📝 About This Recipe
Experience the soul of Russia with this meticulously crafted grain spirit, a beverage that serves as the cornerstone of Slavic hospitality. This recipe follows the traditional 'Khlebnoe Vino' (bread wine) method, utilizing high-quality winter wheat and rye to produce a velvety mouthfeel with a subtle, bready finish. Far more than just a neutral spirit, this homemade vodka captures the essence of the Russian steppe, offering a crisp, clean profile that is meant to be savored alongside a spread of salty zakuski.
🥗 Ingredients
The Grain Bill
- 4 kg Winter Wheat Flaked/Crushed (provides the smooth, sweet base)
- 1 kg Rye Malt (adds the characteristic Russian spice and pepper)
- 2 teaspoons Amylase Enzyme (to ensure complete starch conversion)
Fermentation Essentials
- 20 liters Spring Water (soft water is essential; avoid chlorinated tap water)
- 1 packet Distiller's Yeast (Vodka Strain) (high-attenuation yeast for a clean profile)
- 1 tablespoon Yeast Nutrient (to keep the fermentation healthy)
Filtration and Finishing
- 500 grams Activated Coconut Carbon (for the signature Russian charcoal filtration)
- 200 grams Birch Charcoal (traditional for authentic flavor softening)
- 2-3 liters Distilled Water (for proofing down the final spirit)
👨🍳 Instructions
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1
Heat 15 liters of spring water in a large mash tun or heavy-bottomed pot to 74°C (165°F).
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2
Slowly stir in the winter wheat and rye malt, ensuring there are no clumps (dough balls). The temperature should drop to roughly 66°C (150°F).
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3
Maintain the mash at 66°C for 90 minutes. Stir every 15 minutes to help the enzymes convert grain starches into fermentable sugars.
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4
Perform an iodine test: drop a small amount of liquid on a white plate and add iodine. If it stays reddish-brown, conversion is complete; if it turns blue/purple, continue mashing.
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5
Cool the mash rapidly to 25°C (77°F) using an immersion chiller or an ice bath to prevent bacterial infection.
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6
Strain the liquid (the wort) through a fine mesh bag into a sanitized fermenter, squeezing the grains tightly to extract all fermentable sugars.
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7
Pitch the distiller's yeast and yeast nutrient into the fermenter. Seal with an airlock and store in a dark place at 20-22°C for 7-10 days until bubbling stops.
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8
Once fermentation is complete, siphon the 'wash' into your still, leaving the sediment (lees) behind.
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9
Perform the 'stripping run': Distill the wash quickly to collect the 'low wines.' Stop when the output hits 20% ABV.
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10
Perform the 'spirit run': Clean the still and recharge it with the low wines. Heat slowly and carefully separate the Foreshots (discard), Heads (set aside), Hearts (the prize), and Tails (set aside).
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11
Collect the 'Hearts'—the clearest, cleanest smelling portion—usually appearing between 80% and 90% ABV in a reflux still.
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12
Slowly dilute the high-proof hearts with distilled water until you reach the traditional 40% ABV (80 proof).
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13
Filter the diluted vodka through a column packed with activated coconut carbon and birch charcoal. Run it through 3-5 times for maximum purity.
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14
Bottle the vodka and let it 'rest' in a cool place for at least 3 days. This allows the water and alcohol molecules to bond, resulting in a smoother taste.
💡 Chef's Tips
Always use the highest quality spring water you can find; the mineral content defines the 'mouthfeel' of the vodka. Never skip the resting period after dilution, as freshly mixed alcohol and water can taste 'jagged' and harsh. When separating 'heads,' look for a solvent-like smell (acetone); the 'hearts' should smell like clean rain or faint grain. Keep your equipment meticulously sanitized; any wild yeast will introduce off-flavors that distillation cannot fully remove. If you want a more 'old-world' style, reduce the charcoal filtration to just one pass to keep more of the rye's spicy character.
🍽️ Serving Suggestions
Serve ice-cold in small 30ml glasses directly from the freezer. Pair with 'Zakuski'—a platter of pickles, salted herring, and dark rye bread with butter. Accompany with a spoonful of chilled Beluga or Sevruga caviar on a blini. Enjoy alongside a hot bowl of Borscht to contrast the soup's richness with the vodka's crispness. Follow a traditional toast: 'Na Zdorovye!' and always drink in one go, never sipping.