SuperYeast™X-Press Instructions

Necessary Equipment See Fermentation Table

1. Decide the alcohol strength of the alco-base you want to produce.  See the fermentation table below.  Assemble basic fermenting equipment and up to 17.5 lbs (8 Kg) of granulated sugar.  It is not recommended to use dextrose. Use only plastic food grade items: 7.5 USG (30L) pail, mixing spoon, thermometer and hydrometer (optional).Sterilize all equipment with a sterilizing solution such as sodium metabisulphite or OXY-SAN™.  Addthe sugar to 5.5 US Gallons (21 L) of warm water (95°F/35°) until all sugar dissolves.  Top up pail with cool water to 25L. Do not use hard well water. Add the SuperYeast™pouch contents into the solution and stir for one minute.

2. Ferment between 70-80° (21-27°C) air temperature for the desired time or until the Specific Gravity drops below 0.992.  For best results keep the temperature constant and aerate the alco-base daily.  Use the Brew Belt™, if necessary, to keep the temperature constant..  Do not allow the temperature to rise above 90°F (32°C) otherwise fermentation may cease.

3. Clearing - Due to the special yeast strain used, the alco-base will not clear naturally.Super-Kleer K.C.™finings will remove most of the haze. To make homemade liquors, it is recommended to purify the alco-base using charcoal filter pads or activated carbon to remove any remaining unwanted volatiles. The alco-base may then be stored in a carboy or bottles. For long term storage, we recommend the use of a preservative and anti-oxidant solution. such as sulphite and ascorbic acid at the rate of 200 ppm,  approximately 1/2 tsp. of each for 25L.

4. Flavor the finished alcohol with your favorite liqueur or liquor extract.  For best results use LIQUOR QUIK™ brand, 100% natural essences.  To make a quick party punch, add the fermented mash directly into your favorite mixture of soda and/or fruit juices.

Ingredients: Distiller's Yeast; Yeast Nutrients;