Braga without yeast: recipes

The content of the article

• How to make mash without yeast
• Yeast Free Mash Recipes
• Braga on wheat
• On raisins
• On apples
• On peas
• On a watermelon
• Braga on tomato paste without yeast

Today, many people independently produce alcoholic beverages at home. One of them is mash – alcohol-containing liquid obtained by fermentation can be used to distill moonshine or used separately. Most recipes include yeast culture, but what to do when it is not at hand? Cooking mash without yeast, and how to do it, we now find out.

How to make mash without yeast

The main components of this alcoholic product are water, granulated sugar and yeast culture. However, there is mash without sugar and yeast. How then does the mixture ferment? You can learn about these nuances from the intricacies of the preparation of this type of alcohol:

1. The whole technology consists of 3 main stages: mixing the components according to the recipe, fermentation, filtering.
2. Yeast can be replaced with rice, wheat (preferably spring), sweets, jam, berries (currants, mountain ash), fruits (dried, fresh), grapes, watermelon, melon (pulp), tomato paste, peas, etc. This fact is due to the fact that on the surface of the listed products there are wild yeast-like fungi that have the same effect as the purchased product. The main thing is not to wash grains, legumes, berries and fruits.
3. Fermentation requires glucose, which only in fruits will not be enough, so you can’t do without sugar.
4. Boiled, distilled water is devoid of the microflora necessary for the yeast, so it is better to use a filtered spring fluid. It is important to consider such an indicator as rigidity. If it is overpriced, the fermentation process will drag on.
5. The containers used in the cooking process must be thoroughly washed, and then scalded with boiling water. It is best to take glass containers, metal and plastic will not work..

Yeast Free Mash Recipes

If you do not know how to cook mash, use step-by-step recipes with photos for the first time. The taste of an alcoholic drink that does not contain purchased yeast is softer, more pleasant, more natural. In addition, the product does not have an unpleasant odor, making it easier to drink. By experimenting with simple recipes, observing technology and proportions, you will learn how to make a high-quality home product.

Braga on wheat

• Time: 26 days.
• Servings Per Container: 35-40 Persons.
• Calorie content: 95 kcal / 100 g.
• Purpose: alcohol.
• Cuisine: Russian.
• Difficulty: Easy.

Delicious homemade mash from wheat without yeast used to be called wheat wine. The drink has a mild flavor and a pleasant aftertaste, is easy to drink, does not cause a hangover. Choose grains that have been stored for at least 2 months and no more than a year. Prescription sugar can be replaced with honey, and use fermented wheat three more times to get a new mash.

Ingredients:

• sugar – 1.2 kg;
• water – 6 l;
• wheat – 1 kg.

Cooking method:

1. Rinse grains, sift, place in prepared containers.
2. Prepare syrup: heat a liter of water, pour 200 g of granulated sugar, cook until the last component is dissolved. Cool to 300.
3. Pour wheat syrup so that the solution covers it by 2-3 cm. Cover with a gauze cloth on top, remove to heat for 3-4 days.
4. When foam appears on the sprouted grain ingredient, pour the mass into a large bottle.
5. Make syrup from 1 kg of granulated sugar and 5 l of water, cool to 300, add to wade.
6. Put on a mouth a hydrolock or a rubber glove with a hole. Put fermented at a temperature of 20-250 for 2-3 weeks.
7. Drain the mash without touching the sediment, strain.

On raisins

• Time: 4-6 weeks.
• Servings Per Container: 65-70 Persons.
• Calorie content: 47 kcal / 100 g.
• Purpose: alcohol.
• Cuisine: Russian.
• Difficulty: Easy.

Braga on raisins without yeast is also called Peysakhovka. The fact is that Jews are not allowed to drink kosher alcohol on Easter (pasah), but a yeast-free drink is suitable for this. It is better not to use purchased dried raisins, as grapes are often treated with pesticides, which will prevent fermentation from fermenting, and it will turn sour. Take home-made dried fruits whenever possible..

Ingredients:

• raisins – 2 kg;
• water – 10 l;
• sugar – 100 g.

Cooking method:

1. Make a starter: pour 500 ml of water (400) raisins (200 g), add 100 g of granulated sugar, stir, pour into a jar. Insist 2-3 hours in the warm.
2. Pour the mass into another dish, grind with a meat grinder (blender), return it back. Add a few whole raisins, cover with gauze, leave for 4 days.
3. Pour the remaining dried fruits with a small amount of water for 3 hours to swell. Puree with a blender, pour into a fermentation tank.
4. Add the leaven, the remaining liquid, put on a rubber glove with a hole.
5. Insist for 3 to 5 weeks at 20-250. When the mash brightens, and the glove falls off, drain from the sediment, strain.

On apples

• Time: 28-35 days.
• Servings Per Container: 150-180 Persons.
• Calorie content: 60 kcal / 100 g.
• Purpose: alcohol.
• Cuisine: Russian.
• Difficulty: Easy.

Braga without yeast on apples is prepared simply, and the resulting alcoholic drink has a pleasant fruity aroma and mild taste. In addition, the main ingredient is ubiquitous and quite affordable. So delicious home-made alcohol is absolutely not ashamed to treat guests at the festive table. Apples are best used in the sweetest variety..

Ingredients:

• apples – 10 kg;
• sugar – 3 kg;
• water – 15 l.

Cooking method:

1. Unwashed apples cut into slices and then mashed.
2. Cook syrup: heat water, add granulated sugar, cook, stirring slowly, over low heat until slightly thickened. Shoot foam.
3. Mix the cooled syrup with applesauce, pour into a fermentation bottle, put on a water lock, put it in a warm room.
4. Fermentation will last about a month, since only wild yeast is present, the smell will indicate the end, the appearance of sediment.
5. Drain the mash through a flexible tube, strain.

On peas

• Time: 4-5 days.
• Servings Per Container: 130-135 Persons.
• Calorie dishes: 51 kcal / 100 g.
• Purpose: alcohol.
• Cuisine: Russian.
• Difficulty: Easy.

One of the quick ways to cook delicious mash without adding active yeast is to recipe using regular peas. In just 4-5 days you will receive a strong alcoholic drink that can be served at the table. Even beginners will be able to cope with the technology, in addition, the set of ingredients is very simple, economical. If possible, peas.

Ingredients:

• peas – 1.5 kg;
• water – 18 l;
• sugar – 10 tbsp.

Cooking method:

1. 500 g peas pour 2 liters of hot water, let swell for 12 hours.
2. Prepare syrup from the entire volume of granulated sugar and 4 liters of water.
3. Fermentation tank fill with syrup, swollen, dry peas, remaining liquid.
4. Mix, put on a water seal.
5. Put in heat for 4 days, strain.

On a watermelon

• Time: 30-35 days.
• Servings Per Container: 250-270 Persons.
• Calorie content: 62 kcal / 100 g.
• Purpose: alcohol.
• Cuisine: Russian.
• Difficulty: Easy.

When preparing such a mash, you need to consider that the flesh of a watermelon does not contain any yeast. As a result, the taste of the drink will turn out bad and there will be no fortress. To fix this, you need to add grape sourdough from 3 glasses of crushed grapes and 150 g of sugar. The mass is laid out in a 3l jar, poured on? water, and left to roam 3-4 days warm.

Ingredients:

• watermelon pulp – 30 kg;
• sugar – 3 kg;
• grape sourdough.

Cooking method:

1. Puree the pulp, strain from the seeds.
2. Pour the wort into a fermentation tank, add sugar, sourdough, mix, put on a rubber glove.
3. Put in a warm fermentation room.
4. After the process is completed, drain the mash.

Braga on tomato paste without yeast

• Time: 14 days.
• Servings Per Container: 230-250 Persons.
• Calorie content: 98 kcal / 100 g.
• Purpose: alcohol.
• Cuisine: Russian.
• Difficulty: Easy.

Tomatoes and tomato paste are used in many areas of cooking. At the same time, few people know that from these products you can make delicious homemade mash without the use of active yeast. You can buy tomato paste, but it is better to cook it yourself from your own crop. Use for this the most ripe (even ripe) fleshy fruits not treated with chemicals.

Ingredients:

• tomato paste – 1 l;
• water – 30 l;
• sugar – 10 kg;
• beer – 0.5 l.

Cooking method:

1. In a large saucepan, mix water with paste until smooth.
2. Add granulated sugar in portions while continuing to stir..
3. Pour in beer, stir again until sugar dissolves.
4. Cover, put in heat for 2 weeks to ferment.
5. Strain the mash.