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Cultivation
The cultivation or advancement of the fermentation process is accomplished in large 40,000-gallon vessels. It is impractical at this point to sterilize such large vessels but careful cleaning with steam assures cleanliness and quality.
The "stock yeast" is fed measured quantities of molasses and large quantities of air. The temperature is carefully controlled and acidity (pH) frequently adjusted through the addition of ammonium salts. This process is continued until the yeast achieves the capacity of these 40,000-gallon fermenting tanks. The yeast is then harvested.
Step# 4: Harvesting
Click here to learn how yeast is harvested
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