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A couple of points here. I developed it with bakers’ yeast - specifically Angel Instant Dry. That is readily and cheaply available here. Any good bakers yeast will work. I have never tried or used fresh yeast. Wheat bran is indeed a source of nutrient as well as flavour. Ours here is pretty fresh. I...

Broken Jug wrote: ↑Wed Jun 23, 2021 3:14 pm “Yellow labeled yeast”?

I haven’t heard of it before, is it any good?

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Best find at a charity shop for me.

They had no idea what it was so I got it for 50c

Garouda wrote: ↑Tue Feb 14, 2023 1:35 am Ted's recipe deserves the qualification of bulletproof recipe, congratulations and many thanks again !

Thanks indeed. I am humbled by your praise

In New Zealand, Anchor Ethanol - now Lactanol, was developed as a solution to a massive waste disposal problem ie getting some value out of whey which was until then a totally expensive to get rid of by-product. If it costs to source that whey economies go out the window. The yeast Kluyveromyces mar...

Thanks Teddy, I too have the option of steeping and holding temp, I bought a klarstein electric brew kettle last year, fully automated. So much easier than biab! So raw wheat?! Do you get good conversion with the enzymes? What sort of sg are you looking at? Would you mind sharing your process? Just...

All-grain Wheat vodka with Enzymes Where I am, wheat is plentiful and inexpensive. Sugar is not grown here and hence is imported and processed here. With the former costing close to 1/3 that of the latter, it makes sense to go “natural” where I can. For this I recommend a one-step unit such a RoboBr...

It all comes down to what is available locally to you. In my case here, I buy raw wheat for approximately 1/3 the price of white sugar. Time is not a problem for me hence I do most of my vodka now from wheat and using Hi-temp enzymes. It makes an even better result than my TFFV. That said I also hav...

Welcome. Plenty of info here. I am also happy to help and advise. (Up the island a bit from you)

I'll try a different yeast that'll be more appropriate. Any recommendations are very welcomed If you can find Angel IDY (standard bakers yeast) go for that It is what the recipe was developed on. Angel make a huge range for different purposes. Else a standard bakers yeast will work. image.png

Interesting that no one seems to have commented on your yeast (unless I missed it) For what you are making, I believe you can get much nicer results with a nice whiskey yeast rather than ec1118. That is a wine / Champagne yeast and brings very little character or flavour into the mix. As others have...

Welcome. From which part of NZ do you hail

Here is one I use

Just chiming in here ( as the originator of this thread) Many refer to the yeast as Angel. Angel actually produce a huge range of yeasts for wide purposes. This particular yeast is the Yellow Label ( denoted by a small yellow square at about 10 o’clock position on the front) along with the words sta...

It was great. Have done it several times since

Bradster68 wrote: ↑Sat Apr 09, 2022 4:20 am Same here LO. I know there are definitely more sugar wash recipes in the tried and true, BUT this is one of the winners.

Thanks for the comment appreciated.

you can dry ( raise the abv by reducing the water content) of the ethanol by using drying agent such as molecular sieve (3A) or by using anhydrous calcium sulfate or magnesium sulfate.

I always have a batch on working with Yellow Label, however I also do others with the cooking / enzymes system for speed ( and I have the equipment as well)

Talk to me. I can likely help

Hi and welcome
I am close by if you need a hand

With multiple runs on the same trub base, the yeast will still be viable but the nutrients are rather depleted. I also found it lost a certain zing and crispness to the flavour - subtle but it is there. I have no idea why wheat bran would be in short supply, it is a direct product of flour milling. ...

The high temperatures softens the bran and allows the ingredients to be more accessible to the yeast as well as enhancing the overall flavour

Molasses does indeed have unfermentable which stay in solution and hence mean the density will be higher than 1.000.

I accidentally bought some germ instead and ended up using a mix. I saw a recipe for using germ anyway. I didn't think it would be a significant difference. Actually it does make a difference the germ contains a different part of the wheat ( separated during milling), makes a different flavour and ...

I thought when using enzymes the like different ph levels to be efficient am I wrong? Hence why I have citric acid and now this to adjust where I need it to be. When using enzymes, alpha likes the pH a bit higher than beta (gluco). So your requirement would be to lower it during the mash not raise it

Thanks all for the positive comments.

It is actually humbling to see how it has been so widely accepted.

What is super bowl. Is it something to do with 10 pin bowling?

Welcome. You spelled windy wrong

In his honour , the gf is wearing her Meatloaf panties.

The front says. I’ll do anything for love

On the back it says But I won’t do that