Polugar - a recipe for making at home. The best mash recipes from sprouted wheat without yeast Strong and somewhat refined bread wine

If the conversation turns to strong alcoholic drinks, the interlocutors usually think about vodka, cognac or whiskey.

Meanwhile, we Russians have another drink, the recipe for which was well known to our ancestors in those days when vodka had not yet been invented.

In terms of taste, it is in no way inferior to good whiskey and vodka, and it is quite easy to prepare at home. This is bread wine, otherwise called “polugar”.

This alcohol received its original name thanks to the method of checking its readiness and quality. Checking whether it was ripe enough for consumption, the Russians poured it into a ladle and set it on fire. If after the end of combustion the volume of the remaining liquid was half of the original volume, the drink was considered ready.

Polugar is partly similar to: its strength is 38.5%, it is unsweetened and transparent. But there is a fundamental difference: only alcohol and water are used to prepare vodka. Polugar is prepared on the basis of three types of raw materials - malt:

• rye;
• barley;
• wheat

This uses a fermentation method followed by double distillation. Often (but not always) polugar is cleaned using:

• milk;
• charcoal;
• bread.

But the main difference is polugar has a bright bready aroma, which vodka cannot have.

How to make bread wine?

The process of preparing polugara is not so complicated, but it is lengthy. Be patient, and then you can surprise your friends who come to visit with an unusual drink. The main thing is to strictly follow the sequence of cooking steps.

Preparing malt

Some people prefer to germinate the malt themselves. In this case, you should buy grain and treat it with a solution of potassium permanganate. Germination takes 3 days. The malt is then dried and ground using a blender. The result should be raw materials whose grain size is similar to the size of buckwheat grains.

Mashing

The next step is mashing. For mashing you will need:

• water – 10 l;
• malt – 2.5 kg;
• yeast.

Put the water on the stove and heat it up. First, you should bring the water to a boil, and then cool it to 55 0 C. Pour malt into the water and stir. Slowly heat the mixture. When the temperature reaches 65 0 C, close the raw material with a lid and simmer.

It is necessary to ensure that the temperature does not fall below 60 0 C, otherwise the malt will not split. Remove the mixture from the heat, wrap it in a blanket and let it sit for a while.

Fermentation

Once the mashing stage is complete, you will need to place the wort in a container with a water seal. Fermentation occurs at a temperature of 26 to 28 0 C. As soon as the temperature reaches the specified values, we dilute the yeast, following the instructions on the pack, and add it to the wort.

We keep the wort under a water seal for 3 weeks. As soon as the yeast precipitates, the foam goes away and no hissing is heard, it’s time to pour the young wine into a container for distillation.

First distillation

Bread wine is distilled twice. The first time, the prepared raw materials are drained from the sediment, doing this very carefully so that nothing gets into the distillation cube. Then the raw material is distilled as quickly as possible, cutting off about 3% of the head and transition fractions.

The result is alcohol. Before the second distillation, it is diluted with water to 30%.

Second distillation

Calculate the volume of cut-off product using a calculator. When cutting off “heads”, their volume should be no less than 10% of the total volume. To select for the “body,” drop a drop of young wine into your palm and rub it. If you smell fresh bread, you can start distilling. Only such raw materials are suitable for selection into the “body”.

After distillation, the resulting alcohol is very strong – from 77 to 93%. It is needed to get 38.5%.

Cleaning

Some people skip the cleaning step, believing that it is not so important. However, purification allows you to obtain a drink free from harmful impurities, which could remain in the alcohol, so experienced winemakers advise spending a little more time and still doing the cleaning.

How it's done? You need to choose an adsorbent, which most often is coal.

Note! Activated carbon sold in pharmacies is not very suitable for this purpose. Experts advise using charcoal.

The adsorbent is mixed with bread wine and left for a day at room temperature. Next, the drink is drained from the sediment.

Storage

Taste the young wine. If you find it too strong, thin it out a little. Then bottle it and put it in the refrigerator. The wine should be “resting” for 2 weeks - only then will it turn into an interesting drink, ready to be served.

Types of polugara

Today we know three types of bread wine; perhaps our ancestors knew them more. This is a semi-gar:

• wheat;
• rye;
• buckwheat.

The first is obtained by double or even triple distillation from wheat raw materials. This wine has a soft bready aroma, and while drinking it, it seems as if the taste of white bread is felt on the tongue.

The second, after two distillations, is cleaned with birch charcoal, after which it is subjected to long aging. It’s interesting that this polugar is aged in oak barrels, like cognac (read:). Aging time – 3-4 years. The taste of the wine is with a hint of butter and rye bread.

The third is prepared on the basis of buckwheat raw materials. The wine will have a pleasant smell of buckwheat honey.

How to drink bread wine?

Like any alcoholic drink, bread wine must be consumed in accordance with certain rules so that its taste and smell are not “lost.”

Polugar must be cooled before serving to guests. Then they pour it into a transparent decanter and place it “at the head of the table.” They drink from small glasses because it is a strong drink. You can take the ones you use for vodka.

Before drinking, it is worth having a small snack so as not to get too drunk during the celebration. For a snack, use light salads, such as cabbage or cucumbers.

As main dishes for bread wine, prepare:

• cabbage soup (sour cabbage soup is especially good);
• meat cutlets;
• roast veal.

Any fish is perfect for an appetizer; there should be a lot of fresh herbs on the table: dill, onion, parsley.

Polugar goes well with kebabs. When planning a summer meal at the dacha, replace the usual vodka with bread wine.

The main thing is to never forget about a sense of proportion: this alcohol should be consumed a little at a time. Experts recommend drinking it not like vodka, “in one fell swoop,” but little by little, in small sips, to taste the taste and enjoy the aroma.

Remember that polugar, despite its name - bread wine, is a strong alcohol, rather close to vodka. Therefore, if you suffer from gastrointestinal diseases, it is better to refrain from consuming it.

Have you ever made bread wine? Maybe you have a recipe left by your great-great-grandfather? If you made wine according to this recipe, it probably turned out tastier than its store-bought “brothers” - vodka and whiskey, and in any case, healthier.

Write to us about your unique experience and tell us what you prefer to snack on with bread wine. Maybe these are some “specialty” dishes that are prepared only in your family?

Polugar is an alcohol that was drunk in Russia before vodka. But this is not its relative, but rather a distant relative of whiskey, since this drink is a grain distillate (for which it was nicknamed bread wine). Bread wine is made from wheat, barley or rye malt and has a higher strength than fruit wines - 38.5%.

History of bread wine

In the 15th-19th centuries, no one would have wondered what polugar was, because every Russian person knew this alcohol in those days. It was especially popular among aristocratic landowners who, sparing no grain reserves, prepared bread wine, keeping family recipes secret.

The first written mention of this distillate dates back to 1517, but it is known that the drink was produced earlier. It was officially called polugar in 1842 with the light hand of Nicholas I. The name is closely related to testing the quality of bread wine - poured into a special ladle and set on fire, the wine had to burn out exactly half.

Landowners not only produced and drank their own grain wine, but also sold it, thereby reducing their consumption of vodka. The monopoly on the sale of vodka belonged to Tsarist Russia, therefore, by order of the Minister of Finance S.Yu. Since 1895, Witte has banned the production and sale of bread wine.

The fashion for old recipes has not bypassed alcoholic drinks. Some recipes were found, restored and tested. Thus passed the revival of bread wine, which in the last decade has again begun to enjoy, albeit not its former, popularity.

The difference between polugar and vodka and whiskey

Those who have tried bread wine claim that it is an alcohol that resembles a cross between whiskey and vodka. Is this so, the table will help you figure it out:

As you can see, bread wine is a drink that is unlike anything else, but has more similarities with whiskey or than with vodka.

Types of bread wines

• Rye polugar – smells like rye bread, made from selected rye using triple distillation. Polugar rye is cleaned with egg white and birch charcoal. Sometimes it is aged in oak barrels, and then the rye polugar is very reminiscent of scotch.
• Wheat malt polugar – smells like rustic white bread; undergoes double or triple distillation. Wheat polugar is soft and pleasant to the taste.
• Buckwheat polugar is transparent, with a honey smell. Buckwheat polugar is prepared from buckwheat malt using double or triple distillation.
• Polugar malt is a modern mixed alcohol from wheat and rye malt. In different recipes, the following ingredients are included: pepper and garlic, cumin and coriander, honey. The Krivach brand has been brought to 41% and 61% strength.

How to drink and what to eat

Bread wine is drunk from lafitniks - small glasses with a capacity of 50-150 ml or shot glasses, pre-cooled to 8-10°C. Traditionally, the glass was not tipped down to drink in one sip - the wine was savored. Only leisurely drinking reveals its originality.

A good appetizer consisting of meat and pickles will help highlight this alcohol. It goes well with all traditional Russian snacks that go with vodka, including jellied meat, lard and pickled cucumbers.

Polugar recipe

By purchasing Old Russian alcohol in a store, you can easily determine its quality. It is enough to rub a couple of drops of bread wine between your palms until you feel the aroma of the bread. It will just be a pity if the money has already been paid, but the drink turns out to be fake.

To prevent such a situation from happening, gourmet moonshiners have learned to prepare polugar on their own. This is how a recipe appeared, created from ancient records found by historian Boris Rodionov, taking into account modern realities.

Prepare:

• malt (wheat, barley, rye or a combination thereof) – 5 kilos
• yeast – 300 gr. pressed or 50 gr. dry
• clean water, preferably bottled or spring (well) water - 20 liters
• thermometer (up to 100°C)

You need to prepare it like this:

Stage 1. Malt preparation. The raw material in bread wine will be well-dried malt (rye malt is most often used). It can be sprouted from grain or purchased and then ground (not into flour). The grains of ground malt should resemble chaff.

Stage 2. Mashing or saccharification. At this stage, the starch that contains the malt will break down into sugars. For this to happen, the water must first be boiled and then cooled to 55°C. A thermometer will help determine the exact temperature. Deviation from the indicated temperatures by more than 2 degrees in both directions can lead to failure - the malt will not saccharify and the wine yield will be extremely small.

Crushed malt is poured into the prepared water and mixed. There should be no lumps, especially at the bottom of the container. Next, heat the mass to 62-64°C, close the lid and wrap it up. The temperature of the wort should be maintained around 61-65°C for one and a half hours. Therefore, every 15-20 minutes you need to measure it and, if necessary, slightly warm the wort.

Stage 3. Fermentation. At this stage, the yeast must convert the sugar into alcohol. To do this, the sugared wort must be cooled quickly (in 20-30 minutes) to a temperature of 27-29°C. This is done by placing the mash container in a bath filled with pieces of ice, snow, etc.

Next, the mass is placed in a fermentation vat. Dissolved yeast (as recommended on the package) is also added here. The composition is mixed, closed with a lid with a water seal and sent to a room with the conditions necessary for fermentation: no light, temperature 20-27°C (without sudden changes).

Fermentation most often lasts 1-2 weeks. However, it may end in 4-5 days. Therefore, the condition of the mash must be monitored daily, and at the same time, the thick grain mass must be knocked off from its surface. Only after you are completely sure that the mash has “spent time” should you start distilling it. The taste of the finished mash will not taste sugar, it will be bitter, and at the same time lighten.

Stage 4. First distillation. At this stage, raw alcohol is obtained. To do this, we first filter the mash and then pour it into the distillation cube. There will be no division into factional components at this stage. Distillation stops when the output alcohol contains at least 25-23% alcohol.

After the first distillation, the alcohol turns out to be cloudy and smell sharp. This is how it should be – this is just the beginning.

Stage 5. Second distillation. At this stage, the initial release of alcohol from the harmful substances it contains occurs. Mix all the alcohol obtained at the previous stage, measure the strength and, slowly pouring in water and stirring, bring it to 20%. We pour the liquid into the cube and distill it again, separating in the process the “heads” (12-15% yield - in our case, about 180-200 ml), the “body” (the alcohol that follows the “heads” with a strength of at least 40%) and “ tails" (alcohol with a strength below 40%). We get rid of the non-drinkable, browned “heads”; only the middle part of the distillate is involved in the further process.

According to ancient recipes, malt wine was always distilled and refined three times. If you decide not to stop at double distillation, and do everything as before, then you will need to combine the “body” and “tails” obtained during the second distillation, dilute the composition again to 20% strength and carry out a third distillation. In its process, the alcohol is again divided into fractions using the technology described above.

Stage 6. Cleaning. At this stage, the final elimination of harmful impurities occurs, the formation of the taste and aroma of the wine. Typically, the resulting distillate is purified with egg white and milk, bread and charcoal. However, it is not necessary to use all methods - you can stop at one or two.

Mandatory condition: before purification, alcohol is diluted with water to 45-47%. This way, it will not lose significantly in strength (the content of pure alcohol will not fall below 40%), and the “harmfulness” will be better absorbed.

Stage 7. Dilution, stabilization, storage. The purified distillate is diluted with water to the traditional strength of 38.5%, bottled, corked and sent for a couple of days (or better yet, a week) in a cool room or in the refrigerator. During this time, the taste of the drink stabilizes.

According to this description, you should have approximately 3-3.5 liters of soft and aromatic bread wine. However, the output figure may differ from the indicated one. This depends on the quality of the constituent components and compliance with temperatures during saccharification.

Shop windows display a wide variety of alcoholic drinks, all of which differ from each other in various properties. All recipes came to us from the distant past. The cooking technology and recipes changed, various ingredients were added and removed - all this helped to find the best result. One of the ancient recipes that has been preserved in our century is bread wine. This wine can be safely called an old Russian strong alcoholic drink. The quality of the bread wine produced was high and did not require another name for this drink: “polugar”. It was called bread wine because of its main component: cereals.

The old recipe was simple and uncomplicated. Mild taste with a delicate rye aroma, despite the fact that it is 38.5%. For many centuries, polugar was a traditional drink in Rus'. It could be bought in shops and taverns, and almost every estate produced it. Bread wine recipes are based on ancient practices and adapted in a modern way.

Bread wine recipe

Ingredients:

Bread wine Polugar

• Rye malt – 6 kg.
• Water – 24 l.
• – 50 – 60 gr.

Preparation:

The malt in the preparation can be replaced with any desired one. However, rye is a classic raw material for this wine. It is best to use spring or filtered water. When cooking, it is imperative to have a thermometer to control the temperature.

Preparation. We use only well-dried malt, which must be ground into medium-ground grains. There is no need to grind the malt into flour.

Saccharification . Pour water into a large container and boil. Next, cool to 55 degrees and add crushed malt, stir everything so that no lumps form. Raise the temperature of the wort to 64 degrees, stir continuously. Cover the container with a lid, insulate it to 62 - 64 degrees and let it stand for about an hour and a half.

Fermentation . After saccharification, quickly cool the wort in order to introduce the yeast. Home process Cooling can be done as follows: take a lot of water and lower the container with the wort. Pour the cooled wort into a fermentation container. We add the yeast, which we prepared in advance according to the instructions, install the gyroscope and put it in a warm place. Normal fermentation can take from 4 to 14 days. has a bitter taste and lightens in color.

Obtaining raw alcohol . Strain the mash and pour it into the distillation cube. We do the first distillation at maximum power to get the maximum. It turns out cloudy and with a sharp unpleasant aroma.

This process helps us purify raw alcohol from unnecessary fractions. Pour alcohol into a cube and dilute with water to 20 - 30 degrees. At low power we select the head fraction of 150 - 200 ml. Then we increase the power and select the main fraction. In a separate bowl we select the body and “tails”.

Cleaning . An important stage in the preparation of bread wine, it is here that unpleasant odors and harmful substances are removed. Polugar acquires a soft rye aroma. up to 40 - 45 degrees and proceed to cleansing in any way convenient for you.

Product development. dilute to - 38.5 degrees. From this amount of ingredients in this recipe, the output is 2 or 3 liters of polugar. Pour into bottles and seal tightly. at home for a week.

Polugar bread wine

It is consumed chilled in special faceted glasses. They drink it in small sips, savoring the extraordinary taste of homemade wine and catching a pleasant aftertaste. Bread wine at home harmonizes perfectly with various meat and fish dishes, salty or sour snacks.

For a long period, bread wine was the most prestigious alcoholic drink in Russia; it was called a symbol of quality. At this time, there are many varieties of polugara, but the classic look will always be popular and in demand.

This drink turns out to be quite strong and is often compared to vodka, but despite the similarity of preparation technologies, these two drinks are significantly different from each other, so they should never be compared.

Polugar - this word may seem funny to many, and maybe even ridiculous; almost no one will say with certainty that this is a long-forgotten grain wine. Even a century and a half ago, during the times of Tsarist Russia, the drink was popular and had many admirers among the common people and the aristocracy of those times. Unfortunately, due to great competition with vodka, bread wine was literally exterminated from the alcohol market of the Russian Empire. But the original recipe for polugar has survived to this day.

The history of the creation of bread wine

Polugar is a bread wine made by double distillation of rye or barley malt. The strength of the drink is about 38.5 degrees. The preparation of polugar is similar to the preparation of brandy or whiskey cognac, the difference is that it is not aged in oak barrels. The first mention of bread wine was made back in 1517. It was then that wealthy landowners prepared polugar for their own consumption, according to a recipe that was passed down from ancestor to descendant. And until the 19th century it was considered the national Russian drink. But by decree of the Ministry of Finance, then headed by S.Yu. Witte, polugar has become a forbidden drink. It was replaced by the familiar vodka.

So why the polugar? Bread wine received this name due to a special method for testing the quality of this alcoholic drink. Bread wine was poured into a copper ladle, then a fire was lit under it. After a certain time, part of the liquid burned out, then the remaining amount was checked. If there was half as much grain wine left as there was before the test, then the bread wine successfully passed the test. Hence the name polugar. By the way, this method of checking the quality of bread wine was established by Nicholas I.

How to cook polugar

But how to cook polugar so that it turns out to be as original as possible? This method of preparing bread wine was created according to ancient methods that have survived to this day. It is adapted for ordinary preparation, even in the average kitchen, so that everyone can make this alcoholic drink at home. To prepare this forgotten Russian national alcoholic drink you will need:

• Barley or rye malt – 4-5 kg;
• Distilled water – 20-25 liters;
• Yeast, if dry - 60 grams, for pressed - 300 grams.

The malt can be anything, it doesn’t matter. In the classic version, bread wine was prepared from rye, but, accordingly, the aroma of the resulting wine will differ from the selected malt. It is better to use tap water after several stages of purification (settling, filtration), and the easiest way is to buy ready-made distilled water. The technology for creating polugara includes the following items:

Malt and its preparation

You will need dried malt, preferably very dry. The grains should be very small; if they are not, you can grind them yourself, but not to the point of flour. For beginners in this winemaking issue, ready-made crushed malt, sold in specialized stores, is suitable.

Mashing stage

When exposed to heat and water, the starch contained in the malt is broken down into sugar. You need to pour water into a container and boil it. Next, cool the water to 55-60 degrees and add malt. Mix thoroughly until smooth, heat to 65-70 degrees and mix again. Do not allow lumps to appear at the bottom. Then, maintain this temperature under a tight lid for 90 minutes. This works best over low heat.

Fermentation stage

Sugar separated from starch by yeast is converted into alcohol. Cool the resulting wort to 30 degrees and pour it into a prepared fermentation container. Add the required amount of yeast and place in the dark at a temperature not exceeding 25 degrees. Fermentation will take you from a week to two, it all depends on the temperature of the room, the quality of the malt and the yeast. Once a day, you need to open the fermentation container and mix the contents with clean hands or a wooden spoon. Braga is considered ready for distillation only if it has a light color and no bubbling along with a bitter taste.

Initial distillation

To obtain the maximum amount of raw alcohol, we distill the mash over low heat, using a strainer so that the spent grain does not get into the distillation container and does not burn during distillation. The resulting raw material will be cloudy with a slightly stinking, pungent odor.

Secondary distillation

We clean raw alcohol from cloudy color and pungent odor. Further distillation will take place with division into fractions. “The head is the primary product” - the first thing that comes out during distillation should be disposed of immediately, since it will contain a maximum of harmful substances. “Body” is the selection product we need. We select until the strength drops below 40 degrees.

Cleansing stage

We add a characteristic aroma to bread wine and soften its taste. A typical cleaning method for polugar is cleaning with charcoal or bread with egg white.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

It’s possible to make good moonshine from wheat at home. There are many time-tested recipes. Braga, or wort (the product obtained as a result of the fermentation process) for the drink is made with and without yeast. This affects the speed of the fermentation process and determines the taste of the finished product. It is important what equipment is available - a homemade device of dubious quality or a modern one, easy to use, made of good metal, equipped with everything necessary (filters, thermometers).

What is moonshine

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

How to make moonshine from wheat

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

• prepare quality seed;
• make mash and distill it;
• purify the resulting product.

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

Wheat sprouting

It is possible to prepare good wheat moonshine only from grain, without excess sugar. For this to be a truly high-quality alcoholic drink, the wheat should be prepared. It should be sprouted so that each grain produces enzymes that facilitate the complete breakdown of starch into sugars. How to do this correctly so that moonshine from sprouted wheat without yeast comes out successfully:

1. Choose high-quality grains that are not grown or processed using chemicals.
2. Place the cleaned grain on flat trays or dishes in a 2 cm layer, add water (room temperature), covering the top by 3-5 cm.
3. Leave for a day in a warm place, then drain the water. The grains should soften and “grow”, become larger.
4. Place the wet raw materials in boxes and leave them in a warm and dark place.
5. Stir the contents of the boxes constantly to remove carbon dioxide. It is necessary to moisten (do not fill with water!) the grain every 7-8 hours. You can cover the drawers with a damp cloth, which should be moistened as it dries.
6. Sprouts should appear on the 3rd day; if this does not happen, you will have to start all over again with another batch of grain. Unsprouted grain cannot be used - it is considered “dead”.
7. Sprouted grains can be dried for future use and used to make moonshine. It is necessary to dry grain with sprouts 6-7 mm long, in a ventilated room, using a fan. It is allowed to heat the raw material in the oven (keep it for at least 24 hours at a constant temperature of 40°C), under the sun or on a hot battery radiator. A sweetish smell will indicate the readiness of the malt.

Recipe for wheat moonshine without yeast

Since ancient times, grain moonshine has been prepared in Rus' - a natural, alcoholic drink of high strength. Even then, there were many recipes for the traditional drink, and to this day the old methods are very popular. The raw materials for moonshine are natural - these are fruits, vegetables, berries, any kind of fruit. But the leader remains the wheat drink. To begin the process, you need to prepare sugar, clean, preferably spring or well water, and a good, modern moonshine still.

Ingredients:

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

Cooking method:

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

From sprouted wheat at home

There is already a diagram of how best to germinate wheat for mash. Sprouting wheat should not be wet - just a little damp, so as to prevent the seeds from souring, deteriorating, or rotting. Then the mash will turn out right, and moonshine made from wheat without yeast will delight the consumer. The drink will be created according to all the rules and will turn out lively, soft, with a pleasant bready taste. It must be borne in mind that the finished mash cannot be stored for a long time; it must be distilled in time.

Ingredients:

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

Cooking method:

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

With wild wheat yeast

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

Ingredients:

• wheat – 1 kg;
• granulated sugar – 2200 g,
• water – 11 l.

Cooking method:

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

With sugar

Brewing moonshine for your own use is not prohibited in our time. You can buy a good machine to make the manufacturing process high-tech. But the main thing is to choose a good recipe and grain for making a wheat drink without yeast, but with added sugar. It will not be possible to make “forty-degree” quickly; it will take at least 2 weeks, but your efforts will be rewarded - you will receive a product with a pleasant sweetish taste with the aroma of wheat and bread. Moonshine made from wheat without yeast is easy to drink, even if it is more than 40 degrees.

Ingredients:

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

Cooking method:

1. Sort and rinse clean grain before use.
2. Place a quarter of the grain on the bottom of a large container. Add water until the seeds are barely covered. Close the lid and keep for 1-2 days in a dark, humid environment so that the grains hatch and sprout.
3. Add a 0.5 liter jar of sugar and mix everything. Keep the dishes, tied with gauze, in a place where there are no drafts for 10–12 days, so that the leaven forms.
4. Pour the starter into a glass bottle with a narrow neck, add the rest of the grain, sugar, pour everything with cool, but not cold water.
5. Place a rubber glove over the neck of the bottle; When the fermentation process begins, it will rise. This process lasts a week and a half.
6. Braga is distilled into alcohol using any available moonshine still - homemade or purchased. The labor-intensive process will result in a high-quality drink.

A strong natural drink can be obtained without yeast and sugar, but provided that the technology is followed. Alcohol-containing mash can be made from grain, potatoes, corn, boiling the raw materials in advance: this will simplify the process of breaking down starch. Fruits and vegetables can also be processed, especially if their sugar content is high. During times of shortage, moonshine was successfully made at home even from tomato paste! Be sure to monitor the fermentation process: if it is slow, harmful impurities will appear in the mash, which will have a bad effect on the quality of the product.

Ingredients:

For parking:

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

For mash:

• wheat grain – 3 kg;
• water – 6 l.

Cooking method:

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

Making moonshine without yeast in your home kitchen is a labor-intensive task that takes time. But this is a fascinating process, which also leads to savings, because high-quality store-bought drinks are expensive, and you can also buy counterfeit products that are dangerous to your health. Your own is always better, the main thing is to follow the production technology and follow useful, proven advice from experienced “moonshiners”:

1. Wheat can be replaced with corn, peas, oats, barley, and rye. This will not affect the degree and quality of the finished moonshine.
2. The grounds that remain after straining will still be useful. It will make a good new mash, you just need to add water and sugar. This “second” moonshine will turn out to be of even higher quality, with excellent taste.
3. You can check the readiness of the mash like this: pour a little into a spoon, bring a burning match to it. The appearance of a flame in the spoon means the raw material is completely ready for distillation.
4. The drink can be purified with activated carbon. Grind 50 mg of this product into powder and pour into a container with moonshine for a week. It is better to replace pharmaceutical charcoal with homemade charcoal. You can also use potassium permanganate, but only a little. The container should be kept in a dark place during cleaning.
5. The finished moonshine is diluted with very clean water - use the ratio according to taste and depending on the purpose. To consume it in its natural form, it is best to have a drink whose strength ranges from 45 to 50 degrees. To prepare tinctures and liqueurs, it is better to take a stronger one, up to 55 degrees.

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