Braga from barley without yeast recipe. Barley moonshine with wild and cultivated yeast

Homemade grain-based alcoholic beverages are considered the highest quality and tastiest. Barley moonshine is one of the favorite drinks of lovers of homemade alcohol. Barley is rich in vitamins and minerals, so moonshine made from this grain, consumed in moderation, has invaluable health benefits. Barley moonshine is not so easy to prepare when you compare its recipe with the one used for preparing alcohol from berries and fruits. But, if you put in a little effort and patience, you can get excellent quality barley moonshine at home.

Yeast is activated when it interacts with simple sugars that are not found in cereals. However, sprouted grains, called malt, produce special enzymes that break down the starch in the grain into sugar. Due to this process, which is called saccharification, it is possible to make moonshine from barley.

To prepare barley mash, sprouted barley grains, water and sugar are needed. Many moonshiners who practice making barley moonshine prefer to exclude baker's yeast from the recipe for making alcohol, since this ingredient gives moonshine characteristic taste... In this case, fermentation of the wort is possible only due to wild yeast on the surface of unwashed grains. However, live yeast may not be enough to ferment the wort, so a small amount of the finished product is still added to the mash preparation.

Separately, it is worth paying attention to the choice of barley grains, since this must be a crop of at least two months ago. Too young grain contains insufficient amount of starch, which means that it is unsuitable for malt production. At the same time, it is not recommended to take grain that was harvested more than a year ago, since it is poorly saccharified.

How to get home brew?

Getting mash for barley moonshine begins with the preparation of malt.

Recipe step by step:

1. The barley is sieved to remove debris and spoiled grains. The peeled barley is laid out in a uniform layer in a basin and moistened with water, at the same time being careful not to pour over the grains.
2. Use water without salt impurities, since salt slows down the germination of the grains.
3. The container with wetted barley is tightened with cling film. Every 8 hours it must be removed and the grain must be manually stirred so that it is saturated with oxygen.
4. If all the rules for obtaining malt have been followed, then the barley will germinate in a week. A sign of grain germination is the appearance of six-millimeter shoots of a pale green color.
5. To destroy pathogenic microorganisms in malt, it is recommended to pre-soak it in a weakly concentrated solution of potassium permanganate.

From the obtained malt for mash, "malted milk" is made. To get it, you need to take 1 kilogram of malt, grind it and mix it with two liters of water. The workpiece is used in the first hours after cooking, as it quickly deteriorates.

A container with barley (1 kilogram) and water (3 liters) is placed on moderate heat and heated to 55 degrees. Then the malt with water is heated to 60 degrees and maintained at that temperature for 15 minutes. After that, the raw materials are boiled for 2 hours using a steam generator. Then this billet is cooled to 65 degrees and mixed with malt milk at the rate of 4 kilograms of malt per 1 liter of malted milk. Over the next two hours, the temperature of the malt should be maintained at 55 degrees.

The finished malt is quickly cooled and mixed with yeast (1 part dry yeast to 300 parts malt). Before mixing malt with yeast, the latter is activated by combining with a small amount of heated water. Next, take a fermentation container and fill it with wort by two-thirds, installing a water seal on the neck. Fermentation takes 5 days, and during this period the temperature must be maintained at 28 degrees.

Classic recipe for moonshine

Classic barley moonshine is made from mash prepared according to the previous recipe. Braga on barley is filled distillation cube and heat it over an intense gas burner. As soon as the mash heats up to 80 degrees, the fire must be reduced to a minimum and the temperature of the liquid must be brought to 87 degrees. At this stage, technical alcohol mixtures will begin to evaporate. In order not to be mistaken when distilling this component of the mash, you need to know that for each liter of it there are 50 milliliters of booze.

After distillation technical alcohols The mash is heated to 95 degrees and ethyl alcohol is discharged - the core of the mash, for the sake of which moonshine is organized. The alcohol is taken away until the strength of the moonshine in the stream drops to 40 degrees. Fusel oils kicked out until the strength of alcohol drops to 15 degrees. Re-distillation of mash is carried out using a similar technology.

Yeast-Free Sugar Recipe

For 2.5 kilograms of malt, 24 liters of water and 4 kilograms of sugar are taken. The components are mixed in a fermentation tank, on which a water seal is then placed. When the mash finishes fermenting, it must be distilled twice through a distiller.

your mark

This recipe for moonshine is very laborious and long, so you need to be patient and time consuming if you decide to make barley moonshine. The result, of course, pleases - grain distillate it turns out to be soft and pleasant to the taste, but due to the complexity of preparation, few people try to reproduce it.

In this article, we will take a closer look at the entire process of preparing grain alcoholic beverage at home. This recipe is versatile and works for almost all grains, not just barley.

First, we will consider how and thanks to what the process of fermentation of grain mash occurs. Fermentation, that is, the production of alcohol, takes place thanks to the yeast. They convert simple sugars into ethyl and methyl alcohol. However, the fact is that initially there are no simple sugars in the grain, so the yeast has nothing to process. These substances are released from starch by fermentation during grain germination. Therefore, it is necessary to germinate some or all of the grain and only then put it on fermentation. This is how moonshine is obtained from barley malt or with "wild" yeast.

Braga without yeast

To make moonshine from barley without yeast, you need to take dry grain, which is at least two months, and preferably six months. But you cannot take too old barley - after three years of storage, the percentage of germination of grains is already too low.

It is important to remember one point - a malt drink requires exactly adherence to the specified temperature, so get a thermometer in advance to control it.

It is necessary to prepare the ingredients in the following proportion: for six kilograms of grain - twenty-seven liters of water and a kilogram of sugar. The sugar is optional in this recipe, but it helps increase the yield of the finished product. The more sugar, the more moonshine is obtained, but the drink also loses its unique grain flavor. So each distiller chooses the amount of sugar to his taste.

First, the leaven is prepared. One hundred to two hundred grams of grain must be washed twice in cold water, removing husks and dirt. After that, put the barley in an even layer in a wide flat dish and cover with water. The water level should be a couple of centimeters above the barley level. Cover the dishes with gauze and put them in a dark place at room temperature.

In a couple of days, sprouts will appear. Now you need to add 50-60 grams of granulated sugar to the starter culture and mix until completely dissolved. Cover the vessel with gauze again. After about a week, foam and a slight fermentation odor will appear. This means that the leaven is ready. So that it does not turn sour, it is better to put it in a vessel with a water seal before making the mash.

Next, you need to prepare the malt. For this, a kilogram of grain is taken and soaked in water for a day. The water must be changed every eight hours. After that, put the wet barley in a bowl with a layer of five to seven centimeters and cover with a thick cloth. Two or three times a day, you need to stir it with your hands so that carbon dioxide does not accumulate. The malt takes a week and a half to germinate until the sprouts reach a length of five to seven centimeters.

Grind the malt with a meat grinder without separating the sprouts. Add three liters of warm water. This mixture must be used within 24 hours or it will go bad.

The remaining grain must be ground into flour and placed in a metal container. Add warm water there, stirring constantly and preventing the appearance of lumps. The water temperature should be 50 degrees Celsius, the volume should be twenty liters.

After that, put the dishes on the stove and bring the liquid to 55-60 degrees. Keep in this mode for fifteen minutes, and then raise it to 62-64 degrees. Hold on for the same amount of time. After that, you need to bring to a boil and cook for one and a half to two hours until the liquid becomes homogeneous. Stir constantly during cooking so as not to burn at the bottom.

For the next two hours, keep at 55-65 degrees, stirring every half hour. If the wort reaches seventy degrees, then it will be irretrievably spoiled!

Then the wort needs to be cooled to 28 degrees, and the faster the better, and add the sourdough. Put a water seal on the vessel and put it in a dark room with room temperature. Braga will cook from four days to a week. Moonshine from barley without yeast can be made after the release of carbon dioxide has stopped.

Braga on yeast

There is an easier recipe for barley moonshine. To do this, you need to take a little yeast - 10 grams of dry or 50 grams of pressed. In this case, you do not need to make the leaven. This method is more recommended for beginners, since improperly prepared sourdough may not ferment, and yeast stimulates the formation of alcohol.
The rest of the recipe is the same - you need to cook malt, boil barley flour with water, keeping to the required temperature. Only, instead of starter, at the last stage, diluted yeast is added.

Distillation of mash

Home-made barley mash must be carefully filtered so that the flour and malt sediment does not burn in the distillation still. Agree, it will be a pity to spoil the raw materials made with such difficulty at the last stage.

The distillation should be carried out in two stages - obtaining the raw alcohol and subsequent fractional distillation with the separation of "heads" and "tails". "Heads" need to be poured, there are too many harmful impurities in them, but "tails" can be poured into a separate container and used to make other types of mash. For grain wash, "tails" are not used.

Dilute the finished moonshine to forty-forty-five degrees and pour into bottles. Soak in glass for a couple of days before use. You need to drink such moonshine chilled.

Moonshine, the recipe for which we reviewed, is great for making almost real whiskey. To do this, it must be insisted in oak barrel... Of course, few of our compatriots can afford to put a barrel in an apartment. Therefore, for making whiskey at home, oak chips are also quite suitable.

If you follow the technology correctly at every stage of production, the result will be a great alcohol with a bready flavor that is almost indistinguishable from the expensive and noble varieties of the Scottish national drink.

Moonshine is a type of whiskey that is distilled from sugar and grain or fruit crops. Distillation is the only way to make moonshine, and distillation in special stills is the most popular method. The process occurs when the mash is heated in a large container or tank. The vapors rise to a condenser where they are converted to ethanol.

The consistency of the mash will affect ethanol production. A different ratio of products in the recipe for making mash can radically change the taste and quality of moonshine. Different fermentation times and temperatures during cooking can also change the taste of the finished product. Therefore, it is extremely important to follow the instructions and follow all the requirements for preparing the drink.

Barley moonshine

It is best to use barley, wheat, rye and so on to make a good product. From one kilogram of barley, you can get up to 0.34 liters of finished moonshine. If you need to prepare 10 liters, then you should clearly calculate the required amount of products.

Here, for example, consider how to make moonshine from barley with the addition of sugar, from 1 kilogram of which you get 0.51 liters of alcohol. It is only 50 grams. Accordingly, for one hundred grams, you need to use 2 kilograms of sugar, and to get the output of moonshine from 10 liters of mash, you need to use 20 kg.

So, before making barley moonshine at home, you should stock up on all the ingredients. If barley is taken as the main component, then the raw material must go through a preliminary processing stage. What does it mean? This means that malt must be made from barley.

The next step is the preparation of raw materials

To make moonshine from barley, the first step is to germinate the grain, that is, create malt. What it is? How and why to do it? The quality of the drink depends on how the malt is prepared, how high-quality it is. Cooking malt involves several rules:

Sorting of raw materials. A large mesh sieve can help with this. After that, the grain should be passed through a finer sieve. Then the grains are washed in hot water heated to 60-degree temperature.

After sifting and washing the raw material, it is soaked. Better if it is done in a wooden or enamel container. During soaking, debris and husks will float up, after which they can be easily collected and removed. Just do not fill up all the grain at once, as this will complicate the process of removing the remaining debris. It is much easier to remove all the slag if it is placed in a soaking container in small portions and left for several days. In this case, the water in the container should be systematically changed. To understand that the grains are ready, you need to take a couple of seeds and remove the husks from them. If the grain bends easily and does not break, then it is ready for the next stage - growing malt.

Growing malt

Grain malt is prepared in a special room, where the air temperature cannot be lower than 18 degrees, and the humidity must not exceed 40%. Remember that this ingredient takes a long time to cook. Sometimes this will take several weeks. It all depends on the type of grain, temperature and humidity in the room. The first seven days are considered especially important in cultivation.

Malt preparation steps

Pour into a baking sheet in a layer of 3 cm and cover with a damp piece of soft cloth. After that, all seven days, the grain layer should be systematically ventilated and turned over. It is best to do this every 6-8 hours. At the same time, keep in mind that the material with which the grain is covered must always be moist. This means that it must be moistened periodically. warm water.

When the sprouts grow to 5-6 centimeters, and the roots grow to 15 millimeters and begin to intertwine with each other, the malt should be finished.

Drying grain

Drying also takes time. The quality of vodka depends on this process. Grain must be placed on a baking sheet in order for it to dry. It is better to do this in the kitchen or where it is warm. After 3-4 hours, the baking sheet must be taken out in the sun. If moonshine is prepared in the winter season, then a pallet with grain should be placed in an oven with a temperature not exceeding 40 degrees.

How do you determine how much grain should be in the oven? You need to take a couple of seeds and rub against each other. If, after such manipulations, the roots easily fall off the seed, then it is ready, and it needs to be pulled out. After that, the grain should be passed through a colander and the finished raw materials should be placed in a container, which should be sealed and placed in a secluded place while the malt is being prepared.

By the way, the malt must first be filled with water at a temperature of about 65 degrees. Here the raw material is kept for 10-12 minutes, after which the liquid is drained. Further, the grain must be crushed using a coffee grinder and the resulting mass is poured with water, only with a temperature of 50-55 degrees. Everything must be thoroughly mixed, and to obtain a homogeneous mass, it is recommended to beat with a mixer. You should get a composition that resembles sour cream in consistency.

Fermentation

The whole process, from the very first step, begins with the preparation of all components, which, as a result of fermentation, turn into mash. As far as it turns out to be of high quality, so will the quality moonshine. Everything depends on it: taste, strength, and smell. Fermentation, on the other hand, implies a rather serious process of a chemical reaction, which completely depends on the temperature and concentration of the incoming products. If you describe all this more clearly, then it is worth saying that at the moment it decomposes, forming instead ethyl alcohol and carbon dioxide, which causes fermentation. In this case, temperature plays an important role. And if it is even more understandable, then a good mash is obtained only if the temperature in the room where the fermentation process takes place is from 18 to 24 degrees.

Help: you can't make barley moonshine without sugar!

The prepared mixture is placed in a container and left in a warm room for 14-15 days. Braga should be systematically shaken with daily removal of sediment. To prevent midges and debris from getting into the container with liquid, at the time of fermentation it must be covered with a gauze piece so that all edges fit snugly against the surface of the dishes.

Help: you can make barley moonshine without yeast. They can be easily replaced with cereal mash formed during the germination of grains.

How do you know when the fermentation process is over?

Check if the fermentation process is over? very simple. To do this, you need to light one match and hold it over the surface of the mash. If the match goes out, it means that the fermentation process has not ended, and you will have to wait a little longer.

But if the lit match has not gone out, this means that the barley mash for moonshine is already ready. It is better to fill it in the moonshine still for the last stage on the same day, that is, for ferrying. Using this method, you can get a ready-made alcohol called moonshine, or, as they say, homemade fire water, that is, vodka. You can check how many degrees with an alcohol meter. You can also take a few drops of the finished product to the bottom of a spoon and light it. If there is enough alcohol in the resulting substance, the contents of the spoon will light up.

But only professionals can resort to this method of measuring the degrees of the resulting moonshine. If you are new to this business, then it is better to use an alcohol meter for this. As soon as the mash has been processed and turned into moonshine from barley and sugar, it must be cooled and cleaned of tar and turbidity.

Help: making moonshine from barley will not be difficult if you follow everything strictly according to the instructions.

Purification of moonshine from tar and sediment with milk

Pour one liter of milk into a container with moonshine, as a result of which the alcohol will become cloudy. But do not be alarmed, because on the third day the sewage will fall into a sediment, and the liquid will become transparent, like a tear. The main thing is to carefully drain the pure moonshine, and just pour out the sediment.

coal and cotton wool

This will require a lot of cotton wool and charcoal powder. The cotton wool must be rolled up, and coal powder must be sprinkled between its layers. After that, the cotton wool is neatly rolled up and tightly rammed into a watering can, which, with a homemade filter, is placed in a clean container, where the finished vodka is slowly poured. The cotton filter can be changed several times. It all depends on what kind of moonshine came out? and how much the cotton filter is dirty.

After cleaning homemade vodka ready. It can be served at the table. If you treat the preparation of moonshine from barley correctly, then the result will exceed all expectations. It is not a shame to treat the most dear guest with such a drink, pleasant to the taste, pure as a tear.

You've probably heard that moonshine can be made from many different products, while getting a completely different drink. One of the most popular recipes is homemade barley moonshine.

The drink obtained by fermentation of barley and its subsequent distillation has a noble taste and amazing aroma, and the latter is so good that it can be safely put on the tables of elite restaurants, so barley moonshine will be a highlight on your table and will pleasantly surprise guests and relatives.

In fact, even in a narrow circle of friends it will be pleasant to "taste" this drink. It is easy to drink, the degree will depend on your preferences, but its rich taste will be felt even in very strong variations. Many experts advise it is moonshine made from barley.

What is moonshine?

Moonshine it is a strong alcoholic drink obtained at home by distillation using the so-called home-made or factory-made moonshine still of alcohol-containing liquid (mash) formed as a result of fermentation sugar syrup, saccharified cereals, potatoes, beets, fruits or other products containing sugar and saccharified starchy substances.

What is the fundamental difference between moonshine and vodka?

• First of all, the manufacturing technology.
• Moonshine is essentially a product of artisanal distillation.
• Modern vodka is not a distillate, as it is produced from alcohol obtained by rectification.

It should be noted that until the beginning of the twentieth century, vodka was made using a different technology, using distillation stills and was then called bread wine, triple wine, pennik, half-tar.

Before the 1917 revolution, illegally produced drinks were called tavern... First word in the meaning of handicraft distillate produced at home, appeared in 1917. Before that word meant the prey of an animal with the pursuit of a hunter on foot. After the revolution, there was a substitution of concepts and tavern began to call .

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Recipes and technologies for making moonshine from barley

Moonshine made from natural barley cannot be compared to ordinary moonshine made with sugar. To prepare it, we will need to make much more effort and time, but at the end we will get a real product that we will not be ashamed to put on the table and treat our loved ones.

To begin with, let's understand the very principle of home brewing, the most important substance that we need to get as a result is alcohol.

It is formed by yeast fermenting simple sugars. This means that we cannot do without sugar, but we will not use traditional kitchen sugar, but we will get it by converting the starch contained in the grain of barley.

Having received sugar from grain raw materials, as a result of fermentation, after a certain time we get mash with a low alcohol content. And by driving the mash, we get a real, 100% natural moonshine from barley.

But first, we have to go through the following stages of the cooking recipe:

• Prepare malt;
• Cook and boil the wort;
• Getting malted milk;
• "Saccharification" of the wort;
• Fermentation;
• Distillation of mash.

Making Sprouted Barley Malt

This is one of the most important processes that will help us get sugar from starch. It should be treated with special attention, as the quality of our moonshine depends to a greater extent on it.

• First of all, we need to select the barley, it should not be immediately from the field, the grain should lie down for at least several months.
• It must be sieved, get rid of foreign impurities, in appearance it must be clean and light.
• Next, we need to soak the grain, for this we prepare containers, for this purpose a plastic bowl is perfect, pour the peeled barley there and fill it with water.
• Empty grains and excess debris will immediately float to the surface, remove it and change the water. Pour in 4 cm above the grain level.

It is better to use water with a low salt content, so as not to slow down grain growth and the activity of sugar-forming enzymes. To speed up germination in summer, the water needs to be changed up to three times a day, while in winter it is enough to simply stir it once every 8-10 hours. The whole soaking process takes about a day. After we drain it, we wash the grain and we can consider the soaking stage completed.

We drain the water completely, the barley should not be wet, but slightly damp. If the grain has remained in the water for too long and a white liquid is released from the grain at the break, it must be thrown away; it cannot be used to make malt.

How to germinate barley for moonshine?

After soaking, let the grain breathe a little, for this we evenly distribute it in a layer up to 10 cm for about 8 hours. Every 3 hours, the barley must be stirred, lifting it up a little so that it is well blown, this will reduce the carbon dioxide content in it.

• After the grain has breathed, it is left to germinate. Distribute in a layer up to 10 cm, and turn it every 8 hours, periodically, in order to prevent drying out, it must be sprayed with water.
• During the germination process, the temperature of the grain inside rises and you need to make sure that it does not exceed 24 degrees. To lower it, you need to reduce the grain layer.
• After a week, the barley should germinate well, the shoots should be about 6 mm. After that, the germination process can be considered complete.
• To get rid of harmful bacteria and disinfect malt, before or after germination, the grain must be soaked for an hour in a weak solution of potassium permanganate.

Malted milk

It is a mixture of water and malt. As a result of this process, all enzymes are extracted into the water for further saccharification of the starch-containing wort. To improve this process, it is better to use a mixture of different raw materials: barley, wheat, oats, etc.

To prepare malt milk, grind the malt as finely as possible and dissolve it in warm water, add about 2-3 liters of water per 1 kg. Please note that malt milk has a very short shelf life and can only be stored for a few days at temperatures close to zero.

Wort recipe

Wort is a solution of extraactive substances for further fermentation.

Raw materials must be boiled with steam. For this, it is best to use a steam generator, opening a fire as a heat source will not work, the grain will burn.

Fill the crushed barley grain with hot water at a temperature of about 50 degrees, per 1 kg. raw materials 4 liters of water. Stir the mixture constantly so that no lumps form.

• Bring the temperature of the mixture to 55 degrees and leave for 15 minutes.
• Next, according to the recipe, increase the temperature by 5 degrees again, mix and leave for 15 minutes.
• Then we turn on the steam generator to full and boil the wort for an hour and a half.

As soon as the wort is brewed, it must be quickly cooled to 65 degrees and the previously prepared malt milk must be added to it, mixing thoroughly. For 4-5 kg ​​of the main raw material, add 1 kg of malt milk. Thus, we begin the saccharification process.

It lasts from one and a half to two hours, all this time every half hour it is necessary to stir the mixture, and maintain the temperature at about 55-60 degrees. After the end of this stage, if the wort has acquired a sweetish taste, then you did everything right.

Cooling and fermentation

• According to the recipe, before adding, it is recommended to dilute the yeast in warm water, you can add a little sugar, and only then pour it into the main solution.
• We close the container hermetically and put a water mash. It is recommended to fill the container to 85% to leave room for foaming.
• Fermentation time depends on many factors, but on average it lasts about 5 days.

The end of this process will be the termination of the release of gas from the water mash, and the mash itself becomes completely immobile.

It is very important to maintain a temperature of 28-30 degrees throughout the entire fermentation process.

Getting ready-made moonshine from barley

We distill the finished mash using a conventional moonshine still. If moonshine is prepared for further consumption without ratification, then it is necessary to separate the head and tail fractions that cannot be drunk.

Moonshine with barley is a ready-made beginning of a product that tastes like whiskey. And its double, or even triple distillation, will seriously compete with many expensive drinks.

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Barley moonshine with and without yeast

In the preparation of moonshine, the initial raw material for obtaining mash can be a variety of plant products: potatoes, beets, cereals, fruits.

Sugared grains produce a high-end alcoholic beverage that is superior in flavor to the common sugar syrup distillate. Barley moonshine is a strong drink that is distinguished by its naturalness and mild taste.

The process of its preparation is quite time consuming and requires adherence to technology, but the result is worth it. Real barley moonshine without yeast, made according to all the rules, is not a shame to put on festive table... However, there are also lightweight methods for preparing this alcohol-containing drink that will appeal to lovers of home brewing.

Yeast-free method

This technique assumes that yeast cultures from the outside are not introduced into the moonshine from barley. However, they are in the recipe, only this is "wild" yeast that matures under certain conditions created by us. Sourdough is a substitute for artificial yeast homemade, which must be delivered on the same day that work with the rest of the grain began.

Moonshine sourdough recipe:

1. Soak 100-150 g of pure barley in water, put in a dark place with room temperature for the emergence of sprouts.
2. After 1 or 2 days add sugar, 50–75 g. Leave for a week, adding a little water if necessary, in a container with a neck tied with gauze. The appearance of foam, hissing and a slight fermentation odor are signs of readiness of the leaven.
3. So that it does not sour ahead of time, it is advisable to put the leaven under a water seal.

This method is completely natural, but it requires experience and skill. Therefore, we will also consider the preparation of barley moonshine with the addition of industrial yeast.

Stages of a long journey

We do not need cereals, but whole grains of barley. In order for moonshine to please with its taste, you need to go through several stages:

• soaking the barley grain;
• malt making;
• malted milk;
• homemade wort;
• barley mash and its distillation.

We will germinate some of the grain in order to activate enzymes that are needed to break down starch. Without this action, it will not be possible to process simple sugars, which are contained in grain, into alcohol.

The mass, where there is an alcohol component, is called mash, and the result of its distillation is the barley moonshine itself. By the way, the word "moonshine" itself is quite new, before the revolution the product of handicraft distillation of mash was called "tavern".

Soaking barley

The grain selected for the production of malt should not be freshly harvested from the field; it needs to dry out and lie down for at least a couple of months. Then it must be sieved to remove dust and foreign inclusions.

• In total, you need 6 kg of barley.
• You can germinate only part of the barley, which will saccharify the rest of the mass, but if possible, it is better to soak the whole, this will increase the distillate yield.
• Fill it in a large plastic bowl with water, then remove the substandard grains and other debris that have surfaced and drain.
• Then we add warm raw water, which will cover the grains by a few centimeters.

And leave to germinate for a day, changing the liquid 2-3 times. Do not soak the barley for too long.

Making malt

Now we spread the grain to breathe on a flat surface with a not very thick layer. We stir barley every 3 hours, saturating it with oxygen. The total drying time is approximately 8 hours.

After that, it is necessary to let the barley germinate, turning it over less often - once every 8 hours - and sprinkling with water. If after a week of such manipulations, seedlings appeared from the grain and reached about 6 mm in length, then congratulations - you received green malt.

An obstacle for the production of high-quality malt can be too high a grain temperature, ideally it should be 24 degrees. Green malt is not stored for long, it must be put into operation within 3 days.

Malted milk

In order to get malted milk, we need flour from 1 kg of sprouted barley. Use a coffee grinder or a special grain grinder. We heat the water to 55-60 degrees and fill it with barley flour in a proportion of 3 to

In just an hour, the malt milk will infuse and be ready.

Remember that this is a perishable product, even in the refrigerator it can stand no more than a day. Don't let valuable raw materials for moonshine go to waste.

Wort at home

To get good quality wort, you cannot do without such a device as a steam generator. No matter how much you want to replace it with an ordinary saucepan, it is better not to do this - the barley will burn on an open fire, and this will negatively affect the taste of the moonshine. But you can try.

The proportions are as follows:

• For 1 kg of chopped barley or ready-made barley flour - 4 liters of water.
• The water should be at a temperature of 50 degrees, we fill the cereal part with it.
• Then we heat the mixture to 55 degrees, stirring constantly, and turn off the steam generator.
• After 15 minutes, it must be turned on again, increasing the heating already to 60 degrees.

Stop the process again.

After the same 15 minutes, we let the device work at full power for 1–2 hours. If the temperature exceeds 70 degrees, then the enzymes we need will not be able to work and everything will go down the drain, since it is impossible to reverse the process.

We add our malt milk to the resulting wort, which we pre-cool to 65 degrees, mix the components. Milk and wort should be taken in a ratio of 1 to 4 or 1 to 5. Sugaring lasts about 2 hours.

In this case, the temperature must be maintained at 55–65 degrees, stirring the mixture every 30 minutes. The sweet taste confirms that the wort is prepared correctly.

Distillation of mash

The finished wort should now be cooled faster to 28-30 degrees by lowering the container into a bath with cold water... For 20 liters of wort, take 5 g of dry yeast, diluted in 0.5 cups of warm water, or about 20 g of pressed. If desired, you can add sugar and water (4 liters per 1 kg of sugar).

• We fill the fermentation tank to a maximum of two-thirds of its volume so that nothing interferes with foaming, close it tightly and put a water seal.
• When the emission of gases stops, the barley mash is ready. This usually takes 4 to 7 days.
• This is followed by the distillation process: the first time without dividing the moonshine into fractions, the second - separating the "head", which contains methanol harmful to health.

Better yet, do a triple distillation. If there is a desire to make something like brandy or whiskey, then moonshine can be placed in an oak barrel or insisted on chips.

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Braga from barley and sugar without yeast

To prepare the mash, you will need 2.50 kg of barley grains, 4.0 kg of granulated sugar and 24 liters of clean water.

Rinse the barley well, then add warm water to it and place in a dark place. The resulting mixture should be infused until sprouts appear on the grains.

• Then the water is drained and the barley grains are dried in the oven. To obtain malt, it is necessary to grind the grains thoroughly using a meat grinder (coffee grinder).
• The resulting malt is placed in a mash container, filled with hot water and thoroughly mixed until smooth. Over high heat, the contents are heated to 60-70 grams.
• After the malt settles and a light liquid appears, the resulting wort is cooled.

When the mixture reaches normal room temperature, add sugar and stir. Then you should make a water seal using a special cover or a rubber glove for this purpose.

The most optimal fermentation temperature is considered to be from 24 to 28 degrees. The mash infusion process lasts from 6 to 8 days. The taste of the mash obtained should not be sweet - this is an indicator of its readiness. At the end of the infusion, the barley mash is filtered and prepared for distillation.

Barley whiskey braga

To prepare barley mash for whiskey, you need 10 kg of barley (good quality), water and baker's yeast (10 g is needed for every 1 liter of water).

The first step is to germinate the grains. They are poured onto trays and spilled with water for 3 minutes. This is done 5 times every day until sprouts appear. Usually this period is 4 to 6 days. The resulting germinated grain must be well dried.

At the second stage, the grain is thoroughly ground, after which it should be poured with hot water for 10 hours. Then more water is added, bringing its volume to 3.0 liters per 1.0 kg of grinding. Yeast is diluted in a separate container with warm water (about 25 g), after which it is added to the mash.

Mash infusion is carried out at a temperature of 25-28 gr. Do not forget to install a water seal. During fermentation, the raw materials should be stirred periodically (by hand or with a wooden spatula).

When the gas stops coming out of the water seal and the wort becomes light, this means that the mash is ready. Its taste should be bitter.

When pouring the mash into the distillation tank, part of the malt that has not dissolved must be separated from it so that it does not burn out. To obtain a special taste of an alcoholic drink after distillation, it is recommended to infuse it in an oak barrel for 6 months, or place oak pegs no more than 5 cm thick in a container with alcohol.

Braga from barley for moonshine

For barley mash for moonshine, grains are selected only top grade... The mash will include: barley grains - 2.50 kg, 4 kg of sugar and 23 liters of pure water.

The barley grains are washed very well and are poured into a 30 liter container. Warm water (not hot) is poured so that its level covers the grains by 5 cm. The mixture is settled in a warm place until sprouts appear on the grains. The sprouted barley will give the strong drink a naturally mild flavor.

Malt

After germination, drain the water and dry the barley grains well in the oven. Thoroughly chopping them, we get ready-made malt, which is placed in a mash container and filled with water.

By mixing this mixture well, it is necessary to get rid of lumps.

The resulting homogeneous mass is heated to a temperature of 70 degrees. You cannot bring this mixture to a boil!

After the malt has precipitated and a light colored liquid appears in the upper layers, the mixture should be cooled. Then sugar is added, everything is mixed, covered with a lid and a water seal is installed.

• The incipient fermentation process is recommended to be maintained at normal home temperature(24-28 gr.).
• The duration of cooking mash can be from 5 to 7 days.
• The readiness of the resulting wash is determined by the water seal.

If it has a sweetish aftertaste, let it sit for another day. At the end of the fermentation process, it is filtered and becomes ready for further distillation.

Barley braga without yeast

Received sturdy homemade drink on the basis of barley mash without yeast has a mild and natural taste. The whole process is based on the use of wild yeast used as a starter culture. For mash, you need barley - 4.0 kg, sugar - four kilograms and 30.0 liters of clean water.

• To obtain a yeast culture, it is necessary to soak barley grains in water and remove all debris from them.
• Pour 1 kg of barley grains into the selected dishes and completely fill them with water at room temperature.
• The water layer should cover the grains by about 4 cm.
• After two days, half a kilogram of sugar is added, then the mixture is thoroughly mixed.

The container is placed in a warm place for a week. It is advisable to stir the contents twice every day to prevent the barley from turning sour. Doing so better in the morning and in the evening.

Infusion time

After that, the remaining sugar should be added to the resulting sourdough and barley should be added. After adding warm water to the container, you must leave the brew to infuse in a warm place. The readiness time will be about one week.

The resulting mash is drained and filtered through cheesecloth. She is ready for distillation. Barley that remains at the bottom of the container is perfect as a ready-made sourdough for the next batch

It can also be prepared with the same proportions (granulated sugar - 4.0 kg and 30.0 liters of water). The sourdough obtained from the first batch of mash can be further used in a similar process up to 4 times.

Braga from barley and sugar

In order to obtain a volume of 30 liters of barley mash, 2,500 kg of barley will be needed. Barley grains must be soaked overnight (12 hours), then sprinkle them on a pallet (60x60 cm) covered with a polypropylene cloth, moisten and cover with plastic wrap. Germination of grains at a temperature of about 20 gr. will be 4 days.

From time to time the grains should be sprayed with water, maintaining moisture, and stirring. As soon as they begin to adhere with their shoots, mixing stops.

• When the sprouts reach 0.8-1 cm, germination ends. These grains are passed through a meat grinder and placed in a fermentation tank (38 l aluminum can).
• To prepare the syrup, sugar is required (six and a half kilograms), which is filled with water (three liters) and a little is added citric acid(5 g).
• The syrup is heated to the boiling point and poured into a container with mash. After that, the mixture is stirred, the volume is brought to 33 liters. The resulting mixture should have a temperature of about 25 grams.
• At the next stage, baker's yeast (500 g), previously diluted in heated water, is added to the mash. The total temperature of the resulting mixture is maintained within 25-28 grams.

Over the next two days, the mash is periodically (morning and evening) thoroughly mixed. The taste of the resulting mash should be sour-bitter, without a sweet aftertaste.

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Theoretical points

Yeast is able to process only simple type sugars into alcohol, which are initially absent in grains, so you cannot simply add only yeast and pure water to the raw materials.

To get the necessary sugar from cereals, you can start the process of breaking down starch by enzymatic compounds that are released when the grains germinate. This process is called saccharification.

It follows that, in order to obtain mash from barley, it is first necessary to germinate the grain in order to activate the enzymatic substances. Then it is necessary to separate the sugar from the sprouted raw materials (malt). For this, germinated grains are mixed with those that are not germinated.

All this is carried out at a certain temperature regime. Only after that, the resulting mash can be left for further fermentation.


Before you put the mash, the barley must be germinated.

It has been found that, on average, a kilogram of malt can saccharify about 4 kg of plain grain. However, if possible, experts advise sprouting all the grain or as much of it as possible.

This is necessary for the complete breakdown of the starch, due to which the distillate yield will increase.

People who like completely natural drinks prefer moonshine, which is prepared without the use of yeast.

How to replace tremors?

Artificial baker's yeast or dry yeast can easily be replaced with a grain-based sourdough.

The advantage of this method is that the drink will not have the aroma of yeast, even if mistakes are made in the technology of the distillation process. But there are also disadvantages.

• For example, yeast does not always remain on the surface of the raw material, which is why fermentation of the sourdough does not begin.
• In addition, the wort can become contaminated with pathogenic bacteria and fungi, causing mold.
• This method is used by professionals in this business, and for beginners it is better to use ready-made yeast.
• Mash yeast can be replaced with grain-based sourdough

To increase the yield, you can put the mash from barley with added sugar. Beetroot is commonly used. It takes away a little grain stock and soft taste qualities distillate, which is why it is so important and appreciated by professionals and amateurs.

The more sugar is used, the less the characteristic bready notes in the drink will be felt. But the liquid itself will turn out to be much larger. Each winemaker determines the optimal proportions independently for himself.

How many degrees?

According to calculations, from 1 kg of grain, about no more than 0.8 liters of moonshine comes out, the strength of which is 40 ºС. But this is only in ideal conditions, but in practice, the concentration of starch in the grain is much lower.

In addition, beginners always have losses in saccharification of the product, so that the actual yield of an alcoholic beverage is about 5 - 20% lower than the calculated indicators. For more information on barley moonshine, see this video:

With 1 kg of sugar, about 1.2 liters of distillate with a strength of 40 ºС comes out.

In this case, the result is much easier to predict, since the losses will only be due to unkindness, that is, the yeast will not process all the alcohol into sugar. Another option that leads to volume loss is improper distillation.

First stage

For the preparation of barley moonshine, only high-quality grain is used, which should be kept for at least a couple of months, and in the best case, about six months. But at the same time, the raw materials should not be stored before that for more than 3 years, since old cereals germinate much worse.

The more sugar, the less the moonshine smells like bread.

The malt saccharification process requires strict adherence to the correct temperature. An error of no more than 2 ºС is allowed, so be sure to have a thermometer. The temperature cannot be detected by eye.

You will need the following components:

• 6 kg of grain;
• 27 liters of clean water;
• 1 kg of sugar (this ingredient is optional);
• yeast (this component is also optional), either 20 g of pressed or 12 g of dry product is used.

Further, the process is as follows. First you need to prepare the starter culture. It is only suitable for moonshine, which is made without the use of yeast. It is supposed to make the leaven on the same day when the work with the grain begins. You will need to rinse 150 g of barley in cool water. After 15 minutes, the procedure must be repeated. The recipe for moonshine, from which the soul sings, see this video:

Germination

All particles that float (including dirt, husks) must be removed. Now all the grains must be laid out evenly. The layer should be about 2 - 3 cm high.

• Place the grain in a metal or plastic container. Then add water.
• It should cover the grains by 1 - 2 cm. Now the container only needs to be covered and placed in a darkened place where the temperature will be at room temperature.
• After a couple of days, sprouts begin to appear.

Now you need to add 50 g of sugar to the sprouted grain and mix everything with your hands. If the mass is too thick, then it is allowed to add water.

Now the neck of the container remains to be tied with gauze. After that, it remains to wait a week. The starter is ready when the froth and sizzle appears. In addition, this is symbolized by the light aroma that is characteristic of fermentation.

It is best now to put the substance under a water seal. This will help prevent the product from souring.

Now at least 1 kg of barley (this depends on the proportions in the recipe), which must be sifted and peeled in advance, poured into a container, where it will be soaked.

For this, a plastic bowl or an enamel pan is suitable. The grain must be filled with water so that its level exceeds the barley by 4 cm. If debris floats up, then it must be removed.

Change the water after 8 hours. Then repeat the procedure 2 more times. In general, soaking will take a day.

Be sure to soak the barley

Now the water must be drained completely. The kernels will remain slightly damp, but not completely wet.

• Now the raw material must be decomposed for further germination. The layer should be about 5-10 cm thick.
• On top, some people prefer to cover the raw material with a damp towel or any other clean and wet rag to speed up the process.
• At the same time, the room temperature should remain between 12 and 20 ºС. Aeration is desirable.

When the grains swell and germinate, they increase in volume, so the container must be chosen with a minimum of 15 cm.

So that gas does not accumulate in the grain layer, everything must be stirred with your hands every 8 - 10 hours.

If the grain dries up, then it is sprayed as needed, but care must be taken that liquid does not accumulate at the bottom of the container.

On average, it takes 6 to 10 days to germinate grains.

This also applies to barley and other cereals. The shoots should be about 0.5 - 0.7 cm long. They begin to gradually intertwine with each other. If you bite through the grain, then the taste will be sweet and bitter. The aroma is, oddly enough, cucumber.

Finished barley should have a cucumber aroma when bitten.

The result is "green" malt, which is the best option for saccharification. It must be used within 3 days, but it is best to use the product right away. Otherwise, the activity of enzyme compounds is greatly reduced.

To increase the permissible shelf life of green barley malt, it is necessary to dry it at temperatures up to 40 ° C and remove the sprouts.

The moisture content of the product will not exceed 3%. The result is "white" malt. It can be closed in a container and stored for several years. However, in the future, while adjusting the proportions, it will be necessary to take into account that the efficiency for saccharification will decrease by about 20%.

Barley mash recipe: next steps

The malt that has now turned out (meaning "green") must be ground to keep the particles as small as possible. To do this, you can use a meat grinder. Then you need to add water.

For 1 kg of product, you will need 3 liters of liquid. Its temperature should be within the range of 26 - 29 ºС. As a result, licorice milk comes out, which must be used during the day. For information on how to make barley mash, see this interesting video:

Now you need to grind the barley, which has not sprouted, until flour is formed. It is necessary to take a maximum of 5 times more than the resulting malt. You can take ready-made flour immediately, but only from this grain. It must be poured into a bucket or pan in which the drink will be brewed.

• Water heated to 50 ºС should be poured in a thin stream.
• You need 4 liters of liquid for 1 kg of flour.
• Stir everything constantly so that lumps do not form.

The mixture must be heated to 60 ºС and maintained at this temperature for 15 minutes.

Then increase to 64 ºС and hold it again for 15 minutes. After that, the resulting wort must be boiled for 2 hours. Stir the liquid every 15 minutes so that it does not burn.

The coarser the grind is taken and worse quality grains, the longer it will take to cook. The mass should become homogeneous.

Stir the mass every half hour

Cool the liquid to 65 ºС and add licorice milk. It is supposed to be poured in a thin stream, stirring the entire mass. Now cover the container and heat up to 63 ºС.

During the next 2 hours, it is necessary to maintain a stable temperature within 55 - 65 ºС. Stir the mass every half hour. The wort will taste sweet at the end.

Now it needs to be cooled down to 28 ° C as quickly as possible. Pour into a fermentation vessel. You can add sugar ─ for 4 liters of 1 kg mass. The container is only allowed to be filled to 70%.

Add yeast: for 1 kg of raw material or sourdough, 10 g pressed or 2 g dry. Then mix thoroughly. Yeast must first be diluted. See this video for more details:

Now place the container under the water seal. You can use an ordinary medical glove, but make a puncture in one finger with a needle. The room temperature should be approximately 19 - 26 ºС. Fermentation lasts from 4 days to a week. The liquid becomes lighter. She has a sour-bitter taste. Sediment remains at the bottom.

How to get barley moonshine

At home, it will now be easy to get moonshine directly from barley. You need to do the following:

1. When the mash plays, it is supposed to be drained and filtered using ordinary gauze. Place in a distillation cube.
2. Now it is supposed to start the ferrying process, and without dividing it into parts. When the strength in the stream drops to 25 ºС and below, then it is necessary to stop the selection. The distillate is often cloudy, but this is normal.
3. Measure the strength of the drink after the first distillation. Determine the volume of pure alcohol. A simple form is used for this. It is necessary to multiply the strength of the drink by its volume and by a factor of 0.01. For example, if you get 5 liters of liquid with a strength of 50 ºС, then there will be about 2.5 liters of pure alcohol in this liquid.
4. Start the second distillation. The first 8 - 15% of the liquid (in the example it is from 220 to 375 ml) must be collected separately. This part is considered harmful. Its use is prohibited. As a rule, such a liquid has a sharp and unpleasant aroma. This part is popularly called the "head".
5. Now you need to collect the rest. This part is popularly known as the "body". In this case, the strength of the drink should be reduced to 45 ºС.

Now all that remains is ready-made moonshine dilute to approximately 40 ° C or less. Then you need to leave the container with the drink for 3 days. It should be glass and tightly closed. Infuse the product in a dark, cool room to stop all mixing processes with water.

After diluting the moonshine, store it for 3 days in a closed container.

Now all that remains is to conduct a tasting of the drink. You can also pour it into kegs for further aging.

In this case, you get a drink that resembles whiskey.

Conclusion

Barley moonshine comes out fragrant, delicate and soft in taste. Many people no longer want to use other raw materials, which is not at all surprising. By the way, the described recipe can easily be used not only in relation to barley. It is also suitable for other cereals: rye, wheat, corn, millet and even various grain mixtures.

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Barley braga

Converting barley into high quality moonshine is troublesome and time-consuming, but worth it. As a result, you get a strong grain alcohol that will brighten any table.

Moonshine stages

The whole process is broken down into stages:

1. Grain germination and malt production - 7-8 days.
2. Mash ripening - 5-7 days.
3. Distillation of ripe mash. Better if it will double distillation.

Attention. Distillation column not suitable for making barley moonshine, since the finished product will be deprived of a peculiar grain aroma and taste.

It is better to use a conventional distiller with a steam boiler.

Cooking malt

The most important question is how to germinate barley for the subsequent distillation of moonshine and what is needed for this?

Important... Never use "off the field" barley, that is, freshly harvested. It still has a low germination (sprouting) percentage. The grain must to rest for at least two months.

Germination test

To get a quality wort, you need to count 100 - 200 grains.

Rinse, then wet them (you can - in a damp cloth) for a day or two. Then count the number of seeds hatched.

If out of 100 sprouted 90, start brewing malt. If less - use this grain for other purposes and take another, which is also worth checking, so as not to spoil the whole venture.

Sourdough preparation

They call it differently - activation of wild yeast... This is necessary if you will not be using yeast (read: choosing yeast for moonshine).

Take up to 150 g of barley (about two handfuls), rinse it twice. Spread it in a thin layer (2-3 cm) in any container, fill it with water so that it covers the grain by a centimeter and cover with a damp cloth. Let it stand in the dark and warm for a day or two.

When the sprouts hatch, add 50 sugar to them. It turned out to be a thick mass, add water, cover with gauze. In about a week should be observed hissing, there will be a fermentation smell... Then put it under the water seal so that it does not sour before you put the mash. The sourdough is set at the same time as the malt grain!

note... Barley moonshine prepared without yeast industrial production, softer and more aromatic, without the "smack" of yeast.

Germination

This process includes a few steps:

• grain washing. All the barley required by the recipe is poured with water, mixed thoroughly, and everything that has surfaced is drained. Repeat several times over a long period of time. A day is allotted for flushing;
• wet grain is laid out in a stainless dish with a layer of up to 10 cm. Please note: it will increase in size, so at least 15 cm should remain free to the top. Cover with a damp cloth;
• daily, carefully turn the grain over with their hands so that the bottom does not deteriorate;
• germination takes from a week to 10 days. During this time, the sprouts should reach 5-7 cm and begin to intertwine;

Carefully... Do not overexpose the grain. The readiness is checked by taste: the eaten grain should have a sweetish-bitter taste and give a cucumber.

• we process grain for malt.

Green malt Is sprouted barley in such a way that it forms root and sprout up to 7 cm in length... After that, all the raw materials are ground (preferably in a blender, or at least through a fine grate in a meat grinder) and immediately poured with warm water, it turns out “ malted milk».

Of course, you can dry the resulting grain after germination, then select only the sprouts. It's a troublesome business and not very suitable for home brewing. Dry malt has a very long shelf life, for years, however, gives a small percentage of alcohol, so it makes sense to use it for beer. Strong alcohol is more suitable for "milk" green malt... He has a higher percentage of saccharification, but it can be stored for a maximum of a day.

We put the wort

For 27 liters of water, take:

• 6 kg of ground green malt;
• 6 - 10 kg of barley flour (optional);
• barley sourdough or yeast (60-70 g alcoholic wet or 12-14 g dry);
• sugar - up to 1 kg (if you want).

1 kg of green malt can produce no more than 0.8 l good moonshine ... Sugar is added to increase the alcohol yield. But to preserve the taste of real barley moonshine, you should not add more than 1 kg of sugar per 6 kg of malt. In addition, it is generally accepted that moonshine will be tastier if you add barley flour, but this is not a prerequisite.

Processing of raw materials and aging of the mash

The most important stage is heating... If flour is used, then it must first be brewed with heated water (50 ° C), stir and cook with stirring for two hours so that the mixture turns into homogeneous mass... Proportions: 1 kg of flour - 4 liters of water.

Then the mass is cooled to 65 ° C, mixed with sourdough and malt milk, sugar is added if desired.

Stir, put on fermentation. Try it - the liquid should have a pronounced sweetness.

Carefully... Do not heat the mash to a temperature above 70 ° C, all yeast will die and there will be no fermentation.

Resume natural fermentation it will be impossible... Only the introduction of yeast (when cooled to 30 ° C) can save the situation, but high-quality moonshine will no longer work.

The brew is ready for distillation after 4 - 7 days... This is checked in the usual way: the liquid is clarified, the foam disappears, an alcoholic smell appears, the mash tastes bitter, without sweetness. At the bottom there is a layer of malt and flour (if any).

Advice... When making malt and sourdough, it is best to maintain a room temperature of 15 - 20 ° C. For mash, more heat is needed - from 20 to 27 ° C. It is important that the temperature is stable.

Getting barley moonshine

To avoid burning the mash, first, carefully drained from the sediment(better - with a transparent hose). Then - filter through the fabric.

The first distillation takes place no selection of heads and tails... They drive until the fortress in the stream drops to 20 °.

The second distillation - already with the selection of heads (10% of the expected alcohol yield) and tails (as soon as the strength in the stream drops to 40 °).

Read: Why separate heads, bodies, and tails in moonshine?

The resulting distillate is diluted with quality water to 45-50 °. Remember: pour moonshine into the water, and not vice versa! To obtain the desired strength in one dilution, you should use the moonshiner's calculator.

reference... When aged in an oak barrel for at least two years, you get a natural whiskey (see: history and preparation of barley whiskey). Even if it is somewhat different from the elite species costing hundreds and thousands of dollars. But it will be no worse than the drink that is still produced at home by residents of rural areas in Ireland and Scotland for their own consumption.

Even unseasoned alcohol self-cooking tastes like whiskey, and when properly aged, it often surpasses some expensive varieties of this drink.

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Barley moonshine recipe

Barley- cereal culture, which has been famous for its medicinal qualities for a long time. In ancient times, diseases of the bladder, kidneys, stomach, intestines, mammary glands, and skin were treated with decoctions and infusions based on sprouted barley and barley grains. It was believed that barley is the best natural medicine for enhancing immunity after suffering ailments. The grain contains a large amount of vitamins (A, groups B, C, D, E, PP), trace elements (phosphorus, iodine, calcium, etc.).

But respect for barley was sought not only by supporters of a healthy lifestyle, who prefer to eat barley and pearl barley, bread and kvass. Grain is famous in the production of beer, and lovers of strong liquor drive excellent moonshine from barley at home. Lovers of moonshine believe that it is grain distillate (and especially barley distillate) that is softly drunk and has a pleasant smell of raw materials. Consider the features of cooking homemade moonshine from barley grits(grains).

Preparation

To make barley moonshine, you will have to follow these steps:

The recipe for barley moonshine is quite simple, you just need to follow the tips below.

• Barley - 5 kg;
• Water - 23 liters.

1. Before making barley mash for moonshine, you will need to prepare the sourdough. To do this, take 100 g of the total amount of barley, rinse the cereals twice, removing all the debris that has floated to the surface of the water: bad grains, blades of grass, dirt. Fold the barley to the bottom of a plastic or metal container with a layer of about 3 cm and fill it with water so that it covers the cereals by no more than 2-3 cm;
2. Soak in the dark (at room temperature) barley grains with water for 1-2 days until sprouts appear. The container with barley and water should be covered to keep out dust and insects. When the grains germinate, add 50 g of sugar to the leaven and mix everything well. If the mixture is too thick, add a little water. Tie the neck of the sourdough container and put it in a dark place for about a week. When the foam appears, the sounds of hissing will be heard, a sour smell will be felt, which means that the leaven will be ready;
3. At this point, it's time to make the malt. To do this, pour 0.8-1 kg of grains from the total mass of barley. Pour them into a saucepan and add water to cover the barley by about 5 cm. After 6 hours, drain the water with debris and low-quality grains floating on the surface and refill the barley. Let the grains brew with water for another 18-20 hours;
4. When the time is up, drain the water from the barley. And put the grains in a convenient container in an even layer of about 7-10 cm. Put a damp, clean cloth (for example, gauze) on top. Bring the barley to a room with a temperature of 15 to 18 ° C. Stir the grain twice a day, and if necessary, sprinkle a little with water. Wait about a week to ten days. When sprouts more than 4-5 mm appear, then the wort is ready;
5. Grind the resulting malt and mix with lukewarm (about 25-30 ° C) water. A mixture of ground malt and water will make malt milk;
6. Grind the remaining barley as fine as possible. Put it in a large saucepan and gently pour in warm water (45-50 ° C) so that no lumps form. The volume of water should be 4 times the volume of barley flour;
7. Place a saucepan with barley flour and water on the stove and heat to 60 ° C. "Hold" the temperature for 15 minutes, and then increase it by 2-5 degrees (up to 62-65 ° C). Maintain this temperature for another 15 minutes, and then boil the contents of the pan and boil for 1.5-2 hours, stirring occasionally so as not to burn;
8. Remove the pan from the heat and cool the contents to 65 ° C. Pour malt milk into the boiled grain, stirring occasionally;
9. Put the pan on the fire again, covered with a lid. The temperature when heating the wort should reach 63-65 ° C;
10. The temperature (60-65 ° C) will have to be maintained for 2 hours. Stir the wort periodically (2-3 times per hour) so that it does not burn to the bottom of the pan;
11. Remove the pot with the wort from the heat and transfer it to a bath of ice water so that the contents quickly cool down to 27-28 ° C;
12. Pour the wort from a saucepan into a fermentation vessel, install a water seal. The correct place to ferment is where it is dark and the temperature is around 20-28 ° C;
13. When fermentation is over, drain the mash from the lees. And then overtake by moonshine still twice. Dilute the finished distillate with water to the desired strength (usually 40-45%) and keep it cool for a couple of days.

In some cases, sugar is added to the wort (about 0.7-1 kg) and baker's yeast(50 g pressed or 10 g dry). These components allow the wort to actively ferment, increase the yield of the finished drink, but somewhat neutralize the taste of barley distillate.

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Germinating grain and obtaining green malt

Initially, there are no simple sugars in the grain, so when it is mixed with yeast and water, the necessary fermentation process will not start. The first step is to break down the starch with enzymes that are secreted in the germinated grain. This process is called saccharification.

1. Pour 1 kg of barley with water so that it covers the grain by 3-5 cm.To do this, you can use enamel pot or a plastic bowl. After 8 hours, drain the water and repeat the procedure 2 more times. Thus, the total soaking time will be 24 hours.
2. Drain the water from the container with grain completely. At the same time, the grain remains moist, but not wet.
3. For germination, spread the barley in a thin layer of 5-10 cm and cover with wet gauze. It is necessary to maintain a temperature of 12-20 degrees in the room, it is very good if there is a ventilation system in it.
4. Stir the grain every 8-12 hours. This is required so that carbon dioxide does not accumulate between the grains and they do not become moldy. Too dry grain should be sprayed with water
5. Germination takes 6-10 days. During this time, the sprouts are 5-7 mm and begin to intertwine with each other. Having bitten through such a grain, you can feel the bitterness and a certain cucumber smell.
6. The resulting sprouted barley is called green malt, it must be ground together with the sprouts, so you get malt milk, it will be needed for saccharification of any starch-containing raw materials in our case, barley

Preparing wild yeast for mash

To make moonshine from barley without yeast, you need to use wild yeast instead of cultured yeast, let's prepare a sourdough.

1. Take 150-200 g of barley (you can use other cereals, but since we are preparing barley moonshine, we will use barley) and rinse under running water, removing dirt and husks
2. Spread the barley in an even layer (2-3 cm high) on the bottom of a plastic or metal container. Pour water on top, which should cover the grain by 1-2 cm
3. Cover the container with gauze and place in a dark place at room temperature.
4. The sprouts will appear in a couple of days, after which add 100 g of sugar to them and mix gently with your hands. If your mixture turns out to be too thick, then it can be slightly diluted with warm water.
5. The mixture will ferment in about a week, as evidenced by the characteristic smell and hissing, the container should be covered with gauze during storage

Basic recipe for barley mash

Barley mash should be made only from high-quality grain, which lasted for at least 2-6 months.

Please note that saccharification requires an accurate temperature regime, for which you need a thermometer to control it. There is no need to make calculations "by eye"!

For barley moonshine we need:

• barley or barley groats - 5 kg
• water - 24 l
• yeast - 50 g dry (you can wild cooked according to the recipe above)
• malt - 1 kg (green or beer)

Stages of making barley mash:

1. Grind the grain finer, but not quite into flour
2. Bring all water to a boil and stop heating
3. Fill in the barley and mix well so that there are no lumps
4. Cover with a lid, wrap with a blanket and leave to steam for 1-2 hours
5. Unroll the grain and check the temperature of the porridge, we need a temperature of 64 degrees, if the temperature is higher, wait until it cools down
6. When the desired temperature is reached, add the malt, mix everything well again, close the lid and wrap with a blanket and leave for 1-1.5 hours during this time the wort is saccharified and becomes sweet
7. Make an iodine test, take a little wort on a white plate and drop a little iodine into it if the color does not change saccharification was successful
8. Now the wort needs to be quickly cooled to 30 degrees, use a chiller or put a saucepan in a bath of cold water
9. Pour the wort into a fermentation vessel and pitch the yeast
10. Install a water seal and leave to ferment at a temperature of 18-27 degrees for 5-7 days.
11. When the mash ferments, it will be seen by the fact that the water seal stops releasing gas, the mash will brighten, a precipitate will form, and the taste ceases to be sweet and becomes sour-bitter

Enzyme saccharification

For saccharification of barley, not only malt can be used, but also the enzymes Amylosubtilin (A) and Glucavamorin (G). The first is designed to partially break down molecules, and the second converts starch into sugar. Enzymes are added to the raw materials at the stage of mash preparation.

The instructions for the use of enzymes for grain mash are not very different from saccharification with malt can be divided into 2 stages: liquefaction and saccharification.

1. Chop barley for mash
2. Bring water to a boil at the rate of 4 liters of water for 1 kg of barley
3. Add raw materials. mix well so that there are no lumps
4. Cover, wrap in a blanket and steam for 1 hour
5. Dissolve amylosubtilin separately in warm water - 2 g per 1 kg of raw material
6. Next, unwrap the pan of porridge and measure the temperature, it should be 70-80 degrees, add enzyme A (Amylosubtilin) ​​and stand to liquefy for 30-60 minutes
7. Dilute glucavamorin separately in warm water - 3 g per 1 kg of raw material
8. After the time has elapsed, the porridge will become more liquid, measure the temperature, you need 65 degrees, wait until it cools down
9. Add the enzyme G (Glucavamorin) to the wort, for complete saccharification, it takes 30-60 minutes to maintain a temperature of 61-64 degrees (ideally 62), during this time the wort needs to be mixed 2 times
10. Cool the wort to room temperature and add yeast

Braga from barley malt

Consider the recipe for making moonshine from store barley malt, it is also called beer.

1. Prepare water in a ratio of 4 liters of water to 1 kg. malt
2. Bring it to 65 degrees
3. Add ground malt and stir well to avoid lumps
4. The mash temperature should be 62-63 degrees, it is necessary to stand for 60 minutes at this temperature, wrap the mash container with a blanket to keep warm, saccharification occurs at 62 degrees
5. Do an iodine test
6. Chill the wort to 30 degrees and pour into a fermentation vessel
7. Add dry yeast at the rate of 10 grams per 1 kilogram of raw material
8. Fermentation lasts a week, at the end of fermentation, distill barley mash twice

Distillation of mash into moonshine

1. The recovered mash needs to be filtered through cheesecloth. We do not pour out the sediment, it can burn in the distillation still. The first distillation is done without fractionation. The selection of moonshine ends when the fortress falls in a stream to 10 degrees. Don't worry if the distillate comes out cloudy, this is normal.
2. After checking the total strength of raw alcohol, we calculate the amount of absolute alcohol using the formula: AC (absolute alcohol) = strength * volume * 0.01
3. Perform a second fractional distillation. We select the first 10% of the absolute alcohol of the heads and pour them out, 70% of the AC we collect the drinking fraction of the body, the rest into the tailings for further processing
4. Dilute the finished product up to 40 degrees with water, seal it tightly and store in a dark place for 7 days. This time is required for the completion of all reactions that take place during mixing.
5. If you pour the moonshine from barley, barley or malt into a wooden barrel and stand, you can get a drink at home that is very similar to high-quality whiskey, and maybe even better!

https://dom-vinokura.ru/samogon/retsepty/yachmennyj-samogon.

Barley-based moonshine is considered one of the best. But at home, the cooking process can be difficult. Compared to sugar mash, barley malt mash requires a special approach, time-consuming and labor-intensive.

Barley moonshine is aromatic and soft, which cannot be said about sugar alcohol. It can be safely put on a par with high-quality store whiskey. It is this fact that makes most moonshiners no longer return to the preparation of sugar distillate.

Yeast is known to convert sugar into alcohol. But they cannot process pure starch in grain (barley, wheat, corn, etc.). Grain mash in this case, it simply will not ferment. Cereals must first be saccharified. For this, barley is subjected to germination, when enzymes are released that can break down starch into simple sugar (glucose).

Therefore, to make barley mash, you first need to prepare malt from part of the grain (germinate barley) - to activate enzymes. After that, we can add it to regular grain for enzymes to break down starch - to release sugar. Observance of the temperature regime is mandatory. Control this parameter with a thermometer, because the permissible error is only 2–3 ° С.

The ratio of malt to grain is 1: 5. For complete breakdown of starch and, consequently, increase in the yield of the finished product, it is recommended to germinate all barley if possible.

Grain starter

Connoisseurs of natural alcohol can replace factory yeast with grain sourdough. The surface of the grains is inhabited by yeast-like fungi ("wild yeast"), which actively multiply under favorable conditions. The advantage of the yeast-free method is the absence of an unpleasant odor in the finished product. The downside is that wild yeast is not always preserved on the surface of the grains, in the absence of which the fermentation process is not activated and the wort becomes moldy. It is because of the increased risks that it is better not to try this method for beginners.

You can increase the yield of the finished product by adding sugar to the barley mash. But the more it is, the weaker the "bread" flavor. Softness is also lost. Everyone can choose the proportions to their liking.

The output from 1 kilogram of barley is 800 milliliters of 40% distillate, but more often this figure is 5–20% lower. It all depends on the quality of the grain and the starch content in it, as well as the losses during saccharification, which are often experienced by beginners.

For comparison: the yield from 1 kilogram of sugar is 1–1.2 liters of 40% moonshine. Losses occur only with improper transportation or lack of sugar.

Cooking barley mash

Good mash will only come from high-quality barley. Too fresh (less than 2 months after harvest) or, on the contrary, old (more than 1 year), the grain ferments poorly.
Barley can be washed with clean water, but without adding chemicals (potassium permanganate) so that wild yeast does not die.

Ingredients:

• 6 kilograms of barley;
• 60 grams of compressed yeast (optional);
• 1 kilogram of sugar (optional);
• 27 liters of water.

Cooking.

Malt

The grains must be soaked in water for 24 hours. It should be 4-5 centimeters above the barley level. Collect litter and change water three times a day (every 8 hours). After one day, drain all the water.

Spread the wet grain in a layer of 5–7 centimeters and cover with damp gauze. Place for germination in a ventilated place with a temperature of 15–20 ° C for about a week until the barley sprouts 5–7 millimeters long.

Throughout the entire period, the barley must be stirred 2-3 times a day so that carbon dioxide does not accumulate in the thickness of the layer and, if necessary, additionally moisten (spray). When bitten, the finished grain should have a sweetish taste with bitterness. A cucumber smell may appear.

Ready "green malt" should be used within three days, then the enzymatic activity is greatly reduced. If you dry it and break off the sprouts, you get "white malt" that can be stored in a tightly closed container for years. The saccharification will be 20% lower, which should be taken into account in the selection of proportions. Prepare “malted milk” from “green malt”, which is suitable only for 24 hours. To do this, turn the sprouted barley in a meat grinder, mix with warm (25–30 ° C) water 1: 3.

Mash base

1. Grind the remaining grain (5 kilograms) into flour (you can buy ready-made). Pour it into a saucepan. Slowly pour 20 liters of hot (50 ° C) water there, stirring the flour constantly so that there are no lumps. Bring the mixture to a temperature of 55-60 ° C and keep it for 15 minutes. Then raise to 62–64 ° C and hold for 15 minutes. Bring to a boil and cook until smooth for 1.5-2 hours, stirring every 15 minutes (so as not to burn).

2. Cool the mixture to 65 ° C, gradually pour in the "malt milk" while stirring constantly. Cover the container with a lid.

3. Maintain temperature within 55–65 ° C for 2 hours, stirring every half hour. As a result, the wort should become sweetish.

4. It is important not to exceed 70 ° C, otherwise the enzymes will die, saccharification will be completed irrevocably.

5. Quickly cool the wort to 28 ° C by lowering the pan into a tub of cold water and pouring it into a fermentation vessel. You can add sugar and water (1: 4). Fill no more than 75% of the container volume. Add yeast and mix. Install a water seal and place the container in a dark, warm place for 5–7 days. Braga is ready to be distilled.

If you make malt from all the grains at once (without using flour), then after adding water, heat the mixture to 63 ° C and go directly to step 3.

Sourdough (for yeast-free method)

If factory yeast will not be used in the mash, on the day of malt preparation, you need to supply barley starter from 100-150 grams of grain. It must be rinsed twice with cold water at intervals of 10 minutes. Remove rubbish. Spread out in a layer of 2-3 centimeters in a wide container. Pour water to cover the surface of the barley by 2 centimeters. Cover and leave in a dark place at room temperature for two days until sprouts appear.

Add 50 grams of sugar and stir. You can add water if the mass is thick. Cover the container with gauze. Put in a warm place for a week. The sourdough is ready if there are signs of fermentation (hissing, sour smell, foam). In order to avoid souring until it is introduced into the brew, it is better to install a water seal on the container with the leaven.

Malt alcohol is appreciated all over the world. The cooking technology is rather complicated, but this does not mean that it is impossible to cook it at home. It will take a lot of work, but then you can please yourself and your guests with this wonderful drink.