## Re: [new_distillers] Re: YEast....

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• hi geoff i love this hobby too. i know that each batch i run the queen with all her money can t enjoy one drop of my run. her people may come close to what i
Message 1 of 16 , May 2 4:28 PM
hi geoff
i love this hobby too. i know that each batch i run the queen with all
her money can't enjoy one drop of my run. her people may come close to
what i have but it will never be the same. LOL
slough

-----Original Message-----
From: geoff@...
To: new_distillers@yahoogroups.com
Sent: Wed, 2 May 2007 4:50 AM
Subject: [new_distillers] Re: YEast....

Hi Slough,
With yeast as long as you feed it with sugar an under the right
atmospheric conditions it'll produce alcohol. Depending on the kick
start you give the wash it will determine how fast your wash
ferments.
Like a problem we got in class at 11 years old at school. Trying to
explain to us what a "red herring" was. And the problem was.
Let say if a Placebo takes 10 minutes to reproduce, i.e. split
in two. And you have a jar that takes one hour to fill exactly to
the half way mark, with let say 50 million Placebo in there. How
long will it take to completely fill the jar?
Well at 11 years old we all said 50million x 1hour but obviously it
was wrong. And if 50 million all reproduced in 10 minutes the jar
would be full. So 10 minutes was the correct answer
What we where suffering with was information overload and it was
hard to pick out what was relevant for our needs to solve our
problem. So by you not fully understanding the life cycle of a yeast
and getting information overload it's hard to figure out what's right
But if you give yeast

1 the correct amount of sugar

2 the right temperature

3 the right atmospheric conditions

4 enough time

5 the right kick start of sufficient yeast at the start

If you put a small bread making sachet of yeast into your 5
gallon/25 litres of wash it multiply and will eventually ferment
out. That's point 4 above if you put in 5 sachets you are off to a
flying start point 5 above
If you want the whiz kid speed, go for the turbo wash.
Or if you want the satisfaction of knowing you made it from
ingredients from the grocery store and old copper pipe bits from the
back yard and a lot of knowledge you've learnt on the way as to how
to do it. Researching about a subject i.e. yeast and it's life cycle
in the forum library is a good start, type in "yeast life cycle" in
The more you find out about a subject the more you realize you
didn't know much about it in the first place, as is so with
distilling
Everyone gets what they want from any hobby. Feeling good with
what I've made and snubbing my nose at authority does it for me, and
me and "her indoors" get pie eyed into the bargain.
Geoff

--- In new_distillers@yahoogroups.com, SLOUGHVIEW@... wrote:
>
> hi
> you are right and i do use other yeasts than baking yeast. my last
> batch was a made with a good wine yeast and was the best so far. i
> have read recipes from time that that say we added this and that
then
> pitched in some baking yeast. while they gave the amount for the
other
> ingredients they are so vague on how much yeast?
> i love this site.
> slough
>
> -----Original Message-----
> From: scotty@...
> To: new_distillers@yahoogroups.com
> Sent: Tue, 1 May 2007 5:28 AM
> Subject: [new_distillers] YEast....
>
> Hi there
>
> > hi
> > you know my question about baking yeast is how to you calulate
how
> much
> > yeast to use per gallon of wash?
> > so many question.
> > slough
>
> From brewing it is a standard of 1l per hectolitre for worts up to
> 1.055 - 60, 2l per hectolitre for gravities over.
>
> Just wondering why you would use bakers yeast when there are
> commercial
> cultures of distillers yeast available - Wyeast do a distillers
yeast
> and top quality nutrient.
>
> Scotty
>
>
>
>
>
>
>
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• hi if you go to the gutenberg website you can download this book free. http://www.gutenberg.org Title: The Practical Distiller An Introduction To Making
Message 2 of 16 , May 2 4:40 PM
hi
if you go to the gutenberg website you can download this book free.

http://www.gutenberg.org

Title: The Practical Distiller
An Introduction To Making Whiskey, Gin, Brandy, Spirits,
&c. &c. of Better Quality, and in Larger Quantities, than
Produced by the Present Mode of Distilling, from the
Produce
of the United States

Author: Samuel McHarry

Release Date: April 29, 2007 [EBook #21252]

Language: English

Character set encoding: ISO-8859-1

looks interesting.

slough
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