The Yeasts

Still Spirits Classic Turbo Yeast (the new name for Turbo yeast)
Classic is the best selling Turbo Yeast world-wide, performing excellently under most conditions. It is fast, capable of fermenting 6kg of sugar in 36 hours. It reaches 18% ABV when 8kg of sugar is used & has excellent temperature tollerance. Classic has been further improved with the inclusion of new mineral absorbents for improved distillate quality.

Triple Distilled Turbo - Ultimate quality
This yeast should be used when ultimate alcohol quality is of primary importance. Only use it when you can maintain cool air temperatures (between 18-24C). This yeast is a revolutionary breakthroughin Turbo Yeast developmentmaking it possible to produce "triple distilled" quality alcohol at home.

Power Turbo - Extreme strength
Power should be used when high alcohol strength is the most important thing. Fermenting to 20.5% ABV in the wash will increase the still yield by nearly one third. Only use Power when cool air temperatures (between 18-24C) can be maintained. Note that when the alcohol level produced by the yeast goes up, the quality of the final distillate goes down.

Express Turbo
Express is the fastest Turbo yeast on the planet, fermenting 6kg of sugar in less than 24 hours & producing very good distillate quality at the same time. It is really important that you get the water at the correct temperature and only use 6kg of sugar to get the fastest fermentation speed.

Heat Wave Turbo Yeast
TYhis is the only yeast to use when the air temperature is above 33C. It delivers excellent quality alcohol in hot conditions. Heat Wave is also the only yeast recommended for "stacking" (making more than one batch together in a large fermenter). It is possible to combine up to 8 batches (200 litres) with 8 sachets of Heat Wave yeast as long as the starting liquid temperature & air temperature are both 20C (this is important).

Using Turbo Yeasts:
To get the best out of Turbo Yeasts, it is essential that they be started at exactly the right temperature. This is done by measuring the required volume of water and correcting the temperature before the sugar is added. You must use a good thermometer and be as accurate as possible. It is essential that the water be added to the fermenter first. See the information chart below for the recommended quantity and temperature for this water.

For example, in the case of Turbo Express using 6 kgs of sugar, you need to prepare 21 litres of water in your fermenter at 40oC. When you then add 6 kgs of Turbo Sugar the wash will settle to 35oC which is the correct start temperature to add the yeast. This method also assists you in dissolving the sugar.

If the start liquid temperature is wrong then the yeast performance will be affected.

It is also important to note that a large amount of heat is produced during fermentation of Turbo yeast, The temperatures in the “Still Spirits Turbo information chart” assume that the fermenter is not enclosed in a box or similar so that the heat has an opportunity to dissipate.

If you are using a heater pad or belt, this should not be switched on until the following day as the majority of heat is generated in the first 12 – 24 hours. Extra heating during this time could result in overheating the wash and damaging the yeast.

If sediment or cloudiness is allowed to stay in your wash, it will burn during distillation. This causes by-products that spoil the tsate & smell of your finished spirit.


Turbo-Clear has been formulated in collaboration with the yeast scientist who developed Turbo yeasts. It has specific comaptability with these yeasts so that it totally removes all solids from the wash. Other general purpose clearing agents do not do the job completely.