Bolverk Posted January 17 Share Posted January 17 Howdy all, If you were trying to make a reproduction of a pre-prohibition whiskey what yeast/s strains would you be looking at? Thanks in advance Link to comment Share on other sites More sharing options...
Pofarmer Posted January 17 Share Posted January 17 I've had people tell me that regular old Fleischmans bakers yeast was widely used before prohibition. I've never tried to verify it, though. I think a lot of pre-prohibition distilleries probably kept a yeast strain going, that's part of the reason for sour mashing. Link to comment Share on other sites More sharing options...
Jedd Haas Posted January 17 Share Posted January 17 I have used baker's yeast for fermenting "cleaning alcohol." Strong notes of pizza dough were the main flavor characteristic. Link to comment Share on other sites More sharing options...
Bolverk Posted January 19 Author Share Posted January 19 Thanks, I've been using bread yeast for a while and I agree they make a good whiskey, im just curious if there are others that give more of a heavier flavor profile. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now