Turbo Yeast: Sugar Wash Alcohol Leaven

Make Alcohol Faster, Cheaper and SimplerStep 1: Take some Packed Fruit Juice (tetrapack)Step 2: Add 150gm per liter of sugar into it.Step 3: Fast fermenting high alcohol ethanol-producing yeast (19% ABV). Ideal for high gravity, high-temperature mash, and pot stills.Step 4: Add some Turbo Yeast and watch the fermentation to generate Alcohol NaturallyStep 5: ALCOHOL IN 3-5 DAYS and Celebrate with your friends.Key Features:Fast Fermentation: Turbo Yeast boasts an impressive alcohol tolerance of up to 19% ABV. Whether you’re brewing high gravity beers, spirits, or sugar washes, this yeast gets the job done swiftly.Versatility: Use Turbo Yeast to create wine from tetra pack juice, toddy, sugar wash or Gur/Jaggery/Khand. It’s also a favorite among commercial apple cider vinegar manufacturers for quickly consuming fruit sugars and preventing spoilage.Temperature Resilience: Turbo Yeast thrives in high temperatures (28-32°C) without compromising quality. Say goodbye to off-flavors associated with baker’s yeast.Nutrient-Rich: Packed with vitamins and essential minerals, Turbo Yeast ensures a robust fermentation process.Distillation Option: Transform your brewing setup into a distillery by adding the optional Distillation Lid.Dosage and Usage:Add 3 grams per liter for faster action (ideal for 30-hour wine and sugar wash).Pinch at room temperature (25°C) with yeast nutrient and priming sugar for optimal results.Turbo Yeast flocculates automatically after fermentation, resulting in clean, yeasty-flavor-free wines.Note: Turbo Yeast is maltose-negative and not suitable for fermenting cracked corn or other starch-based materials. For starch and grain ferments, use amylase in conjunction.Ready to turbocharge your brewing process? Try Turbo Yeast and experience efficient, high-alcohol fermentation like never before!Apple Cider, Water Kefir, Probiotic Pickle, Lacto Fermentation VegetablesThis yeast solves one of the biggest problem faced by Apple Cider, Kefir and Lacto Fermentation. The pickles and fruit when subjected to wild fermentation often develops mold, worms and other signs of infection.Root Cause of this usually is spoilage and bacterial/fungal contamination. Turbo yeast is a fact acting yeast. (add about 10kg yeast pack for 3,000 Liters of probiotic fermentation). This fact acting yeast will rapidly (2-5 days) convert all sugar and fermentable organic material to ethanol which drastically retards the food/bio-material availability for contamination.Also the CO2 produced in the action creates a protective blanket around your fruits and vegetables. This protective blanket prevents fungal/mold infection as those micro-organism need oxygen to grow and multiply.The third advantage is drastically increasing the malo-lactic acid and acetic acid conversion. The yeast will break down sugar to ethanol giving the probiotic culture (esp acetobactor) a precursor suitable for completing the fermentation process.Fourth advantage is rapidly increasing the production yield. Fast action means faster production and also less spoilage. Also it is organic (yeast is not a chemical) and reduces the acetic acid bill that many pickle makers are adding to maintain the sourness and quality of their probiotic products.This is why affordable wine yeast like this sugar leaven turbo yeast is used widely across non-alcoholic fermentation industry.