Home » Still Spirits Turbo Classic 8 Distillers Yeast | High-Yield 48-Hour Professional Turbo Yeast
Still Spirits

Still Spirits Turbo Classic 8 Distillers Yeast | High-Yield 48-Hour Professional Turbo Yeast

In stock
Item: TY001
$6.45
35% OFF $9.99 $6.45
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Quick Overview

  • Performance: Reaches 14% ABV in 48 hours or up to 20% ABV with extended time.
  • Versatility: The best all-purpose yeast for neutral spirits (Vodka, Gin, etc.).
  • Temperature Range: Highly stable across varying ambient temperatures (64°F - 86°F).
  • Purity: Low-stress fermentation produces minimal congener and off-flavor profiles.
  • Formulation: Dual-action packet includes premium yeast and essential nutrients.
  • Compatibility: Ideal for use with the Still Spirits T500 or any home distillation setup.

Product Description

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The Still Spirits Turbo Classic 8 Distillers Yeast (TY001) is the industry-leading "all-rounder" for home distillation. Specifically formulated to produce high-purity neutral spirits, this yeast strain is renowned for its exceptional temperature tolerance and clean fermentation profile. Unlike standard yeasts that can stall in fluctuating environments, Classic 8 is designed to perform consistently in a wide range of ambient conditions, making it the most reliable choice for your wash.

This "Turbo" yeast is a complete fermentation system, containing a precise blend of high-performance yeast and complex nutrients. It is capable of reaching 14% ABV in just 48 hours (using 6kg of sugar) or up to 20% ABV in 7–10 days (using 8kg of sugar). The advanced nutrient blend ensures that yeast stress is minimized, significantly reducing the production of unwanted "fusel oils" and off-flavors. This results in a cleaner, smoother spirit that requires less filtration and carbon treatment.

Pro-Fermentation Tip: To achieve the highest possible purity, try to maintain a consistent liquid temperature around 68°F (20°C). While Classic 8 is heat-tolerant, a cooler, steady fermentation will produce the "cleanest" neutral wash with the fewest off-flavors. Always ensure your sugar is fully dissolved in the water before pitching the yeast to avoid osmotic stress on the cells.
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