Prestige Turbo Yeast and Sourdough

Prestige Turbo Yeast and sourdough

Yeast can only function effectively in an environment rich in essential nutrients, and any reduction can lead to stuck or impure fermentations. This could happen for various reasons such as using an inappropriate strain of yeast, not adding enough nutrients, and/or the temperature being too high in solution.

Failures often stem from ineffective storage or reuse of old yeast. Old, dried Turbo Yeast has depleted levels of phospholipids – an essential cell membrane stabilizer – making the new yeast much more vulnerable to external influences and likely to stop fermenting altogether.

Turbo Pure 48 yeast boasts exceptionally low levels of volatile-producing yeast and offers an array of powerful nutrients and anti-volatile agents, making it suitable for use across all still types ranging from the basic Amazing Still to advanced fractional stills. In just two to three days it will ferment 6-8 kg of sugar to 14% alcohol within a 25 liter batch – perfect for fermenting any sugar or starchy mash mash!

Alcohol Distillation and Its Connection to Terpenes

Alcohol distillation is a core process in the creation of spirits such as gin, vodka, rum and whiskey. Distillation differentiates spirits from other fermented beverages like beer and wine.

Distillation apparatus, more commonly referred to as stills, comprises three main parts. They include the following: (reboiler), condenser and receiver for extracting distillate from hot vapors cooled back down by condenser cooling, receiver from which concentrated or purified liquid can be extracted, air/moisture control/safety issues with vent connection; in sealed versions vacuum pump is often required in order to keep atmosphere pressure within acceptable levels).

Under negative pressure distillation conditions, in order to achieve the same concentration in the vapor state as would be achieved through normal pressure distillation methods, the boiling point must be decreased in order to achieve equal concentration in both states – an increased temperature difference will also be needed between the coolant and vapor phase requiring additional equipment and energy resources to make this possible.

Alcohol concentration in vapor does not remain static; rather it varies. At first, alcohol content peaks with the initial wash vapors but gradually diminishes through subsequent distillation fractions due to repeated evaporations and condensation processes, producing increasingly less-concentrated bottoms fractions as the process goes forward.