How much Yeast?

[Belial]

Greetings all again.

I am ready to do another mash. I have many ideas and looking for the best result I can from Valve reflux still.
My question is for a 27 Litre mash how much Red star champagne yeast or EC1118 yeast would you typically recommend?

I am also going to try bakers yeast recipes. This is not a problem as most have given their recommended quantities for this.

Cannot wait to do my next run by Huskers method for these stills.
Unfortunately I have 2 washes on the go with Turbo yeast at present put on before signing to this website. The milk may have spilled but I can still drink it.

[punkin]

1 five gram pack would be fine. Use two if you're rich.
Do a search for 'yeast starter' for all the info you require.

[bronzdragon]

I usually pitch two packs. But then after the fermentation is done, I'll rack off and go back in on top of the same yeast with another wash. I can get at least 4-5 fermentations off of 2 packs of yeast, no problem.

~r~

[defcon4]

I usually pitch two packs. But then after the fermentation is done, I'll rack off and go back in on top of the same yeast with another wash. I can get at least 4-5 fermentations off of 2 packs of yeast, no problem.

~r~

I buy bulk distillers yeast for $7 USD a pound and just pitch 2 teaspoons per 5 gallons (and 1/2 tsp for 1 gallon washes). I clean out my fermenter and sanitize it every batch since my yeast is dirt cheap. I do this just to make sure I don't have any type of infection build up over a few batches.

It perfectly safe to reuse yeast though, I'm just paranoid about infections because I use my fermenting equipment for distilling and homebrewing.

[bronzdragon]

Same here. I like to use yeasts at least twice, if not more. As long as you are sanitary and clean everything up, it should be fine. Most of the time I leave it in the bucket sealed. Sometimes if the bucket needs cleaned, I'll transfer it to a 1000ml flask and cap it off with an airlock. It's basically a huge yeast starter to pitch.

This usually kicks it in gear within 2 hours.

~r~

[AfricaUnite]

I like to use a yeast inoculum of 0.4g/L. So for 27 litres I would use 11 grams. Or approx 2 packs.

[Belial]

Fantastic. Once again the info is spot on and very applicable.
I too use my fermenters for beer as well of which i have been doing for well over five years. I think this has given me a good background of information of how yeasts, grains, malts, sugars, corn, fruits etcetera etcetera work for flavours and alcohol content, temperatures and the whole fermentation process. I am now learning how this applies to spirits. I look forward to the next couple of weeks of applying this and then trying the final products and the difference in tastes and passing on the knowledge from my results as you do. My wife already after two batches reckons the spirits produced are better than the shop.
One main finding so far is that as long as you are not greedy and focus during the distilling to ensure your cuts are correct, temperature stabilised that you end up with a great product. The rest I fathom is enhancing taste and yield.