NO turboyeast

[distilling_dk]

Ok, I think we get it. People are negative about turbo yeast as the stress on the yeast produce off flavors WHICH WE DONT LIKE.

What other yeasts do you use? Yeast for wine making?

[WIski]

Hello......
Dry Bakers Yeast........

[dieselduo]

I like DADY

[distilling_dk]

Hello......
Dry Bakers Yeast........

really? I kind of thought that it will also produce off flavours?

whats the alcohol tolerance?

[rad14701]

Hello......
Dry Bakers Yeast........

really? I kind of thought that it will also produce off flavours?

whats the alcohol tolerance?

I've pushed Fleischmanns Dry Active Yeast to over 19% and that's about twice as high as most would recommend for a wash intended for flavored spirits... No wash should be pushed beyond ~14% regardless of the yeast used... A more practical range would be 8% - 12%...

[HDNB]

i used wild yeast on plums once. took about 2 months but it made a damn tasty slivovitz.

[WIski]

distilling_dk wrote:

really? I kind of thought that it will also produce off flavours?

I have not experienced any off flavors. I've used Fleischmann’s and Red Star. Both have started strong and finished dry time and time again. I'm doing all grains (6%) and then a sugar drop (10%) on the squeezins. Both are turning out very tasty in different ways. I have no experience with the designer yeasts as I'm very new at this. I might try some other stuff eventually but for now the bakers is working great.

And, I just picked up a 2 lb. block of Red Star at Woodmans for 5 bucks..............

[raketemensch]

I've been liking Safale US-05 lately. I used Fleischmann's bread yeast for a long time, but eventually I could smell and taste the breadiness. That is likely because I don't clear my wash well enough, but either way I like this Safale taste a lot.

[Hound Dog]

Costco, Red Star bakers yeast. 2 lbs. for $5. I use this for everything and usually aim for around 10% on my washes.

[jb-texshine]

Fleichmans for most,d47 for honey,ec1118 for fruits

[MitchyBourbon]

Welcome to HD distilling_dk,

What other yeasts do you use?

The yeast I choose depends what I am making and the results I am going for. If I am making a sugar head for something that I want to have a neutral flavor then I use bakers or the like. I also use bakers or a wine yeast with a low ester profile for rum. Occasionally I use distillers yeast for bourbon if I want a very clean tasting bourbon. More often than not I use various ale yeasts for their specific ester profile. I never push alcohol tolerance. If producing lots of alcohol in one shot becomes important to me, I'll just make bigger equipment.

[cranky]

There are a lot of factors when it comes to yeast. What are you fermenting? Is it grains? Cereal? fruit? Molasses or other rum wash? Sugar? What temperature are you fermenting at? Do you want fruity esters? Do you want a clean ferment? To me grains do better with an ale or distillers yeast, Fruit a wine yeast, never use bakers yeast on fruit. I don't like bakers yeast because my wife thinks it adds a breadyness to the final product no matter how neutral it tastes to me. I do a lot with fruit and use various wine yeasts for various reasons but a lot of time temperature dictates, My garage never reaches 80 F and is often near 50 so I use cold weather yeast, 1118, 1122 or D-47. 1118 ferments clean and pure and will keep going all the way down to 45F but I've seen it stop at 80. I like the esters of the 1122 and D-47 with certain fruits. I also like more esters in my rum so I am trying 1122 in that as well but most people prefer a hot ferment for rum and bread yeast generally fits the bill.

[Hound Dog]

There are a lot of factors when it comes to yeast. What are you fermenting? Is it grains? Cereal? fruit? Molasses or other rum wash? Sugar? What temperature are you fermenting at? Do you want fruity esters? Do you want a clean ferment? To me grains do better with an ale or distillers yeast, Fruit a wine yeast, never use bakers yeast on fruit. I don't like bakers yeast because my wife thinks it adds a breadyness to the final product no matter how neutral it tastes to me. I do a lot with fruit and use various wine yeasts for various reasons but a lot of time temperature dictates, My garage never reaches 80 F and is often near 50 so I use cold weather yeast, 1118, 1122 or D-47. 1118 ferments clean and pure and will keep going all the way down to 45F but I've seen it stop at 80. I like the esters of the 1122 and D-47 with certain fruits. I also like more esters in my rum so I am trying 1122 in that as well but most people prefer a hot ferment for rum and bread yeast generally fits the bill.

What yeast would you suggest for a warm weather cereal wash to make a neutral?

[droo1966]

Yarrrrr. And R'Amen

[cranky]

There are a lot of factors when it comes to yeast. What are you fermenting? Is it grains? Cereal? fruit? Molasses or other rum wash? Sugar? What temperature are you fermenting at? Do you want fruity esters? Do you want a clean ferment? To me grains do better with an ale or distillers yeast, Fruit a wine yeast, never use bakers yeast on fruit. I don't like bakers yeast because my wife thinks it adds a breadyness to the final product no matter how neutral it tastes to me. I do a lot with fruit and use various wine yeasts for various reasons but a lot of time temperature dictates, My garage never reaches 80 F and is often near 50 so I use cold weather yeast, 1118, 1122 or D-47. 1118 ferments clean and pure and will keep going all the way down to 45F but I've seen it stop at 80. I like the esters of the 1122 and D-47 with certain fruits. I also like more esters in my rum so I am trying 1122 in that as well but most people prefer a hot ferment for rum and bread yeast generally fits the bill.

What yeast would you suggest for a warm weather cereal wash to make a neutral?

I personally use 1118 for cereal washes but as I said, my garage seldom gets over 80 and the one time it did the 1118 stopped until I stuck it in a tub of cold water and got the temp down. I have never researched warm weather yeast because it hasn't really been a factor to me. I think DADY is a hot yeast, isn't it? I know bread yeast likes it hot but like I also said, the wife can taste that and doesn't like it. Mitchy probably has an answer for that better than anything I could come up with. He not only uses different yeasts depending on things but different methods of getting those yeast into the ferment. Maybe he will chime in and enlighten us both

[Hound Dog]

Thanks Cranky. Yes, in the summer it gets stifling hot here and in the garage it is unreal all closed up.

What say ye Mitchy? Shed some light!

[Halfbaked]

Welcome.... This could be a great topic.. How bout start it in the yeast section to continue. We try and use the welcome center to give you a proper welcome. IF you want me to move some of these over to it shoot me a PM after you start another topic and edit this one.. Thanks.