Turbo Yeast: Sugar Wash Alcohol Leaven



Looking to produce strong alcohol quickly? Look no further than Turbo Yeast! This specialized yeast is designed for rapid fermentation, making it ideal for homebrewers and distillers for efficient results without compromising quality.

500gm packs are in manufacturer vacuum packed suitable for 150Liters. 25 and 100gm packs are repacked samples suitable for 8L and 30 Liters of alcohol respectively.

(178 customer reviews)

Make Alcohol Faster, Cheaper and Simpler

Step 1: Take some Packed Fruit Juice (tetrapack)

Step 2: Add 150gm per liter of sugar into it.

Step 3: Fast fermenting high alcohol ethanol-producing yeast (19% ABV). Ideal for high gravity, high-temperature mash, and pot stills.

Step 4: Add some Turbo Yeast and watch the fermentation to generate Alcohol Naturally

Step 5: ALCOHOL IN 3-5 DAYS and Celebrate with your friends.

Key Features:

  1. Fast Fermentation: Turbo Yeast boasts an impressive alcohol tolerance of up to 19% ABV. Whether you’re brewing high gravity beers, spirits, or sugar washes, this yeast gets the job done swiftly.
  2. Versatility: Use Turbo Yeast to create wine from tetra pack juice, toddy, sugar wash or Gur/Jaggery/Khand. It’s also a favorite among commercial apple cider vinegar manufacturers for quickly consuming fruit sugars and preventing spoilage.
  3. Temperature Resilience: Turbo Yeast thrives in high temperatures (28-32°C) without compromising quality. Say goodbye to off-flavors associated with baker’s yeast.
  4. Nutrient-Rich: Packed with vitamins and essential minerals, Turbo Yeast ensures a robust fermentation process.
  5. Distillation Option: Transform your brewing setup into a distillery by adding the optional Distillation Lid.

Dosage and Usage:

  • Add 3 grams per liter for faster action (ideal for 30-hour wine and sugar wash).
  • Pinch at room temperature (25°C) with yeast nutrient and priming sugar for optimal results.
  • Turbo Yeast flocculates automatically after fermentation, resulting in clean, yeasty-flavor-free wines.

Note: Turbo Yeast is maltose-negative and not suitable for fermenting cracked corn or other starch-based materials. For starch and grain ferments, use amylase in conjunction.

Ready to turbocharge your brewing process? Try Turbo Yeast and experience efficient, high-alcohol fermentation like never before!

FAQ (5)

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Sulfur (H2S) – The aroma of rotten eggs or burning matches from the beverage is a result of H2S residue. It gives the beer, smell of the LPG gas, or decomposing organic waste. It is a sign of stressed yeast. The easiest way to replicate (in your experiments) is by using bread yeast to produce ethanol (stressed yeast= high sugar, high alcohol, and no oxygen). Amateurish quest to produce the highest ABV possible of adding too much sugar in wine and malt in beers will also yield these Sulfur aromas. Using the right strain of yeast, adequate oxygenation and nutrients help in keeping the problem at bay. Winemakers and brewers use a few drops of copper sulfate to remove these unpleasant flavors. However, use it sparingly because of copper toxicity regulations in food.

One of the easiest ways to get rid of this smell is:

  1. Use proper brewer’s yeast instead of baking yeast for fermentation
  2. Fine with a few drops of copper sulfate solution.

Bread yeast is selected to leaven (raise wheat-based dough), produce a lot of CO2 in a life span of 4-6 hours, and die off. Wine yeast is created in a lab and selected for its ability to produce high alcohol in adverse conditions (like no oxygen, low pH/acidic environment, and high sugar concentration). Yes, you can ferment ethanol with bread yeast, but to make quality wine you would need a special wine yeast.

Wine yeast will produce high ethanol (ferment dry without residual sugar or sweetness), does not produce off-flavors, and bring out the best color and aromas from your grapes and fruits. For more details, please refer to this tutorial 

Raisins are dried grapes. If grapes had enough ammonia, phosphorus, zinc, and vitamin Bs then we would not be adding nutrients in the first place. So short answer is that raisins are a good source of glucose and cellulose (skin). It is not a good source of nutrients. The raisins do help in improving the flavor and ABV of your homebrew, but apart from that, it has little impact on the health of your yeast colony.

Yeast is the single-celled microorganisms that are responsible for fermenting sugar (maltose, glucose, fructose, sucrose, etc.) to ethanol. In the absence of oxygen, these yeasts do the transformation which converts your grain/fruit into a beverage. Yeast nutrients, on the other hand, are food for the yeast. On their own nutrients achieve nothing more than making a comfortable home for the yeast to function at its best capacity. Yeast energizer, on the other hand, is an SOS remedy needed to recover from stuck fermentation or incomplete fermentation or excessively low-temperature fermentation which can make yeast sluggish.

Although Yeast Energizers are types of nutrient blends, they also contain components such as vitamin B, diammonium phosphate, tricalcium phosphate, magnesium sulfate, and yeast hulls. Yeast energizers are particularly useful to restart a Stuck Fermentation, as it allows yeast populations to increase in a batch of beer or wine which likely has been depleted of these components due to an earlier yeast population growth. The additional components included in Yeast Energizers are most effective when for high gravity fermentation (high sugar high alcohol), low-temperature lagering, excessively low pH, high ash content (molasses) and other extreme fermentation styles.

The best time to add yeast nutrients is in the starter culture when you are hydrating the yeast. Beer brewers also add yeast nutrients during the last 10 minutes of the boil so that the ingredient gets sterilized. Wine and cider makers typically add it during step feeding (along with sugar in 2-3 stages during the initial days of fermentation). What you should never do is add the yeast nutrient along with Camden (potassium metabisulfite) on the first day i.e. before adding yeast. This is food for the yeast and not for other bacteria and wild microorganisms. Similarly, whether you are making beer or wine, don’t add it in second or after 3 days into fermentation (unless it is a stuck ferment)

Turbo yeast is a special strain of saccharomyces cerevisiae yeast that is genetically selected owing to its various abilities like:

  1. Fast action. It can make 17-20 % alcohol in 3-7 days (compared to 1 month for a traditional winemaking process)
  2. It is better suited for summers (high-temperature brewing of 20-30 degrees Celsius without producing off-flavors or hangover inducing higher fuel alcohols.
  3. High inoculation and cleaner crisp taste. The resulting ferment will not taste bready and the yeast will die off and settle in the bottom automatically without the need of fining agents (egg, isinglass, or bentonite) to clear the wine.
  4. It is also preferred by distilleries because of ethanol production for neutral spirits. However, please check the local permits and laws needed for moonshine stills before trying to distill whiskey, vodka, rum, gin, or brandy at home.
  1. Use extra yeast (3gm per liter will ferment twice as fast as 1 gm per liter. With turbo yeast, you can ferment 18-20% in 3 days.
  2. Maintain the temperature between 20 to 25 degree Celsius
  3. Add a little quantity of sugar syrup daily rather than all at once. If your recipe calls for 210 gm of sugar per liter, add 70 gm daily for 3 days rather than 210 gm on the first day. This will prevent the dehydrating effect of sugar from slowing down the yeast metabolism.
  4. Always hydrate the yeast for 15 minutes at room temperature water (less than 30 degree Celsius temperature) so that it hits your wine running.

Typically bottled home brew beer has a shelf life of 6 months. However, most home-brew beer is consumed within a week to a month of bottling or kegging. However, some people regularly store homebrew beer for up to 6 months successfully. Beyond this, the beer is still safe for consumption, just that it will not taste fresh. However, a couple of factors need to be taken into account to determine the shelf life.

  1. Storage temperature: Beer is like wine, higher the temperature the faster is the degradation in flavors.
  2. UV light: Even a couple of hours in direct sunlight can ruin a perfectly fresh beer
  3. Packaging: Microbrewery Growlers don’t last 2 days because the beer was oxidized during filling. If you see packaging in proper crown sealed glass bottles or stainless steel kegs, 6-12 months life is easy
  4. Oxidation: Once you open the bottle, drink within an hour.

Sugar + yeast + no oxygen => Ethanol

Converting sugar into alcohol/wine or ethanol is one of the simplest and oldest food transformation possible. Read about our toddy wine to get the detailed recipe. Essentially, you would take 200gm of sugar in 1 liter of water. Boil it and cool it to room temperature. Then add 1-3gm of hydrated turbo yeast and cover it with an airlock. In 2-3 days the fermentation will be complete. Check the hydrometer to measure the extent of fermentation. The specific gravity would drop from 20% BRIX to 0 Brix indicating all the sugar has converted to alcohol.

Freeze Distillation is a misnomer. There is no boiling, formation of methanol, flammable (explosive) fumes production. Hence there is not much concern for authorities. There is also no law that explicitly bans keeping alcoholic beverages in freezer. However do check with local laws before distillation.

Freeze distillation is essentially keeping the cider, sugar-wash, beer or wine in the freezer. At about -10 Degree Celsius, the beverage becomes a slush. Alcohol acts as an anti-freeze so the freezing point is lower than water. As the temperature is further reduced, more and more water crystalizes into ice and residual liquid turns into higher concentration ethanol. We repeat although this technology is called Freeze Distillation, it actually means Fractional Freezing. The freezing point of ethanol is -115 oC. However if you are able to achieve -30degree Celsius, then only one can remove substantial water from your beverage.

% of EthanolFreezing Point oC
Freezing point of Water Alcohol Mixture

Glacial Acetic Acid

For school projects a similar and much easier experiment to follow is making distilled acetic acid at home from vinegar. It is called Eisessig or ice vinegar. Vinegar forms ice like crystals when kept at 4 Degree Celsius. Although the water and ethanol gets left behind, the tartness of your cider and vinegar reduces as the oxidized ethanol gets separated in form of white crystals of acetic acid. One of the reason why ethanol always recommend cold crashing of home brew is improvement in clarity and taste (less sour) due to this simple inexpensive process.

Mangrove Jack’s craft brewer’s yeast sold at is in the dry form. Dry yeast is easy to store, transport, and carry. The wet yeast on the other hand needs to be chilled at all times and has a shelf life of a few weeks (as compared to almost 2 years for dry yeast). As a result for a hobby brewer and even microbrewery dry yeast is much more convenient and easy to use.

Although most manufacturers recommend that you use the yeast directly, but rehydrating the yeast is always advisable for the following reasons:

  1. When hydrated, the yeast forms spores and goes into inactive state. By hydrating it in a sugar/wort plus nutrient solution, you give it adequate time and jumpstart to become fully active again.
  2. Yeast often dies when expired, mishandled, exposed to humidity or high temperaures during transportation or storage. If you pinch it directly in the wort, it will take 24-48 hours before you can detect yeast inactivity. By hydrating the yeast, you are always 100% sure the yeast is active.
  3. Hydrated yeast have a jumpstart over any other contaminents or microbial infection. When the wort is cooled, it sometimes picks up infection from the fermenter or air. If the dry brewer’s yeast is hydrated (good yeast count) they are able to fend off infection by the mere fact that they are more in number and faster in activity.


  1. Take 5-10X of sterlized water (boil the wort or water) (50ml)
  2. If you are using water then add some priming sugar or table sugar to make a 5% solution (2.5gm or 1/2 teaspoon). DME or wort can be also used instead of sugar.
  3. (optional) add nutrients 1/4gm per 50ml.
  4. Boil and cool it to body temperature.
  5. Once the solution has cooled to 25-35 degrees celsius then add your yeast (5gm)
  6. Wait for 30 minutes to foaming to start and then add it to your beer wort or wine must.

If the foaming has not happened. Then wait for another 30 minutes. If not then the yeast is probably inactive and it might be best to use a backup sachet.

Please write to us in the comments section if you have additional queries.

178 reviews for Turbo Yeast: Sugar Wash Alcohol Leaven

Based on 175 reviews
Showing 39 of 175 reviews (4 star). See all 175 reviews

Customer Images

Image #1 from Naresh Garg
Image #2 from Naresh Garg
Image #3 from Naresh Garg
Image #4 from Debasish Otta
Image #5 from Om Sharma
Image #1 from Naresh Garg

Naresh Garg

Increase the rating Today is day 8 and it still babling And very cloudy I taste few drops of this uncomplicated wine Wine are verry tasty and verry good alcohol taste fruity aromas Some bitterness like promnagat skin I think after 2,3 day I use cold crash Then rack it And then aging one week Yeast not working super fast for me But it tastes verry good😋

Image #2 from Naresh Garg

Naresh Garg

this is my second revew of turbo yeast i pinch yeast directly in 1L promognate juice real brand at temperature of 22 deegre Celsius with adding suger gravity was 1100 after 2 hours yeast has no activity showing to me can i re pinch yeast following pree activation methode?

Image #3 from Naresh Garg

Naresh Garg

after festival leaves finaly i got my turbo yeast 08.11.2021 but there is no mantion anywhere this yeast is 24 hour or 48 hour and my question is.... can i make wine using turbo yeast for fast drinkable wine today i making sweet potato wine from boild sweet potato juice can i use this yeast for fast fermatation sorry for 4 star if yeast working well then i revew again

Image #4 from Debasish Otta

Debasish Otta

I always insist on arishtam. Fermenting pink grape with turbo yeast.

Image #5 from Om Sharma

Om Sharma

I got my parcel today. It is very tricky about packing date and expiry date Actually they sent me 05/09/2020 packing dated yeast. It is all ready almost nine months old product and the expiry date is 04/03/2022. What can be done?

Image #6 from Chiranthan Ram

Chiranthan Ram

Update: After about 3 hours the yeast became properly active and formed a decent (but manageable) Krausen. I actually added 1gm of DAP but only later realized that this yeast mix already has nutrients mixed. I will update once the fermentation stops. I also want to note that I got a quick response from the store for my response. I am glad to know that they understand the anxieties of new brewers :)

Image #1 from Naresh Garg
Image #2 from Naresh Garg
Image #3 from Naresh Garg
Image #4 from Debasish Otta
Image #5 from Om Sharma
Image #6 from Chiranthan Ram
1-5 of 175 reviews
  1. all fine

  2. May be not good for wine as this yeast leaves rotting cheesey smell

  3. Some dead yeast recieved, maybe virute of my long shipping time

    • apologies. did you try hydrating

  4. Very appealing service & products.👌

  5. Mix of turbo yeast and nutrients.perfect

    • thank you sir

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