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There are
quite a few methods of making braga from cereals, and in our case from wheat.
Today we will focus on two of the most popular.
From
winemaking, the concept of red and white fermentation schemes came to us. How
do they differ? The red scheme implies fermentation and, as a consequence,
distillation of thick brew with a pellet. The white scheme, on the contrary,
implies working with grain-filtered braga.
It seems
like there is a grain with yeast and there is a grain with yeast, and the
processes, and as a result the finished product, are very different! Well,
let's not delay and move on to the recipes.
Red scheme
As we know,
yeast does not eat starch, give them sugar. Therefore, first of all we need to
carry out starch saccharification. Since we do not filter the braga later, we
need to grind the grain to a very fine fraction, you can even turn it into
flour.
After
preparing our grain, it needs to be poured into warm water 38 degrees. Then
gently heat up to 62-64 degrees and hold for an hour and a half. We will also
raise the temperature to 72 degrees, and hold it for 10-15 minutes.
Next, you
need to quickly cool our mash to about 25 degrees (you need to lower the
chiller with running water into the container or just lower our container into
the bathroom with cold water). Now we can pour our jam into the fermentation
tank.
Without
wasting a minute of time, you need to fill up the yeast. The more we delay, the
more bacteria we don't need gets in. During the fermentation process, we will
definitely have a cap that, if not heated, will be an ideal environment for
lactic acid bacteria.
We distill
the braga into raw alcohol. Whatever the braga does not burn, it is necessary
to run it on a steam bath, or at low power. It is possible to filter the braga,
but there will be a significant loss of alcohol. To improve the quality of the
drink, we recommend selecting 2-3% heads of absolute alcohol. We finish
distilling the raw material on the fortress in a stream of less than 5%.
The second
distillation is carried out as standard. There shouldn't be any problems with
her.
White
scheme
Since we
will not filter the braga, the grinding should be large enough. After the
preparation of our grain, it needs to be filled in warm water 38 degrees, as in
the red scheme. Then gently heat to 62-64 degrees and hold for an hour and a
half. We will also raise the temperature to 72 degrees, and hold it for 10-15
minutes.
But after
that, we will add heating to 78 degrees and hold it for another 3-5 minutes.
Now let's start filtering. In order to wash the maximum of sugars, we need to
rinse the sugared grain with 78-80 degrees hot water per 1 kg of raw materials
0.7-1L of water.
After
filtration, the wort must be boiled. Just leave it to boil for half an hour
with the lid open. As in the case of the red scheme, we need to quickly cool
our wort. During rapid cooling, part of the suspension will stick together and
settle on the bottom. When we pour, we need to try not to hurt them.
At a
temperature of about 25 degrees, we will introduce yeast. During fermentation,
it is also necessary to observe sterility. Such a braga will wander much
faster, about 5 days. It would not be superfluous to give her a couple more
days to lighten.
The
distillation of raw is already much easier - without burning the grain to the
bottom of the distiller. The second distillation is carried out according to
the classical scheme.
How will
the final product differ?
When we
work according to the red scheme: alcohol during fermentation will extract a
maximum of various aromatic compounds from the grain. This moonshine will turn
out to be more tart, with a bright taste.
On the
other hand, the moonshine obtained according to the white scheme will be devoid
of a significant part of various impurities, which will give it more subtle
taste and aromatic qualities, and easy to drink.
So, in the
end, which method is better? It is impossible to answer unequivocally here.
Both methods have huge crowds of fans. It is simply impossible to choose one of
them! Therefore, we advise you to try both.
And in
order not to lose the recipe, be sure to save it in bookmarks and cook at any
convenient time
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