bakers yeast vs. turbo vs. no yeast

[red reaper]

I've read on here how the pros hate turbo yeast. Why is that? I've used both bakers yeast, and turbo. Turbo on sugar wash's and have only ran one corn mash using bakers yeast. I couldn't see much difference if any, although they were on two different type wash/mash. I know corn mash's don't produce the alchohol that sugar wash's do, but both took about the same time frame to finish bubbling. Then there is Popcorn Sutton who from what I've read, doesn't use yeast at all. If anyone knows how he gets the ferment going, I'd like to know a little more on that subject too! Can anyone tell me why Turbo yeast has such a bad rap? Popcorn says yeast is bad all together!! so????? I'm sure his method takes a longer period to ferment too, and takes a bunch of time compared to yeast to prepare, which many hobbiest don't have.

[Dnderhead]

turbos are chemical ferments as apposed to more natural that most prefer.
also the high ABV can cause off flavors do to stressing the yeast.
popcorn like many old timers did and was using yeast that is in air,corn and everywair.
this can be hit or miss.

[The Baker]

I've read on here how the pros hate turbo yeast. Why is that? I've used both bakers yeast, and turbo. Turbo on sugar wash's and have only ran one corn mash using bakers yeast. I couldn't see much difference if any, although they were on two different type wash/mash. I know corn mash's don't produce the alchohol that sugar wash's do, but both took about the same time frame to finish bubbling. Then there is Popcorn Sutton who from what I've read, doesn't use yeast at all. If anyone knows how he gets the ferment going, I'd like to know a little more on that subject too! Can anyone tell me why Turbo yeast has such a bad rap? Popcorn says yeast is bad all together!! so????? I'm sure his method takes a longer period to ferment too, and takes a bunch of time compared to yeast to prepare, which many hobbiest don't have.

Except for some specialised ferments ( sake, maybe... Uses different stuff called koji.) they all use yeast.
They don't all have yeast added to them by the brewer or distiller.
Yeast is in the air and on the surface of many (maybe all?) fruits, for example the 'bloom' on the grape.