 Rank: Junior Member Groups: Registered
Joined: 6/16/2012(UTC)
Posts: 13
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first run was 95% second was 96%. awesome piece of equipment. thanks to everyone for your input.would like to try some type of grain recipe.does anyone have a some what simple one ???????????? 
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 Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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i guess you want to make whiskey now??? corn-- borbon--rye. or ??????
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Rank: Junior Member Groups: Registered
Joined: 6/16/2012(UTC)
Posts: 13
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would like to try some rye.
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Rank: Guest
Groups: Guests
Joined: 2/10/2002(UTC)
Posts: 5,254
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Hearty congrats. Thats a nice run. Everybody needs to get a UJSM or one of its multiple variants under the belt. Its simple and tastes mighty good. Original recipe calls for cracked corn and bread yeast. Cornmeal or Sweet Feed base works good too.
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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For rye whiskey you need a minimum of 51% rye and i would use flaked corn((moonshine) for th other grain. Use malted rye. mash it same as anything. 90 minutes at 145-to 165 degrees then ferment. I would not use 1118 but rather 1122 yeast or another yeast that favors leving flavor. With the rye being the malt you could easily use a larger % of the rye.
Others with more rye experience can tweak the recipe but basically thats the formula. Just like burbon must be a minimum of about 51% corn with the rest rye.
My burbon formula would 75%flaked corn and 25% malted rye to give you the conversion. These figures are from my notes. Taste really dictates the proportions
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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"For rye whiskey you need a minimum of 51% rye and i would use flaked corn((moonshine) for th other grain. Use malted rye. mash it same as anything. 90 minutes at 145-to 165 degrees then ferment. I would not use 1118 but rather 1122 yeast or another yeast that favors leving flavor. With the rye being the malt you could easily use a larger % of the rye.
Others with more rye experience can tweak the recipe but basically thats the formula. Just like burbon must be a minimum of about 51% corn with the rest rye.
My burbon formula would 75%flaked corn and 25% malted rye to give you the conversion. These figures are from my notes. Taste really dictates the proportions"
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Rank: Senior Member Groups: Registered
Joined: 1/12/2012(UTC)
Posts: 804
Was thanked: 5 time(s) in 5 post(s)
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Originally Posted by: Old Swamp Bee  first run was 95% second was 96%. Nice! Congratulations! Make sure you let us know how it tastes after you let it air a few days. --JB
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Rank: Senior Member Groups: Registered
Joined: 9/14/2012(UTC)
Posts: 515
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Originally Posted by: Old Swamp Bee first run was 95% second was 96%. awesome piece of equipment. thanks to everyone for your input.would like to try some type of grain recipe.does anyone have a some what simple one ???????????? Hi swamp bee, Congrats on the very nice first run. Todd
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