Wheat-based mash
Description
The recipe won't take much time. There are many different recipes for mash, not only using wheat. If you've decided to make wheat mash, I recommend preparing it without yeast. Of course, nowadays people often use yeast to improve fermentation, but high-quality sprouted wheat won't need any yeast. So, to prepare wheat mash, we'll need: wheat itself, sugar, water, activated charcoal—for purification—and a container with an airlock (preferably). The drink is ready to serve.
Instructions
- 1
Step 1
The key to making any homemade alcohol is the quality of the raw ingredients. Therefore, wheat should be carefully sorted, husked, all damaged grains removed, and thoroughly rinsed in water.
- 2
Step 2
Next: the wheat needs to sprout. Pour water over it (the water should completely cover the wheat), then sprinkle one kilogram of sugar on top (you can use one and a half kilograms). I cover it loosely with gauze and leave it for about 5 days (although the wheat may already sprout by the third day).
- 3
Step 3
This is approximately what the sprouted wheat should look like. By the way, you can test the wheat in advance— not all of it sprouts well. Try the procedure beforehand with a handful of wheat.
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Step 4
For fermenting wheat, it's best to have a large container with an airlock. I didn't have one, so ordinary glass jars worked fine. In a large pot, mix 15 liters of water and 5 kilograms of sugar. Add the sprouted grain to this mixture. Stir well, pour into jars, and place in a warm spot for fermentation. The mixture will ferment for about 7 days, possibly up to 10. Be sure to remove the foam forming on the surface regularly.
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Step 5
Then the mash should be filtered and cleaned: I use regular activated charcoal for this, about 50 grams per liter. Just make sure to crush the charcoal into powder before adding it to the mash. The purity will depend on your patience—how many times you filter and clean it.
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Step 6
You can consume the ready wheat mash directly or use it to make moonshine.