Home brew is an alcoholic product, from it prepare hard house liquors and beer. Content of alcohol and quality of end products depends on a compounding and manufacturing techniques. Home brew on wheat was cooked in ancient Russia, the technology since those times changed a little.
Ancient technology of receiving malt
Preparation of home brew from wheat – process labor-consuming and long. The selected, ripened wheat which should be couched for receiving malt will be suitable for this purpose. It is necessary to wet grain in a small amount of water for day, during this time change water three times. Then spread out a damp wheat in capacity a layer of 8−10 cm and put to the warm place for a week, having closed the gauze moistened in water. Don't forget 2−3 times to mix it in day. Sprouts have to sprout on 7−8 mm, and backs on 10 mm. It is green malt, it isn't stored, it should be used at once.
For long storage it is possible to make white malt − germinated grain put in an oven on drying, having established temperature of 40 °C until grain turns white. Shatter it in flour, mix with warm water, add sugar and yeast. In percentage it looks so: 70% − water, 30% − flour, 20% of the mass of flour – sugar, 5% − yeast. Draw home brew within 14 days. A distillers' beer is considered dead-ripe when in it process of fermentation ended and it will become transparent. It is possible to define its readiness by a match – bring the burning match to liquid if it didn't go out, means it is possible to overtake on moonshine.
The simplified recipe of ferment on wheat
It is possible to make home brew from wheat on the simplified recipe. Wash out a full high-quality product, fill up in a flask (38 liters), fill in with water slightly higher than the level of grain and leave for day that it размокло, then add to the volume of 1.5 kg of sugar and put it to the warm place for a week, ferment with "wild yeast" will turn out. In seven days it is necessary to add a mash from sugar and water on the level of a coat hanger to a flask, it is no more. From a full flask at fermentation liquid "will get" at the top. On each 3.5 liters of water 1 kg of sugar undertakes. Densely close capacity and leave in heat to wander. The term of fermentation depends on temperature of the room, 10−14 days are enough that home brew was ready. In rewandering the bard the sweet isn't felt, it has bitterish taste and a specific smell.
Ferment from grain can be used several times. Home brew is merged and overtaken on moonshine, in the remained thick fill in the sugared mash − on a flask of 10 kg of sugar again and put to wander. Quality drink turns out from the second batch. The alcohol received from home brew on wheat ferment practically doesn't contain fusel oils.