Moonshine from rye
Description
The recipe won't take much time. You can obtain high-quality moonshine from grain. It's also called "bread" moonshine. This type of moonshine is made from wheat, oats, or rye. The taste of the moonshine depends on your choice of grain. I prefer rye: strong, rich moonshine with a distinctive spicy aroma. I inherited this rye moonshine recipe from my father. The process is simple, even a beginner like me can handle it. Let's take a closer look at this recipe. Can be served.
Instructions
- 1
Step 1
To make rye moonshine, we first need to prepare a ferment. To do this, rinse the rye to remove dust, then pour warm syrup (0.5 liters of water + 100 grams of sugar) over it. The syrup should cover the rye by 2–2.5 cm. Place the ferment uncovered in a warm room for 3–5 days.
- 2
Step 2
On the third day, my fermentation started, indicated by bubbles and a sour smell. If the grain has absorbed a lot of syrup, you can add a bit more to ensure the grains are covered.
- 3
Step 3
Now we'll make the second syrup, cooled to room temperature: mix 400 g of sugar and 2 liters of water. Combine the starter and the syrup in a large container, fit with an airlock, and place in a warm spot for fermentation.
- 4
Step 4
Two weeks have passed, and the mash is ready by all visible signs: the grain has settled at the bottom, and no gas is being released. We'll strain it through gauze and proceed to the first distillation.
- 5
Step 5
We do the first distillation — fast, all into one container. I got 400 ml of 33% ABV spirit. It smells like sprouted grain with a slight sourness.
- 6
Step 6
Mix the resulting moonshine with water in a 1:1 ratio and proceed to the second distillation.
- 7
Step 7
We carry out the second distillation over low heat. I separated the head fraction by smell and am now collecting the middle fraction.
- 8
Step 8
After the second distillation, I got 200 ml of the main fraction with an alcohol strength of 52 degrees. Once it cools down and rests, it will be ready to taste.