I've been having some problems with fermentation as well. I normlly
ferment about 10 kg of sugar in 25 litres of water ( know it only call
for 8 kg) and end up with about 3-5 % potential still left when the
fermentation stops. I've had a couple of batches go to 0% but that is
the exception, not the rule.


Mad Jack RACKHAM wrote:
> Help
>
> I started screwing around with my turbo yeast and sugar receipe.  I used 30
> liters water, 9 kilos Demerra sugar and 1 package of turbo yeast.  It has
> been 17 days and I only have 2% alcohol.  The reaction seems to be happening
> but very, very slowly.  I added 2 cups of regular sugar today and my bucket
> foamed over right away so I am assuming my yeast is still active.  I placed
> the bucket closer to the furnace to up the temp a bit.
> 
> Any help or suggestions?