StillSmart

Hi guys

I started a wash with an Alcotec 48 turbo, I was very supprised how fast this yeast got going! I mixed up for a 14% wash, the pack said to use 21 litres of water at 40°C, plus 6 kg of sugar for a 25 litre wash.

I did it a little different as I couldn't be bothered to measure the temp and wanted a little more wash out of it, so I mixed 7 litres of boiling water with the 6 kg of sugar and added 16 litres of cold tap water, so plus 2 litres on the water, anyway I went to check on it only 15 mins after putting it in my fermenting fridge (set at 23.6°C +/- 0.5°C) as I was thinking of upping the temp having never used this turbo before, I was surprised to see it was already off like a rocket !!!

Already had a yeast head and was popping and crackling like rice crispie's on steroids!!

Guessing its normal, and hopefully it will be done in the time stated, I'm off to France on holiday next Sat and would like to get it done and through the still by Wednesday if possible?

Had anyone used this yeast? Do you think it could be cleared by Tuesday if fined?

No, I have not used this yeast, I have used a similar product.

My experience is that the manufactures claims are somewhat exagerated with regard to fermenting / clearing times.

For your first run give yourself the best chance with a nice clear wash when you get back from your holidays rather spending your holidays wishing you had not rushed things.

But who am I to talk, I am good at giving advice but have the will power of a fly on s**t, If I was in your shoes I would be too excited to put it off any longer.

Whatever happens - GOOD LUCK.

Checked it this morning and it's still going like the clappers, I noticed the temp was above 24°C so the fridge was on to keep it cool, I upped it to 26°C to save the fridge kicking in too oftern and to speed it up a little, I also fitted an airlock (the newer stubby type ones) it's an almost constant flow of gas, so far do good.

I tried this yeast 2 weeks ago following the instructions to the letter. It will take more than 48 hours to ferment and will not clear very well. Also I found it tasted awful after running it through the T500 at 50c. >:( So much so I had to double distill to make it drinkable....never again.
If I were you, I would leave it until you return from your holiday, that would give it time to ferment and then use the clearing agent. Good luck and have a great holiday.

My findings were the same as your fridges, this stuff overheats very quickly.

My washes in an insulated fermenter ended up in the high 30`s and I believe that this was the cause of some unpleasant tastes that I ended up with. When I used an uninsulated fermenter the temperature was a lot more reasonable and the taste acceptable, so your fermenting fridge may be just what is called for.

Others have resorted to only using half a packet of yeast/nutrient, this will reduce the intensify / heat of the ferment , but will also extend the time.

Sorry my comments were more in reply to Fuf,s comments than the original post.

Have look at the fermenting section there are some good threads on Turbo 48, I think this is one of the better ones viewtopic.php?f=2&t=2742

Popped into Leyland Home Brew on my way home today and the guy there said the turbo 48's can finish in two days if the temp is at the high end of there range (32°C), I'm keeping mine at 26°C, as I think there'll be some off tastes if any higher, before using some turbo klaar 24 on Monday if all goes well, two chances I guess lol

I'm gonna run my junkahol later today, first with no packing as a pot run followed by a full reflux run with my 6mm ceramic raschig rings in the column, be interesting to see what % the boka can pull and how long it's gonna take

Don't know if this helps, but life got busy alately and I left an Alcotec48 for a whole 2 months on the landing and it was just fine and all nicely settled on the bottom. Unless you need the alcohol for before your hols, just leave it and it will be fine. I used a flannel over the water can spout with a rubber band to hold it into place to keep the nasties out.

I'm thinking of doing a wash with the turbo 48...reading these replies am in doubt....if i go ahead i take it you dont use an airlock?....since its been a few months since this topic started....any more views.


cheers

I'm not saying this is the way to go,just my experience..
I never use an airlock for a low wines wash to distill.
I rely upon a fast fermentation,and a loose fitting lid on the bucket.
It works for me.
I find similar results from "Turbos" and other more organic washes.
Try it maybe?
Robert.

I have used Alcotec 48 Hour for a number of years now and have found it trouble free. For me, it does what it says, using 8kg sugar, and kept within the recommended temperature range, it gives 20% a.b.v in roughly a week.

There is a flavour taint from the various nutrients combined with the yeast.

However, I have two washes on the go now. Both mixed in the same way, on the same morning using, as near as measurable, the same ingredients. Both left to reach room temperature and then the yeasts added virtually simultaneously. Within a very short period of time, it was obvious that one was very much faster than the other. Whilst one was simply rapid, the other took off like the proverbial rocket, in a constant stream of gas.

Whether this difference is down to some unnoticed and unintended difference in my handling , or to variations in the yeast mix I cannot say.

so whats the best.. vodkastar or 48?

I suspect the majority on here would promote vodka star.
I only tried it a few times,and didn't find it much of an improvement over Alcotech 48.
I really would recommend that you try a lentil,pulse or Kale wash.
They all work,they all cost less,and all seemingly produce a better neutral.
Various recipes on here,try a search.
HTH
Robert.

I rate vodka star 16%+ from 7 kg every time

Turbo is misleading though usually takes a good fortnight but it's a good clean ferment for neutral spirits

Toper wrote:I have used Alcotec 48 Hour for a number of years now and have found it trouble free. For me, it does what it says, using 8kg sugar, and kept within the recommended temperature range, it gives 20% a.b.v in roughly a week.

There is a flavour taint from the various nutrients combined with the yeast.

------------------------------------------------

If you shoot for about half that ABV 10-11% there will be a huge reduction in the off flavours - it does mean having to do a larger volume ferment, or splitting the packed to do 2 ferments.
Obviously more wash means more processing depending on the size of the still you have, this might not be ideal for your situation.

' If you shoot for about half that ABV 10-11% there will be a huge reduction in the off flavours'

Thanks for that informatiom. I am sure that you are correct but could you possibly explain why this would be so. (Excuse me if I'm being dim). Understanding why helps me learn,

Also, to reduce to such an % abv would seem to eliminate the major reason for the use of the yeast, or was this an implied point? A Single Strain Whisky Yeast would produce the %abv that you mention, though probably without the flavour taint.