How to use Distiller's Yeast

Equipment

6.5 gallon Fermenter Pail

Hydrometer

Thermometer

Plastic Mixing Spoon

One Step Sanitizer

Ingredients

6 gallons Bottled Spring Water

18 LB. Cane Sugar

Super Yeast

Assemble equipment and 18 lbs of granulated cane sugar. Use only plastic food grade items.

Sterilize all equipment with a sterilizing solution such as One Step.

Mix 18 LB. of sugar into 3 gallons of hot water until all sugar dissolves. Gradually add cold water to make 6 gallons.

Ensure the temperature is between 80-90°F. Pour the contents of the SuperYeast pouch into the solution and stir for 1 minute.

Ferment between 70-80° for 8-10 days or until the Specific Gravity drops to below 0.990. For best results keep the temperature constant. A consistent temperature is critical in the fermentation process. Use a brew belt if necessary. Do not allow the temperature to rise above 90°F otherwise fermentation will cease.

Clearing - Due to the special yeast strain used, the mash will not clear naturally. To clear the mash one of two methods is recommended. The most effective means of clearing is the addition of Isinglass fining agent. The fermented mash may also be cleared using a wine filter such as the Mini Jet™ with sterile-grade wine filter pads.

Charcoal Filter - To make homemade liqueurs or liquors, it is recommended to use charcoal filter pads or activated carbon to remove any remaining unwanted volatiles, purifying the taste of the finished liquor.

Flavor the finished alcohol with your favorite liqueur or liquor extract. For best results use LIQUOR QUIK™ brand, 100% natural essences. To make a quick party punch, add the fermented mash directly into your favorite mixture of soda and/or fruit juices.

Making Neutral Alcohol Base Yield: 1 gallon

3 lbs. cane sugar

1 Mini Super Distillers Yeast

2 Tablespoons Activated Carbon

1/4 teaspoon Potassium Sorbate

1 Tablespoon Sparkolloid

3 quarts Water

In a 6-quart or larger pot, heat 3 quarts of water with 3 lbs. sugar over medium heat. Stir to dissolve sugar and bring mixture to a boil. Boil for 3 minutes.

Remove pot from heat. Place the pot into a sink full of cold water and chill the liquid down to 100 F.

Sanitize a 6-quart fermenting pail and airlock.

Pour contents of pot into pail and top off to 1.1 gallons or 4 liters with cold water.

Shake contents of yeast packet over the top of the liquid. Allow yeast to rehydrate for 3 minutes.

Add carbon and stir the contents of the pail for 1 minute.

Place lid on top and attach airlock. Keep at room temperature to ferment for 7 – 10 days.

When gravity reading is below 1.000, rack alcohol into a 1 gallon carboy or glass jug being careful not to include the sediment of yeast and charcoal from the bottom.

Add ¼ teaspoon Potassium Sorbate to alcohol. Place cap on bottle and shake to dissolve Sorbate.

If you wish to clarify the alcohol, bring 1 cup of water to boil in a small saucepan. Add 1 Tablespoon Sparkolloid and stir until dissolved. Simmer for 5 minutes.

Measure 3 Tablespoons of the Sparkolloid solution and add to the alcohol.

Attach a cap to the carboy or jug and allow alcohol to clear for 1 week.

When clear, rack the alcohol off of the sediment into a sanitized pail or jug.