Sugar mash: proportions, recipe. Moonshine from wheat without yeast

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-18 00:50

Braga for moonshine, made on the basis of sugar and yeast, it is quite possible to make it yourself, since the whole process does not cause any particular difficulties. Follow a few simple rules, and you get a very high-quality sugar mash. In this case, the proportions can be very different, it all depends on the tastes and preferences of the manufacturer himself.

Features of making sugar mash

To get good quality moonshine from sugar and yeast, it is imperative to keep cleanliness in its manufacture, as well as choose the right yeast. In addition, in the room where the mash will be located, the temperature must be below 36 degrees, because otherwise the yeast, which is a living culture, will simply die.

If you need the final product to turn out within a few days, then you can slightly change the recipe for sugar mash and take the components in different proportions. To make 10 liters of high-quality moonshine, the strength of which is 40-45 degrees, you need to take components such as:

• sugar - 8 kg;
• water - 20-25 liters;
• yeast - 0.5 kg;
• raw potatoes - 8 pcs

However, sugar mash proportions per 10 liters may have others, and at the same time the strength of the resulting product and its taste characteristics do not change at all. You can take 800 grams of yeast and 8 kg of sugar for 32 liters of water. The only negative may be that it will be impossible to overtake moonshine at a time.

The next sugar mash is often prepared. Proportions for 20 liters: you need to take 16 liters of distilled water, 400 grams of yeast and 3.4 kg of sugar. Water must be taken not boiled, but it must be clean, without impurities. When adding sugar, you need to mix the resulting solution thoroughly to avoid its crystallization. Then you need to add yeast. The container with the resulting mixture should be closed loosely with a lid and left in a warm room for 7-10 days. The first few days, the mash foams a lot, but you don’t need to remove this foam, as it will go away on its own in just 3-4 days.

During the preparation process, the drink gradually brightens. And the lighter and more transparent it becomes, the more ready it is. After about a week, you can taste the mash, if it has a sweetish aftertaste, then you need to leave it for a few more days, as the drink should turn out to be quite bitter.

What can replace sugar

The recipe for sugar mash can be completely different, and it may not even contain sugar itself, since other components can be taken to make the wort, which cangreat to replace it. In particular, it is worth highlighting such products as:

• apples;
• sugar beet;
• wheat;
• grapes;
• rice and many more.

When preparing mash, you need to take a container, the volume of which will be 20-25 percent more than the volume of the wort. This reserve of space is simply necessary, since quite intensive processes take place during the fermentation process.

Preparing for home brewing

Before you make moonshine from sugar and yeast, you need to prepare all the required ingredients and take care of the cleanliness of the inventory. That is why the fermentation tank must be washed well with sufficiently hot water and dried. This is a very important process, since even the smallest impurities can spoil the taste of the resulting product.

As a container for fermentation, you can use absolutely any dishes, except for galvanized ones, as it oxidizes, which can cause significant harm to he alth. Plastic cans for milk, with a volume of 25-38 liters, are best suited. Absolutely any dishes made of glass, enameled metal, aluminum or stainless steel will also work.

How to make sugar mash

To make a good sugar mash, it is not necessary to follow the exact proportions, however, it is important that there is a sufficient amount of yeast so that the fermentation process can be started. First you need to calculate the ingredients. To get a good enough mash and strong moonshine, it is recommended to take 4 liters of water for every kilogram of sugarand 100 grams of spirit pressed yeast.

Initially, you need to prepare sugar syrup for mash, as there can be a lot of microbes on sugar, which is highly undesirable to get into the final product. To prepare it, you need to take distilled water and sugar in a ratio of 1: 1, mix it all up and bring to a boil. You need to boil the syrup at a temperature of 90 degrees for half an hour, constantly removing the resulting foam. Then you need to add citric acid to the resulting liquid. This must be done so that the fermentation process goes much faster.

Water for making mash must be clean. It is better to take a purified spring, which must be given at least a couple of days to settle, and then filter it. It is strictly forbidden to boil water, as this reduces the amount of oxygen, which is simply necessary for normal fermentation.

You can take Belarusian yeast for making mash, as they are great for baking, and the alcohol is of high quality. Before adding to the mash, the yeast must be diluted with warm water with a part of the sugar syrup.

The remaining sugar syrup for mash should be poured with purified water, and then add diluted yeast. Additionally, you can add grated potatoes and crumbled rye bread to the container. The wort will need to be transferred to a warm place so that the temperature throughout the entire fermentation time is 28-31 degrees. To do this, the container that contains the wort must be wrapped with a blanket oruse special thermal insulation materials.

Braga should ferment for 48-80 hours, and all this time you need to control the temperature of the wort, since the yeast also generates heat, and if it is above 35 degrees, then you need to cool the mixture a little. Every 12 hours, the mash should be stirred for 1 minute to remove carbon dioxide.

Clarification and degassing of mash

Before you start distilling the mash, you need to determine its readiness, as well as carry out degassing and clarification. There are certain indicators of product readiness, namely:

• stops emitting carbon dioxide;
• top layer started to lighten;
• yeast precipitates;
• the taste of mash has become bitter-sour and sugar has ceased to be felt;
• alcohol is felt in the wort.

The process of degassing the mash must be carried out so that moonshine from sugar and yeast has very good taste. Initially, you need to remove the insulation and let the mash stand for 24 hours in the cold. During this time, the yeast will precipitate, after which the clarified mash must be drained through a rubber tube. White clay is suitable for clarification, but it must be cleaned and free of foreign odors. It must be mixed with water to a mushy state and added to the mash. Clarification occurs within 15-30 hours, after which the product becomes completely transparent, and there is no unpleasant yeast odor. You need to drain the mash through a straw to separate the sediment, and you can immediately start distillation.

Distillation of sugarmash

If the sugar mash was properly prepared, the proportions were all met, then the result should be a good natural product without a sweetish aftertaste. When everything is ready, you can start distillation. To do this, you need to put the mash on a small fire and wait until the first drops of the finished product flow. The collected first 100-200 grams is better to pour out, as they can be hazardous to he alth.

After that, you need to collect the average fraction of moonshine. This should be done until the strength of the product drops below 40%. Then you need to collect the remaining moonshine. You can’t drink it, as this product contains a lot of fusel oils, but you can use it when preparing the next batch of mash to increase the strength and improve taste.

Moonshine from sugar and dry yeast

To make a good sugar mash, the proportions on dry yeast must be observed very accurately. To make moonshine, you will need simple and accessible ingredients for everyone. The classic proportions for preparing this drink are:

• sugar - 1 kg;
• dry baker's yeast - 50g;
• prepared water - 3 l.

Many people who have significant experience in home brewing recommend adding 10 grams of citric acid to this composition. The process of making moonshine mash consists of several stages. The yield of the final product depends on several different factors. Particularly onthis process has a lot of influence:

• moonshine still design;
• quality and composition of ingredients;
• temperature at which fermentation took place.

As a basis, you can take the average output of the finished product. In particular, in order to get a very high-quality sugar mash, the proportions should be as follows:

• sugar - 3 kg;
• dry yeast - 150g;
• pure water - 9 l.

To prepare the mash, you must first prepare sugar syrup, and dilute the yeast with water so that the quenching process goes through. Then you need to mix everything thoroughly and put in a warm place for 1-2 weeks for fermentation. When the sugar mash has fermented and gained the required strength, you can immediately begin the distillation process. It is carried out in several stages, namely:

• first distillation;
• alcohol cleaning;
• second distillation;
• breeding and settling.

It is very important to follow the sequence of manufacturing and distillation of moonshine so that you can get a really high-quality product that meets all the requirements.

Features of making sugar mash

For the preparation of good and high-quality moonshine, sugar mash is widely used. The proportions table will help you calculate according to the amount of products produced.

Sugar, kg	Water, l	Yeast, g	Tare volume
1	4	20	8
5	20	100	30
10	40	200	50
15	60	300	80
20	80	400	110
25	100	500	150
45	180	900	225

For the preparation of mash, you can use large food containers. For more taste and aroma, you can add raisins. For 5 liters of water, you need about a handful of the product. To make the mash of good quality and ensure a long fermentation, it is best to use alcohol yeast or you can replace it with dry ones.

Wheat moonshine with yeast

Many people are interested in how to make moonshine from wheat and what taste qualities the final product will have. Wheat moonshine is considered to be one of the most popular alcoholic beverages, as it tastes great and does not take much time to prepare.

Wheat Braga is prepared no more than 2 weeks, andthe technology of its preparation is quite simple, and even a novice moonshiner can easily handle it. Moonshine from wheat is very easy to prepare, and it is not at all necessary to germinate grains and prepare sourdough, you can just add yeast.

To prepare the mash, you will need ingredients such as:

• wheat grains - 8 kg;
• water - 35 l;
• sugar - 10 kg;
• yeast - 250g

Initially, you need to prepare the wheat, carefully sorting through the grains. If desired, they can be ground to a state of flour. Prepared wheat should be poured with 5 liters of water, add 2 kg of sugar and 150-200 g of yeast. Close the container tightly and leave for 5 days in a dark place. After 5 days, add all the remaining ingredients, mix and leave for another 1 week. After the mash is clarified and the fermentation process stops, you need to drain it so that the sediment turns out at the bottom. Knowing how to make moonshine from wheat, you can get a strong and quite tasty alcoholic drink.

Braga needs to be distilled twice to get pure moonshine, ready to drink.

Wheat moonshine without yeast

You can make moonshine from wheat without yeast, the taste of which is especially mild, despite the fact that this drink takes much longer to prepare. To prepare mash for a container volume of 38 liters, you need to use the following ingredients:

• water - 35 liters;
• wheat - 10 kg;
• sugar - 10 kg.

To make moonshine from wheat without yeast turn out tasty, soft, without foreignsmell and taste, you need to take only pre-purified water, and wheat should be of high grade and not treated with chemicals.

Before preparing the wort, you need to sort out the wheat grains, removing the husks and foreign objects, then rinse them with running water. To get high-quality mash, wheat must be germinated. As soon as the sprouts appear, you need to add 2 kg of sugar and mix everything well. Leave the mixture for a few days.

When the starter is ready, you need to transfer it to a container, add the remaining sugar and water. Leave the mash for a week in a warm place. After preparing the product, you need to separate it from the sediment, as described above, and distill the moonshine.