You need the right yeast to make alcohol

Whether you run a brewery or a distillery or simply love to brew various alcoholic beverages at home you need the right yeast to make alcohol. The yeast that you need depends on the type and strength of alcohol that you desire to make, and better yeasts will ensure that you end up with top quality ethanol or alcohol that will surely please the senses of anyone drinking the heady drink.

Yeast is a micro-organism from the fungi family that starts a reaction in the form of fermentation whenever it is blended in sugar-rich mixtures. Yeast is also used for fermenting various foods in addition to being used for making alcoholic beverages such as whiskey, vodka, rum, wine, beer, etc. Yeast fermentation is usually limited by alcohol tolerance and yeast temperature once it is blended into the mixture containing water and various cereal grains, or fruits, or vegetables too.

Thus, breweries that make lager or regular beer require mild brewing yeast such as yeast saccharomyces or saccharomyces cerevisiae yeast that can survive in mild alcohols when fermented between 15 to 27 degrees Celsius. However, if it is wine that needs to be produced then alcohol producers require wine yeast that can survive in wines with around 12% strength by volume. On the other hand, strong spirits such as vodka can only use distillers yeast such as vodka yeast that can help in producing strong alcohols and spirits without any problem. Whatever your mode of alcohol production, be it professional or personal, you will require fermenting yeast that can survive in the desired alcohol if you want to make alcohol with perfect strength, taste, and character.

However, you will need to pass your mixture of water along with the appropriate grains, fruits or vegetables through several other processes before you reach the fermentation process. The initial process of milling and boiling will help convert starch that is present in your raw material into sugars. This sugar could be in the form of glucose, fructose or sucrose, among others and will be fermentable once yeast is added to this mixture. Other non-fermentable sugars can be retained in the alcohol if you wish to enjoy a sweetened drink. Once appropriate yeast is added then the process of sugar fermentation that could last for several hours or days will slowly convert all fermentable sugars into the desired alcohol.

If you find it difficult to maintain a strict vigil over your temperature and alcohol tolerance settings then you might end up with dead yeast that have only managed to complete part of alcohol fermentation. This could prove to be disastrous especially if the quantity of alcohol to be produced is high. What you require is sturdier yeast such as turbo yeast that can survive in strong alcohols and spirits even when the temperature touches 40 degrees Celsius. Such yeast can also provide for larger quantities of alcohols from weak mixtures. Your production efficiency will increase when you use sturdier yeasts that can tolerate higher fluctuations in temperature and alcohol strength.

Making alcohol is easy when all your processes work like clockwork. It is very important to monitor all your processes including fermentation and using yeast such as turbo yeast will allow for a little leeway while also rewarding you with a higher yield when you make alcohol in your brewery, distillery or even in your own home.