Used to ferment all-fruit or fruit-sugar mixes up to 18% ABV. Best results are achieved when at least 50% of the sugar content comes from fruit. Do not use with 100% sugar solution Please note: when using fruit, treatment with pectinase enzyme may be required to remove haze-causing pectin if the fermented wash is to be consumed without distillation.

Directions:

Once all-fruit or fruit-sugar mash is prepared allow to cool to 86°F (30°C). Add the Fruit Turbo Yeast sachet contents and stir well. Secure lid firmly onto fermenter, attach airlock and leave to ferment between 68-86°F (20-30°C) until fermentation is complete (approximately 7-10 days).