Distillers Yeast (DADY) (1 lb. bulk pack)

Really works on converting those sugars. Has a good finish flavor.

(Disclaimer: I plan to update/edit this review after my next batch) Hey friends! I bought this brewers yeast along with a 10 gallon fermenting/distilling kettle for the purpose of making moonshine and/or wine. I have some experience brewing beer, though this comes from maybe a decade ago and I relied pretty heavily on kits and malt extracts. Back to the future, I was very happy from the start at how fast this yeast became active and was mesmerized by the rate of CO2 output, but I’m on the fence after my second (ever) batch whether the little buggers lost some viability over a month in my fridge… If I’m being honest, I strongly suspect operator error is the primary factor here, but I will definitely update in a short time. So far I am primary using rice and granulated sugar for my mash, but I have definitely been satisfied to a point with the results as my distillate comes out tasting like a pretty decent raw whisky where I had anticipated something closer to soju or sake. My first batch went incredibly well and used perhaps two cups rice, 10# refined sugar, and 8 oz each of brown sugar and raw cane sugar for nutrients in a seven gallon batch. I pitched a bit over two oz. yeast and saw good CO2 production in less than 30 minutes along with a fairly natural looking cycle over the next two weeks at ambient temperature which was close to or slightly under 70F. Yeah, I stopped it short of completion and distilled to get almost a gallon of high test (~120 proof) whisky, and I saw that that was good. Second run went a bit differently, but my mash was definitely different because I was emboldened and wanted to explore a bit. I used close to 14 lb sugar in 8 gallons with a bit less rice (I ran out) and added some grain that I think is called khemet or something similar. Well the yeast didn’t take off as well as in my first batch and CO2 production peaked later and lower even though I pitched three oz. Unless I’m mistaken, I think the issue was due to the high initial sugar content and tannins from the grain which wasn’t malted or roasted. The flavor was/is still decent, though I won’t use that grain again in upcoming batches, and the yield from two weeks fermentation seems to be about 40% lower than the first batch. TLDR, this seems like a very good yeast for the price, and it makes some swag moonshine, but I definitely need the do additional tests to determine it’s staying power in refrigerated storage. I did set aside a bit to keep as wine and will update on that as well, but now I think I need to buy a bit of isinglass.

This makes the best hooch. I make wine from juice concentrate from time to time because it's fun to experiment with something cheap like juice concentrate to hold me over while my good wine/mead/cider ages. In the quest to find a recipe that produces something strong and drinkable in the shortest amount of time I started looking into distiller's yeast. It makes sense; this stuff is meant to make a quick and crazy high ABV, which was what I was going for. I figured for $10 I would switch it out with my usual slow fermenting champagne yeast and give it a shot and I'm so glad that I did. I drink this stuff while it's still bubbling and it tastes great and it definitely gets the job done. I've also let it sit and turn my hooch into rocket fuel, which is still pretty tasty if you're in the mood and it DEFINITELY gets the job done. Haven't tried to age the rocket fuel yet, but that'd be a fun experiment. All things equal I'd narrowly take champagne yeast concentrate wine over DADY, but all things are not equal and this it way quicker/higher ABV. Per gallon: 2 cans juice concentrate (I like apple or grape juice but I've literally closed my eyes in the concentrate frozen section and grabbed two random cans and it turned out decent, experiment/have fun with it, just don't do orange juice), 1 1/2 cups of sugar, 1 tsp of this yeast. Add the concentrate and sugar to an old Carlo Rossi gallon wine jug (if you don't have one go buy one and drink it all). Fill most of the way with warm water, but don't fill it above the handle or it'll foam out when it's fermenting. Shake until the sugar dissolves. Get a cup of about 100 degree water (warm/hot but colder than a shower) and add the yeast and a pinch or two of sugar. Stir and let it sit for about ten minutes until it's nice and foamy, then pour it in. I cover it with a CLEAN sock and a hairband or rubber band to keep bugs out and allow air in. After a couple days you can add an airlock but I usually don't bother. Taste and drink as much as you want, I usually start slowly drinking it at about four days in.

Works good for the wine, but seems like could be better quality for the moonshine production, also just make sure you keep it in the fridge.

The country where I was assigned during COVID had a very strong response to the outbreak that included, curiously, a total ban on alcohol sales (and you thought you had it bad). I was not amused. But when life gives you Prohibition, make hooch. So bought the cheapest and best reviewed yeast I could find, which happened to be this one, and had it shipped via diplomatic mail. I am writing this review now that I have left said country. I assume the statute of limitations has passed. Despite my complete lack of brewing experience, I can happily report that this yeast performed and produced a tasty, cider/mead-like alcoholic beverage that started as water, sugar, and yeast. For benefit of the complete novice (which was me), I'll summarize my experience/recipe. It's bound to have errors, as I am no brewmaster or distiller, but it worked for my purposes: 1) Make the sugar wash/wort. Dissolve 1 kg of sugar per 3 liters of hot water. I used turbinado sugar, which likely gave the finished product more flavor. 2) Wait for the sugar solution cool to around 90 degrees F. 3) Sprinkle ~1 tsp/11 grams of yeast per 1 gallon/3 liters of sugar wash. This is way more than the instructions on the bag direct (1-2 grams per gallon). The yeast is cheap, so I opted for overkill to make things started off right. I also proofed some yeast in a small glass and dumped that into the mixture. 4) Stir. 5) Pour into containers. I used a variety of mason jars, sterilized in the microwave, with lids screwed loose enough for the carbon dioxide to escape. Use a real airlock if available. 6) Store the containers out of direct sunlight, ideally between 80-90 degrees Fahrenheit, shaking occasionally. The yeast will flocculate up and down, and bubbles will form. 7) Wait, according to taste. I tried a glass after 2 days at 85 degrees. It tasted like hard apple cider, still fairly sweet, but with alcohol evident in both the taste and the physiological effects. I left the rest of the batch to continue fermentation. At day 3, it still tasted like apple cider, but with a bit of Riesling mixed in. Eventually either all the sugar will be consumed or the alcohol content will rise to a maximum level. The rate of fermentation depends on temperature, so this will take longer with colder temperatures. 8) If desired, stop fermentation and kill/deactivate the yeast by heating or cold crashing in the freezer (but don't let it freeze). 9) Enjoy in your own speakeasy as you wait for Prohibition to end and to be allowed outside again.

Good yeast. Did not need to use a starter. Just direct pitch. Saw active fermentation within 6 to 12 hours.

good stuff...BUT no directions-you'll have to play with it til you get everything right... at 5000 ft elevation this worked great for me in Wyoming, making sugarcane/honey meade in 1 gal size (1) proof DADY with 105 to 110 temp water (filtered water with britia and mixed equal parts of sugar to yeast and let sit til she foams @10-15 mins) (2) 3 cups sugarcane sugar, 1/3 cup honey & filter water (105 F) in gal glass jug 3/4 full (if you don't do this it will foam all over the place) (3) add yeast and let sit for 12 to 16 hours without airlock (4) top off with 105 F water and then air lock (4) in two weeks from airlocking it will quit working time to add 1 tsp of classifier to finish dropping undissolved solids this takes 24-48 hrs (5) syphon top liquid to bottles for storage (at this point mine ABV of 19) (6) age for another week if you can let it go 6 months to a year before consumption. I had problems getting it to activate til I raise proofing temp 5 to 10 degrees F. and added equal amount of sugar to yeast and let sit for the 15 mins to see it react....BOY HOWDY... this stuff really takes off when you find the correct procedure so be sure to leave head space in you brewing jug for that first 12-48 hrs, or you'll have a mess. Other than no help with directions this is well worth the $$$$$. I will buy again and would recommend it. GREAT RESULTS!!!!! Now to find a way where I aint getting into it before it ages....LOL

Nice for personal wine making