Classic Turbo Yeast
Please note: This yeast is designed to be used with the Super Reflux Still and should not be used with the Air Still.
Classic Turbo Yeast is ideally suited to use with the Super Reflux Still for producing brown spirits (Rum, Whisky or Brandy).
Classic is also the best selling Tubo Yeast world-wide, performing excellently under most conditions. It's fast, capable of fermenting 6kg of sugar in 36 hours. It can reach strengths of 18% ABV when 8kg of sugar is used and has excellent temperature tollerance.
Still Spirits Classic Turbo Yeast has been further improved with the inclusion of new mineral absorbents for improved distillate quality.
As with all Turbo Yeasts, Classic further benefits from being used with Turbo Carbon.
Instructions
- Decide upon the quantity of sugar to use (see chart) — do not use more than 7kg (15lb 7oz) if the air temperature is above 25°C (77°F).
- Prepare water making sure you end up with 21 litres (4.6 gallons) at the correct water temperature (see chart).
- Add the sugar and stir until completely disolved.
- Add the yeast and stir well. Rest the lid loosely on the fermenter (or use an airlock).
- Leave to ferment – 20°C (68°F) is ideal. Do not exceed chart temperature, or fermentation will stick. If using a hydrometer; a final gravity of 990 is possible if the air temperature has been correct.
| Quantity of sugar to be used | 6kg (13lb 4oz) | 7kg (15lb 7oz) | 8kg (17lb 10oz) |
| %ABV | 14.5% | 16.4% | 18.3% |
| Water Start Temp. | 40°C (104°F) | 30°C (86°F) | 30°C (86°F) |
| Air Temp. Range | 18-30°C (64-86°F) | 18-25°C (64-77°F) | 16-23°C (61-73°F) |
| 2-3 days | 2-3 days | 4-6 days | 7-12 days |
Important
To achieve the best quality alcohol it is important to use turbo clear after fermentation.
Ingredients: Yeast, yeast nutrient, bentonite.
Net Weight: 240g
