Koktejlové recepty, destiláty a miestne bary

Jedli by ste superzdravú kukuričnú kašu používanú na výrobu etanolu?

Jedli by ste superzdravú kukuričnú kašu používanú na výrobu etanolu?

Vedec vyvinul superpotravinu balenú v bielkovinách s podivným príbehom

Ďalšia superpotravina na svete môže byť tu, ale nie sme si istí, či sa rozbehne.

Výskumník Padu Krishnan zo Štátnej univerzity v Južnej Dakote objavil a nová zložka nabitá bielkovinami o ktorom tvrdí, že urobí rožky, sušienky a všetky tie nezdravé dobroty o niečo výživnejšie. Prísada? „Sušené zrno pálenice“ (DDG), materiál zo roztlačených kukuričných jadier, ktoré zostali po tom, ako sa kukurica použije na výrobu etanolu.

Podľa denníka Wall Street Journal „v surovej forme vďaka kvaseniu chutí ako hrubé piliny a vonia ako salón“. Krásne.

Ale samozrejme, ľudia by pravdepodobne neboli príliš šťastní, keby zistili, že v ich čokoládových sušienkach je zvyšková kukurica, ktorou sa bežne kŕmia hospodárske zvieratá. Medzitým Kirshnan prišiel na to, ako nahradiť múku DDG v sušienkach, koláčoch, chlebe a ďalších, a dúfa, že chytí hviezdneho kuchára, ktorý mu pomôže propagovať DDG. Paula Deen, toto by mohol byť projekt pre teba.


Recenzia destilátov na kvasinky

Dostávame veľa otázok o kvásku. Ľudia chcú vedieť, „ktoré kvasinky sú najlepšie“ na výrobu vysokokvalitnej whisky a iných destilátov.

Je pravda, že naše skúsenosti s kvasnicami z pálenice sú do istej miery obmedzené. Pred nejakým časom sme našli kvások, ktorý sa nám páčil, a prilepili sme ho. Spolu s inými kvasinkami sme toho skutočne veľa nevykonali. až do nedávnej doby. Rozhodli sme sa otestovať 4 najbežnejšie kvasinky používané domácimi pálenicami (s výnimkou vínnych kvasiniek) a postavili ich proti sebe. Takto sme to urobili.

Vyrobili sme 2 galónovú dávku rumovej kaše s použitím 3 libier čistého trstinového cukru a 2 pollitrov nesírenej melasy (s potenciálnym alkoholom 12,9%). Potom sme kašu rozdelili na 4 sklenené karbošky a do každej nádoby sme pridali iné droždie.

Testovali sme chlieb, kvasnice zo šampanského, droždie zo super štartu a turbo kvasinky.

Dávky sme nechali kvasiť takmer 3 týždne (aby sme sa uistili, že sme maximálne využili potenciál každého kvasu), potom sme vykonali test chuti. Nikdy sme neboli schopní skutočne destilovať dávky prania, pretože matka príroda s nami jednoducho nespolupracovala (vonku bola príliš veľká zima).

Náš predpoklad bol, že chlebové kvasnice nesplnili svoj alkoholový potenciál a budú prebytočný cukor sladšie ako ostatné vzorky. Tiež sme predpokladali, že turbo kvasnice môžu chutiť a cítiť trochu funky, pretože o tom hovorí veľa ľudí. Máme tiež určité skúsenosti s turbom a zaznamenali sme tieto vlastnosti. Mysleli sme si, že kvas zo šampanského bude suchý, a neboli sme si istí, ako bude chutiť super štart medzi zvyškom vzoriek. Pred testom chuti sme nevykonali konečné meranie špecifickej hmotnosti, takže obsah alkoholu vo vzorkách nám nebol známy, pretože sme ich odoberali.

Ako sa ukazuje, naše predpoklady boli až na jednu prekvapivú výnimku mŕtve. Všimli sme si toto:

Turbo droždie

Testovali sme Liquor Quick's Turbo Pure X-Press (dehydratovaný), ktorý je schopný produkovať až 18% alkoholu. Podľa výrobcu boli tieto kvasnice vytvorené tak, aby produkovali „veľmi čisté pranie s minimálnym počtom kongenérov“. Nesúhlasíme s prvou časťou tohto vyhlásenia.

Pranie bolo všetko, len nie čisté. Voňalo a chutilo to úplne hrozne, pravdepodobne kvôli prebytočným živinám, ktoré kvasnice nevyužili. Na obranu Liquor Quick by možno, keby sme pridali viac cukru a kvasinky mohli pracovať dlhšie (s využitím väčšieho množstva živín), pranie nechutilo tak zle.

V skutočnosti súhlasíme s druhou časťou vyššie uvedeného vyhlásenia. Pranie obsahovalo veľmi málo kongenérov. Congeners je vymyslený výraz pre všetky chutné prísady, ktoré sa v kaši nachádzajú. Čím viac kongenérov, tým väčšia chuť kaše, tým menej kongenérov, tým bude chuť prania a konečného produktu bez chuti. Po príchutiach trstiny a melasy nebolo takmer nič. Zvyšky živín však boli stále veľmi prítomné a umývanie chutilo a voňalo strašne.

Stručne povedané, neodporúčame turbo kvasnice na výrobu vysoko kvalitných destilátov. Ak vyrábate plyn pre svoju kosačku, turbo bude fungovať dobre. V opačnom prípade vám odporúčame vyhnúť sa jej za každú cenu.

Šampanské droždie

Testovali sme šampanské kvasnice Red Star's Pasteur (dehydrované). Vzorka na umývanie šampanského bola extrémne suchá. Mlasové a trstinové príchute z prania boli takmer úplne preč. Zostala len veľmi mierne horká chuť z melasy, čo rozhodne nie je najlepšia časť chuti melasy. Kvasinky samotné dodávajú praniu málo alebo žiadnu chuť, vďaka čomu je táto vzorka mimoriadne čistá. Ak sa niekto snaží vytvoriť neutrálny obilný destilát, ako je vodka, myslíme si, že šampanské droždie by fungovalo veľmi dobre. Teraz je nám však zrejmé, že tieto kvasnice nie sú vhodné pre aromatické destiláty, ako je kukuričná whisky, plné autentické rumy atď.

Super štart pálenice droždia

Testovali sme Crosby & amp Baker's Super Start Distillers Yeast, teraz známy jednoducho ako Distillers Yeast (UPC: CB 9904A*). Tieto veci sú k dispozícii za libru a výrobca ich nijako nepopisuje. Za tie roky sú to kvásky, na ktoré sme si zvykli, jednak preto, že sa predávajú na kilá (a trvá celú libru kvásku dlho trvá), jednak preto, že sme zažili to, čo sme považovali za dobré výsledky. Náš predpoklad bol, že tieto kvasinky vyhodia konkurenciu. Mýlili sme sa však.

Pranie Super Start chutilo takmer rovnako ako umývanie šampanského droždia. V skutočnosti bolo trochu ťažké ich odlíšiť. Jediným rozdielom bolo, že šampanské droždie malo o niečo čistejšiu chuť a vôňu. Vo vzorke SS o niečo viac prevládali kvasnicové vône a chute. Podľa nášho názoru, pretože tieto vzorky neochutnali nič ako trstinu alebo melasu, sú tieto kvasinky pravdepodobne vhodnejšie na výrobu alkoholu s vysokým obsahom alkoholu a neutrálnych zŕn, než na výrobu sippinovej whisky. Pretože šampanské droždie malo čistejšiu chuť ako Super Start, odvážili by sme sa povedať, že by to bola najlepšia voľba medzi týmito dvoma.

Výkon programu Super Start v tomto experimente je pre nás skutočne dobrou i zlou správou. Je to zlá správa, pretože máme po ruke veľa Super štartov. Je to dobrá správa, pretože neustále hľadáme spôsoby, ako vyrobiť lepšiu whisky, a odklon od SS je evidentná zmena, ktorú musíme urobiť. Preto, vzhľadom na výsledky tohto experimentu, už teraz neodporúčame výlučne Super Start ako náš vybraný kvas. Aktuálne plánujeme náš ďalší kvasnicový experiment a znova otestujeme šampanské, super štart a niekoľko ďalších kvasiniek s vysokým obsahom alkoholu, aby sme zistili, čo je podľa nás najlepšie na výrobu alkoholu s neutrálnym zrnom.

Chlebové kvasnice

Prekvapením dňa bol chlieb. Testovali sme Fleischmannov aktívny suchý kvások. Náš pôvodný predpoklad bol správny: chlebové kvasnice chutili o niečo sladšie ako ostatné. Oveľa viac príchutí trstinového cukru a melasy bolo prítomných. Celkovo to bolo vlastne najlepšie chutiace umývanie, ktoré sme tak trochu očakávali. Predpokladali sme, že vzorka chlebového droždia chutí lepšie, pretože droždie takmer nič neurobilo a nevyprodukovalo veľa alkoholu. Mýlili sme sa však.

ABV tejto vzorky bolo na rovnakej úrovni ako ostatné vzorky (pozri nižšie). To znamená, že chlebové droždie dokázalo vyprodukovať toľko alkoholu ako ostatné kvasinky, ale urobilo to bez odstránenia čo najväčšieho množstva prírodných kašov. Toto umývanie chutilo skvele a nevidíme dôvod neodporúčať používať chlebové kvasnice na vytváranie chutných destilátov. V našom ďalšom experimente však budeme testovať chlieb proti iným kvasinkám určeným na výrobu plnohodnotných whisky.


Recenzia destilátov na kvasinky

Dostávame veľa otázok o kvásku. Ľudia chcú vedieť, „ktoré kvasinky sú najlepšie“ na výrobu vysokokvalitnej whisky a iných destilátov.

Je pravda, že naše skúsenosti s kvasnicami z pálenice sú do istej miery obmedzené. Pred nejakým časom sme našli kvások, ktorý sa nám páčil, a prilepili sme ho. Spolu s inými kvasinkami sme toho skutočne veľa nevykonali. až do nedávnej doby. Rozhodli sme sa otestovať 4 najbežnejšie kvasinky používané domácimi pálenicami (s výnimkou vínnych kvasiniek) a postavili ich proti sebe. Takto sme to urobili.

Vyrobili sme 2 galónovú dávku rumovej kaše s použitím 3 libier čistého trstinového cukru a 2 pollitrov nesírenej melasy (s potenciálnym alkoholom 12,9%). Potom sme kašu rozdelili na 4 sklenené karbošky a do každej nádoby sme pridali iné droždie.

Testovali sme chlieb, kvasnice zo šampanského, droždie zo super štartu a turbo kvasinky.

Dávky sme nechali kvasiť takmer 3 týždne (aby sme sa uistili, že sme maximálne využili potenciál každého kvasu), potom sme vykonali test chuti. Nikdy sme neboli schopní skutočne destilovať dávky prania, pretože matka príroda s nami jednoducho nespolupracovala (vonku bola príliš veľká zima).

Náš predpoklad bol, že chlebové kvasnice nesplnili svoj alkoholový potenciál a budú prebytočný cukor sladšie ako ostatné vzorky. Tiež sme predpokladali, že turbo kvasnice môžu chutiť a cítiť trochu funky, pretože o tom hovorí veľa ľudí. Máme tiež určité skúsenosti s turbom a zaznamenali sme tieto vlastnosti. Mysleli sme si, že kvas zo šampanského bude suchý, a neboli sme si istí, ako bude chutiť super štart medzi zvyškom vzoriek. Pred testom chuti sme nevykonali konečné meranie špecifickej hmotnosti, takže obsah alkoholu vo vzorkách nám nebol známy, pretože sme ich odoberali.

Ako sa ukazuje, naše predpoklady boli až na jednu prekvapivú výnimku mŕtve. Všimli sme si toto:

Turbo droždie

Testovali sme Liquor Quick's Turbo Pure X-Press (dehydratovaný), ktorý je schopný produkovať až 18% alkoholu. Podľa výrobcu boli tieto kvasnice vytvorené tak, aby produkovali „veľmi čisté pranie s minimálnym počtom kongenérov“. Nesúhlasíme s prvou časťou tohto vyhlásenia.

Pranie bolo všetko, len nie čisté. Voňalo a chutilo to úplne hrozne, pravdepodobne kvôli prebytočným živinám, ktoré kvasnice nevyužili. Na obranu Liquor Quick by možno, keby sme pridali viac cukru a kvasinky mohli pracovať dlhšie (s využitím väčšieho množstva živín), nechutilo tak zle.

V skutočnosti súhlasíme s druhou časťou vyššie uvedeného vyhlásenia. Pranie obsahovalo veľmi málo kongenérov. Congeners je vymyslený výraz pre všetky chutné prísady, ktoré sa v kaši nachádzajú. Čím viac kongenérov, tým väčšia chuť kaše, tým menej kongenérov, tým bude chuť prania a konečného produktu bez chuti. Po príchutiach trstiny a melasy nebolo takmer nič. Zvyšky živín však boli stále veľmi prítomné a umývanie chutilo a voňalo strašne.

Stručne povedané, neodporúčame turbo kvasnice na výrobu vysoko kvalitných destilátov. Ak vyrábate plyn pre svoju kosačku, turbo bude fungovať dobre. V opačnom prípade vám odporúčame vyhnúť sa jej za každú cenu.

Šampanské droždie

Testovali sme šampanské kvasnice Red Star's Pasteur (dehydrované). Vzorka na umývanie šampanského bola extrémne suchá. Mlasové a trstinové príchute z prania boli takmer úplne preč. Zostala len veľmi mierne horká chuť z melasy, čo rozhodne nie je najlepšia časť chuti melasy. Kvasinky samotné dodávajú praniu málo alebo žiadnu chuť, vďaka čomu je táto vzorka mimoriadne čistá. Ak sa niekto snaží vytvoriť neutrálny obilný destilát, ako je vodka, myslíme si, že šampanské droždie by fungovalo veľmi dobre. Teraz je nám však zrejmé, že tieto kvasnice nie sú vhodné pre aromatické destiláty, ako je kukuričná whisky, plné autentické rumy atď.

Super štart pálenice droždia

Testovali sme Crosby & amp Baker's Super Start Distillers Yeast, teraz známy jednoducho ako Distillers Yeast (UPC: CB 9904A*). Tieto veci sú k dispozícii za libru a výrobca ich nijako nepopisuje. Za tie roky sú to kvásky, na ktoré sme si zvykli, jednak preto, že sa predávajú na kilá (a trvá celú libru kvásku dlho trvá), jednak preto, že sme zažili to, čo sme považovali za dobré výsledky. Náš predpoklad bol, že tieto kvasinky vyhodia konkurenciu. Mýlili sme sa však.

Pranie Super Start chutilo takmer rovnako ako umývanie šampanského droždia. V skutočnosti bolo trochu ťažké ich odlíšiť. Jediným rozdielom bolo, že šampanské droždie malo o niečo čistejšiu chuť a vôňu. Vo vzorke SS o niečo viac prevládali kvasnicové vône a chute. Podľa nášho názoru, pretože tieto vzorky neochutnali nič ako trstinu alebo melasu, sú tieto kvasinky pravdepodobne vhodnejšie na výrobu alkoholu s vysokým obsahom alkoholu a neutrálnych zŕn, než na výrobu sippinovej whisky. Pretože šampanské droždie malo čistejšiu chuť ako Super Start, odvážili by sme sa povedať, že by to bola najlepšia voľba medzi týmito dvoma.

Výkon programu Super Start v tomto experimente je pre nás skutočne dobrou i zlou správou. Je to zlá správa, pretože máme po ruke veľa Super štartov. Je to dobrá správa, pretože neustále hľadáme spôsoby, ako vyrobiť lepšiu whisky, a odklon od SS je evidentná zmena, ktorú musíme urobiť. Na základe toho vzhľadom na výsledky tohto experimentu už teraz výlučne neberieme do úvahy kvasinky Super Start. Aktuálne plánujeme ďalší kvasnicový experiment a znova otestujeme šampanské, super štart a niekoľko ďalších kvasiniek s vysokým obsahom alkoholu, aby sme zistili, čo je podľa nás najlepšie na výrobu alkoholu s neutrálnym zrnom.

Chlebové kvasnice

Prekvapením dňa bol chlieb. Testovali sme Fleischmannov aktívny suchý kvások. Náš pôvodný predpoklad bol správny: chlebové kvasnice chutili o niečo sladšie ako ostatné. Oveľa viac príchutí trstinového cukru a melasy bolo prítomných. Celkovo to bolo vlastne najlepšie chutiace umývanie, ktoré sme tak trochu očakávali. Predpokladali sme, že vzorka chlebového droždia chutí lepšie, pretože droždie takmer nič neurobilo a nevyprodukovalo veľa alkoholu. Mýlili sme sa však.

ABV tejto vzorky bolo na rovnakej úrovni ako ostatné vzorky (pozri nižšie). To znamená, že chlebové droždie dokázalo vyprodukovať toľko alkoholu ako ostatné kvasinky, ale urobilo to bez odstránenia čo najväčšieho množstva prírodných kašov. Toto umývanie chutilo skvele a nevidíme dôvod neodporúčať používať chlebové kvasnice na vytváranie chutných destilátov. V nasledujúcom experimente však budeme testovať chlieb proti iným kvasinkám určeným na výrobu plnohodnotných whisky.


Recenzia destilátov na kvasinky

Dostávame veľa otázok o kvásku. Ľudia chcú vedieť, „ktoré kvasinky sú najlepšie“ na výrobu vysokokvalitnej whisky a iných destilátov.

Je pravda, že naše skúsenosti s kvasnicami z pálenice sú do istej miery obmedzené. Pred nejakým časom sme našli kvások, ktorý sa nám páčil, a prilepili sme ho. Spolu s inými kvasinkami sme toho skutočne veľa nevykonali. až do nedávnej doby. Rozhodli sme sa otestovať 4 najbežnejšie kvasinky používané domácimi pálenicami (s výnimkou vínnych kvasiniek) a postavili ich proti sebe. Takto sme to urobili.

Vyrobili sme 2 galónovú dávku rumovej kaše s použitím 3 libier čistého trstinového cukru a 2 pollitrov nesírenej melasy (s potenciálnym alkoholom 12,9%). Potom sme kašu rozdelili na 4 sklenené karbošky a do každej nádoby sme pridali iné droždie.

Testovali sme chlieb, kvasnice zo šampanského, droždie zo super štartu a turbo kvasinky.

Dávky sme nechali kvasiť takmer 3 týždne (aby sme sa uistili, že sme maximálne využili potenciál každého kvasu), potom sme vykonali test chuti. Nikdy sme neboli schopní skutočne destilovať dávky prania, pretože matka príroda s nami jednoducho nespolupracovala (vonku bola príliš veľká zima).

Náš predpoklad bol, že chlebové kvasnice nesplnili svoj alkoholový potenciál a budú prebytočný cukor sladšie ako ostatné vzorky. Tiež sme predpokladali, že turbo kvasnice môžu chutiť a cítiť trochu funky, pretože o tom hovorí veľa ľudí. Máme tiež určité skúsenosti s turbom a zaznamenali sme tieto vlastnosti. Mysleli sme si, že kvas zo šampanského bude suchý, a neboli sme si istí, ako bude chutiť super štart medzi zvyškom vzoriek. Pred testom chuti sme nevykonali konečné meranie špecifickej hmotnosti, takže obsah alkoholu vo vzorkách nám nebol známy, pretože sme ich odoberali.

Ako sa ukazuje, naše predpoklady boli až na jednu prekvapivú výnimku mŕtve. Všimli sme si toto:

Turbo droždie

Testovali sme Liquor Quick's Turbo Pure X-Press (dehydratovaný), ktorý je schopný produkovať až 18% alkoholu. Podľa výrobcu boli tieto kvasnice vytvorené tak, aby produkovali „veľmi čisté pranie s minimálnym počtom kongenérov“. Nesúhlasíme s prvou časťou tohto vyhlásenia.

Pranie bolo všetko, len nie čisté. Voňalo a chutilo to úplne hrozne, pravdepodobne kvôli prebytočným živinám, ktoré kvasnice nevyužili. Na obranu Liquor Quick by možno, keby sme pridali viac cukru a kvasinky mohli pracovať dlhšie (s využitím väčšieho množstva živín), nechutilo tak zle.

V skutočnosti súhlasíme s druhou časťou vyššie uvedeného vyhlásenia. Pranie obsahovalo veľmi málo kongenérov. Congeners je vymyslený výraz pre všetky chutné prísady, ktoré sa v kaši nachádzajú. Čím viac kongenérov, tým väčšia chuť kaše, tým menej kongenérov, tým bude chuť prania a konečného produktu bez chuti. Po príchutiach trstiny a melasy nebolo takmer nič. Zvyšky živín však boli stále veľmi prítomné a umývanie chutilo a voňalo strašne.

Stručne povedané, neodporúčame turbo kvasnice na výrobu vysoko kvalitných destilátov. Ak vyrábate plyn pre svoju kosačku, turbo bude fungovať dobre. V opačnom prípade vám odporúčame vyhnúť sa jej za každú cenu.

Šampanské droždie

Testovali sme šampanské kvasnice Red Star's Pasteur (dehydrované). Vzorka na umývanie šampanského bola extrémne suchá. Mlasové a trstinové príchute z prania boli takmer úplne preč. Zostala len veľmi mierne horká chuť z melasy, čo rozhodne nie je najlepšia časť chuti melasy. Kvasinky samotné dodávajú praniu málo alebo žiadnu chuť, vďaka čomu je táto vzorka mimoriadne čistá. Ak sa niekto snaží vytvoriť neutrálny obilný destilát, ako je vodka, myslíme si, že šampanské droždie by fungovalo veľmi dobre. Teraz je nám však zrejmé, že tieto kvasnice nie sú vhodné pre aromatické destiláty, ako je kukuričná whisky, plné autentické rumy atď.

Super štart pálenice droždia

Testovali sme Crosby & amp Baker's Super Start Distillers Yeast, teraz známy jednoducho ako Distillers Yeast (UPC: CB 9904A*). Tieto veci sú k dispozícii za libru a výrobca ich nijako nepopisuje. Za tie roky sú to kvásky, na ktoré sme si zvykli, jednak preto, že sa predávajú na kilá (a trvá celú libru kvásku dlho trvá), jednak preto, že sme zažili to, čo sme považovali za dobré výsledky. Náš predpoklad bol, že tieto kvasinky vyhodia konkurenciu. Mýlili sme sa však.

Pranie Super Start chutilo takmer rovnako ako umývanie šampanského droždia. V skutočnosti bolo trochu ťažké ich odlíšiť. Jediným rozdielom bolo, že šampanské droždie malo o niečo čistejšiu chuť a vôňu. Vo vzorke SS o niečo viac prevládali kvasnicové vône a chute. Podľa nášho názoru, pretože tieto vzorky neochutnali nič ako trstinu alebo melasu, sú tieto kvasinky pravdepodobne vhodnejšie na výrobu alkoholu s vysokým obsahom alkoholu a neutrálnych zŕn, než na výrobu sippinovej whisky. Pretože šampanské droždie malo čistejšiu chuť ako Super Start, odvážili by sme sa povedať, že by to bola najlepšia voľba medzi týmito dvoma.

Výkon programu Super Start v tomto experimente je pre nás skutočne dobrou i zlou správou. Je to zlá správa, pretože máme po ruke veľa Super štartov. Je to dobrá správa, pretože neustále hľadáme spôsoby, ako vyrobiť lepšiu whisky, a odklon od SS je evidentná zmena, ktorú musíme urobiť. Preto, vzhľadom na výsledky tohto experimentu, už teraz neodporúčame výlučne Super Start ako náš vybraný kvas. Aktuálne plánujeme ďalší kvasnicový experiment a znova otestujeme šampanské, super štart a niekoľko ďalších kvasiniek s vysokým obsahom alkoholu, aby sme zistili, čo je podľa nás najlepšie na výrobu alkoholu s neutrálnym zrnom.

Chlebové kvasnice

Prekvapením dňa bol chlieb. Testovali sme Fleischmannov aktívny suchý kvások. Náš pôvodný predpoklad bol správny: chlebové kvasnice chutili o niečo sladšie ako ostatné. Oveľa viac príchutí trstinového cukru a melasy bolo prítomných. Celkovo to bolo vlastne najlepšie chutiace umývanie, ktoré sme tak trochu očakávali. Predpokladali sme, že vzorka chlebového droždia chutí lepšie, pretože droždie takmer nič neurobilo a nevyprodukovalo veľa alkoholu. Mýlili sme sa však.

ABV tejto vzorky bolo na rovnakej úrovni ako ostatné vzorky (pozri nižšie). To znamená, že chlebové droždie dokázalo vyprodukovať toľko alkoholu ako ostatné kvasinky, ale urobilo to bez odstránenia čo najväčšieho množstva prírodných kašov. Toto umývanie chutilo skvele a nevidíme dôvod neodporúčať používať chlebové kvasnice na vytváranie chutných destilátov. V našom ďalšom experimente však budeme testovať chlieb proti iným kvasinkám určeným na výrobu plnohodnotných whisky.


Recenzia destilátov na kvasinky

Dostávame veľa otázok o kvásku. Ľudia chcú vedieť, „ktoré kvasinky sú najlepšie“ na výrobu vysokokvalitnej whisky a iných destilátov.

Je pravda, že naše skúsenosti s kvasnicami z pálenice sú do istej miery obmedzené. Pred nejakým časom sme našli kvások, ktorý sa nám páčil, a prilepili sme ho. Spolu s inými kvasinkami sme toho skutočne veľa nevykonali. až do nedávnej doby. Rozhodli sme sa otestovať 4 najbežnejšie kvasinky používané domácimi pálenicami (s výnimkou vínnych kvasiniek) a postavili ich proti sebe. Takto sme to urobili.

Vyrobili sme 2 galónovú dávku rumovej kaše s použitím 3 libier čistého trstinového cukru a 2 pollitrov nesírenej melasy (s potenciálnym alkoholom 12,9%). Potom sme kašu rozdelili na 4 sklenené karbošky a do každej nádoby sme pridali iné droždie.

Testovali sme chlieb, kvasnice zo šampanského, droždie zo super štartu a turbo kvasinky.

Dávky sme nechali kvasiť takmer 3 týždne (aby sme sa uistili, že sme maximálne využili potenciál každého kvasu), potom sme vykonali test chuti. Nikdy sme neboli schopní skutočne destilovať dávky prania, pretože matka príroda s nami jednoducho nespolupracovala (vonku bola príliš veľká zima).

Náš predpoklad bol, že chlebové kvasnice nesplnili svoj alkoholový potenciál a budú prebytočný cukor sladšie ako ostatné vzorky. Tiež sme predpokladali, že turbo kvasnice môžu chutiť a cítiť trochu funky, pretože o tom hovorí veľa ľudí. Máme tiež určité skúsenosti s turbom a zaznamenali sme tieto vlastnosti. Mysleli sme si, že kvas zo šampanského bude suchý, a neboli sme si istí, ako bude chutiť super štart medzi zvyškom vzoriek. Pred testom chuti sme nevykonali konečné meranie špecifickej hmotnosti, takže obsah alkoholu vo vzorkách nám nebol známy, pretože sme ich odoberali.

Ako sa ukazuje, naše predpoklady boli až na jednu prekvapivú výnimku mŕtve. Všimli sme si toto:

Turbo droždie

Testovali sme Liquor Quick's Turbo Pure X-Press (dehydratovaný), ktorý je schopný produkovať až 18% alkoholu. Podľa výrobcu boli tieto kvasnice vytvorené tak, aby produkovali „veľmi čisté pranie s minimálnym počtom kongenérov“. Nesúhlasíme s prvou časťou tohto vyhlásenia.

Pranie bolo všetko, len nie čisté. Voňalo a chutilo to úplne hrozne, pravdepodobne kvôli prebytočným živinám, ktoré kvasnice nevyužili. Na obranu Liquor Quick by možno, keby sme pridali viac cukru a kvasinky mohli pracovať dlhšie (s využitím väčšieho množstva živín), nechutilo tak zle.

V skutočnosti súhlasíme s druhou časťou vyššie uvedeného vyhlásenia. Pranie obsahovalo veľmi málo kongenérov. Congeners je fantastický výraz pre všetky chutné prísady, ktoré sa v kaši nachádzajú. Čím viac kongenérov, tým väčšia chuť kaše, tým menej kongenérov, tým bude chuť prania a konečného produktu bez chuti. Po príchutiach trstiny a melasy nebolo takmer nič. Zvyšky živín však boli stále veľmi prítomné a umývanie chutilo a voňalo strašne.

Stručne povedané, neodporúčame turbo kvasnice na výrobu vysoko kvalitných destilátov. Ak vyrábate plyn pre svoju kosačku, turbo bude fungovať dobre. V opačnom prípade vám odporúčame vyhnúť sa jej za každú cenu.

Šampanské droždie

Testovali sme šampanské kvasnice Red Star's Pasteur (dehydrované). Vzorka na umývanie šampanského bola extrémne suchá. Mlasové a trstinové príchute z prania boli takmer úplne preč. Zostala len veľmi mierne horká chuť z melasy, čo rozhodne nie je najlepšia časť chuti melasy. Kvasinky samotné dodávajú praniu málo alebo žiadnu chuť, vďaka čomu je táto vzorka mimoriadne čistá. Ak sa niekto snaží vytvoriť neutrálny obilný destilát, ako je vodka, myslíme si, že šampanské droždie by fungovalo veľmi dobre. Teraz je nám však zrejmé, že tieto kvasnice nie sú vhodné pre aromatické destiláty, ako je kukuričná whisky, plné autentické rumy atď.

Super štart pálenice droždia

Testovali sme Crosby & amp Baker's Super Start Distillers Yeast, teraz známy jednoducho ako Distillers Yeast (UPC: CB 9904A*). Tieto veci sú k dispozícii za libru a výrobca ich nijako nepopisuje. Za tie roky sú to kvásky, na ktoré sme si zvykli, jednak preto, že sa predávajú na kilá (a trvá celú libru kvásku dlho trvá), jednak preto, že sme zažili to, čo sme považovali za dobré výsledky. Náš predpoklad bol, že tieto kvasinky vyhodia konkurenciu. Mýlili sme sa však.

Pranie Super Start chutilo takmer rovnako ako umývanie šampanského droždia. V skutočnosti bolo trochu ťažké ich odlíšiť. Jediným rozdielom bolo, že šampanské droždie malo o niečo čistejšiu chuť a vôňu. Vo vzorke SS o niečo viac prevládali kvasnicové vône a chute. Podľa nášho názoru, pretože tieto vzorky neochutnali nič ako trstinu alebo melasu, sú tieto kvasinky pravdepodobne vhodnejšie na výrobu alkoholu s vysokým obsahom alkoholu a neutrálnych zŕn, než na výrobu sippinovej whisky. Pretože šampanské droždie malo čistejšiu chuť ako Super Start, odvážili by sme sa povedať, že by to bola najlepšia voľba medzi týmito dvoma.

Výkon programu Super Start v tomto experimente je pre nás skutočne dobrou i zlou správou. Je to zlá správa, pretože máme po ruke veľa Super štartov. Je to dobrá správa, pretože neustále hľadáme spôsoby, ako vyrobiť lepšiu whisky, a odklon od SS je evidentná zmena, ktorú musíme urobiť. Preto, vzhľadom na výsledky tohto experimentu, už teraz neodporúčame výlučne Super Start ako náš vybraný kvas. Aktuálne plánujeme náš ďalší kvasnicový experiment a znova otestujeme šampanské, super štart a niekoľko ďalších kvasiniek s vysokým obsahom alkoholu, aby sme zistili, čo je podľa nás najlepšie na výrobu alkoholu s neutrálnym zrnom.

Chlebové kvasnice

Prekvapením dňa bol chlieb. Testovali sme Fleischmannov aktívny suchý kvások. Náš pôvodný predpoklad bol správny: chlebové kvasnice chutili o niečo sladšie ako ostatné. Oveľa viac príchutí trstinového cukru a melasy bolo prítomných. Celkovo to bolo vlastne najlepšie chutiace umývanie, ktoré sme tak trochu očakávali. Predpokladali sme, že vzorka chlebového droždia chutí lepšie, pretože droždie takmer nič neurobilo a nevyprodukovalo veľa alkoholu. Mýlili sme sa však.

ABV tejto vzorky bolo na rovnakej úrovni ako ostatné vzorky (pozri nižšie). To znamená, že chlebové droždie dokázalo vyprodukovať toľko alkoholu ako ostatné kvasinky, ale urobilo to bez odstránenia čo najväčšieho množstva prírodných chutí z kaše. Toto umývanie chutilo skvele a nevidíme dôvod neodporúčať používať chlebové kvasnice na vytváranie chutných destilátov. V našom ďalšom experimente však budeme testovať chlieb proti iným kvasinkám určeným na výrobu plnohodnotných whisky.


Recenzia destilátov na kvasinky

Dostávame veľa otázok o kvásku. Ľudia chcú vedieť, „ktoré kvasinky sú najlepšie“ na výrobu vysokokvalitnej whisky a iných destilátov.

Je pravda, že naše skúsenosti s kvasnicami z pálenice sú do istej miery obmedzené. Pred nejakým časom sme našli kvások, ktorý sa nám páčil, a prilepili sme ho. Spolu s inými kvasinkami sme toho skutočne veľa nevykonali. až do nedávnej doby. Rozhodli sme sa otestovať 4 najbežnejšie kvasinky používané domácimi pálenicami (s výnimkou kvasiniek na víno) a postaviť ich proti sebe. Takto sme to urobili.

Vyrobili sme 2 galónovú dávku rumovej kaše s použitím 3 libier čistého trstinového cukru a 2 pollitrov nesírenej melasy (s potenciálnym alkoholom 12,9%). Potom sme kašu rozdelili na 4 sklenené karbošky a do každej nádoby sme pridali iné droždie.

Testovali sme chlieb, kvasnice zo šampanského, droždie zo super štartu a turbo kvasinky.

Dávky sme nechali kvasiť takmer 3 týždne (aby sme sa uistili, že sme maximálne využili potenciál každého kvasu), potom sme vykonali test chuti. Nikdy sme neboli schopní skutočne destilovať dávky prania, pretože matka príroda s nami jednoducho nespolupracovala (vonku bola príliš veľká zima).

Náš predpoklad bol, že chlebové kvasnice nesplnili svoj alkoholový potenciál a budú prebytočný cukor sladšie ako ostatné vzorky. Tiež sme predpokladali, že turbo kvasnice môžu chutiť a cítiť trochu funky, pretože o tom hovorí veľa ľudí. Máme tiež určité skúsenosti s turbom a zaznamenali sme tieto vlastnosti. Mysleli sme si, že kvas zo šampanského bude suchý, a neboli sme si istí, ako bude chutiť super štart medzi zvyškom vzoriek. Pred testom chuti sme nevykonali konečné meranie špecifickej hmotnosti, takže obsah alkoholu vo vzorkách nám nebol známy, pretože sme ich odoberali.

Ako sa ukazuje, naše predpoklady boli až na jednu prekvapivú výnimku mŕtve. Všimli sme si toto:

Turbo droždie

Testovali sme Liquor Quick's Turbo Pure X-Press (dehydratovaný), ktorý je schopný produkovať až 18% alkoholu. Podľa výrobcu boli tieto kvasnice vytvorené tak, aby produkovali „veľmi čisté pranie s minimálnym počtom kongenérov“. Nesúhlasíme s prvou časťou tohto vyhlásenia.

Pranie bolo všetko, len nie čisté. Voňalo a chutilo to úplne hrozne, pravdepodobne kvôli prebytočným živinám, ktoré kvasnice nevyužili. Na obranu Liquor Quick by možno, keby sme pridali viac cukru a kvasinky mohli pracovať dlhšie (s použitím väčšieho množstva živín), pranie by nechutilo tak zle.

V skutočnosti súhlasíme s druhou časťou vyššie uvedeného vyhlásenia. Pranie obsahovalo veľmi málo kongenérov. Congeners je vymyslený výraz pre všetky chutné prísady, ktoré sa v kaši nachádzajú. Čím viac kongenérov, tým väčšia chuť kaše, tým menej kongenérov, tým bude chuť prania a konečného produktu bez chuti. Po príchutiach trstiny a melasy nebolo takmer nič. Zvyšky živín však boli stále veľmi prítomné a umývanie chutilo a voňalo strašne.

Stručne povedané, neodporúčame turbo kvasnice na výrobu vysoko kvalitných destilátov. Ak vyrábate plyn pre svoju kosačku, turbo bude fungovať dobre. V opačnom prípade vám odporúčame vyhnúť sa jej za každú cenu.

Šampanské droždie

Testovali sme šampanské kvasnice Red Star's Pasteur (dehydrované). Vzorka na umývanie šampanského bola extrémne suchá. M olasses and cane flavors from the wash were almost completely gone. A very slight bitter taste from the molasses was all that remained, which is definitely not the best part of the molasses flavor. The yeast itself also imparted little to no flavor to the wash, making this sample extremely clean. If one is striving to make a neutral grain spirit, such as vodka, we think champage yeast would work very well. However, it is now apparent to us that this yeast is not appropriate for flavorful spirits such as corn whiskey, full bodied, authentic rums, etc..

Super Start Distillers Yeast

We tested Crosby & Baker's Super Start Distillers Yeast, now known simply as Distillers Yeast (UPC: CB 9904A*). This stuff is available by the pound and is given no description by the maker. Over the years this is the yeast we've become accustomed to using, partly because it's sold by the pound (and It takes a long time to use an entire pound of yeast) and partly because we experienced what we felt were good results. Our assumption was that this yeast was going to blow the competition away. However, we were wrong.

The Super Start wash tasted almost exactly like the champagne yeast wash. They were actually a bit difficult to tell apart. The only difference was that the champagne yeast had a slightly cleaner taste and smell. Yeasty smells and flavors were a bit more prevalent in the SS sample. In our opinion, because these samples didn't taste anything like cane or molasses, these yeasts are probably better suited for making high alcohol, neutral grain spirits than they are for making sippin' whiskeys. Because the champagne yeast had a cleaner taste than the Super Start, we'd venture to say that it'd be the better choice between the two.

The performance of Super Start in this experiment is actually good and bad news to us. It's bad news because we have a lot of Super Start on hand. It's good news because we're always looking for ways to make better whiskey, and moving away from SS is an obvious change we need to make. Accordingly, due to the results of this experiment, we now no longer exclusively recommend Super Start as our yeast of choice. We're currently planning our next yeast experiment and will re-test champagne, super start, and a few other high alcohol yeasts to determine which we think is the best for making high alcohol, neutral grain spirits.

Bread Yeast

The surprise of the day was bread yest. We tested Fleischmann's Active Dry Yeast. Our initial assumption was correct: the bread yeast tasted slightly sweeter than the others. Much more of the cane sugar and molasses flavors were present. Overall, this was actually the best tasting wash, which we kind of half expected. We assumed that the bread yeast sample tasted better because the yeast had hardly done anything and hadn't produced much alcohol. However, we were dead wrong.

The ABV of this sample was on par with the rest of the samples (see below). This means that bread yeast had managed to produce as much alcohol as the rest of the yeasts, but had done so without stripping out as much of the natural mash flavors. This wash tasted great and we see no reason to recommend against using bread yeast for creating flavorful spirits. However, in our next experiment we're going to test bread yeast against other yeasts designed for crafting full bodied whiskeys.


Distillers Yeast Review

We get a lot of questions about yeast. Folks want to know "which yeasts are the best" for making high quality whiskey and other spirits.

Admittedly, our experience with distillers yeasts is somewhat limited. We found a yeast we liked using a while back and stuck with it. We hadn't really done much side by side experimentation with other yeasts. until recently. We decided to test the 4 most common yeasts used by home distillers (with the exception of a wine yeast) and pitted them head to head against one another. Here's how we did it.

We made a 2 gallon batch of rum mash using 3 pounds of pure cane sugar and 2 pints of unsulfured molasses (with a potential alcohol of 12.9%). We then split the mash into 4 glass carboy's and added a different yeast to each container.

We tested bread yeast, champagne yeast, super start distillers yeast, and Turbo Yeast.

We let the batches ferment for almost 3 weeks (to make sure we had maxed out the potential of each yeast), then we conducted a taste test. We were never able to actually distill the batches of wash because mother nature just wouldn't cooperate with us (it was too damn cold outside).

Our assumption was that the bread yeast had not met its alcohol potential and would be sweeter than the rest of the samples due to excess sugar. We also assumed that the turbo yeast might taste and smell a bit funky, because that's what a lot of people report about it. We also have some experience with turbo's ourselves and have noted these characteristics. We thought the champagne yeast would be dry, and weren't sure how the super start would taste among the rest of the samples. We hadn't taken a final specific gravity reading before the taste test, so the alcohol content of the samples was not known to us as we were sampling them.

As it turns out, our assumptions were dead on, with one surprising exception. Here's what we noted:

Turbo Yeast

We tested Liquor Quick's Turbo Pure X-Press (dehydrated), which is rated to produce up to 18% alcohol. According to the manufacturer, this yeast was created to produce "a very clean wash with minimal congeners." We disagree with the first part of that statement.

The wash was anything but clean. It smelled and tasted absolutely awful, most likely due to excess nutrients that weren't used by the yeast. In defense of Liquor Quick, perhaps if we had added more sugar and the yeast were able to work longer (using more of the nutrients) the wash would not have tasted so bad.

We actually agree with the second part of the above mentioned statement. The wash contained very few congeners. Congeners is a fancy term for all of the tasty ingredients found in the mash. The more congeners, the more mash flavor, the less congeners, the more devoid of taste the wash and final product will have. There was hardly any trace of the cane and molasses flavors. However, remnants of the nutrients were still very present and the wash tasted and smelled terrible.

In summary, we don't recommend turbo yeast for making high quality spirits. If you're making gas for your lawnmower, turbo will work just fine. Otherwise, we recommend you avoid it at all costs.

Champagne Yeast

We tested Red Star's Pasteur Champagne Yeast (dehydrated). The champagne wash sample was extremely dry. M olasses and cane flavors from the wash were almost completely gone. A very slight bitter taste from the molasses was all that remained, which is definitely not the best part of the molasses flavor. The yeast itself also imparted little to no flavor to the wash, making this sample extremely clean. If one is striving to make a neutral grain spirit, such as vodka, we think champage yeast would work very well. However, it is now apparent to us that this yeast is not appropriate for flavorful spirits such as corn whiskey, full bodied, authentic rums, etc..

Super Start Distillers Yeast

We tested Crosby & Baker's Super Start Distillers Yeast, now known simply as Distillers Yeast (UPC: CB 9904A*). This stuff is available by the pound and is given no description by the maker. Over the years this is the yeast we've become accustomed to using, partly because it's sold by the pound (and It takes a long time to use an entire pound of yeast) and partly because we experienced what we felt were good results. Our assumption was that this yeast was going to blow the competition away. However, we were wrong.

The Super Start wash tasted almost exactly like the champagne yeast wash. They were actually a bit difficult to tell apart. The only difference was that the champagne yeast had a slightly cleaner taste and smell. Yeasty smells and flavors were a bit more prevalent in the SS sample. In our opinion, because these samples didn't taste anything like cane or molasses, these yeasts are probably better suited for making high alcohol, neutral grain spirits than they are for making sippin' whiskeys. Because the champagne yeast had a cleaner taste than the Super Start, we'd venture to say that it'd be the better choice between the two.

The performance of Super Start in this experiment is actually good and bad news to us. It's bad news because we have a lot of Super Start on hand. It's good news because we're always looking for ways to make better whiskey, and moving away from SS is an obvious change we need to make. Accordingly, due to the results of this experiment, we now no longer exclusively recommend Super Start as our yeast of choice. We're currently planning our next yeast experiment and will re-test champagne, super start, and a few other high alcohol yeasts to determine which we think is the best for making high alcohol, neutral grain spirits.

Bread Yeast

The surprise of the day was bread yest. We tested Fleischmann's Active Dry Yeast. Our initial assumption was correct: the bread yeast tasted slightly sweeter than the others. Much more of the cane sugar and molasses flavors were present. Overall, this was actually the best tasting wash, which we kind of half expected. We assumed that the bread yeast sample tasted better because the yeast had hardly done anything and hadn't produced much alcohol. However, we were dead wrong.

The ABV of this sample was on par with the rest of the samples (see below). This means that bread yeast had managed to produce as much alcohol as the rest of the yeasts, but had done so without stripping out as much of the natural mash flavors. This wash tasted great and we see no reason to recommend against using bread yeast for creating flavorful spirits. However, in our next experiment we're going to test bread yeast against other yeasts designed for crafting full bodied whiskeys.


Distillers Yeast Review

We get a lot of questions about yeast. Folks want to know "which yeasts are the best" for making high quality whiskey and other spirits.

Admittedly, our experience with distillers yeasts is somewhat limited. We found a yeast we liked using a while back and stuck with it. We hadn't really done much side by side experimentation with other yeasts. until recently. We decided to test the 4 most common yeasts used by home distillers (with the exception of a wine yeast) and pitted them head to head against one another. Here's how we did it.

We made a 2 gallon batch of rum mash using 3 pounds of pure cane sugar and 2 pints of unsulfured molasses (with a potential alcohol of 12.9%). We then split the mash into 4 glass carboy's and added a different yeast to each container.

We tested bread yeast, champagne yeast, super start distillers yeast, and Turbo Yeast.

We let the batches ferment for almost 3 weeks (to make sure we had maxed out the potential of each yeast), then we conducted a taste test. We were never able to actually distill the batches of wash because mother nature just wouldn't cooperate with us (it was too damn cold outside).

Our assumption was that the bread yeast had not met its alcohol potential and would be sweeter than the rest of the samples due to excess sugar. We also assumed that the turbo yeast might taste and smell a bit funky, because that's what a lot of people report about it. We also have some experience with turbo's ourselves and have noted these characteristics. We thought the champagne yeast would be dry, and weren't sure how the super start would taste among the rest of the samples. We hadn't taken a final specific gravity reading before the taste test, so the alcohol content of the samples was not known to us as we were sampling them.

As it turns out, our assumptions were dead on, with one surprising exception. Here's what we noted:

Turbo Yeast

We tested Liquor Quick's Turbo Pure X-Press (dehydrated), which is rated to produce up to 18% alcohol. According to the manufacturer, this yeast was created to produce "a very clean wash with minimal congeners." We disagree with the first part of that statement.

The wash was anything but clean. It smelled and tasted absolutely awful, most likely due to excess nutrients that weren't used by the yeast. In defense of Liquor Quick, perhaps if we had added more sugar and the yeast were able to work longer (using more of the nutrients) the wash would not have tasted so bad.

We actually agree with the second part of the above mentioned statement. The wash contained very few congeners. Congeners is a fancy term for all of the tasty ingredients found in the mash. The more congeners, the more mash flavor, the less congeners, the more devoid of taste the wash and final product will have. There was hardly any trace of the cane and molasses flavors. However, remnants of the nutrients were still very present and the wash tasted and smelled terrible.

In summary, we don't recommend turbo yeast for making high quality spirits. If you're making gas for your lawnmower, turbo will work just fine. Otherwise, we recommend you avoid it at all costs.

Champagne Yeast

We tested Red Star's Pasteur Champagne Yeast (dehydrated). The champagne wash sample was extremely dry. M olasses and cane flavors from the wash were almost completely gone. A very slight bitter taste from the molasses was all that remained, which is definitely not the best part of the molasses flavor. The yeast itself also imparted little to no flavor to the wash, making this sample extremely clean. If one is striving to make a neutral grain spirit, such as vodka, we think champage yeast would work very well. However, it is now apparent to us that this yeast is not appropriate for flavorful spirits such as corn whiskey, full bodied, authentic rums, etc..

Super Start Distillers Yeast

We tested Crosby & Baker's Super Start Distillers Yeast, now known simply as Distillers Yeast (UPC: CB 9904A*). This stuff is available by the pound and is given no description by the maker. Over the years this is the yeast we've become accustomed to using, partly because it's sold by the pound (and It takes a long time to use an entire pound of yeast) and partly because we experienced what we felt were good results. Our assumption was that this yeast was going to blow the competition away. However, we were wrong.

The Super Start wash tasted almost exactly like the champagne yeast wash. They were actually a bit difficult to tell apart. The only difference was that the champagne yeast had a slightly cleaner taste and smell. Yeasty smells and flavors were a bit more prevalent in the SS sample. In our opinion, because these samples didn't taste anything like cane or molasses, these yeasts are probably better suited for making high alcohol, neutral grain spirits than they are for making sippin' whiskeys. Because the champagne yeast had a cleaner taste than the Super Start, we'd venture to say that it'd be the better choice between the two.

The performance of Super Start in this experiment is actually good and bad news to us. It's bad news because we have a lot of Super Start on hand. It's good news because we're always looking for ways to make better whiskey, and moving away from SS is an obvious change we need to make. Accordingly, due to the results of this experiment, we now no longer exclusively recommend Super Start as our yeast of choice. We're currently planning our next yeast experiment and will re-test champagne, super start, and a few other high alcohol yeasts to determine which we think is the best for making high alcohol, neutral grain spirits.

Bread Yeast

The surprise of the day was bread yest. We tested Fleischmann's Active Dry Yeast. Our initial assumption was correct: the bread yeast tasted slightly sweeter than the others. Much more of the cane sugar and molasses flavors were present. Overall, this was actually the best tasting wash, which we kind of half expected. We assumed that the bread yeast sample tasted better because the yeast had hardly done anything and hadn't produced much alcohol. However, we were dead wrong.

The ABV of this sample was on par with the rest of the samples (see below). This means that bread yeast had managed to produce as much alcohol as the rest of the yeasts, but had done so without stripping out as much of the natural mash flavors. This wash tasted great and we see no reason to recommend against using bread yeast for creating flavorful spirits. However, in our next experiment we're going to test bread yeast against other yeasts designed for crafting full bodied whiskeys.


Distillers Yeast Review

We get a lot of questions about yeast. Folks want to know "which yeasts are the best" for making high quality whiskey and other spirits.

Admittedly, our experience with distillers yeasts is somewhat limited. We found a yeast we liked using a while back and stuck with it. We hadn't really done much side by side experimentation with other yeasts. until recently. We decided to test the 4 most common yeasts used by home distillers (with the exception of a wine yeast) and pitted them head to head against one another. Here's how we did it.

We made a 2 gallon batch of rum mash using 3 pounds of pure cane sugar and 2 pints of unsulfured molasses (with a potential alcohol of 12.9%). We then split the mash into 4 glass carboy's and added a different yeast to each container.

We tested bread yeast, champagne yeast, super start distillers yeast, and Turbo Yeast.

We let the batches ferment for almost 3 weeks (to make sure we had maxed out the potential of each yeast), then we conducted a taste test. We were never able to actually distill the batches of wash because mother nature just wouldn't cooperate with us (it was too damn cold outside).

Our assumption was that the bread yeast had not met its alcohol potential and would be sweeter than the rest of the samples due to excess sugar. We also assumed that the turbo yeast might taste and smell a bit funky, because that's what a lot of people report about it. We also have some experience with turbo's ourselves and have noted these characteristics. We thought the champagne yeast would be dry, and weren't sure how the super start would taste among the rest of the samples. We hadn't taken a final specific gravity reading before the taste test, so the alcohol content of the samples was not known to us as we were sampling them.

As it turns out, our assumptions were dead on, with one surprising exception. Here's what we noted:

Turbo Yeast

We tested Liquor Quick's Turbo Pure X-Press (dehydrated), which is rated to produce up to 18% alcohol. According to the manufacturer, this yeast was created to produce "a very clean wash with minimal congeners." We disagree with the first part of that statement.

The wash was anything but clean. It smelled and tasted absolutely awful, most likely due to excess nutrients that weren't used by the yeast. In defense of Liquor Quick, perhaps if we had added more sugar and the yeast were able to work longer (using more of the nutrients) the wash would not have tasted so bad.

We actually agree with the second part of the above mentioned statement. The wash contained very few congeners. Congeners is a fancy term for all of the tasty ingredients found in the mash. The more congeners, the more mash flavor, the less congeners, the more devoid of taste the wash and final product will have. There was hardly any trace of the cane and molasses flavors. However, remnants of the nutrients were still very present and the wash tasted and smelled terrible.

In summary, we don't recommend turbo yeast for making high quality spirits. If you're making gas for your lawnmower, turbo will work just fine. Otherwise, we recommend you avoid it at all costs.

Champagne Yeast

We tested Red Star's Pasteur Champagne Yeast (dehydrated). The champagne wash sample was extremely dry. M olasses and cane flavors from the wash were almost completely gone. A very slight bitter taste from the molasses was all that remained, which is definitely not the best part of the molasses flavor. The yeast itself also imparted little to no flavor to the wash, making this sample extremely clean. If one is striving to make a neutral grain spirit, such as vodka, we think champage yeast would work very well. However, it is now apparent to us that this yeast is not appropriate for flavorful spirits such as corn whiskey, full bodied, authentic rums, etc..

Super Start Distillers Yeast

We tested Crosby & Baker's Super Start Distillers Yeast, now known simply as Distillers Yeast (UPC: CB 9904A*). This stuff is available by the pound and is given no description by the maker. Over the years this is the yeast we've become accustomed to using, partly because it's sold by the pound (and It takes a long time to use an entire pound of yeast) and partly because we experienced what we felt were good results. Our assumption was that this yeast was going to blow the competition away. However, we were wrong.

The Super Start wash tasted almost exactly like the champagne yeast wash. They were actually a bit difficult to tell apart. The only difference was that the champagne yeast had a slightly cleaner taste and smell. Yeasty smells and flavors were a bit more prevalent in the SS sample. In our opinion, because these samples didn't taste anything like cane or molasses, these yeasts are probably better suited for making high alcohol, neutral grain spirits than they are for making sippin' whiskeys. Because the champagne yeast had a cleaner taste than the Super Start, we'd venture to say that it'd be the better choice between the two.

The performance of Super Start in this experiment is actually good and bad news to us. It's bad news because we have a lot of Super Start on hand. It's good news because we're always looking for ways to make better whiskey, and moving away from SS is an obvious change we need to make. Accordingly, due to the results of this experiment, we now no longer exclusively recommend Super Start as our yeast of choice. We're currently planning our next yeast experiment and will re-test champagne, super start, and a few other high alcohol yeasts to determine which we think is the best for making high alcohol, neutral grain spirits.

Bread Yeast

The surprise of the day was bread yest. We tested Fleischmann's Active Dry Yeast. Our initial assumption was correct: the bread yeast tasted slightly sweeter than the others. Much more of the cane sugar and molasses flavors were present. Overall, this was actually the best tasting wash, which we kind of half expected. We assumed that the bread yeast sample tasted better because the yeast had hardly done anything and hadn't produced much alcohol. However, we were dead wrong.

The ABV of this sample was on par with the rest of the samples (see below). This means that bread yeast had managed to produce as much alcohol as the rest of the yeasts, but had done so without stripping out as much of the natural mash flavors. This wash tasted great and we see no reason to recommend against using bread yeast for creating flavorful spirits. However, in our next experiment we're going to test bread yeast against other yeasts designed for crafting full bodied whiskeys.


Distillers Yeast Review

We get a lot of questions about yeast. Folks want to know "which yeasts are the best" for making high quality whiskey and other spirits.

Admittedly, our experience with distillers yeasts is somewhat limited. We found a yeast we liked using a while back and stuck with it. We hadn't really done much side by side experimentation with other yeasts. until recently. We decided to test the 4 most common yeasts used by home distillers (with the exception of a wine yeast) and pitted them head to head against one another. Here's how we did it.

We made a 2 gallon batch of rum mash using 3 pounds of pure cane sugar and 2 pints of unsulfured molasses (with a potential alcohol of 12.9%). We then split the mash into 4 glass carboy's and added a different yeast to each container.

We tested bread yeast, champagne yeast, super start distillers yeast, and Turbo Yeast.

We let the batches ferment for almost 3 weeks (to make sure we had maxed out the potential of each yeast), then we conducted a taste test. We were never able to actually distill the batches of wash because mother nature just wouldn't cooperate with us (it was too damn cold outside).

Our assumption was that the bread yeast had not met its alcohol potential and would be sweeter than the rest of the samples due to excess sugar. We also assumed that the turbo yeast might taste and smell a bit funky, because that's what a lot of people report about it. We also have some experience with turbo's ourselves and have noted these characteristics. We thought the champagne yeast would be dry, and weren't sure how the super start would taste among the rest of the samples. We hadn't taken a final specific gravity reading before the taste test, so the alcohol content of the samples was not known to us as we were sampling them.

As it turns out, our assumptions were dead on, with one surprising exception. Here's what we noted:

Turbo Yeast

We tested Liquor Quick's Turbo Pure X-Press (dehydrated), which is rated to produce up to 18% alcohol. According to the manufacturer, this yeast was created to produce "a very clean wash with minimal congeners." We disagree with the first part of that statement.

The wash was anything but clean. It smelled and tasted absolutely awful, most likely due to excess nutrients that weren't used by the yeast. In defense of Liquor Quick, perhaps if we had added more sugar and the yeast were able to work longer (using more of the nutrients) the wash would not have tasted so bad.

We actually agree with the second part of the above mentioned statement. The wash contained very few congeners. Congeners is a fancy term for all of the tasty ingredients found in the mash. The more congeners, the more mash flavor, the less congeners, the more devoid of taste the wash and final product will have. There was hardly any trace of the cane and molasses flavors. However, remnants of the nutrients were still very present and the wash tasted and smelled terrible.

In summary, we don't recommend turbo yeast for making high quality spirits. If you're making gas for your lawnmower, turbo will work just fine. Otherwise, we recommend you avoid it at all costs.

Champagne Yeast

We tested Red Star's Pasteur Champagne Yeast (dehydrated). The champagne wash sample was extremely dry. M olasses and cane flavors from the wash were almost completely gone. A very slight bitter taste from the molasses was all that remained, which is definitely not the best part of the molasses flavor. The yeast itself also imparted little to no flavor to the wash, making this sample extremely clean. If one is striving to make a neutral grain spirit, such as vodka, we think champage yeast would work very well. However, it is now apparent to us that this yeast is not appropriate for flavorful spirits such as corn whiskey, full bodied, authentic rums, etc..

Super Start Distillers Yeast

We tested Crosby & Baker's Super Start Distillers Yeast, now known simply as Distillers Yeast (UPC: CB 9904A*). This stuff is available by the pound and is given no description by the maker. Over the years this is the yeast we've become accustomed to using, partly because it's sold by the pound (and It takes a long time to use an entire pound of yeast) and partly because we experienced what we felt were good results. Our assumption was that this yeast was going to blow the competition away. However, we were wrong.

The Super Start wash tasted almost exactly like the champagne yeast wash. They were actually a bit difficult to tell apart. The only difference was that the champagne yeast had a slightly cleaner taste and smell. Yeasty smells and flavors were a bit more prevalent in the SS sample. In our opinion, because these samples didn't taste anything like cane or molasses, these yeasts are probably better suited for making high alcohol, neutral grain spirits than they are for making sippin' whiskeys. Because the champagne yeast had a cleaner taste than the Super Start, we'd venture to say that it'd be the better choice between the two.

The performance of Super Start in this experiment is actually good and bad news to us. It's bad news because we have a lot of Super Start on hand. It's good news because we're always looking for ways to make better whiskey, and moving away from SS is an obvious change we need to make. Accordingly, due to the results of this experiment, we now no longer exclusively recommend Super Start as our yeast of choice. We're currently planning our next yeast experiment and will re-test champagne, super start, and a few other high alcohol yeasts to determine which we think is the best for making high alcohol, neutral grain spirits.

Bread Yeast

The surprise of the day was bread yest. We tested Fleischmann's Active Dry Yeast. Our initial assumption was correct: the bread yeast tasted slightly sweeter than the others. Much more of the cane sugar and molasses flavors were present. Overall, this was actually the best tasting wash, which we kind of half expected. We assumed that the bread yeast sample tasted better because the yeast had hardly done anything and hadn't produced much alcohol. However, we were dead wrong.

The ABV of this sample was on par with the rest of the samples (see below). This means that bread yeast had managed to produce as much alcohol as the rest of the yeasts, but had done so without stripping out as much of the natural mash flavors. This wash tasted great and we see no reason to recommend against using bread yeast for creating flavorful spirits. However, in our next experiment we're going to test bread yeast against other yeasts designed for crafting full bodied whiskeys.


Distillers Yeast Review

We get a lot of questions about yeast. Folks want to know "which yeasts are the best" for making high quality whiskey and other spirits.

Admittedly, our experience with distillers yeasts is somewhat limited. We found a yeast we liked using a while back and stuck with it. We hadn't really done much side by side experimentation with other yeasts. until recently. We decided to test the 4 most common yeasts used by home distillers (with the exception of a wine yeast) and pitted them head to head against one another. Here's how we did it.

We made a 2 gallon batch of rum mash using 3 pounds of pure cane sugar and 2 pints of unsulfured molasses (with a potential alcohol of 12.9%). We then split the mash into 4 glass carboy's and added a different yeast to each container.

We tested bread yeast, champagne yeast, super start distillers yeast, and Turbo Yeast.

We let the batches ferment for almost 3 weeks (to make sure we had maxed out the potential of each yeast), then we conducted a taste test. We were never able to actually distill the batches of wash because mother nature just wouldn't cooperate with us (it was too damn cold outside).

Our assumption was that the bread yeast had not met its alcohol potential and would be sweeter than the rest of the samples due to excess sugar. We also assumed that the turbo yeast might taste and smell a bit funky, because that's what a lot of people report about it. We also have some experience with turbo's ourselves and have noted these characteristics. We thought the champagne yeast would be dry, and weren't sure how the super start would taste among the rest of the samples. We hadn't taken a final specific gravity reading before the taste test, so the alcohol content of the samples was not known to us as we were sampling them.

As it turns out, our assumptions were dead on, with one surprising exception. Here's what we noted:

Turbo Yeast

We tested Liquor Quick's Turbo Pure X-Press (dehydrated), which is rated to produce up to 18% alcohol. According to the manufacturer, this yeast was created to produce "a very clean wash with minimal congeners." We disagree with the first part of that statement.

The wash was anything but clean. It smelled and tasted absolutely awful, most likely due to excess nutrients that weren't used by the yeast. In defense of Liquor Quick, perhaps if we had added more sugar and the yeast were able to work longer (using more of the nutrients) the wash would not have tasted so bad.

We actually agree with the second part of the above mentioned statement. The wash contained very few congeners. Congeners is a fancy term for all of the tasty ingredients found in the mash. The more congeners, the more mash flavor, the less congeners, the more devoid of taste the wash and final product will have. There was hardly any trace of the cane and molasses flavors. However, remnants of the nutrients were still very present and the wash tasted and smelled terrible.

In summary, we don't recommend turbo yeast for making high quality spirits. If you're making gas for your lawnmower, turbo will work just fine. Otherwise, we recommend you avoid it at all costs.

Champagne Yeast

We tested Red Star's Pasteur Champagne Yeast (dehydrated). The champagne wash sample was extremely dry. M olasses and cane flavors from the wash were almost completely gone. A very slight bitter taste from the molasses was all that remained, which is definitely not the best part of the molasses flavor. The yeast itself also imparted little to no flavor to the wash, making this sample extremely clean. If one is striving to make a neutral grain spirit, such as vodka, we think champage yeast would work very well. However, it is now apparent to us that this yeast is not appropriate for flavorful spirits such as corn whiskey, full bodied, authentic rums, etc..

Super Start Distillers Yeast

We tested Crosby & Baker's Super Start Distillers Yeast, now known simply as Distillers Yeast (UPC: CB 9904A*). This stuff is available by the pound and is given no description by the maker. Over the years this is the yeast we've become accustomed to using, partly because it's sold by the pound (and It takes a long time to use an entire pound of yeast) and partly because we experienced what we felt were good results. Our assumption was that this yeast was going to blow the competition away. However, we were wrong.

The Super Start wash tasted almost exactly like the champagne yeast wash. They were actually a bit difficult to tell apart. The only difference was that the champagne yeast had a slightly cleaner taste and smell. Yeasty smells and flavors were a bit more prevalent in the SS sample. In our opinion, because these samples didn't taste anything like cane or molasses, these yeasts are probably better suited for making high alcohol, neutral grain spirits than they are for making sippin' whiskeys. Because the champagne yeast had a cleaner taste than the Super Start, we'd venture to say that it'd be the better choice between the two.

The performance of Super Start in this experiment is actually good and bad news to us. It's bad news because we have a lot of Super Start on hand. It's good news because we're always looking for ways to make better whiskey, and moving away from SS is an obvious change we need to make. Accordingly, due to the results of this experiment, we now no longer exclusively recommend Super Start as our yeast of choice. We're currently planning our next yeast experiment and will re-test champagne, super start, and a few other high alcohol yeasts to determine which we think is the best for making high alcohol, neutral grain spirits.

Bread Yeast

The surprise of the day was bread yest. We tested Fleischmann's Active Dry Yeast. Our initial assumption was correct: the bread yeast tasted slightly sweeter than the others. Much more of the cane sugar and molasses flavors were present. Overall, this was actually the best tasting wash, which we kind of half expected. We assumed that the bread yeast sample tasted better because the yeast had hardly done anything and hadn't produced much alcohol. However, we were dead wrong.

The ABV of this sample was on par with the rest of the samples (see below). This means that bread yeast had managed to produce as much alcohol as the rest of the yeasts, but had done so without stripping out as much of the natural mash flavors. This wash tasted great and we see no reason to recommend against using bread yeast for creating flavorful spirits. However, in our next experiment we're going to test bread yeast against other yeasts designed for crafting full bodied whiskeys.