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Warning: Using a reflux still for making moonshine (alcohol distillation) may be illegal in your country of residence! Disclaimer: Using a reflux still or following any other advice on this site may be illegal in your country of residence and in that case you must of course not follow it. This site adresses an international audience and we do not take any responsibility for the legality in each and every country - you need to investigate that yourself and make sure you always follow the law where you reside. Note particularly that it may be required to add fruit in your wash - or that you may only use activated carbon for water filters (water purification). This may apply to all types of activated carbon, whether powdered or granular, whether prefilters for reverse osmosis water purification, ultraviolet water filtration, ozone or any other water filters. You may not be allowed to use a reflux still, pot still or any other device to make moonshine (distill alcohol). Should any of the advice given here require a special permit, license or other approval - you are obliged to acquire such permit, license or approval before following our advice. Reverse osmosis filtration

Turbo Yeast supplies in Germany: Turbohefe kaufen Sie hier: www.turbohefe.de

Turbo Yeast supplies in the Netherlands: www.turbogist.nl

American Turbo Yeast supplies www.crosby-baker.com

Australian Turbo Yeast supplies: Samuel Willards - Morgans Brewing Queensland Brewing Company Malthouse Brew Supplies

New Zealand Turbo Yeast supplies: www.spiritsandbrewing.co.nz

Stills in the UK : www.stillshop.co.uk

Turbo Yeast and moonshine making:
All you need to know about sugar

Brewing sugar or normal sugar?

You may have heard about brewing sugar, it is often recommended by home brew shops and there are good reasons for that. However it will still work perfectly well to use normal white sugar for your turbo moonshine wash.

Normal sugar is also called sucrose. This is what all turbo yeast instructions refer to so if you use it, just follow the instruction (but there are some good tips below, have a look at them).

Brewing sugar is what we in more chemical terms call Dextrose Monohydrate (don't confuse this with maltodextrin - that is something completely different, often used within bodybuilding but confusingly enough also often sold by homebrew shops). There are two main differences between this and normal sugar. First: Dextrose is a less complex sugar molecule than sucrose. In fact, a sucrose molecule is broken down by the yeast into dextrose as a part of the fermentation. So in theory, using Dextrose should releive the yeast of some of it's work which should improve the quality of the wash. In practise though, we have never been able to notice this. Second: The "Monohydrate" part means that there is a water molecule "glued" to the sugar molecule, i.e. it includes "dry" water. This has the effect that it dissolves easier which is very good for your fermentation, it minimizes the risk of high osmotic pressure killing the yeast due to undissolved lumps. It also means that you need to use some 10% more of the Dextrose (to compensate for the fact that some of it is water).

So, if you use Dextrose, your turbo fermentation will work as well or even better but you need to use 10% more than it says in the instruction.

How to add sugar

When adding sugar: Add sugar to liquid, not the other way around. This way it will dissolve better which is critical to performance. Do NOT add the yeast before the sugar, add the yeast once the sugar is properly dissolved.

The reason you need to be careful when dissolving sugar is that if there are lumps left, the osmotic pressure around them may kill yeast cells. This will also happen if you add the sugar into water + turbo.

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