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!

Prestige Turbo Yeast For Desserts

This strain of yeast is ideal for creating dessert wines and high alcohol brews, fermenting up to 18 percent alcohol by volume (AVB) while extracting fruit flavors efficiently. This fermentation method also makes this strain ideal for producing high quality vodka, wine, alco base beverages and fruit schnapps products.

This strain ferments quickly and has good temperature tolerance, making it suitable for use in climates where other strains struggle to grow.

This brewing and distilling yeast is exceptionally robust and has an exceptionally high tolerance to osmotic pressure, meaning that it can be added directly to sugar solutions without needing to soak first like other brands of dry yeasts – making its use much faster and more cost-efficient than its rival turbo yeasts.

Osmo-tolerant dry yeast strains like S. cerevisiae offer several key advantages over other varieties; not only will they survive fermentation without dying off at its conclusion, but can be reused again in another batch – an invaluable asset in an age where high temperatures often kill other dry strains off prematurely.

This yeast works effectively with both monosugars such as fructose, glucose and dextrose as well as sucrose, an everyday household sugar. Furthermore, it performs admirably in mashes that do not require sulphur dioxide for fermentation; other yeasts often struggle in these situations. For maximum freshness and optimal performance it comes packaged in a nitrogen flushed foil pack to maintain freshness; any reuse once nutrients have been depleted can result in stuck fermentation processes.