Re: [new_distillers] Re: www.24houryeast.com
- Baker wrote:
Subject: Re: [new_distillers] Re: www.24houryeast.com
Ethanol Red is a specially selected strain of saccharomyces Cerevisiae that has been developed for the Fuel Alcohol Industry. ER is a fast acting, temperature tolerant dry yeast that displays higher alcohol yields and maintains higher cell viability during fermentation as compared with standard distiller's yeast.
Designed for producing alcohol at elevated temperatures, ER is capable of maximizing alcohol yields under a wide range of temperatures. Yields of 48g ethanol/ 100g sugar at 35C have been reported. Lower cooling costs, higher ethanol levels, and increased fermenter through put can be expected using ER.
==========================Just an aside for "newbies", please don't get the idea that some yeasts produce more alcohol from a given amount of sugar than others. The "higher alcohol yield" bit refers to the tolerance of this yeast to alcohol during fermentation. For example, the strains of yeast used by bakers cannot tolerate concentrations of alcohol higher than around 8%, so any sugar left in the wash once this level is reached remains unfermented. Other strains are more tolerant to the alcohol they produce, and are therefore more efficient if the aim is to process as much sugar as you can in the shortest possible time ... which is what cost-effective production of fuel alcohol is all about. The downside for us, trying to produce potable alcohol, is that the hotter (and faster) the fermentation, and the higher the alcohol tolerance of the yeast, the more likely it is that other compounds will be produced with the ethanol, so we will have more heads and tails to deal with. For example, the new "24 hour" turbos perform as claimed (stand well back!), but the downside is that the concentration of ethyl acetate is very much higher than their slower cousins. In their defence, they are much "cleaner" than the Zippo yeasts favored by the Fuel Industry which, to be fair, is not concerned about how the product tastes so long as it burns well.Mike Nixon