turbo yeast and bakers yeast mix

[VARIVERRAT]

I finished a run awhile back using turbo yeast for the first time and it tasted awful. the turbo yeast chemical taste leeched through my distillate bad! so, just started a 5 gal batch of 10lbs pitted peaches and 4 gallons distilled water and 5lbs sugar but instead of using all turbo yeast like the last run, im goin to mix it 1/2 turbo and half bakers to cut down on that turbo chemical taste. will keep in touch with the progress.

[olddog]

Why not use all bakers yeast, it works fine.

[kiwistiller]

or a wine / brandy yeast?

[VARIVERRAT]

just wanna get my moneys worth outta my left over turbo yeast. i posted earlier that id done a bach of all turbo yeast and i had bought 3 packet for $6 buckst a pop.(it turned out with a chemial taste) just wana get rid of the stuff. in the future im deffinatly just using bakers yeast or distillers. btw does the yeast need to be kept cold? the woman at my local brew shop said it did but im skeptical.

[olddog]

You don't usually get bakers yeast from a brewshop, normally the supermarket. I keep my bakers yeast in the fridge.
Normally the dominant yeast will prevail, so you could get the turbo eating your bakers yeast .


OD

[VARIVERRAT]

really?????? so basically its gunna be WWIII in my mash tub? cool...... i really cant wait for the distilate from this one.

[The Baker]

or a wine / brandy yeast?

Or no added yeast at all?

You could try that on portion of your peaches, especially if they are well ripened or a bit over-ripe; they use the natural yeasts to ferment.

[Whitedog]

really?????? so basically its gunna be WWIII in my mash tub? cool...... i really cant wait for the distilate from this one.

Blood Wash.... WD

[VARIVERRAT]

i am going to just use the natural yeast soon. but at $1.83 per lb, im goin to wait till i make a trip to west virginia this summer and just get em from my grandpa. There they a whole lot cheaper, and i can get awhole lot more giant ripe homegrown peaches.(the walmart section isnt always the ripest)

[kiwistiller]

I believe there is a sticky entitled "better method if you absolutely have to use turbo yeasts"... might be worth a look?

[rad14701]

I believe there is a sticky entitled "better method if you absolutely have to use turbo yeasts"... might be worth a look?

+1

[bstinga]

I know there is a lot of turbo hate, but chemicaltaste is a new one on me. What where your brewing conditions and the turbo brand you used? What sort of still you using mate?

FYI my personal choice for a neutral or a basic fruit wine like you are running is something like Lalvin EC1118 yeast. It is a fighter too, and will out compete a bakers yeast. The more I learn about yeast, its strains and genetics the sexier and dirtyier it gets. Check out the pdf floating about of ' Functional Genetics of Industrial Yeasts by j.h. dewinde. It has been bed time reading for me of late, mind you this is accompanied by a nice rum and coke and a Cohiba Siglo IV (2009 date stamp great but better in about 3 to 5 years time, I would suggest).

Alot of yeast can be stored chilled in fridge but doesn't nec. have to be. Depends on how it is packaged... freeze dried, wet block etc. A standard turbo in a pack is generally sweet at standard room temp in a cool place until bets before date. It won't suddenly die after this date but it's efficacy will slowly decline. But if you aerate your wash the numbers will build up before anaerobic fermentation even after a year past the best before date.

I don't know if mixing a turbo with fruit is condusive to good results; for peaches perhaps you could try something like this;

2 pounds peaches
4 1/2 cups granulated sugar
1 teaspoon yeast nutrients
1/2 teaspoon pectic enzyme
1/4 teaspoon tannin
1 campden tablet
12 cups water, boiling
1 package wine yeast



Stone and chop fruit. Place in primary fermentor. Add water, sugar and campden tablet. Stir to dissolve sugar. Let sit overnight.

Next day, add nutrients, pectic enzyme and tannin. Specific Gravity should be 1.090 - 1.095. Stir in yeast. Stir daily for 3 days. Strain out fruit and squeeze as much juice out of it as you can. Siphon into secondary fermentor and attach airlock.
Either distill or for a dry wine, rack in three weeks, and every three months for one year. Bottle.

For a sweet wine, rack at three weeks. Add 1/2 cup sugar dissolved in 1 cup wine. Stir gently, and place back into secondary fermentor. Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until one year old. Bottle.

If wine is not clear, or still has quite a bit of sediment forming between rackings, Fine the wine as follows.

Use wine finings or plain gelatin. Gelatin: use 1 teaspoon per 6 gallons of wine. Finings: 1/2 teaspoon per 5 gallons or as per package directions. Soak in 1/2 cup cold water for 1/2 hour. Bring to a boil to dissolve. Cool. Stir into wine. Let sit 10 to 14 days. Rack. If not clear enough yet, repeat process. DO NOT increase amount of gelatin or finings. The mixture will stay suspended in the wine, preventing it from ever clearing. Bottle once wine is clear.

The wine is best if you can refrain from drinking it for one full year from the date it was started.

[theholymackerel]

If yer just tryin' to use up yer turbo yeast, try usin' half the ammount of sugar they say to use.

If yer wash is half strength it'll ferment several times faster than normal, and it will taste and smell WAY better!


bstinga: Now I understand why ya don't mind turbo yeasts... ya smoke tobacco. I doubt with a cigar habit you can smell or taste well enough to tell the difference...

[bstinga]

HaHa Mackeral... may have been slightly impaired when I posted that... I don't use turbos myself much (did a few some months back to see/remind me how they stack up). I have done about 3 commercial turbos in the last 5 years. I still like Wineos plain sugar wash varients or similar for neutrals. But different strokes for different folks. Unfortunately a good Cuban or even Dominican Cigar is not inexpensive here (with our 40% duty and tax and rising fast) and then most need some extra aging for a few years generally. So this is still a rare luxioury for me, I don't smoke cigarettes or anything else. I agree you don't want to be making cuts etc with tainted taste buds. Just wasn't sure about a chemical taste, didn't sound good.

My experience is that lalvin EC1118 is much better for neutrals or fruit than Bakers yeast. Wild yeasts as suggested for fruit can be a bit hit and miss, many wild yeasts can add bad flavour profiles with high sulphides or volatile acids, better to inocculate with somethig you know.

[VARIVERRAT]

well trust me since my mash has been goin for 2 days now the truck outside smells more like rotten yeasty smell than fresh cut peaches but, as the last run, hopfully, in a couple more days the smell will take a turn for the sweet peachy side.

[VARIVERRAT]

well i just checked it again and now im worried my peaches werent as ripe as they should of been. the yeast smells gone and now its starting so smell more alcoholic but also you can pick up the "un-ripe" peach smell as well