Wine Making & Grape Growing Forum > Wine Making > Special Interest Wines > The Bread Yeast Experiments

Reply
 
LinkBack Thread Tools Display Modes
Old 07-03-2010, 07:08 AM   #1
seth8530
The Atomic Wine Maker
Feedback Score: 0 reviews
 
seth8530's Avatar
 
Join Date: Apr 2010
Location: Knoxville, Tennessee
Posts: 2,481
Liked 289 Times on 243 Posts
Likes Given: 73

Default The Bread Yeast Experiments

Ok, we have all heard the story that bread yeast is useless for fermenting sugars into drinking alcohol because the bread yeast would get so drunk that it dies before it can create a beverage that is much higher than say 8 percent alcohol.

Well Leanne claims she was able to ferment sugar water to 20% plus by step feading the yeast, So i of course am gona try and see if i can replicate the results. I myslef have seen bread yeast ferment way higher than one should expect so im all game for this experiment.

Procedure: (1) fill a gallon sized container 3/4 of the way up with sugar water untill i get a potential alcohol of 10 percent. ( 1.075 for all of yall specific gravity folks)

(2)add in a ground up B 100 complex vitamen
(3) pour in the bread yeast starter ive made
(4)Once the fermentation starts crawling take a gravity reading and pour in a cup and a half more suga. Take a new reading afterword and keep track of all readings so that a final alcohol can be determined.


How does this sound to yall? any recomendations or suggestions?

__________________
seth8530 is offline  
 
Reply With Quote Quick reply to this message
Old 07-03-2010, 07:15 AM   #2
Runningwolf
Super Moderator
Feedback Score: 0 reviews
 
Runningwolf's Avatar
 
Join Date: Mar 2009
Location: Edinboro, PA
Posts: 18,672
Liked 1228 Times on 884 Posts
Likes Given: 785

Default

Are you sure you're not one of Troy's lost sons? Anxious to here what you come up with. The only differance is if Troy was doing this he would have it all drunk before the end of the experiment . May the forces be with you!

Runningwolf is offline  
 
Reply With Quote Quick reply to this message
Old 07-03-2010, 07:32 AM   #3
arcticsid
Arctic Contributor
Feedback Score: 0 reviews
 
arcticsid's Avatar
 
Join Date: Oct 2008
Location: Fairbanks, Alaska
Posts: 4,195
Liked 14 Times on 12 Posts

Default

HEY!!!!!! I resemble that remark!

The most scariest thing abut Seth is that he was considering majoring in Nuclear Physics!!

God Save The Queen!!! LMFAO ROTF GFA!

__________________

Troy

"Never let a seal lick your finger after you have been handling fish, because, afterall, a seal is going to be a seal" -Eskimo Proverb

arcticsid is offline  
 
Reply With Quote Quick reply to this message
Old 07-03-2010, 07:41 AM   #4
arcticsid
Arctic Contributor
Feedback Score: 0 reviews
 
arcticsid's Avatar
 
Join Date: Oct 2008
Location: Fairbanks, Alaska
Posts: 4,195
Liked 14 Times on 12 Posts

Default

Seth.

STOP RIGHT NOW!.

Look up Kilju on the internet and follow the recipe.

Kilju is a basic sugar water that is a Finnish wine. Typically Sometimes a bit of Lemon or Lime Juice is added. most say it tastes like sheet. Yes, it will work, and yes, this is what Leanne claimd she was able to feed to over 20% by Chaptilizing it, look that up too.

You dont just arbitrarily add sugar. You need to wait till it gets down to about 1.020 before you add sugar, and it needs to be dissolved first! And dont add a ton of it.

Want dont you just go and buy some frozen juice concentrate, use some real wine yeast, preferably champagne yeast and see how high you can get.......................................it?

Geeze Louise!

This is a wine making forum, not a science experiment forum! Not that I fault you at all for experimenting.

Enough already!

Vitamins? We call that yeast nutrient, it too is quite cheap!

__________________

Troy

"Never let a seal lick your finger after you have been handling fish, because, afterall, a seal is going to be a seal" -Eskimo Proverb


Last edited by arcticsid; 07-03-2010 at 07:44 AM.
arcticsid is offline  
 
Reply With Quote Quick reply to this message
Old 07-03-2010, 10:28 AM   #5
Wade E
Administrator
WMT_ADMIN.png
Feedback Score: 1 reviews
 
Wade E's Avatar
 
Join Date: Jul 2006
Location: Naugatuck, Ct.
Posts: 33,466
Liked 236 Times on 186 Posts
Likes Given: 2

Default

Bread yeast can easily ferment out sugar but it usually has a low threshold for abv which means it usually stops around 12% unless babying it with chaptalization which is the means of adding sugar while fermenting gradually so as not to over expose your yeast to too much sugar all at once.

__________________
Wade E is offline  
 
Reply With Quote Quick reply to this message
Old 07-03-2010, 12:08 PM   #6
seth8530
The Atomic Wine Maker
Feedback Score: 0 reviews
 
seth8530's Avatar
 
Join Date: Apr 2010
Location: Knoxville, Tennessee
Posts: 2,481
Liked 289 Times on 243 Posts
Likes Given: 73

Default

I plan on using bread yeast because i want to see exactly how much alcohol it is good for. Alot of us have good idea's but no real solid numbers... Ive made sugar alcohol before and its not the worlds best tasting stuff lol but im trying to replicate her results.

maybe troy can get her to poke her nose in her and shed some light on her method.

Im gona look up on the specifics on step feeding. I havnt made a wash yet. Im actually plannin this one out guys!

__________________
seth8530 is offline  
 
Reply With Quote Quick reply to this message
Old 07-03-2010, 01:03 PM   #7
arcticsid
Arctic Contributor
Feedback Score: 0 reviews
 
arcticsid's Avatar
 
Join Date: Oct 2008
Location: Fairbanks, Alaska
Posts: 4,195
Liked 14 Times on 12 Posts

Default

I already told you what she did!!!! Start at around 1.080 or soething, juice sugar water, grapes, dog pee, what ever, when it gets down to around 1.020 add about a cup o dissolved sugar water. Measure the SG. getit down to the same, 1.020 or something, add another cup[ of dissolved sugar. You could ask her yourself but she is the one who told me his.

End of story!!!

__________________

Troy

"Never let a seal lick your finger after you have been handling fish, because, afterall, a seal is going to be a seal" -Eskimo Proverb

arcticsid is offline  
 
Reply With Quote Quick reply to this message
Old 07-03-2010, 01:24 PM   #8
Wade E
Administrator
WMT_ADMIN.png
Feedback Score: 1 reviews
 
Wade E's Avatar
 
Join Date: Jul 2006
Location: Naugatuck, Ct.
Posts: 33,466
Liked 236 Times on 186 Posts
Likes Given: 2

Default

I make sugar alc all the time but do something else with it after its been fermented wink wink!

__________________
Wade E is offline  
 
Reply With Quote Quick reply to this message
Old 07-03-2010, 01:34 PM   #9
Runningwolf
Super Moderator
Feedback Score: 0 reviews
 
Runningwolf's Avatar
 
Join Date: Mar 2009
Location: Edinboro, PA
Posts: 18,672
Liked 1228 Times on 884 Posts
Likes Given: 785

Default

Quote:
Originally Posted by Wade E View Post
I make sugar alc all the time but do something else with it after its been fermented wink wink!
__________________

Dan



It all started here...See what's happening in my cellar!

Presque Isle Wine Cellars Web Site for all your Wine Making Supplies
"Like" Presque Isle Wine Cellars on Facebook

Runningwolf is offline  
 
Reply With Quote Quick reply to this message
Old 07-03-2010, 01:38 PM   #10
seth8530
The Atomic Wine Maker
Feedback Score: 0 reviews
 
seth8530's Avatar
 
Join Date: Apr 2010
Location: Knoxville, Tennessee
Posts: 2,481
Liked 289 Times on 243 Posts
Likes Given: 73

Default

ahh, ull use that as my procedure then haha. How much sugar was would you start with if ur using a gallon sized cooker

__________________
seth8530 is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Wine Making Forum Replies Last Post
Anyone made bread with wine yeast? abefroman Beginners Wine Making Forum 2 07-26-2011 07:59 PM
Experiments in Carrot greens Torch404 Special Interest Wines 0 10-07-2010 04:50 PM
Wine Yeast for Bread arcticsid General Chit-Chat 17 03-16-2009 01:15 PM
Make bread with WINE yeast? :D yaeyama General Wine Making Forum 8 05-22-2008 12:13 PM
Bread yeast ABV? Coaster General Wine Making Forum 7 12-07-2006 03:41 PM