I can report that all is well. No alcohol has passed my lips during this first part of Dry January. Today I want to follow on from a couple of themes touched on in previous posts. Yesterday we looked at the process of fermentation and noted that the strength of alcohol that can be produced is limited to around 15% to 17% because beyond this the yeast is not able to survive. So let us welcome our first guest of the evening – the process of distillation.

Continue reading “Day 9 – from distillation to titillation” →