How to make grain mash. How to make wheat moonshine without yeast

Long gone are the days when you could get punished for making a strong homemade drink, and public censure - that’s for sure (with the subsequent confiscation of home equipment). Now brewing moonshine is a favorite pastime of many Russian citizens. Probably everyone, even novice moonshiners today, know that a variety of components are used for mash, this main component in the production of the drink (Ostap Bender also proposed at least 200 preparation methods). But, probably, the most “correct” mash is made with wheat without yeast. It is considered a kind of “flagship of moonshine” among lovers of a strong homemade drink. We’ll talk about how to prepare it according to all the rules in our article.

Characteristics of grain moonshine

And many people like this kind of moonshine because it has a soft and delicate taste, slightly sweetish taste with the aroma of wheat and bread. And this elite drink is easy to drink, even with a strength of over 45%. All this gives moonshine its main component - wheat mash without yeast.

Quality of raw materials

An important condition for good distillation of moonshine and preparation of mash for it is wheat grain of the best quality. It must be taken dry and clean. Under no circumstances should you take anything rotten or moldy! Usually, before use, it is peeled, sorted thoroughly, and all foreign matter is removed. Moreover, in order to get the right mash on wheat without yeast, freshly harvested grain will not work either. It should sit properly after harvesting (at least a couple of months). By the way, you need to be extremely careful even when purchasing the finest grain: it is no secret that some of its producers actively use chemicals and fertilizers, and good raw materials for moonshine should be as environmentally friendly as possible!

What are the benefits of sprouted grains?

To get the right mash from wheat, you need to use and forget about culinary yeast forever. It is these raw materials that contain a lot useful substances: vitamins, amino acids, minerals, fiber substances. The malt produced has enzymes that break down starch, converting it into sugar. And alcohol is obtained directly from it. Therefore, mash - made from wheat, without yeast - ferments and alcoholizes well. Accordingly, there is no need to add anything extra.

How to germinate wheat for mash

Wheat mash without yeast for moonshine is produced using grain germination. At home, this procedure is extremely simple: no need to be scared, there is nothing high-tech here, and this process has been used in distillation for centuries!

from wheat without yeast

Now it’s time to prepare the mash itself. We take wheat grains on the basis that a kilogram of product usually produces 900 grams of drink. Next, we divide the entire amount (for example, 10 kilograms of grain) into 10 parts. We germinate one part in the indicated manner to obtain the base. When the sprouts are at least 5 mm in size, add half a kilo of sugar per kilogram of sprouted wheat grain (in the same container) and mix gently with your hands. If it turns out too dry, add a little water. from wheat without yeast? Cover the container with the product with gauze and leave it in a dark, warm place for 10 days. During this time, fermentation processes begin, and malt completely replaces yeast, their use is no longer necessary.

Making mash from wheat without yeast: the final stage

We use the leaven obtained after 10 days as a base. You need to pour it into a final container of large volume, add sugar, and fill 2/3 with water. Place a water seal on the neck of the container to prevent air from entering the mass. At a temperature of 18 to 24 degrees, the mash should ferment for a week to two. When the process is completed, you can proceed to distillation itself.

Advantages

Of course, in order to make grain mash using wheat without yeast, you need to tinker a lot, and many will find this process not very practical. But the resulting result justifies these additional tricks. Even the most best vodka cannot be compared with such moonshine in quality, taste and aroma.

Another significant advantage is that several (up to four) distillations can be made from one portion of wheat. We simply add sugar and water to the starter, leave it in a warm place where it ferments, and distill it again. If you follow the rules and technology, your moonshine will turn out to be of quite decent quality. And the key to success is mash made from wheat and sugar without yeast!

With addition

And finally with some yeast - for those who are used to more simple way organize the fermentation of the mash. First, you need to produce malted milk from the grain you sprouted. First of all, we wash and dry the malt. The drying process can be done in an open oven. Warming up temperature - no higher than 40 degrees.

1. Grind the malt dried in this way. For example, you can use a home coffee grinder for this.
2. Add heated water (50-60 degrees) to the resulting mass. Mix thoroughly (you can use, for example, a mixer). The resulting liquid should be cloudy and opaque, whitish in color, reminiscent of milk.
3. After a couple of hours, add more water to the mixture so that 150-200 grams of ground malt yields 1 liter of milk.

Mash recipe

We make milk from the first part of the grain (see recipe above). And we use the remaining nine for flour mash. How to prepare flour mash? Grind nine parts into flour. For one kilo of flour, add one and a half liters of water, stirring and avoiding the formation of lumps. Water should be taken natural - well or purified (in extreme cases, you can use tap water, but then it must be thoroughly boiled and cooled to the desired temperature). Next, mash from wheat and sugar without yeast is prepared as follows.

1. Add malt milk to the resulting mixture of flour and water.
2. Gradually heat the mash to a temperature of about 50 degrees. Let's take a break for 15-20 minutes.
3. Heat the flour mash again (60 degrees), pause again.
4. We repeat the process at 70 degrees, heating, waiting until all the starch turns into sugar.
5. It should be remembered that the temperature cannot be allowed higher! When the saccharification process is complete, the color, taste and smell of the wort will change. It will smell fresh bread, the liquid will darken slightly and the taste will become sweet.
6. Dilute the resulting mash with water (the same amount as the first time), cool and set aside for 3 days. Then add yeast (50 grams per 1 kg of flour). We set the mash aside for fermentation and get a mash (usually the process can take from 7 to 10 days), which we then use for distillation strong drink- homemade moonshine.

As in all areas human activity, trends and fashion have also formed in moonshine brewing. Today we will talk about the current method of making this drink without the use of yeast at home, 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 deadlines, 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 only be purchased High Quality, is unacceptable if it contains ripples or wormholes. There is no point in sorting out such wheat. It's better to take it right away good quality, since many defects will not be visible to the naked eye, but they will give negative result during fermentation. Only in this case, wheat mash without yeast for moonshine will have an excellent taste and will delight you and your friends with a clean, deep taste.

There are a lot of recipes for 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 healthy recipes and advice!

Wheat moonshine recipe

Making homemade grain alcohol is not limited to one recipe - moonshine from wheat can be prepared without yeast, with yeast, with or without sugar, from sprouted grains and regular ones.

The main stages in all processes are:

• choice and proper preparation wheat
• preparing wheat mash
• the actual stage
• product purification

All possible ways We will describe the preparations in detail below.

Try to cook each one and you can decide which recipe appeals to you more than others.

Wheat moonshine without yeast

One of the fairly common recipes is “Yeast-free”. Its difference is that the final product is the most natural.

To prepare you need:

1. Prepare 5 kilos of wheat grain, sift it to remove dust and impurities, pieces of husk, etc. Then the grain needs to be filled with water so that it slightly covers it. Water should be at room temperature; using ice or hot water is not permissible.
2. You need to add 1.5 kilos of sugar to the mixture and, placing the grain in a wide and flat container in a warm place, wait for it to germinate.
3. When the grain gives its first sprouts, you need to add 15 liters of water and add another 5 kilograms of sugar. This can be done in another container, deeper. The grain should spend 10 days in it. The container must be equipped with a water seal and placed in a warm place
4. After about a week and a half, the mash is ready for distillation. After distillation, it is advisable to purify the alcohol using activated carbon (50 grams of powder from coal tablets per 1 liter of moonshine), pouring it into the liquid and letting it sit for a week.

After filtration, the moonshine must be distilled again

Braga for moonshine

From the above, you learned how to make mash using the “yeast-free” method. But there is another method - “yeast”. To prepare such mash, you can go in two ways:

1. Grind 4 kilograms of wheat, then mix the flour obtained with 1 colo sugar, 100 grams of yeast and dilute it all with water (3 liters). Mix the mixture thoroughly and keep in a warm place for 7 days. Strain the resulting mixture and distill it twice
2. Sift 2.2 kilograms of wheat and add lightly water (1-2 liters). Leave in a warm place until sprouts appear (three days). Heat 15-14 liters of water to 50 degrees and dilute sugar (5 kilos) in it, and after cooling to 35-40 degrees, add yeast (100 grams) and grain. Mix the mixture thoroughly and keep warm for 15 days.

The container must be covered and wrapped. After half a month, strain the mixture and you can distill it.

Moonshine from sprouted wheat

Basically for cooking grain moonshine you can use the recipes listed above, simply using mash according to one of the recipes, but still in the process there are some subtleties that should be taken into account in order to really get good moonshine, not swill.

For this you will need: 2.5 kilograms of wheat, 20 liters of water, 6 kilos of sugar, 100 grams of dry yeast (they will be equivalent to 0.5 kilos of pressed yeast), 500 ml of kefir or fermented baked milk.

Stage 1. Grain preparation.

In order for the grain to become suitable for making a drink, it must lie in a warehouse for at least 2 months, and not only be collected. The amount of grain required according to the recipe must be placed in trays (a layer of about 2 cm) and poured with lukewarm water so that it barely covers the wheat. In a warm place, in the absence of light, sprouts should appear on the grains within 2-3 days. If there are none, then your grain is “not alive” and it will not be suitable for moonshine. While we are waiting for the sprouts to appear, the grain must be turned over every day, otherwise mold may appear instead of sprouts. It will be even better if you cover the grain with a cloth soaked in water and wrung out.

After the wheat growth becomes impressive (1-2 cm in length), we take the grains out of the pallets without unraveling. They will serve us in further preparation.

Such grains can be used immediately, or they can be dried (until completely dry) and used to grind into flour used in mash.

Stage 2. Preparing mash.

The technology for making mash is simple - mix warm water, sugar, yeast (may be absent) and grain (grain flour). The thoroughly mixed mixture is kept in a closed container (with a water seal) in a room without access to light for 10-15 days.

Stage 3. Moonshine brewing.

Regardless of the method of preparation, you need to strain the mash and add kefir to it, which will minimize the presence of fusel oils in the moonshine. The resulting mixture must be distilled in any way convenient for you.

Stage 4. Cleansing.

Tablets are perfect as a “cleaner”. activated carbon, which are crushed and poured into the finished drink at the rate of 50 grams of powder per liter. The mixture is kept for about a week, shaking occasionally and finally filtered.

Stage 5. Second distillation.

In order to significantly improve the quality of an already good drink, it needs to be distilled a second time. To do this, the resulting moonshine is diluted with water (preferably bottled or distilled) in a 1:1 ratio and distilled again. In this case, the first 50 grams (per liter) are drained (from 5 liters of diluted moonshine this figure will be 250 grams/milliliters). This moonshine can not be poured out, but used for “technical” purposes. All remaining alcohol is collected until its strength is below 40-35%.

Stage 6. Final.

The moonshine you receive may turn out to be quite strong, but this is not scary - you can dilute it with water (of good quality) to the degree you need and, after leaving it for about 3 days, taste it.

This recipe will yield approximately 5 liters of good quality moonshine. And it’s delicious, so to speak, and it’s not a shame to serve it on the table.

Source: alkolife.ru

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

Source: alkozona.ru

First way

There are several ways to do this. But, first of all, the grain is selected. It should be dry and look beautiful. And also kept temporarily in a warehouse. After threshing the crop, at least 2 months must pass. Rotted wheat will not work, nor will wheat affected by pests.

The preparation of moonshine begins with sifting the grain and placing it on the mash. The first operation will be to fill it with water at room temperature. The top grains should be under a layer of water at a depth of several centimeters. For this purpose, take a wide container - you need to germinate the wheat.

For 5 kg of grain you need one and a half kilograms of granulated sugar. It is placed in water poured onto the grains and dissolves when stirred. Next, when the first sprouts appear (after about 5–6 days), more water (15 l) and sugar (5 kg) are added.

The mixture is poured into another, no longer wide, but deep container for fermentation for 10 days. Another water seal is being made. After keeping the container warm, you will get mash. It is filtered and distilled into alcohol. It is more efficient to distill twice.

Second way

The recipe for moonshine from wheat is simple. The method described above without the use of yeast is not the only one.
There is another one.

It takes:

1. 2.5 kg wheat
2. 6 kg sugar
3. 20 liters of water
4. 500 g raw (pressed) or 100 dry yeast
5. 5. 500 ml kefir

Sprouted wheat grains (together with sprouts up to 2 cm in height) are dried and ground. This flour is mixed with warm water, sugar and yeast in a container. The mixture is placed in a warm and dark place for a couple of weeks. Fermented. Kefir is added to the mash immediately after this. This is necessary to remove fusel odor. This kind of wheat moonshine is obtained by distilling mash.

About secondary distillation

Therefore, moonshine made from sprouted wheat is considered better than “sugar” moonshine, because its taste is more pleasant, as is its smell. Especially after the secondary distillation. It's done like this. Moonshine is diluted with spring water in a ratio of 1 to 1.

At the start of the second distillation, the first fraction is drained (it is calculated at 50 g per liter of moonshine). Then distillation continues until the maximum drop in strength is 35 degrees. You can finish a little earlier. The resulting strong alcoholic drink can be diluted with the same water. Drinking pure wheat moonshine made at home is often more enjoyable than store-bought vodka. Its quality is not always good.

About the definition of quality

Determining the quality of moonshine at home is easy to do.

1. Firstly, by smell.
2. Secondly, try to burn some alcoholic beverage in a teaspoon.

The color and height of the flame, and the remaining sediment will indicate the presence of fusel oils and water. A film with multi-colored stains in the spoon indicates poor moonshine.

About the intricacies of the process

It is more difficult to make moonshine from wheat at home than from sugar. I don’t really like the fuss with germinating grains, grinding them, and washing them. During germination, care must be taken to ensure that the wheat does not become moldy. Drain the malt after this. Dry the grains. It is easier to make moonshine from wheat at home directly from grains using the first method described above. Moreover, a batch of them can be used several times in a row. After distillation, water and sugar are again added to the grains. After several days of fermentation, an alcoholic liquid suitable for distillation is obtained.

Now it has become clear how to make moonshine from wheat, either from grains or from flour. What components are needed for this.

The most important thing is the germination of wheat for moonshine. During this process, attention is required to ensure that the malt does not turn sour.

And the ones above are a little different recipes just apply further. Grain is cheaper than sugar. Yes, and yeast is not always necessary. It turns out that moonshine made from wheat is also more economically profitable than moonshine made from sweet products.

Source: samogonpil.ru

RECIPE FOR WHEAT MOONHOON WITH GREEN MALT

According to this recipe, wheat mash is prepared with yeast, but without sugar. Wheat is saccharified with green malt; you can use regular store-bought brewing malt or make it at home. You can also use rye, barley, or corn grains in the recipe.

Ingredients:

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

Preparation:

1. We prepare green malt, for this, 1 kg of wheat, rinse with clean running water, remove debris and floating grains. Pour 5-6 cm of water and leave to soak for 6-8 hours. Rinse the soaked wheat and pour a strong solution of potassium permanganate for 15-20 minutes. After treating with potassium permanganate, rinse the wheat again and scatter it on a grid tray.
2. Rinse the grain generously with warm water 2-3 times a day, and turn it over twice a day. When the sprout grows the size of the grain itself, the malt can be considered ready. On average, wheat and rye germinate in 2-4 days. It is important to soak the finished malt again in potassium permanganate, dissolving 0.2-0.3 grams per liter of water, this will prevent contamination of the future wort. After 15-20 minutes, rinse the malt. Grind in an electric meat grinder or blender. It is advisable to use it immediately.
3. Grind the rest of the wheat (5 kg) in a grain crusher. Pour it into the mash tank, pour hot water and boil for 10-15 minutes. At a temperature of 63-65°C, add malt and stir the mixture thoroughly. Wrap the container in a warm blanket and leave to saccharify for 2-3 hours. The wort should become sweet; to verify saccharification, you can do an iodine test. If the iodine does not change color, then everything is fine.
4. Quickly cool the wort to a temperature of 25°, it is most convenient to do this using a chiller, or place the container in cold water with ice.
5. Pour the cooled wort into a fermentation container, add yeast diluted according to the instructions. Close the container, install a water seal and place in a warm place with a temperature of 25-28° for fermentation for 4-6 days.
6. When fermentation takes place, the wheat mash will partially lighten, become bitter and the release of gases will stop; it must be filtered through a gauze filter. If you plan to distill the mash in a steam-water boiler or using a steam generator, then you can distill it together with the grain.
7. Distill the mash twice. The first distillation without separation into fractions, the second time with the separation of heads and tails, as described in the first recipe. Make the strength of the drink 40-45 degrees. Keep wheat moonshine in glass for several days and you can start tasting the moonshine.

Source: alkodoma.ru

Mash without yeast, but with wheat

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 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

How to make mash from 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 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.
• 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 both on the entire volume of wheat, and using only part of it (for example, 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.
• 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.

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.

Source: mywom.ru

Traditional recipe

Composition and correct proportions:

• wheat – 2 kg;
• granulated sugar – 2 kg;
• clean water – 15 liters.

The most attentive readers may be surprised by the presence of sugar in this recipe. The fact is that granulated sugar can significantly increase the yield of moonshine and does not in any way affect the aforementioned wheat aroma.

Additionally, I draw your attention to the fact that all containers used for preparing mash must be perfectly clean. Pay serious attention to this. Otherwise, all your work may go down the drain.
Step-by-step sequence of actions.

1. We take a clean metal or glass container of suitable size, which we will use to prepare the starter. Pour 500 grams of wheat grains into it, level them evenly and fill with water. We do this so that the liquid completely covers the wheat and rises 1.5-2 cm above it. Cover the container with a lid and place it in a dark, cool room for germination. It usually takes 2 days for wheat to become sprouted. We definitely need to wait for the sprouts. Without this, moving on to further actions is pointless.
2. Add 250-300 grams of sugar to the sprouted wheat. Mix the contents of the container thoroughly with your hands. It is prohibited to use metal devices for these purposes.
3. After the specified time has passed, it is necessary to pour the resulting starter into a glass container of suitable size, in which the fermentation process will take place. Add the remaining grain and sugar there, fill with warm water at a temperature of 25-30 degrees Celsius.
4. A water seal of any design should be installed on the neck of the fermentation tank. If you are used to using a latex glove, you can continue this method. Just make sure that the hole in her finger is as small as possible.

If the mass has become excessively thick, it can be diluted a little with water. As a rule, 0.5-1 liter is enough.

Now we cover the neck of the container with clean gauze and transfer it to a warm place for 10-12 days. This time is enough to prepare the starter, which in our recipe will serve as a replacement for yeast.

• You are unlikely to miss the start of fermentation. Braga will begin to “play”. As a result, the glove will swell and the water seal will begin to gurgle with characteristic bubbles.
• The fermentation container must be placed in a room at room temperature. The duration of fermentation can vary greatly. This process can take from one to three weeks.
• We wait until the mash “wins back.” We definitely try it to determine its readiness. Proper wheat mash has a special bitter taste.
• All we have to do is drain the liquid from the sediment, pass it through a cotton-gauze filter and distill it on an existing model of moonshine still.

Please note that we can prepare 2-3 more servings of mash from fermented wheat grains. To do this, you need to pour 2 kg of granulated sugar into the container each time and add water.

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, quality grain still needs to be looked for. For those whose searches have not been successful, we advise you to use.

In total, the recipe for wheat moonshine without yeast will require 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:

1. Remove debris from wheat; do not wash grains.
2. IN warm water(35-36°C) dissolve sugar.
3. Place the grain in a bowl or pan, add sweet water.
4. Place the container next to the radiator or on a heated floor (if possible. The temperature should be set to 30-35°C).
5. 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:

1. Place the grain on a wide baking sheet or tray and level it out.
2. Fill with water so that its level is level with the grain or exceeds the level of the grains by a couple of millimeters.
3. Place the container in a warm place, cover with gauze.
4. 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:

1. Grind the malt and grains into cereal and place in a container that can be heated.
2. Heat water to 80°C, pour it over the mixture of malt and grain and mix everything thoroughly.
3. 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.
4. 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.

1. Pour the sugared wheat wort into a fermentation container.
2. Strain the starter and add it to the wort.
3. The fermentation process should begin within 2-5 hours.
4. After 10-12 hours, close the container with a lid and install a water seal.
5. In the first 2-3 days, it is recommended to stir the mash with a clean stirrer.
6. 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 or with a steam steamer of the brand). Don't make a mistake with the model and make right choice will help

The expression “mash without yeast” is not entirely true; it implies the absence of factory-made yeast in the wort. Instead, the fermentation process involves cereal malt (sprouted wheat, barley, rye, corn, etc.) or fruit yeast - single-celled fungi that live on the surface of the fruit.

Cereal malt can be prepared from one type of cereal or from a mixture in various proportions. In the preparation of yeast-free mash, ingredients such as honey, rice, apples, raisins, sweets, candied jam, etc. are used.

Fruits and grains can be washed with water, but without adding chemicals, since wild yeast located on their surface may die, and the mash will eventually turn sour. With sufficient amounts of proteins and sugar, they cause natural active fermentation of the wort.

There are many options for making mash without yeast.

Wheat mash with sugar

For wort it is better to take clean (without chaff) spring wheat durum varieties. After threshing, at least two months must pass, because fresh grain does not ferment well. But something too old (more than one year) is also not suitable. The grain must be of high quality, not treated with chemicals, well dried and not rotted, and not damaged.

Wild yeast is an excellent substitute for artificial yeast, and malt enzymes will convert sugar into alcohol, giving the drink a pleasant grainy aroma. Adding sugar will increase the yield of the finished product.

Ingredients:

• 5 kilograms of wheat;
• 6.5 kilograms of sugar;
• 20 liters of water.

First you need to prepare the starter. Rinse the grains with water and remove debris. Pour wheat and 1.5 kilograms of sugar into the prepared container, add about 5 liters of water (1-2 centimeters above the grain level). Leave to ferment room temperature without cover.

After 3-5 days, when the grains have sprouted, add 15 liters of water to the fermentation container for the starter and add the rest of the sugar. Install a water seal. Place the container in a warm place (28–30 °C) for about a week. The vessel must be shaken periodically, and foam and debris must be collected from the surface of the liquid.

There is another mash recipe. Dry the sprouted grains and remove the sprouts. The wheat must be crushed and diluted with water in a ratio of 1:3. Add sugar at the rate of 1 cup per 1 kilogram of grain. Place in a warm place.

If desired, you can add dried fruits to the rice mash.

Ingredients:

• 2 cups rice (peeled);
• 3 cups sugar;
• 0.5 liters of unfiltered beer (live, not pasteurized).

Pour sugar and rice into a three-liter bottle, pour beer. Install a water seal. Place the vessel in a warm place (28–30 °C). Shake regularly and remove foam and debris from the surface of the liquid. After 10–12 days the mash is ready.

Yeast-free mash with fruits and berries

Another option for preparing mash without yeast (factory-made) using unwashed berries and fruits (plum, cherry, grapes, pear, etc.). Yeast-like fungi will participate in fermentation.

Plum mash:

• 12 kilograms of plums;
• 2 kilograms of sugar.

Mash the plums and mix with sugar. Keep it warm. The mixture will ferment in 2-3 weeks.

Plum mash can be prepared in another way. It is enough to mash 3 buckets of fruits and leave them in a warm place for three weeks. Then distill it. No sugar or water required.

Rowan mash is made from the juice of frozen berries, which also ferments without adding sugar and water for about a week. After which the mash must be distilled twice.

Apple mash is prepared only from ripe fruits picked from the tree. Unwashed apples must be cored and ground into puree. Squeeze out the juice through a press. Pour water over the pulp and let it brew. Combine the pulp and juice in a fermentation container at a ratio of 1:5. Leave in a warm place for 10–15 days.

Mash made from fruits and berries without the addition of factory yeast ferments longer, but the moonshine is very soft and aromatic.

Experimental mash recipes

In search of new tastes, moonshiners experiment with ingredients.

Caramel mash:

• 5 kilograms of caramel (with filling);
• 20 liters of water.

Dissolve the candies in heated water and place the container in a warm place for 4–5 days. Distill.

Yield: 5 liters of distillate.

Another interesting recipe:

• 3 liters of fruit juice;
• 3 liters of unfiltered beer;
• 10 liters of water;
• 1 kilogram of sugar;
• 2 chocolate bars.

Dissolve sugar in beer and juice, add grated chocolate. Place the mixture in a warm place. When the liquid starts to ferment, add water. The mash will ripen in 3 weeks.

There is always a risk of the mash turning sour, but it can be minimized by observing optimal temperature fermentation and using a water seal, with which it is easy to monitor the release of bubbles. If carbon dioxide stopped standing out, which means the mash has stopped fermenting.

Mash prepared without the use of factory yeast can be consumed immediately after the fermentation process is completed or become the basis for moonshine. This alcohol does not have a fusel smell and is easy to drink.