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I was hoping I could rack y’all’s brain for a moment. Hoping someone out here has an answer. I was wondering how much yeast should I be adding to my fermentation? I’m doing a 8 Lbs. Cracked corn/6lbs sugar/ and 6 gallons of water. I’ve been doing 3 1/4oz packets of Fleischmanns Activ Dry Yeast. Is that to much? Can you add to much? And vise versa. Any info is greatly appreciated.

https://homedistiller.org/forum/viewtop ... =14&t=6782
Not sure if that's the correct way to post a link but this recipe is from the tried and true section so I'm assuming the yeast ratio is pretty good, just a question are you converting your cracked corn?
Cheers
S

I find a half oz. of baker’s yeast usually does the trick, but there isn’t any harm in an extra packet — my granny always said “add one for the pot.”

Underpitching yeast is a lot more of a problem than overpitching, but I gotta say that Winoes recipe seems like a bit much. Not that half a cup of yeast will hurt your wash, but it seems like you’d go through a lotta yeast that way, maybe without a whole lotta benefit. I’ve got a pot of rum wash with about as much turbinado sugar as Wineos sugar wash, and it’s ripping away with only 14 g of yeast. It usually takes about 5 days to ferment out, so long as a keep it as warm as the yeast likes.

Do I need to activate yeast? It's active dry

Woodworld wrote: ↑Wed Aug 11, 2021 4:49 pm Do I need to activate yeast? It's active dry

No, you don't, but I always do.

You don't have to. You can sprinkle it right on top of the mash and put the lid on her and it'll work fine. If you want to proof it and make sure the yeast is healthy and viable sprinkle it on top of a cup or two of water. After it's all sunk and hydrated add some of your mash or some sugar and it should bloom. It should foam up and make a big "muffin top" after 20 or 30 minutes.
*Posted on top to Chris

Thanks to all...I was in the middle of making so I did half and half...will let ya know how the black cherry watermelon goes