Whiskey

Distiller’s Turbo Yeast

Active dried whisky distiller’s yeast with a complete blend of nutrients (containing nitrogen, phosphorous, magnesium, essential vitamins and trace minerals) and glucoamylase enzyme to aid dextrin sugars conversion into fermentable ones. Stress-free fermentation, optimum spirit alcohol quality and congener profile for whisky spirit by a highly viable and robust yeast strain ensuring a short lag phase and reduced risk of bacterial infection. Can be used to ferment any fermentable sugar substrate up to 15% ABV.

Instructions using grains
Finely mash all grains, For making of 25L

1. Put 4kg of grains into a pan and add cold water to a final volume of 10 L. Bring to the boil, then simmer.

2. Add temperature tolerant amylase. Simmer and stir for 30 minutes.

3. Remove from heat and add 4.5 kg of dextrose (brewing or cane sugar), stir.

4. When the mixture cools down to 50-60°C pour it into the fermentation vessel and top up to 25 L with cold water, stir.

5. At 25°C add activated carbon to absorb any impurities during the fermentation process.

6. Add 76g of Whiskey Distiller’s Yeast and leave to ferment for 7 days at 22-28°C*

7. Add a fining agent and leave to clear. Siphon the clear wash off the sediment in 24 hours**

8. Distil the wash to produce alcohol at 60-75% ABV.

9. Dilute the collected distillate to 50% ABV with high quality water and add activated carbon. Leave for 3 days stirring 2 times a day. Filter on the day 3 (do not use activated carbon filter).

10. Dilute to 40% ABV with high quality water
11. Bottle with oak chips and leave for at least 3 months.
12. Add Whiskey Flavouring in the end.

*Fermentation at the lower temperatures below 22°C (down to min 15°C) will double fermentation time. Avoid temperatures higher 28°C for the yeast’s off-flavour and aroma will increase.

*Do not close the fermenter’s lid firmly and do not use airlock – grain based fermentations form extra foam.
**Even if the wash has not completely cleared, it is important not to leave it sitting on the spent yeast and solids for more than 1 day.

Attention !!
Constant temperature 22-28°C is important for the process. Too high temperature can kill yeast cells, too low might not start fermentation at all or cause very slow fermentation process.

Instructions
using pure sugar for making of 25L

1. Dissolve 7kg of dextrose (brewing or corn sugar) in 3 L of boiling water.
2. Add cold water up to 25L volume in your fermenter and stir

3. Add activated carbon to absorb any impurities during the fermentation process.

4. Add 80g of Whiskey Distiller’s Yeast and leave to ferment for 7 days at 22-28°C.

5. Add a fining agent and leave to clear. Siphon the clear wash off the sediment in 24 hours.

6. Distil the wash to produce alcohol at 84-88% ABV for 2-3 hrs. Operating temperature will be about 68°C.

7. Dilute the collected distillate to 50% ABV with high quality water and add activated carbon. Leave for 3 days stirring 2 times a day. Filter on the day 3 (do not use activated carbon filter).

8. Dilute to 40% ABV with high quality water

9. Bottle and leave for at least 1 month.

10. Add Whiskey Flavouring in the end.

11. Fermentation at the lower temperatures below 22°C (down to min 15°C) will double fermentation time. Avoid temperatures higher 28°C for the yeast’s off-flavour and aroma will increase.

12. Even if the wash has not completely cleared, it is important not to leave it sitting on the spent yeast and solids for more than 1 day.