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April 29, 2013

The Best Yeast for Distilling and Brewing

Distillers and Brewers Yeast Review

We get a lot of questions about yeast. Folks want to know "which yeasts are the best" for fermenting a mash.

These days, homebrew shops offer an incredibly robust selection of yeasts. However, not everyone has easy access to a homebrew shop, and ordering yeast online can be dicey because temperature fluctuations may cause damage. Therefore, this article focuses on very basic yeasts which everyone should have access to, plus a few more that are temp tolerant. We've tested a total of 4 yeasts and the results are below.

Before we get started, a reminder: Distilling alcohol is illegal without a federal fuel alcohol or distilled spirit plant permit as well as relevant state permits. Our distillation equipment is designed for legal uses only and the information in this article is for educational purposes only. Please read our complete legal summary for more information on the legalities of distillation.

To make things easy, we made a 2 gallon mash using 3 pounds of pure cane sugar and 2 pints of unsulfured molasses (with a potential alcohol of 12.9%). We then split the mash into 4 glass carboy's and added a different yeast to each container.

One of the following yeast strains was pitched in each of the carboys:

  • bread yeast
  • champagne yeast
  • super start distillers yeast
  • turbo yeast

We let the batches ferment for almost 3 weeks (to make sure we had maxed out the potential of each yeast), then we conducted a taste test. We didn't carbonate or distill or otherwise modify the fermented liquids. We just taste tested as is. First, these wouldn't make for very good beers. Second, we could have distilled them, as this is more or less a rum mash recipe, but we only have a fuel alcohol permit, so we couldn't have drank the final product anyway. Remember, distilling alcohol at home for consumption is illegal. Don't do it.

Our assumption was that the bread yeast had not met its alcohol potential and would be sweeter than the rest of the samples due to excess sugar. We also assumed that the turbo yeast might taste and smell a bit funky, because that's what a lot of people report about it. We also have some experience with turbo's ourselves and have noted these characteristics. We thought the champagne yeast would be dry, and weren't sure how the super start would taste among the rest of the samples. We hadn't taken a final specific gravity reading before the taste test, so the alcohol content of the samples was not known to us as we were sampling them.

As it turns out, our assumptions were dead on, with one surprising exception. Here's what we noted:

Turbo Yeast

We tested Liquor Quick's Turbo Pure X-Press (dehydrated), which is rated to produce up to 18% alcohol. According to the manufacturer, this yeast was created to produce "a very clean wash with minimal congeners." We disagree with the first part of that statement.

The wash was anything but clean. It smelled and tasted absolutely awful, most likely due to excess nutrients that weren't used by the yeast. In defense of Liquor Quick, perhaps if we had added more sugar and the yeast were able to work longer (using more of the nutrients) the wash would not have tasted so bad.

We actually agree with the second part of the above mentioned statement. The wash contained very few congeners. Congeners is a fancy term for all of the tasty ingredients found in the mash. The more congeners, the more mash flavor, the less congeners, the more devoid of taste the wash and final product will have. There was hardly any trace of the cane and molasses flavors. However, remnants of the nutrients were still very present and the wash tasted and smelled terrible.

In summary, we only recommend turbo yeast for making fuel for lawnmowers.

Champagne Yeast

We tested Red Star's Pasteur Champagne Yeast (dehydrated). The champagne wash sample was extremely dry. Molasses and cane flavors from the wash were almost completely gone. A very slight bitter taste from the molasses was all that remained, which is definitely not the best part of the molasses flavor. The yeast itself also imparted little to no flavor to the wash, making this sample extremely clean. If a commercial distiller is striving to make a neutral grain spirit, such as vodka, we think champagne yeast would work very well. However, it is now apparent to us that a commercial distiller would probably not use this yeast for flavorful spirits such as corn whiskey, full bodied, authentic rums, etc..

Super Start Distillers Yeast

We tested Crosby & Baker's Super Start Distillers Yeast, now known simply as Distillers Yeast (UPC: CB 9904A*). This stuff is available by the pound and is given no description by the maker. Over the years this is the yeast we've become accustomed to using, partly because it's sold by the pound (and It takes a long time to use an entire pound of yeast) and partly because we experienced what we felt were good results. Our assumption was that this yeast was going to blow the competition away. However, we were wrong.

The Super Start wash tasted almost exactly like the champagne yeast wash. They were actually a bit difficult to tell apart. The only difference was that the champagne yeast had a slightly cleaner taste and smell. Yeasty smells and flavors were a bit more prevalent in the SS sample. In our opinion, because these samples didn't taste anything like cane or molasses, these yeasts are probably better suited for commercial distillers making high alcohol, neutral grain spirits than they are for making sippin' whiskeys. Because the champagne yeast had a cleaner taste than the Super Start, we'd venture to say that it'd be the better choice between the two.

Accordingly, due to the results of this experiment, we now no longer exclusively recommend Super Start as our yeast of choice. 

Bread Yeast

The surprise of the day was bread yest. We tested Fleischmann's Active Dry Yeast. Our initial assumption was correct: the bread yeast tasted slightly sweeter than the others. Much more of the cane sugar and molasses flavors were present. Overall, this was actually the best tasting wash, which we kind of half expected. We assumed that the bread yeast sample tasted better because the yeast had hardly done anything and hadn't produced much alcohol. However, we were dead wrong.

The ABV of this sample was on par with the rest of the samples (see below). This means that bread yeast had managed to produce as much alcohol as the rest of the yeasts, but had done so without stripping out as much of the natural mash flavors. This wash tasted great and we see no reason to recommend against using bread yeast. 

Alcohol Yield 

We determined potential alcohol using a beer hydrometer. We also did some calculations by hand to back up hydrometer readings (and to prove how smart we are). Also, our brix refractometer was missing on test day, which is the other reason for the hand calculations.

Our beer hydrometer displayed a starting gravity of 1.10, corresponding to a potential alcohol of 13%. Between the molasses and the cane sugar, we ended up adding a total of 969 grams of sugar to a total of 3785 grams of water, for a brix of 25.6 and a potential alcohol of 12.8%. Because the result of both calculations is so close we're very confident that the potential alcohol was somewhere around 12.9%.

The final gravity measurements of wash samples were almost identical. The samples were all within a half percent of 12.5% starting alcohol, with champagne being slightly higher than the rest. In other words, each yeast essentially maxed out its alcohol production potential by eating more or less all of the sugar present in the wash.

These results convey absolutely nothing meaningful about the alcohol production potential of champagne, turbo yeast, and Super Start yeast. It's obvious that these yeasts should be able to produce 12.5% ABV or higher. If we wanted to compare the alcohol yield potential of these yeasts we'd need to bump up the sugar content of the wash and give the yeast samples more to work with.

However, the experiment sheds some interesting light on the alcohol production potential of bread yest. We assumed that bread yeast would have stalled out well before consuming all of the sugar in the mash. We can now say with confidence that bread yeast (at least the brand we used) is able to produce 12.5% starting ABV, and maybe even higher. This is surprising news to us, as our previous (limited) experience with bread yeast suggested a much lower potential ABV.

Additional Yeast Resources

For those that have not read our article "Making Moonshine - Fermentation and Yeast" check that out as we go into more detail about the fermentation process. It's for educational purposes only, but is very interesting. We strongly suggest purchasing a copy of the book "Yeast" from This books is 300 pages long and was written by professional brewers and scientists. It's an awesome resource on the topic of yeast. We've been reading this book and have learned a ton of stuff about yeast. Yeast is just as important as the other ingredients (corn, barley, sugar) in beer and fine spirits, and without yeast, the world as we know it would likely be devoid of alcohol.

Get this book to learn how a commercial distiller would improve the quality of their whiskey. Also, checkout our article "Bourbon, Whiskey, Vodka and Moonshine - How Much Yeast?" for more information on how much yeast to use on a batch of mash. 

Clawhammer Supply is supported by its audience. When you purchase through links on our site, we may earn an affiliate commission.



  • To all who worried about how much yeast to use
    I put 3 packs of bread yeast in my 5 gallon bucket and it works great

    Posted by Dude C on April 04, 2015
  • I just wanted to thank you for the above article. It was very informative.

    Posted by Justin on November 03, 2014
  • WHat is the ideal mash temp for yeast to work best?

    Posted by R. Park on April 11, 2014
  • I just messed up i took rum yeast and shine yeast out of there packaging and put in zip lock bags after this realized i didnt mark which is which and suggestions (feeling pretty stupid)

    Posted by Adam Doty on April 03, 2014
  • It’s 1 ill pack per 5gal…thanks claw hammer for great products and some pretty good shine recipes…"

    Posted by John Taylor on March 15, 2014
  • A good rule of thumb is to use about 1 gram of yeast per gallon.

    I wouldn’t sweat it too much because the yeast will multiply.

    Your mileage may vary.

    Posted by derek on March 13, 2014
  • say I have made up my mash mixture and added a pack of champagne yeast plus one tbl spoon of turbo yeast, and it finished bubbling in 3 days, is this too fast or do you think its still ok

    Posted by harry on March 11, 2014
  • how much yeast should be used in 5 gal of corn whiskey distillers yeast

    Posted by jimmy mace on February 19, 2014
  • How much yeast for 5gal. Wash 4.5 lb sugar 4.5 lb. Corn

    Posted by Timothy Adkins on February 15, 2014
  • How and where should I store my 1lb. Of yeast ?

    Posted by Timothy Adkins on February 15, 2014
  • This is a “Leave A Comment” blog not a I have a Question blog. Most need to learn to read entirely before posting.

    Posted by LoneOaak on February 12, 2014
  • Do you sell differant kinds of yeast,If so tell me where I should go to access it. Thanks

    Posted by Robert Gennerella on January 30, 2014
  • I have used bread yeast to make wine and actualy gotten 17-18% with it

    Posted by wayne on January 29, 2014
  • What is best type/variety of corn to use for making shine? Have you used sweet corn before, and if so, what were the results? Should you sprout your corn before mashing?

    Posted by DMeeks on January 12, 2014
  • I live in the Northwest, summers are not very long here. What is the low and high temperature range for mash fermentation?

    Posted by DMeeks on January 12, 2014
    I’m a first time distiller. I read your yeast experiment and bought some red star dry active yeast. I was wondering how much and how to add it to the mash (dry or mixed with water). I’m going to try the sweet feed recipe in a 5 gallon still. Thanks!

    Posted by Lee Efird on December 15, 2013
  • We didn’t add enough yeast when we started our mash. We added some more two days later. Will it all work out ok in the end?

    Posted by Jodi on December 11, 2013
  • How much yeast did you put in a 5gal mash

    Posted by rich on December 10, 2013
  • How much yeast did you put in a 5gal mash

    Posted by rich on December 10, 2013
  • Hello, I was wondering if while your mash is fermenting do you stir it periodically?

    Posted by Joe Genovese on December 05, 2013

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