Experienced moonshiners know that wheat is an excellent raw material for mash. With proper preparation, an easy-to-drink moonshine is obtained, containing a minimum of harmful substances. I present to your attention a proven recipe for wheat mash, which was used by our ancestors. Its distinguishing feature is the absence of dry or pressed yeast.
We will replace artificial yeast with wild yeast, which almost does not give an unpleasant odor. Malt enzymes break down starch into sugar, which is converted into alcohol during fermentation. Wheat mash requires high-quality raw materials. I advise you to take only clean dried grain, stored for no more than one year, it should not be rotten or damaged.
Ingredients:
- wheat – 4 kg;
- sugar – 4 kg;
- water – 30 liters.
Sugar increases the yield of the finished product, while the characteristic grain aroma remains.
Recipe for wheat mash without yeast
1. Pour 1 kg of grain into a plastic or metal container, level it in an even layer at the bottom. Add water, should cover a layer of wheat by 1-2 cm. Cover and put in a cool dark place. After 1-2 days, the grains will germinate.
2. After the appearance of sprouts, add 500 grams of sugar to the container, mix with your hands. If the mass is too thick, you can add a little water. Tie the neck of the container with gauze, put it in a warm place for 10 days. This time is enough to make a starter that replaces the yeast.
3. Pour the starter into a glass bottle, add 3,5 kg of sugar and 3 kg of wheat. Pour the resulting mixture with warm water (up to 30 ° C).
4. Install a rubber glove with a hole in the finger (pictured) or a water seal on the neck of the container. Put the bottle in a room with a temperature of 18-24°C. Depending on the activity of the yeast, fermentation will last 7-20 days.
5. The mash that has won back tastes bitter, you need to check this when the glove is deflated (the water seal will stop blowing bubbles).
6. Drain the finished mash from the sediment, filter through gauze and overtake on a moonshine still of any design. To improve the quality, I advise you to make a second distillation with the separation of “heads” and “tails”, after diluting the moonshine with water to 20 degrees.
From the wheat remaining at the bottom, you can make two or three more servings of mash, each time pouring 4 kg of sugar into a container and pouring everything with water. The second and third mash are the best, then the quality deteriorates noticeably.