RE: [Distillers] Re: Inverted sugar better than dextrose?
- This is from one of those non-impartial Retailers you wrote about. The Turbo
yeasts are all made in the one factory in the UK, the only difference is the
different importers.So dont expect too much variation.try to follow the
manufacturers recommendations re the process, temp controls etc.There is a
new Temperature Tolerant Yeast coming on to the market, but i havnt seen it
yet. Personally i use the Fermtech Turbo Extra Yeast all the time now.
From: stampers@... [mailto:stampers@...]
Sent: Wednesday, 31 January 2001 22:22
Subject: [Distillers] Re: Inverted sugar better than dextrose?
--- In Distillers@y..., "Ted Palmer" <tpalmer@o...> wrote:
> > Thanks for the reply. I don't think you've answered my question,
> > though, unless I'm missing the point entirely.
> yes you are.
Fair enough :-)
> If you are really serious about this hobby you must learn
everything you can
> about YEAST! If you are just trying to make cheap booze, which I
> you are, you'll fail.
I started out trying (and succeeding, I might add) to make cheap
booze, but as I've said in previous posts the process itself is
taking over from the fun of consuming the finished product.
I knew a fair bit about yeasts and their likes and dislikes from my
days of brewing beer. I've tried to find impartial information about
the various yeasts commercially available, but to no avail. I can
find plenty of info from the guys who sell the stuff, but I don't
class that as impartial.
I've started a trial of as many different yeasts I can get my hands
on, and am about half way through it. So far I've tried:
Still Spirits Turbo
Code 6 Hyper
Alcotec Turbo (v3.0)
Alcotec Turbo 8kg (v3.1)
I've got Still Spirits Turbo Extra to go as soon as I have a
fermentation bin spare.
There were a couple of other yeasts at the various shops I go to (in
Wellington and Hawkes Bay). Anyone got any other suggestions of ones
I can try here in NZ?