instant dry vs active dry recipe changes?

[Vashine]

Hey everyone, I just have a question about the two yeast active and instant woud I need to change my recipe slightly? My recipe calls for 2 packet of regular yeast (active) I messed up and bought instant would I need to use less or more? Also the last time I tried a run ( came out good) the mash ferminted in 4 days about so could that have been too much yeast? The barrel was sitting in sunlight most of the time...I noticed that my clear water has or had its kinda gone a not really harsh but it was not smooth and I was wondering could this have been due to the yeast. I can give you guys all of the stuff I recorded. If you need it....it is my great great grandfathers recipe and I'm sure things could have been left out...so here's the recipe please add anything that you guys have experienced with that could help...like malt or other stuff I don't know about...it kinda sucks when your a third generation person and everyone has passed on so there's no help :/

1 bushel of rye (56lbs)
2 packets of yeast
55lbs of sugar
And water of corse approx 30 gallons + the amount needed to cover the rye for the first two days to sprout

And b4 yeast was added I got

15% sugar ( I messed up and only put 50lbs)
8% abv
1.060 sg

[Vashine]

Also to add it was covered the lid was on but not screwed down just simply placed on top checked every and stirred up...now fire away and tell me what I did wrong

[Dnderhead]

being harsh is not usually a sign of bad recipe but with distilling proses or lack of age.

[rad14701]

That sounds like almost a potential of ~18% ABV which is a bit on the high side... You're at ~13% with the sugar and another ~5% with the malted rye by my calculations...

As for answering your initial question, whether it's active or instant dry yeast should not make a major difference in fermentation times...

[Vashine]

Hah

That sounds like almost a potential of ~18% ABV which is a bit on the high side... You're at ~13% with the sugar and another ~5% with the malted rye by my calculations...

Ummm huh? Lol are ur calculations based on the recipe?...all the readings I got were off a hydrometer but yeaaa haha

[rad14701]

Hah

That sounds like almost a potential of ~18% ABV which is a bit on the high side... You're at ~13% with the sugar and another ~5% with the malted rye by my calculations...

Ummm huh? Lol are ur calculations based on the recipe?...all the readings I got were off a hydrometer but yeaaa haha

Use the calculators if you need verification... 50 pounds of sugar in a 30 gallon was equates to 11.7% ABV with an SG of 1.077... 50 pounds of sugar with 30 gallons of water equates to 10.5% with an SG of 1.068... Not sure how you get only 1.060 with that much sugar AND malted rye...

Perhaps you can explain why/how you are showing 15% sugar, 8% rye, and an SG of only 1.060 from your ingredients...

[Vashine]

Well...oh oh wait!...its 30 gallons + the amount it takes to cover 56lbs of rye which is quite a bit I have never actually measuered it because you have to just barley cover it until it soaks it up and re fill and let it soak and so on until it stops soaking it up so quite a bit should be added lol...like I said I just dropped the hydrometer in it and checked it that way haha