Fermenting the Alcoholic Wash using Still Spirits Turbo Extra.
a. Add 9 kgs of Dextrose to a Fermtech 30 litre Fermenter or similar with 3 litres of warm water and dissolve before topping up with cold water to the 25 litre mark. White sugar can also be used but you will require 8 kgs to give the equivalent alcohol strength but yields inferior results. Try to use a combination of warm and chilled water to ensure a start temperature of between 20o and 25oC.
Dextrose is easier to use than white sugar because it dissolves easily in cold water.
b. When the Wash temperature is between 20o - 25o Celsius, add one sachet of Still Spirits Turbo Extra to produce an alcoholic Wash.
If the Wash is too hot the yeast may be killed or weakened, and therefore may not be able to ferment out all the sugar. In warmer climates the Still Spirits Temperature Tolerant Yeast can be used.
If the wash is too hot then cool as quickly as possible and add the yeast as any delays can result in contamination resulting in poor quality results.

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Each pack of Still Spirits Turbo Extra contains a mix of yeast and nutrients, to make 25 litres of Wash and produce alcohol that is extremely low in by-products.
c. Part fill the U of the Airlock with water and fit to the fermenter to prevent any oxygen, bacteria or insects getting in during fermentation. Within 24 hours carbon dioxide should start bubbling through the airlock, if the brew is working correctly and if the fermenter is sealed properly.
If the gas does not start to bubble through the airlock, then loosen the top and have a look inside. The wash should be bubbling and will probably have a foam or froth on top. If the wash is not bubbling and there is no froth around the top of the wash then check the temperature is in the recommended range.
A vigorous stir at this stage with a sterilised paddle (not wooden) will speed up fermentation. Stir gently to start with, to avoid a froth buildup.
d. The wash should ferment in an area where the room temperature is between 20o - 25o C.
At a higher temperature, extra by-products may be made. Using Still Spirits Temperature Tolerant Turbo will produce a wash with low by-product levels at higher room temperatures.
At a lower temperature, the wash will take longer to ferment, or in extreme cases may stop working altogether.
If you are fermenting in a hot climate, Try filling some PET soft drink bottles with ice and freeze these. These can be added throughout fermentation to control the temperature. Another method is to use the evapouration technique. Sit the fermenter in a tray with about 25mm of water. Drape some fabric over the fermenter so it dangles in the water (toweling or an old sweatshirt is ideal). The water is drawn up the fabric and evapourates causing slight refrigeration. If it is still too hot, turn a fan onto the fermenter.
Fermentation can take as little as 3 days.
In cooler weather it could take up to 7 days. For the first 24 - 48 hours, heat is generated from the fermentation process. DO NOT ADD ANY HEAT DURING THIS TIME. After this period a Heating Pad may be used in cooler weather to maintain the temperature.
e. Fermentation is complete when the yeast has used up all the sugar. All sign of fermentation should be finished and the hydrometer reading will have remained static for two days. If in doubt, leave the wash for an extra day or two.
Wash and sterilise the Wash, Wine & Beer Hydrometer in cold water.
Float the hydrometer into the wash, and take the reading where the line of the liquid cuts across the scale on the hydrometer; the reading should be about 990.
Remember to take care when handling hydrometers. They are very delicate.
f. To remove all carbon and unwanted spent yeast cells prior to distilling treat the wash with Still Spirits Turbo Clear. Add part A by mixing in thoroughly and let stand for 2 hours then add part B by gently stirring in evenly at the surface and let stand for 24 hours.

Points to watch out for.
1) If the airlock is not bubbling after 24 hours it is most likely that the fermenter is not sealed properly. Ensure you have pressed the lid on correctly. Check you have a good seal by lightly pressing the sides of the fermenter to force some air out through the airlock. When you release the pressure on the barrel the air should try to get back in through the airlock. If sealed properly the water level should remain uneven in the airlock (more water on one side than the other).

In some circumstances the yeast can stop working before all the sugar is used. This will be indicated by a final hydrometer reading higher than 990. Any reading above 1005 on a standard Wash, Wine & Beer Hydrometer suggests that something has gone wrong. In most cases a good stir to get the yeast back into circulation should get the wash fermenting again. The most common cause of stuck fermentation is low temperature. In this case simply move the fermenter to a warmer place and stir the yeast back into the liquid. An inexpensive stick-on thermometer, available from your Brewing Specialist Store, will help monitor the temperature. If you are having problems

maintaining temperature, a purpose designed Heating Pad, can be purchased from your local Brewing Specialist Store.