Contents
Each experienced moonshiner owns the secret of the unique taste of the drink. We offer several popular and simple moonshine recipes.
corn mash recipe
Corn mash is considered the highest quality, strong and mild taste.
Ingredients
Natural cornmeal – 5 kg
Wheat groats – 2,5 kg
Water – 45 l.
Any malt – 3 kg
Yeast – 50 g
Method of preparation
Pour water into an enameled container of 50 liters.
Bring water to a boil.
While constantly stirring the water, add the corn and wheat flour, so that there are no lumps.
Wait 2-3 hours and add malt, if it is fresh, first pass through a meat grinder.
Defend 1 – 1,5 hours.
Quickly cool the mash to 20-25 degrees. To do this, it is best to prepare plastic bottles with frozen water in advance. They need to be lowered into a container with mash, and then measure the temperature with a thermometer.
Add yeast previously diluted in warm water.
Let the mash play for 7 to 10 days.
Overtake the mash without separation into fractions, at the output of 10 liters.
Distill raw alcohol with separation into fractions, at the output of 3 liters.
Pea brew recipe
The optimal solution for those who do not want to buy a large number of ingredients.
Ingredients
Dried peas – 4 kg
Sugar – 6 kg
Water – 40 L
Yeast – 350 g
Method of preparation
Pour water over peas, use 22 liters.
Boil the remaining 18 liters and add sugar, then boil until completely dissolved.
After 5–6 hours, drain the water from the peas into a separate container with a volume of at least 40 liters.
Add sugar syrup that has cooled to 20–25 degrees into the container.
Dissolve yeast in warm water and add to mash.
Insist mash in a dark place for 6 days.
Distill the mash with separation into fractions, at the output of 4-5 liters of moonshine.
Potato mash recipe
Ingredients
Young potatoes – 20 kg
Water – 30 L
Yeast – 450 g
Wheat flour – 1,5 kg
Method of preparation
Wash potatoes and peel.
Grind all the potatoes on a grater and pour hot water 60-70 degrees.
While constantly stirring the mixture, add the flour, so that there are no lumps.
Set aside the mash until a sediment forms.
Drain liquid into a separate container.
Add yeast diluted in warm water and mix.
Defend the mash in a dark, warm place for 14 days.
To drive immediately with the division into fractions, the output is 5-6 liters.
Malt mash recipe
One of the simplest, yet very tasty moonshine recipe.
Ingredients
Barley malt – 10 kg
Water – 40 L
Dry yeast – 100 g
Method of preparation
Grind the malt into flour.
Heat water to 50 degrees and add malt, stirring the mixture constantly.
After the formation of a homogeneous mass, heat the mash to 65–70 degrees.
Boil the malt at the indicated temperature for an hour.
After the formation of a precipitate, quickly cool the wort, for example, using pre-prepared plastic bottles with ice.
Add yeast diluted in warm water to the cooled mash.
Let it play for 10-12 days.
To drive in two stages: on the first, without division into fractions, get raw alcohol, on the second – fractionally.
Koji brew recipe
A simple koji mash recipe can be mastered even by beginners. Koji is a mixture invented by the Chinese to simplify the fermentation process.
Ingredients
Any flour – 10 kg
Water – 40 L
Koji – 100 g
Method of preparation
Heat water to 25-30 degrees.
Add flour evenly, stirring constantly.
Add koji and mix the mash.
Put the mash under a water seal in a warm, dark place for 6-7 days.
Distill in two stages: on the first one we get 12–15 liters of raw alcohol, on the second 5–6 liters of pure product.
Invert sugar mash recipe
A rather laborious recipe, but in the end it allows you to get the purest product and provides a greater yield than any other analogues.
Ingredients
Sugar – 12 kg
Water – 42 L
Citric acid – 60 g
Dry yeast – 250 g
Baking soda – 80 g
Method of preparation
Bring 6 liters of water to a boil.
Add sugar evenly and stir until completely dissolved.
Screw the fire so that the temperature of the mixture is 90-95 degrees.
Gradually introduce citric acid, while removing the foam that forms on the surface.
Boil the syrup for 50-60 minutes and pour into a glass container.
Allow to cool to 20-25 degrees and add soda, stir well.
Pour the remaining water into the mash container, heated to 25 degrees and add yeast.
Add invert sugar and stir.
Leave in a dark place for 5-6 days.
Drive in two stages. The output is up to 10 liters of pure product.
All the recipes considered are suitable for both beginners and professionals. If there are no containers of the indicated volume available, the quantity of ingredients can be divided by 2 or 4.
Relevance: 16.04.2018
Tags: Vodka, mash, moonshine, Braga recipes