Recipe for wheat mash for moonshine without yeast. Natural grain moonshine 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, or rather about wheat moonshine. Which so harmoniously combines the natural taste of wheat, quality and a pleasant bready aftertaste.

To prepare moonshine without the use of yeast, they are replaced with a special substrate made from sprouted wheat, the so-called “Cereal malt”. In this method, the main thing is to approach the preparation process responsibly and follow the timing, because by overdoing it a little or by not looking carefully, you can ruin the result, and, most importantly, the impression of this drink.

Wheat must be purchased only of high quality; it is unacceptable if it contains rot or wormholes. There is no point in sorting out such wheat. It is better to immediately take good quality, since many defects will not be visible to the naked eye, but they will give a negative result during fermentation. Only in this case will the moonshine have an excellent taste, and will delight you and your friends with a clean, deep taste.

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

The old-fashioned method of making mash

We offer to surprise your 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 to make mash using wheat without yeast at home.

It has become relevant to distill moonshine without the use of yeast; for this purpose they are replaced with cereals 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 good quality wheat grains so that they do not contain wormholes, signs of diaper rash, or an unpleasant odor, that is, the wheat must be of high quality, then the yeast-free wheat mash 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:

1. Rinse 10 kg of wheat with water several times;
2. Pour into the tank;
3. 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 . 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 a golden color, smells like bread, and it itself tastes bitter, while the grain settles to the bottom. All, The fermentation process is over, drain 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 the 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 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, a good way to effectively observe fermentation is a rubber glove; it 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:

1. We wash 1 kilogram of grains and fill it with water so that it is 5 cm above the level of wheat.
2. We do not disturb during the day;
3. Then add 0.5 kg. sugar, mix;
4. 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 with 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:

1. 5 kg. wheat grains;
2. 7 kg. Sahara;
3. required volume of water – 15 l;
4. 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 bentonite or activated carbon to purify moonshine.

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

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

Classic, strong moonshine should not flow, 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. A regular sugar drink is inferior to moonshine made from wheat without yeast. . And there are a number of reasons for this.

Grain alcohol

It costs more than any other. This is due to the fact that a natural product is used in its production. During fermentation, the sprout is able to break down starch, release sugar, create alcohol, all while maintaining the astringent flavor of the whole grain.

Factory production still suffers from the addition of any enzymes to the drink. And natural moonshine contains only wheat and water. Wheat moonshine is easy to drink, has a mild taste and the right strength for the drink. This can be achieved by following a proven recipe for wheat moonshine.

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

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

1. The grain is boiled to a paste.
2. With the help of malt (sprouted grain), the composition is saccharified.
3. Starch is removed from the grain into a free state.
4. With the help of enzymes, malt breaks down starch into sugar molecules.
5. The resulting product is distilled into alcohol.

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

Wheat mash without yeast

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

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

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

1. Take a quarter of the grain and place it on the bottom of the container. Pour water over the wheat until 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.
2. 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 obtain the leaven. It will cause fermentation.
3. Pour the starter into a glass container with a narrow neck (green glass bottles for wine production are suitable). Add the remaining sugar and wheat. Fill everything with lukewarm water.
4. There is no need to remove the bottle of mash 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. Any moonshine still is suitable for this purpose. The described method of preparing moonshine at home is quite labor-intensive. However, the risks of not receiving a quality drink are reduced to zero here.

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

Making wheat mash without sourdough

This method takes the same amount of time, but its technology is a little simpler. Will need

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

The main difference between this recipe is that all the wheat is used for germination at once. At the same time, pour it into a container and add 1.5 kilograms of sugar. The first sprouts on the wheat will serve as a signal to add the rest of the sugar and warm water.

Wear a rubber glove on the container containing all the ingredients. In 10-14 days, the process of making moonshine will be completed. After distillation, the finished drink should be filtered.

The use of high-quality raw materials, compliance with time intervals and temperature conditions, as well as thorough cleaning ensure that the resulting moonshine belongs to the category of well-prepared alcoholic beverages. It’s still not worth talking about the benefits of the product, but there will be no poisoning after drinking it.

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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, adding granulated sugar or neglecting this ingredient. Wheat is taken either regular or sprouted.

The most important steps:

1. Selection and purification of raw materials.
2. Making mash.
3. Distillation.
4. 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 is 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 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 it, then you can do this in it. Otherwise, take a deeper container with a narrow neck. Install a water seal 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, activated carbon 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 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.

Method 2

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 a 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 get good moonshine, you need to take rested 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. Do not use boiling or cold water. 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 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. You can see how to do this here.

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.

Wheat moonshine, recipe with or without yeast, is a classic of the genre. Many distillers are aware that grain-based mash is of high quality and excellent taste. Alcohol based on wheat is distinguished by its high strength and soft, pleasant taste. In addition, the grain allows you to avoid unpleasant odors. If you brew it with wheat, you will end up with a distillate with a bright and juicy aroma.

Wheat moonshine

1. Strong.
2. Delicious.
3. Fragrant.
4. Does not have a pungent odor.
5. Easy to drink.
6. Suitable for preparing noble drinks.

Wheat has been used as a distillate base for several centuries. Often, moonshine obtained from such mash is the base; it is infused, supplemented with various components and turned into elite alcohol. For this reason, experienced moonshiners prefer grain mash.

But the product also has disadvantages. They are mainly related to the manufacturing process, the selection of raw materials and the fermentation process.

Main disadvantages:

1. When using wild yeast, the mash ferments for a long time.
2. May become infected with pathogenic microflora.
3. When using low-quality raw materials, problems will arise with the germination of raw materials.
4. If the wheat is not sprouted, it will be difficult to release all the sugar, which will undoubtedly affect the amount of moonshine.

Grain-based alcohol is labeled “alpha” - it is a high-quality product, it is used in the production of vodka. Such an alcoholic drink will not be cheap.

Wheat mash is very capricious, but despite this, it has good organoleptic characteristics. It will not be easy to make such a product at home; there may be problems with grain germination, etc. But the work will be rewarded if everything is done correctly. As a result, you can get a high quality drink with outstanding characteristics.

Wheat distillate has its own characteristics, but if you strictly follow the recipe and do not change the proportions, you can get a very high-quality product by spending a moderate amount of time and effort. In addition, creating similar alcohol at home will help save money on purchasing a similar product in the store.

Classic recipe: wheat mash with yeast

It is yeast microorganisms that play a key role in the process of creating moonshine. They process sugar, turning it into alcohol. There are several recipes that are popular among distillers.

Wheat mash with yeast, ingredients:

• 3.5 kilograms of high quality grain, the age of which should not exceed 1 year;
• 25 liters of specially prepared water (you can use well or spring water);
• 6 kilograms of sugar (don’t be afraid, sugar will not spoil the product, in the end it will help increase the distillate yield);
• 100 grams of dry or 500 grams of pressed yeast (preference should be given to alcohol-resistant microorganisms, which will help increase the strength of moonshine and the resistance of the mash to temperature changes);
• 500 milliliters of high-fat kefir or fermented baked milk.

Making using wheat begins with sprouting the grain. The wheat is laid out in an even layer on baking sheets or pallets. Pour warm water over the grains so that the liquid barely covers their surface. The water should barely cover the grain, otherwise it will not germinate. Place the wheat in a warm place with a temperature of at least 20 degrees.

The first shoots should appear after 2-3 days. If this does not happen, then there is no point in soaking the wheat further. This means that the quality of the raw material is low, it needs to be thrown away and bought new.

It is also worth making sure that during germination the raw materials do not become moldy or sour. To do this, it is recommended to stir the product once every 24 hours with a wooden spatula - this will help saturate the grains with oxygen and prevent the formation of mold.

When the sprouts begin to intertwine with each other and reach a length of 2 centimeters, you should take them out of the water, untangle them, and do not tear the sprouts.

The malt obtained from wheat can be ground into flour, and then added to the mash. Or you can leave the grain in its original form.

Pre-prepare the container, heat the water to 50–60 degrees, pour sugar into the container and fill it with water, mix everything thoroughly using a spoon or spatula. You will have to stir until the sugar is completely dissolved.

Instead of sugar, some distillers use glucose or dextrose (glucose is taken only in powder form). The fact is that a number of experts claim that sugar spoils the taste of the mash.

Then we dilute the yeast with water, let it sit for a while and add it to the future moonshine. When the malt, yeast and sugar are filled with water, mix the wort thoroughly for several minutes. We close the container with a tight lid, put a water seal on the mash and send it to a warm and dark place with a stable temperature.

When the mash is ready for distillation, it is worth assessing the degree of its readiness. This can be done by assessing organoleptic indicators (taste, color, appearance of sediment). The liquid should be filtered; you can use a colander or a filter made of cotton wool and gauze. The base should not be thrown away; it can be used several more times, this will not reduce the quality of the alcohol.

Before distillation, it is worth adding fermented baked milk or kefir to the distillate - this will help rid the product of fusel oils and other harmful impurities.

It is advised to clean the moonshine after distillation; for this purpose, you can use a carbon filter, potassium permanganate, etc. This stage is considered optional, but distillers with experience recommend cleaning, since this procedure will improve the quality of the drink, making it cleaner and softer.

If desired, you can re-distill the distillate in the apparatus; the alcohol strength will only benefit from this, and so will the quality.

Recipe for wheat mash with wild yeast

According to some moonshiners, the product with sugar and yeast does not have a very pleasant taste. To improve this indicator, they refuse to use yeast. Natural microorganisms that are found on the surface of fruits, berries and grains are used. These microorganisms are wild yeast, which help the mash not to sour, but to turn into alcohol; they process sugar and turn it into alcohol.

But wild yeast is not so active; the fermentation process of such mash is slower and can take 50–60 days. However, the product may be ready earlier, it all depends on the activity of the fungi and their quantity in the wort.

So, what ingredients will you need to make the distillate:

1. Wheat - 4 kilograms.
2. Sugar - 4 kilograms.
3. 30 liters of good quality water.

Sugar will not spoil the aroma or affect the quality of the product, but it will help speed up the fermentation process and increase the amount of moonshine.

The process of creating a drink takes place in several stages:

• The first step is to prepare a starter that will replace the yeast. To do this, immerse the grains in a plate, level them with your hands and fill them with water and wait for the wheat to germinate.
• When the sprouts appear, add 500 grams of sugar to the plate and mix everything with your hands. If the mixture is thick, you can add 10 milliliters of water to it. It is worth covering the container with gauze or thick cloth. After about 10 days, the starter can be used for its intended purpose.
• Place the starter in a glass container, add the remaining sugar and about 3 kilograms of wheat. Fill everything with warm water, the water temperature should be about 30 degrees.
• We put a water seal on the container; if there is none, you can use a glove by making a hole in it in the middle finger. Then we place the container in a room with a stable temperature of 20–21 degrees. The mixture will ferment for about 10–20 days, it all depends on the activity of the yeast.

Sourdough will significantly speed up the process, but periodically it is still worth tasting the drink and assessing its condition.

When the water seal stops gurgling, you can take a sample from the mash: it should taste bitter, but light, and all the wort will settle to the bottom.

The finished product is poured into a distillation cube and filtered using gauze or thick cloth. It makes sense to process the distillate twice; after the second distillation, the quality of the drink will improve and the strength will increase.

Despite the fact that the mash is prepared using grain, do not forget that it is better to divide the alcohol into fractions, selecting the “heads” and “tails”.

It is not recommended to throw away the wort - you can make mash from it 2-3 more times, observing the proportions indicated in the recipe. The quality of the distillate will not suffer from this, but will only benefit. But after the third time you should not use the wort.

Application of wheat without germination

Another recipe that does not involve sprouting grains. The process of making the drink takes place in several stages. To prepare moonshine, you will need the following components:

1. 15 liters of water pre-prepared for mash.
2. 4 kilograms of high quality wheat.
3. 1 kilogram of sugar.
4. 100 grams of yeast.

You should start by grinding the wheat - you can grind the grain in a blender or meat grinder. The grain is ground into flour, mixed with sugar and pre-diluted yeast.

The mass is thoroughly mixed and the container is sent to a dark but warm place with a stable temperature. In about a week the product will be ready for processing. The liquid should be filtered and distilled twice in the apparatus.

Using wheat as the main raw material, it is worth considering that this cereal is very capricious. It must be stored in a well-ventilated area, making sure that the grains do not become damp, since an unpleasant odor will affect the quality of the alcohol and change its taste and aroma.

Wheat-based mash can be used to produce raw alcohol using a distillation column during the processing process. This product is suitable for creating vodka or high-quality tinctures based on herbs and berries.

Moonshine from wheat can be called a colorful national product that meets high requirements and can be used to create cognac, whiskey or any other noble drink. It is worth adding just a few components to the moonshine so that it sparkles with new colors.

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

The only drawback of this preparation option is that it will require more time and effort, whereas by simply adding sugar and yeast to the wort, you will get a strong drink faster and easier. But it will be of lower quality, with a sharp, unpleasant odor of yeast rather than grain. The essence of yeast-free preparation is that ingredients are added to the wort, which themselves release fermentation products.

Wheat mash without yeast can be produced in different ways. Let's consider what ingredients you may need for moonshine brewing.

The first stage is choosing the right raw materials. Wheat must be of the highest quality for threshing and fodder, and better yet, for 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 grain with hot water and sniff: if you smell a characteristic unpleasant odor from the wheat, 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 out the husks and debris - all this will give a bad taste to the alcohol at the end. 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.

1. The part selected for fermentation must first be soaked.
2. To do this, pour it into a thin, even layer (2 cm) into a wide container with low walls - metal, glass or plastic.
3. Then pour warm water in large quantities - 3-5 cm above the grain level.
4. Use soft water - minerals and salts negatively affect enzyme activity.
5. 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.

1. After this, the wheat is covered with damp gauze or transparent glass.
2. 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.
3. 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 radiator, an open oven and microwave, or simply 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.

1. Soak the wheat, and germinate it in more water so that its surface is 1-2 cm from the grain level.
2. 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.
3. 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 mash in the simplest way - with the addition of 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 faster method that will take no more than 4 days.

1. Take dry malt and grind it into flour.
2. Grind the wheat into flour.
3. Mix flour and sugar.
4. Fill with water, maintain the same proportions as in the recipe above.
5. Stir until no lumps remain. There should already be less of them due to the fact that you add water after sugar.
6. 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 (which is why such a large amount of bubbling foam appears during active fermentation). 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.

Moonshine made from grain mash is a product of the highest quality and always has an excellent taste. It is soft, pleasantly unobtrusive and differs depending on what specific grain crop was used. Wheat produces a sweetish drink, and rye produces a strong and fragrant drink. If you cook it, you will 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 grains, must first be converted into it. If this is not done, you will have to add sugar and yeast.

Making mash from grain

In order to obtain the necessary product that will ferment, malt is first made. How to make malt? To do this, the crop is germinated. In this case, the grains must be placed on pallets so that their layer does not exceed three cm, and filled with warm water so that they are covered a little. In this case, the room temperature should be between 18–22 degrees.

It is necessary to mix the grain several times a day. Further processing is carried out when the sprouts reach a size of at least two cm; it consists of drying the grain and separating the dried sprouts and roots. To obtain soda milk, the grains are crushed. Special mills are used for this. After this, 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. In this case, the yield of alcohol or moonshine depends on the quality of the raw materials, the recipe for preparing the mash and the distillation method.

Braga: recipe without yeast

If you want to get a truly high-quality product, then it is better not to use yeast for grain mash. This process requires the presence of uncultivated 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, during the preparation of which the grain does not undergo a drying process.

You can make grain moonshine from sprouted grains; moreover, it will be much easier than from malt.

To prepare, 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, and is kept in a warm and dark room. The time it takes for the wort to ferment varies and depends on the quality of the product and temperature conditions. If bubbles stop coming out of the water seal or the glove is deflated, we can say that the fermentation process is complete. The grain that was taken to prepare the wort according to this recipe can be used repeatedly, 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. Add malt and water to the container that already contains boiled grain. The products are taken in the following ratio: per 1 kg of grain, 0.5 liters of water and 80 grams of malt milk.

Next, the mixture is heated to 60 degrees and left for about seven to eight hours, maintaining approximately this temperature. After this, it is necessary to test for the presence of starch. When ready, pour into a wide-necked 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. Please note 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 added 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 the most common ratio is 100 g per 10 liters of water.

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

Home brew for moonshine with enzymes

One of the variations in the preparation of mash is “saccharification” with enzymes. To do this, we prepare grain porridge. Mix the cereal or flour of the required crops and bring to a boil. Next, cover with a warm blanket and leave to steam for several hours. Since in this version of the recipe the cereal is not boiled, the flour must be very finely ground so that it falls apart on its own.

After two hours, open the container and evaluate the resulting product. The porridge should be very thick; if you place a spoon in it, it should remain standing. Next, add the enzyme alpha-amylase at the rate of three ml per kg of starch.

Mix everything thoroughly until smooth 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. Mix the porridge again, wrap it up and leave it in a warm place for an hour. 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 intended for grain mash, then it must be filled with water in advance 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 you have a steam generator, this is easy to do. We fill the mash and set it to distill into 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 place the bag in a bucket, pour the mash into it, then squeeze it as hard as we can, after which we can begin distillation.

Ready-made moonshine can be used for various purposes, for making tinctures and more. You just need to first dilute it with water to the desired strength and filter it with a charcoal filter.

Mash recipe

Wheat mash 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 people prefer it.

To prepare it, take five kg of wheat and wash it in running water, removing the grains that float to the surface. Next, the grain is poured into a flask and filled 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, add 1.5 kg of sugar 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 and so-called wild yeast is formed, which at the right temperature is usually enough for a full fermentation process. It is important to comply with the following condition: the mash must ferment for at least seven days, and no yeast needs to be added, since during this time the required quantity is formed.

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

Next, prepare the wort. In a large container, 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 along 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 it up to the neck. After a week, the fermentation process stops completely, and the mash at this time tastes like dry wine. After this, it is distilled in the standard way; it must first be pressed and filtered.

Another recipe for mash 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:

• 80% of the total volume of flour is taken from corn;
• barley - 12%;
• rye - 8%;
• water is used 1:4 if flour is used and 1:3 for cereals;
• yeast for grains - 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 the grain produces excellent taste and quality. The main thing is to decide for yourself what you will use for fermentation. The highest quality and most delicious product is obtained by preparing mash with wild yeast.

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: “Mash made with wheat without yeast” (also known as “Mash made with wild wheat yeast”) and “Mash made with yeast.” Let's look at the advantages and disadvantages of each method.

Wheat moonshine is the most popular among other similar drinks. Despite its wonderful 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 made from it has a more pleasant taste (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.

Ingredients:

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

Mash made from sugar and yeast - what could be simpler at first glance. But there is.

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How to make mash from sprouted wheat? Technology:

1. 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.
2. Germination. To get the right mash, you need to germinate the wheat. 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. Cover with a lid and leave at room temperature. In a couple of days, sprouts will appear.
3. Preparing sourdough. In the current recipe we are preparing mash from wheat without yeast. We will use wild yeast from wheat itself as a starter. 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. That is, sprinkle the grains with sugar immediately before germination.

1. 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 is more convenient to use one capacious 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.

1. 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.

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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.

Ingredients:

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

How to make mash from wheat? Technology:

1. Grain preparation. Before preparing the mash, the wheat grains need to be sorted. You can grind them into cereal or even flour.
2. 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.
3. Fermentation. After 5 days, add all the remaining ingredients, mix and leave for another week.
4. 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 for wheat mash is 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.

Braga on wheat: Video

So we looked at all the options for making wheat mash for moonshine. Of course, there are many other variations of wheat mash recipes. Don't be afraid to experiment. Share your experiments and results with other moonshine lovers.