Best Vodka Yeast

[Loki]

I have been using Turbo yeast for vodka, but I am not terribly pleased with my outcomes. What would produce better results than T.Y.?

Thanks

Loki

[CoopsOz]

Just make the death wish wheat germ, it uses bakers yeast and wheat germ as the nutrient. It takes longer to ferment but you won't get the turbo off smells. Do a low wines run as well, make no cuts whatsoever and rerun when you have enough to charge your still. Or top it up with fresh water, it makes a huge difference.

[Rudi]

I can agree with a dwwg wash although it would be a shame to reflux it. Also may want to try Birdwatchers sugar wash works great for me.I wont use turbos again unless they come for free.

[CoopsOz]

Yeah Rudi...I agree, it would be a shame to reflux the DWWG, But for some reason people do like vodka.

[BW Redneck]

I hear that EC-1118 is pretty much the best yeast strain to use with pretty much everything. It's one of the hardiest, most competitive strains on the market and gives a neutral flavor. (Sources say that it can also ferment to 18%)
This is what I've heard from others on the forum, so I really can't say much else.

[birdwatcher]

I have been using Turbo yeast for vodka, but I am not terribly pleased with my outcomes. What would produce better results than T.Y.?

Thanks

Loki

Use Regular Bakers Yeast.

My Sugar Wash


Equipment:

My fermenter is a Rubbermaid 106 liter opaque white storage container with lid.
In Canada, available at Canadian Tire.

Four 23 liter wine carboys

Four air locks.

Hydrometer

2" bottomless styrofoam box, with cover, large enough to cover fermenter or 4 carboys.

Wallplug, lightbulb socket connected to electrical cord.

digital thermometer

Stir stick

Syphoning tube

********

My recipe for an 80 liter wash. Ingredients as follows:

3 cups tomato paste

Juice 3 lemons

Approx. 18 kg sugar

225 grams fresh regular bakers yeast. Buy in bulk at any good health food store.

water(I use spring well water)

Procedure:

Keep careful notes from start to finish for future reference.

Carefully mix paste, juice, say 14 kg sugar with 60 liters water at 30C. Measure SG.
(you are aiming for 1.09)

Carefully add water and sugar to bring mixture to 80 liter, WITH A SG 1.09.
Temperature of finished mixture should be 30C-35C to start.

You should now have 80 liters of mixed ingredients.

Carefully sprinkle 225 grams of yeast over surface, stirring in.
Place cover loosely, to let CO2 escape, keeping flying nasties out.
There is so much CO2 coming off; there is no need to worry about oxygen coming in contact.

Place bottomless styrofoam box over fermenter. Dangle lit lightbulb through small
hole in lid. Bulb must be strong enough to keep the mixture at a steady range of
30C-35C for entire fermentation. Size of bulb depends on room temperature. Stick
your digital thermometer through side of box to track inside temperature.

{A good idea would be to set up with water a day before you begin wash to determine
the size of light bulb to maintain water/wash in the 30-35C range.}



Check SG and temperature daily

Stir daily

On day three, syphon contents evenly into four 23 liter airlocked carboys.
(This step may not be nessesary and I may at some future date simply take the wash from start
to finish in the unairlocked storage container)

Check SG and temperature daily

Shake carboys gently daily.

After a total of 7-8 days SG should be .995. If not, wait until completion.


Note: After ten years of making 95% ethanol, and fine tuning my recipe after lots of
suggestions from people on this forum, this is what works for me. I'm always fine
tuning and welcome any comments or suggestions.

If any points above are not clear or you have questions, feel free to ask.

Cheers,

G