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For my day to day ferments I use bread yeast, I started using this because it was a cheaper alternative while I R&D. I have been playing around with a few variants of distillers yeast to.
I wanted to see how you guys felts about bread yeast and whether the pros outweighed the cons of using distillers yeast. When I search online for distillers yeast I think the bias is more towards turbo yeasts, so I want to make sure I am getting the right type of yeast recommended by you.
At the moment my recipe is fairly consistent, and it usually takes 9 days for the bread yeast to finish. I see some recipes and other distillers saying it only takes them 4 days. Is there a way I can still create a good product, but reduce the fermenting time, I presume that some of this is based on recipe and the yeast they are using, plus the amount of sugar avaliable for the yeast to consume.