"Jethro_uk" wrote in message
...
On Thu, 05 Mar 2020 16:45:35 +0100, Thomas Prufer wrote:

On Thu, 5 Mar 2020 20:19:59 +1100, "John_j" wrote:

They also arent what you use when you want to produce a final result
that still has the flavour of what you started with with stuff like plum
brandy etc.

The turbo yeasts seem to be sold lots in countries with high taxes on
likker...
lees chance of being caught with a bathtub full of mash, maybe?

Not sure about the "Turbo" bit, but those yeasts produce the cleanest
wash from which to distil - if you skimp and try distilling regular ale
or beer ... it's pretty rank.

You dont distil ale or beer, you ferment cane sugar
with beer yeast and that works fine with a reflux still.

Mate of mine uses bread yeast and tomato paste.
Much slower than the turbo yeasts or beer yeast
but it does produce a decent result with a reflux still.

There's a lively underground home distilling community in the UK. Enough
to support a few online and high street shops. As a very early adopter
I'm aware that the powers that be were completely blindsided by the
overnight appearance of a hobbiest market, and by the time they'd
realised it was "a thing" it was too late and Streisland applied.

If it's any consolation, I do use British sugar