Alpha Amylase Enzyme Powder

Prepare 4 gallons (15.1L) of warm water in a 7.9 gallon (30L) fermenter. Add sugar according to the table provided and stir until fully dissolved before proceeding. Top the fermenter up with cool water to 6.6 gallons (25L). Check that the sugar solution is below yeast pitching temperature specified in table provided before proceeding. Add 48 Hour Turbo Yeast and stir well. Secure lid firmly onto your fermenter, attach airlock and leave to ferment until fermentation is complete. Refer to table for optimum temperature ranges and fermentation times.

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

Prepare 5.5 gallons (21L) of hot water in a 7.9 gallon (30L) fermenter. Add 13lb sugar and stir. Ensure sugar is fully dissolved before proceeding. When the sugar solution is 95°F (35°C) or below add yeast and stir well. Secure lid firmly onto your fermenter, attach airlock and leave to ferment between 68 - 86°F (20 - 30°C) for 24 hours. Fermentation times will vary depending on conditions and temperature control.

Once mash or wort is prepared, allow to cool to 89°F (32°C). Add FermFast whiskey yeast and stir well. Secure lid firmly onto fermenter, attach airlock and leave to ferment between 70° and 89°F (20° and 32°C). Complete fermentation times are dependent on temperature.

Once sugar solution is prepared and the temperature is 86°F (30°C). Add FermFast rum turbo yeast and stir well. Secure lid firmly onto fermenter, attach airlock and leave to ferment between 68° and 86°F (20° and 30°C) until fermentation is complete (approximately 3 days).

Once all-fruit or fruit-sugar mash is prepared, allow to cool to 86°F (30°C). Add FermFast vodka turbo yeast and stir well. Secure lid firmly onto fermenter, attach airlock and leave to ferment between 62° and 73°F (17° and 23°C) until fermentation is complete (approximately 6 - 7 days).