7 Yeast Recommendations For Home Distillers
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- Опубликовано: 15 июл 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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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.
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!
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!
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
I cannot say how much I appreciate this video!!!
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
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
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.
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.
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…
Thanks for sharing your knowledge about yeasts. You’re just as smart as George
I freaking love this channel. Thanks!
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!
Excellent video. Thanks for sharing your wisdom
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!!
Very useful info. I have managed to get my hands on a couple of Angle yeast packs so looking forward to testing them. ;)
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.
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. :)
I use mostly lavin yeasts except when I am doing basic meads and wines. Have to agree on many topics today.
Thank you for your work.
Yellow label angel yeast, (maker of liquor) can't wait to try this.
Thanks Jessie that will be so helpful 🤜🤛👊
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.🤪
Just bought some Angel yellow 🏷 , looking forward to experimenting with it!
Us05 also works well when doing a cider finishes real clean. I made a pretty good cyzer with it.
Nice insight. Thanks from the uk
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
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.
Haha I was waiting to hear M-1 in there. That’s the single malt whisky man’s yeast for sure.
Thanks for sharing!
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
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!
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.
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.
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👍
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?
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.
Hi still it, would the pepper plant be any good for emulsions?
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
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...)
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
I’d like to see your take on apple pie shine!
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.
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.
I love using
So4
So5
71b or d47
Yellow label obv.
I need to try the kviek.
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??
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
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?
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?
Hey buddie, hope your well? Jessie totally off subject but what was the name of the skin care products you have been using.?
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.
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.
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
What about Fleishmaans baker's yeast alot of people talk about this on. Home brewing sites as fast acting and high alcohol
Hey Jesse, have you ever used Yellow label with fruits??
can you use bakers yeast when making whiskey?
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
Hey Jesse, what yeast did use for the UJSM batch?
Have you tried a Rum using Kveik Hornindal think it could be awesome.?
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
Kveik Vos , my go to yeast
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
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%.
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...
In beer, Yeast can have a big impact on taste, nose, colour, and mouth feel. I do want to try distilling now.
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
Question: running Aloe leaf, center of leaves, as a shine? , smoking leafs, and seasons? ????? U tube run???
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
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.
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 :)
we used to have 4Square shops in the old days.. havent heard that name in years
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.
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.
It would be appreciated if you put out some big boy sizes on that Kerch, I’d buy if you did
Is wild yeast typically the reason behind the so called 'vomit' sour smells from the best all grains?
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.
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.
I use wild for whiskey, for beer I use champagne/ beer yeast. Turbo for emergency situations. 🥂
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.
Could you use a sourdough starter?
Turbo yeast is great if you have a stuck fermentation
Since we have a lot of experience in this comment section, I'm going for a very dry, high abv mead and I'm leaning towards using EC1118, but I'm worried about the flavor profile since I've never pitched this yeast, does anyone have any experience?
1118 is definitely y go to. Just got some Dady and threw my first batch of bakers yeast this week, it’s working now.
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.....
My go to yeast for making neutral is a 100g tin of Allison's bakers yeast cost's £1
Trying to find good yeast that ships to sweden that doesn't cost a lifesavings. Anyone know any close? We do have lalvin ec1118, D47 and a few turbo(no whiskey once though only sake/gin). I would like to try RedStar Daddy or Angle.
That's a tricky one mate. Not something I have any experience with.I'm not sure what shipping costs will be like. But you can email Erin and ask for a quote to ship some angel yeast.
Find the email at chasethecraft com
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...
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'm trying an experiment which I'm adding sugar in stages as I've heard a lot about stressing yeast with high sugar at the start. Has anyone tried this? If so did you notice any difference? Its ongoing for me so I can't yet give any results.
Yes, I usually do half the sugar to start with, then half a few days later. Much cleaner and faster ferment if you're looking for higher abv washes
I'm two months in and just come away from turbo and wonder if it would clean up turbo yeast. I still have some left so my give it a go.
@@karlmyers6518 I think it’s the nutrition in turbo that gives the off flavour. I’ve pitched a few teaspoons of turbo alongside supermarket bakers yeast and not even noticed the turbo flavour,. I found doing this works well with FFV and UJSSM but not so well with TPW. I would almost go as far as to say a little sprinkle of turbo improved FFV as the ferment didn’t slow towards the end and the cereal flavour didn’t sour.
@@benfinch9829 thanks for the input. I do have a very slow going sugar turbo "sour" that I thought I would try. As soon as that is finished I will update. I just bought a big bag of dady because the flavour from turbo. I am a complete newbie but I love to try different ways of working.
Well my results are in. Turned out fantastic but there are too many variables to say adding sugar in stages helped. Think my main takeaway was to abandon turbo yeast entirely and stick to straight wine yeast. But I think I'll stick to adding sugar as the mash progresses, it makes sense to give the yeast it's best environment.
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.
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.
I saw the rum video, CAN YOU TRY DISTILLING MARMITE?
S04 is KING
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 RUclips . 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.
What about brewers yeast
I'm pretty sure all of the yeasts he's describing are brewers/bakers yeasts. (Saccharomyces cerevisiae.) I would be surprised if any of the _major_ commercial fermenting yeasts aren't Saccharomyces cerevisiae. (There might be some specialty yeasts, like those that make sourdough breads.)
Just different strains/varieties bred for different purposes.
@@Backroad_Junkie ok. There are some health stores selling something called brewers yeast. Im confused now.
@@xorbodude that is usually old yeast recovered from breweries. It may well not be live and can be a mix of all sorts of things. At worst it will be dead in which case it is good food for some live yeasts. So pitch it. If no sign of life after 24 hours pitch a real genuine yeast. From a sealed pack. .
@@williamarmstrong7199 thank you
@@xorbodude Brewers yeast found in health food stores is not an active yeast. It is a nutritional supplement.
That type of yeast shouldn't be used in cooking of any sort...
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
Problem is in alot of countries you are very limited as to what yeasts are available due to legalities of home brewing
hi what's happened to your mate George you two got on so wellgiving lots of info that we enjoyed