Partyman

Introduction

Turbo Yeast – Page 1 of 7

Turbo is comprised of a mix of very alcohol tolerant yeast and complex nutrients that quickly ferment a pure sugar solution into alcohol. There are two types of Turbos: one making 14% alcohol in three days and one making 18% alcohol in seven days. With the 18% yeast one will get 50 – 100% more alcohol from the same distillation compared to bakers yeast. With the 14% type you get a fast distillation and 2-3% more alcohol than with bakers yeast.

Both types of Turbos give less volatiles than bakers yeast. To make 1-% alcohol in 1-liter mash the yeast need 17 grams of sugar. To get 14% alcohol in 25 liter mash one requires 6 kg sugar an to achieve 18% one requires 8 kg sugar. Under temperature controlled conditions 20% alcohol is possible, then one needs 8,5-kg sugar.

Instructions

Dissolve sugar (usually 6 kg for 14% and 8 kg for 18%) in warm water to give a volume of 25 liters. The sugar must be completely dissolved to be able to ferment to alcohol. Use a clean 30 liters capacity plastic fermentation container so there is 5 liters “Space” left. If the container is second hand, make sure it have been used for food only. The easiest to clean, handle and work with, is a 30 liters plastic fermentation bucket.

Add the Turbo sachet contents, and then place in a warm (20-25°C ) location for a few days in order for the yeast to convert all the sugar into alcohol (fermentation).

By using 6 kg sugar, you end up with a liquid (called mash or wash) of about 14% alcohol. The crystal clear mash is then drawn off and distilled to concentrate the alcohol to as near to 95% v.v. ethanol as possible, then diluted with water and treated with activated carbon to remove off-flavors and odors. For the latest improvement (150% better) in purification of alcohol with activated carbon, click here.

What makes a “Good” Turbo?

It should be able to ferment to 14% alcohol in three days even when the temperature is not ideal. More important: the mash produced must contain as little as possible of off-flavors, and off-smells (the volatiles).

The benefits of rapid fermentation are obvious, but the importance of making a clean mash may not be as obvious, since later treatment with activated carbon should remove these volatiles anyway. An explanation follows.

How to Make Quality Spirits and Liqueurs in the Home.

Make clean, pure ethanol.

Use the best available essences to convert it.

A common mistake is to try to copy the traditional way spirits and liqueurs are commercially made. You will fail unless you use exactly the same raw materials, the same equipment, the same process control, and the same maturating processes.

Get just one thing wrong and the result will be nothing like the commercial drink you are trying to match. To illustrate, look what happened when a whisky manufacturer changed just one detail of his traditional process:

Ten years ago this whisky maker decided to buy a new still. He went to great expense to ensure the new stainless steel still was exactly the same shape and size as his old copper one, knowing fully well that any changes to shape or size would alter the character of his whisky.

The new still was installed and the virgin whisky (before maturation) was produced exactly as it had been before. However, this virgin whisky had an unpleasant turnip-like smell! The scientists could not explain why the move from copper to stainless steel made such a difference…they put some copper back in the still to solve the problem!

Conclusion: unless you can copy everything down to the last detail, you will fail. In this case “simplest is best.” Use white granulated sugar and a good Turbo!