I don’t have the ability to produce enough to age so I drink my stuff as white dog, right after making cuts. A pound of corn half a pound of oats and a half a pound of malted wheat per gallon of water fermented above 90 degrees Fahrenheit with Hornindal kviek makes a good white dog. Edit: I also use enzymes to get better conversion from the corn and oats
I recently started watching your video and had no idea about fermentation or distillation. I have yet to buy any equipment but I feel that through your videos alone I could be up and running in no time at all. I love your work. Thank you and fuck you for starting me on this new hobby.
😂 ‘thank you and fuck you!’ That may be the most accurate feeling in the world! What started out as a bucket or two, has turned into a few 55 gallon barrels, probably 20 buckets, and a couple of 15 gallon barrels for fermentation, what used to be my home office is now a brew room, 1 5 gallon barrel for aging and more in the pipeline.
dude, i started stilling after a mate did. i then found your gin recipe, told my mate and he said that's where he got his from. since then ive become addicted to your channel and methods, ps i add 1 teaspoon of crushed pepper to the gin. Thankypu for all of your knowledge and sharing . best stilling channel. also im from westport nz
It would be cool if you could do a few small washes with different yeasts and do a side-by-side. I'd be willing to bet that the differences would be fairly drastic in all-grain washes and brandies.
Take one of the biggest things to consider when using brewing yeast is that they are not all designed to ferment dry. More often than not there is a residual sweetness that is very much desired for the beer. Therefore the yeast will not ferment dry, but rather around 1.020 or whatever desired sweetness. So it you're distilling, you're looking for a lower final gravity. The Brewers yeast you're using may not be able to do it. Take a look at the label and make sure the yeast is able to ferment dry. I know I fell into that more than once.
Hello from up over. Thank you for giving me the kick in the ass, called inspiration, that made me go all in for the dream i've had for years. I started the chase 5 weeks ago😁 I have 3 buckets (25 liter) with wash that are coming close to being done. 1. is Jessie's silky smooth vodka recipe with M02 cider yeast. 2. is a birdwatchers with SN9 yeast. 3. is a blackstrap molasses / jaggery wash with Still Spirits dark rum yeast and nutrient. BTW I live a 90 minute drive from Hornindal. Kveik is an old yeast that was used both for baking and beer. Kvelk that you can buy originally comes from old wooden dough trays that farms on the west coast used in the old days. They made bread all through the year and beer for Christmas. So a BIG shoutout to the beerloving nerds that thought (probably while drinking late at night) that it would be a great idea to see what happens when they try to ferment wort using their great grandparents dough tray that had been lying in attic for a generation or 2.
We live in Canada and love CTC, I would buy several hoodies if I could and would gladly prepay before they are made to help with your upfront cost output. Have a kick ass week, cheers.
I used Saison Yeast to make a nice Whiskey. I did this because my favorite brew day during my home brew day was making a Saison. Loved the flavor of it and thought it would pair well with a whiskey mash.
Co pitching is a thing. Use the ale yeast to create your flavor components, then clean up with distillers yeast, mix and match, etc. Also, save your yeast slurry. Wash your yeast, dry and repitch later. Save a ton of money.
I love experementing with different yeast strains. You are right, though, that flavors change with age. I used Kivik Arset in my trbute panela rum, along with some coconut, banana, and pineapple. It came out as a pineapple bomb with a bit of banana guava and passion fruit, and a slight coconut like mouthfeel, very little actual coconut flavor. After some time in a badmo barrel, it has become mostly banana forward, that coconut like mouthfeel is ritcher but not really a flavor so much as a consistancy, and though it has a dustinct tropical fruit like vibe to it, banana is the only fruit I can actuality pick out anymore. I still have some of it white, and the pineapple is still in there, but the guava passion fruit thing that I think came from the yeast is gone.
I used Lallemand Nottingham to ferment a bourbon because I had it to hand as I'm primarily a beer guy. It came out great! I didn't ferment on the grain as it would have gummed up my fermenter, a conical designed for beer, so I mashed and sparged.
Would love to see an experiment set up to test this. Make a 100L wash and split it up into 10 x 10L batches and distill each with a different yeast... S-04, Kviek, US-05, champagne yeast, Angel red/yellow, etc. Force age it and sample to see what different qualities, esters, oils, mouth feel and flavours come through.
I use the yeast cake from my lager in winter and ales in summer for my rums and whiskys. I haven't had any issues with off flavours or stalled washes. The only drama is I have to keep the gravity below 1090.
In the UK. Allinsons is one of the names in baker's yeasts, they work OK. Their Time Saver yeast contains additives and ferments at about twice the usual rate, which can be helpful.
If memory serves, Bill Lark, Lark Distilling in Tasmania, would get stout wash from a mate of his, I think the head brewer, from Cascade Brewery when he first started out.
Holyrood distillery in Edinburgh have a range of new makes which use various yeasts. Usually the same malt bill with yeast changed they have one that used sake yeast which was cool. They also have new makes with the same recipe + same yeast but with different varieties of malt I bought the golden promise and chevalier was super interesting.
I don't destill, just brew beer. But, I would think a clean fermentation with low amounts of higher alcohols would be desirable. Also you can absolutely get 500g packs of dry brewers yeast at least for the most common types.. Things to consider is also that some brewers yeasts have diatastic properties and can ferment more complex sugars like dextrins or even starch, thus giving higher yield, especially in a grain based fermentation. Some types also have a very high alcohol tolerance combined with diatastic ability. Most saison yeasts are in this category. LalBrew Belle Saison avaliable in 500g dry packs would be something to consider. Diatastic and a alcohol tolerance up to 15%. Or the barley wine yeast WLP099 with a alcohol tolerance of up to 25% and a reputation for consuming absolutely all types of carbohydrates. The manufacturer White Labs actually recommend WLP099 for gin and vodka, so I suspect it would produce a very clean whisky also. Only avaliable as liquid yeast, but in various sizes from a 70ml pouch for a 20l batch, to a 10l can for whatever (and breaking the bank).
I have used many different yeasts. I have used many brewers yeast, have used distillers yeast (NEVER USE TURBO YEAST), and bakers yeast. Yes, I can tell the difference in the brewers strains but...... the grain bill in combination with the yeast makes it infinitely hard to say one is bad or not. Because I have never used Angel's Yeast, it was too hard to get, I now use Fleischmann's pretty much exclusively. I like the flavors it produces with the different grain bills I use. Would like to try that yellow label Angel's but I can not get it in a small amount to try, oh well. And besides, Fleischmann's is very inexpensive. That's my take on yeasts.
I use a white wine yeast that takes 3 months to finish. But it never finishes dry. So I run the wash and leave it open. Wild yeast then take over the low gravity trub and I let it run for another 2 weeks. Before running the still again
It's always time vs money vs quality.. For personal use, the slower the better. But for selling faster is better. I reused my slow cider yeast: I put 30l water and 6kg sugar on it. It has been fermenting 9 months now and still bubbling :D
I use a white wine yeast that takes 3 months to finish. But it never finishes dry. So I run the wash and leave it open. Wild yeast then take over the low gravity trub and I let it run for another 2 weeks. Before running the still again
@@festerallday Sounds like much better option :D I'm running this as experiment if it might be possible to have it trained to handle higher volume. After this I will try to divide it to four and keep the one that is fastest.
I've used bread yeast, various ale yeast,, 1118 Champaign yeast, all with at least "good 'nuff" results. I usually keep my SG to modest levels, esp. with anything but distiller's yeast to reduce the chance of weird flavors. Like the sweatshirt design but only about 50% on ordering one here to the US. I've got too many now and it's not often that cold here.
I was convinced commercial whisky distillers in Australia were using Lallemand Nottingham ale yeast! Also, I've had tasty results distilling cider made by fermenting supermarket juice using Lallemand Belle Saison yeast in the mid 20°'s. p.s. an interesting topic you've selected and always a great show
Hay Jesse, i put my first potato vodka wash down this weekend, 50L bubbling nicely. I used vodka yeast and setback but ive also been playing with Angel yeast and bakers yeast with good results. Thanks heaps cuz, im getting better.
I'm new to the channel and I apologize if you've already covered this topic elsewhere but, have you ever tried distilling from a wash that was naturally fermented? I imagine you would run into the same issue as beer yeast in that it would be near impossible get the ABV up high enough to be worthwhile (though I think that might be how grappa was originally produced?) Just curious if any of those cool wild flavors would transfer to the distillate or if that would even be desirable.
While S-04 might not be ideal as it has a low Alcohol tolerance and leads a lot more sugars, but quite a few brewers yeasts lead to beautiful esters and flavours. Also important to remember the insanity that is Kveik
Great videa. For the punters out ther most Japanese whiskeys are made with Beer yeast. Bakers yeast makes disgusting whiskey. The key to yeast selection is to pick one distilling yeast because they are very efficient, the other is to use two or three other beer yeasts to create complexity. Beer yeasts create great esthers, which distillers yeast in general do not. D53 is very good and USW06 is a distillers yeast that is produces good esthers. Anyway if your a distiller making whiskey you should look at your yeast product manuals and select the flavors you want. BTW I have a craft whiskey distillery and 6 international medals, include 3 from London IWSC for whiskey.
Wonderful post. This has been on my mind as well. That said, back in my home brewing days it was said that getting a butter note was a bad thing, but I can’t remember what gave a ferment that taste/ aroma. I think it might be desirable in a bourbon or a single malt. Can you, or someone else let me know what that process is? That said, I’ve been experimenting and other spices of oak. Here in Colorado we have scrub oak, and so far = fruity, round, nice balance of sweet and bitter. Right now I have an apricot brandy sitting on a roasted/ charred scrub oak stave. Should be delicious.
The butter note is from diacetyl. Some english ale yeast strains produce more than average amounts if you want to experiment with it. I don't know where in the run it'd come out, though.
Generally, people say the yeast "cleans up" diacetyl with time once primary fermentation is done. So you may want to distill the wash earlier rather than later.
Man, when i saw your hoodie, i thought "F**k thats a sick hoodie!", low and behold, you have then for sale at the end of the video! - one hoodie on the way, can't wait to get it! bit gutted i couldn't get any maturation sticks in the same order but oh well. Off to get my next wash on =)
The practical answer is, as stated, no. Theoretical answer is, Glycogen in meat or chitin in mushies could be converted into something which could in turn be converted into glucose but it just wouldn’t be worth it outside of a research perspective
@@vindrmasuta and have you seen the price of steak, Bro!? I’ll eat my delicious steak, and enjoy my grain and fruit based beverages! Also, The Bru Show made a beer with mushrooms in it one time. I just remembered it as I was typing out my love for steak! 🤣
I live in Kenya and we have no access to beer or spirit yeast or the equipment to brew. My question is I use angel bread yeast to 4kg sugar to 1kg ginger ( I extract the ginger and remove the pulp before brewing) and rest water in a 20ltr drum, what would the alcohol content be?
Not sure what the alcohol content would be, but if you ever have issues finding yeast you can make a starter from fresh grated ginger mixed with water, and sugar, get that going for a few days to a week feeding it a spoon full of ginger, and sugar every day or so until it's super active, and use it to inoculate your pre cooled brew. Makes a great ginger beer starter which can be quite strong.
@@ffwastI've used a ginger starter to brew strong ginger beer before with great results. I think the ginger provides all the nutrients needed for the yeast to flourish especially if using the wild yeast from the ginger skins
At least it's readily available at most grocery stores, and does the job👍 It's what I use exclusively for that reason, and though I haven't tried any other yeast besides fresh ginger starter I have no complaints.
I don’t have the ability to produce enough to age so I drink my stuff as white dog, right after making cuts. A pound of corn half a pound of oats and a half a pound of malted wheat per gallon of water fermented above 90 degrees Fahrenheit with Hornindal kviek makes a good white dog. Edit: I also use enzymes to get better conversion from the corn and oats
I recently started watching your video and had no idea about fermentation or distillation. I have yet to buy any equipment but I feel that through your videos alone I could be up and running in no time at all. I love your work. Thank you and fuck you for starting me on this new hobby.
😂 ‘thank you and fuck you!’ That may be the most accurate feeling in the world! What started out as a bucket or two, has turned into a few 55 gallon barrels, probably 20 buckets, and a couple of 15 gallon barrels for fermentation, what used to be my home office is now a brew room, 1 5 gallon barrel for aging and more in the pipeline.
@@kjdevault I blame this channel for now owning a 30 Gallon fermenter. It's all your fault sir!!! With appreciation of course.
I usually just use bread yeast for whiskey and I've had nothing but great results.
That will possibly go to 9% about. Won't stress the yeast.😅
dude, i started stilling after a mate did. i then found your gin recipe, told my mate and he said that's where he got his from. since then ive become addicted to your channel and methods, ps i add 1 teaspoon of crushed pepper to the gin. Thankypu for all of your knowledge and sharing . best stilling channel. also im from westport nz
It would be cool if you could do a few small washes with different yeasts and do a side-by-side. I'd be willing to bet that the differences would be fairly drastic in all-grain washes and brandies.
Take one of the biggest things to consider when using brewing yeast is that they are not all designed to ferment dry. More often than not there is a residual sweetness that is very much desired for the beer. Therefore the yeast will not ferment dry, but rather around 1.020 or whatever desired sweetness. So it you're distilling, you're looking for a lower final gravity. The Brewers yeast you're using may not be able to do it. Take a look at the label and make sure the yeast is able to ferment dry.
I know I fell into that more than once.
Hello from up over.
Thank you for giving me the kick in the ass, called inspiration, that made me go all in for the dream i've had for years.
I started the chase 5 weeks ago😁
I have 3 buckets (25 liter) with wash that are coming close to being done.
1. is Jessie's silky smooth vodka recipe with M02 cider yeast.
2. is a birdwatchers with SN9 yeast.
3. is a blackstrap molasses / jaggery wash with Still Spirits dark rum yeast and nutrient.
BTW I live a 90 minute drive from Hornindal.
Kveik is an old yeast that was used both for baking and beer.
Kvelk that you can buy originally comes from old wooden dough trays that farms on the west coast used in the old days. They made bread all through the year and beer for Christmas.
So a BIG shoutout to the beerloving nerds that thought (probably while drinking late at night) that it would be a great idea to see what happens when they try to ferment wort using their great grandparents dough tray that had been lying in attic for a generation or 2.
We live in Canada and love CTC, I would buy several hoodies if I could and would gladly prepay before they are made to help with your upfront cost output. Have a kick ass week, cheers.
I'm not too sure how well it would go but Id absolutely love to see ya distill something from a Korean Cheong, maybe mint and cucumber or something
I used Saison Yeast to make a nice Whiskey. I did this because my favorite brew day during my home brew day was making a Saison. Loved the flavor of it and thought it would pair well with a whiskey mash.
Yes. Fermentation typically takes longer, but the greater benefit is more esters.
@@YaketyYakDontTalkBack definitely worth the experiment.
Co pitching is a thing. Use the ale yeast to create your flavor components, then clean up with distillers yeast, mix and match, etc. Also, save your yeast slurry. Wash your yeast, dry and repitch later. Save a ton of money.
Very interesting.
Would have appreciated this more if there was some brewing going on and a product sampled off the still (or even force aged).
I love experementing with different yeast strains. You are right, though, that flavors change with age. I used Kivik Arset in my trbute panela rum, along with some coconut, banana, and pineapple. It came out as a pineapple bomb with a bit of banana guava and passion fruit, and a slight coconut like mouthfeel, very little actual coconut flavor. After some time in a badmo barrel, it has become mostly banana forward, that coconut like mouthfeel is ritcher but not really a flavor so much as a consistancy, and though it has a dustinct tropical fruit like vibe to it, banana is the only fruit I can actuality pick out anymore. I still have some of it white, and the pineapple is still in there, but the guava passion fruit thing that I think came from the yeast is gone.
I used Lallemand Nottingham to ferment a bourbon because I had it to hand as I'm primarily a beer guy. It came out great!
I didn't ferment on the grain as it would have gummed up my fermenter, a conical designed for beer, so I mashed and sparged.
Piss Cats lap it all up 😅
I'd love to hear more about you using Kveik for whiskey!
Would love to see an experiment set up to test this. Make a 100L wash and split it up into 10 x 10L batches and distill each with a different yeast... S-04, Kviek, US-05, champagne yeast, Angel red/yellow, etc. Force age it and sample to see what different qualities, esters, oils, mouth feel and flavours come through.
I use the yeast cake from my lager in winter and ales in summer for my rums and whiskys. I haven't had any issues with off flavours or stalled washes. The only drama is I have to keep the gravity below 1090.
In the UK. Allinsons is one of the names in baker's yeasts, they work OK. Their Time Saver yeast contains additives and ferments at about twice the usual rate, which can be helpful.
If memory serves, Bill Lark, Lark Distilling in Tasmania, would get stout wash from a mate of his, I think the head brewer, from Cascade Brewery when he first started out.
Holyrood distillery in Edinburgh have a range of new makes which use various yeasts. Usually the same malt bill with yeast changed they have one that used sake yeast which was cool. They also have new makes with the same recipe + same yeast but with different varieties of malt I bought the golden promise and chevalier was super interesting.
@@applejames3819 golden promise in whiskey is great
I don't destill, just brew beer. But, I would think a clean fermentation with low amounts of higher alcohols would be desirable. Also you can absolutely get 500g packs of dry brewers yeast at least for the most common types..
Things to consider is also that some brewers yeasts have diatastic properties and can ferment more complex sugars like dextrins or even starch, thus giving higher yield, especially in a grain based fermentation. Some types also have a very high alcohol tolerance combined with diatastic ability.
Most saison yeasts are in this category. LalBrew Belle Saison avaliable in 500g dry packs would be something to consider. Diatastic and a alcohol tolerance up to 15%. Or the barley wine yeast WLP099 with a alcohol tolerance of up to 25% and a reputation for consuming absolutely all types of carbohydrates. The manufacturer White Labs actually recommend WLP099 for gin and vodka, so I suspect it would produce a very clean whisky also. Only avaliable as liquid yeast, but in various sizes from a 70ml pouch for a 20l batch, to a 10l can for whatever (and breaking the bank).
IVE BEEN USING VOSS KVEIK PRETTY MUCH EXCLUSIVLY SAVE THE YEAST FROM THE BOTTOM AND POITCH THE NECXT BATCH, GIVES GRAET FLAVOUR
I have used many different yeasts. I have used many brewers yeast, have used distillers yeast (NEVER USE TURBO YEAST), and bakers yeast. Yes, I can tell the difference in the brewers strains but...... the grain bill in combination with the yeast makes it infinitely hard to say one is bad or not. Because I have never used Angel's Yeast, it was too hard to get, I now use Fleischmann's pretty much exclusively. I like the flavors it produces with the different grain bills I use. Would like to try that yellow label Angel's but I can not get it in a small amount to try, oh well. And besides, Fleischmann's is very inexpensive. That's my take on yeasts.
I use a white wine yeast that takes 3 months to finish. But it never finishes dry. So I run the wash and leave it open. Wild yeast then take over the low gravity trub and I let it run for another 2 weeks. Before running the still again
It's always time vs money vs quality.. For personal use, the slower the better. But for selling faster is better. I reused my slow cider yeast: I put 30l water and 6kg sugar on it. It has been fermenting 9 months now and still bubbling :D
I use a white wine yeast that takes 3 months to finish. But it never finishes dry. So I run the wash and leave it open. Wild yeast then take over the low gravity trub and I let it run for another 2 weeks. Before running the still again
@@festerallday Sounds like much better option :D I'm running this as experiment if it might be possible to have it trained to handle higher volume. After this I will try to divide it to four and keep the one that is fastest.
I would go for a hoodie, just bought a red one lately. The new ones look dope!!
Great video. Id like to see what the same exact mash would do with different yeasts. Also possibly introducing a lacto infection as well
I'd be game for that hoodie for sure in USA even if it has to be a pre order thing
I've used bread yeast, various ale yeast,, 1118 Champaign yeast, all with at least "good 'nuff" results. I usually keep my SG to modest levels, esp. with anything but distiller's yeast to reduce the chance of weird flavors.
Like the sweatshirt design but only about 50% on ordering one here to the US. I've got too many now and it's not often that cold here.
I was convinced commercial whisky distillers in Australia were using Lallemand Nottingham ale yeast! Also, I've had tasty results distilling cider made by fermenting supermarket juice using Lallemand Belle Saison yeast in the mid 20°'s.
p.s. an interesting topic you've selected and always a great show
I have made a few beers that didn't turn out so I distill them to save the alcohol and get some beautiful flavours from them 👌
Same. Did that today actually.
Hay Jesse, i put my first potato vodka wash down this weekend, 50L bubbling nicely. I used vodka yeast and setback but ive also been playing with Angel yeast and bakers yeast with good results. Thanks heaps cuz, im getting better.
Potatoes yield 4% about. Use wheat, much better yield.😊
I'm new to the channel and I apologize if you've already covered this topic elsewhere but, have you ever tried distilling from a wash that was naturally fermented? I imagine you would run into the same issue as beer yeast in that it would be near impossible get the ABV up high enough to be worthwhile (though I think that might be how grappa was originally produced?) Just curious if any of those cool wild flavors would transfer to the distillate or if that would even be desirable.
I would love to have one your hoodies here in America. Love your content still keep up the great work!
S02? Do you mean s-04? From fermentis, or is that something different?
Nope I'm a idiot! S-04 it's been a while since I was in the beer world 😅
While S-04 might not be ideal as it has a low Alcohol tolerance and leads a lot more sugars, but quite a few brewers yeasts lead to beautiful esters and flavours.
Also important to remember the insanity that is Kveik
Great videa. For the punters out ther most Japanese whiskeys are made with Beer yeast. Bakers yeast makes disgusting whiskey. The key to yeast selection is to pick one distilling yeast because they are very efficient, the other is to use two or three other beer yeasts to create complexity. Beer yeasts create great esthers, which distillers yeast in general do not. D53 is very good and USW06 is a distillers yeast that is produces good esthers. Anyway if your a distiller making whiskey you should look at your yeast product manuals and select the flavors you want. BTW I have a craft whiskey distillery and 6 international medals, include 3 from London IWSC for whiskey.
Wonderful post. This has been on my mind as well. That said, back in my home brewing days it was said that getting a butter note was a bad thing, but I can’t remember what gave a ferment that taste/ aroma. I think it might be desirable in a bourbon or a single malt. Can you, or someone else let me know what that process is?
That said, I’ve been experimenting and other spices of oak. Here in Colorado we have scrub oak, and so far = fruity, round, nice balance of sweet and bitter. Right now I have an apricot brandy sitting on a roasted/ charred scrub oak stave. Should be delicious.
The butter note is from diacetyl. Some english ale yeast strains produce more than average amounts if you want to experiment with it. I don't know where in the run it'd come out, though.
Generally, people say the yeast "cleans up" diacetyl with time once primary fermentation is done. So you may want to distill the wash earlier rather than later.
@@manatoa1 thank you. Definitely worth the experiment.
Yes to the hoodie!
I'm the excited bourbon guy. I am horrible at teasing out flavors. I just know if I like it or not. I also suck at making rolling cuts
I know this question is off topic but. Can I save a wash if it fermented a week longer.
Thank You
Man, when i saw your hoodie, i thought "F**k thats a sick hoodie!", low and behold, you have then for sale at the end of the video! - one hoodie on the way, can't wait to get it! bit gutted i couldn't get any maturation sticks in the same order but oh well. Off to get my next wash on =)
Nice trim
Here in the USA wish it hoodie had a zipper
Stupid question that i can't find the answer to, can you make alcohol out of meat? Or mushrooms?
The answer is no. You can put meat or shrooms into alcohol, but sugar is what you need to make alcohol. Neither of them have sugar.
No. Alcohol is created from sugars and yeast. meats contain none of that. Same with mushrooms.
The practical answer is, as stated, no. Theoretical answer is, Glycogen in meat or chitin in mushies could be converted into something which could in turn be converted into glucose but it just wouldn’t be worth it outside of a research perspective
@@vindrmasuta and have you seen the price of steak, Bro!? I’ll eat my delicious steak, and enjoy my grain and fruit based beverages!
Also, The Bru Show made a beer with mushrooms in it one time. I just remembered it as I was typing out my love for steak! 🤣
Hoddie what about Europe? 🙏🏻🥃
Maybe from our shop .? Home brew store..
You ever used angel blue? I got a block a couple months ago.
I can’t find any information on it or anyone that has used it on a forum..
My favorite distillery on the planet, Ben Nevis, uses brewer's yeast. I say go for it. 😂
I live in Kenya and we have no access to beer or spirit yeast or the equipment to brew. My question is I use angel bread yeast to 4kg sugar to 1kg ginger ( I extract the ginger and remove the pulp before brewing) and rest water in a 20ltr drum, what would the alcohol content be?
Just throwing yeast in sugar water without nutrients? Probably won't work well.
@@ffwast it works, takes about 4 weeks to brew, it comes out very dry so I know there is no sugar left
Not sure what the alcohol content would be, but if you ever have issues finding yeast you can make a starter from fresh grated ginger mixed with water, and sugar, get that going for a few days to a week feeding it a spoon full of ginger, and sugar every day or so until it's super active, and use it to inoculate your pre cooled brew. Makes a great ginger beer starter which can be quite strong.
@@ffwastI've used a ginger starter to brew strong ginger beer before with great results. I think the ginger provides all the nutrients needed for the yeast to flourish especially if using the wild yeast from the ginger skins
You've got me wanting to make another ginger beer my friend! It's been too long! 😃
There are certain historical beers that use Bakers yeast
I’d rather use beer yeast and a clean ferment.
Whats a beer yeast that can only ferment to 6% 👀👀
Im German and i want also a huddy
What happened to the Love Child you put in the barrel to age???
Can you distill wine and carry over all the flavour of a bottle of red?
Does brandy taste like wine?
@@ffwast fair point redistilled brandy.
You need to use copper, head with no filters to strip favors.
Your yield maybe 82% about. But so good.😊
What yeast did he mention on 8:25?
Think it was Kveik. Sounds Russian, or Czech
Bread yeast is better
At least it's readily available at most grocery stores, and does the job👍
It's what I use exclusively for that reason, and though I haven't tried any other yeast besides fresh ginger starter I have no complaints.
What is a bear yeast? Is that like for honey or something? 🤣
😂
See I did know you can I just didn't know for sure
Hi chat
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