Peregian wrote:Have you watched the video "single malt USA" near the bottom of this page viewtopic.php?f=47&t=9452
I have just done 4 x 23 liter washes trying the Saison yeast, it will not be a true test of the yeast as I all so added bakers yeast for a fast ferment.
All 4 finished together in 4 days but I waited 1 extra day to make sure. They have been racked off and are clearing at present.
Now I have dipped a finger in for a taste and it tastes different from others I have done with just bakers yeast, the taste seems a little more fruity but I guess I will not know for sure till after the spirit run.
Just trying something different and hoping for a good result.
Sam. wrote:My internet is literally that shit I couldn't watch that whole video but I can confirm that at least a couple of scottish distilleries use 2 types of yeast, generally a distillers yeast mixed with a brewers yeast.
I also have a bottle of that Kingsbarn "spirit drink", it's white dog scotch and not all that flash :-|
wedwards wrote:Depending on how you are ageing and preparing your barrel etc, you can get those notes from the ageing process as well. Its pretty hard to achieve the same outcome using dominos from my experience. To get the fruity notes, if I understand what you/I perceive as those notes, you would want to use multiple yeasts as mentioned (saison, ECY29, WLP017, WLP022, WLP023, WLP500, WLP540, WLP566/568, etc etc). I would be inclined to include more than just 2 strains, and be very aware that some strains will not produce the fruity notes you are seeking unless they are fermented at higher temps (usually you only want to do that in really robust dark beers etc). Im not convinced saison on its own would give you the result you are after (maybe if fermented at high enough temp it might come close), but its a "give it a go, and see how it turns out" kind of thing.
wedwards wrote:You could also potentially add a few drops of some food grade citrus oil to either your ageing barrel, or even into your fermenter to further accentuate citrus notes if thats what you are seeking. An alternative might be to put some orange and lemon peel in with your ferment - but not too much, a little goes a long way, maybe just one small piece of each.
wedwards wrote:One of the simplest and easiest things that will give you some fruity notes and that usually works very very well, is to age your alcohol in a used port barrel. This will definately give you a great result with almost zero effort compared to other options. Also good because you get to drink 5 litres of port first :laughing-rolling: Make sure there is no liquid port at all left in the barrel before you put your spirit in it, leave the bung out and let it dry out for a week or so just to be sure; you just want it to leech out some of the flavours that the wood soaked up from the port, not have it take on the actual flavour of the port. When you are done, fill it with port again, and keep repeating. A mate of mine has a little 4.5L barrel and we cycle it a few times a year and make some of the best whiskey he thinks hes ever tasted.
cap73n wrote:Sam. wrote:My internet is literally that shit I couldn't watch that whole video but I can confirm that at least a couple of scottish distilleries use 2 types of yeast, generally a distillers yeast mixed with a brewers yeast.
I also have a bottle of that Kingsbarn "spirit drink", it's white dog scotch and not all that flash :-|
haha dw you probably didn't miss to much, he drags on a bit. but he does mention that the fruity notes are already there in the white dog. did you notice them when you tried it?
WicketNut wrote:...Anyway, I harvested and washed four jars of the yeast early in the ferment for future use. I am anticipating banana and raisin flavours. I am going to have a crack at an all grain scotch with this yeast on 100% Golden Promise malt.
Will report back shortly.
TasSpirits wrote:Watching this thread with interest, Im going to use Fermentis Malt whisky yeast and T-58 to try get a pepper and spice flavour in a single malt :handgestures-thumbupleft:
EziTasting wrote:TasSpirits wrote:Watching this thread with interest, Im going to use Fermentis Malt whisky yeast and T-58 to try get a pepper and spice flavour in a single malt :handgestures-thumbupleft:
Sorry to ask such a daft question, but is there like a list of yeast and their corresponding flavour/fragrance? I mean, how (other than experience) would you find out what yeast combination gives you what flavour? This is fascinating to say the least!
Users browsing this forum: No registered users and 10 guests