How Turbo Yeast Works
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.
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 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.
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.
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