Fermentation, including the final product in the form of ethyl alcohol, can be carried out not only by fungi, but also by bacteria. Therefore, it is possible to obtain moonshine without yeast, you just need to follow the production technology. This is how real grain or corn whiskey is made, and this is how - without the use of yeast - our ancestors made delicious country moonshine from rye, wheat, fruits and even acorns.

Process theory

There are several options for producing alcohol-containing mash without using yeast. The technology will differ depending on the composition of the raw materials:

1. With starch. Before making moonshine without yeast from grain, corn, or potatoes, you will first have to simplify the breakdown of starch. To do this, the raw materials are pre-cooked. Gelatinization occurs at different temperatures for different crops. Then saccharification is carried out, that is, decomposition into simple sugars, which are processed into alcohol by enzymes and/or wild yeast. Most often, saccharification is carried out using malt.

Important: if you overheat starch wort, you can destroy the natural enzymes necessary for the decomposition of starch, then subsequently fermentation will proceed much more slowly.

1. No starch. Processing fruits and berries into mash is much easier and faster, because the sugars in them are already in a state where they are suitable for decomposition by enzymes and wild fungi. For mash it is better to use fruits with a high sugar content.

Enzymatic fermentation is a relatively long process. But if wild fungi get into the wort from the skin of a fruit or berry, things will go faster, so washing them before fermentation is not recommended.

Preparatory work

It is advisable, before making moonshine without yeast, to sterilize all containers in which raw materials and mash will be stored. This is especially important since yeast-free fermentation is a slow and far from the only process that will take place in the mash. Over a long period of time, a number of bacteria will have time to enter into it, forming harmful and dangerous substances. In addition, third-party microorganisms can provoke acetic acid fermentation - alcohol will be lost.

Yeast-free recipes for making moonshine

Recipe No. 1, from tomato paste

This method of making moonshine was especially popular in Soviet times, when the sale of yeast was very limited. Required:

• tomato paste - 0.5 liters (1 can);
• beer (preferably freshly brewed, not canned) - 0.25 liters;
• sugar - 5 kg;
• prepared water (not boiled, settled) - 15 liters.

All ingredients must be mixed and fermented in a dark, warm (+25°C) place for approximately 5–7 days. Since the composition of the paste can differ significantly, the readiness of the mash must be determined by taste: you can feel the alcohol, but there is absolutely no sweetness - the product is ready.

Recipe No. 2, simple from grain

Our ancestors prepared moonshine using this recipe. It does not require the use of yeast or even malt. Required:

• wheat grain (rye, barley can be used) - 4 liters;
• sugar - 6 kg;
• prepared water - 11 liters.

1. We grind the washed grain in water at a temperature of +55°C, and then the dried grain into flour.
2. Add 1 kg of sugar and 3 liters of warm (+30°C) water to the flour - we make a starter.
3. After 5 days the starter will be ready.
4. Add the remaining sugar and water, close the container with a rubber glove or water seal. Let it ferment until the process is complete. This can be determined by the taste of the mash, by the cessation of seething.
5. We filter out the precipitate, distill the mash twice, being sure to cut off the “heads” and “tails”.

The result is good wheat moonshine according to an old recipe with recognizable grain notes.

Important: flour should be used exclusively from homemade flour - ready-made flour may not contain yeast. It is better to buy in gardening stores.

Recipe No. 3, fruity

To make moonshine without sugar and yeast, you need to use fruits with a high content natural sugars (can be seen in the table above). Cultivated varieties of apples, plums, grapes, and cherries are perfect. The procedure is the same for all fruits. As a catalyst for the process, you can use raisins (they contain wild yeast on their surface) or malt (it accelerates the saccharification of starch raw materials). Required:

Important: do not wash the raw materials for moonshine - the surface of the skin may contain wild yeast, which will speed up the fermentation process.

• apples (necessarily sweet without rot) - 30 kg;
• prepared water - 20 liters;
• raisins - 150 gr.

1. We carefully clean the fruits from debris and rot by hand.
2. Remove the cores and tails.
3. Grind in any available way. The smaller the better.
4. Add catalyst (raisins).
5. Fill the raw material with water at room temperature and let it ferment for approximately 10 days.
6. When the mash is ready, filter it, distill it twice, and clean it with charcoal.

You will get a wonderful soft moonshine with a slight taste and aroma of apples.

Let's summarize

It is quite possible to make moonshine in a home distillery without yeast and even without sugar. However, this is not always justified, because the faster fermentation occurs, the fewer harmful impurities there will be in the mash, which means the moonshine will be cleaner and more harmless.

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As in all areas of human activity, trends and fashion have also formed in moonshine. 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 bready aftertaste.

To prepare moonshine without the use of yeast, they are replaced with a special substrate made from sprouted wheat, the so-called “Cereal malt”. In this method, the main thing is to approach the preparation process responsibly and monitor the timing, because by overdoing it a little or by not looking carefully, you can ruin the result, and, most importantly, the impression of this drink.

Wheat must be purchased only of high quality; it is unacceptable if it contains rot or wormholes. There is no point in sorting out such wheat. It is better to immediately take good quality, since many defects will not be visible to the naked eye, but they will give a negative result during fermentation. Only in this case, wheat mash without yeast for moonshine will have an excellent taste and will delight you and your friends with a clean, deep taste.

There are a lot of recipes for making mash at home, the main thing here is to strictly follow the sequence and at first exclude improvisation in order to eliminate the negative result of our work. Good luck, on our website you will find many useful recipes and tips!

Wheat moonshine recipe

Making homemade grain alcohol is not limited to one recipe - moonshine from wheat can be prepared without yeast, with yeast, with or without sugar, from sprouted grains and regular ones.

The main stages in all processes are:

• selection and proper preparation of wheat
• preparing wheat mash
• the actual stage
• product purification

We will describe all possible cooking methods in detail below.

Try to cook each one and you can decide which recipe appeals to you more than others.

Wheat moonshine without yeast

One of the fairly common recipes is “Yeast-free”. Its difference is that the final product is the most natural.

To prepare you need:

1. Prepare 5 kilos of wheat grain, sift it to remove dust and impurities, pieces of husk, etc. Then the grain must be filled with water so that it slightly covers it. Water should be at room temperature; using ice or hot water is not permissible.
2. You need to add 1.5 kilos of sugar to the mixture and, placing the grain in a wide and flat container in a warm place, wait for it to germinate.
3. When the grain gives its first sprouts, you need to add 15 liters of water and add another 5 kilograms of sugar. This can be done in another container, deeper. The grain should spend 10 days in it. The container must be equipped with a water seal and placed in a warm place
4. After about a week and a half, the mash is ready for distillation. After distillation, it is advisable to purify the alcohol using activated carbon (50 grams of powder from coal tablets per 1 liter of moonshine), pouring it into the liquid and letting it sit for a week.

After filtration, the moonshine must be distilled again

Braga for moonshine

From the above, you learned how to make mash using the “yeast-free” method. But there is another method - “yeast”. To prepare such mash, you can go in two ways:

1. Grind 4 kilograms of wheat, then mix the flour obtained with 1 colo sugar, 100 grams of yeast and dilute it all with water (3 liters). Mix the mixture thoroughly and keep in a warm place for 7 days. Strain the resulting mixture and distill it twice
2. Sift 2.2 kilograms of wheat and add lightly water (1-2 liters). Leave in a warm place until sprouts appear (three days). Heat 15-14 liters of water to 50 degrees and dilute sugar (5 kilos) in it, and after cooling to 35-40 degrees, add yeast (100 grams) and grain. Mix the mixture thoroughly and keep warm for 15 days.

The container must be covered and wrapped. After half a month, strain the mixture and you can distill it.

Moonshine from sprouted wheat

In principle, to prepare grain moonshine, you can use the recipes listed above, simply using mash according to one of the recipes, but still in the process there are some subtleties that should be taken into account in order to get really good moonshine, and not swill.

For this you will need: 2.5 kilograms of wheat, 20 liters of water, 6 kilos of sugar, 100 grams of dry yeast (they will be equivalent to 0.5 kilos of pressed yeast), 500 ml of kefir or fermented baked milk.

Stage 1. Grain preparation.

In order for the grain to become suitable for making a drink, it must lie in a warehouse for at least 2 months, and not only be collected. The amount of grain required according to the recipe must be placed in trays (a layer of about 2 cm) and poured with lukewarm water so that it barely covers the wheat. In a warm place, in the absence of light, sprouts should appear on the grains within 2-3 days. If there are none, then your grain is “not alive” and it will not be suitable for moonshine. While we are waiting for the sprouts to appear, the grain must be turned over every day, otherwise mold may appear instead of sprouts. It will be even better if you cover the grain with a cloth soaked in water and wrung out.

After the wheat growth becomes impressive (1-2 cm in length), we take the grains out of the pallets without unraveling. They will serve us in further preparation.

Such grains can be used immediately, or they can be dried (until completely dry) and used to grind into flour used in mash.

Stage 2. Preparing mash.

The technology for making mash is simple - mix warm water, sugar, yeast (may be absent) and grain (grain flour). The thoroughly mixed mixture is kept in a closed container (with a water seal) in a room without access to light for 10-15 days.

Stage 3. Moonshine brewing.

Regardless of the method of preparation, you need to strain the mash and add kefir to it, which will minimize the presence of fusel oils in the moonshine. The resulting mixture must be distilled in any way convenient for you.

Stage 4. Cleansing.

Activated carbon tablets are perfect as a “cleaner,” crushed and poured into the finished drink at the rate of 50 grams of powder per liter. The mixture is kept for about a week, shaking occasionally and finally filtered.

Stage 5. Second distillation.

In order to significantly improve the quality of an already good drink, it needs to be distilled a second time. To do this, the resulting moonshine is diluted with water (preferably bottled or distilled) in a 1:1 ratio and distilled again. In this case, the first 50 grams (per liter) are drained (from 5 liters of diluted moonshine this figure will be 250 grams/milliliters). This moonshine can not be poured out, but used for “technical” purposes. All remaining alcohol is collected until its strength is below 40-35%.

Stage 6. Final.

The moonshine you receive may turn out to be quite strong, but this is not scary - you can dilute it with water (of good quality) to the degree you need and, after leaving it for about 3 days, taste it.

This recipe will yield approximately 5 liters of good quality moonshine. And it’s delicious, so to speak, and it’s not a shame to serve it on the table.

Source: alkolife.ru

Making wheat mash without sourdough

This method takes the same amount of time, but its technology is a little simpler. Will need

• 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 for germination at once. At the same time, pour it into a container and add 1.5 kilograms of sugar. The first sprouts on the wheat will serve as a signal to add the rest of the sugar and warm water. Put a rubber glove on the container in which all the ingredients are located. In 10-14 days, the process of making moonshine will be completed. After distillation, the finished drink should be filtered.

Source: alkozona.ru

First way

There are several ways to do this. But, first of all, the grain is selected. It should be dry and look beautiful. And also kept temporarily in a warehouse. After threshing the crop, at least 2 months must pass. Rotted wheat will not work, nor will wheat affected by pests.

The preparation of moonshine begins with sifting the grain and placing it on the mash. The first operation will be to fill it with water at room temperature. The top grains should be under a layer of water at a depth of several centimeters. For this purpose, take a wide container - you need to germinate the wheat.

For 5 kg of grain you need one and a half kilograms of granulated sugar. It is placed in water poured onto the grains and dissolves when stirred. Next, when the first sprouts appear (after about 5–6 days), more water (15 l) and sugar (5 kg) are added.

The mixture is poured into another, no longer wide, but deep container for fermentation for 10 days. Another water seal is being made. After keeping the container warm, you will get mash. It is filtered and distilled into alcohol. It is more efficient to distill twice.

Second way

The recipe for moonshine from wheat is simple. The method described above without the use of yeast is not the only one.
There is another one.

It takes with him:

1. 2.5 kg wheat
2. 6 kg sugar
3. 20 liters of water
4. 500 g raw (pressed) or 100 dry yeast
5. 5. 500 ml kefir

Sprouted wheat grains (together with sprouts up to 2 cm in height) are dried and ground. This flour is mixed with warm water, sugar and yeast in a container. The mixture is placed in a warm and dark place for a couple of weeks. Fermented. Kefir is added to the mash immediately after this. This is necessary to remove fusel odor. This kind of wheat moonshine is obtained by distilling mash.

About secondary distillation

Therefore, moonshine made from sprouted wheat is considered better than “sugar” moonshine, because its taste is more pleasant, as is its smell. Especially after the secondary distillation. It's done like this. Moonshine is diluted with spring water in a ratio of 1 to 1.

At the start of the second distillation, the first fraction is drained (it is calculated at 50 g per liter of moonshine). Then distillation continues until the maximum drop in strength is 35 degrees. You can finish a little earlier. The resulting strong alcoholic drink can be diluted with the same water. Drinking pure wheat moonshine made at home is often more enjoyable than store-bought vodka. Its quality is not always good.

About the definition of quality

Determining the quality of moonshine at home is easy to do.

1. Firstly, by smell.
2. Secondly, try to burn a little alcoholic drink in a teaspoon.

The color and height of the flame, and the remaining sediment will indicate the presence of fusel oils and water. A film with multi-colored stains in the spoon indicates poor moonshine.

About the intricacies of the process

It is more difficult to make moonshine from wheat at home than from sugar. I don’t really like the fuss with germinating grains, grinding them, and washing them. During germination, care must be taken to ensure that the wheat does not become moldy. Drain the malt after this. Dry the grains. It is easier to make moonshine from wheat at home directly from grains using the first method described above. In this case, a batch of them can be used several times in a row. After distillation, water and sugar are again added to the grains. After several days of fermentation, an alcoholic liquid suitable for distillation is obtained.

Now it has become clear how to make moonshine from wheat, either from grains or from flour. What components are needed for this.

The most important thing is the germination of wheat for moonshine. During this process, attention is required to ensure that the malt does not turn sour.

And the slightly different recipes given above can simply be applied further. Grain is cheaper than sugar. Yes, and yeast is not always necessary. It turns out that moonshine made from wheat is also more economically profitable than moonshine made from sweet products.

Source: samogonpil.ru

RECIPE FOR WHEAT MOONHOON WITH GREEN MALT

According to this recipe, wheat mash is prepared with yeast, but without sugar. Wheat is saccharified with green malt; you can use regular store-bought brewing malt or make it at home. You can also use rye, barley, or corn grains in the recipe.

Ingredients:

• Wheat - 6kg;
• Water 25l;
• Dry yeast – 25g.

Preparation:

1. We prepare green malt, for this, 1 kg of wheat, rinse with clean running water, remove debris and floating grains. Pour 5-6 cm of water and leave to soak for 6-8 hours. Rinse the soaked wheat and pour in a strong solution of potassium permanganate for 15-20 minutes. After treating with potassium permanganate, rinse the wheat again and scatter it on a grid tray.
2. Rinse the grain generously with warm water 2-3 times a day, and turn it over twice a day. When the sprout grows the size of the grain itself, the malt can be considered ready. On average, wheat and rye germinate in 2-4 days. It is important to soak the finished malt again in potassium permanganate, dissolving 0.2-0.3 grams per liter of water, this will prevent contamination of the future wort. After 15-20 minutes, rinse the malt. Grind in an electric meat grinder or blender. It is advisable to use it immediately.
3. Grind the rest of the wheat (5 kg) in a grain crusher. Pour it into the mash tank, add hot water and boil for 10-15 minutes. At a temperature of 63-65°C, add malt and stir the mixture thoroughly. Wrap the container in a warm blanket and leave to saccharify for 2-3 hours. The wort should become sweet; to verify saccharification, you can do an iodine test. If the iodine does not change color, then everything is fine.
4. Quickly cool the wort to a temperature of 25°, it is most convenient to do this using a chiller, or place the container in cold water with ice.
5. Pour the cooled wort into a fermentation container, add yeast diluted according to the instructions. Close the container, install a water seal and place in a warm place with a temperature of 25-28° for fermentation for 4-6 days.
6. When fermentation takes place, the wheat mash will partially lighten, become bitter and the release of gases will stop; it must be filtered through a gauze filter. If you plan to distill the mash in a steam-water boiler or using a steam generator, then you can distill it together with the grain.
7. Distill the mash twice. The first distillation without separation into fractions, the second time with the separation of heads and tails, as described in the first recipe. Make the strength of the drink 40-45 degrees. Keep wheat moonshine in glass for several days and you can start tasting the moonshine.

Source: alkodoma.ru

Mash without yeast, but with wheat

Moonshine made from wheat mash has a more natural taste than that made from any other wort. There are several recipes for wheat mash for moonshine. We will highlight and consider 2 main ones: “Mash made with wheat without yeast” (also known as “Mash made with wild wheat yeast”) and “Mash made with yeast.” Let's look at the advantages and disadvantages of each method.

Wheat mash is made both with and without yeast. Each method has its pros and cons. Braga made with yeast is much faster and takes less effort. Wheat mash without yeast takes longer to prepare, however, moonshine made from it has a more pleasant taste (softer).
We will look at both methods of making mash from wheat.

The quality of the wort directly depends on the ingredients: wheat, water, sugar, yeast (in the 2nd method). The water must be clean and settled. Wheat grains should be used only of the highest grade, which have not been previously treated with chemicals.

Wheat mash recipe without yeast

Another name for it is mash made with wild wheat yeast. In the process of preparing it, we will not use purchased yeast, but will limit ourselves to the natural fermentation of grains. To prepare it we will need the ingredients presented below. For convenience, the ratios are based on a standard fermentation tank of 38 liters, which is used in everyday life. You can use any other volume, observing the proportion.

Ingredients:

• Water - 35 liters
• Wheat - 10 kg
• Sugar - 10kg

How to make mash from wheat? Technology:

• Cleaning. Before preparing the wort, it is necessary to prepare the wheat. The grains must be carefully sorted, removing foreign impurities and husks from them. Then we wash the wheat with running water through gauze or a sieve.
• Germination. To get the right mash, you need to germinate the wheat. To do this, pour the grains in a thin layer (no more than 5 cm) onto a baking sheet or other suitable container and fill it with water. The water should completely cover the wheat. To make it easier to drain the water without losing the prepared ingredient, you can use gauze. We cover the bottom of the germination container with it. Cover with a lid and leave at room temperature. In a couple of days, sprouts will appear.
• Preparing sourdough. In the current recipe we are preparing mash from wheat without yeast. We will use wild yeast from wheat itself as a starter. As soon as the sprouts appear, add 2 kg of sugar and mix well. The resulting mixture should not be too thick, otherwise it must be additionally diluted with water. Cover the grain again with a lid and leave for several days. As a rule, the process of preparing sourdough takes no more than a week. Activation of wild yeast can be done in a similar way either on the entire volume of wheat, or using only part of it (say, taking a few kg), but even in this case we should not use all the sugar. Stages 2 and 3 can be combined. That is, sprinkle the grains with sugar immediately before germination.
• Fermentation. We move on to the main stage of preparing mash from wheat immediately after receiving the starter. We will need a fermentation container with a water seal. You can use a can or regular large glass jars. It’s more convenient to use one large container to immediately pour in all the water, remaining sugar and leaven. It is advisable that the water be slightly warm (about 20 degrees). Do not fill water to the top. After thoroughly mixing all the components, install a water seal and leave the wheat mash in a dark, warm room for a week. Instead of a water seal, you can use a regular rubber glove with holes in the fingers, putting it on the neck of the jar. Inflating the glove symbolizes the beginning of the fermentation process. During the entire fermentation period, you need to periodically shake or stir the wort and remove foam from the surface.
• Sludge drainage. In about a week, the sprouted wheat mash for moonshine will be ready. Fermentation will stop. This can be recognized by the deflation of the glove (cessation of the release of carbon dioxide), the clarification of the top of the wort, and the absence of any activity in the mash. Carefully drain the wheat mash without touching the sediment. Now you can distill moonshine.

Recipe for wheat mash with added yeast

Making mash from wheat with yeast is practically no different from the recipe presented above. It is not necessary to sprout grains and prepare your own sourdough starter. You can simply buy yeast in a store or market, saving a lot of time.

Ingredients:

• 8 kg. grains of wheat
• 35 l. water
• 10 kg. Sahara
• 250 g yeast

How to make mash from wheat? Technology:

1. Grain preparation. Before preparing the mash, the wheat grains need to be sorted. You can grind them into cereal or even flour.
2. Fermentation. Pour wheat into 5 liters. water, add 2 kg of sugar and 150-200 g of yeast. Close the container and leave for 5 days in a dark place.
3. Fermentation. After 5 days, add all the remaining ingredients, mix and leave for another week.
4. Sludge drainage. After the top of the mash has lightened and the fermentation process has stopped, drain the wheat mash.

Wheat mash for moonshine is ready. As you can see, the recipe for wheat mash is simple. The remaining sediment (wheat) can not be thrown away, but can be reused to prepare a new wheat mash. You just need to add water and sugar to the wort again. It is recommended to distill moonshine from recycled mash twice.

Source: mywom.ru

Traditional recipe

Composition and correct proportions:

• wheat – 2 kg;
• granulated sugar – 2 kg;
• clean water – 15 liters.

The most attentive readers may be surprised by the presence of sugar in this recipe. The fact is that granulated sugar can significantly increase the yield of moonshine and does not in any way affect the aforementioned wheat aroma.

Additionally, I draw your attention to the fact that all containers used for preparing mash must be perfectly clean. Pay serious attention to this. Otherwise, all your work may go down the drain.
Step-by-step sequence of actions.

1. We take a clean metal or glass container of suitable size, which we will use to prepare the starter. Pour 500 grams of wheat grains into it, level them evenly and fill with water. We do this so that the liquid completely covers the wheat and rises 1.5-2 cm above it. Cover the container with a lid and place it in a dark, cool room for germination. It usually takes 2 days for wheat to become sprouted. We definitely need to wait for the sprouts. Without this, moving on to further actions is pointless.
2. Add 250-300 grams of sugar to the sprouted wheat. Mix the contents of the container thoroughly with your hands. It is prohibited to use metal devices for these purposes.
3. After the specified time has passed, it is necessary to pour the resulting starter into a glass container of suitable size, in which the fermentation process will take place. Add the remaining grain and sugar there, fill with warm water at a temperature of 25-30 degrees Celsius.
4. A water seal of any design should be installed on the neck of the fermentation tank. If you are used to using a latex glove, you can continue this method. Just make sure that the hole in her finger is as small as possible.

If the mass has become excessively thick, it can be diluted a little with water. As a rule, 0.5-1 liter is enough.

Now we cover the neck of the container with clean gauze and transfer it to a warm place for 10-12 days. This time is enough to prepare the starter, which in our recipe will serve as a replacement for yeast.

• You are unlikely to miss the start of fermentation. Braga will begin to “play”. As a result, the glove will swell and the water seal will begin to gurgle with characteristic bubbles.
• The fermentation container must be placed in a room at room temperature. The duration of fermentation can vary greatly. This process can take from one to three weeks.
• We wait until the mash “wins back.” We definitely try it to determine its readiness. Proper wheat mash has a special bitter taste.
• All we have to do is drain the liquid from the sediment, pass it through a cotton-gauze filter and distill it on an existing model of moonshine still.

Please note that we can prepare 2-3 more servings of mash from fermented wheat grains. To do this, you need to pour 2 kg of granulated sugar into the container each time and add water.

Hi all!

Today I will tell you how to make moonshine with wheat without yeast. In fact, it doesn’t have to be based on wheat - any grain crops will do (rye, barley, millet, etc.).

And mash, of course, can’t do without yeast and sugar. But we will not use the usual alcoholic or baker’s yeast, but wild ones that live on the surface of the grain.

And although this is still sugar moonshine (since the carbohydrates of the grain are not fermented), the gentle work of wild yeast and the presence of grains in the process give it a special original aroma. Moonshiners call this drink Wild Sam.

Moreover, each type of cereal gives moonshine its own individual taste. One moonshine is made from wheat, and another from barley or rye. You can also collect a blend of different crops in any proportion. In general, there is a lot of room for imagination. Yes, and one more thing - mash can be made with the same grain up to 4 times or more!

Ingredients

In the recipe I will give proportions calculated for a tank with a volume of 30 liters, because... That's what I actually use. You can recalculate it yourself to fit the container you need. The principle is this: take the volume of your fermentation tank and divide it by 7.5. The resulting figure will show the required amount of grain. And then for every kilogram of grain you will need 1 kg of sugar and 5 liters of water.

So, the ingredients:

• 4 kg of grain (in my recipe and in the photo there is wheat)
• 4 kg sugar
• 20 liters of water

The grain must be feed, i.e. that which goes to animal feed. You can buy it at the market, granary, base, etc. Seed most likely will not work, because... it is specially processed for storage. I can tell moonshiners from St. Petersburg where suitable cheap grain is sold.

Making mash

This is the next day. Foam appeared:

On the second day:

On the day when chaos is ready:

Distillation

1. We distill the mash as usual - without selecting the heads and tails, to the water.
2. There is no need to clean anything coal, nor oil etc.
3. We do the second distillation according to all the rules fractional distillation- with the selection of heads and tails. It is advisable to carry out a 3rd distillation.

Impressions from the recipe

I made moonshine with wheat and barley. I liked it better with wheat - it turns out very soft. Perhaps even too much. On barley it is tougher, but also very interesting.

They say that it works very well with a mixture of wheat and barley in a 50/50 ratio. I really want to try it.

In general, I liked Wild Sam so much that I made special labels for him. Don't judge strictly, these are my first attempts at creating my own labels.

Why boar, you ask? The first time I tried this recipe, water seal on the tank, which stood in the kitchen, made loud grunting sounds. At night they could be clearly heard in our bedroom, and my wife once told me, “You have a pig living in your kitchen that constantly wants to eat.” “But the pig is wild,” I thought. That's why there's a wild boar.

That seems to be all. I hope the recipe was explained clearly. If you have any questions, please feel free to comment.

Bye everyone,

Any mash, whether based on a traditional recipe or prepared on the basis of some original ingredients, is a mixture of dissolved sugars, yeast and water. If sugar is not directly included in the composition, then it is replaced with starch-containing products (grain, potatoes, etc.). Ready-made baker's, wine, alcohol and brewer's yeast are used as a yeast additive. However, there is one in which they are not included.

What are traditional yeast substitutes for?

Any recipe that involves excluding yeast from the fermentation mixture is a little disingenuous. Yes, we won’t see the word “yeast” in the list of ingredients, but they are definitely present in the supplied mash and work on the same principle as factory-made ones? convert sugar into alcohol.

At the same time, we observe the action of so-called fruit yeast? unicellular fungi. People call them “wild yeast”. Back in the 19th century, French microbiologist Louis Pasteur learned about their existence and found out that yeast-like fungi are found everywhere on the surface of fruits, vegetables, grains and, when placed in a favorable environment with a sufficient concentration of sugars and proteins, begin to multiply rapidly.

What products are used for yeast-free wort?

Some winemakers believe that moonshine obtained without activating the wort with artificial yeast has many advantages: it is softer, does not have a specific fusel smell, and is easy to drink.

In order to make mash in this case, do they use grain, rice, jam, berries, fruits? fresh and dried, tomato paste, sweets. You can also take pea beans, watermelon and melon pulp.

The grain for mash must be clean, without chaff. Very often wheat is used for these purposes; spring durum varieties are best suited for sourdough. At the same time, make sure that at least 2 months have passed after threshing; fresh grains do not ferment well.

Attention! Berries and fruits are not washed, thanks to this, yeast fungi from their skins get into the wort.

Jam and honey can be candied.

Raisin wort

Raisin mash is sometimes called Peysakhovka. Pesach (Easter) ? A religious holiday for Jews, on this day they are prohibited from drinking non-kosher drinks. The recipe for raisin moonshine without yeast is perfect for this case.

Large ripe, dried berries are used as raw materials.
naturally without treatment with sulfur dioxide.

Ingredients:

• 2 kg of raisins (not washed!);
• 10 liters of water;
• 100 g sugar.

Preparation:

1. Activate?wild yeast? by combining 200 g of raisins, 0.5 liters of warm water (40°C) and 100 g of sugar in a three-liter jar. The solution is mixed and left in a warm place for 3 hours.
2. The swollen berries are crushed with a blender or meat grinder and, after adding a few whole ones, returned to the jar. Leave for 3-4 days until foam forms and the characteristic smell of fermentation is formed. Could it be that there are no signs of fermentation? This means it is necessary to make an activator from other raw materials (the previously selected raisins are treated with preservatives and the yeast died).
3. The bulk of the berries are poured with water until they swell (for 3 hours), crushed and added to the fermentation container. Do you pour in the activated yeast mixture next? starter (along with liquid) and water. A water seal or a rubber glove pierced on the finger is attached to the neck; the container should be placed in a warm place (20-27°C).
4. The mash will be ready in 3-5 weeks (the glove will fall off). Outwardly, it will lighten with sediment settling to the bottom, and the taste will resemble aromatic young wine.

Pea wort

Making yeast-free pea-based mash is simple. This? recipe for beginners in moonshine brewing. This is a very economical option. It prepares quite quickly; after 3 days you can get quite strong moonshine.

Ingredients:

• 1.5 kg split peas;
• 10 glasses of sugar;
• 18 liters of water.

Preparation:

1. Pour 0.5 liters of peas into a saucepan, fill it with 2 liters of hot (50°C) water, leave in a warm place for 12 hours for the beans to swell.
2. Boil 4 liters of water in a saucepan and add all the sugar to prepare the syrup.
3. Pour the syrup into a large bottle, pour in the swollen and dry peas, pour out the water, install a water seal, and mix the solution.
4. On day 3-4, pea mash is usually ready.

Watermelon wort

Due to their high sugar content, watermelons can be used to make mash. However, it must be taken into account that the pulp inside the berry is almost sterile and does not contain wild yeast. In this regard, the alcohol yield from such mash will be minimal, and the taste of moonshine leaves much to be desired. To correct the situation, use this recipe.

First you need to make a starter from fresh grapes, currants or raisins. For 10 liters of watermelon pulp, prepare a starter from 1 cup of crushed and removed grapes and 50 g of sugar. Place the mixture in a liter jar and pour it on? water and put in a warm place for fermentation for 3-4 days. When the starter is ready, start making watermelon mash.

Ingredients:

• 30 kg of watermelon pulp;
• 3 kg sugar;
• ready-made grape starter.

Preparation:

Attention! Without the use of ready-made yeast (wine, alcohol), the fermentation of the mash will take longer.

Rowan wort

To prepare mash, both chokeberry and red rowan are used. This raw material produces excellent moonshine with a characteristic rowan aroma. Red rowan is harvested after the first frost, when it loses its bitterness. For lovers of natural raw materials, a handful of unwashed grapes or raisins added to the wort can act as a starter.

Red rowan needs to be made softer; it is first scalded with boiling water.

Ingredients:

• 5 kg of rowan;
• 3 kg of sugar for black, 5 kg? for red rowan;
• 10 liters of water;
• a handful of dried or ripe grapes.

Preparation:

1. Crush chokeberry and pre-steamed red rowan with a masher.
2. Berry puree with a handful of raisins (grapes) is transferred to a fermentation container, sugar is added, water is added, and it can be placed in a warm place to speed up fermentation.
3. After 2-3 days, a water seal is installed. Fermentation can last from 2 weeks to 2 months.

Apple wort

Apples? wonderful raw materials, cheap and widespread. Below? the simplest recipe using natural fruit yeast.

Ingredients:

• 10 kg of ripe unwashed apples, preferably sweet varieties;
• 7 liters of water;
• 1.3 kg sugar;
• 50 g unwashed raisins.

Preparation:

1. Apples are cut into pieces, crushed into puree and placed in a container.
2. Pour 7 liters of water into it, mix the remaining liter with sugar and also pour the mixture into the vessel, add raisins and mix everything, close the lid.
3. Place the fermentation container in a warm place, every other day stir the wort again, install a water seal and wait a month until the end of fermentation.

Apple alcoholic drink

Is the previous recipe quite suitable for preparing a very tasty drink? apple mash. If you need to wait a month for the wort to go through the full fermentation cycle, then the mash for drinking will be ready in a week. This is a low-alcohol drink with a strength of 3-9°, aromatic and effervescent, reminiscent of kvass. It quenches thirst perfectly. Store in the refrigerator for up to a week in a closed container.

Wheat moonshine, recipe with or without yeast, is a classic of the genre. Many distillers are aware that grain-based mash is of high quality and excellent taste. Alcohol based on wheat is distinguished by its high strength and soft, pleasant taste. In addition, grain allows you to avoid unpleasant odors. If you brew it with wheat, you will end up with a distillate with a bright and juicy aroma.

Wheat moonshine

1. Strong.
2. Delicious.
3. Fragrant.
4. Does not have a pungent odor.
5. Easy to drink.
6. Suitable for preparing noble drinks.

Wheat has been used as a distillate base for several centuries. Often, moonshine obtained from such mash is the base; it is infused, supplemented with various components and turned into elite alcohol. For this reason, experienced moonshiners prefer grain mash.

But the product also has disadvantages. They are mainly related to the manufacturing process, the selection of raw materials and the fermentation process.

Main disadvantages:

1. When using wild yeast, the mash ferments for a long time.
2. May become infected with pathogenic microflora.
3. When using low-quality raw materials, problems will arise with the germination of raw materials.
4. If the wheat is not sprouted, it will be difficult to release all the sugar, which will undoubtedly affect the amount of moonshine.

Grain-based alcohol is labeled “alpha” - it is a high-quality product, it is used in the production of vodka. Such an alcoholic drink will not be cheap.

Wheat mash is very capricious, but despite this, it has good organoleptic characteristics. It will not be easy to make such a product at home; there may be problems with grain germination, etc. But the work will be rewarded if everything is done correctly. As a result, you can get a high quality drink with outstanding characteristics.

Wheat distillate has its own characteristics, but if you strictly follow the recipe and do not change the proportions, you can get a very high-quality product by spending a moderate amount of time and effort. In addition, creating similar alcohol at home will help save money on purchasing a similar product in the store.

Classic recipe: wheat mash with yeast

It is yeast microorganisms that play a key role in the process of creating moonshine. They process sugar, turning it into alcohol. There are several recipes that are popular among distillers.

Wheat mash with yeast, ingredients:

• 3.5 kilograms of high quality grain, the age of which should not exceed 1 year;
• 25 liters of specially prepared water (you can use well or spring water);
• 6 kilograms of sugar (don’t be afraid, sugar will not spoil the product, in the end it will help increase the distillate yield);
• 100 grams of dry or 500 grams of pressed yeast (preference should be given to alcohol-resistant microorganisms, which will help increase the strength of the moonshine and the resistance of the mash to temperature changes);
• 500 milliliters of high-fat kefir or fermented baked milk.

Making using wheat begins with sprouting the grain. The wheat is laid out in an even layer on baking sheets or pallets. Pour warm water over the grains so that the liquid barely covers their surface. The water should barely cover the grain, otherwise it will not germinate. Place the wheat in a warm place with a temperature of at least 20 degrees.

The first shoots should appear after 2-3 days. If this does not happen, then there is no point in soaking the wheat further. This means that the quality of the raw material is low, it needs to be thrown away and bought new.

It is also worth making sure that during germination the raw materials do not become moldy or sour. To do this, it is recommended to stir the product once every 24 hours with a wooden spatula - this will help saturate the grains with oxygen and prevent the formation of mold.

When the sprouts begin to intertwine with each other and reach a length of 2 centimeters, you should take them out of the water, untangle them, and do not tear the sprouts.

The malt obtained from wheat can be ground into flour, and then added to the mash. Or you can leave the grain in its original form.

Pre-prepare the container, heat the water to 50–60 degrees, pour sugar into the container and fill it with water, mix everything thoroughly using a spoon or spatula. You will have to stir until the sugar is completely dissolved.

Instead of sugar, some distillers use glucose or dextrose (glucose is taken only in powder form). The fact is that a number of experts claim that sugar spoils the taste of the mash.

Then we dilute the yeast with water, let it sit for a while and add it to the future moonshine. When the malt, yeast and sugar are filled with water, mix the wort thoroughly for several minutes. We close the container with a tight lid, put a water seal on the mash and send it to a warm and dark place with a stable temperature.

When the mash is ready for distillation, it is worth assessing the degree of its readiness. This can be done by assessing organoleptic indicators (taste, color, appearance of sediment). The liquid should be filtered; you can use a colander or a filter made of cotton wool and gauze. The base should not be thrown away; it can be used several more times, this will not reduce the quality of the alcohol.

Before distillation, it is worth adding fermented baked milk or kefir to the distillate - this will help rid the product of fusel oils and other harmful impurities.

It is advised to clean the moonshine after distillation; for this purpose, you can use a carbon filter, potassium permanganate, etc. This stage is considered optional, but distillers with experience recommend cleaning, since this procedure will improve the quality of the drink, making it cleaner and softer.

If desired, you can re-distill the distillate in the apparatus; the alcohol strength will only benefit from this, and so will the quality.

Recipe for wheat mash with wild yeast

According to some moonshiners, the product with sugar and yeast does not have a very pleasant taste. To improve this indicator, they refuse to use yeast. Natural microorganisms that are found on the surface of fruits, berries and grains are used. These microorganisms are wild yeast, which help the mash not to sour, but to turn into alcohol; they process sugar and turn it into alcohol.

But wild yeast is not so active; the fermentation process of such mash is slower and can take 50–60 days. However, the product may be ready earlier, it all depends on the activity of the fungi and their quantity in the wort.

So, what ingredients will you need to make the distillate:

1. Wheat - 4 kilograms.
2. Sugar - 4 kilograms.
3. 30 liters of good quality water.

Sugar will not spoil the aroma or affect the quality of the product, but it will help speed up the fermentation process and increase the amount of moonshine.

The process of creating a drink takes place in several stages:

• The first step is to prepare a starter that will replace the yeast. To do this, immerse the grains in a plate, level them with your hands and fill them with water and wait for the wheat to germinate.
• When the sprouts appear, add 500 grams of sugar to the plate and mix everything with your hands. If the mixture is thick, you can add 10 milliliters of water to it. It is worth covering the container with gauze or thick cloth. After about 10 days, the starter can be used for its intended purpose.
• Place the starter in a glass container, add the remaining sugar and about 3 kilograms of wheat. Fill everything with warm water, the water temperature should be about 30 degrees.
• We put a water seal on the container; if there is none, you can use a glove by making a hole in it in the middle finger. Then we place the container in a room with a stable temperature of 20–21 degrees. The mixture will ferment for about 10–20 days, it all depends on the activity of the yeast.

Sourdough will significantly speed up the process, but periodically it is still worth tasting the drink and assessing its condition.

When the water seal stops gurgling, you can take a sample from the mash: it should taste bitter, but light, and all the wort will settle to the bottom.

The finished product is poured into a distillation cube and filtered using gauze or thick cloth. It makes sense to process the distillate twice; after the second distillation, the quality of the drink will improve and the strength will increase.

Despite the fact that the mash is prepared using grain, do not forget that it is better to divide the alcohol into fractions, selecting the “heads” and “tails”.

It is not recommended to throw away the wort - you can make mash from it 2-3 more times, observing the proportions indicated in the recipe. The quality of the distillate will not suffer from this, but will only benefit. But after the third time you should not use the wort.

Application of wheat without germination

Another recipe that does not involve sprouting grains. The process of making the drink takes place in several stages. To prepare moonshine, you will need the following components:

1. 15 liters of water pre-prepared for mash.
2. 4 kilograms of high quality wheat.
3. 1 kilogram of sugar.
4. 100 grams of yeast.

You should start by grinding the wheat - you can grind the grain in a blender or meat grinder. The grain is ground into flour, mixed with sugar and pre-diluted yeast.

The mass is thoroughly mixed and the container is sent to a dark but warm place with a stable temperature. After about a week, the product will be ready for processing. The liquid should be filtered and distilled twice in the apparatus.

Using wheat as the main raw material, it is worth considering that this cereal is very capricious. It must be stored in a well-ventilated area, making sure that the grains do not become damp, since an unpleasant odor will affect the quality of the alcohol and change its taste and aroma.

Wheat-based mash can be used to produce raw alcohol using a distillation column during the processing process. This product is suitable for creating vodka or high-quality tinctures based on herbs and berries.

Moonshine from wheat can be called a colorful national product that meets high requirements and can be used to create cognac, whiskey or any other noble drink. It is worth adding just a few components to the moonshine so that it sparkles with new colors.