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:
