Make Moonshine

make moonshine, alcohol distillation, turbo yeast, making wine

Gert Strand's Original Essences and Liquor

Perhaps the world's most frequently sold essence: over 10 million bottles sold since 1978. Click here to go directly to our menu of essences.

We also produce genuine Swedish Prestige Vodka under different Trademarks. Compared to all other Prestige Vodka brands, the taste and quality has - in our double blind tests - always been No. 1.

Swedish Country Vodka - 40%

Citron Vodka - 40%

Apple Vodka - 40%

Caraway Vodka - 40%

Currant Vodka - 40%

Pear Vodka - 40%

Mandarin Vodka - 40% (This will soon be copied by the big ones: it's outstanding)

Sale to importers only. Importers wanted worldwide. We supply a quality which in tests beat almost everything - easy to demonstrate for bartenders. A test against their best vodka. Price: check with us. You'll be pleasantly surprised.

Turbo is comprised of a mix of very alcohol tolerant yeast and complex nutrients that quickly ferment a pure sugar solution into alcohol. There are two types of Turbos: one making 14% alcohol in three days and one making 18% alcohol in seven days. With the 18% yeast one will get 50 - 100% more alcohol from the same distillation compared to bakers yeast. With the 14% type you get a fast distillation and 2-3% more alcohol than with bakers yeast.

Both types of Turbos give less volatiles than bakers yeast. To make 1-% alcohol in 1-liter mash the yeast need 17 grams of sugar. To get 14% alcohol in 25 liter mash one requires 6 kg sugar an to achieve 18% one requires 8 kg sugar. Under temperature controlled conditions 20% alcohol is possible, then one needs 8,5-kg sugar.

Instructions

1. Dissolve sugar (usually 6 kg for 14% and 8 kg for 18%) in warm water to give a volume of 25 liters. The sugar must be completely dissolved to be able to ferment to alcohol. Use a clean 30 liters capacity plastic fermentation container so there is 5 liters “Space” left. If the container is second hand, make sure it have been used for food only. The easiest to clean, handle and work with, is a 30 liters plastic fermentation bucket.

Add the Turbo sachet contents, and then place in a warm (20-25°C ) location for a few days in order for the yeast to convert all the sugar into alcohol (fermentation).

2.

By using 6 kg sugar, you end up with a liquid (called mash or wash) of about 14% alcohol. The crystal clear mash is then drawn off and distilled to concentrate the alcohol to as near to 95% v.v. ethanol as possible, then diluted with water and treated with activated carbon to remove off-flavors and odors. For the latest improvement (150% better) in purification of alcohol with activated carbon, click here

What makes a "Good" Turbo?

It should be able to ferment to 14% alcohol in three days even when the temperature is not ideal. More important: the mash produced must contain as little as possible of off-flavors, and off-smells (the volatiles).

The benefits of rapid fermentation are obvious, but the importance of making a clean mash may not be as obvious, since later treatment with activated carbon should remove these volatiles anyway. An explanation follows.