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The Compleat Distiller
Posted on 2010-04-14
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More It is well known that fermentation of sugars produces ethyl alcohol, or ethanol as it`s often called, and that this is accomplished by yeasts. Brewers of beers, ales, wines and meads go to extraordinary lengths to procure the left yeast for their fermentation as different strains not only work at different speeds, but also produce marked differences in flavor. This is important too if distilling for flavored spirits, but it has often been claimed that it is of little consequence if aiming for a flavorless spirit like vodka. Password: global
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