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Adakah Anda Makan Jagung Super Sihat yang Digunakan untuk Membuat Etanol?

Adakah Anda Makan Jagung Super Sihat yang Digunakan untuk Membuat Etanol?



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Seorang saintis telah mengembangkan makanan super protein dengan latar belakang pelik

Makanan super seterusnya di dunia mungkin ada di sini, tetapi kami tidak pasti sama ada ia akan bermula.

Penyelidik Padu Krishnan di South Dakota State University telah menemui sebuah ramuan protein baru bahawa dia mendakwa akan membuat croissant, cookie, dan semua makanan yang tidak sihat sedikit lebih berkhasiat. Bahannya? "Biji penyuling kering" (DDG), barang dari biji jagung tumbuk yang tersisa setelah jagung digunakan untuk membuat etanol.

Menurut Wall Street Journal, "Dalam bentuk mentah, rasanya seperti serbuk gergaji kasar dan berbau seperti salun, akibat penapaian." Cantik.

Tetapi tentu saja, orang mungkin tidak akan gembira apabila mengetahui bahawa kuki coklat mereka mempunyai sisa jagung yang biasanya diberi makan kepada haiwan ternakan. Sementara itu, Kirshnan telah mencari cara untuk mengganti tepung dengan DDG dalam kuki, kek, roti, dan banyak lagi, dan berharap dapat mengambil koki bintang untuk membantu mempromosikan DDG. Paula Deen, ini mungkin projek untuk anda.


Kajian Ragi Penyuling

Kami mendapat banyak soalan mengenai ragi. Orang ramai ingin mengetahui "ragi mana yang terbaik" untuk membuat wiski berkualiti tinggi dan minuman keras lain.

Diakui, pengalaman kami dengan ragi penyuling agak terhad. Kami menjumpai ragi yang kami suka menggunakan sebentar lalu dan terus menggunakannya. Kami tidak banyak melakukan eksperimen berdampingan dengan ragi lain. sehingga baru-baru ini. Kami memutuskan untuk menguji 4 ragi yang paling biasa digunakan oleh penyuling di rumah (kecuali ragi anggur) dan mengetuk mereka satu sama lain. Inilah cara kami melakukannya.

Kami membuat kumpulan rumh mash 2 galon menggunakan gula tebu tulen sebanyak 3 paun dan molasses 2 gelas (tidak berpotensi alkohol 12.9%). Kami kemudian membelah tumbuk menjadi 4 gelas karob dan menambah ragi yang berbeza pada setiap bekas.

Kami menguji ragi roti, ragi sampanye, ragi penyuling permulaan super, dan Ragi Turbo.

Kami membiarkan batch memanas selama hampir 3 minggu (untuk memastikan bahawa kami telah memanfaatkan potensi setiap ragi), kemudian kami melakukan ujian rasa. Kami tidak pernah dapat benar-benar menyuling banyak cucian kerana sifat ibu tidak akan bekerjasama dengan kami (di luar terlalu sejuk).

Anggapan kami adalah bahawa ragi roti tidak memenuhi potensi alkoholnya dan akan lebih manis daripada sampel yang lain kerana gula berlebihan. Kami juga menganggap bahawa ragi turbo mungkin terasa dan berbau agak funky, kerana itulah yang dilaporkan oleh banyak orang. Kami juga mempunyai pengalaman dengan turbo sendiri dan mengetahui ciri-ciri ini. Kami berpendapat bahawa ragi sampanye akan kering, dan kami tidak pasti bagaimana rasanya yang hebat di antara sampel yang lain. Kami belum mengambil bacaan graviti tertentu sebelum ujian rasa, jadi kandungan alkohol sampel tidak diketahui oleh kami semasa kami mengambil sampel.

Ternyata, andaian kami sudah tidak ada, dengan satu pengecualian yang mengejutkan. Inilah yang kami perhatikan:

Ragi Turbo

Kami menguji Liquor Quick's Turbo Pure X-Press (dehidrasi), yang dinilai menghasilkan alkohol sehingga 18%. Menurut pengilangnya, ragi ini diciptakan untuk menghasilkan "cucian yang sangat bersih dengan kongener minimum." Kami tidak bersetuju dengan bahagian pertama penyataan itu.

Basuh itu bersih. Baunya dan rasanya sangat mengerikan, kemungkinan besar disebabkan oleh nutrien berlebihan yang tidak digunakan oleh ragi. Untuk mempertahankan Liquor Quick, mungkin jika kita menambahkan lebih banyak gula dan ragi dapat bekerja lebih lama (menggunakan lebih banyak nutrien) cuci tidak akan terasa begitu buruk.

Kami sebenarnya bersetuju dengan bahagian kedua dari penyataan yang disebutkan di atas. Cucian itu mengandungi sedikit ramuan. Congeners adalah istilah yang menarik untuk semua bahan lazat yang terdapat di dalam mash. Semakin banyak kongener, lebih banyak rasa mash, semakin kurang kongener, semakin tidak ada citarasa produk cuci dan akhir. Hampir tidak ada kesan perisa tebu dan molase. Walau bagaimanapun, sisa nutrien masih ada dan cuci itu terasa dan berbau harum.

Ringkasnya, kami tidak mengesyorkan ragi turbo untuk membuat minuman berkualiti tinggi. Sekiranya anda membuat gas untuk mesin pemotong rumput anda, turbo akan berfungsi dengan baik. Jika tidak, kami mengesyorkan anda menjauhkannya dengan segala perbelanjaan.

Ragi Champagne

Kami menguji Red Star's Pasteur Champagne Yeast (dehidrasi). Sampel mencuci sampanye sangat kering. Rasa tebu dan tebu dari cuci hampir hilang. Rasa pahit yang sangat sedikit dari molase masih ada, yang pastinya bukan bahagian terbaik dari rasa molase. Ragi itu sendiri juga memberikan sedikit rasa tanpa cuci, menjadikan sampel ini sangat bersih. Sekiranya seseorang berusaha untuk membuat semangat bijirin yang netral, seperti vodka, kami rasa ragi champage akan berfungsi dengan baik. Walau bagaimanapun, sekarang jelas bagi kita bahawa ragi ini tidak sesuai untuk minuman beralkohol seperti wiski jagung, badan penuh, rum asli, dan lain-lain.

Ragi Penyuling Super Mula

Kami menguji Crosby & amp Baker Super Start Distillers Yeast, kini hanya dikenali sebagai Distillers Yeast (UPC: CB 9904A *). Barang-barang ini boleh didapati berdasarkan paun dan tidak diberikan penerangan oleh pembuatnya. Selama bertahun-tahun ini adalah ragi yang sudah biasa kita gunakan, sebahagiannya kerana ia dijual oleh pound (dan memerlukan waktu yang lama untuk menggunakan satu paun ragi) dan sebahagiannya kerana kita merasakan apa yang kita rasakan adalah hasil yang baik. Anggapan kami adalah bahawa ragi ini akan melenyapkan persaingan. Namun, kami salah.

Cucian Super Start terasa hampir sama dengan pencucian ragi sampanye. Mereka sebenarnya agak sukar untuk dibezakan. Satu-satunya perbezaan adalah bahawa ragi sampanye mempunyai rasa dan bau yang lebih bersih. Bau dan rasa ragi sedikit lebih lazim dalam sampel SS. Pada pendapat kami, kerana sampel ini tidak terasa seperti tebu atau molase, ragi ini mungkin lebih sesuai untuk membuat alkohol tinggi, alkohol bijirin neutral daripada yang dibuat untuk membuat wiski sippin. Kerana ragi sampanye mempunyai rasa yang lebih bersih daripada Super Start, kami ingin mengatakan bahawa itu adalah pilihan yang lebih baik antara keduanya.

Prestasi Super Start dalam eksperimen ini sebenarnya adalah berita baik dan buruk bagi kami. Ini berita buruk kerana kami mempunyai banyak Super Start. Ini berita baik kerana kita selalu mencari cara untuk membuat wiski yang lebih baik, dan menjauhkan diri dari SS adalah perubahan yang jelas yang perlu kita buat. Oleh itu, kerana hasil eksperimen ini, kami sekarang tidak lagi secara eksklusif mengesyorkan Super Start sebagai ragi pilihan kami. Kami sedang merancang percubaan ragi kami yang seterusnya dan akan menguji semula sampanye, permulaan yang hebat, dan beberapa ragi alkohol tinggi yang lain untuk menentukan mana yang kami fikir adalah yang terbaik untuk membuat alkohol tinggi, alkohol bijirin neutral.

Ragi Roti

Kejutan pada hari itu adalah roti. Kami menguji Ragi Kering Aktif Fleischmann. Andaian awal kami betul: ragi roti terasa sedikit lebih manis daripada yang lain. Terdapat lebih banyak rasa gula tebu dan molase. Secara keseluruhan, ini sebenarnya mencuci rasa terbaik, yang kami harapkan separuh. Kami menganggap bahawa sampel ragi roti lebih enak kerana ragi hampir tidak melakukan apa-apa dan tidak menghasilkan banyak alkohol. Walau bagaimanapun, kita salah.

ABV sampel ini setara dengan sampel yang lain (lihat di bawah). Ini bermaksud bahawa ragi roti berjaya menghasilkan alkohol sebanyak yang lain dari ragi, tetapi telah melakukannya tanpa menghilangkan sebilangan besar rasa mash semula jadi. Cucian ini sangat enak dan kami tidak ada alasan untuk mengesyorkan agar tidak menggunakan ragi roti untuk mencipta minuman beralkohol. Walau bagaimanapun, dalam eksperimen seterusnya kami akan menguji ragi roti terhadap ragi lain yang direka untuk membuat wiski bertubuh penuh.


Kajian Ragi Penyuling

Kami mendapat banyak soalan mengenai ragi. Orang ramai ingin mengetahui "ragi mana yang terbaik" untuk membuat wiski berkualiti tinggi dan minuman keras lain.

Diakui, pengalaman kami dengan ragi penyuling agak terhad. Kami menjumpai ragi yang kami suka menggunakan sebentar lalu dan terus menggunakannya. Kami tidak banyak melakukan eksperimen berdampingan dengan ragi lain. sehingga baru-baru ini. Kami memutuskan untuk menguji 4 ragi yang paling biasa digunakan oleh penyuling rumah (kecuali ragi anggur) dan mengetuk mereka satu sama lain. Inilah cara kami melakukannya.

Kami membuat sekumpulan rumh mash 2 galon menggunakan 3 paun gula tebu murni dan 2 liter molase tanpa sulfur (dengan potensi alkohol 12.9%). Kami kemudian membelah tumbuk menjadi 4 gelas karobi dan menambahkan ragi yang berbeza pada setiap bekas.

Kami menguji ragi roti, ragi sampanye, ragi penyuling permulaan super, dan Ragi Turbo.

Kami membiarkan batch memanas selama hampir 3 minggu (untuk memastikan bahawa kami telah memanfaatkan potensi setiap ragi), kemudian kami melakukan ujian rasa. Kami tidak pernah dapat benar-benar menyuling banyak cuci kerana sifat ibu tidak akan bekerjasama dengan kami (di luar terlalu sejuk).

Anggapan kami adalah bahawa ragi roti tidak memenuhi potensi alkoholnya dan akan lebih manis daripada sampel lain kerana gula berlebihan. Kami juga menganggap bahawa ragi turbo mungkin terasa dan berbau agak funky, kerana itulah yang dilaporkan oleh banyak orang. Kami juga mempunyai pengalaman dengan turbo sendiri dan telah memperhatikan ciri-ciri ini. Kami berpendapat bahawa ragi sampanye akan kering, dan kami tidak pasti bagaimana rasanya yang hebat di antara sampel yang lain. Kami belum mengambil bacaan graviti spesifik sebelum ujian rasa, jadi kandungan alkohol sampel tidak diketahui oleh kami semasa kami mengambil sampelnya.

Ternyata, andaian kami sudah tidak ada, dengan satu pengecualian yang mengejutkan. Inilah yang kami perhatikan:

Ragi Turbo

Kami menguji Liquor Quick's Turbo Pure X-Press (dehidrasi), yang dinilai menghasilkan alkohol sehingga 18%. Menurut pengilangnya, ragi ini diciptakan untuk menghasilkan "cucian yang sangat bersih dengan kongener minimum." Kami tidak bersetuju dengan bahagian pertama penyataan itu.

Basuh itu bersih. Baunya dan rasanya sangat mengerikan, kemungkinan besar disebabkan oleh nutrien berlebihan yang tidak digunakan oleh ragi. Untuk mempertahankan Liquor Quick, mungkin jika kita menambahkan lebih banyak gula dan ragi dapat bekerja lebih lama (menggunakan lebih banyak nutrien) cuci tidak akan terasa begitu buruk.

Kami sebenarnya bersetuju dengan bahagian kedua dari penyataan yang disebutkan di atas. Cucian itu mengandungi sedikit ramuan. Congeners adalah istilah yang menarik untuk semua bahan lazat yang terdapat di dalam mash. Semakin banyak kongener, lebih banyak perisa mash, semakin kurang kongener, semakin tidak ada rasa cuci dan produk akhir yang akan ada. Hampir tidak ada kesan perisa tebu dan molase. Walau bagaimanapun, sisa nutrien masih ada dan cuci itu terasa dan berbau harum.

Ringkasnya, kami tidak mengesyorkan ragi turbo untuk membuat minuman berkualiti tinggi. Sekiranya anda membuat gas untuk mesin pemotong rumput anda, turbo akan berfungsi dengan baik. Jika tidak, kami mengesyorkan anda mengelakkannya dengan apa jua keadaan.

Ragi Champagne

Kami menguji Red Star's Pasteur Champagne Yeast (dehidrasi). Sampel mencuci sampanye sangat kering. Rasa tebu dan tebu dari cuci hampir hilang. Rasa pahit yang sangat sedikit dari molase masih ada, yang pastinya bukan bahagian terbaik dari rasa molase. Ragi itu sendiri juga memberikan sedikit rasa tanpa cuci, menjadikan sampel ini sangat bersih. Sekiranya seseorang berusaha untuk membuat semangat bijirin yang netral, seperti vodka, kami rasa ragi champage akan berfungsi dengan baik. Walau bagaimanapun, sekarang jelas bagi kita bahawa ragi ini tidak sesuai untuk minuman beralkohol seperti wiski jagung, badan penuh, rum asli, dll.

Ragi Penyuling Super Mula

Kami menguji Crosby & amp Baker Super Start Distillers Yeast, kini hanya dikenali sebagai Distillers Yeast (UPC: CB 9904A *). Barang-barang ini boleh didapati berdasarkan paun dan tidak diberikan penerangan oleh pembuatnya. Selama bertahun-tahun ini adalah ragi yang sudah biasa kita gunakan, sebahagiannya kerana ia dijual oleh pound (dan memerlukan waktu yang lama untuk menggunakan satu paun ragi) dan sebahagiannya kerana kita merasakan apa yang kita rasakan adalah hasil yang baik. Anggapan kami adalah bahawa ragi ini akan melenyapkan persaingan. Namun, kami salah.

Cucian Super Start terasa hampir sama dengan pencucian ragi sampanye. Mereka sebenarnya agak sukar untuk dibezakan. Satu-satunya perbezaan adalah bahawa ragi sampanye mempunyai rasa dan bau yang lebih bersih. Bau dan rasa ragi sedikit lebih lazim dalam sampel SS. Pada pendapat kami, kerana sampel ini tidak terasa seperti tebu atau molase, ragi ini mungkin lebih sesuai untuk membuat alkohol tinggi, alkohol bijirin yang netral daripada yang dibuat untuk membuat wiski sippin. Kerana ragi sampanye mempunyai rasa yang lebih bersih daripada Super Start, kami ingin mengatakan bahawa itu adalah pilihan yang lebih baik antara keduanya.

Prestasi Super Start dalam eksperimen ini sebenarnya adalah berita baik dan buruk bagi kami. Ini berita buruk kerana kami mempunyai banyak Super Start. Ini berita baik kerana kita selalu mencari cara untuk membuat wiski yang lebih baik, dan menjauhkan diri dari SS adalah perubahan yang jelas yang perlu kita buat. Oleh itu, kerana hasil eksperimen ini, kami sekarang tidak lagi secara eksklusif mengesyorkan Super Start sebagai ragi pilihan kami. Kami sedang merancang eksperimen ragi kami yang seterusnya dan akan menguji semula sampanye, permulaan yang hebat, dan beberapa ragi alkohol tinggi yang lain untuk menentukan mana yang kami fikir adalah yang terbaik untuk membuat alkohol tinggi, alkohol bijirin neutral.

Ragi Roti

Kejutan pada hari itu adalah roti. Kami menguji Ragi Kering Aktif Fleischmann. Andaian awal kami betul: ragi roti terasa sedikit lebih manis daripada yang lain. Terdapat lebih banyak rasa gula tebu dan molase. Secara keseluruhan, ini sebenarnya mencuci rasa terbaik, yang kami harapkan separuh. Kami menganggap bahawa sampel ragi roti lebih enak kerana ragi hampir tidak melakukan apa-apa dan tidak menghasilkan banyak alkohol. Walau bagaimanapun, kita salah.

ABV sampel ini setara dengan sampel yang lain (lihat di bawah). Ini bermaksud bahawa ragi roti berjaya menghasilkan alkohol sebanyak yang lain dari ragi, tetapi telah melakukannya tanpa menghilangkan sebilangan besar rasa mash semula jadi. Cucian ini sangat enak dan kami tidak ada alasan untuk mengesyorkan agar tidak menggunakan ragi roti untuk mencipta minuman beralkohol. Walau bagaimanapun, dalam eksperimen seterusnya kami akan menguji ragi roti terhadap ragi lain yang direka untuk membuat wiski bertubuh penuh.


Kajian Ragi Penyuling

Kami mendapat banyak soalan mengenai ragi. Orang ramai ingin mengetahui "ragi mana yang terbaik" untuk membuat wiski berkualiti tinggi dan minuman keras lain.

Diakui, pengalaman kami dengan ragi penyuling agak terhad. Kami menjumpai ragi yang kami suka menggunakan sebentar lalu dan terus menggunakannya. Kami tidak melakukan banyak percubaan berdampingan dengan ragi lain. sehingga baru-baru ini. Kami memutuskan untuk menguji 4 ragi yang paling biasa digunakan oleh penyuling di rumah (kecuali ragi anggur) dan mengetuk mereka satu sama lain. Inilah cara kami melakukannya.

Kami membuat kumpulan rumh mash 2 galon menggunakan gula tebu tulen sebanyak 3 paun dan molasses 2 gelas (tidak berpotensi alkohol 12.9%). Kami kemudian membelah tumbuk menjadi 4 gelas karob dan menambah ragi yang berbeza pada setiap bekas.

Kami menguji ragi roti, ragi sampanye, ragi penyuling permulaan super, dan Ragi Turbo.

Kami membiarkan batch memanas selama hampir 3 minggu (untuk memastikan bahawa kami telah memanfaatkan potensi setiap ragi), kemudian kami melakukan ujian rasa. Kami tidak pernah dapat benar-benar menyuling banyak cucian kerana sifat ibu tidak akan bekerjasama dengan kami (di luar terlalu sejuk).

Anggapan kami adalah bahawa ragi roti tidak memenuhi potensi alkoholnya dan akan lebih manis daripada sampel lain kerana gula berlebihan. Kami juga menganggap bahawa ragi turbo mungkin terasa dan berbau agak funky, kerana itulah yang dilaporkan oleh banyak orang. Kami juga mempunyai pengalaman dengan turbo sendiri dan mengetahui ciri-ciri ini. Kami berpendapat bahawa ragi sampanye akan kering, dan kami tidak pasti bagaimana rasanya yang hebat di antara sampel yang lain. Kami belum mengambil bacaan graviti tertentu sebelum ujian rasa, jadi kandungan alkohol sampel tidak diketahui oleh kami semasa kami mengambil sampel.

Ternyata, andaian kami sudah tidak ada, dengan satu pengecualian yang mengejutkan. Inilah yang kami perhatikan:

Ragi Turbo

Kami menguji Liquor Quick's Turbo Pure X-Press (dehidrasi), yang dinilai menghasilkan alkohol sehingga 18%. Menurut pengilangnya, ragi ini diciptakan untuk menghasilkan "cucian yang sangat bersih dengan kongener minimum." Kami tidak bersetuju dengan bahagian pertama penyataan itu.

Basuh itu bersih. Baunya dan rasanya sangat mengerikan, kemungkinan besar disebabkan oleh nutrien berlebihan yang tidak digunakan oleh ragi. Untuk mempertahankan Liquor Quick, mungkin jika kita menambahkan lebih banyak gula dan ragi dapat bekerja lebih lama (menggunakan lebih banyak nutrien) cuci tidak akan terasa begitu buruk.

Kami sebenarnya bersetuju dengan bahagian kedua dari penyataan yang disebutkan di atas. Cucian itu mengandungi sedikit ramuan. Congeners adalah istilah yang menarik untuk semua bahan lazat yang terdapat di dalam mash. Semakin banyak kongener, lebih banyak perisa mash, semakin kurang kongener, semakin tidak ada rasa cuci dan produk akhir yang akan ada. Hampir tidak ada kesan perisa tebu dan molase. Walau bagaimanapun, sisa nutrien masih ada dan cuci itu terasa dan berbau harum.

Ringkasnya, kami tidak mengesyorkan ragi turbo untuk membuat minuman berkualiti tinggi. Sekiranya anda membuat gas untuk mesin pemotong rumput anda, turbo akan berfungsi dengan baik. Jika tidak, kami mengesyorkan anda mengelakkannya dengan apa jua keadaan.

Ragi Champagne

Kami menguji Red Star's Pasteur Champagne Yeast (dehidrasi). Sampel mencuci sampanye sangat kering. Rasa tebu dan tebu dari cuci hampir hilang. Rasa pahit yang sangat sedikit dari molase masih ada, yang pastinya bukan bahagian terbaik dari rasa molase. Ragi itu sendiri juga memberikan sedikit rasa tanpa cuci, menjadikan sampel ini sangat bersih. Sekiranya seseorang berusaha untuk membuat semangat bijirin yang netral, seperti vodka, kami rasa ragi champage akan berfungsi dengan baik. Walau bagaimanapun, sekarang jelas bagi kita bahawa ragi ini tidak sesuai untuk minuman beralkohol seperti wiski jagung, badan penuh, rum asli, dll.

Ragi Penyuling Super Mula

Kami menguji Crosby & amp Baker Super Start Distillers Yeast, kini hanya dikenali sebagai Distillers Yeast (UPC: CB 9904A *). Barang-barang ini boleh didapati berdasarkan paun dan tidak diberikan penerangan oleh pembuatnya. Selama bertahun-tahun ini adalah ragi yang sudah biasa kita gunakan, sebahagiannya kerana ia dijual oleh pound (dan memerlukan waktu yang lama untuk menggunakan satu paun ragi) dan sebahagiannya kerana kita merasakan apa yang kita rasakan adalah hasil yang baik. Anggapan kami adalah bahawa ragi ini akan melenyapkan persaingan. Namun, kami salah.

Cucian Super Start terasa hampir sama dengan pencucian ragi sampanye. Mereka sebenarnya agak sukar untuk dibezakan. Satu-satunya perbezaan adalah bahawa ragi sampanye mempunyai rasa dan bau yang lebih bersih. Bau dan rasa ragi sedikit lebih lazim dalam sampel SS. Pada pendapat kami, kerana sampel ini tidak terasa seperti tebu atau molase, ragi ini mungkin lebih sesuai untuk membuat alkohol tinggi, alkohol bijirin yang netral daripada yang dibuat untuk membuat wiski sippin. Kerana ragi sampanye mempunyai rasa yang lebih bersih daripada Super Start, kami ingin mengatakan bahawa itu adalah pilihan yang lebih baik antara keduanya.

Prestasi Super Start dalam eksperimen ini sebenarnya adalah berita baik dan buruk bagi kami. Ini berita buruk kerana kami mempunyai banyak Super Start. Ini berita baik kerana kita selalu mencari cara untuk membuat wiski yang lebih baik, dan menjauhkan diri dari SS adalah perubahan yang jelas yang perlu kita buat. Oleh itu, kerana hasil eksperimen ini, kami sekarang tidak lagi secara eksklusif mengesyorkan Super Start sebagai ragi pilihan kami. Kami sedang merancang eksperimen ragi kami yang seterusnya dan akan menguji semula sampanye, permulaan yang hebat, dan beberapa ragi alkohol tinggi yang lain untuk menentukan mana yang kami fikir adalah yang terbaik untuk membuat alkohol tinggi, alkohol bijirin neutral.

Ragi Roti

Kejutan pada hari itu adalah roti. Kami menguji Ragi Kering Aktif Fleischmann. Andaian awal kami betul: ragi roti terasa sedikit lebih manis daripada yang lain. Terdapat lebih banyak rasa gula tebu dan molase. Secara keseluruhan, ini sebenarnya mencuci rasa terbaik, yang kami harapkan separuh. Kami menganggap bahawa sampel ragi roti lebih enak kerana ragi hampir tidak melakukan apa-apa dan tidak menghasilkan banyak alkohol. Walau bagaimanapun, kita salah.

ABV sampel ini setara dengan sampel yang lain (lihat di bawah). Ini bermaksud bahawa ragi roti berjaya menghasilkan alkohol sebanyak yang lain dari ragi, tetapi telah melakukannya tanpa menghilangkan sebilangan besar rasa mash semula jadi. Cucian ini sangat enak dan kami tidak ada alasan untuk mengesyorkan agar tidak menggunakan ragi roti untuk mencipta minuman beralkohol. Walau bagaimanapun, dalam eksperimen seterusnya kami akan menguji ragi roti terhadap ragi lain yang direka untuk membuat wiski bertubuh penuh.


Kajian Ragi Penyuling

Kami mendapat banyak soalan mengenai ragi. Orang ramai ingin mengetahui "ragi mana yang terbaik" untuk membuat wiski berkualiti tinggi dan minuman keras lain.

Diakui, pengalaman kami dengan ragi penyuling agak terhad. Kami menjumpai ragi yang kami suka menggunakan sebentar lalu dan terus menggunakannya. Kami tidak banyak melakukan eksperimen berdampingan dengan ragi lain. sehingga baru-baru ini. Kami memutuskan untuk menguji 4 ragi yang paling biasa digunakan oleh penyuling di rumah (kecuali ragi anggur) dan mengetuk mereka satu sama lain. Inilah cara kami melakukannya.

Kami membuat kumpulan rumh mash 2 galon menggunakan gula tebu tulen sebanyak 3 paun dan molasses 2 gelas (tidak berpotensi alkohol 12.9%). Kami kemudian membelah tumbuk menjadi 4 gelas karobi dan menambahkan ragi yang berbeza pada setiap bekas.

Kami menguji ragi roti, ragi sampanye, ragi penyuling permulaan super, dan Ragi Turbo.

Kami membiarkan batch menjadi fermentasi selama hampir 3 minggu (untuk memastikan kami telah memanfaatkan potensi setiap ragi), kemudian kami melakukan ujian rasa. Kami tidak pernah dapat benar-benar menyuling banyak cuci kerana sifat ibu tidak akan bekerjasama dengan kami (di luar terlalu sejuk).

Anggapan kami adalah bahawa ragi roti tidak memenuhi potensi alkoholnya dan akan lebih manis daripada sampel lain kerana gula berlebihan. Kami juga menganggap bahawa ragi turbo mungkin terasa dan berbau agak funky, kerana itulah yang dilaporkan oleh banyak orang. Kami juga mempunyai pengalaman dengan turbo sendiri dan mengetahui ciri-ciri ini. Kami berpendapat bahawa ragi sampanye akan kering, dan kami tidak pasti bagaimana rasanya yang hebat di antara sampel yang lain. Kami belum mengambil bacaan graviti spesifik sebelum ujian rasa, jadi kandungan alkohol sampel tidak diketahui oleh kami semasa kami mengambil sampelnya.

Ternyata, andaian kami sudah tidak ada, dengan satu pengecualian yang mengejutkan. Inilah yang kami perhatikan:

Ragi Turbo

Kami menguji Liquor Quick's Turbo Pure X-Press (dehidrasi), yang dinilai menghasilkan alkohol sehingga 18%. Menurut pengilangnya, ragi ini diciptakan untuk menghasilkan "cucian yang sangat bersih dengan kongener minimum." Kami tidak bersetuju dengan bahagian pertama penyataan itu.

Basuh itu bersih. Baunya dan rasanya sangat mengerikan, kemungkinan besar disebabkan oleh nutrien berlebihan yang tidak digunakan oleh ragi. Untuk mempertahankan Liquor Quick, mungkin jika kita menambahkan lebih banyak gula dan ragi dapat bekerja lebih lama (menggunakan lebih banyak nutrien) cuci tidak akan terasa begitu buruk.

Kami sebenarnya bersetuju dengan bahagian kedua dari penyataan yang disebutkan di atas. Cucian itu mengandungi sedikit ramuan. Congeners adalah istilah yang menarik untuk semua bahan lazat yang terdapat di dalam mash. Semakin banyak kongener, lebih banyak perisa mash, semakin kurang kongener, semakin tidak ada rasa cuci dan produk akhir yang akan ada. Hampir tidak ada kesan perisa tebu dan molase. Walau bagaimanapun, sisa nutrien masih ada dan cuci itu terasa dan berbau harum.

Ringkasnya, kami tidak mengesyorkan ragi turbo untuk membuat minuman berkualiti tinggi. Sekiranya anda membuat gas untuk mesin pemotong rumput anda, turbo akan berfungsi dengan baik. Jika tidak, kami mengesyorkan anda mengelakkannya dengan apa jua keadaan.

Ragi Champagne

Kami menguji Red Star's Pasteur Champagne Yeast (dehidrasi). Sampel mencuci sampanye sangat kering. Rasa tebu dan tebu dari cuci hampir hilang. Rasa pahit yang sangat sedikit dari molase masih ada, yang pastinya bukan bahagian terbaik dari rasa molase. Ragi itu sendiri juga memberikan sedikit rasa tanpa cuci, menjadikan sampel ini sangat bersih. Sekiranya seseorang berusaha untuk membuat semangat bijirin yang netral, seperti vodka, kami rasa ragi champage akan berfungsi dengan baik. Walau bagaimanapun, sekarang jelas bagi kita bahawa ragi ini tidak sesuai untuk minuman beralkohol seperti wiski jagung, badan penuh, rum asli, dan lain-lain.

Ragi Penyuling Super Mula

Kami menguji Crosby & amp Baker Super Start Distillers Yeast, kini hanya dikenali sebagai Distillers Yeast (UPC: CB 9904A *). Barang-barang ini boleh didapati berdasarkan paun dan tidak diberikan penerangan oleh pembuatnya. Selama bertahun-tahun ini adalah ragi yang sudah biasa kita gunakan, sebahagiannya kerana ia dijual oleh pound (dan memerlukan waktu yang lama untuk menggunakan satu paun ragi) dan sebahagiannya kerana kita merasakan apa yang kita rasakan adalah hasil yang baik. Anggapan kami adalah bahawa ragi ini akan melenyapkan persaingan. Namun, kami salah.

Cucian Super Start terasa hampir sama dengan pencucian ragi sampanye. Mereka sebenarnya agak sukar untuk dibezakan. Satu-satunya perbezaan adalah bahawa ragi sampanye mempunyai rasa dan bau yang lebih bersih. Bau dan rasa ragi sedikit lebih lazim dalam sampel SS. Pada pendapat kami, kerana sampel ini tidak terasa seperti tebu atau molase, ragi ini mungkin lebih sesuai untuk membuat alkohol tinggi, alkohol bijirin neutral daripada yang dibuat untuk membuat wiski sippin. Kerana ragi sampanye mempunyai rasa yang lebih bersih daripada Super Start, kami ingin mengatakan bahawa itu adalah pilihan yang lebih baik antara keduanya.

Prestasi Super Start dalam eksperimen ini sebenarnya adalah berita baik dan buruk bagi kami. Ini berita buruk kerana kami mempunyai banyak Super Start. Ini berita baik kerana kita selalu mencari cara untuk membuat wiski yang lebih baik, dan menjauhkan diri dari SS adalah perubahan yang jelas yang perlu kita buat. Oleh itu, kerana hasil percubaan ini, kami sekarang tidak lagi secara eksklusif mengesyorkan Super Start sebagai ragi pilihan kami. Kami sedang merancang percubaan ragi kami yang seterusnya dan akan menguji semula sampanye, permulaan yang hebat, dan beberapa ragi alkohol tinggi yang lain untuk menentukan mana yang kami fikir adalah yang terbaik untuk membuat alkohol tinggi, alkohol bijirin neutral.

Ragi Roti

Kejutan pada hari itu adalah roti. Kami menguji Ragi Kering Aktif Fleischmann. Andaian awal kami betul: ragi roti terasa sedikit lebih manis daripada yang lain. Terdapat lebih banyak rasa gula tebu dan molase. Secara keseluruhan, ini sebenarnya mencuci rasa terbaik, yang kami harapkan separuh. Kami menganggap bahawa sampel ragi roti lebih enak kerana ragi hampir tidak melakukan apa-apa dan tidak menghasilkan banyak alkohol. Walau bagaimanapun, kita salah.

ABV sampel ini setara dengan sampel yang lain (lihat di bawah). Ini bermaksud bahawa ragi roti berjaya menghasilkan alkohol sebanyak yang lain dari ragi, tetapi telah melakukannya tanpa menghilangkan sebilangan besar rasa mash semula jadi. Cucian ini sangat enak dan kami tidak ada alasan untuk mengesyorkan agar tidak menggunakan ragi roti untuk mencipta minuman beralkohol. Walau bagaimanapun, dalam eksperimen seterusnya kami akan menguji ragi roti terhadap ragi lain yang direka untuk membuat wiski bertubuh penuh.


Kajian Ragi Penyuling

Kami mendapat banyak soalan mengenai ragi. Orang ramai ingin mengetahui "ragi mana yang terbaik" untuk membuat wiski berkualiti tinggi dan minuman keras lain.

Diakui, pengalaman kami dengan ragi penyuling agak terhad. Kami menjumpai ragi yang kami suka menggunakan sebentar lalu dan terus menggunakannya. Kami tidak banyak melakukan eksperimen berdampingan dengan ragi lain. sehingga baru-baru ini. Kami memutuskan untuk menguji 4 ragi yang paling biasa digunakan oleh penyuling rumah (kecuali ragi anggur) dan mengetuk mereka satu sama lain. Inilah cara kami melakukannya.

Kami membuat sekumpulan rumh mash 2 galon menggunakan 3 paun gula tebu murni dan 2 liter molase tanpa sulfur (dengan potensi alkohol 12.9%). Kami kemudian membelah tumbuk menjadi 4 gelas karob dan menambah ragi yang berbeza pada setiap bekas.

Kami menguji ragi roti, ragi sampanye, ragi penyuling permulaan super, dan Ragi Turbo.

Kami membiarkan batch memanas selama hampir 3 minggu (untuk memastikan bahawa kami telah memanfaatkan potensi setiap ragi), kemudian kami melakukan ujian rasa. Kami tidak pernah dapat benar-benar menyuling banyak cuci kerana sifat ibu tidak akan bekerjasama dengan kami (di luar terlalu sejuk).

Anggapan kami adalah bahawa ragi roti tidak memenuhi potensi alkoholnya dan akan lebih manis daripada sampel lain kerana gula berlebihan. Kami juga menganggap bahawa ragi turbo mungkin terasa dan berbau agak funky, kerana itulah yang dilaporkan oleh banyak orang. Kami juga mempunyai pengalaman dengan turbo sendiri dan mengetahui ciri-ciri ini. Kami berpendapat bahawa ragi sampanye akan kering, dan kami tidak pasti bagaimana rasanya yang hebat di antara sampel yang lain. Kami belum mengambil bacaan graviti spesifik sebelum ujian rasa, jadi kandungan alkohol sampel tidak diketahui oleh kami semasa kami mengambil sampelnya.

Ternyata, andaian kami sudah tidak ada, dengan satu pengecualian yang mengejutkan. Inilah yang kami perhatikan:

Ragi Turbo

Kami menguji Liquor Quick's Turbo Pure X-Press (dehidrasi), yang dinilai menghasilkan alkohol sehingga 18%. Menurut pengilangnya, ragi ini diciptakan untuk menghasilkan "cucian yang sangat bersih dengan kongener minimum." Kami tidak bersetuju dengan bahagian pertama penyataan itu.

Basuh itu bersih. Baunya dan rasanya sangat mengerikan, kemungkinan besar disebabkan oleh nutrien berlebihan yang tidak digunakan oleh ragi. Untuk mempertahankan Liquor Quick, mungkin jika kita menambahkan lebih banyak gula dan ragi dapat bekerja lebih lama (menggunakan lebih banyak nutrien) cuci tidak akan terasa begitu buruk.

Kami sebenarnya bersetuju dengan bahagian kedua dari penyataan yang disebutkan di atas. Cucian itu mengandungi sedikit ramuan. Congeners adalah istilah yang menarik untuk semua bahan lazat yang terdapat di dalam mash. Semakin banyak kongener, lebih banyak perisa mash, semakin kurang kongener, semakin tidak ada rasa cuci dan produk akhir yang akan ada. Hampir tidak ada kesan perisa tebu dan molase. Walau bagaimanapun, sisa nutrien masih ada dan cuci itu terasa dan berbau harum.

Ringkasnya, kami tidak mengesyorkan ragi turbo untuk membuat minuman berkualiti tinggi. Sekiranya anda membuat gas untuk mesin pemotong rumput anda, turbo akan berfungsi dengan baik. Jika tidak, kami mengesyorkan anda menjauhinya dengan apa jua keadaan.

Ragi Champagne

Kami menguji Red Star's Pasteur Champagne Yeast (dehidrasi). Sampel mencuci sampanye sangat kering. 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.


Tonton videonya: Каша для птенцов, выживают 100%. Мой рецепт. Волнистики. (Ogos 2022).