Yeast is live, so the second fermentation should be done in the bottle as soon as possible after the first fermentation is complete. The characteristic of yeast is to breathe out after eating, and to turn alcohol into alcohol after eating sugar. By the time the first fermentation is complete, the beer is almost free of sugar, so no more alcohol is added (note that after the first fermentation the alcohol content will be very low, around 3%).

The whiskey making process varies from distillery to distillery, but the principles are the same. Anyone who is familiar with whiskey knows that one of the most important factors affecting whiskey is "water".

Ideally, the brewing process should be tightly controlled within a narrow temperature range for best results! Failure to take the proper steps to properly regulate the thermal aspect of beer production is a costly mistake many new brewers make and it can result in an unsatisfactory product.

To brew a pot of fragrant and mellow wine, a good set of brewing equipment is indispensable. But good equipment needs to be equipped with good technology and koji to achieve the best results. Today I will share with you why temperature is the key factor in the fermentation process during fermentation, wine steaming, and aging.