How to put the mash at home. How to make mash at home? Is water important for mash

The product, which is obtained by fermenting yeast in water with sugar, is called mash. Stronger alcohol lovers send this "elixir" to make moonshine. But if you cook it, for example, from apples, then the output is a wonderful alcoholic drink, comparable in strength to natural wine.

There are several secrets to the production of mash at home, which we will tell you about in this article.

Basic ingredients for cooking

We list the main components, the correct choice of which will depend on the manufacturing process and the quality of the mash.

Yeast

They are the main component in the preparation of mash. Under the influence of enzymes - able to process sugars into ethanol and carbon dioxide. The choice of yeast should be treated as responsibly as possible. Keep in mind that each of them has its own characteristics:

• bakery

The output is approximately 10% ethyl alcohol and a lot of by-products. They are more often used for making classic mash with added sugar at home.

• Alcoholic

Their use gives approximately 18% alcohol and also many impurities.

• Yeast "Whiskey"

Used to make beverages from grain products

• Wine

Used to make fruit juice. The output is a product containing a good% alcohol and a small amount of impurities.

An important ingredient is sugar

We know that alcohol is produced as a result of the activity of alcohol yeast, which absorbs sugar and produces alcohol and by-products - foreign substances. But sugar is not the only way to achieve a good result.

This drink is prepared from any products that contain fructose or starch.
For example, fruits, potatoes, berries, cereals are suitable.

The third component is water

This is a very significant component for the production of mash. The taste of the future fermentation product depends on its quality. It must be tasteless and odorless, transparent, without foreign impurities, meeting the hygienic requirements related to drinking water.

If you use tap water, then filter it or set it to settle for a while.

Important! To put a brew for moonshine, water should not be boiled! Because after heat treatment, dissolved air is lost, which is necessary for yeast.

What is the best container to cook in?

They make mash in aluminum, glass, stainless and enamelware. It is allowed to use a plastic container intended for food products. The fermentation tank must be hermetically sealed and have a water seal that will release carbon dioxide and block oxygen.

Alternatively, you can use folk remedy and put on a container a rubber medical glove with small holes to release carbon dioxide. Make a puncture with a regular needle 3-4 times. With a glove it is convenient to control fermentation, if it is swollen - the process is underway, blown away - the drink is ready for the production of moonshine.

How to make braga?

Many recipes describe how this drink is prepared, but we will focus on the classic recipe.

What do you need?

We will need:

• 1 kg sugar
• warm water 5 liters
• pressed yeast 100 g, if you take dry yeast, you need 5 times less, namely 20 g

Cooking process:

1. First you need to dissolve sugar in water, because if it settles to the bottom and does not dissolve, it will not participate in the fermentation process.
2. Then, dissolve the yeast in water, the required water temperature is 25-30 ° C, you need to add a couple of tablespoons of sugar there. Place in heat for 2 hours, stirring occasionally
3. When the mixture comes to life, you should mix all the ingredients in a container in which the entire fermentation process will take place.

Important! Do not fill the wort to the very top of the container, otherwise all the foam will flow out. Leave approximately 25% to the brim.

What to do next?

Choose a warm place without drafts. The air temperature in the room must be maintained constant - not lower than 20 °C, but not exceeding the scale of 35 °C. It is important to understand that during the fermentation period, heat is released, so keep a regular check on the drink, if overheated, there is a possibility of the death of useful substances.

Important! If the mash foams intensely, then to extinguish it, throw crushed cookies or dry Saf-Moment into it, 1 sachet will be enough.

After about 3-10 days, the mash will be ready for its further distillation into the moonshine fraction. By external signs, its readiness to determine is very simple: if carbon dioxide ceases to be released on the surface, the mash is ready. The taste of the drink should be sour with a bitter aftertaste, without a taste of sweetness.

As a result of fermentation, the mash becomes cloudy, and if it is used to distill moonshine, then it will have a strong characteristic smell. Therefore, it must be filtered. Use gauze, waste will remain on it: drain the mash into another container, and discard the sediment. Let her stand a little and lighten up.

Cooking apple mash

There are two options for making a drink from apples, in the first case - from juice, in the second - from finely chopped apples.

Apple mash from juice

• Apples 15 kg
• Sugar 1 kg
• Pressed yeast 65 g, if using dry, then - 10 g

Cooking:

1. Rinse the apples, remove the core and seeds. Squeeze out the juice. The output should be 5 liters of juice
2. Sugar with yeast should be added to the juice
3. Then place the wort in a container in which the apple mash will be prepared. It would be nice to take a bottle, and put on a medical rubber glove with holes made on top. Alternatively, you can put a water seal
4. Store in a warm, dark place to ferment for one month.
5. When the glove deflates, drain the liquid from the sediment and strain through cheesecloth
6. Next, the mixture of apples is ready for distillation into moonshine.

Second option: apple mash

• Apples - 30 kg
• Water - 20 liters
• Sugar - 4 kg
• Dry yeast - 100 g

Cooking:

1. Rinse apples, clean from rot and remove cores. Cut into quarters
2. The next step is chopping apples, you can grate, chop with a blender
3. Place applesauce together with the resulting juice in a container and pour 18 liters of water
4. Dilute sugar in the remaining two liters of water until completely dissolved and pour into apple puree
5. Dilute the yeast in warm water and add to the fermentation container, mix the contents thoroughly
6. Close the container and put it in heat for 10 days. After 24 hours, a pulp plug should form on the surface, which prevents fermentation. Destroy it, stirring until foam appears and a pleasant apple aroma appears.

After about 10 days, the apple mash will be ready, the pulp will settle, and fermentation will stop. It's time to treat yourself to the beautiful weakly alcoholic drink or start distilling moonshine.

Interesting! If the apples are very sweet varieties, then you can use the recipe, without adding yeast and sugar.

If you decide to make a mash from apples alone, then first do a small test: take 1 kg of unwashed fruits, chop them and leave them to ferment in a warm, dark place for several days, waiting for fermentation to begin. The test will save you 30 kilograms of apples if you fail. Please note that the fruits must be exactly unwashed, because yeast bacteria are present on their surface.

As a fermentation tank, you can use any container designed for storing food products. It is desirable that it can be tightly closed with a lid, but at the same time be equipped with ventilation holes. The latter successfully replace rubber gloves or more modern water seals.

Many novice moonshiners neglect the cleanliness of containers for moonshine and brew. The flask must be thoroughly washed and wiped with a dry cloth. If the slightest foreign smell remains in it, it will be transferred to sugar and water, which will affect the taste of the final product.

It is not necessary to wash everything clean between distillations, but after finishing and until the next time the still, all hoses and refrigerator should be clean and dry.

As a guide, consider the traditional set of components that will be required for mash and subsequent distillation of 5 liters of moonshine with a strength of 40 °.

The composition of the mash:

• pressed ("wet") yeast - 600 gr. or 120 gr. granular dry;
• drinking water - 24 l;
• citric acid - 25 gr.;
• granulated sugar - 6 kilograms.

This recipe for sugar and yeast mash allows you to get classic moonshine without any frills and specific flavors.

Correctly calculate products

To understand what proportions of sugar and yeast mash should be used, first of all, you need to decide how much moonshine you need to get as a result. Subject to the rules of preparation, approximately 1100 ml of an alcoholic beverage with a strength of 48-50 ° will come out of 1 kg of granulated sugar. But for volume finished product The following factors also play a role:

• quality of raw materials;
• temperature regime of aging mash on sugar;
• additional components, etc.

Theoretical calculations will always be 5-15% more than the real output.

For 1 kg of granulated sugar, 4 liters of purified water are used, in addition another 500 ml, if inversion is required, 20 gr. granulated yeast or 100 gr. "wet".

Invert sugar

The complex term refers to a fairly simple process of mixing sugar and lemon to make syrup. This is one of the main theses on how to properly put mash on moonshine. Pre-mixing the components will improve the taste of the product and speed up the fermentation process.

To make syrup, follow these steps:

• pour 3 liters of clean water into the pan, put on fire and bring to a temperature of 70-80 ° C;
• add granulated sugar, the proportions of sugar and liquid should be 2: 1;
• stirring the contents, boil it for 10 minutes, while regularly removing the foam “cap”;
• when a large amount of foam is formed, gradually pour out 25 gr. lemons and reduce the intensity of the fire to a minimum;
• close the lid and cook for 1 hour.

As a result, you should get a viscous dark amber-colored syrup that looks like honey (by the way, unscrupulous sellers often sell invert sugar under the guise of honey).

VIDEO: How to properly invert sugar

We prepare water

Water is an important ingredient in the preparation of mash from sugar and yeast. She shapes taste qualities at alcohol. The correct mash is prepared on a liquid that does not have a shade or taste, it must fully comply with hygienic standards.

Water for moonshine should be soft, purified - most of all, melt, spring and bottled water meet these requirements.

Before preparing the mash, it is recommended to stand the water for two days, this is if tap water is used. Due to long exposure, the composition loses its rigidity, all harmful components settle in the form of a precipitate. Next, you only need to carefully drain or pass through the filter.

Do not use boiled or distilled water. Both of them do not contain the air necessary for the growth of fungi and the active release of waste products - the very ones that make up the organoleptic of moonshine.

Which yeast to choose

Without going into too much detail, we note that the range as a whole is limited to two product groups:

• bakery;
• alcohol (wine, beer).

You can use both of them, but with some adjustments for the features of fermentation.

Bakery is less suitable than alcohol for the following reasons:

• the maximum concentration of alcohol will not exceed 12 ° - anything higher is detrimental to the strain;
• in the process of fermentation, a large foam cap will form - when pouring the wort into a container, one third of the volume must be left free;
• the finished product will have a specific taste - on the one hand, such an authentic organoleptic is characteristic of moonshine, on the other hand, if you make drinks or tinctures from moonshine, a sharp aroma will be superfluous.

Bakers also have advantages:

• price and availability - can be purchased at any grocery department;
• fast fermentation - in general, the whole process takes from 8 to 12 days, depending on the composition of the must, while wine can take up to 3 weeks;
• the same aroma and taste - for many moonshiners this is a fundamental point.

Spirits, as the name implies, are designed specifically for the preparation of alcoholic beverages. They ferment better - there is practically no residue, they survive even at high concentrations of alcohol, they give a milder taste to the finished drink, there is very little foam. At the same time, they are much more expensive than bakery ones - 100 gr. will cost an average of 140-170 rubles. - and they are sold only in specialized stores.

Mixing components

The second step in the manufacture of mash is to mix the ingredients. The syrup is placed in a fermentation tank, the required volume of water is added to it, in our case it is 24 liters. If a yeast mash recipe with inverted sugar was chosen, then it should first be dissolved. But in any case, you need to use a sweet liquid with a temperature of 26-30 °.

The tank is filled no more than ¾ of its dimensions. This eliminates the possibility of leakage of wort during the action of yeast and syrup. This factor should be taken into account before putting the must on fermentation.

When using bakery, you can only pour 2/3 of the mash into the container - the remaining volume will be filled with a foam cap

1. The pressed product is added directly to the wort container, but it is preliminarily crushed by hand. Experienced moonshiners dissolve the briquettes in sugar water before adding, after which they cover the consistency with a lid and wait for the formation of a “cap”. As a rule, this process takes 7-9 minutes, after which the mixture is added to the common tank.
2. Dry products are pre-activated according to the instructions. They are mixed with water 33-35 ° and put in a warm place to form a uniform foam. Next, the contents are mixed into the mash.

fermentation stage

You need to put the mash on sugar and yeast in a dark place with a constant temperature regime of 27-30 ° C. But before that, the container is hermetically sealed with a water seal. To speed up the fermentation, the wort is wrapped in heat-insulating material or an ordinary blanket.

Fermentation can last from 3 to 10 days. Throughout the entire time, you need to mix the mash daily without removing the water seal. Thus, excess carbon dioxide will be released from the mixture.

How to determine the readiness of mash from sugar and yeast:

• the smell of alcohol;
• bitter aftertaste;
• cessation of carbon dioxide formation, hissing;
• a lit match continues to burn when brought to the wort.

One match will not be enough, it is best that 2-3 signs are detected at the same time.

Clarification and degassing

Making moonshine from sugar and yeast without this step will be meaningless. Before you put the mash for distillation, you need to remove it from the yeast sediment. This is done with a hose. Next, the composition is heated to 50 ° to remove residual carbon dioxide.

The degassed mash is poured into a clean bottle and clarified. In this case, concrete will be required. It is difficult to find this ingredient in its pure form. But it is included in cat litter. Moonshiners have identified several proven brands:

• Kotyara;
• PiPi Bent;
• Closet WC Cat.

When buying a filler, it is important to study the composition, it should not include aromatic substances and dyes.

To lighten 20 liters of sugar and yeast mash, you need 3 tbsp. l. ground bentonite and previously dissolved in heated water with a volume of 0.25 liters. The composition is mixed with the mash and left until the powder settles at the bottom in the form of liquid sour cream. As a rule, it takes up to 20 minutes.

Stages of clarification:

• betonite is ground, diluted in water;
• the mixture is added to the mash, thoroughly mixed;
• the container is closed with an airtight lid and left for 20 minutes;
• the purified liquid is drained, and the sediment is disposed of.

Draining sedimentary components into the sewer is strictly prohibited. They form strong plugs in pipes, which are difficult to even mechanically clean.

This is the final stage in the preparation of sugar mash and its purification, followed by the distillation process.

The most popular question among novice distillers is how many times to distill. From experience, we will answer - 2 times, in order to surely get rid of fusel oils and other harmful components (isoamyl, formic and methyl alcohol, acetic acid, etc.), while correctly selecting heads and tails at each stage. Only in this case, the moonshine will really turn out to be clean and moderately picky.

VIDEO: The easiest and most correct sugar mash recipe

A good moonshine still, a thick book of recipes and a great desire to make high-quality moonshine - all this, of course, is very important, but the most important thing is mash. In distillation, it is the basis of the foundations, on which the taste, strength and organoleptic properties of the drink depend.

Braga for moonshine is prepared in several stages, and each is of key importance for the final product. And although its preparation is not the easiest process, we will try to describe it in detail and explain the most difficult moments in order to get really high-quality alcohol at the end.

Deciding on terms

Braga- the initial product for the preparation of moonshine, which is based on wort, sugar and yeast. In the process of fermentation, mushrooms develop, as a result of which carbon dioxide is released, and sugar is converted into ethyl alcohol.

Wort- the initial composition for the preparation of mash. Depending on the recipe, it includes different products and serves as the basis for further fermentation.

Sugar- an essential ingredient, without which the development of mushrooms is impossible. In the basic recipe, this is ordinary granulated sugar, but there may be variations - cane sugar, beet or cane molasses, etc. the essence of this product is the same in all cases - to be the basis of mushroom nutrition.

Water- spring, borehole, bottled or settled water supply. You can not use boiled water to make home brew for moonshine, as it lacks dissolved oxygen, which is necessary for the development of fungi.

Yeast- live unicellular microorganisms that multiply in a nutrient medium with the production of specific waste products. In general, yeasts are divided into baking and alcohol, the latter are intended specifically for the preparation of alcoholic beverages. The main condition is a fairly rapid fermentation with the condition of rapid reproduction of unicellular fungi.

top dressing- most often superphosphate is added at the rate of 3 grams of top dressing for each kilogram of sugar. It is a supplier of nitrogen, phosphorus and potassium necessary for the fermentation of mushrooms. It is not necessary to use such top dressing, but it will not be superfluous.

Natural top dressing - the goal is the same as with the addition of superphosphates, but this is no longer an artificial drug, but natural products. To do this, you can use a liter of juice or a kilogram of fruit for every 10 liters of mash, 500 gr. rye bread or 100 grams tomato paste for the same volume.

And separately it is necessary to say about the dishes:

• it must be completely clean before pouring the composition;
• the lid should not be airtight - either a water seal or holes for discharging excess carbon dioxide;
• for beginners, it is advisable to use a transparent container so that the state of the mash is clearly visible at any time.

What should be the yeast

Counting on the preparation of the right home brew for moonshine using baker's yeast is at least strange. Of course, this is also a colony of unicellular microorganisms, but they develop more slowly, are less viable in a concentrated alcohol medium and produce more foam during fermentation.

Alcohol yeast, on the contrary, multiply very rapidly - on average, fermentation takes no more than 7 days. During their propagation, very little foam is produced, so the use of a defoamer is not necessary. But the most important thing is that they survive at a concentration of 20% ethyl alcohol, that is, they are poured once during the preparation of the mash and are not added anymore.

If you are just learning the basics of distilling, it is better to buy special preparations - alcohol yeast separately for cognac, whiskey or other drinks, where mash is made on grains, berries, fruits or cake. Each package contains detailed instructions.

VIDEO: How to cook the right mash for moonshine

Classic sugar mash recipe

Each moonshiner has his own, time-tested, best recipe for sourdough mash. And although the ingredients seem to be the same everywhere, the proportions, additives, concentration differ. We will bring basic recipe, on the basis of which over time you can learn to experiment.

1. We heat half a liter of purified water to 25-27 ° C, dissolve 100-120 gr. sugar, add yeast and stir with a wooden stick until the yeast is completely dissolved.

Calculation of yeast - for every kilogram of sugar there are 100 gr. pressed yeast or 17 gr. dry. The dry proportion may vary depending on the type of fermentation. This information is usually reflected on the packaging.

1. We put the cup with the workpiece in a very warm place - on the battery, near the stove or under direct sunlight and leave it for 60-80 minutes. A sign of active reproduction will be a plentiful foam cap.
2. We prepare the wort - we take sugar and water in equal proportions (1 kg: 1 l). We heat the latter to 25-27 ° C, pour sugar and stir until it is completely dissolved. Next, pour the sourdough - only after a lot of foam appears.
3. We transfer the bottle to a warm (up to 25 ° C) and dark place so that the fermentation process goes smoothly.

During the fermentation of mushrooms, a large amount of heat is released, so you can’t put the bottle near the battery - it can break.

1. As soon as the foam has disappeared (this can be observed through transparent walls) and a precipitate has fallen, you can already proceed to the process of moonshine. On average, this process takes about 2 weeks (for bakeries) and 7 days (for spirits). You can check the readiness by taste - bitter, sugar is not felt at all - and by smell - a distinct aroma of alcohol is felt.

When using baker's yeast, a large amount of foam is released during the fermentation process. You can pay it off breadcrumbs or crumbled biscuits.

What to do with sediment

Especially economical ones manage to overtake the sediment on a moonshine still, if the mash is made on grains, berries, fruits or cake. To some extent, this is justified, with 5 kg of sugar you get 100 ml of alcohol more. But at the same time there is a risk of burning the slurry to the bottom alembic and more harmful impurities are obtained - instead of 50 ml of heads, 60-70 ml will have to be removed from each kilogram.

It is not worth using the precipitate during distillation - it can burn and give the whole drink a nasty aftertaste.

Possible problems and solutions

Several days have passed, and the mash has not ripened. There may be several reasons for this:

• violation of the temperature regime - at low there will be little foam, at high - mushrooms die already at + 32 ° C;
• lack of sugar in the preparation of mash, which leads to insufficient development of crops;
• lack of water or the use of boiled water - it will no longer be possible to restore viability, the yeast will divide extremely sluggishly.

What to do - add a new batch of yeast and stabilize the temperature. During the entire period of fermentation, it should not exceed + 27 ° C.

After the end of the term, the leaven is still sweet, if bitterness is felt, it is very indistinct.

What to do - add fresh yeast or you can put the mash on moonshine again at the rate of:

• 5 kg of sugar;
• 22 liters of water;
• 200 grams of alcohol yeast.

Do not mix the entire volume at once. First, a sourdough starter is made from part of the sugar, water and the entire serving of yeast. And then, when active fermentation is already underway, the sourdough is poured into warm water with sugar.

VIDEO: Secrets of sugar mash

Everything worked out, the mash is ripe, but there is no time to work on the distillate.

What to do - remove the mash from the sediment, preferably with sugar. Pour in plastic bottles if possible without air, for which they flatten the bottle and draw in the mash. In this state, the workpiece can be stored for up to 3 weeks without damage to its condition.

Even if properly stored, this mash will produce 20% less ethyl alcohol than expected.

In general, that's all we wanted to say about the basics of making wort for moonshine. Exist different recipes mash for moonshine, but each of them is based on yeast, sugar and water. It depends on you - the correct setting of the temperature regime and the observance of proportions.

VIDEO: Proper preparation correct royal mash

To date, there are many recipes for making mash for moonshine. In different countries there are traditional methods based on certain berries and plants, resulting in the birth of such world-famous drinks as:, brandy,. In principle, you can drive out of anything, if only there was a fermentation process and the bacteria developed precious alcohol, and for this you only need:

1. bacteria
2. Food for bacteria (most often sugar)

Everything else only gives the drink a taste and aroma, respectively, moonshine can be driven even from manure (only who will drink it). Traditionally, alcohol is made from the following bases:

• Cereal crops
• and wine production waste (pressings)
• Fruits and berries
• Sugar cane

On this, of course, the list does not end, because you can drive, agave, other nutrient media, though you need to add sugar. Can be expelled from a simple mash consisting of sugar, water and yeast. There are a lot of recipes, in this article we will look at the main ways, following which you can get a chic drink at home by putting it on festive table, it will not be a shame to treat friends and relatives and get the fame of a master of moonshine.

Braga is a product that is used as an independent drink and as a raw material for the production of moonshine. To get high-quality moonshine, you must initially take care of the quality of raw materials for mash.

Preparatory stage

Before you start moonshine brewing, you should take care of the cleanliness of all equipment used. The fermentation container must be thoroughly washed in hot water and dried very thoroughly. This point is especially important, since the slightest interference by foreign elements can spoil the entire product.

Almost anything can be used as a container, the main thing is to correlate its volume with the volume of the desired product. In no case should galvanized dishes be used for containers, as over time it will begin to oxidize and make the mash toxic and, accordingly, harmful to health. You can’t take under this case and dishes made of cheap plastic, which is now quite common in many stores. You can take plastic containers labeled "for foodstuffs".

Traditional home brew recipe for sugar moonshine

Braga for moonshine - the recipe is quite simple and understandable, especially in the traditional version. Mandatory components of traditional mash are yeast, water and sugar.

Water is a very important aspect of quality home brew. Best Option- water from a spring that has passed filtration. Distilled or boiled water is absolutely not suitable - they lack the beneficial microflora that yeast needs. It is worth considering that if the water is too hard, then the fermentation rate slows down significantly, this is important to consider if it is necessary to prepare the mash by a certain date.

The choice of yeast should also be approached quite carefully. At the moment, there is a type of yeast on the market called alcoholic yeast. They have a number of advantages. Firstly, they guarantee the absence of excess impurities that can contaminate the mash. Secondly, they help to achieve the best taste and aroma of the finished drink.

Their packaging even has a note that they are suitable for both baking and making drinks. Another well-known and frequently used brand is SAF-Moment yeast. So, if spirit yeast is not freely available, you can go to the nearest store and purchase yeast from one of these companies.

Pressed yeast is also suitable for making mash, although they are inferior to dry ones in some respects, but it’s still easier to get them, especially if you live in a small town.

The quality of sugar, like other ingredients, also plays a role. Therefore, do not save on this product. When using good granulated sugar, at the end you will get a better product.

Approximate proportions are as follows: for 2 kg of sugar - 10 liters of water and 200 gr. pressed yeast (or 40 gr. dry).

Let's move on to the process itself: how to make mash for moonshine.

First of all, sugar dissolves in warm water. Then yeast is added to them.

Note! Pressed yeast must be initially diluted with a small amount of sugar to activate it (it takes about 5 minutes), and dry yeast can be immediately poured over the sugar solution.

The dishes under the mash are closed with a water seal. A water seal is a necessary thing if you are going to make moonshine on your own. Its design allows the release of carbon dioxide accumulated in the tank, but at the same time does not let in excess air. In other words, it provides complete sealing of the container. A water seal can be made both independently and bought (it is quite inexpensive, and there are a lot of benefits from it).

Note! The water seal must be bought exclusively from environmentally friendly and high-quality materials, so you should make sure that its composition is natural before buying.

The question arises: how to put mash on moonshine? It should be set at a temperature of 28-32 degrees, since at temperatures below 20 - the fermentation process will not start or will take place in a sluggish form, and when heated above 40 degrees - the yeast, so necessary for us for mash, dies.

Once every few days, the wort should be stirred for a minute or two. Braga should stand for one to two weeks.

Readiness of mash for distillation: how to determine? The first sign of the readiness of the mash is the absence of carbon dioxide emission, the sedimentation of yeast and the presence of a light layer on the surface of the mash. For reliability, you can taste the mash for taste - it should be bitter-sour, without a sweetish aftertaste.

If you follow the traditional recipe, the output of moonshine from 10 liters of mash will be about 2-2.5 liters of pure drink.

Accelerated cooking process

As noted earlier, the mash is cooked for a week or two, depending on temperature, yeast and other factors. But what if there is no way to wait so long and moonshine is needed in the coming days? . Naturally, the quality of the drink obtained in this way will be slightly worse than that of a fully infused drink, so it is made only in extreme cases. But when manufacturing speed is a priority, quality can be sacrificed slightly.

Quick sugar mash

Compound:

• granulated sugar - 1.5 kg;
• dry yeast - 30 gr. (or 150 gr. pressed);
• pure water (but not distilled and not boiled!) - 7.5 liters.
• So, how to cook mash for moonshine quickly?

Stage 1. We heat the water to 30 degrees, pour sugar into it and mix it properly.

Stage 2. We dilute our yeast in warm water and pour this yeast mixture into the sugar syrup.

Stage 3. Pour the mash into a suitable container and install an aquarium heater in it, with which we maintain a temperature of 25 degrees for three days. Three days later, the mash is ready for distillation.

If the farm does not have an aquarium heater and it is absolutely impractical to buy one, you can maintain the temperature by any other heating method. The easiest way is to wrap the container in warm clothes and put it near the battery or electronic heater, but in this case the fermentation process can last longer - four to five days.

It is desirable that the heating system used allows you to control the temperature, since it is better to put mash for moonshine at a temperature of 22 to 30 degrees.

Thus, after the first distillation, you get 2 liters of good moonshine, with a strength of about 45 degrees.

http://vzboltay.com/

Quick mash from peas

It is used when there are absolutely no digestible conditions for comfortable fermentation and for temperature control.

Ingredients for pea mash:

• granulated sugar - 7 kg;
• peeled peas - 2 kg;
• sour cream - 200 gr. (standard packing);
• dry yeast - 60 gr. (or 350 gr. pressed yeast);
• clean water - 35 liters.

Now let's proceed to the description of the very manufacture of quick pea mash.

Stage 1. We heat the water to 25 - 30 degrees and pour it into a large container with a volume of 40 liters (a can is well suited for these purposes).

Stage 2. We breed yeast in warm water.

Stage 3. Place peas and diluted yeast in a can. All this is properly mixed.

Stage 4. After 10 - 15 minutes, pour sugar into the same place and add sour cream, and then stir this whole mass again.

Note! Sour cream is absolutely necessary in this case, since after a few hours an abundant formation of foam will begin, which will want to overflow the banks, and sour cream will not allow this to happen.

Stage 5. We close our container for mash and wrap it with a blanket or something else large and warm. If it is possible to maintain the temperature at 23-29 degrees, then it is very good. If not, then it's okay, the mash will still be ready for distillation in 3 days.

It is recommended to take no more than seven liters of moonshine during distillation, if the above proportions have been applied. Otherwise, moonshine will be cloudy, respectively, of less quality.

In order for moonshine to be cleaner and better, it is necessary to clean it. For example, pass moonshine through a charcoal filter (this is the fastest way).

Note! On the Internet, there are tips for creating a quick wash in the washing machine. It is strongly not recommended to use this method. Firstly, this method will not give a result and the yeast will not ferment faster from intensive mixing for three to four hours. Secondly, with this method of making mash for moonshine, there is a high probability that washing powder will get into the mash, and this will not only spoil the taste, it is also dangerous to health. So, mash for a few hours is still clearly not for homemade, but in a few days - it is quite real.

And yet, it’s better to use a long-term recipe for making mash, since it’s better not to make mash for moonshine in a hurry, but calmly let it ferment in the usual way.

Braga from jam

Another interesting recipe is . Well suited for this business jam from apples, cherries, strawberries or. You can experiment with other flavors as well, depending on your personal preference.

• water - 5 liters;
• jam - 2.5 kg;
• dry yeast - 3.5-4 gr.
• Optionally you can add fresh fruits, the same as in jam, or raisins (it will give the mash light creamy taste).

Preparation of mash from jam.

Stage 1. Jam is placed in a saucepan and poured with clean water room temperature.

Stage 2. A mixture of jam with water (in other words, wort) is heated to a temperature of 40-50 degrees, after which it is left to cool to 20-25 degrees.

Stage 3. Yeast is added to the cooled wort and thoroughly mixed there.

Stage 4. We place our drink in a fermentation tank and close it with a water seal.

Advice! If there is no water seal at home, and it is not possible to purchase it at the moment, then an ordinary medical glove will come to the rescue. Just pull it over the neck of the container and poke a small hole in one of your fingers. In addition to letting out carbon dioxide and keeping air out, the glove will also serve as a fermentation control. As soon as the glove falls off, the fermentation process is completed.

Stage 5. How to put mash on moonshine made from jam? The conditions are the same as for traditional sugar mash. The container is placed in a dark place with a temperature of 20-28 degrees. The drink must be stirred every day with a wooden stick or spatula.

Note! During the mash mixing procedure, make sure that the object to be stirred is clean and dry and there is no danger of other substances getting into the mash, as this can ruin the entire fermentation process.

Stage 6. After a couple of weeks, when all signs of the completion of the fermentation process were found (the glove of the opal or the water seal stopped releasing bubbles, the mash brightened, and sediment appeared), you can strain the drink and the mash from the jam is ready.

Advice! Any mash can start to actively foam, so people with experience in the manufacture of alcohol are advised to crumble half a cookie into a mash before leaving it to ferment. This will help prevent the active process of foam formation.

In addition to the above recipes, there are many others, such as plums, oranges, potatoes, persimmons, sea buckthorn, dates, pears, corn, etc. You can take ready recipes and remake them for yourself, for example, replace the fruit or create a mix of flavors using different products. In general, the manufacture of mash for is not only the creation of a product for moonshine, but also scope for creativity and taste research.

moonshine

After you have decided on the recipe for preparing a product for moonshine, the question always arises: how to overtake mash into moonshine? We will consider this issue next in our article.

It is recommended to distill the mash using moonshine still, even if not very expensive, because nothing will give the same result as the use of special equipment. Naturally, each moonshine still has its own characteristics and nuances that must be taken into account, but the general concepts and algorithm of actions are approximately the same. In any case, the mash cube is filled only by ¾, this is important and you should not neglect this rule so that the mash does not “run away”.

Distillation of mash into moonshine can be carried out in three ways:

1. Conventional distillation (distillation).
2. Fractional distillation.
3. Double distillation of moonshine, combining the above two methods.

Conventional distillation is the simplest method, the second option is already more complicated, but in principle it does not differ much from the first in terms of labor costs. But double distillation is a more time-consuming and time-consuming process, but it guarantees an excellent result. Whatever you choose, we will tell you about any of the above methods.

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Conventional distillation

First of all, the distiller must be rinsed with running water, and then connected to the distillation cube. Without exception, all devices have fittings for cooling inlet and outlet for cooling and the finished drink. Attach hoses to all fittings, preferably made of food grade silicone.

The water inlet hose must be connected to a running water supply, and the water outlet hose must be taken to a drain point, such as a sink, bathtub or somewhere else, depending on how convenient it is for you.

There are moonshine stills with a special fitting for a thermometer, in which case it should also be used during distillation. Moonshine stills equipped with heating elements (tubular electric heaters) must be connected to a power source. Do not forget to take this into account when choosing premises for moonshine distillation.

In the absence of heating elements, the cube is placed on a stove: electric or gas.

Upon reaching a temperature of 60 degrees, you can apply cooling. When the temperature approaches 75 degrees, the distillate will begin to come out and must be taken into the receiving vessel. As soon as the heating temperature of the cube reaches 100 degrees, the distillation must be completed: turn off the heating and drain the remaining liquid from the cube.

Fractional distillation

This process is more labor-intensive, but gives better quality alcohol at the output.

Let's talk about temperature. The temperature at which ethyl alcohol boils is significantly different from that at which water and harmful fusel oils boil. Purified alcohol begins to boil at a temperature of 78.3 degrees Celsius and a pressure of 760 mm of mercury, water boils at a temperature of 100 degrees and at exactly the same pressure. The distillation process is carried out by heating the mash to a boil, and the steam obtained in this case is then cooled and forms a jet. The liquid obtained in this way is called distillate.

There is a pattern: the more alcohol in a liquid, the lower its boiling point, respectively, when alcohol evaporates from a liquid, its boiling point becomes higher.

Algorithm for heating home brew to obtain moonshine

Making mash for moonshine at home is an interesting and creative process, but distilling mash into moonshine is no less exciting and requires close attention.

For the manufacture of high quality alcohol, it is necessary to adhere to a certain algorithm for heating the mash. There are three critical boiling points:

1. The first critical boiling point is reached at a temperature of 65-67 degrees and corresponds to the boiling point of light impurities.
2. The second critical point is the boiling point of ethyl alcohol, i.e. 78.3 degrees.
3. The third critical point is reached at temperatures above 85 degrees and means the beginning of the release of harmful and heavy fusel oils.

If the temperature has reached only 67-68 degrees, then such moonshine is called "pervach", because. it is not suitable for food consumption and is poisonous even for external use (i.e. it is not suitable for use as a lotion, etc.).

It is very convenient to determine the temperature if there is a thermometer in the cube. If not, then the moment of the first critical point is determined visually, when the condensation process begins on the walls of the refrigerator of the moonshine still, and the walls of the receiving flask are covered with the first droplets and a light aroma of alcohol begins to soar in the air. The process of transition from critical point 1 to critical point 2 is one of the most crucial moments. At this time, it is necessary to quickly reduce the heating rate in a small temperature range, because. otherwise, a sharp release of mash may occur.

As soon as the temperature approaches the second critical point with a temperature of 78.3 degrees, the main stage of moonshine distillation begins. As mentioned earlier, as the concentration of alcohol decreases, the boiling point increases. This worsens the distillation conditions, so it is optimal to maintain a temperature of 78 to 83 degrees constantly throughout the distillation process.

Reaching the third critical point indicates that the concentration of alcohol in Braga has reached a minimum. At this moment, an intensive release of toxic fusel oils begins, which worsens the quality, taste and usefulness of moonshine. As soon as the temperature reaches 85 degrees, the process of distilling the mash into moonshine should be completed immediately. In the absence of a thermometer, you can determine the third critical point using a piece of paper. This is done very easily: we lower the paper into the distillate obtained at this moment, if it lights up with blue fire, then the distillation process should be continued, but if it does not start to burn, then the concentration of alcohol in the distillate is already minimal and now harmful fusel oils prevail there. In this case, the distillation of the mash should be completed.

Double distillation of moonshine

The name of this method speaks for itself. First of all, alcohol is distilled in the usual way at a temperature of 100 degrees. After that, the resulting distillate is diluted with clean (preferably spring) water so that the fortress is 30-40% vol. Then the second method is used - fractional distillation. With maintaining the temperature at the level of 78-83 degrees.

This dual method helps to make the final product cleaner and at the same time improves its quality.

The output of the finished moonshine

Often there is a question: how much moonshine will turn out from 20 liters of mash?

The exact answer to it depends on the chosen recipe and the amount of sugar in the mash. It has already been indicated above how much moonshine will turn out if you overtake 10 liters of home brew. Accordingly, according to traditional recipe, from 20 liters of mash you get 4-5 liters of pure drink.

From this article you learned:

• traditional recipe for making mash;
• jam recipe;
• recipe for mash from peas and sour cream;
• how to cook a quick mash;
• what are the best ingredients to choose;
• how to put the mash for moonshine;
• what are the methods of distillation of alcohol;
• how many liters of moonshine will be obtained from 10 or 20 liters of home brew.

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The fastest brew for moonshine with potatoes

This recipe allows you to achieve the desired result in a day. Let's talk right away. Do not try to prepare the coveted distillate in a shorter time. If you are told that a quick mash can be prepared in 2 hours by spinning it in a washing machine centrifuge, be skeptical about this information. In a similar way, you most likely will not achieve anything, except for enriching your future drink with detergents, which is unlikely to benefit him.

List of ingredients

1. Potato - 2 kg;
2. Rye bread - 4 loaves;
3. Sugar - 5 kg;
4. Brewer's yeast - 5 kg;
5. Milk - 1 l;
6. Water - 25 liters.

Cooking method

Peel potatoes, boil and crush. Mix it with crumbled bread, add sugar, yeast, milk and pour it all over hot water. Mix the resulting substance well, then leave to ripen in a dark place at room temperature. The next day, the mash can be used for its intended purpose.

Quick brew for sugar moonshine

The slogan for this method can be a familiar phrase from childhood: “catch a fish big and small.”

List of ingredients

1. Sugar - 3 kg;
2. Yeast - dry 60 g or pressed 300 g;
3. Water - 15 liters.

Cooking method

Dissolve sugar in water heated to 30°C. Add separately diluted yeast there. Place the fermentation container in a dry, warm place, after lowering the aquarium heater into it, adjusted to + 25 ° C. After 3 days, the substance will be ready for distillation.

You can try to speed up the fermentation process by breaking down sugar into glucose and fructose with the help of, but we personally cannot vouch for the two-day result promised by the author of the video.

Quick brew for moonshine on peas

Peas are an ideal nutrient medium for intensive fermentation. This quality of it is successfully used in obtaining early-ripening mash.

List of ingredients

1. Sugar - 7 kg;
2. Shelled peas - 2 kg;
3. Sour cream - 200 g;
4. Yeast - dry 60 g or pressed 350 g;
5. Water - 35 liters.

Cooking method

Pour water heated to a temperature of 25 ° C into a forty-liter fermentation tank. Send peas and yeast diluted in warm water there, then mix the contents of the vessel well. Then, after 15 minutes, add sugar and sour cream (the latter is needed to prevent an overly active foaming process). Mix the substance again, close the container with a tight lid, wrap it with a blanket or some other suitable dense cloth and leave it for 3 days in a warm, dark place. After the specified period, you can safely proceed to the distillation.

on sugar

• In the case of using only sugar and yeast, the mash is brewed in a clean bowl. For 3.5 liters of water, 1 kg of the first component and 100 g of pressed yeast are taken.
• It is better to first prepare a sweet syrup, pour sugar or granulated sugar with hot water, stir, then hold the solution on fire until it boils. Let it boil for 10 minutes, then add 25 g citric acid and again in a closed container, hold on low heat for 1 hour.
• All microbes, if they were in sugar, will die, this will ensure sterility. And it will become more intense to wander in Braga. Next, the cooled syrup is poured into a flask or bottle and 18 liters of water are added there.
• Pressed yeast, previously mashed, is also added there. The container with the mash is closed and placed in a room with a room temperature not higher than 31 degrees. The fermentation process lasts an average of 5 days.
• From time to time, the mash must be shaken (every half a day), without opening the water seal (special lid with a valve). A rubber glove can also be used as it, it will show the accumulation of gases. It is enough to take it off the bottle from time to time and let them out, then put it back on.

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No invert

If sugar inversion is not used, then there is another recipe for mash. 100 g of sugar is mixed in half a liter of water. There lies 10 g of pressed yeast. For two hours, the sweet solution is placed in a warm room.

The rapid formation of foam is eliminated by stirring. The wort is being prepared. The same kilogram of sugar is poured into 4 liters of water and stirred. The sweet yeast solution is then combined with the wort. The container with it is placed in a warm place at a temperature for fermentation.

It should be remembered that additional heat is released during it, so it is important not to overheat the mash. It is necessary to provide for abundant foam separation, leaving room in the container for this. The process will last from several days to a half month.

From grain

Another way to prepare home brew for moonshine is. The grain germinates first. This is done in the following way: 5 kg of wheat is sieved and poured into a wide container, then poured with warm coated water.

One and a half kilograms of sugar is added and closed with a lid, set for germination. When sprouts appear, the grain is transferred to another container, and 15 liters of water are added to it with the addition of another 5 kg of sugar. It is closed with a water seal and infused for 10 days in warmth. After one and a half weeks of fermentation, the wort will be ready for distillation.

From jam

If you have fermented jam from berries or fruits at hand, then you can put it on the mash. A capacious flask (30 liters) is taken. Warm water is poured, sugar dissolves in it. This is where the jam goes. All this is mixed up. Yeast is bred separately and added to the container. Braga goes at a temperature of 18 to 25 degrees for up to 10 days. For 30 liters of water, 6 liters of jam, 3 kg of sugar and a third of a pack of pressed yeast are used.

From potatoes

How to cook mash for a strong alcohol drink from potatoes? In wartime, people made moonshine from frozen potatoes. There is such a way. First, the mash is made. 20 kg of frozen potatoes are washed and ground in any way (you can also use a meat grinder). The resulting mass is poured with 15 liters of boiling water cooled to 60 degrees.

Kilogram added wheat flour. The solution is thoroughly mixed, settled until a precipitate appears, followed by draining. Then another 10 liters of water is poured into the container with the remaining sediment (its temperature is already 50 degrees), all this is again mixed and settled. With the appearance of a precipitate, the second liquid also drains. Then both are mixed, pressed yeast is added at the rate of 5 liters of liquid 100 g. Braga “walks” for two weeks.

With added oats

If there are potatoes and ground oats, then you can also make mash from them. Water is boiled at the rate of 5 liters per 3.6 kg of oats and 10 kg of potatoes. First, oats are poured with boiling water, mixed, grated potatoes (raw) are added to it, the mixture is infused for 3 hours. Then another 30 liters of water is added with stirring, and one and a half kilograms of stirred pressed yeast is immediately added. A container with mash is infused for 3 or 4 days in a warm place. When bubbles appear, the liquid is distilled into alcohol.

With barley malt

Beer is made from grain crops. Of these, you can also make mash, mixing with vegetables. To do this, take one and a half kilograms of bran and. It is poured with 2 liters of water at a temperature of 18 - 20 degrees, mixed. Then 2 liters of 30-degree water are added.

The mass is mixed, and 10 kg of crushed boiled potatoes with 5 liters of hot water are sent to it. After insisting for 3 hours, add 10 liters of cool water with 300 grams of yeast (beer). The container stands in a warm place for up to 4 days, then the mash is distilled.

from a pumpkin

Braga for moonshine from various products

Pumpkin is also suitable for mash. It must be washed, peeled, seeds removed. Cut into pieces, pour water and boil. Crush the resulting mass and grind, adding barley malt(ground). Mix everything well, adding cold water, let it cool down to the temperature of the human body. It remains to put the yeast and let stand in a warm room. The ratio of ingredients is as follows: pumpkin and water - 2: 1, 100 g of malt is taken per kilogram of vegetable, pressed yeast and water - 1:40.

Cherry

Cherry moonshine is delicious. Making a mash out of it is easy. Bones are removed from the fruits, and the pulp is kneaded and placed in heat. Can be refilled warm water at your look. Fermentation will soon begin, the container with the fruit must be closed, stirring the mass from time to time. are also added to it. After the appearance of a strong alcohol odor, distillation follows.

If you take dry yeast instead of “raw” for mash, then their amount will be about three times less.

from apples

The best fruits that are very suitable for mash are this. They even have "live yeast" in their skins. in large numbers. Grinding fruits in a blender or meat grinder, fruit puree is obtained. Sugar is added to it at the rate of a glass per kilogram of apples.

The mass is mixed and becomes in a warm place for 4 days. The mixture that has ripened to the smell of alcohol is filtered, separating the juice, more sugar is added to it in a ratio of 1: 1, put on fermentation. It will take about two weeks.

You can make mash and directly from the finished one. To 15 liters of it, 3 kg of granulated sugar and 200 g of yeast (pressed) are added. After 10 days of infusion, a strong mash is obtained.

From mountain ash

How to make brew for moonshine without the use of yeast from berries? Some of them in their raw form are also suitable for this. Such an alcoholic liquid is easy to make. In the fall, ripened rowan fruits are harvested, washed and pounded until puree is formed.

Pour into a 20-liter bottle with warm water, add raisins and put in a cool place. This will require 5 kg of red rowan berries, 12 liters of boiled and cooled water, 5 kg of sugar, 100 g of raisins or crushed grapes.

Fermentation lasts up to a month. "Chernoplodka" is also suitable for mash. It is taken 6 kg with the addition of 3 kg of sugar and 10 liters of water. 100 g of raisins are also used. With the addition of yeast, it is not needed, but they need 200 - 300 g per ten liters of water. However, moonshine will turn out tastier without them.

from watermelon

Having bought a watermelon in the store and found it overripe, you can make mash. Cut a hole in the crust from above, pour in a glass of granulated sugar and a tablespoon of pressed yeast. Then close the hole with the finished “lid” and leave for a couple of weeks. The pulp of the watermelon will ferment and can be distilled.

Yeast for mash

Yeast is an essential component of the fermentation process. Yeast is exceptionally rich in essential nutrients for the body. The use of yeast in the preparation of moonshine is based on their ability to convert sugar under the action of enzymes into ethyl alcohol and carbon dioxide.

For the preparation of mash, it is best to use alcohol yeast. These yeasts are produced commercially and allow you to achieve the maximum content of ethyl alcohol in the wort. We can also recommend turbo yeast produced in Great Britain - Turbo No. 77 - guaranteed result.

Water for mash

Water is vital to the production of any high-quality beverage, and moonshine is no exception. The quality of moonshine is 60% determined by the quality of the water used. Water must be clear, colorless, odorless and tasteless, meet the hygienic requirements for drinking water. Preference should be given soft water with a low content of magnesium and calcium salts, best of all from a spring or from an artesian source. Raw water is used to prepare the mash, because after boiling it does not contain the dissolved air needed by the yeast. Tap water can be purified by settling and filtering.

Classic mash recipe

Braga recipes are numerous, but the recipe for mash, which is presented here, is one of the easiest to prepare. This is a sugar mash.

For 1 kg of sugar you will need 4-5 liters. warm water and 100 g of pressed yeast (dry yeast is 5 times less, about 20 g).

Sugar must be well dissolved in warm water, undissolved sugar will lie on the bottom and will not participate in fermentation.

Dry yeast should be diluted in a separate bowl, filled with water at a temperature of 25-30 ° C and adding 2-3 tablespoons of sugar. After about an hour, the yeast has revived, and everything is mixed in a suitable flask, or in clean water bottles.

The resulting solution must be put in a warm place. At the same time, do not close it tightly, in order to avoid a possible explosion of the container from excessive pressure. The optimal fermentation time is from 3 to 10 days. At the end of fermentation, carefully, so as not to affect the sediment, pour the resulting product into another container. Braga is ready to use.

Questions and answers

What is a braga?

Braga is a must containing sugar and yeast. When the yeast is fermented, ethyl alcohol, carbon dioxide, is obtained from sugar.

What is wort?

It is a solution of sugar in water with added nutrients. When yeast is added to this solution, the wort begins to ferment and mash is obtained. To prepare the wort, not only pure sugar (sucrose) is used, but also fruits, berries, beets, which contain sugar (glucose, fructose), or potatoes, cereals, which contain starch.

Where does ethyl alcohol come from?

Yeast feeds on sugar dissolved in water and releases ethyl alcohol (ethanol) as a waste product. From any other compounds, except sugars, alcohol is not obtained. When the alcohol content rises above 12-13%, the yeast will die, even if not all of the sugar has been processed. They cannot live with such a high concentration of alcohol.

Can you make mash from fruits and berries?

Of course you can. Moreover, moonshine from such mash will be of better quality than from sugar. But most likely, sugar will still have to be added, since fruits often do not have sufficient sugar content.

How is fruit and berry mash made?

Squeeze juice. Grape juice usually contains enough sugar (mostly glucose) right away. Other fruits and berries tend to be less sweet. If sugar is not added to their juice, then the yield of alcohol will be quite small. The addition of sugar increases the yield of alcohol, but worsens its quality. It is better to add pure glucose to the juice.

At what temperature is yeast added and fermented?

Yeast is introduced into the wort at a temperature not exceeding 30 °C. The main fermentation should take place at 23-28 °C. If the temperature in the room is noticeably lower, then at home the mash is usually heated. To do this, it is convenient to use an immersion aquarium heater. If the temperature is below 18 degrees, then the process can be greatly slowed down, but if it is overheated to a temperature of more than 30 ° C, then the yeast bacteria can die. It must be remembered that during intensive fermentation, the mash itself warms up by several degrees, especially in a large container. Sometimes you even have to force-cool a too-warmed-up mash.

How much yeast should be added?

For wort from sugar, fruits and berries, the ratio is usually followed: for 1 kg of total sugar (+ 4-4.5 liters of water) - 100 g of pressed yeast or 20 g of fermented dry yeast. For wort from starch-containing raw materials, it is desirable to reduce the amount of yeast by about 2 times.

What is yeast nutrition?

Sometimes, for faster and more complete fermentation, yeast nutrition is added to the sugar wort - mineral substances containing nitrogen and phosphorus compounds. For fruit and berry and grain raw materials, top dressing is not required - all the necessary nutrients are available in the must.

What to do mash for moonshine?

You can make mash in any container intended for food products. The lid, it is better not to close tightly or have holes so that carbon dioxide can freely escape.

How to close the container with mash?

There is an excellent folk method- a rubber glove is put on the container with mash, and 1-3 punctures are made on the fingers with a needle to release carbon dioxide. This device helps to control the fermentation process. If the glove is inflated - the process is underway, opal - it means that it has completely fermented, it's time for distillation. However, it should be borne in mind that with a sharp drop in temperature, the glove also falls off, sometimes even being sucked into the vessel.

How much free space to leave in a container with mash?

In no case do not fill the wort to the very top! During fermentation, foam will go, which will overflow over the edge. It is better to leave at least 20-25% empty space.

Braga foams a lot. How to be?

To extinguish the foam, you need to pour crushed biscuits into the wash or a bag of dry fast yeast"Saf-Moment". Sometimes sunflower oil is poured for this purpose or, while cooling the mash, ice cubes are added.

How long does the mash take to cook?

The readiness of the mash depends on two factors: the raw materials used and the temperature. Usually mash ferments from 3 to 14 days. But it should be borne in mind that the longer the mash wanders, the more it accumulates foreign harmful substances.

How long does it take for the mash to fully ripen?

Sugar and fruit and berry mash ferment for about 7-14 days. Braga on starch raw materials ripens faster - in 3-4 days. When fermentation ends, gas bubbles cease to be released. Braga tastes sour-bitter, sugar is not felt. It tastes like alcohol. You can still wait 1 day for settling and carefully drain the mash from the sediment. For this, it is convenient to use a flexible tube. There are a lot of solid particles in the grain mash and it is impossible to separate them from the liquid without large losses. Therefore, grain mash is usually distilled without filtration, using not direct heating, but heating with steam from a steam generator.

Is it possible to start the distillation of mash before it ripens?

It is possible, but the yield of alcohol will be less than usual.

How long can ripe mash be stored?

No more than 1-2 days at room temperature. This is not very useful, as processes begin that give by-products and reduce the quality of the mash. If you already have to store ready-made mash, then it is better - at a low temperature. And of course without air!

How to determine if the mash is ready?

The main criterion for readiness is taste. Braga should not be sweet (that is, all the sugar should dissolve). Carbon dioxide also ceases to be released, and the necessary fermentation time has passed. But all these signs need to be looked at in a complex. For example, enough time has passed and the mash no longer emits carbon dioxide, but the taste remains sweetish - this means that you made a mistake in the proportions between the ingredients or in the choice of yeast. In this case, it is necessary for the mash to “ferment”. If you don't want to lose some product.

How much moonshine is obtained from mash?

Usually, from 1 kg of sugar and 4.5 liters of mash, 1 liter of moonshine with a strength of up to 50% can be obtained.

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Invert mash

Next, we will pay attention to the description of the inversion process. Such a tricky word is called the preparation of ordinary sugar syrup. The purpose of this process is to break down sugar into simple sugars. In this case, the yeast will not produce enzymes to decompose this sucrose into simple sugars. As a result, the product will be less smelly, as there will be no extra enzymes in it. In principle, you can do without inverting, and those who are in a hurry to the final goal can simply skip the next paragraph of the article, but, we repeat, the more carefully you follow technological process the tastier the drink will be. So let's continue.

The inverting process is simple and does not require special costs. Required amount water is brought to a temperature of 70-80 degrees, after which sugar is added there. We prepare the syrup as follows: 2 kg of sugar is taken per 1 liter of water. The resulting mass is mixed and brought to a boil, after which citric acid is added to it. Proportions - 5 g of citric acid per 1 kg of sugar. After adding citric acid, the mixture is boiled for another 15-20 minutes, after which it is removed from heat. The syrup is ready.

As you know, without water - not there and not here.

Water plays an important role in the cooking process. Direct dependence - The better the water quality, the better the final product looks and tastes.. We understand that spring water is not available to everyone, but we urge you not to use at least tap water, but to take that purified bottled or spring water for making moonshine.

And remember that water for moonshine should not be distilled or boiled - this will lead to the loss of oxygen, and yeast needs it for fermentation.

The fermentation process itself

After you have prepared the syrup, it is poured into a fermentation tank. It is poured there right amount cold water. In this case, the container should be filled no more than three-quarters, because with active fermentation, the foam will overflow, and your high spirits from a successful process will be somewhat overshadowed by crawling on the floor with a rag. Next, add yeast to the container. You can simply knead them with your hands, or, as in the case of inversion, you can strictly follow the technical process: dissolve in a small amount of must (a mixture of sugar and water). This is done in a small saucepan, after 10-15 minutes foam forms on the surface, and all this is poured into a fermentation container.

After everything necessary ingredients turned out to be in the same container, a water seal is put on it, and it is installed in a room where the temperature is maintained at 26-31 degrees.

Keep in mind that a stable temperature is very important for the normal development of yeast, so use anything from old blankets to aquarium heaters to maintain it.

Fermentation lasts an average of 7-10 days.

Twice a day, the container with mash must be shaken for a minute, so excess carbon dioxide is removed from there, which interferes with the work of yeast.

Signs of readiness of mash

• the presence of an alcohol smell;
• the bitter taste of the drink, which indicates the complete processing of sugar;
• stop the release of carbon dioxide;
• sediment appeared at the bottom of the container, and the top became lighter;
• you brought a lit match to the mash, but the burning process continued.

If your product has at least 2-3 of these features, then the mash is ready.

Degassing and clarification of mash

At the final stage, it is necessary to carry out degassing and clarification of the mash. In principle, you can also do without this process, as well as without inverting, but in the end you will get a cloudy-colored drink, which marginal-looking elements in domestic television films like to drink. Is this what you tried for? Therefore, be a little more patient and pour the mash through a straw into a large saucepan, ridding it of sediment. Next, heat the pan to 50 degrees, so the remains of carbon dioxide will be released from the mash, which are completely unnecessary in the further process.

Next, lighten the mash with bentonite - natural white clay. To clarify 10 liters of mash, you will need 1-2 tablespoons of crushed bentonite, which must be dissolved in 125 ml of warm water. After 10-15 minutes of infusion, the consistency of the mixture will be akin to thick sour cream. It is added to a container with mash, which is tightly closed, and then vigorously shaken. After that, the mash settles for 20-30 hours and is ready for distillation.

In this article, we briefly covered all the main steps in the preparation of mash. In principle, the drink that is now in your container can be consumed - once in Rus' there was even an expression “eat mash” - but we are sure that you are interested in a full-fledged final product, and in further materials we will continue the story about making high quality moonshine.

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Table

You can add aroma to moonshine in two ways:

1. preliminary saturation of the mash with aromatic components;
2. refining the drink after distillation (as well as during subsequent distillation).

By the way, re-distillation is part of the refinement of the drink and is often done after cleaning. activated carbon and potassium permanganate.

Accordingly, all recipes are also divided into two parts.

It remains only to add that all the numbers in them are rather arbitrary and are needed for the most part so that you know what to focus on. Still, moonshiners are not pharmacists bound by recipes, but a kind of free creators.

Name	Recipe	Exit
Fragrant moonshine from sugar	Take 6 kg of sugar and 200 g of yeast, pour in 30 liters of water, mix. To make the drink fragrant, add a small amount of currant leaves and a bunch of dill. Infuse the mash for six to seven days, then proceed with the distillation.	6 l
Starch moonshine	Bring 20 liters of water to a boil and add 10 kg of starch. Cool the resulting jelly, then dilute 1 kg of sugar and 500 g of yeast in it. Here you can also add a small amount of currant leaves and a bunch of dill. Before distillation, leave the mash for three to five days.	11 l
Moonshine from jam	Dilute 6 liters of old jam in 30 liters of warm water and add 200 g of yeast. Before distillation, leave the mash for three to five days. If the jam was of good quality, then the rut itself will come out first-class.	6–7 l
Moonshine from jam with a higher yield	Dilute 6 liters of old jam in 30 liters of warm water, add 200 g of yeast and 3 kg of sugar. Before distillation, leave the mash for three to five days.	9 l
Moonshine from natural coffee	Dissolve 1.5 kg of sugar in 7.5 liters of water and boil it, skimming off the foam whenever it appears. In ready sugar syrup add 400 g ground coffee and let the mixture sour. Distill the mash and add another 200 g of ground coffee. Let the drink stand in a tightly sealed vessel for three to five days, then distill again.	2 l
Moonshine from cocoa	Prepared in a similar way. Dissolve 1.5 kg of sugar in 7.5 liters of water and boil it, constantly skimming off the foam. Add 400 g of cocoa powder to the finished sugar syrup and let the mixture turn sour. Distill the mash and add another 200 g of cocoa. Let the drink stand in a tightly sealed vessel for three to five days, then distill again.	2 l
Moonshine from cappuccino	If there is no pure sugar in the instant cappuccino you purchased, the drink is prepared in the same way as moonshine from cocoa and coffee. Otherwise, you need to reduce the amount of sugar by 100–200 g. So, dissolve 1.5 kg (1.3 kg) of sugar in 7.5 liters of water and boil it, constantly removing the foam. Add 400 g of cappuccino powder to the finished sugar syrup and let the mixture turn sour. Distill the mash and add another 200 g of cappuccino. Let the drink stand in a tightly sealed vessel for three to five days, then distill again.	2–2.5 l
Moonshine from syrup	Dilute 6 liters of sugar syrup with any flavor in 30 liters of water and add 200 g of yeast. Before distillation, infuse the mash for a week.	7 l
Candy moonshine	Dissolve 5 kg of sweets with filling in 20 liters of hot water and add 200 g of yeast. Before distillation, infuse the mash for four to five days.	5 l
Moonshine from ice cream	Dissolve 2.5 kg of ice cream with any flavor in 10 liters of hot water and add 200 g of yeast. Before distillation, infuse the mash for five to seven days.	2.5–3 l
cherry moonshine	Mash 10 kg of cherry pulp, add 200 g of yeast and 7 liters of water and place the container in a moderately warm place. At the end of a period of rapid fermentation (two to six weeks), crush the cherry pits and mix them with the pulp, then distill the mash. Moonshine should turn out colorless, otherwise distill it again. Cherry pits that did not participate in fermentation emit a minimal amount hydrocyanic acid, which gives the drink a special almond taste and smell.	10–12 l
Moonshine from dried cherries	Pour 10 kg of dry cherries pulp with hot water and let it soak. Drain the water, then mash the pulp, add 200 g of yeast, 7 liters of water and place in a moderately warm place. The period of rapid fermentation for dry cherries will end a few days later than for fresh cherries (on average, also from two to six weeks). At the end of it, crush the cherry pits, mix them with the pulp, and then distill the mash. Moonshine should turn out colorless, otherwise distill it again.	9–11 l
Moonshine from ready-made juice	In 9 liters of juice of any berries or fruits, add 300 g of yeast. Insist two weeks. Distill immediately after vigorous fermentation is over.	2–3 l
Moonshine from rose petals	Mash the rose petals in a mortar or in any other way, then sprinkle with a significant amount of salt - the thickness of the layer should be such that you can take a full pinch. Put a wet cloth on top of the salt, cover it with a circle with oppression and infuse the mixture in a cool place for six to eight weeks (it is important that the petals do not start to rot). Then transfer the mass to a distillation vessel, fill the petals with water in a ratio of 1: 1, mix everything, and then distill. The first moonshine will smell strongly of roses, and after it an odorless liquid will go. Moonshine with a smell must be distilled again, sweetened with syrup (water with sugar) and filtered. 5 kg of rose petals yield about 2 liters of the finished drink	2 l
Moonshine from potatoes	Wash and grate 20 kg potatoes. Add 5 liters of water at a temperature of 60 ° C, 1 kg of flour and 3-6 handfuls of chopped wheat straw, mix everything thoroughly. When the mixture becomes light enough, drain the water into a separate container and add 5 liters of clean water at a temperature of about 50 ° C to the potato mass. Stir the mass and leave for several hours. Then drain the water again and combine with the liquid waiting in a separate container. In the resulting starch solution, add yeast at the rate of 100 g per 5 liters and infuse for two weeks, and then distill.	6–9 l
Moonshine from potatoes and oats	Wash and grate 10 kg potatoes. Pour 6 kg of ground oats with boiling water and mix thoroughly, gradually adding grated potatoes. Leave the mass for three hours, then add 37 liters of water and mix everything again. Then add 1.8 kg of yeast and mix everything again. Seal the container with a water seal and infuse the mixture for three to four days until the end of rapid fermentation, then distill.	6–9 l
Moonshine from grapes	In 10 liters of grape pomace, add 5 kg of sugar, 100 g of yeast and 30 liters of water. Infuse for a week, then distill twice.	9–11 l
Moonshine from mountain ash	Mash 3 kg of ripe mountain ash harvested before frost, add 80–100 g of yeast, 12 liters of fresh bread kvass and infuse at a temperature of 15–16 ° C until the end of the active fermentation period (from two to six weeks), then distill. Then add 6 liters of ready-made moonshine and distill again to eliminate odors.	8–10 liters at the first distillation
Triple rowan moonshine	Mash the berries and pour ready-made mountain ash moonshine so that it barely covers them, and the container is half full. Then add yeast at the rate of 15–20 g per 1 kg of mass, close the container with a water lock and infuse the mixture for two weeks, then distill twice.	60% of original weight
Moonshine from apples	Grind the apples and squeeze the juice from the pulp. For 12 liters of juice, take 1 kg of sugar and 65 g of yeast. Infuse for a week, then distill twice.	10 l
Moonshine from wild pears	Mash 10 kg of rotten wild pears, add 500 g of sugar, 40-50 g of yeast and 1 liter of water. Steep for two to three weeks, then distill twice.	6–7 l
Moonshine from pears	Bring 10 kg of rotten pears to a boil, add 400 g of sugar, 40-50 g of yeast and 1-1.5 liters of water. Infuse for a week in a warm place, then distill twice.	7 l
Moonshine from tomato paste	In 30 liters of water, add 1 liter of tomato paste, 0.5 liters of beer and 10 kg of sugar. Insist until the end of rapid fermentation, then overtake.	7–8 l
Moonshine from sugar beet	Grate and boil 8 kg of sugar beets. Add 5-6 kg of sugar, 10 liters of water at room temperature and 500 g of yeast diluted in a small amount of water to the still warm beets. Infuse the mixture in a warm place for three to four days. When the beets sink to the bottom and a crust forms on top, mix the resulting mash, and then distill twice.	about 12 liters at the first distillation
Moonshine from sugar beet juice	Grate sugar beets, boil and squeeze the juice. K 30 l beetroot juice add 200 g of yeast and stand for five to six days, and then distill twice.	20–25 l depending on the sugar content of the beets
Moonshine from beet molasses	In 10 liters of sugar beet molasses, add 200-250 grams of yeast and 25 liters of water. Infuse the mixture in a warm place for a week, and then distill twice.	about 8 liters at the first distillation.
Moonshine from garden beets	It is made by analogy with potatoes. Grate the beets, cover with water and boil for 60-90 minutes. Drain the liquid into a separate container, and again fill the beets with water and boil, then drain the liquid again. Repeat one more time. Drain the liquid obtained after three boilings into one container - it should be filled no more than two-thirds of the volume. Add yeast at the rate of 10 g per 1 liter of liquid and infuse the mixture for two weeks - until the end of the period of rapid fermentation. Then overtake. If you add sugar, potatoes or other components to grated beets before boiling, you can insist less - about a week.	60–70% of the original weight
Moonshine from plums	Mash 12 kg plums until homogeneous mass and add 1-1.5 kg of sugar. Keep the mixture for two weeks until the end of rapid fermentation, then distill twice.	8 l
Moonshine from plums with stones	Mash 12 kg of ripe plums with pits (you can use a mortar), periodically adding a little water. As a result, the mixture should reach the consistency liquid porridge. Keep the pulp until the end of vigorous fermentation (two to six weeks), and then distill two or three times.	8 liters at the first distillation
Moonshine from garden beets and Poltava groats	Prepare 4 liters of beet liquid, as described in the previous recipe, add 2 kg of Poltava groats and insist the mixture for four to five days. Pour the resulting mash into 15 liters of beet liquid and keep until the end of vigorous fermentation, then distill twice.	15 l
Millet moonshine	Boil 10 kg of millet, add 3 liters of warm water, 250 g of yeast and 1.2 kg of any yeast dough. At the end of vigorous fermentation (two to six weeks), distill the mash twice.	7 l
Moonshine from wheat	Grind 4 kg of wheat, add 1 kg of sugar, 3 liters of water and keep for five to seven days. Then add 5 kg of sugar and 18 liters of water and leave for another week. When the mash becomes bitter, strain it and distill it twice. Add 5 kg of sugar, 8 liters of warm water to the waste and let stand for eight to ten days. Then strain the resulting liquid and distill twice.	in the first case - 20-25 liters, in the second - no more than 10 liters
Moonshine from wheat No. 2	Sprout and then grind 10 kg of wheat, add 0.5 kg of yeast and 30 liters of water. Infuse the mixture in a warm place until the end of rapid fermentation, then distill twice.	25–30 l
Classic bread moonshine	Soak rye, wheat, barley, millet, corn or peas in warm water and spread in a thin layer for germination (make sure that the grain does not sour). Dry and grind the sprouted grain, then gradually add it to boiling water, stirring constantly. The mixture should reach the consistency liquid jelly. Close the container and keep the mass for 10-12 hours. Then add yeast at the rate of 2 kg per 25 liters of sourdough or 1 kg of dry peas. Insist for a week (with peas - two weeks), then overtake.	65% of original weight
Bread moonshine	Sprout 6 kg of rye, wheat or barley, then grind them. Soak 8 loaves of black bread in 10 liters of water and chop them too. Boil and mash 10 kg of potatoes. Mix potatoes with grain and bread, add 1 kg of yeast and infuse in a warm place for a week, then distill twice.	22–25 l
Moonshine from bread crusts	Take 1.2 kg of dry crusts of caraway (Borodino) bread, 40 g of cinnamon and 30 dried clove flowers. Pour in 10 liters of moonshine and insist the mixture for four to five days. Then add 5 liters of water and distill until you get 10 liters of moonshine.
Moonshine from any cereals	Soak the grain in tubs for three days, then dry it on baking sheets for two days, and then dry it in the oven. When the grain has dried to the point where it starts to crackle when bitten, grind it. Pour 25 liters of hot water into a container, add 8 kg of ground grain and mix. After two hours, add another 25 liters of hot water and mix again. After an hour, add 6 liters of cold water, mix and put 1 kg of yeast. Infuse the mixture in a warm place for three days, and then overtake.	60% of original weight
Moonshine "French vodka"	Pour rotten fruits and berries with water so that it only slightly covers them. Add grape wine and yeast at the rate of 0.7 l of wine and 50 g of yeast per 12 l of the mixture. After two to six weeks, at the end of rapid fermentation, distill the mash twice.	60–70% of the original weight
Moonshine in a hurry	Place 10 kg of sugar, 100 g of yeast, 3 liters of milk and 30–40 liters of water into a Soviet washing machine. After two hours of “washing”, let the mixture settle, then overtake.
Moonshine per day	Take 5 kg of sugar, 0.5 kg of yeast, 1 liter of milk and 1 kg of peas, add 15 liters of warm water. Infuse the mixture for a day, then overtake.	5 l
Moonshine per day No. 2	Take 5 kg of sugar, 0.5 kg of yeast, 3 cups of milk. Mix everything and then add 4 loaves of crumbled bread and 25 medium-sized mashed potatoes. Pour 25 liters of warm boiled water into the resulting mass and mix. Infuse the mixture for a day, then overtake.	7–8 l

Flavored after distillation

Name	Recipe
Triple fragrant rice moonshine	Take 200 g of crushed rice, 400 g of raisins boiled in water, sugar syrup to taste, a bottle of malaga, 0.5 liters of water and 200 g of white brewer's yeast. Keep the mixture for three to four days. Then add 12 liters of double moonshine, 6 liters of soft spring water and distill so that 9 liters of moonshine come out. Pour 0.2 liters of triple moonshine with a strength of 70 degrees into a separate bowl and pour 3-4 tsp. vanilla. Infuse the liquid for three to four days, and then filter it off. Add 2 drops of rose oil to vanilla tincture and pour it into triple-distilled moonshine. Put 600 g of fresh oak bark and 5 g of galangal root into a canvas bag, place it in a container with moonshine, tightly cork it and infuse the drink for at least a week.
Moonshine with anise seeds	Grind 200 g of anise seeds and fill them with 10 liters of purified double moonshine. Infuse the liquid for a month, then add 5 liters of water and distill. ready moonshine add 200 g of crushed anise seeds and infuse for one more month. Then filter the drink and dilute with spring water (1 part water to 2 parts moonshine).
Moonshine with anise flavor	Take 1.2 kg of coarsely crushed anise seeds, fill them with 6 liters of purified double moonshine and leave for three to four days. Then add another 9 liters of purified double moonshine and distill.
Anise spicy moonshine (with anise, dill and ginger aroma)	Take 300 g of crushed anise seeds and 150 g of dill seeds, fill them with 10 liters of double moonshine and insist for a month. Then add 5 liters of water and distill so that you get 10 liters of moonshine. Then add 1-1.5 kg lemon peel, 20 g ginger and 20 g table salt. Infuse the drink for four to five weeks, then filter.
Anise spicy moonshine (with anise, cumin and violet aroma)	Grind 400 g of anise seeds, 50 g of cumin seeds, 40 g of orris root and 45 g of dry lemon peel. Mix everything, pour 7.5 liters of purified double moonshine, then distill the drink.
Strong moonshine with anise flavor and syrup	Take 200 g of finely ground anise, fill it with 5 liters of double moonshine and insist for two weeks. Add 2.5 liters of water, then distill the liquid so that 2.5 liters of moonshine come out. Add strong syrup to taste, filter the drink.
Moonshine with anise and violet flavor	Take 1.2 kg of crushed anise, 2.5 g of orris root and 60 g of salt, add 12.5 liters of purified double moonshine. Infuse the liquid for two days, then overtake.
Sweet moonshine with fresh anise	Grind 200 g of fresh anise and fill it with 12 liters of double moonshine. Infuse the liquid for four weeks, then distill it so that 9-10 liters of moonshine come out. Prepare a syrup from 1.6 kg of sugar and 1.2 liters of water and sweeten the moonshine with it. In the resulting milky drink, add 1 egg white and mix thoroughly. Shake moonshine periodically for several days.
Green moonshine with anise flavor	Take 400 g of anise, fill it with 12.5 liters of moonshine and distill over low heat, passing the resulting moonshine through a layer of canvas (pre-wrap 50 g of crushed anise seeds and 50 g of dried birch leaves in cloth).
Spicy moonshine with fresh anise, coriander, star anise and fennel	Take 400 g of fresh anise seeds, 200 g of star anise, 200 g of coriander, 50 g of fennel, fill them with 12 liters of double moonshine and insist for a month, then distill so that 10 liters of moonshine come out. Prepare a syrup from 3.3 kg of sugar and 1.6 liters of water and sweeten moonshine with it. Filter the drink.
Moonshine "French vodka" No. 2	Mix 37 liters of moonshine and 6 liters of milk. Distill the liquid to obtain 20 liters of moonshine. Add 3L milk, 6L grape wine, 1.5 kg of rye bread, 2.5 kg of raisins, 800 g of sugar and distill to obtain 12 liters of moonshine.
Moonshine "French vodka" No. 3	Distill 37 liters of moonshine and 6 liters of milk. Add 3 liters of soft spring water, 3 liters of milk, 3.3 kg of rye bread and distill again. Then add 3 liters of white grape wine, 1.2 kg of raisins, 400 g of sugar, close the container tightly and place in a cool place to cool.
Moonshine "French vodka" No. 4	Take 800 g of raisins, pour in 12 liters of moonshine and distill.
Moonshine with orange flavor	Take 5 parts of double moonshine and 1 part orange peel, insist a week. Then add water (it should be half as much) and distill so that the initial volume of moonshine is obtained. Pour the zest of 2-3 oranges with this drink and keep the mixture for a week, then filter. Add sugar to taste.
Double moonshine with apple flavor	Pour fresh apples with moonshine so that they are completely covered with liquid. Insist for six months. Then strain the resulting mass, sweeten to taste and let it boil three times (make sure that the moonshine does not flare up). After that, let the drink stand in a cool place, strain it again and add water at the rate of 2.5 liters per 10 liters of moonshine. Distill the drink and filter.
Moonshine with aromatic herbs	Take 200 g of sage, 50 g of coriander, 25 g of dill, 60 g of wild rose or rosehip, add 12 liters of moonshine, close the container tightly and infuse the liquid for two days. Distill the drink and sweeten to taste.
Moonshine with aromatic herbs No. 2	Take 400 g of sage, 50 g of coriander, 50 g of dill, add 25 liters of moonshine and distill over low heat. Sweeten the drink and filter.
Moonshine with cloves and raisins	Grind and mix 800 g of raisins and 100 g of cloves and pour in 12 liters of double moonshine. Infuse the drink for a week, then distill and sweeten with sugar syrup to taste.
Moonshine with cloves and raisins No. 2	Put 10 g of cloves in a bottle, fill it with 2-5 liters of moonshine and insist for two weeks. Then add water at the rate of 2 parts of moonshine to 1 part of water and distill so that the initial volume of moonshine is obtained. Crush white raisins (50 g per 1 liter of moonshine), add cloves (5 pieces per 1 liter of moonshine) and leave for two weeks for double moonshine obtained earlier. After that, strain the drink, add milk (1 tablespoon per 1 liter of moonshine) and filter. You can sweeten moonshine by adding 100 g of sugar or 200 g of syrup for each liter.
Moonshine with bay berries	Finely crush 800 g of bay berries, pour in 12 liters of double moonshine and leave for three days, then distill the drink.
Moonshine with juniper	Crush 1.6 kg of juniper berries, pour in 8 liters of double moonshine and leave for two weeks. Then distill the drink until you get 6 liters of moonshine.
Moonshine with cloves	Finely crush 100 g of cloves and pour in 6 liters of double moonshine. Seal the bottle tightly, put in a warm place for a week, then distill the liquid. Boil syrup from 2 kg of sugar, add to moonshine and leave for a day, then filter the drink.
Moonshine with cloves No. 2	Grind 90 g of cloves, pour in 12 liters of moonshine and leave for a week. Then add another 200 g of cloves and distill. Sweeten the drink at the rate of 100 g of sugar per 3 liters of moonshine.
Triple moonshine with angelica root	Grind 500 g of fresh angelica seeds, pour in 10 liters of double moonshine and leave for three days. Then distill the moonshine so that it becomes transparent, without a milky tint. Sweeten the drink with sugar syrup to taste and filter.
Triple moonshine with angelica root No. 2	Take 1.2 kg of finely chopped dry angelica root, pour in 5 liters of double moonshine and insist for three days. Then add another 6 liters of double moonshine and distill.
Moonshine with rosemary	Take 400 g of rosemary and 60 g of salt, add 12 liters of double moonshine and leave for three days. Distill the drink and add 1.2 liters of sugar syrup.
Moonshine with lavender, cloves, cinnamon and honey	Grind and mix 100 g of lavender, 25 g of cloves, 25 g of cinnamon. Add 12 liters of double moonshine and leave for a week. Then add to the infusion 4 tbsp. l. honey and distill over low heat.
Moonshine with cinnamon, angelica and cardamom	Take 120 g of angelica, 100 g of cinnamon, 100 g of cardamom, 50 g of lemon peel, pour in 18 liters of moonshine. Infuse the drink for four days, then distill.
Triple moonshine with green tea	Take 200 g of high-quality green tea, pour 1.2 liters of boiling water over it, close the container, let the tea leaves cool, and then strain it. Dilute 7.5 liters of double moonshine with brewing, squeeze the tea leaves through the cloth into the same container, close it tightly and infuse the liquid for eight days. Then add another 100 g of green tea, 2.5 liters of boiled water and distill until you get 3.7 liters of moonshine. Sweeten the drink to taste and filter.
Moonshine with black tea and sugar caramel	Take 50 g of black loose leaf tea, fill it with 1 liter of moonshine and let it brew for a day. Then distill and filter the drink. Fry sugar in a pan to make 60 g of caramel, grind it and add it to the finished moonshine for sweetness.

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From crackers

A fairly common option for making mash at home, which will require:

• granulated sugar,
• yeast,
• crackers (it is best to take rye),
• water.

Proportions are maintained taking into account the needs, first according to the recipe, and then, based on their own experience.

For alcohol

As you know, in order to get pure alcohol, moonshine is first “driven”, for which mash is put. The classic recipe in this case will be the most suitable, namely: dry yeast, sugar, carefully settled or filtered clean water. Proportions: take 100 grams of yeast (if dry yeast is used, then the amount is reduced to 20 grams), one kilogram of sugar and 4-5 liters of water (water should be warm).

from apples

Approximately 15 kg is needed to obtain an apple mash fresh apples, about 1 kg of sugar and about 60 grams of pressed yeast. Apples must be peeled and seeds must be peeled, then the juice must be carefully squeezed out. Dissolve sugar in apple juice add yeast there. Insist a lot of week.

To obtain apple mash, you need about 15 kg of fresh apples, about 1 kg of sugar and about 60 grams of pressed yeast.

Apples must be peeled and seeds must be peeled, then the juice must be carefully squeezed out. Dissolve sugar in apple juice, add yeast there. Insist a lot of week.

Fast way

As a rule, it takes time to get the mash - from about a week to 10 days. But true masters also have recipes for making quick home brew, when high-quality raw materials for distillation can be obtained in three days. This will require shelled peas, sugar, yeast and warm water.

From jam

A very popular recipe for a good mash is when sugar is replaced with jam from berries or fruits - currant, raspberry or blueberry. By the way, here you can even take already fermented jam. For 30 liters of water, you will need about 5.5-6 kg of jam, as well as 200 grams of pressed yeast.

For drinking

Braga is commonly used to distill moonshine. But there are recipes in our arsenal that allow you to enjoy mash as an independent alcoholic drink. To do this, you need jam (200-300 grams), pressed yeast - 100 grams, sugar - half a kilo and three liters of boiled water (necessarily warm).

From sweets

The original is the recipe for candy mash. To do this, you need to take chocolate candies, and the familiar caramel with fruit and berry filling. So, you will need 5 kg of caramel, 20 liters of water, 200 grams of raw yeast. Caramel should be thoroughly kneaded, mixed and dissolved in water, then yeast is added.

Potato mash

Recipes for potato mash are very diverse. This is explained, first of all, by the prevalence of this garden crop. For cooking you will need:

• 20 kg potatoes,
• one and a half kilograms rye flour(for lack of rye, you can take wheat flour),
• 400 grams of yeast.

The fermentation process is long, it will take at least two weeks.

from cherry juice

Good mash is obtained from any fruit juice, for example, from cherry. We take 20 kg of cherries, peel the berries from the seeds, squeeze the juice. Then add sugar (2 kg) and yeast diluted in warm water (200 grams), mix everything and set for a week. In the early days, the mash must be gently stirred.

From honey

A variety of recipes for making mash for moonshine necessarily include options with honey (medovuha). To do this, you need to prepare two liters of sugar syrup, add honey - 3 kg, dissolve everything in warm water (25 liters) and add 300 grams of raw yeast.

The time of fermentation and infusion of the mash is about a week.

A drink prepared in this way not only helps to relieve the symptoms of a hangover, but also treats a cold, and also cleanses the body. Contains minerals and vitamins. If you add mint to the drink, you will have a calm and healthy sleep.

An alcoholic drink made from honey has been used for hundreds or even thousands of years. On the excavated tombs, ancient people described the technology of making mead.

Braga from tomato paste

Another classic recipe mash is a recipe for making it from tomato paste. To do this, you need to take 10 kg of sugar, 1 kg of tomato paste, 30 liters of water and a bottle of any beer. All ingredients are thoroughly mixed and left in a warm place for 8-10 days for fermentation.

Beetroot preparation

The composition of one of the most popular recipes for making mash for moonshine includes beets. But before using beets, they must be peeled, grated, boiled or baked. You will need:

• 8 kg beets,
• 500 grams of yeast
• 10 liters of water
• about 5 kg of sugar.

The ingredients are mixed, insisted for four days, waiting for all the beetroot to settle to the bottom, then mixed and insisted again for two days.

watermelon mash

No less high-quality mash can be made from watermelon. To make a drink, you need to take the pulp of one watermelon (about 6 kg), a pound of sugar, 500 grams of yeast and a little warm water (200 ml). The crushed pulp is poured with warm sugar syrup, yeast is added and fermented in a warm place for a week.

From dried fruits

Not always on hand there are fresh fruits in sufficient quantities. In this case, the recipe for making dried fruit mash will help. We will need:

• 10 liters of water
• 2 kg of any dried fruit,
• 3-4 kg of sugar,
• 300 grams of yeast.

Dried fruits need to be steamed in boiling water, then cool the whole mass a little, add sugar and yeast. Leave for about a week.

from rice

To prepare rice mash, you need to stock up not only on yeast (200 grams per 10 liters of water), but also on ground malt (2.5-3 cups). You will also need 3 kg of rice.

Rice should be boiled, cooled, add malt to it and let it stand for 12 hours. Then yeast diluted in water is added and allowed to brew for five days.

From halva

Oriental delicacy - halva can also be used to make good home brew. Recipe includes:

• 20 liters of water
• 20 grams of mint (it is necessary in order to remove the smell of sunflower oil),
• 10 kg of halva.

The components are stirred in water, then infused for 8-9 days in a warm place.

Carrot mash

Good mash is obtained from carrots. It will take 10 kg of carrots (it is better to take juicy varieties), about one liter of warm water, 1 kg of wheat flour, 200 grams of yeast.

Wash carrots, boil and crush until gruel is obtained. Dilute flour in water, mix with carrots, add yeast. Insist for 7-8 days.

Apricot mash recipe

Not bad wash obtained from ripe apricots. To prepare it, we will need:

• 10 kg of apricots,
• 100 grams of yeast
• 10 kg sugar
• three liters of water.

Apricots should be pitted, mashed, pour sugar syrup over them and add yeast. The mass must ferment. Insist before distillation for about 5-6 days.

from cranberries

From the famous "northern" berry, you can also get excellent and strong mash. To do this, cranberries (about 2 kg) are ground, the juice is drained, and the squeezes are boiled. Add 1 kg of sugar to the broth, boil again, cool. Cranberry juice is added to the broth, everything is diluted with water (the total amount of water is 8 liters), then yeast is added and everything is mixed. Fermentation time - 6-7 days.

Pumpkin

Pumpkin - useful product containing trace elements such as iron, calcium, pectin, as well as vitamins of group B, A and E.

To prepare a drink you will need:

• pumpkin,
• malt.

The proportions of the components are chosen based on the mass of the pumpkin - 1 part of water is taken for 2 parts of the vegetable, malt - 100 grams per 10 liters. You will also need 100 grams of yeast. The pumpkin is cut, cleaned of seeds, boiled or baked. Then the vegetable should be crushed to a gruel, mixed with warm water, preliminarily with ground malt, add yeast and ferment. Time is approximately 7-8 days.

Fruity

Fruit is often used to make mash. They contain a large amount of sugar, which is necessary for the fermentation process to proceed. Are used:

• Apples,
• plums,
• pears,
• pineapples,
• grape
• and much more.

In this section on our website, we have tried to collect the most best recipes, which have been tried by many people in practice and received a good rating.

Experienced craftsmen have an accurate eye, and their hand is already “full”, because the process of preparing drinks, in addition to strictly following the recipe, also involves creativity. It is also important to remember that even the most correct and exact recipe can be spoiled by taking low-quality ingredients, doing everything hastily, without diligence and patience.

At the same time, using our recipes, you can make good home brew, high-quality moonshine, and other wonderful drinks based on them - cognac, vodka, rum, sherry. Choose any option, the components that are suitable for you and try yourself as a master distiller - we assure you that you will like the process, and the result will please you!

Making spirits at home is an exciting activity, moreover, using our equipment, as well as the best and correct recipes mash, knowing all the subtleties and details of distillation, you can be sure that you will get a real natural product!

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Nothing affects the taste of moonshine like a properly delivered mash. If you work hard on this blank, the taste of the final product will be in no way inferior to store-bought vodka. But only professionals who know the chemical significance of such a phenomenon as fermentation can prepare the ideal mash. Fermentation is the process by which sugar is converted into alcohol. The more sugar in the wort, the stronger the moonshine will turn out, so it is often advised to use candied jam, overripe berries or fruits to make home brew.

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The best yeast for mash

One of the most important components of a good mash is the right yeast. Studies have shown that for home brewing it is best to use alcohol, bakery or wild yeast. It is they who are able to give moonshine a truly deep rich taste and provide him with the necessary fortress.

Wine and beer yeast are often found in stores and are much cheaper, but it is not recommended to purchase them, as they have significant drawbacks. Already from their names it is clear that these yeasts are much more suitable for making other drinks. If you try to use for moonshine wine yeast, then you will not succeed without special equipment. You will eventually get moonshine from brewer's yeast, but it will have too much foam and will not be strong enough.

Is water important for mash?

Water is the second most important product for mash after yeast. Many beginners often use boiled water from their kettle for home brewing. It is by no means recommended to do this. Well or spring water is much better for moonshine brewing, because only it will not affect the taste of moonshine in any way. If you don’t have such water at home, and you don’t want to take the trouble to purchase it, you can use tap water, but in no case boil it.

Boiling is not the only forbidden process. It is still impossible to distill water, because this will kill the oxygen in it and significantly increase the duration of the fermentation process.

Melt water is not bad for mash. Freeze the liquid in advance before starting work on moonshine and get the most mash from such water.

How to properly feed yeast?

Very often, beginners are faced with the following problem: the fermentation process is very slow or does not start at all. This can be easily seen by the fact that the mash remains cold, and gas bubbles do not form from the liquid at all. There is nothing wrong with that. It is enough just to feed the yeast, and the process will speed up significantly.

There are many ways to feed yeast.

• The main one is chemical. It is required to add superphosphate, nitrophos, ammonia and, do not be surprised, chicken droppings to the mash. All this is added in approximately equal proportions and thoroughly mixed. Such “chemical” moonshine will not bring any harm to the health of the consumer, but it will have a rather specific taste.
• Another method is called "yeast-turbo". Many yeast producers offer their customers special fermentation accelerators. These additives are completely harmless. In fact, these are ordinary nutrients saturated with the necessary microelements. This method also has its drawback - such additives are very expensive, and it will be quite difficult to find them.
• The most popular way to speed up fermentation is malt. Already with his search in the store should not have any problems. In addition, malt has a very positive effect on the taste of moonshine. Alcohol, in the work on which it is used, gets a very pleasant aroma of freshly baked bread.

Less common, but no less effective way to speed up fermentation is the addition of vitamin B1 to the mash. It's easy to get it. Just mix a few drops olive oil with two milligrams of thiamine, and the required vitamin is in your hands.

In what capacity to put the mash?

Many brewers do not suspect that the material of the container you have chosen for the fermentation process is also of great importance in the manufacture of moonshine. Many materials react chemically with liquid. Under no circumstances should this be allowed. Wooden containers or containers made of galvanized metal are by no means suitable for making moonshine. They will make it unusable.

Containers made of glass, porcelain, stainless steel or aluminum are best suited. From a chemical point of view, they are absolutely inert and therefore will not be able to enter into any reaction with Braga.

It is also important to remember that the container you choose must be completely clean and dry. Rinse it before fermentation and dry it on the balcony for greater reliability.

The volume of the container does not matter and depends only on how much moonshine you want to produce. The only thing is that professionals do not advise using containers larger than 50 liters. Keeping track of the fermentation of a liquid in such a large amount will be quite difficult, especially for novice moonshine producers.

Classic mash recipe

In order to prepare mash, you will need 10 tiers of water, 2 kilograms of sugar and about 200 grams of yeast. Sugar dissolves in heated water, giving you a kind of sugar syrup. When it cools down to 30 degrees, you can add yeast to the wort. The appearance of foam will give you a signal: it's time to mix the workpiece and put it on fermentation.

In some cases, too much foam may form in the mash, especially if not alcohol, but brewer's yeast was used for its manufacture. To help somehow cope with the foam can add a few drops to the mash vegetable oil. Entering into a chemical reaction with mash, it is able to neutralize almost all foamy secretions.

Water seal

Professionals call a water seal a special plug that prevents bacteria from the air from penetrating into the wash. Most often, such a plug looks very simple and is a medical glove stretched over a container with braga. If you really will be using a glove as a water seal, do not forget to pierce it with a needle. This will ensure that the carbon dioxide can escape and avoid an explosion that will destroy all the fruits of your work.

The water seal plays another important role - it shows when the fermentation process is coming to an end. As soon as the glove is no longer elastic and falls off, you can be sure that your moonshine is ready.

Is it possible to speed up fermentation?

Fermentation is a process, the speed of which, of course, can and should be influenced by improvised means. And feeding the yeast described above is by no means the only way to get moonshine faster. For example, adding unwashed raisins to the wash can also have a positive effect on the speed of the process. At the same time, you don’t need to add a lot of raisins - just one handful is enough.

Stir the mash regularly - this will also slightly increase the rate of fermentation by eliminating excess carbon dioxide.

Keep track of temperature conditions. If there is no 27 degrees in the place where you left the mash to infuse, the process will be delayed. Ideal conditions for fermentation, the temperature range is from 27 to 35 degrees.

Signs of readiness for distillation

There are several signs that let the manufacturer know that the mash is finally ready and you can proceed to decanting moonshine. The easiest way to determine this is by taste - the resulting mixture should be bitter and leave a tart aftertaste.

If for some reason you are not eager to taste mash or cannot decide on your taste sensations, trust your sense of smell. The smell should lose all previous shades, retaining only a well-distinguishable smell of ethyl alcohol.

Visually, the drink should brighten and be almost transparent. A golden precipitate should form at its bottom.

Sludge disposal

The sediment that forms at the bottom of the mash is not suitable for consumption. It is very important to get rid of it properly. Experienced moonshiners recommend filtering the mash with white clay. This will not only remove sediment, but also reduce the amount of alcohol produced. But the strength of your drink will increase significantly, and the sediment that spoils its taste will be completely eliminated.

Quick Braga Recipes

Very often, the producer does not have time to wait until the full fermentation process is carried out. Especially for such cases, professionals have developed several urgent recipes.

The most popular of these involves the use of 6 kilograms of sugar, 30 liters of water and about half a kilogram of yeast. The mixture must be placed in a dark room with a temperature of 35 degrees, and the mash will be completely ready in just 3 days.

The basis of other urgent recipes is also an increase in temperature. Hot conditions somewhat affect the taste of moonshine, but they increase the fermentation rate reliably. True, experts still do not recommend chasing urgency. It is better to wait a little longer, but eventually get the perfect alcohol.