POT DISTILLERS 18%

Pot Distillers yeast 18% can ferment fruit brandy, fruit schnapps, grappa, brandy and other mashes to 18% which greatly improves taste after distillation, and gives a better yield. It's a hit with all schnapps distillers. Also, it can sometimes be used to ferment larger batches to 18% alcohol by using one sachet to 50 liters of sugar or fruit mash (half dosage). This is normally impossible with high alcohol Turbos: they ferment violently and produce so much heat early in the process that the yeast dies.

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Pot Distillers Instructions for 25 Liters
(also usable for fruit wines)

1. Add your fruit into a 25-30 liter (26.5-32 US qt) clean plastic bucket and add 5 liters (5 US qt) of boiling water. Now add 3 kg (6.6 lbs) sugar and stir for 2-3 minutes then leave to cool. Once the liquid temperature has dropped to 50°C (122°F), add Pectolase enzyme and stir well.
2. After 1 hour, top up to 18 liters (19 US qt) with cold water, stir well for 2 minutes – then wait to the liquid temperature has dropped below 25°C (68°F). The pH should be adjusted to between 4 – 5 (add 1/4 teaspoon chalk per kg fruit). Now add the yeast and stir well.
3. After 3 days fermentation, remove the fruit using a straining bag - ensure you squeeze the straining bag tightly to release all fruit juice.
4. Separately dissolve another 4 kg (8.8 US qt) sugar into 4.5 liters (4.7 US qt) hot water. Once dissolved, wait until the temperature drops below 30°C (86°F) before adding into the fermenter.
5. Ferment for 7 - 10 days at as near to 20°C (59°F) liquid temperature as possible until fermentation stops.
6. Discard heavy sediment and add clearing agent to liquid and leave for 2-3 days. Siphon liquid again from heavy sediment, now the crystal clear liquid can be distilled. Unclear mash will give a bad taste.