Prestige Turbo Yeast

Where to Buy Prestige Turbo Yeast Our top selling product, Prestige Turbo Yeast can convert 6kg of sugar to 15% alcohol in 25 litres total volume while 8kg can yield 18%. Extremely temperature tolerant and ideal for fermentations taking place under harsh conditions, our very pure and clean fermenting yeast allows you to create your own customized drinks using any essences or aromas from our selection.

Turbo yeast is an exceptional all-round strain of yeast that can be added directly to sugar solutions without the need for pre-soaking, unlike other brands of yeast which deplete its osmotic pressure and therefore increase chances of death during fermentation.

Black Label Turbo Yeast is ideal for large batch fermentation due to its heat tolerance. Usually reaching 17% alcohol content within five days and suitable for producing fruit schnapps and alco base products.

Instructions: Simmer 6-8kg of sugar with enough hot water (eg, 48L for 48Kg of sugar) until its specific gravity reaches 1090. Add Black Label Turbo Yeast packets until no visible yeast particles remain and let ferment at 20-28degC air temperature for 3-5 days or until fermentation stops.

Why is Prestige Turbo Yeast such an excellent product?

This yeast strain features an extremely alcohol-tolerant strain with a complex mix of minerals and nutrients, designed to convert sugars quickly for clean wash production with minimum congeners production. Furthermore, special anti-volatile producing agents reduce volatiles significantly as part of its fermentation process which requires careful attention in terms of temperature, batch size and instructions during its fermentation phase.

Numerous factors can have an effect on the final quality of an alcohol base product, including:

Temperature control during fermentation – excessive temperatures will kill off the yeast;

* Nutrient Depletion – When yeast is reused it will consume its unique combination of nutrients. Once this occurs it cannot function effectively and may eventually lead to its demise.

Reusing yeast depletes its levels of phospholipids, rendering it more vulnerable and sensitive to osmotic chock.

To prevent osmotic chock, activated carbon is highly recommended as a preventative measure. While high quality activated carbon will remove most odours, an abundance of congeners may still remain in your finished alcohol product.

Ensure the appropriate water quality is utilized. This is especially essential if alcohol will be used medicinally; using inferior water quality may result in serious issues, including bacteria contamination (which often happens after reusing dry yeast killed by excessive temperatures), depleted nutrients, or pH imbalance.