Yeast is a single cell organism which thrives when exposed to oxygen, rapidly multiplying in response and turning fermentable sugars into alcohol. Without yeast we would not be able to produce alcoholic drinks or ethanol fuel. Aeration during fermentation is crucial in order for yeast cells to consume oxygen effectively and continue reproducing alcohol; using Turbo Yeast helps speed this process along as it is highly oxygen tolerant while providing essential nutrition that facilitates rapid growth and tolerance to alcohol.
No one knows exactly when humanity first discovered that nutritional supplementation of brewing or alcohol beverages enhanced their performance; however, Sweden’s Gert Strand is widely credited with creating the first true turbo yeast sometime during the 1980s. Hambleton Bard Ltd’s Alcotec range of high alcohol tolerant distillers yeasts have since refined this formula so small scale home and professional distillers alike can achieve results that often surpass those achieved by large commercial distilleries.
Turbo Yeast stands out as having an exceptional alcohol tolerance compared to both wine and brewers yeasts, and can tolerate much wider temperature conditions than either. As well, its pure bacteria-free strain produces significantly fewer congeners during fermentation compared with its wine or brewers counterpart.
Yeast requires water and sugar for growth; its energy from sugar allows it to break bonds between carbon atoms to release ethanol as waste product (ethanol only has very limited energy value). Therefore, using clean equipment and distilled water in order to avoid any contamination which would degrade your final product quality.
