How Much?

[A-Rob]

Ok, forgive me if i am posting or asking in the wrong section,but... i have read pretty much every post and recipe and all the questions and responses (tons) about yeasts and i am either overloaded with info to the point of simplicity being overlooked or... i'm just missing something.

I just got all my stuff together and am preparing to make the big first step. My intentions are solely to make Brandy Moonshine..Peach/Apple/Berrys etc. and i have a 5gal. onion style pot still. I see most avoid turbo yeast...ok...but i have a packet of 48 hour... i also have 3 pucks of dry Fleishmans i got at the grocery... my questions:

How much Baker's yeast? ... Can i use a half packet of the turbo and ferment at a cooler temp to slow it down some? Should i use yeast at all? With a Fruit shine/Brandy wash, do i need to shoot for a really low ABV or is 8-12 going to be ok? If it goes over 12% can i siphon out to clear to stop the fermenting without adverse effects? And also... i have 2 large cans of sliced peaches, a ton of sugar white and dark brown and the above Yeasts, same cans as mentioned in a "Canned Peaches" post just slices Corn sirup and sugar, should i was the peaches and not use the sirrup? ... if i use the bakers, what should i add as a nutrient and how much? I bought a bag of white raisens, if that'll work...

sorry to drop so many bombs but, i have a lot of info spinning around but no Definite answers for a foundation on Brandyshine.

And a BIG thank you for so much information and help that everyone here puts forth, you guys are awesome ) and feel free to bonk me on the head for any stupidities

[Ghost]

OK - Stop the clock .....

1.Yes you must use some kind of yeast or rely on wild yeast (not usually recommended)

2. 48 hour yeast is still a turbo and I would avoid it at all cost unless you are making fuel for your lawnmower.

3. Why shoot for over 12% ?!?!? If you have a starting SG of over 12% then you simply add more water to get the ABV potential down to a range you can manage ... like 8%

4. Bakers yeast is fine. follow the directions for the tried and true you are going to use - they are called tried and true because people have tried them and proven to be true .... kind of simple right?

5. Don't wash the peaches

This is just some of the things in the post that stood out to me - Im tired, others can help more.

[A-Rob]

I know that lower ABV's are better... the question was "How low is low enough" you answered that... The main question is "How much Bakers Yeast?" and i'm not following any "Tried and True" that i saw, but i will look through them again and pick some info out that applies. And Go Dawgs!

[bellybuster]

good brandy relies on beginning with good wine. I would suggest joining a wine making forum and learning the wine half there. It really isn't as easy as throwing fruit in a barrel. There are allot of intricacies to making good wine from fresh fruit.
I wouldn't even consider using bakers yeast for a wine, even if I was distilling it. Crap in=crap out.

[bellybuster]

http://www.winemakingtalk.com/forum/

great forum