George thank you for everything you share. My grandpa and I have always talked about distilling our family recipe "Moon Drop" from the prohibition era. But all of our talks were with a secret location and clean cool creek water in mind. Afterall that was how his grandfather produced the first batch of our sacred Moon Drop. Im grateful I came across your videos because with your help and knowledge I was able to create a copper reflux still that gained the permission to run this family spirit. A recipe almost lost in the tailshots of time will continue pouring hearts a little longer. Thank you sir.
"lost in the tailshots of time" is probably one of the most beautiful lines I've ever read. Glad you got up and going with a family recipe, and hope you're having fun making it.
I am 70 years old Gary . Just now learning ~ not of , but about distilling. For what ever reason Popcorn Sutton is a legend. He must have made wonderful shine because I have not seen anything from him that teaches me how to make shine. George on the other hand is teaching me the intricacies of not only how but why and how come. If I ever am able to produce something good enough to be called shine George is who I can thank. My opinion George deserves the title of Master distiller and he is definitely a legend for all those he has helped. Thanks George!
I brewed beer 30 years ago and want to get back into the hobby. The videos of yours that I've seen are great and I thought I'd run through this beginners series. I want to thank you for the effort you have put into these educational presentations. And, when I saw that this installment dropped on November 11, I also felt compelled to thank you for your service.
In Australia i have found yeast to be expensive, i started using bread yeast for beer, cider and wine as its only AU$2 - AU$3 for 500 grams at Coles or Woolworths and seems to work well in our hot climate. WARNING: don't over use it, half a teaspoon should be enough if you do a starter with it. Over use can leave your beer, cider and wine with a yeasty taste and lots of sediment as it tends to reproduce rapidly, and you may need to run your brew though a filter even after crashing it in a cold freezer. Hope this make sense, happy brewing :)
Seeing as you guys are closer to Asia, you should try Angel yeast. The one that comes in the white packet. I use it for brewing and bread and it's really great for both. It's so worth it and it's not expensive as far as I know. Pleeeeeaaaaase try it! you won't regret it.
Thank you George for your continued teachings. as a newbie i watch everything i can. i can always pickup on a little nugget of knowledge each time. looking forward to more lessons. basic yeast 101 checked off the list.. You had to be a teacher at some point in your life. your presentations are well thought out and you are well spoken. Thanks again and keep up the awesome job.
I live in Israel and people in my village make Arak (a clear spirit that is supposed to taste like Black licorice) made from old grape casting. I have been teaching these people to lower their temperature and run slower to get higher alcohol levels and better taste. Everyone bottles wine here and the old grape castings are full of good usable alcohol making ingredients to make excellent spirits. I got my basic knowledge from science classes in ninth grade making alcohol from cabbage and sugar. Now I purchased a Chinese still and I want to make sugar mash because vodka is taxed heavily and the least expensive bottle will cost $15 dollars for a fifth. Your episodes have been invaluable! You showed a PH meter how and where do I get the same meter? Thank you for the time and effort you put into these classes you give. I have learned so much more already and I am waiting for my new 50 liter still to arrive.
Just getting into making home made cider, by far your videos have not only been the most helpful but also the most informative. I can not thank you enough!!
My brother in law is actually German as says that LAGER in German does not mean or is not a term for "let set", Lager means STOREROOM or WAREHOUSE in German, the place they used to keep the beer at lower temperatures.
Another home run George couple of years ago I bought a oxygen concentrator at a yard sale and a stainless steel air stone from a brew shop so before I add my yeast I give my mash 7 liters an hour for 2 hours then I add my yeast not only does it mix everything really well I haven't had a stuck fermentation since. Thanks for sharing your knowledge with us brother I always manage to learn something new from you.
love your work George but I think you undersell the bakers yeast by a fair measure, even on the home distillers forum that you quote for info on the regular they rate it higher buy quite a bit
This is a great great site... I love it! If you want to learn how to naturally make mead, using "Bee Bread" found in the hive... look up "Doug and Stacy off grid living" .. they have an excellent series on their switch to natural apiaries and "how to make mead". I think you'll enjoy it. Happy Brewing
George, you’re the best and most inspiring and informative person on the internet, I respect and appreciate you all the way from Tasmania (bottom of the world) Cheers Jim
Thank you, Sir!!! FINALLY, a true beginner's guide to equipment, terminology, and techniques. Although I have made wine in the past, there are some finer points I was ignorant of. Past this point, the FB groups lose me completely, in spite of claiming to cover basics. You are a scholar, obviously, and a gentleman for your easy-to-understand sharing of what we want to learn. 👍😎
Man I'm loving these. Started brewing nearly 20 years ago. Just got back into it last year. Moved into all grain and now thinking about a still for xmas... These videos are great. You provide clear interesting content and run through the 3 or 4 different terms for the same thing which is invaluable. I hate hearing one name and researching it just to find it's another common term. Keep rolling
Steve Jobs was a great man for inventing this hand held device for which we communicate with and much more . Behind him I gotta place George for all these wonderful videos. Thank You .
Thak you so much for taking the time to educate us on home distilling. I love your videos. Thank you for showing me the ropes. Look forward to a new video or a farewell sign off
Great video, thank you. Just to add a little, ginger skin has a nice yeast for fizzy pops and / or low (3 to 4 % ) ginger ales. Pop a thumb or so in a cup of sugared water and feed a little more daily and in around a week you'll have a ginger bug , a cup of that in a bottle of ginger or fruit tea makes a nice fizzy drink which develops into an ale after around 2 weeks. Plastic pop bottles are best, for obvious reasons.
wow dude you actually put your phone number up online in a public forum like this? you are a braver man than I but i admire your commitment to teaching
This is one of thee best videos!! Thank you George, for sharing your knowledge!! I haven't even made my first run yet and I'm hooked!! Lol!! Its really nice to understand the process, the how and why things do and dont "do what they do." Happy distilling!!🌷
I've only ever used ec-1118, for years and years. From time to time I consider trying something else but never do...1118 does the job and does it well.
Thanks Goerge....been distilling for years used hoemade stills...always lots of leakage...so Im now In the market to buy a new still..your channel is awesome...even learning new stuff Thanks from JR in Timmins Ontario Canada
This yeast explanation reminds me of when I started my last addiction/hobby which was rolling my own pistol and rifle ammunition. They have so many varieties of smokeless powder it'll make your head swim. Yeast for my next hobby is gonna be the same thing. I stuck with only one caliber for pistols, that made the powder issue simple, maybe I'll stick with rum from molasses just to be safe.
George, thank you for sharing your hard earned knowledge and expertise so freely with everyone. Each of your videos answers multiple questions I had and multiple questions I didn’t even know to have. In this video, you mention your secret turbo yeast recipe which did bring up one question that I hope you won’t mind answering. You say that you use DADY, Yeast nutrient (mentioning Fermax specifically), and diammonium phosphate. Checking the Fermax yeast nutrient ingredient list, however, I see that diammonium phosphate is already an ingredient in their mixture. Would you mind elaborating on the reason for adding that extra bit of diammonium phosphate separately? Thank you!
I've moved on to other yeasts that suite what I'm making better, but in my personal experience bread yeast is pretty dependable. I consistently got 10-12% out of it with just grape juice, sugar, a cup of strong tea, and a tbs of lemon juice, at about 68 degrees. Obviously there's much better recipes out there but my hooch tasted pretty good.
George, thanks for this really informative video. I've just re-watched it because all of my usual sources for bulk pack Red Star DADY yeast magically went "out of stock" within about 1 day. This used to be plentiful, readily available, and reasonably priced. Living in rural northwest Canada, I buy many supplies online. I can't easily hop in the truck and drive to a retailer for just that item. Even if I did, "non-essential" retailers are closed as a "precaution. I've gradually built up my rig using your instruction videos, doing it somewhat "on the installment plan" being retired and on a fixed income. Your videos have really helped me in figuring out ways of making a workable setup using components I can find, and your "Beginner's Guide" videos are ones I go back to just to be sure I haven't missed a step. I've not got your experience. Everything you've taught works. However, right now in western Canada, there's apparently no bulk DADY yeast to be had. A month ago, there were about 2 dozen suppliers offering a pound of good quality DADY yeast for about the price you mention. Now, DADY is an endangered species. The price of a single batch envelope of either Turbo yeast or wine yeast (if it can be found) will buy a nice prime rib dinner for two with all the trimmings at a fine dining place in the city. More fool me for not having extra bulk packs of DADY in the shop. I'm all rigged up - even built a new PID controller - but missing this essential ingredient. So, for those in the same kind of location/supply situation, a cautionary tale. Eventually, we'll return to rational buying and selling. However, with the current lesson in mind, my next project will be how to save my yeast from one batch to another. Thanks for all of your great videos George.
Still wanting to see a double yeasting of a mash, one low beer yeast for fruity or floral followed by a Dady to finish the mash conversion. The first yeast introduces massive flavor, but low alcohol, the second finishes the mash and produces the final wash for distillation. A manual intensive mash, but one that produces flavors not found in a single pitch, setting up a very rare taste for distillers.
Great video - thanks for posting. Kinda wished I had watched this video a month ago. I used the Fleishmans bread yeast. I read somewhere along the line..it was a good cheap safe alternative. It was my first run of anything so I wanted It to be safe. It didn't work out so well. I think I made many mistakes along the way.. 1Tablespoon yeast +4lbs of sugar +3gallons of water. I may have cooked it on too low a temp - 150 In a pot still . I was getting vapor and it was condensing so I thought everything was ok. I think my next batch will be with the turbo yeast + 8pounds of sugar in a 5gallon carboy. That seems to be the proven method. Then boil it around 175degrees. Great video...much appreciated
Thank you. I found this very informative. I never knew that there were so many different type of years. I use the SL094v( I think it is) for my Cider. I am so new to this hobby that I’ve been watching all of your videos and at some point I want to try distilling (if my wife allows me the expense of getting a still” I am getting ready to watch your next video. Thank you so much. These videos really help.
Actually, yeast will reproduce indefinitely. 10milligrams of yeast will become 150 tonnes of yeast (weight of 62 cars) in a week provided there are enough room, nutrients, and sugars. Why you want to add a healthy amount from the beginning is to make Co2 to reduce the risk of infection quickly. Personally, I use just a couple of teaspoons of yeast and have fermenters boiled to perfect sterility and fill them up as much as possible to reduce air pockets. I haven´t had anything but success with that technique but it takes a few more days.
Thank you for the wealth of information 🍻 We have some cheap bread yeast already, and will likely use that with a cheap sugar wash for the sacrificial still cleaning run. When we're ready for actual production, we'll likely use DADY with the nutrients etc... We really enjoy your videos 👍
i used bread yeast to make wine from store bought juice, i had 2 glasses when it was ready and it was that strong i was quite enebriated from it! now got my 2nd batch going using yeast for wine and im looking forward to taste testing them side by side, however i really want to learn how to make vodka so i can produce my own vodka for making pure vanilla extract :D much love from the uk xxx
I have no idea if you'll read this but may I make a suggestion? On assumption that you said yes. My suggestion would be adding all the beginner videos into a playlist. It makes it easier for future users to access the content. Someone suggested this video to me elsewhere on the net but I feel for complete beginners it would be useful to have a full playlist set up for them.
Found you from Bearded & Bored. Still pretty new to brewing, but know enough to make a few things. I like your simple but highly detailed teaching approach to explaining it all.
This guy is amazing. At first I thought oh God another person that talks too much, soon I learned he had real information in what he is talking about. I bought brewers yeast cheap from Amazon so that I could experiment. Purchasing Amylase from Amazon because I wish to ferment everything.
Hi George Thank you for all the great information seen on your videos. I’ve watch the gluten friendly videos and am thinking, is there a basic method to brewing with Angle yeast?? I have experimenting with rice wine and I must say it has turned out really good. May be this could be an interesting gf beer to do in the future. I will try and make one batch as well. Warm regard Geoff
Great video! Thanks for all the info. Please do a sugars video. I was looking into doing a max out abv with dady just for fun and was curious what sugar would be completely used up and yield highest abv.
Another awesome video George,I thought I knew everything there was to know about yeast ,but there's always things that a person can learn if he or she opens there ears , tyvm 🙏, Bobby, VA
I was always in a fog about yeast but thanks to you that fog has lifted. It must have been the carbon dioxide and alcohol fumes produced by them. Thanks for clearing things up.
George, Basic Newbie Question: Is there an "optimum" storage temperature for DADY yeast? After months of "yeast drought," today I got a sealed 1 lb packet of Red Star 1A-63GK-JYES DADY yeast. I am a beginner; my first test will be a basic sugar wash in 1 gallon glass jug, yeast and nutrient proportions as in your "Beginners" videos. However, this will use just a fraction. Most instructions I see for storing DADY say, "store in a cool, dry place." Another answer, for beer yeast, was, "storage temperature is important for healthy yeast and successful fermenting. Store yeast in a fridge around 33-38 F (1C - 3C), and use as fresh as possible." That sounds reasonable in general. The reason I ask is that "cool" is relative. 3 weeks ago, it was -48C (-54 F) outside. Today, it's +10 C; 50 F. Tomorrow it could be -15C and snowing. As a kid, 34-39 F, or 2C - 4C was a "cool day." But is there a better "optimum" storage temperature for this yeast? Does it suffer badly if frozen? Fermentation temps show where fermentation slows. But many of our online community live where it's warm. For me, cool is in the fridge. Storing it in a sealed jar, clean and dry - that part I understand. Control moisture; keep contaminants out. With Covid-19 restrictions, getting this took months. I would hate to reduce its useful life - it could be a long time before more is available. Any cautions about what NOT to do would be greatly appreciated. Many thanks for ALL of your tutorials - I learn something new with every one. Now, I'm moving from theory to practice. No doubt I'll make mistakes. But fewer of them, thanks to you.
George, In Australia, most places call DAP, yeast nutrient, but I believe the nutrient has elements other than Diomonium Phosphate? I'm in Australia and both are ridiculously expensive when you add postage. Almost prohibitive.
Gorge I thank you so much for all the information you’ve shared, it helped me change my pot to electrical heating systems , I wanted to know if amylase would convert the starch in rice., keep up the good work and forgive my spelling mistakes, thank you.
I just wanted to say again, THANKS GEORGE! these videos if viewed, reviewed, and studied, are like a college course on distilling. I got my degree, and it starts at 169 for 10 mins. LOL
George has instantly become my brewing instructor... these classes of his are terrific.
I'm with you! I love it!
George thank you for everything you share. My grandpa and I have always talked about distilling our family recipe "Moon Drop" from the prohibition era. But all of our talks were with a secret location and clean cool creek water in mind. Afterall that was how his grandfather produced the first batch of our sacred Moon Drop. Im grateful I came across your videos because with your help and knowledge I was able to create a copper reflux still that gained the permission to run this family spirit. A recipe almost lost in the tailshots of time will continue pouring hearts a little longer. Thank you sir.
"lost in the tailshots of time" is probably one of the most beautiful lines I've ever read. Glad you got up and going with a family recipe, and hope you're having fun making it.
Thank u gorge
I am 70 years old Gary . Just now learning ~ not of , but about distilling. For what ever reason Popcorn Sutton is a legend. He must have made wonderful shine because I have not seen anything from him that teaches me how to make shine. George on the other hand is teaching me the intricacies of not only how but why and how come. If I ever am able to produce something good enough to be called shine George is who I can thank. My opinion George deserves the title of Master distiller and he is definitely a legend for all those he has helped. Thanks George!
i pull 11 to 13 percent from flichmens active dry yeast consistently for a year now. but i love your videos
THE MAN AS ALWAYS! Please keep helping Spread the Knowlege! Need More People like You George 👍
I.AM.YEAST
We need less people like him cause they spread a ton of misinformation.
I brewed beer 30 years ago and want to get back into the hobby. The videos of yours that I've seen are great and I thought I'd run through this beginners series. I want to thank you for the effort you have put into these educational presentations. And, when I saw that this installment dropped on November 11, I also felt compelled to thank you for your service.
In Australia i have found yeast to be expensive, i started using bread yeast for beer, cider and wine as its only AU$2 - AU$3 for 500 grams at Coles or Woolworths and seems to work well in our hot climate. WARNING: don't over use it, half a teaspoon should be enough if you do a starter with it. Over use can leave your beer, cider and wine with a yeasty taste and lots of sediment as it tends to reproduce rapidly, and you may need to run your brew though a filter even after crashing it in a cold freezer. Hope this make sense, happy brewing :)
Seeing as you guys are closer to Asia, you should try Angel yeast. The one that comes in the white packet. I use it for brewing and bread and it's really great for both. It's so worth it and it's not expensive as far as I know. Pleeeeeaaaaase try it! you won't regret it.
Interesting. The bread yeast is interesting. Now I’m curious what ratios yeast / water / sugar are desirable, also what temperature ranges are ideal
Half a teaspoon for how many liters ?
@@niccigericke1234 i will try it and i’ll be glad if u shared ur recipe
Bread yeast is rockin for me in Birdwatchers right now. Started at 1.082 been going strong for a week.
Thank you George for your continued teachings. as a newbie i watch everything i can. i can always pickup on a little nugget of knowledge each time. looking forward to more lessons. basic yeast 101 checked off the list.. You had to be a teacher at some point in your life. your presentations are well thought out and you are well spoken. Thanks again and keep up the awesome job.
Thank you for making home brewing exciting, I love to learn listening to someone who is truly passionate about the science of brewing. Ty
I live in Israel and people in my village make Arak (a clear spirit that is supposed to taste like Black licorice) made from old grape casting. I have been teaching these people to lower their temperature and run slower to get higher alcohol levels and better taste. Everyone bottles wine here and the old grape castings are full of good usable alcohol making ingredients to make excellent spirits. I got my basic knowledge from science classes in ninth grade making alcohol from cabbage and sugar. Now I purchased a Chinese still and I want to make sugar mash because vodka is taxed heavily and the least expensive bottle will cost $15 dollars for a fifth. Your episodes have been invaluable! You showed a PH meter how and where do I get the same meter? Thank you for the time and effort you put into these classes you give. I have learned so much more already and I am waiting for my new 50 liter still to arrive.
Professor George is my Science of Alcohol Production class instructor now. SUBSCRIBED.
The love this guy has for what he does makes me respect him.
do yourself a favor and watch at 1.5x speed. Thank you for your education Barley and Hops , you are both knowledgeable and likeable.
Just getting into making home made cider, by far your videos have not only been the most helpful but also the most informative. I can not thank you enough!!
My brother in law is actually German as says that LAGER in German does not mean or is not a term for "let set", Lager means STOREROOM or WAREHOUSE in German, the place they used to keep the beer at lower temperatures.
Another home run George couple of years ago I bought a oxygen concentrator at a yard sale and a stainless steel air stone from a brew shop so before I add my yeast I give my mash 7 liters an hour for 2 hours then I add my yeast not only does it mix everything really well I haven't had a stuck fermentation since. Thanks for sharing your knowledge with us brother I always manage to learn something new from you.
love your work George but I think you undersell the bakers yeast by a fair measure, even on the home distillers forum that you quote for info on the regular they rate it higher buy quite a bit
Thank you!!!
I started Beekeeping and had excess honey,
then fell into mead making. This is perfectly presented for a beginner like me.
This is a great great site... I love it! If you want to learn how to naturally make mead, using "Bee Bread" found in the hive... look up "Doug and Stacy off grid living" .. they have an excellent series on their switch to natural apiaries and "how to make mead". I think you'll enjoy it. Happy Brewing
Thank you George for sharing your knowledge....You are my favorite professor!
Another great one. Thank you George. Keeping it simple and helping all us beginners!!! I'm learning so much and feeling more and more confident.
Great to hear!
George, you’re the best and most inspiring and informative person on the internet, I respect and appreciate you all the way from Tasmania (bottom of the world)
Cheers Jim
Thank you, Sir!!!
FINALLY, a true beginner's guide to equipment, terminology, and techniques. Although I have made wine in the past, there are some finer points I was ignorant of. Past this point, the FB groups lose me completely, in spite of claiming to cover basics.
You are a scholar, obviously, and a gentleman for your easy-to-understand sharing of what we want to learn. 👍😎
I have been watching your beginning videos tonight for a few hours and you have helped a lot to understand this. Thank you very much.
Glad to help
Really great information, thank you 👍
Man I'm loving these.
Started brewing nearly 20 years ago. Just got back into it last year. Moved into all grain and now thinking about a still for xmas...
These videos are great. You provide clear interesting content and run through the 3 or 4 different terms for the same thing which is invaluable. I hate hearing one name and researching it just to find it's another common term.
Keep rolling
Thank you George appreciate all the time you put into these and info. you share.
Steve Jobs was a great man for inventing this hand held device for which we communicate with and much more . Behind him I gotta place George for all these wonderful videos. Thank You .
WOW
Amen!!
Thak you so much for taking the time to educate us on home distilling. I love your videos. Thank you for showing me the ropes. Look forward to a new video or a farewell sign off
Gorge my man you're my teacher I learned a lot about distillation
Great video, thank you. Just to add a little, ginger skin has a nice yeast for fizzy pops and / or low (3 to 4 % ) ginger ales. Pop a thumb or so in a cup of sugared water and feed a little more daily and in around a week you'll have a ginger bug , a cup of that in a bottle of ginger or fruit tea makes a nice fizzy drink which develops into an ale after around 2 weeks. Plastic pop bottles are best, for obvious reasons.
wow dude you actually put your phone number up online in a public forum like this? you are a braver man than I but i admire your commitment to teaching
This is one of thee best videos!! Thank you George, for sharing your knowledge!! I haven't even made my first run yet and I'm hooked!! Lol!! Its really nice to understand the process, the how and why things do and dont "do what they do." Happy distilling!!🌷
THANKS GEORGE! very nice work, awesome narrative
This has become my number one channel! I want to Thank you again for doing this!
I've only ever used ec-1118, for years and years. From time to time I consider trying something else but never do...1118 does the job and does it well.
Don't know why some people claim bakers yeast makes only 3 percent... I get at least 10 percent every time with no nutrient or anything like that
I've gotten close to 15% with nutrient
Thanks Goerge....been distilling for years used hoemade stills...always lots of leakage...so Im now In the market to buy a new still..your channel is awesome...even learning new stuff
Thanks from JR in Timmins Ontario Canada
keep up the good work George, your knowledge and experience is much appreciated!
Walter White teaching us kids chemistry !
Love the comment ....rogl
@@Torino88247 Breaking Beer
Heck yeah!!! Lmao, if only he knew, it's only the beginning
Thanks for your knowledge .been watching as many videos as I can !, tremendous help.
Happy Distill'n, Another Masterful Video, thanks for putting the time and effort in, it is much appreciated!
Thanks for sharing your extensive knowledge, you do it in an interesting way and I've learned a lot from you, cheers from downunder.
I did my first run on bread yeast sugar and rice. It smell lovely.
What an excellent popularizer !! I learn because you make it simple!! Thank you sooo much!! Continue your great work!!
Brilliant, thank you for your knowledge.
thank you for this.
your old video on yeast is one of my favorites "oldie goldie" hits.
Master George!You suppose to be some teacher in school,students would listen to you wide mouth open!That how you videos are interesting!
Hello there sir
#MasterGeorge🙏 I like it lol
This yeast explanation reminds me of when I started my last addiction/hobby which was rolling my own pistol and rifle ammunition. They have so many varieties of smokeless powder it'll make your head swim. Yeast for my next hobby is gonna be the same thing. I stuck with only one caliber for pistols, that made the powder issue simple, maybe I'll stick with rum from molasses just to be safe.
George, thank you for sharing your hard earned knowledge and expertise so freely with everyone. Each of your videos answers multiple questions I had and multiple questions I didn’t even know to have. In this video, you mention your secret turbo yeast recipe which did bring up one question that I hope you won’t mind answering. You say that you use DADY, Yeast nutrient (mentioning Fermax specifically), and diammonium phosphate. Checking the Fermax yeast nutrient ingredient list, however, I see that diammonium phosphate is already an ingredient in their mixture. Would you mind elaborating on the reason for adding that extra bit of diammonium phosphate separately? Thank you!
I've moved on to other yeasts that suite what I'm making better, but in my personal experience bread yeast is pretty dependable. I consistently got 10-12% out of it with just grape juice, sugar, a cup of strong tea, and a tbs of lemon juice, at about 68 degrees. Obviously there's much better recipes out there but my hooch tasted pretty good.
Thanks again for another great video.
George, thanks for this really informative video. I've just re-watched it because all of my usual sources for bulk pack Red Star DADY yeast magically went "out of stock" within about 1 day. This used to be plentiful, readily available, and reasonably priced. Living in rural northwest Canada, I buy many supplies online. I can't easily hop in the truck and drive to a retailer for just that item. Even if I did, "non-essential" retailers are closed as a "precaution.
I've gradually built up my rig using your instruction videos, doing it somewhat "on the installment plan" being retired and on a fixed income. Your videos have really helped me in figuring out ways of making a workable setup using components I can find, and your "Beginner's Guide" videos are ones I go back to just to be sure I haven't missed a step. I've not got your experience. Everything you've taught works.
However, right now in western Canada, there's apparently no bulk DADY yeast to be had. A month ago, there were about 2 dozen suppliers offering a pound of good quality DADY yeast for about the price you mention. Now, DADY is an endangered species. The price of a single batch envelope of either Turbo yeast or wine yeast (if it can be found) will buy a nice prime rib dinner for two with all the trimmings at a fine dining place in the city. More fool me for not having extra bulk packs of DADY in the shop.
I'm all rigged up - even built a new PID controller - but missing this essential ingredient. So, for those in the same kind of location/supply situation, a cautionary tale. Eventually, we'll return to rational buying and selling. However, with the current lesson in mind, my next project will be how to save my yeast from one batch to another.
Thanks for all of your great videos George.
Still wanting to see a double yeasting of a mash, one low beer yeast for fruity or floral followed by a Dady to finish the mash conversion. The first yeast introduces massive flavor, but low alcohol, the second finishes the mash and produces the final wash for distillation. A manual intensive mash, but one that produces flavors not found in a single pitch, setting up a very rare taste for distillers.
Cool
I like to see a complete series just on the Turbo 500 from start to finish, and tips, and tricks ...
Me
Too
Great video - thanks for posting. Kinda wished I had watched this video a month ago. I used the Fleishmans bread yeast. I read somewhere along the line..it was a good cheap safe alternative. It was my first run of anything so I wanted It to be safe. It didn't work out so well. I think I made many mistakes along the way..
1Tablespoon yeast +4lbs of sugar +3gallons of water. I may have cooked it on too low a temp - 150 In a pot still . I was getting vapor and it was condensing so I thought everything was ok. I think my next batch will be with the turbo yeast + 8pounds of sugar in a 5gallon carboy. That seems to be the proven method. Then boil it around 175degrees.
Great video...much appreciated
You don't add the yeast until your wort is below 110°, otherwise you just severely crippled or killed your yeast.
Thank you. I found this very informative. I never knew that there were so many different type of years. I use the SL094v( I think it is) for my Cider. I am so new to this hobby that I’ve been watching all of your videos and at some point I want to try distilling (if my wife allows me the expense of getting a still” I am getting ready to watch your next video. Thank you so much. These videos really help.
I'm doing a rum run with a molasses wash that I used Fleischmans quick rise, made it a hundred times before, works great.
Thank you.. I am getting Educated by watching your videos..
Actually, yeast will reproduce indefinitely. 10milligrams of yeast will become 150 tonnes of yeast (weight of 62 cars) in a week provided there are enough room, nutrients, and sugars. Why you want to add a healthy amount from the beginning is to make Co2 to reduce the risk of infection quickly. Personally, I use just a couple of teaspoons of yeast and have fermenters boiled to perfect sterility and fill them up as much as possible to reduce air pockets. I haven´t had anything but success with that technique but it takes a few more days.
Great explanation you are great thank you the Netherlands
George, Thanks for sharing your Knowledge!
YOU WILL BE MISSES George! I pray that you are successful and happy in everything you do!
Thank you for the wealth of information 🍻 We have some cheap bread yeast already, and will likely use that with a cheap sugar wash for the sacrificial still cleaning run. When we're ready for actual production, we'll likely use DADY with the nutrients etc... We really enjoy your videos 👍
Great video George! Very informative.
I regularly use bread yeast for sugar washes, It goes dry at 11% in 3-4 days.
Ya right!
@morseinteresting. Why do you do it incrementally? Have you noticed a difference doing it that way instead of putting it all in at the start?
i used bread yeast to make wine from store bought juice, i had 2 glasses when it was ready and it was that strong i was quite enebriated from it! now got my 2nd batch going using yeast for wine and im looking forward to taste testing them side by side, however i really want to learn how to make vodka so i can produce my own vodka for making pure vanilla extract :D much love from the uk xxx
Allways good info. Much appreciated
This guy is a great educator
I have no idea if you'll read this but may I make a suggestion? On assumption that you said yes. My suggestion would be adding all the beginner videos into a playlist. It makes it easier for future users to access the content. Someone suggested this video to me elsewhere on the net but I feel for complete beginners it would be useful to have a full playlist set up for them.
Thank you!! Excellent conversation!!
Excellent video George thanks
Found you from Bearded & Bored. Still pretty new to brewing, but know enough to make a few things. I like your simple but highly detailed teaching approach to explaining it all.
I love the way you sort out fact from fairytale. Pleasure to watch.
Great info! Getting ready to start this hobby!
This guy is amazing. At first I thought oh God another person that talks too much, soon I learned he had real information in what he is talking about. I bought brewers yeast cheap from Amazon so that I could experiment. Purchasing Amylase from Amazon because I wish to ferment everything.
Great video and very solid info. I agree with not using bread yeast. The DADY can go up to 23% with the proper nutrients.
I've been watching your videos and this is the one that hooked me into subscribing
I greatly appreciate your videos . Very swell done and instructive. Thank you very much for taking the time to do this .
Great video George! Another fantastic video professor!
Hi George
Thank you for all the great information seen on your videos.
I’ve watch the gluten friendly videos and am thinking, is there a basic method to brewing with Angle yeast?? I have experimenting with rice wine and I must say it has turned out really good.
May be this could be an interesting gf beer to do in the future.
I will try and make one batch as well.
Warm regard Geoff
Great video! Thanks for all the info. Please do a sugars video. I was looking into doing a max out abv with dady just for fun and was curious what sugar would be completely used up and yield highest abv.
Good explanation. At yeast for now. Thanks George
Hello , yes, the yeast are around , " choucroute, vegetables, molossols etc...😂 I like so much !!! Thanks Sir !!!
George...you're awesome. You are my new sensei. ❤
Another awesome video George,I thought I knew everything there was to know about yeast ,but there's always things that a person can learn if he or she opens there ears , tyvm 🙏, Bobby, VA
Very well explained in a simple and practical way. Kudos❤👍
I was always in a fog about yeast but thanks to you that fog has lifted. It must have been the carbon dioxide and alcohol fumes produced by them. Thanks for clearing things up.
Thank you so much George; I hope you're doing well these days.
Awesome video. I've learned so much with this channel.
I Want say. thank you for the info . It is a pleasure learning from you.
George, another great video, thanks so much for the enlightenment on yeast!
Fantastic video, thank you so much for answering many of my questions about yeast!!
Thank you sir! I can’t say Thank you enough.
I’m stationed in Germany and one of my favorite German beers is 10% ABV
George, Basic Newbie Question: Is there an "optimum" storage temperature for DADY yeast?
After months of "yeast drought," today I got a sealed 1 lb packet of Red Star 1A-63GK-JYES DADY yeast. I am a beginner; my first test will be a basic sugar wash in 1 gallon glass jug, yeast and nutrient proportions as in your "Beginners" videos. However, this will use just a fraction. Most instructions I see for storing DADY say, "store in a cool, dry place." Another answer, for beer yeast, was, "storage temperature is important for healthy yeast and successful fermenting. Store yeast in a fridge around 33-38 F (1C - 3C), and use as fresh as possible." That sounds reasonable in general.
The reason I ask is that "cool" is relative. 3 weeks ago, it was -48C (-54 F) outside. Today, it's +10 C; 50 F. Tomorrow it could be -15C and snowing. As a kid, 34-39 F, or 2C - 4C was a "cool day." But is there a better "optimum" storage temperature for this yeast? Does it suffer badly if frozen? Fermentation temps show where fermentation slows. But many of our online community live where it's warm. For me, cool is in the fridge. Storing it in a sealed jar, clean and dry - that part I understand. Control moisture; keep contaminants out.
With Covid-19 restrictions, getting this took months. I would hate to reduce its useful life - it could be a long time before more is available. Any cautions about what NOT to do would be greatly appreciated. Many thanks for ALL of your tutorials - I learn something new with every one. Now, I'm moving from theory to practice. No doubt I'll make mistakes. But fewer of them, thanks to you.
George, In Australia, most places call DAP, yeast nutrient, but I believe the nutrient has elements other than Diomonium Phosphate?
I'm in Australia and both are ridiculously expensive when you add postage. Almost prohibitive.
Gorge I thank you so much for all the information you’ve shared, it helped me change my pot to electrical heating systems , I wanted to know if amylase would convert the starch in rice., keep up the good work and forgive my spelling mistakes, thank you.
It's C virus madness. I just bought every item on your list. Thank Ya Man!!!
I just wanted to say again, THANKS GEORGE! these videos if viewed, reviewed, and studied, are like a college course on distilling. I got my degree, and it starts at 169 for 10 mins. LOL