Jump to content

Search the Community

Showing results for tags 'rye'.

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Terms & Forum Business
    • Terms of Service for ADI Forum Users
    • Forum Business
  • Welcome, ADI News & General
    • Welcome & Introduce Yourself
    • ADI News & Events
    • Beginners
    • General Discussion
    • Business Opportunities
    • Speakeasy
    • Veterans Forum (Open for current ADI Members)
  • Producing Product
    • Equipment
    • Hand Sanitizer Production
    • Packaging
    • Technique
    • Safety
    • Slow Distillation
    • Sustainable Distilling Practices
  • Spirit Specific
    • Vodka
    • Whiskey
    • Gin
    • Rum
    • Absinthe (and other herbals)
    • Brandy
    • Distilled Spirit Specialty
  • Selling Your Product
    • Sales & Marketing
    • Distribution
    • Distillery Tasting Room
  • Government & Guilds
    • Federal Gov't
    • State
    • Local Issues
    • State Distillers Guilds
    • Canada
  • Marketplace
    • For Sale - Peer to Peer
    • For Sale by Vendors
    • Wanted To Buy
    • Marketplace Archive [Closed]
  • Distilling Industry Careers
    • Help Wanted
    • Job Wanted


There are no results to display.


  • Scott @ Twenty2Vodka's HighProofSpirit Infusing Blog
  • emutch's Blog
  • mitchabate's Blog
  • EZdrinking
  • Self Distribution
  • Luwest's Blog
  • Black Water Barrels

Product Groups

There are no results to display.

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start





Website URL







  1. I have been on this forum for about 10 years. If any of you would like to see one of my distilling projects that is a bit out there you can see it on Gordon Ramsay's Uncharted season 2 that aired in USA and Canada on Sunday 7th June. Here is a link to a "spoiler" for the show. https://m.facebook.com/story.php?story_fbid=2715946521842804&id=351647368272743&sfnsn=mo
  2. Contemplating a 100% rye whiskey first has anyone done one and what do you like or dislike? so from my past life as a beer brewer i have done many rye beers and mashed at 150°F for 60-90 minutes for full starch conversion to fermentable sugars. This is the ideal temperature and time it takes for roller milled grain to convert. Know in my distilling world and equipment i do grain in mashes like most of us. When making a bourbon after high temp cooking my grain i chill down my mash to 150° and add my 21% of rye and 4% of barley. i liquefy really well and hit my numbers i am targeting. But with a 100% rye grain bill that has been hammer milled to a rye flour, will it liquefy at the 150°F temp ? Do i need to convert sugars first at 150° then raise the temp? Will i need enzymes? Anyone willing to share their mash schedule for an all or very high rye? thank you again in advance
  3. I'm looking to purchase rye grain that has been lightly rolled from the state of New York. If anyone has any leads on farmers or mills that may have rye now and/or long term would greatly appreciate it!
  4. Hey all, We are fermenting an on grain 95% rye. We ferment all of our whiskeys on grain given we don't have the ability to lauter/sparge. Our equipment is not set up for lautering. Particularly with our high rye and single malt, there is a 6"-12" grain plug sitting on top of the fermenter preventing CO2 to escape during fermentation. This has lead to bad yields. The lack of CO2 release is killing off the yeast. Recently I have been hooking it up to a pump to circulate 3-5 times a day or taking a SS paddle and mixing the grains back into the rest of the mash sitting below the grain plug on the top. After about an hour or two the grains get pushed back to the top where they dry and plug up the fermentation. We are using 300gal ACE Roto-mold plastic fermenters. Has anyone else had this problem, and come up with a better solution than elbow grease and a paddle? Thanks
  5. Hello, I'm Gene Nassif, co-founder of Obtainium Whiskey, a brand from Cat's Eye Distillery in Bettendorf, Iowa. In short, we are a transparently sourced "American Independent Bottler" of sorts, bottling single barrel, barrel proof whiskies sourced from everywhere. I've done light whiskey, Polish rye, Canadian rye, Tennessee rye, MGP bourbon, Kentucky corn whiskey, we do it all. I'm always looking for interesting whiskies to bottle or distilleries looking to collab on an independent bottling. If anyone would like to talk, feel free to reach out!
  6. Have over 100 used barels, bourbon and rye, emptied in late December About 35 damaged barrels, a ouple missing heads, can be used for furniture, brak up for smoking, etc. Usable barrels 1-3 barrels $150 4 barrels $125 (my recollection is we can fit 4 empties on pallet) 5-15 barrels $100 16-50 barrels $85 51+ $75 Damaged barres $50 each. e-mail- proofandwood@gmail.com
  7. Does anyone have experience making rye whiskey? If so, can you describe some of the major differences in mash bill or procedure that made a successful rye? After two extremely low-yield batches, I am scouring for resources on rye whiskey. I have not had much luck finding detailed information. If you know of any good books, journals, or websites on rye whiskey (particularly the mash) please let me know.
  8. I have many freshly dumped barrels. Several Bourbon and several Rye 53 gallon barrels. Some with bungs on the side and some with bungs on the end. I will have an constant supply of these barrels, as we go through them all the time. Asking $120 each, OBO. FOB from Clive, IA 50325 CopperCross.com
  9. In one of the topics I wrote that I can post a recipe of Russian traditional distillate called “Bread wine” or “Polugar”. Very smooth and easy to drink spirit, with the lite bread taste. Some users found this interesting. Mash bill: 8kg unmalted wheat + 8 kg rye malt Water - 52l Mashing & fermentation Mashing & fermentation are almost conventional for grain spirits. 1. Correct water pH. I always correct water for grain mashing to pH 5.5-5.6 using digital pH meter from Ali & concentrated sulfuric acid.2. Heat the water to about 50oC. 3. Add a milled unmalted wheat. 4. Heat the mixture to 63oC. 5. Add a small quantity of rye malt (about 0.8-1 kg) for preliminary starch conversion. 6. Heat the mixture to about 95oC. Cook wheat for 1-1.5 hours. 7. Cool the cooked wheat down to 63oC. Add rye malt. 8. Starch conversion at 63oC for 2 hours. 9. Cool the mash down to 34oC. Add 300g dried bread yeast. 10. Wait for 10-20 minutes for fermentation to start. I wait for the first signs of process. 11. Cool the wort down to 18-20 oC. During fermentation temperature rises to 32oC. If this happens - I cool down the wort. 12. Wait for the fermentation to end. It usually takes 48-55 hours. You can use dried bread yeast or distiller's yeast - any type you have. Fermentation is quick with a huge amount of foam. I use triple dose of defoaming agent with rye, compared with barley malt, for fermentation +1 extra dose before 1st distillation. It is necessary to distill wort as soon as possible – right after the fermentation ends. In case of bread wine we don’t need secondary bacterial fermentation. So, the process should be as quick as possible. 1st distillation Distillation should be done as fast as possible using the simplest direct-flow condenser with NO parts (like dephlegmator or reflux condenser) that help strengthening distillate (raising the output ABV). I even provide the ascending part of vapor circuit with heat insulation. We should divide the result into two parts - Strong low wines & Weak low wines. Collect them into separate containers. Why should we distill like this? What wort consists of? 1. Water, for the most part, 80-90 percent of the volume. 2. Ethanol, dissolved in it, 8-12 percent (and sometimes more) 3. Remains of yeast 4. Remains of the original product, if we are talking about grain wort (grits or flour). 5. Congeners: a. Heads. They fly out of the wort before alcohol in any case. During distillation, it is the heads that first come out, and they leave almost completely. b. Tails. Heavy fractions (and, in fact, water). Their behavior during distillation is almost simple. Of course, they are significant for all malt/grain distillates, cause they carry a taste & aroma of raw material. c. Transitional fractions. They seem to be like tails, but they can behave like heads. And at the same time, they are successfully masked even by the smell of ethanol. And they are very poisonous. One of the worst transitional fractions is isoamyl alcohol (Iaa). The method described is developed to prevent it from getting into distillate or at least minimize its content in the final product. High Iaa content may corrupt distillate’s aroma and taste. Isoamyl alcohol evaporation speed depends on the ethanol content in the liquid inside the distilling tank. The less the ethanol content the more isoamylol evaporates. With 10% ethanol in a distilling tank, the Iaa evaporates about three times faster than ethanol. For the time that we extract 1% of the ethanol from the distilling tank, at the same time 3% of the isoamylol is released. With 20% ethanol in a distilling tank, isoamylol evaporates twice as fast. That is, having got 1% of the alcohol present in the distilling tank, together with it we will take 2% of the available Iaa. With 40% ethanol the coefficient becomes equal to one. For each percent of distilled ethanol we get 1% of distilled Iaa. And with 60% ethanol in the still, the coefficient decreases to 0.2, that is, after distilling 1% of ethanol inside the still, we take only 0.2% of Iaa inside the still. So, the main conclusion is: If we have a 10% wort, at the moment when we distilled 50% of the ethanol from the still, together with it we distilled 99% of isoamylol and similar fractions. When to change low wines receiver? There are 2 considerations: It is easy to indicate significant Iaa content by smell. Just drip a few drops of distillate flowing from the condenser into the palm of your hand and rub. Then smell the result. The first ethanol evaporates (perhaps with the remnants of heads). AFTER the ethanol you’ll smell the solvent or nitro-paint - this is the smell of isoamylol. When the isoamylol evaporates, the smell of bread remains - these are the tails. From practice – isoamylol ceases to be felt in the smell approximately between 93oC and 95oC on thermometer installed before condenser. All the time we can smell Iaa – we collect Strong low wines (1st part of low wines with nearly all Iaa in it). After that (also looking at the temperature before the condenser) we change the low wines receiver and collect Weak low wines (2nd part of low wines with no Iaa in it) till we reach around 1-1,5% ABV distillate flowing out from the condenser. Strong low wines distillation The main goal on this step is to use distillation process with maximum separation that will surely lock the Iaa and similar fractions inside the still and won’t let them get into the product. I suppose that the best choice is using a 5-10 plates bubbling reflux column (or short packed reflux column). I have one. It makes 93-94% distillate (here we have a special term for it – subrectificate) under the automated control with temperature delta = 0,1-0,2 oC in the deph & flow controlled with valves. Under these conditions no noticeable quantity of Iaa can reach the final distillate. I dilute this part with water to about 30% ABV. Distillation should be done normally. First - heads are distilled, then – the potable distillate. When I open the still to clean the equipment after this stage the Iaa smell (solvent or nitro paint) is usually so strong and awful that the only wish is to put on a gas mask or to run out of the room immediately. I didn’t try other equipment configurations for Strong Low Wines distillation, but I’m quite sure that simple direct-flow condenser is not able to give a good result. Some configurations with reflux condensers can be useful. But if you use equipment with lower separation ability, it is better not to dilute Strong low wines before distillation. What to do with derived distillate-subrectificate? There are 2 basic variants: a) AFTER distilling the second part – Weak low wines, this subrectificate is added to final product. b) Subrectificate is added to Weak low wines BEFORE distillation. I prefer the second variant, because I think, that raising Weak low wines ABV before distillation to something between 25-29% is better than to distill from 19-20% ABV liquid. Weak low wines distillation For Weak low wines distillation you can choose any method & equipment you like. Even a simple pot-still distillation through direct-flow condenser will give a good result. But I prefer using the same bubbling reflux column. First, I distill the heads second time, compressing them with reflux turned on and automatic flow control using valves. The volume of heads this time is relatively low – about 1/4 – 1/3 or less of heads volume from Strong low wines distillation. After distilling heads I turn off reflux, get my output valves open and use column as a pot still with dephlegmator playing the role of condenser. According to my experience the lower (heart -> tails) cut should be done in the range 75%-70% ABV, measuring the current ABV of distillate flowing out of condenser. Depending on the equipment and distilling parameters (heating power / distillation speed, separation quality of your equipment, distillation mode etc) you will get or won’t get tails valuable for next processing. If ethanol content of distilling liquid is high enough it may be useful to compress tails on the column with reflux turned on. The result can be added to the final product. Final processing Final spirit, derived from several distillations will surely have relatively high ABV. It should be diluted to 38,5% ABV. This strength is traditional. You can also choose your own ABV value of the product. Remarks 1. I’m not the author of described distillation method. The author’s nickname on Russian home distillation forum is Gabriel 61 (profile). So, here in Russia method is widely known as “Gabriel’s distillation method”. 2. This method can surely be applied for any grain distillate. I suppose that only malt whisky is the exception. 3. Described method can be successfully used by home distillers. No ideas about perspectives of industrial application.
  10. As the title suggests I want to build a 3 chamber still. We were visiting one of the other local places and they mentioned wanting to build one. I said I would help. I know a tiny bit about them. Anyone here up on how they work/design? I know Leopold has one, but that's all I know of currently working systems. I've seen some images but nothing with usable info like how the feeds work or info like that.
  11. I have 18 barrels of MGP rye (95% rye) that is the same as Bullet and many other top brands. It is just over 2 1/2 years old. Asking $2500 per barrel. The barrels are made by Kelvin Cooperage in Louisville and #3 char. Also have 25 barrels of the MGP 21% rye that is also just over 2 1/2 years old. Asking $2200 per barrel. Some of these are in Kelvin barrels and some in barrels from Mexico. # 3 char. Both of these taste great and much older than the age. Bourbon is located in Kentucky.
  12. Industry Competitive Pricing for Contract Distilling of New Make Craft Bourbon, Rye, Single Malt Whiskeys & Rums. Custom Whiskey Mash Bills & Locally Grown Grains Available. Bourbon Whiskey-Wheated (70 corn, 16 wheat, 14 malted barley) $765/barrel Bourbon Whiskey-High Rye (60 corn, 36 rye, 4 malted barley) $795/barrel Bourbon Whiskey-High Rye (75 corn, 21 rye, 4 malted barley) $795/barrel Rye Whiskey (51 rye, 39 corn, 10 malted barley) $840/barrel Rye Whiskey (95 rye, 5 malted barley) $875/barrel Quantity Discounts Offered. High-Capacity, State-of-the-Art Craft Distillery with Expert Staff. Importing, Batching, Blending & Co-Packaging Services. Low Minimums & Long-Term Barrel Storage Options. Learn More about our Contract Distilling here!
  13. I was wondering if anyone had some experience with distilling and mashing with 100% flaked grains. I'm trying to use a 100% flaked bill for ease of use but keep running into a thick pourage that I can't seem to process. Below is the procedure and ratios I'm using but getting stuck and hoping someone might be able to provide some insight... I'm mashing for Distilling. 30 pounds of grain – 100% flaked wheat .375 gallons water per pound of grain (1.5 qt / pound) Bring water to 142 and pH correct to 5.0 with citric acid Mix in BioGlucanase GP – about 4ml worth Mix in Grain Check temp, should be 135-142 and held in that range Hydrate grain for 35min stir every 5-10 min; stir constant if having to bring temp up at all - done once (used direct steam injection for heating up) Bring temperature up to 150 Stir in Amoly 300 - 22ml Maintain temp at 145-155; stir constant if having to bring temp up at all Stir every 15 min and cook for 90min So in this test run when I was bringing up the temp for the Amoly I was stirring constantly and it really starting taking a turn for thick pourage at this point I'd prefer to stick with a 100% flaked grain bill if possible..
  14. I'm looking for some suggestions for exogenous enzymes to use in our grain-in mashing. I've mashed a ton of single malt before, where exogenous enzymes were unnecessary. I may use malt down the line for conversion, but initially am looking to use enzymes until I get a firm grasp on our equipment's heating and cooling quirks/capabilities. I'm leaning towards a certain supplier I won't mention as to not skew people's advice. Lots of suppliers on here, but looking for success stories from producers. Thank you!
  15. Need additional production capacity for your spirits brand? Planning to launch a new brand and want to lay down whiskey to age now? Looking to purchase high quality bulk whiskey from a more unique supplier or to have your custom mash bill recipe made for you? Southern Distilling Company offers custom contract distilling in our state-of-the-art, grain-to-glass craft distillery. Unlike the competition, we give you the opportunity to create a truly unique product in a collaborative production environment, at a competitive price point, with custom mash bill orders in quantities as low as 50 barrels. $925/barrel for traditional bourbon mash bill, $975/barrel for traditional rye whiskey mash bill. Custom orders receive custom pricing, volume discounts start at 50 barrels. In addition to bulk spirits production, we offer a full suite of additional services, including long term barrel storage, co-packaging, product development and more. Get in Touch to Get Distilling and have Your Product Made Your Way. Southern Distilling Company - Makers of Southern Star Bourbon Whiskeys.mp4 Southern Distilling Company Contract Distilling.pdf
  16. Cooper River Distillers is selling off our inventory of aged spirits in barrels - available to someone with a DSP who can do a transfer in bond. A mix of bourbon, rye, rum, brandy, and experimental whiskeys (see http://CooperRiverDistillers.com for info on our product lines) Currently sitting in bonded storage in Camden, NJ. Would like to liquidate ASAP, so offers and creative ideas are welcome. The brand names and labels that we were marketing these spirits under are also available as part of a sale. All spirits were "hand crafted" the hard way, from scratch in Camden New Jersey, often with New Jersey-sourced raw materials - no sourced spirits here. All have been well-received in the marketplace and consistently garner top-shelf pricing. A full breakdown of what we have can be seen on the second tab of this spreadsheet: https://docs.google.com/spreadsheets/d/1Gt07UUKG8CK40JiIVkgSOBKrg-rjiy6dAk33qbvzudQ/edit?usp=sharing Serious inquiries only - please email james@CooperRiverDistillers.com
  17. Hello all, I've been happily distilling on grain for a year now on a 500 gallon vendome +agitator, 4-plate (bubblecap) column +deph, and condenser without much issue. Typical procedure is to run once through our column at low steam (finished) or occasionally stripping straight through the condenser at high steam (low wines). Yesterday was the first time I've had a 100% rye mash for distillation (2:1 grain:water); my thought was to make it in the spirit of old pot still distillations; stripping through condenser to low wines then running once through the column with trays open only using the deph to compress heads and tails. Not only did I get my low wines but now my lines have what I assume are flakes of rye throughout. Is this a common issue with rye mash distillations? My next thought was to cip and then run the low and slow method through the column to finish but I don't want to deposit a load of rye inside there. I would be very thankful for any advice from others whom make rye whiskey. Thank You
  18. Looking to source New York grown grains, anyone who is or has any reliable distributors? Very much appreciated. Would also be seeking New York made bulk gns/whiskey/rye for blending. Cheers!
  19. Hello, I have some extra barrels floating around I'd like to get rid of. All of them are 53 gallons. 8- Rye 2 years old as of November 2017 asking $2750 (95% rye/ 5%malted barley) 13 - barrels Bourbon will be 2 years old Feb-24-2018 asking $2500 (60%corn/36%rye / 4%malted barley) Asking for prices shown or best offer for multi barrels. Please call 515-559-4879 thanks: Joseph D. Joseph@coppercross.com
  20. All, I am reaching out to anyone who in interested in purchasing bulk Bourbon 2 to 4 years old as well as anyone who would like us to create your own mash bill to lay down. Please email me if interested in learning more and if you have any questions. jph@heintzglobal.com
  21. Well, I always like to know who I’m dealing with so here is a bit about us. I grew as a military brat; Dad was in the US Air Force. I grew up mostly in Northern California and received a degree in Biology and Biochemistry in San Diego, before getting a PhD in Molecular Genetics from Notre Dame (Go Irish!! Sorry, we’re programmed to do that). After that I moved to Northern Sweden for my post-doc, spent 8 years there and met the communist (my wife). Olga, my partner in crime, grew up in the Soviet Union. After Umeå we moved to Aberdeen and lived in Scotland for 4 years. The communist wasn’t happy there so we moved back to Sweden, Stockholm to be exact. I am currently an Associate Professor in Neuroscience at Uppsala University. My only claim to fame, I’ve gotten quite drunk with two different Nobel Prize winners. WIth Ängarna (the Meadows in Swedish) Destilleri (distillery, but I guess you figured that out) our goal is to make fantasitc American-style whiskey. We really believe that the Stockholm region is a great place to make whiskey. We have cold humid winters and warm dry summers. Had the local water evaluated, and it is perfect for making whiskey - No iron, high calcium. It is similar to Kentucky, though admittedly the calcium levels are lower. The water is also very clean, as is the air. We have fantastic grains in Sweden, high starch corn and high lignin rye (spicy). We will even get our malted barley from Sweden. Sweden grows excellent barley. We are currently in the process of fund raising and looking for head disitller. Happy to join the ADI forum!!
  22. Hey guys, Been distilling for about a year and a half on a hillbilly still, w flute, and 5500 watt direct heating element. Last week I ventured into "on the grain" for the first time. Amazing fermentation results, much easier mashing, only problem is I have now scorched 2 mashes and I am at a loss. I read through as many forums as I can here, and I found one user who claims Rye needs a much more substantial beta-glucanase break to avoid scorching in a mash. Is that my problem? Also, yes, I brought it up real real slow and agitated as much as I could without being on it constantly for 2 hours. 100% rye mash with 95% BSG toasted rye, and 5% BSG rye malt. 2 step mash infusion at 158 and 140. Ground the grains down to an extra course flower, maybe 1/32". Help?
  23. Early Bird Registration Open Through December 15! The 2018 Craft Malt Conference will take place February 3rd and 4th, 2018, in Asheville, North Carolina. Early bird registration is open through December 15, 2017. Early bird registration is $350 for Craft Maltsters Guild members and $400 for non-members. Registration fee includes access to all workshops, meals, and beer. Register here. Registration is limited to 125 attendees. What can you expect to get out of the conference? An overview of the current state of craft malt, including malting technology, handling and storage, marketing, and agriculture in the Mid-Atlantic Useful information you can use in areas such as equipment, social media, digital marketing, brewing, and distilling Sensory training designed to increase awareness of diverse craft malt flavors Participation in the Craft Maltsters Guild Annual Meeting Networking opportunities during session, meals, trade show, and events Breakfast and lunch both days of the conference included in the conference price Educational Sessions Include: Choosing the best malting equipment for your needs Learning how to properly handle and store your raw materials Accounting for distillers Developing effective marketing and social media plans New and developing agronomy and seed research in the Mid-Atlantic The science of distilling and whiskey sensory techniques Distiller requirements for craft malt Malt sensory techniques Visit http://craftmalting.com/2018-craft-malt-conference/ for more information and to register
  24. We have the following for sale.... Bourbon - 200L (53gal) casks - asking $3,500 per cask 1. Casks manufactured by Canton Cooperage, Lebanon Kentucky 2. Aged in specially commissioned, virgin American white oak, 200L, #4 char with toasted heads 3. Bourbon produced by MGP is 54% corn, 36% rye, 10% malted barley 4. Lay down date May 21, 2014 5. ABV 59.2% 6. Proof 118.4 Rye - 200L (53gal) casks - asking $4,500 per cask Rye produced by MGP, 95% Rye in new American Oak barrels with 3-4 char Lay down date January 2014 ABV 59.5% Proof 119 Serious inquiries only.
  25. Welcome experienced candidates that want to create authentic spirits in an award winning landmark. Competitive compensation and real responsibility offered. See both attachments to get a feel for the opportunity! cheers Elliott MHD Head Distiller Search.doc MHD Events Brochure 2017.pdf
  • Create New...