The mash

Mash is a very simple wine that is made from sugar, water and turbo yeast.

When the mash ferments sugar it forms alcohol and also carbon dioxide, which bubbles up from the mash. As well as alcohol, fusel oil is formed. This is the cover name for the small amounts of impurities made by the yeast. Ideally it would be best if the yeast only formed alcohol but this ideal has not been achieved yet. Every year new types of yeast are developed that in principle ferment faster and above all, cleaner. Fusels are not useful but are formed in such small amounts that they are not harmful, but we want to get rid of them anyway. Both taste and aroma are ruined by fusels. The reason the distillate smells a bit is because the fusels are apparent when there is only alcohol, water and by-products.

Luckily it is easy to remove the fusel oil. If the spirit is purified by passing it through active carbon virtually all the fusel is removed, so that both the taste and aroma is improved. There are certain impurities that cannot be removed using activated carbon. The use of a good yeast causes a minimal amount of these impurities to form (read Turbo Pure). As good yeasts exist it is sensible to use them.

A prerequisite for making strong alcohol in this apparatus is the use of a strong mash. There are some good turbo yeasts on the market that produce strong mash,Prestige 8 kg Turbo which is marketed via www.partyman.se . Superior to all, a yeast that outclasses all others available is Turbo Pure!