Rye bread whiskey

[Odin]

This is a condensed version of Odins Rye bread whiskey. The original version can be found here http://homedistiller.org/forum/viewtopi ... 14&t=35893

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