Alisons bakers yeast alchohol tolerance

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Volperossa

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I have read a lot of storys of people using this for cider. currently using it my self.

Im wondering how far will the alchohol levels rise before killing off the yeast cells?

Some people say 5% to 6% but also seen people claiming to get upto 18% before this happens

What do you all think?
 
As a general rule, never use bakers yeast. just get your hand in your pocket, pull out a few pennies and go buy some cider yeast and do it right!
 
Ale yeast for ale, wine yeast for wine, cider yaest for cider and bakers yeast for baking. The clue is in the name.

Making a decent cider is not hard but it does require a bit of knowledge and time for. It to mature.

In beer yeast accounts for 70% of the flavour and that is despite all the complex flavours from malts and hops. So yeast is very very important to the final flavour.

Unfortunately with cider it doesn't stop there. The two other important elemnts are malic acid and tannin. Both of these are at relatively high levals in cider apples but low in desert apples. These two components are what gives cider its distinctive taste. If you are not using apples or juice high in these then you need to add 1 tsp per gallon of each. Both are available from good home brew shops along with cider yeast.
 
....Yes theres different yeasts+apple types that goes without saying :ugeek:

But that is NOT WHAT I ASKED!



BACK TO THE QUESTION AT HAND!!
Allisons baking yeast. Alcohol tollarence?

... Time wasters
 
PS: i dont care that i was rude

I asked a question and you guys just ignored it

Its common knowledge that its not ideal/creates different taste/produced for bakery
christ its written on the tin!
But that is not what i asked

If i had asked "is this yeast sutable for creating a palatable drink" then your answers would have been what i was after.


Runs me to a brilliant point tho.

I was asking a scientific question to a bunch of oldschool brewers ... what did i expect rele? lol pah
 
Im british so i can say this. British people are less willing to answer questions but more willing to shoot down possible objectives . you guys had no idea why i wnted to know this ;) haha So i present infomation from none british people lol

Although having a reasonable alcohol tolerance of about 12% , it has the
property of giving off large volumes of carbon dioxide( which, after all, is
what the baker wants!).If used as a wine yeast, there will tend to be a rapid
ferment which clears slowly and leaves loose, easily disturbed lees.For
beginners, the quick ferment is a useful encouragement to further ventures, as
it does prove that fermentation occurs even if a superior wine is not produced.

THEN they told me why not too .. see thats how its done ;) "No" is not a full answer lolol



Also this was posted

"I made a test wine in 2 batches. One batch with wine yeast and one with bakers yeast.
Indeed there were differences but both wines were great !!!"

"
 
the only way to find out the tolerence of the yeast is maybe do a few 1 pint brews with different stregnths ie hydrometer readings then see which ones work and which ones crash
 
I don't know the answer to your question, but in order to get the yeast to the maximum tolerance I would add sugar in increments rather than all at once. That way the yeast gets slowly acclimatised to the environment and will carry on doing what yeast do (even in bread). That is produce alcohol. Anyway good luck with your experiment.
 
Volperossa said:
Im british so i can say this. British people are less willing to answer questions but more willing to shoot down possible objectives . you guys had no idea why i wnted to know this ;) haha So i present infomation from none british people lol
Click to expand...

Glad to see that you have found answers doing a google search.

May I enquire for what purpose you are looking to find this out ? You are probably not getting the answer you are looking for because people here are more interested in using the right tool for the job, so less likely to have spent time working out how effectively they can fit a square peg into a round hole when they have a ready supply of round pegs.
 
gsidford said:
Volperossa said:
Im british so i can say this. British people are less willing to answer questions but more willing to shoot down possible objectives . you guys had no idea why i wnted to know this ;) haha So i present infomation from none british people lol
Click to expand...

Glad to see that you have found answers doing a google search.

May I enquire for what purpose you are looking to find this out ? You are probably not getting the answer you are looking for because people here are more interested in using the right tool for the job, so less likely to have spent time working out how effectively they can fit a square peg into a round hole when they have a ready supply of round pegs.
Click to expand...

well said ;)
 
gsidford said:
Volperossa said:
Im british so i can say this. British people are less willing to answer questions but more willing to shoot down possible objectives . you guys had no idea why i wnted to know this ;) haha So i present infomation from none british people lol
Click to expand...

Glad to see that you have found answers doing a google search.

May I enquire for what purpose you are looking to find this out ? You are probably not getting the answer you are looking for because people here are more interested in using the right tool for the job, so less likely to have spent time working out how effectively they can fit a square peg into a round hole when they have a ready supply of round pegs.
Click to expand...

Could not have put it better myself . Would you see a baker cooking with cider yeast
 
Well u can say anything but im in my right to get pissy when i get two replies. Not only did they ignore the question. They were rude wile they did it

"Ale yeast for ale, wine yeast for wine, cider yaest for cider and bakers yeast for baking. The clue is in the name. "
Rude


"just get your hand in your pocket, pull out a few pennies and go buy some cider yeast and do it right!"

Pointlessly rude

Its not hard to get your point across without being a ass in the process.

Standard, its called being polite


I do own other yeasts,
Excuuuuuse me for experimenting.
 
Volperossa, sorry that we offered you advice that you were not willing to listen to. This forum is one of the best brewing knowledge bases on the web. Knowledge and advice is freely given and this is passed down to all interested members so that we all may learn and pass on our experiences. The advice I was trying to give was one which would help you brew a cider which yould be pleased with. All to often people make a basic cider and are disappointed, with lack lustre results.

I don't think anyone apart from you has been rude.

A few manners go a long way on this forum and insulting peoples heritage and origin should not be tolerated. I fear that if you continue with this manner no one will wish to offer you advice. I for one will not bother.
 
bobsbeer said:
I don't know the answer to your question, but in order to get the yeast to the maximum tolerance I would add sugar in increments rather than all at once. That way the yeast gets slowly acclimatised to the environment and will carry on doing what yeast do (even in bread). That is produce alcohol. Anyway good luck with your experiment.
Click to expand...

Cheerz for the input

Im just having a mess around with prison style for pure fun =) im also running with normal cider yeast and putting 2getha somthing to get around 20%

Will post things up soon

cant w8 to compare no matter how bad it may taste lol
 
graysalchemy said:
Volperossa, sorry that we offered you advice that you were not willing to listen to. This forum is one of the best brewing knowledge bases on the web. Knowledge and advice is freely given and this is passed down to all interested members so that we all may learn and pass on our experiences. The advice I was trying to give was one which would help you brew a cider which yould be pleased with. All to often people make a basic cider and are disappointed, with lack lustre results.

I don't think anyone apart from you has been rude.

A few manners go a long way on this forum and insulting peoples heritage and origin should not be tolerated. I fear that if you continue with this manner no one will wish to offer you advice. I for one will not bother.
Click to expand...


You were rude why you denying it ? lol

be rude to some one they are rude back thats how people work


Why would i listen to you if you were being rude?
Plus u went ahead i assumed i had no idea what i was doing and that i couldnt read a tin

Sorry that i have spare change to do somthing silly once in a wile i wnt flash my pennys around ne more
 
Volperossa said:
graysalchemy said:
Volperossa, sorry that we offered you advice that you were not willing to listen to. This forum is one of the best brewing knowledge bases on the web. Knowledge and advice is freely given and this is passed down to all interested members so that we all may learn and pass on our experiences. The advice I was trying to give was one which would help you brew a cider which yould be pleased with. All to often people make a basic cider and are disappointed, with lack lustre results.

I don't think anyone apart from you has been rude.

A few manners go a long way on this forum and insulting peoples heritage and origin should not be tolerated. I fear that if you continue with this manner no one will wish to offer you advice. I for one will not bother.
Click to expand...


You were rude why you denying it ? lol

be rude to some one they are rude back thats how people work


Why would i listen to you if you were being rude?
Plus u went ahead i assumed i had no idea what i was doing and that i couldnt read a tin

Sorry that i have spare change to do somthing silly once in a wile i wnt flash my pennys around ne more
Click to expand...


missing you already.... :rofl:
 
storm in a teacup said:
I think the admin should at least lock this thread if not delete it.

We shouldn't feed the trolls.
Click to expand...

He's not a troll. Over-reacting just a little bit, perhaps.
He has a point, after all. He asked a fairly simple question, instead of answering it or saying nowt, peeps jumped in shouting "don't do that".
Personally I use all kinds of yeast in TC, just to see what happens. It's not like it's actual cider apples, so we have a bit of licence to get silly with experiments.
I happen to rather like the ones where I used a red wine yeast. My missus prefers the ones with Young's cider yeast.
We both like the effect of a bit of cranberry. She likes the addition of some Welch's grape/pear/apple juice, I thought it a bit bland.
Turbocider is a wild frontier, with people trying all kinds of things.
Soem ideas may be misguided, but nothing is wrong
 
oldbloke said:
storm in a teacup said:
I think the admin should at least lock this thread if not delete it.

We shouldn't feed the trolls.
Click to expand...

He's not a troll. Over-reacting just a little bit, perhaps.
He has a point, after all. He asked a fairly simple question, instead of answering it or saying nowt, peeps jumped in shouting "don't do that".
Personally I use all kinds of yeast in TC, just to see what happens. It's not like it's actual cider apples, so we have a bit of licence to get silly with experiments.
I happen to rather like the ones where I used a red wine yeast. My missus prefers the ones with Young's cider yeast.
We both like the effect of a bit of cranberry. She likes the addition of some Welch's grape/pear/apple juice, I thought it a bit bland.
Turbocider is a wild frontier, with people trying all kinds of things.
Soem ideas may be misguided, but nothing is wrong
Click to expand...


Cheerz for that pal.
I am a bit excitable lol

And yeah no worries people!! im not wasting any prime ingredients just some 58p/ltr off the shelf Lidl juice

No fruit on the allotment for a wile :cry:
(apples plums and grapes yumm)
So im going to mess around untill the time comes =)
 

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