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mizzmaryjane
Noobi


Registered: 01/05/12
Posts: 16
Last seen: 8 years, 4 months
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Quote:
RogerRabbit said: You shouldn't be soaking in the jar. Use a large kettle, and rinse the grains first to remove the chaff and grain dust before you begin the soak.
In the tek below, coffee is optional, so if you use plain water, skip the addition of lime. You still need gypsum though.
My rye tek: Measure out your organic rye berries from a health food store, one cup for each quart jar you intend to make. Place them in a large pot. Rinse the heck out of them. Fill the pot with hot tap water, shake and swirl it around and pour it out. Do this three or four times until the water you pour out is clear. You'll be able to see when you have nice clean water to pour off instead of water filled with chaff and dirt. You want to now cover the rye berries with three times as much hot tap water as you have rye. Use half coffee and half plain water. In other words, if you have two inches of rye in the bottom of your pan, you should have six inches of water/coffee above that, for a total of 8 inches. Add 1/4 teaspoon per cup of rye of gypsum. Stir these into the water/grain well. Cover and leave this to sit for 4-24 hours. Stir well and set the pot on the stove. Bring to a boil. Boil for ten minutes if you've soaked 24 hours or up to 30 minutes if you've only soaked 4 hours, then, WHILE BOILING, drain the contents through a very large colander. (spaghetti strainer) If you're making a large batch, you may need more than one colander. Tip the colander side to side to get the rye to drain as much of the water as you can. Then, shake the colander in order to 'toss' the grain. This will cause a lot of steam to rise from your rye. Great. Do this a time or two, then let it sit for five minutes, then repeat. When all the moisture that will drip or evaporate from your rye has already done so, load your jars. The rye should look and feel dry to the touch when you load the jars. All the moisture you need is inside the grain. Fill jars no more than 2/3 full if they are to receive grain to grain transfers, or no more than 3/4 full if they are to be inoculated by spore syringe or agar wedge. Use a lid with a synthetic filter disk, polyfill, tyvek or similar. Cover with foil and PC the jars for at least 90 minutes at 15lbs. I use 120 minutes. When the jars are cool, they're ready to inoculate. RR
just wondering if you have a page for this tek with pictures and steps for people attempting to try this for the first time/
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twistedty
Forcefully Retired



Registered: 07/01/12
Posts: 5,487
Loc: Middle
Last seen: 3 years, 6 months
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harry4386
Stranger
Registered: 12/14/15
Posts: 24
Last seen: 2 years, 7 months
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Re: Preparing Rye Grain ? [Re: twistedty]
#24041699 - 01/26/17 03:53 PM (7 years, 3 days ago) |
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after the boil and rinse and everything, is the idea that the grain has absorbed the required gypsum and everything, so i can strain after a boil and the grain can just go straight into the canning jars without adding anything? what exactly does the coffee do, and does the coffee to water ratio matter that much, i.e. could i use 1/4 coffee and 3/4 water rather than 50-50? when boiling do you drain off a bit of the excess water/coffee first or are you supposed to keep all of those ratios the same and just boil it all without draining anything until after the boil?
thanks!
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