How is turbo yeast made

Whiskey Distillery Yeast is a pure culture Whiskey Strain of Saccharomyces Cerevisiae used widely in commercial whiskey, with robust and authentic aromatics even in high-alcohol fermentations. Includes the advantage of complete nutrition and amyloglucosidase. Vodka Distillery Yeast is a high yield Vodka Strain with extraordinarily low metabolite production ideal for use with sugar, grain or potato feedstock in Vodka or other white spirit production.

Provides complete nutrition for easy fermentation of low-nutrition ashes together with myloglucosidase enzyme or dextrins conversion. Contains complete nutrition for rapid fermentation. Producing full, rich fruity aromatics, it also includes amyloglucosidase enzyme for breaking longer-chain sugars for optimum yield.

What is turbo yeast? Distillers yeast Distillers yeast are designed for making spirit in the more traditional way such as whiskeys from malt and grains. Whiskey distilers yeast Whiskey Distillery Yeast is a pure culture Whiskey Strain of Saccharomyces Cerevisiae used widely in commercial whiskey, with robust and authentic aromatics even in high-alcohol fermentations.

Vodka distillers yeast Vodka Distillery Yeast is a high yield Vodka Strain with extraordinarily low metabolite production ideal for use with sugar, grain or potato feedstock in Vodka or other white spirit production.

If you put a small obstacle in the way for the CO2, such as an airlock, you will get a protective layer of CO2 inside your fermenter which keeps the oxygen out and prevents infections from other organisms. This is particularly important when fermentation slows down if you leave it there for a while. There are thousands of other by-products created during the fermentation, we normally call them volatiles.

They are created in very small levels, but some of them can contribute a lot to off flavours. Among the volatiles we have. All alcohol produced by fermentation will contain these volatiles, whether it's commercial wine, beer, cider or home brew. In some cases, the producer depend on the volatiles to create a particular taste - so Whisky tastes very different depending on how it was made, what exact equpment used etc. The smallest change there can make an enormous difference.

For homebrew purposes, we don't want that so we aim to make as pure alcohol as possible, then to add the flavour with carefully chosen essences to produce a perfect result. In order to produce really clean alcohol, it is essential to treat it at some stage with charcoal activated carbon which removes a lot of impurities.

This can be done in the pre-distillation stage normally by using a liquid activated carbon that is left in the solution for hours first and after distillation usually granular charcoal filters. Using both will create even better results. Whether you want to use your home brew turbo wash as it is and treat it with essences, or for home distilling to achieve higher alcohol, it is important to get rid of any yeast cells still floating in the wash.

You will normally rack off into another vessel, that removes the bottom sediment, but the rest is usually fairly cloudy from yeast cells which are still floating around. In order to clear this in a reasonable time, you need to use finings such as the Alcotec 24 TurboKlar you could of course also use a wine filter. If you use liquid carbon sometime during the late part of the fermentation, the finings will also help removing a lot of that.

Pure fermentation has later been refined into perfection with the additions of Alcotec Triple Still and Vodka Star. If you would like to use other sugars or materials containing sugar, such as molasses etc, you really need to use yeast packs specialised for these. The Alcotec Whisky Yeast can be used for molasses as it contains an enzyme, amylo-glucosidase, which will break down the starch into fermentable sugar. Without this, you would get a lot of starch left at the end of fermentation and you would have quality problems.

The recipes normally refer to plain white beet or sugar cane sugar. You can also use "Brewing Sugar", also known chemically as Dextrose Monohydrate. Plain white sugar actually will break down into this as one of the steps of fermentation, so by using Dextrose, you save the yeast some effort.

It is also easier to dissolve because it already contains one water molecule the Monohydrate bit. However, you need to compensate for this when you add the sugar. Because some of it actually is water, you need to add a bit more.