A brew of flour. Best moonshine recipes

Our people producing alcoholic beverages with his own, in the home, elevating this process in traditional rank, wit just does not hold. But in the current circumstances has become quite common interesting recipe: brew of flour. This option from many experts of brewing is considered to be quite low. But not only so, he must have found popularity in our country. Very interesting is the opinion of experienced tasters who have tried this great drink. Does not seem surprising that this strong homemade alcohol is recognized by them as one of the best in taste among his “relatives” and even - eminent competitors. So, the best moonshine recipes from flour – to your attention. Let's try to make, so to speak, to put into practice.

Some details

A Strong alcoholic recipes from rye flour (and wheat) in addition to its simplicity and low cost, imply a process of saccharification. It is necessary for making beer. The method is quite complicated, so you should carefully keep track of the technology. Error can lead to small, hardly noticeable errors in the aromas and tastes, and to a complete failure of planned activities. So you should take the recipe very closely, only then you will get excellent natural alcohol.

Brew from rye flour

For its preparation we need: 19 litres of water of excellent quality, 4 pounds of rye flour, 100 grams of yeast. Capacity take with the stock – 20-25 liters.

1. Boil 8 liters of water, add 2 liters of cold. Carefully enter all the flour, stirring constantly “pastry”. Leave the resulting mass for half an hour, and then input to the 3 liters of cold water. Mass stir until smooth and leave to thicken for another half hour.
2. Add the remaining water at room temperature. Bred yeast (as – stated in the instructions on the packet) added to the batch. Leave a lot for 3-4 days in the heat, covering the pot with a dark cloth or blanket.
3. When the deadline expired, you can proceed to distillation. Spend double distillation, “cutting”, as expected, the head and tail of the liquid. After the first distillation is sent to drink for cleansing: to improve the quality characteristics of the final alcohol. This method is ideal to make brew from flour and rye and wheat. But also barley or corn!

Brew from flour. Recipe with malt

This technology is more complex, but it is quite interesting and deserves attention Vinokurov. It is also the budget option of cooking. So, recipes from rye flour with malt. We will need (for three-liter bottle): rye flour-0.9 kg, malt flour – 0.1 kg, 25 grams of yeast, water in the amount of two liters.

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The Technology of preparation

1. Mix between 2 kinds of flour, pour the mixture with water heated to 25 degrees. Mix all until smooth. Add another 100 ml of boiling water (100 degrees).
2. Half an hour about a lot again administered to 100 ml of boiling water, stirring thoroughly. Now, it takes some time to pass the saccharification. When the process is complete, the mass will have a sweet taste.
3. Now a lot razrezaem, adding water (the temperature should be about 17-20 degrees). The resulting wort is left in a dark warm place for three days to infuse. Then to the mixture add the yeast (a pre-dilute according to instructions on the package, usually-a small amount of warm water).
4. Prefabricated set aside again in a warm and dark place. Further distillation Braga will be ready when the bottom formed a sedimentary layer and on the surface – gas bubbles. Recommend after the first stretch in the machine (of course, separating the tails and heads) to clean the alcohol with the help of available national resources (coal, milk, filtering), and after sent to the second distillation.

Recipe: “Sprouted wheat plus…”

A Brew of flour at home can be cooked with such ingredients as sprouted grains. We need: water – 24 litre, wheat flour-5 pounds, wheat germ – 1 kilo, yeast – 200 grams.

1. To the boiling water introduce the flour. Mix thoroughly. This process can be used, for example, the attachment on the mixer or the drill, so as to interfere manually is quite hard and long.
2. Wheat for this recipe take only sprouted. However, ensure that the processes for cereal grains was not longer than 4 centimeters. The secret is that you should get a mash of flour with enzymes as they are contained only in the germinated beans. The last grind using the immersion blender.
3. Added the grains in 4 liters of water warmed to 50 degrees. Stir the wort with the participation wheat. Also in this case it is convenient to take the mixer.
4. Wrap it up pot with the mix blanket or fabrics, leave it for 12 hours in a warm place. A mixture of “water + flour + malt” needs to be stirred every 3-4 hours.
5. Only thenenter the yeast. Breed them according to instructions, adding in the total weight. It usually leads to reactions, which provoke an abundant separation of foam. Therefore knowing people advise in the preparation of the wort to choose the containers more, so that part of the foam “escaped” after.
6. After the addition of yeast make a simple blend: three tablespoons of vegetable oil mixed with 2-3 crumbled cookies. This stock is added to the mash, sprinkling it on top. And remember: the more often prevent a lot of the wort, the less the likelihood of an eruption of foam out.
7. The fermentation Process takes place over nine days. Then mash "settles down" you can already see the sediment and the foam collapses. Voila: the mash is ready for further distillation. Moonshine from wheat flour with the participation of sprouted grains are also the best to drive 2 times to drink a better quality.

Warning

Of Course, though it is the best moonshine recipes, but any of the above formulations is very important to observe the temperature regime. If it becomes lower, the fermentation process can stop. But here. If anything add a little bit of yeast in the wort is staying, but before is necessary to restore the temperature.

Braga from flour with enzymes

There is a simple way to prepare a brew of flour in terms of cuisine. It involves the use of flour with enzymes. This drink will turn quite strong, but it will feature a pleasant aroma, soft taste. You can also expel the brew on the yeast from the rye flour. But you can experiment with corn or barley flour, milling – get amazing flavors.

Ingredients

Actually It is flour-wheat and rye, water, enzymes, yeast. Portion of enzymes (used “And” and “G”) is calculated using tree pounds of flour and 12 liters of treated water. Yeast is recommended for a grain mash.

Preparation

1. Initial phase: heated water to warm, then add enzymes (follow the instructions) for saccharification at a cold temperature.
2. Then add the flour to the mixture, all carefully mix with a mixer. This way you will avoid lumps in the mass.
3. Pour the Yeast with warm water, leave to stand for 15 minutes, then supplemented to the mixture. Put in the stopper and set the temperature less than 30 degrees (so the yeast will actively ferment). Put in a warm place. The main condition – maintaining the temperature (approximately 27 degrees).
4. As soon As lightening the top layers – it will become visible visually - Braga can be sent to the drive. Need, by the way, the event – after the final fermentation process is necessary to cool the mash: for a short time it will be brighter. Then it can be drained from the sediment. Distilling can and the bleached part, and the rainfall, flour.

Kukuruzova

Brew from flour at home doing so. This infusion is usually made for a complex taste and aroma characteristics of potions – Bourbon. For this drink take the following ingredients: cornmeal, oak chips, water and yeast. And another 5 liters of water, for example, you need to take half a kilo of sugar and 200 grams of malt. Be sure to get a few slivers of oak, they give the drink tartness and zest, and the yeast will start faster and will speed up the process of the game of the wort.

Trade brew

1. Heat the water to 50 degrees, add flour, small portions, gradually. The mixture, diluted with water, allowed to settle for 15 minutes, without cooling her, but without rising temperatures.
2. C Then it is recommended to raise it to +65. Again let stand for 15 minutes. Constant mixing helps to avoid lumps, make the mixture more homogeneous. The mixture should be not too thick, otherwise you need to re-add water. Set aside, refrigerated.
3. When the mixture has reached the required temperature (+50), gradually domeshivat it malt, crushed in a meat grinder or in a blender. Wrap the dishes with congestion in a warmer blanket and leave overnight.
4. Later add the yeast and sugar and let it wanders three to five days. After running the same steps as for making moonshine from wheat flour.