Episode 10 – Making “Brandy” Posted on February 12, 2017December 26, 2021by Jeremy Dvorak Share this:Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window) Related Comment (1)
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Wanted to make a quick note on the video. At one point, I say that the airlock lets the CO2 out and doesn’t let alcohol in, lol. That is not true because we want alcohol in there. When yeast are in a solution with sugar and other thing they like to eat they convert those things to alcohol and CO2. The CO2 gets released into the surrounding air and the alcohol is in solution with the liquid. The airlock allows the CO2 to exit the primary fermentation vessel “white bucket” and doesn’t allow things in like oxygen and bacteria and anything bad from the outside environment.
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