When it comes to fermenting moonshine mash, it is important to be mindful of the amount of yeast you use. While it is generally recommended to pitch an appropriate amount of yeast for optimal fermentation, it is possible to put too much yeast in the mash.
One common issue that arises from over-pitching yeast is the production of undesirable sulfur flavors. When excessive amounts of yeast are added to the mash, they may produce more sulfur compounds during fermentation. These compounds can contribute to off-flavors, such as rotten egg or burnt rubber aromas. Not only can these flavors be unpleasant, but they can also be quite challenging to get rid of.
I have personally experienced this issue when brewing beer. There was a batch where I accidentally added double the amount of yeast recommended for the volume of wort. The fermentation process seemed vigorous at first, but as the beer matured, a distinct sulfur aroma became apparent. Despite various attempts to eliminate the off-flavor, it persisted and ultimately rendered the beer undrinkable.
However, it is worth noting that over-pitching yeast is generally considered less problematic than under-pitching. When there is an excess of yeast, they tend to complete fermentation more quickly and efficiently. This can result in a cleaner and more consistent final product. So, while excessive yeast can lead to sulfur flavors, it is still preferable to having too little yeast, which may result in sluggish or incomplete fermentation.
To avoid over-pitching yeast in your moonshine mash, it is recommended to follow the recommended pitching rates provided by yeast manufacturers. These rates are typically given in terms of grams of yeast per gallon of liquid. It is crucial to measure and add the appropriate amount of yeast to ensure a healthy fermentation process without introducing off-flavors.
While it is possible to put too much yeast in moonshine mash, resulting in undesirable sulfur flavors, it is generally considered more favorable than under-pitching yeast. Following the recommended pitching rates will help achieve optimal fermentation and avoid any potential issues.