We are Testing Multiple Varieties of Yeast!

In cooperation with Ireland's WHC Labs we are testing three whiskey yeast strains, a rum yeast, and - of course - a bakers yeast control group. We want to find out how the yeasts ferment, and what the resulting outcomes will be. In terms of alcohol yield and flavor composition.

Here's the test set-up ...

Do you want to learn more about yeast and fermentation protocols? Then join us at the 2023 Craft Distilling Seminar, where WHC Labs will present the findings. "Do the fermentations develop differently?", "Can a laboratory test show differences in flavor profile?", and "How does the new make spirit taste?" are all questions that are going to be answered there. Heck, YOU can even taste the various products made in this experiment ... if you join CDS23 via this link: https://www.craftdistillersseminar.com/

The fermentation results after 18 hours ...

The differences in temperatures, pH-ranges, and sugar to alcohol conversion speeds are quite remarkable! Based on the first results (see above, and note that the fermentations are not ready yet - well most of 'm aren't), what do you expect for yield and flavor profile? If you want to share your predictions and reasoning, don't hesitate to post underneath.