All Ingredients

Classic is the best all rounder Turbo Yeast, performing excellently under most conditions. Use with 8 kg of sugar for high ABV, or 6 kg of sugar fo...

22.7kg (50lbs) is In-Store Pickup Only

Turbo Carbon is designed to work with our range of Turbo Yeasts and is added to a wash straight after pitching yeast. It's internal pore structure ...

Transform your alcohol quality. Turbo Clear is added directly into your wash and within 24 hours separates over 90% of the yeast cells, solids and ...

The purchase of full tanks and tank refills are in-store only. 5lbs of CO2 will force carbonate and push about 12 five gallon cornelius kegs (60 ga...

Pure Turbo Yeast should be used where ultimate alcohol quality is of primary importance. Only use where cool air temperature (between 18°C to 24°C)...

65ml

Defoaming agent. Mixing Instructions: Shake well before use. Use 1 capful when using the Air Still, 4.9 L Boiler or other smaller stills. Use 3 ca...

A light, warm, Canadian style whiskey.

1kg Dextrose +2% ABV / 23L

This essence provides the subtle flavours and smoothness found in premium vodka.

This Caribbean style White Rum makes the perfect base for long cocktails.

Gives the ideal finished thickness and sweetness to Liqueurs. Instructions: Add alcohol as indicated on the essence bottle in a large mixing bowl. ...

Gives the ideal finished thickness and sweetness to Still Spirits Cream Liqueur Essences. Instructions: Slowly add pack contents into 220mls of col...

Makes a whiskey style liqueur flavouring with the distinct taste of cinnamon. Requires: Liqueur Base B

Whiskey based cream liqueur with a delectable hint of chocolate.Requires: Still Spirits Cream Liqueur Base

A rich golden rum with vanilla and spice notes. Similar to Captain Morgan Original Spiced Gold Rum.

Gives the ideal finished thickness and sweetness to Liqueurs. Instructions: Add alcohol as indicated on the essence bottle in a large mixing bowl. ...

A smooth and complex American style whiskey with lingering woody notes. Formerly "Tennessee Whiskey"

80% dextrose & 20% light dry malt extract.

A mellow dark rum that would please the seafarers of old.

Stimulates fermentation in low nitrogen wines.Add 1 tsp (5g) per gal (4L) of wine must at start of fermentationContains: Diammonium Phosphate

Makes a coffee style liqueur flavouring with a subtle cacao taste. Requires: Liqueur Base C

Coffee Liqueur with the rich, bold flavours and aromas of Mexican coffee beans. Makes 1L

Makes a coconut style white rum flavouring. Requires: Liqueur Base B

For sweetening finished wine.

Gives the ideal finished thickness and sweetness to Schnapps. Instructions: Add alcohol as indicated on the essence bottle in a large mixing bowl. ...

Use as a nutrient or preservative.Add according to specific recipe, up to 1/2 tsp (2.5g) per gallon (4L) of must/alcohol base at star of fermentati...

Lalvin 71B™ has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing i...

Complex vanilla, caramel and sweet notes with a strong oaky flavour. Similar to Appleton's Jamaican Rum.

Prevents pectin haze. Increases juice yield.1/2 tsp (2.5g) per gallon (4L) of must before start of fermentation.Contains: Pectinase, Maltodextrin (...

This essence has rich, dark, molasses tones and a traditional full Jamaican flavour.

Gives the ideal finished thickness and sweetness to Liqueurs. Instructions: Add alcohol as indicated on the essence bottle in a large mixing bowl. ...

A typical Irish Whiskey, smooth and very mellow with overtones of caramel and vanilla Formerly Irish Whiskey

A complex whisky with rich oak and subtle fruity tones, very good on the rocks.

Yeast Inhibitor. Used in finished wine to prevent re-fermentation.Add up to 1 tsp (5g) per 5 gallon (23L) of finished wine

A dry English style gin for the connoisseur. It has a lovely rich juniper aroma and taste.

Sweet, clear liqueur with a soft flavour and the aroma of fresh peaches. Requires: Still Spirits Schnapps Base

Boosts fermentations.Add 1/2 tsp (2.5g) per gallon (4L) of wine must at start of fermentation.Contains: Diammonium Phosphate, Biotin Autolysed Yeas...

To use as a sterilizer, bacterial inhibitor and racking solution, add 3 tbsps (50g) per 4L (1 USG) to cool water. Reusable one month after mixing. ...

Increases acidity in low acid wines. Add according to specific recipe, up to 1/2 tbsp (8g) per gallon (4L) of must at start of fermentation.. Conta...

Mouth watering combination of Caribbean White Rum and fresh coconut flavours. Makes 1L

Makes a sambuca style liqueur flavouring with an aniseed taste and clear colour. Requires: Liqueur Base B