Im a bit confused here on what your instructions said as you wrote it:
"Per insttructions on Turbo Yeast 24. 5.8 liters pet 13 pounds of
sugar. Says to pitch the yeast at 104 degrees."
If the instructions say 5.8 liters (of water) "PER" 13 pounds of
thats absolutly ridiculous. That would give you a starting SG of 1.380
with an alcohol level of 59.8% alcohol ROTFLMAO. This is WAY WAY out
of line with any known hydrometer specs, Hydrometer/Sugar/Alcohol
Tables or capabilities of any known yeast strain lol.
Heck, if you have found a Turbo yeast strain that can do that - why
bother with a pot still and please, PLEASE tell us where you got that
Anyways, on a more serious note, for every 1/2 pound ( or 1 1/8th cup)
of pure cane sugar in a 1 gallon wash - this will give you 3.5% of
potential alcohol (ie. 1 pound / gallon = 7% abv).
There is a really neat self-calulation table at:
on Tony's site.
Also a good Hydrometer/Sugar/Alcohol Chart at:
As far as the temp goes, most baker's yeasts say to pitch in a quart
so of warm water (105F - 110F) to activate, but these are dry yeasts
and the water cools down really quick.
What i would do is re-read those instructions and then follow what
Bryan stated in his post. The most abv I would shoot for in your first
wash would be about a 15% to 16.5% abv to start off with - about 2.3 -
2.5 lbs of sugar per gallon of wash....
Also please heed what Bryan said and stay away from them Turbo yeasts.
Ive heard nothing but problems with them things in these postings -
to mention the fact of hearing about off-flavors. If you want a nice
high abv wash (up to 18%) and quick fermentation, I strongly recommend
the EC-1118 yeast strain (Saccharomyces bayanus) made by Lalvin with
some yeast nutrients containing DAP (di-ammonium phosphates and yeast
hulls - about 1.5 tsp per gallon) also add about 1/4 tsp of acid blend
or 1 cup of orange juice / grapefruit juice per gallon to get your Ph
down to around 5.5 or so for starters :).
Vino es Veritas,
--- In firstname.lastname@example.org
, "bbornais" <bbornais@...>
> Treat it like any other yeast. The instructions on various products
> this hobby are problematic to new distillers.
> The principle is the same. These yeast are just more ethanol
> than other strains. They can take higher temps, though I would not
> recommend it.
> As I have stated before, I don't feel that you should bother with
> turbo's. I did it when I was first learning as well, and it was a
> while before I sorted the confusion out.
> My suggestion at this point is:
> 1) to pitch at normal temp. (i.e. room temp.)
> The problem with this, is that you risk contamination.
> 2) dilute the starting gravity down a bit to avoid excessive
> as you will be stressing your yeasts at this sugar/alcohol
> My future suggestion would be to obtain a large HDPE barrel.
> 1) you can do large washes with lower S.G., which will produce less
> 2) There is less risk of infection, as you will add the water
> 160-180L to 40kg sugar) at the proper temperature. Why? Because you
> make a large yeast starter when you don't bother with turbo's. Just
> simply supplement with your favorite yeast nutrient for a healthy
> 3) Do a few stripping runs, real fast, to obtain a clear
> then you can take the time to properly fractionate your 'low wines'
> that you have collected. If you do the calculations, it works out
> your favour.
> Hope this helps,
> --- In email@example.com, "Bill Miller" <bill1burp@>
> > Ok already got a snag. Per insttructions on Turbo Yeast 24. 5.8
> > pet 13 pounds of sugar. Says to pitch the yeast at 104 degrees. I
> > I have a problem with this. At 104 degrees will it kill the
> > think so.
> > My water and sugar got to hot so I will wait until morning to add
> > turbo. I should be at about 74 to 76 degrees.
> > Did I read the instructions wrong or is this the way Turbo Yeast