Four proven Braga Recipes: From Corn, Grain, Rice, And Starch (Part 2)

From pure starch

Theoretically, with 1 kg of pure starch, you can get 1.4 liters of forty-degree moonshine, but in practice you need to take into account losses – up to 15%.

Four proven Braga Recipes: From Corn, Grain, Rice, And Starch (Part 2)


  • starch (potato or corn) – 10 kg;
  • malt-2.5 kg;
  • water – 40 l;
  • dry yeast – 100 g (pressed-500 g).


1. Getting malt. Wheat, barley or rye grain collected more than 2 months ago should be filled in the tray with a layer of 2-3 cm and watered with water, but it should not be allowed to float the grains. Cover the tray with film or glass, then put it in a well-lit place at +10…+20°C (optimal temperature +12…+15°C).

Once a day, irrigate sprouted grains with water. The malt will be ready in 5-8 days. It remains to dry the grains, separate the roots and grind them to the state of cereals before cooking the Braga. An alternative option is to buy ready-made (dried) malt.

2. Cooking starch. During this stage, the raw material is prepared for saccharification. Pour the starch into a large saucepan, add water (30 l), and mix. Boil the contents of the pan for 120 minutes over medium heat until smooth and mushy, stirring constantly to avoid lumps.

Four proven Braga Recipes: From Corn, Grain, Rice, And Starch (Part 2)

3. Splitting of starch. It is a very important stage, where you need to strictly observe the temperature and time modes, otherwise the output of glucose will be minimal. At the beginning, you should grind the dried malt in a meat grinder. Cool the boiled starch to 60°C, add the malt and mix. Maintain a temperature of 60°C (allowed variation of 2-3 degrees) for the next 45 minutes. This can be done by slow heating, wrapping the pan with warm things or transferring it to a bath with hot water.

Then quickly (for 20-50 minutes) cool the mixture to 25-29°C, place the wort in a fermentation container, add the remaining water (10 l) and yeast diluted according to the instructions on the package, then mix. It is desirable that the container has at least 25% of the free volume for foam.

4. Fermentation. Conversion of extracted glucose into ethyl alcohol under the influence of yeast. Transfer the container with Braga to a dark place with a temperature of +16…+25°C and install a hydraulic seal. After 3-8 days, the bubbling in the water gate will stop, the Braga will become bitter to the taste, will lighten, and a sediment will appear on the bottom. This means that it’s time to overtake the car.

Braga from rice

For Braga, the cheapest rice is suitable, it will not affect the taste of moonshine. You can use purchased or homemade malt, which is needed for saccharification – splitting the starch in the grains into glucose, without malt, rice will not ferment, since it does not contain natural sugars. The theoretical yield of moonshine (40%) with 1 kg of rice is about 1.1 l (excluding malt), but the actual yield will be lower by 12-18%.


  • rice – 3 kg;
  • malt (barley, rye or wheat) – 0.5 kg;
  • water – 17 l;
  • dry yeast – 15 g (pressed-75 g).

Four proven Braga Recipes: From Corn, Grain, Rice, And Starch (Part 2)


1. Fill the washed rice with water (10 l), boil and boil over low heat for 40 minutes, stirring constantly (especially near the bottom). During cooking, periodically add water (2 liters) so that the mixture does not burn. You should get a homogeneous thick porridge.

2. Remove the pan from the heat, cover with a lid and cool the porridge to a temperature of 65-68°C. it is very important to observe the correct temperature regime, since this affects the saccharification, otherwise the moonshine will not work or the output will be minimal.

3. While the mixture is cooling, grind the malt in a meat grinder and dilute 1 liter of water.

4. Slowly add the malt to the rice mass, stirring constantly. You should get a uniform consistency. Heat the mixture on the stove to 63°C, maintain the specified temperature for 90 minutes (a spread of 2-3 degrees is allowed), then remove from the heat and quickly cool to 25 + 28°C, so as not to infect the wort with pathogenic microorganisms. This can be done by lowering the pan into a bath of cold water. If the saccharification was successful, the wort will be sweet.

5. Pour the wort into a fermentation container, add 1 liter of water and yeast diluted according to the instructions, then mix and install a water seal (you can use a glove with a hole in the finger). It is desirable that there is at least 20% of free space for foam in the container.

6. Transfer the container with Braga to a warm place (+18…+25°C) dark place. After 4-7 days, the Braga will play (the water seal will stop blowing bubbles, the Braga will become lighter and bitter in taste without sweetness). Before distillation, filter the Braga through a colander or cheesecloth.

Now you know the most simple and affordable recipes for Braga.

The methods of cooking Braga presented in this article are only a small part of the recipes. And you can make it from plums, apples, pears, apricots, and even from raisins or birch juice!

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