How to identify a fine cognac

Fine cognac is a type of brandy that is made only in the French region of Cognac. The origins of this drink date back to the early 16th century when Dutch settlers came to the town of Cognac to buy wood, salt and wine. However, the Dutch found it difficult to carry the one back home as preserving and conserving the wine was difficult. So they began experimenting with its preservation method and came up with the two time distillation process. The Dutch discovers that by distilling the wine in an eau-de-vie and then distilling it once more gave them a richer and stronger spirit. And with that the cognac was born.

While brandy earns its name from the Dutch word “brandewijn” meaning burnt wine, it is brandy made in the Cognac region alone that can earn the name of a cognac. There are designated areas that are listed for Cognac production. These areas are Grand Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois and Bois Ordinaires. These regions are listed in order of their cognac aging potential and production quality.

Because of its fine reputation, the BNIC—Bureau National Interprofessionel du Cognac, has laid down very strict rules for production of cognac. This implies that specific rules have to be complied with right from grape selection, distillation, aging, assembly and stocking of the cognac. There are quality grades that are officially assigned to cognacs. The VS(Very Special), Selection and de Luxe range are the youngest of the spirits having been aged for a minimum of four years. The VSOP( Very Special Old Pale) and Reserve is aged between four to six years. The Napoleon, XO, Hors d’age, Imperial, Vieux reserve and Vieux Is are aged for a minimum of six years. However, some of the prestigious Cognac names age their spirits for much longer to get the desired depth and flavor to the wine.

Along with the distillation and aging process of the cognac, the other thing that has to be consistent to earn the name of Cognac is the varietal of grapes used. Ugni Blanc is the primary variety of grapes used in Cognac production. These grapes have a high acidity level and a subtle aroma. Along with the Ugni Blan grapes which consist of almost 95% of the cognac blend, Folle Blanche and Colombard are also used.

‘Fine’ was a term that was given to a cognac to name its vintage. Fine cognac essentially comes from the grand Champagne and Petit Champagne eaux- du- vie with Grand Champagne dominating by almost 50%. So if a cognac is listed as a Fine Grand Champagne, then this cognac will have been assembled with 100% of Grand Champagne spirits. This combination of flavors gives the Fine Cognac its unique flavor and quality.

Some of the biggest names in fine cognac are Remy Martin, Courvoisier, Hennessy and Martell. Almost 90% of all the fine cognac is produced for these four companies despite there being almost close to 200 producers of cognac. The older the fine cognac the better it is supposed to taste. But drinking fine cognac has a lot to do with your personal palette and should ideally be experienced by taking in all the notes of the cognac and relishing its body of flavor.

complete your french rendezvous at the domaine du Breuil

Domaine du breuil was originally one of the foremost brandy producing houses in Cognac. Today it is an enchanting hotel with twenty four guest rooms overlooking breathtaking views. Built in the nineteenth century in the Louis Philippe style, this château is spread over seventeen acres of green and offers gentle hospitality and gorgeous surroundings.

All the guest rooms in the Domaine du Breuil are well appointed bearing in mind the guest’s ultimate well being. The huge bow windows in the rooms under the roof open into the chateau grounds and get unending views of the River Charente. One can admire the unending patchwork of rolling greens through these personal quarters. There are rooms of various sizes starting from the standard going up to the deluxe category. All rooms are very well furnished some with large king size beds and others with comfortable twin beds. The old world charm of the rooms is perfectly complemented with modern day creature comforts. You will get your room replete with a flat screen television, WiFi internet access, direct line phones, mini bar, well appointed bathrooms complete with hair dryers, a personal safe and even a towel warmer.

The Domaine du Breuil restaurant is a gastronomic delight. Defined by its classic elegance the restaurant is ideally located. It has huge picture windows that overlook the valley and the River Charente. For enjoying the spectacular weather of this region you could also try dining on the terrace of the Domaine du Breuil. Bringing the best of the French cuisine to the table, the chefs at Domaine du Breuil keep changing the restaurant menu amalgamating the best of seasonal produce with enchanting flavors.

The Domaine du Breuil also draws inspiration from its history and presents to its visitors an excellent ‘Cognatheque’. Revel in the excellent selection of the finest cognacs and brandies. It is here that you can sip on the ‘Grand Breuil’ which is one of the finest Grand Cru brandies. To make your experience even more delightful look out for the special menu designed by the chateaus head chef, which tastefully combine a selected brandy with each course.

For those who want to soak up the quintessential French hospitality and want to delight in their gastronomic wonders, the Domaine du Breuil is the perfect place to be. But apart from spending lazy afternoons soaking in the sun and admiring the beauty surrounding the chateau there is a lot that one can do. The grounds of the Domaine du Breuil have wooded parkland which makes it the perfect spot for either a jog early in the morning or take a quite snooze. The property also has a heated infinity pool and a golf range. One can also go exploring the green way on bicycles and discover the quaint town of Cognac and its numerous brandy cellars.

The tranquil Domaine du Breuil is the perfect setting to explore and experience Cognac. There are loads to do and you will never find yourself wanting of activity. You can easily walk around to the town of Cognac and admire its beautiful mansions, take a look at the villa where the Valois king Francois I was born or find yourself in a boat along the Charente enjoying the beautiful countryside. Complete your French rendezvous by spending a few days at the Domaine du Breuil.

The right alcohol distillation equipment will deliver optimum alcohol

Whether you are a commercial producer of various alcohols or are an avid home enthusiast, you should understand that only the right alcohol distillation equipment will deliver optimum alcohol. You need to produce alcohols with consistent strength, flavor, and character, and only the best equipment will help you distill various mashes or mixtures into alcohol in a safe manner.

Stronger alcohols and spirits including whiskey, vodka, rum, etc require an additional process known as distillation that involves heating the fermented mixture of water along with various other ingredients until the liquid turns into vapor. This vapor is condensed again to turn it back into ethanol or alcohol that possesses high alcohol strength or alcohol proof levels. Many spirits require additional distillation of up to 5 times to further increase the alcohol strength as well as provide a smooth character to the final potent alcohol.

Various types of alcohol have been distilled using different distillation methods and various types of alcohol distillation equipment since several centuries. One traditional method of producing potent and heady alcoholic beverages is the pot distillation method that uses a traditional copper pot, although modern distillers also use stainless steel equipment. This method produces smaller batches of heady alcoholic spirits at a time and master distillers are able to keep an eagle eye on the quality of alcohol distilled at one time before it proceeds to the filtration process that uses charcoal, wood, and even crystals of precious stones depending on the alcohol being produced.

Many modern manufacturers also use column stills for faster and continuous production of various alcohols. If you are a commercial manufacturer of vodka or other such spirits and want to produce your brand at higher alcohol concentration and at a faster rate then column stills can allow you to produce your desired alcohol at a faster rate. However, copper pot stills have also managed to turn into trademark distillation equipment for distillers that want to promote their whiskey, vodka, rum, or other distilled alcoholic beverages as premium products.

It is also necessary to use the best possible yeast for fermentation so as to ensure a strong alcohol base for the distillation process so as to receive a stronger, purer, and smoother end product at the end of the complete manufacturing process. There are various other type of stills such as solar stills, reflux stills, as well as several new processes that can be applied to produce better alcohol and spirits at a faster rate, especially if you are a commercial distiller, and you should explore all available options before you choose a plant that is right for your needs.

The alcohol distillation equipment consists of a copper pot below which is located a heat source to boil the fermented mash or mixture. Since alcohol has a lower boiling point than water, it quickly turns into vapor and travels to another vessel through a connecting copper tube that is fixed at the mouth of the pot. The tube is cooled down at the other end by running water or other methods to convert those vapors back into liquid form where it ends up in the collection vessel. This distillation method might be used several times to end up with stronger alcohol based on the end product that you wish to produce.

Since it is the right equipment that finally delivers the desired alcohol or spirit with the desired strength, it is vital that you install the best possible distilling equipment in your premises. If you want consistent results in a completely safe manner then you should insist on using only the best alcohol distilling equipment in your commercial distillery or your home.

tease your taste buds with the finest Courvoisier XO

Courvoisier XO is a fine offering from the house of Courvoisier. Courvoisier has been in the business of making the finest cognac for centuries. The colorful history of this cognac goes on to say that it was the preferred drink of none other than Napoleon himself. Legend goes that it was in 1811 that Napoleon visited the warehouse of Emmanuel Courvoisier located in suburban Paris in a place called Bercy. So impressed was Napoleon by Courvoisier’s cognac that he took several barrels of the same to St Helena earning Courvoisier’s cognac the name of ‘the Cognac of Napoleon’.

It was in 1843 that Felix Courvoisier, the son of Emmanuel Courvoisier who established the Courvoisier cognac business in the Jarnac region in the south of France. Courvoisier continued to be one of the finest cognac producers and this title was reinstated by Napoleon III who certified Courvoisier to be the “Official Suppliers to the Imperial Court” in 1869.

The Courvoisier business changed hands in 1909 with the Simon Family from England taking over the reins. This family changed the face of the Courvoisier cognac brand and began developing its global appeal. They gave the Courvoisier Cognac the Napoleon silhouette and also introduced the world famous Josephine bottle. Currently owned by Jim Beam Global, Courvoisier Cognac still maintains its high standards of blending and crafting as was introduced by its founders almost two centuries ago.

Courvoisier is in partnership with over a thousand wine making families over generations. But what guarantee the legendary quality of the Courvoisier cognac are the Ugni Blanc grapes. These grapes are chosen from the finest wine producing region in the Cognac region namely, Grand Champagne, Petit Champagne, Fins Bois and Borderies. To ensure that the finest cognac is produced from its distilleries, Courvoisier uses comparatively smaller stills in its distilleries giving them better control over the complexity and quality of the younger cognac.

The Courvoisier XO is an intense and complex presentation from the range of cognacs blended by Courvoisier. It presents an intensely aromatic experience wrapped in a velvety texture capturing hints of oranges, apricots and pears. Complementing this bouquet are the rich aromas of vanilla and chocolate along with amber and exotic bakery spices. The finish of the Courvoisier XO is mellow and long with lingering development and great depth. It can asserted that the Courvoisier XO finds a perfect balance of complex flavors giving the taster a long and satisfying and a sweet experience.

The Courvoisier XO is an extra old cognac. It has been aged for twenty five to 30 years and is a colorful blend of Borderies, Grande Champagne eaux-de-vie and Petit Champagne. This cognac has great richness and length. The sweetness and body of the spirit can be felt long after. This dark caramel colored cognac has also earned the title of ‘Best Cognac in the World’ at the Wine and Spirits competition.

Courvoisier XO is aged in fine old French oak barrels to achieve its tasteful perfection. It has the taste and consistency belonging to the finest of cognacs and makes it a superb idea to add it in the cognac connoisseur’s personal collection or offer it as a discerning gift.

Experience the rich history of cognac Remy Martin

Cognac is popularly known as the mother of brandy and cognac Remy Martin from the Cognac region of France is one of the more famous and preferred cognacs. It’s history dates back to 1724 when Remy Martin, a French winemaker founded the company which is now owned by Remy Cointreu, a company founded in 1991.
In the class of fine champagnes, Remy Martin is well known to cognac enthusiasts, many would say that it is exclusively for the connoisseurs. Not surprising, since it comes from the areas of the Cognac region which are the two best ones. it’s of a little wonder then that this was the cognac selected to toast queen Elizabeth when she visited France in 1957.
The class this cognac made itself apparent when Lois XV granted Remy Martin the exceptional right to plant new vines despite the ban of 1731. There was never a looking back for this excellent spirit. In 1870, the mythical centaur symbol was adopted to represent Remy Martin. It was chosen because it represented Sagittarius, the zodiac sign of Paul Remy Martin, and for the world this symbol has been synonymous with cognac at its best.
However, it was in 1898 that Paul Emile Remy Martin realised the true potential of this cognac and it was hereafter its journey to the top began. The Remy Martin Fine Champagne V.S.O.P was launched in 1927 and it was an instant success as people were very quick to recognise its class and superior quality. The brand went international in 1937 when Remy Martin established itself as the official supplier to the royal and imperial courts in the United States Of America and Singapore in 1967.
1938 was the year for new accolades with the French government recognising the complementing qualities of Grande Champagne and Petite Champagne, the only blend of two crus resulting in the protection of AOC(the French law of 1938). This meant Remy Martin’s superior quality acquired a legal recognition. Thereafter, remaining true to history, from 1948, the House of Remy Martin decided to blend All of its cognac from the above mentioned crus.
In 1965, Remy Martin signed the first contracts with distillers and winegrowers from Grande Champagne and Petite Champagne and the Alliance Fine Champagne was formed. In 1972, Remy Martin acquired another identity which became synonymous with its name, which was the dark frosted green bottle with VSOP as the distinctive labels on the containers. It quickly went on to get worldwide acclaim.
History makes its presence felt even now as nothing has changed in the making process of Remy Martin since 1924. The grapes that are used even now only come from the two regions of Grande Champagne and Petite Champagne. Distillation is still done as it was done then – on the lees in small copper stills, which results in a complex spirit with a rich flavour. All the barrels that used for the aging process are made from French oak called Limousin, which gives it a greater aroma.
While being steeped in tradition, Remy Martin understands its commitment to nature and the ecosystem and is committed to environmentally friendly winemaking procedures. It is also contributing to a reforestation project along with the United Nations Environmental Program.
Little wonder then, that Cognac Remy Martin remains the first choice of a true connoisseur and will be so forever.




Enjoy the experience in a perfect cognac glass

One of the most refined drinks in the world is cognac that is the best accompaniment for after dinner conversations. A luxurious cousin of brandy, to savor its flavor to the fullest is it important to use the right cognac glass. Cognac is a brandy that is distilled twice and aged in French oak barrels to achieve its flavor and texture. One of the most expensive cocktails, so it is imperative that a proper cognac glass is used experience its flavor.

The cognac glass is a wonderful combination of function and pure delight. The glass is designed while taking into consideration its aroma, the temperature, and volume. The shape of the glass enhances the experience of drinking cognac by emphasizing its deep color and allowing movement of drink.

The glasses for cognac are of two types, one is a tulip shaped glass and the other is snifter which is a balloon shaped glass. They both are unique and offer different advantages.

Cognac connoisseurs stress on the right shape of the glass to best enjoy the drink. The tulip shaped glasses are preferred that is so named after the flower. It is a cognac glass with a long stem that opens into a large bell and curves inward at the top and flares outward at the rim. It is best suited for the XO cognacs like Remy martin or VSOP cognacs that are aged for number of years and have an expressive character that lingers into a long finish that is typical of an old cognac. The shape is such that it maximizes the surface area of the liquid accentuating its color while releasing its aroma and enhancing the flavor.

The second, slightly less preferred, is the so called balloon glass, also called the snifter. This is a short stemmed glass that balloons at the bottom and slopes inwards towards the narrow top. The balloon glass gives the cognac large surface area to release its scents and aromas and the smaller opening at the top concentrates the scents for the nose but to a lesser degree than the tulip glass.

Purists insist that in order to enjoy and appreciate this luxurious distilled spirit the above mentioned glasses are the only one from which to drink your cognac. After all great effort, time and care goes into making of one of the finest drinks in the world. They believe that the cognac is to be had neat without mixing anything else and at room temperature. But it can be mixed with other drinks, alcoholic or non alcoholic, and had in other type of a glass. You may mix your cognac with sparking water that can be had in a rock glass, which is a glass without stem.

One can always improvise if proper cognac glasses are not available. In such case the wine glass can be used as an alternative to cognac glasses.

The whole idea of a proper cognac glass is to have maximum area for the movement of the liquid, but narrowing at the rim so that you get the intensity of the bouquet. An inward curve with an outward flare at the rim ensures the best introduction to the palate. If you enjoy your cognac in the neat form, then you owe it to the drink to have the great tasting experience in a perfect cognac glass.

Cognac Courvoisier – Distinct taste and character

Though there are more than 200 producers of cognac 90% of the market is captured by the four big ones namely, Courvoisier, Remy Martin, Hennessy, and Martell. Legend has it that cognac Courvoisier was the preferred cognac of Napoleon and therefore it is also called the ‘The cognac of the Napoleon’.

Courvoisier cognac is characterized by layers and layers of aroma that makes for its greatness in its each sip. Its subtly classic taste combined with the mastery of making it makes you enjoy each sip of this cognac. The two types of Courvoisier, the VSOP and OX are distinct in taste and smoothness. The exquisite cognac with its depth and complexity makes it definitely a brand name synonymous with sophistication and great taste. The cognac Courvoisier OX is the superior variant that has been aged for about 25-30 years, XO denoting extra old. It comes in a magnificent tear drop shaped bottle, is very smooth and tastes likes oak, chocolate, nuts, caramel and orange. VSOP (very superior old pale) Courvoisier is aged for 8 – 12 years that has a gold caramel color. It is little hot while you drink it and has a oak taste followed by the nutty flavor. You can buy Courvoisier VSOP for about $30 -$40 where as the XO type is far ahead with a price tag of about $140 – $150.

There is the famous napoleon Courvoisier cognac that is matured up to 20years. The maturity of the blends brings out its signature old port, prune and orange blossom notes. Enjoy it neat, after pouring it in the cognac glass let it sit for a minute so that it allows the air to develop the distinct taste of the cognac.

You can visit the House of Courvoisier that is just out side the town of cognac at a place called Jamac. The visitor centre not only displays the cognac but stress is to ‘sense’ the Courvoisier. One is encouraged to sense all the five senses of sight, sound, taste, feel, and smell. Visitors can hear the blending, see the amber color liquid, feel the full bodied, mellow and round cognac, and the taste that is complex yet elegant giving out aroma of old port, orange blossom, and hazelnuts. The visit emphasizes what a good cognac should be, a blend of aroma and taste that stays with you through the visit. That’s the reason the Courvoisier cognac is reputed internationally for producing finest cognac over centuries. It is the only cognac to be awarded highest award in France for its impeccable quality.

Another prestigious cognac making houses, domaine du breuil is now a small hotel that one can visit to experience the history of the town of cognac. It over looks the valley of river Charente and offers gorgeous views of the country side around cognac. After visiting the brandy ware houses around you can eat at their restaurant that is the best place to eat in cognac. Its menu incorporates the finest cognac with each of its course making the experience unforgettable.

There is no doubt that cognac Courvoisier is seeped in traditional French heritage and has gained well earned international reputation. The crafting and production of cognac Courvoisier ensures highest quality that is close to perfection.

Observing yeast temperature while making alcohol is crucial

There are several processes involved in alcohol production that involve varying temperatures and observing yeast temperature while making alcohol is crucial if high-quality alcohol is desired. The quality and tolerance levels of yeast can determine the strength, taste, color and character of the final alcoholic beverage.

Various alcoholic drinks such as beer, wine, whiskey, gin, rum, vodka, etc require specific brewing and even distilling processes before they can provide the desired buzz. The brewing process usually involves adding water to the required grains, fruits or vegetables as dictated by the final drink that needs to be produced. For example, beer requires water to be mixed with malted grain such as barley. This mixture is then allowed to dry for a few days before being roasted and then mixed with boiling water again. This process releases enzymes such as amylase that end up converting starch present in the mixture into sugar such as glucose, fructose and even sucrose, among others.

The mixture is now ready for the sugar fermentation process, which requires careful monitoring since most types of yeast operate optimally only under a narrow temperature band. Most types of brewing yeast or distillers yeast are also sensitive in terms of alcohol tolerance and can die in case the alcohol strength increases beyond their fermenting capabilities. However, a new type of yeast known as turbo yeast offers manufacturers and enthusiasts a chance to make high quality alcohol even in higher temperatures while also producing stronger alcohols at the same time.

This type of instant yeast also enables the sugar fermentation to take place at a quicker pace while encouraging even weak mixtures to produce a higher yield. This could be a boon for alcohol production units as well as home brewers that might have found it difficult to control temperature fluctuations during alcohol fermentation. Turbo yeast is also free from bacteria or wild yeast and this ensures that the ethanol alcohol produced is free from any harmful ingredients. Some types of alcohols or spirits might also require secondary fermentation to remove any haze in the final product or even to increase the alcohol strength. Making alcohol becomes easy with the help of such robust yeast.

Once the fermentation process is complete then the dead yeast need to be separated from the mixture along with all other solid ingredients such as milled grains, fruits or vegetables. The resultant liquid might also require some polishing and filtering to ensure that it attains the desired color and smoothness in terms of taste and character. The final product can now be packed in kegs, cans or bottles and sent out for consumption or can simply be poured into glasses and consumed right at home in case the alcoholic drink has been fermented at home.

All processes involved in alcohol or ethanol production need to be performed with great care since the result of each process directly affects the following one. Adding the right brewing yeast or distillers yeast while maintaining yeast temperature within limits is also crucial for successful fermentation. Observing yeast temperature while making alcohol is indeed crucial if the resultant alcoholic beverage needs to exhibit the desired strength, taste, color and character before each eager drinker.

Improved yeast production methods lead to better ethanol production

Yeast has been utilized to ferment various foods and drinks since centuries, and technology has now enabled the creation of purer yeast cultures, which has led to improved yeast production methods, and subsequently better ethanol production. Yeast that has been fortified with key ingredients can now help small and large alcohol producers to extract improved yields from their mashes, worts, and musts while lowering chances of slow or stuck fermentation at the same time.

Ethanol fermentation is an important process in the manufacture of ethanol used for drinking purposes as well as for bio ethanol used for engines. This fermentation is done with the help of matching yeast that belong to the family of fungi. One of the most common species of yeast used for fermenting mixtures containing water with various vegetables, fruits, or grains into ethanol or alcohol is Saccharomyces Cerevisiae, which can be easily manipulated to ferment various types of alcohols and spirits such as beer, wine, whiskey, vodka, etc. Most variants of this yeast are produced in wet or dry form and are shipped in various pack sizes to small, medium and large breweries and distilleries where they are utilized during the fermentation process.

While efficient yeast production has enabled alcohol production to improve over the years, researchers have strived for improved versions of this yeast in order to produce stronger alcohols at a faster rate so as to lower costs and improve manufacturing efficiency. While ordinary yeast can ferment in mild to medium alcohols of up to 12 percent strength, it slows down or dies once the alcohol concentration increases beyond this limit. High temperatures during sugar fermentation can also kill ordinary yeast. However, recent research has enabled the production of hardy yeast that has higher alcohol tolerance as well as higher temperature resistance levels.

One such yeast that can bring a smile to the faces of alcohol producers is turbo yeast. This hardy yeast comprises of pure yeast that has been additionally fortified with micro nutrients including vital vitamins, enzymes, minerals and amino acids. These features make this yeast extremely tough and it can handle temperatures as high as 38 degrees Celsius while fermenting alcohol with 17 percent strength at a faster pace. These turbo yeasts have stronger yeast cells, which results in improved yeast fermentation that provides for a higher yield of alcohol from each batch while virtually eliminating the problem of slow or stuck fermentation that is the bane of most breweries and distilleries around the world. Thus, the production of improved variants of yeast can help ethanol and alcohol producers to improve their own production levels so as to end up with stronger alcohol in larger quantities, which in turn leads to lowered costs and higher profits.

While yeast is a critical component used in the production of ethanol, it is also very fragile since it requires constant monitoring at all levels. However, a hardy variant of ordinary yeast in the form of turbo yeast can help alcohol manufacturers get back in high spirits as this yeast can help deliver alcohol with high strength levels and that too at a faster pace. In short, improved yeast production methods lead to better ethanol production and lower chances of wastage so as to save time, effort and money for ethanol or alcohol producers around the globe.

You can easily learn how to make ethanol

Whether you want to make ethanol on a commercial scale or simply want to fulfill a hobby or even want to make bio ethanol to power your vehicle, you can easily learn how to make ethanol. If you have the right equipment and learn the right manner on how to blend your ingredients with the best possible yeast then you can surely make high quality ethanol.

Ethanol can be made in the form of drinking alcohol such as beer, wine, whisky, vodka, etc. In order to make strong alcohols such as whisky and vodka, you will be required to distill the fermented mixture to get alcohol with higher strength or proof levels. You will also need key raw ingredients such as wheat, barley, grapes, potatoes, sugar, or can also choose from several other ingredients that are rich in starch. Before you can start fermentation of ethanol, you will need to mix your ingredients in water and boil it to release enzymes that first convert the starch into fermentable sugars including glucose, dextrose, and fructose, among others.

Once your starch in the mixture, mash, or wash is converted into sugar then you can start the sugar fermentation process by adding appropriate production yeast such as saccharomyces cerevisiae yeast among several other variants to convert that sugar into ethanol or alcohol. While commercial ethanol production would require large equipment, you can easily make ethanol at home or even bioethanol in your garage with the help of readymade home distilling kits that are available over the internet.

You can also manufacture your own ethanol distilling equipment right at home by downloading plans from the internet. However in your eagerness to learn on how to make ethanol you should not ignore the safety factor since making ethanol involves boiling, vaporizing, and condensing those vapors back into strong alcohol. This alcohol is highly flammable and hence care should be taken to conform to high safety standards as well as conforming to all applicable laws on distilling ethanol.

Yeast too is a delicate breed of fungi that can ferment only in temperatures between 15 and 27 degrees Celsius. Thus, any mistake in monitoring your yeast temperature during fermenting will result in slow or stuck fermentation. You should opt for stronger variants of wine yeast or vodka yeast or whiskey yeast, which is now available in the form of supercharged turbo yeast from select online stores. This yeast can produce high quality ethanol at temperatures of around 38 degrees Celsius while also producing higher quantities of ethanol from a weak mash or wash. Turboyeast can ensure that your fermentation process proceeds to deliver purer alcohol with high strength levels, which in turn will help produce stronger alcohol with that perfect character at the end of the distillation process.

If you are an alcohol enthusiast that loves to drink various alcoholic beverages or use it as biofuel then you can lower your costs by setting up your own ethanol plant on a commercial or domestic scale. However, you should remember that you need the right equipment along with sturdy yeast such as turbo yeast so that all your efforts in learning how to make ethanol pay off with ethanol that is just right in terms of color, acidity, strength, and character.