Wheat mash
Description
The recipe won't take much time. This wheat mash recipe uses a yeast-free method, commonly known as "using wild yeast." The moonshine produced from this mash is smooth and has a much more pleasant taste compared to moonshine made with commercial yeast. Good luck. Serve chilled.
Instructions
- 1
Step 1
Before starting the preparation, carefully sort the wheat grains. Then wash the wheat in cold water and drain through gauze or a sieve.
- 2
Step 2
Sprouting wheat. Spread the grains on a flat surface (a baking tray or a tray) previously covered with gauze. Pour water over them until the wheat is completely submerged. Cover the wheat with a lid and wait until sprouts appear (2-3 days). Prepare the starter. As soon as sprouts appear on the wheat, add sugar (2 kg) and mix thoroughly. Cover again with a lid and wait. The starter will be ready in 4-7 days.
- 3
Step 3
The most important stage is fermentation. You will need one large container with a water lock, or several large glass jars. Pour the water, starter, and remaining sugar into the container (containers) and mix well. Install the water lock (or put on a glove). Place the mash in a dark place for one week. During fermentation, stir the mixture occasionally and remove the foam.
- 4
Step 4
After a week, fermentation stops and no more carbon dioxide is released. When the must becomes noticeably clearer, carefully siphon the mash into clean containers, avoiding the sediment. Ready: you can now distill the moonshine!