Vodka Challenge - Classic Turbo Yeast + 9 Tips & Tricks

Love the add in especially the sound guy, hahaha, freaking hilarious

A wine yeast specifically a dry wine will go below 0. Dady will not get there from my experience

What is the advantages/disadvantages of different storage containers? Glass (brown and clear) vs stainless vs plastic vs wood etc

Quite humorous mate! I laughed so much. I'm glad you gave Turbo a chance. Keep on delving into more yeast selections for different types of mashes. I love your vids!

If you want to keep the yeast less stressed and still get a high ABV, try step feeding. It's a trick from the mead makers world where you start with a pound of honey and let it ferment, then add a pound of honey, and let it ferment, and keep repeating until you've reached either the yeast's tolerance or you've added all the honey/sugars your recipe calls for. Quite often this results in a much higher ABV than if you just included all the fermentables at the beginning, largely because you aren't stressing the yeast out with too much sugar all at once.

Is the Turbo Carbon a stand in for something else that's usually used? Is it standard to add activated carbon when fermenting or this just Turbo bumping up sales?

Jesse, have you checked out Odin's easy whiskey recipe?
He runs whiskey at full reflux collecting up to 190 proof, keeps only the tightest cuts, and recycles all his feints into the next wash.
1.5? Kinda. I haven't received my new 53 plate 8" copper column try so I haven't tried it but he swears it produces a very rich, cool flavored whiskey even at that percentage.

I would love to see you do a video on that

Greeting from Mexico. I subscribed because I'm in the tequila capital of the world and had a crazy idea the other day, I would like to distill pulque. I'd like to send you some stuff some time for content on your videos!

If I had to guess, I would give Ian a double distilled... clean, sharp, spirit... I think that's what he likes in a vodka. Somebody taught me that "good vodka has no taste (flavour)"... it is Russian for "water". Aquavita comes to mind!

give that sound man a payrise..

Thanks Jessie, i picked up a used turbo 500 with all the still spirits stuff(turbo, carbon, clear, etc) I was wondering what to expect.

Don't think you were disingenuous at all. Really, this was a way to see what the base recipe turned out like and to see if you could improve the base recipe. Betting if you did all your tips n tricks on another batch, but leave out the grain addition, and filter it, I'm betting you'll have a pretty badass spirit. I think the grain addition made it YOUR spirit, but not necessarily one everyone would like. Great video though, looking forward to watching the next!

I'm a long time brewer and decided to give distilling a go. I bought at T500 and this was by far the best intro video i've seen.
Great work mate, this (and the whole channel) is awesome.

Didn’t you do a video using an Anvil Foundry 10 gallon brew pot to distill?

I can already tell the turbo yeast worked because I'm seeing double!

How come you never explained what the final boss Ian had tasted? As in what was A B and C in the taste test...?

Chief have just got in to the business of stilling at home. Videos like this are a wealth of help , they are providing guys like me some confidence of what's achievable and stepping it out. Literally was planning on doing this turbo workout later this week. Keep up the goodness.

Your preference in vodka is the same reasons I like sake.

Turbo clear is made from crabs, I believe, which makes it non-vegan and non-kosher.

In Soviet Russia, we normally use 6% H2O2 to make the beard even mooooarrrr bushy, man.

Was just kiddin. It's almost the rockets fuel oxidizer so, be careful to clean the stuff, not the beard with hydrogen peroxide.

Hello sir. My hobby is making homebrew wine and now i'm interested in distillation. I have a question, in this video you distilled the wash until you got around 90% abv then dilute it with water to get 40% (am i right?). The question is: do i need to get high percentage abv then dilute it with water, or can i just distilling it until i get the percentage abv i desired? Thanks.

Why does the water flow through the condenser have to be so precise?

Hey Jesse! I hope you're having a kick-ass week! Just going through a bunch of your videos because.. well, why not, they're all freaking awesome! You said something here which caught my attention, because it touched on something I've been thinking about for a little while now. You mentioned macerating grain in the "low wines" from the first run and then redistilling. I've been wondering what would happen if you did exactly that with fruit. I know it's not vodka related, but what about taking something like UJSSM that has some strong butterscotch notes and macerating apples or peaches in it? Would the finished product carry some of that fresh fruit flavor over? How would it compare to a brandy made from the same fruit?

Yep your turbo yeast episode and general attitude to t500 was the reason I unsubscribed. Might come back, we'll see.

Love that you announced him as if he was the Stig!!!

As the still is just a resistive load, mains voltage does not actually change the power output as the current draw will increase to compensate the lower voltage

Dude the boom guy holding the broom killed me! Haha

Does your beard ever itch?

Are you sure about that voltage tip? The only difference between 120v and 240v will be current. The same wattage and energy will be used. So for 240v if it draws 4 amps the 120v will draw 8.

hey jessie, on filtering, why not filter the 90% product then add water as to speed it up?

That D-bag boom mic guy, was the worst. Thanks for telling him off.

Great vid and good advice.

George is a fukin legend!!

I follow instructions with the Turbo packs... The clearing agent has worked 3 out of 6 times? I got ZERO taste difference??

After seeing one of your videos. I made a good vodka using what I had on hand. 4kg white sugar, 0.5kg raw sugar, 10 x wheat biscuits (generic brand version of Weetbix) juice of 1 lemon (I might have used 2, the water here is very alkaline, I was too distracted to take exact notes.) 2 teaspoons of yeast enhancer. Mixed the sugars up in 4 litres boiling water then added to fermenter. Mixed in rest of ingredients and filled with warm water to hit 20L. I used Australian premium spirit yeast when it got to 30C. Later that night the airlock sounded like a geiger counter. It was done in just over 24 hours. I couldn't believe it was done, tasted the wash and it was sour... not a hint of sweetness. Checked the hydro reading... yep, it was done. Used two part turbo clear and waited another 24 hours.
Ran it through the pot still, it came out at 80%, then cut some to test. I was surprised how decent it was straight away. Left the small batch of hearts that I cut to 40% for a couple of days and it's good. I'm gonna use wheat biscuits again, next time I'm gonna use at least twice as much.

Much better mate.

Funny...I don't remember ever using sanitizer when helping dad and grandpop in the North Carolina woods. Some of the most sought after liquor in those hills! Its great to see this art being carried on though. Love your content!

Lol I liked your bit, the fake you team is funny :P, I liked the broomstick mic joke, totally got me

It makes me lol just how much unnecessary shit Still Spirits makes people buy

You are totally nuts to waste fresh water for cooling, MAKE ICE BRUH! My freezer easily makes enough ice blocks for a 6 hour 5 gallon pot distillation, in the winter I just freeze 5 gallon buckets full of water outside overnight.

instead of mixing in less sugar in to turbo yeast i'd probably just use tpw, bw or a kale wash.

Let's see more of the sound and camera guy alter egos!

"something between licorice and wheatbix".

I’ve been using the 24hr turbo yeast. This is my twist on it. I make it according to the packet, I then put just a pinch of sodium metabisulfite into the jug to stall it and I let it set over night. I then decant it off. From there I distill SLOWLY and I mean LOW AND SLOW… to come out with almost nothing but Ethanol and leave all the flavor I can behind. NEXT, I temper that down with a little bit of water, but mostly the juice from cans of pear halves. Once it is tempered down to about 100 - 120 proof, back into the still with it and I run it rather hot keeping the still head where it meets condenser at around 90-95C. I like as much water as will come over in that range because it has all that pear flavor. Jar it up with a slice of pear in the bottom. Should be about 35-40ABV, not too sweet, very crisp, hint of pear, smooth, and if it’s too hot just add a bit more water til you can drink it

😂😂😂😂😂 big salute from Saudi Arabia 🇸🇦 i hope you include my country on your shipping lists

As a newish distiller I quite like the subject of your videos to help me catch up and learn. You’ve a great idea on what to produce for your crowd

gay vid bro. but i get the hook up