Distiller's Yeast

UpstateNYer

UpstateNYer

AC Members
Apr 10, 2008
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Antwerp, NY 13608
Real Name
Ric Letson
Just picked up a 1 pound sack of distillers yeast for my DIY CO2, no more frequent changes for me.. The yeast I picked up is Red Star DADY packaged and sold by Crosby & Baker. Spec sheet shows it's good for upwards of 22% alcohol content compared to the 4-5% of bakers yeast. Should last a good while.

If anyone can't find it locally and wants to try it in their DIY CO2 drop me a PM. Something tells me I'll have extra (that "something" that's telling me that is the package which reads 1lb yeast per 1000 gallons of mash.. ROFL)

Ric
 
I'll mix up a new batch tomorrow with a known 22% sugar solution and see how long it lasts. Theoretically at least 22% sugar should yield 22% alcohol if the yeast is allowed to finish to completion and is within range for this particular yeast. I think that would probably yield the longest run of CO2 because it'll maximize the food available to the yeast without producing a sugar syrup so concentrated to inhibit yeast growth. Mostly it's just an arbitary number I pulled out of thin air because it's an easy solution to mix up off the top of my head (220g sugar in 1l water).

We'll see.. honestly it may not last as long.. for all I know the yeast could convert that to 22% alcohol and die off in less than a day..

Ric
 
So I PM'd you last month. I have not heard from you since. I figures this might get attention. I will wait another day before the details go public.
 
co2 is a bi product of yeast eating sugar, alcohol kills yeast, so my way of thinking is it will burn out at the same rate or even faster.

perhaps i am wrong.
 
DGC said:
co2 is a bi product of yeast eating sugar, alcohol kills yeast, so my way of thinking is it will burn out at the same rate or even faster.

perhaps i am wrong.
Click to expand...

Not really. What happens is the as the yeast brakes down the sugar it produces alcohol. Once the alcohol content get's high enough around 4-5% the bakers yeast will die. On the other hand the champagne yeast can supposedly withstand 20% alcohol concentrations of Alcohol before it dies so that is why people believe that it will last longer than bakers yeast.
 
I've used both and only use brewers yeast now. I do keep bakers yeast on hand as a back up though.
 
Brewer's yeast is going to poop out on you well before the bakers yeast. A heartier strain like champagne or distiller's yeast will ferment more of the sugars.

It would seem logical that these yeasts would ferment longer, but that may not be the case. I've been brewing beer for 10years now. The time it can take a culture to finish fermentation can vary.

To lengthen the fermentation time, you may also want to keep the fermenter vessel in a cooler place, and use higher concentrations of sugar. You can also add small amounts of vitamin C to slow down the yeast.
 
vequalsir said:
Brewer's yeast is going to poop out on you well before the bakers yeast. A heartier strain like champagne or distiller's yeast will ferment more of the sugars.
Click to expand...

On the contrary actually. I have tested both thoroughly even different varieties of brewer's yeast. Everyone I have used has lasted longer than bakers yeast (Fleischmanns or Red Star).

I have found Cooper's to last the longest of the brands I have tried. I have yet to try champaign though.
 
does this different yeast require a different formula?

i still think that one of these is so much easier:
cylinder.jpg
 
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