Prestige Batch Yeast or Black Label yeast

Use Prestige Batch Yeast or Black Label yeast to make 14% ethanol in 3 days, use 1 sachet + 6 kg sugar in 25 Litres or use 8 sachets + 48 kg sugar in 200 Litres (or anything in between e.g. 5 sachets + 30 kg sugar in 125 Litres etc).

Use Prestige Alcohol yeast 18% and Distillers yeast 18% to make 18% ethanol in 7 days, use 1 sachet + 8 kg sugar in 25 Litres. We recommend you do not scale up to larger volumes unless you have good control of liquid temperature.

 Prestige Batch Yeast or Black Label yeast instructions for 25 Litres.

1. You need a 30 L sized plastic bucket. Clean it with hot water (it does not need to be sterilized unless it is very dirty).
2. Calibrate to 25 Litres if it is not already graduated.
3. The point of this step is to end up with a final volume of 25 Litres which contains 6 kg sugar and has a start liquid temperature of around 25-30°C.
4. First add either 5 Litres boiling water or 10 Litres hot water into the bucket. Add 6 kg ordinary white granulated sugar (sucrose) and stir until completely dissolved (about 2 minutes). Now top up to 25 Litres with mains cold water and stir well for 2 minutes to ensure an even sugar solution. Ideally the cold water used for topping up should be between 15-20°C although water as low as 5°C can be used, this will just make the fermentation 1-2 days longer.
5. Add the sachet contents and continue to stir until no more particles of yeast are visible to the naked eye.

   The liquid should have a milky appearance with no bits in it.

6. Now leave it at warm room temperature (around 20-25°C is best) to ferment for 3 days.
7. Any air temperature between 18°C and 30°C can be used but the time taken for fermentation will be different. At 30°C it will take only 2 days (but make more volatiles!) and at 18°C it will take 7 days.
8. After fermentation this "mash" should be distilled, diluted to 40% ethanol then passed through activated carbon to remove volatiles before adding essences. See elsewhere for further details.

A super trick to improve quality

When the mash has fermented completely (use a Hydrometer to check), wait until it is crystal clear. Then draw out the mash with a siphon, leaving all yeast and impurities in the fermentation  vessel. By using this method you have a crystal clear mash without yeast to distill. The mash should clear by it self in a day or two. You can speed this up by adding a clearing agent for wine or by placing the mash in a cold place. The mash must have fermented out completely before clearing.

Turbos in the future

There are many manufacturers of turbos and frankly, it needs a lot of know how to make a good turbo.
Our policy is to sell top quality. All Turbos we sell are of high quality only. For example, the nutrient of a certain turbo contains 22 different ingredients.

Some competitors have a product containing only one ingredient: ammonium phosphate. Another example: some competitors' yeast ferments much faster when one uses a mono sugar like grape sugar (glucose) or fruit sugar (fructose).

The turbos we sell ferment sucrose (ordinary household sugar, a two-sugar) with the same speed. All our turbos are also designed to make as few volatiles as possible. To make a good turbo you need a great deal of know-how. To make a bad turbo you need only bakers yeast and ammonium phosphate.

I am serious about this. The first widely sold turbo here, and probably in the whole world, was my product, SUPERJASTEN. I have not sold this in 1996, 1997, 1998 and 1999 because it was no longer, in my honest opinion, the best. Today I have sold its Trade Mark and no longer sell this product. I have been a reseller for my competitors better turbos those years.

Scandinavia is considered the world's leading market in essences, activated carbon and yeast. To give an example, one of our competitors has sold essences for 100 years. Many products have been invented here.

Now I am back with 5 new Turbos, it took 3 1/2 year and there is no better Turbos available worldwide. And if there will be, I will resell them.

For the future, yeast scientists are working very hard. The strains used today are natural and so it will be for a while. New strains will tolerate higher temperatures and higher alcohol contents and make less and less volatiles. After this, genetically manipulated strains will take over.

Then it will be possible to ferment 25% alcohol, a liqueur, maybe even more. How long this will take is impossible to know. My estimation is that it will occur within 9 years from today, but no sooner than 4 years......Gert Strand.