I've come a long way since my initial experiments with baker's yeast and houseplant fert.
One of the biggest leaps forward was me switching from baker's yeast and improvised substrates to working with turbo yeast.
Turbo yeast typically comes as a packet that has the yeast and all required nutrients and buffers inside, optimized for fermentation.
Depending on the Turbo, you create 25 liters of sugarwater with 6 or 8 kilos of normal white sugar in it, you add a packet of Turbo and within a day or a week you've got 25 liters of 14 or 18.5% alcohol.
My favorite kind is Alcotec 24 Hours Turbo Yeast which promises to turn 6 kilos into 25 liters 14% in just 24 hours.
Well, it has still to make good on that promise 
In my real life non-temperature controlled roomtemperature environment it consistently takes 48 hours to ferment to near completion, and another 24 hours to deposit most of the yeast.
If you use a clarifying agent (such as an egg white, gelatin or special expensive stuff) you can add a day to that, which means that in 4 days you've turned packs of sugar into a 14% wash ready for distilling.
Quite impressive!
When tweaking the recipy I found that since I tend to double-distill, the XX alcohol tastes fine if you scratch the clarifying phase and distill the wash after careful decanting on the third day, which means you can go from sugar to distilled alcohol in three days.
The high speed of the fermentation makes that normal good kitchen hygiene alone suffices to go from A to B, I've never seen so much as a speck of mold or smelled a bad odor of any kind in the three-day period.
I recently decided to try something new, namely to halve the amount of Turbo that is recommended for a given fermentation, the idea being that less yeast may give a purer result in only a bit more time, as well as save you half the cost of a packet of Turbo (that's often around $5 for one pack)
And - success!
I used half the recommended amount of Alcotec 24 for a vat of 6kg/25ltr and in double the time it usually takes, the fermentation commences.
This is the second test batch:
0 hours --- 240gr/liter sugar, d 1.092
+6 hours -- fermentation is at full speed
+24 hours - d 1.07
+48 hours - fermentation decelerates
+72 hours - d 1.005
+96 hours - d 0.990 almost done
120 hours - d 0.977 fermentation complete
6 days ---- wash can be decanted and clarified or distilled.
Not bad if I do say so myself - the fermentation duration basically has slightly more than doubled, and its all over within a week with room temperature. I'm confident that with temperature control (aquarium thermometer set to 25'C)the entire fermentation could be done in just 2.5 days instead of 5.
The wash itself has a better taste (for tasting) than the original recipy has, and it is clear upon distilling that it actually is purer stuff too.
For people with far greater thirst than I this means that they can use one packet to ferment a 50liter/12kilo vessel without the yeast overheating, maybe even do a 2packet/100liter/25kg deal.
This I wanted to share with you, I hope it will be of use to some.
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