The recipes below were originally published
in 1992, but some of the recipes using bizarre ingredients
such as halva, starch, confectionery, tomato paste have been
omitted as they were created during sugar shortages in Soviet
times. The recipes have been redacted and scaled to 20 litres
(5 US gallons) which is a common home fermenter size and useful
for comparison purposes. The original recipes actually use
a convenient 'vidro' (bucket) of 10-12 litres as a measure.
A wine or beer yeast will give a better result than yeast
for bread making which is the common type used. The wash is
distilled in traditional pot stills, the designs of which
show ingenuity, or for small amounts, by using a modified
Chinese/Mongolian still
1) Grain (malted)
Rye, wheat, barley, millet, maize, peas are first
malted by soaking and spreading out in a 25 mm layer to sprout.
Wait until sprouts are 5 mm long. Dry the grain (do not exceed
50C). Remove the sprouts. Alternatively 'green' or undried
malted grain can be used immediately. It is then crushed,
and added to water at the mash temperature of 65C (149F).
During th 90 minute conversion rest, the starches are converted
to sugars. Leave overnight to cool to the fermentation temperature
of 24C. Add yeast. For malting see "Malting in a Nutshell'
http://www.hbd.org/brewery/library/Malt.html
• 20 l water
• 5 kg crushed malted grain
• Yeast
2) Potatoes
Boil the potatoes in a minimum amount of water (just
to cover) and then mash. This should make about 20 l (5 US
gals) of mash. Cool to 65C. Add the malted grain to the mashed
potatoes and leave overnight to cool to 24C. Add yeast.
• 20 kg potatoes
• 1 kg crushed malted grain (to convert the potato starch
to sugars)
• Yeast
3) Grain (malted) and Bread
Soak rye or wheat bread in water at 75C. When it
drops to 65C, add crushed malted grain and leave overnight
to cool to 24C. Add yeast.
• 20 l water
• 5 l (1/2 bucket) crushed malted grain
• 15 loaves of bread
4) Sugar
• 20 l water
• 5 kg sugar
• Yeast
Yeast requires nutrients missing in pure sugar, and it is
recommended to add 25% sediment from a previous fermented
mash (back slopping).
5) Sugarbeets Grate sugarbeets and cook with a minimum
of water. Place in sack and wring out juice.
• 20 l sugarbeet juice (15% sugar)
• Yeast
6) Sugarbeet Molasses
• 20 l water
• 10 l (one bucket) molasses (50% sugar)
• Yeast
7) Apple Juice
Place quartered apples in a large bin and mash to
a pulp using a 2 m pole. Place in a sack and wring out juice.
• 20 l apple juice (approx. 10% sugar)
• 2 kg sugar
• Yeast
8) Wild Pears
3 buckets of wild pears (30 l). Allow to go soft.
Mash to a pulp using a 2 m pole. Add yeast and ferment on
pulp.
9) Plums
3 buckets of plums (30 l). Mash to a pulp. Add yeast
and ferment on pulp.
10) Domestic Pears
• 2 and 1/2 buckets of pears (25 l)
• 2 l water
• 1-2 kg sugar
• Yeast
Cook pears in water, add sugar and allow to cool. Add yeast.
11) Dried Fruit
• 4 kg dried apples or pears
• 20 l water
• 5 kg sugar
• Yeast
Cook dried fruit in water until soft. Cool and add yeast.
12) Grape Pomace
• 20 l water
• 10 kg grape pomace from wine making
• 5 kg sugar
• Yeast
13) Honey and Sugar
• 20 l water
• 4 kg honey
• 2 kg sugar
• Yeast
14) Grain and Sugar
• 20 l water
• 4 kg crushed grain (cooked)
• 500 g crushed malted barley
• 2.5 kg sugar
• Yeast
Add grain grits and 100 g of barley malt to 10 l of water.
Cook until grain gelatinises. Cool to 65C and add rest of
barley malt for a 90 minute conversion rest. Cool to 24C and
add yeast. If using flaked grain or bulgur wheat which are
precooked, just add to water at 75C, wait until it drops to
65C and then add barley malt.S
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