[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-566824-105":53,"doc-detail-566824-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","yeast-and-fermentation-practical-guide","Yeast and fermentation - practical guide","","Yeast and fermentation explains the practical and theoretical aspects of the fermentation stage in spirits production for learners preparing for the IBD General Certificate in Distilling. The article defines key terminology such as wort, relative density/specific gravity, original gravity (OG), and final gravity (FG), and shows how sugar conversion by yeast creates ethyl alcohol and flavour compounds while reducing density. It also outlines key inputs (cooled wort and yeast), monitoring parameters like gravity, pH, acidity and temperature, and the need to control the exothermic heat of fermentation to avoid killing yeast.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/yeast-and-fermentation-practical-guide/566824/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/yeast-and-fermentation-practical-guide/566824.png","ImageObject",442,249,{"name":88,"@type":89},"DoDO","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-28","2026-10-13",true,{"@type":98,"interactionType":99,"userInteractionCount":79},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What is wort in spirits production?","Question",{"text":108,"@type":109},"Wort is the sugary solution produced during mashing and later fermented by yeast to create ethyl alcohol and other flavour compounds.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"What are OG and FG, and why do they matter?",{"text":113,"@type":109},"Original Gravity (OG) is the specific gravity before fermentation, while Final Gravity (FG) is the specific gravity at the end. Measuring OG helps assess mashing efficiency, and measuring FG indicates fermentation efficiency and completion when gravity stops falling.",{"name":115,"@type":106,"acceptedAnswer":116},"How does yeast convert sugars during fermentation?",{"text":117,"@type":109},"Yeast acts on sugars so that glucose is converted into ethyl alcohol, carbon dioxide, and heat. Because the reaction is exothermic, temperature must be controlled so yeast is not killed (not exceeding about 35°C).","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},566824,1792524591,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":79,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":135,"language":136,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":61,"update_tm":140,"read_time":73},962093270745,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","l BASICS OF SPIRITS PRODUCTION  \n[iStock.com/kellyvandellen](iStock.com/kellyvandellen)  \nYeast and fermentation  \nBy Billy Mitchell  \nThis is the fourth article in the series to support those studying for the IBD General Certificate in Distilling. This will look at some of the practical and theoretical aspects of the fermentation process employed in spirits production. We shall discuss how the raw materials, defined and specified in my first article, when processed as detailed in articles two and three to produce a sugary ‘wort’solution, can then be fermented by the action of yeast to produce ethyl alcohol and numerous other flavour compounds. I will also cover the Health and Safety implications, general maintenance overview and plant cleaning processes which arise. Figure 1 gives a simple schematic of where fermentation fits into the overall production processes employed in spirits distilling.  \nGeneral Principles  \nBefore discussing the general principles around yeast and fermentation it is worth a few moments to reflect upon some of the terminology used throughout the spirits industry. The distillers refer to the sugary solution produced during mashing as ‘wort’. The amount of sugar in an unfermented mash can be measured using a density meter or hydrometer.  \nThe density of a substance is its mass per unit volume defined by the equation: p = m/v, where p is the density, m is the mass and v is the volume. To simplify comparisons of density within an industry such as spirits  \nproduction using different systems of units across the world, it has been replaced by the dimensionless quantity of ‘relative density’ or ‘specific gravity’.  \nThe gravity of a liquid, in the context of mashing and fermentation within the spirits industry, refers to the relative density or specific gravity compared with water. The specific gravity is the ratio of the density of a sample of process liquid to the density of water both measured at the same pressure and temperature. For the spirits industry this is generally at atmospheric pressure and 20 0 C.  \nThe density of wort is almost totally due to its sugar content. During alcohol  \nfermentation the action of yeast on sugars converts them into ethyl alcohol and other low concentration flavour compound or congeners. This decline in sugar content and the increasing concentration of ethyl alcohol results in a drop in density. Ethyl alcohol is significantly less dense than water.  \nThe Original Gravity of a wort (OG) is the specific gravity before fermentation. This can range from 1040-1080 in the spirits industry and can also be referred to as Declared Gravity.  \nThe Final Gravity (FG) is the specific gravity measured at the end of the fermentation process. In general this can range from 1005 to 996 – i.e. 5 over or 4 under water, dependent on fermentation efficiency and the Original Gravity of the wort.  \nRegular measurement of the OG of wort can indicate the efficiency and consistency of mashing while regular measurement of FG gives an indication of fermentation efficiency.  \nMeasurement of specific gravity at regular intervals throughout the course of a fermentation can give an excellent indication of yeast performance and general fermentation efficiency and shows that fermentation is complete when the gravity stops falling.  \nKey inputs  \nHaving now given an overview of some of the key terminologies used in mashing and fermentation we can now look at the general principles of yeast and fermentation. There are two key inputs to the fermentation process – fresh  \n28 z Brewer and Distiller International January 2017 [www.ibd.org.uk](www.ibd.org.uk)  \nBASICS OF SPIRITS PRODUCTION l  \nFigure 1. Fermentation within the process steps employed in spirits distilling  \ncooled wort from the mashing process which provides the fermentable extract – and yeast which is the driving force in the conversion of this sugar solution into ethyl alcohol. The provision of‘clear’ or ‘solids in’wort will be dependent on t","cbCailRgIEWGeS9X","https://ap.wps.com/l/cbCailRgIEWGeS9X","pdf",2274180,6,"English","# General Principles\n## Terminology: wort, density, OG and FG\n## Measurement and fermentation completeness\n# Key Inputs\n## Fresh cooled wort and yeast\n## Fermentation control and monitoring (temperature, pH, acidity)","[{\"question\":\"What is wort in spirits production?\",\"answer\":\"Wort is the sugary solution produced during mashing and later fermented by yeast to create ethyl alcohol and other flavour compounds.\"},{\"question\":\"What are OG and FG, and why do they matter?\",\"answer\":\"Original Gravity (OG) is the specific gravity before fermentation, while Final Gravity (FG) is the specific gravity at the end. Measuring OG helps assess mashing efficiency, and measuring FG indicates fermentation efficiency and completion when gravity stops falling.\"},{\"question\":\"How does yeast convert sugars during fermentation?\",\"answer\":\"Yeast acts on sugars so that glucose is converted into ethyl alcohol, carbon dioxide, and heat. Because the reaction is exothermic, temperature must be controlled so yeast is not killed (not exceeding about 35°C).\"}]","Yeast and fermentation - practical guide | PDF",1791863852]