by the Doctor » Mon Jul 04, 2016 11:47 am
with wheat I find that the choice of yeast can very much affect the flavour... It comes down to whether or not you want the "wheat" characteristic to show through...or you are looking to make a true neutral. EC 118 or uvaferm 43 ( i think that is the number) will render a true neutral with a strip and at least 6 plate finishing run... If you are looking to have a more wheat influenced taste, try some of the wheat beer yeasts, they produce some of the wilder fruit esters you see in Hefferweisen, this combination can be used to bring out fruit flavours such as banana ( especially if you add a small amount of dextrose to the wash) tropical fruit flavours and passionfruit. If you are looking for the fruitier style finish in a pot still or no more than 3 plate reflux. The resultant vodka drinks like a rustic old fashioned vodka .... flavoursome but a bit rough for my taste.
Doc