The fermenter is where the most important step takes place- the production of the ethanol. Usually it takes approximately 8-10 hours for fermentation to start. A hydrometer is used daily to measure the specific gravity of the fermenting solution (which leads to a measure of ethanol content). Once the desired ethanol is reached, the beer is chilled by means of a cooling plate within the fermenter. The beer is then sent to the ageing tank where it matures. The fermenter is then cleaned for one-half hour using a 180 degree Celsius caustic solution.
