Braga on wheat without yeast for moonshine

It's a long time ago that those days when it was possible to get punishment for making a strong home drink could be punished, and public reprimand - so it's for sure (with subsequent confiscation of home equipment). Now, boiling moonshine is the favorite entertainment of many Russian citizens. Probably, everyone, even novice moonshakers today know that for the Braga, this main component in the production of the drink, various components are used (Ostap Bender still offered at least 200 methods of preparation). But, probably, the most "correct" braga - on wheat without yeast. It is considered a kind of "flagship of self-brewing" among fans of a strong home beverage. On how to cook it according to all the rules, let's talk in our article.

Characteristics of grain moonshine

And like a similar moonshine to many because of its soft and delicate taste, a slightly sweet taste with the aroma of wheat and bread. And this elite drink is easy, even with a fortress over 45%. All this gives the moonshine its main component - brag on wheat without yeast.

Quality of raw materials

An important condition for a good forcing out the moonshine and preparing the brew for him is the wheat grain of the best quality. It must be taken dry and clean. Pretty or moldy in any case, you can not take! Usually, before use, it is cleaned of husk, sorted carefully, removed all extraneous. And to get the right brag on wheat without yeast, the grain just collected will not do. It should be kept as it should after the harvest (at least a couple of months). By the way, you need to be extremely careful even when buying the most selective grain: it is not a secret that some of its producers are actively using chemicals and fertilizers, and good raw materials for moonshine should be as environmentally friendly as possible!

What is the use of sprouted grain

To get the right brag from wheat without yeast for moonshine, you need to use the seeds germinated and forget about culinary yeast forever. This kind of raw material contains many useful substances: vitamins, amino acids, minerals, cellular substances. Malt, formed in wheat germs, has enzymes that break down starch, converting it into sugar. And already directly from it alcohol is obtained. Therefore, braga - on wheat, without yeast - perfectly wanders and spirits. Accordingly, nothing unnecessary to add is not required.

How to germinate wheat for Braga

Braga from wheat without yeast for moonshine is made using germination of grain. At home, this procedure is extremely simple: do not be afraid, there is nothing high-tech, and this process is used in distillation for centuries!

1. Pour the grains in a suitable container so that they do not lie down the hill, but are located on it evenly.
2. We cover the raw material with gauze, folded several times.
3. Fill the surface with water so that it reaches the upper row.
4. We put in a warm place, where the sun's rays fall.
5. When the first sprouts appear, we remove the gauze and add some water. So you need to do it constantly to prevent drying out. However, it should be remembered that too much liquid seeds can also rot. So everything is good in moderation!
6. To stop germination it is necessary, when the sprouts themselves will be a value of 5, a maximum of 7 mm. The approximate time that takes the process is a week or 10 days. And our malt, which can be used to get the right brag from wheat without yeast for moonshine, is ready! It can be used for its intended purpose.

Recipe braga from wheat without yeast

Now it's time to cook and braga itself. Wheat grains are taken from the calculation that a kilogram of product usually produces 900 grams of the drink. Further, the whole quantity (for example, 10 kilograms of grain) is divided into 10 parts. One part is germinated in this manner to obtain the base. When the sprouts are at least 5 mm in size, for one kilogram of wheat germ, add half a kilogram of sugar (in the same container) and mix gently with your hands. If it's too dry, we pour a little water. How to make a brag of wheat without yeast? The container with the product is covered with gauze and left in a dark warm place for 10 days. During this time, fermentation processes are started, and the malt completely replaces the yeast; in their application, there is no longer any need.

Bread preparation from wheat without yeast: the final stage

The leaven obtained after 10 days is used as a base. It is necessary to pour it into the final capacity of a large volume, add not already sprouted wheat and sugar, pour 2/3 with water. A throat is placed on the neck of the container to prevent air from entering the mass. At a temperature of 18 to 24 degrees Braga should wander from a week to two. When the process is completed, you can go directly to distillation.

Benefits

Of course, to get a grain brag on wheat without yeast, it is necessary to tinker as it should, and this process seems to many not too expedient. But the result obtained justifies these additional tricks. Even the best vodka can not be compared with such a moonshine in quality, flavor and aroma.

Another significant advantage is that from one portion of wheat it is possible to produce several (up to four) spouts. Just add sugar and water to the leaven, leave it warm, where it wanders, and again distil. If you comply with the rules and technology, your brew will turn out to be of quite decent quality. A pledge of success - braga from wheat and sugar without yeast!

With addition

And finally, the recipe for moonshine from wheat with a certain amount of yeast - for those who are used to a simpler way to organize brewing fermentation. In the beginning, you need to make malted milk from the grain you have germinated. First of all, the malt is washed and dried. The drying process can be done in an open oven. The temperature of the heating is not more than 40 degrees.

1. Dried malt in this way grind. For example, for this you can use a home coffee grinder.
2. To the received weight we add the heated up water (50-60 degrees). Thoroughly mix (you can use, for example, a mixer). The liquid produced at the outlet must be cloudy and opaque, whitish in color, reminiscent of milk.
3. After a couple of hours, add more water to the mixture, so that 1 liter of milk leaves 150-200 grams of ground malt.

Bragg Recipe

From the first part of the grain we make milk (see the recipe above). And the other nine are used for flour meal. How to cook a flour confectionery? Nine pieces of mare in flour. For one kilo of flour, add one and a half liters of water, stirring and avoiding the formation of lumps. Water should be taken natural - well or cleaned (in extreme cases, you can use a tap, but then it must be thoroughly boiled and cooled to the desired temperature). Further brags from wheat and sugar without yeast are prepared as follows.

1. In the resulting mixture of flour and water, add milk malt.
2. Gradually heat the wort to a temperature of about 50 degrees. Take a pause for 15-20 minutes.
3. Again, heat the flour confinement (60 degrees), again a pause.
4. We repeat the process already at 70 degrees, warming up, waiting until all the starch turns to sugar.
5. It should be remembered that the above temperature can not be tolerated! When the process of sugared is completed, the color, taste and smell of the wort will change. It smells fresh bread, the liquid slightly darkens, and the taste becomes sweet.
6. The resulting congestion is diluted with water (the same amount as the first time), we cool and set aside for 3 days. Then add the yeast (per 1 kg of flour - 50 grams). The wort is set aside for fermentation and we get brag (usually the process can take from 7 to 10 days), which is then used to distill a strong drink - homemade moonshine.