Apple rye brandy

[aballister]

Hey all

I'm wanting to attemp making some Apple and rye brandy and i have some concerns and was wondering if someone could point me in the right direction
so here we go

I was planning on using fresh apple juice from an orchard around where i live, i want to heat the juice with some rye to about 160F for 2 reasons, 1. Pasturize the juice (Because it is not) to kill bacteria and wild yeast and 2. To infuse the juice with the rye. Now for my first question : How much rye should i use for 5 gallons of juice? Second question : Should i use malted barley to let steep to convert the starches from the rye to fermentable sugars? and how much barley would be enough? or should i not even bother with malted barley? Now im not planning on adding any sugar to boost the alcohol level in fear of getting off tastes but if i do add some, it will be brown sugar
Fermentation question : Is there an advantage in leaving the grains (In this case the rye) in the mash while its fermenting?
My setup : 2 stainless steel pot (1 is the boiler and the other is the doubler) a copper worm for a condensor
Another idea i had was to just ferment the juice and put hot water and rye in the doubler, im just not sure how to get the best result from this
Now i have made some pretty good shine, and i have tweeked my recipes to where i am very happy with, but this brandy stuff is all new