1. Dissolve sugar (usually 6 kg) in warm water, then fill up with cold water to give a volume of 25 Litres. The sugar must be completely dissolved to be able to ferment to alcohol.
2. Add the Turbo sachet contents then leave some where warm for a few days for the yeast to convert all the sugar into alcohol (called fermentation). Using 6 kg sugar you end up with a liquid (called the"mash" or the "wash") of approx. 14% alcohol.
The crystal clear mash is then drawn off and distilled to concentrate the alcohol to as near to 95% v. v. ethanol as possible and then treated with activated carbon to remove off-flavours and smell. More will be said about these instructions later.
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