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44845Re: [new_distillers] Re: Making Rye Whiskey

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  • Bob
    Jan 24, 2014
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      Most bakery supplies have diastatic malt in 25 of 50 pound bags. Most of the
      bread dough uses malt in it to get the sugar for the yeast to have.

      -----Original Message-----
      From: brewhausinc
      Sent: Friday, January 24, 2014 8:16 AM
      To: new_distillers@yahoogroups.com
      Subject: [new_distillers] Re: Making Rye Whiskey

      EDME used to offer a Diastatic Malt Extract, which had enzymes. I am not
      sure if this is still available or where you would find it if it is. Most
      malt extract has no enzymes, as they have been deactivated by heat during
      the concentration.
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