Dietary supplements for yeast
Yeasts are organisms with not too high ecological requirements, which means, that in most cases you don't have to worry about the process of their growth, and everything will continue as predicted. However, because home-made alcohol forum is more than a job - it is a real hobby - the more you learn about yeast, the better you will be able to control the taste of your liquors at the very first stages of production.
Not only glucose
It is talked about everywhere, that glucose is an essential factor in the life of yeast. it is true, because sugar is the only substrate for alcoholic fermentation, which, as a kind of intracellular respiration, allows you to release the energy necessary for life. No one argues with this, of course. However, pay attention, that for humans, sugars are also an energy resource (and if you want to include fats in this class, know it, that they are first converted to sugar compounds), and yet you still have to take care of other substances as well. The same is the case with yeast, which react differently to deficiencies and excess of individual chemical compounds.
Yeast, (also turbo yeast distillers) to function properly, they need many different substances. First of all, it is about B vitamins ((thiamine, biotin, pantothenic acid) and a series of elements, including magnesium, Phosphor, carbon, potassium, calcium and sodium. Depending on this, what raw materials do you ferment, there may be a deficiency of certain substances (the most common phosphates and vitamins). Without them, yeast develops more slowly, become more sensitive to increases in temperature and alcohol concentration, and finally they can switch to other breathing patterns or die entirely. The fermentation activators must therefore be replenished if necessary. Nitrogen compounds are an important activator - their concentration can be very different, therefore it is recommended to use activators even with fruit, which theoretically should contain a sufficient amount of them.
Since there are substances, which accelerate the fermentation process and the development of yeast, it is not difficult to guess, that there are and such, which will do the opposite. They are called fermentation inhibitors, and sulphites are among the most effective, acetic acid and heavy metal compounds (the biggest threat here is copper). From the equation of the reaction and the principle of chemical equilibrium follows, that substances, which will inhibit fermentation, there will be alcohol and carbon dioxide - this is the practice. As for alcohol, some still yeasts can bear even higher concentrations 20%, but usually at 13-17% alcohol content, fermentation stops. Carbon dioxide is continuously removed from the apparatus, so it does not pose much of a threat.
You don't really need to worry too much about the yeast needs (also distillery yeast) . A sufficient amount of glucose and a small addition of ammonium phosphate are sufficient, proper fermentation. In special cases, however, it is known, that yeast nutrients are useful for certain raw materials. These are special additions, thanks to which yeast develops better and conducts fermentation more efficiently. However, the use of such yeast "supplements" should be carefully considered, as both scarcity, as well as excess substances will have a potentially detrimental effect on the fungal cells. Of course, it is worth monitoring alcohol and carbon dioxide levels constantly, but you surely already know about it and are equipped with the right accessories, that give you this opportunity.