Rye bread whiskey

[SW_Shiner]

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...

Duck

I recently did this and added 2 lb of peated malt and after accounting for everything, got a 10 point bump on a 20 L batch. I don't personally consider that not meaningful.

Thats probably because you added enzymes. Unless you denatured the malt before adding, the enzymes will be doing some starch conversion. That would explain your bump as it would have converted some of the bread.

[Alchemist]

Yes, that is exactly why and why I posted what I did. I'm saying I found the starches in the bread did add fermentables when enzymes are added, contrary to thinking it would not be meaningful.

[Poitín Sue]

Can't seem to stop experimenting and it even seems to go in a good direction. I love rye, but it is (as an AG) a pita to work with. And even as a sugar head with rye in the fermenter it either does not give off enough taste, or you have to cook it first. And if you do that, it starts gelling again and you are back in pita country. That made me think and I think I came up with an easy solution to making a sugar head rye whiskey. If you have rye bread over there, at your place. Over here we do. I posted a picture of how it looks, because we want real, non "blown up" (how is it called when bread "rises" when you bake it? "To rise"?) or risen rye bread. The stuff that is hard and black and dense. We do not want the normal bread, only browner, because apart from wheat rye is added.

Rye bread is baked already. That's the trick.

Here is what I did. I bought 2 kilo's of rye bread (4 packs of 500 grams actually). I crumbled them into small bits and then added them to boiling water. Some 5 liters. Boiled it a bit only, because the rye is off course already baked. I then added 4 kilo's of sugar to the mix and stirred that in as well. I threw everything into the fermentor, added water to get me close to 28 liters in total. Added yeast nutrients. Pumped some air into the mix and dumped in the yeast.

It is a bit colder in my fermentation room, so it took 2 weeks to finish. I then took the beer of the thrub, threw in some big ice pack coolers in order to clear things up. The thrub I threw away.

I gave it two potstill distillation runs and the rye taste that comes over is amazing. This is good even whithout any ageing!

Saved me some 5 liters of backset from the stripping run. I intend to use that to cook up a second batch. I suspect the backset will make taste even more intense.

O, what is important is that you select a rye bread that has no preservatives in it. Some have, some don't. The ones that do you don't want, because the preservatives will kill off or at least hinder your yeast.

For the ones who like rye whiskey but don't like the fuss, this may be a method that yields interesting results. Or for people who simply want to find out if they like rye at all.

Odin.

Here is a link to the picture:

http://www.google.nl/search?hl=nl&site= ... B700%3B564" onclick="window.open(this.href);return false;" rel="nofollow

Odin might be the greatest man on God's earth
I ran a few batches of this, and then ran them again. Some are on charred maple. But the six month white spirit is the absolute business. Powers had a lovely rye here, overpriced etc. Good, but I'm more than happy with Odins

[Swedish Pride]

Odin might be the greatest man on God's earth
I ran a few batches of this, and then ran them again. Some are on charred maple. But the six month white spirit is the absolute business. Powers had a lovely rye here, overpriced etc. Good, but I'm more than happy with Odins

When did Powers do a rye?
Must have missed it, in fairness though I rarely look to buy in the shops these days and when I do Powers wouldn't be what I'm browsing.

[Poitín Sue]

https://www.thewhiskyexchange.com/p/705 ... -irish-rye

[Poitín Sue]

For whatever reason, the stuff I've had on wood for a few months is nowhere near as smooth or interesting as the white spirit. The wooded spirit is a bit sharp, with a watery mouth feel. It's on toasted and charred maple....at 55 abv ( maybe the proof is too low?). I'm even more of a novice at aging on wood....maybe I should lower my expectations?

[Bushman]

Is the maple from the heartwood of a maple tree, are you using more end grain of the wood? These are a couple things that could cause the off flavor.

[Poitín Sue]

Is the maple from the heartwood of a maple tree, are you using more end grain of the wood? These are a couple things that could cause the off flavor.

No idea. It's almost pure white?

[BILT_IT]

I made this recipe without boiling the rye bread, all my whiskey drinking friends love it!