Today many people make their own alcoholic beverages at home. One of these is home brew - an alcohol-containing liquid obtained by fermentation, can be used to distill moonshine or be consumed separately. Most recipes include yeast culture, but what if you don't have one at hand? Cooking mash without yeast, and how to do it, we will now find out.

How to make mash without yeast

The main components of this alcoholic product are water, granulated sugar and yeast culture. However, there is a mash without sugar and yeast. How, then, does the fermentation of the mixture take place? You can learn about these nuances from the intricacies of preparing this type of alcohol:

1. The whole technology consists of 3 main stages: mixing the components according to the recipe, fermentation, straining.
2. Yeast can be replaced with rice, wheat (preferably spring), sweets, jam, berries (currants, mountain ash), fruits (dried, fresh), grapes, watermelon, melon (pulp), tomato paste, peas, etc. This is due to the fact that on the surface of the listed products there are wild yeast-like fungi that have the same effect as the purchased product. The main thing is not to wash grains, legumes, berries and fruits.
3. For fermentation, glucose is needed, which will not be enough in fruits alone, so you cannot do without sugar.
4. Boiled, distilled water is devoid of the microflora necessary for yeast, so it is better to use filtered spring liquid. It is also important to consider such an indicator as stiffness. If it is too high, the fermentation process will be greatly delayed.
5. The container used in the cooking process must be thoroughly washed, and then scalded with boiling water. It is best to take glass containers, metal and plastic will not work.

Yeast-free mash recipes

If you do not know how to make mash, use step-by-step recipes with photos for the first time. The taste of an alcoholic drink that does not contain purchased yeast is softer, more pleasant, and more natural. In addition, the product has no unpleasant odor, making it easier to drink. By experimenting with simple recipes, observing technology and proportions, you will learn how to make a quality homemade product.

• Time: 26 days.
• Servings Per Container: 35-40 Persons.
• Calorie content of the dish: 95 kcal / 100 g.
• Purpose: alcohol.
• Cuisine: Russian.
• Difficulty: easy.

Delicious homemade yeast-free wheat mash used to be called wheat wine. The drink has a mild taste and pleasant aftertaste, easy to drink, does not cause a hangover. Choose grains that have been stored for at least 2 months and no more than a year. Prescription sugar can be replaced with honey, and fermented wheat can be used three more times to get new mash.

Ingredients:

• sugar - 1.2 kg;
• water - 6 l;
• wheat - 1 kg.

Cooking method:

1. Rinse the grains, sift, place in a prepared container.
2. Prepare the syrup: heat a liter of water, add 200 g of granulated sugar, cook until the last component dissolves. Refrigerate to 300.
3. Pour the syrup over the wheat so that the solution covers it by 2-3 cm.Cover with a gauze cloth on top, put it in heat for 3-4 days.
4. When foam appears on the sprouted grain ingredient, pour the mixture into a large bottle.
5. Make a syrup from 1 kg of granulated sugar and 5 liters of water, cool to 300, add to the wading.
6. Put on a water seal or a rubber glove with a hole on the neck. Leave to ferment at 20-250 for 2-3 weeks.
7. Drain the mash without touching the sediment, strain.

On raisins

• Time: 4-6 weeks.
• Servings Per Container: 65-70 Persons.
• Calorie content of the dish: 47 kcal / 100 g.
• Purpose: alcohol.
• Cuisine: Russian.
• Difficulty: easy.

Braga on raisins without yeast is also called Peisakhovka. The fact is that on Easter (Passover) Jews are not allowed to drink non-kosher alcohol, but a yeast-free drink is suitable for this. It is better not to use purchased dried raisins, since grapes are often treated with pesticides, which will prevent the ferment from fermenting and it will turn sour. Use homemade dried fruit whenever possible.

Ingredients:

• raisins - 2 kg;
• water - 10 l;
• sugar - 100 g.

Cooking method:

1. Make the starter: pour 500 ml of water (400) raisins (200 g), add 100 g of granulated sugar, stir, pour into a jar. Insist 2-3 hours warm.
2. Pour the mass into another dish, grind with a meat grinder (blender), return it back. Add a few whole raisins, cover with cheesecloth, leave for 4 days.
3. Pour the rest of the dried fruit with a little water for 3 hours to swell. Purée with a blender, transfer to a fermentation vessel.
4. Add the starter culture, the remaining liquid, put on a rubber glove with a hole.
5. Insist for 3 to 5 weeks at 20-250. When the wash brightens and the glove falls off, drain from the sediment, strain.

On apples

• Time: 28-35 days.
• Servings Per Container: 150-180 persons.
• Calorie content: 60 kcal / 100 g.
• Purpose: alcohol.
• Cuisine: Russian.
• Difficulty: easy.

Braga without yeast on apples is easy to prepare, and the resulting alcoholic drink has a pleasant fruity aroma and mild taste. Plus, the main ingredient is ubiquitous and readily available. It is absolutely not a shame to treat guests at the festive table with such delicious home-made alcohol. Apples are best used in the sweetest variety.

Ingredients:

• apples - 10 kg;
• sugar - 3 kg;
• water - 15 liters.

Cooking method:

1. Cut the unwashed apples into slices and then puree.
2. Boil the syrup: heat the water, add granulated sugar, cook, stirring occasionally, over low heat until lightly thickened. Remove the foam.
3. Mix the cooled syrup with the apple mass, pour into a fermentation bottle, put on a water seal, and put it in a warm room.
4. Fermentation will last about a month, since only wild yeast is present, the end will be indicated by an alcohol smell, the appearance of a sediment.
5. Drain the mash through a flexible tube, strain.

• Time: 4-5 days.
• Servings Per Container: 130-135 Persons.
• Calorie content of the dish: 51 kcal / 100 g.
• Purpose: alcohol.
• Cuisine: Russian.
• Difficulty: easy.

One of the quickest ways to make delicious mash without adding active yeast is a recipe using regular peas. In just 4-5 days you will receive a strong alcoholic drink that can be served at the table. Even beginners will be able to cope with the technology, besides, the set of ingredients is very simple and economical. Choose hulled peas whenever possible.

Ingredients:

• peas - 1.5 kg;
• water - 18 l;
• sugar - 10 tbsp.

Cooking method:

1. Pour 500 g of peas with 2 liters of hot water, let it swell for 12 hours.
2. Prepare a syrup from the entire volume of granulated sugar and 4 liters of water.
3. Fill the fermentation vessel with syrup, swollen, dry peas, and the remaining liquid.
4. Stir, put on a water seal.
5. Heat for 4 days, strain.

On watermelon

• Time: 30-35 days.
• Servings Per Container: 250-270 persons.
• Calorie content: 62 kcal / 100 g.
• Purpose: alcohol.
• Cuisine: Russian.
• Difficulty: easy.

When starting to prepare such a mash, it must be borne in mind that the pulp of the watermelon does not contain any yeast. As a result, the taste of the drink will turn out to be bad and there will be no strength. To fix this, you need to add 3 cups of crushed grapes and 150 g of sugar to the grape starter. The mass is laid out in a 3 liter jar, filled with на water, and left to ferment for 3-4 days in a warm place.

Ingredients:

• watermelon pulp - 30 kg;
• sugar - 3 kg;
• grape leaven.

Cooking method:

1. Purée the pulp, strain from the seeds.
2. Pour the wort into a fermentation vessel, add granulated sugar, sourdough, stir, put on a rubber glove.
3. Place in a warm fermentation room.
4. After completing the process, drain the wash from the sediment.

Braga on tomato paste without yeast

• Time: 14 days.
• Servings Per Container: 230-250 persons.
• Calorie content: 98 kcal / 100 g.
• Purpose: alcohol.
• Cuisine: Russian.
• Difficulty: easy.

Tomatoes and tomato paste are used in many areas of cooking. At the same time, few people know that you can make delicious homemade mash from these products without using active yeast. You can buy tomato paste, but it is better to make it yourself from your own harvest. Use for this the most ripe (maybe even overripe) fleshy fruits, not treated with chemicals.

Experienced moonshiners know that wheat is an excellent raw material for mash. When properly prepared, an easy-to-drink moonshine is obtained, containing a minimum of harmful substances. I present to your attention a proven recipe for wheat mash used by our ancestors. Its distinctive feature is the absence of dry or pressed yeast.

We will replace artificial yeast with wild yeast, which gives almost no unpleasant odor. Malt enzymes break down starch into sugar, which turns into alcohol during fermentation. Wheat mash requires quality raw materials. I advise you to take only clean, dried grain that is stored for no more than one year, it should not be rotten or damaged.

Ingredients:

• wheat - 4 kg;
• sugar - 4 kg;
• water - 30 liters.

Sugar increases the yield of the finished product, while the characteristic grain flavor remains.

Wheat mash recipe without yeast

1. Pour 1 kg of grain into a plastic or metal container, level with an even layer on the bottom. Add water, cover the wheat layer by 1-2 cm. Cover and place in a cool dark place. After 1-2 days, the grains will germinate.

2. After the sprouts appear, add 500 grams of sugar to the container, mix by hand. If the mass is too thick, you can pour in a little water. Tie the neck of the container with gauze, put in a warm place for 10 days. This time is sufficient to form a yeast-substituting starter culture.

3. Pour the starter culture into a glass bottle, add 3.5 kg of sugar and 3 kg of wheat. Pour the resulting mixture with warm water (up to 30 ° C).

4. Place a rubber glove with a hole in the finger (pictured) or a water seal on the neck of the container. Place the bottle in a room with a temperature of 18-24 ° C. Depending on the activity of the yeast, fermentation will take 7-20 days.

5. The mash, which has won back, tastes bitter, you need to check this when the glove is deflated (the water seal will stop bubbling).

6. Drain the prepared mash from the sediment, filter through cheesecloth and distill on a moonshine of any design. To improve the quality, I advise you to make a second distillation with the separation of "heads" and "tails", after diluting the moonshine with water to 20 degrees.

From the wheat remaining at the bottom, you can make two or three more servings of mash, each time pouring 4 kg of sugar into the container and pouring water over everything. The second and third wash are the best, then the quality deteriorates noticeably.

As in all areas of human activity, trends and fashions have also emerged in home brewing. Today we will talk about the current method of making this drink without the use of yeast at home, or rather about wheat moonshine. Which so harmoniously combines the natural taste of wheat, quality and a pleasant bread aftertaste.

To prepare moonshine without the use of yeast, they are replaced with a special substrate made from germinated wheat, the so-called "Cereal malt". In this method, the main thing is to take a responsible approach to the preparation process and follow the timing, because overexposing a little or overlooking it, you can spoil the result, and, most importantly, the impression of this drink.

Wheat must be bought only of high quality, it is unacceptable if it contains infertility or wormholes. It is not worth going through such wheat. It is better to take good quality immediately, since many defects will not be visible to the naked eye, but they will give a negative result during fermentation. Only in this case, the wheat mash without yeast for moonshine will have an excellent taste and will delight you and your friends with a pure, deep taste.

There are a lot of homemade home brew recipes, the main thing here is to strictly follow the sequence and at first to exclude improvisation in order to exclude the negative result of our work. Bon voyage, on our website you will find many useful recipes and tips!

The grandfather's method of making mash

We offer to surprise guests with wheat moonshine prepared by you personally - a drink that harmoniously combines natural taste, quality and strength. Let's take a closer look at how mash is obtained on wheat without yeast at home.

It has become relevant to distill moonshine without the use of yeast, for this they are replaced with cereal malt obtained from germinated wheat, also, so that the fermentation process begins, the main thing is to responsibly approach the preparation of ingredients.

For germination, it is necessary to select good quality wheat grains so that they do not have wormholes, signs of diaper rash, an unpleasant smell, that is, the wheat must be of high quality, then the wheat mash without yeast for moonshine will have an excellent taste.

It is important that at this stage we prepare quality raw materials. Then the wheat mash for moonshine will be of high quality.

A recipe that has been used by several generations of moonshiners and allows you to get a good product at the end:

1. Rinse 10 kg of wheat with water several times;
2. Pour into the tank;
3. Pour water five centimeters above the raw material level.

Wheat swelling technology takes 2-3 days. Then, in warm water with a volume of 15 liters, dilute 3 kg of sugar, be sure to mix thoroughly so that the sugar dissolves, pour the mixture into a container, leave it under a water seal. It should be noted that the fermentation temperature should be between 22 and 24 degrees. As soon as the fermentation process ends, dilute another 3 kg of sugar in 5 liters of warm water and pour into the mash, leave it under a water seal. After fermentation, the mash has a golden color, smells like bread, and it tastes bitter, while the grain settles to the bottom. All, the fermentation process is over, we drain it through the mesh (so that the grain remains in the tank) and distilled.

And in the tank (we have grain left in the container), we re-fill the diluted sugar in water (6 kg of sugar per 20 liters of water). And this can be done 4 times, but each time the fermentation period increases by 3 days. Also, during the second distillation, the bread smell disappears.

The output of moonshine, subject to this proportion, is 7 liters, the strength is 50 degrees.

Homemade drink recipe

Wheat mash recipe for moonshine contains the following ingredients:

• 5 kg. wheat grains;
• 7 kg. Sahara;
• The required volume of water is 15 liters.

We mix the ingredients, fill it with water, mix everything thoroughly, pour it into glass jars and move it to a warm place for 4 days. If possible, it is convenient to use special containers with a water seal, which you can purchase or make yourself. If glass jars are used, a rubber glove is a good way to effectively monitor fermentation; it is pulled over the jar, after making a puncture at the place of the finger.

We are waiting for the mash to come up and ripen, it will take us 4 days. We have sorted out how to make wheat mash for moonshine, now you can proceed to distillation of moonshine.

Wheat sourdough recipe

How to make wheat mash for moonshine with the step-by-step addition of ingredients will be discussed in this recipe. First, let's prepare the leaven:

1. We wash 1 kilogram of grains and fill it with water so that it is 5 cm higher than the wheat level.
2. We do not disturb during the day;
3. Then add 0.5 kg. sugar, mix;
4. We send raw materials for 10 days to a warm place.

The resulting starter culture can be poured into a bottle or another container, add another 3 kg. sugar and 3 kg. wheat, fill everything with warm water, leave for 7 days, after which you can cook moonshine.

Dried Wheat Drink Recipe

Grain mash on wheat is also prepared using the following recipe:

• the grains are dried in the oven;
• crushed to a flour consistency;
• add sugar;
• mix the ingredients;
• fill with water.

The ratio of the composition to the mash:

1. 5 kg. wheat grains;
2. 7 kg. Sahara;
3. the required volume of water is 15 liters;
4. The fermentation process takes 4 days, the raw materials for this are also placed in a warm place.

The formed mash is distilled in the same way as in the preparation of moonshine, in the classical way.

To achieve the maximum result: improve quality, eliminate taste, improve transparency, it is recommended to use moonshine purification with bentonite or activated carbon.

1. Fermentation of grain.
2. Alcohol formation.
3. Distillation of moonshine from the total liquid mass.
4. Purification of the resulting product.

During fermentation, an alcohol-containing drink is released. But its purification and bringing to the usual form of alcohol is possible only after distillation through a special apparatus.

Classic, strong moonshine should not pour, but only drip. The first portions are the strongest (they may contain at least 70), they are diluted with the rest of the moonshine, achieving the desired degree. A regular sugar drink is inferior to moonshine made from wheat without yeast. . And there are a number of reasons for this.

Grain alcohol

Grain-based vodka is more expensive than any other. This is due to the fact that a natural product is used in its manufacture. During fermentation, the sprout is able to break down starch, release sugar, form alcohol, and all this, while maintaining the astringency of the taste of the whole grain.

Factory production still sins by adding any enzymes to the drink. And natural moonshine contains only wheat and water. Wheat moonshine is easy to drink, has a mild taste and the strength needed for a drink. This can be achieved by following the proven recipe for wheat moonshine.

It is important! Grain should be taken only of high quality, not processed for sowing, dry and without delight. At least some of the wheat must be germinated. High-quality raw materials will make it possible to make good mash.

The bulk of whole grains is starch. This special sugar is not absorbed by yeast. In the grain, the starch content can be from 40 to 70%. The indicator depends on the type of product. The process of obtaining alcohol at home looks like this:

1. The grain is boiled down to a paste.
2. With the help of malt (sprouted grain), the composition is saccharified.
3. There is a withdrawal of starch from the grain in a free state.
4. Using enzymes, malt breaks down starch into sugar molecules.
5. The resulting product is distilled into alcohol.

Wheat moonshine can be made in two ways. The first assumes a separate production of malt, in the second, the grain fermentation occurs without it. No yeast or plant enzymes are needed.

Braga from wheat without yeast

A good brew is infused without yeast. Their role will be played by wheat malt mixed with sugar. So, you need

• 4 kilograms of quality wheat grain;
• 4 kilograms of sugar;
• 30 liters of water.

The mash preparation process usually takes 2 weeks. Sort and rinse clean grain before use. The cooking steps are as follows:

1. Take a quarter of the grain and place it on the bottom of the container. Pour water over the wheat so that it is barely covered. Close the container with a tight lid. In 1-2 days in a dark, humid environment, the grains will begin to germinate.
2. Now add a half liter jar of sugar and mix the grains well. This time, tie the top of the container with gauze and leave in a warm place for 10-12 days. This time is enough to get the leaven. It will ferment.
3. Pour the sourdough into a glass container with a narrow neck (green glass bottles are suitable for wine production). Add remaining sugar and wheat. Pour everything over with lukewarm water.
4. The bottle with wash does not need to be removed from sunlight. Put a rubber glove on the neck. The room temperature is sufficient for the fermentation process, which should be completed in 1-1.5 weeks.

Now moonshine from wheat will need to be distilled into alcohol. Any moonshine still works for this purpose. The described method of making moonshine at home is quite laborious. However, the risks of not receiving a quality drink are here reduced to zero.

The second recipe for wheat moonshine does not imply a separate preparation of the sourdough. But here until the very end it may not be clear whether alcohol is released in the total mass.

Cooking wheat mash without sourdough

This method takes the same amount of time, but its technology is a little simpler. It will take

• 5 kilograms of wheat grain;
• 6.5 kilograms of sugar;
• 15 liters of water.

The main difference between this recipe is that all the wheat is used immediately for germination. At the same time, pouring it into a container, add 1.5 kilograms of sugar. The first sprouts on wheat will serve as a signal to add the rest of the sugar and warm water.

Wear a rubber glove on the container containing all the ingredients. The process of making moonshine will be completed in 10-14 days. After distillation, the finished drink should be filtered.

The use of quality raw materials, adherence to time intervals and temperature conditions, as well as thorough cleaning ensure that the resulting moonshine belongs to the category of well-prepared alcoholic beverages. It is still not worth talking about the benefits of the product, but there will be no poisoning, severe hangover and a sore head after drinking it.

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Cooking technology

If you decide to put moonshine on wheat, then you have to choose the method of production. So, it can be made with or without yeast, adding granulated sugar, or neglecting this ingredient. Wheat is taken either ordinary or sprouted.

The most important stages:

1. Selection and cleaning of raw materials.
2. Mash making.
3. Distillation.
4. Moonshine cleaning.

To understand which method is right for you, it is advisable to try preparing a drink according to all recipes.

Wheat moonshine - cook without yeast

This option is very popular. It differs from others in that the output will be the most natural product.

Recipe

First you need to prepare the raw materials. Take 5 kg of wheat and sift it so that the fraction remains clean (impurities and dust are removed). The grains must be filled with warm water so that it slightly hides the top layer.

Add 1.5 kg of granulated sugar to the wheat mass. Place the container in a warm place. Now you need to germinate wheat for moonshine. If you did everything correctly, then soon you will see the first young sprouts.

Once the seeds have sprouted, add 15 liters of water and 5 kg of granulated sugar to the container. If the old container allows, then you can do it in it. Otherwise, take the container deeper, with a narrow neck. Install a water seal and leave the mass in a warm place for 10 days.

At the end of this time, wheat mash without yeast is considered ready. It can be sent to a moonshine still for distillation. After the first distillation, purify the alcohol. Most often in this case, activated carbon is used. For 1 liter of liquid, take 50 g of the powder obtained from the crushed tablets. Put it in moonshine and leave it there for a week. Filter the drink and send it to secondary distillation.

Making moonshine with yeast

There are 2 options for making mash for distillation.

1 way

Grind 4 kg of shelled wheat into flour. Add the following ingredients to it: 100 g of yeast, 1 kg of sugar, 3 liters of water. Stir the mixture very thoroughly, install a water seal. Place the container in a warm and dark place for a week. After 7 days, filter the mass. Now it should be overtaken and cleaned. This is followed by a second distillation.

2 way

Take 2 kg of sifted wheat. Pour in 2 liters of warm water. Leave for 3 days in a dark and warm place. During this time, the grains should germinate. Take a large saucepan and heat 15 liters of water in it to 50 degrees. Add 5 kg of granulated sugar to the container. Chill the water to 35 degrees and add 100 g of yeast and wheat. Stir the mixture and place in a warm place for 15 days. So that you can track the fermentation process, equip your container with a water seal. Wrap the container in a warm blanket. After active fermentation has passed, filter the mass. Braga is ready for further distillation.

Sprouted grain moonshine

To prepare a great drink, you need to prepare it following all the technology. In addition, there are some tricks that will come in handy in the process of home brewing. For example, some people make sugar-free alcohol from wheat. We will not consider this method, since there is no shortage of granulated sugar in our country, and the drink without this ingredient is not so tasty. So, let's take a closer look at the technology.

We need:

• 2.5 kg of grain;
• 20 liters of soft water;
• 100 grams of dry yeast;
• 6 kg of sugar;
• 0.5 liters of fermented baked milk or kefir.

Proper preparation of wheat

To get a good moonshine, you need to take the stuck grain. It must be kept in stock for at least 2 months. Only harvested wheat will give the worst result.

The best way to make alcohol is from wheat germ. Therefore, place your grain on a tray and cover with warm water. You cannot use boiling water or cold water. Provide germination conditions for the grain: warm and dark room. The first shoots will appear in 2-3 days. If this did not happen, it means that your grain "died" and is not suitable for home brewing.

Wait until the sprouts are large - 1-2 cm in length. Remove raw materials from pallets. In this case, you should not unravel the shoots. Raw materials can be used immediately, or you can dry and grind it.

Making a mash

Wheat braga is extremely simple to prepare. Add warm water, granulated sugar, yeast (you can do without them), grain (flour from it) into the container. Install a water seal and send the container to a warm place for 2 weeks. Limit light access to the room with wash.

Cooking moonshine

After fermentation, the liquid must be carefully filtered and fermented baked milk or kefir must be added to it. They will rid your drink of fusel oils by 70%. Now you need to distill.

Cleaning

There are many ways to cleanse moonshine. In this case, it is best to clean with activated charcoal or coconut charcoal. You can see how to do this here.

Second distillation

It is held if you want to make really high quality moonshine. Dilute alcohol with soft water in a 1: 1 ratio. Now re-distill the drink. The first 50 g per liter must be drained. Further, the moonshine continues to be collected until its strength drops below 40 degrees.

Final touches

When you have distilled the entire drink, check its strength. If it is great, it doesn't matter. Add water to the moonshine and leave to infuse for three days. After that, you can set the table and taste the resulting masterpiece.

It is quite possible to independently prepare high-quality moonshine without factory-made yeast. They are replaced by wild yeast that is found on the surface of some ingredients. Such moonshine does not lose in taste to the classic moonshine made from sugar and yeast, but at the same time it becomes more natural.

The following products are used as a basis for making yeast-free mash:

• Grain (barley, wheat, oats and others)
• Peas
• Berries
• Fruit

Important! Fruits, dried fruits, berries and grains do not need to be processed and washed with chemicals. This is due to the fact that natural yeast cultures live on their surface - "wild yeast", which cause active fermentation of the wort. In the event of their death, the brew turns sour. Consider the best recipes on how to make yeast-free mash.

Yeast starter from cereal grains

Almost any cereal can be used to make grain moonshine. The grain must be well dried, clean and aged at least 2 months after harvest. Grain, after which more than a year has passed, is considered old and is not suitable for use for sourdough. Now let's figure out how to put sourdough mash on a grain.

According to the traditional recipe for making zavod you need:

• 1 kg of grain
• 0.2 kg sugar
• 1 liter of water

The first step is to make your own sourdough:

1. Rinse the prepared amount of grain with water, peel and pour into a suitable container
2. Just dissolve sugar in water or prepare syrup, heat water, add sugar, cook until completely dissolved, and cool to 30 degrees
3. Fill the grain with the resulting solution or syrup so that it completely covers the surface of the grain by 2-3 cm
4. Cover the container with gauze and put in a warm place for 3-4 days until fermentation begins.
5. As the wading begins to foam and hiss, then we proceed to the next stage

The second stage is fermentation:

1. Pour the starter culture into a suitable fermentation vessel, add 1 kg of sugar and 5 liters of water. Better prepare the syrup and then add to the sourdough, but do not forget to cool it down to 30 degrees. Shake everything well
   

   Yeast-free cereal mash can be made with honey, use honey instead of sugar

2. Install a water seal on the neck of the container, and if it is not there, a latex glove
3. Leave the mash to ferment indoors at a temperature of 20-25 ° C. This whole process can last from 2. up to 3. weeks
4. Separate the finished mash from the sediment and filter with cotton wool and gauze
5. Now you can start distilling the mash, be sure to do double distillation the first time quickly without selection into fractions, the second with division into fractions

Important! From fermented wheat grains, you can make up to 3 more servings of mash. It is not necessary to use this sourdough just for such a mash, you can safely replace the yeast with it for any other recipe. Moonshine, re-supplied using the same raw materials, has exactly the same pleasant taste and aroma.

Peas

For 1.5 kg of peas peeled and peeled, prepare 2 kg of sugar and 15-16 liters of water.

1. Pour a third part of peas with 2 liters of heated water and leave indoors at comfortable temperatures (18-24 ° C) for 12-14 hours
2. Pour 4 liters of water into a suitable container and add sugar, heat and cook until a homogeneous syrup is obtained
3. After the syrup has cooled to 30 ° C, pour it into a fermentation vessel, the volume of which will be greater than the volume of the used water. Add dry and previously soaked peas there, and then add the remaining amount of water so that a fourth of the total volume of the container remains free
4. Then install a water seal
5. After 7-14 days of fermentation, the mash is considered ready and you can start draining it from the residue and passing it through a gauze filter.
6. You can now double distill

Berries and fruits

There are many recipes on how to make yeast-free mash based on berries and fruits. Let's take a look at the best ones.

Viburnum

For 5 kg of berries, you need to prepare 2 kg of sugar and 10 liters of water. It is recommended to add 150 grams of raisins - this is an additional wild yeast for moonshine. Mash the viburnum berries, pour them into the required container and pour 5 liters of warm water, adding 500 grams of sugar and unwashed raisins. Shake occasionally during the first 2-3 days. After the appearance of signs of active fermentation (hiss, bubbles, foam) add the remaining ingredients. Making moonshine using this recipe takes a long time, since fermentation takes 1–1.5 months.

Rowan

This recipe for moonshine involves the use of both black mountain ash and red.

Important! The red rowan must be harvested after the first frost. Then it loses its bitter taste.

For 5 kg of berries, you need to take 5 kg of sugar, 10 liters of water and a little raisins (can be replaced with grapes). If black mountain ash is used for cooking, the amount of sugar is reduced to 3 kg. The berries need to be crushed in mashed potatoes, add raisins, sugar and move to a fermentation tank, pouring water. Install a water seal after a few days in a warm place. With low yeast activity, mash on mountain ash can ferment for 2 months. Such mash on wild yeast is distilled twice.

Apples

10 kg of ripe apples, preferably with a high sugar content, chop in mashed potatoes, move to a fermentation tank, add 1.3 kg of sugar and a handful of raisins. Pour the mass with 7 liters of water. Stir the mass every other day and install a water seal. The fermentation process takes about 1 month.

Plum

Plum-based moonshine can be made with or without sugar and yeast. According to the first recipe, knead 12 kg of plums and mix with 1.5–2 kg of sugar and 10 liters of water. The mixture will ferment for 2-3 weeks. The second recipe completely eliminates the addition of sugar - you need to mash the plums, add water and leave in a warm room for 3 weeks.

You can also make moonshine from cherries, pears, raspberries. Some moonshiners, in an effort to get an all-natural product, exclude sugar from the recipe. But in such cases, the result is not entirely satisfactory - a low yield of the finished product is obtained, since the natural sugar content of most berries and fruits is low.

Summarize

Moonshine with wild yeast has a number of advantages. It is softer, more aromatic and tastes better. But there is one drawback - a large time investment, sometimes about two months. Moonshine made from sugar and yeast is much faster.

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 unalloyed, 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 you may need for home brewing.

The first step is choosing the right raw materials. Wheat should be of the highest quality for threshing and fodder, and better for food purpose. 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 wet a handful of grain with 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. 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) grains, 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 container.

1. The part selected for the starter culture 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 way you will lose 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 passed, 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 drawers 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 unravel them, remove the wheat as it is.

The grains themselves, when bitten, 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 get 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, 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, scatter 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 making mash: approximately 1 kg of sugar per 1 kg of wheat, 3.5 liters of water per 1 kg of sugar.

Quick way

There is a simpler and faster method that 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 water after 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.