Ryefarmer

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About Ryefarmer

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  1. I'm pretty new also. Welcome to the community.
  2. This article may help a bit. It's about peaches but probably similar to apricots.
  3. Possibly butyric or isovaleric acid??? Many seeds have trace amounts and it doesn't take much. Just a guess.
  4. We raise cattle and have used fuel ethanol stillage in the past. There are several reasons we like it dry. First, we bought it by the semi load and didn't want to pay for water. Second, we mixed it with dry feed in a ration and the dryer it was the better it mixed. Cows can bloat fairly easy with wet product where-as pigs have a better time digesting it.
  5. Thank you OSD.
  6. Bump. No California craft distillers sell in Oregon?
  7. I understand with the new California craft distilling law spirits may not be sold directly to retailers in California but can be exported. This may sound like a stupid question but can anyone clarify whether we can sell directly to Oregons OLCC? We are right on the California side of the Oregon border and may have an easier time marketing in Oregon that California. Thanks
  8. Yeah, Great packaging. Welcome.
  9. Dangit. I guess our wine must suck....we haven't received one yet. You guys that got one sure are lucky. Guess we might-as-well nix the distillery plans
  10. I also thank you Paul. You show great class. We will certainly put your company at the top of the list for our needs.
  11. Hi Justiin, I'm just a newbie here too but doing abut the same thing you are doing. We have a vineyard and winery as well. I don't have much seniority to welcome you on the site but I do anyway. We are also looking at the same time frame. Good luck.
  12. Good read Odin. Thanks.
  13. That amount shouldn't be hard to put aside in the future. Organic land around here is high dollar land and I suspect organic rye would have to be in excess of $700 a ton. (yeah I know!!) whereas regular rye is going for $160 a ton. This year we tried selling 30 tons to our local organic dairy who buys the rest of our grain and to the local grain marketer and neither one of them wanted it. so it is not an attractive grain for many farmers to grow around here. Most of it is hayed off and fed. It was only when we tasted the whiskey that we began to think maybe we ought to get into it. It would work well with the winery and some of it is grown on the same piece of ground the winery (and future distillery) is on. I look forward to possible future dealings.
  14. Hi Ryankf, Most of the rye we have left now is outside on the ground going to the cows and is too weathered. So there is little available now. But could be in the future. We do raise quite a bit of organic grain (wheat and barley) and we are organic certified. Up until now we've only put rye on outlying and not so good lands 'cause it'll grow anywhere and provide good weed control. But we sure are reconsidering putting more in. It is pretty good rye gown at high altitude in volcanic soils and makes a very complex sweet and spicy drink. The problem growing rye commercially. for us anyway. is that it is a pretty low yield crop and large amounts haven't been cost effective to grow. We have typically dumped around 30 tons a year (a truck load) to the cows (but they really don't like it much except for the stuff we hay). That would be sufficient for our little operation but isn't very much for some or most distilleries. My brother and I are talking about more in this year and have discussed the commercial avenue but haven't yet decided. I afraid we would have to price our self out of the markets if we grew commercial organic rye. At any rate I really can't commit right now but if you are interested I can keep in touch with you. How much do you think you would need?
  15. Thanks for the replies.We appreciate and value the suggestions.