High Spirits moonshine Whisky Distillers Yeast with AG 10 packs BIG BOYS USEfast

Description: 5g sachet (0.9 oz)Each sachet yields 6.6 US Gallons (25L)Certified Kosher (Pareve)Urea FreeHigh Spirits Whisky Yeast with Gluco-Amylase Enzyme uses a specialized whisky yeast strain, combined with micro nutrients and gluco-amylase enzyme for maximum flavor and a strong fermentation. Use of a whisky yeast strain increases congener production, resulting in more flavor and aroma, while the addition of micro nutrients ensures healthy yeast growth and minimum negative byproducts. Gluco-amylase enzyme breaks down carbohydrates into fermentable sugars, getting the most alcohol from your grain. Whisky Yeast contains no macro-nutrients, and is intended for grain mash fermentation. and is used in some of the finest whisky distilleries in the world.Guidelines for Use:High Spirits brand Whisky Yeast is produced in the USA and has been sold to distilleries for years, and is now available in single-use sachets. This formulation is made up of a commercial distillery yeast strain with amyloglucosidase, an enzyme used to break down non-fermtable sugars to fermentable sugars in corn and grain mashes. It ferments extremely efficiently, improving yield.To avoid contamination, no starter culture is suggested.Directions:1. Add whisky yeast directly to mash below 95F (35C).2. Ferment between 70F and 90F (21C to 32C).Ingredients: Specially Selected Whiskey Yeast, Gluco-Amylase Enzyme, Micro-Nutrient Turbo Yeast Storage: Maintaining the freshness of our yeastProper turbo yeast storage can dramatically affect the yeast's viability and strength, not to mention the faster start times due to a higher live yeast count. To extend the life of our distillers yeast we store it in a custom climate controlled cold-room specifically for our turbo yeast.All High Spirits Turbo Yeasts and Distiller's Yeasts are manufactured by Brewhaus in the USA and are Certified Kosher! High Spirits Turbo Yeast and Distiller's Yeast are not just another brand relabeled. MADE IN USA TEXAS ....NOT CHINA CRAP NEVER.. 5High spirits whiskey yeastPosted by Bob Gillis on Feb 19th 2022This is by far the best yeast I have used for all grain mashes. Have used white star and D.A.D.Y in the past and they don’t compare in flavor, smell, or taste. Very happy to have found my new go to yeast. 5Yeast work very well.Posted by Scooter Foreman on May 22nd 2021Works great on sour mash runs. Have made 4 runs off of same yeast. 5the whisky yeast worked very well.Posted by Bruce Thomas on Nov 22nd 2020will be ordering more soon, thank you. 5High Spirits whiskey yeastPosted by River Hill Distillery on Apr 13th 2020Excellent product at a fair price 5Whiskey yeastPosted by Ronald on May 13th 2019Worked just fine 4High Spirits Whisky YeastPosted by Unknown on Feb 11th 2019Works great as long as you don't start with a high specific gravity. Works like a champ up to 13 to 14% abv. 4High Spirits Whiskey YeastPosted by David Moody on Feb 5th 2019Works great even with mash with high starch content 5Whiskey yeastPosted by Terry on Jan 19th 2019Good stuff, it took right off 5High Spirits whiskey yeastPosted by John the cooking man on Jan 19th 2019This stuff is one of the best low-cost yeast that a man can use to make a good match it's not quick 6 to 10 days but you got a good product I appreciate it Brewhouse thank you DONT FORGET TO GET THE NUTRIENTS ON MY SITE WHAT THE BIG BOYS USE WILL MAKE IT A TURBO YEAST WITH ALL IT NEEDS TO BE TOPS .. LOOK MY SIYE OVER FOR ALL YOU WILL NEED SHINEONBEN 27JUL 2015Author : MaryReady to make your first batch of moonshine but not sure where to start? Then this is the blog for you! Although the term “moonshine” can be used to describe any type of illicitly-made alcohol, stereotypical moonshine is made with some kind of corn mash as the main ingredient, such as flaked maize, corn meal, or cracked corn. You also typically think of moonshine as being in a jug with XXX on the side. Each X stood for how many times the batch was run through the still, with each run further increasing the alcohol content but also losing volume. Modern distillation techniques are a bit more efficient so you may not have to do as many runs if you use a reflux column or a thumper as part of your moonshine still.Creating your own signature ‘shine really is an art, but you should start with the basics before getting all fancy. And with every batch you make, keep a record of your recipe along with a log of your process (we’ve got a free batch log here for you to download). This makes it so much easier as you start trying new recipes and figure out what works for you and what doesn’t.The recipe below can be found on page 167 in Rick’s book The Joy of Home Distilling. The book includes a bunch of other recipes as well—two more for moonshine, and several each for vodka, whisky, rum, schnapps, and more.Moonshine Recipe (aka No-cook Mash)While the term moonshine actually describes any illicitly distilled liquor, it is more commonly considered to be an un-aged distilled spirit made from a primarily corn mash, making it fit nicely under the Whiskey category for our purposes.Ingredients• 8 pounds (4kg) flaked maize (in this recipe, you may substitute with cracked corn)• 6 pounds (3.6kg) granulated sugar• 1.5 teaspoons (7.5ml) gypsum• 6 US gallons (23L) of fresh, filtered or dechlorinated waterEquipment• 8-gallon or larger primary fermenter with tight-fitting lid• 1 package of whiskey yeast with gluco-amylase enzyme, sufficient for 6.6 US gallons (25L)• Airlock• Long-handled plastic spoon• Hydrometer• Test Cylinder• Clearing agent such as Super Kleer or Sparkolloid (per package instructions)• Moonshine still (such as a pot still)Directions1. Bring two gallons of water to a boil and dissolve sugar.2. Stir in gypsum.3. Pour mixture into fermenter and stir in flaked maize.4. Top up fermenter with warm or cool water to obtain a total volume of 6.6 US gallons (25L) at 90° F (32° C).5. Draw off a sample of the liquid and take a hydrometer test.6. Add the yeast as per package directions and allow wash to rest until fermentation has completed (approximately 3 to 5 days).7. Once fermentation has completed, strain the mash using a straining bag or other means of separating the solids from the liquid. The goal is to collect the maximum amount of liquid possible. You can even rinse the grain with a small amount of boiled and cooled water to maximize collection of the fermented liquid.8. Add the clearing agent per package directions and allow the wash to sit until cleared.9. Siphon the cleared liquid to your kettle and distill using pot distillation in a moonshine still.

Price: 37.63 USD

Location: Fort McCoy, Florida

End Time: 2024-09-06T06:13:58.000Z

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