Sourdough brew on sugar. A simple recipe for moonshine made from sugar and yeast

The most high-quality moonshine - bread. Previously, he was very popular in Ukraine. Strong, with a mild flavor and a slight hangover. Then with the use of sugar and the transition to primitive devices began to be forgotten. Now there is a return to the production of such moonshine.

GRAIN

Rye, wheat, barley, millet, corn, sprout peas. To do this, soak in warm water, spread out thin (up to 2 cm) in a layer. Make sure the grain is not sour.

Sprouted grains dry, grind to flour. Boil the water, and in the still boiling, stirring constantly, add this flour. Stir to the state of liquid jelly. Cover and let stand 10-12 hours.

Pour into bowls and cool until room temperature. Add yeast. On 12 buckets - half a kilo sourdough. Wander 5-6 days. Distill on steam.

Of all the types of moonshine - the best. If there is no yeast, add a kilo of dry peas. The fermentation process will increase to 10 days.

GRAIN WITH TATER

Make a malt, as in the first recipe (germinate grain, dry, grind). Cook the potatoes, pound with the water that remained during cooking. Put in balia. Top with malt flour. Again, pound until even kisseloobraznoy consistency. All this should be very hot. Again, sprinkle the top with flour and leave overnight.

After 10-12 hours, mix, pour into a barrel, add a pound of yeast. Let it wander for 5-6 days.

For 2 buckets of malt 4-5 buckets of potatoes.

GRAIN BREAD

Wheat or rye germinate in a wooden trough, stirring occasionally. Then boil the potatoes, mash it. We still have to brew the hops.

Then you need to cook the so-called. wiped in, which remained from the last time (1.5-2 l.) add boiled hops (3 l.). Then everything is mixed together - wheat or rye, potatoes and wiped. Grain can be ground or minced.

Put in a warm place. It is worth as long as it does not stop wandering and making noise.

On one bucket of grain 2 cast iron potatoes boiled (2 buckets). Output - 2 liters of bread brew.

GRAIN WITH BAKED BREAD

Everything is the same as in the previous recipe, but instead of potatoes - rye or wheat bread soaked in boiling water.

On 2 buckets of malt 15-20 loaves of bread.

ANOTHER GRAIN METHOD

Sprout half a bucket of rye, wheat or barley. Pound. Soak in 15 liters of water 10-12 loaves of black bread. Mix it up. Add 750 gr. yeast. If there is little bread (8 loaves), cook cast iron potatoes. Mix, mix with grain and bread.

Fermentation in a warm place - a week.

AND FURTHER

Wheat germinate, grind in a meat grinder, coffee grinder (can be crushed). Add water, yeast and put in a warm place.

10 kg. Wheat 30 liters of water and 0.5 kg. yeast.

The last two methods are technologically simpler, but the best product is obtained using previous recipes.

SUGAR

6 kg. sugar dissolve in 30 l. warm water  and add 200 g yeast. Put in a warm place. For the smell, you can add branches of currants or cherries, or dry dill. After 6-7 days ferment is ready.

Output 6 l.

It is widely believed that a liter is made from a kilogram of sugar. When using the steam apparatus "Zavodka" 10 liters. A good product is obtained from 7 kg. Sahara.

That is, do not make braga overly concentrated on sugar. It "burns out" and goes to waste.

Beetroot

Grate sugar beet, boil in the oven, squeeze. On 30 l. beet juice add 200 g yeast. Put the leaven in a warm place.

In 5-6 days it will be ready. Sugar is not necessary to add.

Yield - 5 liters.

SECOND METHOD

Grate and bake sugar beets 10-15-liter cast iron. Let it cool, but keep the beets warm. Add in it 5-6 kg. sugar and 10 l. water temperature 24-25 gr. Add yeast diluted in a little water. Yeast take 500 g

Cover the mixture. Put in a warm place. Let him play 3-4 days.

Mix. Willingness is determined by the time when the beets sink to the bottom of the dishes and a crust forms on top.

FROM JAM

Take six liters of spoiled jam, dilute it with 30 liters. warm water, add 200 g yeast.

To have a greater output of moonshine you need to add another 3 kg. Sahara. Leave the leaven for 3-5 days in a warm place.

Yield - 6 liters., And with the addition of sugar - 9 liters.

FROM THE PATHS

Molasses - waste from the production of sugar from beets. On one bucket of molasses add 200-250 g of yeast and 25 liters. water. Put in a warm place for a week.

Output 6-7 l.

Very desirable received, overtake again, because for once moonshine is obtained with a bad smell.

FROM JUICE APPLES

To grind and chop the apples, squeeze the juice. At 35 liters. Juice add 3 kg. sugar and 200 g yeast.

It is in a warm place and is ready in a week.

Output 6-7 l.

FROM SYRUP (ANY)

6 l. Syrup diluted in 30 liters. water and add 200 g yeast.

After a week is ready.

Output 7 l. moonshine.

FROM WILD PEARS

Collect dicky, dump them in a wooden tub or barrel to half capacity. Let it rot there. Then mash them with wooden honey, and let them stand for 2-3 weeks. Absolutely nothing to add.

Yield - 3 liters.

FROM DRAIN

Three buckets of plums mash and put to wander for 2 weeks. Do not add water.

Output 3 liters.

If you add sugar, the output, of course, will be more.

FROM GRUSH

Add 5 buckets of spoiled garden pears (boiled), 2 kg to 5 liters of water. sugar and 200 g yeast. Put in a warm place for a week.

Yield - 8 l. moonshine.

FROM STARCH

Add 10 kg of starch to two buckets of water and brew like kissel. Then add 500 g of yeast and 1 kg of sugar.

Vystoyka 3-5 days.

Yield -11 liters of vodka.

FROM CANDY

5 kg. chocolates (with filling) diluted in 2 buckets of warm water.

Exit 4-5 days.

Output - 5 liters.

FROM HALVA

10 kg. Halva diluted in 15-20 liters. warm water.

Vystoyka 8 days.

Yield - 10 liters. moonshine, but at the same time the smell of sunflower oil remains. To remove it, you can add a sprig of mint to vodka.

FROM DRYING

2 kg. dry apples or pears brew in a bucket of water. Add 3 kg of sugar and 300 g of yeast. All this tightly closed, leaving a small hole. Let the week stand in a warm place. In this sourdough before production add a bunch of dry thyme.

Output 3.5 liters. moonshine.

FROM GRAPES

Squeeze juice for wine, and for a bucket of what remains to add 100 g of yeast and 5 kg. Sahara. Dilute in 30 l. water.

Exit 1 week.

Yield - 7 liters. Vodka is very light.

COMBINED

20 glasses of wheat, 3 liters. water, 1 kg. Sahara. Mix it up. Let it stay warm for 5 days. Then add 5 kg. sugar and 18 l. water. Wander 7-8 days.

Braga should taste bitter. Strain.

If the remaining cake add 5 kg. sugar and 8 l. warm water, stand for 8-10 days, again you can get 12-15 liters. moonshine.

FROM TOMATO PASTE, SUGAR AND BEER

On 30 l. water - one can of tomato paste, one bottle, 10 kg. Sahara. Stir, give win in a warm place, overtake.

Output 7-8 l.

NO YEAST AND SUGAR

In this recipe, yeast and sugar are replaced by zaparka and malt.

Zaparka: in 2 liters. water brew one handful of fresh hops (dry - two), let it brew a little, strain the broth, and stir in a handful of flour in a warm one. After a short vystoyka (30-40 minutes), the parking is ready.

Malt: germinate rye grains, dry and grind.

In the main product (beets, potatoes, apples, pears, etc.) add capping and malt, dilute with water to a semi-liquid state, let it win in a warm place, overtake.

Consumption: for this amount of steaming - 3 kg of salt and half a bucket (5-6 l.) Of the main product.

4 cans (700 gram) honey, 1 can (3 liter) syrup, 27 liters of water, 300 g yeast.

Before you proceed to the brewing, you need to prepare excellent mash. To do this, you must take into account all the rules, select the required capacity and do not lose money with proportions. After all, only thanks to this stage, at the exit, you can get raw alcohol, that is, moonshine.

The choice of ingredients for the ferment braga

High-quality and excellent brew can be made from almost any ingredient that contains malt. Sugar is most often used for this, but you can take grain, bread, etc.

Yeast

One of the most important ingredients for excellent moonshine is yeast. They can be added both dry and live. But it is worth considering that each of their components has its own characteristics already at the exit of the moonshine itself. There are such types of yeast in their varieties:

Each of these species is consumed in different proportions. It is necessary to strictly follow the instructions, so as not to spoil the drink. Regular yeast is put in the ratio per kilogram of sugar 100 g of live or 25 g of dry. At the same time, 3-5 liters of water are added to the mash.

Nutrients

When souring, you also need to pay attention to nutrients. In Braga you can add, for example, phosphorus or nitrogen. Usually, only 3 g of superphosphate is added to 1 kg of sugar (it can be bought at a pharmacy). Any chemical can be replaced natural product, for example, berries, fruits, and also grain, black bread. In this case, 10-15 liter masks need to take 1 kg of such ingredients.

Getting “wild yeast”? at home

When cooking moonshine at home, home-made wild yeast is often used. Make them very easy. The first popular recipe? from berries and fruits. For this you need to take unwashed berries and knead well. Then transfer the mixture to a container, preferably in a glass bottle. For 2 cups of this mixture take half a cup of sugar and a glass of water. After all is well mixed, put the bottle in the heat for 3-4 days. Then take the juice and use it. At 10 liters of beer you need to use 300 g of such yeast.

The second popular recipe for moonshine? this is hops. You need to take it somewhere 400 g and pour water (6 liters). All this is covered with a lid and boiled for about 3 hours. After the liquid has cooled, add 4 cups of wheat flour, rye malt. Everything should be poured slowly, while stirring well. When the mixture becomes homogeneous, it must be placed in a warm place for 2 days. After that you can add 2 more finely chopped boiled potatoes.

Features of the container for the mash

The capacity in which the ingredients for moonshine will ripen is also of great importance. Braga can be prepared in enamel, glass, aluminum, plastic or stainless steel cookware. The main thing is that it is clean and wiped dry. It should also close well, and at the same time have a water seal available. Carbon dioxide will penetrate through it, but oxygen will not get there.

At home, take medical gloves and make them 3-4 small holes with a needle. If the glove is inflated, then fermentation still lasts, deflated? is over.

Cooking process

To prepare the home brew, you must take:

After that, you need to dissolve the sugar in warm water, so that there is not a single crystal. Then you can do yeast. They should also be dissolved in a small amount of warm water (25-30 ° C) and put 2 spoons of sugar with a slide. This mixture should be set aside for 2 hours in a warm place. Do not forget every 10-20 minutes to interfere with all this. When the yeast is ready, they need to be filled with water. But the main thing is that the container is not filled completely. Some 25-30 percent of free fermentation should be left.

Ready home brew should be removed in a room with a temperature of about 25-30 ° C. If there is no such place, then you can cover the container with a blanket or a fur coat. Braga is prepared for about 3-10 days. It all depends on temperature and quantity.

What effective fermentation depends on

The most important stage in the preparation of moonshine? this is fermentation. This process requires strict observance of all rules, temperature conditions, etc.

To ensure that everything happens quickly and efficiently, you should keep the brag in constant heat The best option? this temperature is not less than 18 ° C and not higher than 30. If the room where the starter is stored has become very cold, fermentation can be interrupted, although sugar has not fermented. Yeast does not work at low temperatures. To ferment resumed, it is necessary to raise the temperature and mix the very mash.

At high temperatures, fermentation can also stop. Every yeast has its own optimum temperature  for work. If it exceeds the norm, then they cease to perform their main function. When it did happen, you should remove the top layer of mash (it is also called wort) and add new, fresh yeast in diluted form.

Also, the effect of fermentation is affected by sugar. It is necessary to put it in the brago only in the amount indicated in the recipe. If there is too little sugar, then the fermentation process will take a long time, or even it will not reach the desired condition at all. If, on the contrary, there is a lot of sugar, it can affect the fact that sugar will not participate in any way during the formation of alcohol in Braga. At the end, you can get a lot less moonshine than we would like.

Another important role in effective fermentation is given to yeast. They are responsible for the very stage of fermentation. Alcohol is responsible for the functioning of the yeast. When the fortress of home brew is equal to 15 °, then they stop working, although sugar can not be processed all.

What to do with the sediment?

If a precipitate has formed in Braga, then there are two ways out of this situation. First option? do not merge it. It contains the most alcohol. Second? the sediment is removed, the amount of alcohol is reduced at the end of the cooking of moonshine. At the same time, at the exit, your drink will have a slightly flaky color, like kvass, and sediment at the bottom of the bottle. If it is drained, then the amount of moonshine will decrease. This solution is individual for everyone.

Possible difficulties

It is not so easy to ferment braga as it seems to many. During its preparation there may be some difficulties.

1. She has been preparing for a very long time. This may be due to the fact that you used bad yeast or violated the temperature regime.
2. It tastes sweet anyway. This is most often caused by the fact that the proportions of sugar and water were not observed during cooking. To eliminate this little confusion, you should add more yeast.

So that your braga will not spoil anything, you need to do everything gradually and do not deviate from the recipe.

Determination of the maturation of the mash

Find out whether your mixture is ready for further cooking of moonshine, easy. If carbon dioxide emission does not occur any more, then the mash can be

considered ready. Another method? to taste. It must be bitter. If there is sweetness, then you need to give it more time to stand or just add yeast.

When the mash becomes muddy, acquiring the color of kvass, it means that it has fermented a little. There is nothing to worry about. You just need to filter it through gauze or pour it over a thin tube into another container. All unnecessary then remain at the bottom, and the color immediately changes.

The recipe for home-brewed sugar and yeast is the easiest way to prepare home brew for distillation at home. Moonshine is made from alcohol-containing mash, which is the result of fermentation of products containing sucrose or crumbly compounds.

Brewing includes the following steps:

1. Cooking Braga.
2. Distillation of home brew. In fact, this is the distillation of alcohol from the alcohol-containing mass with the help of a homemade or factory moonshine.
3. Cleansing In the production of ethyl alcohol on an industrial scale, instead of distillation, the method of rectification is used, which allows separating ethanol from fusel oils and aldehyde fractions. At home, even home-brewed sugar and yeast will have to be further purified from harmful components.

Braga preparation

Braga, or brazhka, can be prepared from any starch-containing vegetables (potatoes, beets, peas), from sugar-rich fruits and berries, cereals, ready-made jam or starch. Classic recipe  cooking moonshine involves the use of pure sugar. No less important components are yeast and water.

From each kilogram of sugar, you can get 1.1-1.2 liters of the finished drink. The yield of the final product is affected by compliance with the rules of distillation, in particular the temperature and quality of the components used. For 1 kg of sugar, you need to take 3.5 liters of water and 100 g of pressed or 20 g of dry yeast.

On average, to get 5 liters of finished 400 moonshine will need:

• 6 kg of sugar;
• 120 g dry or 600 g pressed yeast;
• 21 liters of water (3 liters will be spent on the preparation of syrup);
• 25 g of citric acid.

Prepare clean dishes. It must first be doused with boiling water and wiped dry. Thus prepare all the necessary for the creation and storage of ready-made drink dishes. This will protect the final product from foreign smell and taste.

Different recipes for home brew are different ways of preparing sugar for the fermentation process. You can simply dissolve it in hot water or carry out the inversion process - the splitting of sucrose molecules into individual molecules of fructose and glucose. The cleavage reaction is carried out at a high temperature (not below 80 ° C) in the presence of a catalyst - citric acid. Inverted syrup in consistency and carbohydrate composition is close to natural honey.

The mash of inverted sugar syrup, despite the additional costs of its preparation, has several advantages.

The fermentation process in it proceeds faster, which contributes to the accumulation in the final product of a smaller amount of undesirable impurities - by-products of the life of the yeast. The use of inverted syrup for the saccharification of cereals or other products for wort helps to improve the taste and other organoleptic qualities of the moonshine, obtained from them. The preparation of syrup at high temperature contributes to the purification of raw materials from pathogenic microorganisms and fungi.

If the recipe for home brewing involves the use of chopped vegetables or fruits rich in polysaccharides, sugar is inverted separately to avoid the formation of a toxic substance, furfural, from the hemicellulose that irritates the skin and mucous membranes.

Prepare the syrup as follows:

1. 3 liters of water should be heated to a temperature of 80 ° C (for control, it is desirable to use a thermometer).
2. Sugar should be added gradually, stirring constantly.
3. After the sugar has completely dissolved, the syrup is brought to a boil and boiled for 10 minutes.
4. Injected into the syrup citric acid. Simmer for another 1 hour.

Water preparation

Water quality is of great importance for the organoleptic properties of the finished drink. It is best to use filtered water. Tap water should be allowed to settle for 1-2 days to release from residual chlorine and reduce hardness.

Water is poured into the pan through a thin tube, so as not to disturb the sediment.

Yeast preparation

Yeast must be prepared before adding to the brew. Extruded product is pre-kneaded hands. It can be immediately placed in the finished liquid or first dissolved in a small amount of warm diluted syrup.

Dry yeast is activated by dissolving in diluted syrup, heated to a temperature of + 33 ... + 37 ° C. The container is wrapped and left in a warm room for 25-30 minutes until a uniform dense foam appears. After that, the mixture can be used.

The process of making mash

Ready mash from sugar and yeast for moonshine has ° characteristic features, including:

1. The specific smell of alcohol.
2. Clarification due to precipitation.
3. The disappearance of signs of fermentation (gas bubbles no longer appear in the water seal).
4. Bitter taste (the process of converting sugar into alcohol is fully completed).
5. Burning match over the open brew does not fade.
6. The hydrometer should not exceed 2.5%. Otherwise, it is necessary to continue the fermentation, for which yeast is added to the mixture again.

The finished home brew is drained through the tube so as not to disturb the sediment. Then heated to 50 ° C, then poured into a clean glass container. For additional clarification, you can use bentonite (clay mineral). For every 10 liters of finished home brew add 1-1.5 tbsp. l bentonite. Beforehand, it is necessary to dilute the clay in a glass of warm water and let it swell before the formation of a creamy mass. Bentonite is poured into a container with a mash, shaken vigorously and left for a day. After this procedure, you can make moonshine.

Some recipes for home brewing include adding spices, herbs and other components to it before refining the flavor and aroma of the finished drink. In addition, for additional cleaning, you can pour whole milk into the mash: 1 l for every 5 l of alcohol-containing mass. In this case, after the first haul, the raw may have a whitish hue.

Distillation

The classic recipe for moonshine involves double distillation.

First stage

During the heating of the alcohol-containing mixture, the liquid evaporates. The various components of the mash have different boiling points, and therefore do not evaporate simultaneously. Water and most of the harmful impurities are evaporated at a temperature of 100 ° C and above, while the distillation of alcohol begins at 78.3 ° C. Therefore, it is important to control the temperature mode of distillation. The temperature of the solution should not exceed 98 ° C.

In the distillation process, the mixture is divided into fractions. The first and last portions contain such toxic substances as acetic and other aldehydes, formic ethyl ethyl acetate, methyl alcohol. In this regard, the first distillation is divided into 3 stages:

1. Faction 1 - “heads off”. The volume of the fraction is determined at the rate of 50 g per kilogram of sugar. In this case, it is 300 ml. This is the so-called technical alcohol, to use it inside is dangerous to health.
2. Faction 2 - "body". After collecting the first portion of moonshine, it is desirable to change the discharge tube, as well as the cooler and the reservoir. At this stage of the process it is important to strictly control the strength of the product. Immediately after reducing the fortress below 40% vol. It is necessary to change the tank.
3. 3 fraction - "tail". This portion of moonshine contains little alcohol, but many undesirable impurities, including fusel oil.

Cleaning procedure

After the first distillation, the moonshine from sugar and yeast, like any other, needs to be cleaned.

The most popular method of purification of raw alcohol is using potassium permanganate. For this, potassium permanganate must be added to moonshine until a slightly pink solution is obtained and left for a few days until a black precipitate forms. The drink cleaned in this way must be drained through several layers of cotton wool.

Another simple method for cleaning moonshine is the use of activated carbon in the distillation process, for which it is placed in a funnel.

Prepare a funnel in advance:

1. Drain hole cover with a layer of gauze, on which pour crushed activated charcoal and place under dripping moonshine.
2. After distillation, the drink can be filtered again through a layer of gauze with a sorbent.
3. Coal can be placed in a container of moonshine for a few days at the rate of 50 g per 1 liter of drink and mixed daily, strain before use.

Second stage

Before re-driving raw diluted clear water  to the fortress of 20% vol., place it in a cube and distill it in the same way as the first time.

Moonshine from sugar and yeast, instead of the second distillation, is sometimes mixed with whole milk at the rate of 100 g per 5 l raw. After the milk is curled, the drink is filtered and considered ready for use. Nevertheless, the second distiller reliably cleans samogon from undesirable impurities and fusel oils than milk.

Brewing is completed by diluting the finished product with water to the desired strength. To improve taste, it is recommended to insist on ready-made moonshine for 3 days in a dark cool room before use.