Preparation of wheat for braga

Each alcoholic drink has its own actual time of the year. If for sugar distillates - it's all year round, then fruit and grain, you need to do while the season is on.

So how to make grain braga? Is it really much more difficult than to do any other? Is it worth getting involved with grain at all, especially for a beginner?

In fact, yes, grain distillates are more difficult to produce than ordinary sugar or fruit brew. The thing is that it is very difficult for yeast to process starch into alcohol. That is why starch must be pre-prepared or in other words saccharified.

There are three main ways of saccharification of starch:

—Malt

—Enzymes

— Koji Yeast

Of course, all these methods have both pros and cons, but they are united by one very important point: it will be necessary to ferment in the most sterilized container. This process is very long.

If you do everything right, you will get a gorgeous drink that will delight you and your guests!

Let's focus on the most authentic, the most complex and, of course, the most unusual method: malt saccharification.

So, first of all we need to prepare malt, that is, germinate wheat. Let's say right away that there are a huge variety of types of malt, as well as ways to prepare it, but now we will focus on the simplest.

We will need grain, water and gauze (or other light fabric).

We process grain. In no case should bad grains, no mold, no rot, no garbage be allowed to enter.

We wash the grain, remove everything that has surfaced, clean it from garbage. We wash it again. So in a circle until you are sure that only good grain is left.

Soak for five hours. We spread it out to be ventilated in a thin layer for twenty hours. Again soak in water, stirring occasionally. Finally, we spread it on wet gauze. Cover the top with wet gauze. We make sure that the grains do not dry out, periodically mix and spray them.

This stage takes several days, so you need to be patient.

When the sprouts reach 3-5 mm in 90% of the whole grain, the malt is ready.

The resulting malt must be used as quickly as possible. You have literally a couple of days, so do not delay!

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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