After watching the Moonshiners show and drinking some actual 100 proof rye,I am hooked.
Trying to reflect on what and how they used the ingredients combined with the recipe that I found here and on the internet, here is what I am trying....
I used 5# of rye berries
1# hulled barley
1# pale malt
4# sugar.
I put all of the grain in the blender until the hulls were broken but not as fine as flour. This is suppose to release more of the rye flavor.
I put it all in a pan with enough water to cover. Brought the temp up to 165F and simmered for about 30 minutes. Turned off the heat and added about 1/2 tsp of amylese.
This thinned the mash back down to almost a liquid form again.
Poured into a bucket with the sugar and added enough hot water to melt the sugar then added enough water to make 6 gallons. I used Whiskey Turbo Pure yeast and closed the lid.....
I checked the bucket a little bit ago and I don't think I have seen an air lock bubble that much....
When it is time to distill, I will let you know how it turns out and maybe, just maybe if it is any good, I will post it to the recipe section.
Let's see how this turns out.
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Re: Let's see how this turns out.
Sounds like you'll have good results, though round these pages, a Turbo Yeast isn't usually a first choice.
“…Let’s do this one more time....”
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Re: Let's see how this turns out.
Don't believe that moonshiners show - If it was real they'd alll be in jail !
What was your starting gravity ?
What was your starting gravity ?
Re: Let's see how this turns out.
I don't have a hydrometer to check gravity, only proof
- still_stirrin
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Re: Let's see how this turns out.
Prolly outta gitcha a brewer's hydrometer. It's good to check the progress of fermentation. And the effectiveness of the mash.BumArmBob wrote:I don't have a hydrometer to check gravity, only proof
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My LM/VM & Potstill: My build thread
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My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still: stock pot potstill
My 5-grain Bourbon recipe: Special K