Using high alcohol yeast for stronger alcohols

There are various types of yeast available to ferment different types of alcohols and spirits, and using high alcohol yeast for stronger alcohols will ensure a higher yield as well as provide the required alcohol strength in the end product. All alcoholic beverages including beer, wine, whiskey, vodka, etc require matching brewing yeast or distillers yeast that can ensure optimum production levels without sacrificing on taste or strength.

Various types of yeasts are specifically created for fermenting different types of alcohols. For example breweries use ale yeast or saccharomyces cerevisiae yeast for fermentation of beer while using yeast saccharomyces for making lager. Wines use different types of wine yeast to achieve the desired wine, which is usually stronger then beer. However, strong alcoholic drinks such as vodka require very strong distillers yeast such as vodka yeast for producing vodka with very high proof levels.

The problem with yeast is that it is limited by alcohol tolerance. In other words, the very mixture that yeast transforms into alcohol ends up killing that yeast. Thus, a hardier form of yeast that has high alcohol tolerance levels is required to make alcoholic beverages with high strength. Yeasts are also affected by temperature and most yeast will stop fermenting if the temperature of the mixture falls below 15 degrees Celsius or rises above 27 degrees Celsius. However, there is one form of fermenting yeast that provides strong alcohol drinks even at temperatures as high as 40 degrees Celsius.

This high alcohol yeast is known as turbo yeast and in addition to higher alcohol and temperature tolerance, also has the ability to extract much more alcohol from weaker mashes or mixtures. The brewery, distillery or home enthusiast that uses turbo yeast can surely expect higher returns in form of quantity, quality and strength as compared to ordinary yeasts. This yeast does not contain any bacteria or wild yeast and thus ensures top quality alcohols at a faster pace.

Yeast fermentation causes fermentation of sugar in the mixture into ethanol alcohol. The strength of the alcohol produced depends on the quality of the yeast, the fermentation method, the quality and temperature of the mixture, and the time taken for the fermenting process. Once these factors are monitored closely then the result is high quality strong alcohol with the perfect color, strength, taste, and character that is so necessary to please the taste buds of avid drinkers.

While pre-fermenting processes extract starch in the mixture and convert it into fermentable sugars including glucose, the fermentation process converts that glucose into carbon dioxide and ethanol or alcohol. While beer might simply require a brewing process that includes milling, mashing, boiling and fermenting the mixture, strong alcohols also require a distilling process along with strong distillers yeast to produce purer alcohols with higher strength levels.

Alcoholic fermentation can take place at desired levels only when appropriate yeasts are used in the fermenting process. In order to ensure production of stronger alcohols and spirits, yeasts such as turbo yeast can be a huge ally in the hands of distilleries, breweries and even home brewers. Using high alcohol yeast for stronger alcohols can certainly ensure a higher yield as well as optimum extraction even from weaker mixtures.

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