How is alcohol made using yeast?

The process of making alcohol using yeast, known as fermentation, involves the conversion of sugars into ethyl alcohol and carbon dioxide. Here's a general overview of how it works:

1. Preparation of the Wort:

- The process begins with the preparation of a sugary liquid called the wort. This is typically done by mashing grains, such as barley, with hot water to extract the fermentable sugars. The resulting liquid is known as wort.

2. Cooling the Wort:

- Once the wort is obtained, it is cooled down to a temperature suitable for yeast growth. This is typically around 68°F to 77°F (20°C to 25°C).

3. Adding Yeast:

- The cooled wort is then transferred to a fermentation vessel, and yeast is added. Yeast is a type of fungus that contains enzymes called zymases, which are responsible for converting sugars into alcohol and carbon dioxide.

4. Fermentation:

- During fermentation, the yeast consumes the fermentable sugars present in the wort and converts them into ethyl alcohol and carbon dioxide as a byproduct. This process is exothermic, meaning it releases heat, so temperature control is important.

5. Monitoring Fermentation:

- The fermentation process is monitored to ensure that the desired level of alcohol is achieved. This can vary depending on the type of alcoholic beverage being produced.

6. Maturation:

- After primary fermentation, some alcoholic beverages undergo a maturation phase. This involves storing the fermented liquid for an extended period, allowing the flavors to develop and mature.

7. Clarification and Filtration:

- The matured alcoholic beverage may undergo clarification and filtration to remove impurities, sediments, and excess yeast cells, resulting in a clear and refined product.

8. Bottling or Packaging:

- Once the desired quality and taste are achieved, the alcoholic beverage is bottled or packaged for consumption or distribution.

It's worth noting that the exact methods, ingredients, and equipment used in the fermentation process can vary depending on the specific type of alcoholic beverage being produced, such as beer, wine, or distilled spirits.