Home Distillation Handbook by Ola Norrman

Author:Ola Norrman [Norrman, Ola]
Language: eng
Format: epub, pdf
ISBN: 9789197069458
Amazon: 9197069450
Publisher: Bokforlaget
Published: 1999-01-02T05:00:00+00:00

Yeast is a living organism

So yeast is a living organism which uses sugar to make energy for growth. If there is no oxygen around yeast cannot extract all the energy from sugar and throws out ethanol as a waste product. To function, yeast also needs amino acids, enzymes and minerals which collectively we call nutrients. As well as throwing out ethanol as a waste product, yeast throws out another 1300 other compounds which we can call “volatiles”. These volatiles fall into chemical categories; Higher alcohols (also called Fusel oils)

Esters

Carbonyl compounds

Organic acids

Sulphur compounds

All fermented alcoholic drinks contain these volatiles, whether made in the home or made commercially. Indeed, it is basically the amounts and types of these volatiles that make say dark Rum taste and smell like dark Rum, or that make whisky taste and smell like whisky. Now this is important to make clean, pure ethanol in the home we don’t want these volatiles. This is why activated carbon is used after distillation, to remove these volatiles. But, even the best activated carbons will not remove a large amount of volatiles so it is important to try not to make them in the first place. The choice of yeast strain and nutrients have the greatest influence on keeping volatile production to a minimum. The only control you have here is to buy a good Turbo sachet. It is the Turbo manufacturers job to select the best yeast strains for the job and use the correct nutrition. However, the temperature you use throughout fermentation, and the activated carbon used all influence volatile concentration.

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