Hi Tex , I think the recipe actually calls for EC-1118 wine yeast ,But it should not matter yeast is yeast
some are just a little better than others, as for amounts, follow the instructions, but with yeast I find more is better.
This is from Bob, I copied these instructions a while ago. Use a big container.
This discussion thread
also raises the issue of producing a "yeast starter". I learned
about this from wine making books and it has never failed to work for me.
Here is the idea. Don't pitch your yeast directly into your wort.
Instead, make a yeast starter. What's a yeast starter? Here is what
you do (here is what I do for SMALL BATCHES of wort - so scale it up):
day that I plan on processing some feedstock, I take a 1/2 cup of water in
a scrupulously clean measuring cup and I stir in some table sugar (the baker’s
sugar works better than granulated, as it is easier to mix into solution in
cool water). Mix thoroughly until you have a syrup.
Hydrometer test as you add in the sugar until you get 7 - 10% potential
abv. The exact number is not critical.
the syrup up in the microwave . If you have the time, boil it for a few
minutes to ensure sterilization, but you have to cool it down to the
temperature that the yeast likes best in any event. When it is at the
ideal temperature for the yeast (usually about 95 degrees F for distillers
yeast or 80 degrees F for wine yeast), sprinkle in about 1/2 teaspoon of yeast
right out of refrigeration. Stir very well, both to the get the yeast
started rehydrating and also to get a lot of oxygen dissolved in the
mixture. LOOSELY cover the measuring cup with wax paper so bugs don't
fall in and leave on your kitchen counter at room temperature. Within a
few minutes, your yeast will be rehydrated and active. Within 1/2 hour,
you will see a whole lot of activity - froth on the top of the mixture and it
will get cloudy with the yeast. Leave it alone (give a stir or two every
1/2 hour or so) and go on to processing your feedstock down to wort. When
your wort is ready and at the proper temperature and pH for yeast inoculation,
add in your yeast nutrient (DAP), as needed, and then pour in this yeast
starter. The yeast starter multiplies your yeast thousands of times
(saving you money) and makes the yeast hale and hearty, so it will start
fermenting your wort quicker and be much more tolerant of ph.
pH of table sugar water is a little basic -- far from the 4.0 - 4.5 ph
most yeast like best. Nevertheless, the yeast seem to thrive in this
starter and perhaps it is the higher pH that makes them heartier as well.
I'm not 100% sure why this works, but it works well and I have never had failed
fermentation using this technique.
I did this last night everything was starting to ferment in 4 hours,
From: Dan <imaginationstours@...>
Sent: Thursday, June 7, 2012 7:21 PM
Subject: [new_distillers] Using Distillers Yeast in
place of Bread Yeast
I have been following the recipe for Hybrid MUM wash. I had bought some distillers yeast for another recipe that I wanted to try. My question is can I substitute Distillers Yeast for the bread yeast in the Hybrid MUM and would I use the same amounts??