Alcotec 23% Turbo Yeast
High alcohol turbo yeast
Using new technology within fermentation, the Alcotec 23% is the first yeast to break the 20% level of fermented alcohol.
How to make 23% alcohol by fermentation
Some 10-15 years ago, the industry believed it was impossible to ferment much above 16-17% but as Alcotec has proved with the Alcotec 48 and later the extreme Alcotec 23%, it can be taken much further.
The recipe is no longer only a nitrogen source plus vitamins and minerals, we have here included activated carbon as well used both for filtration during the late stages of fermentation and for its ability to keep the yeast "floating" longer so it can produce higher alcohol levels. With the carbon there during fermentation, it will of course become an issue how to get rid of it again so the Alcotec 23% turbo yeast also contains its own fining agent.
1. Mix hot and cold water to a liquid temperature of 40 °C in a sterilized fermenter (capable ofholding minimum 27 litres). Adjust volume to exactly 18 litres.
2. Add 10.5 kgs of Brewing Sugar (Dextrose Mononydrate) and mix well until liquid is completelyclear. Do not use any other sugars.
3. Add contents of all three sachets (yeast, nutrient and activated carbon) to the liquid. NOTE:shake the carbon sachet before opening to make sure there are no lumps, especially near theedges of the sachet.
4. After 3 hours - gently stir in the foam/froth (prevents foaming over later).
Fermentation: 7 days
5. Leave to ferment at room temperature (18 °C - 24 °C) for 7 days (until no more activity - cantake 1-2 extra days if cool temp).
NOTE: If ambient temperature is above 24 °Cyour fermentation will stick prematurely.
NOTE: Always consider the risk of leaks, frothing etc when choosing where to put fermenter.
Clearing: 2 days
6. Add a good fining agent (Alcotec Turbo Klar or similar) and leave to clear for 2 days (the washdoes not have to be completely clear for distilling) or longer if you plan to use it without distilling.
NOTE: It is important to use turbo clear, otherwise unwanted substances absorbed duringfermentation will be released again during boiling.