When making such a home-made alcoholic drink as moonshine, experts recommend focusing primarily on the quality of moonshine and yeast. The remaining ingredients (not counting water) are considered secondary, and only give the drink an additional zest. The best recipes of mash for moonshine imply the use of only high-quality raw materials, then you can expect to get a high-quality alcohol product.
10. Wheat
From wheat. This is one of the most difficult recipes for making mash for distilling homemade liquor. First you need to prepare the wheat, which is poured with warm, but not hot water. After that, the plant product is cleaned in a dark place for a couple of days so that it can barely germinate. As soon as the sprouts appear, sugar is added, which is thoroughly mixed with other ingredients. Then the wort must be removed in a warm place protected from direct sunlight for a ten-day period. After this time, the mash is drained and put under a water lock for another ten days.
9. On starch
On starch. First, starch is prepared for this recipe, which is kneaded in barely warm thirty-degree water. After it is well mixed, food fungi and glucose product are added. This option is good in that it is quite simple to prepare and ripens quickly. After about 5 days, you can already drive moonshine from starch mash.
8. On peas with sour cream
On peas with sour cream. This is a rather unusual recipe, which implies the use of a bean product as an additional ingredient. Before adding sugar, it is necessary that the peas, water temperature of fresh milk and food fungi stand without it for an hour. After this, you can add a glucose product and a little sour cream. It takes about 3 days for brew to brew moonshine.
7. From jam
From jam. One of the best recipes is prepared quite simply. To do this, you just need to attach any fruit treat to the main ingredients. In this case, you can even use soured jam, which on the one hand will be better, and will help ripen Braga in a shorter time. Before mixing, you should monitor the proportions, as well as the temperature indicators of the water, which should not be more than 35 degrees Celsius. For the maturation of such mash will be quite enough 5 days. If the process lasts longer, then you overdo it with sugar, which is not very good.
6. On apples
On apples. One of the best recipes involves adding pre-washed, peeled and chopped apples to traditional ingredients. The consistency of the fruit should be close to mashed potatoes. After that, yeast, sugar and water are thrown into the resulting mixture according to the classical version. Some connoisseurs of home brewing recommend that before pouring a glucose product, let the mixture stand for about half an hour without it. By the way, for the preparation of such mash, a dry version of yeast is quite suitable.
5. Beetroot
Beetroot. This is a fairly common recipe, adherent of which are many villagers. For cooking, you need to choose a sugar sort of vegetable. Such a mash takes a little longer than, for example, classic or from jam. This is due to the fact that beets must first be cooked by peeling, rubbing and boiling. Only after that, while the product is tepid, they mix it with water no cooler than room temperature. After this, naturally, the main ingredients are added, which will start the process of active fermentation - sugar and yeast. Such a mash ripens quickly enough, so after four days you can start the main process.
4. On the grapes
On the grapes. This cooking option is considered one of the best. If you are also preparing grape wine, such a recipe will be very handy, as it will result in a completely waste-free production. For such a mash will need nothing more than a grape meal. All that is needed is to add thirty-degree water, sugar and yeast to the grape waste. Before you remove the wort for fermentation, be sure to mix the ingredients thoroughly so that the sugar can completely dissolve. On average, such a drink matures on the order of a week, after which they proceed directly to distillation of moonshine.
3. On alcohol yeast
Alcohol yeast. This recipe is considered to be one of not only the best, but also the simplest. In many ways, it is similar to the classic version, only in this case ordinary yeast is replaced with alcohol. First you need to connect a tepid water with a temperature of no more than 30 degrees Celsius with food fungi. But before that, it is necessary to completely dissolve the sugar in the liquid so that the yeast has something to work with. After a violent reaction has begun in the must (it takes about an hour to do this), a water seal must be installed. For the full maturation of such a mash, it will take an average of 10 days. The fact that the process is completed will be notified by the bubbles that have ceased to stand out.
2. For coffee, cocoa
For coffee, cocoa. This recipe is prepared according to the classic recipe, but with the addition of coffee syrup. First you need to prepare for the active work of our "hard workers". To do this, in the classical way they are mixed with lukewarm water. Syrup must be prepared separately with the addition of sugar. It should be noted that this option involves a two-time distillation. Using the same principle, you can make moonshine with cocoa, but in the beginning, syrup is prepared with powder and sugar. This is not only one of the most unusual recipes, but also the best.
1. Classic recipe
Classic recipe. The best is the mash, naturally cooked according to the classic version. There is nothing superfluous: all you need is just sugar, water and yeast to knead the wort. At the initial stage, it is necessary to prepare one of the main components, which, in fact, allows you to get the “material” for the future alcoholic beverage - this is yeast. To do this, they must be placed in warm water. If you really overheat the liquid, then your efforts can end sadly, as the "workers" simply die. Therefore, the temperature should not exceed 35 degrees Celsius. Please note that the container where the wort will be prepared, they can not be completely filled, as this threatens that the mash will start to run away. It will take from one to two weeks for the maturing of half-raw materials, but it is best not to overexpose and use as intended on the seventh day. The fact that the degree mixture has matured is evidenced by the absence of emitted bubbles, which are nothing more than emitted carbon dioxide.