removing turbo yeast taste

[jwl]

Ya I know I scrwed up. I fell for the turbo yeast hype. I kept thinking I was screwing up the fermentation some how. Anyway I came back to this site and found that my problem all along was turbo Yeast. Now I got a fresh batch of 95% sitting in jars made with turbo yeast. So do I use it for starting the BB-Q or is there a way to somehow get the turbo yeast taste out that I know will be there like the ones before.

[rubber duck]

Make Raki with it. I don't know that the taste will come out but I wouldn't use it to light the BBQ.

[jwl]

Thanks for the reply. I hate to dump the stuff but I have been to Turkey and had some Raki. I am not too fond of it. Will it work for paint remover?

[Rargh]

i know i will probably get some stick for this but i have made some good gin using turbo yeast

I would dilute what you have to 40% add the botanicals that take your fancy and re run

[Aces High]

Just carbon filter the hell outa it.. just like they tell you...

then lets never speak of turbo yeasts again

[rubber duck]

No sticks here, or stakes. You can make some ok/ commercial+ grade stuff out of turbo. It's just challenging.

Ace said it all.

[emptyglass]

Once you find your yeast of choice, use what you have as feints.

I had good luck double distilling some. Cleaned it up ok. Then sat it on oak chips for a good while. I also had a previous batch, distilled only once, on chips for the same time, it did not clean up. Keep only the hearts of your double distilled. If you cant pick it, reserve the first jar or two, and the last two or three. Put them in the next run.

It may strip paint or wash your engine. You could use it for eviciting unwanted ants nests (in conjunction with a match). Only use it for starting the BBQ if you have an audience. Be careful, the stuff burns nearly invisable, and is hard to put out. Dont ask me how I know this

Turbo is quick and nasty, but it works.

[jwl]

You guys are great! Thanks for the sugestions. I will hold off with the BB-Q for a while.

[MuleKicker]

to remove the turbo yeast taste, you need to remove the turbo yeast..

[jwl]

Yes you got that right it wont happen again with me that is for sure.

[MuleKicker]

not picking on you. it happens to the best of us. I too am guilty. if you got alot of turbo left over, you can try cutting the yeild/amount used. i have had acceptable results doing that. cheers dude.

[jwl]

I do have a bunch of Turbo left. Living in Panama and thinking Turbo was the way to go I brought a bunch back from the states. I have been so disappointed in the taste for so long that I do not think I want to risk another less than best batch
first I will try some of the recipes given here. I will then decided if I want to play with Turbo ever again

[Bushman]

Just curious, what would happen if you dumped the neutral from the Turbo Yeast into your next sugar wash and re-ran it? Has anyone done this with positive results? I guess it would be like what mulekicker is suggesting by not using as much in the batch. Another question just arised as I am still new to this process. If you dump your neutrals in the next batch (say you didn't like the taste) can you expect to get your projected amount of alcohol from the new batch plus the full amount from the alcohol you add to the batch? A lot of questions but just curious!

[Headshot]

I'm trying to figure out what I've done differently from yall turbo haters. I've been very pleased with the MH 48hr turbo. No muss, no fuss, hot tap well water, dissolve sugar, top up to volume and check temperature...whisk in yeast...fermentation within an hour...

My first batch came in with a hint of banana aroma, but not really taste. Was smooth enough on the rocks, even at 100 proof. Mixed with some local fresh pressed cider, made an awesome drink. The next batches I tried, included about 20 pounds of grape pressings, with 10 pounds of sugar, making about a 7 gallon wash, fermented out about 10 days. This returned a grappa style product and I received complements, "GOOD STUFF" from an older greek guy I know that used to make it, back in the day, on a Greek Island. Then I returned to a simple sugar wash, and more tightly controlled the fermentation temperature. I've a feeling the first batch ran a little too warm.

Now, I'm experimenting with toasted oak beads purchased from a wine and beer making store. Covering the bottom of a mason jar with a layer of medium toast French oak beads, top up with 80-100 proof (I'm trying various combinations)...and in 2 weeks you got a great product. I filter thru a stainless steel funnel with a coffee filter in it. Crystal clear, honey tinted, flavorful, very nice. Caramel flavors in front and after.

Gonna experiment next with pint jars, with the other and light, medium, heavy toasts available, see what flavors they offer and then blend them. Gonna take notes in a good ole marble notebook and get to work next spring. Its hard work, but someone's gotta do it!!!

When I discover my "ultimate" I'll post it.

[Liquid_Luv]

OK, the bottom line with Luv...

If you wanna be an Artisan Distiller, making better product than the pros, you can't be taking short cuts, so Turbo is a Bad Word Period!!!

Now, since you already have problem, the only way to cure it is to do the commercial thing... lesson from the pros... in many parts of the world, especially in America, Vodka Must be Neutral and therefore Carbon Filtered to be Called Vodka... ??? True Dat!!!

So, easy way to strip all flavours out is to leave all of it on a large quantity of "Food Grade" Activated Carbon... must be activated. The pros do several passes through special filters, just leaving it all together over a longer period of time will be more effective on a small scale... After a month, double pass it through coffee filters and let settle a few days [IMPORTANT], then siphon all but the last inch into your boiler to be re-distilled... you siphon all but the last inch because you want to be 110% certain absolutely no carbon residue whatsoever finds it's way into your boiler... that is very important... this treated alcohol will now give you clean neutral which can be consumed as commercial quality Vodka, or blended with other spirits, or flavoured.

BTW. One other note... much of the Bad Turbo Yeast Flavours are likely from to much Tails in your final product as well... even when just producing basic alcohol, careful attention to cuts are still important.

This article is interesting as well for those who are after a true neutral... which in this case you are...
http://homedistiller.org/forum/viewtopi ... =15&t=5753

Cheers!

[WeeStiller]

Just curious, what would happen if you dumped the neutral from the Turbo Yeast into your next sugar wash and re-ran it? Has anyone done this with positive results? I guess it would be like what mulekicker is suggesting by not using as much in the batch. Another question just arised as I am still new to this process. If you dump your neutrals in the next batch (say you didn't like the taste) can you expect to get your projected amount of alcohol from the new batch plus the full amount from the alcohol you add to the batch? A lot of questions but just curious!

Just did that. First batch used half of a turbo yeast package and distilled it to a reasonable neutral spirit (twice in reflux mode and carbon filtered, of course). Then used the lees of the turbo mash to start an All Bran batch. Fermented out in five days. Mash smells and tastes good. Doing a first run tonight. If I don't like it, run a spirit run with it in reflux mode. See how it is.

[todd54]

No sticks here, or stakes. You can make some ok/ commercial+ grade stuff out of turbo. It's just challenging.

My last run was a turbo turned out not to bad. I agree with rubber duck turbo yeast can be used. If you have it why not use it. My Mum told me Waste not, want not.

[WeeStiller]

Just did that. First batch used half of a turbo yeast package and distilled it to a reasonable neutral spirit (twice in reflux mode and carbon filtered, of course). Then used the lees of the turbo mash to start an All Bran batch. Fermented out in five days. Mash smells and tastes good. Doing a first run tonight. If I don't like it, run a spirit run with it in reflux mode. See how it is.

Here's how it is:
Results of both a fast strip run and a slow pot still run of the All Bran / turbo lees wash are unsatisfactory. Made 200 ml cuts in the pot still run. Very bitter rubbery taste on almost all samples. According to the Whisky tasting wheel on the parent site, rubber means sulfur. Probably the excess amounts of yeast feed in the turbo package? Comments on the cause of this strong rubber taste welcome. (Of course neither wash not spirit has had contact with rubber)

Threw away the backset (also rubber taste) and the lees with loads of active yeast and two boxes of All Bran in it. I learned my lesson; turbo yeast is probably fine as long as you reflux still it, carbon clear it and aim for nothing else than a neutral spirit. Still one pack of turbo yeast to get rid of.