PITFALLS IN WHISKEY MASH FERMENTATION

1. Using bakers yeast.
2. Fermenting stronger than 8.5% (because you didn't use real whiskey yeast).
3. Adding yeast nutrients.

The purpose of bakers yeast is to produce carbon dioxide in bread. It cannot produce good whiskey taste in the mash. Furthermore, bakers yeast produces many unwanted substances one absolutely does not want in the whiskey.

If one ferments over 8.5% alcohol, using something other than a real whiskey yeast, the mash produces far too large an amount of fusel and byproducts. It ruins the quality of the whiskey.

Whiskey mash needs only 0.1 - 0.2 gram nutrients per liter, and they are already in the mash. Adding more nutrients will force the yeast to produce many unwanted volatiles.

REAL WHISKEY YEAST, CHARGED WITH AG
We offer you a real whiskey yeast, used in some of the finest distilleries in the world. We supply both the hobby market and the brewing industry. You get only the best from us. Our company, Gert Strand AB, is founded on the vision of always supplying the best. There will be whiskey distilleries anonymously ordering this yeast just to compare it with their own. We simply must deliver what we claim.

Ian Smiley, author of the great book Making Pure Corn Whiskey, tested the yeast and says it's the best whiskey yeast he ever tried, and that it adds great value to the taste. He is also the father of the following innovation:

AG is added to the yeast. In distilleries, Amyloglucosidase (AG) is added to convert the non-fermentable sugars in the mash to the fermentable sugars. This is best done during fermentation. It's not so easy during the mashing as AG shall be used in max 40C (104F) and will be destroyed in warmer mash. To duplicate the fermentation of a distillery, AG must be added. It is mixed with the yeast. It also increases the alcohol yield so the yeast pays for itself.