Whiskeyyeast

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  • Prestige Turbo Yeast and Troubleshooting

    Prestige Turbo Yeast and troubleshooting

    Turbo yeast has been specifically developed for alcohol fermentation, featuring an exclusive combination of minerals, vitamins, and amino acids to extract more sugar and create stronger products. Furthermore, it’s bacteria free – helping ensure no contamination of your wash.

    Turbo Yeast comes in five distinct varieties to meet the specific needs and environments in which fermentation takes place. Each variety specializes in speed, temperature, purity or yield conditions that might arise during its fermentation.

    Classic 6 and Classic 8 Turbo Yeasts have been specially formulated to ferment 6 kg sugar at various temperatures across a broad temperature range, producing an exceptionally clean tasting spirit. You can use them for either the Spirits Wash stage of your still, or higher ABV fermentations with additional sugar added over several days.

    These Turbos are fast and can make 14% alcohol in as little as three days, providing excellent all-round performance regardless of where your operation takes place.

    Black Label Turbo yeast can produce 14% in as little as five days when following its instructions precisely. One 90gm sachet will ferment 25 litres of mash and is temperature-tolerant – perfect for larger batches in distilleries where sugar must first be fully dissolved before adding any yeast; stir continuously after addition until no visible yeast particles remain visible in solution.

  • Alcohol Distillation and Its Impact on Culinary Arts

    Alcohol distillation and its impact on culinary arts

    Distillation requires both extreme precision and intuitive skill to produce quality spirits, with every distillation increasing or diminishing some flavor molecules (esters and congeners) while eliminating others. Achieve 95+ proof spirits may require multiple runs through the still to reach that perfect result – each run may introduce new compounds which alter its final product. It’s important to keep in mind that alcohol and water make up only 40% of a starting liquid’s composition; most flavors make up at least another 40%, each having their own volatility that allows us to separate out those compounds that make up a finished bottle of spirits.

    Starting liquid is heated in a steam generator before passing through a series of perforated plates – often made of copper – acting like miniature pot stills. As hot steam passes over each plate, its vapor is separated into different fractions; those coming off of the first plates, known as heads, contain volatile compounds with the lowest boiling points such as methanol, wood alcohol or wood naphtha; all have unpleasant or harmful aromas and tastes and could potentially be toxic to human beings, leading to blindness if consumed.

    Hearts contain more desirable ethanol alcohol, and it is the distiller’s responsibility to redirect vapor flow from the head section into this part by altering its reflux ratio; increasing this ratio allows more vapor through and decreases head percentage; however, doing so increases energy costs.