Active Dry Yeast

Sweettuff · Post by **Sweettuff** » Thu Nov 15, 2007 10:42 pm

Has anyone used or has experience with 'Red Star' Active Dry Yeast and/or 'Fleischmann's" Active Dry Yeast? Did you use it on a sugar wash or grain mash? Not a lot of choices around here. Thanks.

punkin · Post by **punkin** » Thu Nov 15, 2007 10:45 pm

I've used the Red Star Champagne yeast and found it very good for rum/sugar washes and grain/sugar washes.
If you can get that, it performs as well as the top of the line distillers yeast i use now.

Sweettuff · Post by **Sweettuff** » Thu Nov 15, 2007 10:55 pm

How much did you use for how large/gallons a fermenter?

punkin · Post by **punkin** » Fri Nov 16, 2007 10:00 am

Sweettuff wrote:How much did you use for how large/gallons a fermenter?

One or two 5 gram packets for a 25l wash. definately 2 packs for a 40 litre wash. Started up for an hour or so in a frothy sweet solution.

wineo · Post by **wineo** » Fri Nov 16, 2007 10:33 am

Lots of people use the yeast you refered to.Its just bakers yeast.It doesnt have a high alchaol tolerance so dont try to make a high%wash with it.
Most people use Quite a bit of it.Its best to make a large starter a few days early so you have lots of yeast.Theres quite a few sugar wash recipes on the forum.Just use one of the proven ones.

punkin · Post by **punkin** » Fri Nov 16, 2007 11:07 am

wineo wrote:Lots of people use the yeast you refered to.Its just bakers yeast.It doesnt have a high alchaol tolerance so dont try to make a high%wash with it.
Most people use Quite a bit of it.Its best to make a large starter a few days early so you have lots of yeast.Theres quite a few sugar wash recipes on the forum.Just use one of the proven ones.

AAaahhhhh...sorry, never used bakers yeast.

wineo · Post by **wineo** » Fri Nov 16, 2007 1:28 pm

I used to use it to make wine years ago when I didnt know any better.
I mostly use 1118 or whiskey distillers yeast with ag,but did buy a pound of super start distillers yeast today.I havent tried it yet.

Post by **bronzdragon** » Fri Nov 16, 2007 3:20 pm

I've had lots of experience with it at work ... of course I'm a baker.

At home for washes, I prefer either the Lalvalin Champagne yeast or Rum Turbo or Whiskey Turbo.

I have never tried baking yeast in my washes. I do get 4-5 generations off of one pack of Rum or Whiskey Turbo though.

cheers

~r~

mtnwalker2 · Post by **mtnwalker2** » Fri Nov 16, 2007 5:54 pm

As do I, I do add a packet of AG enzymes though, if it is another grain mash, or wash, or no cook. Seems to help flavor conversion, and enough starch conversion to fermentable sugars to pay for itself.

Just my opinion and experiance. Not going to plageurize Goose Eye, who is fast becoming the most quoted person on the internet:

"So I bin tole". Sorry Goose if this isn't quote, best I could do off top of my head. Scalped a long time ago.

birdwatcher · Post by **birdwatcher** » Sat Nov 17, 2007 6:26 am

Use fresh bakers yeast for sugar washes.

G

junkyard dawg · Post by **junkyard dawg** » Sat Nov 17, 2007 7:29 pm

Those bakers yeasts will work on either sugar wash or grain mash. Don't aim for more than about 10 to 12% Etoh. (thats true no matter what yeast you use) Bakers yeast works great with mollasses washes for rums... Its fine for grain mashes too... A pound of bakers yeast costs less than $4 round here...

All those different yeasts you see in the homebrew shops are optimized for specific characteristics... bakers yeast is optimized to leaven baked goods... Ethanol is still the byproduct, and the flavors are good, so definately give it a try... After a few ferments you might want to try out some other yeast strains. Bakers yeast is the workhorse for a novice distiller.

ps...

dead yeast make GREAT yeast nutrients...