One of the most natural spirits, with a noble taste and sufficient strength, is moonshine on wheat. In order for wheat moonshine at home to turn out exactly like this, you need to take into account all the nuances of technology and follow the recommendations of experts in this matter. There are many recipes. We will dwell on the recipe for making moonshine from sprouted wheat without yeast, and consider various recipes for mash for wheat moonshine. And first, let's talk about how to select the right raw materials for making moonshine from wheat.

How to select the right grain?

In order for the moonshine to have a pleasant bread flavor without harsh notes, it is very important to select the right wheat for the mash. Grain must be taken of the highest grade. You cannot take wheat directly from the field, it is necessary that at least two months have passed.

In the guide on how to make moonshine, an important link is the knowledge of germinating wheat grains.

How to germinate correctly?

1. The selected grains are placed on a baking sheet or tray in an even layer of about 2 cm, before that they have been thoroughly washed with water several times. Cover with a very wet cloth, you can use gauze folded several times. Periodically moisten a cloth from a spray bottle and shake the baking sheets for 4-5 days until the grains germinate.
2. You can thoroughly rinse the grain several times, pour it into the jar not to the top, and pour room water over the top layer. No more, otherwise it can rot. We turn the can on its side, and periodically roll it from side to side for all 4-5 days. Thus, all grains remain moist and do not stagnate.
3. If sprouted wheat is allowed to dry well in an oven or in the air, and then grind, you get malt flour. It is better to store it in a bag made of natural linen.

Recipe without adding yeast

Such moonshine is considered a living product. It has a special taste with a bready aftertaste. Let's consider step by step the technology of making moonshine from wheat without yeast.

Ingredients:

• 14.5 liters water (preferably soft)
• 5.5 kg. Sahara
• 5 kg. wheat

Pour wheat into a saucepan, 1 kg. sugar and fill with water just above the wheat level. Cover with a cloth and wait 5-7 days.

During the week, add water a little, watch the sprouts, which should grow to about 5 mm.

We will learn how to make wheat mash for moonshine. It is also called mash on wild wheat yeast.

Place the wheat germ in a large saucepan or bottle and fill it with 7 l syrup. water and 1 kg. Sahara. The syrup temperature is around 28-30 degrees. We stir and set aside for 4 days. This is our leaven.

Then you can add the sugar and water that remain. Now we need to put the future mash for 10 days under a water seal, or just put a rubber glove with a hole on the neck, if it's a bottle. An inflated glove indicates fermentation is in progress. By the end of the 10-day period, the glove will fall off, and this is a sign that the wheat mash without yeast for moonshine is ready. By the way, the sediment can be poured again, the quality of the moonshine will not become worse from this.

It is advisable to thoroughly filter the mash and clean it with kefir. This will remove the fusel odor. We proceed to distillation. If desired, you can carry out secondary distillation, then the moonshine will turn out to be softer and more pleasant. We dilute the moonshine with water 1: 1, drain the first fraction, (50 g per liter of moonshine) then wait until the strength of the moonshine is below 38-40 degrees.

If the wheat moonshine without yeast turns out to be stronger than necessary, dilute it with clean water, let it stand for three days, and invite the guests for a tasting.

We examined in detail the recipe for wheat mash, and then moonshine from sprouted wheat grains without adding yeast. With distillation, everything is clear. Let's dwell on the following recipes for wheat mash for moonshine.

Braga with malt with yeast

At the very beginning, it is described in detail how you can make wheat malt at home.

Ingredients:

• 3 kg. malt
• 12.5 l. water
• 150 gr. alcohol yeast (preferably fresh)

Put the malt in a saucepan. Add water in small portions, stirring vigorously, so that no lumps form. Add hot water, up to 55 degrees.

We heat the wort to 60-63 degrees, stirring occasionally, leaving this temperature for an hour.

The top of the wort should lighten and sediment should form on the bottom. We try to cool down our container sharply, preferably within a maximum of 45 minutes.

Mix the wort cooled to 23 degrees with yeast (diluted with water) and put it for fermentation in a darkened room with a temperature of 18-24 degrees under a water seal or a glove.

Making mash from wheat, that is, fermentation, lasts 4-7 days. At least once a day, it is worth removing the water seal and stirring the mash or shaking it.

Moonshine is made from wheat flour in the same way. Flour is taken instead of malt, and special enzymes for saccharification are necessarily added.

Ready mash is light in color, has a sour taste with bitterness. Do not forget to carefully filter the mash, and only then proceed to distill it into moonshine.

Braga with yeast

Ingredients:

• 2 kg. wheat grains
• 10.5 l. water
• 65 gr. alcohol yeast (fresh)
• 3 kg. Sahara

Let's see how to put the mash on wheat. Clean, pre-washed grain is ground in a meat grinder and filled with 1.5-2 liters of non-cold water. Added 0.5 kg of sugar and 40 gr. yeast.

Stir everything well and leave to ferment for 3-5 days. Then add the remaining ingredients and leave to ferment for another 4 days. Be sure to add warm water.

Mash is also made from wheat groats.

As soon as the wheat mash brightens, you can distill.

Braga without yeast

How to make wheat moonshine without yeast?

Ingredients:

• 3 kg. wheat grains
• 12 l. water
• 3 - 3.5 kg. Sahara

From all sugar and 0.6 l. boil water syrup. We fill the cooked grain with the cooled syrup and set for 4 days. We do not cover with anything. Perhaps more time will pass. We are waiting for the foam to appear.

Add the syrup warm from the remaining ingredients, cover, and put in a water seal.

It takes 6 to 15 days for wheat mash without yeast to mature. We inspect the mash every day so as not to miss the end of fermentation. Then the grain will fall to the bottom, and if a glove serves as a water seal, it will signal deflating. Braga on wheat without yeast is ready.

Recipe with added yeast, but no sugar

This recipe for wheat moonshine has been around for decades. Let's see how to make moonshine using malt and yeast at home.

Ingredients:

• 6 kg. wheat, of which 1 kg. germinate as written at the very beginning
• 6 kg. Sahara
• 25 l. water
• 25 g dry yeast

We take 1 kg. sprouted grain, grind it in an electric meat grinder. The remaining 5 kg. grind on a grain grinder, and put to boil for 15 minutes. When the boiled grain has cooled to 60 degrees, add the sprouted chopped. Mix everything thoroughly. Leave for 3 hours, wrapping the container with something if possible, you can use an old blanket. After that, the wort will become sweetish.

We put the container in ice water to cool it down quickly.

Pour the wort into a fermentation vessel, add yeast. Install a water seal for 3-5 days.

After the termination of fermentation, grain wash on wheat is filtered out.

The easiest method

This wheat mash recipe is very simple, although the results are usually not disappointing.

We will learn how to make mash.

Ingredients:

• 14 kg. Sahara
• 30 l. water
• 10 kg. wheat

We combine all the ingredients very carefully, put on fermentation. We use lukewarm water. Usually 4-5 days are enough.

The old grandfather's method

Another recipe for mash on wheat without yeast. This method has been used by more than one generation of moonshiners. A proven method that guarantees an excellent result of wheat moonshine. Old people say that before in the villages, moonshine was not driven only by the lazy.

Ingredients:

• 6 kg. Sahara
• 20 liters of clean water
• 10 kg. wheat

So, here's how to make wheat mash. Pour well washed wheat with water 5 cm higher from the level of the wheat itself. It swells for three days. After that, 3 kg are dissolved in 15 liters of pure water. sugar and pour into the wheat. Mix everything thoroughly. We leave under a water seal for fermentation. At the end of fermentation, add another 3 kg. sugar diluted in 5 liters of water. Install the water seal again.

This wheat mash recipe is time-tested. When using this method, the wash becomes a beautiful golden color and a slight bitterness. Can be distilled.

The sediment can be used three more times. The next time you refuel the mash from wheat grain, fermentation takes three days longer, and the bread flavor disappears from the mash.

All is ready. You can drive wheat moonshine.

Attention, only TODAY!

Making a good moonshine from wheat at home is real. There are many time-tested recipes. Braga, or wort (a product obtained as a result of the fermentation process) for a drink is made with and without yeast. This affects the speed of the fermentation process and determines the taste of the finished product. It is important what equipment is available - a home-made apparatus of dubious quality or modern, convenient to use, made of good metal, equipped with everything you need (filters, thermometers).

What is moonshine

Strong alcohol, which is produced by the method of artisanal distillation of home brew with the help of special devices, is called moonshine. You can make the machines yourself, but factory-assembled equipment is much more efficient. Braga, from which moonshine is obtained, is obtained during the fermentation of sugar syrup, grain, potatoes, beets, fruits. If everything is done correctly, you will have a home-made drink that will surpass store-bought vodka, whiskey, and you will be able to create delicious natural liqueurs and liqueurs on its basis.

How to make wheat moonshine

The classic recipe for wheat moonshine at home has been known since ancient times. There are also Russian traditions of creating strong alcohol, but the technological conditions have changed - the process of making malt, mash, wheat moonshine has become less complicated and faster. It is more laborious to make moonshine from wheat at a home distillery than from sugar, but the quality of the product is much higher. You can use yeast and do without it, take sprouted grains and ordinary ones. The main thing is to follow the directions:

• prepare quality seed;
• make home brew and overtake it;
• clean the resulting product.

Low-quality cereals will not make a decent drink, therefore, when choosing raw materials, you should always focus only on high-quality grain. The shelf life of the seeds is an important condition for production, since the rancid taste will certainly affect the quality and aroma of the resulting alcoholic product. Look for fresh grain, harvested at least two months ago, dry, without mold, debris and husks. Then moonshine on wheat without yeast will meet expectations.

Wheat germination

It is possible to make good wheat moonshine only from grain, without excess sugar. For this to be a truly high-quality alcoholic drink, wheat should be prepared. It should be germinated so that each grain forms enzymes that contribute to the complete breakdown of starch into sugars. How to do it correctly so that moonshine made from sprouted wheat without yeast is successful:

1. Choose quality grain that has not been grown or processed using chemicals.
2. Put the cleaned grain on flat trays or dishes with a layer of 2 cm, pour water (room temperature), cover 3-5 cm on top.
3. Leave for a day in a warm place, then drain the water. The seeds should soften and "grow", become larger.
4. Arrange the moist raw materials in the boxes and leave in warm and dark.
5. Stir the contents of the boxes constantly to remove carbon dioxide. It is supposed to moisten (do not pour water!) The grain every 7-8 hours. You can close the drawers with a damp cloth, which should be moistened as it dries.
6. The sprouts should appear on the 3rd day, if this did not happen, you will have to start all over again with another batch of grain. Unsprouted grain cannot be used - it is considered "dead".
7. Sprouted grains can be dried for future use and used to make moonshine. It is necessary to dry grain with sprouts 6-7 mm long, in a ventilated room, using a fan. It is allowed to heat raw materials in the oven (keep for at least a day at a constant temperature of 40 ° C), under the sun or on a hot radiator of the battery. A sweetish aroma will indicate the readiness of the malt.

Wheat moonshine recipe without yeast

Since ancient times, in Russia, grain moonshine has been prepared - a natural, alcoholic drink of great strength. Even then, there were many recipes for a traditional drink, and to this day, ancient methods are very popular. Natural raw materials for moonshine are used - these are fruits, vegetables, berries, any fruits. But the wheat drink remains the leader. By the beginning of the process, it is necessary to prepare sugar, pure, better - spring or well water and a good, modern moonshine still.

Ingredients:

• water - 7 l;
• wheat - 1.5 kg;
• sugar - 1.5 kg.

Cooking method:

1. Stir 200 g of sugar in a liter of water.
2. Sift the grain cleaned of debris and husks.
3. Pour the grain into a bowl with a wide neck, fill it with the prepared syrup and leave for 3-5 days so that the mixture ferments well.
4. Pour the rest of the sugar and water into the same container, close with a water seal. Leave for 10 days, but not unattended, but periodically shaking and stirring so that the wheat mash for moonshine completely outplayed. The color of the mash should be transparent.
5. Strain the liquid through a layer of cheesecloth.
6. Distill the mash through the moonshine still at least 2-3 times to obtain a clean, strong, high-quality alcoholic product.

From sprouted wheat at home

The scheme of how best to germinate wheat for mash is already there. Germinating wheat should not be wet - just a little damp to prevent the seeds from souring, spoiling, and rotting. Then the mash will turn out right, and moonshine from wheat without yeast will delight the consumer. The drink will be created according to all the rules and will turn out to be lively, soft, with a pleasant bready flavor. It must be borne in mind that the finished mash cannot be stored for a long time, it must be overtaken in time.

Ingredients:

• water (soft) - 14.5 l;
• sugar - 5.5 kg;
• wheat raw materials - 5 kg.

Cooking method:

• Put the sprouted wheat in a saucepan or a large bottle, pour over a lukewarm syrup consisting of one kilogram of sugar and seven liters of water, mix, leave for 4 days. You will get a leaven.
• Add the remaining sugar and water to the leaven, put it under a water seal for 10 days or put a rubber glove with a hole on the neck of the bottle.
• A glove that has inflated during fermentation will fall off after about a week and a half. Braga is ready for distillation.
• A thick sediment can be diluted with water again, you get another, secondary wash for the second portion of the drink.

On wild wheat yeast

Fermentation of moonshine with wild wheat yeast results in bread vodka. Such yeast does not have a pronounced sour smell, and the finished drink will have the aroma of natural wheat grain. The aftertaste will turn out to be pleasant, soft, bready. Such "wild moonshine" can be prepared from both wheat and other cereals. First, you need to deal with sourdough, which will require grain of any spring crop, water, sugar. Seeds must be selected, cleaned, sifted.

Ingredients:

• wheat - 1 kg;
• granulated sugar - 2200 g,
• water - 11 liters.

Cooking method:

1. Dissolve 200 g of sugar with a liter of heated water, cool.
2. Pour prepared wheat into a glass or enamel container, pour the syrup so that it covers the grain by 2-3 cm.
3. Put the dishes covered with gauze in a warm place for 3 days to make a wading. Wait until bubbles and the sour smell of kvass appear in the mixture.
4. Dissolve 2 kg of sugar in 10 liters of water, cool to 30 ° C. Pour fermentation and syrup into a sterilized fermentation tank.
5. Place the dishes under a water seal, send them to ferment at 26-29 ° С. The sweetness has disappeared - it's time to pour the mash into the alembic and drive.
6. The wheat remaining in the container can be poured over with syrup and put for fermentation, you can even more than once.

With sugar

It is not forbidden to brew moonshine for your own use in our time. You can buy a good machine to make the manufacturing process high-tech. But the main thing is to choose a good recipe and grain for making a drink on wheat without yeast, but with added sugar. It will not be possible to make a "forty-degree" one quickly, it will take at least 2 weeks, but the work will be rewarded - you will get a product with a pleasant sweetish taste with the aroma of wheat and bread. Wheat moonshine without yeast is easy to drink, even if it contains more than 40 degrees.

Ingredients:

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

Cooking method:

1. Sort clean grain before use, rinse.
2. Arrange a quarter of the grain on the bottom of a capacious dish. Cover with water so that the seeds are barely covered. Close the lid, hold for 1-2 days in a dark, humid environment so that the seeds hatch and sprout.
3. Add a 0.5 liter jar of sugar and mix. Tied with gauze, hold the dishes in a place where there are no drafts, for a period of 10-12 days, so that the leaven forms.
4. Pour the starter culture into a glass bottle with a narrow neck, add the rest of the grain, sugar, pour everything over with cool, but not cold water.
5. Pull a rubber glove over the neck of the bottle; when the fermentation process begins, it will rise. This process lasts a week and a half.
6. Braga is distilled into alcohol with any available moonshine still - home-made or purchased. The laborious process will end with a quality drink.

A strong natural drink can be obtained without yeast and sugar, but subject to technology. Alcohol-containing mash can be made from grain, potatoes, corn, by boiling the raw materials in advance: this will simplify the process of starch splitting. Fruits and vegetables are also suitable for processing, especially if their sugar content is high. In times of scarcity, home brew was successfully made even from tomato paste! Be sure to monitor the fermentation process: if it goes slowly, harmful impurities will appear in the mash, which will have a bad effect on the quality of the product.

Ingredients:

For parking:

• water - 2 l;
• fresh hops - a handful (if dry - 2 handfuls);
• wheat flour - 1 handful.

For mash:

• wheat grain - 3 kg;
• water - 6 liters.

Cooking method:

1. Put the peeled grains in a wide container, add water, covering the grain by 2-3 cm.
2. Place the container under the lid in a cool room for 3-4 days, so that the leaven begins to ferment, a white foam forms.
3. For steaming, pour hops and wheat flour with water and let stand for two days, let it brew.
4. You can add beets, potatoes, pears, apples, berries to a steaming bottle - that is, raw materials that contain sugar.
5. Dilute everything well, pour in 5 liters of lukewarm water;
6. After closing the dishes with a water seal, leave to infuse for 8 to 12 days. Stir regularly.
7. Distill the finished brew into moonshine.

Making moonshine without yeast in your home kitchen is a laborious process that takes time. But this is a fascinating process that also leads to savings, because high-quality store drinks are expensive, and you can also buy a counterfeit hazardous to health. Yours is always better, the main thing is to observe the production technology and follow useful proven advice from experienced "moonshiners":

1. Wheat can be replaced with corn, peas, oats, barley, rye. This will not affect the degree and quality of the finished moonshine.
2. The thick that remains after straining will still come in handy. A good new mash will come out of it, you just need to add water, sugar. Such a "second" moonshine will turn out to be of even better quality, with excellent taste.
3. You can check the readiness of the mash like this: pour a little into a spoon, bring a burning match. The appearance of a flame in the spoon means that the raw material is completely ready for distillation.
4. The beverage can be cleaned with activated carbon. Grind 50 mg of this product into a powder and pour into a container with moonshine for a week. It is better to replace the pharmacy charcoal with homemade charcoal. You can also use potassium permanganate, but very little. Keep the container in a dark place during cleaning.
5. Dilution of the finished moonshine is carried out with very clean water - take the ratio to taste and depending on the purpose. For consumption in its natural form, it is best to have a drink, the strength of which will be from 45 to 50 degrees. For the preparation of tinctures and liqueurs, it is better to take a stronger one, up to 55 degrees.

Video

A century ago, natural bread vodka was used as a cure for various diseases. The drink was popular not only in Russia, but also abroad: in any country where wheat grows. There are several options for making vodka, the main difference being the use or non-use of yeast.

Yeast recipes

Homemade wheat vodka is a fairly strong alcoholic drink: it contains from 32 to 45 degrees of alcohol. Moonshine has a characteristic bready flavor, and for a change, you can add a little coriander or anise, cinnamon or cloves to the finished product.

Wild Yeast Vodka Recipe

To prepare bread vodka with wheat yeast, you need to take the following ingredients: sugar - 5 kg, pure wheat grain - 4 kg, 20 liters of settled or purified water.

Manufacturing begins with growing yeast: the grain is washed, poured into a container with a volume of about 30 liters. Pour water. Add 0.8 kg of sugar, mix thoroughly. Wheat germinates in 4-5 days. You don't need to cover with a lid. Readiness is determined by the characteristic sour smell.

To prepare the main syrup, take 17 liters of water (preferably warm). Dilute sugar at the rate of: a kilogram for every 5 liters. The syrup is added to the wheat, covered with a lid and placed under a water dispenser. The room temperature must be at least + 22 ° C. The wort is ready for distillation in a week. The next step is distillation. Bread mash is filtered and distilled on a moonshine still. 17 liters of mash gives about 3 liters of moonshine with an alcohol content of 79%. The final processes are cleaning and dilution.

The resulting product is diluted with clean water to the desired strength, and before use it is recommended to let the vodka brew for about 5-7 days.

Crushed grain vodka recipes

Cooking begins with sorting out the grain. Wheat is sieved, washed, poured into a volumetric container. Pour in warm water and let stand for about 8 hours. Stir periodically. Empty grains floating on the surface are collected and discarded. The next stage: making vodka mash. Grind 2 kg of grain, pour 1.5 liters of purified water. Add 0.5 kg of sugar. The container with the mixture is removed for 5-6 days in a warm place. After the allotted time, add another 2-2.5 kg of sugar and 9 liters of water. Insist for another 7-9 days. Readiness is determined by the bitterness in taste.

The next yeast-free wheat vodka recipe is to germinate and grind 4 kg of grain. In 10 liters of warm water, soak and knead 8 loaves of bread. Mix the resulting mass well in a container with wheat. Add 0.5 g yeast. The bottle is removed for a week in a dark place. Distillation is carried out on a moonshine still, and then diluted with water to the desired strength.

Another way of making wheat moonshine at home: grind about 5 kg of germinated grain, mix with 250 g of yeast, and pour 15 liters of water. For 7-9 days they are placed in a warm place, after which they are cleaned, distilled and diluted with water.

Yeast-free options for making homemade vodka

A simple sugar-free drink recipe

To make a parking you need to take:

• 2 liters of clean drinking water,
• 150 g fresh hops,
• 150 g wheat flour.

You will also need:

• 3 kg of wheat,
• About 6 liters of water.

Cooking process: wheat grains are cleaned, poured into a volumetric bottle and filled with water. The liquid should cover the wheat by 3 cm. The container is removed for 4-5 days in a cool and shaded place. This is necessary for the fermentation process and the appearance of a characteristic foam. Next, they prepare a zaparka: pour the flour with hops with water and insist for about 3 days. This recipe does not include the use of sugar, so apples, pears, various berries, beets, melons, potatoes or plums are added as a sweetener. The additional ingredients are cut into pieces and poured into the bottle. Pour in sourdough and steaming. Shake the bottle, wrap it with a water seal, and leave for 12-14 days. After a set time, the moonshine is distilled. After distillation, it is purified and diluted with water.

Traditional Russian recipe for wheat vodka without yeast

Any wheat is suitable for making a drink, but winter wheat is preferable. The grain is taken fresh, but after threshing it should sit over for several months. If wheat of the last harvest is used, then it must be dried at an air temperature of +30 +33 ° C.

The weight of the grain used is equal to the weight of the sugar. And for every kilogram of sugar, 3.5 liters of clean and unboiled drinking water is taken. A kilogram of grain gives about 800 ml of moonshine.

For wading you will need:

• 5 kg of refined wheat grains,
• 1.5 kg of fine white granulated sugar.
• A container with water. The water level should cover the grain.

To get the mash you need:

• Zabrod,
• About 10 liters of settled water
• Sugar - 3.5 kg.

How to cook a wade

For cooking, the water must be clean, it is better to use it from a source or well. If the water is from the water supply, it must be given 2-3 days to settle. It is better to use glass or ceramic dishes, which are recommended to be sterilized. The grain is placed in a container and poured with water. The liquid level should cover the wheat by 5-6 cm. The container is removed in a dark place for 36 hours, covered with gauze. The optimum temperature is + 12 + 17C °. After a set time, the wheat is mixed, and some of the sugar is added. After that, the wading bowl is moved to a warm place, and left under gauze for a week.

Wort and sourdough preparation

A large bottle is needed to complete the fermentation process. The whole wading is shifted into it. Separately, water is heated to a temperature of 27-30C °, in which sugar is dissolved. The resulting sweet mixture is added to the wading. Everything is well mixed or shaken up, and closed with a water seal. This is necessary so that the liquid does not sour under the influence of oxygen. At home, use a regular rubber glove. After three days, checks are made daily for bitterness: if it appears, fermentation is complete. This process takes 7-9 days.

The resulting mash tastes like dry wine. Before being sent for distillation, it is filtered, freed from grain. The remaining stillage - a liquid with swollen grains - is suitable for another one or two starter cultures. Manufacturers of homemade moonshine believe that the second and even the third pasture has a more pleasant and pure taste, special softness and aroma.

Distillation process

In this process, the initial raw material is separated into alcohol and constituent components. Alcohol is the lightest; it leaves the apparatus with steam before the boiling point. For this reason, compliance with the temperature regime is of great importance. The separation of alcohol from the wash begins already at a temperature of 65 ° C. But at the same temperature, many volatile fractions, harmful to health, evaporate from the mash. Therefore, alcohol obtained at a temperature of +65 to + 77 ° C belongs to the technical one.

Heating is increased at temperatures above +77 ° C, and drinking alcohol begins to collect. The optimum distillation range is +77 + 83 ° C. The duration and speed of distillation depends on the quality of the distiller (moonshine still). To make it easier to control the process, it is better to purchase or make an apparatus with a thermostat. Regardless of production, they all consist of three parts:

• Evaporator boiler with installed (built-in) thermometer,
• Coil or capacitor. This is a tube with a diameter of about 15 mm, passing through the coolant,
• Dishes for collecting alcohol.

Cleaning process

During fermentation, sugar is converted into ethyl alcohol. Along with it, propyl, isoamyl and isobutyl alcohol appear, which give the drink an unpleasant odor and are harmful to the body. Braga also contains methyl alcohol, formic and acetic acid. One of the most effective ways to remove harmful impurities from vodka is re-distillation.

You can also use the charcoal cleaning method: 50 g of charcoal for every liter of product. Vodka with charcoal is infused for about a week, after which it is filtered and bottled. At home, the most popular is the method of purification with potassium permanganate: for this, a couple of crystals of potassium permanganate are dissolved in a glass, and added to a bottle of bread vodka. Harvest for several days until black flakes appear on the surface. After that, the drink should be passed through a filter. It consists of gauze, cotton wool, activated carbon. Soda and sugar are poured into the top layer of gauze in equal proportions. The filter is changed every 3 liters.

Making homemade wheat vodka is not difficult, but there are some peculiarities that you need to be aware of. If the first wheat sprouts did not appear within 3-4 days, then there is no need to wait further. The grain is not suitable for use: it can be either too fresh, or of poor quality, old. The quality of the wheat is also important: it must be clean, free of mold, dust, pesticides, insect larvae.

After adding sugar, signs of fermentation should appear: air bubbles, movement of wheat grains in the bottle. If fermentation has stopped and does not resume within two days, the sourdough can be thrown away.

If there is a lot of starch in the mash and it looks like jelly, you just need to mix and shake the mixture well every day.

Sugar in recipes can be replaced with honey or jam. This will give the wheat vodka a pleasant and unique taste. About 7 liters of water are taken per kilogram of honey or jam.

Do you have recipes and experience in making wheat vodka at home? Share them in the comments!

Alcohol is obtained in various ways - from grain and even from sawdust. The quality, strength, taste and purpose of the finished product directly depend on the source material and production method.

Grain raw materials and additional materials

Wheat alcohol production technology is the most popular. The share of this crop is almost 50% of the annual volume. In second place is barley with an indicator of 20%.

Corn is not so popular - its share does not exceed 10%, but technologists like to work with it because of its high starchiness and high fat content. The yield is almost twice as large as that of other cereals, and reduces the cost of raw materials.

Grain of any quality can be used as raw material, including defective grain. Even that which is not suitable for livestock is suitable for distillation.

To obtain a high quality liquid product, additional materials are used:

1. Malt is essential for saccharification of starch.
2. Enzymes are used for the same purpose. The source of enzymes is filamentous fungi or bacteria.
3. Yeast initiates the fermentation process and releases the substances needed to convert the sugar in the wort into alcohol.

Grain requirements

The requirements for cereals depend on their purpose. To make malt, grains of a certain moisture content, color, smell and other characteristics are required. The parameters differ depending on the culture.

The smell should be natural, characteristic of a particular type of grain. It should not have sharpness, mustiness, rot, mold.

There are no strict regulations on the quality of grain crops used at the boiling stage:

1. The raw materials must be healthy - the assessment for compliance with this criterion is carried out by the organoleptic method.
2. The starch content is high.
3. Humidity - no more than 14-17% (the percentage is different for different crops).
4. The contamination is minimal. Purification from impurities is carried out by air-sieve separation methods, and industrial magnetic separators are used to remove metal particles.

Production

The technology for the production of alcohol from grain includes several stages. At the preparatory stage, the grains are sorted by size, cleaned of dust and impurities. After that, the main process begins.

Digestion destroys the cells of the grain, releasing the starch contained inside. Thanks to this, it dissolves faster in water, and the saccharification process is accelerated. After the destruction of the cells, the grains acquire the appearance of a homogeneous mass.

There are several types of cooking, but continuous cooking is more often used. The duration depends on the cooking temperature:

• At 130-140 degrees - 60 minutes.
• At 165-170 - up to 4 minutes.

Boiled mass cool and saccharified ... To do this, add malt milk or enzymes to it. They are necessary for the breakdown of starch and proteins, obtaining raw materials ready for fermentation.

Continuous saccharification and vacuum cooling, which provide instant cooling of the boiled mass, is considered to be an advanced technology.

Fermentation begins as soon as yeast is added to the wort. It takes place in closed fermentation plants in order to protect workers in the shops from carbon dioxide vapors and reduce product losses.

The following characteristics indicate the maturity of the brew:

• Fortress - 8-9.5%.
• Acidity - 0.5-0.6 degrees.
• Sugar - 0.5%.

On the stage distillation get alcohol from mature brew. The latter has a complex composition: esters, acids, minerals and other components.

The distillation method is based on the difference between the boiling points of water and alcohol - 100 and 78 degrees, respectively. In the process, steam is released, condensed and accumulated in a separate container. The principle is similar to home brewing.

The final stage - rectification ... It is carried out in special rectification units and allows you to get alcohol of the desired strength, to clean it from impurities and substances harmful to health by 100%.

Rectification is advantageous in that the loss of the finished product is minimal, not exceeding 3%. For comparison, during distillation, its losses reach 17-20%.

Sawdust fortress

The technology for the production of alcohol from sawdust is not used in the food industry, since the composition contains toxic impurities - their ingestion is fraught with serious poisoning, up to and including death. In this way, hydrolysis alcohol is obtained.

There are 3 ways to make alcohol from sawdust:

1. The technology of hydrolysis of sawdust with subsequent fermentation by yeast.
2. Gasification of sawdust by the pyrolysis method and subsequent fermentation by bacteria.
3. Pyrolysis decomposition of sawdust to obtain methyl alcohol from synthesis gas.

From a ton of sawdust, 200 liters of product are obtained using the hydrolysis method - twice as much is obtained by using the pyrolysis method.

The production of ethyl and hydrolysis alcohol is a complex multi-stage process. Strict consistency, adherence to temperature, PH and other requirements for raw materials, equipment, and the environment is the key to high product quality and safety.

Homemade alcohol can be used for the preparation of strong noble drinks, medicinal tinctures and fruit and berry sweet liqueurs. The technology for making alcohol from cereals includes the preparation of malt and malt milk, the processing of raw materials containing starch, the preparation of yeast mash and its mashing, the distillation of the mash and the rectification of the finished drink.

Alcohol preparation technology

Malt is needed to make alcohol from wheat without using a lot of yeast and starch. Germinated wheat or any other grain containing organic substances necessary for fermentation is called malt. For germination, select only clean and mature grain, harvested at least 3 and no more than 12 months ago.

Checking the quality of wheat and the content of chemicals in it is simple: soak a handful in hot water for a few minutes and sniff. The processed grain will have a characteristic unpleasant odor.

However, this is the most popular technology for making alcohol from cereals.

How to make malt and malt milk

Preparation begins with sifting and washing the raw materials. This is necessary to remove debris, empty and chipped grains, dust. After cleaning and sorting the grain, the wheat is soaked in a wooden or ceramic container for 6-8 hours. When the first sprouts hatch, the grains are washed in running water and transferred to a flat surface (this can be a basin with low sides, a baking sheet, a baking board). After soaking, the seeds are germinated in a well-ventilated room at a temperature not exceeding + 20 ° C. To prevent drying out, the raw material is covered with a damp cloth or gauze. Stirred every 4-6 hours.

When the first roots appear, the seeds are placed in a glass bottle. The grain layer should be from 15 to 25 cm.

The room temperature is increased by 2-4 °. This is necessary for the activation of the grain and the active accumulation of malt enzymes. The malt is ready to use when the sprout length has reached 13-15 mm.

Milk is prepared from green malt: only wheat is used for pure wheat malt milk. But many winemakers recommend a mixture of 2 parts germinated wheat and 1 part germinated barley and oats each (grain is germinated in the same way). The mixture is washed three times, then poured into a bottle, filled with hot water and left for 8-10 hours.

From wheat, you need to grind 2 kg of flour, add about 200 g of malt mixture and pour a liter of water. Mix well. The resulting malt milk is necessary for saccharification of starch raw materials in the main mash during the preparation of alcohol.

Mash preparation

To prepare alcohol wash you need to take:

• Yeast;
• Sugar (for every 5 liters of water, 1 kg of sugar is required);
• Clean water;
• Starchy foods (mash)
• Aromatic additives.

The ethanol alcohol yield is the result of the vital activity of the yeast fungus. You can use ordinary baker's yeast (10-15% by weight of the total raw materials), or you can make homemade live yeast.

Hop Yeast Recipe

Ingredients:

• A glass of warm water;
• A couple of tablespoons of hops;
• St.l. Sahara;
• A quarter teaspoon of salt;
• Potatoes - 110 g;
• Wheat flour - 30 g.

Pour hops into a thermos and pour a glass of boiling water. Leave to infuse for a day. Strain the cooled mixture. Add sugar to the resulting infusion. Dissolve 30 g of wheat flour in warm water and add to the total mixture. Stir well: the liquid should turn out to be cloudy, homogeneous. Pour into a bottle and place in a warm place for another 48 hours. Shake the contents periodically. Boil potatoes, mash, add to sourdough. Stir the mass and leave for a day. On the fifth day, homemade yeast is ready.

How to make alcohol mash

Starch is found in potatoes, legumes and cereals. To make a wheat mash, you need fresh flour and water (1: 1 ratio). Knead the dough and leave for 20 minutes. Then it is transferred to a sieve placed in a container with water (for 0.5 kg of dough, about 1.5 liters of water are needed). Rinse thoroughly. The process is necessary for the starch to go into the water.

The next step is mashing the mash. It consists of three parts: gelatinization, liquefaction and saccharification. Pour 500 ml of malt milk into a ten-liter bowl, add 500 ml of cold water. Mix the contents of the container well and pour in the starch water. Put on low heat. When the mass reaches 58 ° C, add the rest of the malted milk and cook for another 5 minutes.

Making alcohol wort

To prepare the wort, the mash is placed in a water bath with a temperature of 65 ° C, kept for 4 hours. The readiness of the wort is checked with an iodine test - it should show the absence of non-sugar starch. A strip of special indicator paper is used to determine the acidity of the clarified wheat mash wort. Another indicator of normal acidity is a slightly acidic taste. The wort must be cooled to 30 ° C, after which yeast and ammonium chloride (0.3 g per liter) are added to it. Stir and cool to 15 ° C.

Pour into a fermentation container and put in a dark room. The bottle is tied with a cotton cloth, the contents are shaken every 6 hours.

Conditionally, fermentation can be divided into three phases: initial, main, after-fermentation. The first stage is accompanied by the saturation of the wash with carbon dioxide and a rise in temperature by a couple of degrees. The stage lasts a little over a day. The finish is determined by the disappearance of the sweet taste. At the next stage, the abuse is revived: air bubbles and foam appear on the surface. The temperature of the liquid reaches 30 ° C. Braga becomes bitter-sour due to an increase in alcohol concentration and a decrease in sugar levels. Fermentation time from 12 to 26 hours. During post-fermentation, the foam settles. The temperature of the mixture drops by 5-6 ° C, the taste does not change. At this stage, the residual products of starch transformation - dextrins - are fermented.

If you follow the technological process, you will get the highest quality wash. Its indicators: alcohol level - from 10%, acidity - up to 0.2%, residual sugar - no more than 0.4%.

Home-made or purchased distillation apparatus is used to distill alcohol. Regardless of the model or manufacturer, their principle of operation is the same. When heated, alcohol from the wash passes into a gaseous state. The alcohol moves through the pipes and enters the cooling chamber, where it condenses on the walls and flows into the receiver.

In the moonshine still, the mash is heated to a temperature of 82-93 ° C. To obtain raw, with a strength of 80 degrees, the distillation process is repeated several times. If only one distillation of moonshine has been carried out, then it is not necessary to neutralize the alcoholic otton. To do this, use soda at the rate of 10 g per liter.

Re-distillation is carried out under constant control of the amount of alcohol in the receipt using an alcohol meter. When the concentration of secondary alcohol reaches 55-61 °, it is poured out. The next fraction is drinking alcohol. It is distilled to a temperature of 98.4 ° C. Repeat the distillation if the alcohol concentration in it is less than 30 °.

Drinking alcohol purification

Rectification allows to obtain high quality alcohol that does not contain harmful impurities and oils. The process consists of chemical cleaning with substances that neutralize impurities, separating them through repeated evaporation and condensation of vapors. The drink is divided into several fractions, and the alcohol concentration increases. The process is carried out in a distillation apparatus.

They start with the first cleaning - saponification of fusel oils. If there is a lot of acid in the alcohol, it must be neutralized with baking soda or alkali. Then a solution of potassium permanganate is prepared: per liter of alcohol, 2 g of manganese, dissolved in 50 ml of distilled water. Everything is mixed and left for 20 minutes. After the allotted time, a soda solution prepared according to the same percentages is added and clarified for 10-12 hours.

As a result, the level of contamination of fusel oils is reduced by 95-97%.

The purified alcohol is filtered through a dense cloth. Fractional distillation begins. It is carried out in a distillation still with a drop catcher. The crude alcohol is diluted with soft water to a maximum strength of 51 ° and poured into the moonshine still. The temperature is quickly brought to 60 ° C, then gradually the intensity of heating is lowered and brought to a boil (82-84 ° C). The resulting alcohol is purified with coal. Crushed lime or birch charcoal is poured into a glass or ceramic container at the rate of 50 g per liter of drink. Alcohol is poured. Everything is thoroughly mixed, and insisted for 20-22 days. After the allotted time, the alcohol is filtered daily through cheesecloth for another 14 days.

Determination of the quality of the drink

The color level of alcohol is determined using an ordinary glass: the presence of a whitish tint indicates poor cleaning and the presence of fusel oils. If the mash boiled too actively, the drink will have a cloudy color. Fusel oils can be removed by additional purification and distillation. To check the smell and taste, a little alcohol is poured into a bottle and diluted with cold water (1 to 3). Stir and taste.

Strong alcohol at home is stored in a closed bottle in the refrigerator. The shelf life of alcohol is no more than 5 years. On its basis, various tinctures are made on berries, roots, herbs, fruits and flowers, jam, fruits and root crops. It is also used to prepare such noble drinks as cognac, whiskey, absinthe, liqueurs, gin. Many medical tinctures for hypertension, colds, indigestion and other diseases are also made on its basis.