Moonshine made from flour. The best recipes for moonshine

Our people, who produce alcoholic drinks personally, at home, having elevated this process to a traditional rank, definitely do not take up smartness. And in the current realities, an interesting recipe has become quite common: moonshine made from flour. This option for many connoisseurs of moonshining is considered quite budget. But not only because, probably, he found popularity in our country. Very interesting is the opinion of experienced tasters who have tried this great drink. It does not at all seem surprising that this strong home-made alcohol is recognized by them as one of the best in taste among their "relatives" and even famous competitors. So, the best recipes for moonshine made from flour - to your close attention. Let's try to cook, so to speak, put into practice.

Some subtleties

Strong alcoholic recipes from rye flour (as well as wheat) in addition to its simplicity and low cost, involve the process of saccharification. It is necessary for making mash. The method is quite complicated, so you need to carefully monitor the technology. A mistake can lead to small, barely noticeable errors in aromas and tastes, and to the complete failure of the event conceived. Therefore, you should be very careful about the recipe, only then get excellent natural alcohol.

Rye flour moonshine

To prepare it, we need: 19 liters of water of excellent quality, 4 pounds of rye flour, 100 grams of yeast. We take the capacity with a margin of 20-25 liters.

1. Boil 8 liters of water, add 2 liters of cold. Carefully introduce the entire amount of flour, constantly stirring the “dough”. We leave the resulting mass for an hour and a half, and then we introduce another 3 liters of cold water into it. Mix the mass until smooth and leave to thicken for another half hour.
2. Add the remaining water at room temperature. We grow yeast (as indicated in the instructions on the bag), add to the batch. Leave the mass for 3-4 days warm, covering the vessel with a dark cloth or blanket.
3. When the time has expired, you can begin to distill. We carry out a double distillation, "cutting off", as expected, the head and tail of the liquid. After the first distillation, we send the drink for purification: to improve the quality characteristics of the final alcohol. This method is great to make moonshine from flour and rye and wheat. And also barley or corn!
   

Moonshine made from flour. Malt Recipe

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

Cooking technology

1. We mix together 2 types of flour, pour the mixture with water heated to 25 degrees. Mix everything until smooth. Add another 100 ml of boiling water (100 degrees).
2. After half an hour, about 100 ml of boiling water are again introduced into the mass, mixing thoroughly. Now it takes some time for the saccharification to take place. When the process is over, the mass will have a sweet taste.
3. Now we dilute the mass by adding water to it (its temperature should be about 17-20 degrees). The resulting wort is left in the dark for three days - to insist. Then we add yeast to the mixture (they are pre-bred according to the instructions on the package, usually in a small amount of warm water).
4. The semi-finished product is again set aside in a warm and dark place. The mash will be ready for further distillation when a sedimentary layer forms at the bottom, and gas bubbles form on the surface. We recommend that after the first haul in the apparatus (of course, separating the tails and heads), clean the alcohol using available folk remedies (coal, milk, filtration), and then send it to the second distillation.
   

Recipe: "Sprouted Wheat Plus ..."

Home-made flour moonshine can also be prepared using an ingredient such as sprouted grain. We need: water - 24 liters, wheat flour - 5 kilos, sprouted wheat - 1 kilo, yeast - 200 grams.

1. Into boiling water we introduce flour. Mix thoroughly. For this process, you can use, for example, a nozzle on a mixer or a drill, since manually interfering is quite difficult and long.
2. We take only sprouted wheat for the recipe. However, we make sure that the processes on cereal grains are not longer than 4 centimeters. The whole secret is that it should be a mash of flour with enzymes, and they are found only in germinated grains. Grind the latter with a hand blender.
3. Add 4 liters of water heated to 50 degrees to the cereals. Mix the wort with the participation of wheat. In this case, it is also convenient to take a mixer.
4. Wrap the dish with the resulting mass in a blanket or fabrics, set it aside for 12 hours in a warm place. The mixture "water + flour + malt" must be kneaded every 3-4 hours.
5. Only after that we introduce yeast. We breed them according to the instructions, adding to the total mass. All this usually leads to reactions that provoke an abundant separation of the foam. Therefore, knowledgeable people advise when choosing a wort to choose a larger container so that part of the foam “does not run away” after.
6. After adding yeast, we make a simple mixture: mix three tablespoons of vegetable oil with 2-3 crumbled cookies. This preparation is added to the wort, sprinkling it on top. And you should remember: the more often you interfere with the mass of wort, the less likely the foam will erupt out.
7. The fermentation process takes nine days. After which the wort "calms down", you can already see the sediment, and the foam falls off. Voila: mash is ready for further distillation. Moonshine made from wheat flour with the participation of sprouted grains is also best removed 2 times, so that the drink is better.
   

Warning

Of course, although these are the best recipes for moonshine, in any of the above recipes it is very important to observe the temperature regime. If it becomes lower, then the fermentation process may stop. But there is a way out. In which case, add a little yeast to the stopped wort, but before that you need to restore the temperature.

Enzyme mash with enzymes

There is an easy way to make moonshine from flour in a kitchen setting. It involves the use of flour with enzymes. Such a drink will turn out to be quite strong, but it will be distinguished by a pleasant aroma, soft taste. You can also drive moonshine on sourdough from rye flour. And you can also experiment with coarse or corn flour or barley flour - amazing taste shades are obtained.

Ingredients

This is actually flour - wheat and rye - water, enzymes, yeast. A portion of enzymes (“A” and “G” are used) is calculated for three kilograms of flour and 12 liters of prepared water. Yeast is recommended to use special - for grain mash.

Cooking

1. Initial stage: we warm the water to warm, after which we add enzymes (following the instructions) for saccharification at a cold temperature.
2. Then we add flour to the resulting mixture, mix everything thoroughly with a mixer. In this way, avoid lumps in the mass.
3. Pour yeast with warm water, leave to stand for 15 minutes, and then add to the mixture. We put in the shutter and set the temperature to less than 30 degrees (so the yeast will ferment more actively). We put in a warm place. The main condition is the preservation of the temperature regime (approximately 27 degrees).
4. As soon as the upper layers are clarified - this will become noticeable visually - the mash can be sent for distillation. Incidentally, an additional measure will also be required - after the end of the fermentation process, it is necessary to cool the mash: for a short time it will brighten to the end. Then it can be drained from the sediment. You can also distill the clarified part, and the one with precipitation, flour.
   

Corn

Moonshine made from flour at home and so on. This infusion is usually made for a complex of taste and aromatic characteristics of a potion - bourbon. For such a drink, take the following ingredients: cornmeal, oak chips, water and yeast. And for 5 liters of water, for example, you need to take one and a half kilos of sugar and 200 grams of malt. Be sure to get a few slivers of oak, they give the drink astringency and piquancy, and dry yeast will quickly start and accelerate the process of wort play.

Cooking mash

1. We heat water to +50 degrees, add flour, in small portions, gradually. The mixture, diluted with water, let stand for 15 minutes, not cooling it, but not raising the temperature.
2. Then it is recommended to raise degrees to +65. Let stand for 15 minutes again. Constant kneading helps to avoid lumps, to make the mixture more uniform. The mixture in consistency should not be too thick, otherwise you need to add water again. Set aside, cool.
3. When the mixture has reached the required temperature (+50), gradually add malt to it, chopped in a meat grinder or in a blender. We wrap the dishes with congestion in a warmer blanket and leave for the night.
4. In the future, add yeast and sugar and let it ferment for three to five days. After we perform the same steps as for the preparation of moonshine from wheat flour.