1. Dissolve required amount of sugar into the same volume of hot water (e.g. use 48 Litres hot water to dissolve 48 Kg sugar). Make sure the sugar has completely dissolved before continuing.
2. Top up to final volume with cold water, continue to stir until the liquid specific gravity is 1090.
3. Make sure the liquid temperature is below 25oC then add relevant number of Gold Yeast 200 sachets. Continue to stir until no more yeast particles are visible.
4. Allow to ferment at 15-20oC air temperature for 3 days.
NB. Make sure the liquid temperature is kept below 35oC throughout fermentation.
Introduce frozen CONTAINERS of water after 12 and 24 hours to reduce liquid temperature if necessary.
I do not recommend the use of high alcohol Turbo's after reflection for any volume above 25 Litres.
For larger volumes the liquid temperature must be tightly controlled between 24 - 26°C and this will not be possible in practise even by the most experienced people.
Willes 8 kg Turbo yeast
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