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For example: If a recipe is for a 10-gallon still (boiler) and I am using a 5-gallon boiler can the recipe simply be halved? For the most part the answer may seem obvious as for as quantities, but it is the yeast that concerns me. (Yes, I am new ...... yes, you can beat me up without hurting my feelings. )

Most yeast packets will inoculate 5 to 10 gallons. Use the same amount.

If you're using a 5 gallon boiler, and double distilling, you should be making 15 gallon ferments anyway. That will give you 3 stripping runs, and enough low wines combined for a spirit run.

THANX Deplorable!!

I use a single yeast packet (eg US05 or whatever) for large batch and smaller ferments. My large batches (32g brute) take a couple days to cool off so I just make a starter using the packet first in a mason or gallon jar (with a smaller stovetop mash just for the starter) and a couple days later the yeast has reproduced quite a bit... Not too scientific but it has worked well for me!

Cheers,
j

Their are pitch rate calculators used in beer brewing that will work well if the yeast is your only concern.

Deplorable wrote: ↑Thu Apr 22, 2021 7:15 am If you're using a 5 gallon boiler, and double distilling, you should be making 15 gallon ferments anyway. That will give you 3 stripping runs, and enough low wines combined for a spirit run.

I prefer a bit more headroom in my boiler , but the concept is correct .

Yummyrum wrote: ↑Thu Sep 16, 2021 1:27 pm

Deplorable wrote: ↑Thu Apr 22, 2021 7:15 am If you're using a 5 gallon boiler, and double distilling, you should be making 15 gallon ferments anyway. That will give you 3 stripping runs, and enough low wines combined for a spirit run.

I prefer a bit more headroom in my boiler , but the concept is correct .

Unless you're running everything, your not gonna get 15 gallons back from a 15 gallon ferment. I get 2 boiler charges of about 10.5 to 11.5 gallons from a 25 gallon all grain ferment after squeezing and clearing the wort depending on how patient I am on clearing.
I lose about 1 to 1.25 gallons just to the grain that my mop wringer process doesn't recover. Maybe I have room for improvement.

Like Deplorable, I build a gallon starter the day before mash day, mirroring the grain bill I'm mashing. 4gm of yeast grows exponentially overnight in the starter and I pitch half of it (store the other half in the fridge for the next mash) into a 12.5 gal ferment. Works a treat.

This is where experience in beer and wine making really help. You gotta think you’re just making shitty beer. Most if not all yeast manufacturers will include detailed instructions on their packets. Search for “how much yeast”

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