Want to use up turbo? Would just a pinch be OK?
Posted: Thu Jan 18, 2018 1:34 am
Member MM-Brew was mentioning how he has seen the light and has kicked the turbo habit. That leaves him with some unused stock just sitting around.
That got me to thinking -and that's a dangerous thing.
Would just a pinch or tablespoon of the stuff added to a recipe have value as a nutrient? That way one could slowly use up their turbo and at least get SOMEthing out of the investment.
It's amazing how little data is available on turbo ingredients. Most turbo sites are just touting the stuff, without any meat & potatoes information.
One I found:
That got me to thinking -and that's a dangerous thing.
Would just a pinch or tablespoon of the stuff added to a recipe have value as a nutrient? That way one could slowly use up their turbo and at least get SOMEthing out of the investment.
It's amazing how little data is available on turbo ingredients. Most turbo sites are just touting the stuff, without any meat & potatoes information.
One I found:
Or is using this crap even in tiny, tiny amounts just a plain bad idea?Turbo yeast is a mix of dry wine yeast (Saccharomyces Cerivisae) and nutrition. The particular strain used (there are many different strains of Saccharomyces Cerivisae) is chosen for its ability to produce alcohol and the nutrients are optimised for providing exactly the right combination of nitrogen, vitamins and trace minerals which the yeast needs in the different stages of alcohol fermentation. It also contains a pH adjustment as the pH of a sugar/water mix is far from optimal.