
• Dry yeast – 25g.

Preparation:

1. We prepare green malt, for this, 1 kg of wheat, rinse with clean running water, remove debris and floating grains. Pour 5-6 cm of water and leave to soak for 6-8 hours. Rinse the soaked wheat and pour in a strong solution of potassium permanganate for 15-20 minutes. After treating with potassium permanganate, rinse the wheat again and scatter it on a grid tray.
2. Rinse the grain generously with warm water 2-3 times a day, and turn it over twice a day. When the sprout grows the size of the grain itself, the malt can be considered ready. On average, wheat and rye germinate in 2-4 days. It is important to soak the sprouted grains again in potassium permanganate, dissolving 0.2-0.3 grams per liter of water, this will prevent contamination of the future wort. After 15-20 minutes, rinse the malt. Grind into electric meat grinder or blender. It is advisable to use it immediately.
3. The rest of the wheat (5 kg) is crushed in a grain crusher. Pour it into the mash tank, add hot water and boil for 10-15 minutes. At a temperature of 63-65°C, add malt and stir the mixture thoroughly. Wrap the container in a warm blanket and leave to saccharify for 2-3 hours. The wort should become sweet; to verify saccharification, you can do an iodine test. If the iodine does not change color, then everything is fine.
4. Quickly cool the wort to a temperature of 25°, it is most convenient to do this using a chiller, or place the container in cold water with ice.
5. Pour the cooled wort into a fermentation container, add yeast diluted according to the instructions. Close the container, install a water seal and place in a warm place with a temperature of 25-28° for fermentation for 4-6 days.
6. When fermentation takes place, the wheat mash will partially lighten, become bitter and the release of gases will stop; it must be filtered through a gauze filter. If you plan to distill the mash in a steam-water boiler or using a steam generator, then you can carry out the selection along with the grain.
7. Distill the mash twice. The first distillation without separation into fractions, 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 the grain moonshine in glass for several days and you can begin tasting the grain distillate.

Wheat mash for koji moonshine

This recipe for making mash from wheat without yeast, but using popular Lately Koji. The technology and production of making mash using koji is very simple and economical, but it takes a long time.

Koji- These are yeasts created on the basis of fungi and mold. They make it possible to process raw materials from starch into sugar. Excluding traditional methods saccharification with malt and enzymes and ferment these sugars.

Ingredients:

• Wheat cereal – 2.5 kg;
• Water – 10 l;
• Koji – 22 gr.

Preparation:

1. Boil water, pour into wheat cereal. Stir thoroughly to prevent the formation of lumps.
2. Cool the porridge to room temperature.
3. Sleep it off required quantity Bring koji into the jam, taking all precautions.
4. Install a water seal on the fermentation tank. Place it on a warm radiator.
5. Koji mash usually ferments for 25-30 days. After fermentation is complete, strain the mash through cheesecloth.
6. Distillation of mash is usual. The first, without reinforcement, is chased to the water. The second distillation of moonshine is fractional with the separation of head and tail fractions. Finally, dilute the moonshine to the desired strength and keep it in glass for 5-7 days.

The resulting distillate from wheat raw materials, after a short aging, can be left as is; in the old days, such a drink was called "or polugar." Now polugar is a very expensive alcohol and is elite drink. The price of one bottle (500 ml) of polugar reaches 200 US dollars.

Wheat moonshine is an excellent base for various tinctures; it makes good cumin vodka or Borodino tincture with the scent of bread and coriander. If the moonshine is kept in an oak barrel or insisted on, then you will get an excellent wheat whiskey, also related to luxury brands alcohol.

Alcoholic drinks prepared at home are increasingly popular among consumers. They do not pose even the slightest danger to human health, since environmentally friendly raw materials are used to create them.

Traditionally, the recipe for the manufacture of alcohol-containing products contains sugar and yeast. However, the grain drink is different pleasant taste and aroma. The production process involves transforming a natural cereal plant sprout into a microorganism that can convert starch molecules into sugar. Home craftsmen have to work hard to create high-quality products, but the results are worth it. Grain moonshine will become a real decoration festive table. With its taste, it will surprise even the most fastidious guests who are accustomed to drinking branded alcoholic drinks.

Features of the grain processing procedure for making moonshine

Alcohol products of any kind can be obtained only through the process of fermenting sugar with yeast. Therefore, when creating moonshine at home from grain, it is necessary to obtain a sweet mass from the starch it contains. For this, special enzymes are used, which can be purchased in specialized stores, or malt prepared at home. Strong drinks from various types cereal plants differ in taste and smell. Wheat allows you to get soft product with a sweetish aftertaste. Fans of fragrant moonshine with a high number of degrees are recommended to use rye grains. Barley is an excellent raw material for creating a drink.

To obtain malt, the grain product is pre-sprouted. At the same time, it is laid out in convenient trays in a layer of no more than 2-3 centimeters and filled with warm water. In the room where grains are germinated, the temperature should not be lower than 18°C. Home craftsmen need to remember that products with husks are more capable of retaining moisture, so their processing must be carried out very carefully to prevent excess water in the sprouted grains. To get rid of harmful bacteria, it is recommended to pre-soak the working mass in a weak solution of potassium permanganate or sulfuric acid.

The raw materials prepared for germination are mixed several times a day. After the sprouts appear, it is dried and sorted. Malt milk is obtained by crushing grains in special milling equipment and then boiling it, which promotes the process of breaking down starch. The finished product takes on a green color. It is stored in fresh no more than 3 days. Dried malt can be used after a considerable period of time. However, this procedure must be carried out at a temperature not exceeding 40 degrees. Otherwise, the enzymes necessary for the production of an alcoholic drink will completely die. The activity of dried malt, which acquires White color, is no more than 80%. This must be taken into account when adding it to moonshine wort.

The amount of alcohol obtained from fermented grain depends on the choice of recipe for preparing the alcoholic drink, as well as the quality of the raw materials and the method of distillation. The process of creating moonshine at home has several stages. After malt is prepared, wort is produced from starch-containing raw materials, which is saccharified and fermented. The main manipulation in the creation of alcoholic beverages is distillation. Special devices are used for this process. Equipment with varying levels of productivity, quality and comfort can be purchased in the online store. Some home craftsmen prefer to make distillation units themselves, using various available materials.

Preparation of wort for making grain moonshine

Cereals should not be boiled open fire. To avoid burning, special steam generators are used to effectively carry out the process. heat treatment prepared mass. Hermetic containers are equipped with heating elements and bubblers, which are a tube for the release of hot steam. As a rule, the wort container is made of stainless steel. This material guarantees the absence of reaction products or catalysts. The tank is filled with crushed grain, which is filled with hot water. The mixture is constantly stirred to prevent the formation of lumps. For every kilogram of raw material, at least 4 liters of liquid are added. At a temperature of 55-60°C, the action of the enzymes contained in the grain is activated.

The boiled raw material is quickly cooled. Prepared malted milk is added to the wort. After this, the mass is thoroughly mixed using a mixer or drill with a special attachment. For 4-5 kg ​​of main raw materials, 1 kilogram of green malt is added. When using a dried product, its weight increases by 20%. The container with the wort is tightly closed and insulated. The saccharification process lasts about two hours. During this period, it is important not to lower the temperature in order to prevent the rate of bacterial development from decreasing. However, in conditions where the heat exceeds 70 degrees, the saccharification process may stop as the enzymes are destroyed. Sweet taste processed wort indicates a successful process.

Grain mash with added yeast

Ready mass must ferment. To do this, it is cooled to 28-30 degrees Celsius. Some recipes for making moonshine involve adding yeast. In dry form, it is recommended to add them in an amount of 1 g per 350 g of main raw material. You will need at least 1 gram of pressed yeast per 60-80 g of working liquid. The product must be applied in the form of an aqueous solution. For this purpose, drinking liquid heated to a temperature of 30 degrees is used. Per kilogram of pressed yeast you will need 10-15 liters of water. The working container is not completely filled with mash to prevent the release of the resulting foam.

The fermentation time of grain sourdough depends on many factors. The intensity of the procedure is affected by the quality of the yeast, the room temperature, and the type of cereal used. The mash ready for distillation is obtained in 4-5 days. An indicator of complete fermentation of the liquid is the cessation of gas emission from the water seal tube, as well as the acquisition of a bitter-sour taste. The amount of alcohol depends on compliance with the subtleties of the technological process and the quality of the raw materials. Usually, grain mash has a strength of no more than 12%.

Yeast-free method for producing mash from grain crops

High quality alcoholic drinks with impeccable aroma and a pleasant taste can be obtained without the use of yeast. The recipe for the production of such alcohol-containing products involves uncultivated raw materials obtained in a natural way. The mash is prepared only by adding malt. Sourdough can be made directly from sprouted grains. This saves time and money. Place 5 kg of sprouted grains in a wide-necked container and add 6 kg of sugar dissolved in warm water in the amount of 15 liters. The initial fermentation will last about 5 days. After this period, the starter is poured into a bottle with a narrow neck. To control the fermentation process, you can use a rubber medical glove.

The liquid ready for distillation is obtained in about 3 weeks. With this recipe, the grain can be used 3-4 times. To speed up the fermentation process initial stage, you can add a small amount of malt milk to the starter. The procedure for preparing mash without sugar is complex, but it does not require the addition of additional products. During the fermentation period, the container with the working liquid is closed with a lid with a water seal. With rapid gas separation, the temperature of the wort may increase slightly.

Some home craftsmen prefer to use enzymes of bacterial origin when making grain moonshine. This type of product greatly facilitates the production process and also improves the taste of the alcoholic drink. By using enzymes, you can avoid converting grains into malt. They significantly reduce fermentation time, increase the amount of alcohol and qualitative indicators finished product. As a rule, amylosubtilin or glucavamorin is used when creating moonshine. When creating a strong drink using enzymes, the crushed raw materials are poured with warm water and heated to 75 degrees Celsius. The active substances dissolve in a homogeneous liquid. If necessary, you can add a small amount of yeast. The container with the mash and the water seal installed on it must be placed in a warm, dark place. Sourdough with enzymes ripens within two weeks.

Features of the distillation process of mash made from grain raw materials

Sourdough from grains prepared by any of the above methods is distilled using steam. For this purpose, special steam generator devices are used. The container, made of stainless steel, is filled with working fluid to approximately 2/3 of the total volume. This will prevent foam from escaping. At the first signs of boiling mash, it is necessary to reduce the intensity of its heating. While creating high-quality moonshine, it is necessary to be very careful in selecting the highest quality fractions. The first liquid obtained from high concentration alcohol cannot be used as a food product. The most acceptable is moonshine, the strength of which is no more than 40%. Tail fractions are distinguished by the presence large quantity fusel oils, which provide negative impact on human body.

If homemade moonshine is planned to be used for technical purposes, then the separation of harmful parts can be neglected. In this case, the entire mass of alcohol-containing liquid is mixed into the finished selection. Most often, wheat is used to produce grain moonshine. It allows you to obtain a soft, sweetish product with pleasant aroma. Barley grains are added to homemade vodka tastes like beer, and oats have a strong taste. Double or triple distillation of mash will simply outshine the taste of the resulting drink from branded alcoholic products.