How Turbo Yeast Works

Fermentation FAQ

Shall we add anything to regulate the pH when using Turbo Yeast directly in mash?
No, since pH regulation is a part of the Turbo recipe. The Turbo ferments in higher pH than, for example, wine. Do not adjust the pH in any direction.

We forgot to watch the temperature, and fermentation reached killing temperature and got stuck. Can we re-start the fermentation by adding more Turbo Yeast?
No, when fermentation has reached 5%-7% alcohol it cannot be re-started with this yeast because the "chock ethanol tolerance" is exceeded. Very few yeasts can re-start a fermentation over 7% alcohol. Those who can are often Saccaromyces Bayanus strains (Turbo has a Saccharomyces Cerevisiae strain) that can be used for sparkling wines, Champagne, coolers etc.

We have an old, traditional distillery without any new technology and are located in a very warm country. What can we do to spread the heat in the fermentation?
You can try to reduce the fermentation speed by reducing the yeast quantity used. Slowly stir the fermentation (or circulate with a pump that does not break the yeast cells) so it cools down. A simple construction fan can often help to cool down a tank. Otherwise water-cooling must be used. Simple solutions also work well. If none of this helps, simply decrease the alcohol strength of the mash, thereby increasing the killing temperature.

Your instructions say to add the Turbo directly to the sugar/water solutions. Can you mix it with water and soak it first as is done with some other yeasts?
No. Never soak turbo yeast in water. If you soak this yeast in water, after 15 minutes the osmotic pressure inside the cell and outside the cell differs so much that the yeast cells start to explode, and they die. The Turbo is osmo tolerant so it can be mixed directly in sugar solutions. This has more advantages, since the Turbo is designed to start this way.


Does the Turbo yeast fermentation generate more heat than other fermentation?
Yes, much more heat will be generated from Turbo yeast fermentation than from other types of fermentation. It is important therefore to keep the volume at no more than 25 litres to minimise overheating.

Can we collect the yeast residue and use for our next fermentation?
No. NEVER DO THIS WITH Turbo YEAST, because:
• No Turbo Charging. Turbo Yeast works because unique nutrients "Turbo Charge" a selected yeast strain (you can also order this strain pure as dry yeast) created for top performance. When those nutrients are consumed, no "Turbo Charging" takes place and the yeast will perform like any other yeast.

• Yeast condition. During the manufacture of the dried Turbo yeast, very high levels of phospholipids are accumulated within the plasma membrane, because the yeast is grown aerobically. The yeast population that exists at the end of fermentation has depleted the levels of phospholipids, making yeast cells more sensitive during subsequent fermentation, and fermentation can (and probably will) stick.
• The yeast also contains approximately 15% Trehalose, which is a "protectant" sugar. Trehalose gives the yeast cell internal strength and also is an excellent "start sugar" for the yeast to use at the start of fermentation. A cell at the end of fermentation contains only about 2% Trehalose and will no longer stand, for example, osmotic chock, when added to the next sugar solution.
• Nutrient depletion. Turbo yeast will only work properly with the nutrients, etc. that are mixed with the yeast. Because sugar offers no nutritional value, re-using the yeast a second time (when nutrients are consumed by the yeast) will result in an impure and stuck fermentation.

Do we have to purchase expensive fermentation sugars when using Prestige Turbo's?
There are some Turbos that only ferment with mono sugars, like fructose, glucose or Dextrose, forcing customers to purchase more expensive 'special sugars'. Prestige yeast will ferment (the two sugar) sucrose, which is ordinary white household sugar or castor sugar, with the same speed and purity as with mono sugars. So it is not important to purchase the most expensive sugar when using Prestige Turbo yeast.

Can we use Turbo yeast for fruit schnapps?
We sell Turbo yeast for fermentation of "sugar" and water. We have customers who tell us that the Turbo, while forced to ferment slower, is good for fruit schnapps. It makes more and purer alcohol, and a larger production of alcohol, and therefore more carbon dioxide--so it gets a lot more fruit "bite" taste out of the fruit. More taste, better taste, and fruitier taste, and a lot more schnapps as the alcohol content is 17%.
However, this is not allowed in most counties, e.g., Germany, Austria, and Switzerland, so if a distiller adds sugar, he is not allowed to sell the product under the highest quality name (Obstbrand). This can only be done in countries where it is allowed. In Germany, Austria, Switzerland, etc., a hobby distiller gets more taste (like the bite in the fruit) than a distillery selling its product for prices similar to expensive cognac.
We recommend our General wine yeast together with our General wine nutrients for fruit schnapps. This will give a reliable fermentation in under 2 weeks and often improves the quality of the product. Fermentation will always reach dryness even where the acidity is high.

What are the main reasons for fermentations to stick?
For fermentation of sugar and similar, it happens when one is not using Turbo yeast. It is very hard to ferment sugar alone, especially to get a pure fermentation and high alcohol. Wrong yeast strain (often a bakers yeast), wrong nutrients, or lack of nutrients, and too low a temperature tolerance are also reasons for fermentations to stick.
Or something else could be wrong, like one didn't add nutrient; or killed the yeast because of excessively high temperature during fermentation; or osmotic pressure killed the dry yeast because of improper handling; or the pH is too low.

What specifications are needed for the water for a fermentation of sugar with Turbo Yeast?
The water quality should be potable (drinkable). Nothing else matters.

How long can we store the Turbo yeast?
The yeast can be stored for 12 months at 25°C provided the sacks are stored dry and left unopened. After 12-24 months the performance will start to decline, and by 30 months storage performance will be poor. Be aware that yeast life viability drops rapidly above 30°C. Using a storage of 35°C shelf life reduces it from 18 months to 2-3 months. Cellars are perfect to store in if they are very dry.
• Storing in 4°C extends shelf life 2 times.
• Storing in 8°C extends shelf life 1.5 times.
• The yeast can be stored for 24 months at 25°C provided the sacks are stored dry and left unopened on the original 875 kg palette with the outer card board protection remaining. Two years!
We plan to ferment dextrose mono hydrate and not sucrose. Shall we change dosage?
Yes, you need 12.5% more to reach the same alcohol percentage as with sucrose