Beer yeast

[Countrypaul]

Good news about the bread. It will be interesting to see how the wine turns out. I understood that bread yeast was selected for its ability to blow gas bubbles to make the loaf rise, whereas wine yeast is intended not to make lots of gas but to maximise alcohol production.

I have heard the same hypothesis but also hat the yeast variety makes no diference to the Ethanol/CO2 as the chemistry is normally:

C6H12O6 -> 2 C2H5OH + 2 CO2

Glucose, Fructose and Sucrose (combination of the first 2) are common, i am not sure whether other sugars react similarly. I can certainly beieve some yeasts might tolerate a higher concentration of alcohol and thereforebe more suitable for wine. Have you found any reference that supports the hypothesis about bread/wine yeasts? My father often used bread yeast for wine making and by the results of various competition judges the results were clearly more than acceptable

I agree that the chemistry must be the same, and had a memory that the fast gas production also blew off alcohol with the CO2 (which is why one of my books says add syrup rather than dry sugar, or the frothing off of CO2 nucleating on the crystals will drive off alcohol at the same time.) However I think that the page below explains that beer yeast working aerobically at the surface will be using up sugars to multiply quickly, rather than working anaerobically to make alcohol...

ref is "The Pan Book of Winemaking, BCA Turner, 1964, 3rd printing 1970."

Won't the yeast in bread be mainly anaerobic rather than aerobic as the surface during proving does not change threfore the rest of the dough will get no additional oxygen? I can see that in brewing beer the aerobic working of the yeast would have a different effect. Just out of curiosity do you add more yeast to beer than wine in order to set the fermentation off faster?

[Colin Deng]

This is how my father make the Baijiu , Chinese Wine

[ecogeorge]

I have "fed" the yeast jar with a spoonful of sugar and some more water. Left in kitchen for 24 hrs then released co2 and put back in fridge .
I can see a free supply of yeast here for bread / wine etc .........
George
ps -Colin -more info on wine production please .......

[Colin Deng]

I have "fed" the yeast jar with a spoonful of sugar and some more water. Left in kitchen for 24 hrs then released co2 and put back in fridge .
I can see a free supply of yeast here for bread / wine etc .........
George
ps -Colin -more info on wine production please .......

Steamed rice is mixed with yeast and left to ferment in a special ceramic container for 25-30 days. The longer the fermentation, the more mellow and fragrant the Baijiu will be. The Baijiu is extracted by distillation, which is my father's specialty.

PS:No need sugar for Baijiu

[Fintray]

I have "fed" the yeast jar with a spoonful of sugar and some more water. Left in kitchen for 24 hrs then released co2 and put back in fridge .
I can see a free supply of yeast here for bread / wine etc .........
George
ps -Colin -more info on wine production please .......

Steamed rice is mixed with yeast and left to ferment in a special ceramic container for 25-30 days. The longer the fermentation, the more mellow and fragrant the Baijiu will be. The Baijiu is extracted by distillation, which is my father's specialty.

PS:No need sugar for Baijiu

I thought that picture looked like a still of some sort, having your own still over here is frowned upon I believe.

[nowty]

I have "fed" the yeast jar with a spoonful of sugar and some more water. Left in kitchen for 24 hrs then released co2 and put back in fridge .
I can see a free supply of yeast here for bread / wine etc .........
George
ps -Colin -more info on wine production please .......

Steamed rice is mixed with yeast and left to ferment in a special ceramic container for 25-30 days. The longer the fermentation, the more mellow and fragrant the Baijiu will be. The Baijiu is extracted by distillation, which is my father's specialty.

PS:No need sugar for Baijiu

I thought that picture looked like a still of some sort, having your own still over here is frowned upon I believe.

You can buy one on Amazon.
www.amazon.co.uk/KITGARN-Moonshine-Dist ... B07VTM7F2N

[Fintray]

Steamed rice is mixed with yeast and left to ferment in a special ceramic container for 25-30 days. The longer the fermentation, the more mellow and fragrant the Baijiu will be. The Baijiu is extracted by distillation, which is my father's specialty.

PS:No need sugar for Baijiu

I thought that picture looked like a still of some sort, having your own still over here is frowned upon I believe.

You can buy one on Amazon.
www.amazon.co.uk/KITGARN-Moonshine-Dist ... B07VTM7F2N

I was thinking more of a self build, something along the lines of this:

[Joeboy]

I thought that picture looked like a still of some sort, having your own still over here is frowned upon I believe.

You can buy one on Amazon.
www.amazon.co.uk/KITGARN-Moonshine-Dist ... B07VTM7F2N

I was thinking more of a self build, something along the lines of this:

Ramco had a good in-house manual in the 70's for still building complete with recipes for those posted to Saudi Arabia. That one is very cool Ian. My understanding is that you don't take the first or last section of the distillation and keep an eye on the colour a sample burns at. That's all I know.

[Fintray]

You can buy one on Amazon.
www.amazon.co.uk/KITGARN-Moonshine-Dist ... B07VTM7F2N

I was thinking more of a self build, something along the lines of this:

Ramco had a good in-house manual in the 70's for still building complete with recipes for those posted to Saudi Arabia. That one is very cool Ian. My understanding is that you don't take the first or last section of the distillation and keep an eye on the colour a sample burns at. That's all I know.

This site has a wealth of information https://homedistiller.org/forum/index.php

[Colin Deng]

My father start to make Baijiu again at this sunny days
Real traditional way for making the Baijiu