Turbo Yeast? Have you tried it? why all the hate?

[USACelt]

I make wine also, with EC 1118 and the like, but wouldn't make a wine with turbo

[sungazer]

I totally agree about not using a Turbo packet if you are making wine. IMHO Turbo has its place it is simple with all the included nutrients and yeast suspension ingredients that are missing in an all sugar wash it instructions for use are too concentrated but make sure it gives a result for even the most incapable person.

However the other topic when making wine would you water down your juice so that you only have the potential for 8 -10% ABV or can you make a very good wine at 14% ABV? This is the other alternative that I think a lot more people should pursue and that is learning the art of wine making (basically a sugar wort) with wine yeasts and learning the correct and minimal amounts of nutrients to be added to produce a clean product that can then be processed.

I started a thread about the best wash for distilling being one that you can drink such as wine. A wine like a Sauvignon Blanc is a clear nearly tasteless wine at 14 -15% ABV if you distill this your end result will certainly not have any nasty flavors carried over.

[thecroweater]

yeah most who know will agree to disagree, if you need a large volume fast and ok is good enough then go ya hardest. if you want better than just ok you are shit outa luck with this in ya wash

[jb-texshine]

Personally, I have no opinion of turbo... I use bakers for rum and all variations of ujssm(different grains) for persimmon brandy I did some with 1118 and some I let wild yeast go for three days then hit it with 1118. For my corn and honey I used i think..., 2225 maby? I'll have to check... Anyway for raspberry honey mead ala jumbo I used 1118.
The one thing they have in common is they were either recommend in a specific recipe,or were chosen for certain traits. Except for rum... To me bakers just makes sense in rum as most bakers yeast is grown using molasses.
With the persimmons I wanted a clean yeast that wouldn't impart any flavors to the wine or distillate. The wine was very bitter as I left the skins in,but distilled its good, and getting better. The one started with wild yeast then 1118 is also good but different, and getting better with age.
The yeast for the honey and corn was picked BECAUSE of the fruity and florally esters it adds... Its probably the best I've made.a bit rough but it'll age nicely and has a nice smell similar to a scotch and an awesome honey after taste.
The raspberry honey mead-1118 awesome and still needs a fee more racking and clearings. Its definitely a sweet wine. I just kept adding honey till it wouldn't ferment any more.

The point of all this is:
#1 All yeast Make booze...
#2 Some are better at one job than others.
#3 Some add flavors some let flavor come only from ferment ingredients.
#4 don't use bakers to make wine,it'll taste like cheap shit.
#5 pick a yeast for a specific purpose or because it is the one recommend. Read a lot of yeast charts before choosing.
#6 don't knock it just because you ain't tried it,or just because everyone else does.

To me turbo is too overpriced for the amount.
And speed or %alc don't interest me. There are just too many purpose bred strains to pick for specific purposes... Too much info from years of use to buy a bag of yeast of unknown type plus an overdose of nutes,that may or may not give the specific results I'm aiming for.
Now if someone wants to change my mind or open my eyes the best way to do it would be to give me a pack of turbo and I'll try it. I'm just not Gonna pay my money For a mutt on steroids.
Guess I just like my yeast like my horses and dogs...purpose bred and pedigreed.
Jb