All terms
Distillery glossary
Fermentation
Fermentation is the stage where yeast converts the sugars in the mash into alcohol and carbon dioxide, producing a low-proof liquid called distiller's beer or wash that is then distilled.
Fermentation typically runs three to five days for whiskey, with yeast strain, temperature, pH, and time all shaping the flavor compounds carried forward. The starting and final gravity readings determine how much alcohol was produced and feed yield calculations. Logging each fermentation against its cook and mashbill closes the grain-to-spirit chain.
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