BEGINNER'S INTRODUCTION TO YEAST

This channel is designed to offer insight and background on the science, art and practice of making alcohol based products at home.

[@knuckle47]

George has instantly become my brewing instructor... these classes of his are terrific.

[@Sunny-jz3dy]

I'm with you! I love it!

[@workingfortheirfuture]

Walter White teaching us kids chemistry !

[@Torino88247]

Love the comment ....rogl

[@johnm.515]

@@Torino88247 Breaking Beer

[@markwells8631]

Heck yeah!!! Lmao, if only he knew, it's only the beginning

[@darrylmorris2161]

i pull 11 to 13 percent from flichmens active dry yeast consistently for a year now. but i love your videos

[@benjaminlien9831]

George thank you for everything you share. My grandpa and I have always talked about distilling our family recipe "Moon Drop" from the prohibition era. But all of our talks were with a secret location and clean cool creek water in mind. Afterall that was how his grandfather produced the first batch of our sacred Moon Drop. Im grateful I came across your videos because with your help and knowledge I was able to create a copper reflux still that gained the permission to run this family spirit. A recipe almost lost in the tailshots of time will continue pouring hearts a little longer. Thank you sir.

[@thepoorguitarist7494]

"lost in the tailshots of time" is probably one of the most beautiful lines I've ever read. Glad you got up and going with a family recipe, and hope you're having fun making it.

[@ahilley45]

Thank u gorge

[@Landelutt]

Actually, yeast will reproduce indefinitely. 10milligrams of yeast will become 150 tonnes of yeast (weight of 62 cars) in a week provided there are enough room, nutrients, and sugars. Why you want to add a healthy amount from the beginning is to make Co2 to reduce the risk of infection quickly. Personally, I use just a couple of teaspoons of yeast and have fermenters boiled to perfect sterility and fill them up as much as possible to reduce air pockets. I haven´t had anything but success with that technique but it takes a few more days.

[@irvingday5241]

Good video but i disagree with your opinion on bakers yeast i have been using it for years and always have good turn out. I wish i had equipment to test it but if i had i guess i would say it's comes out around 10% i get about 1.5 gallons of distilled out of 5 gallon of mash

[@backyardalchemy1223]

THE MAN AS ALWAYS! Please keep helping Spread the Knowlege! Need More People like You George 👍

[@Quiethings]

I.AM.YEAST

[@HungLikeScrat]

We need less people like him cause they spread a ton of misinformation.

[@KimMiller321]

Don't know why some people claim bakers yeast makes only 3 percent... I get at least 10 percent every time with no nutrient or anything like that

[@lll8638]

I've gotten close to 15% with nutrient

[@spicyspice352]

love your work George but I think you undersell the bakers yeast by a fair measure, even on the home distillers forum that you quote for info on the regular they rate it higher buy quite a bit

[@colonelwirehead2045]

In Australia i have found yeast to be expensive, i started using bread yeast for beer, cider and wine as its only AU$2 - AU$3 for 500 grams at Coles or Woolworths and seems to work well in our hot climate. WARNING: don't over use it, half a teaspoon should be enough if you do a starter with it. Over use can leave your beer, cider and wine with a yeasty taste and lots of sediment as it tends to reproduce rapidly, and you may need to run your brew though a filter even after crashing it in a cold freezer. Hope this make sense, happy brewing :)

[@niccigericke1234]

Seeing as you guys are closer to Asia, you should try Angel yeast. The one that comes in the white packet. I use it for brewing and bread and it's really great for both. It's so worth it and it's not expensive as far as I know. Pleeeeeaaaaase try it! you won't regret it.

[@restfulplace3273]

Interesting. The bread yeast is interesting. Now I’m curious what ratios yeast / water / sugar are desirable, also what temperature ranges are ideal

[@saadalzahrani5874]

Half a teaspoon for how many liters ?

[@saadalzahrani5874]

@@niccigericke1234 i will try it and i’ll be glad if u shared ur recipe

[@mnkybndit]

I regularly use bread yeast for sugar washes, It goes dry at 11% in 3-4 days.

[@backyardalchemy1223]

Ya right!

[@mnkybndit]

@morseinteresting. Why do you do it incrementally? Have you noticed a difference doing it that way instead of putting it all in at the start?

[@fillmorehillmore8239]

I just pulled 14% @.990 in 2 days off bread yeast.

[@fillmorehillmore8239]

Not sure on taste yet.

[@JoeGraves24]

I have made excellent mead off of bread yeast 14%

[@Creator_Veeto_PAEACP]

Fillmore Hillmore could you do us a huuuge favor and provide your general elevation and maybe what the average temperature was? I live at sea level so i could have less sucess, just curious.

[@fillmorehillmore8239]

@@Creator_Veeto_PAEACP 475M give or take a few. Was pitched at between105 - 109f and in a 5 gallon bucket. No blankets. It was 1 tbsp of Saf Instant yeast (GOLD) allowed to hydrate according to directions. Had to take off bubbler since it blew the liquid out of it anyway. That being said, I do prefer a slower ferment with a champagne yeast such as premier cuvee (red star) *all steps at 96-103f. With this I use one packet in 5 liters of water along with 4 cups sugar and let sit 2 days. Then I pitch that into 5 gallons and 11.5 lbs sugar, 6 cups coarse oats, 2 cups coarse corn and let sit 2 days, then pitch that into 25 gallons (50lbs sugar) along with 3 tbsp yeast nutrient and let do its thing for about 3 weeks. I also put it through a coconut activated carbon filter about a dozen times to smoothen it out.

[@Creator_Veeto_PAEACP]

Fillmore Hillmore namaste sensei. 🙏🏼

[@corvairkid17]

Bread yeast is rockin for me in Birdwatchers right now. Started at 1.082 been going strong for a week.

[@kevindouglas8768]

It's C virus madness. I just bought every item on your list. Thank Ya Man!!!

[@garyfuntimes]

Thank you George for your continued teachings. as a newbie i watch everything i can. i can always pickup on a little nugget of knowledge each time. looking forward to more lessons. basic yeast 101 checked off the list.. You had to be a teacher at some point in your life. your presentations are well thought out and you are well spoken. Thanks again and keep up the awesome job.

[@madrcbuildlabwv7602]

I like to see a complete series just on the Turbo 500 from start to finish, and tips, and tricks ...

[@bretttaylor6456]

Me Too

[@jimshockey6789]

I brewed beer 30 years ago and want to get back into the hobby. The videos of yours that I've seen are great and I thought I'd run through this beginners series. I want to thank you for the effort you have put into these educational presentations. And, when I saw that this installment dropped on November 11, I also felt compelled to thank you for your service.

[@milansas9733]

Master George!You suppose to be some teacher in school,students would listen to you wide mouth open!That how you videos are interesting!

[@Quiethings]

Hello there sir

[@tobyburson8430]

#MasterGeorge🙏 I like it lol

[@CascaFugioLonginus]

Still wanting to see a double yeasting of a mash, one low beer yeast for fruity or floral followed by a Dady to finish the mash conversion. The first yeast introduces massive flavor, but low alcohol, the second finishes the mash and produces the final wash for distillation. A manual intensive mash, but one that produces flavors not found in a single pitch, setting up a very rare taste for distillers.

[@parkermize]

Cool

[@iceblade569]

My brother in law is actually German as says that LAGER in German does not mean or is not a term for "let set", Lager means STOREROOM or WAREHOUSE in German, the place they used to keep the beer at lower temperatures.

[@greameanthony691]

Allways good info. Much appreciated

[@ahilley45]

I got super yeas macks 6.5 gallions i need to know how much yeat to use 1 gallion

[@SCUBADUDESMITTY]

was ANYONE else waiting for murphys law to kick in,,2 forever becoming NONE, when he was waving those scales TOGETHER ????-----WAIT FOR IT !!

[@howdarewho]

George, thank you for sharing your hard earned knowledge and expertise so freely with everyone. Each of your videos answers multiple questions I had and multiple questions I didn’t even know to have. In this video, you mention your secret turbo yeast recipe which did bring up one question that I hope you won’t mind answering. You say that you use DADY, Yeast nutrient (mentioning Fermax specifically), and diammonium phosphate. Checking the Fermax yeast nutrient ingredient list, however, I see that diammonium phosphate is already an ingredient in their mixture. Would you mind elaborating on the reason for adding that extra bit of diammonium phosphate separately? Thank you!

[@timmyles314]

Steve Jobs was a great man for inventing this hand held device for which we communicate with and much more . Behind him I gotta place George for all these wonderful videos. Thank You .

[@BarleyandHopsBrewing]

WOW

[@lilymcalister1825]

Amen!!

[@paraintheworld]

I want to correct you on the baking yeast. I have made mead that got up to 20% with ONLY BAKING YEAST. That is replicated results with 10 different 6 gallon batches.

[@HungLikeScrat]

Exactly. I've made 16% mead with bread yeast time and time again.

[@JesusisJesus]

Yeast - Fart and make alcohol. Men - Fart and drink alcohol. Seems like a good balance to me.

[@JesusisJesus]

Maling Tørk Where do you think Turbo Yeast comes from? Turbo women...

[@riaandewinnaar5040]

4:36 When the camera loses focus the sudden methanol fear overwhelms me.

[@greggylleck9252]

George I see you as a guy I would love as a best friend ! Watching your personality makes me want to be just like you , You have a way about you that makes me want to learn more and just a Great big thanks for everything you represent !! I Think that we will talk some day ? Love you Mann

[@mattpeacock5208]

This yeast explanation reminds me of when I started my last addiction/hobby which was rolling my own pistol and rifle ammunition. They have so many varieties of smokeless powder it'll make your head swim. Yeast for my next hobby is gonna be the same thing. I stuck with only one caliber for pistols, that made the powder issue simple, maybe I'll stick with rum from molasses just to be safe.

[@brutta156]

Great explanation you are great thank you the Netherlands

[@meyogy2414]

Man I'm loving these. Started brewing nearly 20 years ago. Just got back into it last year. Moved into all grain and now thinking about a still for xmas... These videos are great. You provide clear interesting content and run through the 3 or 4 different terms for the same thing which is invaluable. I hate hearing one name and researching it just to find it's another common term. Keep rolling

[@robertjones8397]

I just wanted to say again, THANKS GEORGE! these videos if viewed, reviewed, and studied, are like a college course on distilling. I got my degree, and it starts at 169 for 10 mins. LOL

[@TheBradyBox]

Just getting into making home made cider, by far your videos have not only been the most helpful but also the most informative. I can not thank you enough!!

[@garywood8449]

I am 70 years old Gary . Just now learning ~ not of , but about distilling. For what ever reason Popcorn Sutton is a legend. He must have made wonderful shine because I have not seen anything from him that teaches me how to make shine. George on the other hand is teaching me the intricacies of not only how but why and how come. If I ever am able to produce something good enough to be called shine George is who I can thank. My opinion George deserves the title of Master distiller and he is definitely a legend for all those he has helped. Thanks George!

[@KingClown283]

Bread yeast and most others can go to %20 if you give it the nutrients. It carries over alot of flavor too. This guy has alot of knowledge but he's also a salesman

[@laverite1635]

You're a talker. Talkers make me thirsty. Very interesting videos.

[@martink9785]

Really great information, thank you 👍

[@JesusisJesus]

Beer & wine are shit, chuck it in the still. ;) I am just finishing off my first batch of Alcotec 48 and it tastes really salty but it's at 990, so distilling it some time soon. I normally have used SS Turbo 8 and it's quite predictable. I suspect this Alcotec is going to be equally predictable in a slightly different way.

[@mattkrier5856]

I've moved on to other yeasts that suite what I'm making better, but in my personal experience bread yeast is pretty dependable. I consistently got 10-12% out of it with just grape juice, sugar, a cup of strong tea, and a tbs of lemon juice, at about 68 degrees. Obviously there's much better recipes out there but my hooch tasted pretty good.

[@coopw101]

Are you telling me the yeast is screwing in my mash. awesome show.

[@SirGolfalot-]

BTW this video is just a... Sack Rah Ah My Cease .... Sarah Viz Sea Aye

[@philiptruitt]

Thank you!! Excellent conversation!!

[@godalmighty5331]

Good man! thank you.

[@donobrien8235]

do yourself a favor and watch at 1.5x speed. Thank you for your education Barley and Hops , you are both knowledgeable and likeable.

[@robertrudy1780]

Your the best like learning what you teach🍻

[@Questionable_Talent]

I made 6 gallons of 18% mead on one packet of red star "champagne" yeast.

[@itaintrocketscience]

Lost that’s insane. Good job with your chemistry.

[@dennislococo9495]

Thank you sir! I can’t say Thank you enough.

[@lilymcalister1825]

This is one of thee best videos!! Thank you George, for sharing your knowledge!! I haven't even made my first run yet and I'm hooked!! Lol!! Its really nice to understand the process, the how and why things do and dont "do what they do." Happy distilling!!🌷

[@djascsdj]

THANKS GEORGE! very nice work, awesome narrative

[@keithaleo3712]

Another great one. Thank you George. Keeping it simple and helping all us beginners!!! I'm learning so much and feeling more and more confident.

[@BarleyandHopsBrewing]

Great to hear!

[@richardeldridge1099]

Thanks again for another great video.

[@marydoherty9188]

i used bread yeast to make wine from store bought juice, i had 2 glasses when it was ready and it was that strong i was quite enebriated from it! now got my 2nd batch going using yeast for wine and im looking forward to taste testing them side by side, however i really want to learn how to make vodka so i can produce my own vodka for making pure vanilla extract :D much love from the uk xxx

[@williamalexander9226]

Great video George! Very informative.

[@rick43pen]

More useful info, especially the oxygen info.

[@GrantFrankBurton]

Greetings from Asturias Spain... I'm an American but I've been living here for over 20 years. Most of the yeast you have there are really expensive for me to buy because of import tax. What I use is a generic powered bread yeast that get's me 6-9%. The people around here who make wine and sidra (cider) use fresh yeast (looks like grey clay) and they mix other things with it. No one will share how they do it with me out of fear I will copy them. Do you know anything about fresh yeast? Thanks for your videos, they have been really helpful at times:

[@jeffstowe4860]

Professor George is my Science of Alcohol Production class instructor now. SUBSCRIBED.

[@jamesj8965]

Great video! Thanks for all the info. Please do a sugars video. I was looking into doing a max out abv with dady just for fun and was curious what sugar would be completely used up and yield highest abv.

[@johnryan1292]

wow dude you actually put your phone number up online in a public forum like this? you are a braver man than I but i admire your commitment to teaching

[@fourdeadinohio8303]

thank you for this. your old video on yeast is one of my favorites "oldie goldie" hits.

[@BETTERTOMARROW]

Thank you.. I am getting Educated by watching your videos..

[@n2cable]

U need to make some Documentaries and narrate them. Maybe some ole time stories about moonshine, wines, spirits or whatever! There...I said it!

[@BeardofHoneySoul]

Been subbed for awhile. Love the channel. What yeast do you suggest for an elderberry wine? Your opinion is held in high regards. Thanks

[@BillMcGirr]

Lol... “Good gosh why do we go through this?” Well said George when you find out.... Call me.🤣🤣🤣🤣🤣🤣👍🥃

[@lazyplumber1616]

Damnit George...still in my recommended video's...you know your stuff! Thanks man!

[@caswellthompson6432]

Never thought I'd learn about yeast from Thurston Howell III...

[@coldhardtruth233]

😂

[@DurbinsBourbon]

Good morning George! Finally catching up on your videos,since getting home from Kentucky. I have a question. When using a flute still and you want to bring off a lower proof ie 160 down to 140 pf to carry over flavor. Would you not reflux as long? By turning the deflagamator water to very low or no water at all. Normally it comes off at 180 + proof. Love the video so informative. The community it blessed to have you in it. Cheers!

[@joliemamandu59]

Hello , yes, the yeast are around , " choucroute, vegetables, molossols etc...😂 I like so much !!! Thanks Sir !!!

[@ruffledfeathersquailfarm1092]

This may be stupid questions to you but, I have to get a definate answer and wrap my head around the "why"! The turbo yeast I use is from Mile Hi. It's the Turbo 48 with AG. The directions say use 5.5 gal water, 135 gram yeast pack, and one of the following: For 20% abv in 5 days it states to add 18# sugar. That equates to 3.27ppg. For 14% abv in 2 days it states to add 13# sugar, which is 2.36ppg. According to your other video "wash stopped fermenting" you say, in short, that the more sugar you add per gallon, the less water the yeast has to thrive, multiply, and do their job. What do you say to their claims of 20% abv in 5 days? I don't see how 20% is remotely possible going by the info you put out in that 3 video series. Another question. We know that yeast multiply very rapidly but, when do they stop multiplying? Or do they? This leads to my next question. Going by the directions of the before mentioned yeast. Let's say I wanted to double the batch and make 11 gallons of wash. Obviously you would double the sugar to keep the same sugar/water ratio but, would you double the yeast as well? My brain says yes but, going by what we know about yeast its going to multiply extremely fast so, what's the point? Seems like a waste of money. It may be a little faster if you double the yeast but, it's not going to be that much faster. I know you're going to say "what's a $4 bag of yeast, If you can't spare another $4, you're in the wrong hobby!" Well, when you're making 50+ batches a year, that's alot of money. By the way, my batches are normally 27.5 gallon so we're actually talking about even more money. I just used their recipe for easy math and simplicity. Maybe I'm in my head too much but, I like to know the reasoning behind why things work the way they do. Not just "well, that's the way it is"! I'm not an expert by any means, I'm positive there are things I can prove on. Thanks for reading and I look forward to your response.

[@georgekatsinis5224]

It's NOT ROCKET-SURGERY. Thanks for breaking it down.

[@SirGolfalot-]

Good explanation. At yeast for now. Thanks George

[@chrismedina9303]

Thanks George.

[@MrCRAIGSHILL]

YOU WILL BE MISSES George! I pray that you are successful and happy in everything you do!

[@mrfixit011]

Good vid thank you sir..

[@preciseengineering2788]

Hi George Thank you for all the great information seen on your videos. I’ve watch the gluten friendly videos and am thinking, is there a basic method to brewing with Angle yeast?? I have experimenting with rice wine and I must say it has turned out really good. May be this could be an interesting gf beer to do in the future. I will try and make one batch as well. Warm regard Geoff

[@HungLikeScrat]

Funny how MANY brewers use Fleischmann's active dry yeast to make 14% wines. Yeast can't read, they don't have an "alcohol tolerance". It depends on the environment they're in and whether they have a good amount of nutrient or not. I've had beer yeast that should only go to 8% go all the way to 16% in a mead. And Fleischmann's is MUCH cheaper than any of the others.

[@AcrylicGoblin]

I've only ever used ec-1118, for years and years. From time to time I consider trying something else but never do...1118 does the job and does it well.

[@larryd2684]

This guy is amazing. At first I thought oh God another person that talks too much, soon I learned he had real information in what he is talking about. I bought brewers yeast cheap from Amazon so that I could experiment. Purchasing Amylase from Amazon because I wish to ferment everything.

[@stephenhaley4324]

Don't seem to be able to find you on the internet. I'm not a facebook person so is there a website? If not how does one get in contact with you. I'm old and new to this. Ran a test just to understand the steps and process. 1 gallon of sliced peaches, one jar of organic apple juice, one gallon of water. Got it to 80degrees and put the yeast in it by using warm water and yeast stirred up. Dumped it in and stirred. First day or two it bubbled like a nuclear plant then it stopped. Used one packet of yeast I believe it was 2.5 grams. What may I have done wrong. Cya

[@dp5548-g1e]

Happy Distill'n, Another Masterful Video, thanks for putting the time and effort in, it is much appreciated!

[@rachelalder2182]

George .. I could kiss you for the alternative turbo yeast recipes ... If I could subscribe ten times I would

[@oojimmyflip]

Im puzzeled here Ive got some alcotech turbo yeast claims to make 14% alcohol in 48 hours providing temps are between 18 to 24 degrees C. my issue is not the heating as Ive bought some fishtank thermostatic heaters , my issue is the instructions say do not use an airlock, surely this would introduce oxygen into the fermentation process?

[@Bravaliya]

Can I use food grade " Urea and Diammonium Phosphate " For yeast Nutrient ? Its available on amazon..

[@tomrunning357]

I was always in a fog about yeast but thanks to you that fog has lifted. It must have been the carbon dioxide and alcohol fumes produced by them. Thanks for clearing things up.

[@TheMrpiggyboy]

If you have two you have two forever. Oops now I said it.

[@fins59]

Thanks for sharing your extensive knowledge, you do it in an interesting way and I've learned a lot from you, cheers from downunder.

[@KYLE-jm6tr]

Thak you so much for taking the time to educate us on home distilling. I love your videos. Thank you for showing me the ropes. Look forward to a new video or a farewell sign off

[@hamad1979]

Hello .. how can I get or do this Dady yeast? Please help!

[@ryanj.hanson6920]

I just heard a great analogy about yeast. Think of yeast as the canine family, yeast is yeast. But, you have a whole bunch of different breeds that are bread for different purposes.

[@LesterSuggs]

Where was the video when I was busy making fingernail polish remover?

[@N1ghtR1der666]

for the basics it may be worth saying available sugars because just because it says sugar in the ingredients, doesn't mean it will ferment well

[@veen88]

How to store lequid Yeast in dry form. Or how to make dry Yeast?

[@McFlymcflangie]

Water and, sugars and, yeast... Oh MY!

[@aaronguzman1438]

Shabbat Shalam really was looking on making some good wines for shabbat, only kosher if you now anythig that can help write me thank you for your time shalam happy shabbat brother.

[@kirill2525]

awsome vid. i use this russian bread yeast that i found and i basicly take some frozen straberries and blend them with a bit of frozen mized berries, and add a bunch of sugar and some of that yeast. it ferments fast. now i have no patients so i usually end up drinking it before it finishes fermenting lol. it gives ok ammount of alc and tastes good, like a beet with fruit. but this wierd ting happends, if i have too much my stomach starts hurting. not sure what thatg is from

[@truelevelbeliever1064]

I'm doing a rum run with a molasses wash that I used Fleischmans quick rise, made it a hundred times before, works great.

[@chrisbrandenburg3505]

In the way you teach and explain it I'm new to distilling and fermenting can you get a lot of help I did try and call the number from Oregon here where I live but it was disconnecting anyway hope things are alright continue the great videos

[@Damjanhd]

can you give next time some link to make your own turbo yeast?

[@HungLikeScrat]

Ale yeast and Lager yeast are not the same. Lager yeast is saccharomyces pastorianus and Ale yeast is saccharomyces cerevisiae.

[@poblo4789]

Another awesome video George,I thought I knew everything there was to know about yeast ,but there's always things that a person can learn if he or she opens there ears , tyvm 🙏, Bobby, VA