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Fleischmann's Yeast?
Posted: Wed Mar 08, 2006 3:00 pm
by corntornado
Hi i was just at a restauraunt supply house and they sell Fleischmann's Active Dry Yeast #2133 . It comes in a 2lb. bag for less then 2 dollars. Anyone have any experience with this yeast? Should it work ok for a sugar wash? how about mollasses/sugar wash for rum? I bought it cause it was cheap. Think it will work ok? Thanks in advance.
Posted: Wed Mar 08, 2006 3:44 pm
by Tater
Try using search feature on this sight
Posted: Wed Mar 08, 2006 5:11 pm
by Peachey
I've never tried it, I normally stick with turbos. I'm now moving into the mashing world
so will be using normal bakers yeast. I guess if it's a bakers yeast, it'll be just fine.
Posted: Wed Mar 08, 2006 5:24 pm
by Captin Moron
It will work great for rum only (generally speaking). like tater said do some research, expecially on the home distiller site in his sig... Also dont expect any turbo wash like ferments, it will take longer than most specialty yeasts, but the final product will taste good.... it also has limited alcohol tolerences, so read more and figure out your max sg before pitching the yeast.
Posted: Wed Mar 08, 2006 6:09 pm
by junkyard dawg
If I can add alittle to what the moron and peachey said...
Bakers yeast like Fleishmans works fine, but like everyother yeast it has limitations and specific characteristics. It has about a 10 to 12% alcohol tolerance. Thats low compared to some, but its also just right for some techniques. It has its own unique flavor profile. Turbos, in my opinion have a uniquely crappy flavor profile. Some really bad flavors come from turbos. Bakers yeast is pretty non offensive in my experience. Other yeasts have their own unique flavor profile. I think this is a HUGE topic... Try reading the websites of a few yeast suppliers...
Don't let the price fool you though, you can grow out a little 59 cent pack of ec 1118 or any other yeast into about any quantity you want.
Posted: Wed Mar 08, 2006 6:14 pm
by pothead
If it is anything like Red Star's active dry bakers yeast, it will work great for just about anything.
I use Red Star, and I usually get somewhere between 12%-14%, and the product taste great.
I use it for Rum, and Fruit, a couple experimental batches, and a couple sugar washes. All of them have turned out fine, and fermented out in 2 weeks or less.
~POT
Posted: Thu Mar 09, 2006 2:40 am
by corntornado
Thanks, for you guys input. I also just picked up 2 gallons of mollasses, I guess ill give it a try and make my first rum wash. Ill let you know in a few weeks how it turns out.
Posted: Thu Mar 09, 2006 6:37 am
by Uncle Remus
I used Fleischmann's yeast before with an apple mash, it worked just fine. I used to use it for homemade wines all the time too. It really likes and works well with any fruit. Like the other said you won't get the high alcohol like you will with a turbo, but you'll probably get a better tasting product with less conjurers and esters and other nasties.
Posted: Thu Mar 09, 2006 11:22 am
by TN.Frank
I've used Fleischmann's bakers yeast from the get go. Living in a small town I've got to use what I can get and that was it. Since you're going to distill out the alcohol anyway the yeast won't come into play as much for the flavor of the finished product as they do in beer or wine.
yep
Posted: Thu Mar 09, 2006 12:36 pm
by Uncle Jesse
you can use fleischmann's, or you can just let your container sit open for a few hours and harvest natural yeast from the air.
that's how the moonshiners did it, and they'd only add a packet of yeast in cold temps to jumpstart fermentation.
Posted: Thu Mar 09, 2006 4:46 pm
by Hillbilly Rebel
...and malt.
Re: yep
Posted: Thu Mar 09, 2006 5:11 pm
by Captin Moron
Uncle Jesse wrote:you can use fleischmann's, or you can just let your container sit open for a few hours and harvest natural yeast from the air.
that's how the moonshiners did it, and they'd only add a packet of yeast in cold temps to jumpstart fermentation.
must of taken forever to ferment
Re: yep
Posted: Fri Mar 10, 2006 5:46 am
by golden pond
Captin Moron wrote:Uncle Jesse wrote:you can use fleischmann's, or you can just let your container sit open for a few hours and harvest natural yeast from the air.
that's how the moonshiners did it, and they'd only add a packet of yeast in cold temps to jumpstart fermentation.
must of taken forever to ferment
Six to seven days in hot weather without adding yeast.
Re: yeast
Posted: Wed Dec 08, 2021 3:14 pm
by Bradster68
junkyard dawg wrote: ↑Wed Mar 08, 2006 6:09 pm
If I can add alittle to what the moron and peachey said...
Bakers yeast like Fleishmans works fine, but like everyother yeast it has limitations and specific characteristics. It has about a 10 to 12% alcohol tolerance. Thats low compared to some, but its also just right for some techniques. It has its own unique flavor profile. Turbos, in my opinion have a uniquely crappy flavor profile. Some really bad flavors come from turbos. Bakers yeast is pretty non offensive in my experience. Other yeasts have their own unique flavor profile. I think this is a HUGE topic... Try reading the websites of a few yeast suppliers...
Don't let the price fool you though, you can grow out a little 59 cent pack of ec 1118 or any other yeast into about any quantity you want.
That's awsome info. Thanks. I'm new here so forgive me if I'm not posting this properly. I'm interested in some education on yeast and the how toos. I can't find much info but you mentioned checking the suppliers sites. Any other directions you could point me for some reading would be helpful.
Re: Fleischmann's Yeast?
Posted: Wed Dec 08, 2021 3:19 pm
by Bradster68
Ps. The reason I'm asking is those sites offer info for baking mostly. And I'm not educated in this field enough to know if there is direct correlation between baking and fermenting corn mash. I'm guessing they are not the same.
Re: yeast
Posted: Wed Dec 08, 2021 5:22 pm
by still_stirrin
Bradster68 wrote: ↑Wed Dec 08, 2021 3:14 pm.. I'm new here… I'm interested in some education on yeast … Any other directions you could point me for some reading would be helpful … is (there a) direct correlation between baking and fermenting corn mash...
Bradster,
Do you realize this thread was active 15 years ago? I’m sure that some of the correspondents have “moved on”. In fact, I know a few have “passed”.
Anyway, here’s a link to a starting point for you:
https://homedistiller.org/wiki/index.php/Yeast
Learn to use the search tool and spend some time “digging in”. There is a world of knowledge buried within the website. Have at it.
ss
Re: Fleischmann's Yeast?
Posted: Wed Dec 08, 2021 8:10 pm
by Bradster68
Oh. Dam. Sorry didn't realize. Still trying to figure out how things are laid out. My bad. Thanks for the info,and the link.
Re: Fleischmann's Yeast?
Posted: Sat Dec 11, 2021 12:34 pm
by rubberduck71
Bradster68 wrote: ↑Wed Dec 08, 2021 8:10 pm
Oh. Dam. Sorry didn't realize. Still trying to figure out how things are laid out. My bad. Thanks for the info,and the link.
Not the first time a zombie thread got resurrected, and won't be the last!
That search bar in the upper right is your friend! You can also googling: [insert question/topic here] + homedistiller
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Re: Fleischmann's Yeast?
Posted: Sat Dec 11, 2021 3:26 pm
by Bradster68
