Wine Making
- Nutrients
- Testing Ingredients
- Turbo Yeast (Alcotec)
- Wine Yeasts
This range of yeasts is intended for the production of alcohol at concentrations of up to 23%. They each produce 5 gallons but they have different sugar requirements
They are not intended to ferment out either beers or wines but rather to produce the base for liqueurs. The alcohol level can be further increased, in countries where this is legal, by distillation.
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Alcotec 24 TurboKlar Finings
£1.40More information
This finings is packed in a 2-part sachet and is sufficient to clear 5 gallons. It has 2 active ingredients, Finings A is Kieselsol and Finings B is Chitosan. It is effective at clearing both wine and beer and also high alcohol products such as those produced using the Alcotec Turbo range of yeasts.
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Alcotec Super Turbo Yeast 24
£3.30More information
This is extremely powerful yeast as it will ferment out 6kg of sugar in 25 litre of water in only 24 hours. Use it when you are in a hurry! It is fairly tolerant to temperature and works within the range of 20C - 30C.
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Alcotec Super Turbo Yeast 48
£2.95More information
This will ferment out either 6kg of sugar in 25 litres of water in 48 hours to produce 14% ABV, or 8kg in about 10 days to produce 20% ABV. This is definitely the best choice if you are fermenting in high ambient temperatures as it works within a temperature range of 20C - 32C.
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Alcotec Super Turbo Yeast Triple Still
£3.99More information
The Alcotec Triple Still Extreme Purity Turbo Yeast is based on new minerals, has Liquid Activated Carbon present during fermentation, and is intended to produce a high strength of alcohol at up to 23%. The slow rate of fermentation means that the alcohol created is of extreme purity.
It needs the addition of either 7kg of brewing sugar (Dextrose Monohydrate) or 6kg of normal white granulated sugar, will produce 25 litres of alcohol within 7 days, and is best cleared using Alcotec Turbo Klar or similar.
It is important that the temperature of the fermentation is not allowed to rise above 24C otherwise the fermentation may stop prematurely.
