Pea mash without yeast
Description
Here is a simple recipe for making pea mash without yeast. During fermentation, the peas naturally produce what is called "yeast" when combined with sugar syrup. As a result, after 3-4 days, you get an excellent natural product which can be distilled into moonshine. Good luck!
Instructions
- 1
Step 1
Pour 1 kg of peas with hot water (4 l) and leave for 10 hours. Meanwhile, prepare a syrup from the remaining sugar and water.
- 2
Step 2
Combine the syrup with the soaked and softened peas. A fermentation lock will be needed. Attach the fermentation lock (or a rubber glove with a small hole in one finger) to the bottle neck to allow carbon dioxide to escape. Place the container in a dark place (temperature should be 18–23°C) for 4 days. After this time, the fermentation lock will stop producing bubbles (the glove will deflate), the wash will become lighter in color, taste bitter, and sediment will appear at the bottom.
- 3
Step 3
It's time to start the distillation process.