"I'll see you in about an hour and a half." "alright so it's been about an hour and a half" haha those cuts kill me. Love the channel. Very inspiring 😊
Looking like another winner. Have been wanting to do a rye myself. Good to see that the math you showed us in the previous video does work. Looking forward to what you have in mind with the leftover grain.
Randy, to combat the gluten try a product called Diazyme at 140 for about an hour. It's a beta G designed to specifically work in the gloopy gluten from things like rye. I found in a stepped mash it's a game changer.
Thank you from the uk randy I love your knowledgeable no nonsense videos. I would love to see you make a rum from store bought ingredients we don't have easily available molasses here in the UK unless it's online 😊🥃 cheers
@Widgets most homebrew and distilling videos I've seen from the us have all these wonderful bulk grains and all sorts of varied ingredients from the store here north of England bugger all 🤣
@stillworks and brewing I've used tins of lyles black treacle in the past with unrefined dark and golden sugar to bulk it out a bit it's actualy turned out quite nice on my tiny one gallon pot still unfortunately I don't have the room for anything bigger but I manage 😊
I just came back to watch this one again. I'm itching to make another rye whiskey since I haven't made one in over a year. By the way, Randy, have you ever made a Bloody Butcher corn bourbon? I made some last summer and used it as the bourbon for making your three-whiskey apple pie (the other two spirits I used for the apple pie was your spiced rum recipe and corn whiskey) and it was great. Keep it coming--I love the content.
If you do a sugar head on spent grains ferment on grain anduse yellow label angel yeast it will squeeze out the last bits of unconverted sugars and come close to the original product
That's an awesome idea. A double batch fermentation. Strip both then combine for the spirit run. Twice the yield and bet some really good flavors would carry over from the angel yellow. Wow. I gotta try that.
so how did it turn out? How much whiskey did you end up with? What was your idea to do with the spent grains? Could you do a sugar wash with the spent grains? I'm making this tomorrow but adding a little sweet corn. I'll let you know how this goes. Thanks for making these videos.
I understand the 51% Corn and the %s as u add the other grains, HOW and WHAT do U figure your 51% to what formula, to the Final gal? Or example, I saw this on a video: Your making a 10 gal Mash. U start with 15 gal water for displacement (hydrating) to get your 10 gal mash. Do you figure your 51% to the 15 gal or the 10 gallon? And WHATS the 51% of WHAT gals?
Yes you can. Don't listen to the uninformed that guess . Do your research. Check out Barley and hops I believe he even did a brief video on the subject. Cheers 😊
Just heard the owner of Sextro Rye on a podcast. He claims he uses 100% cereal rye with no (chemicals) alpha/beta amylase. How would you even get conversion without this and the grain being unmalted? Thanks Randy?
"I'll see you in about an hour and a half." "alright so it's been about an hour and a half" haha those cuts kill me. Love the channel. Very inspiring 😊
cheers my friend
i appreciate the history lessons along with the distillation knowledge.
You bet!
I have never made a rye mesh but I am going to try yours. Learned alot from you
Hey Randy, great video, I truly hope the finished product was flavorful. Keep us posted...
Thank you for this video sir. I’m learning a lot by watching your channel
that is great did not show in the video but I doubled oak it and all i can say is wow cheers
Randy! ANOTHER GREAT VIDEO! I can’t wait to try this recipe!! Thanks so much for your time!!
cheers
Looking like another winner. Have been wanting to do a rye myself.
Good to see that the math you showed us in the previous video does work.
Looking forward to what you have in mind with the leftover grain.
cheers My Friend
Randy, to combat the gluten try a product called Diazyme at 140 for about an hour. It's a beta G designed to specifically work in the gloopy gluten from things like rye. I found in a stepped mash it's a game changer.
thanks so much for the tips
Thank you from the uk randy I love your knowledgeable no nonsense videos. I would love to see you make a rum from store bought ingredients we don't have easily available molasses here in the UK unless it's online 😊🥃 cheers
Feel your pain mate. You can find smaller jars and bottles in Jamaican supermarkets but bigger than that you’ll need wholesale suppliers really.
Great idea have to dig in to that
@Widgets most homebrew and distilling videos I've seen from the us have all these wonderful bulk grains and all sorts of varied ingredients from the store here north of England bugger all 🤣
@stillworks and brewing I've used tins of lyles black treacle in the past with unrefined dark and golden sugar to bulk it out a bit it's actualy turned out quite nice on my tiny one gallon pot still unfortunately I don't have the room for anything bigger but I manage 😊
I just came back to watch this one again. I'm itching to make another rye whiskey since I haven't made one in over a year. By the way, Randy, have you ever made a Bloody Butcher corn bourbon? I made some last summer and used it as the bourbon for making your three-whiskey apple pie (the other two spirits I used for the apple pie was your spiced rum recipe and corn whiskey) and it was great. Keep it coming--I love the content.
I appreciate your videos
Cheers!!
Hey Randy, I'm telling ya, try a sugarhead on those sparged grains! You'll be surprised on the tasty product at the end.
Great tip. I have had good results with using brown sugar in a sugarhead for the first sparge. Then a final with a little more hot water.
If you do a sugar head on spent grains ferment on grain anduse yellow label angel yeast it will squeeze out the last bits of unconverted sugars and come close to the original product
taking notes
That's an awesome idea. A double batch fermentation. Strip both then combine for the spirit run. Twice the yield and bet some really good flavors would carry over from the angel yellow. Wow. I gotta try that.
@@TheGrainBench Just use YLAY on both ends of it. I've done sugarheads off the spent grain & the YLAY cranks right up.
A couple of questions. What kind of mill do you use to mill your corn, and what is the size of the bag?
so how did it turn out? How much whiskey did you end up with? What was your idea to do with the spent grains? Could you do a sugar wash with the spent grains? I'm making this tomorrow but adding a little sweet corn. I'll let you know how this goes. Thanks for making these videos.
I ended up with 5 bottles and i made bread with the spent grains oh yes you can doa wash with them please let us know cheers
Are you not adding any sugar at all?
Randy, love the video. Where did you get that false bottom?
I was at my local home brew shop it was on the used stuff for sale had to buy it
I understand the 51% Corn and the %s as u add the other grains, HOW and WHAT do U figure your 51% to what formula, to the Final gal?
Or example, I saw this on a video:
Your making a 10 gal Mash.
U start with 15 gal water for displacement (hydrating) to get your 10 gal mash.
Do you figure your 51% to the 15 gal or the 10 gallon?
And WHATS the 51% of WHAT gals?
Great Video Randy! Can you tell me what kind of Mill did you use to mill the corn and where you got it?
Hi Jeff I have a old coffee bean mill a friend gave me and it works great cheers
💗
After Fermentation do you degas and let the wash clear at all? and do you use any clearing agents? Good videos keep up the good work.
After fermentation I siphon the clear off into still pot
Have you ever did a Blackberry or blueberry shine
cheers
That looks like a excellent rye recipe..... is that a 5 or 10 gal insulated HD mash bucket, and what's the size of the false bottom you use. 🥃
10 gallon
Randy, how much water did you use in total ? How much liquid did you drain off for fermentation?
hi can i use an aluminum cooking pot and a columns reflex thanks
I always have been told no I think George at Barley and Hops did a video on that
Yes you can. Don't listen to the uninformed that guess . Do your research.
Check out Barley and hops I believe he even did a brief video on the subject.
Cheers 😊
You are making me thirsty my friend ! -- den
thats my job lol
@@stillworksandbrewing Indeed it is, LOL !!
How much water did actually use
Randy, was the rye milled?
Yes rye is milled
@@stillworksandbrewing Thanks for your help.
Did you use amylase?
I dont think i did I let the barly do the trick
@@stillworksandbrewing thank you!
Just heard the owner of Sextro Rye on a podcast. He claims he uses 100% cereal rye with no (chemicals) alpha/beta amylase. How would you even get conversion without this and the grain being unmalted?
Thanks Randy?
He had to miss spoke
Yellow label angel yeast😊
If you're not cooking the mash, only adding hot water into yoir mash tun why do toy need a false bottom? That's to keep it from scorching.
American Rye Whiskey as opposed to Canadian Rye Whiskey?
cheers
Both are on the North American continent so ........kinda both American 🍻😃
maybe I missed it but is the rye malted or unmalted?
Yes it is malted
Question, why not use malted rye and or corn? Really like your videos, just don't get paid a surprise visit by ATF!!!
He did use malted rye.
@Anonymous Bastard 2 look around the description
@Anonymous Bastard 2 look at the description. And listed to the beginning of video. He say rye whiskey is 51% corn.
@@jimmelton7299 Actually look at the video, @ 4:37 malted rye the star of the show!
malted rye
What is the Formula to get your 51% and your other grains?
send me a email and i will send you a recipe sheet stillworksandbrewing@gmail.com
I ADDED YOUR VIDEO TO THE MOONSHINE LIFE GROUPS WHICH HAS 75,000 MEMBERS
A GOOD VIDEO
JB thanks for the help
Rain rain rain.....
cheers
I know why you took your glasses off lol..... Pain in the ass....
18:00 made me have to pee 😅
you made me laugh my Friend
Not a fan of rye whiskey .
most love or hate rye