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Our Turbos and some of their advantages
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Experience, what we know the first Turbo in the world, Superjasten, was our product. We have been here from the beginning.

Quality policy, we want to sell the best. When competitors made better Turbos (for 3.5 years) we sold their Turbos in stead.

Internal and external know how. We have been in this business since 1974. Many of the inventions for home brewing and home distillation are originated from us. Example: Turbos, activated carbon filtration in a tube, again improved in March 2000, flavoring with Fatspan (oak chips with flavor), will be improved in some months, Rebeerer and much more. We know, trade and speak with worlds leading experts on yeast, fermentation, nutrients and Turbo yeast. Here are some details about our Turbos:

Pure sterile cultured special yeast strain
The strain of yeast used is cultured specially for distillation application – and not a bakers yeast. Furthermore, the strain is grown under sterile conditions to ensure absence of bacteria, which could otherwise influence quality of alcohol, produced and the % yield from sugar. Pure, bacteria free yeast also keeps down the volatile production.

The fermented mash from both our 6-kg and 8-kg Turbos is as pure as it can be used as a base for an alcoholic drink of strengths of 14.5 and 18% alcohol receptively.
Much other yeast is a by-product (deposit) from molasses fermentation – and therefore not bacteria free. The yeast strain is natural and not genetically manipulated.

Osmotolerante yeast strains (high sugar tolerance)
Much other yeast do not tolerate all sugar at the same time, they need to be “sugar feeded”. Both 6 kg and 8 kg, which tolerate start sugar concentrations of 1160 for 8 kg and 1150 for 6 kg.

Obviously, if such high start gravities were produced from 100% fermentable sugar, then such fermentation’s would not ferment down to dryness because the ethanol ceiling will be reached before all the fermentable sugar has been used.

However, where say Molasses is used as the substrate, such information is relevant because most molasses contains only approx. 50% fermentable sugars. It also means that there is no need to sugar feed the yeast, as with many other yeast strains.

Sucrose tolerant yeast strains
There is other Turbos that ferment purer and better with mono su

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PRESTIGE BATCH
PRESTIGE BATCH
Prestige Batch 14% produces extremely small amounts of volatiles. Specially good if one ferment larger batches, for example a barrel or tank, wich works without overheating the fermentation. Our most sold 14% Turbo.

Instructions for large volume fermentation:
1. Dissolve required amount of sugar into the same volume of hot water (e.g. use 48 Litres hot water to dissolve 48 kg sugar). Make sure the sugar has completely dissolved before continuing.
2. Top up to final volume with cold water, continue to stir until the liquid specific gravity is 1090.
3. Make sure the liquid temperature is below 25°C (77°F) then add relevant number of Turbo Yeast sachets. Continue to stir until no more yeast particles are visible.
4. Allow to ferment at 20-25°C (68-77°F) air temperature for 3 days.
NB. MAKE SURE THE LIQUID TEMPERATURE IS KEPT BELOW 35°C (95°F) THROUGHOUT FERMENTATION. Introduce frozen containers of water after 12 and 24 hours to reduce liquid temperature if necessary. Effective for at least 12 months extra if kept in refrigerator.

Fermentation
No of sachets
Sugar (sucrose)
200 Litres
8
48 kg
250 Litres
9
60 kg
300 Litres
10
72 kg
350 Litres
11
84 kg
400 Litres
12
96 kg
450 Litres
13
108 kg
Fermentation
No of sachets
Sugar (sucrose)
500 Litres
14
120 kg
600 Litres
15
144 kg
700 Litres
16
168 kg
800 Litres
17
192 kg
900 Litres
18
216 kg
1000 Litres
19
240 kg
200 Litres
8
48 kg
250 Litres
9
60 kg
300 Litres
10
72 kg
350 Litres