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Re: Yeast Question

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  • slipthruthecracks
    Pint, I hadn t thought of the big bulk type of store. It has been a while since I have been to one. In the next few weeks, I will be near one while doing a
    Message 1 of 7 , Nov 23, 2008
      Pint,

      I hadn't thought of the big bulk type of store. It has been a while
      since I have been to one. In the next few weeks, I will be near one
      while doing a little Christmas shopping. I will check in there and see
      if I can spot the kind of package you mention.

      thanks for the help.

      Jack

      --- In new_distillers@yahoogroups.com, "Sherman" <pintoshine@...> wrote:
      >
      > If I have specified a recipe that uses 1/4 to 1/2 cup bakers yeast I
      > am always referring to active dry yeast.
      > I get mine from Sam's club or GFS. Both have 1kg vacuum packed bags. I
      > have been know to use half a bag making rum or neutral.
      >
      > --- In new_distillers@yahoogroups.com, "rye_junkie1" <rye_junkie@>
      > wrote:
      > >
      > > --- In new_distillers@yahoogroups.com, "slipthruthecracks"
      > > <slipthruthecracks@> wrote:
      > > >
      > > > I see many wash recipes calling for a few tsp/Tbs or more of bakers
      > > > yeast. The grocery stores around here only stock the Active Dry
      Yeast
      > > > variety (Fleischmans or Red Star) in the little packets for making
      > > > bread. Each packet is 7 grams and the packets indicate that 3 of
      them
      > > > are the equivalent of one 2 oz. yeast cake. The stores don't
      have the
      > > > bags of yeast that I see available on the net. Is this yeast a
      viable
      > > > substitute (once reconstituted and activated) for the bakers yeast
      > > > mentioned in the recipes or do I need to order some and have it
      > > delivered?
      > > >
      > > > OneEyedJack
      > > >
      > >
      > > Jack,
      > > I have been using those little packets off and on from the start.
      > > Even the Beer, wine and champagne yeast come in the same size packets.
      > > I have never used more than 2 for a five gallon ferment. The reason
      > > for pitching so much yeast is for a quicker ferment with less chance
      > > of bacteria and other nasties invading the wash. As long as you are
      > > careful to clean your equipment with a bleach solution before you
      > > begin a ferment you should be fine. Climate has a lot to do with
      > > ferment time as well. Fall below 70F and action slows to a crawl.
      > > Above 84 or so and it ferments like hell but makes a bunch of nasties.
      > > You can also make a starter a couple days ahead of time. A few
      > > tablespoons of sugar dissolved in a quart warm water with a small
      > > amount of miracle grow or DAP will turn that little packet into 4-5
      > > little packets. I ferment in a vacant closet in the house so things
      > > are controlled a bit for me. The only bulk yeast that I have tried
      > > was the Crosby and Baker super start stuff. I never had good luck
      > > with the stuff. Even with a starter.
      > >
      > > Mason
      > >
      >
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