Wheat moonshine recipe from the 17th and 18th centuries
In this video, I attempted to recreate a moonshine recipe from the 17th and 18th centuries. In those distant times, people only had grain and water for distilling.
Recipe for 10 kg of wheat:
Step 1: Rinse 430 grams of wheat, remove any floating grains and debris, cover the grain by 2-3 cm, and place in a dark, warm place for 8 hours. Then drain the water, spread the grain in a germination container so that the grain layer is no more than 3 cm thick, and cover with damp cheesecloth. Place in a dark, warm place for germination for 4 days, periodically moistening the cheesecloth once a day.
Step 2: Rinse 1 kg of 430 grams of grain, remove any debris and floating grains. This grain will later be used for fermenting the wort with wild yeast. Grind the sprouted grain, and then the malt. Grind the malt through a meat grinder, pour hot water (72-75°C), stir, close the lid, and wrap it in a blanket, leaving it to saccharify for 1.5-2 hours.
Next, cool the wort to 26-28°C and add the washed grain from stage 2 (1 kg and 430 g of wheat). Set aside for 4 days to allow the wild yeast to ferment.
Stage 3: Rinse 2 kg of 150 g of grain, remove debris and floating grains, and set aside for germination as in stage 1. Grind the sprouted grain in a meat grinder.
Stage 4: Grind 6 kg of grain into flour using a blender.
Heat 22 liters of water to a boil, add the ground grain, close the lid, and wrap it in a blanket, leaving it for 1.5-2 hours. Next, add 2 kg of ground malt from stage 3 (150 g). Cover with a lid and leave for 1.5-2 hours to ferment.
Next, quickly cool the wort to 26-28 degrees Celsius, pour into a fermentation vessel, and add the fermented wild yeast from stages 1-2.
After fermentation is complete, perform first and second fractional distillations.
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