Re: Rye Whiskey?
- --- In Distillers@yahoogroups.com, "abbababbaccc" <abbababbaccc@...>
> I haven't actually tried rye but I heard it becomes a sticky goo
> easily. The same problem exists when you do whiskey from wheat flour,I seem to recall us having a conversation in here about gluten
> you can check my wheat flour recipe from
> That should give you an idea on how to proceed.
> Cheers, Riku
formation in wheat mash. Extract from your brygg message...
What had happened then? Those proteins that form the foam had
eventually clumped together and the foam had cleared. However, those
bloody proteins had formed somewhat large (2-3mm) sticky clumps that
rolled around the mash in the boiler. In no time they started to stick
to my heating elements and you know the results.
"Those proteins" were Glutenin and Gliadin. These form the sticky,
rubbery mass called Gluten. Many people worldwide are actually
allergic to Gluten. See Celiac disease...