49150Re: Making Rye Whiskey
- Apr 4, 2013Many thanks to all who posted a response to my questions. The goal of this posting, gathering good practical advise from experienced distillers on the best methods for making rye, was met. I'll let you know in a few months how things turned out. Cheers, Jim
--- In Distillers@yahoogroups.com, Derek Hamlet <derekhamlet@...> wrote:
> At 08:01 AM 3/27/2013, you wrote:
> >My 3-greats grandfather got himself in trouble in Pennsylvania
> >(Berlin, specifically, a rye-growing region, then) during the
> >Whiskey Rebellion by supporting the local distiller/farmers. Maybe
> >we've got something in our blood.
> >--- In Distillers@yahoogroups.com, "James" <gone2tx@> wrote:
> > >
> > > Rye whiskey seems to be making a comeback in the US. My
> > grandfather made and sold rye whiskey between 1895 and 1925 in
> > Pennsylvania. I have some of his handwritten notebooks but there is
> > little detail about his recipes. My research suggests that one
> > should use about 70% rye, 25% rye malt and 5% barley malt. It is
> > also suggested that increasing the % of malted rye will favorably
> > increase the spirit flavor. My objective is to try to recreate a
> > rye whiskey similar to what my grandfather made.
> There used to be a document floating around that (I think) gave the
> bills (%ages of content) for most of the major corn based whiskeys
> and some ryes. I lost it somewhere during a computer blowup and
> never found it again. Perhaps it is in the archives somewhere?
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