We tested Liquor Quick's Turbo Pure X-Press (dehydrated), which is rated to produce up to 18% alcohol. We hadn't taken a final specific gravity reading before the taste test, so the alcohol content of the samples was not known to us as we were sampling them.Īs it turns out, our assumptions were dead on, with one surprising exception. We thought the champagne yeast would be dry, and weren't sure how the super start would taste among the rest of the samples. We also have some experience with turbo's ourselves and have noted these characteristics. We also assumed that the turbo yeast might taste and smell a bit funky, because that's what a lot of people report about it. Our assumption was that the bread yeast had not met its alcohol potential and would be sweeter than the rest of the samples due to excess sugar. Remember, distilling alcohol at home for consumption is illegal. Second, we could have distilled them, as this is more or less a rum mash recipe, but we only have a fuel alcohol permit, so we couldn't have drank the final product anyway. First, these wouldn't make for very good beers. We didn't carbonate or distill or otherwise modify the fermented liquids. We let the batches ferment for almost 3 weeks (to make sure we had maxed out the potential of each yeast), then we conducted a taste test. One of the following yeast strains was pitched in each of the carboys: We then split the mash into 4 glass carboy's and added a different yeast to each container. To make things easy, we made a 2 gallon mash using 3 pounds of pure cane sugar and 2 pints of unsulfured molasses (with a potential alcohol of 12.9%).
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