Alcoholic beverages from cereals. Or how to make a professionally grain alcohol at home

How to make grain alcohol at home using professional methods?

     First of all on technology, starting with the germination of barley (cereals). I think the process is sufficiently difficult and requires too many conditions for its proper implementation. Trouble with this method is that when unfavorable conditions of sprouting, creates conditions for moldy grain, which will inevitably pass into the end product as a fragrance and will undoubtedly deteriorate. Second on technologies that indiscriminate and reckless sugar is added to cereal, obtaining a fermented mash and its distillation. At the very least is extremely pointless to put sugar to sugar. Considering that the grain is composed of starch, which decomposes to fermentable mono-and di-saccharides, the question arises: why to add sugar to the sugar? It turns out that the grain mass is just present in the material and it undergoes almost no change (it is unnecessary). You will be crowned With the same success, if just add one or two fruits into water-sugar solution.

     I do not deny the classical technology and do not say that they do not do a good job work. Rather classics always remain classic, but at home not everyone is able to provide the necessary facilities and care for the grain to get quality material (Soaking, germination, germ separation, maintenance of temperature, humidity, etc.) and only then heated at certain intervals for saccharification of the so prepared mash. On flavor I know from experience that the added barley (grain) to the water-sugar mixture for fermentation and subsequent distillation gives the fermented mash, and consequently the distillate unpleasant and atypical aroma. I have seen many attempts for such manufacture and the result was always the same - poor quality, high value product.

     Many people looking for an alternative to these processes, with the desire to utilize the amount of left grain or simply to make their own vodka or just spirits. The easiest and convenient while less expensive method is to use enzymes. I've had the opportunity to test the ability of different enzymes and enzyme complexes. Practice has shown the following assessment: 20 kg. grain (for preference are barley and maize - their sugar content is 62-65% Brix and is highest compared to all other cultures composed of starch), plus 80 l. of water. The result is 100 l. material for fermentation, after applying the right technology for saccharification of grain using a complex of enzymes and that certain regimes, after 4 days (no later than 4 days) the material is distilled in the cauldron for brandy (necessarily only the liquid is distilled to avoid the danger of a burnt material) After distillation the production is about 17-18 liters of alcoholic beverages at 42-43% vol. alcohol. Do you think it's good. I think it is great. When we make the right calculation back it seems that using Enzymes technology 92 - 95% of the starch in the grains is utilized.
     For more information please contact me at awineconsult@gmail.com