I’ve been doing this for two years now with this recipe:
  The grain used in this recipe should not be processed. There are cases when premium-grade wheat soured (due to the fact that the grain was apparently processed by something), and feed wheat fermented very well. It is necessary to wash the grain, but without chemistry such as potassium permanganate, etc.
  To start fermentation, you need to prepare a "confusion".
  On a 38 liter flask for brew, you need to take 5 kg of grain, 1.5 kg of sugar, ~ 5 liters of water for confusion. The amount of water can vary depending on the container, the main thing is that it covers the wheat by 1-2 cm. If not calculated, the wheat swells and absorbs all the water in a day - add water so that it again covers the grain by 1-2 cm .
  The scatter stands without a water seal, with air access, at room temperature for 3-5 days.
  A case was noted where the confusion stubbornly did not want to wind up in a bowl with a narrow neck, and in the basin on the 4th day it foamed. Most likely, this is due to a lack of oxygen, so for those who have difficulty with digestion, it is recommended to use a wide container for dispersion.
  On the 3-5th day, when there are obvious signs of fermentation (the grain foams when shaking, there is a release of carbon dioxide), we fill in 5.5 kg of sugar and pour 16-18 liters of water (along the bevel of the flask) and mix thoroughly. Water seal is highly recommended !!! After 5 - 7 days, when the wheat (with the main fermentation rising up) is precipitated below (not all, but most), you can drive. The fermentation period depends on many reasons - the quality of grain, spread, room temperature, etc.
  Organoleptic test: the taste gradually changes from sweet to sweet and sour, then to bitter. When sugar ceases to be felt at all - it means there is nothing more to wander.
  It is only necessary to pour into the distillation cube mash, without wheat. WE LEAVE THE WHEAT IN A FERRY TANK. The easiest way to do this is with a hose. At one end of the hose, put a metal washcloth or mesh in the form of a filter so that the grain does not pass.
The drive is ordinary. I see no reason to rectify, because the final product is characterized by some grain softness and pleasant organoleptic, moreover, the yield is usually somewhat less than with cultured spirit yeast. Liters five 55% alcohol
  On the grain remaining after draining the mash, you can put the mash up to 3 times more. I fall asleep SEVEN kg. sugar and pour water and under the shutter. and usually 2 and 3 times are displayed faster. Fermentation periods can vary from 5 days to 10 days, and depend on the quality of the grain and temperature (optimally 30 degrees).
  AQUARIUM HEATER CAN BE USED.

Our ancestors brewed moonshine from grain ingredients (wheat was used more often), since sugar and yeast were not affordable for most of the population.

Moonshine from wheat at home turned out to be of excellent quality: strong, practically without fusel odor, transparent and soft. Today, recipes are rarely used without the addition of sugar, which accelerates fermentation, increasing the yield of moonshine.

The basis of wheat moonshine is sprouted grain - malt, which contains natural enzymes that convert wheat starch into sugar. The yield of pure product with a strength of 38–40 ° is 900 ml per kilogram of grain.

Raw materials should be taken in the highest quality, food purpose, with a high content of gluten. The feed product used for livestock feed is not good. The yield of moonshine in this case is reduced by 3 times.

It is recommended to prepare a vessel with a wide top and low sides (up to 10-15 cm). Rinse the grain thoroughly, separate the garbage and hollow seeds. Soaking raw materials accelerates its germination, activates biochemical processes.

Germination of wheat for moonshine:

• spread a wheat layer with a layer of 5-7 cm and fill it with water 2 cm higher;
• in summer it is recommended to change the water 2 or 3 times a day, and in winter - mix the grain with your hands;
• every day, drain the water, rinse the grain and put to germinate, covering with a wet cloth on top. You can regularly spray the raw materials with water;
• wheat should be mixed often so that it “breathes” air;
• when roots and sprouts of 5-7 mm in length appear, germination is considered complete.

It is recommended to soak the germinated grain in a pale pink solution of potassium permanganate for 1.5-2 hours to destroy bacteria and fungi on its surface. Then the raw materials need to be dried a little and grind in a blender or meat grinder if green malt is needed within 1-2 days.

For longer storage, the product with sprouts is dried in the oven with the door open. The temperature should be maintained no more than 40 ° C, with greater heat, the enzymes will die. Dry until the grain is completely solid (white malt).

Stages and rules of production

To make wheat moonshine, you must follow the process:

1. Produce enzymes that break down starch into sugar by sprouting wheat for moonshine.
2. Close the mash with wheat raw materials on the obtained malt (sugar and yeast are added at will to speed up the process).
3. Distill the workpiece on the moonshine still.
4. Qualitatively clean the moonshine, if you need to do a double distillation of raw materials.
5. Dilute alcohol to the desired strength, ennoble the drink.

The addition of sugar provides an increase in the amount of finished alcohol, accelerating the fermentation process, and softening the taste. The amount of sweet product added to the moonshine from wheat without yeast should be equal in weight to the main raw material.

High-quality wheat moonshine is obtained using grain that has been untreated with chemicals to protect against insects and counteract spoilage, rot, mold.

How to make wheat moonshine without yeast?

Fans of organic products prefer to drink real moonshine made from wheat without yeast and sugar, prepared according to old Russian recipes.

To make it, it is necessary to turn starchy contents into sugar using malt enzymes. How to make it right wheat malt:

• crushed grain or wheat flour is placed in a container and poured with hot (50-55 ° C) water, taken in a ratio of 4: 1;
• the raw materials are thoroughly mixed so that there are no lumps;
• heating is best done with a steam generator (hot steam) so that the product does not burn;
• it is recommended to heat the mixture gradually, increasing the temperature by 5 degrees and taking a break for 10-15 minutes;
• bring the composition to a boil and boil the wheat for 1.5-2 hours with slow heating-stew;
• fully boiled wort should be quickly cooled to 65 degrees;
• introduce a solution of malt with water, counting on 1 kg of green malt - 5 kg of wheat. If mixed with white malt, it should be taken 20% more;
• the vessel should be insulated, but it is recommended to stir the contents every half hour to accelerate the reaction;
• readiness is determined by taste after a two-hour time period;
• the mass must be quickly cooled to 28-32 ° C and make yeast. You can use dry (3 g per 1 kg of base), pressed (50 g per 3-4 kg), home-made, for example, from hops (0.5 l per 1 kg of wheat);
• the container under the mash should be filled three quarters of the volume to provide a place for foaming.

The fermentation process lasts from 4-5 days to 2 months, depending on the ambient temperature, the properties of the yeast, the quality of the feedstock. The amount of alcohol in the Braga ranges from 5 to 12%.

  Insisting on oak bark, dried fruits, fragrant plants ennobles homemade alcohol.

Purification of the product is carried out by the method of double distillation, the use of a steamer, filtering through a charcoal filter. You can use activated carbon tablets, the amount of which is 15 g per liter of product (pour the crushed raw materials into a jar of prepared alcohol and strain the liquid after 2-4 days).

Moonshine on wheat is notable for its decent strength, soft pleasant taste, bread aroma. Adhering to the technology of making alcohol, you can improve the proposed recipes, improving the taste and quality of homemade strong drink.

Moonshine made from wheat at home is the most common alcoholic beverage in our country. This recipe began to be used in the era when ancient Russia existed. Moonshine traditionally accompanied almost every major festival celebrated in the family circle. For this reason, everyone was familiar with the technology of preparing a folk drink.

Moonshine has natural taste characteristics and excellent strength, due to which its demand has been preserved to this day.

Usually, the preparation of moonshine is characterized by the use of fruits, berries, vegetables or grains. However, the recipe according to which moonshine is made from wheat without the use of yeast is more in demand and suggests excellent quality of the original product. Due to the lack of auxiliary components, the product is more natural and cleaner.

If there is a bad, low-quality grain in the brew, then the drink will eventually get an undesirable taste. Just for this reason, it is necessary to approach the process of preparing an alcoholic drink with all seriousness.

Moonshine, which was prepared in the right way, can be consumed both in pure form and used for the manufacture of other types of alcoholic beverages (cocktails, liqueurs, cognac).

The recipe includes the following set of ingredients:

1. Five kilograms of sprouted wheat;
2. Six and a half kilograms of sugar;
3. 17 or 18 liters of water.

So, moonshine from wheat at home.

Homemade brew of wheat for moonshine

Getting started - mash on wheat without yeast. This recipe involves the use of a different method of making mash. The grain is put in the oven, dried there, and then ground. The resulting flour is mixed with sugar and poured with water. Braga should stay in a warm room, as mentioned above.

And finally, after the maturation of the mash, you should begin to distill the future alcoholic drink.

The process is carried out using a steam generator or a classic distiller.

Try to strictly follow the points that the recipe contains: you need to select the “tail” and “head” fractions correctly. The "tail" part - the alcohol content drops below forty degrees, the combustion process will be completed.

Use oil or activated carbon to remove unnecessary impurities.

The process of making moonshine from germinated wheat at home

The production of moonshine is divided into three main stages:

1. Making moonshine mash;
2. Distillation process;
3. Cleaning.

To ensure the necessary quality of the initial product, the mash on wheat should be put without yeast. The fermentation process itself will be ensured by wild yeast contained in wheat grain.. Moonshine mash should be prepared within ten or fifteen days - it all depends on the degree of activity of fermentation. Usually, the wort is placed on both simple and germinated grains.

The recipe for making wheat moonshine

  The recipe implies the following: wheat grains must first be carefully sorted, then sieved, and then emptied into containers (boxes) with ten-centimeter sides. Next, wheat grains are filled with water, after which they are left for some time.

When all the debris is on the surface, the liquid will have to be drained, the whole grain washed again and the container filled with fresh water. In order for the grains to germinate, it is recommended to pour water in a volume not exceeding three or four centimeters above the level of wheat.

The container is left for a day in a room with room temperature.

Repeat the washing process, leave the grains for five or six hours in a container, periodically mix with your hands to prevent debate. Spray the grain mass with water, cover with a film and place in a warm, lit room. Every eight or ten hours, millet should be ted up and sprinkled lightly with water.

The recipe that we are following implies the use of all of the above ingredients in the amount that was indicated. Germinated grain should be kneaded with sugar mass, then filled with water, mix and leave in a room with a positive temperature for three days.

Preparation and purification of wheat moonshine

We make moonshine from wheat without yeast. Our recipe involves 2 cleaning methods using activated carbon - pour powder into a drink or strain moonshine using a charcoal filter. To clean the drink, you can use gauze, folded in two layers, and then put in the middle of medical cotton wool. The cotton wool should be wrapped with a piece of gauze on each side, then add the filter to the watering can.

Coal must be crushed and put into a layer of gauze. Moonshine will have to be passed through the filter twice. You can add activated (or charcoal) charcoal to the drink itself. Moonshine is left for ten or twelve days to go through the process of purification, then you need to filter through the filter.

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

It became urgent to drive moonshine without the use of yeast, for this they are replaced with cereal malt obtained from germinated wheat, so that the fermentation process starts, the main thing is to approach the preparation of ingredients responsibly.

For germination, it is necessary to select good-quality wheat grains so that they do not have wormholes, signs of diaper rash, an unpleasant odor, that is, the wheat must be of high quality, then 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.

Grandfather's method of cooking mash

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

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

The technology in which wheat swells takes 2-3 days. Then, dilute 3 kg of sugar in warm water with a volume of 15 liters, 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 from 22 to 24 degrees. As soon as the fermentation process is over, dilute another 3 kg of sugar in 5 liters of warm water and pour into the mash, leave it under a water lock. After fermentation, the mash has a golden color, smells of bread, and it itself is bitter in taste, while the grain settles to the bottom. Everything, the fermentation process is over, we merge through the net (so that the grain remains in the tank) and distill.

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

The yield of moonshine in compliance with this proportion is 7 liters., The strength is 50 degrees.

Homemade drink recipe

The recipe for wheat mash 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 lock, which can be purchased or made independently. If glass jars are used, a rubber glove is a good tool to effectively monitor fermentation, they pull it on the jar, after making a puncture in place of the finger.

We wait until the mash comes up and ripens, it will take us 4 days. How to make mash of wheat for moonshine, we have figured out, now we can proceed to the distillation of moonshine.

Wheat Sourdough Recipe

How to make wheat mash for moonshine with the phased addition of ingredients, we will consider in this recipe. First, prepare the leaven:

1. We wash 1 kilogram of grains and fill with water so that it is 5 cm higher than the level of wheat.
2. 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 sourdough 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 brew moonshine.

Dried Wheat Beverage Recipe

Cereal mash on wheat is also prepared using this recipe:

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

The ratio of composition to the mash:

1. 5 kg wheat grains;
2. 7 kg Sahara;
3. the required volume of water is 15 l;
4. Fermentation technology takes 4 days, the raw materials for this are also put in a warm place.

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

To achieve the maximum result: improve quality, eliminate taste, improve transparency, it is recommended to use either.

Activated carbon purification technologies, there are several types:

In the first case, pound 12 grams (the proportion is relevant for one liter of liquid) of activated carbon and pour on gauze, laid several times. Pass our fluid through this homemade filter a couple of times.

In the second - place the coal in a container with moonshine (the proportion is the same as in the first case). This method is quite long, since it takes 12 days to wait (shake every 2 days), then be sure to skip through gauze and cotton wool. A few more days you need to defend, pass the infused drink through our homemade gauze filter. This type of cleaning is long, but allows you to achieve the best result.

Some tips for choosing wheat grain: wheat should be of the highest grade, not last year, because maybe at the initial stage of the debate, although, depending on the conditions under which it was stored. Grain should not be treated with chemicals, which is often done by agricultural producers, because it is highly likely that the wheat will become acidic, to avoid this, wash the grain well.

Thus, we learned that making mash from wheat is not a complicated process, but rather laborious, but it allows independent preparation of a high-quality alcoholic beverage without impurities and all kinds of additives. This means that there is minimal risk of exposure to the body of preservatives and chemical additives in an alcoholic drink.

Methods for making mash without yeast is becoming increasingly popular, because it allows you to make a natural pure product that is not only quality but also taste. But what recipe to choose - it's up to you!

To make 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 device of dubious quality or modern, convenient for use, made of good metal, equipped with everything necessary (filters, thermometers).

What is moonshine

Strong alcohol, which is produced by artisanal distillation of mash with the help of special devices, is called moonshine. Devices can be made by ourselves, 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 vodka, whiskey, and you can create delicious natural liquors and tinctures on its basis.

How to make moonshine from wheat

The classic recipe for moonshine from wheat at home has been known since ancient times. There are Russian traditions of creating strong alcohol, but the technological conditions have changed - the process of preparing malt, mash, wheat moonshine has become less complex and faster. Making moonshine from wheat in a home distillery is more difficult to do than from sugar, but the quality of the product is much higher. You can use yeast and do without them, take germinated grains and ordinary ones. The main thing is to follow the instructions:

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

A poor-quality cereal will not make a worthy drink, therefore, when choosing raw materials, you should always focus only on high-quality grain. Shelf life of seeds is an important condition for production, since rancid taste will certainly affect the quality and aroma of the resulting alcoholic product. Look for grain fresh, harvested at least two months ago, dry, without mold, debris and husk. Then moonshine on wheat without yeast will live up to expectations.

Wheat germination

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

1. Choose high-quality grain for the cultivation and processing of which no chemicals were used.
2. Put the cleaned grain on flat pallets or dishes with a layer of 2 cm, pour water (room temperature), covering the top by 3-5 cm.
3. Leave for a day in a warm place, then drain the water. Grains should soften and “grow”, become larger.
4. Wet raw materials in boxes and leave in warm and dark.
5. The contents of the drawers are constantly mixed to remove carbon dioxide. It is necessary to moisten (do not fill with water!) The grain every 7-8 hours. You can close the drawers with a damp cloth, which should be moistened as it dries.
6. Sprouts should appear on the 3rd day, if this does not happen, you will have to start all over again with a different batch of grain. Ungrown 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 the grain with sprouts 6-7 mm long, in a ventilated room, using a fan. It is allowed to heat the raw materials in the oven (keep at least a day at a constant temperature of 40 ° C), under the sun or on a hot radiator of the battery. A sweet smell will indicate the readiness of the malt.

Yeast-free Wheat Moonshine Recipe

From ancient times, in Russia they prepared grain moonshine - a natural, alcoholic drink of a large fortress. Already then there were many recipes for a traditional drink, and to this day, ancient methods are very popular. Raw materials for moonshine are used naturally - these are fruits, vegetables, berries, any fruits. But the leader remains a wheat drink. By the beginning of the process, it is necessary to prepare sugar, pure, better - spring or well water and a good, modern moonshine.

Ingredients:

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

Cooking method:

1. Mix 200 g of sugar in a liter of water.
2. Sift the grain cleared of garbage and husk.
3. Pour the grain into the dishes with a wide neck, pour it with the prepared syrup and leave it for 3-5 days to make the mixture ferment well.
4. Pour the remaining sugar and water into the same container, close with a water seal. Leave for 10 days, but not unattended, and occasionally shaking and stirring so that the wheat mash for moonshine completely replayed. The color of the mash should be transparent.
5. Strain the liquid through a layer of gauze.
6. Distill the mash through the moonshine at least 2-3 times to obtain a clean, strong, high-quality alcoholic product.

From sprouted wheat at home

There is already a plan on how to best sprout wheat for mash. Germinating wheat should not be wet - just a little moist to prevent the seeds from souring, deteriorating, rotting. Then the mash will be correct, and moonshine made from wheat without yeast will delight the consumer. The drink will be created in accordance with all the rules and it will turn out to be lively, soft, with a pleasant bread aftertaste. It must be borne in mind that the finished mash can not be stored for a long time, it must be surpassed 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 large bottle, pour in a slightly warm syrup consisting of one kilogram of sugar and seven liters of water, mix, leave for 4 days. Get a leaven.
• Add the remaining sugar and water to the sourdough, put it under a water lock for 10 days, or put a rubber glove with a hole on the neck of the bottle.
• The glove that inflates during fermentation will fall off after about a week and a half. Braga is ready for distillation.
• A thick precipitate can be diluted with water repeatedly, you get another, secondary waste for the second portion of the drink.

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 finish is pleasant, soft, bread. Such “wild moonshine” can be prepared both from wheat and from other cereals. First you need to tackle the starter culture, for which you need grain of any spring culture, water, sugar. Seeds must be selected, cleaned, sieved.

Ingredients:

• wheat - 1 kg;
• sugar sand - 2200 g,
• water - 11 l.

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 heat for 3 days to make a wade. Wait for the appearance in the mixture of bubbles and sour smell of kvass.
4. Dissolve 2 kg of sugar in 10 liters of water, cool to 30 ° C. Pour wad and syrup into a sterilized fermentation tank.
5. Put the dishes under the water seal, send to ferment at 26–29 ° С. The sweetness disappeared - it's time to merge the mash into a distillation cube and drive it.
6. The wheat remaining in the container can be poured again with syrup and put for fermentation, even more than once.

With sugar

Brewing moonshine for your own use is not prohibited 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 the addition of sugar. Make a “forty-degree” quickly will not work, it will take at least 2 weeks, but the work will be rewarded - you will receive a product with a pleasant sweet taste with the aroma of wheat and bread. Moonshine made from wheat without yeast is easy to drink, even if it is more than 40 degrees.

Ingredients:

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

Cooking method:

1. Sort clean grain before use, rinse.
2. Spread a quarter of the grain at the bottom of a large container. Pour water so that the seeds are barely covered. Cover with a lid, hold for 1-2 days in a dark, humid environment, so that the grains hatch and sprout.
3. Add a 0.5-liter jar of sugar, mix everything. Hold the dish with gauze and hold in a place where there are no drafts for a period of 10-12 days to form a starter culture.
4. Pour the sourdough into a glass bottle with a narrow neck, add the rest of the grain, sugar, pour cool, but not cold water on everything.
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 by any moonshine available - homemade or purchased. The time-consuming 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, pre-cooked raw materials: this will simplify the process of starch breakdown. Fruits and vegetables are also suitable for processing, especially if their sugar content is high. In times of shortage, home-brewing at home was successfully made even from tomato paste! Be sure to monitor the fermentation process: if it is slow, harmful impurities will appear in the brew, which will adversely affect 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 l.

Cooking method:

1. Put the cleaned grains in a wide container, pour water, covering the grain by 2-3 cm.
2. Remove the container under the lid in a cool room for 3-4 days, so that the starter fermented, a white foam formed.
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 the bottle with the steaming - that is, raw materials that contain sugar.
5. All is well diluted, pour 5 liters of lukewarm water;
6. Having closed the dishes with a water lock, leave to infuse for 8 to 12 days. Stir regularly.
7. Ready to distill mash into moonshine.

To make moonshine without yeast in the home kitchen is a laborious task that takes time. But this is a fascinating process, which leads to the same savings, because high-quality store drinks are expensive, and you can also buy counterfeit dangerous to health. Ours is always better, the main thing is to comply with the production technology and follow the useful, proven tips 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, which remains after decanting, is still useful. A good new mash will come out of it, you just need to add water, sugar. Such a “second” moonshine will turn out even better, with excellent taste.
3. You can check the readiness of the mash as follows: pour a little into a spoon, bring a burning match. The appearance of flame in a spoon means that the raw materials are completely ready for distillation.
4. The beverage can be cleaned with activated carbon. Grind 50 mg of this product into powder and pour into a container with moonshine for a week. It is better to replace pharmaceutical coal with homemade. You can 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 in-kind use, it is best to have a drink whose strength is between 45 and 50 degrees. For the preparation of tinctures and liqueurs, it is better to take a stronger one, up to 55 degrees.

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