Turbo Koji distiller’s yeast BROWIN 403250, 50 g, no mashing

Turbo Koji distiller’s yeast by BROWIN (model code: 403250) is a high-quality distiller’s yeast blend featuring the Rhizopus oryzae strain and powerful enzymes, designed for easy fermentation without the need for mashing.

• Original Asian Rhizopus oryzae strain: Facilitates the starch saccharification process.
• For starchy materials: Ideal for fermenting flour and ground grains such as rice, maize, and wheat.
• Enzyme-rich: Contains alpha-amylase that liquefies starch and glucoamylase that converts starch into glucose.
• Cold mashing: Requires fermentation at 25-30°C instead of the typical 60-70°C used in hot mashing.
• No additional nutrients required: The unique formula provides optimal fermentation without the need for extra nutrients.

Turbo Koji yeast is an active, dry distiller’s yeast product that simplifies the fermentation process for starchy ingredients without heat application. The included enzymes effectively break down starch into fermentable sugars at temperatures around 30°C, making it as easy as fermenting a sugar batch. The fermentation period lasts approximately 3 weeks.

Usage instructions:

Pour 15 liters of 45°C water into a fermentation container, add 7 kg of flour or ground grains (maize, wheat, barley, rye, rice, etc.), and mix well. For grains, it’s advisable to pour boiling water over them. Top up with water to reach 25 liters. If the mixture's temperature is between 30-35°C, sprinkle the contents of the sachet over the surface and stir after 15 minutes. Allow fermentation at 25-38°C for about 15 days.

*Tip: The more finely ground the raw material, the more accessible the starch will be for the enzymes to convert into sugars.

Usage with potatoes:

Chop 4 kg of cleaned potatoes into small pieces and cover with 6 liters of hot water to deactivate unwanted microbes. When the water cools to around 45°C, mix 3 kg of potato starch with 3 liters of warm water (20-25°C) until dissolved. Combine with 6 liters of boiling water in a 30-liter fermentation container and stir to form a gruel. Remove 1-2 liters of water from the potato mix (do not discard), blend the potatoes, and transfer them to the fermentation vessel along with the starch gruel. Rinse the blending container with the reserved water and add it to the mix. Once the temperature is 30-35°C, sprinkle the KOJI yeast sachet over the top and hydrate for 15 minutes before stirring carefully. Seal the container with an airlock and ferment in a dark place at 25-38°C for about 15 days, stirring daily for the first three days to ensure even fermentation.

*Tip: Ensure all containers and equipment are disinfected before use to prevent contamination during fermentation.

Note: Expect the batch to foam during fermentation; daily stirring will help manage this.

Ingredients: glucoamylase, distiller’s yeast (20% Rhizopus oryzae fungi), and alpha-amylase.

Use one full pack for a single batch.

CAUTION!

Every country has its own legal regulations governing the manufacturing of ethyl alcohol, wine products, and spirits, including their market introduction and sanctions for non-compliance.