Re: [Distillers] hi guys i am a newbe to this group
Bakers yeast use to produce 10% of alcohol, sometimes
11-12%. To achieve this one must add some nutrients,
this is easiest done using wine makers nutrients,
diammoniumphosphate, giving nitrogen and a little
phosphorus to the yeast. Without nutrients you will
produce more volatiles and also risk to get lower
alcohol or stuck he fermentation.
To ferment 1% alcohol in one liter of mash 17 grams of
sugar is needed. So 2 kg sugar in 10 liters wash will
produce approx. 12% alcohol and to add more sugar will
only be wasting it with bakers yeast. 1 kg will
produce approx. 6% alcohol.
If you measure the mash with a hydrometer before
adding the yeast and then measure again after
fermentation (and calculate the difference) you will
get a measure of fermented degrees (in SG or Oechsle),
for example 80. If you divide this with 8 you will get
the alcoholcontent in the wash in percent by volume.
There is great info about the hydrometer at:
Using a Turbo producing 18% alcohol this calculation
will not work. This is because the fermentation also
produces some percent heavy fat, like glycerine, and
some other byproducts, that are heavier then water.
With a good Turbo you can divide with 7,5 as those
produce more and purer alcohol. First the yeast is a
strain for distilling purposes, then the nutrients is
usually a mix of 8 ingredients or more. There is a lot
of bad Turbos as they are so easy to make.
You can read Gert Strands info about Turbos at:
This is obviously written to show up know how and
experience (to proof his quality), he also tells how
the bad Turbos are made. It is 7 pages and a lot of
--- leeham@... wrote:
> i ahve also joined the new distillers site__________________________________________________
> just a question for the more experienced of you
> i currently use the spirtsunlimited yeast and sugar
> but have palyed around with bakers yeast to see what
> but not had much sucess
> have tried it in small batches of 1 or 2 kilos of
> sugar and 10
> liters of
> water to se what happens
> tasted the wash and tasted sort of right but would
> not distill???
> any one out there tried it and did you get it too
> any info would be well recived
> i have been brewing an distilling about 3 years
> thanks all
> keep your wash hot and your stills bubling haha
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