Moonshine from wheat
Description
The drink is prepared quickly and easily. From the specified amount of ingredients, you will get approximately 5 liters of 40-degree strength moonshine. If you've never made wheat moonshine at home before, I recommend consulting a more experienced and knowledgeable friend. Understanding all the nuances of the process is very important. I hope everything works out for you. The drink is ready to serve.
Instructions
- 1
Step 1
We prepare the malt. Before soaking, the wheat should be stored for 2-3 months. Spread the wheat in layers (3-4 cm) into deep containers. Pour warm water over it, just enough to barely cover the grains. Leave the wheat in a warm, dark place with a temperature of 20-25°C. After 2-3 days, the first sprouts will appear. The wheat must be turned daily to prevent mold. When the sprouts reach 2-3 cm in length, remove them from the water without separating them.
- 2
Step 2
We prepare the mash. Pour clean well water into a 40-liter container. Add sugar diluted in hot water. Stir and wait until it cools down to 28-30°C. Immediately add malt and diluted yeast (refer to the instructions on the package). Stir, then install an airlock on the container.
- 3
Step 3
Strain the mash through a colander to filter out the wheat. Add sour milk (ryazhenka) to the mash to reduce the amount of "fusel oil" in the final moonshine. Distill the mash using a still, collecting the distillate until the strength drops below 38 degrees. During the second distillation, dilute the distillate with water by 50%.
- 4
Step 4
After the second distillation, the moonshine should be filtered using a regular water filter. It is also advisable to dilute the moonshine with clean water, bringing it to the desired strength (approximately 40-45 degrees). The finished moonshine should be left to settle for 2-3 days before tasting.
- 5
Step 5
We pour the finished product into suitable bottles and store it in the pantry.