Rye bread whiskey

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Re: Rye bread whiskey

Postby Vanmark » Tue Jan 17, 2017 7:03 am

I ran my first batch of this as a sacrificial run on my still. I was impressed with the ferment and enjoy the fact that working at a bakery in Denmark I have access to plenty of rye bread.

The spirit however seemed pretty oily and cloudy and just didn't smell great. I was wondering if it was due to the fact I did not rack and clear my ferment. I just strained it into the pot still and let it rip.

I have another batch ticking away now that I was going to split in two to see if settling is important. Anyone have any pointers or suggestions on this? I'll post in a couple weeks with my own results.
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Re: Rye bread whiskey

Postby cuginosgrizzo » Tue Jan 17, 2017 7:10 am

well it was your sac run! You cleaned the still and that's most likely what you had inside it. Was it cloudy and oily throughout the whole run or did it clear up at the end? I am asking because you might need another sac run if the first was not enough
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Re: Rye bread whiskey

Postby Vanmark » Tue Jan 17, 2017 3:40 pm

It started off looking fine. I'm just getting back into the hobby after a long break so I'm comfortable, on a basic level, with how things should look, taste and feel like coming out of the still. Just a little out of touch and practice.

On a 20l charge, following the recipe with the exception of half sugar, I had the standard nasty fores, 500ml of clear heads/hearts coming out at 35% and then everything after was a little hazy and smelling very much of tails. It's gone now, so no loss.

In the past I never racked and settled. Something new to try.
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Re: Rye bread whiskey

Postby Odin » Tue Jan 17, 2017 11:30 pm

Racking is not necesary. it looks like you did a strip run full power. Of course you get smearing all over the place. Cloudiness can be related to that and to the relative low abv.

Regards, Odin.
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Re: Rye bread whiskey

Postby Vanmark » Thu Apr 06, 2017 11:36 pm

Better late than never:

I started by racking, settling, racking and have now moved to skimming off the top rye bread floaters and pouring right into the still stopping right before the yeast and rye bread sludge comes over. I've noticed no difference in end result with both methods providing a nice base for my gin. The malty spice adds something extra nice.

I'm distilling on a pretty heavy pot over induction so I don't really need to worry about scorching. The time saved not racking and cold crashing buckets is a real bonus.

Thanks for the great recipe!
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Re: Rye bread whiskey

Postby Borneogoat » Thu Aug 10, 2017 4:55 pm

I've read this thread a couple times and am quite excited to give this recipe a go. And I've found a few sources for the proper dense euro rye bread. However, finding preservative-free bread has been difficult in Tasmania. I found one source of organic bread, but it was very expensive. Does using bread with preservatives kill the yeast or hinder them (label never mentions what type of preservative)? Maybe there is a way to nullify the preservatives? I'm new to stilling and occasionally get hung-up on these little details...
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Re: Rye bread whiskey

Postby bartus-h » Thu Aug 10, 2017 10:05 pm

I am using this recipe as my main way of making likker at the moment (I am still looking for good souces for fruit and melasse). I am fprtunate to live in the Netherlands, so it is no problem to source the rye bread. We do have a lot of different ones though, and I buy the cheapest (only 0,35 eurpcent/500g), and it has preservatives (E200 and E282, both acids).
I haven't found any problem for the yeast. Yeast likes an acid environment anyway!

So I say: go for it!

By the way: I am getting good feedback in my 'Riskey', which I have only shortly been aging on beechwood. I really like this recipe!
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Re: Rye bread whiskey

Postby Borneogoat » Thu Aug 10, 2017 10:23 pm

I'm sure preservatives in the processed food I eat are what keep me so young & handsome :lol: so I won't worry about them!

I believe I read in this long thread that the rye whiskey tastes nice as white un-aged spirit. Great, cause I'm not patient when it comes to tastings! But what is the general consensus for aging it with wood chunks? Charred, un-charred, anything else?
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Re: Rye bread whiskey

Postby bartus-h » Thu Aug 10, 2017 10:29 pm

White is really nice too indeed! My 'aged' one is from 17-03-2017, so it's not really old yet, but I can already taste that it gets smoother... I age on beechwood chips, that I bake in a cooking pan until they are slightly scorched. The chips are for hamsters, and really cheap. I had them already for smoking meat.

I am aging some on oak now as well, to see what the difference is.
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Re: Rye bread whiskey

Postby Kck74 » Sat Sep 02, 2017 11:32 pm

Hi Odin,

I may have missed it, but what yeast have you been using in this?

Cheers

Kev
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Re: Rye bread whiskey

Postby still_stirrin » Mon Sep 04, 2017 4:54 am

Kck74 wrote:Hi Odin,

I may have missed it, but what yeast have you been using in this?

Cheers

Kev

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Re: Rye bread whiskey

Postby Kck74 » Mon Sep 04, 2017 10:09 pm

Thank you!
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Re: Rye bread whiskey

Postby B b b » Thu Sep 07, 2017 3:34 am

I've whipped up a batch using your recipe. Ended up using Mestemacher pumpernickel all natural with whole eye kernels (which can be ordered on amazon and came so poorly packed it was "precrumbled"!) Crumbled and cooked as you described in your fine tuned recipe. Added the yeast nutrient for good measure and pitched bakers yeast. It's gurgling away! How long do you "put it on wood" after you distill? And what are you using? (Charred white oak?) I'm a newbie to all this so if I ask anything dumb, feel free to correct me. :)
So I went back and read all the posts in this thread. Many people say leave white. Others say if you put it in wood, be light handed and oak may be too strong. Did I miss anything or does anyone have exact amount/time that worked well? Thanks!
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Re: Rye bread whiskey

Postby Borneogoat » Thu Sep 07, 2017 3:04 pm

I'll be distilling my first batch of this whiskey tomorrow, which is also my very first batch! I'm also curious what oaking/aging are suggested. I've got some medium toasted oak dominos and some charred oak too.
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Re: Rye bread whiskey

Postby Kck74 » Wed Sep 13, 2017 1:49 am

Hi all,

So why did mine turn out clear, like neutral? Not a stitch of colour!

I did forget to boil the pumpernickel, would that be the reason?

Cheers

Kev
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Re: Rye bread whiskey

Postby Pikey » Wed Sep 13, 2017 12:43 pm

Every distillation turns out clear. :)

Colour is added afterwards.

[Edit - how does it taste ? You'll need to be reading about "ageing" as well, I expect 8) ]
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Re: Rye bread whiskey

Postby Kck74 » Thu Sep 14, 2017 2:11 am

Ahhhh ok, can you guess that this was my first run?!

Flavour was a bit thin, maybe due to me not boiling the bread to start with?

Maybe a bit of ageing will do it some good?

Cheers

Kev
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Re: Rye bread whiskey

Postby Still Life » Thu Sep 14, 2017 3:36 am

Kck74 wrote:Ahhhh ok, can you guess that this was my first run?!
Flavour was a bit thin, maybe due to me not boiling the bread to start with?
Maybe a bit of ageing will do it some good?


Fear not. One of my firsts was a rum and I thought this brown coagulant must come through!
Nope. The alcohol may be cloudy at worst (without a puke), but it is a normally clear distillate.

Hopefully you will follow your next ferment recipe closer, though.
The steps are lain out to get the best results.
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Re: Rye bread whiskey

Postby Kck74 » Thu Sep 14, 2017 4:11 am

Well I saved a few litres of backset for the next ferment, maybe that will help?

I assume that I just use this as part of my next wash water?

Hopefully that will impart a bit more flavour next time?

Btw, thank you all you legends for helping a noob out!
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