Turbo yeast instruction for making alcohol

Topping up with water

4. Top up with cold (or lukewarm) water to final volume, usually 25 litres. Check temperature, should now be ideally 25-30 C (not higher). If OK, then add the sachet of turbo yeast.

Note: The temperature is usually fine here even if you don't fine tune it. If you add hot tap water in instruction 1, that might be up to 50-60 C but after adding 6-8 kgs of room tempered sugar, you have taken down the temperature at least 10C, probably more. Then after topping up with cooler water, you will end up with the perfect temperature (aim for 25C, that is a good start for all turbo's).

The alcohol fermentation

5. Leave to ferment in room temperature or a bit higher (20-25C is ideal). Fermentation time varies with the type of turbo yeast and it can be anything from 24 hours to 5-7 days.

Note: Best result is achieved when temperature is slightly elevated, say around 22-24C AND fairly constant. It is not good to place fermenter near a thermostatic heater which goes on/off, or near a window you might open etc. If you want to use heaters, you can use heatpads and heatbelts, but avoid using an immersion heater as it can become very hot when it is switched on and it may kill off yeast cells around it.

Activated carbon (charcoal) treatment, using finings etc

6. When fermentation is over, rack off (use a syphon to transfer the liquid into another vessel and leave the thick sediment behind so you can discard that) before you proceed to use your wash. At this stage you can add finings to improve your result, you can also add liquid activated carbon which needs to be in immersion for 24 hours or more for best result (removes off-flavours).