Distilled Products

Is your yeast kosher?

White Labs' brewing and distillig yeast was certified kosher in 2013.

I am making rum with EDV493 for the first time. I am concerned about the temperature: the room where I will have it in is about 60F, which is considerably low considering the recommendations. What effect will this have and what suggestions can you offer?

This will cause a slower fermentation. You should definitely pitch at a higher rate: 2-2.5 lbs.

My EDV493 instructions are in French and I would like to clarify the dosage rate. It indicates 50-100g/HL.

1HL = 26.417 US gallons. As such, it would be 50-100g per @ 26.5 gallons.

You want a good strong fermentation so you should go on the higher side. EG for 250 gallons, @1000g+. There is a high range due to the varying aspects of the fermentation process (ingredients, sugar content, fermentation temp, etc). You cannot really have too much yeast for distilling.

What is the alcohol tolerance and pitching rate for EDV493?

The alcohol tolerance is @ 20% and the dosage rate is 25-50G per hectoliter.

Most brewers use a roller mill to crush their grain. The Alcohol Textbook suggests distillers are more likely to use a hammer mill, and specifies a typical level of milling (using a sieve test). Do you have any idea on how much yield we may lose if we use a roller mill and don't achieve as fine a grind as we could with a hammer mill? I'm trying to find the trade off between buying a more expensive mill or paying someone to mill the grain and using a roller milling process.

The loss in yield with Hammer mill vs. Roller mill is a tough one. 100% liquefaction depends on particle size, temperature, time, and pH control. If the particle sizes are a little larger than recommended sieve sizes, you may be able to overcome the problem by extending the liquefaction time and perhaps use more vigorous agitation such as a lightning mixer with shearing blades.

Brewers typically measure the amount of sugar with a hydrometer, however they are making the measurement after sacchrification and with the solids removed. What is the best way to measure the sugar content of the mash post liquefication? At this point it's still starch (or at least not fully reduced to simple sugar like it will be post sacchrification).

The professionals use HPLC because they must have exact data. You can come close to estimating expected alcohol yields, from the liquefied starch, by using a Brix hydrometer:
Brix X 0.5 = % alcohol ABV (close) or Brix divided by 2 = % alcohol.

I'm working on some test batches of whiskey and would like to try some of the WLP050 Tennessee Whisky Yeast. Our mash capacity is 1000 liters, and I typically use 200 gallons of water and 350 lbs of grain/malt. How much of the WLP050 would I need to do two of these batches?

For our WLP050 Tennessee Whisky liquid yeast, there are several options:

1) 8 liters of yeast to achieve the same pitching rate as the 2-500 gram packs; this would achieve the same fermentation speed.

2) Our brewery size 10HL pitchable batch. This is more economical, but will ferment 2-3 days longer than option number 1

3) 1-2 liters of yeast into 100 liters for 1-2 days, then top up to 1000 liters.

I would like to make bourbon. What products would you recommend?

For those seeking to go “higher end,” we would suggest that you try WLP028 Ediburgh Scottish Ale Yeast & WLP050 Tennessee Whisky Yeast.

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