The recipe for pea mash

As a raw material for mash, you can use almost any product. People manage to make homemade alcohol not only from traditional wheat or potatoes, but also from honey, caramel, molasses, pumpkin and much more. There are also many options for pea mash.

Legumes contain about 40% carbohydrates of the total mass. These substances are easily converted into sugar, which in the process of fermentation becomes alcohol. For this reason, peas are an excellent raw material for home alcohol products. No less often distillers also use sweet corn.

The benefits of peas as raw material for mash

Peas are an excellent nutritious product. In Russian cuisine, soups and main dishes are prepared from it. And every person who has eaten peas knows that he has the ability to ferment. The process starts quickly and is very intense.

Due to this property, in a very short period of time, you can get a good mash on peas. And after distillation of such a product, you will get a good home-brew.

Pea raw materials have several advantages:

• Peas ferment well and are not prone to souring. As a top dressing for yeast cultures, you can use bean sourdough.
• Bean brew comes to a state of readiness several times faster. There are several recipes for emergency fermentation, according to which the mash will be suitable for distillation through the apparatus after three days. It is very convenient.
• Peas are an inexpensive product. Even if you buy it in a store, in a small company packaging, the cost of raw materials will be low. And if you take peas in bulk, by weight, the price of the product will be even lower.

Minuses

However, the mash on peas has its drawbacks, namely:

1. The fermented product will have an unpleasant smell and taste. All these properties will be transferred to the final product, and such moonshine has no value in the eyes of many distillers.
2. Due to the high content of fusel oils, which give an unpleasant smell and taste, it is recommended to distill the mash twice. This improves the taste of moonshine, but takes some time.
3. In order to fight off an unpleasant smell, you will have to spend a lot of time and effort. Experienced distillers pour distillate into oak barrels or in containers with oak sawdust, and use filters, activated carbon, milk and potassium permanganate for cleaning. When this does not bring tangible results, various flavors and flavors are used - artificial or natural.

First recipe

There are many recipes for mash on peas. They are repeatedly tested, since for several generations they have been receiving moonshine of good quality. For the first recipe you will need the following ingredients:

• peas - 3 kg;
• sugar - 10 cans of 0.5 l;
• purified water, well, filtered or spring water - 36 l.

For the first preparation, you can take components in a smaller volume to practice. Instead of granulated sugar, you can use syrup made from the same amount of sugar. Invert syrup reduces the time of fermentation, but slightly reduces the yield of the finished distillate.

The procedure is as follows:

1. Soak the peas. To do this, wash it, place in a large pot and pour hot water, at the rate of 4 liters per kilogram. In this form, the raw materials can be left overnight. As soon as the peas are softened, it will be ready for processing in the mash.
2. Invert sugar syrup. This step is not necessary, since regular sugar can also be put in the mash.
3. Pour water into a large container, put peas, sugar or sugar syrup. Stir all the ingredients with a wooden spatula.
4. Install a water seal and wait. Pea mash will be ready in 5-7 days.

Second recipe

The first recipe for pea mash for moonshine did not contain yeast. The second assumes the presence of this ingredient. The components are as follows:

• peeled peas - 1 kg;
• filtered or spring water - 12 l;
• granulated sugar - 2 kg;
• pressed live yeast - 100 g.

In this recipe, alcohol is obtained by converting sugar with yeast. Peas are an auxiliary component that will make the fermentation process faster.

The procedure is as follows:

1. Soak peas in water of their calculation 4 liters of water per 1 kg of dry raw materials.
2. Pour yeast with a small amount of water, let go.
3. Mix all the ingredients in a large fermentation tank. Place in a room with a warm, steady temperature.
4. After 5-8 days, the mash will be ready. The process will proceed intensively, with the formation of bulk foam.

After aging, the mash can be distilled. It is best to do double distillation - this will remove fusel oils from moonshine and make its taste more pleasant.

Saccharification of raw materials

When cooking mash on peas and sugar, it is not necessary to soak dry raw materials. You can pre-sugar peas. This procedure is carried out as follows:

1. For every kilogram of peas, take 4 liters of water. Cook ordinary porridge until the dry product is completely cooked. In the process, the dish must be constantly stirred so that the porridge does not stick to the bottom and walls.
2. Cool cooked porridge to 60 ⁰.
3. Put in the dish ground malt. It is necessary to take the powder at the rate of 200 g for each kilogram of dry raw materials.
4. Stir the food, cover the dish and simmer at 65 ° C for two hours.
5. Cool and send to the mash tank to the other components.

Such manipulations facilitate the breakdown of sugars, which then turn into alcohol.

Pea mash without sugar

You can cook bean mash without sugar. To do this, as in the previous recipe, you need to use candied peas and malt. The list of ingredients is as follows:

• pure spring or filtered water - 12 l;
• peas crushed in small fractions - 4.5 kg;
• ground malt - 1kg;
• pressed live yeast - 40 g.

The procedure is as follows:

1. Crush dry raw materials as finely as possible. You can use a home grinder for this. The smaller the pieces of peas, the better the moonshine will be.
2. Cook porridge from peas and water, cool to 60 ° C. Add malt, mix and leave under a lid warm for 4 hours.
3. Dilute the yeast and pour them into pea porridge.
4. Mix all components with water and place in a fermentation tank. After 4-8 days, the mash will be ready.

Braga on peas from Moonshine Sanych

According to the recipe of the famous Moonshine Sanych, pea mash should be prepared only on the basis of invert syrup. The proportions of the products are as follows:

• water - 20 l (all liquid is included in this volume, including for soaking);
• 4 kg of sugar and citric acid, from which invert syrup is prepared;
• peas - 800 g;
• yeast - 200 g.

The main secret of cooking such a mash is forced heating using a technical heating pad. With the help of such a device, it is possible to maintain the optimum temperature for yeast + 26-30 ⁰. As a result, according to the video blogger Moonshine Sanych, after distillation, a high-quality soft product is obtained that is not inferior in taste to store vodka.

How to determine product availability

How to determine the readiness of mash on peas? When the product comes to the stage of readiness for distillation, sugary sweetness disappears from it, since the sugars break down. But a characteristic alcoholic bitterness appears. Also, the readiness of the product is signaled by the absence of a characteristic foam during fermentation and the clarification of the drink. In this case, all impurities precipitate. Before distillation, the mash must be carefully drained from the fermentation tank, so that a cloudy suspension does not rise. Otherwise, it may affect the taste of the drink.