Home Distiller

I just did a 6 gal. sugar wash with 10.2 lbs. sugar and added 1.5 lbs. of Pilsner malt (milled). I also added a vitamin C, two multi-vitamins and two vitamin B-complex and some yeast nutrient for the bakers yeast. It started at 1.085 and in 6 days it was down to 1.000. I siphoned off the top to a clean carboy and hope to run it tomorrow.
myerfire

myerfire wrote:I just did a 6 gal. sugar wash with 10.2 lbs. sugar and added 1.5 lbs. of Pilsner malt (milled). I also added a vitamin C, two multi-vitamins and two vitamin B-complex and some yeast nutrient for the bakers yeast. It started at 1.085 and in 6 days it was down to 1.000. I siphoned off the top to a clean carboy and hope to run it tomorrow.
myerfire

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hi Myfire it seams alot of people use that bakers yeast in here ,it is a beaut for tolerence to alot when getting a fermentation going .
ive found in an alchohlic ginger beer i made its finishing flavours come thru in the end product ,i prefer to use a good ale yeast that handles up to 10 % alch' with an oaken type character .

Based on the flavour topic in stilling this may be better for a nicer taste .very new to this but just maybe this can be the case with distilng in the end result ...im going to use a potstill so im looking for everything that i feel will give me the finest..finest product in my end result ...

my partner had a nice wee simple refux still that did some great results for her .
I bought her some turbo yeast in town and put it in my pocket to start then my brief case and all the way home in the car i could smell that stuff....a smell which i personally detest ..when stillin it seamed she was doing everything right ,,but im convinced that stench was still in her end product ...
food for thought

In my experience bakers yeast is one of the most neutral yeasts available. I would use it more often but it doesn't do as well as some of my other strains in cold weather.

In my opinion bakers yeast is as good as anything else out there. Yes ale yeast is good to but for a all round go to yeast I think it's bakers.

From what Ive seen on the how they do that channel bakers yeast is grown in a molasses medium .And that being sugar anyway its a natural for stillin.

a quote from a very interesting article on cloning Glenmorangie

Some will tell you that you can make a much higher gravity wort and
use a turbo-type yeast, or a high-attenuation yeast like Lalvin EC-
1118 or Red Star (same strain). You can, but what you finish up
with will not even remotely resemble Glenmorangie, or any other
Scotch malt. The yeast used plays a far more important role in
producing Scotch than mere carbohydrate conversion. It is a huge
factor in the taste of the finished article. For this reason, it is
better to follow the methods used by the distilleries, that of a
fast-acting yeast (bakers, ~1gm/litre) to quickly start the
fermentation and stop other yeasts & bacteria getting a foothold,
and a brewers yeast (0.6gm/litre)to get the desired flavours into
the fermentation.
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the new fermentis yeasts handles up to 10 -11% and takes off like a rocket and finishes in 3 days given optimums and has a nice finishing flavour
I understand that bakers yeast they talk of is coated in mollasses.this would be very benificial to feeding the yeast at the start with its nutrient like qualitys ,molasses flavours must impart a certain hint through the brew as well
so if we were wanting true flavours is the above bakers yeast really the go verse some exciting flavours of true ale yeasts ??

food for thought