likkerluvver wrote:Most of us, I think, don't push bread yeast much beyond 12% or so in order to avoid stressing it and causing off-flavours.
EC-1118 is probably a better bet for this type of experimentation.
It will be interesting to see how this fermentation works out. Other than seeing how far you could push the yeast, what were you aiming to achieve? I assume this is for refluxing?
nope i got a pot still , its gonna be some sassy likker
sparky marky wrote:Lees from a batch of wine you say?
Any non bread related yeast in there? Maybe a bit of left over wine yeast?....
Mud Mechanik wrote:Sounds like you added more nutrients and sugars than the yeast could convert, bread yeast is good for about 10% abv. which is perfect for a pot still, if you keep adding sugar to it, it will only make something to scorch your boiler, the ferment was done before you added honey.
rad14701 wrote:Most bakers yeast can easily reach 14% ABV, but will start imparting off smells and flavors beyond that just as with most other yeast strains... I ferment to ~14% ABV, or a bit above, with Fleischmann's on a regular basis without problems...
But, as he mentioned, adanac58 most likely used EC1118 which can easily ferment to 14% and beyond (~18%)...
Are you saying that for your neutral, you start with a 14% abv wash? I see many references on this forum to staying around 10%, stripping then refluxing. The last two times I did a neutral, I made a 18% wash using the Dr. Clayton Cones Protocol, then straight into the reflux without stripping first. I wasn't real impressed with the results, very narrow middles. I am searching for that sweet spot of efficiency (high abv washes) and neutral flavor (low abv washes). Is 14% that spot? I do have access to EC-1118, DAP, yeast hulls, etc. if needed.
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