Recipe bragi can be classic, consisting of sugar, water and yeast or more original, involving the use of non-traditional ingredients. Fans of brewing will be interested to learn the intricacies of performing unusual technologies and effectively implement each of them in practice.
How to make a braga?
Traditional bregs are prepared from water with sugar, into which yeast is added.
- The proportions of brags may differ depending on the yeast producer. When using domestic additives, put 100 g of the product into 5 liters of water and 1 kg of granulated sugar.
- Water should be a spring or bottled, necessarily unboiled, saturated with oxygen. Before adding the ingredients it is heated to a temperature of 30 degrees.
- Sugar is stirred until all the crystals are completely dissolved, and the yeast is initially dissolved into a small portion of water, and then mixed into a common container.
- When preparing the brew, the quality of the yeast is important, and the choice of their proper variety.
What yeast is better for braga?
Correctly selected yeast for brags will result in a quality mug with a minimum concentration of harmful impurities. It will please and the output of the finished drink according to the ratio to the initial amount of brag.
- Ideal choice - alcoholic yeast. The base, prepared with such an additive, does not emit too much foam during fermentation and ripens in 4-7 days. The quantitative and qualitative parameters of the finished beverage after distillation of brags will be the most satisfactory.
- More budgetary, but less desirable option for cooking spirits berg - bread yeast. Such a base is more foaming, wanders for 10-14 days and forms many harmful compounds that not only worsen the taste of the drink, but also make it less safe for consumption.
How to lighten the barge?
Clarifying brags will significantly improve the quality of moonshine. This stage will allow to get rid of yeast sediment, which often burns during distillation and worsens the taste of the finished drink.
- 1 tbsp. a spoon of milled in a coffee grinder of bentonite is dissolved in 0.5 l of hot water, mixed with a mixer and poured in a thin trickle into 10 l of braga, stirring. A day later poured clarified brag from the sediment with the help of a tube.
- 70 grams of karkade tea are poured with a liter of boiling water, it is insisted for 15 minutes, then it is cooled to 30 degrees and mixed in 10 liters of brag. As in the previous case, after a day, the purified brew is drained from the precipitate.
- If the purification step requires a fruit bug recipe, gelatin is used. 2 g additives pour 400 ml of cold water, insist for 24 hours. Pour the granules with a new portion of pure warm water (400 ml), stir, pour into the brew, leave for 2-3 days, after which drain the base from the sediment.
Recipe for burgers from sugar and yeast
A classic burger made from sugar and yeast is a proven recipe that most moonshakers use. For its preparation use an enamel or glass container, suitable for volume. During the entire fermentation process it is necessary to ensure a constant room temperature of 22-25 degrees.
Ingredients:
- water - 10 liters;
- granulated sugar - 2 kg;
- alcoholic yeast - 200 g.
Preparation
- Preheat the water to 30 degrees, completely dissolve the sugar in it.
- Take a small portion of liquid, dilute yeast in it and pour into a common vessel
- Install a hydraulic seal on the container or put on a glove with a punctured finger and leave until the end of the fermentation process.
- If desired, the finished breg is clarified and proceeds to distillation.
Grain Braga
More valuable will be brags made of barley, wheat or other grains, which are germinated beforehand to produce sprouts 2-3 cm long. For this, spread the pans on the pallets with a layer no thicker than 2 cm and pour water to full coverage. The temperature in the room should not exceed 18-22 degrees. Braga without yeast is prepared, so the process is longer, but worthwhile.
Ingredients:
- water - 15 liters;
- granulated sugar - 6 kg;
- Sprouted grains - 5 kg.
Preparation
- In the water with a temperature of 22-24 degrees completely absorb the sugar.
- Add the sprouted grains, leave for fermentation for 4 days.
- On the fifth day, a water trap is installed on the tank or a glove is put on and placed in a dark and warm place for 2-3 weeks or until the fermentation process ends.
- The recipe for grain brags can be repeated using the same grain 3-4 times.
Braga from wheat for moonshine
Another recipe for brags without the participation of yeast will be presented further. It is performed on wheat, which should not be older than one year, well dried, quality, without admixture of stale or spoiled specimens. From the remaining capacity on the bottom after fermentation of grains, you can repeat the process of creating brags on the same raw material 2 more times.
Ingredients:
- water - 15 liters;
- granulated sugar - 2 kg;
- wheat - 2 kg.
Preparation
- 500 g of wheat is poured with water to a coating of 2 cm, left at a temperature of 18 degrees for 2 days.
- After the appearance of sprouts add 250 g of sugar, a little water, stir, cover the container with gauze and put in heat for 10 days.
- Add warm water and wheat to the ferment that was obtained, stir, add a water seal.
- Braga on wheat without yeast, depending on the quality of the leaven and the temperature in the room wanders 7-20 days.
Braga on koji - recipe
Prepared braga at home on koji enzymes will allow you to get alcohol with a specific and unusual taste and smell, which not everyone likes, but has a certain circle of gourmet admirers. Moonshine from such a base becomes suitable for drinking only after the second distillation.
Ingredients:
- water - 20 liters;
- flour - 5 kg;
- enzymes koji - 45 g.
Preparation
- The vessel for fermentation is disinfected with iodine solution for 1 hour.
- Flour pour boiling water and leave to cool down to 30 degrees.
- Mix the water with the flour and koji in a sterile container, install a septum and place it in a dark and warm place.
- Braga on koji will be ready in about 20-25 days.
Braga made of honey
The following are recommendations on how to put brag from honey without using sugar. In this case, apply dry yeast, which if desired can be replaced and fresh pressed, increasing the weight of the additive 5 times. Before distillation of the brew, it must be drained from the sediment, using the tube, to avoid burning in the distillation cube.
Ingredients:
- water - 20 liters;
- honey - 6 kg;
- dry yeast - 80 g.
Preparation
- Honey is mixed with water and brought to a boil with stirring.
- After 10 minutes of boiling remove the vessel from the plate and cool the wort to 30 degrees.
- In a small portion of the liquid, yeast is dissolved, mixed into a common container, left under a septum for fermentation in a warm and dark place.
- Honey berg on dry yeast will be ready in 10-14 days.
Braga on the suit
Avoid the use of yeast will allow the preparation of brews on leaven of raisins . Here it is important to choose a quality and correct ingredient that has not been treated with preservatives and has left on the surface spores of wild yeast. If the fermentation process is not observed in the specified time interval - the raisins turned out to be unfit for such use.
Ingredients:
- water - 10 liters;
- raisins - 2 kg;
- granulated sugar - 100 g.
Preparation
- Pour 200 g raisins with 0.5 liters of warm water, add sugar and leave for 2 hours, then punch blender.
- The remaining raisins are poured with 3 liters of warm water, and after 3 hours they are ground using a blender or a meat grinder.
- Combine the raisins, the rest of the water and the leaven, stir, place in a fermentation tank under the septic tank.
- Braga will be ready in 3-6 weeks, when the release of carbon dioxide ceases.
Braga on malt
Making brews on malt is carried out without the addition of sugar. Ready-made moonshine from such raw materials acquires a special aroma, which many admirers of strong alcohol will like. It is important to ensure quick cooling of the welded malt for no longer than 30 minutes using an ice bath or other improvised means.
Ingredients:
- water - 10 liters;
- malt - 2,5 kg;
- dry yeast - 25 g.
Preparation
- The ground malt is mixed with hot water (50 degrees), heated to 65 degrees and kept at this level for about an hour.
- Quickly cool the wort to 25 degrees, add the diluted yeast, pour the mixture into the fermentation tank.
- Install a hydraulic seal and leave the brew to wander for two days to a week.
Recipe brags from jam
The next recipe for braga is made from an old jam that was not in demand or was not eaten in time by the household. Sugar sand is added only when the billet was not too sweet. Pressed yeast can be replaced by dry, adding 50 g to the indicated amount of liquid.
Ingredients:
- water - 30 liters;
- jam - 6 liters;
- pressed yeast - 300 g;
- granulated sugar - 1-3 kg.
Preparation
- In a warmed to 50 degrees water dissolve the jam and, if necessary, sugar, cool down to 30 degrees.
- Stir in the dissolved yeast, pour the mixture into the fermentation tank under the septum.
- After 7-14 days of brew from jam for moonshine will be ready.
Braga from apples for moonshine
The following recipe for brewing involves the use of crushed apples as an additional ingredient. If the fruit is sweet, you can do without the addition of sugar or reduce its amount to a minimum. In such a case, the fermentation process may take a bit longer and be more prolonged.
Ingredients:
- water - 20 liters;
- apples - 30 kg;
- granulated sugar - 2-4 kg;
- fresh yeast - 200 g.
Preparation
- Crush apples, mix with warm water, add sugar if desired.
- Dissolve in a portion of liquid yeast, mix the mixture into the must.
- Install a hydraulic seal on the container with a barge and leave the container in a warm place until the fermentation process is terminated.
Braga made from grapes
It is no less simple for a similar technology to prepare grapes from grapes for moonshine. Without this amount of yeast, you can get by in this case, but then you need to be ready for long fermentation, which can last from 20 to 50 days. Variable here is the amount of sugar, depending on the initial sweetness of the berries.
Ingredients:
- water - 30 liters;
- grapes crushed - 10 l;
- granulated sugar - 5 kg;
- fresh yeast - 100 g.
Preparation
- Mix the crushed unwashed grapes with warm water, sugar and yeast.
- The mixture is poured into a fermentation tank, on which a water seal is installed.
- Leave the workpiece in a warm and dark place until the fermentation process stops.