Reddit reviews Alcobase Extreme 23% Turbo Yeast 16.4 oz.

Can you please provide more information about the process you undertook?

==========

I'll paste my go to guide that was given to me by a member of this sub:

I like high ABV hooch, and I have a couple of rules of thumb for grams per liter or cups per gallon, the easiest one to start with is probably 3 cups of sugar per gallon for a 14% ABV hooch. You can adjust up or down from there, so 2 cups per gallon is around 9% and 1 cup per gallon is around 4%.

A little tip if you want to push your yeast to high ABV brews: 'step feeding' is where you start with about half of the sugar then add the rest after your yeast is well established and bubbling away. If your sugar concentration is too high to start with the fermentation can either take a very long time to start or not start at all.

So, a basic recipe would look like this:

1. 1 gallon - just go to Walmart or whatever grocery store is convenient and pick up whatever is cheapest (as long as it doesn't have preservatives, most don't)
   
   
2. pour out about 4 cups of the juice to make room for all the sugar you're going to add
   
   
3. add 2 cups of sugar, cap it, and shake vigorously until it's all dissolved
   
   
4. add a packet/teaspoon of yeast. If you have fancy cider/wine yeast then use that, but bread yeast will work just fine. Add whatever you have for nutrients. Boiled yeast and fruits or tomato paste/ketchup, just give your yeast a little something to chew on. Cap it and shake it again to get everything intermixed.
   
   
5. loosen the cap just enough for air to escape. You can rig up a balloon air lock (or even a real airlock) if you really want to, but I've never had an issue with just a loose cap. put it somewhere that's not too hot and not too cold. mid-70s F is ideal.
   
   
6. You should see lots of bubbles after a couple of days. Let it bubble away until there is noticeably less activity: time to step feed.
   
   
7. Add two more cups of sugar syrup and shake until it's all dissolved. Your yeast may or may not be able to tolerate eating all of this. Baking yeast might die off as the alcohol content rises.
   
   
8. You should see some renewed fermentation... just let it sit with a vented cap until you're not seeing any more bubbles and pour yourself a little taste. If it's still sweet, then the fermentation is stalled and it's probably as strong as you're going to get with the yeast/techniques being used. If it's really dry then you're all set, but you might want to back sweeten it before you drink it. You can add a little simple syrup or other sweetener to taste.
   
   
9. Move it to the fridge for the 'cold crash'. Let all the sediment fall to the bottom then either siphon it to another container (vinyl tubing is dirt cheap at most hardware stores) or gently pour it off while doing your best to not disturb the layer at the bottom. You can do this a couple of times until no more sediment falls to the bottom.
   
   
   Alcobase Extreme 23% Turbo Yeast 16.4 oz. https://www.amazon.com/dp/B008Y0NWX0/ref=cm_sw_r_cp_apa_i_mAEBDb2KZ3Y8Fó