Sugar mash vodka with angel yellow

[bholysmoke]

Newbie question. I have just made my first ever vodka. Using a 25lt sugar mash in a T500. The recipe stated 80gm of baker yeast, but I substituted angel yellow yeast and used the same qty. The result was that I only got one litre of vodka and was expecting more. Can anybody suggest if this substitute has caused the low yield and if so, how much yellow angel I should have used with 5 kg sugar and 25lt water? The vodka did come out clean though and 89%.

[Wellsy]

Easiest thing to do is do a second batch sticking to the recipe and compare the results. Angel yellow is designed to break down grain , of which you had none, so hard to say if it is a real problem with the yeast or not until you do the original.

Pop into the welcome centre and say hello and let us know what you are hoping to make

[howard]

as wellsy says, YLAY is for grains really, having said that, the yeast in YLAY should have worked.
is there any reason you used YLAY instead of very cheap Lowans yeast? (from woolies/coles)
it's not important to have a starting SG with sugar washes (it's a known figure) but you need to have FG readings to see if your wash has fermented out.
so if you're new to this, it's probably a good idea to get SG & FG readings, then at least you can work out the ABV of the wash for starters.
from a 23L sugar wash with 4.5kg of sugar i would expect 6L of 40% low wines from the strip
from 6L low wines i would expect about 2 - 2.5L of hearts from the reflux(on a good day :smile: )
so your yield is low, but there's not really enough info on your process.
and with just sugar, you're really just making ethanol not vodka.

i usually do 4 x 23L sugar washes, strip them all, and add them together.
so the reflux run has 24L of low wines(4 x 6L)

[The Stig]

You say sugar mash
What exactly was your recipe ? Sugar water and yeast alone will not work

[TDick]

Newbie question. I have just made my first ever vodka. Using a 25lt sugar mash in a T500. The recipe stated 80gm of baker yeast, but I substituted angel yellow yeast and used the same qty.

I"ve never used Angel Yeast, but I am curious about it to use with grains...down the road.
Since the main benefit is the added enzymes, it seems an unnecessary expense to me.
Not sure where you are but around here bread yeast is much cheaper and easier to get.
This may interest you.
Yesterday for the first time I pitched a 12 gallon - 45L - wash of Wineos with 20 lb (9kg) invert sugar) of WineOs Plain Ol Sugar Wash.
This is for my Vevor Water Still so I'll have a whole bunch of stripping to do! :happy-partydance:
To get the most neutral spirit I'm trying EC-1118.
Here's the thread if you're interested.
https://aussiedistiller.com.au/viewtopic.php?f=25&t=6318&hilit=Wineo%27s

I somewhat followed this video from Bearded & Bored with a few tweeks.
https://www.youtube.com/watch?v=1IuHxZZg20A&t=341s

[youtube]1IuHxZZg20A&t=341s [/youtube]

Take a look at the video and the thread!

[bholysmoke]

You say sugar mash
What exactly was your recipe ? Sugar water and yeast alone will not work

The recipe I was given from a friend I think was from this site.
5 kg sugar,
200gm tomato paste
.5 teaspoon citric acid
80 gm bakers yeast.
25lt water.

The only thing I changed was to use Angel Yellow rather than Bakers yeast (this was at the recommendation of the local brew shop who said bakers yeast will give you a body odour after drinking the vodka)

[TDick]

The only thing I changed was to use Angel Yellow rather than Bakers yeast (this was at the recommendation of the local brew shop who said bakers yeast will give you a body odour after drinking the vodka)

I'm guessing the local brew shop does NOT sell baker's yeast. :teasing-tease: :angry-banghead:
(I'm not making fun of you....just them :)) )

[The Stig]

The TPW is very forgiving if followed kind of closely .
The HBS’s need to make money and will tell you that anything they don’t sell won’t work .
The tried and proven recipes are there because they have been proven over years of testing .
The Yellow is a small amount of yeast and a bunch of enzymes that will eat grains etc and turn it into sugar for the yeast (simplified) and is not really suited to the likes of TPW .

[The Stig]

I’ll also add , before the HBS guy tells you to use EC1118 please don’t listen to him . It’s slow as all hell and is more suited to fruits and champagne .
Normal everyday bakers yeast or the yeast 5 Star sell are best suited to our needs

[Wellsy]

Body odor general comes from not washing, drinking enough vodka might make you forget to do that.

I guess we had all better stop eating bread just to be on the safe side.

On a more serious note did your friend who gave you the recipe have body odor ?

As has been said just stick to the recipe as they are known to work, you can play around with the ingredients once you have a feel for how things should be progressing.