Instructions:

1. Dissolve 6 kg (13 lbs) sugar into 8 liters (2 US gallons) hot water. Make sure the sugar has completely dissolved before continuing.
2. Top up to 25 literw (6.5 US gallons) with cold water.
3. Make sure the liquid temperature is below 40°C (104°F) then add the Turbo Yeast sachet. Continue to stir until no more yeast particles are visible.
4. Allow to ferment at 20-30°C (68-86°F) air temperature for 1-2 days.

For a pure fermentation the air temp must be maximum 30°C (86°F)

Instructions:

1. Dissolve 6-8 kg (13 -17 lbs) sugar into 8 liters (2 US gallons) hot water. Make sure the sugar has completely dissolved before continuing.
2. Top up to 25 liters (6.5 US gallons) with cold water.
3. Make sure the liquid temperature is below 40°C (104°F) then add the Turbo Yeast sachet. Continue to stir until no more yeast particles are visible.
4. Allow to ferment at 20-30°C (68-86°F) air temperature for 2-7 days.

For a pure fermentation the air temp must be maximum 30°C (86°F)
6 kg (13 lbs) sucrose 20°C (68°F) Amb, 2 days and 30°C (86°F)Amb 1-2 days
7 kg (15 lbs) sucrose 20°C (68°F) Amb, 4 days and 30°C (86°F)Amb 2-3 days
8 kg (17 lbs) sucrose 20°C (68°F) Amb, / days and 30°C (86°F)Amb 4-5 days