Flour brew recipe. Flour mash recipe

Among the huge variety of raw materials used for the preparation of high-quality mash, professional experts in home brewing are increasingly opting for barley, wheat or rye flour, since they consider this product the most suitable for their purposes and quite budgetary.

Moreover, sophisticated tasters recognize moonshine made from flour mash as one of the best strong homemade alcoholic beverages, which by its aroma and taste is noticeably superior to its “congeners” prepared on the basis of other ingredients.

So, let's find out together what are the reliable recipes for making mash from flour, followed by distillation into good-quality moonshine, available for sale at home.

This method is considered a classic and most experienced moonshiners will like it. The taste of the finished product is distinguished by its special softness, sweetish aftertaste with a delicate aroma of fresh bread sprouts. Compared to the sugar distillate, which literally rolls off your feet after the second portion, moonshine from rye flour causes only slight intoxication. In addition, if you subsequently stand the resulting moonshine in oak barrel, you can get quality whiskey.

Step-by-step preparation of rye mash

1. Pour spring water into a large enamel container and place it on the stove.
2. We warm up the liquid until a temperature of at least 48-50 degrees is obtained.
3. Stirring hot water vigorously, start pouring rye flour in a thin stream.
4. We warm up the mass to 58-60 degrees, reduce the heat to low and try to keep the mass in the specified temperature regime for 13-15 minutes.
5. We increase the heat to maximum and expect the liquid to boil, after which we boil the mass for about half an hour. To prevent flour from sticking to the bottom of the container and lumps from forming, constantly stir the contents with a wooden long spoon.
6. We remove the pan from the stove and let the liquid cool to 58-60 degrees.
7. Meanwhile, grind the rye malt to a cereal state using a blender.
8. Pour the crushed malt with warm water and leave in this form for 10-13 minutes.
9. Pour the cooled flour mixture into the fermentation tank and send the malt there.
10. Close the vessel tightly with a lid and infuse the prepared mixture for about 4.5-5 hours. During this time, a full saccharification process will take place.
11. Dilute dry yeast in a separate bowl, strictly following the instructions on the package.
12. Add the diluted yeast to the fermentation vessel to the rest of the ingredients and shake everything well.
13. We install a water seal or a medical glove on the neck of the container, having previously made a small hole in one of the fingers.
14. We transfer the vessel to a warm room room temperature and put in a dark place where the sun's rays do not fall.
15. We insist the mash for at least 7-10 days until the fermentation stops completely. Fermentation ended when the liquid cleared, a visible precipitate appeared and carbon dioxide ceased to evolve.

Step-by-step preparation of rye moonshine

1. We carefully drain the recovered mash into a separate container using a thin hose or tube, trying not to stir up the sediment.
2. The resulting liquid is filtered through 3-5 layers of gauze, and then passed through a cotton filter.
3. Pour the peeled mash into distillation cube and we carry out the first filtration without separation into fractions.
4. We stop distillation when the strength of the outlet in the jet drops to 24-26 rpm.
5. We dilute the distillate with spring water to obtain 18-20 degrees.
6. We carry out re-distillation with separation into fractions, while collecting the first 11-12% of the yield in a separate container and pouring it into the sink. This fraction is not intended for consumption and is very harmful to human health.
7. We collect the main product until the strength in the stream drops to 43-45 rpm, after which we finish the distillation and take the "tails" into a separate vessel.
8. Pour the finished alcohol into glass vessels and seal them tightly with lids, after which we send them to a cool place for 3-5 days, thus allowing homemade alcohol to mature and stabilize its taste.

This method of making moonshine using enzymes differs slightly from the production technology used in industrial enterprises.

For this recipe, absolutely any flour is suitable, be it wheat, rye or barley. Homemade drink as a result, it turns out to be quite strong, but unusually fragrant without any hint of an alcoholic smell and is drunk quite easily, despite the high strength.

List of required components

Step-by-step preparation of mash

1. Pour spring water into a large container and bring it to a boil.
2. Pour flour in a thin stream, while stirring the boiling water intensively and constantly to avoid the appearance of lumps.
3. We warm up the liquid until the temperature reaches 78-80 degrees and remove the container from the fire.
4. Add amylosubtilin (enzyme A) there and stir everything thoroughly.
5. Let the liquid cool to about 60 degrees, then add glucavamorin (enzyme D) and mix everything again.
6. We cover the container with a lid and leave it in this form for a couple of hours.
7. In a separate bowl, we dilute the yeast in warm water, exactly following the instructions on the package.
8. When the mass cools down to a temperature of 25-27 degrees, pour it into a fermentation vessel.
9. Add the diluted yeast there, stirring the wort constantly.
10. Install the water solution and transfer the vessel to a warm and dark place for about one week.

Step-by-step preparation of moonshine

1. Before direct distillation into moonshine, it is necessary to carry out the “clarification of the mash”. To do this, we take it out into the cold and leave it there for about a day or one and a half, or —lighten the mash with bentonite—.
2. We drain the clarified product from the sediment and filter it with gauze and cotton wool, then pour it into the moonshine still.
3. During the first distillation, we select the crude alcohol without separation into fractions. We stop distillation when the strength in the stream drops to 3-4 revolutions, that is, "dry".
4. The resulting distillate is purified using potassium permanganate or activated carbon. To do this, add a disinfectant to the distillate, stir it and leave it overnight, then filter it through multilayer gauze and a cotton filter.
5. We re-pour the purified product into the distillation cube and perform fractional distillation of the raw material. We take the first 9-10% of the yield into a separate container and either pour them into the sink, or use them for ignition. In no case do not use the head fraction, as it can be fatal - it is poison.
6. We select the main drinking fraction until the strength of the outlet in the stream drops to 68-70 degrees.
7. We collect "tails" in a separate vessel, which can be used in the next distillation.
8. The resulting distillate is diluted with spring water to obtain a fortress of 45-47 rpm.
9. Pour the finished alcohol into glass bottles and send them to a cool place for 3-5 days so that it ripens.

Video of flour mash recipes

Video # 1.

After watching this video, you will learn how to cook wheat mash with enzymes using the cold saccharification method. A master of his craft will not only demonstrate the entire cooking process, including distillation into good-quality moonshine, but also express his opinion on the finished product.

Video number 2.

By watching this video, you will learn how to cook a decent strong homemade alcohol on the basis of flour, koji-based broth, yeast, which is made on the basis of molds and saccharifies starch without the participation of malt and enzymes.

Video number 3.

In this video, the master moonshiner will share his signature recipe for making mash from rye and wheat flour hot saccharification method.

Having tasted the resulting product, you will understand why experienced tasters admire its taste so much and why eminent moonshiners most often use flour to make high-quality brew.

The recipes described and demonstrated in the video, in addition to being easy to implement, are distinguished by a rather low cost of the products used, and the obligatory saccharification process, as you yourself could see, is not so laborious and complicated.

I also want to draw your attention to other mash recipes that were developed by our ancestors. I wish you good luck and success in the interesting field of home brewing!

Yeast eats glucose by releasing alcohol and carbon dioxide.

From this we can conclude that the wash can be made from everything that contains glucose.

Flour contains a lot of starch, and starch is made up of glucose molecules.

Starch is a branch of a tree, the twigs of a branch are chains, the link of which is glucose.

Initially, a branch of starch is crumpled into a lump, in the form of a grain.

When starch swells in water, the grain bursts and the branch straightens, the starch branches cling to each other, resulting in a paste.

Our task is to first get this branch out of the grain by soaking the starch in water.

Then cut this branch into twigs with enzyme A, Amylosubtilin.

Starch rods are called dextrins.

Then enzyme A cuts dextrins into smaller dextrins and. etc. to maltose.

Maltose is two glucose linked together.

As a result of the splitting of starch into dextrins and maltose, the branches stop clinging to each other, the paste is destroyed, the mash is liquefied.

After we split the starch into small pieces, into dextrins and maltose, we cut them to a glucose molecule using the enzyme D, Glucavamorin.

An enzyme is a protein that sticks into a molecule, strictly in a certain place, according to the principle of a puzzle, the protrusions of the enzyme go into the pits of the molecule, and the protrusions of the molecule into the pits of the enzyme. The contact area is large and the enzyme is tightly attached to the molecule.

Then the enzyme breaks the molecule in two.

After we have split the starch into glucose molecules, you can proceed to the standard fermentation procedure.

For flour mash, we need a fermentation tank, enzymes A and D, water and yeast.

We buy enzymes in stores for moonshiners.

A step-by-step recipe for making flour mash.

We take a fermentation container, preferably made of stainless steel or aluminum, since we will pour boiling water into them.

The containers must be disinfected so that the mash does not turn sour later.

Disinfect containers with iodine solution, hydrogen peroxide or other means.

Iodine is diluted with water until slightly yellow.

You can just wet a sponge and drop iodine on it.

After processing the container, we boil the water separately, while the water is heated and the iodine evaporates.

You can immediately boil the water in the mash tank, then it does not need to be treated with a disinfectant solution.

We take the hydronic module for the mash at the rate of 1 kg of flour and 4 liters of water.

Pour boiling water into a tank and add flour there.

Of course, it would be advisable to first pour water at a temperature of 50-60 degrees into the tank and add flour so that there are no lumps, and then heat the mash, but this takes time.

Stir the mash with a mortar mixer on a screwdriver or drill.

As soon as the temperature of the mash drops to 80 degrees, we add the enzyme A, Amylosubtilin, dissolved in warm water.

We take enzyme A at the rate of 1 gram per 1 kg of flour.

Enzyme A is destroyed at temperatures above 80 degrees, the protein folds.

The optimum working temperature for enzyme A, at which it quickly liquefies the mash, is 70-80 degrees.

The amount of enzyme A affects the rate at which the mash looses.

If you see that the mash does not become liquid for a long time, then the enzymes are old, then add a little more of them.

Typically, the mash should be liquid within 10 minutes after adding the enzyme.

Stir the flour mash periodically.

As soon as the temperature of the mash drops to 60 degrees, we add the enzyme G, Glucavamorin, diluted in warm water into it.

The optimum temperature for the enzyme G is 50-60 degrees.

We take enzyme G at the rate of 1.5 grams per 1 kg of flour.

The amount of enzyme G affects the rate of starch saccharification.

It's not that important for us that the enzymes saccharify the entire mash at once.

They will work afterwards as the mash ferments, just a little slower as the temperature will be lower.

Let our congestion stand for two hours.

During this time, enzyme D will cut dextrose and maltose into glucose molecules.

As soon as the temperature dropped below 50 degrees, we do not climb into the tank unnecessarily so as not to introduce microorganisms there.

We cool our mash, take it out in the cold, or throw plastic bottles of frozen water into it.

Enzyme P, Protosubtilin, you can not add to the flour mash, it is needed to break down protein into amino acids, which will be the building material for yeast.

If you decide to add enzyme P, then add it together with enzyme D, 1 gram per 1 kg of flour.

If the mash temperature has dropped below 40 degrees, yeast can be added.

Flour mash is a favorable environment for yeast growth, you can add 50 grams of pressed or 10-15 dry baker's yeast.

The mash is also a favorable environment for the growth of foreign microorganisms, so it is better to add more yeast.

They will immediately occupy the entire clearing and quickly eat up all the glucose.

I add 100 grams of pressed yeast or 20-30 grams of dry yeast. Braga will ripen in 2-3 days.

At the beginning of fermentation, you may form an abundant foam, which can not be stopped by anything, except for a drug for bloating, such as Bobotik.

Drip the drug until the foam has calmed down.

If copious foam forms, it means there are a lot of lactic acid bacteria in the mash, it was cooled for a long time.

Determine the readiness of the mash by taste, do not look at the bubbles, this may be the work of lactic acid bacteria.

Our task is to quickly ferment the mash and immediately overtake it, otherwise there will be losses in alcohol.

How we distill mash from flour.

We distill the finished home brew, so that it does not burn, over medium heat or on an induction hob with a power of 1600 watts, no more.

First, pour about 500 ml of transparent mash into a cube, it boils, pour the remaining mash into a cube and heat it at a power of 1400 watts, as the alcohol went from the apparatus, we add power to 1600 watts.

If your home brew burns, reduce the heating power.

If you are heating the mash and it is burnt, then your induction cooker will turn off. The bottom of the cube will not cool, the burnt layer will interfere and the sensor on the tile will turn it off.

To from sour mash when it was distilled into alcohol, there was no raw spray, the mash can be neutralized with soda.

Carefully add soda to the wash, there will be copious foam.

Add baking soda until foam stops forming.

Above, the method of GOS, hot saccharification of starch was shown.

There is a method of COS, cold saccharification of starch.

With the COS method, pour into a barrel warm water, fall asleep flour 1: 4.

We add enzymes A and D to the mash, twice as much as with the GOS method, this is 2 grams of enzyme A and 3 grams of enzyme D, per 1 kg of flour.

We add yeast to the mash 50 grams of pressed or 10-15 grams of dry bakery.

Stir everything periodically at first.

The mash fermentation takes longer, there is a possibility of souring of the mash, so that this does not happen, you can add an antibiotic such as Doxycycline to the mash, one capsule for 20-30 liters of mash.

The antibiotic does not work on yeast, it then dies during the distillation of the mash.

To make moonshine from rye, it takes much more time and effort than making a regular sugar distillate. But the final result is worth the effort - the drink turns out to be aromatic, with distinct bread notes and a light, but pleasant hardness in the taste. Rye flour with non-fermented malt or germinating grain is suitable as raw material for mash.

Theory. Yeast is a way to process only simple sugars into alcohol, which are almost absent in grain or flour, but there is a lot of starch in cereals. Raw materials suitable for fermentation can be obtained by breaking down starch into simple sugars under the influence of enzymes that are released during grain germination. The process is called "hot saccharification" because it requires heating and strict temperature breaks. This is the classic method.

For the sake of fairness, I note that there is also "cold saccharification", realized by introducing artificial enzymes amylosubtilin and glucavamorin into starch-containing raw materials, which replace malt. But due to the inaccessibility of the necessary enzymes to most novice distillers and the deterioration of taste (my subjective opinion), we will not consider this method further.

For extracting sugar from starch the traditional way requires malt - a sprouted grain that can be bought ready-made or made at home. There is no fundamental difference.

In addition to itself, 1 kg of malt is capable of saccharifying up to 5 kg of flour, but the more malt and less flour, the higher the chances that all the starch will be processed into sugar, therefore, the yield of rye moonshine will increase. If only grain is available and conditions permit, I advise you to germinate all of it completely or as much as possible.

To make moonshine from rye flour, you need malt

Peculiarities. From 1 kg of rye (flour, grain, malt), you can get up to 900 ml of moonshine with a strength of 40%. In practice, losses amount to 15-20%. To increase the yield, you can add beet sugar to the rye mash: 1 kg gives 1.1-1.2 liters of forty percent distillate. The disadvantage is that some of the characteristic bread flavor is lost. In this case, I advise making mash without sugar.

Attention! Buy unfermented malt in which the enzymes are still active. Fermented is used in bread baking and additional flavoring of drinks, but does not increase the yield.

For saccharification of flour or cereals, not only rye malt is suitable, but also any other malt, for example, barley malt. Some moonshiners believe that starch is best processed with malt, the origin of which is different from the original raw material.

To enhance the aroma of the distillate, you can make moonshine from rye without yeast using a pre-prepared grain sourdough. Disadvantages of the method - wild yeast do not always remain on the surface of the grains, so there is no guarantee that the leaven will work out, moreover, the "natural" mash ferments longer than on baking dry or pressed yeast.

Ingredients:

• rye grain - 6 kg (or 1 kg of unfermented malt and 5 kg of flour);
• water - 27 liters (approximately);
• sugar - 1 kg (optional);
• yeast - 12 grams dry or 60 grams pressed (optional).

Rye mash recipe

1. Preparation of the starter culture. Required only for moonshine without yeast. The beginning of preparation is 5-7 days before setting the mash with flour (cereals) and malt, or simultaneously with the germination of grain for malt.

Technology: pour 150 grams of rye cold water, leave for 15 minutes, then remove floating particles and husks from the surface. Drain the dirty water, refill with clean water, leave for 10 minutes and drain.

Put the cleaned grain in an even layer of 2-3 cm in a plastic or metal container. Cover with water (should cover the rye by 1-2 cm). Cover the container loosely with a lid or bandage with gauze, then transfer to a dark place with room temperature.

After 1-2 days, the first shoots should hatch. It's time to add 50 grams of sugar to the future starter and mix with clean hands. If the mass comes out too thick, pour in more water (layer 1-2 cm above the grain level). Leave on for 5-7 days. When foam appears, a slight smell of fermentation, hissing, and before adding it to the mash, put the prepared starter culture under a water seal to prevent souring.

Attention! If the sourdough did not work out (did not ferment), and homemade malt has already sprouted to the desired conditions, you will have to add ordinary yeast to the mash, you cannot wait for a new batch of sourdough.

The appearance of foam is one of the signs of readiness of the grain sourdough.

2. Getting malt. It is often easier to buy ready-made malt and skip this stage than to sprout on your own, since you need to create suitable conditions for the grains. For the preparation of malt, high-quality rye is suitable, which has been kept for at least 2 months after harvest (preferably 5-6 months), but not older than 3 years.

Pour the rye in an even layer in a plastic bowl or enamel pot, pour water 3-5 cm above the grain level, after 8 hours, remove the floating debris and replace the water. Repeat the procedure twice more. The total soaking time is 24 hours.

Drain the water completely, spread the rye in a layer of 5-10 cm (there should be at least 10-15 cm in height in the container, since the cereals will increase in volume). It is advisable to cover the top of the grain with slightly moistened gauze. Leave in a dark room with a temperature of 12-20 ° C and good ventilation. Stir the grain every 8-12 hours with clean hands so that carbon dioxide does not accumulate inside. Moisten as needed, the rye should be moist, but not wet.

Wet gauze helps maintain normal moisture levels

Germinate until the shoots are 5-7 mm long (usually 6-10 days). Finished grains have a bittersweet taste and a slight cucumber smell. The result is a "green malt" that must be used within three days while the enzyme activity is at its peak.

Green malt can be used with sprouts

3. Saccharification. The most important stage, on the success of which the yield of rye moonshine depends.

Attention! Strictly observe the indicated temperature ranges, using a thermometer (maximum error - 2-3 ° C), otherwise it will not be possible to split the starch into sugar.

Grind non-sprouted rye to a finely ground cereal. Pour flour or cereals (the total amount is maximum 5 times that of malt) into a large cooking container - a saucepan or bucket. Pour in water, preheated to 50 ° C (4 liters per 1 kg of flour), in a thin stream, stirring constantly so that no lumps form.

Heat the mixture on the stove to 55-60 ° C, maintain the temperature for 15 minutes, then increase to 62-64 ° C, keep for 15 minutes, then bring the mixture to a boil and cook for 1.5-2 hours, stirring occasionally and making sure so that the porridge does not burn near the bottom. The mass should become homogeneous. The coarser the grinding of the grain, the longer it takes to cook. Cool the mixture to 65 ° C.

While cooling, grind the malt (homemade green with sprouts or purchased white), add water at a temperature of 26-28 ° C (3 liters per 1 kg of malt), stir until smooth. The result is "malt milk", which must be used within 24 hours.

Pour malt milk into porridge cooled to 65 ° C in a thin stream, stirring constantly. Cover the container with a lid, then heat the porridge to 63 ° C. For the next 120 minutes, maintain the temperature in the range of 55-65 ° C, stirring the contents of the pot (bucket) every 20 minutes. It is very important not to overheat above 70 degrees, otherwise the enzymes will die, and saccharification will stop without the possibility of recovery. At the end of the process, the wort should be sweet.

When staging rye mash from pure malt, it is enough to dilute the malt with water in a ratio of 1: 4, heat to 63 ° C, then maintain the temperature at 55-65 ° C for 2 hours, avoiding scorching and stirring every 20-30 minutes.

Without a thermometer, nothing will work

4. Fermentation. Cool the wort as quickly as possible to 28 ° C to minimize the risk of contamination with pathogenic bacteria. You cannot wait until the porridge has cooled down by itself, the easiest option is to lower the pan into a bath of cold water or ice.

Pour the cooled wort into a fermentation tank. Add sugar and water if desired (4 liters for each kilogram of sugar). Add the yeast diluted according to the instructions on the package or pre-cooked rye sourdough... Mix. It is desirable that 25% of the container remain free in case of active foam generation.

Install a water seal or a medical glove with a hole in one of the fingers on the neck of the fermentation tank (pierce with a needle). Transfer the rye mash to a dark place (or cover) with a stable temperature of 18-27 ° C.

The glove works no worse than the classic water seal

Depending on the yeast, temperature and amount of sugar, fermentation takes 4-12 days. Signs of readiness for distillation: the water seal has stopped blowing bubbles or the glove has deflated, the mash has become noticeably lighter than initially, the taste is bitter with a slight sourness, but no sweetness.

Getting moonshine from rye

5. First distillation. Filter the mash through cheesecloth and pour into a distillation cube moonshine still... Without filtration, solids can burn when heated. Overtake the first time without splitting into fractions. Finish the process when the strength of the outlet in the jet falls below 25 degrees.

6. Preparation for fractional distillation. Measure the total strength of the distillate obtained. Calculate the amount of absolute alcohol: multiply the strength in degrees by the volume in liters and divide by 100. Dilute the moonshine with water to 18-20%.

Theoretically, at this stage, cleaning with coal or other methods (except for soda and potassium permanganate) is possible. But in order to preserve the rye aroma, I recommend that you abandon cleaning, since the second distillation will give excellent quality anyway.

7. Second distillation and fine-tuning. Distill the diluted rye moonshine again with separation into fractions: collect the first 12-15% of the amount of absolutely alcohol (while an unpleasant smell is felt) collect separately. This "head" is a harmful fraction that contains dangerous impurities, you cannot drink it.

Take the main product (called the "body") until the strength in the stream falls below 42 degrees, then finish distillation or collect the "tails" in another container.

Dilute ready-made rye moonshine ("body") with clean, high-quality water to 40-45%, pour into glass containers and seal tightly. Let it stand for 2-3 days to end the reaction of mixing alcohol with water, then the taste and aroma will noticeably improve.

The main difficulties in making moonshine can be based on the need for saccharification of the feedstock. This process requires the mandatory observance of the general temperature regime; you will need to buy or make special yeast for the mash. The main advantage of this method of making moonshine is that there is no need to add sugar.

For ordinary home conditions this option cooking will not only be convenient, but very beneficial. Flour braga can be prepared with the addition of enzymes and malt. Yeast is also required without fail, and very high quality. Each option for making moonshine or mash is relatively good and requires attention.

Braga with ferment and malt

Flour braga or delicious wheat moonshine can be prepared according to a recipe using a special sourdough. During the preparation process, a special enzyme and malt are added. It is worth considering both options in more detail in order to choose which sourdough on flour is most suitable, which recipe will be simpler, and based on this information, make a choice.

Braga made from flour and malt

This recipe allows you to make wheat moonshine from flour, which is made per 20 liters of water. Sugar is not required in this case. The malt that will be used contains a special enzyme that is able to ensure the process of converting the starch contained in flour or grain into sugar, without which sourdough cannot be made, without which wheat moonshine cannot be obtained.

Prepare the following components:

• Water 20-21 liters;
• Malt 1 kg;
• Dry yeast 25 grams;
• Flour 4 kg.

Important! To make such a moonshine, the flour recipe allows the use of special dry or green malt. Overall quality moonshine will not suffer from this at all.

The recipe for cooking mash on flour implies a certain sequence of actions.

We carry out the following activities:

• Pour water into a previously prepared container and immediately bring it to a boil. Flour is poured into the water and everything is thoroughly mixed. When carrying out this process, it is important to ensure that no lumps form in the composition. The use of a construction mixer is allowed here.
• The container where the moonshine will be prepared must be carefully wrapped in a blanket and allowed to brew and steam for a couple of hours. A longer period is unacceptable, since the composition can become infected or sour.
• The malt is preliminarily prepared, which must be thoroughly chopped with a blender. Here it should be understood that the more thoroughly the malt will be crushed, the stronger the enzyme will be produced.
• Malt is added to the resulting composition, while the mash temperature should fluctuate between 60-65 degrees. It is with this mode that the mash will turn out to be ideal, since the enzymes will convert the starch into sugar in about an hour.
• Once saccharification has taken place, the mixture must be rapidly cooled. High speed is required to effectively prevent contamination of the future beverage. This, of course, is not a minute, but a little longer.
• Simultaneously with the cooling process, it is worth taking care of the formation of yeast sediment. The necessary amount of the product must be carefully diluted and added to the pre-cooled flour solution.

In order for the future mash or moonshine to ferment, the drink must be left at a temperature of 20 to 25 degrees. In this mode, the yeast solution starts fermentation after 30-40 minutes. When the wheat ferments, a fairly large amount of foam forms. To cope with it, at the first stage it is worthwhile to carry out the mixing process as often as possible.

On the container where the moonshine drink will be prepared on flour, it is worth installing a high-quality water seal and leaving it on the container for a period of 6 to 7 days. Once malting and fermentation is complete, distillation can be carried out. The fact that the malt drink is ready for this process will be indicated by partial clarification and cessation of gas release.

Important! Strict adherence to the described instructions will allow you to get high-quality homemade alcohol with a pleasant taste and strength.

Braga based on enzymes and flour

A delicious alcoholic sugar drink like fermented flour mash is prepared using ingredients such as the enzyme amylosubtilin and glucavamorin. They are inexpensive, you can buy them without any problems, and then you can add them to the preparation solution. Enzymes make it possible to fully convert the starch present in flour into regular sugar.

If you use this recipe on enzymes, you can cook delicious drink, the degree and taste of which will be very pleasant. Already a day after preparation, moonshine with enzymes can be drunk, and this process will be carried out as pleasantly and gently as possible.

To prepare a high-quality drink with enzymes that will not have a pungent smell, you should use a special technique.

Cooking is carried out on the basis of the following components:

• Water - 16 liters.
• Flour 4-5 kilograms.
• Dry yeast - 20 grams.
• Enzymes amylosubtilin and glucavamorin 10 grams each.
• Suitable container size.

The preparation of the drink is similar to that described above. In other words, to prepare the wort, you need to boil water, add flour to a warm solution. In this case, everything must be done so that no lumps form.

Each of the prepared enzymes must be added strictly at a certain temperature. First, amylosubtilin is added at a temperature of 80 degrees, then glucavamorin at a temperature of 65 degrees. The composition reaches this temperature in about an hour.

Neglect of this rule can lead to the fact that raw materials are very poorly saccharified!

After completing the process of cooking mash on enzymes, you need to introduce diluted yeast. It is advisable to do this as quickly as possible, since the required fermentation mode will pass quickly and a tasty drink will not work. Then the entire composition is poured into a fermentation container, and this must be done while it is warm, about 25-30 degrees. Signs of readiness in this case are completely standard. After that, you can start the distillation of the mash.

Distillation of mash

There are no special subtleties when distilling moonshine from flour or other grain products using enzymes. The only thing you need to pay attention to is the lightening alcoholic beverage... If you distill a drink simultaneously with a thick sediment and using different external heat sources, that is, on an electric, gas or solid fuel stove, there is a risk of spoiling the taste of the product, it can burn. It is for this reason that it is imperative to get rid of the grounds formed during the preparation process.

Another option is to use a conventional steam-water boiler for distillation. This will help to ensure that the unpleasant taste or clouding of the drink is eliminated. As for the clarification process itself, this process can be carried out in different ways.

Lightening methods:

• You can let the enzyme mash settle for about a day at a cool temperature, and then remove it from the sediment.
• The drink brightens well with gelatin or bentonin, which are distinguished by ideal absorption. The main part will precipitate and the result is a clean wash.

To obtain a quality product, it is worth using a special double pomace technology. Then you can count on the high quality of the mash with flour, malt and enzymes.

The first distillation is carried out in the bedding mode - this is when no additional division into fractions is used. In this case, 20-30% alcohol is obtained, which is usually called "raw".

After that, the "raw" alcohol must be diluted to 10-15% of the fortress. If desired, you can make additional cleaning of the drink with activated carbon. Only in this case, the moonshine at the exit can lose its organoleptic, as well as the taste of the raw material, which is taken as a basis. This can be done in a situation if you are not satisfied with the brightness of the taste and smell of the final product.

Read more about it in the article on chemical, biological and other methods of product purification!

The second stage of distillation is carried out with the separation of the tail and head fractions. You will need to select 10% of the heads of alcohol and pour it out. After that, you will need to collect the drinking body, up to 70% of the alcoholic ferment, and the rest will belong to the category of tails. The elements are collected and left for rectification.

The resulting moonshine needs to be diluted to 40 degrees and allowed to stand in a glass container for a week. If you want to get a product that matches the taste of natural whiskey, soak the moonshine in an oak barrel or make a tincture on oak chips.

Making spirits at home is no longer surprising. Alcohol, moonshine, vodka, cognac, liqueur - all this is easily produced by experienced moonshiners. Various products and means are used. But not everyone can make moonshine from flour at home, since this recipe requires knowledge and time.

For the successful preparation of moonshine with flour, a special process of "saccharification" should be carried out. The fact is that flour itself does not contain sugar, which is so necessary for fermentation.

To achieve the desired ingredient, it is necessary to properly observe the temperature regime and prepare the mash. To do this, use yeast, special malt, which you can buy or prepare yourself, as well as the purchased enzymes glucavamorin and amylosubtilin.

Making green malt at home is not difficult, but you can be sure of its quality:

• take 1.5 kg of wheat, rinse well and fill with water so that it covers the top;
• cover with a cloth or towel and put in a warm place for 2-3 days;
• when sprouts appear and germinate a little, about 2-3 cm, grind everything through a meat grinder. The malt is ready.

Instead of wheat grains, you can take rye or barley grains.

The peculiarity of flour moonshine is that there is no need to add sugar, only as desired in some recipes, depending on what kind of moonshine you want to get, cheap or high quality.

Important! Despite the laboriousness and costs, a strong drink turns out to be excellent. taste quality, which will please even the whimsical gourmets.

It is recommended to use the highest quality wheat flour for cooking. It contains a higher percentage of starch, it lends itself better to extraction than from low-grade ones, and the quality of moonshine is higher. Grinding in this case does not matter, you can use 1, 2 grade. Flour with signs of delight, spoiled, with insects is completely unsuitable.

The water for the mash should be soft. It is better to use filtered, bottled, spring, or take from the tap and let it stand for a day or two.

Moonshine mash recipes

Preparing mash from flour in several ways. Consider the most simple recipes available to everyone at home.

Rye flour

To make moonshine from rye flour, you need malt. It perfectly breaks down starch, saccharifies the wort.

Ingredients:

• rye flour - 4 kg;
• dry malt - 1 kg;
• purified water - 20 l;
• yeast - 250 g raw or 25 g dry.

Dry malt can be replaced with green malt, in which case take 1.5-2 kg.

Follow step by step instructions, because the quality of the final result depends on it.

1. Boil water in a large saucepan. Immediately after boiling, begin to slowly add the flour so that no lumps form. It is recommended, for convenience, to put the pan on the floor covered with a mat.
2. Stir the water vigorously, do not let lumps get lost. A mixer can be used.
3. When all the flour has been used, cover the pan with a lid and wrap it with a blanket and a blanket for 2 hours so that it is infused and steamed well.
4. Cooking malt. It needs to be crushed well. To do this, if you are using green malt, pass it through a meat grinder, grind dry with a mixer or through a special mill.
5. We measure the temperature of the dough, if it has already cooled down a little and reached 60-65C, add the malt and leave it for another hour.

To check whether the mash is ready from rye flour, the degree of saccharification of starch, you need to conduct a simple test. Take a saucer and pour in 1 tsp. wort. Add 2 drops of iodine to it and mix well.

1. If the color has not changed, it is urgent to cool the wort in cold water. Place the pot in a bathroom, for example.
2. The color turned purple - the starch has not yet been completely saccharified. Wrap the pot and let stand for another 30-40 minutes, then repeat the test.

There is very little left to complete cooking. Wait until the temperature of the wort drops to 20-25C and add yeast diluted according to the instructions. Stir well and can be placed under a water seal.

Important! Fermentation should only take place in a warm, ventilated area.

Moonshine with rye flour is the simplest and available recipe for many. The result is a quality drink with excellent taste that is easy to drink.

Wheat flour recipe

Braga from wheat flour can be prepared in the same way as from rye, or using another method - cold brew. For cooking, take 4 kg of flour, 100 g raw yeast, and 19 liters of purified water.

Step-by-step instruction:

1. Boil 8 liters of water and then pour 2 liters of cold water into the boiling water.
2. While constantly stirring, pour in all the flour in a thin stream, and mix thoroughly with a mixer so that no lumps form.
3. Then add another 3 liters of cold water and leave for 1.5 hours to swell the gluten.
4. After the time has elapsed, dilute the yeast according to the instructions and, together with the remaining cold water, pour into a saucepan.

Leave the future wheat flour mash for 4 days in a warm room, previously covered with gauze or a thin cloth.

Flour mash with sugar

To make a mash for moonshine with sugar, use a recipe in which you can combine all types of flour: rye, wheat, corn, barley, or use one of them.

Ingredients:

1. Sugar - 5 kg.
2. Water - 23 liters.
3. Flour - 5 kg.
4. Rye sourdough - 400 ml.

First you need to prepare rye sourdough.

1. A glass of water is mixed with a glass of flour until a thick sour cream consistency is formed. There should be no lumps.
2. Leave for a day in a warm place, pre-cover with a cloth soaked in water. As the fabric dries, it should be moistened again.
3. After one day, add another 50 ml of water and the same amount of flour and leave the sourdough to ripen for another 2-3 days.

Important! The finished starter will give off a fermentation odor and bubbles will appear on the surface.

Now you can start making flour mash with sugar. Heat water in a large saucepan to 25-30 degrees. Add all the sugar and, stirring gently, add the flour. Now you can pour in the leaven.

Enzyme brew

Braga from flour with enzymes is prepared using glucavamorin and amylosubtilin. These are the most readily available, inexpensive ingredients that will help the starch quickly saccharify.

Ingredients:

• enzymes, 10 g each;
• water - 16 l;
• flour - 3-4 kg;
• dry yeast - 20 g or raw 100 g

Prepare flour dough in the same way as described above: add flour to boiled, slightly cooled water and mix thoroughly. Further, it is extremely important to maintain the temperature regime:

1. At a temperature of 80 degrees, add amylosubtilin.
2. When it reaches 65 degrees, after about 1 hour of cooling, you can add glucavamorin.

Only after the introduction of the enzymes can you add the yeast diluted according to the instructions, mix gently and leave until the next distillation after 3-4 days. Moonshine made from flour with enzymes turns out to be tasty, with a high degree and easy to drink.

Getting moonshine with flour

Getting an excellent taste of moonshine on flour is achieved by double distillation of the mash. After the end of fermentation, primary distillation is carried out.

Important! In order not to spoil the taste and color of the moonshine, the mash must be drained. The sediment at the bottom of the pan must not get into the overflow container, otherwise it may burn.

1. Primary distillation. It is carried out until the strength of the jet reaches 50 degrees. Separate ten parts from the first and last liquid. Collect 80% of the drinking body. Carry out purification of the pervak ​​with activated carbon, milk, soda, etc.
2. Secondary distillation. The strength of the jet should reach 40 degrees. Ready moonshine stored in glass containers.

After a week, you can consume and enjoy the taste of the finished product.