bakers yeast

Guest · Post by **Guest** » Thu Jan 05, 2006 10:20 am

is it possible to make good whiskey or brandy with bakers yeast??? i heard bakers yeast is alright for rum washed why is that???

Guest · Post by **Guest** » Thu Jan 05, 2006 10:21 am

washes*

jbrew9999 · Post by **jbrew9999** » Thu Jan 05, 2006 10:29 am

different yeasts result in different flavors in the wash. Whisky producers prefer the flavors imparted by yeasts other than bakers yeast.

Post by **golden pond** » Thu Jan 05, 2006 11:07 am

First post I ever made on Home Distillers Forms was about yeast. I have nerver added any yeast of any kind to my mash. In the summer months of ninety degree or plus temperture my mash will be worked off in seven days or less without it. You drink store bought whiskey and maybe burp or belch a few minutes later and you'll usally taste what you drinked agin. The way I make it don't give that result so I don't add any yeast to mine.

Bujapat · Post by **Bujapat** » Thu Jan 05, 2006 11:10 am

Hi! I used baker yeast a few times to make pure corn wash. It works.
The bourbon I made so has quite a good taste.

I use baker yeast only when I haven't other... I prefer try some beer or wine yeast, but baker yeast is cheaper and easier to find around my city.

In regard with price and facility, baker yeast could be a good choice.

By the way, does anybody knows what's the difference between baker yeast called "Saccharomyces Cerevisiae var. Cerevisiae" and wine yeast with the same latin name?

Nichevo · Post by **Nichevo** » Thu Jan 05, 2006 11:17 am

I have had very good luck with bakers yeast. From what I have read it will only get up to about %14 max, but many people say it tastes better than turbo yeasts. I like this KISS approach: sugar, tomato paste and bakers yeast. The caveat is that I plan on making flavorless spirits to mix and liquers like kahlua and baileys, if you want to make other stuff you may be better of with another yeast all together.

possum · Post by **possum** » Thu Jan 05, 2006 11:14 pm

By the way, does anybody knows what's the difference between baker yeast called "Saccharomyces Cerevisiae var. Cerevisiae" and wine yeast with the same latin name?

they are the same speciese the way 2 cows are the same...example

cow 1 breed=holstien; black and white, comercial milk cow, gives lots of milk......speciese=Bovine

cow 2 breed=jersey; brown and white,personal cows for small family farm,gives smaller milk production,but with high butter fat...speciese=bovine

yeast can reproduce sexually, and asexually, and they can exchange genetics

I hope that this helps answer your question

pothead · Post by **pothead** » Fri Jan 06, 2006 3:37 am

I use bakers yeast for just about everything with good results.

possum · Post by **possum** » Fri Jan 06, 2006 11:23 am

I try to use ale yeasts, homebrew shop sells WhiteLabs products,and I try to keep a live culture of all of the strains I've bought($6.50US).
My favorite among these is #007 dry english ale yeast.
Currently, I am using a dry yeast from Crosby&Baker labled as super starter distillers yeast. $6 a pound I dont have to culture it at those prices. Acording to label, 1 lb should be enough for 2000 gallons.
I have to ferment at lower temp than I would like, so I re-pitch and overpitch.

I havent used bakers yeast (except for baking) since making hard cider in the late 80's in high school.

TN.Frank · Post by **TN.Frank** » Fri Jan 06, 2006 4:47 pm

Bakers yeast is all that I've used and it works out ok. I think if it was for wine or beer where the yeast would remain in the drink it might not be as good but for something that's going to be distilled where you'll only have the alcohol that the yeast make it works just fine.
Using it in a sour mash is even better because only the stronger yeast survive the higher alcohol content of the wash so the next batch you make with a sour mash will be using the more alcohol tollerant yeast. At least that's my take on it.

Post by **Grayson_Stewart** » Fri Jan 06, 2006 8:18 pm

I don't think there is alot of yeast left in wine or beer for the most part. Wine for one is racked several times to allow the yeast to settle. Beer has a slight bit of yeast that is added to create the carbonation.

As for the stronger yeast surviving, a yeast strain finally chokes off at a given alcohol percentage in the wash. Its not that one yeast cell is more potent than the next.

In making sour mash, you return some of the mash from the boiler after a run, back to the next fermenter. I don't know of any yeast that can survive the boiler.

Post by **Tater** » Fri Jan 06, 2006 8:30 pm

possum if thats the dady type distillers yeast ive been useing it a good while and have had very good results with it

TN.Frank · Post by **TN.Frank** » Sat Jan 07, 2006 8:41 pm

Grayson_Stewart wrote: In making sour mash, you return some of the mash from the boiler after a run, back to the next fermenter. I don't know of any yeast that can survive the boiler.

True, boiling does kill the yeast in the backins but the mash in the fermentor is full of yeast that are still alive in the corn meal. As long as you cool the backins down before you put it back into the fermentor you won't kill the yeast that's there and you can get another ferment from em'.