11338Re: Better yeast?
- Jun 22, 2004Well, I can somewhat answer your first question. The yeast that has
the highest alcohol tolerance is one owned by the Samual Adams
brewery. I believe it can tolerate up to around 26% ethanol.
Unfortunately, I seriously doubt Sam Adams is willing to sell their yeast.
> My last wash was 17% abv prior to distilling. The sg was below 990
> but I had some burnt sugar smells post my run and the liquid looked
> quite syrupy. I assume that my initial sugar levels were too high
> and yeast may have died off. A few questions....
> 1) What yeast (off the shelf and easy to get) has the highest
> tolerance to ethanol regardless of time required to finish?
> 2) Can I just pour the syrup from the still into another batch and
> let it ferment again? (Topping up sugar levels if required, and
> adding more yeast) ie reuse the liquid from last batch in place of
> fresh water, carrying across unused sugars.
> 3) Can I use two yeasts to increase ferment speed ie. a quick turbo
> to knock off the bulk of the sugar and a high tolerance to finish?
> Easy answer is probally to use less sugar, but was wondering...
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