Moonshine from saccharified wheat on wild yeast. Cooking Mash on Wild Grain Yeast
The grain used in this recipe should not be processed. There are cases when wheat of the highest grade soured (due to the fact that the grain, apparently, was something processed), and fodder wheat walked well. It is possible to wash the grain, but without chemistry such as potassium permanganate, etc.
Fermenting wild yeast.
For a capacity of 25 liters, it is necessary to take 5 kg of grain, 1 kg of sugar or glucose, ~ 5 liters of water. The amount of water can vary depending on the container, the main thing is that it covers 1-2 cm of wheat.
If they did not calculate it, in a day, the wheat swelled and absorbed all the water - add water so that it again covered the grain by 1-2 cm.
Disorder costs without a water seal, with air access, at room temperature (22 ... 26 ° C) for 3-5 days.
Some put with a water seal, and still get fermented, but this option is more risky.
In addition to wheat, you can also use rye and barley, as a single-grain mound, and in various proportions.
For other grain usage data is not.
Main fermentation.
On the 3-5th day, when there are clear signs of fermentation (carbon dioxide emission), the main syrup is filled with ~ 14 liters of water and 4 kg of sugar or glucose (based on 3.5-5 liters of water per 1 kg of sugar or 1.1 kg of glucose).
You can cook the syrup and cool to room temperature, you can not cook, but cool or warm to room temperature is necessary.
A water seal is highly recommended.
Stirring 1-2 times a day (optional).
Fermentation lasts from 5 days to a month, all in different ways, and depends on the quality of grain, water, air temperature and the political situation in Nicaragua. At the end of fermentation, the wheat should settle.
After 1-2 weeks, when the wheat (at the main fermentation rises to the top) settles down below (not all, but most), you can drive.
Organoleptic test: the taste changes gradually from sweet to sour-sweet, then to bitter.
When sugar ceases to be felt at all, it means that nothing more to wander.
Braga drain
Only brago, without wheat, should be drained into the mash tank. The easiest way to do this is with a hose.
To put on one end of the hose a metal sponge or mesh, in the form of a filter so that the grain does not pass. With this end, put the other end into the brag, take the other end of the hose, sorry, into the mouth, carry out the final sensory test and, under the influence of the simple laws of hydrodynamics, pour the mash into a cube.
Fill a cube no higher than three quarters!
You can also drain the tilting barrel and substituting a colander, then throw the grain back from it.
But merging is not dry, the muddy yeast sediment should remain, it is still useful.
On the remaining grain after discharge of the mash, the mash can be put up to 3 more times, and usually 2 and 3 times are displayed faster.
Water and sugar - as in proportion to the first syrup. The fermentation time may vary.
Distillation of home brew.
Driving normal or fractional. More details on fractional distillation:
We bring to a boil and select at full speed without being distracted by the heads and tails, until the jet is weakened, and the output strength is very low (as greediness allows), it is possible to get to the water.
The result of the first distillation to dilute to 20%
On low heat we select heads - 50 ml per kg of sugar.
Add the fire and select body up to 40% in the jet (check by ignition, or scent),
We often change the receiving tank and, as a smell, will not like it or it will be difficult to start burning, we take it aside, this tails all that after 40% or after 96 ° C of the outgoing steam or by the smell of a sivukha
The strength of moonshine can be determined soaking a piece of paper with a stream from the apparatus and set it on fire. As soon as it stopped catching fire, the fortress fell below 40%, and the fact that it flows from the vehicle is already a tail.
It is best to periodically try the product on the taste / smell, and how the booze begins to stink - then the tail has gone.
Tails set aside until the next distillation of mash, you can add to the cube before distillation.
Recognize does not see the point, because the final product is distinguished by a certain grain softness and pleasant organoleptics; besides, the yield is usually somewhat lower than on cultural alcohol yeasts.
Attention: this is NOT grain brewBecause grain carbohydrates are not subjected to fermentation, but remain in the grain as unferlable starch. This is a common brew made from sugar (or glucose), fermented in wild yeast.
Finally.
Improved organoleptics are explained by softer wild yeast (as compared with alcohol or bakery, which are usually used on sugar mills), participation in the process of aromatic grains, and some lactic fermentation that goes along with alcohol (due to which be somewhat less).
Let's face it: using wild yeast is a bit like an uncontrolled nuclear reaction. Those. there is a risk of souring. But this risk is with all cereals, even when using cultured yeast. Fruit and berries, by the way, also suffer from this, otherwise we would never know what vinegar is. Generally, souring is the same as with a computer. If a person says that he never had a computer bug, it means either he doesn’t have a computer, or he just bought it, and is still ahead. With souring the same way - if a samo-rider never sour nothing, it is only from a lack of experience.
To minimize the risk of souring, it is recommended to use a water seal during fermentation, and to keep a comfortable temperature for yeast at 22-26 ° C.
Anyone who has tried this recipe notes improved organoleptics compared to sugar mash on baking yeast. Even cases of drinking the mash are noticed even before the haul.
All the criticism of this recipe came, as a rule, from people who did not try this recipe themselves. And there were no meaningful remarks, and the discussion was reduced to srach and remarks like “the fool”.
In the development of the theme have made an invaluable contribution: BIGADADDY, Apothecary, Miner, Michael B., garlic and others.
This recipe provides grain that does not need to be processed. There are cases of souring wheat of the highest grade (due to grain processing) and excellent fermentation of fodder wheat. The washing of the grain is done in a non-chemical way (like potassium permanganate).
Ingredients
- 20 liters of clean drinking water
- 5 kilograms of sugar
- 5 kg of wheat
Step by Step instructions
Step 1. In order for the fermentation to begin, a cooking “ravage” will be required. For 30 liters of fermentation, 5 kg of grain, 1 kg of sugar / glucose and 5 liters of water will be required. The amount of water varies depending on the container, but it should cover the wheat by 1–2 cm. In case of incorrect calculations, after 1 day the wheat swells and absorbs the water completely. The addition of water occurs with the calculation of the grain coverage by 1–2 cm.
Step 2. The distribution should be kept 3-5 days without a water seal at room temperature with air access. Some resort to a more risky option, using a water seal and getting fermented.
It happened when the confusion did not start for a long time in a bowl with a narrow neck, but it foamed for 4 days in a basin. This comes from the lack of oxygen for wild yeast, so those who have difficulties with splitting should be advised to disperse a wide container.
Step 3. If there are clear signs of fermentation on day 3–5 (when agitating, the grain foams and carbon dioxide is released), you need to fill the main syrup with 16–18 l of water and 4 kg of glucose or sugar. The calculation is carried out from 4-5 liters of water per 1 kg of sugar, or 1.1 kg of glucose. A water seal is highly recommended. You need to mix 1-2 times a day, but not necessarily. After 1-2 weeks, most of the wheat, which rises during the main fermentation to the top, settles down below. The best time to start driving. Many factors affect the fermentation time: the quality of the dispersion, the grain, the temperature of the room.
Step 4. According to the organoleptic test, there is a gradual change in taste from sweet to sour-sweet and bitter. After the sugar stops feeling at all, there is nothing more to wander around.
Step 5. The mash without wheat merges into the distillation cube. The easiest way is to use a hose, at 1 end of which a net or metal scourer is put on, as a filter for not passing grain. This end is lowered into the mash, the other for the final organoleptic test is taken in the mouth. After that, by means of simple hydrodynamic laws, the mash merges into a cube.
The distillation is fractional, of the usual type, 2–3 times. There is no point in rectification, since the final product has inherent grain softness and pleasant organoleptics, with a yield less compared to cultural alcohol yeast.
Step 6. On the grain, which remained after the discharge of the mash, a new mash can be supplied up to 3 more times. Just 2–3 times faster. The proportions of sugar and water are the same as for the first syrup.
The most important thing in preparing home-made moonshine or vodka on “wild yeast” is the use of unprocessed grain. The fact is that on the surface of the grain there are natural yeast cultures. They are called "wild yeast." Of course, before use, the product must be rinsed from dust, but you cannot use chemicals for this purpose, for example, a solution of potassium permanganate. Any chemicals literally kill the "wild yeast." Therefore, often there is a situation when the grain of the highest grade sour, and feed wheat ferments well.
The main advantage of homemade alcohol made with “wild yeast” is as follows. Natural yeast cultures saturate the moonshine with natural natural flavors. This gives the alcohol a softer and more pleasant taste. When using dry, pressed or alcohol yeastthis result will not be achieved. From this article you can learn in detail about the technology of vodka preparation on the "wild yeast" of wheat. If you wish, you can replace this variety of grain with rye, oats or barley. The essence of the preparation will not change. But first things first.
Recipe for moonshine "wild yeast"
For the preparation of bread vodka or moonshine will need:
This is for making sourdough. And directly for the mash:
- water - 10 liters;
- granulated sugar - 2 kg.
Having prepared the necessary ingredients, you can proceed to the first stage.
Activating Wild Yeast
Like any yeast, wild ones also need to be broken down. Before starting the process the grain is washed from dust. But much zealous is not necessary. Surgical sterile grain for the preparation of alcohol is not suitable. Therefore, it is better to immediately give preference to selected and blown grain. So, for the beginning is sugar syrup. Sugar is poured into hot water and mixed until completely dissolved. After sugar is filled, the resulting syrup must be cooled to a temperature of 30 degrees Celsius. To control the temperature you need thermometer, which you can buy in the store of the company "Alopribor."
Then, wheat is poured into a container prepared for stirring, poured with syrup. It is recommended to hold the baking in glass or enamelware. Prepared containers before the process must be sterilized. Syrup is poured in such a way that it should cover the grain by 2-3 centimeters. Wheat absorbs water very well. Therefore, if every other day, the poured syrup is absorbed into the grain, then it is necessary to top up with liquid to the recommended level. Capacity is removed for 3-4 days in a warm place. Please note that, unlike ordinary splitting, “wild yeast” needs oxygen. That is why the container is covered not with a lid, but with gauze. Some masters of home brewing still trying to use the cover with a water seal. The disintegration process can go even under such conditions, but there is a very high risk that the yeast culture will die from oxygen starvation. Therefore, the use of gauze is much safer.
As soon as bubbles appear on the surface, and a characteristic bread aroma is felt, the process of disintegration can be considered completed. If suddenly there is such a situation that activated yeast will not be used immediately, you can save them for another 1-2 days. To do this, you need to "feed" a portion of fresh syrup. In a ratio of about half of the original volume. In some cases, instead of a syrup, a warm, saccharified wort will do.
Cooking Braga
Sugar syrup is made (the method is already described above) and cooled to room temperature. The container prepared for fermentation is disinfected. For this you can use iodine in proportion: 5 ml per 10 liters of water. Then in fermentation tankthe activated grain moves, which is poured on top of the cooled syrup. Braga is tightly closed with a lid with a water seal - at this stage of preparation this device is necessary and left for a period of 5 to 30 days at a temperature of about 30 degrees Celsius. Such a spread of fermentation time depends on the quality of the grain and water, so each procedure has an individual time frame.
In the grain of bread, the fermentation process is not as violent as the usual one. Willingness to distillation can be determined by taste - if there is no sweetish taste, it means that the mash can be removed. Do not wait for complete fermentation. There is a risk that the raw materials will turn sour.
Braga drain
For distillation you need only clean mash, without wheat. Therefore, before sending to the still the raw material must be filtered. The most convenient and efficient it can be done with a rubber hose. One end of the hose is closed with a mesh or iron wool, which will act as a filter. This end is lowered into the fermentation tank. In the future, the process of pouring home brew in exactly the same way that drivers extract fuel from the tank. Remember that the distillation cube is filled with a brew no more than 2/3. Therefore, depending on the amount of raw materials, the process of draining will have to be repeated several times.
The fermentation tank can not be drained completely, leaving a small amount of liquid and grain at the bottom. With the help of these residues, the masters can be put at least 2 more times. This is especially true when cooking moonshine in large quantities. After all, the grain is already dispersed, yeast bacteria are active, therefore in the subsequent times the mash will reach its readiness much faster.
Distillation
Distill bread mash in two ways: standard and fractional. The standard way is familiar to many, so we will not focus on it. But fractional is worth considering in more detail. Its meaning is as follows:
Braga is brought to a boil and begins the selection of moonshine, without separation into fractions. Selection stops with a strong decrease in the strength of the product. It all depends on your desire, some greedy people take away the moonshine until water starts to drip from the tap.
The resulting moonshine is diluted with water to about 20 degrees and sent for re-distillation. You can, of course, not to dilute, but in this case, the concentration of alcohol vapors inside the still will be very high. Accordingly, there is a risk of equipment rupture. Therefore, it is better not to forget about safety and follow the recommendations.
During the second distillation, fractions are separated. First, take over the slow fire head fraction. It is 50 ml for every kilogram of sugar. Then the flame increases and the main fraction is collected. This is all that is stronger than 40 degrees inclusive. You can determine the fortress with alcoholometer, although some experienced breeders are quite capable of making it taste. Then comes the tail fraction - everything below 40 degrees. "Tails" can be drained into the mash prepared for distillation and reused. The tail and head fractions have the characteristic smell of fusel oils. Therefore, they are quite easily determined by smell.
The resulting moonshine does not need rectification. He already has a mild taste and a pleasant, bready aroma. In addition, during the rectification of the product will be lost. The resulting moonshine is diluted according to your taste, and you can start tasting the results of labor. To improve the taste, you can insist the resulting alcohol on oak bark or chips. This will give the drink a more noble color.
Conclusion
Use in the home brewing "wild yeast" can significantly improve the quality of the final product. Of course, there are risks with sour grain. But as they say - whoever does not risk, he does not drink champagne (in our case, bread-brew). According to reviews of people who have tried to make moonshine on the “wild yeast” of wheat, the quality of alcohol is much higher than when using ordinary culinary yeast. In addition, some gourmets drank Braga, even without subjecting it to distillation. After all, according to her taste, she is similar to ordinary bread kvass, which contains a small degree. Therefore, it is recommended to try to make moonshine according to the above recipe. Thus, you can make sure by your own experience that you have not tried anything better yet!