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While it wouldn't be literally the same process (in saké production starch degradation and alcohol production take place simultaneously, in the presence of two different types of organisms which have different and not necessarily compatible optimum conditions), something similar is definitely practiced in brewing, in which yeast are encouraged to make more ...


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Yes Its all about gradually allowing the yeast to strengthen its cell walls for the target ABV. Hitting the yeast all at once with all the fermentables is like having a body builder eat 1/2 a cow of meat and expect him to lift twice as much the next day... Eating the meat alone will kill him on the first day. For most beers above 10% they benifiet from ...



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