LIQUOR MAKING. HOW THEY DO IT.
For distillation to work, a base of fermented alcohol of some sort must be started with, to be inputted into the still. The process of distillation is essentially concentrating alcohol, not created it from nothing. Wine is grape juice with yeast added. The yeast eats the sugars in the grape juice to create fermented alcohol (wine) and carbon dioxide. When molasses has yeast added to it, a weak fermented alcohol and carbon dioxide is created. This weak alcohol is then placed into the still and creates Rum.
Basically, any fermented alcohol needs to be placed into the still to produce a distilled alcohol. The base ingredient used for the initial fermentation source will determine what the final alcohol will be. Want to learn more?
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