Alcoholic fermentation

by | Mar 9, 2020 | whiskey

Malting

We are here in the first step of whisky making (see our article on this subject). Malting is the extraction of starch from cereals. We talk about barley because it is the ingredient of Single Malt but it is quite possible to malt wheat, rye or buckwheat. 4 steps for...

Brewing

Brewing, if you ask the question: what is whisky? The answer is simple: it’s the distillation of a beer! Simple question, simple answer but by the way, how do you make a beer?

Gin and Tonic : history and recipe

Today there are a large number of relatively simple Gin Tonic derivatives and mixologists like that !

How do you make whisky ?

It is interesting to note that if the spirit “whisky” is complex, this is in total contradiction with the number of starting ingredients : 3 !

Ice Ball

Ice ball is not just an ice cube! Contrary to what you might think, whisky and ice do not necessarily go well together. At the risk of attracting the wrath of purists, ice can exalt certain aromas of whisky.

The different types of whisky

The types of whisky : Single Malt, Blend, Scotch … for beginners who want to come in the universe of whisky, it is not uncommon to be a little lost when you start to look at what exists in "Whisky". A little reminder on the different types of whisky and their names,...

Alcoholic fermentation

Alcoholic fermentation is relatively simple: it is the sugar that is in the brew, which will be transformed into alcohol.

Mizuwari

Mizuwari is a mixture of whiskey, its double volume of water and ice (s). The name of this cocktail speaks volumes about its “genre” since it literally means “mixed with water”.

Mixology, what is it?

During your evenings or even during your wanderings in trendy districts where trendy bars and clubs display the word “Mixology”.

Irish Coffee

A must-have cocktail that never goes out of date! Synonymous with comfort in cold weather, Irish Coffee is best enjoyed during the long winter evenings propped up in the back of a soft armchair in the back room of a pub with vintage decor!

Do you know the chemical formula of alcoholic fermentation? C6H12O6 + 2 ADP + 2 Pi → 2 C2H5OH + 2 CO2 + 2 ATP. Basically, the reagents C6H12O6 (glucose), ADP (nucleotide Adenosine Diphosphate) and 2 Pi (Inorganic phosphate) are transformed into products which are 2C2H5OH (ethanol), 2CO2 (carbon dioxide) and ATP (nucleotide Adenosine Triphosphate). Is it clear ? If yes, you can go directly to the online store. Otherwise, let’s talk about this chemistry!

In reality, you will see that alcoholic fermentation is relatively simple. It’s the sugar in the brew that’s going to be made into alcohol. It is a single-celled fungus microorganism, called a yeast, which will carry out the transformation. This yeast is a living organism! It feeds, reproduces and breathes.

So that these yeasts can somehow do their job very well, we will have to put them in special conditions:

1-First, we must ensure a large population in number of these yeasts. I means these yeasts will reproduce and therefore multiply.

2-There is another relatively important element to ensure this multiplication. It is oxygen, indeed the medium must be rich in oxygen.

3-Finally, the last element that is important is the temperature of your brew during fermentation. It’s even a fundamental factor in the speed of fermentation. As you can see, yeast is a living organism. It needs a little oxygen to survive. It also needs an adequate temperature. Between 12 and 35 degrees Celsius depending on the yeast. The brewers will be able, by thermoregulation systems, to control the temperature.

Also, if the yeasts absorb sugar to transform it into alcohol, they will also release CO2, carbon dioxide. The “tremors” of the washbacks are then the sign of significant fermentation.

Let’s go back to our whiskey! We can add the yeast to the washback which has reached a temperature around 20 ° C. Temperature essential for the well-being of yeasts. Fermentation will then take a little time to start, until the yeasts have taken over their new medium. A foam will form on the surface of the brew, a sign of significant chemical activity.

End of alcoholic fermentation: we can call the brew berre. This beer has a content of around 8% alcohol (less or more depending of the reciepe). It is with this alcohol that we will carry out a first distillation. But that’s another story !

If you are intersted by mixologythen this is it!

If you are intersted by our spiritsthen this is it!

In general, are you interested in the world of alcoholdistillation and the Valour + Lemaire universe ? Then subscribe to our newsletter to receive our articles and follow our blog.

Photo by Elevate on Unsplash

by | Mar 9, 2020

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