Quote:
Originally Posted by schu_22
What's a good rye to start with if you've never had it before?
I'm a big (BIG) fan of Redemption Rye both straight and mixed if you can find it. GA was one of the first 6 states it distributed to (along with CA, MA, NY, NJ and CT) and I'm not sure where all it is now.
Anyway, the apple stuff...
I went through 3 or 4 different types of apples and a few different ryes and bourbons and settled on a recipe pretty close to the first one.
1 qt mason jar
Two granny smith apples
Enough Redemption Rye to fill the rest (about 375 mL)
Core both the apples and cut into pretty small slices (18-20 per apple). I've found the more apple-to-rye surface area the better it turns out.
Put all of those apple pieces in the mason jar (you'll probably have to lay them down flat so that they all fit rather than just dump them in haphazardly)
Fill to the top with rye.
Screw the cap on, and leave it somewhere dark and cool for a few days. Once or twice a day just turn it upside down and back a couple times so that nothing settles too much.
Start tasting every so often after about 36 hours and when you're happy with the taste strain it through a cheese cloth into whatever container is going to hold your delicious concoction until it's time to drink.