Turbo Yeast

Professional-grade, high-abv yeast is widely used by distilleries and base producers worldwide to produce cleaner alcohol washes with less Acetaldehyde than standard distillers’ yeast. Easy to use and packed full of all the necessary nutrients, it allows rapid fermentation processes while being osmo-tolerant (instead of needing to be soaked first as with some other dry yeasts). Also included as Trehalose as a starter sugar to strengthen internal strength of yeast cells as well as protect from osmotic shock during multiplication phase of multiplication phase fermentation process; instructions provided on package are clear.

Why has my fermentation become stuck?

A stuck fermentation may occur for many reasons: depleted nutrients, incorrect yeast strain, temperature changes or high osmotic pressure levels are just some.

When using Turbo Yeasts it is important to remember a couple of key factors. All turbo yeasts are designed exclusively for fermenting sugar/water solutions. If you need to ferment material containing sugars, such as mash or other substances containing carbohydrates, one of the special Yeast Packs available can help. These packs contain amylo-glucosidase enzymes which break down starches into forms more suitable for fermentation by yeast. These packs are specifically formulated to work with materials that contain sufficient nutrition. Any attempt at using Turbo Yeast with materials lacking proper nourishment could cause it to deplete itself of necessary nutrient stores, leading to fermentation being stopped short during production, leading to an impure and subpar product.

At this point, it’s essential to be aware that Turbo Yeasts produce heat during fermentation, although this shouldn’t be an issue when fermenting small amounts (say 6 kg in 25 litres) of sugar. When fermenting larger volumes however, adequate cooling systems or ice need to be in place to keep temperatures down or else large quantities of acetaldehyde will be produced which has an unpleasant green apple scent and may result in severe headaches!

As noted, yeast needs to be protected in thick and sturdy packaging that meets certain standards of manufacture. Cheaper packages may not provide sufficient moisture or oxygen barriers or be strong enough to withstand pinholes that might compromise it; one sure sign of quality packaging would be thick film and heat formed seals around all edges.