The brewing of moonshine has long since sunk into oblivion for most modern people, but if you, nonetheless, follow the traditions of self-brewing and love to make home-made alcohol, for you we decided to collect advice on how to make moonshine from wheat.
Before we start applying our advice in practice, we recall that according to the legislation of the Russian Federation, brewing moonshine for its own use is permissible, and under the laws of Ukraine it is punishable severely.
Recipe for moonshine from wheat
Despite the availability and a wide selection of alcoholic beverages in stores, many prefer to make alcohol at home, and one of the most popular homemade drinks is moonshine. A special arrangement is enjoyed by moonshine from sprouted wheat, it is easy to drink and has a mild taste, with a relatively high strength.
So, let's deal with how to make moonshine from wheat.
The main ingredient of the moonshine is malt, which is the sprouted wheat grain itself. Before cooking, the grain is carefully sorted. A spoiled or chalky grain is not taken in any case!
After the selection, the wheat is sieved, washed and poured with warm water. Washed grain should be filled with water and left to a full swelling, do not forget periodically (every 8-10 hours) to change the water to fresh.
Wet and swollen wheat now remains to germinate. For this, the grains are laid in a thin even layer and covered with a damp cloth. The first 5 days, the wheat should be regularly aerated, gently stirring the grain, after which the remaining 5 days of grain should remain to germinate without additional aeration. In 10 days from the grains young sprouts and roots will be visible - evidence that the malt is ready for drying.
Before drying, the malt is further washed and placed in an oven at 40 degrees until completely dry. Rich in fermented dried malt we grind into flour and we pass to the next stage of preparation of moonshine from wheat - manufacturing of malt milk.
To make milk, pour the flour with boiling water and leave to swell for 2 hours, after which add more water, leave for 60 minutes, and then dilute with cold water and add the yeast. After 5 days of exposure to the moonshine in a warm place, it must be overtaken.
Moonshine from wheat can be made with sugar, without yeast, so it goes even easier. For 2.5 kg of grain, we need about 16 liters of water and 6 kg of sugar for each stage. If you want to repeat the recipe with yeast, then their amount will be equal to 100 g. In the first stage of cooking, the selected and washed grains should be poured into a deep saucepan and poured with warm water so as to cover the grains by 5 cm. sugar, close it and let the grains swell in a cool place for 7 days. After a week, add 16 liters of water and 6 kg of sugar to the tank, mix and stand for 3-4 days. The longer you keep moonshine, the sweeter it will end up.
The latter method has an advantage not only in terms of its simplicity, but also in terms of profitability, because once permeated moonshine can be overtaken after another 3-4 times, I use the same technique of settling from the second stage (for 3-4 days). At the same time the production time of the drink is not only reduced, but the taste is better. According to experienced moonshakers, the best drink comes from the second-third race.
In short, the difficult process of brewing moonshine is compensated by the result, after which you are unlikely to return to the purchased vodka.
You are also interested in the recipes of this old Russian drink, then you can see the options for making moonshine from grapes or pears .