How Much Yeast

[BjacobMerkel]

How many pounds of yeast do I need for 5 gallons of corn wishy

[Richard Coleman, Jr]

I use two packets of bread yeast in my corn wash—Pounds might be a bit overkill.

what kind of yeast are you going to use?

[BjacobMerkel]

I did use any yet wanted to find out what to use and how much. Do I need to sprout the corn before I grind it into my wash or can I use it right out the bag

[BeverageCommander]

If you want to use natural yeast (wild yeast) you need to sprout the corn.
You will not get much sugar out of corn- it is usually used for flavor along with sugar.

What is your recipe?

[BjacobMerkel]

It just calls for corn and sugar. Vary basic. I also saw some that add rye and other Ingredients.
Is there any way you would be willing to give me a recipe from start to finish.
Temperature
Ingredients
Exetra.
I on my ever ran a sugar wash just to say I did it.
But now I’m.I retested In flavors. Not to mention the pride of making a simple old time corn whiskey.
I have a 5 gallon

[BeverageCommander]

If you can get flaked maize this is an easy and great recipe: You can get all of the ingredients online from a homebrew shop- or from your local homebrew shop.

http://www.clawhammersupply.com/blogs/moonshine-still-blog/11454449-corn-whiskey-recipe

[Thebrains]

1/4 tsp per gallon.FACT. Ex real shiner here to teach all.

[Josh.174]

I am new to the world of fermenting is it possible to put to much yeast in a mash does it do anything harmful if there is extra yeast?

Thank you in advance

[JimmySutton]

I am new to the world of fermenting is it possible to put to much yeast in a mash does it do anything harmful if there is extra yeast?

You can over-pitch yeast… it is more noticeable in brewing beer or wine making – distilling will remove a lot of “off” flavors from over-pitching yeast and even under-pitching…but I always tend to shoot for a good pitch rate on my mashes.

A low pitch rate can lead to:
Excess levels of diacetyl
Increase in higher/fusel alcohol formation
Increase in ester formation
Increase in volatile sulfur compounds
High terminal gravities
Stuck fermentations
Increased risk of infection

High pitch rates can lead to:
Very low ester production
Very fast fermentations
Thin or lacking body/mouthfeel
Autolysis (Yeasty flavors due to lysing of cells)

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