BB Turbo Yeast in Historical Recipes

This article reviews historical recipes featuring BB Turbo yeast as used to ferment various sugar/water combinations into pure alcohol that can then be blended with essences to produce various flavored spirits.

BB Turbo yeast is a specialty strain of dry wine yeast (Saccharomyces Cerivisae) with additional nutrition to enhance it. This blend has been carefully tailored to provide exactly the combination of nitrogen, vitamins, and trace minerals that the yeast requires during each stage of alcohol fermentation – something important considering traditional beer-brewing yeast only tolerates up to about 10% ABV before dying off; while turbo Yeast manufacturers use much stronger and robust variants capable of producing much higher alcohol percentages.

Not to forget that all available BB Turbo Yeast solutions today have been specifically formulated to work only with sugar/water solutions and no other materials such as molasses etc. Furthermore, their optimal functioning requires that temperatures in their environment remain at an ambient level as this helps the yeast thrive and reach higher alcohol percentages.

Turbo Yeast allows for faster product production than using traditional yeast; however, as noted above, its downside is being limited to one specific strain and sugar/water solution only. This may prove limiting for home and hobby distillers wanting to experiment with different ingredients/alcohols but are limited by what can be produced using Turbo Yeast.