Prestige Turbo Yeast

Gluten free baking requires using various kinds of yeast; from active dry to instant. Knowing your yeast options is key to success – some types are designed for recipes requiring long proofing times such as cinnamon rolls or brioche, while there is also osmo tolerant instant yeast which should be mixed directly into sugar solutions without needing to soak first like other instant varieties do.

Certain Turbo yeast varieties are designed specifically to ferment fructose or glucose mono sugars only, such as fructose or glucose. While this type can be more costly as you will require purchasing special fermenting sugar for it to work effectively. Classic 8 is one such all-round Turbo yeast brand.

Alcotec Turbo Yeast is a dual recipe yeast produced in Germany that produces moderate alcohol (14%) in 48 hours or high alcohol (20% in 5 days), depending on how much sugar is added. It has excellent temperature tolerance; for optimal results ambient temperatures below 80 degrees Celsius are suggested. Package instructions suggest adding 6 kg of sugar for the 14% recipe while adding 8kg for 20% recipes.

Prestige Turbo Yeast can provide fast-acting, clean fermentation with less byproducts that results in superior tasting spirits, making this Danish turbo yeast perfect for beginner distillers looking for quick start up times and high yields. Furthermore, this special formula ensures cleaner fermentation at warmer temperatures than other standard beer or wine yeasts allowing faster results and cleaner spirit production.

Instructions advise adding the yeast directly to a sugar solution rather than pre-soaking, since this particular strain does not need soaking for activation and workability. Doing this also saves both time and money as pre-soaking utilizes valuable nutrients that would otherwise go towards fermentation instead.

Turbo yeast can be used with all commonly available white household sugars as well as the more expensive glucose and fructose sugars; however, to ensure proper fermentation the sugar must first be thoroughly dissolved before adding yeast. Common causes for failed fermentations include using an incompatible sugar type that doesn’t dissolve easily, low temperatures, depleting nutrients quickly or killing off the yeast with too much osmotic pressure.