In distillation, as in winemaking, two main schemes dominate: red and white. According to the first, the grain mash must be fermented without separating from the grains, and according to the second, the mash is first filtered to ferment the refined grain wort. In this article, we’ll look at both methods.
According to the red scheme
The components are selected based on 1 kg of wort (malt and starch-containing raw materials).
Ingredients
Corn grits – 800 g
Ground malt – 200 g
Water – 4 L
Dry alcohol yeast – 6 g
Method of preparation
Heat 2 liters of water in a saucepan to 100°C.
Add cereal to water, mix well.
Wrap the pan, leave for two hours to cool the mass to 65 ° C.
Add malt, leave for the same amount so that the raw material is sugared.
After the specified time, you can taste it. If it’s sweet, then everything worked out.
Place the resulting wort in the fermenter, add the remaining water, mix well. The temperature should be 32-34 °C.
Ferment the yeast (the instructions are written on the sachets). If this is not done, the yeast will need twice as much.
Add yeast to the wort, close under the water seal.
Leave the moonshine to ferment for four days.
Decant and can be distilled.
According to the white scheme
Ingredients
Corn grits – 3 kg (or 4 packs of 800 g each)
Rye flour – 1 kg
Rye malt – 2 kg
Dry alcohol yeast – 1 pack (24 g)
Water – 30 L
Method of preparation
Thoroughly mix flour and malt.
Add two packets of corn to the mixture, mix well.
Pour 18 liters of water into the mash tank, start the stove.
Gradually pour in the dry mix, including the remaining corn, evenly spreading over the water surface. It is convenient to do this with a mug or glass. After a couple of cups, beat the mixture with a spatula to mix the ingredients. The temperature should reach 63°C.
Remove from the oven, leave alone for two hours.
You can start fermenting. Drain the wort into a container through a sieve.
Return the mixture back to the tank, continue to drain and wring out the raw material with the second water (6 l) and the third (6 l).
Cool the resulting liquid to 30 °C using a chiller.
Pour in the yeast, distributing it evenly over the surface. After half an hour, you can mix and put under a water seal.
Braga roams for a maximum of three days.
Relevance: 23.05.2020
Tags: vodka, mash, moonshine