yeast?

[8 Mile Hillbilly]

Why do most people use the bakes yeast?
Is it because it works faster?
I thought that if it made a better product then the wine makers would use it.
I have been using Laval #1118 with good results, yes I know it is slower but I am in no rush.

[googe]

Its cheap and works with most washes, that's why I use it.

[Kegg_jam]

Cheap, easy to get, works in warmer temps.

[MichiganCornhusker]

I thought that if it made a better product then the wine makers would use it.

Wine makers ferment grapes and use yeast that works well with grape juice.
Baker's is great for fermenting sugar washes, molasses, even grains.
Beer yeasts can work very well with barley, and other grain mashes.

[hawgwrench]

'Cause we're cheapskates an don't like drivin far to get ingredients

[S-Cackalacky]

Bakers yeast is most appropriate for rum ferments. Apparently molasses is used as the culturing agent to make bakers yeast. As a rule of thumb, I stick with two different yeast - bakers for rum and grain based ferments and Lalvin EC-1118 for fruit based ferments (brandy). Fruit musts are best fermented at lower temps which is why I like to use a wine yeast like the EC-1118. That's not to say that you shouldn't experiment with different yeasts if you are so inclined.

[SassyFrass]

Dogwoods are blooming, so if you don't mind waiting a little longer to run you can skip adding yeast. Ma Nature will add it herself for you.

But you take a chance when you do that. Your mash/wash/must can go real bad real quick, or it can turn out awesome.

Just a chance you take using wild yeast.

SF

[shadylane]

A 2 pound brick of bakers yeast costs $6 at Sams Club.
A $1 packet of EC1118 weighs .176 oz that's around $180 for two pounds.
I normally ferment at 70-90f at this temp bakers yeast ferments just a clean as EC1118 would.
EC1118 is the go-to yeast for difficult or stuck fermentations. I don't have difficult or stuck ferments.

[shadylane]

I thought that if it made a better product then the wine makers would use it.
I have been using Laval #1118 with good results, yes I know it is slower but I am in no rush.

EC1118 is an excellent choice for making wine under sanitary conditions.
When fermenting fruit for brandy, a large dose of yeast is needed to out run the wild yeast and bacteria on the fruit.
Bakers yeast isn't the best choice for flavor, but it's cheap enough to pitch a massive dose.

[8 Mile Hillbilly]

I relies that the bakes yeast is fast and cheap but the cost of yeast is minimal. I usually use 6 packs of 1118 a 65 gallon barrel of sweet feed wash, and will do 3 runs with it using the hot backset and sugar. Yes it takes 2 to 3 weeks to ferment but if it makes a better product $8.00 for about 180 gallons of wash is not a price point and can work at lower temps and higher alcohol content. Have not been convinced yet to switch. My thought is if bread yeast makes a better product why do beer and wine makers not use it?

[still_stirrin]

Why do most people use the bakes yeast?
Is it because it works faster?
I thought that if it made a better product then the wine makers would use it.
I have been using Laval #1118 with good results, yes I know it is slower but I am in no rush.

Mr. hillbilly,

Yeast is a single celled organism, similar to a sponge, or even fungus. It's not an animal, nor a plant. It has been developed (cultured) for specific characteristics, beit alcohol tolerance, attenuation, fermentation temperature, ester production, or lack thereof. Yeast have a signature quality depending on their culture to benchmark the flavors within the ferment.

Bread yeast is cultured for the baker because of his needs: reliable CO2 production (leavening) and palletable taste complimenting the grain's flavor. It must consume table sugars and to some degree confectioner's sugars. It must be inexpensive and readily available to the common household.

Beer brewers yeasts are cultured for their signature qualities...namely, flavorful beers. There are two major strains of beer yeasts: ales (top fermenting) and lagers (bottom fermenting) which were isolated much, much later than the ale yeasts of old.

Wine yeasts too, were cultured for their specific properties: alcohol tolerance, flavor, tannin production and temperature tolerance. Each has a signature all its own.

Often we use what is easiest to use. Or easiest to acquire. Or least cost to procure. Many reasons. It sounds like you too have your preference. So it sounds like your question is actually rhetorical, as if looking for some approval to your choice. Some here may vote with you. But you don't need the endorsement of the site to produce a "quality" product. You need to pay attention to your processes, ingredients and environment. You need the proper (safe) tools and you need to know how to use them.

If you'd like more discussion on yeasts, then I'd suggest looking into the appropriate forum. Here's a link to use as a springboard: http://homedistiller.org/forum/viewtopi ... 39&t=19600

Happy distilling. Be safe. Be responsible. And be discrete.
ss

[armstrong]

best thing that I have found for rum

[Skipper1953]

Have not been convinced yet to switch. My thought is if bread yeast makes a better product why do beer and wine makers not use it?

If bakers yeast did not make an excellent product, why would so many of the folks on this and similar forums continue to use and recommend it?

There are many tools for the job. Some work better than others. Use the one YOU think works best for your purpose and taste.

still_stirrin pretty much nailed it.

[bellybuster]

wine makers don't use bread yeast simply because it make crap wine.

[shadylane]

I used ec1118 and k1-v1116 for a long time. I've since become a fan of bakers.
Washes fermented with wine yeast tastes flat and bland to me now.

[MitchyBourbon]

I use bakers for rum. If I was going to do a sugar wash or a sugar head of any kind bakers is my first choice. For all grain I have several whisky/bourbon yeasts that do a much better job. I would not use bakers for an all grain.

[Prairiepiss]

EC-1118 is a good yeast. But its also a very clean fermenter. So it may not give you those flavors from some ferments a better suited yeast would give you. Rums do better with some funk. Hence to use of dunder pits. LOL. But a good yeast can add good flavors also. It bad in the wrong ferment.

Wine yeasts are good for fermenting fruit.
Beer yeasts are good for grain ferments. And rum.
Bread yeast is good for sugar and or grain based ferments.
EC-1118 is good for cooler fermenting temps and higher ABV ferments. But like I said not much added flavors if they are wanted.

It's all personal preference. What works for me may or may not work for you. Experiment that's what this hobby is all about.

[Hound Dog]

EC-1118 is a good yeast. But its also a very clean fermenter. So it may not give you those flavors from some ferments a better suited yeast would give you. Rums do better with some funk. Hence to use of dunder pits. LOL. But a good yeast can add good flavors also. It bad in the wrong ferment.

Wine yeasts are good for fermenting fruit.
Beer yeasts are good for grain ferments. And rum.
Bread yeast is good for sugar and or grain based ferments.
EC-1118 is good for cooler fermenting temps and higher ABV ferments. But like I said not much added flavors if they are wanted.

It's all personal preference. What works for me may or may not work for you. Experiment that's what this hobby is all about.

+1 and good to see you posting PP.