Uncle Remus Rice Vodka

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Twisted Brick
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Re: Uncle Remus Rice Vodka

Post by Twisted Brick » Sun Mar 22, 2020 12:37 pm

Thanks. That sounds absolutely yummy. It makes sense to use baker's yeast for vodka, which will be on my list when the weather starts to warm up. I gotta make summa this.
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Re: Uncle Remus Rice Vodka

Post by ChefJohn » Thu Apr 09, 2020 9:51 am

After running through my first batch of the recipe I listed above, then racking, then straining out any solids left, I was left with about 3 pounds of “meal” that did not dissolve. Would you think this stuff has any redeeming value for the next batch? I’m sure it still has some viable yeast in the trub, as well as spent yeast cells for nutrients... or should I just dump it and do a fresh batch for the next go?

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Re: Uncle Remus Rice Vodka

Post by zed255 » Thu Apr 09, 2020 9:58 am

I recently squeezed out my batch of AG rice and was pondering the same thing. I decided to simply pitch it out back and not bother keeping any.

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Re: Uncle Remus Rice Vodka

Post by jonnys_spirit » Thu Apr 09, 2020 1:57 pm

I'd bottle some as an ingredient for marinades. Should be acidic enough and high enough ABV to keep but you may want to pasteurize it too.

i make stuff i break stuff
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Re: Uncle Remus Rice Vodka

Post by rubberduck71 » Wed Nov 25, 2020 7:13 pm

FL Brewer wrote:
Tue May 14, 2019 7:04 am
Put it on new charred oak (old JD barrel, old char scraped off, toasted at 400F for an hour, alligator charred with propane torch after the wood had completely cooled, rinsed with water, two sticks each gallon jug 8 x 3/4 x 1/2 inch) last night. It already has a slight color this morning. Also saved one 750 ml bottle of white dog at 60%, just to see how the rice flavor develops independently of the charred oak. I will update the thread in a few months when I sample it. I'm planning to leave it on oak for a year, my bourbon seems to be good at the one year on wood point.
Hey FL, it's been over a year. How did this rice whiskey turn out??? :D
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