prestige 48 hr turbo

partonken · Post by **partonken** » Mon Jul 16, 2007 4:45 am

started a sugar wash on sat at noon. Beginning sg was 1.09. I dont believe it but the sg is now below 1 and its only monday morning at 8:30! It was less than 48 hours to convert 22 litres into alcohol!!

This is my first try with prestige 48 hour and im impressed!

junkyard dawg · Post by **junkyard dawg** » Mon Jul 16, 2007 5:21 am

its an impressive ferment, but an even more impressive funk that comes with that yeast. Hope you got some carbon to go with it...

partonken · Post by **partonken** » Mon Jul 16, 2007 10:18 am

hey junkyard, what do you mean when you say funk? thanks

Post by **Husker** » Mon Jul 16, 2007 10:32 am

partonken wrote:hey junkyard, what do you mean when you say funk? thanks

He means that even after you distill it, there will be (lots) of nasty off flavor. You can take a very "small" center hearts section, and remove most of it.

However, many people who use turbos (hopefully there are not "many" people), simply have to resort to using lots of activated charcoal to get a product that is drinkable.

H.

junkyard dawg · Post by **junkyard dawg** » Mon Jul 16, 2007 10:50 am

yep, thats what I meant... It makes an impressive amount of alcohol quickly, it just tastes pretty bad. I triple distilled it when I used that yeast. even then it needs carbon polishing. You can get nearly the same performance with other yeasts if you make big starters and pay attention to aeration and nutrients.

partonken · Post by **partonken** » Mon Jul 16, 2007 3:16 pm

thanks for the info guys! great site!!

dixiedrifter · Post by **dixiedrifter** » Mon Jul 16, 2007 3:23 pm

Yeah that particular turbo ferments like crazy, but produces some naaaaassty stuff to say the least.

wineo · Post by **wineo** » Mon Jul 16, 2007 4:32 pm

I have used that stuff quite a bit,and if you let it clear,It will get rid of lots of the nastys.You will have to let it sit,and rack it a few times.I have also found that if you add a 1/2 pint of neutral alc. it will speed up the clearing.
wineo

junkyard dawg · Post by **junkyard dawg** » Mon Jul 16, 2007 8:33 pm

that may well be true, but that yeast still sucks ass for making good likker. Yes, follow the instructions and be sure its clear. Use the two part clarifier fer sure... If it ain't clear when you run it then it is gonna be double funky...

I don't mean to argue with anyone, but I'm pretty sure this is true. Making 10% washes/mashes with a good well established yeast is way more efficient than making high gravity turbo washes. I'm not dissing turbos. I love 'em. Less than $20... plenty of entertainment... plenty of bad tasting, but highly effective Etoh. no problemo... no worries...

That same $20 can also make the same amount of likker, that takes 1/10th the effort to make it taste good. My time is the most expensive part...........

wineo · Post by **wineo** » Mon Jul 16, 2007 9:19 pm

I agree.I used the turbos when I first started,and learned to get the best out of them.I an currently doing 8-10% sugar washes with mexican{unprocessed} sugar and 1118.The sugar still has some nutrents in it,and with some DAP,some energizer,and a pinch of epsom salt,it ferments out in 2 weeks,clears like wine with no help,and makes some very tasty clean neutral for a small amount of money.I can make 10 gallons of wash for $11 bucks,and its so clean that I can use almost all of it.I get about 2 3/4 gallons of booze,and over 3 by the time i cut it a little.
I used to try to ferment table sugar without using turbos,and got some stuck ferments,but kept reading,and trying different things to make it ferment better.That mexican sugar will ferment with little effort,and taste really good.I am in no hurry,so I dont use the turbos anymore.
wineo

Rod · Post by **Rod** » Mon Jul 16, 2007 9:30 pm

sorry to be a pain , not in the US , but what are the following

mexican{unprocessed} sugar I suppose raw sugar would be the same

1118 ?

DAP ?

energizer ?

also how much sugar for a 23 litre fermentor

wineo · Post by **wineo** » Tue Jul 17, 2007 6:19 am

Rod,that mexican sugar is just partialy processed sugar,that retains some nutrents.Yes its a raw sugar.Im not sure but I think its just cane juice thats been crystalized.{large hard crystals}I use 10 Lbs of it for 5 gallons,and 4Tbsps of DAP,2 tsps of yeast energizer{b1,zink yeast hulls},and an 1/8 tsp of epsom salt.I use 2 packs of 1118 lalvin,and make a 1/2 gallon starter with a tsp of Dap,energizer,and a pinch of epsom salt and let it work for 2 days before using it. The brand name of the sugar is zulka,but any raw,or partially unprocessed sugar will do.Some of that stuff cost too much,but if you can get it cheap enough,its easy to ferment.
Ive been buying it for $2.28 for 4Lbs,but am having a hard time finding it that cheap now.
wineo

Rod · Post by **Rod** » Tue Jul 17, 2007 4:20 pm

I probably need to explain a bit more

I am in a country where it is illegal to distill alcohol

we can buy the ingredients from the brew shop , the equipment too , but cannot use it to distill ,

don't try to be logical

my question is what is

1118
DAP
energizer

we probably have them , but under different names

CoopsOz · Post by **CoopsOz** » Tue Jul 17, 2007 4:36 pm

Rod wrote: my question is what is

1118
DAP
energizer

we probably have them , but under different names

1118 = Lalvin EC-118 yeast = Champagne yeast

DAP = DAP (Diammonium phosphate) = yeast nutrient (available from wine supply stores)

energizer = Just a crushed up multivitamin tablet (in my opinion not necessary if using DAP)

All info was found by typing DAP into the search box on HD.org

Rod · Post by **Rod** » Tue Jul 17, 2007 6:25 pm

thanks OZ

Home Distiller

prestige 48 hr turbo

prestige 48 hr turbo

funk

Re: funk

thanks guys!