Is it even possible?

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Is it even possible?

Postby Birzzz » Mon Jul 17, 2017 7:21 pm

Hi,

My last attempt at doing a 100% rye with liquid enzymes was not so good. I fermented on the grain and tried to distill off the grain. But it was too viscous and it scorched the element. I don't have a bain-marie nor do I have an agitator. I know I didn't put enough beta glucanase (half of what I should have put). Maybe it is because of this...

My question is: is it possible to achieve a 100% rye with a still without bain marie and agitator without scorching the element? Did I just do wrong this time and should try again woth more beta glucanase? or do I need to look into buying new equipement?

Thanks.
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Re: Is it even possible?

Postby bilgriss » Tue Jul 18, 2017 3:15 am

I'd definitely add a beta-glucan rest while mashing.
Use the HD Google Search above to find some all rye references, and you'll find some good suggestions.

Here are a couple of rye posts with such advice:

http://homedistiller.org/forum/viewtopic.php?t=926
http://ww.homedistiller.org/forum/viewtopic.php?f=11&t=62664
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Re: Is it even possible?

Postby MichiganCornhusker » Tue Jul 18, 2017 4:17 am

One way to reduce chances of scorching is to thin the ferment.
Just split it up and add water.

If you have 5 gallons of thick scorchy rye to run, add 5 gallons of water to thin it.
It's twice the strip time, but if it helps not scorch it's worth it.

This worked for me with 100% rye, but I ran propane, not an element.
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Re: Is it even possible?

Postby still_stirrin » Tue Jul 18, 2017 4:38 am

Birzzz,
Here's a link that tells you the conditions best suited for the glucan reducing enzyme (Sebflo-TL):
viewtopic.php?f=3&p=7296059#p7296059

I suspect you used the wrong enzyme (Sebamyl GL), which is appropriate to reduce sugars, instead of the glucan reducing enzyme. With a high rye mash, you'll need both enzymes, and it is best when added at different times and conditions too.
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Re: Is it even possible?

Postby HDNB » Tue Jul 18, 2017 6:40 am

I have been working 100% rye for almost a year now, trying to find the key.

the bain marie is the answer to this mash, and the best thinnest mash has been adding sebflo at mash in with about 150% of the recommended dosage. It's worth it as it has been giving about .005 more potential.

here is the thing: the thinnest mash i got, i would be sceptical of running on an element. propane maybe but the BM is the answer.

the other thing is i'm using the distillate for blending now. at 100% rye i had to do 4x distillartions to temper the flavour to something palatable, it is just too strong. recent mashes at 60-65% are a more reasonable amount of flavour but the mash is still too slimey to run on an element, imho.
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Re: Is it even possible?

Postby shadylane » Tue Jul 18, 2017 1:06 pm

Birzzz wrote:My question is: is it possible to achieve a 100% rye with a still without bain marie and agitator without scorching the element?

Direct steam injection
https://www.google.com/search?rls=en-us ... 0412037286
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Re: Is it even possible?

Postby der wo » Tue Jul 18, 2017 1:13 pm

I think it is possible. But with limitations:
1. Grain content, abv. How thick was your mash? I make 100% rye with 10%abv. No way without agitation (or bain marie or steam injection).
2. When do you finish the stripping run? When you have 100l, collect only 20l low wines is easier than colecting 35l low wines.

But anyway, congratulations!
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Re: Is it even possible?

Postby Birzzz » Wed Jul 19, 2017 4:10 am

still_stirrin wrote:Birzzz,
Here's a link that tells you the conditions best suited for the glucan reducing enzyme (Sebflo-TL):
viewtopic.php?f=3&p=7296059#p7296059

I suspect you used the wrong enzyme (Sebamyl GL), which is appropriate to reduce sugars, instead of the glucan reducing enzyme. With a high rye mash, you'll need both enzymes, and it is best when added at different times and conditions too.
ss


I did use all 3 enzymes at correct temps rest. I just used half the quantity of what I've should normally added for the beta glucan. I think my mistake lies in there. But I'm looking at getting a bain-marie style boiler and agitator. I want to have the most versatility so I could try all the techniques.

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