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Instructions:
- Dissolve 6 kg (13 lbs) sugar into 8 liters (2 US gallons) hot water. Make sure the sugar has completely dissolved before continuing.
- Top up to 25 literw (6.5 US gallons) with cold water.
- Make sure the liquid temperature is below 40°C (104°F) then add the Turbo Yeast sachet. Continue to stir until no more yeast particles are visible.
- Allow to ferment at 20-30°C (68-86°F) air temperature for 1-2 days.
For a pure fermentation the air temp must be maximum 30°C (86°F)
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Instructions:
- Dissolve 6-8 kg (13 -17 lbs) sugar into 8 liters (2 US gallons) hot water. Make sure the sugar has completely dissolved before continuing.
- Top up to 25 liters (6.5 US gallons) with cold water.
- Make sure the liquid temperature is below 40°C (104°F) then add the Turbo Yeast sachet. Continue to stir until no more yeast particles are visible.
- Allow to ferment at 20-30°C (68-86°F) air temperature for 2-7 days.
For a pure fermentation the air temp must be maximum 30°C (86°F)
6 kg (13 lbs) sucrose 20°C (68°F) Amb, 2 days and 30°C (86°F)Amb 1-2 days
7 kg (15 lbs) sucrose 20°C (68°F) Amb, 4 days and 30°C (86°F)Amb 2-3 days
8 kg (17 lbs) sucrose 20°C (68°F) Amb, / days and 30°C (86°F)Amb 4-5 days
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