M10 Stable-foaming agent is used to prevent heavy foaming during fermentation and shock boiling during distillation by reducing the surface tension of the mash. Not suitable for ales or lagers as all foam completely disappears and makes a flat product.
20 ml (0.67 fl. oz.) bottle
Effective temperature range from 0-150°C (32-302°F)
Recommended dosage is 20-22 drops (1 ml) per 25 litres mash (0.03 fl. oz. per 6 US Gallons)
Over dosage may impair results
Contains: Food Grade Silicon Dioxide 10%, Citric Acid, and Sodium Benzoate.

Black Label 14% alcohol yeast ferments the purest of all our Turbos in 5 days if the instructions are followed. Our best 14% Turbo. Black label turbo yeast is extremely temperature tolerant which makes it especially suitable for large batch fermentation. Used by distilleries.
Instructions for large volume fermentation:
Dissolve required amount of sugar into the same volume of hot water (e.g. use 48 Litres hot water to dissolve 48 kg sugar). Make sure the sugar has completely dissolved before continuing.
2. Top up to final volume with cold water, continue to stir until the liquid specific gravity is 1090.
3. Make sure the liquid temperature is below 25°C (77°F) then add relevant number of Turbo Yeast sachets. Continue to stir until no more yeast particles are visible.
4. Allow to ferment at 20-25°C (68-77°F) air temperature for 3 days.
NB. MAKE SURE THE LIQUID TEMPERATURE IS KEPT BELOW 35°C (95°F) THROUGHOUT FERMENTATION. Introduce frozen containers of water after 12 and 24 hours to reduce liquid temperature if necessary. Effective for at least 12 months extra if kept in refrigerator.

Fermentation Sachets Sugar (sucrose)
200 Litres 8 48 kg
250 Litres 9 60 kg
300 Litres 10 72 kg
350 Litres 11 84 kg
400 Litres 12 96 kg
450 Litres 13 108 kg
500 Litres 14 120 kg
600 Litres 15 144 kg
700 Litres 16 168 kg
800 Litres 17 192 kg
900 Litres 18 216 kg
1000 Litres 19 240 kg

Citric Acid is used for correcting the acidity of wine must, fruit mash or water for grain mash. The ideal pH range of ferment should be between 3.4 and 4.0
A pH below 4.5 is good since it dramatically slows down the growth of organisms which would otherwise contribute off flavours.
Add 1/4-teaspoon increments per results.

Kieselsol (Fining A) and Chitosan (Fining B)
Clearing agents for the clarification of grape and fruit wines prior to racking or distillation.
Add Kieselsol to wine after the addition of stabilizer and once the wine has been degassed, stir well. Chitosan should be added 1 hour after the addition of Kieselsol, stir well. Wine should clear once it has been allowed to stand for 24hours.
Sufficient for 25 L

Complete 3-in-1 Enzymes designed for fruit mash. Includes Pectolase, Amylase and Amyloglucosidase. Pectolase breaks down cell structures and pectin, the Amylase breaks down starch into soluble dextrins, the Amyloglucosidase converts dextrin into fermentable sugars.
Dextrin's are needed to give body to a wine and are therefore not recommended for winemaking - except for diabetic wine. This mixed enzyme is especially formulated for the distillation of a recipe that calls for both fruit and starch such as grains, roots and tubers. Fruits and starch are peeled, cut and boiled. Once this slurry is at 50° C this 3-in-1 enzyme is added.
Complete enzyme can also replace any of the 3 enzymes mentioned.
Sufficient for 25 L

A Saccaromyces Bayanus wine yeast strain suitable for the fermentation of all styles of wine - including high alcohol and fruit schnapps mash. This strain produces full-bodied and full-flavoured wines without altering the natural character of the grape. This yeast can be used when fruit content is low and for re-starting stuck fermentations.
Instructions: Ensure pH is between 3.0 and 3.4 and liquid temperature is between 20° and 30° C (68°-86° F), adjust the pH by the addition of Citric Acid. General Wine Nutrients are needed to ensure a good fermentation, do not use nutrients from other suppliers. Sprinkle yeast onto surface of must and let stand for 15 minutes before stirring.
Sufficient for 25 L of wine must or fruit mash.

Pectolase breaks down cell structures and pectin in fruits. Releases juices and flavour, juice and flavour yield is enhanced by 10-20%. Eliminates "pectin fog" in fruit beverages and simplifies clearing. Add enzyme to a fruit, water and sugar (if applicable) mash that is less than half of the total fermentation volume at a temperature close to or below 50ºC. After the addition of the Pectolase enzyme leave to stand for 2 hours before topping up to the required volume.
Sufficient for 25 L

Pot Distillers yeast 18% can ferment fruit brandy, fruit schnapps, grappa, brandy and other mashes to 18% which greatly improves taste after distillation, and gives a better yield. It's a hit with all schnapps distillers. Also, it can sometimes be used to ferment larger batches to 18% alcohol by using one sachet to 50 litres of sugar or fruit mash (half dosage). This is normally impossible with high alcohol Turbos: they ferment violently and produce so much heat early in the process that the yeast dies.
Pot Distiller's Yeast is suitable for all fruit brandy recipes. To speed up enzyme activity your starting temperature could be near 50C but the temperature should drop below 35C before you pitch the yeast. Instructions are included for fermenting up to 18% alcohol.

Prestige 8 kg Turbo Alcohol yeast produces less volatiles and ferments up to 18% - sometimes 20% alcohol. The most popular 18% Turbo yeast.
Instructions for 25 litres
Pour 8 kg (18 lbs) sugar into 8 litres (2 UK gallons, 9 US quarts) hot water, keep stirring until you are sure all the sugar has completely dissolved. Top up to 25 litres (5,5 UK gallons, 26,5 US quarts) with cold water then stir for 30 seconds. Make sure the temperature is below 25°C (86°F) then add the sachet of yeast. Stir for 1 minute.
For maximum alcohol and best quality- Ferment for 10-14 days at between 19-23°C (66-73°F) air temperature.
For maximum speed - Ferment for 5 days at between 24-27°C (75-80°F). Yeast will die above 27°C (80°F) air temperature. Effective for 12 extra months if kept in refrigerator. NEVER make more then 25 litres in one batch.
Ingredients: active dried yeast, yeast nutrients, trace vitamins and minerals. 115g.

Prestige Batch 14% produces extremely small amounts of volatiles. Specially good if one ferment larger batches, for example a barrel or tank, which works without overheating the fermentation. Our most sold 14% Turbo.
1. Dissolve required amount of sugar into the same volume of hot water (e.g. use 48 Litres hot water to dissolve 48 kg sugar). Make sure the sugar has completely dissolved before continuing.
2. Top up to final volume with cold water, continue to stir until the liquid specific gravity is 1090.
3. Make sure the liquid temperature is below 25°C (77°F) then add relevant number of Turbo Yeast sachets. Continue to stir until no more yeast particles are visible.
4. Allow to ferment at 20-25°C (68-77°F) air temperature for 3 days.
NB. MAKE SURE THE LIQUID TEMPERATURE IS KEPT BELOW 35°C (95°F) THROUGHOUT FERMENTATION. Introduce frozen containers of water after 12 and 24 hours to reduce liquid temperature if necessary. Effective for at least 12 months extra if kept in refrigerator.

Fermentation Sachets Sugar (sucrose)
200 Litres 8 48 kg
250 Litres 9 60 kg
300 Litres 10 72 kg
350 Litres 11 84 kg
400 Litres 12 96 kg
450 Litres 13 108 kg
500 Litres 14 120 kg
600 Litres 15 144 kg
700 Litres 16 168 kg
800 Litres 17 192 kg
900 Litres 18 216 kg
1000 Litres 19 240 kg

Fruit Schnapps Yeast ferments to 18% in a 25 litre batch. High flavour yeast that extracts the taste from the fruit. With micronutrients, minerals, and vitamins for fermentation of fruit based mash. Optimum room temperature 17-21C. Contains 30 gram for slow fermentation to get maximum fruit flavour in the schnapps. This yeast used by German and Austrian Schnapps distillers.

Prestige Mini Turbo is enough for 8 litres of mash of nearly 18 %. For a sugar wash use 2.5 kg of sugar.
Ingredients: Active dried yeast, yeast nutrients, trace vitamins and minerals.
Starting S.G.of nearly 1.120 and fermented out at an S.G.of 982 then there is at least 18% alcohol in the mash. Fermenting time about 7-10 days.
Excellent for fruit schnapps, and in this case enough for 25 litres. The schnapps must ferment slowly for 3-4 weeks, so the flavour does not disappear along with the carbon dioxide. This as well as the high nutritive value of the fruit is the reason for using such a low dosage of yeast.

Special formula for cleaner sugar wash fermentation of 14% alcohol within 24hours! These fast acting turbos are all-natural bacteria free yeasts with the nutrients mixed in, all in one bag. Considered the best turbos available anywhere.
Instructions:
1. Dissolve 6 kg (13 lbs) sugar into 8 litres (2 US gallons) hot water. Make sure the sugar has completely dissolved before continuing.
2. Top up to 25 litres (6.5 US Gallon) with cold water.
3. Make sure the liquid temperature is below 40°C (104°F) then add the Turbo Yeast sachet. Continue to stir until no more yeast particles are visible.
4. Allow to ferment at 20-30°C (68-86°F) air temperature for 1-2 days.
For a pure fermentation the air temp must be maximum 30°C (86°F)

Special formula for cleaner sugar wash fermentation to 14% alcohol within 48hours! These fast acting turbos are all-natural bacteria free yeasts with the nutrients mixed in, all in one bag. Considered the best turbos available anywhere.
Instructions:
1. Dissolve 6-8 kg (13 -17 lbs) sugar into 8 litres (2 US gallons) hot water. Make sure the sugar has completely dissolved before continuing.
2. Top up to 25 litres (6.5 US Gallon) with cold water.
3. Make sure the liquid temperature is below 40°C (104°F) then add the Turbo Yeast sachet. Continue to stir until no more yeast particles are visible.
4. Allow to ferment at 20-30°C (68-86°F) air temperature for 2-7 days.
For a pure fermentation the air temp must be maximum 30°C (86°F)

Professional Yeast Blend especially formulated for the production of wheat based vodka.
Prestige Professional Vodka Yeast Blend with AG is a specially selected pure fermenting Vodka yeast strain with the addition of Amyloglucosidase enzyme and the essential minerals and nutrients missing from a grain or cereal mash in order to offer the best environment for the yeast. This results in the cleanest possible fermentation while improving the speed and temperature tolerance of the yeast.
Unlike other so-called 'vodka' yeasts, Prestige Professional Vodka Yeast Blend with AG was developed specifically to produce extra high-grade vodka from an all-grain or cereal mash, and is not simply Turbo Yeast. It includes only the nutrients not brought into the mash by the grain, ensuring that there are no residual nutrients or minerals that lend off-flavours to the finished product. The result is world-class vodka.
Due to the small nutrient / mineral mix included with this yeast, it can also be used for extra clean fermentation of mid-gravity sugar mashes to 14.5% in approximately 7 days.

Wheat Vodka recipe by kind permission of Ian Smiley
Click Here

Professional Distillery Whisky Yeast for Corn, Barley or Cereal Mash. Formulated with Amyloglucosidase, this enzyme helps break down non-fermentable sugars into fermentable sugars.
This is professional distillers yeast, especially selected for use in whisky production.
Instructions: Sprinkle yeast directly onto surface of mash and let stand for 15 minutes before stirring. To ensure a good fermentation do not add nutrients, nutrients are already present in the grain mash and additional nutrients may contaminate your mash.
One 23gram sachet is enough to ferment 25 L (6.6 US gallons) of whisky mash.
Additional information:
Superb whisky can only be made with real whisky yeast.
Ready to make some excellent whisky? Fermentation of the mash is the first and most important step. If the wrong yeast is used, nothing can be done about this later.

PITFALLS IN WHISKY MASH FERMENTATION
Using bakers yeast.
Fermenting stronger than 8.5% (because you didn't use real whisky yeast).
Adding yeast nutrients.
The purpose of bakers yeast is to produce carbon dioxide in bread. It cannot produce good whisky taste in the mash. Furthermore, bakers yeast produces many unwanted substances one absolutely does not want in the whisky.
If one ferments over 8.5% alcohol, using something other than real whisky yeast, the mash produces far too large an amount of fusel and by-products. It ruins the quality of the whisky.
Whisky mash needs only 0.1 - 0.2-gram nutrients per litre, and they are already in the mash. Adding more nutrients will force the yeast to produce many unwanted volatiles.

REAL WHISKEY YEAST, CHARGED WITH AG
We offer you real whisky yeast, used in some of the finest distilleries in the world. Bulk distillery orders are welcome. We have sourced only the very best yeast on the market.
This yeast has been professionally tested and it is considered one of the very best whisky yeasts available for a good flavour profile.
AG is added to the yeast. In distilleries, Amyloglucosidase (AG) is added to convert the non-fermentable sugars in the mash to the fermentable sugars. This is best done during fermentation. It's not so easy during the mashing as AG tolerates max 40° C (104° F) and will be destroyed in a warmer mash. To duplicate the fermentation of a distillery, AG must be added. It is mixed with the yeast. It also increases the alcohol yield so the yeast pays for itself.
With our whisky yeast you can ferment over 8.5% without lowering the quality of the whisky.

Uniquely optimised yeast nutrient blend designed for use in wines and fruit schnapps mashes. Ensures pure, rapid, and complete fermentation. Recommended for use with all wine yeasts. Unique formula based on know-how from yeast nutrient optimising for over a decade of Turbo yeast fermentation and wine fermentation. Makes all wine yeasts perform at their very best.
In 80% of fermentations it is the lack of nutrients that limits the rate of fermentation, and in the other 20% it's things like temperature, handling, number of viable yeast cells, pH etc. We highly recommend you use our wine nutrients, Prestige wine nutrients are considered the best in the market.
Sufficient to ferment 25 L of wine or fruit mash. Dissolve required amount into a small volume of must. Add to must prior to the addition of yeast and stir well.

Used as yeast stop and as a preservative for wine and fermented beverages. It will render any surviving yeast incapable of reproducing and prevent refermentations.
Sufficient to stabilize 25 L of wine. Add directly to wine after fermentation is complete. Stir well to dissolve.