How to make home brew from wheat

Braga – alcoholic product, because it is prepared homemade strong drinks and beer. Formulation and manufacturing technology depends on the alcohol content and the quality of the final product. Braga on wheat cooked in ancient Russia the technology since that time little has changed.

Old-fashioned technology of malt

Preparation mash of wheat – the process laborious and time consuming. For this purpose, suitable the choicest, ripe wheat, which should sprout for malt. It is necessary to soak the grain in water for a day, during this time, change the water three times. Then wet the wheat spread out in the tank with a layer of 8-10 cm and put in a warm place for a week, closing with a wet gauze. Don't forget 2-3 times a day to mix it. Sprouts needs to grow at 7-8 mm and roots at 10 mm. It is green malt, it is not stored, it must be used immediately.

For long-term storage can be prepared white malt − germinated grain, put it in the oven to dry, setting temperature 40°C, until the grain is white. Granulate it into flour, mix with warm water, add sugar and yeast. In percentage terms it looks like this: 70% water, 30% flour, 20% of the flour weight of sugar, 5% yeast. Insist Braga within 14 days. Mash is considered ripe when it has finished the fermentation process and it will become transparent. To determine the readiness using a match – move a burning match to the liquid, if it is not extinguished, so it is possible to distill the moonshine.

Simplified recipe sourdough wheat

It is possible to prepare Braga of wheat under the simplified recipe. Rinse full varietal product, pour into the jar (38 liters), cover with water slightly above the level of grain and leave for a day to dry, then add capacity of 1.5 kg of sugar and place it in a warm place for a week, will ferment with wild yeast". After seven days in the jar it is necessary to add the must with sugar and water according to the level of the shoulders, not more. From the full jar during the fermentation liquid to "climb" across the top. For every 3.5 litres of water taken 1 kg of sugar. Close the container tightly and leave in the warm to ferment. The period of fermentation depends on the room temperature, 10-14 days would suffice to Braga was ready. Bard in the fermented sweetness is not felt, it has a bitter taste and peculiar smell.

Yeast from grain can be used multiple times. Braga is drained and distilled into moonshine, the remaining sediment again pour sugared wort into the flask 10 kg of sugar and put to ferment. Quality beverage is obtained from the second batch. The alcohol obtained from the mash in a wheat leaven, does not contain any fusel oils.