March 26, 2018

 A deeper dive into the details of parallel fermentation.

The chemical formula of starch is (C6;H10;O5) and it is a polysaccharide, (i.e, a carbohydrate that has multiple sugar molecules combined together). Yeast doesn't have the ability to break down starch because it...

September 20, 2017

I started learning about Sake back in March 2017. I noticed I couldn't drink certain kinds of alcohol anymore, and just so happened to be watching a documentary

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