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Old 12-27-2009, 05:42 PM   #11
miloa
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Nov 2009
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I'm thinking of using turbo yeast next year, get the abv as high as posible and then freeze distill.should'nt have to freeze more than twice,and the turbo yeast brews in 3 days or less.



 
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Old 12-27-2009, 05:46 PM   #12
brewmonk
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Turbo yeast is designed for distillation, and ester production is not an issue in that arena. If you really have to use it to get ~10 percent, use an ale yeast first, and as that kicks out spike it with a champaigne yeast or the Turbo.

Or else ya better plan on some heavy flavoring.



 
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Old 12-27-2009, 10:44 PM   #13
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Quote:
Originally Posted by miloa View Post
freeze distill
To avoid confusion, use the term fractional freezing or freeze concentration. In concentrating your beverage this way, you will also concentrate off flavors from the turbo yeast. Again, it's the wrong yeast for the application. If all you want is fast, high proof hooch, you're on the wrong forum.
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Old 12-30-2009, 07:54 PM   #14
lthursdayl
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That is not what I am looking for. Just saw the turbo yeast at my LHBS and was curious. Sorry if this is not appropriate for this forum.

 
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Old 12-30-2009, 10:40 PM   #15
brewmonk
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I think it's perfectly appropriate.

You asked, and got replies from different points of view, and I'm glad you asked. (Again, for regular brewing, I've tried it, and it has some wacky, bitter, sweet-n-sour, yeasty, mung flavor.
But ... it *DO* work FAST!
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Old 12-30-2009, 11:13 PM   #16
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Quote:
Originally Posted by david_42 View Post
And as ribbon points out, illegal in the USA.
http://www.basicbrewing.com/index.ph...ywine-ice-beer

As far as I understand it's not federally illegal but check local and state laws for your locality. Freeze distillation(actually concentration) is perfectly legal.
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Old 12-31-2009, 02:51 AM   #17
brewmonk
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Hmmm, well I learned a little something today, I think. And I'll pitch some thing TOMORROW! Sue me, it's 13 outside.
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Reason: no, we're not starting a distillation thread

 
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Old 01-01-2010, 10:19 PM   #18
miloa
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Nov 2009
michigan
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If you did use turbo yeast,from what i understand about the stuff,when you are done fermenting after 5 days and reached 20-25% abv you need to put it through a activated carbon filter. The only thing that worries me is if the cider will pass through the filter alright.By using the filter you remove alot of the off flavors of the turbo yeast.

 
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Old 01-01-2010, 11:40 PM   #19
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Quote:
Originally Posted by brewmonk View Post
Turbo yeast is designed for distillation, and ester production is not an issue in that arena. If you really have to use it to get ~10 percent, use an ale yeast first, and as that kicks out spike it with a champaigne yeast or the Turbo.

Or else ya better plan on some heavy flavoring.
The last cider I made was just over 16% using Lalvin-1118, or 6, I forget which.
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Old 01-02-2010, 11:18 PM   #20
AnotherFinch
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I once did a five-gallon batch of apple juice with five pounds of sugar and Lalvin-1118 Yeast, myself (that yeast is used for high content wines, by the way). Being my first brew and just wanting to see how many people I could get drunk for $15, we ended up with this VERY high alcohol content... thing that after two weeks (yeah, we were too eager to have a drink) took a sip of the most bittersweet drink known to man.

I threw in a few tea-bags and shook it cold in a few of the jugs to loosen up the flavour, and we somehow ended up with a mix that, after half an hour of sitting in silence trying to put a name to it, we decided could be described as nothing other than "Chex Mix."

Don't ask me how.

Or force cider. Follow others' mistakes and go by the recipe, but have fun with it at the same time.


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