7 Yeast Recommendations For Home Distillers
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- Опубліковано 15 лип 2021
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I'm a little shocked I didn't make this video earlier! I really enjoy the topic of yeast and what yeast selection can bring to the table. So here are 7 yeast suggestions for different home distilling scenarios.
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US-05 Yeast:
www.homebrewing.org/Fermentis...
S-04 Yeast:
www.homebrewing.org/Fermentis...
Lalvin K1-V1116:
www.homebrewing.org/Lalvin-Mo...
Hornindal Yeast:
www.homebrewing.org/Omega-Yea...
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The souring in your mashes using a wild ferment is largely from lactobaccilus; not yeast. Brettanomyces is typically the strain family that we would call "wild yeast" And they tend to bring either fruity flavors or some funk to the mix. Brett will sometimes throw some acetic acid, but it's a tiny amount.
If you're in the states, there's a number of yeast places that have isolated and produced some of these wild yeasts especially for brewing. The Yeast Bay is the only one that I can think of off the top of my head as a yeast company that specializes in the wild varieties. White Labs and Wyeast also do a bit with Brett blends.
I made a stout. Took out a litre before hop aditions. Threw lacto in it and After a week. Boiled it and added it back to fermenter.
It definitely added something extra but very subtle
Glad you dug into this topic. Really is a whole other level of flavor tweaking in yeast selection:-)
So true!
Says the guy who pitched a sourdough starter...
@@thm72 ;-)
And rocked it as only a bearded man can! Definitely jealous I don’t have the beard option…
I cannot say how much I appreciate this video!!!
Great topic Jesse. Always look forward to you vids. I got a soft spot for the yellow label because of the fool proof side of it. I was just thinking of the concept of co pitching different yeast to build up the flavour profile of the grain bill I’m working on at the moment. The more info I get from everywhere the closer I’ll get to my wanted result. Thanks for aiding my chase every week
I’m super excited about angel yellow label! I had some shipped from NZ to Alaska and it’s done quite well here, even with cooler climate. Thanks for the new suggestions
This helped me a lot with deciding which yeasts I am going to experiment with in the future. I've been using DADY for a while and have been wanting to branch out. This video was right on time! Thanks Jesse!
I’m a 20 year plus home brewer that started distilling when you started building your still, this is one of your most helpful episodes, also thanks for the suggested into into the whiskey vault, gorge and bearded.
Great overview, Jesse. Yellow Label sounds like it should be packaged with a wizard’s hat, magic! I have been fascinated with kveik since watching a documentary on Norwegian farmhouse brewing during the COVID lockdown.
Great content, Jesse, as always! Thank you!
Nice round-up. Love the dark grunge so yes some of these are awesome. You may also give Fermentis USW-6 a try if you are looking specifically for a Bourbon profile. It is really good with a malted rye and malted corn combo as well.
Thanks for sharing your knowledge about yeasts. You’re just as smart as George
Great coverage. My arsenal also includes EC-1118, DADY and for special situations UVA-43. This last one is great for a rescue situation (I think it would ferment Granny if you put it into her bath water). For the adventurous Angel yellow is not the only one in its category a few others also perform the same way - all generally only sourced from China or Russia
I use Red Star DADY for homebrewing and it's been working wonderfully! It even makes a really lovely apple wine. You should give it a try if you haven't yet - lovely floral, vanilla, and butterscotch esters come out of even a plain sugar wash!
I've got some Lalvin EC 1118 on order for a go at making a batch of mead, which I'm looking forward to experimenting with in other projects as well. Definitely interested in playing around with the Angel Yellow Label at some point, seems like fun.
great stuff! i made a batch of mash using malted corn and let it kick off itself last fall, ive been keeping couple gallon of grain from each run to kick the next mash off with. all corn mash bill..1/2 malted 1/2 cracked corn. gets better every time it seems!!
I use mostly lavin yeasts except when I am doing basic meads and wines. Have to agree on many topics today.
Very useful info. I have managed to get my hands on a couple of Angle yeast packs so looking forward to testing them. ;)
Great video, Jesse! DADY has no added ingredients, is very neutral and much cheaper than US-05. Having said that, I gave also used sourdough starter for whiskey and it works great!
Hey Jesse, none of the cards appeared in the vid (for me at least).
Really dug this vid. There's a bewildering array of yeasts out there!
On the topic of bakers yeast, there's 3 brands I can get locally at supermarkets and in my limited experience they tend to brew with a wider degree of variability than your more specific brewing yeasts. They are also super gassy (by design), even blowing out my air lock occasionally so have resorted to using a hose into a bottle of water as the air lock. Also the washes never seem to cold crash as well as other more common brewing yeasts... but yes, readily available and will churn out something for the still. :)
Excellent video. Thanks for sharing your wisdom
Awesome video Jesse super interested in the angel yellow label yeast, I have never seen it in the states I’m gonna start looking .
Thank you 💯
funny to see you here! Ive been looking at your setup saying to my self hmmm i think he is doing things he dosent show on YT
Amazon
Thank you for your work.
Us05 also works well when doing a cider finishes real clean. I made a pretty good cyzer with it.
Yellow label angel yeast, (maker of liquor) can't wait to try this.
Just started a 30# batch of cracked corn with Angel Yellow lable as a experiment. Day three, It's bubbling like crazy at 86F.
I've been using DADY yeast in a UJSSM , on batch #16 with the same yeast. Makes good stuff.🤪
EC1118 champagne yeast is my go to here in the UK. It likes the general temps here and easy to get hold of, anything labelled all purpose wine yeast is normally EC1118. Ferments reliably to dry up to 15%+ and is pretty neutral. No need for turbo just use this with plenty of nutrient at 24-25c for a fast pretty clean ferment or as I prefer 20-23c for a slower very clean ferment.
You need to try the new stuff from Omega for whiskeys. Sundew and Bananza. Also, I’d have to fight you on the wine yeast…71b all the way! Love the videos!
Just bought some Angel yellow 🏷 , looking forward to experimenting with it!
I freaking love this channel. Thanks!
Thanks Jessie that will be so helpful 🤜🤛👊
I used 71-b to make a pear brandy once and it had a total different flavor i kind of liked it. Been wanting to experiment with some new yeast strains to see what flavors i can bring out, after watching this i think im gonna try the oyl-091 if i can find it. Thanks for this vid bro its a good one. I been considering the DistilaMax XP to make some whiskey but its to expensive for me and i been trying to find out if its worth it, i guess it has an amaylase effect but that is not needed i don't know why its so expensive but there are a lot of sites trying to sell it as something great but no one out there actually using it and reviewing it.
I’d like to see your take on apple pie shine!
Hey Jessie
Love your videos, you have made the journey of getting into distilling safer and easier for all. I am about to make a 100 % peat smoked whiskey. I have red star and angel yellow label. What would you recommend?
Cheers
Hi guys!
I am following this channel with every new video to learn what I can. Find this one the most informative!
I have a question about bakers yeast. How much bakers years do you add in a 5 gallon mash?
I find so much contradicting information between US sites and sites here in Belgium/Netherlands...
What I read here most is 5-10 gr per 5gallon. But here with us they say 3 gr per liter so 60gr per 5gallon! Is this not overkill? And dady yeast is a bakers yeast yes?
Thanks in advance for any reply👍
Nice insight. Thanks from the uk
Haha I was waiting to hear M-1 in there. That’s the single malt whisky man’s yeast for sure.
We need an update on the hornindall/kveik product you made!
Kveik is crucial for us warm climate folks. It is like all I can use in the summer months without creating a cooling setup.
So for category 5, instead of k1-v1116, I'd probably recommend lalvin 71-b, as it keeps fruity flavours and produces fruity esters. Sometimes I get a kinda grapefruit flavour. Much better results, for a mead/wine maker like myself. Cheers for the vids, you've convinced me to build myself a ccvm as a first still ^_^
The problem with 71B in distilling, is it's relatively low ABV threshold of 14%. (V1116 is 18%.) I use D47 a lot for my wines, (it's the same strain of yeast as 71B, though with an ABV tolerance of 15%), and agree with your assessment for wines and meads. (Though if I'm doing a sack mead, I go with V1116...)
Good Vid Jesse. How about yeast use for Rum? You had a couple of videos and podcast about Rum and there was mention of Lallamand.
Thanks for sharing!
Nice video, actually my experience is rum, and ive spend a lot of money for rum stillspirits and wasn't see any difference from baking yeast except time for fermentation :)
Have been thinking about using KVEIK and been researching them via Dr Hans and others that use this a lot and seeing how they turn out. next run for supplies I plan to get a KVEIK and S33 and see how they compare.
For beer I tend to go for imperial b51. It has good characteristics for the relatively high abv beers I make.
I've been itching to try hormonal. But, I'm probably about 2 batches away from a proper opportunity. My fall batch will be my first with fresh hops rather than pellets. And we beer folks like to only introduce one variable at a time.
There is a wide variety of turbos and DADY out there. Some are downright disgusting to use. Others give awesome results, if you follow the directions…..
I have been distilling for over ten years and I’ve never used bakers yeast. I may have to give it a try. Thank you Jessie for all the great videos. Lots of good information.
for getting wild yeats to brew the 2 cultures that ive mixed and just done a ferment with wad tepache (pineapple wine) as a liquid culture and sour dough. so fare getting alot of flavours coming from that... like alot
Thanks for the basic breakdown. As a newbie, have tried to do some research on my own, but you almost need a science degree to understand most of it lol.
Also, made me laugh to buy a hoodie from a fellow Kiwi, from an Aussie site, paying to an account in the States :P
I love using
So4
So5
71b or d47
Yellow label obv.
I need to try the kviek.
Hello from Scotland,Jesse,i have over ordered my Malted Barley and am wondering if you have a reciepe to use up much as possible,any advice much appreciated ,great vids by the way,cheers Norman
Bakers yeast works great for sugar wash and rum! You'd think because it's used for bread, it would be good for all grain whiskey mash but it's not. Never had good luck with it for whiskey. Bakers yeast is cultivated on molasses so that's what it's used to eating.
started a sugar wash as my first "testimonial" ferment, went with dried "organic" bakers yeast from the supermarket at a "better safe than sorry" SG of 1.045. Went off fast, slowed down after around 36 hrs and bubbled on for almost two weeks, basement's bit cold maybe , around 18-20°C/64-68F. Didn't check FG and ABV so far, was waiting for clearing, but still looking like diluted milk. Smelling good, clean, dough-like, that's most important to me in first step, proves I didn't make too much mistakes...
Molasses' on the bucket list, hard to decide what to use then, rum yeast (three brands available here), bakers or dive into the kveik. As multiple generations are part of that game, bit too much to try all...
Still need to play around with Kveik yeast, really hard to get some here in SA
Aye, agreed. Really need to get some to play with!
would love to try Kveik, easy to find in CPT, very expensive is SA
www.beerlab.co.za/collections/yeast/products/voss-kveik-ale-yeast-new
@@jamescook6014 thank you
I know you don't like it, but I use 1/2 pack turbo 8 & 1 pack Lavin EC 1118 ...I usually have sg of 1.090- 1.100. This combo does the job and I don't detect any negative flavor profiles. I am very curious about Angel yellow label.
I’ve been playing with bakers yeast recently, (been using DADDY) up until now, actually quite surprised with it, seems to activate and get going almost straight after pitching, not sure if it’s just the yeast or the Kayle wash (I’ve only just started playing with that as well)
FYI kale wash vs TPW would make a cool vid
Hey... Great video but wish you'd shown the packet of Angel Bakers yeast. On their web site, there's at least 10 different types of Angel Bakers yeast.
In beer, Yeast can have a big impact on taste, nose, colour, and mouth feel. I do want to try distilling now.
I’m just discovering your channel and distilling as a hobby. After watching this video I’m wondering. If different yeasts have different characteristics then what is you blended yeasts to fit your needs?
Turbo's can be crap. But Red Star DADY is a good one at least for around here. Handle a wide range of temps with no awful bi products. I ferment outside and it can get to 100 F. Still does ok, definitely better when its cooler, but none the less.
we used to have 4Square shops in the old days.. havent heard that name in years
Have you tried 25% ABV yeast?
White Labs Super High Gravity Yeast
You may need to add additional sugar as much as twice a day during fermentation to achieve the 25%.
Jesse, I love to hear what you are trying. I tried recovered yeasts from "living beers" with relatively poor outcomes, e.g., stuck fermentations. This year I've been using Fleischmann's Traditional Active Dry Yeast (baker's yeast), which has given me some tremendous results. I'm now trying Red Star Premier Cuvee and am waiting to see what the results will be.
What type of ABV have you gotten using Fleischman’s yeast? I thought about trying it with a bit of turbo to see where it would land.
@@skipsmith9692 I get on average around 14% ABV but I have gotten as high as 16.7%. I don't use any DAP or special yeast nutrients, except a small amount of epsom salt and nutritional yeast.
@@ancientegyptandthebible I am giving it a go today. I am also using some Hornindal along with Fleischmann’s in another batch just to see what flavors come out of it. Hoping it will amp up the ABV. Thank you for the information.
Turbo yeast is great if you have a stuck fermentation
It would be appreciated if you put out some big boy sizes on that Kerch, I’d buy if you did
I know this post is two years old. But....This is the only place I know to comment.....A video on co-pitching yeast would be great.
My go to yeast for making neutral is a 100g tin of Allison's bakers yeast cost's £1
Kveik Vos , my go to yeast
I have a question in regards to Yellow Angel Yeast. I had 10 kilos of grape in order to distill Raki (Turkish Drink) and the first fermentation I used Turbo Yeast and managed to receive a possible alcohol of 14% and exact same fermentation I did with a Yellow Angel Yeast and the outcome after two weeks is a possible alcohol of 7%. I used hydrometer in order to understand the possible ABV in which I took the first reading and than the last reading with the calculations this is where I ended up. Question is; would Yellow Angel Yeast be not so productive in terms of turning sugar into alcohol than the Turbo yeast? Or did I do something wrong? It is a 25 liter mash with 10 kilos of it crushed grapes and 5 kilo of white sugar topped with drinking water. Than I added the yeast to the cup with 35 degrees of hotness and after 15 minutes added the yeast to the container. And according to the calculations of a usual yeast I added 60 grams of Yellow Angel Yeast. Room temperature is 27 degrees steady as the place is where the house heater is. Ph degree was 4.5. I think I did everything possible yet I got out a 7.61% ABV in two weeks time.
Bakers yeast will ferment at 40 Celsius easily, I do it twice a month. I'm in the UK and use Allisons baking yeast, sling a load in a must of 30-40 degrees Celcius and it's off like a tommy gun in under an hour and in 3-5 days the fermentation is finished. It produces great product from a molasses wash, if you're in the UK give it a shot, after you've tried it you'll be unable to justify buying the "lighten your wallet yeast". £1 for 100g tin at the local super market just destroys any reason to stock other yeasts once you've tried the end result and discover it's as good if not better than "Scamdinavian yeasts".
How high is the alcohol?
@@2learneasy I've been doing rum using beet molasses, so gravity readings are never indicative of abv. What I can tell you is after fermentation has stopped in a few days I've added some molasses sugar and put some EC-1118 in .... nothing happened. As far as I can tell the wash is over 10% ABV, when I do a sugar wash I'll be able to get an exact reading.
What's your molassas receipe thanks
@@thomasmclaughlin2206 for 9litres of molasses wash. 3.5kg tate&lyles black treacle, handful of barley flakes, engevita, 8 drops of orange peel essence, 1 litre of pressed coconut water/juice, fill up with hot/warm water until at 9 litre mark, stir/aerate, temp 35-45 degrees Celsius, liberally sprinkle Allison's bread yeast on the top (10g+), keep in an airtight container (I use an SS Brew Bucket Mini) in the broom cupboard (25 degrees plus during summer), in 4 days it's finished and smells of coconut on distillation.
I use wild for whiskey, for beer I use champagne/ beer yeast. Turbo for emergency situations. 🥂
nice wrap up of yeasts.... however how about a look at low temp yeasts.... its too cold here in the deep south to run even bread yeasts at ambient, let alone angel yeast.. my brew room over the 5 months of winter will average 9c without heating.....
Hi still it, would the pepper plant be any good for emulsions?
Now it's The Summer in my cabin so, either Kveik or nuthin.
For anytime else we have US-05.
For crazy anyseason thangs we have tha freaking Yellow Label Angiez, yeah...
hi what's happened to your mate George you two got on so wellgiving lots of info that we enjoyed
On the Kveik yeast, just wondering if you can put in a grain mash and get those flavors, or does it need to be a wine must?
Problem is in alot of countries you are very limited as to what yeasts are available due to legalities of home brewing
Playing with hornindal right now on gen 6 SBB all molasses….. shit is straight delicious 🤤 especially if I blend with my all banana experiment 🧪…..
I used hornindal for a long time on sugarcane, apple juice, and honey. Incredible results. I've since switched to hothead for a slightly cleaner flavor of the wash. TBH, I can't tell if the wash improvement caries all the way through distillation. But the wash is so good I bottle some of it from time to time for delicious hard ciders.
Just started on home Distilling and playing around with sugar cane, used rum yeast from the local shop and got some pretty good results. With my maths aren't wrong got up to 22% ABV on the fermentation. Gona try the hornindal tho.
S04 is KING
Is wild yeast typically the reason behind the so called 'vomit' sour smells from the best all grains?
Id love to know more about DADY yeast experiences. In mine, it seems to create ALOT of heads, significantly more than s04/s05 or wine yeast. If youve only been using DADY try a few others and message back. If you want to make firestarter go ahead, but if you want a clean drinkable high yield, DADY does not seem to be good IME.
Have you tried pressure fermenting yet? Also, I'd love to see you ferment and distill some off the wall stuff. Like grass or cat tails (those corndog looking reeds you see in wetlands not actual tails of cats lol)or something like that
Hey buddie, hope your well? Jessie totally off subject but what was the name of the skin care products you have been using.?
Thanks bro for the recommendations, I have a question, I live in Argentina and here we can find lalemand yeast and safale yeast, which one do you recommend me to destill a bourdon??
What about Fleishmaans baker's yeast alot of people talk about this on. Home brewing sites as fast acting and high alcohol
Question: running Aloe leaf, center of leaves, as a shine? , smoking leafs, and seasons? ????? U tube run???
Jessie spoke of pitching specific yeast and then you can allow wild yeast to ferment the secondary. Can you allow wild yeast to ferment for both primary and secondary? Bad idea? Too time consuming? Also interested in trying out cultivating yeast in my neck of the woods....perhaps it's something special...perhaps it's shit haha.
Hey Jesse, have you ever used Yellow label with fruits??
can you use bakers yeast when making whiskey?
Aahhh a hoodie with a zip finally...take my money where do I get it? Never mind found it.. back to yeast.
I used the red star bakers yeast for a while. I seemed to get alot more cloudiness with it though. I dont know if i did something wrong. I liked the yeast besides the cloudiness. any advice?
How do you mix M-1 and S-04 yeast if they have different fermentation temperature ranges?
Do half batches with separate yeast at different temps, then distill separately and mix cuts for different aspects of both washes. Or distill together and hopefully have something wonderful and not horrible come out
What your thoughts on the "Still Spirits Distiller's " yeast range ??
I use that stuff. Whiskey and Rum varieties. Would have to read the pack to see if it says what type of yeast it is. Can't complain about it. I did UJSSM last year with it. I got about 6 or 7 generations in before it stalled. Not sure if it was pH related or the yeast just gives up?
Did 200L of rum ferment with the rum yeast. Has come up really nice.
question...if you store your yeast in the fridge should you let it warm up before using it?
Yes. Allowing yeast to come to room temperature lessens the stress on it. I do that and then I put the yeast in a cup of distilled water for about half an hour.
Can you make whiskey flavored with mango and habanero like "ole smoky" mango habanero whiskey is made?. I searched the recipe and I couldn't find it. no one done it yet on UA-cam . Can you make it ?. And show how are you did it.
US-05 is always on hand in my house, I may anger the beer snob wankers but I prefer my Munich Dunkel or Vienna "Lager" with US-05. I use it for everything from Sours to stouts.
Question, can you use a bread yeast and a good yeast at the same time? Like 60% bread yeast and 40% other expensive?
Absolutely. All sorts of fun results you can get with yeast blends. You can also reuse the blends from batch to batch and develop your own unique house yeast blend.
definitely, I have a rhum agricole style that just finished up and used bread yeast and DADY. It's tasty. Bread yeast can also be a good way to improve the reliability of wild yeasts, either by inoculating a sourdough style starter with bakers yeast and then letting it pick up whatever other critters it wants from the environment, or by co-pitching. just a note about bread yeasts, they produce a LOT of CO2, compared to other strains.
Hey Jesse, what yeast did use for the UJSM batch?
I saw the rum video, CAN YOU TRY DISTILLING MARMITE?
gold package red star distillers yeast 1 lb bag how much abv can i get?
the angel probably contains amylase it can also be done with sprouted corn
I have used US-05, and S-04 in my bourbon style mash before. Curious as to how AM-1 or AG-2 compare? THANK YOU
can someone tell me about lalvin k1-v1116 like is it nutty is it foamy is it hoppy does it have a surprisingly fruity note which lingers on the tongue
Have you tried a Rum using Kveik Hornindal think it could be awesome.?
iv got 3g of wild yeast ferment fruit wines at the koment and they are all different. no yeast pitched at ALL.
Could you use a sourdough starter?
S04 is horrid in ciders and wines unless you like a very dry beer-like drinks, so I don't think I would like it here either, perhaps its different though.
I am trying angel am-1 yeast today for the first time. I am
Using it in a corn, barley, and rye wash. Will let everyone know how it works out. Has anyone else use this yeast.
How did you go Jonathan?