This Is Why Distilling Rye Whiskey Is A Pain In The But
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- เผยแพร่เมื่อ 16 ก.ค. 2024
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Rye Whiskey has a reputation for being a sticky, slimy mess to work with. Especially on a home distilling scale. I decided to make a 60% rye whiskey to find out for myself just how bad it is.
Recipe:
15kg (33 lb) of malted Rye
6kg (13.2 lb) Malted Corn
4kg (8.8 lb) Malted Barley
Mash with 75L (19.8 gal) of water
Mash temp of 65c (149 f)
My strike temp was 70c but I suggest calculating your own
Time Stamps:
0:0 What's The Problem?
2:02 Grainy Ingredients
3:48 Smoosh It, Soak It
6:03 What Is It Good For?
8:02 Bubble Bubble
9:39 Stiiiillllllll Ittttttt
13:24 Getting Old
14:02 Cocktail Worthy?
16:43 Is It A Rye?
19:15 Should You Rye It?
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#rye #distilling #mrblackspirits, #coffeecocktails, #coldbrewoldfashioned #coldfashioned
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I had a barrel that I wanted to fill with a rye whiskey
I made 4 mashes of George Washington Rye (60% rye 35% Corn 5% Barley)
I hated the process for all the same reasons mentioned in the video.
But boy, the end result was worth it
Great job Jesse
Rice hulls and a Protien Rest and Rye isnt bad to work with. Bring your mash to 122-131 °F for ~30 to 60 minutes, Hold it there, then Bring the temp up to 148-158 °F range for ~60-90 minutes and that will take care of a Lot of that sticky gummy issue, I have done a lot of 100% Rye and 100% Oat malt beers this way, never had a problem with a stuck Sparge. My go to Guideline is 1lb of rice hulls for every 5lbs of rye malt.
Ya cook with the rice hull?
@@bdee1084 No you add rice hells to the mash, it helps with sparging and breaking up the sticky mess that rye creates.
As a Homebrewer who makes a lot of rye beers, you might want to try using rice hulls in the mash to vastly improve your sparging/draining your wort/wash from your mash.
Whats the ratio of mix,,how much.
@@jamesgrey8093 in the case of one of my rye ales, I use ten pounds of rye with one pound of rice hulls. In other batches of were I am using a lot of rye, corn and/or wheat I will throw in a half pound to one pound just to ensure that I don't get a stuck sparge.
thanks, will bear that in mind
heard/read that a lot, just can't get rice hulls for a reasonable price here (import only). Researched for alternatives, never found any.
@@lilinguhongo2621 They are available from Australian brew stores,. I used at least 3% by weight of the rye malt.
Your ability to describe flavor notes is impressive brother. Usually the best you can get out of me is whether I like it or not lol. Thanks for the video.
You should try beta-glucan pause (an hour on 45 C) and use rice hulls for filtration on mash stage. Besides you can use ferment Beta-glucanase (Myceliophthora fergusii).
Exactly right, that is the way to go, start with a rest at low temperature 42 to 45 ,and after that go to mid 60 celsius.hope he will read you post.
@@chrisv8674 I agree also, a Glucan rest (just different words, same concept.) at 104*f for 20 to 30 minutes breaks down the starches in the hull that cause the KY jelly effect. I just did a 75% rye batch with the rest and it was no worse than 100% barley.
A multi rest mashing technique works great but I also mash in a pot over a burner so it's easy for me to bring temp up. Jesse's mash in the plastic fermenter method would probably not be as appropriate to multi temp mashing.
You the Man Jesse! Love your channel the most.
@@nateobee That sounds good to me , people that have problems with rye should try it this way,but for lazy people there is always a alternative ,simply use rye bread ,maybe not as good but workable.Cheers 👍👌👍
@@chrisv8674 I got that from Palmer's How to Brew. Good book on beer, but good stuff for distiller mashing too. He actually calls out stuff that is specifically for head, mouth feel and others about beer, but not important for stillin. Good read and available free online. Highly suggested reading.
without reading through all the comments, I’d suggest alpha-amylase enzymes during the mash mix. I do a lot of cereal mashes and find that some crushed pale malt turns the gel into an easy to use liquid mash. I know there are some new brewer enzymes coming into the market that might target the heavier gel starch of rye. I have been told MGP uses a mash filter, but I bet there are commercial enzymes they use to increase their yields.
I must say awesome vid. I have made lots 100% rye. The key is alpha amylase and lots of beta glucanase. It's temperamental but but not too bad. I will also say you hit the bubble gum note on the mark. Every 100% rye I've ever made had straight up bubble gum at jar#2-4. Like clockwork when jar 3 or 4 start to turn to vegimite you have about half a pint to a pint and you are in pure awesome bready hearts. Rye has become one of my favorite grains to blend with wheat. Especially a chocolate rye. They work really well together.
How long does grain keep for? I have a whole sack of chocolate rye (DP 0) and I've never opened it, it's wrapped in plastic, insulated house, out of sunlight.
@@cabji I've had most of mine vacuum sealed and wrapped like yours for 4-6 months. After that it does get a slightly stale taste. Some say a year or more it I really have never stored mine that long as I don't keep my house at storage room temps with no humidity lol. Deep freezing can make it last a bit longer like up to 12 months. Now that's just my preference and I'm sure others have had success with storing malts differently. I have found with a normal malted Rye that is about to go stale like at the 12-14 month mark you can do a caramel or light chocolate cycle in the oven and bring some flavor back to it. You'll loose any DP you had but the flavor add is well worth it.
Very good video. A couple of observations. Rye malt usually has a fairly high DP which is why it was so commonly used in good proportion in old Pennsylvania rye whiskey production. Well converted corn malt has almost enough DP to convert itself but nothing else which is why malt corn whiskey was common from small scale (home and community use) moonshiners in the U.S. and early in the frontier days of the mid-west. Also, don't cut yourself short Jesse, remember the Bulleit is MGP rye @95% rye and 5% malt so your technically comparing two different mash bills in the cocktail. You are correct that rye is far more than spice and the rye that most people find in the US is MGP style which typically has either a dill or black cherry note or even anise note too it, but rye is much more diverse than that and depending on style you can pull orange zest, jasmine flower, lavender, apricot, and even star fruit notes from rye. Rye is a giant pain in the ass even for us commercial distillers, particularly with foaming during mash in and in the fermenter and still as well as stickiness. There are enzymes designed specifically for dealing with rye stickiness and flow issues now that would make sparging much easier I would imagine. The first time we fermented rye at Spirits Of French Lick the fermenter foamed up and into our 1 inch plastic airlock hoses that feed into a 2 in pvc pipe that vents to the roof. The turbulence was high enough that it didn't bust the pipe but literally unscrewed the end cap from the pvc!
There certainly are enzymes that make it really easy to work with. I really like a 100% rye bill.
Happy Birthday BTW
damn thats crazy
Was good seeing your set up yesterday, awesome stuff.
Great video! First one of yours I have watched and it got me hooked. Thanks for taking the time to put this together!
When you showed whiskies bottles for rye category you only showed USA brands where as Canada is know for Rye whisky!
In Canada there are wide range of rye, including 100% rye whisky, I am a distiller and I just distilled 100% rye.
Yes I will say Mashing and fermentation are not as hard as distillation and it doesn’t matter if you distilled it with grain or without. Bela-glucans cause heavy viscosity which leads to heavy foaming during distillation and Deformer cannot do much.
Rye is fun to make and it does give away lots of spicy character during distillation but after aging the spicy notes calms down to good oaky whisky with dark chocolate, citrus, vanilla on nose followed by sweet and spicy with good flavour of all spice, cinnamon, ginger on palate.
I make 2 types of Canadian Rye whisky, 1st is 100% rye and 2nd is Canadian whisky(blend of rye, corn n barley).
Rye is a fantastic and a unique style of whisky 🥃. You should give, Canadian rye whisky a try.
Cheers 🥃🥃
Jesse, I absolutely love that you brought commercial products, both the cocktailish Mr Coffee. AND proper whisk(e)ys. Bravo! Blending them (see what I did there) with home distilling is brilliant and really on point for the hobby.
I’ve done Rye, but I mixed a Popcorn Sutton type Corn/ Corn meal approach as 50% of my bill with Rye as the other 50%. At the last minute I decided I liked the “Deathwish” moonshine recipe that uses wheat germ, so I dropped in a glass of grocery store wheat germ. It’s AMAZING. I’ve decided to play with variations on that bill. So maybe blue corn meal next. Maybe some red wheat. Midnight Rye. Who knows. I like your yeast combination. I think I’ll give that a go too.
Love you brother. Keep rocking out the videos. It makes a crazy world less so.
Right on Brother! Excellent, ideal with the midnight why I have four bags, and I think I will use that instead of traditional Rye.
Brilliant video, thank you Jesse
Freaking love it! Glad you did the tasting notes on the rye itself at the end, was thinking you wouldn't for a moment there. Been thinking to do a rye for a while, but this has changed my mind some. Other less challenging things to do in the meantime. On your mr black - I got used coffee ginds from the office the other day. Boiled em up and put with sugar - will be distilling that soon. But also took a small sample and let it macerate in some white dog sorghum whisky . Strained the next day and added toffee sugar. Just wow.....very similar to tia maria.
Must have been a fun call! "That MUCH Rye? Are you sure?" 😂 Did they suggest rice hulls?
I don’t think rice hulls would help as this isn’t the grain sticking together or turning into a porridge. This is sticky high viscosity sugar syrup left after the starch conversion. Rice hulls would give it something else to stick to or be captured in. It might be possible to thin it out with extra glucoamalyse.
rimrock I’ve never distilled nor have I fermented on the grain but as someone that has brewed dozens of beers some with 80% rye grain bills it helps having rice hulls on the home brewing side. It helps create flow when sparging and rinsing the grains
Brilliant love your work.
Excellent description of rye . Also I started using black walnut bitters. It adds a unique twist.
tharnkyou you have inspired me to distill doing my first batch of gin have to double distill as wash flavers have come through first attempt thanks again
Well done Jesse, cheers!
Hello,
I have been a beer home brewer for about 20 years and have a pretty great setup for mashing. I have over the last year or so gotten into cocktails and most of them called for rye. So I decided to start home distilling mostly due to your channel. The net result there was my first two batches being rye wiskeys! :) After watching this video I am starting to think I have made a mistake lol. That said, my all grain setup handled the gummyness of the rye without any issues and I had no stuck sparges or drama making my wash.
The first run I think I think my grain bill was too much like a beer. All the little nuances I do with the malts to make a beer with a rich aroma and layers of flavor wound up making a rye that smelled to strong and tasted too sweet.
My second run I toned it down with the specialty malts and stayed closer to base malts but I still did all grain with a little corn for sweetness and a little bit of flaked oats for mouth feel. This one smelled better (less aggressive on the nose) but I am still aging for before tasting.
I think after watching this my next run will be barley based and not rye based. I will try to make a simpler whiskey.
Then on to a gin!
Going to have to try that coffee liqueur - If Jessie says it’s the best he’s ever had and the bottle was full at the start of the video and “not so full” at the end, well you know it’s going to be good.
I love these videos. It proves to myself how lazy I am and wouldn't go through all these steps and I love ryes!
A cracking episode lots of info but very necessary to tell a full story about how it might work for others. Great work man 👍🏼🍀☘️🇮🇪🍀☘️🇮🇪
Thanks Jesse! I have alway wondered if rye was as tough to deal with as I had heard.
Good Video! I've experienced the oily slimy rye washes! I’ve made three Rye Whiskey mashes (all were 70% raw rye, 15% malted rye, 15 % malted barley). I've found that adding some additional beta-glucanase enzyme makes a huge difference in the flow of the mash. I've done two mashes with extra enzyme and one without, I'll never do another mash without the additional beta-glucanase. I've been using Visco-Buster from White Labs and it works miracles (only need 2.5ml per 30 gallons). The last mash I did with the beta-glucanase I added some rice hulls and was able to sparge about half the volume and then use a grain bag to separate out the rest of the liquid. I'm a beer guy by training and sparging is just more comfortable for me, even if I am wringing all the liquid from a grain bag.
Awesome video! I love rye and my first attempt was not good. The SG was not what I had hoped and the fermentation stalled out twice. Off the still it was pretty funky and not in a pleasant way. I ended up turning it into a neutral spirit for some gin. Since then, I kind of gave up and moved onto other things. This makes me want to give it another shot!
I was inpressed you had Templeton Rye . love that stuff represent IOWA!
Use mixed grain animal feed from produce department; it's full of rye. Great earth taste with smooth finish. I mill it twice to crack it up and cook in copper laundry tub on BBQ (get tub from korean store). Always add 2kg Oates also from produce store and cook in brew bag. It's so very cheap and easy. I never buy grain from brew store as it's 40 times the price. I do add dextrose to help the yeast and up the yield. Butter into copper still and run 50 pot 50 reflux. Run it twice to pull down 90%+. Charcoal filter slow. I have been doing the same thing for 15 years. End cost is less than $7 per 2l @40%. Very clean very cost effective very simple. Tip: store brew bags in fridge to increase life.
Once again a great video Jesse.
First time I did ab all rye it was a mess, I hated it, I almost just tossed the entire thing. But I had spent quite a bit on it, and my pride wouldn't let me give up, lol.
For my second time though, I added in extra enzymes, both a-amylase and g-amylase, as well as beta-glucanase, and it was really no different than working with barley after the b-glucanase rest, although I had to do a stepped mash because the b-glucanase I used had a max temp of 54C (130F), so I let it sit around 50C I think. Been a few years.
I heard a terrible first experience with rye as well. Thanks for the tip. Btw, I love your channel.
good to know, ta
Hi, Jesse! Yes, I have been trying to brew with rye. It`s like you present - sticky and there is very small amount of dextrin's (sugar) in it. It is low alcohol thing. In Latvia we eat rye bread a lot. This is the best thing - rye bread.
I did my first "Mash In" today, You nailed it - what a difficult time but because I knew what to expect I was prepared. After adding all the grains into my main pot, I started with a single layer of cheese cloth in my colander and got a lot of liquid out but it clogged up my cheese cloth. I dumped that batch of grain in a grain bag and flushed the bag in two different pots of hot water and squeezed the bag after the last flush. What a mess but all in all it wasn't too bad. I have a little more than 6 gallons so I will do another batch and add the extra liquid to the next batch!!! Thanks again for the excellent video!!!
Thank you Mr black!!!!....... I think you might have had some effects from the alcohol...... But it made an awesome video ....... Thank you Jessie!!!!!!
How did the ultra sonic work out for you in your aging? I’ve been hearing it real clouds it up bad. Be interested in seeing a video on different types of aging processes and what’s your favorite. Keep up the great work Jessy , love your videos.
I made a rye whiskey early on in my distilling career. And it was so painful I vowed never to use rye again. A quick google told me that a rye whiskey had to be 51% rye and I split the stitches in my BIAB trying to ring it out.
As a Canadian I have drank a lot of Rye in my lifetime so I really enjoyed this video. Not sure if you knew this but they do add caramel in Rye whiskey. I think I'd rather make single malt though!
Super recipe, worked with Rye once but in used Rye bread.
Not as sticky as in the video.
thank you
I can’t wait I just purchased a 100l jacketed pot belly boiler with an agitator to go with my 4” copper column still from oak stills I’ve got a 20kg single malted wheat and 12kg of honey whiskey that I’ll be filtering into my 100l boiler tomorrow which will be a nightmare but well worth the work anyways love your vids man keep up the good work.
"It's the consistency of KY jelly. Why does that make it hard...."
This as a stand alone comment is gold.
Homebrewer for a decade. Starting to get into distilling. You can also employ a beta glucan rest in your mash if you have the ability to step mash.
Your sample Ryes are good but highly recommend Willett straight rye 108 proof. Fantastic freedom drink
I got into this for the sole purpose of making rye, and I have a recipe I've got to be about 80% brewhouse efficiency with 51% rye, 49% barley (3% acid malt, 46% 2-row), with 2 lbs rice hulls per 20 lb or 7 gallon mash. I do two of these per batch. I use decoction (removing approximately 1/3 the grain, bringing that to a boil slowly and simmering 10 minutes before adding back) twice or even three times for temperature raises.
7.5 lbs rye malt
9.5 lbs 2-row barley malt
0.5 lbs acid malt
3.5 lbs rye flakes
2 lbs rice hulls
I mix the grain and water with just enough cold water to hydrate (usually about 4 gallons), and let it sit 20 minutes to activate enzymatic activity. Then I add boiling water 2 gallons at a time until I hit 121˚F, let rest 15 minutes, add the remaining volume of boiling water to bring to 145˚F. After two decoctions , I get complete conversion and a free flowing wort I can recirculate/vorlauf. Batch sparging took approx 45 minutes. I used 2-3 gal at 180˚F for sparging each batch. In total I load 3-4 gallons cold in the mash tun with the grain, and 6-7 gallons boiling, and 2-3 sparge. Retrieved 13.5 gal of wort at 1.100. Ran through the counterflow chiller to bring to 80˚F, pitched 4x 11 g packets of my favorite wine yeast, and let 'er rip. That was 10 days ago.
As of today the most recent batch finished fermentation, is currently souring a bitto, and will be finished through soon enough here.
I just did a rye mash and distilled it today. I am very comfortable with a high corn, low rye mash with much success. TODAY WAS A DIFFERENT CAT. It started to puke immediately, it took a few jars before it settled down, never clear, smells like tails but high abv. Wont do this again. Going to try and salvage what I have but its not what I wanted or expected.
I did a 3:2 Malted rye to flaked corn as my first grain wash. Yes. Messy. A lot of process errors I made, and it didnt convert that well (next time Im using for 2row with it) BUT, it did turn out okay, aged with some burbon cask and cinnamon. I will try that one again, but better.
Oh man, you've hit a sweet spot.
Ukraine is probably on of the birth places of rye whisky. Rye and wheat are very traditional in Ukraine and Canada has so much of rye also in part due to Ukrainian immigrants.
At the moment there is a huge push from the Ukrainian craft community towards rye whiskies and they are amazing. Have you ever tasted peated rye whisky? Mind boggling! And we have it. Rye with elderflower, rye as a base for gin, etc. Rye has so much potential in skilled hands!
P.S. To me spiciness of rye is more like fresh crushed black pepper, maybe with a hint of Sichuan pepper, but i liked your cloves analogy. Cheers!
The baking spice aspect is definitely what shines through for me with rye, especially in an old fashioned. I slept on rye for years, but it's become my favourite style of whiskey. I just wish there were more options available in Australia.
Jesse, you are like Obi-Wan Kenobi training Jedi Knights. Several months ago, I made my first rye whiskey. I boiled water first and added it into a 5-gallon cooler to control the mash temperature. You have inspired me to make another one with your instructions, May the force be with you and just Sill It!
You have become a Jedi Master my friend! May the force be with you!
@@zachmayo7194, I would love to see him on Master distiller. May the force be with you!
I use 20% in my bourbon mash, but I also use 3 different liquid enzymes to convert the grains and have never had a problem.
Old subscriber here,,, but finally found the awesomeness channel, again, good to be back,, now find george, an I'm set,, awesome job, sir, north Carolina,,💯😁😎🤘
Do 100% rye finsh it at 45% on white oak. It's a great drink, but it needs to finish like rum. Put it away and forget about it. A year would not be too long. Before I moved I would run rye 3 times more than other whiskeys. But you are right it takes patience to work rye, it's a different breast.
I made a 100% malted rye (used amylase to help break it down - maybe it wasn't needed) and honestly, everyone that had it thought it to be my best drink to date... It was definitely "spicy" out of the still, but after it aged about 8 months in my little barrel it had mellowed and was quite delicious - As for a mess... it wasn't too bad. I ran a sparge the whole time i was cooking, which may have helped it, using a ClawHammer brewing system. Definitely worth the time and not much different than other all grains i have run.
I like my temperature at 143 degrees. I get a better conversion of the rye, usually around 87%.
The way I like to describe how different grain affects the flavor of alcohol is to refer to bread made with that grain.
Corn bread: bourbon and corn whiskey
Rye bread: rye whiskey
Whole wheat bread: wheat whiskey
Got a rye on ferment that just lacto up to a rather fancy lindburger cheese with a hint of bready barnyard 2 days in ! I am a little excited, looking like the pineapple/orange rye express is gonna be rolling into the station shortly !
I did a 100% rye and it was not all that bad to work with. It did take 2 days to clean the kitchen. Its currently sitting on maple and oak.
Definitely convinces me to stick with rye LME until I have more space and tools to work with
All grain rye is super easy with the proper enzymes. Use VISCOSEB L - BETA-GLUCANASE ENZYME to keep the mash from gumming up. Additionally, if you have a high % corn mash use the proper HTL enzyme to help convert the corn and if no malt, use the Amyl GL enzyme for converting the starches to sugars.
I remember doing a 50/50 Rye/Wheat beer a couple years ago. No protein rest. Was delicious, but thick as cough syrup.
I’m a Canadian I loved Rye when I use to drink
A mash-out at 75° helps. Also mashing low first, then add more barley at 65°, but that would require equipment closer to what I have. Recirculation and temp control. #homebuild
My mate and I just did a large batch last week and it was an absolute nightmare. I would do it again but I would do several small batches instead. Yes, it was very sticky, the grain bill was so heavy it was difficult to work with and to seperate. It’s been in a 5ltr barrel for a week now so we will soon know if it was worth the effort.
That's a huge beard! Thanks for the video!
Try a "protein rest" to break down the beta-glucan before your saccharification rest. I usually do this by making a really thick mash with just the rye and reserve enough water so that when I add it boiling I can hit my strike temp to add the rest of the grain.
I malted corn has zero DP why no use just any corn? thanks for your great videos.
You should try making this with heritage corn! There are so many freaking types of corn! The Heritage corns make the best liqueur of all corns
Try to find a Single Barrel Catcher's Rye from Two James. It is a flavor bomb with a hint of spice.
Consider the Odins Rye Bread (sugar head) as an easy way to put rye on the shelf. Note that if your bread has caraway you'll taste it in the glass.
For Jesses next project I suggest a South American masato where the women of the tribe (preferably virgins) spit into the starchy wash of roots as a main source of amylase to ferment. Then distil that. Incidentally in Australia after a wine tasting competition someone made a cognac from the spit bucket and introduced it the year later to be tasted. Sorta gross, but interesting like pirate rum.
That looked like fun. Fun in that it's a pain in the ass when you're doing it, but later you look back as you're sipping your rye and say "I enjoyed that" kind of way.
from my experience making %100 rye beer, just add tons of rice hulls. Wheat and Barley have their own hulls, rye doesn't so by adding rice hulls you can sparge just fine with pure rye.
Using rice hulls Creates a path way for the liquid and helps it stopping being a globious mess
Could you please tell us about how easy it is to make cold brewed coffee liqueur with neutral and real arabica coffee beans?
I don’t know if I missed a video but your using a different boiler and your element controller has been jazzed up any info on the upgrade
I often drink hot coffee or hot Earl Grey tea with a shot of Bushmills.
I love Rye Whiskey. I wish it were legal for me to still and age my own.
wish I'd seen this video before deciding Rye Whiskey would be the first all grain whiskey I attempted lol. But I guess the flip side is I figure this out the rest should be easy haha
There is one really good way to get rid of the problems associated with rye. Do a partial mash with just the rye, boil the shit out of it, then put it in your main mash.
Beta-glucan rest at 37-45c, protein rest 45-55c, modestly acid pH 5.0
I used to homebrew although I've never done it myself a few friends of my made an oatmeal stout and said that was very gummy.
Look into using a Finnish kuurna. It’s a long trough that sahti brewers use to deal with “gummieness”
I tried to do the grain bill from the JD unaged rye, a bit over a year ago.
Mashing was ok, nothing unusual to me.
But I could not get the stripping run to work, it puked no matter what I tried.
I even had the voltage controller turned down to like 50%, with 17L in a 35L boiler, and the SS alembic dome pot still. So there should have been no reason to puke. It did my head in so much that I tipped it down the drain.
I want to do it again, but not so sure yet, lol
You may find that Szechuan pepper will describe the spicy taste of rye well.
By the way, it's a nice taste in gins
that mr coffee is great
Arthur enzymes that can break these compounds down? Also is there a way to get powder rye?
my favorite rye is knob creek rye for the money.
Have you tried Crown Royal Northern Harvest Rye Whisky, I think it won "Whisky of the Year" in 2016.
any tips on how to improve condenser blowby?
the liquid comes out ice cold. but some vapor escapes.
(reflux still running in "pot" mode with a shotgun condenser)
Did a 95% rye, with the other 5% barley. It went okay but I could only manage about 5 ABV out of the mash and and it took several months before it came around to tasting right. One day it was mixing fodder and the next it was wonderful. Go figure.
Is it ok to mix two different yeasts together, i thought they would compete amd cause a slow fermentation.
"Do we want a dash of bitters?" yes. Always
Which still would you recommend (if you could go back to 'past' Jesse) for beginners who want to distill on grain?
Would different yeasts help break down the gel during fermentation? I know WLP 644 is known for breaking down compounds that "normal" yeasts can't consume. But I don't have a ton of experience with it, and am not sure if the gel compounds are similar to the unfermentable starches 644 is known for breaking down post-packaging (and causing can grenades).
I'm also not sure if the tropical flavors from 644 would complement rye whiskey, just thought of it while watching the video.
Think it would be cool to see you do a supermarket RYE just to see it
This is so timely! Just had a rye disaster last weekend. Had great success with simple fruit/sugar washes. Got the confidence up to attempt a pseudo all-grain rye whisky. Total UNMITIGATED DISASTER.
25 lbs. flaked rye, 10 lbs. flaked corn, 4 lbs. 6-row, 1/5lb. ea chocolate and c-60 (nod to you Jesse), 10 lbs. inverted sugar, roughly 20 gallons water with mineral/salts to adjust + 30 mils lactic acid, extra alpha and beta amylase for good measure.
155f for sach rest, then let it self cool to pitching temps; 6 packs US-05. Took 24 hrs. to cool. What went into the barrel can best be described as basically oatmeal. Fermented on the grain. Tried to take a gravity reading but the hydrometer just about bounced out of the tube!
Let it go for 2 weeks, and seemed to be done. Read about 1.010, but hard to say because of viscosity, whether that was accurate.
Straining was a nightmare. Imagine milking runny pancake batter out of suspended twisted paint strainer bags in my garage, praying they don’t burst. Huge mess. 10.5 gallons into 15.5gal sanke keg/pot. Rookie mistake not trying to clear it somehow. But what resulted from this was a horrible yield (almost a gallon, and avg 100pf) of a yellow tinted “smokey, peaty”, weirdly hobo foot scented product. Turns out the gross phenolic smoky astringent flavors and aromas were from us SCORCHING THE BAJEESUS out of the bottom of the keg. Literally chunks of charcoal, basically, pouring out of the keg when I dumped it.
FML. Now I’m trying to figure out how the hell to get the scorching off. I’ve tried multiple overnight pbw soaks, overnight with full strength vinegar, now I’ve got gasoline in it trying to break it up. Doesn’t seem to be working. Recommendations?
Only positive note, was the wash tasted AMAZING! Saved roughly 5 gallons of the bottom of the fermenter to pitch into the next batch which is going like gang busters now. 20 gallons water, 30 lbs. of inverted sugar, 15 pounds rinsed/cooked cracked corn, ~5 gallons previous batch barrel dregs, 5 lbs. 6-row. Cereal mashed the cracked corn (also not fun). Wish I’d used a strainer basked and muslin bag (next time!), and it seems like it’s the perfect consistency. High hopes for redemption. I think that's what I'm gonna call batch #2 if it's a success. Redemption rye. If I pitched 25% of #1 into #2, then that means I'm at ~30% rye for #2? is that right?
Life is for learning.
Ta, reading mistakes more useful than successes!
There is this stuff called easy off grill cleaner. You might consider looking into it
I tried an all grain last year. I did pale malt and corn but think the form contributed nothing to it. The beer was a red colour. It got an infection on top after it fermented, so I distilled anyway after reading online that you can.
The distillate was the funkiest smelling thing I ever made. It reminded of like fishy, oyster sauce how it smelt. I thought it sucked so I left it sitting in the cut jars or in my shed for about 2 months. The jars have a hole in the top lid for breathing.
After a couple of months it began smelling more malty, like Milo. I blended the best jars but by then it came to 20% ABV and the regret set in.
I have it with oak in it now but it's low proof.
Will attempt all grain again and won't care what the product smells like. I'm saving that stuff.
I use a dish washer tablet in the pot and set the temp to 65c/149f, leave it for an hour or so. If there's crud left on the elements then a few ounces of citric acid and a plain water charge to just below boiling should shift the rest.
I had the same idea about oats...... I guess it would be the same difficulties
You think mixed nuts would make a good liquor?
A traditional trail Mix Whiskey?
Pork n Beans out of the can?
Jesse I also have a T500. Would it work as a strategy to prevent puking to heat without the lid until the hot break is finished and then add the lid to start distilling? Or, have you already lost some of the distillate that you might want to keep at this point?
I looooove bulleit rye
fermented on the grain, used malted rye, was a PITA... gravity stuck at 1.020, was a syrupy mess.... couldnt get it restarted to finish.What was your FG?? unsure why DADY yeast didn't finish other than it was a bit colder than 80F. What was your yeast? Unsure where to go with it i tossed it, going to go and try another way and just Mash with barley...
To have a good ferment, does the grain have to be malted or can it be standard raw grain?