Rye bread whiskey

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Sailman
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Re: Rye bread whiskey

Post by Sailman »

Yes it's my understanding that the rye bread is just there for flavoring.
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rubberduck71
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Re: Rye bread whiskey

Post by rubberduck71 »

Sailman wrote: Thu Mar 25, 2021 3:04 pm Yes it's my understanding that the rye bread is just there for flavoring.
Correct. No enzymes used, and I doubt the amount of starches in the bread would add any meaningful levels of fermentable sugars anyway. Like corn in UJSSM, the bread is there as a flavoring agent as Sailman points out.

But have no fear! The rye flavor gets better with each subsequent generation...

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Fredistiller
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Re: Rye bread whiskey

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m0rdecai wrote: Thu Mar 25, 2021 2:50 pm Please forgive a quick technical question from a beginner: Are the starches in the bread fermented..? Wouldn't the baking of the bread kill off any amylase enzymes in the rye? And there aren't any other sources of enzymes in this recipe? Is the bread just in there as a flavor infusion?
In a sugarhead recipe, your cereals (corn, rye, wheat,...) Will give you a very small amount of alcohol if any but will give you the flavors. While the sugar will give you the alcohol...

Link to the wiki:
https://homedistiller.org/wiki/index.php/Sugarheads
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Re: Rye bread whiskey

Post by amylazy »

This is one of the best recipes I have been able to reproduce so far. It was very tasty coming off the still I can't wait to see what some oak does to it.
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Re: Rye bread whiskey

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rubberduck71
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Re: Rye bread whiskey

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quite4 wrote: Sat Apr 17, 2021 5:10 am https://www.hiper.rs/mestemacher-pumper ... 00g-118256

Is this bread good?
Yup, that should work. From what I've seen Odin comment on previously in this thread, you want the thick, dense, almost brick-like rye or pumpernickel bread. Your pick looks like the right stuff - a 500g brick.

If they actually have rye, you could do a side-by-side comparison.

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Sailman
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Re: Rye bread whiskey

Post by Sailman »

I just finished my Rye ageing 4 month's in a 5 gal barrel.
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Twisted Brick
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Re: Rye bread whiskey

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Beautiful, Sailman! Great color after only four months! Can you share any details about your barrel?
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Saltbush Bill
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Re: Rye bread whiskey

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That a very professional looking end result......nice work.
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Re: Rye bread whiskey

Post by Sailman »

Screenshot_20201111-104937_Facebook.jpg
The barrel was a second-hand new never used. Unknown manufacturer. My plan was to leave it for 6 months but I noticed that it had a leak so I took it out.
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Re: Rye bread whiskey

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The barrel heads were sealed with wax I believe. I used hot water to swell the barrel up when I first got it and when I dumped it out a ton of wax came out this is why I had a leak? On a side note I took 2 Pint jars and tried to infuse some pepper in with the Rye. They turned out okay with lots of Aroma after only one hour soaking.
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Twisted Brick
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Re: Rye bread whiskey

Post by Twisted Brick »

Thanks Sailman,

I'm only a month into my once-used (#3 Char) 5gal barrel, so have a ways to go to see how much color it's gonna give at four months and overall. Forgot to comment on your nifty labels.

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Re: Rye bread whiskey

Post by Fredistiller »

I visited a cooper in the region of Cognac. They test each barrel for leaks. They simply use rye flour pasta as repair kit.

Very nice result and really professional labels!
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Re: Rye bread whiskey

Post by Sailman »

Thanks for all the comments about the label. I found the template and had the idea but to be honest the wife made it happen. The template I used is a Harry Potter potions label for a DIY bottle. She took some things out and added some things in and that is what we came up with.
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Saltbush Bill
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Re: Rye bread whiskey

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How about a link to that label making gadget.
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Fredistiller
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Re: Rye bread whiskey

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Saltbush Bill wrote: Sat May 08, 2021 4:58 am How about a link to that label making gadget.
Yes I want to know!

And also how do you make that nice wax finish around your bottles necks?
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Re: Rye bread whiskey

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It was a app called Canva, she used her phone to do it. I like to use Gimp on the computer but its a big learning curve and I don't know it all that well. Anyway we imported the template and deleted the parts that we didn't like. This is where I found the template wizardryworkshop.com/gimp-tutorial-plus-custom-label-template

OK I just tried to copy and paste the link didn't work, look up wizardryworkshop.com under diy select Harry Potter go to the bottom of the page and navigate to page 11 on the bottom. There you will find the video on gimp and a link to the download for the template.
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the label on the left I used gimp the right label my wife use the other program.
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after I print out the labels spray them with Krylon crystal clear. I do two maybe three light coats and then one heavy wet coat. doing this adds a little bit of water protection.
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the glue that I use is Elmer's the kind that you send with your kid to school, this holds the labels down pretty good.
Last edited by Sailman on Sat May 08, 2021 12:42 pm, edited 1 time in total.
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Re: Rye bread whiskey

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As far as the wax I used this product and found it on Amazon. I followed the instructions except for I did not dip the wax in water to set it. Also I only heated the wax to 250 f . I found out that the wax needed to be heated slowly so all of the air bubbles would come to the top and pop. Submerged the bottle top at an angle so you don't trap a air bubble on the cork then immediately pull it out twist it and set it down to dry. I heat the wax up on the stove burner in Old Soup cans.
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you can get the wax and several different colors the one on the left is copper and the one on the right is flat black.
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Fredistiller
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Re: Rye bread whiskey

Post by Fredistiller »

Awesome!

Thank you!!
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Re: Rye bread whiskey

Post by GreenEnvy22 »

So some whisky buddies and I sampled some of this recently, now that it's been on oak a few months.
We got very strong Christmas fruitcake on the nose and pallet. I think we proofed it down to about 45% for that tasting.
I'm happy with it, will give it a few more months and try it again.
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Re: Rye bread whiskey

Post by Uncle Bob »

Thanks very much Odin.
Made 25L just before Christmas. Drinkable straight out the still, on oak at the moment.
I used 4 packs of this from Tesco, UK supermarket, £1.10 per 500g.
Schneiderbrot Vollkornbrot Rye Bread 500G
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Re: Rye bread whiskey

Post by opus345 »

And here we go!

Friday 3/25/2022
2 loaves (475g each) Feldkamp Pumpernickel Bread (Bakers/Kroger)
10 lbs Sugar
3 tsp Yeast Nutrient
1 tsp Yeast Energizer
5 tsp Red Star DADY Yeast
Boiled bread in 1.5 gal for 10-15 minutes
Added 6 gal water to fermenter (open 10 gal Brute)
Added and stirred sugar to fermeter
SG = 1.070
Added boiled mixture to fermenter
Added YN and YE to fermenter
Aerated wash.
Added Oyster shells in muslin bag.
Pitched yeast (sprinkled on top)
Covered with towel

Thanks for a great recipe Odin
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Re: Rye bread whiskey

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Update: Open fermentation. FG = 0.992. Did stripping run today. 1.5 gallons of low wines. Stopped around 25%. Yanked off about 10 oz of smeared hearts and was totally amazed at the taste after a couple hours of airing out. SWMBO was very impressed. Told me to start another fermentation and double it. Said I can oak all I want as long as she has some sipping white.

Can't wait to have some "whiskey" friends try this. I'm pretty sure they are gonna give me the ultimate compliment, "You made this?" Oh yeah!
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Re: Rye bread whiskey

Post by rubberduck71 »

opus345 wrote: Fri Apr 01, 2022 6:38 pm "You made this?" Oh yeah!
Agree! When you start getting requests for your stuff, it's an awesome feeling...
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EricTheRed
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Re: Rye bread whiskey

Post by EricTheRed »

Odin wrote: Wed Jan 30, 2013 9:03 am
Odin - this sounds like my next mash!
Question - have you tried this with corn (maize) and either malt or enzymes instead of sugar?
Something like Cornmeal, rolled oats, and rye bread?
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Re: Rye bread whiskey

Post by kiwipete »

Question re the Rye Bread wash... I put my first wash down as per Odins recipe as per his finetuned recipe from the 5th of Feb 2013, which is for a 25 liter wash in the fermenter. I did found that after fermentation and cold crashing it, the bed of rye (and yeast) on the bottom was really thick. So much so, that after racking it off, I ended up with just over 16 liters of clean wash, which is a bit of a waste. So I took the rest from the bottom and strained it through a very fine mesh strainer which yielded another 6-7 liters. But despite the straining that stuff is pretty viscous and gloopy. Not having done this before, I am worried that if I add that the kettle, I might end up with scorching which would be a real waste. If anybody can give some opinions/info on that, I'd be very grateful.

BTW I am using an electric kettle, a Brewzilla 35 litre so with the element underneath the bottom.
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Re: Rye bread whiskey

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Let it settle for a week
It will clear
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opus345
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Re: Rye bread whiskey

Post by opus345 »

Odin,

Cheers mate!

4 Stripping runs yielding ~6 gals of low wines.

1 Spirit big spirit run that yielded (after cuts and proofing) ~2 gals of 45% nectar.

Whiskey friends have already tasted the white dog and love it. Starting some advanced ageing with oak on 4 quarts.

Going to start another batch (fermentation, stripping, spirit) this fall.

What a great recipe.

Thanks.
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Re: Rye bread whiskey

Post by Captain Clyde »

Got 100 liters ready. Met Odin a few years ago. Proper gentleman
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