Yeast, floral & spice

awhiskeydrink

I saw that I can't ask questions about distillation, and I respect that. I'd like to say I'm starting a business with licensing and not moonshining, not that its so different in my eyes.

Maybe you would know of some yeast strains that were moderate fermaenting and developed "floral" notes and/or spice. I'd be really interested in that.

Thanks for the help, and I apologize for overstepping any lines.

Cheers, Swift
my blog awhiskeydrink.com

BeerNut

awhiskeydrink wrote: »

I'd like to say I'm starting a business with licensing and not moonshining

Then really you should be talking to professionals, not us. Cooley might be able to help: info@cooleywhiskey.com.

oblivious

Hi

From what I am aware most people use stand distiller yeast for producing a wash, as the wood and or peated malt is that contributes most of the flavour

But there are a number of beer yeast that fit that profile such as Wyeast Laboratories Belgian Ardenne 3522 or White Labs equivalent WLP550 Or dry yeast such as Safale T-58 or Brewferm Wheat yeast will produce somewhat similar aroma profile to name a few
Both of the below links will shipping commercial pitching rate throughout the US and Europe


http://www.whitelabs.com/beer/strains_wlp550.html

http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=136

awhiskeydrink

Appreciate the quick replies and great links.

Beernut, who is Cooleymight? I'll send him an email, just need to know a bit more bout the contact.

Then really you should be talking to professionals, not us.

I do take classes, read all the texts I can get a hold of, etc.
But I enjoy participating in forums too. You come across great info, cool people and the do-it-yourselfer spirit.

If I wanted to do what all the big corps already did I'd make bitter pilsner and sweet, flavorless corn whiskey for the most part.

I enjoy the new "outside the box" ideas, even if I can rarely/only use a few

Swift

BeerNut

awhiskeydrink wrote: »

Beernut, who is Cooley

Cooley (they also own Kilbeggan) is the only independent Irish distillery. I'm guessing they're more likely to be willing to help you than the corporate megaliths of Pernod-Ricard (Jameson) or Diageo (Bushmills).

rubadub

Ian Smileys book is a bible on whiskey making, and
http://www.amphora-society.com/Making-Pure-Corn-Whiskey-2nd-Edition--by-Ian-Smiley_p_2.html

Nixon & McCaws book is also well worth a read http://www.amphora-society.com/The-Compleat-Distiller-2nd-Edition--by-Nixon-and-McCaw_p_1.html

But has not got much on stuff like yeasts giving flavours as they are more about getting rid of flavours! It has a chapter on flavours, but this is more about making extracts etc, not coming from the wash, but more like gins etc where it is added after, or in the stream of the vapours.

I see a third book on the site but cannot vouch for it.

http://www.amphora-society.com/Cordial-Waters--by-Volodimir-Pavliuchuk_p_4.html

This site is also an amazing resource
http://homedistiller.org/
distilling is legal in several countries, there are many innovative methods which would not be as economical for large scale, e.g. evaporative stills which do not actually boil the wash and so preserve the delicate flavours.

awhiskeydrink

I have Smiley's Making Pure Corn Whiskey, but that looks like an even better reference. I'll track it down. Thanks