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I thought I would put this out there to get peoples thoughts.
I am planning on making a whisky with sweet and fruity notes and am trying to decide which yeast will help with the fruity notes. I am concerned certain esters may not carry over during the distillation process and am interested to hear what other people recommend.
Ordinarily for a malt whisky I create two starters, one of Distilamax MW and one of EC-1118 and pitch them both at the same time. I ferment the first 24 hours at 25°C then increase to 30°C after that and let things run for about 120 hours.
For this whisky I am thinking about adding a third culture to the mix (or am open to any suggestions), possibly a British Ale or Belgian Ale/Saison yeast and following my usual fermentation regime.
In my mash bill I am planning on using Chevallier heritage malt as my base with some Wheat and Oats, to get the sweetness I am planning to add some crystal and toffee malts at 10% each.
I'm interested he hear peoples thoughts on this.