"Hi everyone, like a lot of people I have been lurking around for quite a while reading what I can as I dig into this hobby. Up until this point I've been focusing on neutrals. I've gotten some pretty decent vodka out of my still, not perfect but certainly drinkable.

What I'm looking for now is a Canadian style rye whiskey. My personal favorite (amongst the moderately priced ones) is Forty Creek. If you're not familiar with that its similar (but better in my opinion) to something like Gibsons, Wisers, Crown Royal, etc.

On another forum I found the following from a fella named cluey (for a 6.5 gallon batch).
12 pounds inverted sugar
5 cups Bran Flakes
6 cups Corn Flakes
1 pound of flaked rye
3.5 t DAP
3.5 t Boiled Dry Bakers Yeast
12 T Bakers Yeast
Later on he mentioned that he cut the rye down to a half pound because it was a little too spicey. I haven't tried this yet but its on the list of something I would consider.

On this forum I found this: http://www.brewhausforum...Rye-Whiskey-Trying-again!
To me it just seems that there is an awful lot of rye in there.

Has anyone had success creating something like what I'm after?

Thanks in advance for any help you can provide!"

The boiled yeast provide nutrient and cell material for the living yeast to use during their cell division phase (the oxygen rich environment). In lieu of boiling live yeast, I some time ago suggested using nutritional distillers yeast. It was the yeast that distillers used and discarded. Other processors got it, boiled it and then dried it and packaged it for health food stores. It's high in B1, B2, B12, niacin, and of course, the yeast hulls themselves.