Prestige Turbo Yeast

Bitter & Esters was founded by Douglas Amport and John LaPolla in 2011, as a homebrew supply shop that provided knowledge, expertise, and passion for the art of brewing. Today it stands as an influential community and educational hub driven by staff enthusiasm as well as customer commitment.

Contrary to other turbo yeasts, this one is osmo-tolerant and can be mixed directly with sugar solutions without prior soaking in water – pre-soaking can cause cell osmotic pressures to become so different from outside that the yeast explodes, potentially leading to product losses and product waste.

The Turbo yeast package features a high-grade strain of Saccharomyces cerevisiae yeast – one of the most frequently used strains for alcohol fermentation – along with nutrients designed specifically to convert sugar to alcohol, essential vitamins and trace minerals necessary for rapid and clean fermentation processes. All these elements will allow your yeast to flourish for faster and cleaner fermentation processes.

This 8 kg pack of turbo yeast will allow you to ferment 25 litres of sugar into 18%-20% alcohol in five days, depending on its temperature tolerance. Therefore, it is crucial that instructions are strictly adhered to so as to avoid overheating of your batch and ensure rapid fermentation with pure alcohol output.

Prestige Turbo Yeast is an ideal yeast choice for producing pizza dough, as it produces high quality alcohol in less than 24 hours and quickly ferments it to perfection. Furthermore, this yeast extracts and enhances flavors, and can achieve up to 18% alcohol by volume production without becoming stuck or producing too much of its own alcohol production; its sachets contain sufficient nitrogen nutrients for producing smooth-tasting spirits that won’t ferment into bitter brews!

To prepare the dough for fermentation, mix all of your ingredients with a paddle attachment in a mixer until all components have been evenly distributed and formed into smooth dough. Form small balls from this mass and place them into a lightly greased bowl before covering and placing it into your refrigerator for four days of incubation.

Once your dough has rested for two hours, take it out of the fridge and allow it to relax at room temperature for two more. This allows it to fully expand, giving your pizza its signature texture and flavor. After resting, be sure to coat the ball of dough in olive oil to avoid it sticking to your oven and start baking! Enjoy your pizza!