Batch Turbo Yeast

1. Dissolve required amount of sugar into the same volume of hot water (e.g. use 48 Litres hot water to dissolve 48 kg sugar). Make sure the sugar has completely dissolved before continuing.
2. Top up to final volume with cold water, continue to stir until the liquid specific gravity is 1090.
3. Make sure the liquid temperature is below 25°C (77°F) then add relevant number of Turbo Yeast sachets. Continue to stir until no more yeast particles are visible.
4. Allow to ferment at 20-25°C (68-77°F) air temperature for 3 days.

Note:  MAKE SURE THE LIQUID TEMPERATURE IS KEPT BELOW 35°C (95°F) THROUGHOUT FERMENTATION.  Introduce frozen containers of water after 12 and 24 hours to reduce liquid temperature if necessary.  Effective for at least 12 months extra if kept in refrigerator.