Am I nuts?
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Am I nuts?
So this is going to be my third year running the still. Thinking about this year's recipe. Great success with NCHooch's Carolina Bourbon last year. However, I find dealing with the corn to be a PITA. So I'm thinking about doing a rye this year. Here's my question. Has anyone ever heard of or done a wheated rye? No corn, no barley, just rye and wheat. Just thinking of something different. Thoughts?
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jb-texshine
- Master of Distillation
- Posts: 3036
- Joined: Thu Feb 12, 2015 12:03 am
- Location: Texan living in Missouri
Re: Am I nuts?
Try it...as long as you like it its good. As long as you please yourself its a success!
Remember not to blow yourself up,you only get to forget once!
Deo Vendice
Never eat Mexican food north or east of Dallas tx!
Deo Vendice
Never eat Mexican food north or east of Dallas tx!
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jedneck
- Site Donor
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- Joined: Thu Jan 10, 2013 5:16 pm
- Location: drive to the sticks, hang a right past the sticks amd go a couple more miles.
Re: Am I nuts?
From my single experiance with rye, and a lot of reading about it, be prepared for a slimey pot of goooooo.
welcome aboard some of us are ornery old coots but if you do a lot of
reading and don't ask stupid questions you'll be alright most are
big help
Dunder
reading and don't ask stupid questions you'll be alright most are
big help
Dunder
Re: Am I nuts?
Jedneck is right, if you don't use αlpha-amylase or a decent amount of malt-flour as a starch-thinner you will end up with a thick glue that is quite easy to burn down.
Also, wheat (and oat) foams like half pint of shampoo that's been secretly poured in a main square fountain in the middle of a drunken night. So some anti-foam agent is quite useful when stripping the mash made of those grains.
I soon found out that cooking whole
or broken corn are not within the range of my patience, and they are not effective half-baked, so I use flours to reduce the time spent with stirring the mash. Using αlpha and mixing the flour in the correct temperature (120-130F) of neutral pH water are essential.
Also, wheat (and oat) foams like half pint of shampoo that's been secretly poured in a main square fountain in the middle of a drunken night. So some anti-foam agent is quite useful when stripping the mash made of those grains.
I soon found out that cooking whole
or broken corn are not within the range of my patience, and they are not effective half-baked, so I use flours to reduce the time spent with stirring the mash. Using αlpha and mixing the flour in the correct temperature (120-130F) of neutral pH water are essential.