Pitching

Pitching is a term used in home distilling and brewing to describe the process of adding yeast to a fermentable sugar mixture. Here is a comprehensive glossary for the term “Pitching” as it relates to home distilling of alcohol.

What is Pitching?

Pitching is the process of adding yeast to a mixture of fermentable sugars and water to initiate alcohol fermentation. The yeast consumes the sugar in the mixture and produces alcohol and carbon dioxide.

Why is Pitching important?

Pitching is a critical step in the home distilling process because it determines the final alcohol content, the taste, and the aroma of the distilled alcohol. Proper yeast selection and pitching ensure that the fermentation process is successful and that the final product has the desired qualities.

How to Pitch Yeast?

Step 1: To pitch yeast, prepare the fermentable sugar mixture and sterilize the equipment.

Step 2: Once the mixture has cooled down to the desired temperature range for the yeast, add the yeast to the mixture and mix thoroughly.

Step 3: Ferment! Allow the mixture to ferment for the desired time, which can range from a few days to a few weeks.

Types of Yeast for Pitching

There are several types of yeast that can be used for pitching in home distilling, including baker’s yeast, brewer’s yeast, champagne yeast, and turbo yeast. Each type of yeast has unique properties that can affect the final product, including alcohol tolerance, temperature range, and flavor profile.

See: best yeast for home distilling

Should I Dry Pitch or Rehydrate and Pitch?

When it comes to pitching yeast in home distilling, there are two methods: dry pitching and rehydration. Dry pitching involves adding yeast directly to the fermentable sugar mixture, while rehydration involves activating the yeast in warm water before adding it to the mixture.

While both methods can be effective, many home distillers prefer rehydration. Rehydrating the yeast can improve its viability and reduce the likelihood of contamination. Rehydrating also allows the yeast to adapt to the environment and prepare for fermentation.

However, there are benefits to dry pitching as well, it’s a more straightforward process without the need for additional steps, and it can work faster as the yeast is already in a dry, active form.

Ultimately, the decision to dry pitch or rehydrate yeast comes down to personal preference and experience. If you have a high-quality yeast that you trust and have used before without problems, dry pitching may be a convenient option. However, if yeast viability is a concern or you are using a new or questionable yeast, rehydration may be the wiser choice.

Uncommon Methods of Yeast Usage for Air Stills

One uncommon method of yeast usage for air stills is freeze distillation, which involves pitching yeast to a sugar mixture, freezing the mixture, and then removing the ice crystals to increase alcohol concentration.

Pitching is the foundation of the home distilling process. Proper yeast selection and pitching ensure that the final product has the desired taste, aroma, and alcohol content. Even a novice home distiller can successfully produce high-quality distilled alcohol.