Alcotec 48-Hour Turbo Yeast for Rapid Fermentation of Beer, Wine, and Spirits

jonaln: Been using this product for about six years. It generally works in four or five days compared to seven or eight with regular yeast

United States on Apr 11, 2023

birder: Follow directions for a good final ABV. I use 18 lbs. of cane sugar for 28 Brix starting gravity. Watch our for the heat during the 1st 48 hours. It will get above 90 F if you don't pay attention. I just wait for it to get to about 80 degrees F, then put it outside until we get to 65 F. During spring and fall that means over night. In winter it means a couple hours. Use a metal (SS) brew pot because the heat dissapates faster than with a plastic bucket. Then to the basement where ambient is in the 60s. Degass daily but go very slow or the foam will rise up and spill over. Within a week the gravity will fall below 0, then rack, airlock, settle and clear. I rack 2x's and get a really clear final mash. It does have the cane sugar taste and there is no way around it. But distilling, carefully, gives you a reliable neutral spirit. Don't stack unless you have a coil to keep down the temp - seriously. If you let the temp get high, the fermentation will be stuck permanently.

United States on Feb 16, 2021

Mason graves: Used this for all my batches. No yeast flavor. I use a pot still Chinese made(nothing close to fancy) and after 4 days of fermentation can run a 10 gal run. Starts at 145 proof. Quick and delicious if you want to spend the money.

United States on Dec 24, 2020

Lance: Works well, like most turbo's I've tried it takes up to twice as long as they say but I expected that. I prefer the 48 Hour over the 24 and the Pure most of all. Having said that this isn't bad if you are in a hurry. Polish a 2nd time helps a lot with the bitterness and yeasty flavors.

United States on May 28, 2017

Anonymous: If you are looking to make a fine wine or mead then there are better less harsh yeasts out there. however if you want max alcohol content and are on a time crunch for whatever reason then this stuff works very well. I make a batch of mead or wine once a week and within the week I can usually pull a 15% and clarification in that seven day period.

The 3 gallon batch recipe that I make and works for me is as follows:

2.5 pounds of honey
2 pounds of raw sugar
a gallon of orange juice
and enough water to round out the 3 gallon capacity

I add the sugar and honey to the 3 gallon plastic carboy, heat a liter of water up until it is boiling then I take it off heat and let it cool enough to where it wont melt the plastic, and pour it in while I slosh it around. Continue to add and slosh until all of the sugar and honey is dissolved.

From there, add the room temp orange juice and water until you hit three gallons. if you are making this in a 5 gallon bucket then add water until it is 3/4 full. that will be about right. The measurements and amounts don't have to be exact. this is a very basic technique to get a decent dry wine or mead.

Once all of...

United States on May 29, 2016