Using Distillers Yeast in place of Bread Yeast
- I have been following the recipe for Hybrid MUM wash. I had bought some distillers yeast for another recipe that I wanted to try. My question is can I substitute Distillers Yeast for the bread yeast in the Hybrid MUM and would I use the same amounts??
- Hi Tex , I think the recipe actually calls for EC-1118 wine yeast ,But it should not matter yeast is yeastsome are just a little better than others, as for amounts, follow the instructions, but with yeast I find more is better.This is from Bob, I copied these instructions a while ago. Use a big container.This discussion thread also raises the issue of producing a "yeast starter". I learned about this from wine making books and it has never failed to work for me. Here is the idea. Don't pitch your yeast directly into your wort. Instead, make a yeast starter. What's a yeast starter? Here is what you do (here is what I do for SMALL BATCHES of wort - so scale it up):On the day that I plan on processing some feedstock, I take a 1/2 cup of water in a scrupulously clean measuring cup and I stir in some table sugar (the baker’s sugar works better than granulated, as it is easier to mix into solution in cool water). Mix thoroughly until you have a syrup. Hydrometer test as you add in the sugar until you get 7 - 10% potential abv. The exact number is not critical.Heat the syrup up in the microwave . If you have the time, boil it for a few minutes to ensure sterilization, but you have to cool it down to the temperature that the yeast likes best in any event. When it is at the ideal temperature for the yeast (usually about 95 degrees F for distillers yeast or 80 degrees F for wine yeast), sprinkle in about 1/2 teaspoon of yeast right out of refrigeration. Stir very well, both to the get the yeast started rehydrating and also to get a lot of oxygen dissolved in the mixture. LOOSELY cover the measuring cup with wax paper so bugs don't fall in and leave on your kitchen counter at room temperature. Within a few minutes, your yeast will be rehydrated and active. Within 1/2 hour, you will see a whole lot of activity - froth on the top of the mixture and it will get cloudy with the yeast. Leave it alone (give a stir or two every 1/2 hour or so) and go on to processing your feedstock down to wort. When your wort is ready and at the proper temperature and pH for yeast inoculation, add in your yeast nutrient (DAP), as needed, and then pour in this yeast starter. The yeast starter multiplies your yeast thousands of times (saving you money) and makes the yeast hale and hearty, so it will start fermenting your wort quicker and be much more tolerant of ph.The pH of table sugar water is a little basic -- far from the 4.0 - 4.5 phthat most yeast like best. Nevertheless, the yeast seem to thrive in this starter and perhaps it is the higher pH that makes them heartier as well. I'm not 100% sure why this works, but it works well and I have never had failed fermentation using this technique.I did this last night everything was starting to ferment in 4 hours,Hope this helpsDave
From: Dan <imaginationstours@...>
Sent: Thursday, June 7, 2012 7:21 PM
Subject: [new_distillers] Using Distillers Yeast in place of Bread Yeast
I have been following the recipe for Hybrid MUM wash. I had bought some distillers yeast for another recipe that I wanted to try. My question is can I substitute Distillers Yeast for the bread yeast in the Hybrid MUM and would I use the same amounts??
- Yes absolutely you can.
The main reason Bakers yeast is used is that it is usually easier to get than specialised yeasts, and also because it is cheap (except in the UK of course!)
If you have a HBS near you then take advantage, and use what they have I personally believe you will get a better product, although there are some who will disagree.
--- In email@example.com, "Dan" <imaginationstours@...> wrote:
> I have been following the recipe for Hybrid MUM wash. I had bought some distillers yeast for another recipe that I wanted to try. My question is can I substitute Distillers Yeast for the bread yeast in the Hybrid MUM and would I use the same amounts??
> Thanks yall,
> Texas Cooker