Making moonshine from wheat at home without yeast is not easy, but the result will be well worth the effort and time spent. The drink has an excellent taste, while homemade moonshine consists entirely of natural ingredients, and its preparation does not require large material costs.

Moonshine was brewed back in Ancient Rus', then it was the most popular alcoholic drink for feasts. Today, no one is interested in moonshine making, but the recipes for preparing the drink have not been forgotten and can be used by all lovers of high-quality natural alcohol.


The drink is usually made from wheat. In order for wheat moonshine made at home to delight you with its excellent taste, you should follow the rules when preparing raw materials:

  1. It is necessary to take good quality dry grains.
  2. Wheat must be sifted to remove debris and hulled before use.
  3. You should not make moonshine from recently harvested wheat. It needs to rest for at least 2-3 months after harvesting.
  4. When purchasing raw materials, you should find out whether chemicals were used to fertilize the wheat. You can make moonshine of excellent quality only from pure raw materials that have not been exposed to chemicals.

How to make moonshine from wheat without yeast

The following ingredients will be required:

  • sugar - 1.5 kg;
  • water - 7 l.;
  • wheat - 1.5 kg.

Cooking steps:

  1. Make syrup: dissolve 200 g of granulated sugar in 1 liter. water.
  2. Prepare the wheat: remove debris, peel and sift.
  3. Place the wheat in a large bowl and add sugar syrup to it. It is recommended to use wide containers, because in a container with a narrow neck, fermentation will take too long, resulting in low-quality raw materials.
  4. Leave the mixture for 3-4 days. After this time, it should ferment and foam will appear on its surface.
  5. Next, pour 1.3 kg of granulated sugar into a bowl, pour 6 liters into it. water and close with a water seal. Leave the mixture for 10 days, but it must be stirred periodically.
  6. After the specified time has elapsed, the resulting mash should be thoroughly cleaned of wheat grains. This can be done using gauze by filtering the solution through it.
  7. Distill the mash in a moonshine still at least 3 times.

As a result of correctly carried out manipulations, you will get a very high-quality alcoholic drink with a high strength.

How to make moonshine from wheat without yeast and sugar

The recipe for moonshine from wheat involves replacing yeast with malt and steaming.

To prepare the steaming you need to take the following ingredients:

  • a handful of fresh hops (or 2 handfuls of dry);
  • water - 2 l.;
  • wheat flour - a handful.

Other ingredients:

  • wheat - 3 kg;
  • water - 6 l.

Cooking steps:

  1. First you need to start preparing the wheat. Clean the grains, place them in a wide container and fill them with water, and the water should cover the grains entirely.
  2. Close the container and put it in any cool place for 4 days. During this time, the starter should ferment.
  3. Now you need to make a park. Mix wheat flour and hops, fresh or dry, add water to them and remove the mixture to let it stand for 2 days.
  4. This method of preparing wheat moonshine does not involve the use of sugar, so instead you can take fruit: apples or pears, as well as berries, potatoes or beets. Place any of these products in a glass bottle and add the starter mixture there, mix the contents well and add 5 liters. warm water.
  5. Close the container with a water seal and leave for 8-12 days. The mixture should be stirred periodically.
  6. After the specified time has passed, you can begin distilling the moonshine.

It should be noted that moonshine without yeast, made according to this recipe, has a much better taste than a drink made with yeast and sugar.

How to make moonshine from sprouted wheat without yeast

This method of making moonshine from wheat without yeast involves the use of sprouted wheat grains.

Ingredients required:

  • water - 15 l.;
  • wheat - 5 kg;
  • granulated sugar - 6.5 kg.

Sprouting wheat grains:

  1. Place the wheat in a wide bowl and smooth the top layer.
  2. Add 1 kg of sugar.
  3. Pour water into the bowl with wheat grains, and the liquid should be at least 2-3 cm above the top layer.
  4. Cover the dishes with gauze and place in a warm room.
  5. As soon as the first shoots appear, you need to add a little water to the container. To prevent the sprouts from drying out, frequent addition of water is required, but it is important not to overdo it - excess liquid can cause the wheat seeds to rot.

The readiness of sprouted wheat is determined by the sprouts: as soon as they reach a length of 6-7 mm, the wheat can be considered ready.

Typically this process takes 7–10 days.

Further actions:

  1. Place sprouted wheat in a glass bottle, then pour 7.5 liters into it. water.
  2. Pour 1.5 kg of granulated sugar into a container and leave the starter for 3-4 days.
  3. After 4 days, pour all the remaining water into the starter and add the remaining sugar. Seal the neck of the bottle with a rubber glove with a pre-made hole in place of the index finger.
  4. Place the container in a warm place where it should remain for 8–10 days.
  5. When the glove on the neck of the bottle is completely deflated and falls, start distilling the moonshine through the still.

  1. If wheat is not available, you can replace it with other raw materials: barley, corn or rye. The drink will be no worse than moonshine made with wheat without yeast.
  2. When choosing wheat, it is necessary to carefully inspect it for the presence of impurities or seeds of other plants, as they can significantly worsen the taste of moonshine.
  3. The grains must be whole - crushed grains will not germinate, but, on the contrary, will sour and spoil the malt.
  4. When soaking wheat in water, you need to control the process so that the grains do not sour, and the starter itself should be stirred periodically.
  5. The grounds that remain after straining do not need to be thrown away. You can add water, sugar and mash. In this case, the moonshine will be even tastier and of better quality.
  6. It is recommended to clean the finished moonshine, so you need to know how to clean it. Activated carbon is well suited for this purpose in the following proportions: per 1 liter. drink, you should take 50 mg of coal tablets, which need to be crushed to a powdery state and poured into a container with ready-made moonshine. Next, the container with the drink should be put in a warm room and not touched for 7 days.

Making moonshine with wheat at home without yeast is a very exciting, albeit somewhat labor-intensive process. However, there are definitely benefits from it, because not a single, even very expensive vodka from a store can be compared with good homemade moonshine. Having an idea of ​​how to prepare this alcoholic drink, you can no longer risk your health by buying store-bought alcoholic drinks of dubious quality and production. The main thing is to follow the technology for preparing moonshine, and then the drink will truly delight you with its natural composition, quality and excellent taste.

Moonshine brewing in Russia for personal use is allowed. The drink is strong, pure and natural, and can be stored for a long time. There are many recipes for its preparation. One of the most common options is wheat moonshine. It can be made without using yeast or even sugar.

Sugar moonshine

Ingredients:

  • About 20 liters of purified water,
  • 4 kg each of fine granulated sugar and wheat grains.

It is better to use feed wheat for this recipe: seed wheat can be treated with pesticides for better storage.

The first stage is preparing the mash. The wheat is poured into a large container and washed under running water. There is no need to use any additional means: it is enough to free the raw materials from dust and visible contaminants. Grains that float to the surface and are unsuitable for fermentation are collected and discarded. The process is repeated 3-4 times - the water should become clear.

For this volume of grain, it is recommended to take a 30-liter fermentation tank. You can use a basin or plastic water bottles. Proportions for syrup: each kilogram of sugar is equal to 5 kg of grain and the same volume of water. For 4 kg of wheat you need about 0.8 kg of granulated sugar. It is better to take water at a temperature of 30 degrees. The containers are left in disarray for several days. There is no need to close it. The water level is checked daily, and if necessary, water is added (its level should cover the wheat grains by 1.5-2.5 cm). In the room where there is chaos, it should be about +25°C. Maximum - up to +30°C, minimum 22°C. If the room is colder, the container with the mud should be wrapped in warm blankets. After 4-5 days, add the remaining sugar, which is pre-diluted in 16 liters of water. After adding the sugar syrup, the bottle is sealed with a water seal and left to ferment.

Fermentation lasts from a week to three: the finished product can be determined by the sediment that has fallen, light color and lack of sweet taste. The resulting mash is drained and sent for distillation. Distillation of moonshine from wheat should be double or even triple: the drink will be stronger and purer, and will not require additional purification procedures with manganese and filters.

Moonshine recipe for a flask

To put wheat moonshine in a flask, you need to take: 7 liters of water and 1.5 kg of granulated sugar and wheat grain. For cooking, you need to use only clean and sifted wheat that does not contain traces of mold and mildew.

First you need to prepare the syrup: dissolve 0.2 kg of sugar in a liter of water. Grain is poured into a large glass or plastic bottle and filled with syrup. In order for the mixture to ferment well, the container with liquid is left for 4-6 days. After the allotted time, add the rest of the sugar and water, and close the bottle with a water seal. Leave in a warm room for another 10-12 days. The secret of good moonshine: regular stirring and shaking of the mash. She must re-act. The finished mash is filtered through a fine sieve or cheesecloth and distilled in a moonshine still. For a purer and stronger drink, it is recommended to distill the drink 2-3 times.

Recipe for moonshine from sprouted grains

This option for making moonshine with wheat without yeast cannot be called simple, but the prepared drink is distinguished by its softness and subtle bready aroma.

For preparation you need sprouted wheat or malt. The sprouts should be moist, but not wet, otherwise the seeds may rot. Proper mash made from wheat cannot be stored for long - as soon as the fermentation process stops, the moonshine must be distilled.

How to make moonshine from wheat without yeast: put sprouted grain (5.5 kg) into a large bottle and fill it with warm syrup. It is made from 7 liters of soft water and a kilogram of granulated sugar. Stir the resulting mixture thoroughly, cover the bottle with gauze, and leave for 4 days. The starter is ready. To it you need to add the remaining sugar (4.5 kg) and water (7.5 l). The bottle is closed with a water seal and left to ferment for another 10-12 days.

You can start distilling. To make it more Reviver, after the initial distillation, purification and re-distillation are needed.

Moonshine can be purified either with potassium permanganate or natural charcoal.

Recipe for wheat moonshine from bread

To prepare this drink you need not the wheat grain itself, but wheat bread. For 6 liters of water you need to take about 2 kg of bread and a kilogram of sugar. Each loaf of bread contains more than 500 g of starch, which will yield up to 800 ml of moonshine.

The bread is cut into small cubes. They are placed in bags, tied tightly and left on the windowsill for two weeks. The entire surface of the bread should be covered with an even layer of mold. If you spray the inside of the bag with sweet syrup before adding bread, the process of mold formation will take a week.

The finished raw material is transferred into a fermentation bottle. Add sugar and warm clean water. Mix well. The container must be closed with a water seal and placed in a shaded place. Fermentation time depends on temperature environment, and can take from a week to three. This mash recipe is convenient because it does not require searching and purchasing grain and is more economical.

The resulting mash is poured into a moonshine still. The first distillation occurs without division into fractions. The initial moonshine may turn out cloudy - this is normal. The drink is diluted with water to 20% and distilled again. The output will be moonshine with a strength of more than 45%. You can drink it in pure form, or you can dilute it with water to lower the strength. For taste, you can add a few sprigs of cloves or anise to the bottle. Before tasting, the drink should sit for at least 3-4 days.

Sugar-free wheat moonshine option

This cooking option alcoholic drink without yeast and sugar involves replacing the main ingredients with starch and glucose. It is better to make moonshine from sprouted wheat: it will be stronger and softer. But you can leave the grains in their original form: it all depends on personal preference.

On average, to obtain 20 liters of mash, about 10 kg of grain is taken.

Recipe for moonshine from wheat without yeast and without sugar: take sprouted wheat (sprouts must be at least 0.5 mm), grind in a blender or meat grinder. The resulting mass is poured into a bottle and filled with water at room temperature. The starter should be left in a warm place for 7-10 days. Readiness is determined by the appearance of sediment and the light color of the liquid.

Wheat mash must be filtered. The resulting sediment can be reused. Braga is distilled using a moonshine still. Moonshine without yeast according to this recipe will turn out tastier and more aromatic if you add some chopped fruits, berries, vegetables, nuts or even spruce or pine needles to the bottle with the finished drink.

All these additives do not overshadow the bready taste of moonshine, but imbue it with a unique and interesting aroma.

If you have an interesting recipe for making homemade moonshine without yeast, share it in the comments! Our readers will also be interested in your experience.

Not all moonshine lovers are involved in the creation of this alcoholic drink. This is explained by the fact that moonshine, which is made from wheat at home, requires much more time and patience than recipes based on other main ingredients. We will look at the secrets of success, features and rules for obtaining such an alcoholic drink in this article.

This is the most popular recipe that uses natural grains. The finished product will be slightly sweet, will be easy to consume and will not cause any discomfort in the morning.

The sequence of steps for preparing the drink in question is as follows:

  1. Sort through the wheat, wash it, removing debris;
  2. Take a container and pour 5 kg of grain into the bottom;
  3. Pour clean water so that it covers the wheat 3 cm above. Cover the container with a lid and let the components brew for at least 24 hours so that the grain swells well. The water should be taken neither cold nor hot;
  4. Pour one and a half kilograms of sugar into the mixture and, without closing the container, place in a warm place. This will create conditions in which the grain will begin to germinate quickly;
  5. After waiting for the sprouts to appear (this will take less than a week or even two), pour more sugar (5 kg) into the bottle or bedon and pour 15 liters of water;
  6. For 10 days, let the ingredients brew near a radiator or other warm place. The container with wheat must have a water seal;
  7. When the required amount of time has passed, the liquid is distilled and purified;
  8. After cleaning, the drink is distilled again ( Related article: ).

Moonshine from sprouted wheat

To prepare this drink, you need to take the following ingredients:

  • Wheat – 2 and a half kilograms;
  • Water – 20 l;
  • Sugar – 6 kg;
  • Dry yeast - pack, volume 100 g;
  • Fermented milk product (ryazhenka, kefir) – half a liter.

Let's consider the main stages of creating moonshine made from sprouted wheat:

  1. Prepare the mash: mix the grains with sugar and water. Yeast can be added if desired, but you can do without it. This will only make the drink better;
  2. The mash is covered with a lid with a water seal and placed in a dark place for two weeks. As a water seal
    You can use a rubber glove. Holes are pierced in it and pulled over a container with mash;
  3. After 14 days, fermentation stops. The mass is filtered and the selected fermented milk product is poured into it. Application fermented milk product necessary to clean the drink from fusel oils ( Read also: );
  4. Distill the resulting liquid;
  5. Pour in activated carbon and leave the mass out of reach of sunlight for 7 days, then pass it through several layers of cotton wool;
  6. To make alcohol better, you need to run it through the device a second time, first reducing the degree (at least to 35-40);
  7. The degree of finished alcohol is checked. If necessary, the liquid is diluted with water.

How to germinate wheat for moonshine

  1. Grind the grains completely;
  2. Add 5 liters of water, no more than 2 kg of sugar and yeast to the resulting flour. Let it brew for about a week;
  3. After the allotted time, add more mixed water and sugar, mix everything well. Leave in a dark place for 7 days;
  4. Drain the liquid and begin the distillation process.

You don’t have to throw away the grains, but fill them again with water and sugar and repeat the recipe again.

  • Wash the grains thoroughly (1 kg), pour them with water and let stand for a day. After 24 hours, add 500 g of sugar and leave to infuse in a dark place. After this, add another 3 kg of water and grains to the mass, leaving everything for a week. When 7 days have passed, you can distill moonshine.

Cooking features, technologies, rules

When deciding to make moonshine from raw materials such as wheat, you need to take care to follow some rules:

Do you like wheat moonshine?

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  • The grain must be selected carefully. It should be dry, free of dirt;
  • There should be no pests;
  • Preference is given to fresh raw materials, without the smell of spoilage. IN otherwise bitterness may appear;
  • If, after germination, a white liquid is released from the grain, then this is the first sign that the wheat has been overcooked and will have to be thrown away;
  • When straining the mash, you need to be careful not to stir up the sediment;
  • If you use activated carbon as a moonshine purifier, then its amount per 1 liter of liquid should be at least 50 g. The drink should be infused with it for 7 days;
  • To create mash, either fresh sprouted grain sprouts are used or they are completely dried and ground into flour.

The analyzed drink will be of high quality and safe for health only if, after the second distillation, the first 250 g are drained. This liquid should not be drunk. It is suitable for technical purposes only.

To check the quality of the drink, you need to pour a small amount into a spoon and set it on fire. If after complete combustion a multi-colored film remains on the spoon, then this alcohol is bad, it contains a lot of fusel oils.

Despite the fact that moonshine with wheat takes more time, it is considered better in taste and characteristics than a similar drink made with sugar. In addition, you need to spend less money on it, because sugar costs more than grain.

Video recipe for moonshine from wheat

Experienced moonshiners know that grain moonshine is much better than regular sugar mash. But to prepare it you will have to spend more time and effort. We will look at how to make moonshine from wheat or other grains (barley, oats, millet or corn) at home. The technology is not very complicated, anyone can repeat it.

First, let's look at the taste of grain moonshine; it depends on the choice of culture. Wheat produces a soft drink. From rye you can distill strong and pungent moonshine; from barley you can make something similar to whiskey. The choice of raw materials is yours. Personally, I prefer wheat.

Ingredients:

  • grain – 2.5 kg;
  • water – 25 liters;
  • sugar – 6 kg;
  • dry yeast – 100 grams (or 500 grams pressed);
  • Ryazhenka (kefir) with high fat content – ​​0.5 liters.

Before soaking, the grain must lie for at least 2 months. It is better to use alcohol yeast rather than baker's yeast, then the fermentation will be more intense. Sugar increases yield without compromising quality.

Wheat moonshine recipe

1. Making malt. Place the wheat in a layer of no more than 2 cm on flat trays, then soak in warm water. The water should only slightly cover the grain, otherwise it will not germinate. Place the pallets in a warm (18-25°C) dark place.

On the second or third day after soaking, the first shoots will appear. If they are not there, it means the grain is of poor quality and you will have to take another one. During germination, turn the wheat once a day so that it does not become moldy or sour.

When the sprouts reach 2 cm in length and begin to intertwine with each other, remove the grains from the water without separating them.


Wheat sprouting

2. Making mash. Add warm water (50-60°C) and sugar to a 40-liter container. Mix well. Wait until the water cools down to 28-30°C. Then add the malt made at the previous stage and yeast diluted according to the instructions on the package. Stir again, then install a water seal on the container. During fermentation, the room temperature should be in the range of 18-28°C.

3. Distillation. Strain the spent mash (it will taste bitter without sweetness) through a colander to filter out the wheat. The collected grain can be used 2-3 more times. The quality of moonshine will not deteriorate.

Add 0.5 liters of kefir or other fermented milk product to the wheat mash to eliminate the fusel odor.

Distill the mash using a moonshine still of any design, removing the distillate until the strength in the stream drops below 35 degrees.

4. Cleaning. This is an optional step, but many experienced moonshiners purify the moonshine with charcoal after distillation, even if it is not made from sugar, but from grain crops.

5. Re-distillation. Improves the quality of wheat moonshine. Measure the strength, determine the amount of pure alcohol. Dilute the distillate with water to 20% and distill a second time. Pour the first 8-15% of the yield from the amount of pure alcohol into a separate container. This is a harmful fraction that worsens the taste. If the strength in the stream drops below 40 degrees, stop selecting the main fraction.


It is better to distill wheat moonshine twice

6. Dilution. The resulting moonshine from the second distillation is diluted with water to the desired strength (usually 40-45 degrees). Before use, it is advisable to let it brew for 2-3 days to stabilize the taste.

The result is approximately 6-7 liters of the finished product with a strength of 40 degrees.

The sugar-free cooking technology is shown in the video.

Moonshine prepared with yeast is obtained faster, but the taste and smell of the product suffers greatly. If you cook without yeast, the cooking process is delayed, but the moonshine turns out much better. You should approach the preparation of mash responsibly and carefully follow the cooking instructions. In this case, it will go through the fermentation stage no worse than yeast.

Wheat moonshine without yeast

To make moonshine without yeast, they should be replaced with some kind of substrate. Most often, its role is played by cereal malt. The mash turns out soft, with a pleasant taste. The preparation time is usually about fifteen days.

First of all, you should choose high-quality grain. It must meet the following criteria:

The water for preparing wheat mash is taken clean. It can be spring water or store-bought water, without gas. It is not recommended to use tap water. Not even a large number of Chlorine in water can kill living microorganisms that will participate in the fermentation process. The ingredients for the mash are selected in the following proportion: thirty-five liters of water will require ten kilograms of selected wheat grains and the same amount of sugar. To prepare moonshine from sprouted wheat, you must carefully follow the technology.

Moonshine from sprouted wheat without yeast

Recipe for making grain mash:

Surely many have heard about the benefits of sprouted wheat for the human body. Moonshine prepared in this way absorbs all the beneficial qualities of the grains. It is much better and safer than industrially produced vodka.

In order for the wheat mash to ferment without yeast and result in alcohol, enough wheat malt, which is formed in sprouted wheat. There is absolutely no need to add additional components to activate the process.

There is another recipe for making mash with wild wheat yeast. In this case, it is ground into flour and poured into water in this form.

Wheat mash recipe for moonshine

Pre-sprouted grain is dried in the oven and ground. Then mix with sugar and add water . The wort will take about four days to prepare.. The temperature must be at least twenty-seven degrees.

As soon as the fermentation process is over, the alcohol is sent to the still for distillation. It is best to purify such moonshine with kefir.

In order to get a good mash from wild wheat yeast, should be one part of grain germinate. Thus, fermentation processes are activated in wheat. And already sprouted grains will affect the rest. Otherwise, sprouted grains are called malt. To prepare it, one kilogram of sugar per five kilograms of selected wheat is enough.

There are recipes that do not require sprouting, but in this case additional components are needed to activate fermentation.

How to prepare wheat mash for moonshine?

Grain mash on wheat

To make grain mash without yeast, you will need fifteen liters of purified water, three kilograms of wheat and three sugar.

The cooking recipe is as follows. The grains are prepared as follows: the rotted parts and husks are removed, sifted and washed. Half a kilogram of sugar is stirred in one liter clean water and this syrup is poured over the wheat. To prepare mash from wheat, it is recommended to take a container with a wide outlet, otherwise the cooking process will be delayed.

After four days, foam appears on the surface. Add the remaining sugar to the mixture and close the container with a water seal. The fermentation period for this mash is about ten days.. During this time, the container is periodically opened and stirred, thus oxygen enters the liquid and activates the work of the fungi.

Under optimal conditions, from five kilograms of wheat you can get four and a half liters of good moonshine. Moreover, its strength will not be lower than forty degrees.

Unfortunately, sometimes the result is worse than expected. The cause is often a small amount of starch in the grain.

In order to make light malt from wild wheat yeast, you will need clean water and sorted wheat. Recipe:

Braga prepared on wheat malt, cleaned with kefir or activated carbon. Fifty grams of coal per liter of drink is enough. At least two distillations will be required. If the strength exceeds forty degrees, add clean water. When the liquid contains too much alcohol, the moonshine still may break. The best option is to lower the level to twenty degrees using water. This composition will be better purified from harmful impurities.

During the second distillation, fusel oils are separated, and moonshine is obtained with a strength of forty-five degrees.

Moonshiner Timofey: mash on wheat

Hops are brewed and dry malt is added to it. How to prepare malt from sprouted wheat is described above. For two liters of clean water you will need two glasses of dried hops and a glass of flour. Instead of sugar, add chopped pears and apples. This mash ferments for at least ten days.

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