The roles of yeast for distilling in Sugar Wash fermentation. EXPLAINED!

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ByThe Brew Mechanic
We explain the roles of yeast for distilling in sugar wash batches.

We explore the roles of yeast for distilling, starting with the functions of yeast in the distillation process, and offering an in-depth understanding of how it converts sugars into alcohol. Gain valuable insights into the details of fermentation management and optimise your distilling practices. Ideal for enthusiasts and aspiring professionals, this guide is a resource for understanding roles of yeast in fermentation.

What do we do first When Making Spirits (Sugar wash method)? 

Fermentation is the one and only way a neutral spirit can be created. It occurs between yeast and sugar. Under the right conditions – The first step is to get the correct SG in the measured water by adding the sugar. The yeast when added will consume the sugar, converting it into energy, making alcohol (ethanol), CO2 and by-products in the process.

Role Of Yeast for Distilling in Fermentation

Yeast is the heart of the fermentation process contributes to the final taste and aroma and is a living organism, It needs food to thrive.

Once you have added the correct amounts of water, pH, sugar, nutrients etc. The next step is to add the yeast (catalyst). This results in the production of alcohol by reacting (exothermic reaction) with the sugar, nutrients etc.

Types Of Yeast In Fermentation

The yeast strains are broken into those that can tolerate high and low temperatures, there are limits where the yeast will either die or go dormant at high and low temperatures, further broken down into brewers, distillers yeast and baker’s yeast.

This is the tip as there is so much information on yeast which is why you must choose the correct yeast for distilling your application and what works well for you.

Role Of Yeast Strains In The Fermentation Process

The yeast is the heart of the fermentation process affecting the smell and aroma and many variables. Different strains of yeast contribute to the amount of alcohol and concentration made. The common yeast strain used by brewers is Saccharomyces Cerevisiae (sugar fungus).

Changing Yeast Strains

The use of different yeast strains during fermentation contributes to higher alcohol yield and there concentration. Baker’s yeast can make alcohol from 10 to 13%, whereas Turbo Yeast can produce up to 18% and higher. But with the change comes different flavours and aromas. It boils down to what you want.

Role Of Turbo Yeast In Fermentation

The turbo range of yeast targets specific types of alcohols. Vodka, rum and whisky are a few to mention. Common brands are Classic and pure Turbo Yeast. Turbo Yeast is designed to accelerate the fermentation process. Distillers yeast normally takes up to a week and longer.

Role Of Copper In Brewing

Simply put copper is used to reduce the concentration of sulphur in the product when distilled. The drawback to using copper is that it is difficult to clean and uses expensive products compared to stainless steel. 

Role Of Nitrogen In The Fermentation Process

Nitrogen (Yan) is important, and nutritional for yeast growth, and multiplication of the yeast cells and helps prevent H2S and mercaptan growth. Insufficient nitrogen in the fermentation stage can lead to batches becoming sluggish and dying. In the DIY family, DI Ammonium Phosphate (DAP) provides nitrogen dose age. The dose age is from 1 gram per 5 litres to aid the yeast from making H2S.

pH Control In Sugar Wash Fermentation

The yeast works best in an acidic range. In spirit fermentation, the range is from pH 4.5 to 5.4.

Sugar wash is well known for the pH drop/crash during the first 24 hours. Here is where you must be careful as low pH will slow the fermentation and possibly kill the yeast. 

After 24 hours of opening up the fermenter you will smell a slight acidic smell, take a sample and you will find the pH has dropped below 4. Add calcium carbonate to raise the pH back to within range. This step must be done.

ASAP to prevent oxygen from affecting the batch. You should be safe as the reaction of CO2 being produced will protect the surface area of the batch.

Calcium Chloride to lower the pH. 

Importance Of Complete Fermentation Before Adding A Coagulant.

Complete fermentation shows you that the sugar ratio to water to yeast to nutrients is correct and all the sugar has been converted to alcohol.

Fermentation plays an important part in the volume and strength of alcohol made from the batch.

An easy check before opening the fermenter is that there are no more air bubbles escaping via the airlock.

The yeast for distilling starts to subside and form a slurry at the bottom.

The colour top of the fermenter gets lighter and no more droplets on the lid are all signs that fermentation is complete.

Take a sample and check the SG. It should be above .090 >. The final test to confirm complete fermentation. 

Hydration Of The Yeast Before Pitching

By hydrating (proofing) the yeast you take away one of the big variables in fault finding by confirming that the yeast being added is healthy. 

How To Hydrate The Yeast For Distilling is Adding To A Fermenter

Check the sell-by date on the yeast being used. Musty be fresh.

Add 250ml of hot tap water to a 2 litre container.

Add one tablespoon of sugar and dilute in the hot water.

Add 50ml of nutrient (proof) to the sugar water, and mix till diluted.

Add the yeast slowly to the diluted above mixture do not stir, Leave it for 5 minutes. After 5 minutes mix in the yeast slowly in the jar until mixed.

After 5 minutes you will see the yeast starting to rise in the jar.  What this tells you is that the yeast used is healthy.

Once the jar has risen to 60% level start adding everything slowly to the fermenter, mix in with an egg mixer by hand. 

Fermeter is Now Ready To Fit The Lid

The yeast has been added to the fermenter slowly

Put Vaseline onto the lid lip to help with sealing 

Seal the airlock going into the lid. Use silicon with the sealing.

Seal the wire going through the lid to the fish heater probe. Make sure the probe is below the surface

Fit the lid loosely to the fermenter and watch for foaming. Work back the foam until under control 

Then fit the lid to the fermenter, and add water to airlock on the one side. Make sure it is sealed.

After 10 minutes push the lid in gently and the airlock must respond immediately by releasing CO2. If not you have a leak. Check for leaks and seal.

Do not switch on the electric fish tank heater till you start to see a drop in the temperature of the liquid in the fermenter. Fit an external temperature gauge to the side of the fermenter for monitoring. 

How To Avoid Stress On The Yeast

Too hot or too cold conditions in the initial ferment phase.

Temperature swings in the fermenter.

Seal the airlock going into the lid. Use silicon with the sealing.

Sugar ratio to yeast is incorrect. Under pitching.

Pitching yeast into a rich sugar wash causes the yeast cells to die.

Oxygen stress

Common Stressed Yeast Off Flavours

Green apple taste/flavour

Rotten eggs

Medical smell

The distiller process to success

The road to success is not an easy one. Takes lots of reading, and report writing for each batch noting all changes along the way to make sure you don’t make the same mistake again. The best yeast for distilling is up to you and what you are after. Do you want full control? Is it to be fast? These questions you need to answer yourself.

Start with a sugar wash and understand all the variables then the next step if that is what you want go to making rum, or whiskey using grains, corn etc. The pot still formulations are not easy and there are no shortcuts to this moonshine as it involves mash. 

Last Updated on Nov 20, 2023 by The Brew Mechanic

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With 35 years of knowledge of being a chemical engineer in alcohol manufacturing plants, my mission is to teach the next generation of home distilling alcohol brewers at a supernatural speed.

My reviews are based on real-life experiences with reflux stills, sugar wash, troubleshooting and mystical chemical reactions.

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