Still Spirits Whisky Distiller's Yeast 72g - Vigo Presses Ltd
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Still Spirits Whisky Distiller's Yeast 72g - 94358

Whisky
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A specialist active dried whisky distiller's yeast of saccharomyces cerevisiae, used widely in commercial whiskey. It delivers robust and authentic aromatics even in high-alcohol fermentation. This yeast is highly viable and robust, ensuring a short lag phase and reduced risk of bacterial infection.

  • Attenuation: Very High
  • Flocculation: Low
  • Alcohol Tolerance: 15%

  • Well Suited Styles: All Whiskies

    Sufficient for up: 25 Litres (6.6 US Gal) Fermentation

Instructions: Leave to ferment between 20-28ºC (68-82ºF) ambient air temperature for optimum performance and quality.

NOTE: Distiller's Yeasts are designed for use when making spirit in the more traditional way, i.e. from grain.

Price: £2.92

This item is a Small Packet item - see Delivery

2 In Stock
 
  • How It Works:
  • Specification:

Making Whisky

With Pure Sugar:

Works beautifully but SS Classic Whiskey essences must be used. During fermentation the Distillers Whisky yeast produces the perfect compound set to promote authentic whiskey aroma and character providing the ultimate distillate base for use with SS Classic Whiskey essences.

Instructions

1.Add 7kg dextrose into your clean fermenter with 3L boiling water, stir to mix (don’t worry if doesn’t dissolve at this stage). Top up to 25 Litres with cold water, stir to completely dissolve.

2.Add Turbo Carbon – this is important to absorb impurities produced by the yeast during fermentation.

3.Add the Whisky Yeast and leave to ferment for 7 days at ideally 22 – 28C. Lower temperatures are fine down to 15C but will double fermentation time. Higher temperatures will increase flavour and aroma production of the yeast.

4.After fermentation, add Turbo Clear to remove >99% of the solids (spent carbon / yeast cells and other fermentation solids). Don’t worry if the wash remains hazy after treatment with Turbo clear – it’s more important that the wash doesn’t sit on the spent yeast for >24hrs rather than trying to remove the last 1% solids…so go ahead and distil the wash 1 day after adding Turbo clear even if still hazy.

5.Distil the clear wash after siphoning off the sediment. For whisky the perfect still will produce alcohol at between ideal 84 – 88% so if using a Turbo 500 still run it without any saddles for only 2 ½ to 3 hours to achieve this lower alcoholic strength. (Operating temperature will be about 680C) For a fuller flavoured whisky try using a pot still.

6.Once you’ve collected your distillate, dilute to 50%ABV with good quality water then hold for three days in a 10L bucket adding one further sachet of Turbo Carbon. Stir twice daily then allow the activated carbon to settle on day 3 before fine filtering. Do not pass through activated carbon column filter as this will remove too much of the character from your rum.

7.Dilute to 40%ABV with good quality water, bottle and leave to smooth for at least 1 month. Finally add one of the Classic Whiskey Essences. With 1.5kg of Coopers Unhopped Dark Malt Extract: Will make a superb whisky, make exactly as above whisky ‘with pure sugar’ method except reduce the dextrose from 6 to 5kg.

From Grains:

Use which-ever grains appropriate to the style of whisky you want to make, hundreds of recipes can be found on the web, but having selected your recipe ignore web instructions and follow the below.

Instructions

1.All grains used must be crushed or finely cracked. Add 4kg grain into a suitable large pan and add cold water to final volume of 10 litres then bring to the boil. Add contents of the Still Spirits 4g amylase sachet (do not use standard brewers amylase because it won’t be temperature tolerant) and gently simmer for 30 minutes stirring frequently. Remove from heat then add 4.5kg dextrose, stir to dissolve and allow to cool to between 50–60C.

2.Transfer the entire contents into a fermentation bucket (no need to strain) then top up to 25 Litres with cold water, stir to mix and allow to cool to below 25C.

3.Add Turbo Carbon – this is important to absorb impurities produced by the yeast during fermentation.

4.Add the Whisky Yeast and leave to ferment for 7 days at ideally 22 - 28C. Higher temperatures should be avoided. Using grain will create excessive foaming so place somewhere appropriate and don’t use an airlock (just rest fermenter lid loosely on bucket). During fermentation the AG enzyme (already contained within the Whisky Yeast sachet) will finish the job of converting the starch into fermentable sugars to maximise your yield.

5.After fermentation, add Turbo Clear to remove >99% of the solids (spent carbon / yeast cells and other fermentation solids). Don’t worry if the wash remains hazy after treatment with Turbo clear – it’s more important that the wash doesn’t sit on the spent yeast and solids for >24hrs rather than trying to remove the last 1% solid, so go ahead and distil the wash 1 day after adding Turbo clear even if still hazy.

6.Distil the clear wash after siphoning off the sediment. Important to use a pot still here to ensure the distillate is between 60% and 75% ABV.

7.Once you’ve collected your distillate, dilute to 50% ABV with good quality water then hold for three days in a 10L bucket adding one further sachet of Turbo Carbon. Stir twice daily then allow the activated carbon to settle on day 3 before fine filtering. Do not pass through activated carbon column filter as this will remove too much of the character from your whisky.

8.Dilute to 40%ABV with good quality water, bottle with oak chips, cubes or chunks to allow oak flavour development and leave to smooth for at least 12 months. The addition of SS Classic Whiskey essence will also produce a much richer whiskey style.

Ingredients: Dried yeast, yeast nutrients, amyloglucosidase enzyme, anti foaming agent, vitamins, trace minerals.

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