Sugar Braga: proportions, prescription. Moonshine from wheat without yeast

Brag for moonshine, made on the basis of sugar and yeast, can be done on your own, as the whole process does not cause any special difficulties. Observe some simple rules, and you will get a very high quality sugar bug. The proportions can be very different, it all depends on the tastes and preferences of the manufacturer.

Peculiarities of sugar bragging

To get a good quality mug from sugar and yeast, be sure to keep it clean when you make it, and also to choose the right yeast. In addition, in the room where the brags will be, there must necessarily be a temperature below 36 degrees, otherwise the yeast, which is a living culture, will simply perish.

If it is necessary, that the final product has turned out within several days, it is possible to change a little the recipe of a sugar bug and to take components in other proportions. To make 10 liters of quality moonshine, whose strength is 40-45 degrees, you need to take such components as:

• Sugar - 8 kg;
• Water - 20-25 liters;
• Yeast - 0,5 kg;
• Potatoes raw - 8 pcs.

However, a sugar brew of a proportion of 10 liters can have others, and at the same time the strength of the product obtained and its flavor characteristics do not change at all. You can take 800 liters of yeast and 8 kg of sugar per 32 liters of water. The only downside is that it will be impossible to over-bake at a time.

Often, the next sugar bug is prepared. Proportions per 20 liters: you need to take 16 liters of distilled water, 400 grams of yeast and 3.4 kg of sugar. Water should be taken not boiled, but it must be clean, without foreign impurities. When adding sugar, you must carefully mix the resulting solution, to avoid its crystallization. Then you need to add the yeast. The container with the resulting mixture should be closed tightly with a lid and left in a warm room for 7-10 days. The first few days of the braga are very foaming, but you do not need to remove this foam, as it will go away on its own for 3-4 days.

During the preparation, the drink gradually becomes lighter. And the lighter and more transparent it becomes, the more ready it is. After about a week, you can taste the brew taste, if it has a sweetish taste, then leave it for a few more days, since the drink should turn out to be bitter enough.

Than you can replace sugar

The recipe for sugar bug can be completely different, and it may not even contain the sugar itself, because for making wort you can take other components that can perfectly replace it. In particular, it is worth highlighting such products as:

• Apples;
• Sugar beet;
• wheat;
• Grapes;
• Rice and many others.

When preparing the brew, you need to take a container, the volume of which will be 20-25 percent more than the volume of the wort. This stock of space is simply necessary, because in the process of fermentation there are quite intensive processes.

Preparation for brewing

Before making moonshine from sugar and yeast, you need to prepare all the required ingredients and take care of the cleanliness of the inventory. That's why the fermentation tank should be washed well with hot water and dried. This is a very important process, since even the smallest impurities can spoil the taste of the resulting product.

As a container for fermentation, you can use absolutely any dishes, except galvanized, as it oxidizes, which can cause significant harm to health. The best plastic plastic cans for milk, with a volume of 25-38 liters. Also perfectly suitable for any dish made of glass, enameled metal, aluminum or stainless steel.

How to Make Brag of Sugar

In order to obtain a good sugar brew, it is not necessary to strictly observe the proportions, however, it is important that there be sufficient yeast in order to start the fermentation process. Initially, you need to calculate the ingredients. To get a good enough brag and strong moonshine, it is recommended to take 4 liters of water and 100 grams of alcohol pressed yeast for each kilogram of sugar .

Initially, you need to prepare sugar syrup for berg, because on sugar there can be many microbes, getting into the final product is extremely undesirable. To make it, you need to take distilled water and sugar in a ratio of 1: 1, mix it and bring it to the boiling point. Cook the syrup at a temperature of 90 degrees for half an hour, constantly removing the formed foam. Then you need to add citric acid to the resulting liquid. This must be done so that the fermentation process passes much faster.

Water for brewing must necessarily be clean. It is better to take a purified spring, which must be given at least a couple of days, so that it is settled, and then filter it. Boiling water is strictly prohibited, as this reduces the amount of oxygen that is simply necessary for normal fermentation.

You can take the yeast Belarusian for brewing, as they are great for baking, and alcohol is of high quality. Before adding the yeast to the brew, dilute with warm water and a piece of sugar syrup.

The remaining sugar syrup for berg must be poured with purified water, and then add the diluted yeast. In addition, you can add potatoes to grated potatoes and crumbled rye bread. The wort will need to be transferred to a warm place so that the temperature throughout the fermentation time is 28-31 degrees. To do this, the container containing the must must be wrapped in a blanket or use special heat-insulating materials.

Braga should wander for 48-80 hours, and all this time you need to control the temperature of the mash, because yeast also gives off heat, and if it is above 35 degrees, you need to cool the mixture a little. Every 12 hours, the brew should be stirred for 1 minute to remove carbon dioxide.

Clarification and degassing of brags

Before you start brewing distillation, you need to determine its readiness, as well as degassing and lightening. There are certain indicators of product readiness, namely:

• Ceases to emit carbon dioxide;
• The top layer began to lighten;
• Yeast precipitate;
• The taste of braga became bitter-sour and sugar ceased to be felt;
• Alcohol is felt in the mash.

The process of degassing the brew must be done in order to make moonshine from sugar and yeast have very good taste qualities. Initially, you need to remove the insulation and let the brage stay for 24 hours in the cold. Yeast during this time will precipitate, after which the clarified breg must be drained through a rubber tube. White clay is suitable for lightening, but it must be cleaned and free from foreign odors. It must be mixed with water to a mushy state and added to the brew. Clarification occurs for 15-30 hours, after which the product becomes completely clear, and there is no unpleasant yeast smell. Drain the brag through the tubing to separate the sediment, and you can immediately start distilling.

Distillation of sugar brags

If the brew sugar was correctly prepared, the proportions were all met, then a good natural product without a sweet taste should result. When everything is ready, you can start distilling. To do this, braga needs to be put on a small fire and wait until the first drops of the finished product begin to flow. Collect the first 100-200 grams better pour, as they can be hazardous to health.

After that, you need to collect the middle fraction of moonshine. Do this until the strength of the product falls below 40%. Then you need to collect the remaining moonshine. You can not drink it, as this product contains many fusel oils, but you can use it when preparing the next batch of berg to increase strength and improve taste.

Moonshine from sugar and dry yeast

To get a good sugar brew, the proportions on dry yeast must be observed very accurately. To make moonshine, you need simple and accessible for each ingredient. Classical proportions of the preparation of this drink are:

• Sugar - 1 kg;
• Dry baker's yeast - 50 g;
• Prepared water - 3 liters.

Many people who have considerable experience in brewing, recommend adding 10 grams of citric acid to this composition. The process of making moonshine bogs consists of several stages. The yield of the final product depends on several different factors. In particular, this process is largely influenced by:

• The design of the moonshine;
• Quality and composition of ingredients;
• Temperature at which fermentation took place.

As a basis, you can take the average output of the finished product. In particular, in order to obtain a very high quality sugar brew, the proportions should be as follows:

• Sugar - 3 kg;
• Dry yeast - 150 g;
• Clean water - 9 liters.

To prepare the brew, you must first prepare the sugar syrup, and dissolve the yeast with water, so that the process of quenching takes place. Then you need to mix everything thoroughly and put in a warm place for 1-2 weeks for fermentation. When the sugar bug fermented and gained the required strength, you can immediately begin the process of distillation. It is held in several stages, namely:

• First distillation;
• Cleaning of alcohol;
• Second distillation;
• Breeding and defending.

It is very important to follow the sequence of manufacture and distillation of moonshine so that you can get a really high-quality product that meets all the requirements.

Features of cooking sugar brags

To make a good and quality home-brewed sugar berg is widely used. The proportions of the table will help to calculate in accordance with the number of products produced.

For cooking berg can use large containers for food. For more flavor and flavor, you can add raisins. For 5 liters of water you need about a handful of product. To make the brag of good quality and long fermentation, it is best to use alcohol yeast or you can replace them with dry ones.

Samogon from wheat with the addition of yeast

Many are interested in how to make moonshine from wheat and what flavor qualities the final product will have. Wheat moonshine is considered one of the most popular alcoholic beverages, as it is tasteful, and the cooking process does not take much time.

Braga made from wheat is prepared no more than 2 weeks, and the technology of its preparation is simple enough, and even a novice moonshiner can easily cope with it. Moonshine from wheat is prepared very simply, and it is not necessary to germinate the seeds and prepare the yeast, you can simply add yeast.

To prepare the brew, you will need ingredients such as:

• Wheat grain - 8 kg;
• Water - 35 liters;
• Sugar - 10 kg;
• Yeast - 250 g.

Initially, you need to prepare the wheat, carefully sorting out the grain. If desired, they can be ground to the state of flour. Prepared wheat should be poured with 5 liters of water, add 2 kg of sugar and 150-200 g of yeast. The container is tightly closed and left for 5 days in a dark place. After 5 days, add all the remaining ingredients, mix and leave for another week. After the breg is clarified and the process of fermentation stops, it is necessary to drain it so that the sediment is at the bottom. Knowing how to make moonshine from wheat, you can get a strong and quite tasty alcoholic beverage.

Brag needs to be distilled twice, to get a pure moonshine, ready to eat.

Wheaten moonshine without adding yeast

You can make moonshine from wheat without yeast, the taste of which is very soft, despite the fact that this drink is prepared much longer. To prepare the brew for a capacity of 38 liters, you need to use the following ingredients:

• Water - 35 liters;
• Wheat - 10 kg;
• Sugar - 10 kg.

To make moonshine from wheat without yeast turned tasty, soft, without foreign smell and taste, you need to take only pre-purified water, and the wheat must be high grade and not processed with chemicals.

Before preparing the wort, you need to cut the wheat grains, removing the husks and foreign objects, then rinse them with running water. To get a quality brag, wheat needs to germinate. As soon as sprouts appear, you need to add 2 kg of sugar and mix everything well. Leave the mixture for a few days.

When the leaven is ready, you need to shift it into a container, add the remaining sugar and water. Leave the brew for a week in a warm place. After cooking the product, you need to separate it from the sediment, as described above, and drive the moonshine.