In this mash recipe, we change the yeast to rye sourdough. The sourdough ferments wonderfully. How to cook mash:

Braga for moonshine.

Ingredients:

• Sugar 10 kg
• Rye sourdough half 700 gram jar (how to make sourdough in 3 days)
• Rye flour 2 kg
• Water 10 l

We also need a container in which we will put the mash. A jar for a hydraulic (water) lock and a tube.

Dissolve sugar in warm water. Water was taken from the tap. Add rye sourdough and rye flour. To stir thoroughly.

Close the container tightly with a lid and make a water lock. For fidelity, (in our case) the lid was sealed with tape. It is better to bring the tube for the removal of gases obtained during the fermentation process into ventilation or into the street. Otherwise, the smell of mash will be throughout the house.

Put the container with the mash in a warm place. After 1-2 days, active fermentation will begin, and the mash will begin to gurgle in a jar with a water lock.

The readiness of the mash can be checked as follows: if the gurgling has become rare, it is noticeable that the fermentation process in the mash has clearly slowed down, then the mash is ready.

It takes 8 to 10 days to prepare the mash. The warmer the room where the mash is, the faster it will cook.

Distillation of moonshine.

To distill moonshine, you need a moonshine still (distiller).

Pour the mash into the tank (2/3 of the volume of the distiller).

Following the instructions that came with the moonshine still, we begin the distillation.

My device has a built-in temperature sensor. It monitors the temperature inside the tank.

Turn on the stove. Under the coil, place dishes 100-200 gr.

Upon reaching 50-55 degrees, reduce the heat so that the temperature does not fall below 50 degrees.

Select approximately 100-150 gr. moonshine and set aside. You can't drink this.

If the temperature is even lower than 80 degrees, add heat, if it is above 83 degrees, reduce it to a minimum and maintain it within these limits (80-83 degrees), collect moonshine in new dishes.

Proper moonshine is obtained subject to temperature regime distillation 80-83 degrees. The product is clean, transparent with a low content of fusel oils.

Moonshine cleaning.

After the first distillation, pour the entire composition into one dish (except for the first 100 gr.), Allow to cool to room temperature.

Dilute potassium permanganate in boiled water (1 cup) at the rate of 2 gr. potassium permanganate per 1 liter of moonshine and mix moonshine with a solution of potassium permanganate.

Leave the mixture for 12 hours, filter the entire composition through a dense cloth.

2nd race.

Check the strength of the drink with an alcohol meter and dilute with boiled water to 40-45 gr.

Make the 2nd distillation:

Quickly heat up to 60-65 gr., reduce heat and distill at a temperature of 85-95 gr.

Again the first 30-50gr. pour moonshine separately.

Dilute the entire main composition with boiled water up to 40 gr. Strong, cool to room temperature.

Pour the resulting composition activated carbon or birch charcoal (at the rate of 50 grams per 1 liter)

We insist for a week (shake 2 times a day), then filter through a flannel. Then you can use or insist on roots, raisins, etc.

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Finding quality liquor on store shelves is not easy. Making alcohol at home guarantees quality, environmental friendliness and safety.

The article tells how to make real men's drinks - rye moonshine and whiskey. You will learn how to germinate rye for malt, whether it is necessary to use yeast, why and how to saccharify rye starch.

Moonshine has a bright characteristic taste and aroma.

Aromatic Features

At first, the aroma may seem harsh. But after standing a little in a glass, the drink acquires a soft smell of fresh rye bread with a pleasant sourness.

Taste

Moonshine is drunk pleasantly, it tastes slightly sweet. Leaves a long aftertaste of rye bread crumb.

On a note. Rye moonshine goes well with kvass, which emphasizes its bready bouquet.

How to make moonshine from rye without yeast

Grain-based alcohol tastes better than sugar-based alcohol. It is not difficult to prepare it at home, although this process is multi-stage and requires care and accuracy.

Ingredients

To prepare a drink you will need:

• rye grain - 6.15 kg (0.15 kg for fermentation, 1 kg for malt, 5 kg for mash);
• granulated sugar - 0.06 kg for wading;
• water.

Attention! Choose grains without damage and signs of deterioration (dark spots, mold).

Getting malt

During germination, chemical changes occur in the composition of the seeds and the diastase enzyme is formed, which is able to dissolve and decompose starch to maltose, one of the sugars that can ferment.

For rye moonshine, malt is prepared on the basis of rye:

Important! In this way, "green malt" is obtained. It must be used within 3 days, otherwise the activity of the enzymes will decrease significantly.

Zabrod cooking

To prepare mash without yeast, you will need to make a wad - activate the "wild" yeast located on the surface of the grains.

Manufacturing steps:

1. About 150 g of rye is thoroughly washed from dust and husks.
2. The washed grain is laid out with a layer of 2-3 cm on the bottom of a wide container and poured cold water 1-1.5 cm above the level of rye. There is no need to cover the dishes.
3. Leave the workpiece in a dark place for a day.
4. Add 50-60 g of sugar, mix thoroughly and leave in a warm place for 3-5 days.

Signs of readiness - the appearance of gas bubbles, foam on the surface and a slight smell of fermentation.

On a note! To prevent souring, the finished wading is placed under a water seal.

Saccharification

Before putting the mash, rye starch is converted into sugar (maltose).

Stages of the saccharification process:

1. Grind the remaining rye in a blender to the state of coarse flour.
2. Heat 20 liters of water to 48-50 °C.
3. The crushed grain with constant stirring is poured into heated water.
4. The resulting mass is heated to 58-60 ° C and left at this temperature for 15 minutes.
5. Fire is added and the mixture is heated to 62-64 ° C, again kept at this temperature for 15 minutes.
6. Then bring the paste to a boil and cook for 1.5-2 hours. Stir the mixture occasionally so that it does not burn.
7. Cool the mass to 63-65 °C.
8. Grind the previously prepared malt in a blender.
9. In a separate container, 3 liters of water are heated to 23-25 ​​° C and crushed malt is poured. Mix thoroughly. Get "malt milk".
10. With constant stirring, pour the milk in a thin stream into the boiled rye flour.
11. Close the container with a lid and heat up to 62-63 ° C. The temperature should not rise above 70 ° C, otherwise the enzymes will be destroyed and starch saccharification will not occur.
12. Wrap the dishes with the mixture with a warm cloth and leave for 2 hours. At the same time, the mass is stirred every 20-25 minutes.

On a note! To improve the taste of the finished product, spring or well water is used.

Fermentation

When all the ingredients are ready, start cooking the mash:

1. The warm flour mass after saccharification (wort) is quickly cooled to 23-25 ​​° C by placing the container in a bath of cold water or ice. This will help to avoid the development of pathogenic bacteria.
2. The cooled liquid is poured into a fermentation vessel, filling it no more than 70-75% in case of rapid fermentation and foaming.
3. Add rye zabrod and mix thoroughly.
4. A water seal is installed on the neck of the container to prevent air from entering the fermentation vessel.
5. Leave the liquid to ferment in a warm (20-25 ° C) dark place. The process lasts from 7 to 14 days depending on the temperature and degree of saccharification. The higher these parameters, the faster fermentation will end.

At the finished mash, the release of carbon dioxide stops, the liquid becomes clear, and sediment falls to the bottom of the container. Fully fermented wort has a bitter taste with no signs of sweetness. Braga, ready for distillation, has a strength of at least 10º.

On a note! A rubber glove is used as a water seal, after piercing a hole in one of the fingers.

Distillation

Distillation is the most important stage in the preparation of rye moonshine. The taste and aroma of the final product will depend on the quality of the distillation.

Attention! To control the progress of the process, an alcoholometer and a thermometer are needed.

Distillation purifies the product from dangerous impurities formed during fermentation. The main harmful substances in Braga are methanol, acetaldehydes (“heads”) and fusel oils (“tails”).

First run

At this stage, insoluble impurities present in the mash are separated and the fortress is increased. The process is carried out without separating fractions. For this:

1. In a clean container with a tube or a short hose, the mash that has played out from the sediment is carefully drained.
2. The liquid is filtered first through several layers of gauze, and then through a cotton filter. If filtering is neglected, sediment particles can burn and clog tubes. moonshine still.
3. Braga is poured into a cube of a moonshine, heated to a boil and the alcohol is driven out to a content in the stream of 3-5% (which corresponds to a boiling point of 99.5 ° C).

With the help of an alcohol meter, the total degree of strength of raw alcohol is determined, then diluted with water to 19-20º.

On a note! Before the second distillation, it is possible to clean the raw material with activated carbon. But in the case of preparing rye moonshine to preserve the bread aroma, experienced moonshiners do not recommend doing this.

Second stage

The second distillation (or fractional distillation) is based on the difference in the boiling points of the substances obtained during fermentation. When heated, first products with a boiling point lower than that of ethanol (“heads”, or “pervach”) are released, then a drinking fraction (“body”) and a distillation residue with a high boiling point (“tails”) remains.

Stages of the second distillation:

1. The diluted raw alcohol is poured into the cube of the distillation apparatus and the heating is turned on.
2. When the first drops of distillate appear, the fire is reduced so that the liquid exit rate is 1-3 drops per second. The selection of "heads" is carried out slowly for a better separation of them from the drinking fraction.
3. The distillation of the light fraction is continued until the characteristic unpleasant odor of acetone disappears.
4. The receiving container is changed, the heat is increased to form a thin stream, and the main product is expelled.
5. Finish distillation at 45-48º ABV (corresponding to a boiling point of 94-94.3°C). With further selection, fusel oils fall into the main fraction.

Dilution of moonshine

The strength of the product after a properly carried out second stage ranges from 50 to 60º. To improve the drinking properties of moonshine, it is advised to dilute it with good (preferably spring) water to a concentration of 38-41º.

After dilution, the drink is poured into glass containers, hermetically sealed and left for a week. During this time, the taste and aroma stabilize.

Product yield

The yield of rye moonshine from mash depends on many factors:

• completeness of starch saccharification;
• fermentation technology (temperature, water seal quality);
• distillation quality;
• design of moonshine still.

The theoretical yield of moonshine in terms of a forty-degree product is 880 ml from 1 kg of rye. In practice, this figure can be 10% less.

How to make homemade whiskey from rye moonshine

Rye moonshine prepared according to all the rules is good in itself, but connoisseurs recommend trying to make whiskey based on it.

The easiest recipe is to insist moonshine in oak barrel. The drink should stand in the container from 2 months to a year. The larger the volume of the barrel, the longer the time required to obtain the original taste and aroma.

Another way to get house whiskey:

1. In 1.5 liters of homemade rye moonshine with a strength of 45º add 3 tbsp. l. roasted malt, mix.
2. Leave in a dark warm place for a week.
3. It is diluted with water 2 times and distilled, cutting off the "heads" and "tails".
4. Oak chips are added to the drinking fraction and infused for at least 1 month.
5. The drink prepared in this way is not inferior in taste to traditional Scotch whiskey.

How to make rye moonshine without malt

To speed up the process and reduce labor intensity, rye moonshine is prepared using sugar instead of malt. Fermentation is activated by "wild" yeast from the surface of the grain.

Braga from unmalted rye

For mash from unmalted rye, sourdough is made:

• prepare a syrup from 0.6 kg of sugar and 3 liters of water;
• 3 kg of washed rye is poured into enameled or glassware and poured with syrup;
• leave in a warm place for 3-4 days.

The sourdough is used for further preparation of home brew, when carbon dioxide begins to be released and a characteristic sour smell appears.

Brazhka put like this:

• dissolve 2.4 kg of sugar in 12 liters of water;
• the resulting liquid is poured into a fermentation vessel and the leaven is added;
• leave in a dark warm place for fermentation.

Rye moonshine with a rich taste and aroma is obtained from the fermented wort by double distillation.

Conclusion

Rye moonshine is a drink with an original taste and aroma. To cook it at home is within the power of a novice moonshiner. The main thing is to strictly follow the technology: properly prepare ferment and malt, saccharify rye starch, create optimal conditions for fermentation.

Double distillation with cut-off harmful impurities will provide a pleasant product of high quality.

Rye moonshine, infused in an oak barrel or on oak chips, turns into excellent whiskey. You should definitely try to make such alcohol at home: the labor and time spent will pay off with the pleasure of drinking a quality drink in a pleasant company.

Rye moonshine is alcoholic drink with bready aroma and taste. You can make such alcohol yourself, but the method of making a drink from rye grains will differ significantly from the method of making alcohol from sugar mash. Of course, moonshine made from rye at home has a pleasant bready taste. For the manufacture of moonshine, products such as rye flour or malt from this grain are suitable. Rye moonshine should be made according to a special technology, which differs significantly from that used for other raw materials.

Cooking principles

Yeast can only process simple sugar into ethyl, which is not found in flour and grains. However, cereals contain a large number of starch. Therefore, the raw material suitable for fermentation is sprouted grain, since special enzymes are released during the germination of cereals, under the influence of which starch is broken down into simple sugars. This is hot saccharification, which is carried out under a special temperature regime.

Moonshine from rye

An alternative saccharification method for obtaining sugar from starch is considered to be the introduction of amylosubtilin and glukavamoria into raw materials with the presence of starch. These components are considered substitutes for rye malt, but many moonshiners believe that using this method allows you to get moonshine, but its smell will not be as pronounced. Therefore, it is necessary to consider in detail the production of malt from grain (in this case, it is rye).

The preparation of moonshine from rye begins with the preparation of malt. So, 1 kilogram of malt can saccharify 5 kilograms of flour. The more malt and less flour, the faster the starch from the grain will turn into sugar. Thanks to this, a large amount of moonshine is obtained from malt. For example, from one kilogram of malt you can get 900 milliliters of moonshine with a strength of 40 degrees.

To increase the yield, many moonshiners add beet sugar to the malt. However, this method of making moonshine has one drawback - alcohol has a less pronounced aroma.

Experienced moonshiners cook mash on rye without adding yeast, replacing them with sourdough from grain. But the disadvantage of this method is that there are wild yeasts on the surface of the grains, but there are not so many of them in order for the mash to cook quickly.

Recipes

To get moonshine from rye grains, you will need the following products:

• rye grain - 6 kilograms (they can be replaced with a kilogram of fermented malt and 5 kilograms of flour);
• water - 27 liters;
• granulated sugar - 1 kilogram (added at will);
• yeast - 12 grams of dry or 60 grams of pressed yeast.

1. The first step in the preparation of moonshine from rye is the manufacture of sourdough. The sourdough is prepared about a week before the preparation of the mash is planned. First, rye is poured with cold water, soaking the grains for 10-15 minutes. After this time, floating grains will appear on the surface of the water. They should be removed, since this is spoiled rye, the presence of which in moonshine is undesirable. Dirty water must be drained, and then pour rye with clean water.
2. You need to take a metal container and distribute rye on it in an even layer. The grain should be filled with water so that its level is 2 centimeters higher than the level of the grain. The grain container should be covered with gauze and placed in a dark place where room temperature is maintained.
3. After a few days, a sprout should appear on each grain. At this stage, add 50 grams of sugar to the grain and mix everything thoroughly with your hands. If the mass is too thick, you can add a little water to it. The blank is then left for 5 days. As soon as foam and hiss appear on the workpiece, the leaven should be placed under a water seal. After this time, the mash should ferment, but if this does not happen, then wine yeast should be added to it.

Reference: to obtain malt, it is necessary to take rye harvested at least 2 months ago. It is better not to use old grain for the production of moonshine.

Saccharification is an important stage in the manufacture of moonshine from rye. Saccharification is done with unsprouted rye. It is ground to a state of flour and poured into a saucepan. Then the grain should be filled with water at a temperature of 50 degrees, and it should be better to pour it into the container in a thin stream. The workpiece is heated on the stove until a temperature of 60 degrees is reached and this mode is maintained for 15 minutes. After that, the temperature is increased by another 5 degrees and kept at this temperature for 15 minutes.

The workpiece is brought to a boil and boiled for 1.5 hours. In this case, you need to ensure that the wort does not burn, so it should be constantly stirred.

After 1.5 hours, the fire is turned off, and the workpiece is cooled to 65 degrees. While the malt is cooling, grind it and add water at a temperature of 28 degrees. In this way, a malt milk is obtained, which should be used within a day.

Milk from malt is gradually added to the mixture cooled to 65 degrees. The dishes are covered with a lid and its contents are heated to 63 degrees. For two hours, maintain the temperature at 56-63 degrees. In this case, the contents of the pan should be stirred every 20 minutes. It is important not to overheat the workpiece, since high temperature leads to the death of enzymes - because of this, the entire process of preparing the mash will be in vain.

The finished wort has sweet taste, which is considered a sign that the raw material was manufactured according to the rules.

In order to make mash from malt, you should take the resulting raw material and dilute it with water in a ratio of 1 to 4. The raw material is heated to 63 degrees, and then the temperature is kept at 55-65 degrees. This mode is maintained for two hours. To prevent the mash billet from burning, it should be constantly stirred.

The wort should be cooled to a temperature of 28 degrees to avoid contamination of raw materials with pathogenic bacteria. At your discretion, granulated sugar and water can be introduced into the preparation of the mash (4 liters of water are taken for each kilogram of sugar). You should enter the yeast according to the instructions and put a water seal on the fermentation tank. Braga should be moved to a dark place with a temperature of 18-27 degrees. The duration of the fermentation of the mash is 2-14 days.

As soon as the mash for moonshine without yeast is ready, you can start distilling moonshine through a distiller. The first distillation is carried out before the fall of the strength of moonshine to 30 degrees. After that, the alcohol content in the output should be determined using a special formula and proceed to the second distillation. It is carried out in the rectification mode, selecting "heads" and "tails".

The made moonshine, the preparation method of which was considered, should be bottled in glass and put the drink in a cool place. Before drinking, it is advisable to defend the drink for three to four days.

Hello everyone!

Today I will tell you how to make moonshine on wheat without yeast. Actually, not necessarily on wheat - any grain crops (rye, barley, millet, etc.) will do.

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

And although it's still sugar moonshine (because grain carbohydrates are not fermented), the soft work of wild yeast and the presence of cereals in the process give it a special original flavor. Moonshiners call this drink Wild Sam.

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

If you need a recipe for real grain moonshine, then you are here - simple flour moonshine recipe

Ingredients

In the recipe, I will give proportions calculated for a 30 liter tank, because. I actually use them. You count yourself for 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, 1 kg of sugar and 5 liters of water will be required.

So, the ingredients are:

• 4 kg of grain (I have wheat in the recipe and in the photo)
• 4 kg sugar
• 20 liters of water

The grain must be forage, i.e. the one used for 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.

Home brew

This is the next day. Foam appeared:

On the second day:

On the day when the confusion is ready:

Distillation

1. We do the distillation of the mash as usual - without the selection of heads and tails, to the water.
2. You don't need to clean anything coal, nor oil painting etc.
3. We do the second distillation according to all the rules fractional distillation- with selection of heads and tails. It is advisable to carry out a 3rd distillation.

Recipe Impressions

He made moonshine on wheat and barley. I liked it more on wheat - it turns out very soft. Perhaps even too much. Harder on barley, but also very interesting.

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

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

Ask why a boar? When I first tried this recipe, water seal on the tank, standing in the kitchen, made loud grunting sounds. At night, they were clearly audible in our bedroom, and my wife once told me: “You have a pig in your kitchen that constantly wants to eat.” “But the pig is wild,” I thought. That's why the boar.

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

For now everyone

Vodka from grain raw materials is a real product that cannot be compared with the experienced sugar moonshine. The transformation of a living germ into an organism capable of a short time to break down starch into sugar molecules, to highlight a lively note of the product from the “bread”, which will subsequently delight the hosts and guests, all this is GRAIN. It grows, it transforms and gives, it is alive, like a living product from it - moonshine. But as far as the grain is fertile, so it needs an approach with love, otherwise the fiasco is not far off. To love, to realize, to work for glory together with knowledge, and this living and eternal will thank and inspire. Laziness is not applicable to the process of turning grain into moonshine, and therefore I would like to see true connoisseurs of this product near this article, sparing no effort and effort for a noble cause.

So - alcohol is formed from fermentation simple sugars yeast, so we need sugar. Sugar can be obtained from grain by converting the starch it contains. This is achieved with the help of enzymes.
There are ready-made enzymes, but for supporters of a natural product, I recommend the method presented below.
Having converted the starch from grain raw materials into sugar, we put it on fermentation, and after a while, we get a brew with a certain amount of alcohol, which, depending on technological moments, can range from a minimum to 12%.
The mash is distilled, and we get a saturated alcohol solution - moonshine (SS).

Process sequence:

1. malt preparation;
2. preparation of wort from starch-containing raw materials;
3. digestion of the wort;
4. preparation of malted milk;
5. saccharification of wort;
6. preparation of yeast mash;
7. must fermentation;
8. distillation of the finished mash.

Getting malt.

Malt is needed to convert starch into sugar.
It contains enzymes that stimulate this process.

The cultivation of malt takes place in several stages:

1. Grain selection(grain for malt MUST NOT be fresh, after a new harvest, the grain must rest for at least 2 months).
   The grain must be clean, light, without impurities, and sifted.
2. Grain soaking.
   The goal is to activate growth, incl. biochemical and other processes.
3. Growing.
   By germinating the grain, a maximum is achieved in the amount of enzymes contained in it.
4. Languor.
   Strengthening and strengthening of the enzyme base in the grain. The grain is dried without moisture.

Grain soaking.

The cleaned and sifted grain is poured into boxes about 10 cm high. For these purposes, household polyethylene (pictured) is suitable. After a few hours, we remove the floating debris and low-quality grain, drain the water, wash the grain, and fill it with fresh water. It is desirable to soak in water with low hardness, because. excessive amounts of salts slow down grain growth and enzyme activity. Pour water above the grain level by 3-5 cm. To enhance the germination process, the water should be changed - in summer 2-3 times a day, in winter - mixing 2-3 times a day is enough. Soaking time 1 day.

Important!
Water from the grain must be drained COMPLETELY.
The grain should look and feel moist, but not wet.
The moisture content of the grain after soaking rises to 35-49%%.
If the steeping is longer, which is also possible, the main thing is not to allow a white liquid to stand out from the grain at the break - this is the first sign that the grain has been overexposed to water and is not suitable for malt.
Such grain is definitely thrown away.

Growing grain.

After soaking, the grain should “breathe”. To do this, wet, but not wet grain, distribute in boxes with a layer of 5-10 cm. for 6-8 hours.
Every 2-3 hours we mix the grain with our hands, lifting it above the boxes and blowing it with air in order to reduce the amount of carbon dioxide in it.
The growth process for each type of grain is different. Often the duration of this process depends on the method of cultivation, the quality of raw materials, the temperature and humidity of the surrounding air, and can last from 4 to 12 days.

We fill the boxes with soaked grain, which “breathed” with a layer of 10 cm. We leave for 8-12 hours. Boxes for this can be used both monolithic and with a mesh bottom, in which the amount of further mixing can be reduced.
Grain boxes can be either covered with a damp cloth or left open. For clarity, the left side of the photo will be with boxes covered with a damp cloth, the right side is an open box.

After the first 8-12 hours of germination, the grain is agitated, for which the boxes are shaken, the grain is lifted by hand, and blown to remove carbon dioxide. If the grain is dry, it is sprayed, but not soaked in any way. For 5 kg of dry grain at the time of growth, no more than 50-70 g of water is used for spraying. After spraying, there should be no water at the bottom of the box. Wet grain is mixed and this continues until it is ready.

For high-quality and fast growth of malt, the grain is turned every 6-8 hours and sprayed accordingly, moistening it slightly. In case of accumulated moisture at the bottom of the box, the grain must be dried and the water removed.

The first 1.5 days of germination.

After 2-3 days, the temperature inside the grain begins to rise to 20-24 degrees. It is advisable not to allow it to rise higher (grain sweating), for which the grain is stirred, blown and moistened. It can be recommended to reduce the layer of germinated grain to 3-5cm.

Third day of germination.

Seventh day of germination.

	Oats increased in volume by about 1.5 times, the roots reach 1 cm, sprouts are observed. After three days, with proper moisture, the grain will be ready as malt.
	Barley germinated confidently, the roots intertwine with each other and, when raised, pull several grains along with them. The sprouts have reached a length of 5-7mm. The grain smells of a distant cucumber smell. The process of germinating barley for malt is completed. Bittersweet to bite.
	A grain of wheat has sprouted confidently, the roots are more than a centimeter long, the sprouts are 5-7 mm, some are more than a centimeter. Smell fresh cucumbers this grain is superior. The taste of the grain is definitely sweet. The germination process has been terminated.

Some moments of germination.

Cereals with husks hold more moisture than those without. Therefore, moisturizing each of the species should be done selectively, preventing the grain from being oversaturated with water once again. It is better to under-moisten than to give excess water to the germinating grain.

Malt disinfection.
There are many harmful bacteria on the surface of the grain. It is advisable to remove them. For this purpose, before grinding the malt into malted milk or before drying, it is recommended to soak the malt for 0.5-1 hour in a weak solution of potassium permanganate (potassium permanganate).
Good results are shown by a disinfecting solution of sulfuric acid (1%).

After 7 days, we received already germinated barley and wheat grains as malt for saccharification of starchy grains.
But still, I recommend keeping it for about 2 more days without adding moisture and stirring after -10 hours.
Malted oat grain is ready for 10 days.

Cooked malt is green. The weight of malt to grain before germination increased by 1.5 times. This malt has the highest activity. Green malt is stored for no more than a few days, and if so, then the temp is desirable. storage down to 2-5 deg.
Green malt can be dried for storage.
To do this, it is dried with constant stirring at a temperature. no more than 40 degrees. With an increase in temp. drying enzymes are killed.
The malt is dried to a state of “white” until it has solidified to the full depth and has a moisture content of up to 3%. Stored for years in a tightly closed container.
The weight of white malt in relation to the weight of germinated grain is 0.9/1.
The activity of white malt is slightly lower than green malt, and is about 80%. Therefore, when adding it to the wort, this moment must be taken into account.

Making malted milk

Malted milk is a mixture of malt and water. The essence of the process is the complete extraction of enzymes into liquid (water) with further mixing with starch-containing wort.
Because there are a number of enzymes, for high-quality and complete saccharification of starch-containing wort, it is desirable to use a mixture of several malts. The use of malt from the same grain that is processed, Not recommended.

Approximate composition of malt for some types of basic raw materials

• wheat:
  50% barley, 25% oat, and 25% rye malts.
  A good result comes out with the percentage replacement of barley with rye.
  You can also use a mixture of rye and barley 50/50, barley and millet 50/50, etc.
• rye:
  wheat - 50%, barley - 25%, oats - 25%.
  wheat - 50%, barley - 40%, oats - 10%.
  barley and oats 50% each, etc.

So, we chose the composition of the malt. Grind it, the smaller the better. Dissolve in warm, about 30 degrees. water.
Green - 1kg in 2l of water, white - 1kg in 3l of water.
Received ready-made malted milk.
Its storage time is very short, but when the temp. closer to zero, it is allowed to store for several days.

Wort preparation

Boiling.

Cooking is done with steam. Open flame burns and is not suitable for cereals.
For this we use PG (steam generator).
STEAM GENERATOR is a sealed container with water, heated by heating elements or other heat source.
The output from the steam generator is a steam pipe, the end of which is a BUBBLER.
BUBBLER - a straight pipe, or curved: spiral, accordion, etc., in which holes are made for the exit of hot steam coming from the bubbler. The outgoing hot steam from the bubbler is the source of heating + boiling of starch-containing mixtures.

Wort container.
The container can serve as a stainless steel tank or others. The main condition is to prevent the reaction products from the container, catalysts, etc., used in the production of the material of this container, from getting into the mixture.

Crushed grain (crushed grain, flour) is poured hot water at temp. about 50 deg. The whole mixture is constantly stirred in order to prevent the formation of lumps.
For a kilogram of feedstock, add 4 liters of water. We bring the temperature of the mixture to 55-60 degrees. We fix the temperature for 15 minutes, so that the enzymes contained in the crushed grain itself begin their work. If the wort is thick, you can pour some of the already prepared malted milk into it and stir. This is approximately 1/10-1/5 of the total prepared.

Next, turn on the PG to the fullest. Let's pick up the pace. wort for another 5 degrees. and pause for 15 minutes. After that, with stirring every 10-15 minutes, turn on the steam generator to the full, and bring the wort to a boil.
We set the power of the steam generator so that the mixture boils. The boiling time is from 1.5 to 2 hours. The worse the raw material (soaked, spoiled grain), and the coarser the grinding, the longer the uncooking time. During boiling / boiling, if the process is violent, the mixing process can be stopped.

Saccharification.

We cool the boiled wort (preferably quickly, without leaving it for self-cooling) to a temperature of 65 degrees and add malted milk. Mix thoroughly. A drill with a nozzle is suitable for this.
The amount of malted milk is introduced at the rate of 1 kg of green malt per 4-5 kg ​​of basic. raw materials, "white", respectively, by 20% (mass of not yet dried malt) more.
We close the container with raw materials and the malt introduced into it, warm it and mix it thoroughly every 15-30 minutes. Saccharification time from 1.5 to 2 hours. During this period, it is very important not to lower the temperature, because. increase the chances of bacterial growth. Increasing the temperature above 70 degrees. in turn leads to the destruction of enzymes and the cessation of saccharification.
After the specified time, the wort acquires a confident sweet taste. This means that the saccharification process is successful. An iodine test as an indicator of complete saccharification is not an indicator in this case.

Cooling.

The sugared mass is prepared for fermentation. To do this, we cool it very quickly to a temperature of 28-30 degrees. and add yeast. Passive cooling is not allowed.
For cooling, you can use a copper tube dia. 10-20mm, which is twisted into a spiral. It is lowered into a congestion, which is constantly stirred, and cold water passes through the tube with maximum pressure. The rapid cooling process is VERY important because its slowdown contributes to the rapid multiplication of bacteria in the nutrient medium of the saccharified mixture.

Introduction of yeast.

For normal operation of yeast, a temperature in the range of 28-30 degrees is required. A decrease in temperature slows down the fermentation process, up to its stop, and an increase promotes the reproduction of wild yeast, which in turn reduces the yield of alcohols. Increasing temp. fermentation up to 32 degrees, increases the coefficient. reproduction of wild yeast 2-3 times, at 37-38 degrees. they multiply 6-8 times faster.

The amount of yeast added:

• dry, for example, SAF-LEVUR - 1g per 300-350g of the initial, main raw material.
• pressed, for example, LVOV - 1 g per 60-80 g of raw materials.

In order to increase the quick and high-quality capture of the saccharified wort by the cultural yeast, it is recommended to introduce the yeast not directly, but to make a yeast mash beforehand. To do this, the yeast is bred in warm, about 30 degrees. water. About 10-14 liters of water can be taken per kilogram of pressed yeast.
At the same time, while ensuring the activity of the yeast mash, the yeast can be pre-fermented. For this purpose, a certain amount of sugar (half a liter per kilo of pressed yeast) and half a liter of malt, previously left for these purposes, are added to the prepared yeast mash. All this is mixed, and after half an hour, we observe the foam on the surface of the solution. This is the job of the yeast. Floor hour - hour, and yeast fermented mash, pour into the wort, cooled to 28-30 degrees. Mix thoroughly and leave to ferment in a cool place.
We close the container hermetically and put a water seal.

In order to prevent the release of foam through the water seal, it is recommended to fill the tank with foaming in mind. By volume units, this is about 10-15% of the volume of the wort. So, for example, it is not advisable to fill a container of 200 liters with more than 170 liters.
During the fermentation period, it is important that the wort does not overheat. Normal operation occurs at 28-30 degrees. We lower the temperature increase by blowing air or pouring cold water over the fermentation tank.

The fermentation time of cereals depends on many factors, incl. on the quality of yeast, temp. premises, etc. The average time can be called from 4 to 5 days. An indicator of complete fermentation can be called the cessation of gas release from the water seal tube. The mash becomes almost immobile, solid parts of the grain can float on top of it, and the liquid itself has become lighter, often with a hint of the color of the grain. If you take the mash for a sample of acidity, then it will be in the range of 4.8-5.5. The taste of the mash is pleasant and has a bitter-sour taste.
The amount of alcohol in the mash depends both on the technology of the wort preparation process and on the quality of the components. This percentage can be in the range of 5-12%.

Simple distillation of mash.

Ready grain mash is distilled with the help of steam. For this we use the same steam generator.
Braga boils with the help of steam coming from a bubbler. For distillation, we use a stainless container, which is filled no more than 2/3 of the total volume to prevent the release of foam into the selection. Until the moment of boiling, the heating process is carried out as quickly as possible, but at the first sign of boiling of the mash, we reduce the power. For condensation of outgoing vapors, incl. and alcohol, which is part of them, we can use a simple distillation apparatus.

If moonshine will be used as a drink in the future, in this case it is necessary to more carefully approach the separation of head and tail fractions. To this end, at a low speed with a minimum power of the PG, we slowly select the heads. The percentage of head selection can be considered within 3-5 of the total amount of expected alcohol (in absolute value). It is more accurately determined organoleptically by smell, rubbing in the palm of your hand, taste. Heads are FORBIDDEN to be used as a food product.

The selection of the food fraction of moonshine is carried out at a higher speed, but we control that splashes from boiling mash do not fall into the selection, which, by the type of moonshine, make it cloudy and with the corresponding taste of mash. As food, moonshine of the first stage can be considered one that has a density of at least 40% alcohol content, according to the old - "while it burns." Further condensate contains a significant amount of heavy fractions, and it can be used for subsequent distillation. The temperature of the mash, to which simple distillation is carried out, is 97-98 degrees. Further selection is accompanied by a much greater release of fusel oils.

If moonshine, also known as raw alcohol (SS), is further intended for rectification, then the separation of heads and tails can be neglected. In the selection we mix the entire shoulder strap.

Taste properties of moonshine from different kind raw materials.

Wheat congestion. When using wheat as the main raw material, the vodka is softer and sweeter. The use of rye as malt increases the rigidity and gives a certain “fortress” to the drink. Barley in the form of malt adds flavor to whiskey, adding beer echoes to vodka. Oats - grain for sharpness of taste.

Rye congestion. Vodka from this raw material will not be a soft drink. She is tough, but nice. Comparing taste qualities its approximate vodka "Moskovskaya" of the times of the USSR.

Oat based vodka. This product is distinguished by its sharpness and sharpness. Purity of taste without “salting”, here is a more accurate comparison. At the time of the Union, Posolskaya vodka was a similarity.

Barley vodka. Barley vodka is a ready-to-use whiskey-flavored product. Its double, triple distillation will outshine many tastes of noble drinks.

Have fun and enjoy your drinks!

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