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Wheat vodka (grain wine) is the benchmark for homemade moonshine. Many are afraid of working with grain, but the Cold Saccharification (CSS) technology using koji yeast makes this process easier than sugar mash. This video covers a step-by-step recipe for flour mash, foam control, the first distillation with copper, and fractional distillation on a plate column. The cost is next to nothing, and the result is smoother than any store-bought "Alfa" vodka. 🌾 WHEAT VODKA WITH FLOUR (CSS) RECIPE: Ingredients: Wheat flour (grade 1 or premium) — 5 kg. Cold water — 18-20 liters (hydrodynamic ratio 1:3.5 - 1:4). Angel Koji Yeast (Yellow Label) — 45-50g (9-10g per 1 kg of flour). Antifoam (Sofexil) — a must! The flour foams heavily. Step-by-step process: 1. Mash: Add water (25-30°C) to the fermentation vessel. Gradually add flour, stirring vigorously with a mixer to avoid lumps. 2. Pitching the yeast: Sprinkle the koji over the surface (you can ferment it first). Add the antifoam. 3. Fermentation: Place the yeast under an airlock. For the first 1-2 days, carefully monitor the foam (the head may boil over). Fermentation time: 7-14 days. 4. Distillation #1 (Pot Still): Distill to water (0-5% in the stream). ⚠️ IMPORTANT: Use a COPPER wad or rings in the steam zone to neutralize sulfur. Sediment: The sediment from flour is dense and easy to pour out. Do not pour it into the still (it may burn on the heating element). 5. Distillation #2 (Column): Dilute the raw alcohol to 20-25%. Heads: 7-10% of the distillate's alcohol content by smell. Body: We collect the alcohol at 92-94% ABV (to preserve the bread aroma). Tails: We remove the tails when the temperature drops. Result: ~3 liters of 40% product. Dilute and let rest for 7 days. The taste is neutral, soft, with a light bready aftertaste. ⏱ Timestamps: 00:00 Why is flour better than sugar for moonshine? 01:30 Mash: Water and flour ratios for HOS 02:50 Lifehack: How to knead flour without lumps 04:10 Watch out for FOAM! Why do you need an antifoam in your mash? 05:30 Koji Dosage and Starting Fermentation 08:00 What Happens to the Mash after 4 Hours (Active Phase) 09:10 Final Fermentation: What the Finished Mash Looks Like 11:45 Decanting from the Sediment: The Nuances of Flour Mash 13:10 First Distillation with Copper 14:15 Assembling the Column for the Second Distillation (Plates) 16:00 Tasting: Honest Feedback on Taste and Smoothness 18:15 Results: Alcohol Yield from 5 kg of Flour 🔗 SUPPORT AND SOCIAL MEDIA: 💳 Transfer to a card (support the channel): 2204 1201 0177 1869 Useful Links: 🔹 Telegram Channel (sharing recipes): https://t.me/malehobby 🔹 VK Group: https://vk.com/semhobby #moonshine #wheatvodka #koji #hos #bragaismuki #moonshinerecipes #men'shobby #homemadevodka #sugarlessmoonshine ⚠️ WARNING: Content is intended for persons over 18 years of age. Excessive alcohol consumption is harmful to your health.