Wheat moonshine. A simple recipe for wheat moonshine at home. Simple mash distillation

Our ancestors brewed moonshine from grain ingredients (wheat was more often used), since sugar and yeast were not affordable for most of the population.

Wheat moonshine at home was of excellent quality: strong, practically free of fusel odor, transparent and soft... Today, recipes without added sugar are rarely used, which speeds up fermentation, increasing the yield of moonshine.

The basis of wheat moonshine is a sprouted grain - maltwhich contains natural enzymes that convert wheat starch into sugar. The yield of a pure product with a strength of 38-40 ° is 900 ml from each kilogram of grain.

Raw materials should be taken of the highest quality, for food purposes, with a high gluten content. A fodder product that goes to feed livestock is not suitable. The yield of moonshine in this case is reduced by 3 times.

It is recommended to prepare a vessel with a wide top and low sides (up to 10-15 cm). The grain must be thoroughly washed, debris and hollow seeds must be separated. Soaking raw materials accelerates its germination, activates biochemical processes.

Sprouting wheat for moonshine:

spread the wheat layer with a layer of 5-7 cm and pour water 2 cm higher;
in the summer it is recommended to change the water 2 or 3 times a day, and in the winter - to stir the grain with your hands;
every day drain the water, rinse the grain and set it to germinate, covering it with a wet cloth. You can regularly spray the raw material with water;
wheat should be stirred frequently so that it “breathes” air;
when roots and shoots 5-7 mm long appear, germination is considered complete.

It is recommended to soak the sprouted grain in a pale pink solution of potassium permanganate for 1.5-2 hours to destroy bacteria and fungi on its surface. Then the raw materials must be dried a little and grind in a blender or meat grinder, if green malt is needed within 1-2 days.

For longer storage, the product with sprouts is dried in the oven with the door open. The temperature should be maintained no more than 40 ° C, with higher heat the enzymes will die. Dry until the grain is completely hard (white malt).

Stages and rules of production

To make wheat moonshine, you must follow the technological process:

Produce enzymes that break down starch into sugar by germinating wheat for moonshine.
Add mash on the resulting malt with the addition of wheat raw materials (sugar and yeast are added at will to speed up the process).
Distill the workpiece on a moonshine still.
Clean the grain moonshine qualitatively, if you need to make a double distillation of raw materials.
Dilute alcohol to the required strength, refine the drink.

The addition of sugar increases the amount of finished alcohol, accelerates the fermentation process, and softens the taste. The amount of sweet product added to wheat moonshine without yeast should be equal in weight to the main raw material.

High quality wheat moonshine is obtained using grain that has not been treated with chemicals to protect against insects and counteract spoilage, decay, and mold.

How to make wheat moonshine without yeast?

Lovers of organic products prefer to drink real wheat moonshine without yeast and sugar, prepared according to old Russian recipes.

To make it, you need to turn the starch content into sugar content using malt enzymes. How to make wheat malt:

crushed grain or wheat flour is placed in a container and filled with hot (50-55 ° C) water, taken in a 4: 1 ratio;
the raw material is thoroughly mixed so that there are no lumps;
it is better to heat it with a steam generator (hot steam) so that the product does not burn;
it is recommended to heat the mixture gradually, increasing the temperature by 5 degrees and taking a break for 10-15 minutes;
bring the composition to a boil and boil the wheat for 1.5-2 hours with slow heating-languishing;
completely boiled wort should be quickly cooled to 65 degrees;
introduce a solution of malt with water, counting on 1 kg of green malt - 5 kg of wheat. If mixed with white malt, add 20% more;
the vessel should be insulated, but it is recommended to stir the contents every half hour to speed up the reaction;
readiness is determined by taste after a two-hour period;
the mass must be quickly cooled to 28-32 ° C and yeast added. You can use dry (3 g per 1 kg of base), pressed (50 g per 3-4 kg), homemade, for example, from hops (0.5 l per 1 kg of wheat);
the wash container should be filled to three quarters of its volume to provide room for foaming.

The fermentation process lasts from 4-5 days to 2 months, depending on the ambient temperature, the properties of the yeast, the quality of the raw materials. The amount of alcohol in the wash ranges from 5 to 12%.

Infusion on oak bark, dried fruits, aromatic plants ennobles homemade alcohol.

Purification of the product is carried out by the method of double distillation, using a dry steam chamber, and filtering through a carbon filter. You can use activated carbon tablets, the amount of which is 15 g per liter of product (pour the crushed raw materials into a jar with ready-made alcohol and strain the liquid after 2-4 days).

Moonshine on wheat is distinguished by its decent strength, mild pleasant taste, bread aroma. Adhering to the technology of making alcohol, you can improve the proposed recipes, improving the taste and quality of homemade strong drink.

Moonshine obtained from grain mash is a product of the highest quality and always has an excellent taste. It is soft, pleasantly unobtrusive and different depending on the specific grain used. Wheat gives a sweet drink, and rye gives a strong and fragrant drink. If you make moonshine from barley, you get alcohol that tastes like whiskey. How is grain mash prepared?

The main product that ferments to obtain grain moonshine is sucrose. Starch, which includes cereals, must first be turned into it. If this is not done, then 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? For this, the culture is germinated. In this case, the grains must be laid on pallets so that their layer does not exceed three cm, and filled with warm water so that they are slightly covered. In this case, the temperature in the room should be within 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 in the fact that the grain is dried and the dried sprouts and roots are separated. To get soda milk, the grains are crushed. For this, special mills are used. After that, they are boiled in order to break down the starch.

This process is quite difficult and takes a long time, so it makes sense to purchase ready-made malt in milled form. In this case, the yield of alcohol or moonshine depends on the quality of the raw materials, the recipe for making the mash and the method of distillation.

Braga: recipe without yeast

If you want to get a really high-quality product, then it is better not to use yeast for grain mash. This process assumes the presence of uncultivated yeast in the brew. The recipe requires 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 go through the drying process.

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

For cooking, take six kg of sugar and dissolve it in 15 liters of warm water, the temperature should be about 20-24 degrees. Next, this syrup is poured into five kg of raw materials, previously placed in a glass container. Initially, the wash should ferment for three to four days, after which the container is closed with a lid with a hydromodule or poured into a container with a narrow neck, on which a rubber glove is put on.

Then the second stage of the fermentation process takes place. It takes about two weeks, while the container with the wash is 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 the temperature regime. If bubbles cease to emerge from the water seal or the glove is deflated, we can say that the fermentation process is over. The grain that was taken to make the wort according to this recipe can be used repeatedly, up to four times. To speed up the process, 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. Malt and water are added to a container that already contains boiled grain. Products are taken in the following ratio: for 1 kg of grain, 0.5 liters of water and 80 grams of malted milk.

Then the mixture is heated to 60 degrees and insisted for about seven to eight hours, maintaining approximately this temperature. After that, it is necessary to test for the presence of starch. When ready, pour into a container with a wide neck, having previously cooled to room temperature. The initial fermentation process 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 can negatively affect the efficiency of the process.

Braga with added yeast

I usually use yeast to speed up the fermentation process. They are also added in the event that the process began very sluggishly or did not start at all. The amount of yeast that needs to be added depends on a number of factors, but more often this ratio is taken: 100 g per 10 liters of water.

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

Braga for moonshine with enzymes

One of the variations in the preparation of home brew is "saccharification" with enzymes. For this we prepare grain porridge. Mix the cereals 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 cereals are not boiled, the flour must be used very finely so that it falls apart by itself.

After two hours, we open the container and evaluate the product that has turned out. The porridge should be very thick, if you put a spoon there, then it should remain standing. Next, add the enzyme alpha-amylase at the rate of three ml per kg of starch.

We mix everything thoroughly until a homogeneous consistency 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. Stir the porridge again, wrap it up and leave for an hour in a warm place. 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 specially designed for cereal mash, then it must be filled with water in advance and left for 20 minutes to activate.

Pressed baker's yeast may be sent directly to the mash. Distillation of mash depends on what equipment you have available. If you have a steam generator, this is easy. Pour the braga and put it for distillation on raw alcohol. If there is no steam generator, then the wash 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, sew from tulle. We put the bag in a bucket, pour the mash there, then squeeze it with all our might, after which you can start distillation.

Ready-made moonshine can be used for various purposes, for making tinctures and the rest. It is only necessary to pre-dilute it with water to the desired strength and filter with a charcoal filter.

Mash recipe

Grain mash on wheat has a not very complicated recipe, tried out for years, so even beginners can follow it. For this reason, mash is very popular, many prefer it.

For its preparation, five kg of wheat are taken and washed in running water, while the grains floating on the surface are removed. Then 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, we put 1.5 kg of sugar there and mix it with the contents of the flask, and then transfer it to a warm room.

Under such conditions, the grain begins to germinate, the so-called wild yeast is formed, which, in the required temperature regime, is usually sufficient for a full-fledged fermentation process. It is important to comply with the condition: the mash must ferment for at least seven days, and no yeast is required to be added, since during this time the amount is needed.

Braga is placed in a warm place for fermentation, it is preferable to keep the temperature within 25-28 degrees. The mash will ferment, depending on the fermentation conditions and the quality of the yeast itself, for about two to six days.

Distillation is done in a standard way, as you like best. It is preferable to do a double distillation of grain mash on wheat with cutting off 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, we 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, together with the leaven, 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.

The excess wort is poured into five-liter bottles, and after three to four days, the flask is poured with them up to the neck. After a week, the fermentation process stops completely, and the mash at this time tastes like dry wine. After that, it is distilled in a standard way, first it must be squeezed out 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:

corn is taken 80% of the total flour;
barley - 12%;
rye - 8%;
water is used 1: 4, subject to the use of flour and 1: 3 - for cereals;
yeast for cereals - 25 grams per 1 kg of flour.

Thus, cereal mash is more difficult to prepare and requires a certain amount of skill compared to regular sugar mash. But the version of moonshine made from grain is obtained with excellent taste and quality. The main thing is to decide for yourself what you will use for fermentation. The highest quality and tastiest product is obtained when making mash with wild yeast.

Experienced moonshiners know that grain moonshine is much better than regular sugar mash.

But preparing it will take more time and effort.

We will look at how to make moonshine from wheat or other grains (barley, oats, millet, or corn) at home. The technology is not very complicated, anyone can repeat it.

First, let's figure out the taste of grain moonshine, it depends on the choice of culture. Wheat makes a very soft and even slightly sweet drink.

Strong and sharp moonshine can be driven out of rye; something like whiskey comes out of barley. The choice of raw materials is yours. I personally prefer wheat.

Composition:

Grain - 2.5 kg;

· Water - 20 liters;

Sugar - 6 kg;

Dry yeast - 100 grams (or 500 grams of pressed);

Ryazhenka (kefir) of high fat content - 0.5 liters.

Before soaking, the grain should lie at least 2 months. It is better to use alcoholic yeast, rather than baking yeast, then the fermentation will be more intense.

1. Cooking malt. Lay the wheat in a layer of no more than 2 cm on flat trays, then soak it in warm water. The water should only slightly cover the grain, otherwise it will not germinate. Place the pallets in a warm (18-25 ° C) dark place.

On the second or third day after soaking, the first sprouts will appear. If they are not there, then the grain is of poor quality and you will have to take another one. During germination, the wheat is turned over once a day so that it does not become moldy and sour.

When the wheat germ reaches 2 cm in length and begins to intertwine with each other, they must be removed from the water without separating.

Add warm water (50-60 ° C) and sugar to a 40 liter container. Mix well. Wait for the water to cool down to 28-30 ° C.

Then add the malt made in the previous step and the yeast diluted according to the instructions on the package. Stir again, and then install a water seal on the container.

3. Distillation. Strain the mash through a colander to filter out the wheat. The harvested grain can be used 2-3 more times. The taste of the moonshine will not change.

Add 0.5 liters of kefir or other fermented milk product to the wheat mash. This is done to reduce the amount of fusel oils in the final product.

Distill the mash on a moonshine still of any design, taking the distillate until its strength drops below 35 degrees.

4. Cleaning. This stage cannot be called mandatory, but many experienced moonshiners, after distillation, purify moonshine with coal, even if it is not from sugar, but from cereals.

5. Re-distillation. Improves the quality of wheat moonshine. Dilute the distillate 50% with water and distill a second time. Pour the first 30-50 ml per 1 liter of moonshine into a separate container.

For example, with 3 liters of raw alcohol, 150 ml of the yield must be collected separately. This is a harmful fraction that impairs taste. When the fortress falls below 40 degrees, the selection of the main fraction ends.

Wheat moonshine is best distilled twice

6. Dilution. Dilute the resulting moonshine of the second distillation with water to the desired strength (usually 40-45 degrees). Before use, it is advisable to let it brew for 2-3 days.

This concludes the process of making grain moonshine. The result is 5-6 liters of the finished product with a strength of 40 degrees.

P.S. If you do not want to engage in the germination of cereals, I can offer another recipe for moonshine from wheat. This drink is called homemade bread vodka, during its preparation, the grain is immediately added to the fermentation tank.

The only drawback of this method is that the yield is too small. It turns out twice less moonshine than from sprouted wheat.

Mash readiness definitions

To get high-quality moonshine, it is important to learn how to correctly determine the moment when the mash is ready for distillation. If you start distillation earlier, then the yield will be lower and some of the sugar simply disappears.

At the same time, you should not overexpose the mash, otherwise it will begin to turn sour, which will worsen the taste of the moonshine.

We will consider all the available methods to check the mash for readiness. To improve accuracy, I recommend using it in a comprehensive manner, that is, all at once (except for the last one).

1. Time. Depending on the quality of raw materials (sugar, yeast, water) and external conditions (temperature, humidity), ordinary sugar mash ferments from 5 to 14 days, on average 7-10 days, starch less - 3-5 days.

Grape mash without yeast needs 21 to 28 days to ripen. Due to the wide spread in time, this method is too imprecise to rely on entirely.

2. Taste. The mash ready for distillation has a bitter taste. If you feel sweetness, it means that the yeast has not yet processed all the sugar into alcohol and you need to wait.

This is the most effective test method that allows you to control not only the readiness, but also the quality of the mash.

If the temperature regime is not observed (the optimal temperature of the mash is 18-24 ° C), the yeast may die ahead of time, as a result of which fermentation will stop even before the sugar is completely depleted.

3. Appearance. In the finished wash, foam stops forming, carbon dioxide bubbles are not emitted and no hiss is heard. The upper layer of the mash begins to gradually lighten, the remains of the yeast and their waste products settle at the bottom.

4. A lit match. During active fermentation, a large amount of carbon dioxide is released, which displaces oxygen from the container. To determine the readiness of the mash, it is enough to bring a lighted match to the surface.

If it burns, it means that fermentation has stopped and you can start distilling. The fading of the match indicates that fermentation is still ongoing.

5. Professional method. The most accurate, but requires a special device - a hydrometer, which only experienced moonshiners have.

To determine the residual sugar (unkindness), 200 ml of mash is filtered through a dense cloth, poured into a measuring cup and the hydrometer is lowered there. At values \u200b\u200bbelow 1.002 (corresponds to 1% sugar in the mash), distillation can be started.

Improving moonshine by repeated distillation

Re-distillation of moonshine removes foreign impurities, improving its quality. The end product is popularly called "double moonshine".

Although you will have to spend 2-3 hours more time to prepare it, you will end up with a crystal clear, mild, odorless distillate.
Any moonshine can be re-distilled regardless of the raw material.

The mash recipe and the distillation technology you selected (moonshine still) do not change. You can even ennoble the drink kicked out much earlier.

The sourdough can still be used 2-3 times, adding sugar as required by the recipe. Then you should prepare a new batch of yeast substitute.

To get good quality mash on wheat without yeast, a certain proportion should be adhered to: the amount of grain and sugar should be equal. Water is added for each kg of sugar, 3.5 liters.

Method for preparing grain moonshine without sourdough

Many moonshiners do not like the long hassle of pre-fermenting the grain product. Therefore, you can significantly shorten the process by making mash from wheat without yeast:

add 1.5 kg of granulated sugar to 5 kg of sorted wheat grains, mix and pour a layer of water 2-3 cm until the first shoots appear;
the mixture must be stirred so that the grain does not burst below;
when seed-sized sprouts appear, pour the product into a fermentation container, add 5 kg of sugar and 15 liters of warm water;
close the vessel from above with a water seal or put on a rubber medical glove on the neck;
after the release of bubbles on the surface of the mash has ceased, it is necessary, after making sure that the raw materials are ready, to drain the liquid without wheat into the distillation cube;
it is advisable to distill moonshine twice in order to get an alcoholic product of the highest quality.

The grain in the container can be poured twice more with prepared water with the addition of sugar, while receiving a full-fledged mash.

How to brew moonshine on wheat without sugar?

The recipe for how to get cheap alcohol, not inferior in taste and aroma to sugar, is in demand. Required ingredients: For 6 kg of wheat, you need to take 25 g of dry active yeast and 25 liters of heated water.

How to put sugar-free mash on wheat:

soak a kilogram of full-weight wheat grains from the garbage in cold water overnight;
rinse the raw materials and pour a purple solution of potassium permanganate for 20 minutes;
rinse the grains under running water and sprinkle on a sprouting tray;
before sprouts appear, it is advisable to wash the raw materials every day, stirring, so that the grain does not suffocate;
when the sprouts reach a size of 5-6 mm (grain size), the composition must once again be etched with potassium permanganate, using 0.3 g of antiseptic to prepare a liter of solution;
wet grain must be grinded in a meat grinder or blender;
grind the remaining 5 kg of raw wheat with a grinder;
pour flour into a container and pour water heated to 85 ° C, stirring thoroughly;
leave to swell for 15-20 minutes under a closed lid;
when the mixture cools down to 65 ° С, add malt (milled wheat with sprouts), mix the composition well and, wrapping it in a warm blanket, wait 2-3 hours until natural enzymes turn starch into sweetness;
conduct an iodine test to check sugar content. The leaven should not turn blue;
quickly cool the contents to 25 ° C, pouring cold water on the outside of the container, add yeast according to the recipe;
pour the liquid into the fermentation container, covering the neck or with a glove.

The mash is ready in 5-8 days, after which the raw material should be distilled. Output of the finished product 800-900 g of moonshine from each kilogram of grain... The fortress is 40-43 °.

Cooking wheat mash with the addition of yeast

The production of mash with the addition of yeast, which serves as a catalyst for the fermentation process, is significantly accelerated. Required components: 5 kg of sugar requires 250 g of alcohol yeast, 3 kg of wheat grain, which must be germinated, 25 liters of warm prepared water.

Sugar is mixed with water by adding yeast dissolved in water. After the start of fermentation, add the sprouted wheat. determined by the subsidence of grain raw materials. The liquid becomes clear, bitter in taste. The smell of alcohol is clearly audible.

The exit of the finished moonshine - 7-8 liters of strong alcohol (43-48 °), good quality. On the remaining wheat, you can close the mash with sugar twice more, but without adding yeast. A distinctive feature is that when the remaining ingredients are added, the wheat floats, at the end of the fermentation process, it sinks.

Reception of wheat germination for mash allows you to get a natural alcoholic product at home, in quality (with appropriate purification) not inferior to branded drinks of factory production, and in cost - much lower.

Getting started directly with cooking, you should familiarize yourself with the basic rules, time-tested and experience of skilled moonshiners:

As a basis, you should take the grain that has lain for at least 2 months in a room with good air flow, so that delight does not appear.
If there is a need to intensify and speed up the fermentation process, it is better to give preference not to bakery, but to special brewer's or wine's yeast.
If you want to get more ready-made alcohol, with the same high taste, it is recommended to use recipes with sugar.
When distilling moonshine up to three times, homemade alcohol is obtained, indistinguishable in its properties from many elite drinks of our time.

Below are the basic recipes for homemade moonshine made from wheat grains with the addition of various ingredients. After reviewing them, each moonshiner will be able to find the best option for the manifestation of his "culinary" delights.

Home-made moonshine from grain without sugar can be prepared by both an experienced moonshiner and a novice winemaker. To do this, you need to take 8.5 kg of spring wheat grains, 1.5 kg of unfermented malt from barley, 25 liters of water, about 35 g of dry yeast (which can be replaced with pressed in an amount of 175 g or special brewery in the amount indicated on the packaging in the instructions ). The recipe for moonshine from grain at home is as follows:

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

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

The next step is to add the yeast to dissolve. After that, the fermenter must be tightly closed with a water seal, and the wort must be left to ferment for 5 days at a temperature of 28 to 30 ̊С. If a bottle is used as a fermenter, it is enough to put on a rubber glove with a small hole in one of the fingers on its neck.

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

Moonshine from grain with sugar without yeast: cooking technology

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

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

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

Distillation can be performed up to 4 times, letting the moonshine brew according to the technology described above, starting from the second stage. This will greatly improve the taste of your homemade alcoholic beverage.

How to make moonshine from wheat germ

At home, you can make moonshine from sprouted grains, in particular from wheat. It, being a key component, is able to play the role of a base for quality malt.

To get a strong alcoholic drink of your own production, it is enough to adhere to the following sequence of stages:

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

After the allotted time, you can distill the mash using a standard moonshine still or steam generator. To obtain high quality alcohol, you need to separate the "head", "body" and "tails". The distillation can be carried out one to three times in a row.

Wheat malt moonshine without sugar and yeast

The most economical recipe allows you to make your own moonshine from grain without sugar and yeast and delight your guests with a fragrant and soft alcoholic drink. Steaming and wheat malt are substitutes for both ingredients.

Making moonshine from grain using this technology involves the following steps:

To prepare malt, you will need about 5 kg of wheat grains, which you need to sort, wash, germinate and grind according to the principle described in the previous paragraph.
Then you need to prepare a steaming, for which you will need 2 liters of freshly boiled water, a handful of fresh hops and flour. It is recommended to mix the ingredients with constant stirring to prevent lumps from forming. If dry hops are used instead of fresh ones, you need to take twice as much.
Then 3 kg of the resulting malt and the steaming must be combined in one container and diluted with such an amount of water that the mash acquired a semi-liquid state, then close it with a water seal and leave it to “win” in a warm place. If it takes about 5 days to complete fermentation according to a recipe with yeast and sugar, then in this case the procedure will be delayed for a period of 3 to 5 days over the standard period.

When distilling 6 liters of home brew, you can get about 3 liters of ready-made wheat moonshine at the exit, which tastes even softer and more pleasant than cooked with yeast and sugar.

Obviously, wheat grains make it possible to prepare a real "living" drink, as it gives it natural vitality. To familiarize yourself with the recipes and technologies for making moonshine from grain in more detail, watch the video presented below. After all, knowledge of the basics of home brewing, along with high-quality ingredients, is the key to creating real alcoholic masterpieces.