Prestige Turbo Yeast

Yeast is a living organism and needs certain nutrients in order to thrive. Sugar alone cannot sustain it to perform at its full potential (although malted grains or fruit might work as feedstock). By contrast, providing your yeast with nutritional yeast food it will function dramatically better than standard distillers yeast.

Turbo yeast is produced at a laboratory level and designed to deliver great results for home and small commercial distillers alike. The revolutionary breakthrough in fermentation technology enables clean high quality alcohol washes without producing unpleasant flavor congeners such as Acetaldehyde – known for causing terrible hangovers!

Prestige Turbo Yeast packs contain the lowest volatile producing strain available along with special anti-volatile agents and nitrogen nutrients to produce optimal results for your alcohol. In just two days this yeast will ferment 6-8kg of sugar in a 25L wash!

Be sure to use water at an ideal temperature before adding the Turbo Yeast sachet. At minimum, 40 degC or 100degF should be ideal in order to minimize bacteria contamination during initial stages of fermentation. Furthermore, once added the Turbo Yeast should not exceed 95 degC / 205 degF to protect it from stress.

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.