The two fermentation processes involved in wine making and beer making were dealt with in detail in previous Kashrus Kurrents articles. Liquor fermentation combines grains, plants, fruits, or vegetables with water to create a liquid blend mash. Yeast is added to the mash to convert the natural sugars present in the mixture into ethyl alcohol and CO2. Barley malt is also added because it is richer in amylase that helps convert starch into sugar. This fermented product is now ready to be distilled.
Distillation is a process that separates two or more combined substances through heating.
The vapor is then captured and collected in a separate part of the distillation apparatus, called a still. When the vapor cools, Substance A condenses as a separate substance. These vapors are collected and are condensed by cooling them over cold water pipes, to form a separate liquid called ethyl alcohol, the fundamental ingredient for all alcoholic beverages. The term proof indicates the percentage of alcohol present. The higher the proof, the more alcohol present.