Turbo Wash - Is this True ?

[umpa]

I was looking on another site and this was posted, and I would like to know if its true
Man if you're gonna drink anything you make you have gotta get out of the "Turbo" mentality. Turbos and pushing washes above probly 15% makes for a nasty drink. Turbos are something designed for fuel manufacturing where none of it will be consumed by humans. They are not designed for spirits to drink and require a huge financial and time investment to clear out enough crap to even think about ingesting a little of it. They are a waste of time and money in the drinking game. Buy some distiller's yeast, http://www.milehidistilling.com has some Super Start Distiller's Yeast that I have used and personally like and 1 lb. makes 500 gallons. Keep in mind that the Brew Shops are there to make you give them money willingly. Nutrients depend on the type of wash you are making; sugar washes require nutrients as well as rum washes, grain washes for the most part don't need nutes as well as fruit washes. I think you are very ambitious with this and that's ok just don't get in too much of a hurry that you hurt yourself or cause harm to those who drink what you make. Do some studying up also to keep that to a minimum.

[HangOver]

IMO

whats been said has some truth but its stretched a bit.....

If you distil turbos or brewers and its not cut properly you can make dangerous spirits.
Everything I have read says that turbos distil into poor tasting spririts and normal yeast washes come out much better especially the tomato wash. So thats why I'm trying the tomato wash now to compair the two distilled spirits to see the difference. The sprirt I made with a 48 turbo I was quite impressed with after carbon filtering. I have read that with non-turbos there is no need for filtering, i'll have to wait and see.
Apparently the best spirit, (so i have read) is made by a very slow fermentation with little yeast at a lowish temperature but that low it stops.
If the turbos where dangerous to ingest they would not be approved by the Australian, (and I assume other) government as usable in food stuff. I wouldnt worry about using turbos too much but its always experimenting for a better tasting spirit.

[bluecap]

I wouldn’t worry about it, some people are set in there ways and there way is best.
If you forget 48, 24 hours and let the wash take its time temperature controlled at 70 to 75 degrees with a fish tank type heater then you won’t have any problems, your spirit is only going to be as good as the wash you put in, doing the above I get a near odorless wash.
My first wash I heated with a brew belt, not temperature controlled and it was smelly from start to finish to the point I had to double distill it.
That’s not to say that there aren’t different ways of doing things I am at the moment experimenting with the tomato puree wash but I wont be happy with anything less than a 20% wash. Why? Well if I am going to the trouble of making the wash, distilling it, I want as much yield out of it as possible.

[umpa]

Yeah I agree that you want the maximum out for sure,
I was always led to believe the turbo washes were required to reach a certain ABV typically 14 - 20%. And on that note the packaging is misleading at best, as it’s marketed for distilling and spirit making.
So it might very well be the case that we should be using a 'hi alcohol' yeast rather that a 'turbo' yeast assuming that the turbos produce more methanol than a standard yeast?
Regards
Ian

[pi55ed]

Does this product Help with achieving higher abv levels too >>>>>>>>>>

--------------------------------------------------------------
ABOUT THIS PRODUCT: (NUT210) (( Yeast Energizer )) helps to create a more solid and rapid fermentation. It is a mixture of nutrients proven best for berry, mead, herb and vegetable wines. It will increase the flavor qualities of these wines and (( also allow you to achieve higher alcohol levels)). Yeast Energizer is also ideally suited for re-starting a stuck fermentation. It supplies a source of nutrients found naturally lacking in many fruit and herb wine recipes. Low levels of nutrients usually results in a sluggish fermentation. A wine deficient in nutrients during fermentation can also lead to off-flavors through the production of unwanted fusel oils.
DIRECTIONS: Add Yeast Energizer by stirring directly into the must until completely dissolved.
DOSAGE: For supplementing a fermentation add 1/2 teaspoon per gallon of must. For a stuck fermentation add 1/2 teaspoon per gallon of must. More Yeast Energizer can be added later to a wine for stuck fermentation as needed.
MAXIMUM DOSAGE: Total dosage should not exceed 1-1/2 teaspoon per each gallon of wine.
EACH 4 OUNCE JAR: is sufficient for treating 35 to 70 gallons of must.
INGREDIENTS: Diammonium phosphate (CAS 7783-28-0), yeast hulls, magnisum sulphate (CAS 7487-88-9), vitamin B complex, tricalcium phosphate (CAS 1306-06-5).

[umpa]

I'm guessing you got that info from here

http://www.eckraus.com/NUT210.html, If I could find a more local supplier I might give that a try,

I can see the advantages of a fast hi-ABV ferment, but if it makes a wash that is high in fusel oils and a smelly distillate that you have to run though many times, I guess it’s much better to get a good wash and run it though only once.

As I type this a thought occurred that says I bet these turbo washes were made for other types of still that make a more 'pure' distillate on the first run ?

Forgive my ignorance on the matter but I am still on a steep learning curve, and although I have visited homedistiller.org, I prefer the better atmosphere on here. So please bear with me.
Regards
Ian.

[Jimmy]

Personally I prefer a slower, more stable (and cheaper) ferment with bakers yeast, you get less per bucket full but you pay less too, it's horses for courses. With a vodka it's not too relevant as you can carbon filter the bad bits out but with other types of spirit that will kill the flavour.
I am interested to try the Vodka Star yeast though, and also the EC118 which I have heard mentioned a few times.