Wheat mash recipe without. Proportions of grain mash on wheat without yeast

We invite you to surprise your guests with something you personally prepare. wheat moonshine- a drink that harmoniously combines natural taste, quality and strength. Let's take a closer look at how to make mash using wheat without yeast at home.

It has become popular to distill moonshine without the use of yeast; to do this, they are replaced with cereal malt obtained from sprouted wheat; also, in order for the fermentation process to proceed, the main thing is to approach the preparation of ingredients responsibly.

For germination it is necessary to select wheat grains good quality so that they are free of wormholes, signs of diaper rash, and not nice smell, that is, the wheat must be of high quality, then the 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.

The old-fashioned method of making mash

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

Rinse 10 kg of wheat with water several times;
Pour into the tank;
Fill with water five centimeters above the level of the raw material.

The technology by which wheat swells takes 2-3 days. Then, dilute 3 kg of sugar in warm water with a volume of 15 liters, be sure to mix thoroughly so that the sugar dissolves, pour the resulting mixture into a container, and leave under the water seal. Please note 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 under the water seal. After fermentation, the mash has golden color, it smells like bread, but it itself tastes bitter, and the grain settles to the bottom. That’s it, the fermentation process is over, pour it through a mesh (so that the grain remains in the tank) and distill.

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

The yield of moonshine if this proportion is observed is 7 liters, strength 50 degrees.

Homemade drink recipe

The recipe for wheat mash for moonshine contains following ingredients:

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

Mix the ingredients, add water, mix everything thoroughly, pour 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 you can purchase or make yourself. If glass jars are used, good remedy A rubber glove that allows you to effectively observe fermentation is pulled over the jar, having previously made a puncture in the place of the finger.

We are waiting for the mash to come up and ripen, it will take us 4 days. We have discussed how to prepare mash from wheat for moonshine, now you can move on to distilling the moonshine.

Recipe using wheat sourdough

How to make mash from wheat for moonshine with the step-by-step addition of ingredients will be discussed 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 above the level of wheat.
We do not disturb during the day;
Then add 0.5 kg. sugar, mix;
We send the raw materials to a warm place for 10 days.

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

Recipe for a drink made from dried wheat grains

Wheat mash is also prepared using the following recipe:

the grains are dried in the oven;
grind to the consistency of flour;
add sugar;
mix the ingredients;
fill with water.

Composition ratio for mash:

5 kg. wheat grains;
7 kg. Sahara;
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 when preparing moonshine, in the classical way.

To achieve maximum results: improving quality, eliminating taste, improving transparency, it is recommended to use, or.

There are several types of activated carbon cleaning technologies:

In the first case, crush 12 grams (the proportion is valid for one liter of liquid) of activated carbon and pour it 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 requires waiting 12 days (shaking every 2 days), then be sure to pass it through gauze and cotton wool. You need to let it sit for a few more days and pass the infused drink through our homemade gauze filter. This type cleaning is long, but allows you to achieve the best result

Some tips for choosing wheat grain: wheat should be premium, not last year, because may be 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 is often done by agricultural producers, because there is a high probability that the wheat will sour; to avoid this, wash the grains well.

Thus, we learned that preparing mash from wheat is not a complicated process, but rather labor-intensive, but it allows self-cooking alcoholic beverage of high natural quality, without impurities or any additives. This means that the risk of exposure to preservatives and chemical additives into an alcoholic drink.

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

The eighties became very sad for many people in the USSR. All alcohol on sale was prohibited - neither a hundred grams of alcohol was allowed to be consumed, nor was it fun to celebrate a holiday. But wise villagers came up with a way out - they began to prepare moonshine. However, even here a problem arose - a shortage of sugar, without which distillation was impossible. That’s when they came up with the idea of making moonshine from wheat at home. The taste of this drink, if the technology is followed, is very good, the final price is minimal, and all the ingredients are natural. By the way, such moonshine can boast of remarkable strength. Nowadays there is practically no moonshine brewing. However there is true connoisseurs this drink. They lovingly continue the work of their grandfathers.

There are a lot of recipes for moonshine made from wheat. What unites them is only the requirements for basic raw materials. The wheat should be:

clean;
dry;
without the presence of pests;
not rotten.

Cooking technology

If you decide to make moonshine using wheat, then you have to choose a production method. So, it can be made with or without yeast by adding granulated sugar or neglect this ingredient. Wheat is taken either regular or sprouted.

The most important stages:

Selection and purification of raw materials.
Making mash.
Distillation.
Cleaning moonshine.

To understand which method is right for you, it is advisable to try making a drink according to all recipes.

Wheat moonshine - prepare 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). The 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 the wheat for moonshine. If you did everything correctly, you will soon see the first young shoots.

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 this in it. Otherwise, take a deeper container with a narrow neck. Install and leave the mass in a warm place for 10 days.

After this time, mash made from wheat without yeast is considered ready. It can be sent to the moonshine still for distillation. After the first distillation, purify the alcohol. Most often in this case they use Activated carbon. 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 for 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 mixture very thoroughly and install a water seal. Place the container in a warm and dark place for a week. 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. Fill with 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. Add 5 kg of granulated sugar into a container. Cool the water to 35 degrees and add 100 g of yeast and wheat. Mix the mixture and place 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 in a warm blanket. After active fermentation has passed, filter the mass. The mash is ready for further distillation.

Moonshine from sprouted grains

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

We will need:

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

Proper preparation of wheat

To obtain good moonshine, you need to take the resting grain. It must be stored in the warehouse for at least 2 months. Only harvested wheat will give worse results.

It is best to make alcohol from sprouted wheat. Therefore, place your grain on a tray and fill it with warm water. Use boiling water or cold water it is forbidden. Provide the grain with germination conditions: a warm and dark room. In 2-3 days the first shoots will appear. If this does 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. You should not untangle the shoots. The raw material can be used immediately, or you can dry it and grind it.

Let's make a brew

Wheat mash is extremely easy to prepare. Add warm water, granulated sugar, yeast (you can do without it), 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.

Preparing moonshine

After fermentation, the liquid must be carefully filtered and fermented baked milk or kefir added to it. They will rid your drink of fusel oils by 70%. Now you need to carry out distillation.

Cleaning

There are many ways to purify moonshine. In this case, it is best to clean with activated, charcoal or coconut charcoal. And how to do this, you can.

Second distillation

It is carried out if you want to make really high-quality moonshine. 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. Next, the moonshine continues to be collected until its strength drops below 40 degrees.

Finishing touches

Once you have distilled the entire drink, check its strength. If it is big, it doesn’t matter. Add water to the moonshine and leave to steep for three days. After this, you can set the table and try the resulting masterpiece.

In Rus' they knew how to distill moonshine from wheat in every home. Not a single feast or holiday would be complete without a good glass. Over time, this skill began to be lost, and today only a few know how to make moonshine correctly. However, thanks excellent taste, fortresses and good health, the popularity of this drink remains relevant to this day. Used as a base for alcohol different products- berries, fruits, bread, barley and oats, but the real thing is moonshine made from wheat without yeast and sugar, the recipe for which we will tell you today. We will also provide recipes for mash based on wheat, sugar and yeast.

A few words about raw materials

In order for the taste of moonshine to be pure and without foreign impurities, it is necessary to use selected grains of the highest quality. It is unacceptable to take rotten, damaged or openly bad grains, as this will immediately affect the aroma and taste ready drink. By the way, moonshine is taken not only in pure form(and the rectified product is diluted), on its basis you can prepare much more gourmet drinks- cocktails, bourbon, whiskey and even real cognac.

How to germinate grains correctly

You should not completely fill the grains with water, as is recommended in some sources. The grain will rot, but will not germinate. The amount of water should be moderate to just lightly cover.

Rinse the grain several times, pour it into a 10-liter jar and fill it with water exactly to the level of the top layer. In no case higher or lower!

Place the bottle on the floor and shake several times to distribute the grain evenly. Leave it like this for 4-5 days, rolling the bottle from side to side several times every day. In this way, the grain is wetted, but not soaked, as a result of which all the grains will “hatch”.

You can also sprout grains on a baking sheet. Spread the grain, washed several times, in an even layer and cover with a very damp cloth. Leave for 4-5 days, shaking the pan periodically, and moisten the cloth with a spray bottle.

Moonshine without yeast and sugar

To be honest, it is difficult to call such a drink complete, since malt and steaming are used instead of sugar and yeast. Taste finished product It turns out quite sharp.

You will need:

2 tbsp. dry hops;
1 tbsp flour;
2 liters of water.

How to cook:

You make malt (it will take several days to prepare it) - sprout the rye as described earlier, then dry it and pass it through a meat grinder.
You make a brew - brew water and pour it over the hops, after 15-20 minutes strain and add flour. It should first be diluted in small quantity water until creamy, and then mix with the broth, then there will be no lumps. Leave for an hour, after which the steaming is ready.
You make mash - mix the brew with 3 kg of malt, then add finely chopped apples, pears, berries to the container, you can also add potatoes. The main product should be at least 5-6 kg. Dilute with water to a liquid consistency, cover with a cotton cloth and leave for 7-10 days.

After a week and a half, the mash should become transparent, the sediment will flake off. Carefully pour into the distillation cube and begin preparing moonshine.

Moonshine with sugar without yeast

The process of preparing any moonshine, including those made from wheat, is divided into 3 main stages - preparation of mash, distillation and purification. The last 2 stages depend on what quality you are planning. A double pass is always recommended, even if moonshine still a steam steamer is installed, and the cleaning is standard - using coal or potassium permanganate.

To obtain high-quality grain distillate, experts do not recommend using yeast. Wild yeast, which is obtained during the biosynthesis of wheat, is quite sufficient. At the same time, the wort can be based on either simple grains, and then the mash takes 5-7 days longer to prepare, or sprouted grains - 10-15 days are enough.

You will need:

wheat - 7 kg;
sugar - 9 kg;
water - 23 l.

How to cook:

When you make malt, you sprout wheat in a bottle or on a baking sheet (see above) and pass it through a meat grinder.
Mix all ingredients in a container and leave for 2 weeks.

After a week and a half, the mash should become transparent. Pour it into a moonshine still and prepare the product.

In order to be able to control how the mash ferments, you can wear an ordinary rubber glove on the can where it languishes. As she rises. You can predict when to start the moonshine process.

Wheat mash for homemade moonshine

We borrowed this recipe from old-timers who call it healing. IN in this case mash is prepared on the basis of crushed grains.

Sprout wheat grains as indicated earlier. After this, dry the grains in the oven at a temperature of 100-1200C for 1.5-2 hours. Cool the grain and grind it into flour in a food processor.

Pour all the products into a container, shake vigorously several times, cover with a canvas cloth or rubber glove and leave in a dark, warm place for 5-7 days.

This basic recipe making mash without purchased yeast. After the mash has matured, filter it through several layers of gauze and send it to the distillation cube. You will learn about its production in our article “”.

For distillation you will need a moonshine still. Minimal amount distillation - 2 times. This will allow you to almost completely get rid of fusel oils. Some moonshiners use a steamer in their still. This is a kind of trap for heavy oils and mash splashes, which prevents them from entering the final product. The keynote of having a steamer is that there is no need re-distillation. We do not agree with this; only in the case of double or even triple distillation can you get truly high-quality moonshine.

You can also make a rectification - absolutely clean ethanol 92-96% strength, obtained during the process of rectification of mash. This process is much longer than conventional distillation and requires a moonshine still. This rectified alcohol must be diluted before use.

A variety of filters will help completely rid the drink of fusel oils, the causes of poisoning of the body. The most commonly used is carbon, where pharmaceutical tablets of activated carbon are used. You can also clean using potassium manganese (potassium permanganate) - everyone chooses a more convenient method for themselves, and in terms of effectiveness they are equivalent.

How to properly purify moonshine through different filters

There are several methods of cleaning with activated carbon, of which there are 2 main ones:

coal itself;
through a carbon filter.

The first method is to crush the tablets at the rate of 5 pieces per 1 liter of product and pour them into moonshine. Leave for 3-4 days, then strain and pass the drink separately through a regular water filter or through a carbon filter.

For a carbon filter, take a funnel with a wide neck; crushed activated carbon wrapped in gauze is placed at the bottom. At the bottom of the funnel, place 2 layers of regular cotton wool, then a layer of cotton wool, then a carbon filter wrapped in gauze. The drink is passed through this “sandwich” very slowly.

In conclusion, I would like to note that moonshine is drunk ice cold, so that even the glass fogs up. The shelf life is unlimited. It can be consumed both as an independent drink (and not only on holidays), and as a basic element of derivative drinks - cocktails, cognac, whiskey, bourbon, etc.

Moonshine made from wheat mash has a more natural taste than that made from any other wort. There are several recipes for wheat mash for moonshine. We will highlight and consider 2 main ones: Braga made with wheat without yeast (aka Braga made with wild wheat yeast) and Braga using yeast. Let's look at the advantages and disadvantages of each method.

Wheat mash: general information
Braga on wheat: video

Wheat moonshine is the most popular among other similar drinks. Despite your great taste, the process of preparing it will take very little time. Wheat mash takes no more than 2 weeks to prepare. The technology is simple enough that even a novice moonshiner can handle it.

Wheat mash is made both with and without yeast. Each method has its pros and cons. Braga made with yeast is much faster and takes less effort. Wheat mash without yeast takes longer to prepare, however, moonshine from it has tastes better(softer).

We will look at both methods of making mash from wheat. The quality of the wort directly depends on the ingredients: wheat, water, sugar, yeast (in the 2nd method). The water must be clean and settled. Wheat grains should be used only of the highest grade, which have not been previously treated with chemicals.

Wheat mash recipe without yeast

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

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

How to make mash from sprouted wheat? Technology:

Cleaning. Before preparing the wort, it is necessary to prepare the wheat. The grains must be carefully sorted, removing foreign impurities and husks from them. Then we wash the wheat with running water through gauze or a sieve.
Germination. To obtain the right mash wheat needs to be sprouted. To do this, pour the grains in a thin layer (no more than 5 cm) onto a baking sheet or other suitable container and fill it with water. The water should completely cover the wheat. To make it easier to drain the water without losing the prepared ingredient, you can use gauze. We cover the bottom of the germination container with it. Close the lid and leave it indoors room temperature. In a couple of days, sprouts will appear.
Preparing sourdough. In the current recipe we are preparing mash from wheat without yeast. We will use as a starter wild yeast the wheat itself. As soon as the sprouts appear, add 2 kg of sugar and mix well. The resulting mixture should not be too thick, otherwise it must be additionally diluted with water. Cover the grain again with a lid and leave for several days. As a rule, the process of preparing sourdough takes no more than a week. Activation of wild yeast can be done in a similar way either on the entire volume of wheat, or using only part of it (say, taking a few kg), but even in this case we should not use all the sugar. Stages 2 and 3 can be combined. Those. sprinkle grains with sugar immediately before germination.
Fermentation. We move on to the main stage of preparing mash from wheat immediately after receiving the starter. We will need a fermentation container with a water seal. You can use a can or regular large glass jars. It’s more convenient to use one large container to immediately pour in all the water, remaining sugar and leaven. It is advisable that the water be slightly warm (about 20 degrees). Do not fill water to the top. After thoroughly mixing all the components, install a water seal and leave the wheat mash in a dark, warm room for a week. Instead of a water seal, you can use a regular rubber glove with holes in the fingers, putting it on the neck of the jar. Inflating the glove symbolizes the beginning of the fermentation process. During the entire fermentation period, you need to periodically shake or stir the wort and remove foam from the surface.
Sludge drainage. In about a week, the sprouted wheat mash for moonshine will be ready. Fermentation will stop. This can be recognized by the deflation of the glove (cessation of the release of carbon dioxide), the clarification of the top of the wort, and the absence of any activity in the mash. Carefully drain the wheat mash without touching the sediment. Now you can distill moonshine.

Recipe for wheat mash with added yeast

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

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

How to make mash from wheat? Technology:

Grain preparation. Before preparing the mash, the wheat grains need to be sorted. You can grind them into cereal or even flour.
Fermentation. Pour wheat into 5 liters. water, add 2 kg of sugar and 150-200 g of yeast. Close the container and leave for 5 days in a dark place.
Fermentation. After 5 days, add all the remaining ingredients, mix and leave for another week.
Sludge drainage. After the top of the mash has lightened and the fermentation process has stopped, drain the wheat mash.

Wheat mash for moonshine is ready. As you can see, the recipe wheat mash simple The remaining sediment (wheat) can not be thrown away, but can be reused to prepare a new wheat mash. You just need to add water and sugar to the wort again. It is recommended to distill moonshine from recycled mash twice.

Wheat mash without yeast for moonshine is not without reason popular as a basis for cooking alcoholic drinks, because without artificial activation of wort fermentation, brewers get a natural and quality product. The distillate from wheat raw materials is pure, which means it will not contain alcohol harmful substances, but will have excellent taste qualities, an elusive bready smell and soft taste- this is confirmed by centuries-old practice.

The only drawback of this cooking option is that it will require more time and effort, whereas by simply adding sugar and yeast to the wort, you will get Reviver faster and easier. But he will be more Low quality, with a sharp unpleasant smell yeast, not grain. The point is yeast-free preparation consists in the fact that ingredients are added to the wort, which themselves release fermentation products.

Wheat mash without yeast can be supplied different ways. Let's look at what ingredients you might need for moonshine.

The first stage is choosing the right raw materials. Wheat must be highest quality threshing and fodder, and better yet food purposes. It is necessary to ensure that the grain has not been treated with any chemicals, such as pesticides. One way to verify the presence of chemicals yourself is to wet a handful of grains. hot water and sniff: if you smell the characteristic wheat bad smell, then it is not suitable as a raw material for moonshine.

To prepare mash, wheat will need to be sprouted, and this also imposes some restrictions: it must be clean and dried, harvested no more than a year and no less than 2 months ago. If you do take wheat from a freshly harvested crop, it can be prepared by drying it in the sun, radiator or oven. The temperature should not exceed +30…+40 °C and be constant.

When choosing between spring and winter wheat, give preference to spring wheat - winter wheat will take longer to germinate.

First sift the wheat: remove defective (rotten or moldy) grains, clean the husks and debris - all this will give bad taste alcohol at the exit. There is no need to wash the wheat: on its surface there is “wild yeast” that will replace ordinary dry yeast and ensure fermentation.

Soak

Then the wheat must be divided into two parts, keeping the proportions 1:4. A smaller part will go to the production of sourdough. Soaked and sprouted wheat contains substances that can break down starch into its component parts - glucose and maltose (malt sugar). It is these substances that yeast cultures process to produce alcohol.

Therefore, most of the wheat will be required at the stage of preparing the mash to provide starch. You just need to put it in a fermentation container.

The part selected for fermentation must first be soaked.
To do this, pour it into a thin, even layer (2 cm) into a wide container with low walls - metal, glass or plastic.
Then pour warm water in large quantities - 3-5 cm above the grain level.
Use soft water - minerals and salts negatively affect enzyme activity.
If you use tap water, let it sit for more than a day, then drain without sediment into another container.

But under no circumstances boil it - this will deprive you of the oxygen necessary for fermenting alcohol. Chlorinated water is also not suitable due to the presence of impurities.

After this, the container is left warm for no more than a day, depending on the volume. The grain needs to be stirred from time to time, and in the summer you also need to change the water 2 times a day. After time, the grains will swell, become soft, and can be easily pierced. If you break such a grain, the juice on the break will be transparent - this is an indication that you did everything correctly. If it is white, you have overcooked the grain.

Germination

Drain the water completely. To do this, they usually use another similar tray or basin with small holes in the bottom so that the water drains out better. After this, let the wheat “breathe” - leave it in a tray without water for 6-8 hours. Every 2 hours, stir the grain with your hands - this is necessary to saturate it with oxygen.

After this, the wheat is covered with damp gauze or transparent glass.
The raw materials for sourdough need to be turned and stirred several times a day to get rid of the carbon dioxide released, otherwise it will “sour” due to the “sweating” of the grain—an increase in temperature.
If you use boxes with mesh bottoms, you can “turn” less often. Wheat and gauze should be sprayed with water several times a day, but make sure that moisture does not accumulate at the bottom.

Although the germination process itself is simple, wheat can often behave quite unpredictably - this depends both on its quality and on the temperature and humidity of the air.

On average, germination can take from 5 to 10 days. As a result, roots 1-2 cm long and thin white sprouts 7-8 mm long will appear from the grains, which will intertwine with each other - do not unravel them, remove the wheat as is.

The grains themselves should crunch when bitten and have a mealy taste. A pleasant smell will appear. If this does not happen, the wheat rots. If you did everything correctly, you will get green malt. It remains viable for 3 days, so it can be dried for further use.

Dry malt

To obtain dry malt, after germination you need to send the grain to dry. Before this, you can soak it for half an hour in a weak solution of potassium permanganate to disinfect it. Don't worry about taste.

The malt is dried at a constant temperature of +40 °C. Ideally, this should be done in a ventilated room and with heat guns, but at home you can use a battery, open oven and microwave or just leave it in the sun.

Preparation of ferment

There is also such a method as using fermentation for fermentation: here sugar is added not during the direct preparation of the mash, but immediately into the sprouted wheat.

Soak the wheat, and germinate it in more water so that its surface is 1-2 cm from the grain level.
A day after they laid it out in a tray and covered it with gauze, sprinkle a layer of sugar on top to activate the wild yeast.
Usually this requires 0.5 kg, and keep in mind that in this case the amount of sugar, as well as water, will need to be subtracted from the amount of ingredients that are needed directly during the preparation of the mash.

You will receive your finished starter in 7 days or even earlier.

Wheat mash with sugar

Let's move on to preparing the mash in a simple way- with added sugar. The usual proportion of ingredients for making mash: approximately 1 kg of sugar per 1 kg of wheat, 3.5 liters of water per 1 kg of sugar.

Fast way

There is a simpler and quick method which will take no more than 4 days.

Take dry malt and grind it into flour.
Grind the wheat into flour.
Mix flour and sugar.
Fill with water, maintain the same proportions as in the recipe above.
Stir so that there are no lumps left. There should already be less of them due to the fact that you add water after sugar.
After only 4 days, the mash can be sent to moonshine.

Sugarless

You can make mash not only without yeast, but also without sugar. Sugar is food for microorganisms that produce ethyl alcohol and carbon dioxide (therefore, during active fermentation, such a large number of seething foam). Since malt sugar is contained in the wheat starch itself, fermentation can be carried out without sugar at all, although in this case the amount of product released will decrease and the taste will deteriorate.