Originally Posted by podz
This type of stuff is pretty popular here in the nordic countries where alcohol is taxed ridiculously. They sell everything to make it right in the supermarkets.
1. Turbo yeast, 7kg sugar, and 25 litres of water - will make 23% ABV wash in about 48 hours.
2. Add finings to clear the wash.
3. Filter through lots of ground charcoal in an attempt to remove the nasty tastes (Turbo yeast is Nasty with a capital N).
Optional: Some people freeze or steam distill at this point. Helps if you live in a place where it's -20C on your balcony.
4. Add essence (Almond, cherry, whatever). There are all types available.
If you just want to hit 17% ABV, then you can do that with EC-1118 or Kitzingers Champagne yeast. I made a 5 gallon batch of 17% raspberry wine last summer with EC-1118 - ferment it up to 13% dry then add a few more kilos of sugar and let it run dry again.
Turbo yeast is in no way meant for winemaking, you mentioned steam distilling, that is exactly what it's meant for. Moonshine. For producing mass quantities of mash, which when distilled the return is only about 10% of the original mash's volume, Leaving all the Nasty stuff behind and producing up to 97.5% ABV (195 proof)
I have used the EC-1118 with great results in high ABV apple wine. EC-1118 is capable of 18% ...17.5 is the best I have achieved. Sugar to 3lbs/gallons right up front. Adding a little nutrient when racked to secondary, just beware of the foam! Add the nutrient when about 2/3 of the must is transferred, wait a few mins then add the rest and top off.