Despite the abundance of alcoholic beverages, which are presented on the shelves of Russian supermarkets, home-made moonshine was and remains popular among the inhabitants of the country. This drink is especially soft and pleasant to taste when preparing it on the basis of grain crops. The most budgetary raw materials that are easy to use are wheat flour of the first or highest grade, as well as green malt.
Ingredient Requirements
Depending on their own preferences and on the desired speed of making homemade alcohol, winemakers use flour, enzymes and yeast to make mash.
For the preparation of mash, flour of the highest or first grade is suitable. The product must not be chilled or expired. Those who want to make green malt on their own should use wheat harvested 2-3 months ago for germination. Such grains have excellent germination.
Important! Artificial enzymes used to make moonshine have different effects - some first dilute the wort, while others are a catalyst for saccharification.
Moonshine Recipes
Perhaps every moonshooter has his own, the best recipe for distilling a hop-drink, with a good yield of high-quality alcohol. However, the technology for the production of moonshine in all cases is similar, especially if you prepare alcohol without sugar.
The first stage in the production of alcoholic beverages is the process of saccharification of starch in raw materials. Actually, for this you need a little - mix the base with water, heat to the desired temperature and add natural (green malt) or synthetic (glucavamorin, amylosubtilin) enzymes. Next, you need to start the fermentation process and create the necessary conditions in order to get raw alcohol.
For this, various types of yeast are used:
- alcohol;
- Bakery
- koji.
After the end of the fermentation process, the prepared mash is clarified, double-distilled and defended.
Using enzymes
You will also need: a thermometer; an immersion cooler; an insulated pan.
30 l7-8 days
Nutritional value per 100 g:
- Heat 15 liters of water to a temperature of + 45 ... + 50 ° С.
- Pour into a container, add amylosubtiline and flour.
- Boil the remaining water and add to the pan.
- Stir thoroughly until the mash temperature reaches + 63 ° C.
- Add glucavamorin.
- Wait one hour.
- Using a cooler, lower the temperature of the mixture to room temperature, add yeast.
Video recipe
Did you know? Moonshine was widely used during the reign of Ivan the Terrible. Then in Moscow opened the first tavern, where only the guardsmen had the right to drink alcohol.
With yeast
70 l5-6 days
premium wheat flour
15 kg
baker's yeast
25 g
antifoam
according to need
Nutritional value per 100 g:
- Heat 45 l of water to a temperature of + 80 ° C.
- Add amylosubtiline to water, mix thoroughly.
- Pour into a fermentation tank, add flour, mix with a construction mixer.
- Leave until wort reaches temperature + 65 ° С.
- Introduce glucavamorin.
- Add 7 L of cold water, leave for two hours for saccharification, stirring every 15 minutes.
- Add yeast and koji, mix and leave until foaming begins.
- Add antifoam to the wort.
Video recipe
On green malt
40 l8-9 days
Nutritional value per 100 g:
Rinse the wheat thoroughly and place it in shallow containers with a layer of 2-3 cm.
Pour with water, cover with a damp cotton cloth.
Germinate grains for 4–5 days, regularly moistening the tissue until the sprouts reach a length of 20–25 mm.
Grind the sprouted grains in a meat grinder to a mushy state.
Put the mixture in a container for heating, add water.
Heat the wort to + 65 ° C. In the process of heating, stir fluid every 7-10 minutes to prevent it from burning. Leave the mash for 2–2.5 hours for saccharification, maintaining the temperature + 63 ... + 65 ° С.
To confirm the completion of the process, conduct an iodine test. If the saccharification is not finished yet, the iodine will turn dark blue, while in case of its completion the tint will not change.
Pour the mash into a fermentation tank and leave to cool to + 28 ... + 30 ° С.
Add yeast, install a water seal and leave until the fermentation process is complete, mixing the wort once a day.
Rinse the wheat thoroughly and place it in shallow containers with a layer of 2-3 cm.
Pour with water, cover with a damp cotton cloth.
Germinate grains for 4–5 days, regularly moistening the tissue until the sprouts reach a length of 20–25 mm.
Grind the sprouted grains in a meat grinder to a mushy state.
Put the mixture in a container for heating, add water.
Heat the wort to + 65 ° C. In the process of heating, stir fluid every 7-10 minutes to prevent it from burning. Leave the mash for 2–2.5 hours for saccharification, maintaining the temperature + 63 ... + 65 ° С.
To confirm the completion of the process, conduct an iodine test. If the saccharification is not finished yet, the iodine will turn dark blue, while in case of its completion the tint will not change.
Pour the mash into a fermentation tank and leave to cool to + 28 ... + 30 ° С.
Add yeast, install a water seal and leave until the fermentation process is complete, mixing the wort once a day.Video recipe
Moonshine storage rules
After making moonshine, you need to take care of the correct way to store the drink. So, glass bottles and jars are the best containers for homemade alcohol. A mandatory component of such dishes is a sealed lid, since alcohol has the ability to evaporate over time.
Important! Moonshine should never be stored in a plastic container. Such dishes emit chemical compounds that cause the turbidity of the drink, and can also be dangerous to human health.
For storage of alcoholic beverages, it is better to choose a dark, cool place. For example, a closet or a cellar.
Distillation of home-made moonshine on wheat flour is not only cheap and fast, but also quite safe. A properly prepared alcoholic drink is no worse than the legendary wheat vodka sold in the Soviet Union, the exceptional quality of which is still legendary.
