Instructions to make 25 L (6.5 USG) of 23% ABV:

1. Pour 18 L (4.7 gallons) of warm water (40°C/104°F) into your fermenter. Gently dissolve 10.5 kg (23 lbs) of corn sugar (dextrose) into the fermenter. Mix well until sugar is completely dissolved.

2. Add the contents of the turbo yeast and liquid carbon packages and stir for one minute. NOTE: Shake the carbon sachet well before opening to eliminate possible clumping. Loosely cover the fermenter.

3. After 3 hours gently stir in the anti-foam agent. This will prevent excess foaming when fermentation begins. Leave to ferment at room temperature between 18-24°C (65-75°F) for 7-8 days until fermentation ceases. NOTE: If ambient room temperature is above 24°C (75°F) the fermentation may prematurely cease. Complete fermentation times are temperature dependent.

4. After fermentation is complete, move to a cooler location 15-20°C (59-68°F) and clear with the enclosed  SuperKleer K.C.™ finings before flavoring or distilling.