Aussiedistiller, Home Distilling, Moonshine, Home Brew

I have ben asked by my dear wife to do a large batch of neutral. :think:

I have a 180l fermenter, unlimited dextrose and 2 packs ''alcotecTURBO super yeast3'' in the brown pack. instructions suggest 6.5kg sugar to 25l water.
so am wondering how far can i stretch those turbos?

maybe 25kg of dex in 100l of water with the 2 packs of turbo? :?
or even 40kg in 180l? :scared-eek:

i know about tpw etc but swmbo wants ''real'' vodka :laughing-rolling:

Tell her to do it herself then :laughing-rolling: :laughing-rolling:

kiwikeg wrote: i know about tpw etc but swmbo wants ''real'' vodka :laughing-rolling:

and your going to give her turbo Wow she musta bin mean to you :laughing-rolling: :laughing-rolling: :laughing-rolling:

I would use those 2 pkts as you suggest, maybe even add a little rolled oats or wheat germ for a few extra nutrients while she's not looking :handgestures-thumbupleft:

thanks for the reply Mc,
Rest of ya :hand:
I went with 25kg dextrose+100l water+2 packs turbo

Sorry mate but ya was leading with ya chin :whistle:

kiwikeg wrote:thanks for the reply Mc,
Rest of ya :hand:
I went with 25kg dextrose+100l water+2 packs turbo

fermented out okay but struggled a little to finish. I say the quantities above are about the max you can stretch the turbos...

I will probably cop a lot of crap for this but here goes
I thought yeast kept on growing till it used up all the sugar.
So if you did not use the correct amount of yeast, wouldn't it just take a bit longer?
Also what would happen if you were to take the live and thriving yeast culture from a wash in progress and put it in a ready to go wash (sugar and water).
I would of thought the yeast would just take off and multiply until it had used all the sugar.

I would rather stand corrected than ignorant of the truth!

Fuzzybear wrote:I will probably cop a lot of crap for this but here goes
I thought yeast kept on growing till it used up all the sugar.
So if you did not use the correct amount of yeast, wouldn't it just take a bit longer?
Also what would happen if you were to take the live and thriving yeast culture from a wash in progress and put it in a ready to go wash (sugar and water).
I would of thought the yeast would just take off and multiply until it had used all the sugar.

I would rather stand corrected than ignorant of the truth!

You are correct. Yeast will consume all the sugar if it is not killed off by the alcohol first. You can build up a large culture by feeding up the yeast. I have a 200L fermenter where I continuously culture yeast as I brew. I start with a 48L batch of wort and pitch the correct rate of yeast for it. Once it is at high krauzen I dump on another 50 to 60L batch. A day or two later I dump on more wort, etc until I fill the fermenter.

Many large breweries take a live yeast culture form a fermenting wort and pitch it into another batch. Generally it is done by the krauzen layer, or by the yeast cake. The krauzen cells are ready for direct use. Most breweries would wash the yeast cake to separate the yeast out from the other debris.

You can even pitch your next batch directly onto a yeast cake. A rough rule of thumb is approx half the yeast cake is a great start.

My guess is that the turbo yeast used up most of the readily available nutrients in the pack and that's why it ran a little slow on the finish.

What temperature was the wort as when it stalled?

It fermented out but slowly. Not sure of temp the OP was a year ago and I ferment outdoors in summer, I have a thermometer on each of my fermenters and move them to warmer spots if things are a bit cool

What Mac said, add nutrients.

The turbo is a combination of yeast and nutrients in perfect balance.
Your 2 packs were designed high activity in 50L, you wanted the same results but with 180L?

For simplicity I'll refer to it as 200L or 4 times the volume.

So for starters we have 4 times the volume so we need to supplement the equivalent of another 3 parts nutrient minimum.

With a starting yeast per volume population of 1/4 what we would like then unless you have a stock of yeast on hand ready to pitch you will not get turbo 48 performance out of your brew. ie it will not ferment as vigorously or as fast, instead of a 48hr ferment you're more likely to see a 7-10 day ferment so optimise your fermentation temperatures for best results.

That's my thoughts on it at least.