Re: [new_distillers] Re: Apple Whiskey TURBO GOOD !
- (A) To stabilize my wine I use sulfates. I do this when I am making desert wine that I want to retain some of the sweetness that would otherwise be fermented into alcohol, leaving a dry product.(B) If I am making a dry wine I use my hygrometer to determine specific gravity and adjust to the desired weight for the alcohol I want.so the answers would be: A I do. & B. I do.From: Brendan Keith <bkeith@...>
Sent: Saturday, January 14, 2012 10:54 PM
Subject: RE: [new_distillers] Re: Apple Whiskey TURBO GOOD !A. How would you "stabilize it before it reaches..."?B. Why not simply start off by providing the correct amount of food for the yeast so that they will run out before the surrounding ethanol concentration induces the stress.Answers: A. You don't. B. You do.A turbo yeast can go farther than a wine yeast, which can go farther than a beer yeast, but they all give a different tasting result, even from the same OG.BK-----Original Message-----
From: email@example.com [mailto:firstname.lastname@example.org] On Behalf Of M L
Sent: Saturday, January 14, 2012 8:42 PM
Subject: Re: [new_distillers] Re: Apple Whiskey TURBO GOOD !
So, Should you check the alcohol content frequently and stabilize it before it reaches the level that the yeast is rated for? And wouldn't a turbo yeast be able to go longer before it reached that point? I guess as long as the OG wasn't too high it would starve to death before it died from alcohol poisoning huh ? ML
--- On Sat, 1/14/12, tgfoitwoods <zymurgybob@...> wrote:
From: tgfoitwoods <zymurgybob@...>
Subject: [new_distillers] Re: Apple Whiskey TURBO GOOD !
Date: Saturday, January 14, 2012, 3:42 PMLen,
Yeast death by ethanol poisoning isn't the only way.
"Within the bounds of the ethanol-making discussion, the most important
reason that yeast action is halted is when the yeast simply runs out of sugar
to eat. Considering the hardship, the yeast takes this pretty well. When the
yeast cells see there is no more food, they just quietly give up and
When yeast cells flocculate, they stop their metabolic processes, cluster
together (for comfort, we assume) and fall out of the solution, ending up as
a layer of gunk underneath your wash. You are left with an ethanol-rich
wash which is easily siphoned off that layer of flocculated yeast. This is a
The next most important reason for stopping yeast action is a less-happy
outcome, also important to the distiller. This occurs when yeast simply
drowns in its own wastes. As a fermentation progresses, the little beasties
pee more and more ethanol, and the concentration of ethanol in their
environment increases, inhibiting the yeast cells' metabolism more and
more, and in a very real sense, making them sick.
If the ethanol produced by the yeast cells that ran out of food and
flocculated was sweet and clean, and good to drink, the ethanol produced
by tortured, poisoned, violently ill yeast cells is frequently less good to
Making Fine Spirits, Amphora Society -Zymurgy Bob
I get to spout more opinion answering the question about he MUM and JEM washes, which have a direct bearing on this subject.
Zymurgy Bob, a simple potstiller Making Fine Spirits
--- In email@example.com, Len <seadragon79@...> wrote:
> Good point. We all know that yeasts are stressed by all sorts of things: the wrong temperature, missing nutrients, a difficult ph, but they all have one thing in common. They are all going to be killed by their self generated alcohol. Wine makers choose certain yeasts when they wish to make high alcohol wines, because those are the yeasts that were bred to make high alcohol without running amok. If one were seriously troubled by the products of stressed yeast, he could use a high alcohol yeast and when the alcohol reached 14 or 15% commit yeast genocide with some potassium metabisulfide. Pretty much instant death, no time to pee in the pool, gone. Something to think about. Here's a link to a yeast table that I find useful as a wine maker. Good brewing