What can happen if it is to hot for the yeast when making alcohol?

When making alcohol, the ideal temperature for yeast fermentation is between 68-77 degrees Fahrenheit (20-25 degrees Celsius). If the temperature is too hot, the yeast may become stressed or even die, which can have several negative effects on the fermentation process and the resulting alcohol:

1. Inhibited Yeast Growth: High temperatures can inhibit the growth and reproduction of yeast. When the temperature exceeds the optimal range, yeast cells may become dormant or stop multiplying altogether. This can lead to a slow or incomplete fermentation, resulting in lower alcohol yields and potential off-flavors.

2. Production of Off-flavors: When yeast is subjected to high temperatures, it can produce undesirable compounds that contribute to off-flavors in the final product. Some of these off-flavors include fusel alcohols, which can give the alcohol a harsh, solvent-like taste.

3. Loss of Aroma: High temperatures can drive off the volatile aromatic compounds that contribute to the characteristic flavors and aromas of the alcohol. This can result in a bland or watered-down final product.

4. Increased Risk of Contamination: High temperatures can also increase the risk of contamination by spoilage microorganisms, such as bacteria or wild yeast. These contaminants can compete with the desired yeast for nutrients and produce undesirable compounds that can further compromise the quality of the alcohol.

To avoid these issues and ensure optimal fermentation, it is crucial to maintain the temperature within the recommended range during the fermentation process. This can be achieved by using temperature-controlled fermentation chambers, water baths, or other methods to regulate the temperature.