Help Me Decide Which Yeast to Buy...

p_su · Post by **p_su** » Sun Dec 30, 2007 9:40 pm

I do realize there is tons of info all around on various yeast types, but I have not found a comparison between the following. I've read the fermenting and yeast selection section on the mother site, but mostly found people who have just used 1 type and were happy with it. I have narrowed down my choices to a few (but of course will take into account any suggestions offered). I have included any data sheets as I was able to find them. I am also including max alcohol tolerances and prices. (quoted from piwine.com and homebrewheaven.com if anyone is interested in that part)
My intended use is primarily sugar based washes for making 95% neutral spirits. I am planning on doing a few rum washes, and possibly dabbling with some UJSM too - but these are a secondary consideration. I will also be able to let these sit for a week or two - but a faster ferment wouldn't be bad. I plan on providing nutrients and temperature control, so that isn't an issue for me. I was thinking I'd steer clear of bakers yeast and go for a higher % wash, I'd only want to push baker's to 8% or so. I have limited time, so I wanted to set up some washes that would sit longer and achieve a higher ABV - if they fermented fast and had time to clear, I wouldn't complain about that either

SuperStart Distillers by Alltech distributed through Crosby-Baker
14%-22%
$9 per 450g
http://crosby-baker.com/proddetail.php?prod=Cat%239804A

Fermivin by DSM
14%-16%
$15 per 500g
http://www.dsm.com/en_US/downloads/oeno ... rmivin.pdf

EC-1118 by Lalvin
18%
$35 per 500g
http://www.lalvinyeast.com/images/libra ... _Yeast.pdf

Red Star Premier Cuvée
18%
$13 per 500g
The redstar site refused to let me access their distiller or alcohol section...bunch of broken links. Maybe someone else will have better luck later.

From what I can tell the Redstar Premier Cuvee is closer to the EC-1118 than the Pasteur champagne - similar usage recommendations and tolerance. I used the chart on the wiki for that info:
http://homedistiller.org/wiki/index.php/Yeast_Strain_Chart I know the Lalvin EC1118 is almost beyond reproach around here...but it is also 2-3 times more expensive than some of the others around. The DSM yeast is interesting as it says on the spec sheet that it performs well for wines that will be distilled, and it also works well in a clear must - which I imagine a sugar wash qualifies for.

punkin · Post by **punkin** » Sun Dec 30, 2007 9:58 pm

Have tried the Premier cuvee and was extremely impressed with it.
I've never made sugar wash, so can't say about that though.

At those prices i'd just buy a couple of em and do your own comparisons.

p_su · Post by **p_su** » Sun Dec 30, 2007 10:26 pm

punkin, what were you using the Permier cuvee for? What ABV.. did it ferment fast..? If i can't get direct comparisons... I'll try to infer as much as I can.

Hehe... good point about the prices. However... good luck explaining to a wife how you need yeast for 3000 gallons of wash just for comparison purposes....

punkin · Post by **punkin** » Sun Dec 30, 2007 10:34 pm

I was using it for UJSM, but got onto some cheap distillers yeast.
Fermented 3.5 kilos sugar in 20 litre wash in 5 days (1 day settling)

It was a day quicker than my Danstil C i use now, i didn't use it for long enough to give you a taste comparison, and doubt my tastebuds are refined enough to pick a yeast difference in spirits anyway, but it kicked up straight away when the UJSM was charged with sugar each cycle. Fermented evenly and nearly switched off when finnished...would go from a bubble a sec when it was slowing for half a day to a bubble every thirty seconds. Easy to see when it was done. My distillers yeast doesn't do that, but the specs say it'll work at grains to convert (dunno if that's hype) so could explain the gradual tapering to spurious bubbling.

I'd use the Premier Cuvee again without a doubt.

Just tell her it's two little packs of yeast, don't have to explain all the little details and confuse her. so long as she lets you keep it in the fridge who cares.

Post by **Usge** » Sun Dec 30, 2007 11:08 pm

For UJSM I really like the WD Distillers Yeast with AG.

You can get it at Brewhaus. Pitching instructions were 1 packet per 25L pitched dry. Easy to use. No fuss no muss. Good flavor for whiskey (UJSM). And gives good yeilds.

BW Redneck · Post by **BW Redneck** » Mon Dec 31, 2007 2:03 pm

EC-1118 is pretty much one of the best strains for neutrals.

Rums need a bit more of a "heady" flavor to them, so an ordinary baker's yeast is actually sometimes preferred for that application.

WD is really good for whiskeys, but I had a bit of Nottingham Ale yeast from http://pivo.northernbrewer.com/nbstore/ ... st&x=0&y=0, so I'm experimenting with that. Good so far.

Old_Blue · Post by **Old_Blue** » Mon Dec 31, 2007 2:17 pm

I vote EC-1118. Its tough and will handle mistakes well.

birdwatcher · Post by **birdwatcher** » Tue Jan 01, 2008 5:47 am

For neutral sugar washes use fresh bakers yeast, period.

http://www.gin-vodka.com/making-gin.html" onclick="window.open(this.href);return false;" rel="nofollow

G

new_moonshiner · Post by **new_moonshiner** » Tue Jan 01, 2008 11:04 am

same here EC-1118 it is one of the strains that has a slightly higher tolerence for alcohol .

19Kilo · Post by **19Kilo** » Tue Jan 01, 2008 2:50 pm

I vote 118, but thats for UJSM.... never done a straight sugar wash.

If its the price that worries you, you can make a step starter from 1 packet (US80cents) that will last you as many batches as you keep feeding it.

wineo · Post by **wineo** » Tue Jan 01, 2008 4:55 pm

I use 1118 or distillers yeast on sugar washes.The 1118 makes a mild flavored UJSM,and 1116 will give more flavors.I have used the WD yeast on UJSM,barley malt whiskey,and oat whiskey and think it gives the best flavors for any whiskey.For high acid fruit,I use lalvin 1122 because it will reduce the amount of malic acid in a ferment,and gives a good flavor.On grapes,I use RC-212 for reds and cotes de blanc on whites and cranberrys.On elderberrys I use a pack of 1122,and a pack of RC-212 mixed together.Most of the dry ale beer yeasts give good flavors with grains also.I think the distillers yeast and bread yeast are the best for rum.

Post by **shadylane** » Thu Jan 03, 2008 7:55 am

Please don't try for more than 12% alcohol. Below 10% sugar wash, bakers yeast rules, you just can't kill it. If you do, reuse it for nutrients. EC 1118 seems to settle faster. With UJSM I'd use distiller yeast and beano. With real live malt, I'd use one of the many beer yeast's. For Brandy use a wine yeast. The real secret trick is to either allow your wash to settle or filter it before putting it in your still. But no matter what, its the cuts that make the taist. If you screw up then run it again.

p_su · Post by **p_su** » Tue Jan 08, 2008 4:41 pm

Thanks for the input everyone. It looks like for now- I'll stick with baker's yeast for my sugar washes. I guess I'll just run another batch or two to make up for the lower ABV vs. the EC1118 or distiller's yeast. It helps that the baker's comes in 2 pound bricks of the active dry stuff for about $2.34..

It seems that if you just huck enough baker's into a sugar wash, you almost don't need nutrient supplements to hit 8-10%. That is certainly the impression I get from the Making Gin & Vodka book. I will add some basic additions, so as not to stress the ferment. I won't worry myself with anything more complicated than neutral sugar runs right now (and maybe some rum) which both use baker's anyway.

I hope someone sees this and tries out some of that DSM yeast - I think it looks intriguing. Please post up any more comparisons or info you have between these types of yeast.

wineo · Post by **wineo** » Tue Jan 08, 2008 8:47 pm

I have an old recipe for sugar wash,and all you need is 10 pounds of sugar,2-3 ozs of DAP,and a cup of bread,or distillers yeast.Keep it at 75f,and it will take 2 weeks to work.

gravy · Post by **gravy** » Thu Jan 22, 2009 10:10 pm

I have been using Uvaferm 43 (by Lallemand), but the shop I was getting it from moved. It seemed like a good time to try something different so I imported some Super Start because the alcohol tolerance was so impressive and the price so competitive.

When I tried to do what I was doing with the Uvaferm (260g/l of sugar) it stuck. I used more yeast and it still stuck. Even when I got it to ferment out, the yield was apallingly low compared to what I had been getting. It might be OK for low gravity fermentation, but it isn't going to get you anywhere near 20%.

Today I ordered more Uvaferm 43. Anyone wanting to buy an unopened 450g of Super Start yeast should drop me a line. It might suit someone with a breadmaker.

Post by **Hawke** » Fri Jan 23, 2009 5:00 am

gravy wrote: It might be OK for low gravity fermentation, but it isn't going to get you anywhere near 20%.

Personaly I wouldn't go over 14% for drinkin' alcohol, just too many off tastes above that.
Save the high yeald shit for fuel.

Post by **rad14701** » Fri Jan 23, 2009 5:00 pm

Hawke wrote:Personaly I wouldn't go over 14% for drinkin' alcohol, just too many off tastes above that.
Save the high yeald shit for fuel.

+1

Shine-on · Post by **Shine-on** » Sun Feb 08, 2009 9:36 pm

I am a novice, so all I have made is sugar washes to get the idea of how everything works.
I use Red Star Active Dry Yeast found at all my local grocery stores. I have been getting any where from 8-10% ABV, and is finished to dryness within 72 hours.

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