How Vodka Is Made?

During fermentation, the yeast helps convert the sugars into alcohol. Because vegetables and grains contain starch instead of sugars, an active ingredient should be added to the puree to facilitate the conversion of starch into sugar. These specific converted sugars, maltose and dextrin respond more effectively to the diastasis enzyme found in malt.

And yeast enzymes help food cells extract oxygen from the grain to produce alcohol. The process starts with heating grains along with water and malt. The heat results in fermented sugars and then the solid materials of the remaining liquid, known as washing, are tightened.

The drink was generally a low test and the distillation process had to be repeated several times (a three-phase distillation process was common). The first distillate was called brantówka, the second was szumówka and the third was okowita, which generally contained 70-80% ABV. The drink was then diluted, yielding a single vodka (30-35% ABV), or a stronger one if the watering was done with an alembic. The exact production methods were described in 1768 by Jan Paweł Biretowski and in 1774 by Jan Chryzostom Pasek. The vodka production of various unusual substances, including even roots, was launched in the late 18th century.

The reality is that the most common vodkas are made from wheat or corn. Here in the United States we grow a lot of corn and corn is about half the price of wheat or any other grain. There are many other vodkas that use grapes, sugar cane / molasses, rye, barley, rice, sorghum, fruit vodka set and even milk. Legend has it that a monk named Isidoro of the Chudov Monastery at the Moscow Kremlin made a recipe for the first Russian vodka around 1430. With special knowledge and distillation devices, he became the maker of a new type of higher quality alcoholic beverage.

In some Central European countries, such as Poland, a little vodka is produced by simply fermenting a solution of granulated sugar and yeast. Vodka is a spirit drink made by the fermentation of sugary substances, usually grains, potatoes and, in some cases, fruit. Since the discovery of the modern distillation process in Persia in the 8th century, brewers around the world have started experimenting and finding ways to create more powerful and alcoholic drinks. The art of distillation found the most support in Poland and Russia, and those regions became home to modern vodka. Initially used as a medical device, vodka became increasingly popular with the general population and eventually reached the national drinking state of those two countries. From the moment vodka went from local to global drink, brewers around the world started introducing new varieties and flavors of vodka.