I pot-stilled my Gee-Dubya New Rye Whiskey this morning. I didn't get quite the amount of wash that I wanted (too much grain ).

I came up with 2.1 liters
47% ABV. I can smell the rye in the first jar. I'm letting the jars air out for a day or so.

Yeah, I understand about the lessened wash volume with grain mashes. That's why I modified the original recipe to cut the grain volume.

As to the taste, I can only say there is some rye flavor but not a lot. I still get the cheap tequila flavor at this point. I diluted to 45 ABV and poured it into two quart jars with some Jack Daniel's smoking chips. Now comes 3 to 6 months of swapping them in and out of the fridge (they're already taking on color!). Aging definitely makes a difference. I still have ~8 ounces of white dog left over.

Since you have a grinder, you may get more flavor in your distillate. I will grind my rye next time.

I can now say I tried the GW rye whiskey grain ratio to the best of my limited ability in a basic sugarhead. Only time will tell how it turns out.

I cannot believe that Mount Vernon is selling their stuff "in the white" and, supposedly, unaged.

"I just got a 50 lb bag of rye grain today for $20, tax included.

Muadib...where did you find the rye grain???
Highlander"

Thanks! We've got a Tractor Supply store in town - I'll check there and there's also another store that sells feed a few miles out of town. I didn't see any rye on the Tractor Supply website though.

Thanks!
Highlander

The only information I have is the 60% rye, 35% corn, and 5% malted barley, with gypsum for "softening" the water a touch, or making it more "palatable". A web link earlier in the thread had something on the original recipe. I saw somewhere where they talked about the proper temperatures for cooking the grains, "corn takes a lot to cook about 1 hour at 180f (83c) rye takes quite a bit less,135-147f (63-64c) then not enough enzymes, even with modern 'distillers' malt. It takes 10% or more of grain bill, brewers malt use 20% or more. I think you will have better luck with rye, if before adding malt/enzymes you let the temps drop to about 100f (38c) for a gluten rest. Rye, wheat and raw barley, has this problem. using much of these grains will be like glue if you don't. After 20 min bring the temps back up if you want." I think this was from HomeDistiller.Org. Hope this helps.

why not just use the whole column where it won't fall out and use just a few rolls at the bottom. That's the way I do it.

Diesel, ive run in pot mode a few times, on a rum wash, and with some ujssm, but I've heard some say you need a single roll of copper to take away some of the nasty flavors, that's why im thinkin bout a single roll. When you say you run with both columns what kind of wash are you talking about? I think the manual said something about only using the one section of column for potstill, and the screen is on the bottom section, that's why I asked. I'm thinking the longer column would rob me of flavor, but im not sure. This is an all grain wash, no sugar added.

Also, some suggest to make a fast run to impart more flavor, but I know there's a happy medium there..too fast and you end up with a pretty watered down product...trust me. I'm trying to decide what route to take...tomorrow I put it to the test. Right now im leaning on a single column with one roll of copper and a slow run...but who knows.

Anyone else wanna chime in here ?

Farmin

i just finished taking the packing out of my top column. For the one roll I left in, I used a copper wire (like a ground out of 14/2 ) and ran it thru the roll looping it over the top tube. East to take out when I need to, easy to put the others back in if I need to. Can't fall out.
good luck with your run.

Well, flying by the seat of my pants I treated my used GW grains like its in a UJSSM recipe; I removed 25% and replaced with 25% new grains, then added 180F water and 7lbs sugar. I stirred it well then aerated it overnight, I'm omw to look at it right now.
Farmin