4
3 [FERMENT] (DAY 1)
• Place lid on fermenter, half fill the airlock with water
and fit airlock into the rubber grommet on the lid.
• Leave to ferment at 18-30°C (64-86°F), or as per
recommended on the yeast sachet, for about 1 week
or until the wash has stopped fizzing.
Note: The fermentation process gives off
smells, which may be unpleasant sometimes.
It will dissipate and won’t affect the quality
of your alcohol.
4 [CHECK THE SPECIFIC GRAVITY (SG)]
(DAY 6)
• Check the SG by floating the hydrometer in the wash.
The SG reading is the number on the scale where
the liquid cuts the glass. A fully fermented wash will
have an SG reading of approx. 0.990 or lower.
• The SG measurement will let you know when the
sugars have been converted into alcohol and your
wash is ready to be cleared.
• Fermentation is complete when SG has been stable
at 0.990 for 2 consecutive days.
5 [CLEAR YOUR WASH] (DAY 6)
• Once fermentation is complete, stir the wash
vigorously to release all of the gas. Once fully
degassed, add Part A of the Turbo Clear. Stir well and
leave for 1 hour.
• 1 hour later, evenly and very gently, stir Part B
into the top 50 mm (2 in) of the wash, do not
stir vigorously or the clearing process will not be
successful.
• Leave for 24 hours until all sediment is at the
bottom of the fermenter.
Once cleared, your wash is ready to be distilled,
using the Turbo 500 Distillation System.
The first step in making a high quality
spirit is to produce a good, clean wash. It is
recommended that you always use the Still
Spirits Turbo Yeast, Sugar and Carbon range
with the Turbo 500 for best results from your
still. Regardless of the size of your boiler, we
recommend always making up to 20-25 L
(5-6 US Gal) wash at one time using Still
Spirits Production Packs or by purchasing
these products separately. If you do not distil
the full amount of wash at one time, this can
be saved to be distilled at a later date.
In this step you will need:
• Fully assembled 30 L (8 US Gal) fermenting vessel
(refer to the instructions which came with the
fermenter for assembly information).
• Cold Water Cleaner Detergent and No Rinse Sanitiser
(or an alternative cleaning and sanitising product).
• Mixing spoon.
• Wash ingredients (water, sugar, carbon, yeast,
clearing agent).
• Hydrometer.
1 [CLEAN AND SANITISE YOUR EQUIPMENT]
(DAY 1)
• Clean and sanitise your 30 L (8 US Gal) fermenter.
• While cleaning and sanitising, check for any leaks
around the tap seal of the fermenter.
2 [ADD INGREDIENTS] (DAY 1)
• Once fermenter and equipment are sanitised, shake
off excess moisture, but do not rinse.
• Put sanitised spoon on top of the sanitised lid (lid
inner facing upwards to keep sanitised).
• Refer to the instructions on the yeast sachet for the
quantity and temperature of water, as well as the
quantity and type of sugar recommended.
Note: If sugars are not fully dissolved, the
fermentation will be partial and you will get
less alcohol.
STEP 1 / DAYS 1-6
MAKING THE WASH
