Home Distiller

Is there anybody that has used liquor quick moonshiner turbo pure. I know turbo is bad but in the ingredients it's a high alcohol distillers yeast . Is there a difference between distillers yeast and turbo yeast. I would like to use it for a corn water sugar and yeast and barley . Recepie.

Diesel,
Most of us here strive for good taste. You won't get that with a yeast that pushes your
wash/mash to a high ABV. Stick with yeasts that will finish in the 8 to 12% range and
you will be way happier.

You seem to have a difficulty in grasping the principles we live by here . We are craft distillers who's goal is making and improving craft spirits .
We have little interest in making fuel or rotgut swill . Rereading in the novice section may be beneficial to you .

I have tried lavlins ec1118 and fleshmans active dry. The max abv I got was with lavlins ec1118 at 65abv with 15 gal potstill leibeig condenser with 5 copper scrubbers.

65% ABV is about right for a pot still. Actually, even a little high.....50 to 60% is probably average for hearts. If you want higher, distill it twice with low wines. If you want even higher, then you need a reflux still. It's all in what you are after. If whiskey, then 65% is what you want anyway. I recommend some more research and then you will have a better understanding of the whole process.
Happy stillin

Diesel...
what's wrong with 65%? Are you doing double runs on your still? What's the recipe. There are other ways of getting a hi % alcohol besides more sugar and higher tolerance yeast while keeping quality first. A bigger fermented and strip and spirit run does it. So does a thumper. Reflux stil makes neutral at95%. Depends on whether you drink whiskey \rum\brandy or vodka\flavors added as to the still type. Perhaps the true issue is wrong tool,or right tool ran wrongly rather than the type of yeast
Jbt

Post collision with grasshopper! +1

Diesel,

TB, GrassHopper, and JBT have all been leading you down the "best" path. There's an old IT addadge: garbage in..garbage out (GIGO). If you try to push the ferment %ABV up, your yeast will produce many congeners which will ruin the taste of your sugar wash.

And since you're just trying to get a lot of cheap and easy high proof liquor (sugar washes in a potstill without a doubler), it is kinda' obvious that you don't have much experience at this hobby (key here is "hobby").

I suggest reading and heeding the advice given here. And try not to get "too big for your britches".
ss

The recipe I used was cracked corn 4'' in 5 gallon pail 2.5 lbs 0f sugar and lavlins wine yeast. Now this was was sitting for about a month. I know that's a little long ,but it was the best tasting whiskey I've ever made. It had this smoky flavour to it but I cant repeat it for some reason. I have had friends over comparing mine with palamitto. Mine was the better tasting not that Iam bragging or anything. Now I 'am using a 9qt doubler and instead of running my Liebig I' am using a 5 gallon flake stand in/out cooling lines. I ran a batch the other day with liquor quick pure moonshine distillers yeast everything else the same and got up to 70 abv and way more liquor at or above 40abv. The taste was much more cleaner with less fusil oils in it. As much as you guys say bread yeast is the only yeast to use I am going to have to disagree. I only do spirit runs as I make my cuts and anything that is below 35abv I run in the next batch in my doubler and or still.

No not only bakers yeast, I'm sure I couldn't name half the yeasts mentioned in this forum. If you are happy with the result from a turbo yeast power to you as you are the one that has to be happy with it. People will tell you there are better options and I might be one of them but it all boils don't to what you are satisfied with. That said you might find some resistance recommending it as a lot of folks have found other strains give much better results, that not an argument its a difference or opinion

Different yeasts behave differently, and produce different flavors.

Some work well in significantly lower or higher temperature ranges. Bakers yeast might completely stall in a cool basement, while Nottingham throws esters and phenolic compounds into a ferment at 85 degrees, where bakers yeast shines.

Some yeasts drop quickly out of suspension into tight clumps, even as they ferment, producing a clear beer with little wait. Some stay in suspension almost forever, unless lagered at low temperatures.

Some are alcohol tolerant, such as a champagne yeast, and will lower your final gravity below 1, even with very high alcohol levels. Some give up at 8% and stall, leaving lots of sugar in the ferment.

Turbo yeasts are engineered with large nutrient additions in order to rapidly ferment very high alcohol ferments for fuel distillation, and produce flavors in fermentation most find objectionable, unless filtered and remediated.

Distillers' yeasts are strains which have been selected over the years by distillers. That's not very descriptive, but a little more research will reveal the origin, what they were selected for, and how they will behave for different products.

A GOOD yeast choice is one that results in a product and process that you are happy with for your own use.

A little searching will reveal that many of us use different yeasts. Bakers is the most common, because it works well, and is very inexpensive.

bilgriss.