With over 1500 types of yeast, it can get super confusing on which yeast to use for making vodka. There is no correct answer, any yeast which produces ethanol can be used to make vodka. However, some are better suited than others since vodka is defined as a predominantly neutral spirit. Different yeast varieties make different side products from the same sugar/grain source, like different concentrations of fruity ester flavours.
Different yeast strains also have vastly different tolerances to alcohol. When making vodka, some yeast strains can ferment very high sugar concentrations, some yielding over 20% alcohol. This means you can quickly make a large amount of alcohol (though doing so will change the flavour!). Yeast which hasn’t been specifically bred for alcohol production like bakers yeast will stop fermenting at a much lower alcohol content.
Here are a few of our top recommendations:
1. Distilamax LS
This yeast from Lallemand is a great all round vodka yeast. The strain is a type of saccharomyces cerevisiae bayanus which was isolated from a champagne yeast and then continually improved for spirits use. It can handle a wide temperature range, from low temperatures up to 35 degrees C. Alcohol tolerance up to 18%. The yeast has a short lag phase, which means other bacteria don’t have as much of a chance to colonise the brew before the yeast starts fermenting. Low nitrogen and oxygen requirement. Produces some subtle cogeners, though still quite neutral.
2. Distilamax HT
A strain of saccharomyces cerevisiae which was purposely bred for high fermentation temperatures, such as fermentations without temperature control (such as those found in home brewer conditions). It can ferment at up to 37 degrees C and alcohol concentrations over 16%. Delivers a great tasting, neutral spirit. Fermenting hotter will speed up the process. Coupled with high sugar concentration, this strain is perfect for high yields in a short time period.
3. Safspirit C-70
A great vodka option from Fermentis- the brewing branch of French yeast manufacturer Lesaffre. Vodka can be made from many different substrates, such as sugar, grain, molasses, fruit etc. This stain can be used well on all substrates, including agave and is a very popular option for professional distillers. Ferments at low temperatures, though much more slowly. Best temperature for using this strain is 25-33 degrees C.
4. Safspirit HG-1
Similar to Distilamax HT, this is the high gravity, high temperature yeast strain from Fermentis. Able to reach 18% alcohol and produces a very neutral spirit profile. A solid option for very high gravity fermentations. Great for high yield and high throughput.
5. WLP078 Neutral Grain Yeast
A great yeast for making neutral spirit from White Labs, a US yeast supplier. A clean, fast fermentation that can tolerate up to 15% alcohol. 25C to 30C fermentation temperature.
What about turbo yeast?
Turbo yeast isn’t actually a type of yeast, it is simply a strain of yeast which comes prepackaged with yeast nutrients and other additives. Professional distillers never use this type of prepackaged yeast, because they want to know exactly the yeast strain and amount, exactly the nutrient concentration etc, not a mystery box. There isn’t necessarily anything wrong with using prepackaged turbo yeast, you just don’t really know what you are using and there are different brands. If you are serious about producing high quality spirits, stick to what the professionals use and purchase Fermentis/Lesaffre or Lallemand yeast strains.
Thankyou for this information, I have taken this onboard and am changing my homebrewing fermentation to move away from turbo yeast use.
I think I will enjoy being more hands on and creative.
Can you please tell me how you measure the PH of your wurt whilst it is In the fermenter?
I am doing only 25 litre batches and have no idea what the ph is and feel that I need to know but cannot find a suitable ph tester.
Your help and advice would be much appreciated.
Kindest regards
Simon Mossman.
Hi Simon,
We use an Omega PHH 7011 pH probe. The price has gone up a lot since we bought it 6 years ago though, I’m sure there are more budget friendly similar options available.
https://au.omega.com/pptst/PHH-7000.html
Cheers
Jared
Hi, Jared thanks for that, those cheap yellow ones sure don’t cut the mustard.
Jared, how many grams per litre of ls, gn, dap and sodium bicarbonate are you using in your wash please ?
Very much appreciate your help and advice.
Kindest regards
Simon.
Sorry Simon, those details are our trade secret recipe!
What I can tell you is that higher nutrients produce more esters.
The manufacturers will tell you the approximate dosage to use. Then you can vary it based on the results you are getting.
Cheers
Jared
Hey Jared cheers for the clues, I purchased a PH tester and will be ordering quality Yeast and Nutrient today.
Necessity is the Mother of invention, and with a wee bit of experimentation I reckon that a silly old chap like me could come up with something quite drinkable.
Thanks for your help fella.
Take care and all the very best,
Simon.
Thanks, this is a really useful comparison as its often difficult to get a side-by-side rundown like this.
I’ve been looking for a reliable and consistent yeast to replace Turbo, which I find produces terrible estery washes packed with fusels and congeners, so a cleaner yeast will be a massive improvement.
Hi, I hope you can give me some advices about the better yeast for fermenting around 10 L of vodka, using corn. And estimating quantity of that yeast. Thank you
We ferment mainly barley here, but you can try Safspirit HG-1 for a quite neutral vodka flavour from a variety of different substrates.
I have been using carbon with turbo yeast for a while now and clearing it with clearing agent.
Just recently the washes have not completely cleared and remain a light grey colour.
I have tried keeping at different temperature whilst clearing but no joy.
This has really got me stumped, would be grateful for any advice
You are fermenting straight sugar? We only ferment grain and Illawarra Plum here so i’m not too helpful. Has the sugar source or yeast brand or clearing agent brand changed?
Cheers
Jared
Thanks for the rundown! I’m hoping to have fermentation complete within 7 days or so to 15%. My fermentation room is about 75F. Are any of your suggested yeasts quicker? I’m fermenting sugar btw.
Yes, you can completely finish fermentation in 36 hours to really high ABV if you first grow a large yeast starter colony, full of nutrients and then dose the sugar in thirds, fermentation temperature about 30 degrees C. Can’t say the taste will be the best though……
Cheers
Jared
I can’t find any information on the alcohol tolerance of Safspirit C-70. Does anyone know what it is? Thanks!
It is probably good for over 12% ABV but needs the sugar source dosed in continuously or in 3 aliquots over a couple of days to achieve really high ABV, as well as enough nutrients and pH control.