Turbo Pure 24 hours
Turbo Pure 48 hours
Black Label
Distillers Yeast
Turbo Yeast 14%, Prestige Batch
Pot distillers Yeast 18%
Turbo Yeast 8 kg 20%

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.

Click here to learn more about fruit mashes.

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.