48 Hour Turbo Yeast, 135g (4 Packs)

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 honey2 pounds of raw sugara gallon of orange juiceand enough water to round out the 3 gallon capacityI 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 the ingredients are in the bucket, mixed together, and at room temp (75-85F) you can pitch a half a packet of yeast. the package says add the whole pack but a half a pack is plenty. A full pack is overkill and can cause it to foam over easily.once you pitch the yeast, put the lid on the bucket or the top on the carboy or whatever you are using and add an airlock. let the yeast ferment over a few days until it stops bubbling. give it another day or two to clarify then you are ready to rack it (transfer it to another container) where it can sit for as long as you want to let it age. make sure you filter out the sediment during the racking process. if you have the ability to siphon it then that is the preferred method.in the new container ensure you put and airlock on it or you crack the lid from time to time. there is bound to be some yeast left over so there will be a bit of additional fermentation that can cause pressure if you don't add the airlock on the secondary container.You can pretty much bottle it anytime after it sits in the secondary container for a few days. at that point all of the clarification and fermentation should be about done. bottle it and drink as you please. it will get better with time.hope this helps, enjoy.

This product did just what was expected.

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.

This is the best turbo yeast I have tried. No real off flavors at the end. 6lbs “Sugar in the Raw”, 1/2 pack of this, which is 1/3 cup. 3 gallons spring water...Ferment 5-7 days at temp. Distill once for a sweeter flavor, or twice to get a very good clean cut...Will get almost 1 gallon of 80 proof from this. ( I only cut to 100) Age with charred oak spirals for a couple of weeks... very good end result.

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.

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

The media could not be loaded. This stuff works extremely well, and ends up producing a high percentage of alcohol without a noticeable yeast flavor whatsoever. I let it go for five days in the fermenter before running it. I made a blow off tube that goes into a plastic jug of water. I don't like the idea of just leaving the brew bucket lid loose on there. Great yeast, highly recommended.

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.