Place all solids in a quart mason jar and cover with rye. Store for 2 weeks, shaking daily.
Strain out solids and reserve--place rye in a jar to store. Simmer water with solids for 10 minutes, then place in separate jar with rich syrup for a week. Strain out solids and discard, combine the two liquids. Let stand 3 days, then strain again and bottle.