Mash fermentation with Turbo Yeast

1. MARK OUT THE VOLUME

Mark a level mark on the fermentation vessel indicating how many litres are to be fermented. Remembering to leave at least 200 mm for foaming.

2. MIXING

Add 10 litres of hot water from the hot water tap to the fermentation vessel. Add the sugar. Shake or stir until the sugar is completely dissolved. NOTE: the sugar must be completely dissolved before it can be fermented to alcohol.

FILL UP WITH COLD WATER

ADD THE TURBO YEAST

FILL UP WITH COLD WATER

ADD THE TURBO YEAST

3. ADD YEAST

Fill up the fermenting vessel with cold water, preferably oxygen rich water from a spray head. Fill up to the level marking. Add the Turbo yeast and shake vigorously. Fermentation will start in a few hours. Put the cover on without using the fermentation lock.

4. FERMENTATION

Fit the fermentation lock with water in it after 2 days fermentation and press tight the cover. If water is ejected from the fermentation lock by the speed of fermentation, wait 1-2 days before refilling.

5. TRANSFERRING

When the fermentation has stopped, take a reading with the hydrometer. This should read -10 - -20 (coloured field, spec. gravity 980990). If the mash is crystal clear transfer to the distillation vessel. If the mash has not cleared transfer to another vessel, ensuring the lees are left behind. Then simply wait a few days and the mash will clear. If time is a problem use a clearing agent for wine. This works in 4-24 hours. Transfer the clear mash to the distillation apparatus, ensuring the lees are left behind.

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