Alcoholic yeast for sugar

Yeast for moonshine (distillate from sugar) – organoleptics is not important, because the main goal is to get the most neutral, "pure" brew for subsequent distillation in the shortest possible time. Almost any universal turbo yeast is suitable, which contains nutrients, a pH regulator and a defoamer. It is good if the composition of alcoholic yeast will include absorbents – as a result of fermentation of sugar braga, a large number of foul-smelling compounds are released. The shorter the fermentation period, the better.

Fermentation or fermentation is a biological process whereby yeast converts sugars such as glucose, fructose and sucrose into cellular energy, producing alcohol (ethanol) and carbon dioxide as byproducts. Without yeast, it is impossible to prepare any alcoholic beverage known to mankind (with the exception of those obtained through mold fermentation, for example, sake). As a result of fermentation from fruit and berry juices, we get wine, including grape, from starch–containing raw materials (malt of various cereals) - beer and kvass. By distilling fruit, grain or sugar braga, which are also a product of fermentation, strong alcoholic beverages such as vodka, whiskey, cognac, calvados, rum, etc. are obtained.

There are many types of yeast that can produce alcohol as a by-product of anaerobic (oxygen-free) fermentation. However, by far the most studied and widespread are yeast Saccharomyces cerevisiae, different strains of which are used by home brewers, winemakers and distillers to produce alcoholic beverages. And although the yeast is the same, on the market today you can find several groups of them, which are habitually divided into:

• Baking yeast is usually used to make baked yeast bread and various pastries as a baking powder. Fermentation also appears here, only the alcohol formed evaporates during heat treatment, and carbon dioxide provides bread with the usual spongy structure. This type of yeast is also used by moonshiners to ferment braga from sugar and other raw materials, but the quality of the resulting drink often leaves much to be desired, as does the yield of alcohol. However, even some famous producers of Scotch whiskey do not deny that they use ordinary baking yeast in the production of their product.
• Brewer's yeast is used for making beer, as well as for making whiskey and other grain brews. Often these are the same baking yeast, only more suitable strains that provide slow fermentation and a greater yield of alcohol. In practice, brewer's yeast, if we talk about moonshine, allows you to get a good brew for whiskey, but with a noticeable loss of alcohol.
• Wine yeast is used to produce alcoholic beverages from fruit and berry juices. Basically, these are various strains of Saccharomyces cerevisiae, occasionally mixed with yeast nutrients. Wine yeast provides a higher alcohol yield than bakery yeast, has a high resistance to sulfur dioxide (a byproduct of fermentation), works in a sufficiently acidic environment, and also has a positive effect on the organoleptics of the drink (a combination of taste and aromatic qualities). In moonshine brewing, they are used for the production of sugar and fruit and berry distillates (cognac, calvados, grappa, etc.).