Do you use yeast in brandy?

Brandy is a type of distilled spirit produced from fermented fruit juice. The fermentation process is carried out by yeast, which converts the sugars in the fruit juice into alcohol and carbon dioxide. The yeast used in brandy production is typically a strain of Saccharomyces cerevisiae, which is the same type of yeast used in brewing beer and wine.

The yeast is added to the fruit juice at the start of the fermentation process and is allowed to work its magic for several days. During this time, the yeast consumes the sugars in the juice and converts them into alcohol and carbon dioxide. The alcohol content of brandy typically ranges from 35 to 60 percent by volume.

Once the fermentation process is complete, the fermented fruit juice (also known as "wine") is distilled to produce brandy. Distillation involves heating the wine until it reaches its boiling point, vaporizing the alcohol and water. The vapors are then condensed back into a liquid, which is the brandy.

The type of yeast used in brandy production can have a significant impact on the final flavor and aroma of the spirit. Different strains of yeast produce different flavor compounds, so brandy distillers carefully select the yeast strain they use to achieve the desired characteristics in their brandy.