Braga on wheat without yeast for moonshine

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

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, knows that for mash, this main component in the production of a drink, a variety of components are used (Ostap Bender also suggested at least 200 cooking methods). But, probably, the most “correct” mash is on wheat without yeast. It is considered a kind of "flagship of moonshine" among lovers of a strong homemade drink. We will talk about how to cook it according to all the rules in our article.

Characteristics of grain moonshine

And many people like this moonshine because it has a soft and delicate taste, a little sweet aftertaste 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 - mash on wheat without yeast.

Feedstock quality

An important condition for good distillation of moonshine and the preparation of home brew for it is wheat grain of the best quality. It must be taken dry and clean. Under no circumstances should you take rotten or moldy! Usually, before use, it is peeled, sorted out carefully, and everything extraneous is removed. Moreover, in order to get the right mash on wheat without yeast, freshly harvested grain will not work either. It should be properly aged after harvest (at least a couple of months). By the way, you need to be extremely careful even when buying the most selected 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 is the use of sprouted grains

To get the right wheat mash without yeast for moonshine, you need to use germinated grains and forget about culinary yeast forever. It is this raw material that contains many useful substances: vitamins, amino acids, minerals, cellular substances. Wheat germ m alt contains enzymes that break down starch into sugar. And alcohol is obtained directly from it. Therefore, mash - on wheat, without yeast - ferments and alcoholizes perfectly. Accordingly, nothing extra needs to be added.

How to germinate wheat for mash

Yeast-free wheat mash for moonshine is produced using grain sprouting. At home, this procedure is extremely simple to perform: no need to be scared, there is nothing high-tech here, and this process has been used in distillation for centuries!

1. Pour the grains into a suitable container so that they do not lie in a hill, but are evenly distributed over it.
2. We cover the raw material with gauze folded several times.
3. Fill the surface with water so that it reaches the top row.
4. Put in a warm place where the sun's rays fall.
5. When the first sprouts appear, remove the gauze and add a little water. This must be done constantly to prevent drying out. However, it should be remembered that in too much liquid, the seeds may rot. So everything is good in moderation!
6. It is necessary to stop germination when the sprouts themselves are 5, maximum 7 mm. The approximate time that the process takes is a week or 10 days. And our m alt, which can be used to make the right wheat mash without yeast for moonshine, is ready! You can use it for its intended purpose.

Wheat mash recipe without yeast

Now it's time to cook the mash itself. We take wheat in grains on the basis that 900 grams of drink is usually obtained from a kilogram of product. Further, the entire amount (for example, 10 kilograms of grain) is divided into 10 parts. We germinate one partin the specified manner to obtain the basis. When the sprouts are at least 5 mm in size, add half a kilo of sugar (in the same container) per kilogram of germinated wheat grain and mix gently with your hands. If it's too dry, add a little water. How to make wheat mash without yeast? We close the container with the product with gauze and leave it in a dark, warm place for 10 days. During this time, fermentation processes are launched, and the m alt completely replaces the yeast, there is no need to use them anymore.

Preparation of wheat mash without yeast: the final stage

We use the leaven obtained after 10 days as a basis. It is necessary to pour it into the final container of a large volume, add the no longer sprouted wheat and sugar, pour 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 from a week to two. When the process is completed, you can proceed directly to distillation.

Benefits

Of course, in order to get grain mash on wheat without yeast, you need to tinker with it, and for many this process will not seem very appropriate. But the result obtained justifies these additional tricks. Even the best vodka cannot be compared with such moonshine in terms of quality, taste and aroma.

Another significant advantage is that several (up to four) forcings can be made from one serving of wheat. Just add sugar and water to the sourdough,leave it warm, where it roams, and distill again. Subject to the rules and technology, your moonshine will turn out to be of quite decent quality. And the key to success is wheat and sugar mash without yeast!

With addition

And finally, a recipe for moonshine from wheat with some yeast - for those who are used to an easier way to organize mash fermentation. First, you need to produce m alt milk from the grain you germinate. First of all, the m alt is washed and dried. The drying process can be carried out in an open oven. Heating temperature - no higher than 40 degrees.

1. Grind the m alt dried in this way. For example, you can use a home coffee grinder for this.
2. To the resulting mass, add heated water (50-60 degrees). Mix thoroughly (you can use, for example, a mixer). The output 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 1 liter of milk comes out for 150-200 grams of ground m alt.

Mash recipe

From the first part of the grain we make milk (see the recipe above). And the remaining nine are used 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, tap water can also be used, but then it is necessaryboil thoroughly and cool to the desired temperature). Next, wheat and sugar mash without yeast is prepared as follows.

1. Add m alted 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 already at 70 degrees, warming up, waiting until all the starch turns into sugar.
5. It should be remembered that the temperature must not be allowed higher! When the saccharification process is completed, the color, taste and smell of the wort will change. It will smell like fresh bread, the liquid will darken slightly, and the taste will become sweet.
6. The resulting mash is diluted with water (the same amount as the first time), cool and set aside for 3 days. Then add yeast (for 1 kg of flour - 50 grams). We leave the mash for fermentation and get mash (usually the process can take from 7 to 10 days), which we then use to distill a strong drink - homemade moonshine.