A blend of the highest quality distiller’s yeast, featuring the Rhizopus oryzae strain and enzymes.

• Original, Asian Rhizopus oryzae strain - helps conduct the process of starch saccharification.
• For starchy materials -this blend is intended for fermenting flour, ground grains (rice, maize, wheat).
• With enzymes - Turbo Koji is a product that features the following enzymes: alpha-amylase that liquefies starch and glucoamylase that decomposes starch into glucose.
• Cold mashing - when using Turbo Koji, it is necessary to conduct mashing in a temperature of 25-30°C, not 60-70°C as in the case of hot mashing.
• Does not require adding nutrients -this blend does not require adding any nutrients to the batch. Its composition ensures optimal fermentation.

Turbo Koji yeast - active, dry distiller’s yeast with the original Asian Rhizopus oryzae strain and enzymes - enables fermenting starch batches from flour, fragmented grains (rice, maize, wheat, etc), without hot mashing. 

The enzymes included in the blend dissolve starch in temperature of 30°C to fermentable simple sugars, converted to alcohol by yeasts. It is as easy as with a sugar batch. This blend does not require adding nutrients. The fermentation takes about 3 weeks.

How to use:

Pour 15 L of water with temperature of 45°C into the fermentation container, add 7 kg of flour or 7 kg of ground *grains (maize, wheat, barley, rye, rice, etc.) and mix thoroughly. 

In the case of grains it is recommended to pour boiling water over them.

Top up with water up to 25 L. If the temperature of the whole is within the range of 30-35°C, scatter the sachet content on the surface of the batch. After 15 minutes, stir the batch. Leave it to ferment in the temperature of 25-30°C for about 21 days.

*Tip:

The more fragmented the raw material, the more accessible the starch in the grains will be to the enzymes, which will decompose them into simple sugars that the yeast is capable of fermenting. 

How to use it with potatoes:

Cut 4 kg of washed potatoes into small pieces and pour 6 L of hot water over them in order to deactivate unwanted microbes (leave it like that until the water temperature is about 45°C).

Pour 3 L of tap water (20 - 25°C) into another container and dissolve 3 kg of potato starch in it. Pour 6 L of boiling water into the 30 L container intended for conducting fermentation and add the previously hydrated starch, stirring it continuously until gruel forms.

Remove (but do not dispose of) 1-2 L of water from the container with scalded potatoes. Blend the potatoes and then move the raw material so processed into the fermentation container with the starch gruel.

Rinse the container used for blending with the previously removed water and pour it into the batch. Stir everything thoroughly. Once the batch temperature reaches 30 - 35°C, sprinkle the whole content of the KOJI sachet onto the batch surface and leave the batch under cover for 15 minutes in order to hydrate it.

Afterwards, stir the whole batch very carefully and then seal the cover tightly and place an airlock with water in it. Leave it all to ferment in a temperature of 25 - 30°C for about 14 days in a dark place. During the first 3 days of fermentation, stir the batch daily in view of the material falling to the bottom.

*Tip:

The fermentation is conducted in low temperature, so remember to make sure that all the containers and instruments used for preparing the batch are carefully disinfected. 

Note: The batch will foam!

During the first days of fermentation we recommend stirring the batch daily in view of the material falling to the bottom.

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

Use a whole pack for a single batch.

CAUTION!

Every country has its own legal regulations governing the manufacturing of ethyl alcohol, wine products, and spirits, introducing them onto the market, and regarding sanctions for non-compliance.