Turbo Yeast is an advanced yeast culture capable of producing exceptionally clean and strong alcohol bases quickly, without needing special fermentation sugars like fructose, glucose or dextrin. Instead it works well when mixed with ordinary white household or castor sugar to produce an exceptionally pure base that can quickly be mixed with your favorite essences to produce your dream beverage.
Turbo Yeasts contain an abundance of vitamins and minerals and are designed to convert sugar to alcohol with minimal off flavors, odours or aromas. Furthermore, their design reduces or even prevents Acetaldehyde production – known to cause headaches – which often forms during longer fermentations with traditional distillers yeasts.
Turbo yeast stands out from other yeasts by not needing to be soaked beforehand – unlike its competitors which must first be inoculated with water before mixing directly into sugar solutions as its formulation makes it osmo-tolerant and allows direct addition. This also avoids depletion due to using soaks since these can lead to cell death from pressure differential between inside the cell and outside due to their use compared with direct incorporation into sugar solutions.
Osmo-tolerant yeast also means less heat generation during fermentation, making it ideal for use in hot climates or where cooling resources are limited. It is essential that your wash or mash has fully cooled before pitching yeast so as to keep its temperature under the critical point at which yeast dies; otherwise sluggish fermentations could occur as a result of pitching it early or not maintaining an appropriate fermentation temperature during this period.
