Amazing Apple Rye Whiskey Recipe

Step 1

We suggest using a grain bag in order to easily strain your mash.In a large pot, bring about 4 gallons of distilled water to a boil.

Step 2

Add 4lbs of corn meal and stir to incorporate well. It will get thick and take on a gelatin-like consistency.

Step 3

Wait an hour. Check the temperature of your mash. When the mash hits about 190° F you can add the high temperature enzyme. Before you add the enzyme the mash will be thick like oatmeal. After you add the enzyme, it will thin out like milk.

Step 4

Add 6lbs of milled rye. Add it in slowly to check for any lumps and stir well.

Step 5

Next, add 1lb of white wheat and 2lbs of six row.

Step 6

At this point you want your temp to be about 145° F degrees you can add hot or cold water to adjust the temperature.

Step 7

Cover and leave for an hour. While you are waiting, prepare your apples.

Step 8

Core your apples and cut into about two or three inch pieces.

Step 9

Place in a food processor a few apples at a time. Add about a cup of water to the food processor. You may need to add more water. You want an applesauce consistency.

Step 10

Pour your apple mush into a sterilized fermentation bucket.

Step 11

Once the hour is up it's time to check for mash conversion.

Step 12

We want a temperature of about 70° F  in order to add the yeast. You can add cold water to bring the temperature down.

Step 13

Strain the solids out of your mash.

Step 14

Once you have reached your ideal temperature, add 3 tablespoons of distillers yeast.

Step 15

Pour the mixture into your fermentation bucket and add an airtight lid and airlock.

Step 16

Allow to ferment for about 14 days or until there has been no activity in the airlock for about two days.

Step 17

Once fermentation is complete, distill and fractionate.

Step 18

In order to make rye, it is important to age your moonshine using oak chips or an oak barrell. The amount of time is up to you. However, generally rye whiskey is aged in a cool, dark place for about 1 to 3 years.