Alcotec Turbo Yeast Fruit Yeast

Manufacturer - UK

Description

Fruit Turbo Yeast, a special yeast strain for fruit starters, was developed as a professional distillation yeast and is intended for the preparation of distillates from fruit and fruit raw materials. With the help of this yeast, a distillate with wonderful organoleptic properties, taste and smell of the feedstock is obtained. Fruit Turbo yeast has a fast and clean fermentation process, minimal fusel oil formation, low foaming, high distillate tolerance (up to 18%). In addition, during fermentation, these yeasts produce a significant amount of fruit esters, which will later be revealed in your future drink, improving the taste and aroma. Fruit include all macro and microelements in order to obtain an ideal quality fruit and berry product.

This strain is used not only for the fermentation of any fruits and berries, but also for standard sugar sourdough. At the same time, drinks with sugar raw materials, when using fruit yeast, will have the best aroma and taste.

This strain is also tolerant of difficult fermentation conditions, has high CO2 tolerance, produces low volume of volatile acids and has low foaming. The composition of the mixture includes a special strain of top-fermenting yeast, vitamins, minerals, as well as enzymes that break down pectin in fruits. Enzymes increase juice separation, fruits give off their aroma better, and the finished sourdough becomes more transparent and acquires a bright color.

The fermentation process proceeds quickly - within 4-6 days. For best results, keep the temperature constant.

Turbo yeast Fruit is able to ferment up to 25 liters of berry or fruit must. The final content of a degree directly depends on the raw materials used, the amount of glucose, the temperature regime, but the maximum value is 18 degrees of strength.

Compound

Yeast, nutrients, vitamins, pectoenzymes.

Instructions for use

Pour up to 25 liters of fruit mash or juice into the fermenter at 25-30°C. Yeast does not require pre-rehydration, so simply pour the contents of the sachet into the wort and mix thoroughly. Leave to ferment at a temperature of 20 to 28 ° C for 4-6 days. The ideal fermentation temperature is 25°C. Maximum allowable 35°С.