Rye Vodka Recipe?
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Rye Vodka Recipe?
I've looked for Rye Vodka Recipes. However, I can't seem to find any on this site or the internet in general.
Anyone do a Rye Vodka or know of a recipe? Any suggestions?
I have found some Rye Whiskey Recipes which included Rye and Malted Rye. I just wonder if there would be a difference for a Vodka recipe versus a Whiskey Recipe. For example, would liquid enzymes have a better profile for vodka versus using Malted Rye? Should the mashing protocol and grain to water ratio be the same?
Thanks
Anyone do a Rye Vodka or know of a recipe? Any suggestions?
I have found some Rye Whiskey Recipes which included Rye and Malted Rye. I just wonder if there would be a difference for a Vodka recipe versus a Whiskey Recipe. For example, would liquid enzymes have a better profile for vodka versus using Malted Rye? Should the mashing protocol and grain to water ratio be the same?
Thanks
Re: Rye Vodka Recipe?
Short answer is, as always, the flavor profile of your wash/mash will carry forward to the final spirit. There are many ways to arrive at vodka, and none of the recipes will be wrong.WithOrWithoutU2 wrote: ↑Sun Oct 04, 2020 6:07 pm I've looked for Rye Vodka Recipes. However, I can't seem to find any on this site or the internet in general.
Anyone do a Rye Vodka or know of a recipe? Any suggestions?
I have found some Rye Whiskey Recipes which included Rye and Malted Rye. I just wonder if there would be a difference for a Vodka recipe versus a Whiskey Recipe. For example, would liquid enzymes have a better profile for vodka versus using Malted Rye? Should the mashing protocol and grain to water ratio be the same?
Mashing protocols would be the same: whisky or vodka the processing would determine.
Last edited by Expat on Mon Oct 05, 2020 3:51 am, edited 1 time in total.
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Re: Rye Vodka Recipe?
Rye vodka is a bit counter intuitive.
Rye has loads of flavour, like loads.
Vodka is meant to have very little flavour.
sure you can make vodka from rye, but it will prob take a bit more work, ( one or more extra passes through the still).
If you have access to free rye, go for it, else I'd just make a wheat mash for vodka.
or make a neutral and flavour with a tiny bit of Rye white dog if you are after vodka with a hint of rye
Rye has loads of flavour, like loads.
Vodka is meant to have very little flavour.
sure you can make vodka from rye, but it will prob take a bit more work, ( one or more extra passes through the still).
If you have access to free rye, go for it, else I'd just make a wheat mash for vodka.
or make a neutral and flavour with a tiny bit of Rye white dog if you are after vodka with a hint of rye
Don't be a dick
Re: Rye Vodka Recipe?
Have you had rye vodka before? I've had Polish rye, wheat and potato vodka. They're obviously clean and light, but they had a different mouthfeel and taste.
Maybe it's a cultural thing but I think you should still be able to detect the base ingredients. That's just personal opinion of course.
I'm thinking the Polish forums should have a few recipes, unfortunately I don't speak the language...
Maybe it's a cultural thing but I think you should still be able to detect the base ingredients. That's just personal opinion of course.
I'm thinking the Polish forums should have a few recipes, unfortunately I don't speak the language...
Re: Rye Vodka Recipe?
I've never done it, I believe that mashing and fermentation could be like whiski (not fermented on grain) but distillation should be done to remove flavor so maybe in a column with reflux (if we're talking about vodka). There are many variables that we can do .. I also think that a trace (even if imperceptible) of the ingredients is usually found in the distillate and this is not necessarily bad on the contrary ... sometimes it is not possible to distinguish what it is but you have a different mouthfeel.
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Re: Rye Vodka Recipe?
Im with swedish Pride on this, my thinking is that wheat would make a much better Vodka.
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Re: Rye Vodka Recipe?
Seems a good majority of russian vodka is wheat basedSaltbush Bill wrote: ↑Mon Oct 05, 2020 12:29 am Im with swedish Pride on this, my thinking is that wheat would make a much better Vodka.
its better to think like a fool but keep your mouth shut,then to open ur mouth and have it confirmed
Re: Rye Vodka Recipe?
dukethebeagle120 wrote: ↑Mon Oct 05, 2020 2:54 amSeems a good majority of russian vodka is wheat basedSaltbush Bill wrote: ↑Mon Oct 05, 2020 12:29 am Im with swedish Pride on this, my thinking is that wheat would make a much better Vodka.
... and Bevedere, a Polish vodka, is rye-based.
Though not 100% rye, I've made several vodkas with varying combinations of rye and rice. The rye provides flavor and mouthfeel and the rice simply helps to reduce the overall amount of beta-glucans in the mash while contributing neutral-flavored starch. The results were delightful.
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Re: Rye Vodka Recipe?
Care to expand? Do you have a recipe you're willing to share?
Re: Rye Vodka Recipe?
Hi I am Polish and we have very big hype for Angel koji yeast you can buy it on AliExpress everybody who tried it saying it's amazing, the recipe is 4L water 1kg of grain flour (rye,corn,barley whatever you want) one big minus is you have to wait till fermentation will finish (20-35 days) and be Very carefull as it's foamy as Fu**
For each kg of grain flour you have to use 9g of koji yeast
So 4L of water 1kg of rye flour and 9g of koji yeast and antifoam or very big barrel
1. Due to the slow fermentation there is a risk of contamination with pathogens of the wort, it is advisable to disinfect the fermentation containers.
2. Grains (flour), pour boiling water (also for disinfection purposes) and mix well. Wait for the wort to cool down to 30-32 ° C.
3. Add KOJI yeast. Shake and install the fermentation tube.
Warning! Due to the low fermentation intensity and time it is necessary to use a fermentation tube.
4. Move the setpoint to a dark room with a constant temperature up to 20-28 ° C (recommended - 25-26 ° C). Stir every 5 days so that the enzymes also digest the starch at the bottom. The first symptoms of fermentation appear after 6-20 hours.
5. It's not smell to nice durning fermentation
Spirit yield in ml / kg of raw material
wheat 430
barley 350
rye 360
maize 450
rice 530
potatoes 140
starch 710
Double distill on potstill or 1 time on plated column with 4-5 plates
Second recipe
Components :
- water - 10 l
- barley malt - 0.5 kg
- rye - 3 kg
- yeast
Pour the ground barley malt and the ground rye into the boiled hot water of 50-60oC. You should mix everything for a few minutes to get the same consistency. Under such conditions, the meal will become saccharified. Pour everything into a bottle or other large vessel, cover with gauze or cotton wool and leave for 12 hours at room temperature to cool down. After this time, add the yeast dissolved in lukewarm water and set aside for about 6 - 7 days.
From such prepared mash, we should get 2 liters of 60 - 70 percent spirit,
Double distill potstill 1 time on plated column with 4-5 plates should do the job
For each kg of grain flour you have to use 9g of koji yeast
So 4L of water 1kg of rye flour and 9g of koji yeast and antifoam or very big barrel
1. Due to the slow fermentation there is a risk of contamination with pathogens of the wort, it is advisable to disinfect the fermentation containers.
2. Grains (flour), pour boiling water (also for disinfection purposes) and mix well. Wait for the wort to cool down to 30-32 ° C.
3. Add KOJI yeast. Shake and install the fermentation tube.
Warning! Due to the low fermentation intensity and time it is necessary to use a fermentation tube.
4. Move the setpoint to a dark room with a constant temperature up to 20-28 ° C (recommended - 25-26 ° C). Stir every 5 days so that the enzymes also digest the starch at the bottom. The first symptoms of fermentation appear after 6-20 hours.
5. It's not smell to nice durning fermentation
Spirit yield in ml / kg of raw material
wheat 430
barley 350
rye 360
maize 450
rice 530
potatoes 140
starch 710
Double distill on potstill or 1 time on plated column with 4-5 plates
Second recipe
Components :
- water - 10 l
- barley malt - 0.5 kg
- rye - 3 kg
- yeast
Pour the ground barley malt and the ground rye into the boiled hot water of 50-60oC. You should mix everything for a few minutes to get the same consistency. Under such conditions, the meal will become saccharified. Pour everything into a bottle or other large vessel, cover with gauze or cotton wool and leave for 12 hours at room temperature to cool down. After this time, add the yeast dissolved in lukewarm water and set aside for about 6 - 7 days.
From such prepared mash, we should get 2 liters of 60 - 70 percent spirit,
Double distill potstill 1 time on plated column with 4-5 plates should do the job
Last edited by Virandell on Mon Oct 05, 2020 8:23 am, edited 2 times in total.
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Re: Rye Vodka Recipe?
Great idea! Making a note to move up a step, reserve a few liters of 100% rye low wines off a big batch and reflux along with a standard wheat vodka run.Swedish Pride wrote: ↑Sun Oct 04, 2020 11:47 pm Rye vodka is a bit counter intuitive.
Rye has loads of flavour, like loads.
Vodka is meant to have very little flavour.
sure you can make vodka from rye, but it will prob take a bit more work, ( one or more extra passes through the still).
If you have access to free rye, go for it, else I'd just make a wheat mash for vodka.
or make a neutral and flavour with a tiny bit of Rye white dog if you are after vodka with a hint of rye
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Re: Rye Vodka Recipe?
I just made a simple rye mash, 10 gal with 20 lb rye malt and 10 lb of mixed barley malts with DADY yeast. Ended up at 1.070 OG. I plan to cut the hearts out narrow for a rye whiskey and run the remained thru reflux for a vodka.
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Re: Rye Vodka Recipe?
Yes, Belevedere Vodka is one of my favorites.Corsaire wrote: ↑Mon Oct 05, 2020 12:04 am Have you had rye vodka before? I've had Polish rye, wheat and potato vodka. They're obviously clean and light, but they had a different mouthfeel and taste.
Maybe it's a cultural thing but I think you should still be able to detect the base ingredients. That's just personal opinion of course.
I'm thinking the Polish forums should have a few recipes, unfortunately I don't speak the language...
I can barely read english and let alone russian,
I have seen 100% Rye Whiskey recipes just not vodka. This is why I have wondered if the recipes would would be the same or would vary if going for a vodka.
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Re: Rye Vodka Recipe?
Can you clarify what a "fermentation tube" is? I have several type of fermenters but none of them are called a "tube". So I just want to make sure I understand.
Thank you
Re: Rye Vodka Recipe?
WithOrWithoutU2 wrote: ↑Sat Oct 10, 2020 7:08 amCan you clarify what a "fermentation tube" is? I have several type of fermenters but none of them are called a "tube". So I just want to make sure I understand.
Thank you
I suspect "airlock" is the intent.
________________
I drank fifty pounds of feed-store corn
'till my clothes were ratty and torn
I drank fifty pounds of feed-store corn
'till my clothes were ratty and torn
Re: Rye Vodka Recipe?
Not a recipe, per se, just an undocumented and on-going experiment. I've gone as high as 75% rye and 25% rice but, as I ferment off-grain, that was as thick as I want to go (even with SEBflo TL). 50/50 works ok with my 600 micron bucket strainers.
Oh, I need to add that I essentially follow the Booner's "casual" protocol so working with temps from high to low doesn't allow me to first hold for a beta-glucan rest as if I were heating low to high. SEBflo TL is my only tool when working with rye.
Last edited by greggn on Sat Oct 10, 2020 8:15 am, edited 2 times in total.
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I drank fifty pounds of feed-store corn
'till my clothes were ratty and torn
I drank fifty pounds of feed-store corn
'till my clothes were ratty and torn
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Re: Rye Vodka Recipe?
+1 ...My assumption as well. But I've made a few wrong assumptions lately.greggn wrote: ↑Sat Oct 10, 2020 8:01 amWithOrWithoutU2 wrote: ↑Sat Oct 10, 2020 7:08 amCan you clarify what a "fermentation tube" is? I have several type of fermenters but none of them are called a "tube". So I just want to make sure I understand.
Thank you
I suspect "airlock" is the intent.
Re: Rye Vodka Recipe?
Hi yes sorry I meant airlock just santize everything properly like with wine or beer and be careful for smell as koji it's smelly itself and rye it's not the best smelling grain durning fermentation aswell (it's might smell like vomit ) fermentation will be lasting 25-35 days and be careful for foam !! You can try make a 100% rye mash with enzymes aswell but with koji is less work if u have timeWithOrWithoutU2 wrote: ↑Sat Oct 10, 2020 7:08 amCan you clarify what a "fermentation tube" is? I have several type of fermenters but none of them are called a "tube". So I just want to make sure I understand.
Thank you
That's how you can do it with enzymes example for 30L keg mash
1kg rye 3-3.5L water
-add rye to 50C degrees water heat up to 95 degrees C (reason for that is if you will add rye straight to 95C the rye will turn to kinda noodles),
pH control to 5-5.5 , cool down to 70 degrees Celsius add 1/4 - alpha amylase slightly thinning
- cool down to 60 degrees Celsius, add the rest of Alpha amylase
- cool down to 58 degrees Celsius (about 15 minutes)
- pH control, add glucoamylase, 15 minutes mix, pH control
- cool down to 33 degrees Celsius, aerate with a drill or hand
- apply yeast
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Re: Rye Vodka Recipe?
If you want a simple rye and sugar vodka, I would essentially do a corn flake whiskey, but use rye for the grain. So do 2/3 of the sugar as sugar, 1/3 as a rye mash. I would probably use flaked so it’s pre converted. Then you just need some amylo to convert it. Add a little nutrients ie startup, superfood, pitch it on the low end as the rye mash will give it some food. Then dry pitch bakers yeast. I expect it will finish in 3-4 days if you got the nutrients right.
Distill to over 190 proof, then a quick cleanup through a charcoal filter. I would use a 2 ft long tube with coffee filters on the bottom and a funnel on the top. Should be a nice vodka when done.
Basically that is how I did a barley vodka, worked well and was our best selling product.
Distill to over 190 proof, then a quick cleanup through a charcoal filter. I would use a 2 ft long tube with coffee filters on the bottom and a funnel on the top. Should be a nice vodka when done.
Basically that is how I did a barley vodka, worked well and was our best selling product.
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Re: Rye Vodka Recipe?
Thanksbluefish_dist wrote: ↑Sat Oct 10, 2020 4:38 pm If you want a simple rye and sugar vodka, I would essentially do a corn flake whiskey, but use rye for the grain. So do 2/3 of the sugar as sugar, 1/3 as a rye mash. I would probably use flaked so it’s pre converted. Then you just need some amylo to convert it. Add a little nutrients ie startup, superfood, pitch it on the low end as the rye mash will give it some food. Then dry pitch bakers yeast. I expect it will finish in 3-4 days if you got the nutrients right.
Distill to over 190 proof, then a quick cleanup through a charcoal filter. I would use a 2 ft long tube with coffee filters on the bottom and a funnel on the top. Should be a nice vodka when done.
Basically that is how I did a barley vodka, worked well and was our best selling product.
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Re: Rye Vodka Recipe?
Keep opening gravity around 1.07 to 1.075 and the sugar bite won’t be bad. By mashing the rye you will get some sugar from it. If you want to be even easier, just follow cfw and swap the rye for the cereal. Then the rye is just for flavor and no need to mash. Would be super easy, but probably less rye flavor than mashing and using the rye wort.WithOrWithoutU2 wrote: ↑Sun Oct 11, 2020 3:52 pmThanksbluefish_dist wrote: ↑Sat Oct 10, 2020 4:38 pm If you want a simple rye and sugar vodka, I would essentially do a corn flake whiskey, but use rye for the grain. So do 2/3 of the sugar as sugar, 1/3 as a rye mash. I would probably use flaked so it’s pre converted. Then you just need some amylo to convert it. Add a little nutrients ie startup, superfood, pitch it on the low end as the rye mash will give it some food. Then dry pitch bakers yeast. I expect it will finish in 3-4 days if you got the nutrients right.
Distill to over 190 proof, then a quick cleanup through a charcoal filter. I would use a 2 ft long tube with coffee filters on the bottom and a funnel on the top. Should be a nice vodka when done.
Basically that is how I did a barley vodka, worked well and was our best selling product.
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Re: Rye Vodka Recipe?
Have you tried Tffv?
I would consider maybe 150g of each wheat bran and kibbled rye as opposed to the 200g bran, 100g rye recommended in Ted's mk2 recipe.
Possibly bump it to 200g rye. But may slow the ferment time.
I would consider maybe 150g of each wheat bran and kibbled rye as opposed to the 200g bran, 100g rye recommended in Ted's mk2 recipe.
Possibly bump it to 200g rye. But may slow the ferment time.
Re: Rye Vodka Recipe?
Dziękuję za przepisy. PozdrawiamVirandell wrote: ↑Mon Oct 05, 2020 8:04 am Hi I am Polish and we have very big hype for Angel koji yeast you can buy it on AliExpress everybody who tried it saying it's amazing, the recipe is 4L water 1kg of grain flour (rye,corn,barley whatever you want) one big minus is you have to wait till fermentation will finish (20-35 days) and be Very carefull as it's foamy as Fu**
For each kg of grain flour you have to use 9g of koji yeast
So 4L of water 1kg of rye flour and 9g of koji yeast and antifoam or very big barrel
1. Due to the slow fermentation there is a risk of contamination with pathogens of the wort, it is advisable to disinfect the fermentation containers.
2. Grains (flour), pour boiling water (also for disinfection purposes) and mix well. Wait for the wort to cool down to 30-32 ° C.
3. Add KOJI yeast. Shake and install the fermentation tube.
Warning! Due to the low fermentation intensity and time it is necessary to use a fermentation tube.
4. Move the setpoint to a dark room with a constant temperature up to 20-28 ° C (recommended - 25-26 ° C). Stir every 5 days so that the enzymes also digest the starch at the bottom. The first symptoms of fermentation appear after 6-20 hours.
5. It's not smell to nice durning fermentation
Spirit yield in ml / kg of raw material
wheat 430
barley 350
rye 360
maize 450
rice 530
potatoes 140
starch 710
Double distill on potstill or 1 time on plated column with 4-5 plates
Second recipe
Components :
- water - 10 l
- barley malt - 0.5 kg
- rye - 3 kg
- yeast
Pour the ground barley malt and the ground rye into the boiled hot water of 50-60oC. You should mix everything for a few minutes to get the same consistency. Under such conditions, the meal will become saccharified. Pour everything into a bottle or other large vessel, cover with gauze or cotton wool and leave for 12 hours at room temperature to cool down. After this time, add the yeast dissolved in lukewarm water and set aside for about 6 - 7 days.
From such prepared mash, we should get 2 liters of 60 - 70 percent spirit,
Double distill potstill 1 time on plated column with 4-5 plates should do the job
Re: Rye Vodka Recipe?
Hi all,
This might be of interest for the "rye vodka" : I am thinking of something similar to "oud genever". Let me explain :
Oud genever is a spirit that you drink white and that is rye based. Most genever recipes call for botanicals but those that read what Odin has written about genever on this site know that a well balanced oud genever doesn't need botanicals in order to taste great.
So the process is the following :
Do a 1/3 rye + 2/3 malted barley wash.
Do a stripping run (1st distillation)
Do a spirit run (second distillation)
You'll get yourself a 75%-80% spirit that has a delicious mouthfeel due to the rye.
Admittedly a "real" vodka needs to be distilled above 80% to remove taste. That is where each person's preference comes into account to decide how much taste they want in the final spirit.
(For more classical oud genever, you then macerate botanicals in the clean spirit and distil it a 3rd time like you would do with a gin.)
(Of course the proportion of rye can also be adapted from one recipe to another)
Avreies
This might be of interest for the "rye vodka" : I am thinking of something similar to "oud genever". Let me explain :
Oud genever is a spirit that you drink white and that is rye based. Most genever recipes call for botanicals but those that read what Odin has written about genever on this site know that a well balanced oud genever doesn't need botanicals in order to taste great.
So the process is the following :
Do a 1/3 rye + 2/3 malted barley wash.
Do a stripping run (1st distillation)
Do a spirit run (second distillation)
You'll get yourself a 75%-80% spirit that has a delicious mouthfeel due to the rye.
Admittedly a "real" vodka needs to be distilled above 80% to remove taste. That is where each person's preference comes into account to decide how much taste they want in the final spirit.
(For more classical oud genever, you then macerate botanicals in the clean spirit and distil it a 3rd time like you would do with a gin.)
(Of course the proportion of rye can also be adapted from one recipe to another)
Avreies
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Re: Rye Vodka Recipe?
Rye Vodka, hopped, made by analogy with the noble vodkas of Russia in the 18th century.
Although authentic vodka was forbidden to be made with rye and hops.
..................................................................................................................................................................................
For rye beer, let's take fermented rye malt. Which is used for making kvass. Here we get the kvass taste and aroma of beer, which is essentially a type of kvass, but with an ultra-high strength. Fermented red rye malt for kvass does not contain diastase (starch-converting enzymes).
“Fermented” in its name is not malt containing enzymes, but malt that has undergone fermentation to create a specific kvass aroma and taste. That is, malt sugar cannot be obtained from this malt by malting; it is intended only for aroma and taste. Teddy and Belochki extract this component of red malt using the hot method. To create additional aromas and taste of the bread, Teddy and Belochka add fried rye crackers to the red malt to taste.
In general, for 2 kg of rye malt, take 0.5 kg of rye crackers and add water heated to 65 * C in an enamel pan of up to 15 liters. Wrap in a blanket and leave for several hours. Usually this standard procedure is done in the evening overnight, and in the morning the cooking begins. After 6-8 hours in the morning, the mash should be filtered to remove the sediment; the kvass can be frothed on the sediment by adding water and sugar. There is no sugar in the wort, as when mashing malts with diastase, so we add 3-3.5 kg of sugar to the wort.
Next, add three or four fresh hop cones (a handful of grains), add water to 15 liters and bring the wort to a boil, cook for about 2 hours until the hops drown. Periodically remove the foam - these are hop resins and coagulated malt proteins that can spoil the taste. We also look at the surface of the wort with an eye. If it turns anthracite black and shiny (reflective) like a mirror, then you're done.
The steam room is quite intense, so it’s good to have a hood or a ventilated room. Next, the finished wort should be filtered from hops and cooled to room temperature 20-25*C for sowing yeast. You should definitely purchase a hydrometer-saccharometer to measure the density and degree of fermentation. The initial density should be approximately SP.GR 1.126 or P*29 (BRIX). I use beer yeast MANGROVE JACK'S Mead M05. This strain creates a variety of esters with fresh floral notes and an alcohol tolerance of 18% vol.
Next, carry out a single extractive distillation (vegetable oil or meat broth) on a copper alambic in a steam salt bath.
For 3 liters of rye beer 18% vol. Take 1.2 liters of broth and 0.5 liters of pure ethanol.
Dilute the resulting shoulder strap to a strength of 40% vol.
To the infusion for the entire volume of the shoulder strap, add 10 g of ground burnt malt, Kombu seaweed - 3 grams, 15 sticks of long-pippali pepper.
Leave for 2-3 days, filter, bottle.
Infusion:
Ready rye vodka
Although authentic vodka was forbidden to be made with rye and hops.
..................................................................................................................................................................................
For rye beer, let's take fermented rye malt. Which is used for making kvass. Here we get the kvass taste and aroma of beer, which is essentially a type of kvass, but with an ultra-high strength. Fermented red rye malt for kvass does not contain diastase (starch-converting enzymes).
“Fermented” in its name is not malt containing enzymes, but malt that has undergone fermentation to create a specific kvass aroma and taste. That is, malt sugar cannot be obtained from this malt by malting; it is intended only for aroma and taste. Teddy and Belochki extract this component of red malt using the hot method. To create additional aromas and taste of the bread, Teddy and Belochka add fried rye crackers to the red malt to taste.
In general, for 2 kg of rye malt, take 0.5 kg of rye crackers and add water heated to 65 * C in an enamel pan of up to 15 liters. Wrap in a blanket and leave for several hours. Usually this standard procedure is done in the evening overnight, and in the morning the cooking begins. After 6-8 hours in the morning, the mash should be filtered to remove the sediment; the kvass can be frothed on the sediment by adding water and sugar. There is no sugar in the wort, as when mashing malts with diastase, so we add 3-3.5 kg of sugar to the wort.
Next, add three or four fresh hop cones (a handful of grains), add water to 15 liters and bring the wort to a boil, cook for about 2 hours until the hops drown. Periodically remove the foam - these are hop resins and coagulated malt proteins that can spoil the taste. We also look at the surface of the wort with an eye. If it turns anthracite black and shiny (reflective) like a mirror, then you're done.
The steam room is quite intense, so it’s good to have a hood or a ventilated room. Next, the finished wort should be filtered from hops and cooled to room temperature 20-25*C for sowing yeast. You should definitely purchase a hydrometer-saccharometer to measure the density and degree of fermentation. The initial density should be approximately SP.GR 1.126 or P*29 (BRIX). I use beer yeast MANGROVE JACK'S Mead M05. This strain creates a variety of esters with fresh floral notes and an alcohol tolerance of 18% vol.
Next, carry out a single extractive distillation (vegetable oil or meat broth) on a copper alambic in a steam salt bath.
For 3 liters of rye beer 18% vol. Take 1.2 liters of broth and 0.5 liters of pure ethanol.
Dilute the resulting shoulder strap to a strength of 40% vol.
To the infusion for the entire volume of the shoulder strap, add 10 g of ground burnt malt, Kombu seaweed - 3 grams, 15 sticks of long-pippali pepper.
Leave for 2-3 days, filter, bottle.
Infusion:
Ready rye vodka
Last edited by Tedd squirrels on Mon Feb 12, 2024 12:49 pm, edited 1 time in total.
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Re: Rye Vodka Recipe?
Another recipe.
The basis is the same as above.
Carry out a single extractive distillation (vegetable oil or meat broth) on a copper alambic in a steam salt bath.
Dilute the shoulder strap to a polugara strength of 38.5% vol.
Add 40g of red rye malt + 10g of ground burnt barley + 3g of kelp to the infusion for the entire volume of the shoulder strap. Leave for 2-3 days, filter, bottle.
Infusion:
Ready-made rye vodka
The basis is the same as above.
Carry out a single extractive distillation (vegetable oil or meat broth) on a copper alambic in a steam salt bath.
Dilute the shoulder strap to a polugara strength of 38.5% vol.
Add 40g of red rye malt + 10g of ground burnt barley + 3g of kelp to the infusion for the entire volume of the shoulder strap. Leave for 2-3 days, filter, bottle.
Infusion:
Ready-made rye vodka
Re: Rye Vodka Recipe?
>Rye Vodka, hopped, made by analogy with the noble vodkas of Russia in the 18th century.
Well, that's quite a new take on rye vodka.
Well, that's quite a new take on rye vodka.
________________
I drank fifty pounds of feed-store corn
'till my clothes were ratty and torn
I drank fifty pounds of feed-store corn
'till my clothes were ratty and torn
- Tedd squirrels
- Novice
- Posts: 57
- Joined: Sun Feb 11, 2024 3:14 am
Re: Rye Vodka Recipe?
Thank you!
When my colleagues begin hot purification of distillates with fats (a special case is Noble Vodka of Russia of the 18th century based on meat broths), they will begin to understand the fundamental difference between this gastronomic (culinary) vodka and modern simple tasteless vodka based on pure ethanol. This is Heaven and Earth!
Ethanol vodka will never be tasty - rye (or anything else), it should be tasteless, all tastes for such vodka are defective. This vodka is intended only for intoxication, it is a drug, it is not for gastronomic meals and tasting delights.
Distillation with fats is a completely new look at rye vodka, and at vodka in general, which is already 250 years old!
All attempts to make rye vodka closer to ethanol are doomed to failure. Ethanol, with its rough properties, will overwhelm all the subtle properties of the aroma and taste of rye and ruin them.
- Tedd squirrels
- Novice
- Posts: 57
- Joined: Sun Feb 11, 2024 3:14 am
Re: Rye Vodka Recipe?
By and large, the oldest noble vodka in Russia is an analogue of the oldest vodka Mezcal de Pechuga, it’s like brother and sister. They are both over 300 years old. You can see in this thread the post by colleague jonnys_spirit “Feast of Mescal (“ish”) de Pechuga.” In fact, I made a rye version of Pechuga without mezcal on red malt. Some of the techniques for preparing these drinks are very similar.
These are unaged “white drink” distillates that can be drunk immediately. Although no one forbids placing them on oak wood. Teddy and Squirrels know a way to accelerate the maturation of distillates on oak sticks fermented with Shiitake fungus.
These are unaged “white drink” distillates that can be drunk immediately. Although no one forbids placing them on oak wood. Teddy and Squirrels know a way to accelerate the maturation of distillates on oak sticks fermented with Shiitake fungus.