Recipe for mash on peas

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

Almost any product can be used as a raw material for mash. People manage to make homemade alcohol not only from traditional wheat or potatoes, but also from honey, caramel, molasses, pumpkin and much more. There are also many varieties of pea mash.

Beans contain about 40% carbohydrates of the total mass. These substances are easily converted into sugar, which in the process of fermentation becomes alcohol. For this reason, peas are an excellent raw material for homemade spirits. No less often distillers use sweet corn.

Pluses of peas as a raw material for mash

Peas are a great nutritious food. In Russian cuisine, soups and main dishes are prepared from it. And every person who has used peas knows that it has the ability to ferment. The process starts quickly and is very intense.

Thanks to this property, you can get a good mash on peas in a very short period of time. And after distillation of such a product, it will turn outgood homemade moonshine.

Pea raw materials have a number of advantages:

• Peas ferment well and are not prone to sourness. Bean sourdough can be used as a top dressing for yeast crops.
• Braga containing legumes comes to a state of readiness several times faster. There are several recipes for emergency fermentation, according to which the mash will be suitable for distillation through the apparatus in three days. This is very convenient.
• Peas are an inexpensive product. Even if you buy it in a store, in a small branded package, the cost of raw materials will be low. And if you take peas in bulk, by weight, then the price of the product will be even lower.

Cons

However, mash on peas has its drawbacks, namely:

1. The fermented product will have an unpleasant smell and taste. All these properties will be transferred to the final product, and such moonshine has no value in the eyes of many distillers.
2. Due to the high content of fusel oils, which give an unpleasant smell and taste, it is recommended to distill the mash twice. This improves the taste of moonshine, but requires some time.
3. In order to fight off an unpleasant smell, you will have to spend a lot of time and effort. Experienced distillers pour the distillate into oak barrels or into containers with oak sawdust, and use filters, activated carbon, milk and potassium permanganate for cleaning. When this does not bring a tangible result, various flavors and flavors are used - artificial or natural.origin.

Recipe one

There are many recipes for mash on peas. They have been repeatedly tested, since for several generations they have been producing good quality moonshine. For the first recipe you will need the following ingredients:

• peas - 3 kg;
• sugar - 10 cans of 0.5 l;
• purified, well, filtered or spring water - 36 l.

For the first preparation, you can take the components in a smaller volume to work out. Instead of granulated sugar, you can use a syrup made from the same amount of sugar. Invert syrup allows you to reduce the time of fermentation, but slightly reduces the yield of the finished distillate.

The procedure is as follows:

1. Soak peas. To do this, you need to wash it, place it in a large saucepan and pour hot water, at the rate of 4 liters per kilogram. In this form, the raw material can be left overnight. Once the peas have softened, they are ready to be processed into mash.
2. Invert sugar syrup. This step is optional, as regular sugar can also be added to the mash.
3. Pour water into a large container, put peas, sugar or sugar syrup. Mix all the ingredients with a wooden spatula.
4. Install a water seal and wait. Pea mash will be ready in 5-7 days.

Recipe two

The first pea mash recipe for moonshine did not contain yeast. The second suggests the presence of this ingredient. The components are as follows:

• peaspeeled - 1 kg;
• filtered or spring water - 12 l;
• granulated sugar - 2 kg;
• live pressed yeast – 100g

In this recipe, alcohol is obtained by converting sugar with yeast. Peas are an auxiliary component that will make the fermentation process faster.

The procedure is as follows:

1. Soak peas in water of their calculation 4 liters of water per 1 kg of dry raw material.
2. Pour the yeast with a little water, let it disperse.
3. Mix all ingredients in a large fermentation tank. Place in a warm stable temperature room.
4. In 5-8 days the mash will be ready. The process will proceed intensively, with the formation of bulk foam.

After aging, the mash can be distilled. It's best to double-distill - this will remove the fusel oils from the moonshine and make it taste more palatable.

Saccharification of raw materials

When preparing mash on peas and sugar, it is not necessary to soak dry raw materials. You can saccharify peas in advance. This procedure is carried out as follows:

1. For every kilogram of peas take 4 liters of water. Boil ordinary porridge until the dry product is completely boiled. In the process, the dish must be constantly stirred so that the porridge does not burn to the bottom and walls.
2. Cool the cooked porridge to 60 ⁰С.
3. Put ground m alt into dish. It is necessary to take powder at the rate of 200 g for each kilogram of dry raw materials.
4. Stir the food, cover the dish with a lid and simmer at 65⁰From two o'clock.
5. Cool and send to the mash tank to the rest of the components.

Such manipulations facilitate the breakdown of sugars, which then turn into alcohol.

Pea mash without sugar

You can make bean mash without using sugar. For this, as in the previous recipe, you need to use sugared peas and m alt. The list of ingredients is:

• pure spring or filtered water - 12 l;
• crushed peas of fine fraction - 4.5 kg;
• ground m alt – 1kg;
• live pressed yeast – 40g

The procedure is as follows:

1. Crush dry raw materials as finely as possible. To do this, you can use a home crusher. The smaller the pieces of peas, the better the moonshine will be.
2. Cook porridge from peas and water, cool to 60 ⁰С. Add m alt, mix and leave covered in a warm place for 4 hours.
3. Dissolve the yeast and pour it into the pea porridge.
4. Mix all ingredients with water and place in a fermentation tank. After 4-8 days, the mash will be ready.

Braga on peas from Moonshine Sanych

According to the recipe of the famous Sanych Moonshine, pea mash should be prepared only on the basis of invert syrup. In this case, the proportions of the products are as follows:

• water - 20 l (this volume includes all the liquid, including for soaking);
• 4 kg of sugar and citric acid, of whichpreparing invert syrup;
• peas - 800 g;
• yeast - 200g

The main secret of making such a mash is forced heating with a technical heating pad. With the help of such a device, it is possible to maintain the optimum temperature for yeast + 26-30 ⁰С. As a result, according to the video blogger Samogon Sanych, after distillation, a high-quality soft product is obtained, which in terms of taste is not inferior to store-bought vodka.

How to determine the readiness of the product

How to determine the readiness of mash on peas? When the product reaches the stage of readiness for distillation, the cloying sweetness disappears from it, as the sugars are broken down. But there is a characteristic alcoholic bitterness. Also, the absence of characteristic foam during fermentation and the clarification of the drink indicate the readiness of the product. All impurities are precipitated. Before distillation, Braga must be carefully drained from the fermentation tank so that a cloudy suspension does not rise. Otherwise, it may affect the taste of the drink.