Hyde, Aaron. How to Distill: A Complete Guide from Still Design and Fermentation through Distilling and Aging Spirits. Beverly, MA: Harvard Common Press, 2022.
Yeast and process conditions as contributors to fermentation and aged-spirit flavor
Aaron Hyde, How to Distill: A Complete Guide from Still Design and Fermentation through Distilling and Aging Spirits (Beverly, MA: Harvard Common Press, 2022), PDF sheets 66–70.
Aaron Hyde, How to Distill: A Complete Guide from Still Design and Fermentation through Distilling and Aging Spirits (Beverly, MA: Harvard Common Press, 2022), PDF sheets 66–70.
PDF sheet 70
PDF sheet 66
Hyde, How to Distill, PDF sheets 66–70.
Fermentation
Fresh source/locator review against the complete supplied382-sheet copy; bibliographic identity checked at382. Qualitative strain/environment relationship retained. PDF70 DAP is inorganic ammonium nitrogen, not itself free amino nitrogen; this does not validate nutrient dosages or universal alcohol-tolerance claims.
Ready Chicago Notes and Bibliography citation, verified against the edition and the linked evidence record.
Use
Yeast and process conditions as contributors to fermentation and aged-spirit flavor
Locator
- Source section: Fermentation
- Local PDF: PDF sheets 66–70
- Numbering note: the local fixed-layout PDF has 382 sheets; this exact PDF-sheet locator is retained because it does not align with the 224-page bibliographic pagination