High Alcohol Yeast
high alcohol yeast, distillery ingredients, distillation thermometer, fermenting liquid temperature
Product Name: Distillers Yeast (High Alcohol)
Product Code: 7100-7140
Description: Highly alcohol tolerant yeast strain blended with complex and refined nutrition especially designed for strong fermentation in temperature-controlled fermentation, 25C, +-1C.
Relatively clean wash taste.
Rapid fermentation rate.
High alcohol yield / low volatile production.
Application: For fermentation of up to 32% pure sucrose solution or equivalent.
Instruction for use: Add to sugar solution and stir.
Ingredient Declaration: Yeast, Yeast nutrition.
Suggested dosage: 4.6 kg per 1000 liter.
Safety Data: Do not breathe dust.
Packaging: 20 kg sacks. Shelf Life / Storage: 2 years in original closed packaging stored in a refrigerator. Once opened, ensure packing is properly re-sealed and stored in a refrigerator. Use within 3 months. At room temperature, store for 12 months maximum, and 6 months in 30C.
There are 3 types of temperature:
The air temperature
The liquid temperature
The killing temperature
Because Turbo yeast generates heat during fermentation, the liquid temperature will be higher than the air temperature.
The difference between the two will increase as the volume you are fermenting increases. High temperatures will kill yeast. Where there is no alcohol, yeast dies at 42°C, but as the alcohol increases this “killing temperature” decreases. At 14% alcohol, the killing temperature for Temperature Tolerant Turbo drops to 36°C and at 20% alcohol with High Alcohol Turbo, down to 24°C.
Providing you keep the liquid temperature below 30°C all the way through fermentation (25°C for very high alcohol), you will not kill the yeast. This is easy with volumes up to 25 liters because the difference between air and liquid temperatures is only a few degrees.
But it is not so easy to keep the liquid temperature below 30°C when fermenting larger volumes in a distillery. You either need to keep the heat generation down or cool the liquid.
There is another reason to keep the liquid temperature below 30°C – to keep volatile production down to a minimum.
In fact, the lower the fermenting liquid temperature, the lower the volatiles. So you could say “the cooler the better.” However, in practice the amount of volatiles produced at a very cool temperature like 15°C is not much less than at say 25°C.
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