Hi Jim. Have you used this yeast?:
Some sites claim may go up to 20%, even when I know is not advisable,
but I think it may go fantastic at 14 -18%. Also is affordable and
needs no hydration.
Side note. About nutrients what I just did was to prepare my own
proprietary blend as follows:
DAP: 3 Kg
and 1/4 cup of each of the following (since vitamines and minerals
are suppose to be in minute quantities)
folic acid (vitamin B9);
Nicotinamide (niacin, vitamin B3);
Calcium pantothenate (vitamin B5);
Thiamine Hydrochloride (vitamin B1).
This gives me about 1.8% of each of the components other than DAP.
For me is affordable (about US$ 0.5 per 1/4 cup, some 60 grams, which
is what I plant to use for 10 lbs/ 20 liters batches), but must
important I do not have to wait for it since got all the ingredients
in town). Only missing yeast hulls I think however that no
commercial yeast nutrient will have this much B complex blend. If
also using molasses, i.e. 2 cups, (1 pint) for the above batch will
give, extra nutrients and I hope lots of flavor.
--- In firstname.lastname@example.org
> Yes Wal,
> But even Brandy makers (who mostly use white grapes) use no more
> a 12% ABV in their musts to distill. Sake is tasteless to begin
> with, unless served warm, and Shochu hasn't won any world taste
> awards that I know of lol. Probably the reason Chinese gave up on
> malted grains, is that rice is the major crop, and if you go to any
> Chinese festival or wedding, their main goal is getting drunk, and
> they insist on their guests getting drunker!!! (believe me I've
> to a few....).
> I disagree on standard yeast strains going up to 20% ABV unless
> have been specifically cultured for Turbo Yeasts, with all the
> nutrients and additives. If you can name me a strain, please do
> and I will get it tomorrow (one of my goals is to duplicate Turbo
> yeast performance :).
> While Irish Whiskey may be distilled to 180 proof (never too fond
> that either - except maybe Bushmills), the requirement for Bourbon
> that it cannot be distilled to more then 165 proof (correct me if
> wrong Mason - talking from memory again :).
> I also disagree that 80% of the flavors of Whiskey come from
> If you have ever tasted some of my white lightening or some of the
> stuff going around the South here in the US, you would question
> too. If in fact, 80% of flavors do come from aging, the why the
> isnt anyone aging Vodka or sugar washes ????? (Please cite your
> source on this figure).
> Vino es Veritas,
> --- In email@example.com, "waljaco" <waljaco@> wrote:
> Wine is distilled to make brandy.
> Sake is distilled to make shochu.
> I doubt that if you are using all grain & malted grain you can use
> more than 5kg/20l (10%abv) using for practical reasons.But the
> Japanese can use only rice grain to make 20%abv due to a "parallel
> fermentation" technique. The Chinese gave up on malted grain
> Port and sherry are fortified to 20%abv.
> Yeast have specific requirements and some will happily go to 20%abv.
> By adding dextrose to grain the home distiller can save time. In any
> case 80% of whisky flavor is from oak (Irish whiskey comes out at
> Turbo yeasts were designed for fuel alcohol and their flavor profile
> is not equal to wine or ale yeasts.