Moonshine from rice

You can take any rice for moonshine - the taste of the finished drink will not differ in any way depending on the type of cereal or its price. Rinse the rice well to clear water, transfer it to a large enameled saucepan. Fill the rice with 10 liters of water and put it on high heat.

When the water boils, reduce the heat to a minimum. Cook the rice, stirring occasionally, for 35-40 minutes. Top up the water (in total, during the cooking process, top up two liters of water). We make sure that the rice does not burn. As a result, during this time, the rice should boil into porridge. Turn off the heat, cover with a lid and keep the rice like this until it cools down to 65 degrees Celsius.

At this time, grind the malt, pour it with a liter of water, mix well. This mixture is gradually introduced into the rice mass, cooled to the desired temperature. At the same time, we constantly interfere. We heat the mixture on low heat to 65 degrees and maintain this temperature regime for an hour and a half.

Closer to the end of the time, pour very cold water into the basin. We take a saucepan with rice mass and lower it into a basin with ice water, mix the rice. This is necessary so that the rice mass cools down very quickly. The desired temperature is 25 degrees. We try the wort. If everything was done correctly, it should taste sweet.

The resulting wort is poured into a bottle (or other container intended for fermentation). We add one liter of water, as well as diluted yeast (when diluting, we follow the manufacturer's recommendations indicated on the package). It is important that the container is three-quarters full (there should be room for fermentation). Mix everything well and install a hydraulic seal.

We put the container in a dark and warm (room temperature) place for a week. During this time, the braga will ferment, become much lighter and lose its sweetness. No air bubbles will be observed. Next, we filter the braga through gauze folded three or four times.

Distilling braga on a moonshine machine of any design. We make a selection until the fortress in the jet drops to 30 degrees. Then we dilute the resulting moonshine, which, by the way, may be a little cloudy, with clean water to a strength of 20 degrees.

Next, we filter the moonshine by pouring coal into the watering can, interspersing it with layers of cotton pads. Only three layers of coal are enough. From the bottom to the top there should be cotton pads. Pour a thin stream of moonshine through the filter. Calculation of coal - 50 grams per 1 liter of liquid.

Now we are distilling moonshine for the second time. The first 15% of the liquid is the so-called "head". This fraction is not suitable for ingestion. Next, we collect the "body" - the main product. We collect it until the fortress in the jet drops to 45 degrees.

Dilute the resulting moonshine with clean water to a strength of 40-45 degrees, after which we pour it into bottles and seal it hermetically. In two days the moonshine will be ready for use.