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A wash is a harder place to be a yeast than a beer or a wine. There is often more sugar, less to feed on, and not much of the trace elements yeast needs to finish the job cleanly. Enzymes and nutrients are what close that gap, breaking starch down into fermentable sugar and giving the yeast what it needs to reach the end without stalling or throwing off flavours.
Which one you need depends on what you are fermenting. If there is starch in the mix, the Still Spirits distillers enzymes are the pair to look at, alpha-amylase at 12 g to break the starch down and glucoamylase at 12 g to convert it further. If you are working from sugar, the enzymes are not the issue and the nutrients are. Still Spirits distillers nutrients come in 450 g for light spirits and 450 g for dark spirits, matched to the character you are after. Pure Distilling makes a distilling conditioner, and there is the Hauraki Big Red premium blend spirit yeast. For larger volumes the turbo yeast double batch combo covers 50 to 100 L.
Worth knowing, adding nutrient late rarely rescues a stuck ferment. Get it in at the start with the yeast and you will have far fewer problems to fix. Rules vary, so check what applies to you.
See also distilling yeasts, spirits and distillation and grains and sugars. We are at Laverton North and Epping.
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