Moonshine from malt
Description
Making moonshine from malt at home is easy, and the result is of very high quality. Both you and your guests will be impressed: the delicate malty notes in the drink blend with a hint of oats and a special "bready" aroma characteristic only of high-proof spirits.
Instructions
- 1
Step 1
1. Bring the water to a boil, add the grain. Then cook over low heat until done, stirring constantly. After that, wrap the pot in a blanket and let it sit in a warm place for a couple of hours: the porridge should steep.
- 2
Step 2
2. Let the mash cool down to a temperature of 63-55 degrees, then add the malt ground in a meat grinder, diluted with a small amount of warm water. Mix the mash thoroughly, then leave it to saccharify in a warm place for a couple of hours, wrapped in a blanket.
- 3
Step 3
3. Once the mash becomes sweet, it's time to add the yeast. I bought special yeast for grain wash, 5 g per 20 liters of wash. Pour warm water over the yeast in a 1:10 ratio and let it sit in a warm place for about 15 minutes. Then add this mixture to the mash (the mash temperature should be 30°C) and mix everything thoroughly.
- 4
Step 4
4. Next, redistill at least twice and dilute to about 45% alcohol. Let it sit for two weeks in a cold place.
- 5
Step 5
5. Done! You'll be amazed at how high-quality your product turns out! It's perfectly presentable even for a festive table!