Grandpa’s Rye Whiskey

Instructions

1. Heat water to 70 degrees and then mix in malt and grain.
2. While stirring the mixture slowly heat to 160 degrees (raise temperature 5 degrees every two minutes).
3. Keep mixture at 160 degrees stirring constantly for 2-3 hours to convert starch into fermentable sugar and dextrin.
4. Filter off liquid and place into fermentation device to cool to 70-80 degrees.
5. Immediately pitch with 3 grams of yeast.
6. To avoid secondary fermentation and contamination, add 1 gram of ammonium of fluoride.
7. Stir liquid for 1 minute then cover and seal with an airlock.
8. Mash will take 5-7 days to ferment.
9. After fermentation is complete, pour into still filtering through a pillow case to remove all solids.