Very interesting video, but I have a question. Whole grains that are malted have enough enzymes in them to transform the more complex sugars in the mash to sugars that the yeast can ferment. When you buy LME that process has been done by the manufacturer and the LME when added to water is what brewers call wort - it is all ready for fermentation. That being the case why is it necessary to use a compound of yeast + amylase to ferment these sugars? If you were using corn or grains that had not been malted OK but LME is ready for beer (or bread) yeast, no?
Hi Bernard, when the LME is manufactured Alpha Amylase is added, which only initiates the first sugar conversion. This is fine when fermenting beer, however for distilling purposes where you really want to maximize alcohol content, beta amylase is suggested to complete the conversion and maximize the ABV of the wash. I hope thus helps ---- thanks for watching!
@@Whats4chow Thank you for your answer. When I brewed beer from LME, one can was enough for 25 l of beer. Can I use the same amount of water or should I use less to make a more concentrated beer for whisky? PS: Just found the info of the LME you used in the video. It's for 23l of beer if I got the right info. So it's a 5 times stronger solution than normally.
Hi, when you are making beer your ABV target is much lower. When fermenting for distilling, you want to maximize the ABV, especially if you're using a smaller distiller, like the Air Still. Generally you want to achieve a sugar content of 1kg sugar to every 3 liters water. In this case some of the sugars are coming from the LME, the balance from the added sugar. (ie. 3.3kg sugar per 10 liters water)
Very interesting video, but I have a question. Whole grains that are malted have enough enzymes in them to transform the more complex sugars in the mash to sugars that the yeast can ferment. When you buy LME that process has been done by the manufacturer and the LME when added to water is what brewers call wort - it is all ready for fermentation. That being the case why is it necessary to use a compound of yeast + amylase to ferment these sugars? If you were using corn or grains that had not been malted OK but LME is ready for beer (or bread) yeast, no?
Hi Bernard, when the LME is manufactured Alpha Amylase is added, which only initiates the first sugar conversion. This is fine when fermenting beer, however for distilling purposes where you really want to maximize alcohol content, beta amylase is suggested to complete the conversion and maximize the ABV of the wash. I hope thus helps ---- thanks for watching!
Hello, could I use beer LME (with whisky yeast), or does it have to be whisky specific LME?
Hi, yes, beer LME is the correct one. Make sure it is unhopped, otherwise you may get flavors that you don't want in your whisky. Thanks for watching!
@@Whats4chow Thank you for your answer. When I brewed beer from LME, one can was enough for 25 l of beer. Can I use the same amount of water or should I use less to make a more concentrated beer for whisky?
PS: Just found the info of the LME you used in the video. It's for 23l of beer if I got the right info. So it's a 5 times stronger solution than normally.
Hi, when you are making beer your ABV target is much lower. When fermenting for distilling, you want to maximize the ABV, especially if you're using a smaller distiller, like the Air Still. Generally you want to achieve a sugar content of 1kg sugar to every 3 liters water. In this case some of the sugars are coming from the LME, the balance from the added sugar. (ie. 3.3kg sugar per 10 liters water)
@@Whats4chow Thanks again for the answer.