So take note: always leave lots of headspace when working with this particular yeast. The resulting wash was definitely the strongest one we got from all the batches, but it tasted really harsh.
Well, at least on paper. Some strains work better with simple sugars and fruits, while others are more suited for grain-based mashes. Some bring out the flavor of the raw materials being used, while others deliver a very neutral flavor profile.
That said, we feel the Red Star DADY Yeast is probably the best of the bunch here overall as it didn't produce any harsh or odd flavors which is a good safe bet for your first runs. As you get more acquainted to your still and process, feel free to branch out.
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The Different Types of Yeast. First off, to answer the question of what turbo yeast is. Mile Hi Distilling is home to a number of different turbo yeast distiller yeast for alcohol strains. This article is written to describe the differences to help you pinpoint what kind of distillers alcohol yeast suits you the best, what kind of yeast is used to make moonshine and other spirits, and the processes associated with using them. Take a look at the below list to get a general idea of the differences and similarities of available distilling yeasts, the best yeast for alcohol distilling and the best yeast for moonshine:.
You can choose which alcohol yeast based on personal preference. Although you should choose Heat Wave turbo yeast for special circumstances. You can really never go wrong with Hour turbo yeast. Most people choose it when buying yeast here at Mile Hi Distilling.
There are a couple of things you should know about turbo alcohol yeast. First off, all strains of yeast go dormant when at a certain temperature too cold for them to thrive. They will become inactive at a certain temperature too hot for them to survive. All our packets of yeast come with instructions on how much water and sugar to use with the yeast. As well as, what temperature it should stay at while fermenting.
You should expect to not have your mash go above 80F 27C for most of our yeasts. With this said, make sure when fermenting, your bucket lid stays completely sealed on the bucket, and your airlock is snug and in place. It should take no more than 2 days for your airlock to start bubbling as carbon dioxide releases. If your airlock is not bubbling, something might be wrong with the fermentation.
You can wait 2 days, and start the distillation at the cost of losing some alcohol by volume or percentage of alcohol in your wash, or you can wait five days and get the most alcohol by volume in your wash which will ultimately get the most out of your moonshine still run.
However, we were dead wrong. The ABV of this sample was on par with the rest of the samples see below. This means that bread yeast had managed to produce as much alcohol as the rest of the yeasts, but had done so without stripping out as much of the natural mash flavors. This wash tasted great and we see no reason to recommend against using bread yeast.
We determined potential alcohol using a beer hydrometer. We also did some calculations by hand to back up hydrometer readings and to prove how smart we are.
Also, our brix refractometer was missing on test day, which is the other reason for the hand calculations. Our beer hydrometer displayed a starting gravity of 1. Between the molasses and the cane sugar, we ended up adding a total of grams of sugar to a total of grams of water, for a brix of Because the result of both calculations is so close we're very confident that the potential alcohol was somewhere around The final gravity measurements of wash samples were almost identical.
The samples were all within a half percent of In other words, each yeast essentially maxed out its alcohol production potential by eating more or less all of the sugar present in the wash. These results convey absolutely nothing meaningful about the alcohol production potential of champagne, turbo yeast, and Super Start yeast.
It's obvious that these yeasts should be able to produce If we wanted to compare the alcohol yield potential of these yeasts we'd need to bump up the sugar content of the wash and give the yeast samples more to work with. However, the experiment sheds some interesting light on the alcohol production potential of bread yest.
We assumed that bread yeast would have stalled out well before consuming all of the sugar in the mash. We can now say with confidence that bread yeast at least the brand we used is able to produce This is surprising news to us, as our previous limited experience with bread yeast suggested a much lower potential ABV. For those that have not read our article " Making Moonshine - Fermentation and Yeast " check that out as we go into more detail about the fermentation process.
It's for educational purposes only, but is very interesting. We strongly suggest purchasing a copy of the book "Yeast" from Amazon. This books is pages long and was written by professional brewers and scientists.
It's an awesome resource on the topic of yeast. We've been reading this book and have learned a ton of stuff about yeast. Yeast is just as important as the other ingredients corn, barley, sugar in beer and fine spirits, and without yeast, the world as we know it would likely be devoid of alcohol. Get this book to learn how a commercial distiller would improve the quality of their whiskey.
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One thing to know about sugar cane molasses is that they are already full of nutrients, so using a turboyeast mix usually just a mix of some kind of distiller yeast with nutrients is a bit overshooting it on the nutrients, unless if you are using one specifically made for Rum.
Many are simply just not able hang up the idea construct y too will find have a weakness for. Thanks for the article. I was thinking about using DADY. From your research i think i am going to stick with champagne yeast. I use Lalvin EC I think it is very clean with possible hint of citrus flavor. This works will with apple pie and peach flavors. Is bread yeast good for a Rum wash. Looking for a 10 gallon rum recipe. Also what is the best way to flavor rum Thanks.
I have been using turbo yeast for a while and agree with your assessment about the taste and smell. That said, I do get a nice, clean neutral spirit out of the still. The 48 hr fermentation claims of the turbo yeast are a bit misleading I would say as it takes a full 5 days at 28c to achieve full ferment. I am going to try the bread yeast when it is available covid homebakers have sucked up all the supply in my area , I have a question, Did you add any yeast nutrient to the bakers yeast?
Great read!! I never gave bread yeast any credit for a whiskey. Rightfully so, never gave turbo any credit either. I like the champagne yeast for mead and for my late friend will distill a large batch down to a brandy. I like a whiskey mash of corn, 2-row and rye. I think i will go out on a limb and try the bread yeast.
I appreciate the effort!! If you are going to run a still, may as well make something nice….
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