Fresh Yeast

[Samogonka]

Now coming from russian roots, I know a lot of our reci for moonshine pes call to use Fresh Yeast instead of dry yeast because it would convert the starch to higher levels 18% abv on mashes naturally with grains or wheat where dry yeast can be handle lower alcohol levels. Has anyone here experiment with fresh yeast in blocks from mash?

[still_stirrin]

...it would convert the starch to higher levels 18% abv on mashes naturally with grains or wheat where dry yeast can be handle lower alcohol levels....Has anyone here experiment with fresh yeast in blocks from mash?

A couple of tidbits for you:

1) Yeast does not convert starch to alcohol. The yeast consumes sugars which are metabolized producing alcohol as a majority of the product. They also produce esters, keytones and fusels, phenols, and more. Using "fresh" yeast simply means that it doesn't need to be rehydrated. Dry yeast should be just as viable as liquid yeast provided it is not old or has not been stored in an improper environment. Either will work however.

But you need enzymes to convert the starch to sugars to make it available to the yeast. Enzymes are present in most cereal grains, but malted barley has a high diastatic power to convert other adjunct grains. Malted wheat also has good diastatic (conversion) ability.

2) It is definitely unwise to try to produce a ferment with such a high alcohol potential (18%ABV). When the sugar concentration is that high, it will stress the yeast, possibly even causing the cells to explode due to osmotic pressure. Also, when pushed to such an extreme, the yeast will produce much more of the congeners, or off flavors and undesireable constituents. Here, we recommend ferments around 8%ABV potential, with 10%ABV potential as the upper limit.

Attempting a ferment with that high of potential is simply foolhardy...typical of a novice brewer/distiller. And whether you use a brick of "fresh" yeast, or a scoop of dry yeast, it will not produce a premium spirit for you.

Finally, I would be remiss if I didn't recommend you to read more...and you can start with the Spoon Feed link in my signature line.
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[Pesty]

Now coming from russian roots, I know a lot of our reci for moonshine pes call to use Fresh Yeast instead of dry yeast because it would convert the starch to higher levels 18% abv on mashes naturally with grains or wheat where dry yeast can be handle lower alcohol levels. Has anyone here experiment with fresh yeast in blocks from mash?

wet yeast can sustain a higher abv as they are already alive and active, when pitched into a high abv like your 18%, some of them won't survive the osmotic pressure but the majority will. Post ferment, save and or repitch this yeast a time or two or three and cultivate it. Store in slants and for years to come you'll have fresh yeast to handle high sugars.

dry yeast are dormant and need to wake up and then multiply before they can go to work.. pitch them into your 18% and only the strong survive and they're bitter as all heck.

I use whitelabs liquid yeast for my AG stuff and are now using a dry cane yeast for my rums. $$$ stuff so my next move is yeast farming.