Alcotec VodkaStar turbo yeastcontains a high purity yeast strain, chosen for its ability to create very clean and neutral alcohol from a sugar/water wash. It will ferment to 14% in 5-6 days. Note that for making vodka from grains, you also need enzymes to break down starch components into fermentable sugars. If you use grains, rice or similar in the recipe – use Alcotec Vodka Turbo with GA instead and you may need to pre-treat the wash with Alpha Amylase enzyme. Temperature range is 20-25°C for maximum purity but it works up to 35 °C
Alcotec 48 Turbo Yeastis probably the best selling turbo in the world. It is based around a “pure” yeast strain which is a temperature tolerant, high alcohol distillers strain. With the unique precisely composed nutrition, containing the nitrogen source, pH regulator, trace minerals, vitamins and an antifoaming agent, it is the perfect yeast compound for creating a high alcohol wash. It has a “dual” use, you can either use it for 20% (21% in special circumstances) alcohol in 5-6 days, or 14% in 48 hours (hence the name). The alcohol level is simply determined by the amount of sugar you add at start. Alcotec 48 includes mineral absorbents for ultra purity. Comes in 135g sachets (243g for Australia/NZ) and it is also available in 25kg sacks for the alcohol industry.
Nottingham is an English style ale yeast selected for its high performance ability and versatility. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. Furthermore, this highly versatile yeast strain allows for tremendous creativity when brewing beers out of the regular spectrum: in addition to these traditional styles, Nottingham gives the possibility of creating styles such as Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others.
Bottom fermenting yeast originating from the VLB – Berlin in Germany recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate.
This 48 hour Turbo Yeast is designed for use when regional temperature conditions have to be considered for both heat and cold and can produce 14% ABV in 48 hours from 6KG of sugar, or 20% ABV in 4~5 days from 8KG of Sugar.
Alcotec 24 Turbo Yeast is the fastest turbo in the galaxy. Capable of fermenting to 14% alcohol in just 24 hours from start. For sugar/water based washes. Ambient temperature interval 20-30 °C, best 25 °C. Alcotec 24 is available in 205g consumer sachets (250g for Australia/NZ)
or 25kg sacks for the alcohol industry.
Pure Turbo should be used where ultimate alcohol quality is of primary importance. Only use where cool air temperature (between 18å¡C) can be maintained. This is a revolutionary breakthrough in Turbo Yeast development making it possible to produce “triple distilled” quality alcohol in the home. It is essential to use Turbo Carbon with Triple Distilled Turbo Yeast.
The only Turbo to use when the air temperature is above 33C. Delivers excellent quality alcohol in hot conditions. Heat is also the only yeast we recommend for `stacking `. Up to a 200 litre volume can be fermented using 8 sachets (providing the start liquid temperature and air temperature are both 20C). We recommend you use Turbo Carbon as it will significantly improve the performance of Heat Wave Turbo.
Express is the fastest Turbo on the planet, fermenting out 6kg of sugar in less than 24 hours and producing very good distillate quality. It is important that water start temperature is correct and only 6kg of sugar is used to get maximum speed. We recommend you use Turbo Carbon as it will significantly improve the performance of Express Turbo.
Classic 6 is the low fermentation odour. Specifically formulated to ferment 6 kg (13.2 lb) of sugar across a wide range of temperatures, while still producing a clean tasting spirit. We recommend you use Turbo Carbon as it will significantly improve the performance of Classic 6 Turbo.
Classic is the best all rounder Turbo Yeast, performing excellently under most conditions. Use with 8 kg of sugar for high ABV, or 6 kg of sugar for fast fermenting. Classic has been further improved with the inclusion of new mineral absorbents, further improving distillate quality. We recommend you use Turbo Carbon as it will significantly improve the performance of Classic 8 Turbo.
Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor and aroma characteristics of the best traditional ales. Traditional styles brewed with this yeast include but are not limitedto Milds, Bitters, Irish Reds, English Brown ales, porters and Sweet Stouts.
Munich Wheat Beer yeast originated in Bavaria, German and is a neutral strain which can be used to produce a wide variety of wheat-based beer styles. With only slight esters and phenol production, Munich’s allows brewers to showcase other spice additions. Traditional styles brewed with this yeast include but are not limited to American Wheat, Belgian White, Berliner weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .
CBC-1 has been specifically selected from the Lallemand Yeast Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beer efficiently due to its high resistance to alcohol and pressure; the flavor is neutral therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation. CBC-1 can also be used for primary fermentation of Champagne-like beers, fruit beers and cider.
BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to deliver high quality ales. BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Traditional ales made with BRY-97 include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale and American Barleywine.
Belle Saison is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. Belle Saison lets brewers create Saison-styles easily and with all the expected characteristics noted for this classic style. Designed for warm-temperature fermentation true to traditional production methods, beers brewed with Belle Saison exhibit the “Farmhouse” flavors and aromas making for fruity, spicy and refreshing beer.
Abbaye is an Ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures Abbaye produces darker fruit aromas and flavors of raisin, date and fig. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.
This famous yeast strain from Weihenstephan in Germany is used worldwide within the brewing industry. Saflager W34/70 allows to brew beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers.
Specialty yeast selected for wheat beer fermentations. Produces subtle estery and phenol flavor notes typical of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.
General purpose ale yeast with neutral flavor profiles. Its low attenuation gives beers with a very good length on the palate. Particularly recommended for specialty ales and trappist type beers. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in