As mentioned earlier, yeast is a fungal single-cell microorganism that is used for producing the wash that gets distilled into the final spirit. As a matter of fact, yeast is used in various domains where the process of fermentation is involved.
The primary function of yeast is to metabolize the sugars contained in the mash into ethanol and certain by-products. And while moonshine producers might be interested exclusively in the ethanol aspect of this process, it would be wrong to discard the by-products altogether, as these can significantly impact the final quality and flavor of the spirit, in many ways determining the final type of the spirit coming out of the still.
Choosing the right type of yeast is paramount to producing quality moonshine, and can make all the difference between a flavorful full-bodied sipping whiskey that highlights the best qualities of the raw materials that went into the mash, and gas that’s only good for powering your lawnmower.
Obviously, most of our readers are interested in the former, so we’ll focus on selecting the types of yeast that work best for making moonshine that you’ll be able to enjoy.