Is there any reason that distiller's yeast should NOT be used to make beer or wine?
E.g., does it produce too much methanol/other impurities or something along those lines? Or is the reason that it is not commonly used simply because it produces more ethanol than is typically desired in beer/wine? And if so, can this problem be ameliorated by simply adding less yeast to the mash?
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3 Responses to “Is there any reason that distiller's yeast should NOT be used to make beer or wine?”
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around $1 a pack of wine [bayanus] or beer [cervesciae] yeast at the grocery store
Yes
There’s a reason why there’s differentiation between, bread, beer, wine yeasts. They’ve been cultivated over the years to help the wort and must ferment the best. Besides, yeast helps impart complimentary flavors and character to the "brew"
I would avoid using distillers yeast. Use the correct tool for the job (as they say)
Use the appropriate yeast for what you are brewing. The reason you should not use distillers yeast is because you are not brewing for distillation.