26083Re: Creating the first mash
- Jan 31, 2008Treat it like any other yeast. The instructions on various products in
this hobby are problematic to new distillers.
The principle is the same. These yeast are just more ethanol tolerant
than other strains. They can take higher temps, though I would not
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 long
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 congeners,
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 (approx.
160-180L to 40kg sugar) at the proper temperature. Why? Because you can
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 distillate,
then you can take the time to properly fractionate your 'low wines'
that you have collected. If you do the calculations, it works out in
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. Ithink
> I have a problem with this. At 104 degrees will it kill the yeast. Iworks?
> think so.
> My water and sugar got to hot so I will wait until morning to add the
> turbo. I should be at about 74 to 76 degrees.
> Did I read the instructions wrong or is this the way Turbo Yeast
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