Instructions for larger batches

Instructions for larger batches

1.1, Instructions for making more than 200 liters using Prestige Batch yeast or Black Label yeast. The larger the volume, the more difficult it becomes to keep the liquid temperature below the lethal 37°C. The best number of sachets to use is shown below. We offer three separate measurement charts: Metric, United States, and UK

 

1.2, INSTRUCTIONS FOR LARGE VOLUME FERMENTATION:

  1. Dissolve required amount of sugar into the
    same volume of hot water (e.g. use 48 liter
    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 then add relevant number of Prestige Batch Yeast or Black Label yeast
    sachets. Continue to stir until no more yeast particles are visible.
  4. Allow to ferment at 15-20°C air temperature for 3 days.
    MAKE SURE THE LIQUID TEMPERATURE IS KEPT BELOW 35°C THROUGHOUT FERMENTATION.
    Introduce frozen CONTAINERS of water after 12 and 24 hours to reduce liquid temperature if necessary. You can also try to add 1/3 of the sugar first and the
    rest 2/3 after 1-2 days.

2.1, I do not recommend the use of high alcohol Turbos for any volume above 25 liters. For larger volumes the liquid temperature must be tightly controlled between 24 – 26°C and this will not be possible in practice even by the most experienced people. You can test to split sugar in 2 feedings or use 1 sachet of Pot Distillers Yeast per 50 liters,
more info at www.turbo-yeast.com.