14.5% ABV in 48 Hours?!
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- Опубліковано 5 вер 2024
- www.ManMadeMead.com
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Today we are testing a Fast Fermenting yeast that boasts being able to get up to 14.5% ABV in as little as 48 hours. It also states that it can go up to 20% in 5 Days! I wanted to see if this is true. Rather than possibly waste a ton of honey, I decided to run this test with a Cyser. A Cyser is a mead that has a apple juice base.
Ingredients for this mead:
3 Gallons of Mott's Apple Juice (Has No Perservatives)
1 Gallon of Spring Water
7 Pounds of Dutch Gold Clover Honey
2 Pounds of Granulated Sugar
1 Packet of Fast Ferm Yeast
The Starting Gravity for this mead was 1.14 which meant a possibility of about 18% alcohol. Watch the video and see if it worked!
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Mead Making is an art that people have enjoyed doing for years. It's something that intermediate to expert people can do and I'm somewhere in between. I've really enjoyed trying to use lots of different flavors in my meads like: Apple, Peach, Mango, Pear, Traditional, Elderberry, Blueberry, Blackberry, Maple Syrup, Apple Pie, Pie, Pumpkin Pie, Cherry, Chocolate, Bochets, Bochet, White Chocolate, Cilantro, Peaches, Melomels, Melomel, Acerglyn, Hydromel, Berries, Berry, Capsicumel, Peppers, Fenugreek. Some of my favorite meads have been the big blueberry mead, apple cinnamon mead, Bochet, OK Bochet, Raspberry Bochet, Mixed Berry Mead, Orange Cream mead, and Peppermint mead. I focus on how to make mead and how to make mead for beginners and hopefully anyone who wants to continue to grow in their mead making.
This stuff works on a few premises.
1) it’s champagne yeast or derivative.
2) it’s a huge starting population so you don’t have to wait for the population to grow into your batch
3) it’s been given optimum nutrients which means anything other than a sugar wash is going to have more nutrients than necessary and so will leave behind off flavors (this yeast package is meant for distillers who need a fast neutral wash to ferment for distilling)
4) it relies on tempurature. Staying between 80-90 degrees will totally speed it up.
What’s this mean? You can do the same thing for your wines and meads. Start with an oversized champagne yeast starter, add the right nutrients and energizers and keep the fermentor warmer than usual but not too warm (in the 80s).
It does not produce a superior wine product, it produces a product suitable for distilling.
Very good infos in relation. Thank you. I started my first brew with this as I was unknowledgable about it and found the same results without knowing why exactly. Thanks for clarifying.
Correct. The "Turbo Yeast" type products are literally just distiller's yeast with a boatload of yeast nutrient and some anti-foaming agents in the same package. NOT meant for making good wine; it's meant specifically for fermenting a straight sugar wash quickly. It's popular with folks who have a party coming up the next weekend and all they care about is getting smashed.
As you said, you're better off starting with any nice champagne yeast and perhaps some standard nutes, in the right conditions. Lalvin EC1118 is my go-to for high alcohol... if that stuff won't ferment whatever you've got, something is seriously wrong. You can easily reach 16-17 percent ABV with that, although perhaps not quite as quickly.
Besides all that, straight sugar wash is, in a word, gross. And it never seems to quite mellow out right. Even when distilled properly, it makes just about the nastiest, harshest wine or shine you can make. People who are really into distilling will often just laugh at you if you tell them you make "sugar shine." They're not just being snobs; it really is pretty nasty. I mean... even the really cheap vodka peddlers don't usually use straight sugar washes, that should tell us something. ;)
In my view the less white sugar you add to any ferment, the better. If at all possible, add more fruit or concentrate some fruit juice in your freezer to get the specific gravity/potential alcohol where you want it. I promise it will taste a lot better, a lot sooner.
Thanks for doing this video. I tried one of those 'turbo' yeasts once just to see what it would do. It didn't really seem all that much better than EC-1118 really. It never went to the claimed 25% and tasted of alcohol and yeast.
Interesting challange. Not that I know anything about this yeast however. First was the last bag of sugar really desolved properly when you took the reading? (I would not think theres anyway to tell unless you actually can see to the bottom clearly) secondly what temperature was it when you took your reading? As I have seen the potential alchohol reading change 2% the cooler is gets if the sugar syrup you added was hot.
@davagain exactly. EC-118 will ferment pretty much anything you want, up to 16-17 percent ABV no problem.
"Turbo Yeasts" are mainly good for people who just want to get smashed in a hurry, and/or can't/won't bother sourcing good grain or fruit. Drinking a straight sugar "wine" or even a properly distilled "sugar shine" is... well, it's an experience. IMO you'd be better off just buying a cheap bottle of off-brand vodka if getting drunk is all you want.
@@dogslobbergardens6606 y’all are talking about 1118, is that not a great yeast for flavor? (Brand new to the craft/hobby, got a few packs because it was cheap but still a use case specific yeast for brewing)
King mead daddy !! So my thoughts did you agitate? Increase of oxygen and reducing pressure by opening the lid and increased head space causing fermentation to stall..... complex sugars ...no other nutrients but proof is in the pudding ....o gelatin for clarity then rack so clear....moar learnings !!!! Good job 👏 👍 👌
The turbo yeast is designed to be used with sucrose sugar, your wash was mainly fructose from apples and fructose and glucose from the honey. Both of these although fermentable are a lot harder for the yeast to ferment. Hope that helps.
your right also note that i have seen and made the mistake of using it as my primary fermenting yeast but its actually used in the moonshiners processing. this is in the stages of already having a high alcohol content and looking to boost or restart the fermentation.
I was trhinking the same
Dextrose is most efficient but it costs 2.5 times more than standard white sugar.
@@jamesthomas8481if you’re getting your shine from someone who uses turbo, you’re getting screwed, and not in a fun way!
I tried turbo 24 with apple juice 2 cups sugar per gallon and was amazed how strong this was. Also tried orange juice with a little more sugar and ended up with momosa flavored drink I highly recomened to freeze the orange in water bottles and drink from there.
"Definitely a little yeasty" good description but the face tells so much more.
Just started a brew with what is called mead yeast by bulldog. 5-7 days turbo yeast it says on packet. If I'd known I wouldn't of bought it. Last batch with another mead yeast took 6 weeks to ferment and was fantastic. I'm using the lowest recommended temperature so hope it takes much longer. I'm in no rush for alcohol lol.
Honey does ferment slowly compared to other stuff, so I wonder if the claim is based on the easiest sugars to break down.
That would make sense!
Also that yeast needs 80 degree temp
Yea that's what I thought too
Turbo yeast is meant for Glucose syrup distillations which would ferment faster. You also would need to mix oxygen a few times a day and provide some yeast nutrient.
The CO2 bubbles also affect the gravity readings so you'd need to clear that to get a more accurate reading.
Hmm! That could definitely be true. I do think this one was graded as just a fast fermenting yeast though. The same company makes some others that are specifically made for what you're talking about!
Turbo yeasts have nutrient and antifoam (and sometimes pectin enzymes) pre added to the package, you should not need to add anything to them at all beyond your must.
These 24-48 hr turbo yeasts never do what they claim to. In my experience it usually is able to ferment out to 14-15% in 4-5 days though. Maybe you got a bad pack of yeast or temp wasn't right or something. Anyway, a good dry bread yeast along with some yeast nutrient will give the same results and is a lot cheaper.
Inspired by my friend and you I made my first mead. It's a little over 3 weeks old. 1 liter martinelli apple juice, 2.5 pounds clover honey, then water. I added a half cup of sugar and some yeast nutes after 1 week. It's still "dry" now and very good. I like it for a sip after work
That sounds great!
Reading some of the other comments there are probably other factors than just this but I noticed you ran your math pretty quick for how much of the package to use for your volume. Thing is 5.5 of 6.5 is about 84% rather than 75% so you were a little short just using 3 quarters of the package, I'm sure there are other factors to keep in mind though like some of the points made in other comments. I haven't done my first brew yet so I'm by no means an expert but I've got a lot of equipment on the way and I'm pretty excited to get started.
I've been using DADY power (turbo) yeasts for several years with good results following instructions and using the whole pack each time. In 4-5 days my ABV is between 20-26%.
You need higher heat.I keep mine by a hot water heater.If I feel it's getting cool I put it in the sink with very warm water.I use just regular yeast and a few cups of sugar in a gallon jug.I get around 8 abv in just 2 days.KEEP IT WARM.I will ferment like crazy.
You should've followed the directions if you wanted to fully experiment the yeast
Just subscribed. Just getting into making my own wines and mead. Thanks for your informative videos!
Dave's backyard chickens and outdoors. Let me know how your first ones go! Thanks for subbing!
just got done making a 14% cyser and a 15% traditional mead and racking it. I can see it will need to age some time so it mellows as it hot and yeasty.
What you might want to try when you do your taste test is pour your sample into a bottle you can cap and shake the hell out of it to degas, then taste it. It's a taste sample so you don't have to worry about putting oxygen in it, your going to drink it, not store it. This helps gets rid of the CO2 and bad tastes that age does. Do a double taste test, before shaking and after.
When I rack I will degas what I'm going to drink right away. I've done my shaken taste test and will back sweeten if needed in what I plan to drink. I use 2 litter bottles. I fill the bottle with 2-3 inches of head space. Some CO2 is released while racking so I'm not worried to much about any oxygen in the head space, but I'm still cautious. I cap and lightly give a little shake which pressurizes it. Release pressure, shake lightly again. Release pressure, shake, repeat till all gases are released. If I back sweetened, I'll shak till the sugar or honey is mixed. This is only done with what I'm going to drink until age has done it for me, but I don't have any that gets aged, LOL
Be careful shaking a mead with alcohol content. It sounds like you're putting oxygen into it, especially if you're shaking vigorously after you've back sweetened!
@@ManMadeMead I think you need to reread my comment. I did address the oxygen issue. Shaking vigorously is only done on what I am going to drink immediately and within the week. Since carbon dioxide has a higher density, or is heavier than oxygen. What is released as I rack helps push out the oxygen in the air in the bottle. I only use a small 1/4 inch siphon tube and can see small CO2 gas bubbles starting half way down the tube, I know CO2 is being released at the surface and becomes more condensed as my racking is done. As for shaking and back sweetening, its only done to what I'm going to drink that week. I lightly shake/swirl twice with vessel capped and release the pressure. I might even slap the vessel to release the CO2. The CO2 foam reaches half way up the neck of the bottle twice and is released before I ever shake vigorously. I doubt the one or two oxygen molecules that may have been mixed in will foul the taste of the wine I'm going to drink that week, and since I do like to let my wine/mead breathe for the flavor, I'm not worried about oxygen. What I rack and store for later to age has not been back sweetened or shaken. So oxygen is not an issue. I've only been doing this for a short time, like 40+ years, but in no way am I an expert, nor do I use the fancy methods and chemicals. I have used a binx refractometer ever since I bought it in the early 80's but that is as technical as I get.
Mr Rytte I understand what you’re saying. Everyone has their own process and I respect that. I don’t normally prep my meads to drink the same week, I do more aging. I also like degassing larger batches and just doing it very slowly to keep from oxygenating since mine end up setting and aging for awhile. But if I were drinking mine super quickly I might follow a similar process to this!
Pretty sure that is a Distillers yeast designed to be Distilled after fermenting.
In regards to your fermenting times, Ive had the same results... not quite the 48h i was looking for. I will say when i racked mine for the first time i degassed it and then used Alcotec 24 Turbo Klar. It came out crystal clear ... Still needs alot of time to age but 4 months on Its not bad at all.
That's awesome! I'm curious to see if this one will clear up any.
Nice
It looks like you added two 4lb bags of granulated sugar for a total of 8 pounds. Not two pounds as you discussed.
My advice is to only use a third or a quarter of it. But if you do this, you're not getting 14% in 48 hours unless you add more yeast to the amount of Turbo you use. Another thing is that it has amylase enzymes in it, but it's technically supposed to be for a rum/sugar wash. I have absolutely no idea why that would be useful for making rum, but there it is.
Remember potatoes and honey can cause botulism. Just stay sterile and safe. If you hit it with 10ml of lime or lemon juice for every 1000ml it can help prevent infection and adds great flavor. Great job it looks good!
I really like your experiments, thanks for posting.
Are you sure that sugar was 1 pound? It looked like 4 pound packages.
Have you ever tried fresh apple cider instead of apple juice? I may have to try it.
I had made a purchase then watched this video. Canceled my order since I can get the same or better results with a D47 or EC-1118 at 1/10 the price. Excellent videos. Giving me the confidence to jump in to the hobby
I’m happy I could help!
Great video. I just made my second 5 gallon Mead and your information helps me on my third thank you very much
You need to allow it to clear before tasting ...... bentonite will clear it in just a couple days ....... you need to transfer to a car boy a couple times separating it from sediment.
Once it’s clear it will taste muchhhh better . The sediment is causing most of your yeasty taste
When you have a stalled fermentation like that , stir the pot and scrape the bottom . Many times the yeast gets trapped on the bottom under the dead yeast ! It will wake it up ...... also ( room temperature? ). Temperature of mead at the time of mixing ) what is your altitude? Etc.
Go on UA-cam and watch a few vids ....... I leaned a LOT on it !
Good luck brother !!!!
Using a hydrometer while something is fermenting THAT aggressively is kind of useless, the bubbles changes the bouyancy of the liquid making it impossible to get an accurate reading.
They might slightly change the reading but I wouldn’t say enough to warrant not using it! Hydrometers are the cheapest and easiest way to check your gravity. You can go and spend a ton of money on other gadgets but even those can have issues!
thank you, i got another brand that said the same thing, and it's a lot of hype on the speed , but high alcohol capacity and reasonably quik, i've had batches of regular yeast take 35 days, so it's definitely faster.
If i had to wager a guess at why it didnt perform, I would say its a Couple of Factors. 1) It says on the yeast "ferment at a temperature between 68-86ºF (20-30°C) for 24 hours." You were set at the Lowest end of the yeast which drastically slows things down, If you had went at 75 to 80 it likely would have went Much Faster. 2) Normally when you are trying to push that high up you dont add all the sugar at once, you do Staged Feedings.
I have made a Roughly 18% ABV Imperial Stout with White Labs Super High Gravity Yeast(which can be pushed all the way up to 25% ABV if you stage the sugar feedings), and I started out with about 1/4 of the total sugar and added Malt extract over the course of 1 week to get up to the final gravity. You do this to Avoid Sugar Shock. Basically what i did was put two gallons of water with about 10lbs of Malt Extract mixed in, In the other 3 gallons of water I added the remaining 15lbs of Malt Extract, and I starting on Day 2 I basically just Poured some of the remaining 3 gallons in until it was all in the fermentation bucket. Came out right around 18.22% ABV.
"I've always wanted to visit Lake Mead, Honey.
If you dissolved 1 pound of sugar into a lot less water you would have reached the 20%. Maybe try 1 quart of water and 1 pound of sugar if you ever do this again. And Yes it will dissolve it all. Simple syrup for beverages at a bar is 1 cup water and 3+ cups of sugar.
It's always really finicky to measure gravity during fermentation!
Very true!
22:00 when you split it you won't get 50% 50% yeast nutrients. water ph levels and temperature is another to take in consideration.
Thank you :D ...I've been trying to find a video on who had tested this exact brand and kind of yeast
I’m glad I could help!!
I reached 14 percent abv in 7 days with Lalvin EC-1118 before. I really don’t like fast fermented drinks. They don’t taste pleasant at all. I prefer the weaker, slower fermenting yeast.
Some people are impatient though, I am! I just use EC-1118 and the results are always good. The yeast he's using in this video seems like it's some sort of marketing gimmick, because I have had EC-1118 get to 15% in 3 days. I don't believe any yeast on earth can ferment to 14.5% in 2 days. It's simply a lie.
Good video but, may I make a suggestions to you something to get an more accurate result the next time if you really want to see what that yeast will do. I noticed that in your video you did your gravity readings in the bucket where your mead was fermenting in. By measuring in such a way will almost guarantee you a false result due to the gases the yeast is producing in the solution. If I was you if done again I would separate enough to get a hydrometer reading of degassed mead for my readings. Also ferment it hot like 80's and 90's. This is the reason that your was able to see the big number later in the ferment. The gases had settled down and you was able to get an more accurate reading.
Cheers
You’re totally right!
the bag of sugar is 2.2Lbs which is a Kilo.
Those fast yeasts can sometimes leave a lot of solids a good stir whenever it slows can help.
Very true!
Hey bro. Just watched you video and have a few thoughts. Straight sugar is considered a “simple sugar” and the apple juice and honey would be considered a more complex sugar thus would take a bit longer to break down. I’d give it a good month to process.
You have to maintain proper temperature from start to finish.
Just finished my first brew of wine
I got Youngs "super" yeast for high alcohol (but it's not advertised as a turbo yeast) and it went fast... started at 1.108 SG and got to 1.002 SG in 3 days so, about 14.2% ABV gained in 72 hours. It's not quite done yet but I reckon another 2 days and it should be maxed out at 0.998 to 0.996 - bringing it to around 15%. I started with 310g sugar per Liter and should have probably started at 340g sugar per Liter, it would have finished up at the max of around 18%. Starting SG needed to be 1.130.
why would you put a bubbler on it when this type of yeast strain doesnt need anything at all just a hole because of the speed of the fermentation, putting in an air lock is just asking for trouble
unless you are distilling mead, which is amazing, get a wine yeast. patience is best.
15:42 secondary fermentation
you should use the hole bag
great video !! great work !!
Need to be able to hold the temp at 25 degrees C
This would probably work well for making moonshine where quick alcohol is more nessassary than complex flavors
YO man they actually skanked you with a false interpretation of what the hell they were boasting about thank god you have the patience and dedication to see this one through but i definitely will not buying a big packet of that i think you could win one of them at coney island for shooting a cowboys hat off for only 50 c
Ur the OG of this mead shit mane thanks for ur help
Aren't those bags of sugar all FOUR pounds? It certainly looks like those are regular bags of Walmart sugar and that is four pounds
maybe not, when you sat the bag down at 9:35 I saw it better, sorry for commenting before fully watching
I think they are one pound! I hope they are, if not I just put a whole lot more sugar in than I thought!
That is a 4lb bag of sugar for sure.
I had forgotten about how this mead started and my confusion on this being called a one pound bag of sugar. He put his bag of sugar in a gallon of water and got a gravity of 1.13, I think he says. A pound of sugar should have only raised the water up .46 points of gravity unless you continue to boil the water to condense the sugar content.
@@ManMadeMead Each pound of sugar is about 45 points per gallon. You had about 4 gallons of must. 8 pounds in 4 gallons would raise it 90 points. 1.05 just apple juice plus the sugar was 1.14. Exactly 90 points higher. Definitely 8 pounds added. Any updates ? Edit: I found your two month old cyser. With 17% ABV you really need to give it 6 months to a year before drinking it. It may never be great, but time usually brings it up to drinkable. If it never gets good, you can mask the off flavors by adding cherries.
And ....... secondary fermentation I’ve come to employ always !!!
Is it recommendable or even a semi good idea put pectic enzyme in your Mead at the beginning
Yes it is! Especially if you plan on putting in fruits with high levels of pectin (like apples)
6% in 48h? I've had EC-1118 get to 15% in 72h days. It seems to go faster in buckets as opposed to carboys/demijohns or similar vessels that shape. I don't know what it would be after 48h, because I typically won't test it that early on. 😛
*72h (UA-cam is preventing me from editing comments for some reason).
The bubbling interferes with the gravity reading.
Isnt the point of a airlock so air dont get in .. YET HE KEEPS OPENING THE LID.
Thanks bud..
That stuff must be strong, you had one sip and even your camera got drunk!!!
LOL
Heat bois!! It needs more heat than that. Another commenter is correct, it's more of a hot, hard and fast fermentation if you want to come close to 48hrs
That is not a 1 pound bag of sugar...
At the end you ask yourself , did you do something wrong . Not saying you did but for one you held back some of the yeast packet . And I noticed you didn't sterilize as much as I have seen in other videos . And I am curious about what would happen if you were to distill it .
Maybe you did not use sufficient sugar and also you didn't use the entire packet of yeast.
Honey is not 100% sugar, it is around 83% sugar.
you should use a clearfire tables it would help clear it up
also you used honey not sugar as this strain of yeast is designed 4 and u did not use all the yeast in the packet witch would have made the fermentation more active
if you wait long enough it will
That's distiller's yeast; it's used to brew a wash that is then distilled into white whiskey. I think you should have used like maybe, I dunno, a tenth of the package, and added an additional gallon of water, and 5 lbs honey on top of what you had there, otherwise you are left with dead matter in a raw alcohol wash, and no flavor depth, am I right? It might ferment fast, but it needs to set. A WHILE. Also, throw some beano in there, and you do NOT need to put any yeast nutrients in, they're baked in that bag you got in the mail. I'll shut up now, Happy brewing.
I'm wondering if it was the honey and sugar combination? I know yeast has a harder time breaking down the honey at high speed, so I think that or I've also seen some people talking about the apple juice too. Nothing wrong with it, mine is at 1 week with red star dady, cherry wine, it's still chugging along with regular table sugars added. For some reason, it seems to like the corn sugar or syrup better.. dunno why 🤷🏻♂️ anyways, this is a great video and thanks for sharing this with the community!
You could definitely be right! I know that the yeast packet itself suggests to use table sugar. So there could have definitely been some issues there. I'm happy to serve this community by making the mistakes for us! Haha
No mistakes, all for science :) you've earned this subscriber ;)
As previously stated, it is intended for a sugar wash, anything else is going to take longer. I am currently doing a straight mead, I have plunged straight in and have started a 25ltr batch, just water, full pkt of the Alcotec turbo48 and, wait for it, 9kg of honey.
Am tempted, when fermentation is done, to use Alcotec 24 turbo clear. Not sure if a stabiliser would be needed first though. Any thought?
Ya bro the condition said on the lable was met in a laboratory So you dud very well in a plastic container
at 21.06(time of video) how is 1.14 to 1.01 = 17...???? thats .13 difference wouldnt that mean 13Percent.???
You supposed set and forget for 48hr and don't miss with it.
Thankue 4 Giving A Such A Nice Information Love u bro❤❤❤
That's alot of yeast. I'm thinking alot lof yeast. Maybe three teaspoon full would work like normal two month time.
This type of yeast is quite sensitive to contaminants. To get the results they claim you need to just put sugar water in, and a very pure form of sugar. All those other ingredients you added meant it would never reach its potential.
I really wish you followed the instructions for a proper taste and strength
those are 4 or 5 lbs of sugar not 1 lb .......big mistake
Making like a Hazy Mead heh
this stuffs very inconsistent in the time it takes
If you wanted to do a 1 gallon brew, how much of the FermFast would you usein grams? I'm coming up with 36.8 grams per gallon based on dividing the 243 grams by th 6.6 gallon maximum. Would this be about right?
That sounds right to me!
@@ManMadeMead Thanks. Hopefully it turns out good. I know in due time. 🙂
it might be used for making vodka etc
True!
Got any button up shirts for the man made mead!? i do everything in a button up.
I unfortunately don’t!
Maybe with a higher sugar it might have
You dont have any of the buckets you use on your website.
How well does the SG correlate with the dietary information on the label?
What was it lift after racking for a while clearing?
.....I wonder if you ever did a follow up video for this,,
is it cold in there?
I tried that on hard cider, did not work out and had to dump 5 gal.
Aren’t those 4 lb bags of sugar?
That 18% hit him at the end of the video xD
Thats the best possible. w8 4 days
Once u add sugar it isn't mead anymore. Not trying to criticize just putting it out there that it is a wine at that point.
The defining characteristic of mead is that the MAJORITY of the beverage's fermentable sugar is derived from honey. It doesn't have to be ALL from honey.
Wouldnt C02 bubbles cause the hydrometer to float higher than it should?
A little! But I try to degas a little before taking the reading.
Any thoughts on if it would be better if left to ferment for about 6 weeks?
Possibly! Time always helps a brew!
Arent these turbo yeasts meant for distiling after the fermentation, just to save time on the primary?
Some of them are! I look up the company earlier and they have some that are specifically for that. This one is just generally a fast fermenting yeast for all uses.