SS Classic 8 Turbo Pack

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£6.74

Ex Tax: £5.62

Stock: In Stock
Code: GEB4552

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SS Classic 8 Turbo Pack

The Still Spirits Turbo Classic 8 Pack contains: Turbo Classic 8 Yeast, Turbo Clear, and Turbo Carbon, for use in a sugar wash fermentation. Turbo Classic 8 Yeast is a yeast and nutrient mix that performs excellently under most conditions. It is the best all-rounder Turbo Yeast, specifically formulated to ferment 8 kg (17.6 lb) of sugar for high ABV, or 6 kg (13.2 lb) of sugar for fast fermenting. Classic 8 also includes mineral absorbents which further improve distillate quality.

Fermentation Time:
6 kg (13.2 lb) Turbo Sugar OR Sucrose

At 18°C (64°F): 3 days
At 30°C (86°F): 2 days

8 kg (17.6 lb) Turbo Sugar OR Sucrose

At 16°C (61°F): 10 days
At 25°C (77°F): 5 days

Yield (approx.):

With 6 kg (13.2 lb) Turbo Sugar using the T500 Reflux Condenser: 3.7 L (0.98 US Gal) @ 93% ABV (186 Proof)
With 8 kg (17.6 lb) Turbo Sugar using the T500 Reflux Condenser: 4.5 L (1.19 US Gal) @ 93% ABV (186 Proof)

Delivery from Get Er Brewed

Your order will be dispatched from our warehouse and delivered by your choice of courier service that we provide.

Please click on the link below for more information on the available delivery services.

DELIVERY INFO

Once your order has been packed and is ready for delivery, our team will inform you of the dispatch date and the delivery reference number.

Weight Limits:

The weight limit is 30kg for DPD and 70kg for DHL, either by volumetric or actual, whichever is greater. (Remember, a large packing box weighs 1kg of that total weight).

For products or orders over these weights, the PALLET SHIPPING option is available.

We try our utmost to package professionally and keep your items as safe as possible. If your parcel arrives damaged, please ensure you sign for it as received damaged and send us a brief description of what has happened and a few pictures so we can provide the courier with feedback to resolve.

For any more information, please contact us at 0800 2289 433 or send an email to [email protected].