Moonshine from rye malt
Description
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Instructions
- 1
Step 1
Take a large pot, pour clean water into it. Place it on the stove and bring to a boil. Cool down to 50 degrees. Add wheat cereal and cook, stirring, until the mixture begins to resemble a pudding in consistency. Cook for about an hour and a half.
- 2
Step 2
Remove the resulting wort from the stove, cover with a lid, and leave it wrapped in a blanket overnight. In the morning, it should have a temperature of 60-70 degrees for further processing.
- 3
Step 3
To make the wort more fluid, add enzymes to it, as well as rye malt. Hold the wort at 60 degrees for an hour until it is completely saccharified.
- 4
Step 4
Activate the baking yeast, then cool the wort to thirty degrees. Pour the yeast into the pot with the wort and mix. The resulting mash should ferment for four days. After this time, distill the mash using a still.