Vodka made from grain raw materials is a real product that cannot be compared with the old one. 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 true connoisseurs next to this article 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 for supporters of natural products 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:
Preparation of 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.
The grain for malt MUST 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 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.
For example, let's take the most common types of grains, namely barley, wheat and oats. Germination of rye and millet is similar to wheat. So, the grain is covered in layers: the bottom one is barley, middle row– wheat, top – oats. For example, the weight of each cereal is 10 kg.
Soaking 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.
After 24 hours, the water is drained from the grain. A similar box in which it was soaked, but with 1-2 mm holes along the entire bottom, is good for this. As soon as the water has drained, it is advisable to rinse the grain. The water is drained again and the soaking process is completed.
In the photo: the grain “breathes” after soaking
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 oozing out of 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”. To do this, distribute moist, but not wet grain 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 grain in it. carbon dioxide.
The growing process is different for each type of grain. Often the duration of this process depends on the method of cultivation, the 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
There is no growth observed in oats, but the grain is light in color and the husk is easily separated from it.
In wheat, sprouts are observed after 1.5 days.
Barley, although less expensive than wheat, still showed its germination - minor white bores are already visible.
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.
The temperature inside the grain (wheat is 22.4 degrees) and in the room after 3 days of germination and a layer of 10 cm.
Judging by the volume (initially the same weight of each type of grain) of the already sprouted grain, it can be seen that oats (top) occupy 3 boxes, wheat (middle row) is less swollen, and the bottom row with barley has more clearly increased in volume/weight. This should be taken into account when choosing containers for grain growth.
Third day of germination
In oats, a slight increase in grain volume can be observed, which indicates the beginning of the growing process.
In barley, the roots are several millimeters long, and the sprouts are barely visible.
In wheat, the grain germinates confidently, and the length of the roots reaches a centimeter. The grain has increased in volume up to 1.5 times and when biting into it the taste of flour is no longer noticeable.
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, they 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 giving the grain once again be oversaturated with water. 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 – 1 kg in 2 liters of water, white – 1 kg in 3 liters of water.
We received ready-made malted milk.
Its storage time is very short, but when the temp. 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).
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 BUBBER.
BUBPER – a straight pipe, or a curved one: a spiral, an 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 more time unwelding. 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.
Later specified time, the wort acquires a confident sweet taste. This means that the saccharification process is successful. Iodine test as an indicator of complete saccharification in in this case not an indicator.
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 jam, which is constantly stirring, and passes through the tube with maximum pressure. cold water. The rapid cooling process is VERY important because... its slowdown contributes to the rapid proliferation of bacteria in the nutrient medium of the saccharified mixture.
Pitching 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. Half an hour or an hour, and pour the fermented yeast mash 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 evolution 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 at minimum power PG slowly selecting heads. The percentage of head selection can be considered within 3-5 of the total amount of expected alcohol (according to absolute value). It is more accurately determined organoleptically by smell, rubbing in the palm of the hand, and taste. The heads are PROHIBITED to be used as a food product in the future.
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 food-grade moonshine, 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. Vodka made from this raw material will not be a 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!
Useful information on the forum
For preparing strong alcoholic drinks, so necessary in national economy, you can’t do without ethyl (drinking) alcohol.
To make alcohol from starch-containing raw materials at home, you should prepare malt and yeast mash. Starchy raw materials must be processed to produce malted milk and mash the main mash. The mature mash is distilled, then the alcohol is rectified and its quality is checked.
The most time is spent on preparing the malt. This period is determined by the type of grain and lasts from five to twelve days. In addition, the duration of the process is influenced by the nature of the malt. The maximum duration is when using fresh green malt, and pre-dried at a temperature of forty degrees and prepared material allows you to reduce the duration of the process to four to eight days.
Preparation of alcohol from wheat
Malt contains enzymes ( active substances) and is a product of artificial germination of cereal grains. When preparing malt, the utmost purity should be observed.
On average, germination time varies for different grains. For barley this period reaches one and a half weeks, for oats it is eight to nine days; for wheat a little more than a week, for rye up to six days, and for millet even less - four to five days.
Sprouted grain is a green malt with highly active enzymes; it saccharifies the starch of the mash quite quickly. For storage, green malt should be dried, which is done at a temperature of no more than 40°C. Winnowed light malt is cleaned of any remaining roots and sprouts and stored at a humidity of no more than 10% in a sealed container.
It is preferable to germinate malt in spring and autumn, since summer temperature too high for optimal growing parameters.
The preparation of malt includes technological operations such as selection, cleaning and sorting of grain, soaking, germination and desprouting, and finally drying.
Any grain must be selected with special care; only high-quality raw materials will produce high-quality malt. Use grain that has been harvested for at least two months. However, if grain has been stored for more than a year, its germination capacity is significantly reduced. The grains should be light yellow in color, full, hard, heavy and thin-skinned, equally ripe and their interior should be loose, white, mealy. Grains can be divided by their density, since unripe grains float to the surface, and ripe ones sink to the bottom when immersed in water. The germination of the grains should be checked by selecting one hundred of the ripest and largest grains and placing them in a glass of water. The floating grains are removed and new, full-fledged grains are chosen instead. Next, the grains are laid out on a saucer, covered with a wet cloth and the saucer is placed in a dark and warm place. Drying fabric should be constantly moistened. Germination is determined after a couple of days by roots and sprouts. By counting the number of ungerminated grains and subtracting it from the total number of grains, the germination rate of the grain is determined as a percentage. Grain with a germination rate of at least 92% is considered good.
To clean grain, it is sifted through a large sieve, this allows you to remove large debris. This is followed by cleaning through a fine sieve to remove small debris, mainly weed seeds. After this, the grain is washed in hot water (50 ° C), which removes dust, chaff and other impurities.
Soaking the grains
Soak the grains in enamel or wooden utensils, but four days before this it should be washed and half filled with raw water. The grain is poured in gradually, with constant stirring. Light grains and weeds that float to the surface are removed with a colander after four hours. After this, part of the water is drained so that its level is no more than 25 centimeters above the grains. Floating individual grains also need to be constantly removed.
Stop soaking when the husk is easily separated from the pulp, the sprout is visible and the skin of the grain is cracked, the grain, without breaking, bends between the nails and bends, and with the crushed grain, like chalk, you can draw a line on the board.
Sprouting grain
This is followed by the rotation of the grain, carried out in a room with good ventilation, at a temperature of no more than 15-17 ° C. Dampness and stuffiness are not allowed. On a baking sheet, the grains are scattered in a thin, even layer, no more than five centimeters thick, and covered with a damp cloth. Prerequisite formation of enzymes - humidity not less than 40-43% and constant influx fresh air. To ensure these conditions, after five to eight hours the grain is turned over up to four times. These conditions are strictly followed during the first five days, and in the next four to five days the air flow should be limited.
Gradually, with the appearance of roots, the layer of grain increases to twenty centimeters, and the temperature increases to 18-20 ° C, and sweating of the grain is observed. However, this is an undesirable process; it provokes the development of putrefactive microbes. It is prevented by periodically stirring the grain and cooling it.
It is considered normal for the malt to stop growing after about ten days.
However, germination should be stopped if the feather under the skin has reached half to two-thirds of the grain, the root sprouts have reached fifteen millimeters, if the roots are excessively cohesive, if the grains have sprouted evenly.
For long-term storage, the malt is dried to a moisture content of 3%, before it is washed with 1% sulfuric acid solution.
Making alcohol from potatoes at home
Processing of starch-containing raw materials (potatoes) is done to extract starch and convert it into a soluble state. The potatoes are washed, peeled, boiled and grated.
The juice is extracted from the boiled beet mass by squeezing, then it is filtered; it is needed for preparing the wort.
Next, malted milk is prepared, for which malt is mixed with water to obtain enzymes, for this you need barley, rye and millet malt in a ratio of 2: 1: 1. This mixture is ground in a coffee grinder. For two kilograms of flour raw materials you should have one hundred and fifty grams of malt and up to a liter of water.
Malt milk is necessary for the saccharification of starch raw materials.
You need yeast (for example, potato), products containing starch or sugar, and water.
After preparing the mash, which requires two to three days and a temperature of up to twenty degrees, distillation should be carried out.
It is necessary to keep in mind that in order to get a liter of sixty degrees strength, you need one hundred grams of yeast per two and a half kilograms of cereals. three quarters of the total weight of potatoes or corn.
The resulting alcohol should be purified, for which very little potassium permanganate is added to it, mixed and left for a day. Then the liquid is carefully removed from the sediment and filtered.
Cooking diagram:
- Preparation of a low-alcohol drink from wheat.
- Distillation (Obtaining ethyl alcohol).
- Cleansing.
Preparation of raw materials.
There are a great many recipes for making vodka. But the most important detail is the preparation of raw materials. Good, clean and high-quality wheat is the key to success.
The grains must be washed, selected and dried. For this, sorted raw materials
washed, poured into a container, enough large sizes, and pour warm water for approximately eight hours. The contents must be stirred periodically.
Thanks to these manipulations, empty or rotten grains will float, which will help to remove them faster.
Wheat mash.
There are several methods and recipes for obtaining it.
- Sprout and then grind 5 kg. wheat. Soak 6-8 bricks in water
rye bread. Mix with grain. Add approximately 500 g of dry yeast and leave in a warm place for seven days. - Add 15 liters of water and 300 g of yeast to 5 kg. wheat and leave until the fermentation process is complete.
- 2 kg. Pour the ground grain into 1.5 liters of water and add half a kilo of sugar.
Leave for five days, then add nine liters of water and 2 and a half kg. Sahara. Leave for tincture for another seven days.
Distillation.
The basis of this process is the separation of the mash into alcohol and other components. How
It is known that the alcohol itself is very light and begins to evaporate even before boiling. Therefore, during this process it is very important to observe the temperature regime. The alcohol begins to evaporate at 65 degrees. The mash temperature should be no more than 80 degrees. We collect the alcohol until the blotter catches fire.
Cleansing.
During the fermentation process, sugar not only turns into alcohol, but also releases oils. These
the components give an unpleasant taste and are also very harmful to health.
Acids such as acetic acid may also be released. Getting rid of them can help
second distillation, or
.
The most popular assistant in the cleaning process is charcoal. It is added to vodka and infused for up to a week. The liquid is then filtered. Wheat vodka can be made quite simply and quickly at home. But it's important
remember that it is considered pure and of high quality only after 2 distillations and
filtration and dilution with water up to 40%.
Some useful tips:
- Is the mash ready? To make sure that the mash is ready enough
bring a lit match. The product is not ready if the match does not stop burning. - It is recommended to give preference to enamel or wooden containers.
- A sweetish taste indicates that the product is not yet ready.
- Warmth is the main requirement. Infuse the mash in the warmest possible conditions.
- To obtain a pleasant color and taste, you can add mint or a slice to the mash
lemon. - Use waste. Don't throw away what's left from the first fermentation. IN
the contents add everything necessary to repeat the process. And most importantly, the vodka obtained after repeated fermentation has better taste. - To prevent the finished vodka from drying out the tongue, food grade glycerin 5 mg per liter is added to it, which can be replaced with glucose 20 ml per liter.
- To dilute and obtain 40% vodka from alcohol, you must use purified bottled water; children's drinking water is best. You need to pour alcohol into water. If there is no purified water, then it will have to be purified in the same way as alcohol.
There are quite a lot of cooking options. It is important to follow all the rules and nuances of cooking. You should not neglect even the most insignificant details, because a lot depends on this for the couple. Of course, experience is also important. So try it
experiment and look for new options and tastes and wheat vodka at home will bring you only pleasant sensations.
Strong alcohol is considered an integral attribute of Russian feasts, and wheat vodka, prepared at home, is especially valued because it natural product with a mild taste, easier to drink than store-bought analogues.
1
The scheme for producing vodka from wheat is divided into the following stages:
- a low-alcohol drink is made from the prepared grain;
- the liquid is distilled (distilled) to obtain ethyl alcohol;
- the latter is cleaned using natural means.
It is believed that alcohol made at home is superior to industrial alcohol in many respects, because distillation products are less harmful to humans than rectification elements (a method of producing vodka in production). Wheat is best suited for making spirits at home High Quality.
Wheat for making strong drink
Any recipe for making wheat vodka can be used, but the process always begins with cleaning and sorting the grain, the quality of which directly determines the result. The sorted and sifted wheat is washed, poured into a basin and filled with warm water for 4-6 hours. During this time, it is mixed several times. Empty grains will gradually float, they need to be collected and discarded or drained with the top layer of water.
The next stage is preparing wheat mash:
- Grind 2 kg of wheat, pour in 1.5 liters of water and add 500 g of sugar with constant stirring. Leave in a warm place for 5 days. Add 9 liters of water and 2.5 kg of sugar. Insist for another week. A sign of readiness will be the bitter taste of the mash. Strain the composition and distill. The remainder can be used again: add 4 liters of warm water and 2.5 kg of sugar to it, leave for 7-10 days, strain and distill.
- Sprout and grind 4 kg of wheat. Soak 8 loaves of dark bread in 10 liters of water and knead, mix with wheat. Add 500 g of yeast, leave in a warm place for a week, and distill.
- Grind 5 kg of sprouted wheat, add 15 liters of water and 250 g of yeast. Place in a warm place until fermentation is complete and distill.
- The following recipe, according to experts, allows you to prepare a drink of classic taste and excellent quality: soak the wheat in warm water, germinate and dry, grind. Add the mixture in handfuls to boiling water until you get the consistency of liquid jelly. Leave the wrapped container with the wheat product for 12 hours, add 250 g of yeast per 10 liters of volume and ferment for 5-7 days. At the end of fermentation, distill.
If the mash is prepared technologically correctly, in compliance with temperature regime(18-24°C), it contains 10-15% alcohol of the total volume.
2
During the distillation process, the wheat mash is separated into alcohol and other components. Since the first one is the easiest, it goes away with steam earlier than temperature boiling, so maintaining the temperature during distillation is very important. The separation of alcohol begins when the mash is heated to 65°C. But at this temperature, many light fractions fly away from the mash along with the alcohol, and some of them are harmful to the body. These substances volatilize in the temperature range of 65-77°C. Therefore, everything that is allocated at this time is used only for technical needs.
Wheat mash for vodka
When evaporation ends at a temperature of 77°C, the heating is increased and the alcohol begins to collect. The mash temperature should not exceed 83°C. The distillation continues until the “blotter” moistened with the resulting alcohol catches fire.
This process entirely depends on the quality of the distillation apparatus (distiller). Regardless of who the manufacturer is, all devices are manufactured according to general principle and consist of three parts:
- evaporator boiler with a built-in thermometer up to 120°C - a metal container with a removable lid and outlet pipe;
- condenser (coil) - a tube with a diameter of 12-15 mm passing through a container with coolant; the cooled steam settles on the walls of the coil and flows into the container for the finished product;
- a jar or any convenient container to collect the alcohol leaking from the coil.
3
During fermentation, sugar turns into ethanol, but, in addition to it, fusel oils (isobutyl, propyl and isoamyl alcohols) also appear, giving the liquid bad smell And harmful properties. The mash also contains methyl alcohol, acetic and formic acids. Getting rid of most of them occurs during the second distillation.
Re-distillation of wheat mash
The recipe for neutralizing impurities that cannot be removed by secondary distillation describes the use of charcoal from a fire or stove. It is poured into alcohol at the rate of 50 g per 1 liter and left for several days, shaking occasionally. After 5-7 days, the alcohol is filtered.
Only after secondary distillation and subsequent filtration is the production of wheat vodka at home considered complete. If the strength of the product seems excessive, it is diluted with water, the quality of which determines the final taste of wheat vodka. It is not recommended to use distilled water; it is better to use filtered water.
When diluting, alcohol (of which you take 2 times more than water) is poured into the diluting liquid, and not vice versa. The composition is thoroughly mixed for at least half an hour.
If you prepare the drink in compliance with all the conditions, then during consumption you will feel an emotional uplift, the person relaxes, gets rid of stress and the headache does not hurt the next morning. But in any case, you need to remember that moderation is the best criterion when drinking any alcohol.
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Wheat moonshine has always been famous for its softness and ease of use. Such raw materials most often involve the addition of sugar and yeast culture, but you can do without them. The most budget-friendly, but the most labor-intensive of all is a recipe for moonshine made from wheat without sugar and yeast at home. A little theory.
Wheat grains contain wild yeast and are suitable for making sourdough. At this stage, you will still need to add sugar, but only a small amount is taken: it is necessary for the propagation of yeast. Wheat itself is a starch-containing raw material that requires saccharification. If this procedure is carried out correctly, enough sugars will be released so that the alcohol yield is not negligible. Therefore, a recipe for moonshine without sugar and yeast is, albeit labor-intensive, but still a reality.
Wheat must be clean, dry, of high quality and variety. Rotten, fungus-affected grains should never be used. Often you still need to look for quality grain. For those whose searches have not been successful, we advise you to use.
Total for recipe wheat moonshine without yeast you will need 7 kg of grain.
Preparing a starter for a moonshine recipe made with wheat without yeast.
Ingredients:
- wheat - 1 kg
- granulated sugar - 200 grams
- clean water - 1 l
Preparing the starter:
- Remove debris from wheat; do not wash grains.
- Dissolve sugar in warm water (35-36°C).
- Place the grain in a bowl or pan, add sweet water.
- Place the container next to the radiator or on a heated floor (if possible. The temperature should be set to 30-35°C).
- In 2-5 days the starter will be completely “started”.
While the starter is “starting up”, we prepare green malt, with the help of the enzymes of which we will carry out saccharification.
Preparing green malt for a sugar-free wheat moonshine recipe.
Ingredients:
- grain - 1.5 kg
- clean water - by eye
Malt preparation:
- Place the grain on a wide baking sheet or tray and level it out.
- Fill with water so that its level is level with the grain or exceeds the level of the grains by a couple of millimeters.
- Place the container in a warm place, cover with gauze.
- On the 2-3rd day, the grains should germinate; as soon as this happens, you can proceed to the next stage (on the 3-4th day, respectively).
Wheat saccharification. You'll need a thermometer!
Ingredients:
- resulting malt
- remaining wheat grains - 4.5 kg
- clean water - 15 l
Saccharification:
- Grind the malt and grains into cereal and place in a container that can be heated.
- Heat water to 80°C, pour it over the mixture of malt and grain and mix everything thoroughly.
- Measure the temperature of the mixture, if it is below 63 ° C - heat it on the stove to this temperature, then remove it from the stove, wrap it in a warm old blanket. Leave for 8-10 hours.
- After the specified time, do an iodine test. Iodine turns blue - starch is present, you still need to wait. Before adding the starter, measure the temperature of the wort - it should not exceed 35°C.
- Pour the sugared wheat wort into a fermentation container.
- Strain the starter and add it to the wort.
- The fermentation process should begin within 2-5 hours.
- After 10-12 hours, close the container with a lid and install a water seal.
- In the first 2-3 days, it is recommended to stir the mash with a clean stirrer.
- The fermentation process takes from 4 to 10 days.
Distillation of mash into moonshine from wheat without sugar and yeast
To distill mash from wheat you will need (we recommend choosing a device with a distillation column of the brand). Don't make a mistake with the model and make right choice will help
