tweaked Rye

[bt1]

Many months back someone on a Rye whisky post suggested adding LDME to a finished Rye whisky.

Tried a sub batch ...it stays cloudy for a fair amount of time, requires regularly stirring. Eventually that part that won't dissolve settles out as firm crust.

Actually rather taken by the flavour...wouldn't really have given it any cred until I tried it. If you like a Rye, put a sub batch aside and give it a try... well worth the time.

bt1

[1 2many]

What was your ratio of LDME to wash size?

[bt1]

2 teaspoons per 5lt @ 65% ~ ish , pre aged for about 6 months on dark toasted American oak.

bt1

[spit'n'shine]

Sorry guys... LDME? Liquid ..... Malt extract?

I'm interested because I've got some rye bread whiskey ageing at the moment

[1 2many]

Sorry guys... LDME? Liquid ..... Malt extract?

I'm interested because I've got some rye bread whiskey ageing at the moment

Yeah or light dried malt extract. :think:

[Whiskyaugogo]

Bt, was your whiskey just rye?

[spit'n'shine]

Sorry guys... LDME? Liquid ..... Malt extract?

I'm interested because I've got some rye bread whiskey ageing at the moment

Yeah or light dried malt extract. :think:

Thanks 1 2 many :handgestures-thumbupleft:

[bt1]

whisky, Rye by name but typical US style of work...

55% malted rye and 45% Joe White Galaxy (the new version is Commander). They have good conversion qualities = diastatic rating. On grain ferment basic UJSM sour mashing process.

I've got a few 100% malted Ryes been down for a good 16 months with luck might be drinkable next year ...I hope... geez pure Rye is slow to turn/age.

cheers
bt1

[kiwikeg]

I've got a few 100% malted Ryes been down for a good 16 months with luck might be drinkable next year ...I hope... geez pure Rye is slow to turn/age.

cheers
bt1

But once it turns WOW!

[Sam.]

Joe White Galaxy (the new version is Commander).

Very good to know :D