I've been using T/Yeast since it hit the shops many years ago. If you allow your finished wash to stand for 5 days before distillation , your wash will drop out all the remnants of the yeast as it settles in the bottom of your wash barrel in a thick layer because it multiplies greatly during the fermentation process . The fermented wash becomes almost clear after 5 days and the smell is less unpleasant. If you put your wash into the still without this important step of settling , then a significant amount of suspended yeast will be stewed up by the heaters inside your still and it creates odor's of cooked yeast... and is often noticeable in your finished product. For premium alcohol and a noticeable boost in the quality try putting your entire first run of your alcohol back into the still, top up with water, run the still again .....yes you will loose around 15 % of your finished product after the 2nd still run, BUT it will be 6 to 9 % stronger by volume afterwards and a little tastier. Try it...This method negates the use of any charcoal filter methods as it is a great taste sensation being super clean .
whats the point then? either you spend the 5 days brewing or settling. I use turbos with my air still pro washes and i'm taking about 72 hours from making a 2kg wash to first drips. that's the entire point of turbo isn't it?
Thank you for actually testing. Coming from beer brewing I have seen so many tips and tidbits and the like that are never tested and a lot ended up being BS. Glad to see you are actually trying it out rather than just going with what you have heard from others.
I personally still believe when you don't rush something take time and care the final product always comes out better didn't matter if it's a spirit a piece of furniture, the care and attention to the small details always shows in the end results cheers...
Hey Jesse, another quality video, thank you so much for what you do. An interesting comparison would be to put this version up against the "as directed" by clearing etc...see if it changes your thoughts once it has been cleared. I'm a fan of TPW, but occasionally run turbo purely due to time. Like you I think there is a "taste" from turbo, but in some spirits like Bacardi it seems to work (at least that's what the Mrs says) Anywho, keep the great content coming. Would be good if you could do a T500 vs Pure Distilling comparison for us backyard noobs that are still learning (and chasing the Craft) that could not build what you have. Thanks
I own a T500 and routinely make turbo washes. We use the flavourings and it makes okay spirits. I will say that it does improve if you let it sit for a bit. I have also put it on oak for for about 2 years and was pleasantly surprised. I also have the alembic dome for it and have produced rums and whiskey's. For the price and convenience it will get someone into the "spirit" of things (see what I did there). I look forward to the day when I can afford to purchase a bigger unit.
If you use turbo yeast then have it in a place that has a temperatur at 15-18 celsius then it dont work so hard and dont produse alot of crap ,much love from norway
I was given a pack of turbo yeast to try. Used it in a 12 gallon ferment with a modest OG 1.045 sugar wash. Fermented out in 2 days. Ran it in a pot, 1 and done. Hearts cut had a stinging odd taste, tails however, smelled like a ream of papery body odor. Saved it for a stripping run combine. Then ran it through 3 feet x 3 inch packed reflux column. It came out pretty clean, but when the tails hit, that BO came back. I always use bakers yeast and rarely shoot above 1.060 OG washes. But Kveik yeast has my curiosity... Cheers Jesse!
I suppose a reasonable test a yeast, but, unless i missed something in the tasting there was no mention of the brand of vodka used. For instance, Absolut vodka tastes very neutral as compared with Smirnoff. My Eastern European friends don't like clean vodkas cos they have little taste. If the still is run at a lower temp the quality will be higher. Let the crap drop out of the wash first -all those dead yeast cells and nutrients bursting and releasing their aromas into the distillation. And anyhow, whatever wash is used cutting along with double/triple distillation in the T500 produces pretty clean alcohol.
I got the turbo to replenish my lab alcohol supplies, by the time I am done it will be 200 proof anhydrous and chemically pure. you then taste what ethanol tastes like (Do not drink 200% anhydrous alcohol!) I use a drip in my finger to rub on my tunge, very pleasant warming sensation with a unique taste, right befor the tung goes numb
I started 2 years ago only only just now wanting to get away from Turbo Yeast. Yep it's easy, It's fast (I use the blue packet with all the charcoal etc) and can make my own charcoal so if I want to continue using charcoal I don't have to buy it. I've always used essences but want more from my alcohol.
What's wrong with laphroaig? I was the same, all spirits tasted boring and just full of burning alcohol, but Laphroaig, ah Laphroaig, they brought me into the world of spirits with there warm, friendly campfire and provided me with balance to all the booze with all that flavour.
Turbo has its place for the ones that don't care and want to get drunk and don't actually enjoy the craft. But if you enjoy the craft there are so many more better options. Awesome video Jesse look forward to seeing what else you do with the T500
The main issue with turbo is they makes a substandard product that needs to have carbon and clearing agent then needs to be filtered before drinking, in the end they sell all the extras instead of making quality out of the box. If you don't enjoy drinking your wash you want enjoy your spirit.😅
Like you said Jesse, picking the right yeast for what you're making is very important, that's why there are so many different turbo yeasts out there. Still Spirits has a good chart showing the different uses for their yeast. You put saddles into the boiler?
I have never used TY mainly because of costs, just doesn’t seem worth it and then have heard bunch of neg reviews about it. Agree that start with cleaner wash and output will be cleaner. As for still- a lot has to do with the operator.
I have a T500 and started off with turbo yeast and the whole carbon and clearing and then filtering again with charcoal. Always felt that weird smell and strange taste on the back end. I’ve moved on to good yeast and grains or TPW with much better results.
My first 2 distillations were with Turbo. The first was just a sugar wash and the second was with dextrose. I was ready to get my third but real life intervened and that was 16 or 17 years ago now. However, The Dextrose one was definitely much better in terms of fewer razer blades down the throat and less of what others have called "kick you in the head". I also learned more about soaking in activated carbon. That made a BIG, HUGE difference. I had about 3L of 60% soaking in activated carbon for about 6 weeks before losing it all, and tastes I had done before were much smoother than the rest.
I've tried a bunch of different turbo's and standard wine yeasts with sugar, in that time i've only found one i like - Alcotec Vodka Star From this i propagated some of the yeast and then added my own nutrient/supplement mix and i can get close to the same result but theres something alcotec adds that i haven't been able to figure out yet
Thumbs up at turbo speed. And a shout out to Mrs. STILL IT, just loved the look on his face when you picked the "WRONG" drink !! Artificial flavor I call that chemical made stuff that tastes like YARGH :-) And yes, more T500.
In case someone wanted to make a clean, flavorless alcohol base for, say, absinthe, then turbo yeasts would not be something they should work with. That was my theoretical conclusion.
Hey Jesse! First off, don't wanna be an advocate of vodka. As it's the most dull spirit imo. But if the one likes it... Well, some turbos are worse and some are better. Maybe, the old fords from HD won't be agree again but YES spirit turbo yeast (Sweden) sounds good both in terms of speed and quality. It doesn't mean a pot is quite enuff for the spirit run. Using 20 or even 30 "theoretical" plates is the way. So to say, T500 is no go, too. Secondable, there's no fine vodka (straight) without charcoal, love it or leave it. For infusions, charcoal is like a saddled cow, of course. But after all, tastes differ. Some crafters are comfortable with their neutrals made of weak sugar worts processed on the pots. I wouldn't even try like that. But let everyone have his own trials&errors. Cheers.
@@peterscully4961 Not flavors but funkies, Peter. Vodka is sorta style of spirit. The neutral one. I either make it perfetto (for some buddies) or don't make it at all.
Sounds like a waste of money, IMO. Mead is expensive to make. If you're just making cheap mead to push through a still, I can't see it being much better than a sugar wash. Even cheap honey (like Pure 'n Simple honey from Walmart) is still more expensive than sugar ($13 for 5 lbs of dubious quality honey). I mean, I'd like to see it too. But logically speaking, it's a waste. (I really want to see it, it'd be awesome. Especially with crazy monofloral varietals like buckwheat.)
Drinks like Gin, Ouzo, Raki, Absinthe and other heavily flavoured spirits were originally designed to cover "off" flavours in the distillate. So if your'e going that route anyway you can probably modify the flavour with your"botanicals" anyway. Maybe that is another challenge to the "craft", the skill to produce a good product with poor equipment and less than ideal ingredients.
You said it might not be so bad in an isla vs a vodka. What is an isla? I got that spelling from the subtitles btw. Of course taste is subjective. I cannot stand cilantro for example. To me, cilantro tastes like dirty mop water smells.
I really enjoyed your videos until this one... i've been using Turbo pure yeast since i started this hobby and I've been making top shelf quality Shine, whisky, Rum and Gin. It's perfect for my 5 gallon batches and the Grainfather. I also use the turbo clear to clarify the wash. I don't understand your biased hate towards this product.
I used Turbo yeast and everyone loved it. I heard it makes less sulphides than bakers yeast. We need some more scientific analysis to demonstrate whether claims like this are true or not.
I don't care if it puts black-tar heroine in the product.... taste rules all science. That being said, neutral spirit made with turbo yeast tastes like butt to me. Bad butt.
@@jong2359 You must be American. I assume "butt" is a reference to bottom ? In the English speaking world of Australia we say "butt" when we refer to the remaining components of a consumed cigarette. But, (pardon the pun), I appreciate your opinion, I was not aware of such a negative reaction to the turbo yeast till now, I'm not going to use bakers yeast though.
Very much agree and feel Jessie let the bias destroy the product. 1, wait until the wash has cleared before stilling. 2, you must filter that product or it tastes pungent. I filter mine by trickling multiple times through 1kg of carbon. From watching the process used in this video, yes I can imagine it doesn't taste good at all..
I think there's a general lack of understanding about yeast in the home distilling community. If you want to know about yeast talk to one of your home brew friends about it. For example if I ferment a hefeweizen wort at a higher temperature the esters produced will have a banana in character. If I ferment the same wort at a lower temperature then the esters produced will be more clove like. This is one simple example of how you can achieve different results with the same yeast, but different temperature. Yeast is very complicated and there's tons of yeast strains.
Ha, thank you. The thing i first learned about yeast: every strain does pretty much the same thing, but at a different PH and temp. Going outside of the preferred range gives different flavours.
I’ve been using sugar and Turbo Classic 8 for the last dozen runs. I let it drop below 1.000 then vacuum transfer it to a glass carboy, degas it with my vacuum pump. Add sparkalloid and let it clear completely before running it thru my reflux. I think racking it off the trub, degassing and clearing removes that “fertilizer” smell. By racking it and clearing it none of the solids go into my boiler. I use turbo because it’s fast and consistent. Never had a slow or stuck fermentation. Typically I make fruit shine, gin or lemoncello with neutral spirits and have never had anyone say it was “chemically”. Now if I was making a whiskey I would not use it.
Totally agree. My points of difference are 1. 40 litre wash with one packet 2. Ferment out to below 990 3. Leave the ferment to nearly clear and rack. 4. Wait until ferment is clear before running twice. Result is acceptable "moonshine" which I run through the Chinese still (same as Stillits) for Gin.
You need to use charcoal and clear. Thats the whole point of it. Trade off in speed is all the off flavours it makes and it needs to ne charcoaled and cleared. As for 24 hours.... only time it ever did it in 24 hours was on a hot summer day. 24 hours is a damn lie 😅 The quick sugar wash neutral to play with different flavourings is where it shines. After that take the packing out and run it in pot still mode to remove the over flavour and colour. Mmmmmmm
Exactly! "This car handles like crap! I didn't put all four wheels on the car because they are always trying to upsell you on tyres but I still got the general idea." That said. I found that the turbo sugar made it taste like syrup. Unbranded dextrose tasted a lot nicer.
I play with it,sometimes I just leave it and let it settle naturally. Do a double 60l with a tube of Tom puree with some Himalaya salt and an aldi magnesium sachet. Then i use mostly mid stuff and top n tails. All my buddies say it tastes like white rum. For mixers and cocktails and everyone comments on the fact that they have little to no hangover even at over indulgence. By the way I've been Making beer and wine since i was a child and spirits for 20 years(all types). What I can say is turbo works. It does what is says on the pack but does need a tweak . I'm also in the process of building a cooling coil for the fermenter but procrastination has taken over.......which can be over ridden by using a heater cable in a cold garage for a while then once the yeast is generating its own heat turn off.
Just to see if I could I made a Vodkat (not distilled) type drink. Used Dextrose, Still Mineral Water, Alcotec Pure 48, Turbo Carbon and Turbo Clear and it ended up being around 20% ABV. Made a load for a Halloween party and no one said it was nasty. It tasted of nothing really. But it took longer then 48h. Took almost 10 days but I did brew it slightly on the cooler side.
Ive run a wash 60l with 1 pack of turbo yeast and 8kg sugar. Wasnt too bad at all. Like you said its overpitching and too high sg that causes the problems.
@@FoolOfATuque definitely can over pitch nutrients, though. I'm not a distiller, but a mead maker, and if you stick to 'natural' yeast nutrients like raisins and such, then you'll just have a raisiny mead. If you overpitch the commercial nutrient products you definitely can get some nasty industrial flavours.
@@samurphy yeah, but OP has edited the comment to mean something completely different from what I originally replied to. Originally it was a comment about pitching yeast and not yeast nutrients. It is a completely different comment now.
@@FoolOfATuque I edited it 4 days ago, your comment was 23hrs ago, I haven’t edited it since. You can definitely over-pitch. What over pitching does is it doesn’t let the natural yeast strain to create those esters because it doesn’t have to go through the cycle of budding and growing. Go read Chris Whites practical guide to yeast. Turbo is a lot of yeast, nutrients and probably a PH stabilizer designed to ferment sugar all the way down. I see a lot of videos, forums and other media where no one talks about the right amount to pitch. Me personally I like to slightly under-pitch to get some of those stressed ester in my whiskey, but to each their own.
I've made some very clean spirits that gave me some excellent gin using a straight Turbo sugarwash. I'd love to see you do a straight wash WITH the carbon, using the standard Turbo, not the fast one, give it time to settle, and using a clarifier to clear it before distillation. I reckon (bias aside) you'd get a very acceptable neutral spirit.
This was a solid test. You gave it a fair shake. I tried it, tons of folks have, but I don't know anyone who still uses Turbo Yeast after their first few projects for exactly the reasons you pointed out.
Yes, i'm with you on this I made several hundted litres of this so far. Strip it all out, proof down to 40%, then use a slow filtration system. Distil for a second distillation. repeat steps to a third distillation. Leaves a really good product in the end.
@@msamour Are you guys doing sugar washes with a pot still or reflux? because I use a reflux, and I have still thought about doing that, especially now that i've been doing all grain brews. when using an essence I can still taste that nastiness, which to be fair to turbo yeast i'm pretty sure it's coming from the sugar. Because I can't make all grain brews fast enough, all my bottles have holes in them :-)
@@markellis7961 where I am, I only have access to an airstill. I can only run one gallon at a time. For this reason, I cannot use grains. There are too many particles that will jam the pipe. I did try to run 60 cans of coors. That took 3 days, made a big mess, and it wasn't worth the effort.
Personally i used carbon in my 1st 5ish brews then stopped and never noticed any difference. Turbo clear works well imo but i syopped using it because i have plenty of room for brewing so i just leave it clear naturally.
@@jay71512 yeah, i dont have a ton of room, nor a freezer so i'm kinda in a need more than a want lol. ive used carbon, but still not sure if it makes any difference.
@@gangaskan2255 ask friends or family for their opinion? Whats point of using it if still no noticeable difference. The turbo clear i would definitely use tho if time was important!
Id be interested to see what would happen if you didn't choose their lowest quality yeast and went for the 'pure' or something and followed their instructions around using the carbon and clear then filtered and whether that gave you a similar result
Hi, i respect your knowledge, and I respect your experience. However, I have made several hundred litres of this stuff, and it's absolutely crucial to use the turbo carbon, and the turbo clear. Rapid fermentation leaves so much crap behind that you will have a hard time to filter it out without the carbon and clearing agent.
Very interested in the upcoming videos with modifications on the T500 . If you get a chance, pickup the Gin basket. It replaces the nut that holds the column on the cover. Very curious on what you think of it. You will need the Copper Alembic dome and Condenser...
If you could make a decent spirit with turbo every vodka distillery in the world would use it because the yield is huge and it's quick. I used to work in a brew store and if you use all the additives (carbon and clear), double distill with sodium carbonate and then carbon filter... You'll still taste turbo. In the bin
I'd love to see a mini series of distillate comparisons based on different yeast strains. I've done this before when choosing which was best for my cider. The flavour profile is completely different and it would be interesting to see how these translate when run through the still.
I got the same result as you did, when i use carbon filtered yeast and a filter and a carbon filter I get people saying it tastes off.. Even tho thats the purest ive ever made.. But when using the turbo yeast, airing it out and then filtered it with carbon they love it, even tho the "yeast" flavor is still there. So I dunno man.. Uncultured swines, or sobers or whatever..
I hate the amount of plastic all this crap comes in. The least they could do is sell large bottles and provide dossing instructions. But no single use plastic pouches for everything.
Yeah, these products have a place in the hobby, for sure. I got into mead making because I first started with commercial 'everything in a box' wine kits. Lowering the barrier to entry is always a good thing to expand a hobby.
I've used turbo for years, mostly because I have a small still and the turbo can do a great job on a high abv wash. I always let the was sit to clear, simple as anything.
I have used turbo yeast since I started. It is quick and easy, without having to measure different things out. I have not used turbo clear or the charcoal however.
T500 mods please . I used turbo yeast a few times . Always smelt bad . Even the girlfriend said it smelt poor even with turbo charcoal and turbo clear .
If you are going to do a few on the T500 I would be interested in your opinion on running with an unpacked column and how that would compare to a pot still..
George had a completely different idea of it??? Have only done sugar washes through a reflux at the moment but have been really happy with what i have been getting so far. Looking to get a pot still and start mashing in the nea future but atm im happy with my turbo yeast!!!!
oh you defentaily want to play with some all grains, and if you have some fruit trees play around with that, The wife has a plum tree that has these small purple plums, large stone, makes the most beautiful jam you could imagine, but the wife is sick of taking the pips out, so i've been using it for brandy, just devine!, I thinking of making a creme de cacao then aging that in a barrel, not that's how creme de cacao is made, but because I want to coat the barrel in the chocolatie goodness, and then put the plum brandy in there. mmmm jam alcohol and chocolate, what could that possibly go wrong. and watermelon brandy is buate too: www.clawhammersupply.com/blogs/moonshine-still-blog/14183961-how-to-make-watermelon-moonshine-step-by-step-with-pictures Don't use a pot sill for sugar washes, because they are just nasty, I tried that, not that I was expecting a good result, it was the first time I ran a pot still, so I figured better to butcher a sugar wash then an all grain brew, it was nasty, really nasty, I added whiskey essence to it , personally I think it was undrinkable, I use it to make baileys, which I can still taste the the nastieness, but the wife loves it (does't know what she's looking for ) so yea well since; then I fell like Rumplestiltskin, down there spinning my grain into Baileys. I need too stills, his and hers
@@StillIt Well, "neutralness" in neutral spirits comes from the still, not from the yeast :) I mean, neutral spirit production is a whole another astral plane of existence, seriously. All the 40-60 stripping plates + another 40-60 rectification plates, fusel oil removal, volatiles venting, collecting the almost neutral 96% alcohol and the diluting it back to 15% to then re-rectify it with the 2 - 4 more columns to get a proper neutral 97+% spirit with the extra methanol extraction step and molecular filters... oh, boy, that's WAAAAAY outside of the grasp of even relatively big distilleries.
P.S. And even then there is still some hints of raw material in the spirit. You can actually taste difference between neutral spirit from grain and neutral spirit from grape.
@@carstenhoeck8504 Whisky is allowed to be distilled up to 94,8% since it's thought that it still remains the character of the raw material. However for rum it's up to 96% included. So it's kind of on the edge. You might not be able to detect type of fermentation, but you will detect the difference between two distillates. Also try diluting to 20% - this will reveal the true character of the spirit by removing alcohol sting. However, true neutral spirit has some important regulations regarding fusel oils and methanol. Those are impossible to meet with any reflux still as over 96% the volatility of all the alcohols in solution is basically the same temperature. Fusel oils are also getting through most likely, if you're not selectively taking them away.
The manual on the package was meant for maximum speed. But if you have some time to ferment, you can get decent results even with turbo. First - that package can easily process a wash 2-3 times the size recommended. The trick is to aerate tha wash before adding yeasts, so they can increase their numbers first. The larger wash dilutes nutrients, so it helps with the "chemical" taste. Another important thing is the temperature of the wash - it's best, if it doesn't exceed 25 degrees C. Also, the initial sugar content is better to be kept not too high, closer to 20 Blg. To summarise - we want a quick initial yeasts propagation, and then slow and steady work of theirs. The "calmer" the yeasts are during fermentation stage, the less off-tastes we get.
Jesse, a voltage controller, split the condenser and r.c into 2 separate water feeds, replace the plastic top with stainless steel. And get rid of the plastic distillate hose 🤣
I use Turbo Pure with the charcoal and clearing agent, its definitely not a 24hr fermentation, as a home brewer I know not to intentionally rush fermentations. It works as a way to make a reasonable neutral spirit base, none of those "industrial" notes Turbo yeasts are famous for. My view on Turbo yeasts overall is don't form an opinion without experience (I know in a world of "internet experts", this principle is often lost).
Definitely try it with turbo carbon and more importantly turbo clear. what you put in is going to be reflected in what you get out. Using turbo carbon and turbo clear helps to reduce the off flavours of the spirit straight out of the still by reducing them in the wash. Follow it up with slow carbon filtering and you'll have as close as you can get to a neutral spirit. I'm talking about using a reflux still here. if you're using a pot still and not carbon filtering then yes, I can see that turbo yeast wouldn't be the best choice
I must say, Mrs. Still It is a wonderful addition to your channel. That said I am the guy that will always look for a recipe that I can use to control the outcome of my product.
I've used Turbo clear for freeze concentration, and i've found it improves the flavour quite a bit once concentrated. Bit different than distilling tho :D
Good to see you being humble and giving it a go. From my understanding, Turbo is basically DADY and Yeast Nutrient and Yeast Energizer. When I run "Neutral" I use the custom blend of Nutrients and Energizer but I don't run the ferment HOT and FAST. Do stripping run then spirit run through 4 Bubble plates. By the time I blend with olive nation extracts and a smidge sugar, can put mine next to store bought and can't tell a difference other than less hangover. This said, I only do a single batch each year for festival flavors as the rest of the time is spent making bourbon or single malts.
I used the alcotec 24 turbo yeast and turbo klar .I have found that best results were found when the Turbo 500 is used with an entirely cleared batch.made some yesterday.
Here's a few tips I found useful when using turbo yeast. I have been doing this for a couple years now, previously I used exclusively beer yeasts and brewers yeast. For neutral spirits I use turbo pure which claims to produce a triple distilled quality wash. Treat the yeast as any other yeast. Dont expect it to short cut your fermentation time and still make a high quality wash. The extra weight in the yeast isn't because it uses excessive amounts of yeast. It contains yeast nutrients and sulphur removing additives which reduce off odours. Follow the instructions and ferment between the reccommended temperature range or else you can get off flavours. Let the fermentation fully stop ( typically 6 days for me) and wait a further 3 days for the yeast to clean up diaceytl and other fermentables. This will improved the flavour and the ammonia or urea/ fertilizer taste won't be present in the wash. Degas and clear the wash properly if you want a neutral spirit. Cooking the yeast while distilling will impart yeasty flavours in to product. Run your still slowly.... If you do these things you won't need to use carbon. Atleast I stopped using it. I found that carbon will just make your spirit tasteless. I prefer the i taste of the spirit with some flavour than a pharmaceutical grade cleaner. If making a neutral spirit base I typically make a bird watchers minus the lemon juice.. I use turbo pure with 6.5 kgs of sugar and 26 litres of clean rain water for a 14.5%abv wash.
I tried that, and although I end up with a very clean wash, it took over a month to ferment, the DAP would get it going for a day or two, then it would just stall again.
@@markellis7961 that’s strange every wash I have done just that way has fermented out with in 7 to 10 days Bring 4 gallons of water to a boil Add 15 lbs sugar Turn heat down to a simmer add some lemon juice let simmer for 1 hour Add 2 gallons of cold water to fermenter then the sugar water Let cool down to 80f Add DAP and DADY Then let it go
@@kenwalker4203 your inverting the sugar, I've done that before too, same result. The problem is a lack of nutrients, throw some nutrients in and problem solved.
I use Turbo Yeast. I like and everyone that I give it to like it more than me. I have just upgraded to a new still and now I think its a bit better. I am also making barley wash that are better though. I get twice the alcohol from the sugar wash and it goes good with wood dominos and flavour additives. Also, I only use Turbo Clear and sit that for 2 day. I goes very clear.
Chasing the craft is exactly what this hobby is about. Whether it be that perfect whiskey, vodka or whatever, we strive to learn, experiment, enjoy, and at times fail. That is why we love the hobby. It is more about the journey than the goal.
I use turbo a bit. i don't see the difference between using turbo and using yeast with having to add the nutrients and other stuff into the wash. it is the same thing just in a single package. i think it all come down to individual preference. i have never smelled or tasted anything "off" about anything that i have distilled no matter what i use.
Have you've ever seen someone rate a recipe after making substitutions and changes, and then say the recipe sucked? Even Turbo says Fast is their least desirable product, with Pure being their best. Leaving out ingredients like the carbon, and *boiling the yeast* will make it taste like shit. I can't believe he doesn't know not to boil a milky, unclarified wash. He must know better. This batch was sabotaged imo.
I definitely need to do a follow up on this. I think I was a bit ambiguous as to the purpose of the video. I didn't want to test the vs turbo. I wanted to just try turbo to see if there were flavours I didn't enjoy. If it was turbo vs tpw I'm totally with ya. As it is I'm still a little torn one way or the other. Thanks for the vote man :)
@@StillIt you got me thinking about this in far more detail after this video. I went out and bought yeast and nutrient to try something else. I get good results from the turbo 500 and classic Turbo yeast.... but it made me think to explore, so thank you Jesse.
I used my FermFast 48 hr Turbo Rum yeast to make 6 gallons of wash made from rolled oats and canned corn. Didn't add anything extra. The Turbo Rum yeast has a massive overdose of nutrients, and for some reason also has amylase enzymes. Kind of odd for a sugar wash yeast, but okay. After a couple of days for the enzymes to work, I topped everything up with invert sugar for a total of 20 gallons with a potential ABV around 12-13%. Also pitched a heavy dose of DADY when I topped up. It's smelling amazing, but it was smelling like a metric tonne of farts before I topped it up with invert sugar. The added volume seems to have straightened it out. Maybe it would be good as an additive where you just want to add grain flavor without too much crap in the fermenter. Let the grain digest, then feed it with good sugars and more yeast. I'm pretty sure the sheer level of unnecessary nutrients is stressing smaller batches, but it's a good amount for 15-20 gallons if you double up the yeast.
I wonder if it will be like TPW if you use charcoal and clear. Would like to see another vid with clear and charcoal later on :) This was great when I first started, I punched out 10L of product in 10 weeks, now most of it has been sitting there for about 8 months, and with 'essence' it's great. Now I only use TPW with clear for convenience Good on you for making this flick, we know you're a purist :p
I've used the charcoal and clear with Turbo and a TPW is a much better neutral for me. Not knocking Turbo as I do believe there is a place for it. Just TPW produces a better quality product ( a more neutral neutral) in my limited experience.
Jessy, I noticed you used fast. That's a 24 hour fucking yeast bro And you let it go .. 36 .?? I've been using still spirits pure and a pot still. I've heard all kinds of shit about it to. After I already purchased it. Before I new it. 10 days had passed and I opened the fermenter and with the light I noticed "tiny Bubbles" still coming up. Day 12 came and man I was surprised, I was shooting for a 27 brix and the final gravity fell to .9902..! Wasn't quite what I was wanting but, oh now this is a 100% pure oj, for ?? a low wine to double distill into a brandy. I didn't try the first run, just remixed the head and tail and cut to 90% and re-ran the batch and fucking turned out amazing Jessy. You're wife taught you a lesson mate. Good for her. Try using the pure instead but with the Jessy's Why not approach..! Hey you got the show and you asked..! Try it and let us know. Hug your wife.!
for me, time is a premium... if I'm making something that I will process after distillation, I can't tell the difference and I use the turbo if it fits my timeline. VODKA... is all about quality though... ain't taking no shortcuts there... or with bourbon...
Hey Jesse, my idea would be do a turbo wash to their full guidelines and recipe and do a tpw or tffv to the recipe and run them both thru the t500 with the same conditions. I think then you'd/we would make a better decision on the final products. I would even suggest a 2nd distillation after first tastings. On a side note, I've never done a turbo wash. Keep on chasin
I think going full turbo would be a cool experiment. With the filters and everything. I've not gone down the full road of distilling, but I'm kinda curious. And you're progression and expertise really is insightful.
I think so too! make a "super" wash :) High abw in the high teens, fermented at low temperature with dextrose added throughout the fermentation. Use coal and turbo clear. High column and many bubble plates in full reflux mode, after the stripping run. Then ventilate overnight and finish it all with a large charcoal filter 😎
My dear friend... thanks so much for your work. In Canada ordinary citizens can own distillation equipment, but only use it to produce pure, clean, drinking water. So of course, I follow your channel. Thanks for the advice on producing clean water. It's so necessary in these times. Cheers from Cochrane, Ontario, Canada.
