Understanding Alcohol Yield in Distillation

Distillation is a process in which we separate the constituent parts of spirits (water and ethanol) to achieve pure spirit, without unwanted flavors. The quality of spirits produced will depend on many factors; among these is using bread yeast which typically produces starting alcohol of 10% while high strength distillers yeasts can tolerate much higher ambient alcohol levels and allow production of higher starting alcohol (up to 20%).

The type of still used will also have an effect on yield. Shorter and squatter stills tend to generate less reflux as their shorter length means that vaporized molecules do not need to travel as far. As such, these shorter stills remove more heavy congeners from the final product, producing lighter spirits overall. Furthermore, angle of lyne arm also plays an integral part.

Wheat and maize each contain different starch concentrations, which will have an impact on yield. Maize requires higher temperatures in order to fully gelatinize its starch for efficient extraction during mash stage; this has an immediate impact on alcohol yield.

Last, but certainly not least, is the amount of methanol recovered during production, which will have an impactful influence on yield. Methanol (CH3OH or MeOH), is an inflammable, colorless liquid. Consumption may lead to blindness or liver damage and its removal is essential.