- I just got my new pot still, so I am experimenting to find its cuts. All my garlic samples used baker s yeast, so I just mixed all of the baker s yeast intoMessage 1 of 26 , Jan 23, 2013View SourceI just got my new pot still, so I am experimenting to find its cuts. All my garlic samples used baker's yeast, so I just mixed all of the baker's yeast into my first 3 striping runs. In total, just under 1 gal of stripped alcohol was collected from all of my 1 gal samples. All of that stripped bakers yeast smelled like turpentine or glue. After a week in 1 qt jars, they did smell better. I am currently waiting to collect a second gal of stripped alcohol to see what the final results will be with 4 garlic samples mixed in with the other. I did a control garlic and not garlic samples, and the garlic sample stalled a week before its control sample. I have better yeast that can tolerate 16% abv I will do 2 more garlic samples and 2 non garlic samples with my new yeast and see what the results will be. 1 tbsp of garlic stalled in a sugar wash, but a 0.5 tbsp in a dark brown sugar wash did much better. For a true garlic sample test it will take at least 15 gal of garlic wash.
Testing will continue as always, but its cold enough here to slow down fermentation.
From: ballard_bootlegger <whitney@...>To: Distillers@yahoogroups.com
Sent: Wednesday, January 23, 2013 12:36 PM
Subject: [Distillers] Re: mash question
So what happened with the garlic? I'm almost positive the garlic flavor would come through the distillation. I've never thought of flavoring booze with garlic, it may be a magical addition to someone's gin recipe. Let us know how it turns out.
--- In Distillers@yahoogroups.com, "last2blast" wrote:
> If you added garlic to mash, would it kill the bacteria without harming the yeast in mash?
> I will conduct an experiment to see how well garlic and yeast react to each other in a simple sugar mash.