Mash at home: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Braga as an independent drink has long been familiar to mankind. It is not known who first came up with this way to process products. Most likely, the very idea of the possibility of fermentation was suggested by nature, and people only peeped and used it to make a drink. So, probably, the first recipe for mash appeared. Then it began to be used in order to make stronger alcohol. To learn how to make homemade mash in various variations, read this article.

From the word "wander"

The very name of the resulting product determines the name of the cooking process. Brazhka at home involves a short fermentation process and the same exposure. Such a drink is obtained with a small strength: from three to eight degrees (sometimes up to fifteen). From the "relatives" of the drink, you can specify the keel - Finnish mash. This drinkmade from yeast, sugar and water with orange juice added (to improve flavor). English pruno is also famous - a drink popular in prisons. In Russia (among peasants) were previously popular: bravanda - a bread drink with various additions and mead - an intoxicating drink based on honey.

Production mechanism

How is mash made at home? Alcohol (along with carbon dioxide) is produced as a result of the vital activity of ordinary bread yeast. They need sugar and water for this. The "well-being" of yeast is an important point in the preparation of mash. The optimum temperature should be maintained - from 25 to 40 degrees, since at a lower temperature they “fall asleep”, and at a higher temperature they can die! If the yeast "fell asleep", the solution should be put in a warm place - this should help resume the process. And when the temperature rises above 40 - put in a cooler place and add another portion of yeast. Periodically stirring the mass, you can speed up the fermentation. They say that in an old-style washer, mash for moonshine is prepared in a few hours! Some also add catalysts: tomato paste, potatoes, hops, peas (one thing).

Sugar

Much depends on the concentration of sugar in the solution. The more it is, the faster the fermentation process goes. But if you overdo it too much, then when the fortress reaches more than 14 degrees, the yeast begins to die from the alcohol they produce. Sugar must be completely recycled. At the end of the process, taste the mash. It should be bitter, without a sweet aftertaste. A little advice: if you are thinking about how to put the mash in order to drink it later as an independent drink, then put less yeast, but more sugar. This will get rid of the yeasty taste.

Capacity

An important role in how to make a mash is played by the dishes in which you will cook it. A large plastic barrel for storing food liquids (20 liters or even 30) is well suited for these purposes. You can also use a glass bottle of the same size. Disadvantages: It beats quite easily, and it has a very narrow neck. If you do not plan to produce drinks on an industrial scale, then a three-liter glass jar and a five-liter plastic bottle from purified water may be suitable for you.

Shutter

During the preparation of the drink, ethyl alcohol can react with oxygen and form acetic acid. This means that it is necessary to protect the mash from the penetration of oxygen into the tank at all stages. For this, a water lock is used. Excess carbon dioxide from the bottle moves along it, flowing from the tube into a jar of water. By the way, the intensity of the formation of bubbles can be used to control the fermentation process (this method is also used in the manufacture of wine).

What else can you do to make a good brew at home? Put a medical glove made of rubber on the throat of the jar. In the area of \u200b\u200bthe fingers we pierce the glove with a pin. Excess carbon dioxide will escape through the hole. During the entire fermentation process, the glove will stand. As soon as fermentation is over, it will fall off. This means that home-made mash is ready for consumption or further processing. After all, it is also the basis of moonshine. And the better the raw materials, the better the quality of moonshine.

Mash at home: basic recipe

The optimal ratio of products: for three liters of warm boiled water - one kilogram of sugar and one hundred grams of yeast. If the capacity is large, increase the amount of raw materials proportionally.

M alt

In principle, mash can be made from any organic matter containing starch or sugar. The main criteria are the price of raw materials and their availability. How to make mash using starch? To convert it into sugar, m alt is needed, which is found in the grain (seeds). The grain begins to germinate, the enzyme is activated and converts starch into sugar, which the embryo feeds on. To get the enzyme, you need to germinate wheat, for example. Soak it for several days in water. When the sprouts appear, dry them, separate them from the grains, and grind the latter into powder.

From grain

You need to take: 1 kilogram of grain, 3 liters of water, 50 grams of yeast, half a kilo of sugar, 200 grams of m alt. Mix everything and keep for about two weeks in a warm place, stirring and monitoring the temperature (until the fermentation process stops - look at the shutter reaction).

From potatoes

How to put a mash from tubers? You need to take: 8 kilos of potatoes, 10 liters of water, 200 grams of m alt, a pound of sugar, 150 grams of yeast. Potatoes need to be peeled and chopped on a grater. Next, you need to mix it with other ingredients, add yeast starter. Infuse for two weeks. Such raw materials are mainly used for further addition to moonshine.

Jam mash

Ingredients: 6 kilos of any sweet jam, 30 liters of water, 200 grams of yeast. Jam from large fruits must be freed from stones and ground in a meat grinder or in a blender until smooth. Dissolve jam in water and add prepared yeast. Let it ferment for about a week. Such a jam from jam is drunk well as an independent drink. If you are going to distill, then you can add another 3 kilos of sugar to the substrate before fermentation. In this case, the output of moonshine will be increased.

From sweets

Ingredients: 5 kilos of caramel, 200 grams of yeast, 20 liters of water. First, grind the sweets and dissolve them in hot water. Let's chill a little. Dissolve yeast in warm water and mix. We leave to wander for five days in a warm place, controlling the temperature. You can drink such a drink, or you can leave it for moonshine.

Mead

Ingredients: 3 kilos of honey, 1 kilogram of sugar, 300 grams of yeast, 25 liters of water. We dissolve honey and sugar in hot water (the temperature is not higher than 60 degrees, otherwise some of the beneficial properties of honey will be lost). Dissolve yeast in a small amount of warm water(temperature not higher than 40 degrees, otherwise the culture may die). We mix. We put to wander in a warm place for a week. Delicious mead is ready! It can be enjoyed chilled as a light alcoholic drink. For this use, mead can only be made with honey. And for distillation, add another kilogram of sugar.

From juice

10 liters of any sweet juice (preferably without preservatives), 300 grams of yeast. Dissolve yeast in warm juice. We insist a couple of weeks (until the end of the fermentation process).

With dill and currants

Take 6 kilos of sugar, 30 liters of water, 200 grams of yeast, a glass of blackcurrant, a bunch of dry dill. Mix everything, add diluted yeast. Insist up to a week, then overtake.

With milk and peas

Ingredients: 1 liter of milk, 5 kilos of sugar, 15 liters of water, a kilo of shelled peas, half a kilo of yeast. Mix everything with water, add prepared yeast, insist in a warm place for a couple of days. Then - overtake.

With bread, milk and potatoes

Ingredients: 25 liters of water, 5 kilos of sugar, a liter of milk, 4 loaves of black bread, 5 kilos of potatoes. Cut the bread finely. Grind potatoes on a grater. Mix everything and insist for several days. Then - overtake.

From apricots

You need to take 10 kilos of pitted apricots, 10 kilos of sugar, 100 grams of yeast, 3 liters of water. Dissolve sugar in warm water. We pass apricots through a meat grinder and mix with syrup in a large container. We add yeast. We putwander to a warm place until the end of the process.

From grapes

We take 10 kilos of grape pomace, 5 kg of sugar, 30 liters of water, 100 grams of yeast. Wandering for a week.

As you can see, mash at home can be prepared from almost any product containing sugar and starch. Feel free to experiment, come up with new recipes. The main thing is to observe the basic proportions and cooking technology.