RYE
Mash
80/20
rye/corn
Fermentation
_Pour the water into the tank at 185/190
_Run the corn for 6 minutes (40 pounds per minute)
And then run the rye, the corn cooks at higher temperatures
We transfer the mash to the fermenter at 86 degrees.
Fermentation will bring it up to over 100
Fermentation lasts 5 days.
During fermentation temperature goes up.
96 at the fourth day.
90 at the fifth day, at this point the mash is ready to be distilled
Mash measure: 17 sugar/5.6 PH
(19 when really good)
The mash goes through a machine that grinds it more because this step allows the extraction of more sugar
Distillation
Only 1 distillation in the plates still, 3 plates open, 3 plates closed (handle down, plate is closed)
Start the ceiling fan (remote control)
8:00
Pour mash in
Turn on the furnace
Rotors at 40
9:00 HEADS
Dripping starts
POT STILL 195
COLUMN 108
LYNE ARM 88
H2O OUT 81
When the dripping starts turn down the steam, as it starts flowing turn it down more, temperature should be around 160, turn down the steam (the 3 handles at 6 o'clock)
Turn on the dephlagmator
_collect about 12 liters (about 1 hour), 80ABV
_The taste is sweet, chemical, then it becomes dry, when you get close to the hearts the dryness and chemicality fades, then you get another peak of dryness, and then after that you are into the hearts.
When tasting to cut the rye, consider that the rye is drier and spicier then corn.
When to make the cut: wait until the dryness goes away, the taste becomes sweeter, then you have another peak of dryness, then, right after that, you are in the hearts
9:30 HEARTS
169proof
Turn up the steam a little
If at this point the pot still is just under 200 is gonna be a good yeald
POT STILL almost 200
COLUMN 180
LYNE ARM 179
H2O OUT 132
10:00
160proof
POT STILL just over 200
COLUMN 183
LYNE ARM 183
H2O OUT 132
_when in the middle of the hearts the taste is sweet and smooth and you can taste that spiciness typical of rye.
Also through the duration of the hearts it will go from sweet and spicy to a little dry to sweet again, rye does that.
Open the plates one by one as you approach the tails
12:00
135proof
collect 120 liters of hearts
About 2 hours
Turn up the dephlagmator a little to catch some more of the alcohol and increase the proof
CUT TO TAILS
100proof
POT STILL 205
COLUMN 194
LYNE ARM 196
H2O OUT 133
The spiciness fades away and the spirit becomes bland
Turn up the steam
Turn off the dephlagmator
Open all plates
Connect the container collecting the tails
Keep collecting tails until proof drops to 56
cut down the hearts with water to barreling proof
When ready to cool down, turn off ceiling fan (remote control) and turn on the exhaust fan (last switch on the left)
77% yeald
Got 129 liters at 134proof
AGING
The rye is aged in new barrels from John for 2.5 years, then is transferred into the Barolo barrel solera style
9/28/2020
poured 4 barrel of 2.5 years old rye into the Barolo barrel (pour it into a big metal container first then hose it down into the barrel)
is now a third full
