How to make moonshine from barley?

Moonshine is a type of whiskey that is distilled from sugar and cereals or fruit crops. Distillation is the only way to make moonshine, and distillation in special cubes is the most popular method. The process occurs when the breg is heated in a large container or tank. Vapors rise to the condenser, where they are converted to ethanol.

The consistency of berg will affect the production of ethanol. Different ratio of products in the recipe for brewing can dramatically change the taste and quality of moonshine. Different fermentation times and temperatures during cooking can also change the taste of the finished product. It is therefore extremely important to follow the instructions and fulfill all the requirements for the preparation of the drink.

Moonshine from barley

For the preparation of a good product it is best to use cereals - barley, wheat, rye and so on. From one kilogram of barley, you can get up to 0.34 liters of ready-brewed moonshine. If you need to prepare 10 liters, then you must clearly calculate the required number of products.

Here, for example, consider how to prepare a moonshine from barley with the addition of sugar, of which 1 kilogram of output will result in 0.51 liters of alcohol. It's only 50 grams. Accordingly, for a hundred grams you need to use 2 kg of sugar, and to get a yield of moonshine from 10 liters of brag, you need to use 20 kg.

So, before preparing the home-brew from barley at home, you should stock up all the ingredients. If barley is taken as the main component, then the raw material must undergo a preliminary processing step. What does it mean? And this means that you need to prepare malt from barley.

The next step is the preparation of raw materials

To prepare the moonshine from barley, first of all it is necessary to sprout a grain, that is to create malt. What it is? How and why to do it? The quality of the drink depends on how malt is cooked, how high quality it is. Malt cooking involves several rules:

Sorting of raw materials. This can help a large mesh sieve. After this, the grain should be passed through a smaller sieve. Further, the grains are washed in hot water heated to 60-degree temperature.

After sifting and washing the raw material, it is soaked. It is better if it is done in a wooden or enameled container. During soaking, debris and husks will float, after which they can easily be collected and removed. Just do not fall asleep all the grain at once, as this will complicate the process of removing the remaining garbage. It is much easier to remove all the slag, if it is placed in a container for soaking in small portions and left for several days. In this case, the water in the tank must be systematically changed. To understand that the grain is ready, you need to take a couple of seeds and take off their husks. If the grain easily bends and does not break, then it is ready for the next stage - malt reduction.

Grow Malt

The malt of grains is cooked in a special room, where the air temperature can not be below 18 degrees, and the humidity should not exceed 40%. Remember, it takes a long time to prepare this component. Sometimes it will take several weeks. Everything depends on the type of grain, temperature and humidity in the room. Especially important in the cultivation are the first seven days.

Stages of cooking malt

The germinated grains are poured onto a baking sheet 3 cm thick and covered with a damp piece of soft tissue. After this, all seven days a layer of grain should be systematically aired and turned over. It is better to do this every 6-8 hours. At the same time, remember that the material covered by the grain should always be moist. This means that it must be periodically moistened with warm water.

When the sprouts grow to 5-6 centimeters, and the roots grow to 15 millimeters and become intertwined with each other, the preparation of the malt should be completed.

Drying grain

Drying also takes time. The quality of vodka depends on this process. Grain should be placed on a baking tray in order to dry it. It is better to do it in the kitchen or where it's warm. After 3-4 hours the baking sheet must be placed in the sun. If the moonshine is prepared in the winter season, then the pan with the grain should be placed in an oven with a temperature of no higher than 40 degrees.

How to determine how much grain should be in the oven? We need to take a couple of grains and rub each other. If, after such manipulations, the roots easily fall away from the seed, then it is ready, and it needs to be pulled out. After that, the grain should be passed through a colander and the finished raw material placed in a container, which should be sealed and placed in a secluded place while malt is being prepared.

By the way, malt must first be filled with water with a temperature of about 65 degrees. Here the raw material is aged for 10-12 minutes, after which the liquid merges. Next, the grain must be grinded with a coffee grinder and the resulting mass to fill with water, only with a temperature of 50-55 degrees. All you need to mix thoroughly, and to get a homogeneous mass, mix it up with a mixer. Should get a composition, a consistency resembling sour cream.

Fermentation

The whole process, from the very first step, begins with the preparation of all the components that, as a result of fermentation, turn into a brag. How much it will turn out qualitative, so it will be a quality moonshine. Everything depends on this: the taste, the fortress, and the smell. Fermentation implies a rather serious process of chemical reaction, which is completely dependent on the temperature and concentration of the incoming products. If you describe all this more clearly, it is worth saying that at the time of fermentation, the sugar breaks up, forming instead ethyl alcohol and carbon dioxide, which causes fermentation. In this case, an important role is played by temperature. And if it's still clear, a good brag is obtained only if the temperature in the room where the process of fermentation takes place is between 18 and 24 degrees.

Help: you can not make moonshine from barley without sugar!

The prepared mixture is placed in a container and left in a warm room for 14-15 days. Brag should be systematically shaken with daily removal of sediment. In order not to catch midges and garbage in a container with liquid, at the time of fermentation it should be covered with a gauze segment so that all edges fit tightly to the surface of the dishes.

Help: you can make moonshine from barley without yeast. They can easily be replaced by a cereal bung formed during the germination of grains.

How do you know that the fermentation process is over?

Check if the fermentation process is over? very simple. To do this, you need to light one match and hold it over the surface of the barge. If the match fades, then the fermentation process has not come to an end, and we will have to wait.

But if the lit match is not extinguished, it means that the barley brew for moonshine is already ready. It is better to fill it in the same day with the brewing apparatus for the last stage, that is for the distillation. This method can get a ready-made alcohol called moonshine, or as they say, home fire water, that is vodka. Check how many degrees you can with an alcoholometer. You can also take a few drops of the finished product at the bottom of the spoon and light it. If the alcohol in the resulting substance is sufficient, the contents of the spoon will light up.

But only professionals can resort to this method of measuring the degrees of the resulting moonshine. If you are new to this business, then it is better to use an alcoholometer for this. Once the breg has been processed and turned into moonshine from barley and sugar, it must be cooled and cleaned of tar and turbidity.

Help: make moonshine from barley will not be very difficult, if you follow all instructions strictly.

Cleaning of moonshine from resins and sediment with milk

In a container of moonshine, you need to pour in one liter of milk, which will make the alcohol cloudy. But do not be frightened, as already on the third day the impurities will fall into the sediment, and the liquid will become transparent, like a tear. The main thing is to carefully drain the clean moonshine, and just pour the residue.

Cleaning of moonshine with coal and cotton wool

To do this, you need a lot of cotton wool and a powder of charcoal. The cotton should be rolled into a roll, and coal powder should be spilled between its layers. After that, the cotton wool is carefully folded and densely rammed into a watering can, which, with a homemade filter, is put in a clean container, where ready-made vodka is slowly poured. The cotton filter can be changed several times. It all depends on what moonshine turned out at the output? And how much soiled cotton filter.

After cleaning, homemade vodka is ready. It can be served to the table. If the preparation of moonshine from barley to treat competently, the result will surpass all expectations. Such a drink, pleasant to the taste, clean, like a tear, is not a shame to treat the most dear guest.