I'm well aware of the reputation that "Turbo" yeast has around here.
But my question is this - Is the actual word "Turbo" some sort of code for crap yeast that will taste like week-old dog vomit? Unless there is some sort of industry standardization, and there may well be, what if a yeast culturer takes a fine champagne yeast and labels it "Turbo-champagne" or some other such nonsense... it's still the same yeast, but now it's named Turbo.
I may not be making myself clear. I was browsing White Labs web site - looking through their distillation PDF catalogue, http://www.whitelabs.com/files/Distilling_Catalog.pdf, and they have several yeasts with the dreaded Turbo label, like WLDRUMAG-1KG Rum Turbo AG
Anything named Turbo is now bad in my mind. Does this make sense? I did find a web site that seems to explain it as being a strain of Saccharomyces Cerivisae and marketed by Alcotec... Am I on the right track here?
As prairie said. I dont think the yeast is the issue with turbos. Its the butt load of nutrients and most of them instruct you to have a stupid high gravity.
I've read some of the threads relating to turbo yeast, and apparently using less, and aiming for 14% or lower, is one answer.
My main question though, is that I've seen yeasts labeled "turbo" all over the place, from differing companies. Does "Turbo" automatically mean the butt-load of nutrients is in there, and the goal is insane gravities? i.e. "any yeast named 'turbo' = avoid?"
BigSwede wrote:I've read some of the threads relating to turbo yeast, and apparently using less, and aiming for 14% or lower, is one answer.
kinda removes the whole point of spending the extra on it in the first place.
from what I have found, the word "turbo" does seem to mean nutrients added although the more reputable companies like White labs don't recommend super high gravities.
I have only ever used a turbo once and it was prior to me distilling. Followed the directions and produced a reasonably high alcohol product that I thought I'd now flavour with extracts. Dog's ass is a good description for what it made. If I had been distilling back then I wouldn't even consider putting that stuff through it. Trash in = trash out.
As mentioned, it's the chemical nutrients that make the yeast "turbo" due to the speed of fermentation... Between the excess chemical nutrients, and the heat generated during the ferment, the resulting washes have a tendency to generate off flavors and smells... They also have a tendency to not clear well without the additional expense of clearing agents... And cleaning up the distilled spirits often requires filtering with activated carbon... In summary, it's far easier to use regular yeast and something other than an overabundance of chemical nutrients to keep the yeast happy and healthy...
I only ever used turbo once and that was for a batch of my grandpas Oklahoma lemonade and it made the worst crap I'd ever tasted, it was so awful I tipped 60 liters that I'd not run yet into the drain. Worst mistake ever, total waste of money and time, I was devastated it'd ruined my grandfathers recipe..... So whatever it does do, I'll never use it again!
