Wheat moonshine has always been famous for its softness and ease of use. from such raw materials, the addition of sugar and yeast culture is most often meant, but you can do without them. The most budgetary, but the most laborious of all is the recipe for wheat moonshine without sugar and yeast at home. A bit of theory.

Wheat grains contain wild yeast and are suitable for making sourdough. At this stage, sugar will still need to be added, but a small amount is taken: it is necessary for yeast to multiply. Wheat itself is a starchy raw material that requires saccharification. If this procedure is carried out correctly, enough sugars will be released so that the alcohol yield is not scanty. Therefore, the recipe for moonshine without sugar and yeast is, albeit laborious, but still a reality.

Wheat must be clean, dry, of high quality and variety. Rotten grains affected by the fungus should never be used. Often you still need to look for high-quality grain. For those whose searches were unsuccessful, we advise you to use it.

In total, a recipe for wheat moonshine without yeast will require 7 kg of grain.

Preparing a sourdough for a moonshine recipe on wheat without yeast.

Ingredients:

• wheat - 1 kg
• granulated sugar - 200 grams
• clean water - 1 l

Sourdough preparation:

1. Remove garbage from wheat, do not wash grain.
2. Dissolve sugar in warm water (35-36 ° C).
3. Put the grain in a bowl or saucepan, cover with sweet water.
4. Put the container to the battery or on a warm floor (if possible. The temperature should be set to 30-35 ° C).
5. In 2-5 days, the leaven will start completely.

While the leaven is “starting up”, we prepare green malt, with the help of enzymes of which we will carry out saccharification.

Cooking green malt for a sugar-free wheat moonshine recipe.

Ingredients:

• grain - 1.5 kg
• clean water - by eye

Making malt:

1. Place the grain on a wide baking sheet or pallet, flatten.
2. Fill with water so that its level is flush with the grain or a couple of millimeters higher than the grain level.
3. Put the container in a warm place, cover with gauze.
4. For 2-3 days, the grains should germinate, as soon as this happened, you can proceed to the next stage (3-4 days, respectively).

Wheat saccharification. You need a thermometer!

Ingredients:

• produced malt
• remaining wheat grains - 4.5 kg
• clean water - 15 l

Saccharification:

1. Grind malt and grains into cereals, place in a container that can be heated.
2. Heat the water to 80 ° C, pour the mixture of malt and grain with it and mix everything thoroughly.
3. Measure the temperature of the mixture, if it is below 63 ° C, heat it on the stove to this temperature, then remove it from the stove, wrap it in a warm old blanket. Leave for 8-10 hours.
4. After the specified time, make an iodine test. Iodine turns blue - starch is present, you still need to wait. Before adding the starter culture, measure the temperature of the wort - it should not exceed 35 ° C.

1. Pour the sugared wheat wort into a fermentation tank.
2. Strain the sourdough, add to the wort.
3. The fermentation process should begin within 2-5 hours.
4. After 10-12 hours, close the container with a lid, install a water seal.
5. In the first 2-3 days, it is recommended to stir the mash with a clean mixer.
6. The fermentation process takes 4 to 10 days.

Distillation of mash into moonshine from wheat without sugar and yeast

For the distillation of mash from wheat, it will be required (we recommend choosing an apparatus with a distillation column of the brand or with a dry steamer of the brand). Not to be mistaken with the model and to make the right choice will help

Braga from wheat without yeast for moonshine is not without reason popular as a basis for the preparation of alcoholic beverages, because without artificial activation of the fermentation of the wort, the brewers get a natural and high-quality product at the exit. The distillate from wheat raw materials is pure, which means that alcohol will not contain harmful substances, but it will have excellent taste, an elusive bread smell and a mild taste - this is confirmed by centuries of practice.

The only downside to this brewing option is that it takes more time and effort, while simply adding sugar and yeast to the wort will make a strong drink quicker and easier. But it will be of lower quality, with a pungent unpleasant odor of yeast, not grain. The essence of yeast-free cooking is that ingredients are put into the wort, which themselves release fermentation products.

Braga on wheat without yeast can be supplied in different ways. Consider what ingredients for moonshine you may need.

The first step is choosing the right raw materials. Wheat should be of the highest quality for threshing and fodder, and better for food purposes. Care must be taken to ensure that the grain is not treated with any chemicals such as pesticides. One way to make sure you have the chemicals yourself is to soak a handful of grains in hot water and smell it: if you smell a characteristic unpleasant smell from wheat, then it will not work as a raw material for moonshine.

To make mash, wheat will need to germinate, and this also imposes some restrictions: it must be clean and dried, harvested no more than a year and no less than 2 months ago. If you do take wheat from a freshly harvested crop, you can prepare it by drying it in the sun, in a battery, or in the oven. In this case, the temperature should not exceed + 30 ... + 40 ° С and be constant.

When choosing between spring and winter wheat, give preference to spring wheat - winter wheat will germinate longer.

Sift the wheat first: Remove defective (rotten or moldy) kernels, hulls and debris - all this will give a bad taste to the alcohol at the end. There is no need to wash the wheat: there is “wild yeast” on its surface, which will replace the usual dry ones and ensure fermentation.

Soak

Then the wheat must be divided into two parts, observing the proportions of 1: 4. A smaller part will go to the production of sourdough. Soaked and sprouted wheat contains substances that are able to break down starch into its constituent parts - glucose and maltose (malt sugar). It is these substances that yeast cultures process to isolate alcohol.

Therefore, most of the wheat will be required during the mash preparation stage to provide starch. You just need to put it in the fermentation tank.

1. The part selected for the sourdough must first be soaked.
2. To do this, it is covered with a thin even layer (2 cm) in a wide container with low walls - metal, glass or plastic.
3. Then pour warm water in large quantities - 3-5 cm above the grain level.
4. Use soft water - minerals and salts negatively affect the activity of enzymes.
5. If you use tap water, let it stand for more than a day, then drain it without sediment into another dish.

But in no case boil - this will deprive you of the oxygen necessary for alcohol fermentation. Chlorinated water is also not suitable due to the presence of impurities.

After that, the container is left warm for no more than a day, depending on the volume. The grain needs to be agitated from time to time, and in the summer it is also necessary to change the water 2 times a day. After the time has elapsed, the grains will swell, become soft, and can be easily punctured. If such a grain is broken, then the juice at the break will be transparent - this is an indicator that you did everything right. If it is white, you have overexposed the grain.

Germination

Drain the water completely. To do this, they usually use another of the same pan or basin with small holes in the bottom so that the water goes away better. After that, let the wheat "breathe" - leave for 6-8 hours in a pan without water. Twist the grain with your hands every 2 hours - this is necessary to saturate it with oxygen.

1. After that, the wheat is covered with damp gauze or transparent glass.
2. The raw material for the sourdough needs to be turned over and mixed several times a day to get rid of the emitted carbon dioxide, otherwise it will "sour" due to the "sweating" of the grain - an increase in temperature.
3. If you use boxes with a mesh bottom, then you can "turn" less often. Wheat and cheesecloth should be sprayed with water several times a day, but make sure that moisture does not accumulate at the bottom.

Although the germination process itself is simple, wheat can often behave quite unpredictably, depending on both its quality and the temperature and humidity of the air.

On average, germination can take from 5 to 10 days.... As a result, roots 1-2 cm long and thin white sprouts 7-8 mm long will appear from the grains, which will intertwine with each other - do not untwist them, remove the wheat as it is.

The grains themselves, when biting through, should crunch and have a mealy taste. A pleasant smell will appear. If this did not happen, the wheat has rotted. If you did everything right, you will get green malt. It retains its viability for 3 days, so it can be dried for further use.

Dry malt

To obtain dry malt, after germination, you need to send the grain to dry. Before that, you can soak it for half an hour in a weak solution of potassium permanganate for disinfection. Don't worry about the taste.

Malt is dried at a constant temperature of +40 ° C. Ideally, this should be done in a ventilated area and with heat guns, but at home you can use a battery, an open oven and microwave, or just leave it in the sun.

Cooking ford

There is also such a method as the use of fermentation for sourdough: sugar is added here not during the direct preparation of the mash, but immediately into the germinated wheat.

1. Soak the wheat, and germinate it in more water so that its surface is 1-2 cm from the grain level.
2. A day after it was laid out in a tray and covered with gauze, sprinkle a layer of sugar on top to activate the wild yeast.
3. Usually it needs 0.5kg, and keep in mind that in this case, the amount of sugar, like water, will need to be subtracted from the amount of ingredients that are needed directly during the preparation of the mash.

You will receive the finished starter in 7 days or less.

Wheat mash with sugar

Let's move on to making mash in the simplest way - with the addition of sugar. The usual proportion of ingredients for the preparation of mash: approximately 1 kg of sugar per 1 kg of wheat, 3.5 liters of water per 1 kg of sugar.

Fast way

There is also a simpler and faster method, which will take no more than 4 days.

1. Take dry malt and grind into flour.
2. Grind wheat into flour.
3. Mix flour and sugar.
4. Fill with water, keep the same proportions as in the recipe above.
5. Stir so that no lumps remain. There should already be fewer of them due to the fact that you add the water after the sugar.
6. After 4 days, the mash can be sent to moonshine.

Sugarless

You can put the mash not only without yeast, but also without sugar. Sugar is food for microorganisms that emit ethyl alcohol and carbon dioxide (which is why such a large amount of bubbling foam appears during active fermentation). Since malt sugar is contained in the very starch of wheat, fermentation can be carried out without sugar at all, although in this case the amount of product released will decrease and the taste will deteriorate.

The simplest and most famous recipe for moonshine is sugar made from water, sugar and yeast, a classic moonshine is obtained, the recipe is simple and good, but the softest and tastiest moonshine is made from wheat. It is more difficult to make it, but the result is a softer and more pleasant alcoholic drink. The main thing is to choose quality raw materials. Homemade moonshine made from wheat has one of the significant advantages - it is a lower cost compared to the classic recipe from sugar, because the cost of wheat is much lower than sugar five times.

How to choose the right raw material?

Before making moonshine from wheat, you need to choose a grain, the taste and quality of alcohol will depend on this.

• Grain should not be just harvested, but more than two months from the beginning of storage
• The grain must be whole
• Wheat grains must be dry, clean, free of mold and pests
• There should be no admixtures of seeds of other plants, their presence can spoil the final taste of the product

Recipes

There are many recipes for making cereal mash from wheat, you can try everything to stop at the most acceptable technology, price and taste for you.

You can put the mash on wheat with cultured yeast for moonshine or on wild wheat yeast. Wheat moonshine can be made from store-bought wheat malt or from home-made, more about that. All this affects the final taste of the moonshine.

So let's figure out how to make wheat mash and consider a few of the most popular recipes.

Wheat and malt mash recipe

The correct grain wash on wheat is prepared without adding sugar; malt is used to saccharify the starch contained in wheat; you can buy it or cook it yourself. Instead of grain, you can use flour so you get moonshine from wheat flour or cereals so you get moonshine from wheat groats.

Ingredients:

• Wheat - 5 kg.
• Malt - 1 kg
• Dry yeast - 30 g.
• Water - 24 liters.

Preparation:

1. Heat water to a boil and stop heating
2. Fill in well-milled wheat and mix thoroughly so that there are no lumps
3. Leave the porridge to steam for 1-2 hours so that it cooks well
4. Wait until the porridge cools down to 64-65 degrees
5. Add all the ground malt, stir well, the mash temperature should be 62 degrees (if it has not dropped to this value, continue stirring)
6. Insulate the container with a blanket and leave for 1 hour, it is important to constantly maintain a temperature of 62 degrees
7. After half an hour, it is recommended to open, stir and check the temperature, if it drops, then raise it to the desired value
8. When 1 hour has passed, you need to raise the mash temperature to 72 degrees and hold for half an hour
9. Make an iodine test, take a teaspoon of liquid wort and drop iodine into it, if the color has not changed, saccharification was successful
10. The wort must be quickly cooled to 25-30 degrees.
11. Pour the cooled wort into a fermentation vessel of a suitable size with a margin for the emerging foam.
12. Dissolve yeast according to the instructions and add to the future mash for wheat moonshine
13. Install a water seal
14. Put the mash on wheat in a dark room with a temperature of about 25-29 degrees, it ferments for 5-7 days
15. Making sure that wheat mash is ready for moonshine
16. It is necessary to prepare the mash for distillation by filtering through several layers of gauze, if you distill in a steam-water boiler, then you do not need to filter the mash
17. Distill twice

Only wheat malt mash recipe

In this recipe for wheat mash, only malt is used, we will not paint it, but we will give a link to, we also recommend that you familiarize yourself with the recipe for preparation. These articles describe in detail the process of making mash and moonshine from malt.

Sprouted wheat mash recipe

According to this recipe, wheat mash is made from grains sprouted with our own hands, we will not describe how this is done in this article, but it makes no sense to duplicate the information already written.

Yeast-free mash with wild yeast

Braga on wild wheat yeast is prepared using sourdough, see detailed, or.

How to overtake the mash correctly?

Whatever recipe for wheat moonshine you use, you will need a double distillation to get a pure product.

Before distilling the moonshine, you need to check the readiness of the mash. You will need a wine meter, a sugar meter, if the sugar content in the mash 0-1% can be distilled.

First distillation

1. The finished strained wheat mash is poured into the distillation cube of the moonshine still by 2/3 of the volume. If you pour more, then the mash mass will splash out and get into the selection.
2. Start selection of raw alcohol and select until the temperature in the cube becomes 99 degrees and the strength of the discharged raw is less than 5-10% of the alcohol content.

Purification and re-distillation

The wheat distillate is not yet ready for this, it has to undergo purification and re-distillation. Read more about the methods for cleaning moonshine in the corresponding articles:, or. But no matter what you do, you cannot completely get rid of harmful impurities without double distillation.

1. Measure the total strength of the expelled raw alcohol
2. Calculate the amount of absolute alcohol
3. Dilute with water to a strength of 20-30 degrees
4. Take 10% of the absolute head fraction alcohol
5. Then take the body to a cube temperature of 92-95 degrees and focus on the aroma of the product coming out.
6. Collect the remaining tailings separately for further processing.

Dilution with water

1. Dilute the resulting body with water to a strength of 40 degrees
   

   When diluting, pour alcohol into water, and not vice versa, measure out the required amount of water to obtain the desired strength and pour the distillate into it.

2. Pour into glassware and leave to rest, after 7 days the moonshine on wheat will be completely ready for use.

Now you know how to put the mash and how to make moonshine from wheat, although its production takes a lot of time, but the result meets all expectations and difficulties.

Fermentation of the wort is an integral part of the preparation of any homemade alcohol. Connoisseurs of home winemaking and home brewing know many ways to make mash. Despite this, some of them are more popular than others - this may be due to the degree of complexity of the process, the choice of raw materials, as well as the taste of the resulting product. How to make wheat mash in order to achieve a good result, even without experience and special skills?

Naturalness is the main advantage of homemade alcohol, which is why many people prefer to make moonshine with their own hands, rather than purchase drinks of dubious quality.

Wheat braga without yeast is prepared in two stages - first you need to prepare the grain and only after that you can put the wort.

Wheat needs to be sorted out well, removed husks and empty grains, rinsed well in running water.

In order for the moonshine to be of good quality, the grains will need to be germinated in advance for several days. Put the prepared wheat in a baking sheet, add water - so that it covers the grains well.

Sprinkle about 1.5 kilograms of sugar on top of the grain and leave warm for several days. Typically, wheat germinates on the 3rd day, if this has not happened, wait another one or two days.

Before making wheat mash, you will need to check the quality of the grains on a small amount. Put a few grains in warm water and leave at room temperature. If the grains do not germinate for 5 days, it is undesirable to use them for mash.

To put wheat mash as a wort for moonshine, you need to have a large, capacious container with a water seal. For these purposes, a regular milk can is suitable.

But if there is no such container, ordinary glass jars can be used.

In a large saucepan or barrel made of food grade plastic, mix 15 liters of water and 5 kilograms of sugar. Add sprouted grains to the sugar mixture. Stir and place in a warm place to ferment. Wheat braga for moonshine is infused for 5-7 days, sometimes 10. You can monitor the readiness of the wort using a water seal or a glove. Shake the mash periodically to mix and remove the foam that has risen to the surface.

You can use another recipe for wheat mash.

Sprouted grains should be dried - put a baking sheet with wheat in the oven and keep at a temperature of 180-200 degrees so that it is slightly brown. Separate the sprouts and grind with a meat grinder or regular coffee grinder.

Mix the resulting flour with warm water. A suitable proportion: for one part of the crushed grains, take three parts of water. Add granulated sugar - at the rate of one glass per kilogram of dry grain. This method of making wheat mash is suitable for a small amount of raw materials.

The quality of moonshine largely depends not only on the wort, but also on how well it will be cleaned. The most commonly used is activated carbon, although other methods can be used in some cases. Coal is considered one of the most effective and absolutely harmless means. For one liter of ready-made moonshine, you will need to take 50 grams of activated carbon - before adding the tablets to the drink, be sure to crush the tablets into powder.

Look at the video of wheat mash and you will see how to properly prepare a high-quality wort for moonshine.

Since ancient times, wheat mash without yeast has been known: for moonshine, it is she who is considered the best, traditional raw material. It was not always possible to buy a briquette of cultivated fungi. Even the hostess' dough was put on a sourdough of rye flour, and to prepare a large amount of a hop drink, it was necessary to find other sources of fermentation.

Why does grain mash ferment without yeast?

In fact, there is yeast in this brew. Winemakers don't add them on purpose like pressed or dried fungi. Wild forms of yeast, like many microorganisms, are literally everywhere. There are especially many of them on the peel of sweet fruits and berries: everyone knows how easily fruit gruel begins to ferment. The peculiarity of wild yeast was used by our ancestors in all processes associated with fermentation.

But the amount of yeast on dry grain is so negligible that it would not be enough to start the fermentation process. But winemakers know that it "comes to life" literally a day after it was installed. The point is in the preparation of raw materials, that is, wheat grains. In the process of germinating them in a humid environment and in warmth, fungi living on the surface of the grain begin to actively multiply and grow. The process is facilitated by saccharification of starch in the germinating grain. By the time the malt is ready (after 2-4 days), it already contains a significant amount of real yeast.

To enhance the fermenting ability of malt in the old days, a sourdough was made from sprouted grain and sugar. With a large amount of nutrient, the growth of yeast fungi increased, and they multiplied very quickly. For 7-10 days, during which the sourdough was prepared, their amount became sufficient to cause vigorous fermentation and rapid ripening of tens of liters of wort.

How to make yeast-free cereal mash?

Before making wheat mash, you need to prepare the malt base. It is made from sprouted grains. When choosing raw materials, first of all, you need to pay attention to the quality of wheat: it should be free of mold and foreign smell. It is advisable to take not fodder grain, in which there is a very high percentage of small, dry and unsuitable seeds for germination, but pure, selective wheat for food purposes.
It is distinguished by large, rounded grains of light brown color, practically does not have foreign inclusions, crushed seeds and litter (Fig. 1). If you have doubts about the quality of the purchased grain, you can take a small amount of it and try to germinate it by wetting it with water. Good wheat hatches for 2-3 days, unsuitable wheat for the same period will be covered with fluffy mold or acquire an unpleasant sour smell without forming sprouts.

Sourdough preparation

The traditional recipe for yeast-free wheat mash requires a malt base or sourdough to start the process of converting sugar into alcohol. Once you have chosen the right grain, you can begin the malt-making process:

1. Place 1 kg of wheat in a large enough saucepan or container. Pour water over the grain so that specks float to the surface. Drain liquid together with debris. Rinse the grain several times until the water remains clear. Pour out the last portion without trying to remove the moisture completely.
2. Pour the grain with the remaining liquid into a wide, shallow container (baking sheet, drawer, frying pan). Cover the dishes with a damp cloth and place them in a warm place with a temperature not exceeding +30 ° C.
3. After 10-12 hours, lightly turn the wheat, stirring the top and bottom layers. If necessary, sprinkle warm water over the grain and dampen the cloth. Repeat stirring every 10-12 hours.
4. After 1 day, thin roots will appear on the grains. From this point on, it is better not to stir the grain, but periodically moisten the top layer. On days 2-3, the roots will intertwine, forming a rather strong "rug", and thick white sprouts 1-2 mm long will be visible on the grains (Fig. 2).
5. Add 0.5 kg of granulated sugar to the container, scattering it over the surface, pour in a little warm boiled water so that it barely covers the grains. Can be mixed by breaking up the lumps. Close the container with clean gauze, put it back in the heat for 7-10 days. The mixture will ferment slowly, acquire a characteristic odor and slightly foam. This leaven is already ready for further use.

It is not recommended to overexpose the malt base made from sprouted wheat, as with the rapid growth of yeast, the sugar content in the mixture drops very quickly. Left without food, the fungal colony will reduce activity. Mash preparation should be started when the malt mixture begins to show signs of active fermentation: foam, release gas bubbles while stirring.

We put the mash on sourdough

The amount of starter culture obtained from 1 kg of wheat will require 30 liters of water. It must first be boiled and cooled to a temperature of + 25 ... + 30 ° C. Choose a bottle so that there is room for the foam to rise during fermentation. Place the ready-made sourdough in this container, pour all the water and add:

1. dry wheat, good quality - 3 kg;
2. granulated sugar - 3.5 kg.

Close the neck of the bottle with a water seal or make a cork from a glove. To do this, put a medical rubber glove on the bottle, tie it tightly around the neck and pierce a hole in one of the fingers with a needle.

Transfer the bottle to a warm (+ 20 ... +25 ° C) room and leave it alone for 10-20 days. The fermentation activity will depend on many factors, it may decrease with a decrease in temperature, therefore, it is necessary to determine the readiness of the mash by the following signs:

• gas bubbles cease to emerge from the water seal;
• if a cork from a glove is put on, then the rubber "hand" standing upright all the time deflates and hangs;
• in a transparent bottle, it can be seen that the liquid becomes more transparent from a cloudy one, and individual grains do not float up.

If the mash on wheat without yeast is in an aluminum flask, where there is neither a glove nor a water seal, the liquid inside is not visible, then you can determine the readiness by ear by putting your ear to the flask: during fermentation, you can hear ringing crackles. In the finished wash, the ringing stops, because the bubbles no longer stand out. Its taste changes: the sweetish liquid becomes tart, acquires a noticeable bitterness and slightly intoxicates.

At this time, the mash can already be distilled. Using a thin hose, it must be drained from the sediment so that the grains are not entrained in the flow of liquid. Pass the raw materials through a gauze filter and distill in the usual way.

The wheat and sediment remaining in the container should not be poured out: by pouring 4 kg of sugar into the bottle and adding 30 liters of water, you can get a new mash of good quality, and then repeat the process again. After the third infusion, the sediment can already be thrown away. From 1 kg of malt sourdough, you can get up to 90 liters of raw materials for moonshine.

Quick ways to make mash

If there is no time to wait for a long time for the sourdough to ripen and mash infusion on it, then another recipe can be used. The cooking speed is due to the large number of germinated seeds and the higher sugar content in the wort. This allows the distillation starting material to be obtained in about 1 week.

For such a brew you will need:

1. 5-6 kg of dry, high-quality wheat for germination;
2. 6.5-7 kg of sugar;
3. 30 liters of water.

Rinse the wheat and place all of it at once in containers for germination. Carry out the care of the material as indicated in the previous recipe: stir, monitor the moisture content of the grain for 2-3 days. Pour the finished malt into a bottle or flask, pour all the sugar there and pour boiled warm water.

In a warm place with a temperature of about +25 ° C, such a brew will ferment for 3-5 days. The signs of its readiness are the same as those of the traditional Russian grain mash. The sediment can be used 1 more time, but the fermentation time will increase to 7-10 days, and the quality will be slightly lower. Distillation of raw materials is carried out according to the classical scheme on any apparatus.

Braga with dry malt

In order not to waste time on germinating grain every time, you can prepare dry malt and use it if necessary, quickly put in the mash and drive home alcoholic beverage. To make quality malt, you need to choose good food wheat. Germination takes place according to the general rules described above.

You should not overexpose the sprouted grain: the content of enzymes and yeast is highest at a time when the sprouts have not yet begun to turn green. Their length usually reaches 1-3 mm. Sprouted grains must be dried in a warm oven, in a dryer at a temperature of about +50 ° C or in the summer in the sun. The malt must be completely dry to the touch, otherwise it can grow moldy and spoil. Grind the dried sprouted grain on a coffee grinder or in another available way. It is best to store it in a linen bag in a cool and dry place.

To make mash, 1.5–2 kg of sugar and 1–1.2 kg of finished malt are required for every 10 liters of water. Before you put the mash, the dry ingredients must be mixed with each other, poured into a bottle and only then pour warm boiled water, constantly stirring the chatterbox. Make a water seal or put a glove on the neck and ferment in a warm place. Wheat mash without yeast can be ready in 3-4 days. Carry out the distillation in the usual way.

Wheat moonshine is highly prized among winemakers. It has a pleasant smell, sweetish mild taste and is easy to drink. If you carry out a double distillation with the separation of the head and tail fractions, additionally purify the liquid with a carbon filter, you can get an excellent drink, on the basis of which you can create any exquisite liqueurs and liqueurs.