Wheat moonshine
Description
The recipe won't take much time. Of course, I'm not a big fan of alcohol, but once I had to deal with it myself. So, if you need a version, you can serve it.
Instructions
- 1
Step 1
1. Pour slightly warm water over the grain, enough to cover it. Let it steep for about two weeks in a warm place until sprouts appear and grow to 1-2 cm in length.
- 2
Step 2
2. For the mash, add spring water and sugar solution to a 40-liter pot (dissolve sugar in boiling water, then pour in this syrup). When the water temperature reaches 30 degrees, add the malt from the first step and the rehydrated yeast. Install an airlock on top.
- 3
Step 3
3. When the bubbles stop appearing, add sour milk, mix well, and let it steep for a while longer. Once the fermentation process is complete, distill the mash 2-3 times to achieve an alcohol strength below 38 degrees.
- 4
Step 4
4. Further purify the second distillation moonshine using a water filter, then dilute it with water to achieve the desired strength (about 40 degrees). Let it infuse for 2 days in a dark place.
- 5
Step 5
5. That's it! Chill and serve!