Fermentation FAQ
What is the single most common improvement in distilleries?
It is when distilleries that make a pre fermentation and use as yeast, starts to add micro nutrients in pre fermentor. Improvement is so good that some clients have re named the micro nutrients to "Miracle Nutrients".
Can we ferment molasses mash to 17%?
It is not possible, sorry. The extreme amount of unfermentable solids in molasses make the osmotic pressure so high that the yeast can not ferment to high ethanol. But you might be able to ferment 1-2% higher then today because the strain is osmo tolerant. This require many lab tests first and this strain often ferment slower then the yeast distillery already use. And one have to measure ethanol content in mash accurately (not with ebullometer) by gascromatograph, HPLC or distill it and measure with alcoholmeter. With lots of lab works first, it work.
The easiest way to improve molasses fermentations is by adding micro nutrients to pre fermentations - works wilth all yeast strains.
We forgot to watch the temperature, and fermentation reached killing temperature and got stuck. Can we re-start the fermentation by adding more Turbo Yeast?
No, when fermentation has reached 5%-7% alcohol it cannot be re-started with this yeast because the "chock ethanol tolerance" is exceeded. Very few yeasts can re-start a fermentation over 7% alcohol. Those who can are often Saccharomyces Bayanus strains (Turbo has a Saccharomyces Cerevisiae strain) that can be used for sparkling wines, Champagne, coolers etc.
We have an old, traditional distillery without any new technology and are located in a very warm country. What can we do to spread the heat in the fermentation?
You can try to reduce the fermentation speed by reducing the yeast to 3 kg per 1000-liter fermentation. Slowly stir the fermentation (or circulate with a pump that does not break the yeast cells) so it cools down. A simple construction fan can often help to cool down a tank. Otherwise water-cooling must be used. Simple solutions also work well. If none of this helps, simply decrease the alcohol strength of the mash, thereby increasing the killing temperature.
Your instructions say to add the Turbo directly to the sugar/water solutions. Can you mix it with water and soak it first as is done with some other yeasts?
No. If you soak this yeast in water, after 15 minutes the osmotic pressure inside the cell and outside the cell differs so much that the yeast cells start to explode, and they die. The Turbo is osmo tolerant so it can be mixed directly in sugar solutions. This has more advantages, since the Turbo is designed to start this way. Only as a last choice should it be done (see next question). It is possible if special instructions are followed.
We have a very high fermentor. There is CO2 in the top and we cannot safely add the yeast directly in mash. We have to pump it up there as liquid. There must be a way to do this.
There is a way that you can do this. If any one of these three instructions are followed incorrectly, the yeast might die. It is better always to try for the safe option first - namely direct addition. But it can be done if:
1. Water temperature is between 30 - 40°C.
2. Add 10 times the weight of water: 25 kg yeast + 250 liter water = 275 kg total.
3. Last is pumped across within 15 minutes of first addition to water.
Instructions:
Add Turbo Yeast to 10 times the weight of water that has previously been adjusted to 30 - 40°C. Turbo Yeast should be added while mixer is switched on to create a vortex in the water. Leave mixing for 5 minutes, then pump across. Yeast will be damaged if left in contact with the water for more than 15 minutes.
Please give simple instructions for our first Turbo fermentation
1. Make up a sugar solution matching the desired alcohol strength so that the liquid temperature at the start of fermentation is somewhere between 20-37°C.
2. Add Turbo Yeast directly into the sugar solution.
3. Continue to stir throughout fermentation.
4. Record liquid temperature and specific gravity every 24 hours, and if possible in shorter intervals. Use the Fermentation Sheet and use a maximum thermometer to measure the liquid temperature.
Can we use Turbo yeast for fruit schnapps?
We sell Turbo yeast for fermentation of "sugar" and water. We have customers who tell us that the Turbo, while forced to ferment slower, is good for fruit schnapps. It makes more and purer alcohol, and a larger production of alcohol, and therefore more carbon dioxide--so it gets a lot more fruit "bite" taste out of the fruit. More taste, better taste, and fruitier taste, and a lot more schnapps as the alcohol content is 17%.
However, this is not allowed in most counties, e.g., Germany, Austria, and Switzerland, so if a distiller adds sugar, he is not allowed to sell the product under the highest quality name (Obstbrand). This can only be done in countries where it is allowed. In Germany, Austria, Switzerland, etc., a hobby distiller gets more taste (like the bite in the fruit) than a distillery selling its product for prices similar to expensive cognac.
We recommend our General wine yeast together with our General wine nutrients for fruit schnapps. This will give a reliable fermentation in under 2 weeks and often improves the quality of the product. Fermentation will always reach dryness even where the acidity is high.
We plan to ferment mash for fuel alcohol. Taste is not important. We can have a constant temperature. What do you suggest?
There are two options, using this fermentation liquid temperature:
1. 14.5% ethanol in 24 hours at 38°C/100F
2. 16-17% ethanol in 25-30 hours at 35-38°C/95-100F. Contact us before first fermentation for details. Fermentation can be even faster by optimizing every part of it.
What are the main reasons for fermentations to stick?
For fermentation of sugar and similar, it happens when one is not using Turbo yeast. It is very hard to ferment sugar alone, especially to get a pure fermentation and high alcohol. Wrong yeast strain (often a bakers yeast), wrong nutrients, or lack of nutrients, and too low a temperature tolerance are also reasons for fermentations to stick.
Or something else could be wrong, like one didn't add nutrient; or killed the yeast because of excessively high temperature during fermentation; or osmotic pressure killed the dry yeast because of improper handling; or the pH is too low.
What specifications are needed for the water for a fermentation of sugar with Turbo Yeast?
The water quality should be potable (drinkable). Nothing else matters.
How long can we store the Turbo yeast?
The yeast can be stored for 12 months at 25°C provided the sacks are stored dry and left unopened. After 12-24 months the performance will start to decline, and by 30 months storage performance will be poor. Be aware that yeast life viability drops rapidly above 30°C. Using a storage of 35°C shelf life reduces it from 18 months to 2-3 months. Cellars are perfect to store in if they are very dry.
* Storing in 4°C extends shelf life 2 times.
* Storing in 8°C extends shelf life 1.5 times.
* The yeast can be stored for 24 months at 25°C provided the sacks are stored dry and left unopened on the original 875 kg palette with the outer card board protection remaining. Two years!
We plan to ferment dextrose mono hydrate and not sucrose. Shall we change dosage?
Yes, you need 12.5% more to reach the same alcohol percentage as with sucrose.
