Try Amazon https://www.amazon.com/dp/B00SWXNG8A/ref=cm_sw_r_cp_apa_i_NXOsFbGYTAM83 they have a large variety of distillers yeast. Or places like www.milehidistilling.com, www.clawhammersupply.com, www.whitelabs.com www.moonshinedistiller.com, www.Olympicdistillers.com or lallemand
1) CO2 is produced as a byproduct from the yeast, BUT CO2 will also get trapped in the fermented wash so you can get CO2 being released for a while. You can use the bubbles to determine if your fermentation has started and if there is activity happening, but once it drops below say 1 bubble every 2 or 3 seconds you can't really depend on it. The best test is a hydrometer, which is the most important tool you'll need with fermenting, and they only cost around $10. The money you save from not running washes too early will pay for this very quickly.
2: Yes it's dangerous but not at the levels you'll be dealing with. For about a year I had 6 buckets 7 gallon fermenting in my room with new washes every week. It helped clean my sinuses while I slept but that's about it. So it's nothing to worry about at those levels.
2: Better to switch to a different yeast. Red star dady distillers yeast is cheaper and better for vodka. Use turbo yeast for making fuel, not alcohol. No need to clear it before distilling. If all the fermentation has been completed the yeast will drop to the bottom, and you just siphon it out. If you want to be extra sure cold crash it.
Distiller's yeast is the nuclear option for stuck fermentation. One of my first meads stuck, so I diluted it into a larger batch and re-pitched with distiller's yeast - fermented dry to 16% ABV. But if you're lucky and smart, you can get 20-22% ABV out of it (with nutrient and sugar additions).
It's going to be super fucking yeasty and might make you sick. Adding more yeast can speed along fermentation, but there's a point of diminishing returns that you're far past. IMO tiny batches are never a good idea, especially when your chances for infection are so high. I'd at LEAST use a 2L soda bottle, a better option is a gallon milk jug that you fill about 2/3s so you have enough space for the foam and it can fill a 2L bottle after it's done.
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If you want the cheapest starting batch, this is my go-to:
(in a gallon milk jug)
2L water
1-2 cup white sugar (2 cups will put it at about 20% ABV max, but it is unlikely you will reach this level without a "real" setup. It will however add some sweetness which could be good or bad depending on your tastes).
Some fruit (Anything really, whatever's cheaply available. You can blend it if you want to go through the effort of straining it, but cutting it into small pieces should work just fine. This is for nutrients more than flavor, but if you add a bunch it will ferment faster and taste more like the fruit.)
1 tsp yeast (You said you have champagne yeast, which should work perfectly. I have some cheap distillers yeast I got off of amazon that will last me just about forever. It can reach ~20%, but the end project tastes like shit.)
A balloon (Pack of ten at the dollar store. These work just as well as normal airlocks, no need to spend anything more.)
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Simplest way is to just mix everything together in a gallon jug and put a balloon over the top (poke a few tiny holes with a needle).
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An easy way to decrease the chance of the fermentation stalling is to activate the yeast. Once it foams up about .5 cm you should be good to dump it in with the rest of the ingredients. You can also boil everything first, excluding the yeast (and balloon of course), first and foremost for sanitation, but this will also help extract the sugar from your fruit and make it easier for the yeast to use. It will also make the fruit flavor come through a bit more. None of the steps in this paragraph are required, but if you have some spare time you can experiment a bit.
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Place it in a cool area (room temperature during late fall / winter is perfectly fine) and KEEP IT AWAY FROM LIGHT! Since you're trying to be discreet in your dorm this shouldn't be an issue, I assume you've already found a place to keep it out of sight. If not, just find an empty box or tub.
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Finally, you just have to wait. Just try and forget about it, maybe check on it every 5 days or so. Once the balloon deflates completely (probably in about 15 days), it's close to the max ABV and technically drinkable. Pop the cap on, maybe siphon it to a smaller bottle. I personally would let it sit for a week or so to let the yeast settle out, but drinking it at this stage wouldn't hurt you, aside from a bit of indigestion. I'd try to drink it within the month or refrigerate it, since there's a possibility it is infected and could slowly turn to vinegar.
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I have a moderate tolerance, and 2L is enough to get me completely snoggered. If I left you with any questions don't hesitate to ask.
Item | Current | Lowest | Reviews |
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Red Star Dady 9804 Distillers Active Dry Yeast, 1… | £35.93 | £35.93 | 4.1/5.0 |
^Item Info | Bot Info | Trigger
Item | Current | Lowest | Reviews |
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Red Star Dady 9804 Distillers Active Dry Yeast, 1… | £35.93 | £35.93 | 4.1/5.0 |
^Item Info | Bot Info | Trigger
Item | Current | Lowest | Reviews |
---|---|---|---|
Red Star Dady 9804 Distillers Active Dry Yeast, 1… | £35.93 | £35.93 | 4.1/5.0 |
^Item Info | Bot Info | Trigger
Item | Current | Lowest | Reviews |
---|---|---|---|
Red Star Dady 9804 Distillers Active Dry Yeast, 1… | £35.93 | £35.93 | 4.1/5.0 |
^Item Info | Bot Info | Trigger
This is the yeast: https://www.amazon.com/Home-Stuff-9804-Distillers-Yeast/dp/B00SWXNG8A
This is the strain: https://www.amazon.com/Home-Stuff-9804-Distillers-Yeast/dp/B00SWXNG8A
Why use bread yeast over something like this Distiller's Yeast?
Why use bread yeast over something like this Distiller's Yeast?
Surprisingly drinkable, but it definitely gets better as it ages. Not a fine wine of course but it's on par with the lower quality wines.
If you want it to be better, buy a jug of the naturalyest looking apple cider you can find. Follow the exact same process. Delicious.
If you want to brew the most goddamn delicious and easiest thing ever and you don't mind splurging on honey, brew some mead. I deviate from it a little though, I use champagne yeast and I do rack it. I have a waiting list for family members that want it from me. Also makes a great gift.
The great thing about home brewing is you can make it as simple or as complicated as you want. It's just yeast + yeast fuel (sugar, for example) + flavor + water. If you can cook, you can home brew. I'm currently drinking a batch of grape wine, strawberry guava wine, orange juice wine, and appleberry punch wine, all made from frozen concentrate. Except this time I used DADY distiller's yeast (so 22% alcohol, roughly). Amazingly it's all actually pretty good, although the yeast ate more of the flavor than I'm used to. Strawberry Guava didn't work out too well, but whatever, I have about $4 invested in it and it was still drinkable, just a little off. It's fun and easy to screw around with it and come out with something drinkable.