Ready to make some excellent whiskey? Fermentation of the mash is the first and most important step. If the wrong yeast is used, nothing can be done about this later.
PITFALLS IN WHISKEY MASH FERMENTATION
The purpose of bakers yeast is to produce carbon dioxide in bread. It cannot produce good whiskey taste in the mash. Furthermore, bakers yeast produces many unwanted substances one absolutely does not want in the whiskey.
If one ferments over 8.5% alcohol, using something other than a real whiskey yeast, the mash produces far too large an amount of fusel and byproducts. It ruins the quality of the whiskey.
Whiskey mash needs only 0.1 - 0.2 gram nutrients per liter, and they are
already in the mash. Adding more nutrients will force the yeast to produce
many unwanted volatiles.
REAL WHISKEY YEAST, CHARGED WITH AG
We offer you a real whiskey yeast, used in some of the finest distilleries in
the world. We supply both the hobby market and the brewing industry. You get
only the best from us. Our company, Brewhaus (America) Inc., is founded on the
vision of always supplying the best. There will be whiskey distilleries
anonymously ordering this yeast just to compare it with their own. We simply
must deliver what we claim.
Ian Smiley, author of the book Making Pure Corn Whiskey, tested the yeast and says it's the best whiskey yeast he ever tried, and that it adds great value to the taste. He is also the father of the following innovation:
AG is added to the yeast. In distilleries, Amyloglucosidase (AG) is added to convert the non-fermentable sugars in the mash to the fermentable sugars. This is best done during fermentation. It's not so easy during the mashing as AG shall be used in max 40C (104F) and will be destroyed in warmer mash. To duplicate the fermentation of a distillery, AG must be added. It is mixed with the yeast. It also increases the alcohol yield so the yeast pays for itself.
With our whiskey yeast you can ferment over 8.5% without lowering the quality of the whiskey.