Fans of strong alcohol will certainly not remain indifferent to properly prepared moonshine. By the way, the latter has long been recognized as a classic drink that is easy to make at home. Before you begin the process, you need to deal with several nuances, the knowledge of which will avoid the most common mistakes. In today's article, we will look at how to put rice mash on moonshine.
The main subtleties
One of the most common defects manifested in home brew is the presence of odors. Therefore, their elimination should be a priority. In order for the brew from rice for moonshine to be fragrant and not require re-cleaning, you need to follow a few simple recommendations.
First of all, it is necessary to monitor the cleanliness of all used containers. Before starting the process, it is advisable to rinse them with hot water and detergent. After this, the pots, bottles and bowls need to be thoroughly wiped with a clean cloth.
Another important condition is the strict observance of all the recommended proportions. It depends on what taste characteristics the future moonshine from rice will be endowed with.
Ingredients Needed for Making Mash
Those who decide to make this strong alcoholic drink on their own should make sure in advance that they have the required set of ingredients. You will need:
- Three kilograms of rice.
- 14 liters of water.
- A pound of malt.
- 75 grams of pressed yeast.
In order for you to get high-quality rice mash for moonshine, it is not at all necessary to purchase expensive cereals. For these purposes, cheap varieties are quite suitable. As for malt, it is involved in the process of starch breakdown. Without it, fermentation will not begin.
Cooking technology
Pre-washed rice is poured with eleven liters of water, brought to a boil and boiled over low heat. The duration of this process is 45 minutes. All this time, it is important to stir the contents of the pan periodically. As the mixture thickens, small portions of water are poured into it. As a result, a homogeneous porridge should be obtained, which is removed from the stove and cooled to 70 degrees.
While the rice is cooled to the desired temperature, you can do malt. It is passed through a meat grinder and mixed with a liter of water. The resulting solution is poured into a cooled rice mass and heated to 65 degrees. The warm mixture is removed from the stove and wrapped in a blanket to avoid cooling too quickly.
After eight hours, the prepared wort is poured into the dishes in which subsequent fermentation will take place. A liter of water and the required amount of yeast are sent there. All mix thoroughly and close by installing a hydraulic shutter.
The container in which the future moonshine of rice is placed is transferred to a warm dark place. The end of the process can be judged by the cessation of gas bubbles. In addition, the mash will acquire a lighter shade and a bitter taste. At the final stage, it is filtered off to get rid of all the small particles, and distilled.
Alternative: a set of ingredients
It should be noted that the moonshine made according to this recipe from rice on malaga has a rather unusual taste. In order for you to get a really strong drink, you need to stock up on all the necessary components in advance. To do this, in your kitchen should be:
- 400 grams of raisins.
- A glass of crushed rice.
- Half a liter of malaga.
- 200 grams of brewer's yeast.
- 12 liters of purified water.
Process description
In fact, making moonshine from rice at home is much easier than it might seem at first glance. It is important to comply with all recommended proportions. First you need to do raisins. It is poured with water and boiled for fifteen minutes.
Rice, malaga, cooled raisins and brewer's yeast are placed in a pre-cooked container. Sugar syrup is poured there. All are thoroughly mixed and cleaned in a warm place for three or four days.
After this time, twelve liters of purified water are poured into a container filled with a fermented substance and left for another day. After this, the finished mash is filtered and distilled.
Rice without moonshine on saffron
A drink prepared according to this non-standard recipe is characterized by excellent taste. And for its receipt does not require any unusual products. In this case, the following will be used as components:
- Three kilograms of saffron.
- Nine liters of moonshine.
- 750 grams of crushed rice.
From the above list of completely ordinary products with an ordinary taste, you get a strong original drink.
Cooking steps
First of all, you need to do rice. It is fried until a yellowish tint, combined with saffron and filled with moonshine. The container with the resulting mixture is sent to a warm place for subsequent fermentation.
Upon completion of this process, which usually takes about five or six days, the liquid is filtered off and distilled. The result is a fairly strong rice moonshine.
Another recipe
This drink has a mild flavor with a touch of rice. To prepare it, you will need:
- One and a half kilograms of cereal.
- 7 liters of water.
- 8 grams of dry yeast.
Pre-washed rice is poured with five liters of water, sent to the stove, brought to a boil and cooked for half an hour. During this time, the cereal should be fully prepared. The boiled rice is cooled to 65 degrees and mixed with green malt, pre-ground in a meat grinder.
The resulting mass is wrapped in a blanket and left for saccharification. After six hours, yeast, previously dissolved in a small volume of warm water, is added to the mixture and sent for fermentation. The average duration of this process is about five days. The resulting mash is passed through a filter to get rid of large impurities, and then distilled twice. Ready moonshine is diluted to 40 degrees. If desired, it can be passed three times through a household carbon filter.