I've read a few threads which look at yeasts, but am not 100% sure for a pot still design.
I've currently got a sugar wash down for cleaning my still using bakers yeast.
If making a simple mash whiskey, is bread yeast ok?
If making a full mash, is bread yeast ok?
If making a rum with molasses, is bread yeast ok?
I see still spirits makes a whiskey yeast, is that what I need?
Cheers
QldKev